CN111838525A - Enzyme-adding secondary extrusion production method of low-GI instant rice noodles - Google Patents
Enzyme-adding secondary extrusion production method of low-GI instant rice noodles Download PDFInfo
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 8
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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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
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to an enzyme-added secondary extrusion production method of low-GI instant rice noodles. The rice flour comprises the following raw materials of milled long-shaped rice flour, milled round-grained rice flour, corn starch, milled long-shaped rice, a quality modifier and isoamylase; the preparation method of the rice flour comprises the following steps: s1, preparing pre-gelatinized rice flour; s2, tempering powder; s3, adding enzyme into the instant rice noodles for secondary extrusion; s4, cooling and splitting; s5, aging regulation; s6, cooking; and S7, drying. According to the invention, the milled long-shaped rice raw material is subjected to pre-gelatinization treatment, so that the curing and forming effects of rice flour are improved, and the breaking rate and the starch dissolution rate of the rice flour are reduced; the content of resistant starch (RS3) is improved by using isoamylase in combination with a secondary extrusion technology, so that the purpose of reducing the GI value of the instant rice noodles is achieved; through temperature control, humidity control and aging, the content of resistant starch in the rice cake is improved, the GI value of the instant rice noodles is reduced, and the brewing rehydration time is shortened.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an enzyme-added secondary extrusion production method of low-GI instant rice noodles.
Background
The rice flour is a long and thin noodle-shaped food made of rice serving as a main material, is a healthy green food, is well favored by consumers, and is particularly popular in southern provinces (Guangdong, Guangxi, Hunan, Hubei, Yunnan, Guizhou, Jiangxi and the like). The convenience of the instant rice noodles is sought by consumers due to the convenience. The traditional rice flour is prepared by a series of procedures of cleaning, soaking and fermenting, grinding into thick liquid, steaming into slices, extruding into threads, steaming into flour, cooling, washing into flour and the like, and is limited due to the complexity of the procedures.
In addition, the number of patients with diabetes worldwide is increasing according to the ninth edition of global diabetes overview, newly released in 2019 by the International Diabetes Federation (IDF). The data show that the number of diabetes patients in 2019 is as high as 4.63 hundred million worldwide, China ranks first and is about 1.164 hundred million people, the number of potential patients is more, and the continuous increase of the number of the patients will bring heavy social and economic burden to the world. IDF considers that dietary intervention is the basis of type ii diabetes treatment, and is limited to traditional staple foods mostly belonging to high GI (glycemic index) foods (noodle GI 81.6, steamed bread GI 88.1, rice cake GI 82.0, white bread GI87.9), so development of low GI convenient staple food products can better intervene in type ii diabetes treatment.
Therefore, it is highly desirable to have a rice flour with a low GI value content, which is simple in the preparation process.
Disclosure of Invention
The invention aims to provide an enzyme-added secondary extrusion production method of low-GI instant rice noodles aiming at the technical problems. The method utilizes broken rice as main raw material, and combines enzyme-adding secondary extrusion and temperature-controlled humidity-controlled aging regulation technology to prepare the low GI instant rice flour product with strong rice flavor.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
a preparation method of low GI instant rice noodles comprises the following raw materials in parts by weight:
the method takes milled long-shaped rice flour, milled round-grained rice flour and corn starch as main raw materials, and carries out pre-gelatinization treatment on the milled long-shaped rice to destroy the microcrystalline bundle structure regularly arranged by starch molecules and break intermolecular hydrogen bonds; and then the secondary extrusion curing molding technology of isoamylase is combined, the aging speed is further controlled and regulated, the content of resistant starch (RS3) is improved, and the low-GI instant rice flour product is prepared.
The preparation method of the low GI instant rice noodles comprises the following specific steps:
s1, preparing pre-gelatinized rice noodles, namely conveying milled long-shaped rice into a high-temperature roller frying pan, frying at 160-180 ℃ for 90-120 s, and then crushing to prepare the pre-gelatinized rice noodles, wherein the gelatinization degree reaches 70-80%;
S2, tempering powder, namely weighing milled long-shaped rice flour, milled round-grained rice flour, corn starch, a quality modifier, isoamylase and the pre-gelatinized rice flour prepared in the step S1 in proportion, uniformly mixing, adding water, and uniformly mixing, wherein the mass ratio of feed water to the powder is 0.3-0.4;
s3, performing secondary extrusion on the instant rice noodles, uniformly mixing the powder, and performing I-level curing extrusion and II-level forming extrusion by using a feeding machine, wherein the feeding speed is set to be 30-50 kg/h, the I-level curing extrusion temperature is 160-180 ℃, the rotating speed frequency of a screw is 28-36 Hz, the pressure of an extrusion opening is 0.3-0.7 MPa, the temperature of II-level forming extrusion is 30-60 ℃, the rotating speed frequency of the screw is 32-40 Hz, the pressure of the extrusion opening is 0.6-1.0 MPa, and the aperture of an extrusion template is 0.6-0.8 mm.
S4, cooling and cutting, cooling the extruded rice flour at normal temperature for 2-3 min through a mesh belt to below 40 ℃, and quantitatively and automatically cutting into 100-120 g of powder cakes;
s5, aging control, namely aging the pressed powder for 2-4 hours in a temperature and humidity control aging line;
s6, cooking, wherein the aged powder cake is conveyed to a steam box through a conveying belt to be cooked for 8-12 min;
and S7, drying, namely drying the steamed powder cake by sectional hot air at the temperature of 35-80 ℃ and the humidity of 25-40% for 35-60 min to obtain the low GI instant rice flour with the water content of 10-12%.
Further, the composite quality improver is sodium carboxymethylcellulose and modified soybean lecithin, and the mass ratio of the composite quality improver to the modified soybean lecithin is 1: 0.2-0.6.
Further, the isoamylase is powder, only alpha-1, 6 glucoside chains of amylopectin are hydrolyzed, the whole side chain is cut off to form straight chains with different lengths, and the enzyme activity is 60000U/g, which is a commercially available product.
Further, the particle size of the milled long-shaped rice flour and the milled round-grained rice flour is 100-120 meshes.
Further, the aging temperature is 2-6 ℃, and the humidity is 60-70%.
Further, the segmented hot air drying is carried out, wherein the temperature of the first segment is 35-45 ℃, the humidity is 30-40%, and the time is 5-10 min; the temperature of the second stage is 60-80 ℃, the humidity is 25-35%, and the time is 20-30 min; the temperature and humidity of the third section are 40-50 ℃, 30-40% and the time is 10-20 min.
Compared with the prior art, the positive effects of the invention are as follows:
the method comprises the steps of (1) pre-gelatinizing a milled long-shaped rice raw material, destroying a microcrystalline bundle structure regularly arranged by starch molecules, and breaking intermolecular hydrogen bonds, so that rice starch molecules are better combined with water molecules, the curing and forming effect of rice flour is improved, and the breaking rate and the starch dissolution rate of the rice flour are reduced;
the characteristic that isoamylase only hydrolyzes an alpha-1, 6 glucoside chain of amylopectin is utilized, the whole side chain of the starch is cut to form straight chains with different lengths, the ratio of the straight chains to the branched chains of the starch is improved, and the content of resistant starch (RS3) is improved by combining a secondary extrusion technology, so that the aim of reducing the GI value of the instant rice flour is fulfilled;
The invention accelerates the formation of resistant starch (RS3) of the pressed powder by controlling temperature, humidity and aging, plays a role in fixing the pressed powder, avoids the collapse of the pressed powder in the cooking process, improves the content of the resistant starch of the pressed powder, reduces the GI value of the instant rice flour and shortens the brewing rehydration time;
the microstructure of the convenient rice flour is observed through electron microscope scanning and X-ray diffraction, and the improvement of the overall quality and the reduction of the GI value of the rice flour sample are discussed from the angles of the compactness of a gel network structure and a crystal structure;
fifth, the low GI instant ripple rice flour produced by the invention has the water content less than or equal to 12 percent and GI less than 55, can be eaten after being brewed with boiled water for 6-8 min, has very strong rice flavor, has a good effect of delaying the postprandial blood sugar rising rate, and is suitable for people with type II diabetes to eat as staple food.
Drawings
FIG. 1 is a scanning electron micrograph of the low GI instant rice flour prepared in example 2
FIG. 2 is a scanning electron micrograph of the low GI instant rice flour prepared in comparative example 6
FIG. 3 is an X-ray diffraction pattern of the instant rice flour with low GI obtained in example 2 and comparative example 6
As can be seen from the comparison between the graph 1 and the graph 2, compared with the graph 2 which is manufactured by canceling the innovation point of the invention, the rice flour sample manufactured by the method of the invention (the graph 1) has sparse gel network structure, larger mesh of the gel network and uneven distribution in the extrusion curing process of the invention.
Since instant rice flour has a similar crystal structure, it has similar diffraction peaks. As can be seen from fig. 3, the diffraction intensity of the sample of example 2 is larger than that of the sample of comparative example 6, which indicates that the relative crystallinity of the crystal is high, the formed crystal structure is better, and indicates that the formed gel network structure of the instant rice flour is better, the GI value of the rice flour is lower, and the broken rate is smaller.
Detailed Description
The method for producing the instant rice noodles with low GI by enzyme secondary extrusion is further described by the following examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make certain insubstantial modifications and adaptations of the present invention based on the above disclosure and still fall within the scope of the present invention.
Example 1:
a preparation method of low GI instant rice noodles comprises the following raw materials in parts by weight:
the composite quality modifier is a mixture of sodium carboxymethylcellulose and modified soybean lecithin, and the mass ratio of the composite quality modifier to the modified soybean lecithin is 1: 0.2; the isoamylase is powder, only alpha-1, 6 glucoside chains of amylopectin are hydrolyzed, the whole side chain is cut off to form straight chains with different lengths, and the enzyme activity is 60000U/g.
The rice flour comprises the following specific preparation steps:
s1, preparing pre-gelatinized rice noodles, namely conveying milled long-shaped rice into a high-temperature roller frying pan, frying at 160 ℃ for 120s, and crushing the milled long-shaped rice into 100-mesh particles after frying to obtain the pre-gelatinized rice noodles, wherein the gelatinization degree reaches 70% for later use;
s2, tempering the powder, weighing the rest raw materials in proportion, uniformly mixing, adding water, and uniformly mixing, wherein the mass ratio of the feeding water to the powder is 0.3.
S3, performing secondary extrusion on the instant rice noodles, uniformly mixing the powder, and performing I-level curing extrusion and II-level forming extrusion by using a feeding machine, wherein the feeding speed is set to be 30kg/h, the I-level curing extrusion temperature is 160 ℃, the screw rotating speed frequency is 28Hz, the extrusion opening pressure is 0.3Mpa, the II-level forming extrusion temperature is 30 ℃, the screw rotating speed frequency is 32Hz, the extrusion opening pressure is 0.6Mpa, and the aperture of an extrusion template is 0.6 mm.
S4, cooling and cutting, cooling the extruded rice flour at normal temperature for 2min to below 40 ℃ through a mesh belt, and quantitatively and automatically cutting into 100g of powder cakes;
s5, aging control, namely aging the pressed powder for 2 hours in a temperature and humidity control aging line, wherein the aging temperature is 6 ℃, and the humidity is 60%;
s6, steaming, wherein the aged powder cake is conveyed to a steam box through a conveying belt to be steamed for 8 min;
s7, drying, namely drying the steamed pressed powder by sectional hot air, wherein the first-stage temperature is 35 ℃, the humidity is 30%, and the time is 10 min; the second stage temperature is 60 ℃, the humidity is 25%, and the time is 30 min; and the third stage is carried out at 40 ℃ and 30% humidity for 20min to obtain the low GI instant rice noodles with the water content of 10 wt%.
Example 2:
a preparation method of low GI instant rice noodles comprises the following raw materials in parts by weight:
the composite quality modifier comprises sodium carboxymethylcellulose and modified soybean lecithin in a mass ratio of 1: 0.4; the isoamylase is powder, only alpha-1, 6 glucoside chains of amylopectin are hydrolyzed, the whole side chain is cut off to form straight chains with different lengths, and the enzyme activity is 60000U/g.
The rice flour comprises the following specific preparation steps:
s1, preparing pre-gelatinized rice noodles, namely conveying milled long-shaped rice into a high-temperature roller frying pan, frying at the temperature of 170 ℃ for 100s, and then crushing to obtain the pre-gelatinized rice noodles with the particle size of 110 meshes, wherein the gelatinization degree reaches 75% for later use;
s2, tempering the powder, weighing the rest raw materials in proportion, uniformly mixing, adding water, and uniformly mixing, wherein the mass ratio of the feeding water to the powder is 0.35.
S3, performing secondary extrusion on the instant rice noodles, uniformly mixing the powder, and performing I-level curing extrusion and II-level forming extrusion by a feeding machine at a set feeding speed of 40kg/h, wherein the I-level curing extrusion temperature is 170 ℃, the screw rotation speed frequency is 32Hz, the extrusion opening pressure is 0.5MPa, the II-level forming extrusion temperature is 50 ℃, the screw rotation speed frequency is 36Hz, the extrusion opening pressure is 0.8MPa, and the aperture of an extrusion template is 0.75 mm.
S4, cooling and cutting, cooling the extruded rice noodles through a mesh belt at normal temperature for 2min to below 40 ℃, and quantitatively and automatically cutting into 110g of powder cakes;
s5, aging control, namely aging the pressed powder for 3 hours in a temperature and humidity control aging line, wherein the aging temperature is 4 ℃, and the humidity is 65%;
s6, steaming, wherein the aged powder cake is conveyed to a steam box through a conveying belt to be steamed for 10 min;
s7, drying, namely drying the steamed pressed powder by sectional hot air, wherein the first-stage temperature is 40 ℃, the humidity is 35%, and the time is 8 min; the second stage temperature is 70 ℃, the humidity is 30%, and the time is 25 min; and the temperature and humidity of the third section are 45 ℃ and 35%, and the time is 15min, so that the low GI instant rice noodles are prepared, wherein the water content of the rice noodles is 11 wt%.
Example 3:
a preparation method of low GI instant rice noodles comprises the following raw materials in parts by weight:
the composite quality modifier comprises sodium carboxymethylcellulose and modified soybean lecithin in a mass ratio of 1: 0.6; the isoamylase is powder, only alpha-1, 6 glucoside chains of amylopectin are hydrolyzed, the whole side chain is cut off to form straight chains with different lengths, and the enzyme activity is 60000U/g.
The rice flour comprises the following specific preparation steps:
s1, preparing pre-gelatinized rice noodles, namely conveying milled long-shaped rice into a high-temperature roller frying pan, frying at 180 ℃ for 90s, and then crushing until the particle size is 120 meshes to prepare the pre-gelatinized rice noodles, wherein the gelatinization degree reaches 75% for later use;
S2, tempering the powder, weighing the raw materials according to the proportion, uniformly mixing, then adding water, and uniformly mixing, wherein the mass ratio of the feeding water to the powder is 0.40.
S3, performing secondary extrusion on the instant rice noodles, uniformly mixing the powder, and performing I-level curing extrusion and II-level forming extrusion by a feeding machine at a set feeding speed of 50kg/h, wherein the I-level curing extrusion temperature is 180 ℃, the screw rotation speed frequency is 40Hz, the extrusion opening pressure is 0.7MPa, the II-level forming extrusion temperature is 60 ℃, the screw rotation speed frequency is 40Hz, the extrusion opening pressure is 1.0MPa, and the aperture of an extrusion template is 0.8 mm.
S4, cooling and cutting, cooling the extruded rice noodles through a mesh belt at normal temperature for 3min to below 40 ℃, and quantitatively and automatically cutting into 120g of powder cakes;
s5, aging control, namely aging the pressed powder for 3 hours in a temperature and humidity control aging line, wherein the aging temperature is 4 ℃, and the humidity is 70%;
s6, cooking, wherein the aged powder cake is conveyed to a steam box through a conveying belt to be cooked for 12 min;
s7, drying, namely drying the steamed pressed powder by sectional hot air, wherein the first-stage temperature is 45 ℃, the humidity is 40%, and the time is 5 min; the second stage temperature is 80 ℃, the humidity is 35%, and the time is 30 min; and the temperature and humidity of the third stage are 50 ℃, the humidity is 40 percent, and the time is 10min, so that the low GI instant rice flour is prepared, wherein the water content of the rice flour is 12wt percent.
Comparative example 1:
The preparation method is the same as that of the example 2, only the step of S1 in the example 2 is removed, the pre-gelatinized rice flour is prepared, and the milled long-shaped rice is directly crushed into 100-120 meshes for standby.
Comparative example 2:
the other conditions were the same as in example 2, except that the addition of isoamylase as a raw material in example 2 was omitted.
Comparative example 3:
other conditions were the same as those of example 2 except that the step S3 in example 2 was changed to one-shot press-cure molding.
Comparative example 4:
the other conditions are the same as the example 2, only the step S5 in the example 2 is changed, and the temperature and humidity control aging process is changed into the normal temperature aging process.
Comparative example 5:
other conditions were the same as in example 2 except that only isoamylase in example 2 was replaced with pullulanase.
Comparative example 6:
the other conditions are the same as those of the embodiment 2, the step S1 in the embodiment 2 is eliminated, the isoamylase raw material in the embodiment 2 is eliminated, the secondary extrusion curing molding is changed into the primary extrusion curing molding, and the step S5 in the embodiment 2 is changed into the normal temperature aging process.
The rice flour samples obtained in examples 1 to 3 and comparative examples 1 to 6 were tested, and the specific test results are as follows:
| resistant starch (%) | GI value | Brewing time (min) | Percentage of broken strip (%) | |
| Example 1 | 14.06 | 47 | 8 | 4.25 |
| Example 2 | 13.36 | 48 | 8 | 4.40 |
| Example 3 | 14.12 | 47 | 9 | 4.21 |
| Comparative example 1 | 6.85 | 59 | 8 | 4.75 |
| Comparative example 2 | 6.34 | 61 | 9 | 4.67 |
| Comparative example 3 | 8.42 | 57 | 9 | 5.35 |
| Comparative example 4 | 6.35 | 62 | 8 | 4.18 |
| Comparative example 5 | 6.05 | 58 | 9 | 4.51 |
| Comparative example 6 | 5.21 | 67 | 9 | 4.77 |
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A preparation method of low GI instant rice flour comprises the following raw materials, by weight, 62-88 parts of milled long-shaped rice flour, 24-40 parts of milled round-grained rice flour, 80-120 parts of corn starch, 10-15 parts of milled long-shaped rice, 0.4-0.8 part of a quality improver and 0.02-0.06 part of isoamylase; the preparation method of the rice flour is characterized by comprising the following steps:
s1, preparing pre-gelatinized rice noodles, namely conveying milled long-shaped rice into a high-temperature roller frying pan for frying, and crushing the fried milled long-shaped rice to prepare the pre-gelatinized rice noodles, wherein the gelatinization degree is 70-80%;
s2, tempering powder, namely weighing milled long-shaped rice flour, milled round-grained rice flour, corn starch, a quality modifier, isoamylase and the pre-gelatinized rice flour prepared in the step S1 in proportion, uniformly mixing, adding water, uniformly mixing again, and controlling the mass ratio of feed water to materials;
S3, performing secondary extrusion on the instant rice noodles, namely uniformly mixing the powder in the step S2, and performing I-level curing extrusion and II-level forming extrusion by using a feeder; the I-grade curing extrusion temperature is 160-180 ℃, the rotating speed frequency of a screw is 28-36 Hz, and the pressure of an extrusion opening is 0.3-0.7 Mpa; the temperature of II-level molding extrusion is 30-60 ℃, the rotating speed frequency of a screw is 32-40 Hz, and the pressure of an extrusion opening is 0.6-1.0 Mpa;
s4, cooling and cutting, cooling the extruded rice flour at normal temperature for 2-3 min through a mesh belt to below 40 ℃, and quantitatively and automatically cutting into 100-120 g of powder cakes;
s5, aging control, namely aging the pressed powder for 2-4 hours in a temperature and humidity control aging line;
s6, cooking, wherein the aged powder cake is conveyed to a steam box through a conveying belt to be cooked for 8-12 min;
s7, drying, namely drying the steamed powder cake by sectional hot air to obtain the low-GI instant rice flour with the water content of 10-12 wt%.
2. The method for preparing low GI instant rice flour according to claim 1, wherein: the quality improver is a mixture of sodium carboxymethylcellulose and modified soybean lecithin, and the mass ratio of the sodium carboxymethylcellulose to the modified soybean lecithin is 1: 0.2-0.6.
3. The method for preparing low GI instant rice flour according to claim 1, wherein: the isoamylase is powder, only alpha-1, 6 glucoside chains of amylopectin are hydrolyzed, the whole side chain is cut off to form straight chains with different lengths, and the enzyme activity is 60000U/g.
4. The method for preparing low GI instant rice flour according to claim 1, wherein: and S1, frying at 160-180 ℃ for 90-120S.
5. The method for preparing low GI instant rice flour according to claim 1, wherein: and the mass ratio of the water to the materials in the S2 is 0.3-0.4.
6. The method for preparing low GI instant rice flour according to claim 1, wherein: the feeding speed in S3 is 30-50 kg/h.
7. The method for preparing low GI instant rice flour according to claim 1, wherein: the aperture of the II-level forming extrusion template in the S3 is 0.6-0.8 mm.
8. The method for preparing low GI instant rice flour according to claim 1, wherein: the particle size of the milled long-shaped rice flour and the milled round-grained rice flour is 100-120 meshes.
9. The method for preparing low GI instant rice flour according to claim 1, wherein: the aging temperature in the S5 is 2-6 ℃, and the humidity is 60-70%.
10. The method for preparing low GI instant rice flour according to claim 1, wherein: the segmented hot air drying is carried out, wherein the temperature of the first segment is 35-45 ℃, the humidity is 30-40%, and the time is 5-10 min; the temperature of the second stage is 60-80 ℃, the humidity is 25-35%, and the time is 20-30 min; the temperature and humidity of the third section are 40-50 ℃, 30-40% and the time is 10-20 min.
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