CN102823822B - Corn recombinant rice and producing method thereof - Google Patents
Corn recombinant rice and producing method thereof Download PDFInfo
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- CN102823822B CN102823822B CN201210321990XA CN201210321990A CN102823822B CN 102823822 B CN102823822 B CN 102823822B CN 201210321990X A CN201210321990X A CN 201210321990XA CN 201210321990 A CN201210321990 A CN 201210321990A CN 102823822 B CN102823822 B CN 102823822B
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Abstract
本发明涉及一种玉米重组米及其生产方法，属于食品深加工领域。将普通玉米进行脱皮脱胚后粉碎得到普通玉米粉，普通玉米粉通过酶法修饰和双螺杆挤压改性得到改性玉米粉，然后将改性玉米粉与普通玉米粉按照一定比例混合得到复配粉，复配粉进行调湿后经过螺杆挤压成型、切割造粒、热风干燥、抛光，即可得到一种颜色金黄、形状规则、耐蒸煮、复水性好的玉米重组米。本发明为尽快实现玉米主食化奠定了良好的技术基础，为玉米食品产业链的发展提供了新途径。The invention relates to a corn recombined rice and a production method thereof, belonging to the field of food deep processing. Dehulling and germination of ordinary corn is crushed to obtain ordinary corn flour, and the ordinary corn flour is modified by enzymatic modification and twin-screw extrusion to obtain modified corn flour, and then the modified corn flour is mixed with ordinary corn flour in a certain proportion to obtain compound corn flour. Powder blending and compound powder are adjusted in humidity, and after screw extrusion, cutting and granulation, hot air drying and polishing, a kind of corn recombined rice with golden color, regular shape, cooking resistance and good rehydration property can be obtained. The invention lays a good technical foundation for realizing the corn staple food as soon as possible, and provides a new way for the development of the corn food industry chain.
Description
Technical field
The invention belongs to food deep processing field, be specifically related to a kind of corn restructuring rice and production method thereof.
Background technology
Corn is one of main in the world cereal crops, and it is of high nutritive value, and is rich in protein, amino acid, multivitamin, mineral matter and cellulose etc.Abroad the research of restructuring rice is risen in 20 century 70s, mainly concentrate on the countries and regions such as U.S., day, West Europe, the former Soviet Union.Harrow etc. are take the starch of part gelatinization as primary raw material, and the technique of extruding recombined engineering rice is studied, and after extrusion modling and oven dry, can obtain pushing recombined engineering rice.The people such as Galler obtain restructuring rice take rice and cracking rice as primary raw material by extrusion modling, again with the high steam boiling, make the abundant gelatinization of starch in the product, obtain the recombined engineering rice that quality changes fully.The ground rice take 90 ~ 99.5% such as Lou adds a small amount of gelling agent, emulsifying agent etc. as major ingredient, is shaped by slaking formula extruder and special nib, and drying obtains a kind of hot extrude die mould engineering rice.The low shear extrusion technique of restructuring rice is cooked in the researchs such as Wenger quickly, product likeness in form natural rice grains, and laxity is better between rice, and can repeat boiling.After the nineties in 20th century, take ground rice or starch as the restructuring rice technique basic forming of main material, enter suitability for industrialized production.
Domestic restructuring rice research starting evening is relatively started from the nineties in 20th century, mainly take rice, crack rice as primary raw material, add an amount of gel, the production of the rice of recombinating.Main research has: Southern Yangtze University has carried out the research to restructuring rice, take rice as raw material, adopts the twin-screw secondary to extrude the convenient rice of preparation dehydration and nutrition convenient rice, and it has all obtained preferably effect on quality and sense organ.Dong Zhongrong, Jin Chengzhu etc. are take coarse cereals class raw material (such as konjaku flour etc.), gourd, fruit and vegetable etc. as primary raw material, add rice, converted starch etc., produced smooth-shaped synthetic rice attractive in appearance by the one-level extruder grain, its by granulation after, nutritive loss is larger, and not anti-boiling.Domestic also have take various coarse cereals as primary raw material; strengthen certain nutriment; adopt the report of flaking machine granulation or extruder grain preparation restructuring rice; but such product mainly forms closely knit internal structure by extruding; lack network structure, there are the defectives such as shape is loose, bad in the synthetic rice in digestion process.
Both at home and abroad to the research of nutrition recombination rice mainly take rice, starch etc. as primary raw material, add the method production that utilizes the artificial granulation behind the various fortification materials.Fortification method commonly used mainly contains hardening agent and soaks suction method, powder reinforcement and surperficial semar technique; The granulation mode mainly contains presses grain formula and extruding to granulate two types.Less as the research of single raw material Restruction rice take corn both at home and abroad, mainly adopting the conventional corn powder is raw material, makes product after expanded.Technology is relatively single, and such interiors of products does not form network structure, and quality is unstable, and boiling characteristic and mouthfeel are relatively poor, exist likeness in form matter from problem, these have all seriously restricted the development of corn restructuring rice.
Summary of the invention
The object of the present invention is to provide a kind of production method of corn restructuring rice, mainly take conventional corn powder and modified corn powder as raw material, adopt screw extruding modification forming technology, make a kind of novel corn restructuring rice through technological operations such as cutting granulation, heated-air drying, polishings.This method has strengthened the texture characteristic of corn restructuring rice, has improved the rehydration performance of product, has reduced its cooking loss rate, and it is loose to have overcome restructuring rice shape in digestion process, the defective such as bad after the boiling.
The technical scheme that the present invention takes is, produces by the following method to obtain:
A. the preparation of conventional corn powder
With the conventional corn removal of impurities, through peeling, take off embryo, pulverizing, sieve, obtain granularity and be not less than 40 purpose conventional corn powder;
B. the preparation of modified corn powder
The preparation of enzyme modification powder: be that 1:2～1:5 mixes with water according to mass ratio with the conventional corn powder, add the neutral proteinase of 50～200U/g corn flour, or the paddy amine acyl transaminase of 1～5U/g corn flour, or the Pullulanase of 5～15U/g corn flour, or the glucose oxidase of 100～300U/g corn flour, after the enzymolysis bio-modification is processed 2～6h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation of twin-screw modification powder: the conventional corn powder is mixed with water, the water content of adjusting corn powder is 20 ~ 50% mass fractions, through twin-screw extrusion, the twin-screw extrusion parameter is: barrel zone temperature is 100～160 ℃, screw speed is 200～280 r/min, at 60 ℃ of heated-air drying 6 ~ 8h, pulverizes, cross 80 mesh sieves, obtain twin-screw modified corn powder;
C. the preparation of composite powder
The mass fraction 15～50% of enzyme modification corn flour mass fraction 1～10%, twin-screw modified corn opaque amount mark 45～75%, the allotment of conventional corn powder;
D. the granulation of corn restructuring rice
Deployed composite powder is added the water damping, and the control water content is 25～55%; Through single screw extruding moulding, rotary-cut cutting granulation, single screw extruding molding technique parameter is: barrel zone temperature is 60～100 ℃, and screw speed is 40～70 r/min, and rotary cutter speed is 400～900 r/min;
E. the drying of corn restructuring rice
The corn restructuring rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn restructuring rice
Place polishing machine to carry out polishing 1～6min in the corn restructuring rice of above-mentioned preparation.
Corn restructuring rice of the present invention, shape is rice seemingly, smooth surface, the color cadmium yellow, glossy, close structure; After the boiling, have the natural fragrant of corn, toughness does not stick to one's teeth substantially, chews strength, and rice is looser, and viscoplasticity is better; When cooking congee, boiling 7～10min gets final product complete slaking in the boiling water, and particle integrity.This patent is selected take the enzyme modification powder as raw material in granulation process, thereby has increased the grafting degree of corn protein and starch, helps corn restructuring rice to form internal networking structure, and the product reconstitution rate reaches the reconstitution rate level of rice substantially up to 220 ~ 260%; Adopt screw extruding modification and extruder grain to divide segment process, the shortcoming such as avoided take the conventional corn powder as primary raw material adopting its grain of rice grain shape of restructuring rice of Screw Extrusion granulation imperfect, internal structure is simply piled up, can't form network structure, boiling shape is loose, and the restructuring rice nutritive loss take screw extruding modification powder as the raw material extruding pelletization is larger merely, restructuring rice amount of cure is too high, causes the defectives such as product is sticking, outward appearance adhesion.Technique of the present invention is equally applicable to strengthen the production of the restructuring rice of various Different Nutrition elements, can add different nutrients in the stage of granulation as required, as adding calcium class nutrient, makes high-calcium nutrient restructuring rice.
The present invention adopts screw extruding modification forming technology take the modified corn powder that obtains through enzymatic modification and twin-screw extrusion modification and conventional corn powder as raw material, makes a kind of novel corn restructuring rice through technological operations such as cutting granulation, heated-air drying, polishings.This technique has strengthened the texture characteristic of product, has improved the rehydration performance of product, has reduced its cooking loss rate, has overcome the defectives such as shape is loose in the restructuring rice digestion process.For realizing that as early as possible the corn staple food established good technical foundation, for the development of corn food industrial chain provides new way.
Description of drawings
Fig. 1 is conventional corn restructuring rice cross section Electronic Speculum figure (* 5000);
Fig. 2 is corn restructuring rice cross section Electronic Speculum figure (* 5000).
The specific embodiment
The conventional corn powder, the modified corn powder that adopt among following each embodiment of the present invention: enzyme modification corn flour and twin-screw modification powder are obtained by following arbitrary preparation example.
A. the preparation of conventional corn powder
With the conventional corn removal of impurities, through peeling, take off embryo, pulverizing, sieve, obtain granularity and be not less than 40 purpose conventional corn powder.
B. the preparation of modified corn powder
The preparation example 1 of enzyme modification corn flour: be that 1:2 mix with water according to mass ratio with the conventional corn powder, add the neutral proteinase of 50U/g corn flour, after the enzymolysis bio-modification is processed 2h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 2 of enzyme modification corn flour: be that 1:3.5 mix with water according to mass ratio with the conventional corn powder, add the neutral proteinase of 125U/g corn flour, after the enzymolysis bio-modification is processed 4h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 3 of enzyme modification corn flour: be that 1:5 mix with water according to mass ratio with the conventional corn powder, add the neutral proteinase of 200U/g corn flour, after the enzymolysis bio-modification is processed 6h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 4 of enzyme modification corn flour: be that 1:2 mix with water according to mass ratio with the conventional corn powder, add the paddy amine acyl transaminase of 1U/g corn flour, after the enzymolysis bio-modification is processed 2h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 5 of enzyme modification corn flour: be that 1:3.5 mix with water according to mass ratio with the conventional corn powder, add the paddy amine acyl transaminase of 3U/g corn flour, after the enzymolysis bio-modification is processed 4h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 6 of enzyme modification corn flour: be that 1:5 mix with water according to mass ratio with the conventional corn powder, add the paddy amine acyl transaminase of 5U/g corn flour, after the enzymolysis bio-modification is processed 6h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 7 of enzyme modification corn flour: be that 1:2 mix with water according to mass ratio with the conventional corn powder, add the Pullulanase of 5U/g corn flour, after the enzymolysis bio-modification is processed 2h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 8 of enzyme modification corn flour: be that 1:3.5 mix with water according to mass ratio with the conventional corn powder, add the Pullulanase of 10U/g corn flour, after the enzymolysis bio-modification is processed 4h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 9 of enzyme modification corn flour: be that 1:5 mix with water according to mass ratio with the conventional corn powder, add the Pullulanase of 15U/g corn flour, after the enzymolysis bio-modification is processed 6h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 10 of enzyme modification corn flour: be that 1:2 mix with water according to mass ratio with the conventional corn powder, add the glucose oxidase of 100U/g corn flour, after the enzymolysis bio-modification is processed 2h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 11 of enzyme modification corn flour: be that 1:3.5 mix with water according to mass ratio with the conventional corn powder, add the glucose oxidase of 200U/g corn flour, after the enzymolysis bio-modification is processed 4h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 12 of enzyme modification corn flour: be that 1:5 mix with water according to mass ratio with the conventional corn powder, add the glucose oxidase of 300U/g corn flour, after the enzymolysis bio-modification is processed 6h, at 60 ℃ of heated-air drying 20h, pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 1 of twin-screw modified corn powder: the conventional corn powder is mixed with water, the water content of adjusting corn powder is 20% mass fraction, through twin-screw extrusion, the twin-screw extrusion parameter is: barrel zone temperature is 100 ℃, screw speed is 200 r/min, at 60 ℃ of heated-air drying 6h, pulverizes, cross 80 mesh sieves, obtain twin-screw modified corn powder;
The preparation example 2 of twin-screw modified corn powder: the conventional corn powder is mixed with water, the water content of adjusting corn powder is 35% mass fraction, through twin-screw extrusion, the twin-screw extrusion parameter is: barrel zone temperature is 130 ℃, screw speed is 240 r/min, at 60 ℃ of heated-air drying 7h, pulverizes, cross 80 mesh sieves, obtain twin-screw modified corn powder;
The preparation example 3 of twin-screw modified corn powder: the conventional corn powder is mixed with water, the water content of adjusting corn powder is 50% mass fraction, through twin-screw extrusion, the twin-screw extrusion parameter is: barrel zone temperature is 160 ℃, screw speed is 280 r/min, at 60 ℃ of heated-air drying 8h, pulverizes, cross 80 mesh sieves, obtain twin-screw modified corn powder.
Embodiment 1
C. the preparation of composite powder
The mass fraction 24% of enzyme modification corn flour mass fraction 1%, twin-screw modified corn opaque amount mark 75%, conventional corn powder;
D. the granulation of corn restructuring rice
Deployed composite powder is added the water damping, and the control water content is 25%; Through single screw extruding moulding, rotary-cut cutting granulation, single screw extruding molding technique parameter is: barrel zone temperature is 60 ℃, and screw speed is 40 r/min, and rotary cutter speed is 400 r/min;
E. the drying of corn restructuring rice
The corn restructuring rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn restructuring rice
Place polishing machine to carry out polishing 1min in the corn restructuring rice of above-mentioned preparation.
Embodiment 2:
C. the preparation of composite powder
The mass fraction 50% of enzyme modification corn flour mass fraction 5%, twin-screw modified corn opaque amount mark 45%, the allotment of conventional corn powder;
D. the granulation of corn restructuring rice
Deployed composite powder is added the water damping, and the control water content is 40%; Through single screw extruding moulding, rotary-cut cutting granulation, single screw extruding molding technique parameter is: barrel zone temperature is 80 ℃, and screw speed is 55 r/min, and rotary cutter speed is 650 r/min;
E. the drying of corn restructuring rice
The corn restructuring rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn restructuring rice
Place polishing machine to carry out polishing 3.5min in the corn restructuring rice of above-mentioned preparation.
Embodiment 3
C. the preparation of composite powder
The mass fraction 15% of enzyme modification corn flour mass fraction 10%, twin-screw modified corn opaque amount mark 75%, conventional corn powder;
D. the granulation of corn restructuring rice
Deployed composite powder is added the water damping, and the control water content is 55%; Through single screw extruding moulding, rotary-cut cutting granulation, single screw extruding molding technique parameter is: barrel zone temperature is 100 ℃, and screw speed is 70 r/min, and rotary cutter speed is 900 r/min;
E. the drying of corn restructuring rice
The corn restructuring rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn restructuring rice
Place polishing machine to carry out polishing 6min in the corn restructuring rice of above-mentioned preparation.
Embodiment 4
C. the preparation of composite powder
The mass fraction 34.5% of enzyme modification corn flour mass fraction 5.5%, twin-screw modified corn opaque amount mark 60%, conventional corn powder;
All the other steps are with embodiment 1.
Embodiment 5
C. the preparation of composite powder
The mass fraction 32.5% of enzyme modification corn flour mass fraction 7.5%, twin-screw modified corn opaque amount mark 60%, conventional corn powder;
All the other steps are with embodiment 2.
Embodiment 6
C. the preparation of composite powder
The mass fraction 32.5% of enzyme modification corn flour mass fraction 5.5%, twin-screw modified corn opaque amount mark 62%, conventional corn powder;
All the other steps are with embodiment 3.
Following Electronic Speculum comparison diagram by Fig. 1 conventional corn restructuring rice and Fig. 2 corn restructuring of the present invention rice as can be known, the Structure of cross section of Fig. 1 conventional corn restructuring rice is heaped-up, is difficult for rehydration, rice particle shape falls apart easily after the rehydration, matter is soft; Fig. 2 the present invention adds enzyme modification and twin-screw is modified the corn restructuring rice of corn flour preparation, its internal structure is compared with conventional corn restructuring rice larger difference, the interpolation of enzyme modification corn flour makes restructuring rice grain of rice interior molecules particle form cellular, is beneficial to rehydration; The interpolation of twin-screw modification corn flour has improved the viscosity of corn flour, has promoted the formation network structure that sticks to each other between the restructuring rice grain inside, has increased rehydration, has reduced the cooking loss rate.
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| CN101942119B (en) * | 2010-09-28 | 2012-07-25 | 武汉绿舟环保科技有限公司 | Modified starch catalyzed by compound bio-enzymes and preparation method and application thereof |
| CN102308942B (en) * | 2011-01-12 | 2013-05-29 | 赵庆录 | Method for processing corn rice |
| CN102406130B (en) * | 2011-12-01 | 2013-04-10 | 吉林农业大学 | Fragrant rice health food containing corn and lentinus edodes and production method thereof |
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