Process Optimization Of Expanded Brown Rice Flour And Screening Of Brown Rice Varieties

During the cooling process of the starch paste,the starch molecules re-parallel to the parallel arrangement of water to analyze,and the aging phenomenon occurs.Corn starch is a strong starch that greatly limits the use of corn starch.The stagnation of starch is relatively weak.In recent years,the cultivation and processing of waxy corn has increased significantly.The research and development of anti-aging technology will help the utilization of waxy corn in food processing,effectively delay the aging of starch paste and improve the product.stability.In this paper,the effect of enzymatic treatment and addition of additives on the aging process of waxy corn starch paste was investigated by using inert corn starch as raw material.Based on the single factor experiment,the response surface methodology was used to further optimize the addition of enzymes and additives.The process is added,and the research results are applied to the porridge,and the corn porridge product is conveniently developed.The research results are as follows:(1)Through the single factor and response surface test design,the effects of α-amylase and β-amylase on the quality of waxy corn starch paste were studied,and the two enzymes were combined with the response surface test to obtain amylase treatment.The optimum conditions for the waxy corn starch paste were 0.25 U/g of α-amylase,1.5 U/g of β-amylase,55 °C for enzymatic hydrolysis,and 6.5 min for the hydrolysis time.The measured stability is74%,which is within the error range and is basically consistent with the theoretical value.(2)On the basis of enzyme treatment of waxy corn starch paste,the effects of different additives(sucrose ester,sodium tripolyphosphate,EDTA-2Na)on the stability of waxy corn starch paste were studied.It was found that the addition of sodium tripolyphosphate was0.218.%,sucrose ester was 0.142%,EDTA-2Na was 0.020%,and the stability coefficient of waxy corn starch paste was 93.5%,which had better anti-aging effect.(3)In the application test,the enzymatic treatment was first carried out(the amount ofα-amylase added was 0.25 U/g,the amount of β-amylase added was 1.5 U/g,the enzymatic hydrolysis time was 6.5 min,and the enzymatic hydrolysis temperature was 55 °C.)The waxy corn starch paste is added with additives(0.218% sodium tripolyphosphate,0.120% sucroseester,and 0.020% EDTA-2Na)to the corn porridge with a stability of 95%.Factors and orthogonal test were used to adjust the flavor of waxy corn porridge.After sensory identification,the optimal formula of waxy corn porridge was 26.7%,the sugar concentration was 8%,and the VC addition was 0.06%.The sensory score is 94.4,which is basically equivalent to the commercial eight-treasure porridge.The solid content is 55.1%,the soluble solid content is 7.42%,and the p H is 6.25,which is in line with the national standard eight-treasure porridge canned standard GB/T31116-2014.