Preparation method of coarse rice whole grain texture rice

Abstract

The invention relates to a preparation method of coarse rice whole grain texture rice. A single screw extruder is adopted, and an improved extrusion technology is applied, so that coarse rice powder forms gel under the conditions of low temperature and high pressure, wherein the improved extrusion conditions are as follows: mixing and preheating are carried out in a first region at the temperature of 40-60 DEG C, extrusion transportation is carried out in a second region at the temperature of 50-70 DEG C, pregelatinization is carried out in a third region at the temperature of 95-115 DEG C, gelatinizing and cutting are carried out in a fourth region at the temperature of 75-95 DEG C and high pressure fusing is carried out in a fifth region at the temperature of 65-85 DEG C, and the rotating speed of a screw is 16-18rpm; cutting is carried out by virtue of a rotary cutter, pelletizing is carried out again, aging is carried out for 3-5 hours in a constant temperature constant humidity environment with the temperature of 35 minus or plus 5 DEG C and the relative humidity of 80+ / -5%, then drying is carried out at the temperature of 40-60 DEG C until the moisture content of the whole grain texture rice is 12-13%.edible quality of the prepared whole grain texture rice is greatly improved compared with the coarse rice raw material, the whole grain texture rice has good taste similar to high milled rice, and the storage stability of the whole grain texture rice is obviously improved compared with the coarse rice raw material.

Description

technical field [0001] The invention relates to a method for preparing rice with a whole grain texture, and belongs to the technical field of grain fine processing. Background technique [0002] The American Association of Cereal Chemistry defines whole grains as: whole, crushed, broken or flaked caryopsis, the basic composition includes starchy endosperm, germ and bran, and the relative proportion of each component is exactly the same as that of whole caryopsis. The U.S. Food and Drug Administration has further clarified the scope of whole grains, and beans, oilseeds and potatoes are not whole grains. Studies have shown that whole grain foods such as oatmeal, whole-grain bread and brown rice are healthy foods that, when eaten regularly, can reduce the risk of heart disease, certain cancers and type 2 diabetes. [0003] The United States, the United Kingdom, and Sweden, which were earlier in the promotion and development of whole grain food research, issued authoritative wh...

AI Technical Summary

Problems solved by technology

However, my country currently lacks systematic research on whole grains and does not pay enough attention to them. Although a few companies are researching and promoting germinated brown rice and whole wheat flour, the research and development of whole grains in my country is generally lagging behind.

[0005] Although brown rice is rich in nutrients such as dietary fiber, B vitamins, oryzanol and trace elements, it is difficult to be used by most consumers because of its rough taste, dull color, poor eating quality, and the obvious decline in the quality of rice during storage. accept

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