CN109007600B - Preparation method of high-rehydration recombinant rice - Google Patents
Preparation method of high-rehydration recombinant rice Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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Abstract
本发明属于食品加工技术领域的一种高复水型重组米的制备方法。通过将马铃薯全粉、籼米粉均匀混合后预糊化，不同糊化度的原料经双螺杆挤压机挤压，使物料中大分子内部结构、水合性质发生变化，所制备的马铃薯重组米具有高复水性，质构特性接近籼米，且具有马铃薯的营养和风味，能够有效缓解普通重组米爆腰、裂纹、蒸煮易崩解等问题，具有广阔的市场前景。
The invention belongs to the preparation method of high rehydration type reconstituted rice in the technical field of food processing. The whole potato flour and indica rice flour are uniformly mixed and then pre-gelatinized, and the raw materials with different gelatinization degrees are extruded by a twin-screw extruder to change the internal structure and hydration properties of macromolecules in the material. The prepared potato reconstituted rice has It has high rehydration properties, texture properties close to indica rice, and has the nutrition and flavor of potato, which can effectively alleviate the problems of ordinary reconstituted rice, such as popping waist, cracks, and easy disintegration when cooking, and has broad market prospects.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-rehydration recombinant rice.
Background
The recombined rice is a granular product similar to natural rice, which is prepared by using a material rich in starch as a main raw material through a series of processes of tempering, extruding, forming, drying and the like. The recombinant rice is prepared from pure natural coarse cereals serving as raw materials, can be scientifically matched with carotene, vitamins and other nutrient elements according to the nutritional needs of a human body, is a multifunctional green staple food integrating health care and food therapy, and has the effects of balancing nutrition, regulating the functions of the human body and maintaining the optimal health condition.
The potato is rich in nutrition and reasonable in structure, contains nutrients such as carbohydrates, proteins, dietary fibers, vitamins, fats and the like required by a human body, and particularly has the lysine content far exceeding that of rice and wheat. Potatoes also contain vitamin C and carotene, which are not found in rice and wheat. On a medical level, potatoes are also considered to have a high health value. Traditional Chinese medicine holds that the potato has the effects of strengthening spleen, harmonizing stomach, tonifying qi and dredging intestines and stomach. Modern medicine considers that the potato contains rich potassium element, so the potato has positive effect on preventing and treating hypertension diseases caused by high sodium. In addition, the potato contains polyphenol compounds which have the effects of resisting cancers and controlling blood sugar; the rich dietary fiber can promote gastrointestinal motility and prevent intestinal cancer and other diseases, and has great significance for health.
The extrusion forming technology is mainly used for processing instant food, the processing time of raw materials can be effectively shortened by the high temperature, high pressure and shearing action in the extruder, the processing cost is reduced, the occupied area required by processing equipment of a food factory is small, and the flexibility is higher when more types of products are produced. The instant cereal food contains rich complex carbohydrate, protein, vitamins, minerals, dietary fibers and the like, and the main component of the product is cereal which is processed by steaming and dehydration into a form which is easier to eat and digest. At present, extrusion technology has been successfully applied to the processing of reconstituted rice.
Although the reconstituted rice prepared in the early stage has the appearance of rice, the product has the problems of hard texture, adhesion and the like, and the shape of rice grains is difficult to maintain after rehydration; the reconstituted rice has poor taste and is not easily accepted by consumers. Although the problems are relieved by exploration of production processes and development of additives with different functions, the quality and structure of the recombined rice are far from the real rice, and the difference of rehydration is still an important factor for restricting the development of the recombined rice. Along with the popularization of health concepts and the exploration of the properties of grain raw materials, various grain crops are used as raw materials to be compounded with nutrient elements required by human bodies, and although the nutrition of the recombined rice is enriched, the improvement effect on the quality of the recombined rice is not obvious. The recombined rice prepared by the prior art has the problems of low curing degree and poor rehydration, and the recombined rice has poor taste and is not easy to be accepted by consumers.
Disclosure of Invention
The invention aims to provide a preparation method of high-rehydration recombinant rice, which comprises the following specific technical scheme:
a preparation method of high rehydration type recombined rice comprises the following steps:
(1) respectively humidifying the whole potato powder and the long-shaped rice powder to 10-15% of water content, wherein the moisture content of the whole potato powder and the moisture content of the long-shaped rice powder are the same after humidifying; mixing the potato whole powder and the indica rice powder after moisture adjustment according to the mass ratio (3-5): (5-7) uniformly mixing, and then extruding at 70-90 ℃ to realize pre-gelatinization to obtain a material with 50-70% of gelatinization degree;
(2) adding water into the material obtained in the step (1) for tempering, and uniformly stirring to obtain a material with the water content of 14-30%;
(3) setting the barrel temperature of a double-screw extruder to be 70-120 ℃, setting the screw rotating speed to be 90-200r/min, and after normal operation for 1-3 min without abnormal phenomenon, extruding the material obtained in the step (2) in the double-screw extruder at a feeding speed of 4-10kg/h, air-drying at room temperature, and maintaining the water content of the material to be 10-14%, so as to obtain the high-rehydration type recombined rice, wherein the rehydration of the obtained high-rehydration type recombined rice is increased to 200-280% of the raw material indica rice.
The invention has the beneficial effects that:
(1) the method takes the mixed powder with different gelatinization degrees as the raw material, adopts double-screw extrusion to prepare the potato recombinant rice, wherein the pre-gelatinization obviously improves the processing quality of the raw material, and the starchy raw material has the characteristic of modified starch due to partial gelatinization, so that the rehydration of the recombinant rice is obviously improved, and the texture characteristic is close to that of long-shaped rice;
(2) the potato recombinant rice prepared by the invention not only has the nutrition and flavor of potatoes, but also has the advantages of obviously improved edible quality and rehydration performance, effectively relieves the problems of waist cracking, easy disintegration in cooking and the like of common recombinant rice, and has wide market prospect.
Drawings
FIG. 1 is a microscopic view of a potato reconstituted rice raw material obtained in example 2;
FIG. 2 shows the rehydration rates of the potato reconstituted rice obtained in example 5 at different extrusion temperatures.
Detailed Description
The invention provides a preparation method of high rehydration recombinant rice, which is further described by combining the attached drawings and an embodiment.
Preparing the high-rehydration recombinant rice according to the following steps:
(1) adding water into the whole potato flour and the long-shaped rice flour respectively to regulate the moisture content to 10-15%, and preferably, the moisture content is 14%; the humidity of the raw materials is the same as that of the raw materials, so that the stability of the dry basis proportion of the mixed raw materials and the uniform distribution of moisture are ensured; mixing the potato whole powder and the long-shaped rice powder after the moisture adjustment according to the mass ratio (3-5): (5-7) uniformly mixing, adding water and stirring to obtain a material A with the water content of 30-40%;
(2) setting the temperature of a single-screw extruder to be 70-90 ℃, setting the rotating speed of a screw to be 30-50r/min, feeding a material A into the single-screw extruder at a feeding speed of 10-30kg/h for extrusion to realize pre-gelatinization after normal operation for 1-3 min without abnormal phenomenon, and collecting an extruded material after stable operation; extruding by a single-screw extruder at a constant speed to promote starch gelatinization, protein denaturation and dietary fiber hydrolysis in the material A, wherein the internal structure and the hydration property of the material A are changed;
(3) air-drying the extrudate obtained in the step (2) at room temperature to reduce the water content to 13-14%; then crushing and sieving the crushed material with a 60-mesh sieve to obtain a material B with 50-70% of gelatinization degree, wherein the material B is the pre-gelatinized potato recombinant rice raw material; the obtained material B is low in viscosity, uniform in component mixing and strong in stability, and the problem of serious adhesion of the potato recombinant rice is solved; the water-soluble carbohydrate and the apparent density are greatly changed, and the rice is provided with a porous net structure, so that the rice is convenient to dry and crush quickly and is easier to form in the subsequent extrusion processing process of the recombined rice; the problem of serious nutrient loss caused by the fact that the raw materials are directly molded in the extruder in the prior art is solved.
(4) Adding water into the material B for tempering, and uniformly stirring to obtain a material C with the water content of 14-30%; setting the sleeve temperature of a double-screw extruder to be 70-120 ℃, setting the screw rotating speed to be 90-200r/min, uniformly feeding a material C into the extruder at a feeding speed of 4-10kg/h through a feeder after normal operation is carried out for 1-3 min without abnormal phenomena, and collecting after sample discharge is stable;
wherein, the material B with 50 to 70 percent of gelatinization degree is selected, which is beneficial to improving the rehydration quality of the recombined rice; selecting the material C with 14-30% of water content to facilitate the molding of the recombined rice; the rotating speed of the screw is set to be 90-200r/min, so that the recombined rice can keep good rehydration property, and the shape and the taste of the recombined rice are more easily accepted by consumers; the sleeve temperature of the double-screw extruder is set to be 70-120 ℃, so that the material form can be changed, the forming is promoted, the decomposition of nutrient components is reduced, and the nutrition strengthening is facilitated.
(5) And (4) air-drying the material collected in the step (4) at room temperature to obtain the recombinant rice with the water content of 10-14%, namely the high rehydration type recombinant rice.
The shape of the material pre-gelatinized by the single-screw extruder is easier to change, the molding and texture properties of the prepared recombinant rice are more stable, the rehydration of the obtained high-rehydration recombinant rice is improved to 200-280% of that of the raw material indica rice, and the texture properties are close to those of the indica rice.
Example 1
Preparing the high-rehydration potato recombinant rice according to the following steps:
(1) adding water into the whole potato powder and the long-shaped rice powder respectively to regulate the moisture content to 14%, then uniformly mixing according to the mass ratio of 3:7, adding 30% of water, and uniformly stirring to obtain a non-caking material A;
(2) setting the temperature of the single-screw extruder to 70 ℃, setting the rotating speed of the screw to 40r/min, and having no abnormal phenomenon after normal operation for 1min, feeding the material A obtained in the step (1) into the single-screw extruder at a feeding speed of 15kg/h for extrusion, and collecting an extruded material after stable operation;
(3) air-drying the extrudate obtained in the step (2) at room temperature to reduce the moisture content to 13-14%; then crushing and sieving the crushed material with a 60-mesh sieve to obtain a material B with 50 percent of gelatinization degree, namely the raw material of the potato recombinant rice;
(4) adding water into the material B for tempering, and uniformly stirring until no caking phenomenon exists to obtain a material C with the water content of 18%; setting the sleeve temperature of the double-screw extruder to 107 ℃, setting the screw rotating speed to 120r/min, uniformly feeding materials into the double-screw extruder through a feeding machine after the extruder is normally operated for 2min without abnormal phenomenon, keeping the feeding speed at 5kg/h, and collecting after the sample is stably discharged;
(5) and (4) drying the recombined rice collected in the step (4) at room temperature, and keeping the moisture between 10 and 14 percent to obtain the high-rehydration potato recombined rice.
Example 2
Preparing a potato recombinant rice raw material according to the steps (1) to (3) in the example 1, except that the mass ratio of the whole potato flour to the long-shaped rice flour in the step (1) is 4:6, so as to obtain a low-viscosity potato recombinant rice raw material; the microstructure diagram is shown in figure 1, and it can be seen that the raw material structure of the potato recombinant rice is loose and porous.
Example 3
A potato reconstituted rice raw material was prepared according to the steps (1) to (3) in example 1, except that the mass ratio of the whole potato flour to the long-shaped rice flour in the step (1) was 5:5, to obtain a low-viscosity potato reconstituted rice raw material.
The gelatinization and thermal properties of the potato recombinant rice raw material obtained in examples 1-3 and the whole potato flour and the whole rice flour were measured, and the raw materials indica rice flour and potato flour were used as a control group, which is specifically shown in tables 1 and 2:
TABLE 1 pasting Properties
TABLE 2 thermal Properties
As can be seen from table 1, compared with the raw material of the long-shaped rice, the gelatinization viscosities of the raw materials of the potato recombinant rice obtained in examples 1 to 3 are all reduced, which indicates that the expansion degree of the raw material of the recombinant rice is reduced in the gelatinization and temperature rise process, and the raw material of the recombinant rice is strong in stability and not easy to age.
As can be seen from table 2, compared to the raw material indica rice, the gelatinization start temperature, peak temperature, and termination temperature of the potato recombinant rice raw material obtained in examples 1 to 3 are all reduced, which indicates that the recombinant rice raw material is easier to gelatinize and the gelatinization degree is increased.
Example 4
Preparing potato recombinant rice in the same manner as in example 1, except that the parameters in steps (1) and (2) were adjusted such that the gelatinization degree of the potato recombinant rice raw material obtained in step (3) was 70%; the potato recombinant rice obtained in examples 1 and 4 was tested for texture characteristics and rehydration performance, and early indica rice was used as a control group, and the specific data is shown in table 3:
TABLE 3 texture Properties, rehydration Properties
As can be seen from table 3, the recombinant rice obtained in examples 1 and 4 has reduced hardness and significantly increased rehydration performance as compared to the early indica rice.
Example 5
Potato reconstituted rice was prepared in the same manner as in example 1, except that in step (4), the twin-screw extruder barrel temperatures were set to 100 deg.C, 105 deg.C, 110 deg.C, 115 deg.C, and 120 deg.C, respectively; testing the texture characteristics and the rehydration performance of the obtained potato recombinant rice, wherein the texture characteristics are shown in table 4, and the rehydration performance is shown in figure 2;
TABLE 4 texture characteristics of the potato reconstituted rice obtained in example 5
As can be seen from Table 4, the prepared recombinant rice texture characteristics are effectively improved with the increase of the extrusion temperature; as can be seen from FIG. 2, the rehydration rate is highest at a barrel temperature of 115 ℃ in the twin screw extruder.
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| CN111345433A (en) * | 2018-12-20 | 2020-06-30 | 丰益(上海)生物技术研发中心有限公司 | Method for treating starch-containing grain raw material |
| CN110786483A (en) * | 2019-11-06 | 2020-02-14 | 武汉轻工大学 | Preparation method of potato extruded rice |
| CN112641045A (en) * | 2020-12-22 | 2021-04-13 | 日照尚健食品有限公司 | Instant self-heating rice and preparation method and application thereof |
| CN115381030B (en) * | 2022-07-29 | 2023-09-05 | 浙江工业大学 | A kind of nutritional recombinant rice with zero additive and low GI and preparation method thereof |
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| CN103168999A (en) * | 2013-01-30 | 2013-06-26 | 温特牧(北京)科技有限公司 | Recombinant rice and its production method |
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| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Twin-screw secondary extrusion preparation method for nutritious instant rice |
| CN103168999A (en) * | 2013-01-30 | 2013-06-26 | 温特牧(北京)科技有限公司 | Recombinant rice and its production method |
| CN105639534A (en) * | 2015-12-31 | 2016-06-08 | 武汉市江声科技有限公司 | Method for preparing potato staple food raw material powder |
| CN107041511A (en) * | 2017-03-14 | 2017-08-15 | 钟静涛 | Synthetic rice and its processing method suitable for diabetes patient |
Non-Patent Citations (1)
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