| Lack of the nutrition is the widespread situation in the whole world. In order to improve the bodyqualities and healthy standards of their own country's citizen, most countries have put out thefortification food successively, in this way they can fill up the lack of the important nutrition simples inpeople's daily meals. Especially in America, the nutrition fortification products has reached tenthousands species, which take possession of the 80% in food. Rice is the main food of the people allover the word especially in our country, but the nutrition simples of the rice lose seriously in processingand washing process. Thus, in order to improve the body qualities and healthy standards and fill up thelack of the important nutrition simples in people's daily meals, it has very important strategysignificance to fortify the rice. Cooking extrusion fortification is a new technique in producing thefortification rice and researchers have obtained some achievements in this field. But, some black anddeficiency in studying exist, it are as following: optimizing prescription, extrusion shaping, drying thewet samples, the storage stability and storage conditions of the nutrients, performance evaluation systemof the quality and the industrial production line. These problems hampered the industrial production ofthe extrusion fortification rice seriously. Aim directly at the problems, by means of using the cereal asthe carrier of the nutrition simples and making use of the single-screw cooking extrusion techniques, wehave produced the completely new cereal rice-typed dietary supplement which can used as ricefortification, thus the rice can be fortified by the cereal rice-typed dietary supplement. This methodaltered the nutrition fortification way the past of the rice and opened up a new way to the deepprocessing of the cereal. The main research results are as following:1. Working out the prescription of the cereal rice-typed dietary supplement(1) On the base of analysis of the extrusion characteristics of the raw material, according to the linearity layout theory, aiming directly at the nutrition request of product and some limited condition ofraw material extrusion characteristics, programming with computer, we have worked out three baseprescriptions of the cereal rice-typed dietary supplement which adapt to different people's edible (thecommon, the adolescent, the high food fibrin and calcium). The prescriptions of the three types are asfollowing: the common: standard rice30.0%,maize(yellow)64.0%,glutious rice0.5%,wheat standardpowder2.0%,oats powder0.5%,sorghum powder1.0%,soybean powder2.0%;②the adolescent: standardrice24.5%,maize(yellow)60%,glutious rice1.0%,wheat standard powder3.0%,oats powder2.4%,sorghumpowder4%,soybean powder5.0%;③the high food fibrin and calcium: standardrice28.232%,maize(yellow)60.7%,glutious rice0.5%,wheat standard powder0.5%,oatspowder1.0%,sorghum powder 1.0%,soybean powder3.0%,bran5.0%.(2) Considering synthetically of the《Hygienic standard for the use of nutritional fortificationsubstances in foods》(GB14880-94),《Hygienic Standards for Uses of Food Additives》GB2760-2007),Chinese Dietary Reference Intakes(Chinese DRls),blending ratio with the standard rice and processingloss, we definite the adding capacities of the various kinds of nutrition simples on the experiment rawmaterial:①The common: The addition quantities of per hundred gram of the VB1,VB2, VB6,VB12,VC,VD3, CaCO3, FeSO4and ZnSO4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg,2100 mg, 45.59 mg, 50.66 mg;②The adolescent: The addition quantities per hundred gram of the VB1,VB2,VB6,VB12,VC, VD3, CaCO3, FeSO4 and ZnSO4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg,75mg, 7.5μg, 2200 mg, 65.1 mg, 54.15 mg;③The high food fibrin and calcium: the addition quantitiesper hundred gram of the VB1,VB2,VB6,VB12,VC, VD3, CaCO3, FeSO4 and ZnSO4 separately are1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg, 2400mg, 45.59 mg, 50.66 mg..2. Studying on the cooking extrusion processing techniques of the cereal rice-typed dietary supplement.(1)We define the craft parameter range of the cereal rice-typed dietary supplement by means ofstudying the single factor experiment: the adding capacity of water to the raw material is 22%～30%,therotate speed of the extrusion screw is 35～45rpm,the three machine tube temperatures are120℃～140℃( middle temperature),the machine tube temperature of the discharging end is 80℃,the templateholes are elliptic and the hole quantities are 32 holes, the rotate speed of feeder is 9rpm.The rotate speedof the cutter fits the rotate speed of the extrusion screw.(2) We set up the multinomial mathematics models by means of the SAS8.0 software between thespringiness, chewiness, adhesiveness, cooking properties, sensory scoring and the every effecting factor(y1 is springiness, y2 is cooking properties,y3 is chewiness,y4 is adhesiveness,y5 is sensory scoring, x1 isrotate speed of the extrusion screw, x2 is machine tube temperature, x3 is the adding capacity of water tothe raw material): (3)We succeed in getting the optimal craft parameter of producing the cereal rice-typed dietarysupplement based on the single factor experiment and analysis of the response surface and correlation:the machine tube temperature of the discharging end is 80℃, the template holes are elliptic and the holequantities are 32 holes, the rotate speed of feeder is 9rpm , the rotate speed of the cutter is 600 rpm ,theadding capacity of water to the raw material is 25%, rotate speed of the extrusion screw is 40 rpm, thethree machine tube temperatures is 118℃～128℃～138℃.We can obtained good-quality products ofthe cereal rice-typed dietary supplement by means of these parameters.3. The study on the drying techniques of the cereal rice-typed dietary supplement(1)We define the optimal drying conditions of the cereal rice-typed dietary supplement throughthe analysis of the single factor: the hot air temperature is 45～60℃,the hot air speed is 0.2～0.4 m/sand the paving thickness is 0.5～1.5 kg/m2.(2)By making use of the software of Matlab7.0 we reach the fitting curve about the drying basewater content and the drying parameter (hot air temperature, hot air speed and the paving thickness) ofthe cereal rice-typed dietary supplement in different drying conditions:①On condition of different temperature:②On condition of 50℃and different hot air speed: ③On condition of 50℃, 0.2m/s and different paving thickness:By means of the study on the drying characteristics of the cereal rice-typed dietary supplementbased on curve fitting, we conclude that the drying characteristics of the cereal rice-typed dietarysupplement is different from the common agricultural product material.(3)By means of orthogonal test on basis of single factor experiment and range analysis andanalysis of variance we conclude that The hot air temperature, hot air speed and the paving thicknesshas no remarkable influence to the springiness, chewiness, adhesiveness, cooking properties, sensoryscoring of the cereal rice-typed dietary supplements, but remarkably affected the drying speed of thecereal rice-typed dietary supplement. Further more, the hot air temperature significantly affected thedrying speed.(4)Considering drying speed, processing efficiency and energy consumption compositly,we definethe optimal drying parameters: hot air temperature is 60℃,hot air speed is 0.2m/s and the pavingthickness is 1.5kg/m2.In this drying condition, it take only 36min to reduce the water content of wetproduct to safety storage water content (about 12% ).4. The study on the storage stability of the cereal rice-typed dietary supplement.(1) Along with the wake of prolong the storage times and heightening storage temperatures, thepreservation ratio of the vitamins lower(especially the Vc and VD3,but the Vitamin B is relativelystable),the water contents and acid values rise and the Ca,Fe and Zn are stable essentially.(2) Package ways affect the components of the cereal rice-typed dietary supplements: the canpackage can maintain the Vitamins well, and the best storage condition is that the temperature is 4℃and the package way is can package.(3) The preservation ratios of vitamins of the cereal rice-typed dietary supplements are less thanthe ones of 4℃, near the ones of 20℃and totally higher the ones of 37℃5. The study on the quality of the cereal rice-typed dietary supplements(1) Water adding amount and heat preservation time played an important role in the ultimatequality of the cereal rice-typed dietary supplements. Qualities were good when the ratio of rice andwater was 1:1 and heat preservation time was 15min～30min. (2) The experiment result test: It make clear that by means of the sensory evaluation the sensoryqualities of the cereal rice-typed dietary supplement is better than extruding amorphaphollus cereal andthe Japan fortification rice, but a little lower than the common rice.(3)The nutrition components of the cereal rice-typed dietary supplements are determined .At thesame time, the optimal compounding ratio between the cereal rice-typed dietary supplements and thecommon rice is 1:4 or 1:5, and besides the quality standards of the cereal rice-typed dietary supplementsare posed.6. Working out the production line of the cereal rice-typed dietary supplementsThe industrial processing craft flow is established, the industrial processing equipments are chosen,and the plane layout drawing and vertical layout drawing of production line are protracted.The innovations of this paper as following:(1) The cereal rice-typed dietary supplements have been manufactured using the cereal as thecarrier of the nutrients the first time, thus the fortifying way in the past of the rice was been changed.(2) The processing technology and equipments of the cereal rice-typed dietary supplements arestudied the first time with the single-screw cooking extrusion and thin-layer drying techniques, and alsoa set of complete industrial production techniques of the cereal rice-typed dietary supplements aregained. |
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