CN115191548A - Processing method for pre-treating high-dietary-fiber extruded instant rice by steaming at normal pressure - Google Patents
Processing method for pre-treating high-dietary-fiber extruded instant rice by steaming at normal pressure Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A processing method for preparing high dietary fiber extruded instant rice by atmospheric steaming comprises the steps of flatly laying oat grains, steaming in an atmospheric steam mode, drying, crushing, uniformly mixing with rice flour and monoglyceride, and preparing the extruded instant rice by adopting a double-screw extrusion technology. According to the invention, the raw material mixed powder prepared by performing the pretreatment process of atmospheric steaming on the oat grains effectively improves the dietary fiber content of the extruded instant rice, improves the texture property, rehydration property, sensory quality, flavor quality and nutritional quality of the extruded instant rice, and is safe and efficient in operation process; the method can enrich the variety of the convenient staple food, and has great application value for the pretreatment of oat and the processing of the high dietary fiber extruded convenient rice.
Description
Technical Field
The invention belongs to food processing, relates to processing of extruded instant rice, and particularly relates to a processing method for pretreating high-dietary-fiber extruded instant rice by steaming at normal pressure.
Background
With the development of society and economy, the pace of life of people is faster and faster, the demand of convenience food is larger and larger, and in addition, the number of times of going out to have meals is sharply reduced due to the sudden new crown of 2020. In the front of these disasters, people's demand for instant food is more urgent. The instant rice not only accords with staple food habits of the public, but also meets the requirements of convenience and nutrition of the instant food, and has very wide market prospect. The conventional instant rice can be mainly classified into dehydrated rice and non-dehydrated rice, wherein the dehydrated rice refers to the instant dehydrated rice which is rapidly dehydrated and dried by a special method, and the moisture content of the dehydrated rice is usually lower than 10% -12%, so that the dehydrated rice can be stored for a long time at normal temperature. However, most of the traditional instant rice has poor eating quality and low consumer acceptance due to aging, and the instant rice prepared by the extrusion method can well solve the problem.
The extruded instant rice is a fast food product, which is very popular with consumers because of convenience, rapidness, health and delicious taste. After the problems of technological conditions and quality improvement of the extruded instant rice are solved, along with the continuous improvement of the life quality and the acceleration of the life pace, the common extruded instant rice is difficult to meet different consumer groups, diversified, nutritional and healthy instant rice becomes a first choice of consumers, and the development of the extruded instant rice tends to be coarse cereals and nutrition. Therefore, the instant rice with certain functionality and health care efficacy will become a new favorite in the market and is also a main trend of the development of the instant rice.
Due to the change of dietary structure, the intake of dietary fiber of residents is less and less, and the continuous propulsion of healthy dietary culture, the demand of people on the dietary fiber is increased day by day. Dietary fiber food is always taken as the key point of the development and planning of the nutrition and health care industry, in countries such as Europe, america and Japan in recent years, certain amounts of dietary fiber are added in most flour products to different degrees, the dietary fiber food is taken as staple food for patients with intestinal cancer, coronary heart disease and diabetes, and the staple food with high dietary fiber becomes a main way for people to supplement the dietary fiber. Products with dietary fibers added into the instant rice are rare, and the instant rice products with high dietary fibers are more rarely reported. Meanwhile, most of the added dietary fibers are extracted from different raw materials, the extraction process is complex, the cost is high, the safety performance of part of chemical extraction methods is greatly disputed, and the acceptance degree of the prepared product is low. Therefore, in order to improve the intake of dietary fiber of residents, the development of a high dietary fiber convenience staple food of whole grains is urgent.
Oat is a coarse cereal rich in dietary fiber, and can be used as an auxiliary material to be added into a formula of extruded instant rice to make up for the deficiency of the intake of the dietary fiber. The naked oat is one of main crops in China, has unique flavor and high nutritional value, and is a high-quality high-dietary-fiber food raw material. The poor processing performance of the oat starch caused by poor shearing resistance of the oat starch, the rough taste of the product caused by more crude fibers in oat grains and the overall utilization rate of the oat are reduced. Researchers have found that various physical, chemical and biological treatment methods can improve the processing characteristics of oats to some extent, but different oat pretreatment methods have different effects on the products. Therefore, the processing method for extruding the instant rice is particularly important for improving the processing performance of the whole oat flour and the overall utilization rate of oat grains.
Disclosure of Invention
The invention aims to provide a processing method for pretreating high-dietary-fiber extruded instant rice by normal-pressure steaming, which starts with raw materials, changes the processing of the extruded instant rice by a mode of processing oat by normal-pressure steaming, improves the quality of the extruded instant rice and ensures the level of high dietary fiber, and provides a new way for developing diversified, nutritional and healthy instant rice. The method has the advantages of simple process, no pollution in operation, safety and harmlessness, and the prepared instant rice is rich in dietary fiber, moderate in hardness and stickiness, high in sensory score, good in rehydration performance, prominent in delicate flavor and strong in digestion resistance.
In order to achieve the purpose, the invention adopts the technical scheme that: a processing method for pre-treating high dietary fiber extruded instant rice by steaming at normal pressure comprises the following steps:
A. spreading oat grains, steaming for 20-35min in a normal pressure steam mode, drying, and pulverizing to obtain oat pretreatment powder;
naked oat grains are preferably selected from the oat grains, and the oat grains are ensured to be consistent in size, free of impurities and free of plant diseases and insect pests.
Before the oat grains are steamed in a normal-pressure steam mode, the flatly-laying thickness of the oat grains is 0.5-1.0cm; after steaming, the temperature condition during drying is constant at 35-45 ℃, and the water content of the dried grains is 11-13%.
B. Mixing the oat pretreatment powder and the rice flour according to the weight ratio of 1-20: 1-40, adding monoglyceride, wherein the addition amount of the monoglyceride is 0.5-2% of the total weight of the oat and the rice flour, uniformly mixing, and preparing the extruded instant rice by adopting a double-screw extrusion technology.
The grain sizes of the oat pretreated powder and the rice flour are both 80-100 meshes, wherein the rice flour can be obtained by crushing whole rice and/or broken rice of long-shaped rice, polished round-grained rice or sticky rice.
The preparation of the extruded instant rice by adopting the double-screw extrusion technology is the prior art, and the conditions of the double-screw extrusion are as follows: the solid feeding amount is 10-13kg/h, the liquid feeding amount is 15-20%, the screw rotation speed is 150-200r/min, the temperature of five extrusion areas is 60-70 ℃, 100-110 ℃, 130-140 ℃, 90-100 ℃, 80-90 ℃ in sequence, and the rotation speed of a cutting machine is 1800-2200rpm.
According to the invention, the oat with high dietary fiber content is added into the raw material, and from the oat pretreatment, the oat is pretreated by adopting different modes such as high-pressure steaming, normal-pressure steaming, frying, cellulase enzymolysis, alpha-amylase enzymolysis and germination, the oat powder after the different pretreatments is mixed with broken rice to prepare the high-dietary fiber extruded instant rice, and the oat pretreatment mode with the best comprehensive quality of the extruded instant rice is screened by analyzing the aspects of the texture property, rehydration property and sensory quality of the product, please refer to the following table 1-table 4:
TABLE 1 influence of different pre-treated oats on texture characteristics of high dietary fiber extruded instant rice
| Sample(s) | Hardness per gram | Elasticity/s | Cohesiveness | Viscosity/g.s | Chewiness per gram | Recovery property |
| Control of | 384.87±233.29 a | 1.04±0.09 ab | 0.79±0.05 abc | 331.93±59.65 a | 264.99±170.31 a | 0.80±0.15 ab |
| High pressure steaming | 458.13±144.99 ab | 1.01±0.08 ab | 0.80±0.04 bc | 376.70±123.07 ab | 413.97±184.45 abc | 0.87±0.10 b |
| Steaming under normal pressure | 609.30±259.27 b | 1.00±0.08 ab | 0.78±0.05 ab | 493.72±202.54 b | 545.69±207.78 c | 0.83±0.1 ab |
| Frying method | 420.48±73.07 a | 0.92±0.09 a | 0.75±0.09 a | 345.70±191.11 ab | 302.50±50.32 a | 0.72±0.20 a |
| Enzymolysis with cellulase | 453.23±121.00 ab | 1.11±0.31 b | 0.83±0.03 bc | 375.93±106.40 ab | 358.26±105.66 ab | 0.85±0.07 b |
| Alpha-amylase enzymolysis | 566.65±63.54 ab | 1.00±0.03 ab | 0.85±0.01 c | 478.84±55.24 ab | 470.33±61.90 bc | 0.89±0.05 b |
| Germination | 559.60±108.16 ab | 1.08±0.19 ab | 0.84±0.01 c | 469.73±90.98 ab | 531.75±133.54 c | 0.89±0.05 b |
Note: in the table, different lower case English letters under the same index indicate significant difference (p < 0.05), and the same is as follows.
The samples in tables 1-4 are extruded instant rice prepared by subjecting oats to different pretreatments, each pretreatment method is as follows, each pretreatment is followed by crushing and sieving through a sieve of 80-100 meshes:
high-pressure steaming: spreading oat seed with thickness of 0.5-1.0cm, steaming at 120 deg.C for 30min in autoclave, and drying at 40 deg.C until water content is 11-13%.
Steaming at normal pressure: spreading oat seed with thickness of 0.5-1.0cm, steaming at normal pressure for 30min, and drying at 40 deg.C until water content is 11-13%.
Frying: the oat grains are fried in a frying pan at 155 ℃ for about 30min until the water content is 11-13%.
Enzymolysis of cellulase: mixing oat raw powder with citrate buffer solution (0.1 mol/L) of pH4.8 at a ratio of 1: 2 (m/V), preheating in 50 deg.C water bath for 5min, adding cellulase enzyme solution (10 mg/mL, dissolved in 0.1mol/L citrate buffer solution of pH 4.8) 0.8% of total volume of the raw material liquid, performing enzymolysis in 50 deg.C water bath for 90min, and drying at 40 deg.C until water content is 11-13%. And (3) carrying out enzymolysis by using alpha-amylase: mixing oat raw powder with 30 deg.C distilled water at a ratio of 1: 2 (m/V), adding 120U/mL alpha-amylase solution, performing enzymolysis in 50 deg.C water bath for 90min, and drying at 40 deg.C until water content is 11-13%.
And (3) germination: soaking oat grains in 0.1% NaClO solution for 30min, washing with running water, and filtering to remove excessive water; adding deionized water with the volume being 10 times that of the disinfected oat, and soaking the oat for 12 hours at 25 ℃ in a dark place to ensure that the oat fully absorbs water; spreading oat seeds on an overhead empty tray filled with wet gauze, wherein the thickness of the empty tray is about 0.5cm, placing the empty tray in an incubator with the temperature of 20 ℃ and the humidity of 90% for germination, sprinkling water every 6 hours, cleaning the gauze and the seeds every 12 hours to avoid the seeds from mildewing and generating peculiar smell, and drying the seeds at the temperature of 40 ℃ after germination for 48 hours until the moisture is 11-13%.
Comparison: the oat grains were not pretreated.
As can be seen from Table 1, the elasticity, cohesiveness and recovery of the extruded instant rice with the addition of the parched oats were minimal and significantly different from those of the other samples (P < 0.05), while the other pre-treated samples did not significantly change, indicating poor texture quality. The inventor researches earlier to show that key indexes for evaluating the quality of the extruded instant rice are hardness and adhesiveness [1] The sizes of the two are sorted to obtain: steaming under normal pressure>Alpha-amylase enzymolysis>Germination>Steaming under high pressure>Enzymolysis of cellulase>Frying method>And the contrast shows that the pretreatment can effectively improve the quality of the high dietary fiber extruded instant rice.
TABLE 2 influence of different pre-treated oats on rehydration characteristics of high dietary fiber extruded instant rice
| Sample (I) | Rehydration time/min | Rehydration rate/% |
| Control | 6.17±0.58 a | 3.67±0.11 a |
| High pressure steaming | 7.00±0.50 b | 3.97±0.10 bc |
| Steaming under normal pressure | 6.83±0.29 ab | 3.83±0.02 ab |
| Frying method | 8.50±0.50 c | 4.18±0.00 c |
| Enzymolysis of cellulase | 8.50±0.00 c | 4.14±0.20 c |
| Alpha-amylase enzymolysis | 8.17±0.29 c | 3.70±0.08 a |
| Germination | 8.33±0.29 c | 3.67±0.08 a |
As can be seen from the above table 2, the rehydration time and the rehydration rate of the high dietary fiber extruded instant rice added with the pretreated oat are both increased, wherein the rehydration time and the rehydration rate of the oat added with the fried oat and the oat added with the cellulase for enzymolysis are both significantly greater than those of other samples (P < 0.05).
TABLE 3 influence of different pre-treated oats on the sensory quality of high dietary fiber extruded instant rice
TABLE 4 Effect of different pre-treated oats on sensory scores of high dietary fiber extruded instant rice
| Sample(s) | Sensory scoring | Ranking | Composite score | Ranking |
| Control | 75.38±9.27 ab | 6 | -0.72 | 6 |
| Steaming under high pressure | 75.50±6.44 ab | 5 | -0.12 | 5 |
| Steaming under normal pressure | 77.50±5.18 ab | 2 | 0.94 | 1 |
| Frying method | 81.75±6.02 b | 1 | -1.22 | 7 |
| Enzymolysis of cellulase | 75.88±6.62 ab | 3 | -0.09 | 4 |
| Alpha-amylase enzymolysis | 75.75±7.13 ab | 4 | 0.36 | 3 |
| Germination | 70.38±8.28 a | 7 | 0.85 | 2 |
From table 3, it can be found that different pretreatments have great difference on the odor, color and taste of the high dietary fiber extruded instant rice, and the three indexes are also the most intuitive factors influencing sensory evaluation, wherein the odor and taste of the extruded instant rice added with the fried oat have the highest score of more than 18 points, and the main reason is that the fried oat is rich in various pleasant volatile aromas such as fruit aroma, grease aroma and the like. The flavor and color of the extruded instant rice added with the germinated oats are low in score mainly because the oats produce a plurality of starch and protein hydrolysates in the germination process, and the color of the germinated oats is browned due to Maillard reaction of the starch and protein hydrolysates in the final drying process. The reducing sugar, free fatty acid and free amino acid added in the oat germination process form a unique flavor which may not be accepted by the public after high-temperature treatment.
As can be seen from table 4, the extruded instant rice to which the parched oats were added had the highest sensory score, but had poor texture and quality, and thus the overall score was low; the extruded instant rice added with the germinated oats has high comprehensive score, but has low public acceptance degree, so the sensory score is poor. And the oat steamed under normal pressure is added, and the two parts are ranked at the top, so that the extruded instant rice added with the oat steamed under normal pressure has the best comprehensive quality.
Therefore, the oat grains are added into the raw materials, and the pretreatment of normal-pressure steaming is carried out on the oat grains, so that the texture property, rehydration property, sensory quality and flavor quality of the extruded instant rice can be effectively improved, and the dietary fiber content of the extruded instant rice can be effectively improved. The method can effectively and comprehensively utilize the broken rice, improve the additional value of the broken rice, expand the application range of the broken rice, enrich the variety of the convenient staple food, and have great application values for pretreatment of oat and processing of the high dietary fiber extruded convenient rice.
Detailed Description
In the invention, the atmospheric steam treatment can be carried out in a steamer or any other atmospheric equipment heated by water vapor; the drying can be any method in industrial production, such as hot air drying and heat pump drying; the pulverization can be any one of the methods in industrial production, such as a universal pulverizer and a superfine pulverizer.
The present invention will be described in detail below by way of examples.
Example 1
Spreading oat grains with consistent size, no impurities and no plant diseases and insect pests in a steaming drawer, steaming for 20min at normal pressure by using a steam mode, drying at constant temperature of 45 ℃ until the water content of the grains is 11-13%, crushing, and sieving with a 80-mesh sieve to obtain oat pretreatment powder; mixing oat pretreatment powder and rice flour (granularity of 80 meshes) according to a weight ratio of 1 to 4, adding monoglyceride accounting for 0.5 percent of the total weight of the oat and the rice flour, uniformly mixing, and preparing extruded instant rice by adopting a double-screw extrusion technology, wherein the conditions of the double-screw extrusion are as follows: the solid feeding amount is 10-13kg/h, the liquid feeding amount is 15%, the screw rotation speed is 150r/min, the temperatures of five extrusion areas are 60 ℃, 110 ℃, 140 ℃, 90 ℃ and 80 ℃ in sequence, and the rotation speed of a cutting machine is 1800rpm.
Example 2
Spreading oat grains with consistent size, no impurities, no plant diseases and insect pests in a steaming drawer, steaming for 28min at normal pressure by using a steam mode for 28min, drying at constant temperature of 40 ℃ until the water content of the grains is 11-13%, crushing, and sieving with a 100-mesh sieve to obtain oat pretreatment powder; mixing the oat pretreatment powder and rice flour (granularity of 100 meshes) according to a weight ratio of 11.
Example 3
Spreading oat grains with consistent size, no impurities and no plant diseases and insect pests in a steaming drawer, steaming for 35min by adopting a normal pressure steam mode, drying at constant temperature of 35 ℃ until the water content of the grains is 11-13%, crushing, and sieving with a 90-mesh sieve to obtain oat pretreatment powder; mixing oat pretreatment powder and rice flour (granularity of 90 meshes) according to a weight ratio of 1.
Comparative example 1
Preparation of extruded instant rice was carried out in the same manner as in example 1, except that: the selected oat grains are directly crushed and sieved by a 80-mesh sieve.
Comparative example 2
Preparation of extruded instant rice was carried out in the same manner as in example 1, except that: the raw material has no oat grains, and the oat grain is directly prepared by adding monoglyceride into a pure broken rice flour raw material.
Results of the experiment
The extruded instant rice prepared in examples 1 to 3 and comparative examples 1 to 2 were subjected to sensory evaluation, measurement of rehydration property, texture property, electronic tongue, dietary fiber and digestion property, respectively, and the obtained measurement data are shown in tables 5 and 6.
TABLE 5 tables of data for determination of examples and comparative examples (I)
| Example numbering | Dietary fiber content (%) | Quick-digestion starch (%) | Slowly digestible starch (%) | Resistant starch (%) |
| Example 1 | 7.91 | 40.19 | 39.02 | 4.00 |
| Example 2 | 11.65 | 34.63 | 42.21 | 6.06 |
| Example 3 | 13.24 | 30.43 | 43.01 | 6.57 |
| Comparative example 1 | 7.30 | 29.82 | 49.38 | 3.90 |
| Comparative example 2 | 0.62 | 44.84 | 38.81 | 1.71 |
As can be seen from the results of table 5, in examples 1-3 prepared by the high dietary fiber extruded instant rice processing method of the present invention, the content of dietary fiber was increased, the content of fast digestible starch was increased, the content of slow digestible starch was decreased, and the content of resistant starch was increased, but as the ratio of oat pretreatment flour was increased, the content of dietary fiber was gradually increased, the content of fast digestible starch was decreased, and the content of both slow digestible starch and resistant starch was increased, relative to comparative example 1. The contents of dietary fibers in examples 1 to 3 are significantly higher than those in comparative example 2, and the contents of fast-digestible starch and slow-digestible starch and resistant starch are lower, which shows that the extruded instant rice prepared by the processing method provided by the invention not only has high dietary fiber content, but also has significantly improved digestion resistance.
TABLE 6 table (II) of measured data of each example and comparative example
| Example numbering | Sensory scoring | Rehydration time (min) | Hardness (g) | Tackiness (g) | Bitter taste | Delicate flavour | Sweet taste |
| Example 1 | 77.50 | 6.83 | 609.30 | 493.72 | 15.81 | 1.70 | 1.21 |
| Example 2 | 79.88 | 7.50 | 691.09 | 533.85 | 16.86 | 2.37 | -1.07 |
| Example 3 | 79.00 | 9.00 | 631.19 | 478.85 | 17.03 | 2.54 | -1.64 |
| Comparative example 1 | 75.38 | 6.17 | 384.87 | 331.93 | 16.10 | 1.63 | 1.16 |
| Comparative example 2 | 81.45 | 10.25 | 1044.13 | 834.52 | 17.61 | -0.33 | 3.83 |
As can be seen from the results in table 6, compared to comparative example 1, examples 1 to 3 prepared by the processing method of the high dietary fiber extruded instant rice according to the present invention have significantly improved sensory score, rehydration time, hardness, stickiness, and umami taste, but as the ratio of the oat pre-treated flour increases, bitterness increases and sweetness gradually decreases. Both the bitterness and sweetness of examples 1-3 were reduced, but the umami taste was significantly improved, relative to comparative example 2. Overall, the edible quality of example 2 was the best. The extrusion instant rice prepared by the processing method provided by the invention can improve the nutritional value and the edible quality. Therefore, the pretreatment process of normal-pressure steaming the oat grains and the processing method of the raw material mixed powder are safe and efficient in operation process, the broken rice can be effectively and comprehensively utilized, the additional value of the broken rice is improved, the application range of the broken rice is expanded, the types of the staple food can be enriched, and the method has great application values in pretreatment of the oat and processing of the high-dietary-fiber extruded instant rice.
The determination method or the evaluation standard of each index in the invention is as follows:
1. the determination of the content of the dietary fiber refers to GB 5009.88-2014 determination of dietary fiber in food;
2. the sensory score evaluation criteria are shown in table 7;
TABLE 7 sensory evaluation of instant rice
3. Method for measuring rehydration time and texture characteristics of instant rice in rehydration characteristics of instant rice and instant rice comprehensive scoring formula by referring to Liuhui, etc [1] The human literature.
4. Reference for measuring electronic tongue of instant rice [2] Human literature.
5. Method for measuring digestion characteristics of instant rice by referring to Ganpeng and the like [3] The human literature.
Reference documents:
[1] liuhui, wuwei, liao Lu Yan, commercial extruded instant rice quality evaluation [ J ] Proc. Technical and scientific treatises on food 2021,39 (06): 135-143.
[2] Royal seal, doudlan magnolia, well known, etc. the research on the intelligent electronic sensory evaluation comparison of functional red yeast rice engineering rice with different contents [ J ]. Food industry science and technology, 2019,40 (20): 266-270+284.
[3] Gancai Peng, tangxue, liuhui, etc. the influence of moist heat treatment on the eating quality and digestibility of sweet potato vermicelli [ J/OL ], chinese food academy: 1-12.
Claims (8)
1. A processing method for pretreating high dietary fiber extruded instant rice by atmospheric steaming is characterized by comprising the following steps:
A. spreading oat grains, steaming for 20-35min in a normal pressure steam mode, drying, and pulverizing to obtain oat pretreatment powder;
B. mixing the oat pretreatment powder and the rice flour according to the weight ratio of 1-20: 1-40, adding monoglyceride, wherein the addition amount of the monoglyceride is 0.5-2% of the total weight of the oat and the rice flour, uniformly mixing, and preparing the extruded instant rice by adopting a double-screw extrusion technology.
2. The method for processing high dietary fiber extruded instant rice by atmospheric steaming as claimed in claim 1, wherein the oat kernels selected in step a have consistent size, no impurities and no plant diseases and insect pests.
3. The processing method of atmospheric-pressure-steamed pre-treated high-dietary-fiber extruded instant rice according to claim 1, wherein the oat kernels in the step a are naked oat kernels.
4. The processing method of the high dietary fiber extruded instant rice steamed under normal pressure according to claim 1, wherein the oat grains in the step A are flatly laid to a thickness of 0.5-1.0cm.
5. The method for processing the high dietary fiber extruded instant rice by atmospheric steaming as claimed in claim 1, wherein the moisture content of the oat kernels dried in the step A is 11-13%.
6. The method for processing extruded instant rice with high dietary fiber by steaming at atmospheric pressure as claimed in claim 1, wherein the particle size of the oat pre-treated flour obtained after pulverizing in step a is 80-100 mesh.
7. The processing method of atmospheric-pressure-steamed pre-treated high dietary-fiber extruded instant rice as claimed in claim 1, wherein the grain size of the rice flour in step B is 80-100 mesh.
8. The processing method of the extruded instant rice with high dietary fiber by atmospheric steaming as claimed in claim 1, wherein the twin-screw extrusion conditions for preparing the extruded instant rice in the step B are as follows: the solid feeding amount is 10-13kg/h, the liquid feeding amount is 15-20%, the screw rotation speed is 150-200r/min, the temperatures of the five extrusion areas are 60-70 ℃, 100-110 ℃, 130-140 ℃, 90-100 ℃, 80-90 ℃ in sequence, and the rotation speed of a cutting machine is 1800-2200rpm.
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