Studies On The Process Of FD Pressed Instant-all-nutritious Rice Product

According to GJB 823A-1998, rice as processing material, in this study instant rice was researched and developed by FD technology. The results as follows:1 .In this study, 22 rice varieties collected from different regions in China were used as experimental materials, with these materials, the major rice quality properties were studied, Rice quality properties included grain length(GL), length/width ratio(L/W), chalky grain(CG), chalkiness > alkali spreading value (AS), and protein content(PC), fat content(FC), gel consistency (GC), amylose content(AC), iodine blue value of rice soup(IB), pH value, inflation ratio, absorbing water ratio and eating quality of cooked rice; The relationship among these rice's quality properties was analyzed.The result showed that eating quality of cooked rice was affected by rice quality properties significantly. Alkali spreading value (r=0.505*) and gel consistency( r =0.967**) were significant positively correlated to the eating quality. Grain length (r=-0.722**), iodine blue value of rice soup (r= -0.743**) and amylose content (r=-0.691**) were significant negatively correlated to the eating quality. After analyzed and compared, the best variety rice were chosen, including XF165 , XF111, Wan Rice 1 # and Liao Rice 28# ect. In the following research, Liao Rice 28# was chosen as the experimental materials of FD instant-all-nutrient rice.2. The methods' advantage and disadvantage were compared among Index of Nutritional Quality (INQ), Amino Acid Score (AAS), graphic method (GM) and Linear Programming (LP). The result showed that LP was the best method to formulate food products. The method of LP not only fulfiled quality and quantity requirements of the various nutrients, but also ensured the formula material's price to be the cheapest. The proper food product formula was included rice 650g, pork meat 140.195g(20.67%), pea167.740g(24.73%), spinach 186.946g(27.56%), potato 96.184g(14.18%), hair-tail 47.749g(7.04%), green-cole 39.465g (5.82%). The addictive dish's price was 3.68 $/day.3. A trial was carried out to study the proper procedure to improve swilling capacity and quality of product. The result indicated that the proper procedure was:Material rice—Removed impurity—Washed—First soaked—First cooked—Second soaked—Second cooked—Mixed with dish—Placed—Freezing dried—Modified humidity with same temperature—Compressed—Divided-"Second dried—Packed with vacuum-Finished product.A orthogonal design trial was carried out to study the optimal parameters of the front process of instant rice. The result showed that the optimal parameter was soaking rice under 60 °C for 90 minutes in 1.5 times water, removing from water, boiling cooking rice for 20 minutes, then soaking rice under 80 °C for 45 minutes again and boiling cooking for 20 minutes.4. After evaluation, it was concluded that the quality of final product of FD instant rice intensified in some nutrients reached to GJB 832A-1998. The product was characteristic by lower in price and smaller in bulk. It was a ideal high quality instant food for exceptional people.