CN115191548B - Processing method for preparing pretreated high dietary fiber extruded instant rice by normal pressure steaming - Google Patents
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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
- A23L29/03—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
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- 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
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Abstract
A processing method for preparing high dietary fiber extruded instant rice by normal pressure steaming pretreatment comprises spreading oat grains, steaming with normal pressure steam, drying, pulverizing, mixing with rice flour and monoglyceride, and preparing extruded instant rice by double screw extrusion technology. According to the invention, through the pretreatment process of normal pressure steaming of oat grains, the prepared raw material mixed powder effectively improves the dietary fiber content of the extruded instant rice, and improves the texture characteristics, rehydration characteristics, sensory quality, flavor quality and nutritional quality of the extruded instant rice, and the operation process is safe and efficient; the method can enrich the variety of instant staple food, and has great application value for pretreatment of oat and processing of instant rice extruded by high dietary fiber.
Description
Technical Field
The invention belongs to food processing, relates to processing of extruded instant rice, and in particular relates to a processing method of extruded instant rice with high dietary fiber pretreated by normal pressure steaming.
Background
Along with the development of society and economy, the life rhythm of people is faster and faster, and the demand for convenience food is also bigger and bigger. The instant rice not only meets the staple food habit of the masses, but also meets the requirements of convenience and nutrition of instant food, and has very broad market prospect. The instant rice at present can be mainly divided into dehydrated rice and non-dehydrated rice, wherein the dehydrated rice is prepared by a special method for quick dehydration and drying of cooked rice, and the moisture content is generally lower than 10% -12%, so that the instant 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 problems, and the instant rice prepared by the extrusion method can well solve the problem.
The extruded instant rice is taken as an instant product, and is convenient, quick, healthy and delicious, thus being popular with consumers. After the problems of technological conditions and quality improvement of the extruded instant rice are solved, along with continuous improvement of life quality and acceleration of life rhythm, common extruded instant rice is difficult to meet different consumer groups, diversified, nutritional and healthy instant rice becomes a first choice for consumers, and development of the extruded instant rice tends to be coarse cereal and nutritional. Therefore, the instant rice with certain functionality and health care effect becomes a new pet in the market and is also a main trend of instant rice development.
Due to the change of dietary structure, the intake of dietary fiber of residents is smaller and smaller, and the continuous promotion of healthy food culture is added, so that the demand of people for dietary fiber is increased. Dietary fiber food is always used as the key point of development planning of the nutrition and health care industry, a certain amount of dietary fiber is added to most of flour products in European and Japanese countries in recent years to different degrees, and the dietary fiber food is used as main food for intestinal cancer, coronary heart disease and diabetics, and high dietary fiber main food is a main way for people to supplement dietary fiber. The food fiber is added into the instant rice product rarely seen, and the instant rice product with high food fiber is more fresh and reported. Meanwhile, the added dietary fibers are mostly dietary fibers extracted from different raw materials, the extraction process is complex, the cost is high, the safety performance of a part of chemical extraction methods is high in dispute, and the prepared product is low in acceptance. Therefore, in order to improve the intake of dietary fiber of residents, development of a high dietary fiber of whole grains is urgent for convenience of staple food.
Oat is a coarse cereal rich in dietary fibers, 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 fibers. The naked oat is taken as one of main crops in China, has unique flavor and high nutritive value, and is a high-quality high dietary fiber food raw material. Because the oat starch has poor processing performance due to poor shearing resistance, the product has rough taste due to more crude fibers in oat grains, and the overall utilization rate of oat is reduced. Thus researchers have found that various physical, chemical and biological treatments improve oat processing characteristics to some extent, but that different pretreatment methods of oat can have different effects on their products. Therefore, providing a new processing way for extruding 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 overcome the defects of the prior art, and provides a processing method for preparing high dietary fiber extruded instant rice by normal pressure steaming. The method has the advantages of simple process, no pollution in operation, safety and innocuity, and the prepared instant rice is rich in dietary fibers, moderate in hardness and tackiness, high in sensory score, good in rehydration performance, outstanding in delicate flavor and strong in digestion resistance.
In order to achieve the above purpose, the invention adopts the following technical scheme: a processing method for preparing high dietary fiber extruded instant rice by normal pressure steaming pretreatment comprises the following steps:
A. Spreading oat grains, steaming for 20-35min with normal pressure steam, drying, and pulverizing to obtain oat pretreatment powder;
The oat grains mentioned above are preferably bare oat grains, and the oat grains are ensured to be consistent in size, free of impurities and free of plant diseases and insect pests during selection.
Before the oat grains are steamed in a normal pressure steam mode, the flatly laid thickness of the oat grains is 0.5-1.0cm; steaming, drying at 35-45deg.C, and drying to obtain grain with water content of 11-13%.
B. Mixing the oat pretreatment powder with rice flour according to the weight ratio of 1-20:1-40, adding monoglyceride, wherein the addition amount of monoglyceride is 0.5-2% of the total weight of oat and rice flour, uniformly mixing, and preparing extruded instant rice by adopting a double screw extrusion technology.
The particle size of the oat pretreatment powder and the particle size of the rice powder are 80-100 meshes, wherein the rice powder can be obtained by crushing whole rice and/or crushed rice of long-shaped rice, polished round-grained rice or glutinous rice.
The preparation of extruded instant rice by adopting the double-screw extrusion technology is the prior art, and the conditions of double-screw extrusion are as follows: the solid feeding amount is 10-13kg/h, the liquid feeding amount is 15-20%, the screw rotating 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 rotating speed of a cutter is 1800-2200rpm.
According to the invention, oat with high dietary fiber content is added into raw materials, and is pretreated in different modes such as high-pressure steaming, normal-pressure steaming, stir-frying, cellulase enzymolysis, alpha-amylase enzymolysis and germination from oat pretreatment, oat flour after different pretreatment is mixed with broken rice to prepare high dietary fiber extruded instant rice, analysis is carried out from the aspects of texture characteristics, rehydration characteristics and sensory quality of the product, and the oat pretreatment mode with the best comprehensive quality of extruded instant rice is selected, and the following table 1-table 4 are combined:
TABLE 1 influence of different pretreated oats on the texture characteristics of high dietary fiber extruded instant rice
| Sample of | Hardness/g | Elasticity/s | Cohesiveness and cohesiveness | Tackiness/g.s | Masticatory/g | Recovery of |
| Control | 384.87±233.29a | 1.04±0.09ab | 0.79±0.05abc | 331.93±59.65a | 264.99±170.31a | 0.80±0.15ab |
| High pressure steaming | 458.13±144.99ab | 1.01±0.08ab | 0.80±0.04bc | 376.70±123.07ab | 413.97±184.45abc | 0.87±0.10b |
| Steaming under normal pressure | 609.30±259.27b | 1.00±0.08ab | 0.78±0.05ab | 493.72±202.54b | 545.69±207.78c | 0.83±0.1ab |
| Parching | 420.48±73.07a | 0.92±0.09a | 0.75±0.09a | 345.70±191.11ab | 302.50±50.32a | 0.72±0.20a |
| Enzymatic hydrolysis of cellulases | 453.23±121.00ab | 1.11±0.31b | 0.83±0.03bc | 375.93±106.40ab | 358.26±105.66ab | 0.85±0.07b |
| Enzymatic hydrolysis of alpha-amylase | 566.65±63.54ab | 1.00±0.03ab | 0.85±0.01c | 478.84±55.24ab | 470.33±61.90bc | 0.89±0.05b |
| Sprouting | 559.60±108.16ab | 1.08±0.19ab | 0.84±0.01c | 469.73±90.98ab | 531.75±133.54c | 0.89±0.05b |
Note that: the different lower case english letters in the table for the same index show significant differences (p < 0.05), as follows.
The samples in tables 1-4 are extruded instant rice prepared by subjecting oat to different pretreatment methods, wherein each pretreatment method is as follows, and each pretreatment method is followed by crushing and sieving with 80-100 mesh sieve:
Steaming under high pressure: spreading oat kernel to 0.5-1.0cm thick, steaming at 120deg.C for 30min in autoclave, and drying at 40deg.C until water content is 11-13%. Steaming at normal pressure: the oat grain is spread to a thickness of 0.5-1.0cm, steamed for 30min under normal pressure, and dried at 40deg.C until the water content is 11-13%.
Parching: frying the oat seed in a frying pan at 155 ℃ for about 30min until the water content is 11-13%.
Enzymatic hydrolysis of cellulase: mixing herba Avenae Fatuae raw powder with citrate buffer solution (0.1 mol/L) with pH of 4.8 at a feed liquid ratio of 1:2 (m/V), preheating in water bath at 50deg.C for 5min, adding cellulase enzyme solution (concentration is 10mg/mL, and dissolved in citrate buffer solution with pH of 4.8 at 0.1 mol/L) with total volume of feed liquid, performing enzymolysis in water bath at 50deg.C for 90min, and drying at 40deg.C until water content is 11-13%.
Alpha-amylase enzymolysis: mixing herba Avenae Fatuae raw powder with distilled water at 30deg.C according to a feed liquid ratio of 1:2 (m/V), adding 120U/mL alpha-amylase enzyme solution, performing enzymolysis in water bath at 50deg.C for 90min, and drying at 40deg.C until water content is 11-13%.
Sprouting: soaking oat grains in 0.1% NaClO solution for 30min, washing with flowing water thoroughly, and filtering to remove excessive water; adding 10 times of deionized water into the sterilized oat, and soaking for 12 hours at 25 ℃ in a dark place to enable the oat to fully absorb water; spreading oat grains on an empty tray filled with wet gauze and overhead, placing in an incubator with a humidity of 90% at 20deg.C for germination, sprinkling water every 6h, cleaning gauze and grains every 12h to prevent the grains from mildewing and having odor, and drying at 40deg.C until the water content is 11-13% after germination for 48 h.
Control: the oat kernel is not subjected to any pretreatment.
As can be seen from Table 1, the extruded instant rice with added fried oat has minimal elasticity, cohesiveness and recovery, and is significantly different from other samples (P < 0.05), while other pretreated samples have no significant change, indicating poor texture quality. Earlier studies by the inventor show that the key indexes of the quality evaluation of the extruded instant rice are hardness and tackiness [1], and the size of the extruded instant rice is ordered as follows: the normal pressure steaming > alpha-amylase enzymolysis > sprouting > high pressure steaming > cellulase enzymolysis > frying > contrast, which shows that the pretreatment can effectively improve the quality of the instant rice extruded by high dietary fiber.
TABLE 2 influence of different pretreated oats on rehydration Properties of high dietary fiber extruded instant Rice
| Sample of | Rehydration time/min | Rehydration Rate/% |
| Control | 6.17±0.58a | 3.67±0.11a |
| High pressure steaming | 7.00±0.50b | 3.97±0.10bc |
| Steaming under normal pressure | 6.83±0.29ab | 3.83±0.02ab |
| Parching | 8.50±0.50c | 4.18±0.00c |
| Enzymatic hydrolysis of cellulases | 8.50±0.00c | 4.14±0.20c |
| Enzymatic hydrolysis of alpha-amylase | 8.17±0.29c | 3.70±0.08a |
| Sprouting | 8.33±0.29c | 3.67±0.08a |
As can be seen from the above Table 2, the rehydration time and the rehydration rate of the extruded instant rice with the high dietary fiber added with the pretreated oat are both increased, wherein the rehydration time and the rehydration rate of the extruded instant rice with the fried oat and the enzymatic oat added with the cellulase are both significantly greater than those of other samples (P < 0.05).
TABLE 3 influence of different pretreated oats on the sensory quality of high dietary fiber extruded instant rice
TABLE 4 influence of different pretreated oats on sensory scores of high dietary fiber extruded instant rice
| Sample of | Sensory scoring | Ranking | Comprehensive score | Ranking |
| Control | 75.38±9.27ab | 6 | -0.72 | 6 |
| High pressure steaming | 75.50±6.44ab | 5 | -0.12 | 5 |
| Steaming under normal pressure | 77.50±5.18ab | 2 | 0.94 | 1 |
| Parching | 81.75±6.02b | 1 | -1.22 | 7 |
| Enzymatic hydrolysis of cellulases | 75.88±6.62ab | 3 | -0.09 | 4 |
| Enzymatic hydrolysis of alpha-amylase | 75.75±7.13ab | 4 | 0.36 | 3 |
| Sprouting | 70.38±8.28a | 7 | 0.85 | 2 |
As can be seen from Table 3, the influence of different pretreatment on the convenient smell, color and taste of the high dietary fiber extrusion is greatly different, and the three indexes are the most intuitive factors for influencing sensory evaluation, wherein the smell and taste score of the extruded instant rice added with the fried oat are the highest and reach more than 18 minutes, 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 smell and color score of the extruded instant rice added with the germinated oats are low mainly because many hydrolysates of starch and protein are produced during the germination of the oats, and the color of the germinated oats is brown due to Maillard reaction of these substances during the final drying process. The added reducing sugars, free fatty acids and free amino acids during germination of oats develop a unique flavor that may not be acceptable to the public after high temperature treatment.
As can be seen from table 4, the extruded instant rice added with the fried oat has the highest sensory score, but has poor texture quality, and thus has a low overall score; the extruded instant rice added with germinated oats has a high overall score, but is less acceptable to the public and therefore has a poor organoleptic score. The oat steamed under normal pressure is added and the two are ranked at the front, so that the extruded instant rice added with the oat steamed under normal pressure has the best comprehensive quality.
Therefore, oat grains are added into the raw materials, and the oat grains are subjected to pretreatment of normal-pressure steaming, so that the texture characteristics, rehydration characteristics, 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 not only can effectively and comprehensively utilize the broken rice, improve the added value of the broken rice and expand the application range of the broken rice, but also can enrich the variety of instant staple food, and has great application value for pretreatment of oat and processing of instant rice extruded by high dietary fiber.
Detailed Description
In the invention, the normal pressure steam treatment can be carried out in a steamer or any other normal pressure equipment heated by water steam; the drying can be any method in industrial production, such as hot air drying and heat pump drying; the crushing can be any method in industrial production, such as a universal crusher and a superfine crusher.
The present invention will be described in detail by examples.
Example 1
Spreading oat grains with the same size, no impurity and no plant diseases and insect pests in a steaming drawer, steaming for 20min with normal pressure steam, drying at 45deg.C until the water content of the grains is 11-13%, pulverizing, and sieving with 80 mesh sieve to obtain oat pretreatment powder; mixing the oat pretreatment powder and rice flour (with the granularity of 80 meshes) according to the weight ratio of 1:4, adding monoglyceride accounting for 0.5 percent of the total weight of the oat and the rice flour, uniformly mixing, preparing extruded instant rice by adopting a double-screw extrusion technology, wherein the conditions of double-screw extrusion are as follows: the solid feeding amount is 10-13kg/h, the liquid feeding amount is 15%, the screw rotating speed is 150r/min, the temperatures of the five extrusion areas are 60 ℃, 110 ℃, 140 ℃, 90 ℃, 80 ℃ in sequence, and the rotating speed of the cutter is 1800rpm.
Example 2
Spreading oat grains with uniform size, no impurity and no plant diseases and insect pests in a steaming drawer with thickness of 0.5-1.0cm, steaming with normal pressure steam for 28min, drying at 40deg.C until the water content of the grains is 11-13%, pulverizing, and sieving with 100 mesh sieve to obtain oat pretreatment powder; mixing the oat pretreatment powder with rice flour (granularity 100 meshes) according to a weight ratio of 11:14, adding monoglyceride accounting for 1% of the total weight of the oat and the rice flour, uniformly mixing, and adopting a double-screw extrusion technology to prepare extruded instant rice (the condition of double-screw extrusion is that the solid feeding amount is 12kg/h, the liquid feeding amount is 18%, the screw rotating speed is 180r/min, the temperatures of the five extrusion areas are 65 ℃, 105 ℃, 135 ℃, 95 ℃, 85 ℃ and the rotating speed of a cutter is 2000 rpm).
Example 3
Spreading oat grains with the same size, no impurity and no plant diseases and insect pests in a steaming drawer, steaming with normal pressure steam for 35min, drying at 35 deg.C until the water content of the grains is 11-13%, pulverizing, and sieving with 90 mesh sieve to obtain oat pretreatment powder; mixing the oat pretreatment powder and rice flour (granularity of 90 meshes) according to a weight ratio of 1:1, adding monoglyceride accounting for 2% of the total weight of the oat and the rice flour, uniformly mixing, and adopting a double-screw extrusion technology to prepare extruded instant rice (the double-screw extrusion condition is that the solid feeding amount is 10-13kg/h, the liquid feeding amount is 20%, the screw rotating speed is 200r/min, the temperatures of five extrusion areas are 70 ℃, 100 ℃, 130 ℃, 100 ℃ and 90 ℃ in sequence, and the rotating speed of a cutter is 2200 rpm).
Comparative example 1
Preparation of extruded instant rice was performed as in example 1, except that: directly crushing the selected oat grains, and sieving the crushed oat grains with a 80-mesh sieve.
Comparative example 2
Preparation of extruded instant rice was performed as in example 1, except that: the raw material is free of oat grains, and is directly prepared by adding monoglyceride into pure crushed rice flour raw material.
Experimental results
The extruded instant rice prepared in example 1 to example 3 and comparative example 1 to comparative example 2 were respectively subjected to sensory evaluation, rehydration characteristics, texture characteristics, electronic tongue, dietary fiber and digestion characteristics, and the obtained measurement data were shown in tables 5 and 6.
Table 5 Table (one) for the measurement data of each example and comparative example
| Examples numbering | Dietary fiber content (%) | Fast digestible 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 to 3 prepared by the method for processing high dietary fiber extruded instant rice according to the present invention, the content of dietary fiber was increased, the content of fast-digested starch was increased, the content of slow-digested starch was decreased, and the content of resistant starch was increased, but as the proportion of oat pretreatment powder was increased, the content of dietary fiber was gradually increased, the content of fast-digested starch was decreased, and the content of slow-digested starch and resistant starch were increased, respectively, relative to comparative example 1. The dietary fiber content of examples 1-3 is significantly higher than that of comparative example 2, and the fast-digestion starch is lower, and the slow-digestion starch and the resistant starch are higher, indicating that the extruded instant rice prepared by the processing method provided by the invention has high dietary fiber content and significantly improved digestion resistance.
Table 6 tables (II) for measurement data of examples and comparative examples
| Examples numbering | Sensory scoring | Rehydration time (min) | Hardness (g) | Adhesive (g) | Bitter taste | Fresh flavor | 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 of Table 6, in examples 1 to 3 prepared by the method for processing high dietary fiber extruded instant rice according to the present invention, sensory scores, rehydration times, hardness, tackiness and umami taste were all remarkably improved, but as the proportion of oat pretreatment powder was increased, bitter taste was increased and sweetness was gradually decreased. The bitter and sweet tastes of examples 1-3 are reduced relative to comparative example 2, but the umami taste is significantly improved. Overall, the edible quality of example 2 was the best. The extruded instant rice prepared by the processing method provided by the invention can not only improve the nutritional value but also improve the edible quality. Therefore, the processing method of the raw material mixed powder prepared by the pretreatment process of steaming oat grains under normal pressure is safe and efficient in operation process, can effectively and comprehensively utilize broken rice, improves the added value of the broken rice, expands the application range of the broken rice, enriches the variety of instant staple food, and has great application value for pretreatment of oat and processing of instant rice extruded by high dietary fiber.
The measuring method or the evaluation standard of each index in the invention:
1. Measurement of dietary fiber content refers to GB 5009.88-2014 "measurement of dietary fiber in food";
2. the evaluation criteria of the sensory scores are shown in Table 7;
TABLE 7 sensory evaluation score rules for instant Rice
3. The method for measuring the rehydration time and the texture characteristics of the instant rice in the rehydration characteristics of the instant rice is disclosed in [1] references such as Liu Huihui and the like for a comprehensive score formula of the instant rice.
4. The method for measuring the electronic tongue of instant rice is described in [2], wang Xi.
5. A method for measuring digestion characteristics of instant rice is described in [3], gan Zengpeng.
Reference is made to:
[1] Liu Huihui, wu Weiguo, liao Luyan quality evaluation of commercially available extruded instant rice [ J ]. Food science and technology science
Newspaper 2021,39 (06): 135-143.
[2] Wang Xi, du Yulan, yu Qin, etc. functional red rice engineering rice with different contents
Comparative research [ J ] food industry science and technology 2019,40 (20): 266-270+284.
[3] Gan Zengpeng, tang Xue, liu Huihui, etc. influence of damp-heat treatment on eating quality and digestion performance of sweet potato vermicelli
[ J/OL ] Chinese food science newspaper 1-12.
Claims (7)
1. A processing method for preparing high dietary fiber extruded instant rice by normal pressure steaming pretreatment is characterized by comprising the following steps:
A. Spreading oat grains, steaming for 20-35min with normal pressure steam, drying, and pulverizing to obtain oat pretreatment powder;
B. Mixing the oat pretreatment powder with rice flour according to the weight ratio of 1-20:1-40, adding monoglyceride, wherein the addition amount of monoglyceride is 0.5-2% of the total weight of oat and rice flour, uniformly mixing, and preparing extruded instant rice by adopting a double screw extrusion technology;
wherein, the twin-screw extrusion conditions when preparing 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 rotating 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 rotating speed of a cutter is 1800-2200rpm.
2. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein oat grains selected in said step a are uniform in size, free of impurities and free of plant diseases and insect pests.
3. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein oat grain in said step a is bare oat grain.
4. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein said oat grain in step a has a flat thickness of 0.5-1.0cm.
5. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein the moisture content of oat kernel after drying in step a is 11-13%.
6. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein the oat pretreatment powder obtained after pulverization in step a has a particle size of 80-100 mesh.
7. The method for processing high dietary fiber extruded instant rice pretreated by atmospheric pressure steaming according to claim 1, wherein the grain size of the rice flour in said step B is 80-100 mesh.
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