Study On The Processing Technology Of Nutritional Engineering Cereal

Food nutrition have been paid great attention recently. The daily intake of energy and nutrition which are provided by cereals play an important role. If cereals quality is bad, it not only affects people nutrition ingestion but also affects their health. Therefore, research on the processing technology of nutritional cereal is valuable.This thesis focused on three aspects as follows. Firstly, single strew extruding technique and food nutrition theory were applied to produce three types of nutritional reformed cereal which base on grain cereal crops. Secondly, effect of formulas, extruding parameters and dispersed solution on reformed cereals quality and its characteristics were studied. Finally, intensive studies of minor cereals dry condition and quality analysis were carried out. The results from above were benefit for manufacturing nutritional reformed cereal and single screw extruding cereals.The results showed as follows.(1) According to linear program, three basic nutritional reformed cereals prescriptions were designed on the basis of analyzing specialties of extruding materials. Taking conventional type for instance, its prescription was as follows: rice flour was 29.4%, corn flour was 60%, sticky rice flour was 0.5%, wheat flour was 1%, bitter buckwheat flour was 0.5%, ground oatmeal flour was 2%, ground broomcorn flour was 5%, bean flour was 1%, mung bean flour was 0.5% and V_B was 0.1%.(2) The optimal parameters of nutritional reformed cereals were determined by single factor and response surface analytical experiments. With this method, the optimal parameters are as follows: water was 26%, extruding screw rolling speed was 40rpm, temperatures of three barrels were controlled at 120℃, 130℃and 140℃, external temperature was 80℃, ellipsoidal holes was 32 and cutter rolling speed was 800rpm.(3) Factors which affect nutritional reformed cereals dryness quality greatly were determined by single factor and orthogonal comparison. The order was dryness temperature A, loading amount C and wind speed B. Optimal parameters were as follows: dryness temperature was 50℃, wind speed was 0.4m/s and loading amount was 1.0kg/m~2.(4) Nutritional reformed cereals can be dispersed by emulsifier, the optimal parameters were as follows: ratio of ethanol and water constitutional was 2:8, emulsifier (ratio of sucrose ester and tween 80 was 3:1) was 0.8%, the amount of dispersed solution was 10%. The dispersed ratio of nutritional reformed cereal can be reduced from 50% to 6% by adding that dispersed solution.(5) Soaking time, water adding amount and heat preservation time played an important role in the ultimate quality of nutritional reformed cereals. Qualities were good when soaking time was 20min～40min, the ratio of rice and water was 1:1 and heat preservation time was 15min～30min.(6) The taste of nutritional reformed cereals is the same as normal rice, better than konjac extruded rice, and the analysis test indicated that nutrients of reformed cereals came up to designed amount.