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Corn recombinant rice and producing method thereof

A technology for recombining rice and corn, applied in applications, food preparation, food science, etc., can solve problems such as poor quality, achieve compact structure, good viscoelasticity, and improve rehydration performance

Active Publication Date: 2012-12-19
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method enhances the texture characteristics of corn recombined rice, improves the rehydration performance of the product, reduces its cooking loss rate, and overcomes the defects of reconstituted rice such as loose shape during cooking and poor quality after cooking.

Method used

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  • Corn recombinant rice and producing method thereof
  • Corn recombinant rice and producing method thereof

Examples

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Effect test

preparation example Construction

[0025] A. Preparation of Common Corn Flour

[0026] Remove impurities from ordinary corn, peel, degerm, crush, and sieve to obtain ordinary corn flour with a particle size of not less than 40 mesh.

[0027] B. Preparation of Modified Corn Flour

preparation example 1

[0028] Preparation example 1 of enzyme-modified corn flour: Mix common corn flour and water at a mass ratio of 1:2, add 50U / g corn flour with neutral protease, enzymatically hydrolyze and biomodify for 2 hours, then dry in hot air at 60°C for 20 hours , pulverized, and passed through an 80-mesh sieve to obtain enzyme-modified corn flour;

preparation example 2

[0029] Preparation example 2 of enzyme-modified corn flour: Mix ordinary corn flour and water at a mass ratio of 1:3.5, add 125U / g corn flour neutral protease, enzymatically hydrolyze and biomodify for 4 hours, then dry in hot air at 60°C for 20 hours , pulverized, and passed through an 80-mesh sieve to obtain enzyme-modified corn flour;

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Abstract

The invention relates to a corn recombinant rice and a producing method thereof, which belong to the field of food deep processing. The method comprises the following steps of: after peeling and degerming common corns, crushing the common corns to obtain common corn starch; carrying out enzymatic modification and twin-screw extrusion modification on the common corn starch so as to obtain modified corn starch; and then mixing the modified corn starch and the common corn starch according to a certain ratio so as to obtain a complex starch; after humidifying the complex starch, carrying out screw extrusion molding, cutting granulation, hot air drying and polishing the complex starch so as to obtain the corn recombinant rice with golden color, regular shape, boiling resistance and good water reabsorbing capacity. In order to lay a good technical basis for turning corns into a staple food as soon as possible, the invention provides a new way for the development of a corn food industry chain.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to a corn recombined rice and a production method thereof. Background technique [0002] Corn is one of the main food crops in the world. It has high nutritional value and is rich in protein, amino acid, multivitamins, minerals and cellulose. Research on recombinant rice abroad started in the 1970s, mainly in the United States, Japan, Western Europe, the former Soviet Union and other countries and regions. Harrow et al. used partially gelatinized starch as the main raw material to study the process of extruding and recombining engineered rice. After extrusion molding and drying, extruded and recombined engineered rice can be obtained. Galler et al. used rice and broken rice as the main raw materials to obtain recombined rice by extrusion molding, and then cooked with high-pressure steam to fully gelatinize the starch in the product to obtain recombined engineered ric...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/105A23L1/30A23L7/104
Inventor 刘景圣张大力蔡丹郑明珠闵伟红修琳刘回民刘惠麟刘义军
Owner JILIN AGRICULTURAL UNIV
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