A method for increasing the viscosity, heat stability and browning degree of extruded broken rice invert syrup
A technology of inverting syrup and thermal stability, which is applied in the fields of food processing and starch deep processing. It can solve the problems of extruded broken rice inverting syrup viscosity and low browning degree of thermal stability, so as to shorten the saccharification time, reduce the cost, and achieve good browning. Effect of Variation
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Embodiment 1
[0064] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:
[0065] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture content is adjusted to 17%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 140rpm, feed rate is 10kg / h, Finally, it is dried and crushed, and filtered through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 30°C, the temperature of the second zone is 65°C, and the temperature of the third zone is 105°C , the pressure in the third zone is 19MPa, the temperature in the fourth zone is 65°C, and the heating residence time in each zone is equal;
[0066] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in...
Embodiment 2
[0072] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:
[0073] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture is adjusted to 21%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 160rpm, feed rate is 12kg / h, finally Dry and pulverize, and filter through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 40°C, the temperature of the second zone is 70°C, and the temperature of the third zone is 115°C. The pressure in the third zone is 19MPa, the temperature in the fourth zone is 70°C, and the heating residence time in each zone is equal;
[0074] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in step (1) is mixed w...
Embodiment 3
[0080] A method for improving the viscosity, thermal stability and browning degree of extruded broken rice invert syrup, characterized in that the method comprises the following steps:
[0081] (1) Extrusion treatment of broken rice: get the broken rice of pulverization, its moisture is adjusted to 17%, then utilize twin-screw extruder to carry out extrusion treatment under the condition of 140rpm, feed rate is 11kg / h, finally Dry and pulverize, and filter through an 80-mesh sieve to obtain uniform rice noodles for later use; the sleeve of the extruder is divided into four temperature zones in turn, the temperature of the first zone is 30--40°C, the temperature of the second zone is 68°C, and the temperature of the third zone is 110°C, the pressure in the third zone is 16MPa, the temperature in the fourth zone is 68°C, and the heating residence time in each zone is equal;
[0082] (2) Preparation of broken rice inversion syrup: the extruded rice flour obtained in step (1) is m...
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