Study On Preparation Of Nutritional Rice Fortified By High Dietary Fiber

It was easily led to the loss of nutrients during processing rice, and then, the final product polished rice was obtained by grinding rice bran from brown rice which was gotten through cleaning-up, grinding grain shell. Rice bran fiber loss was serious when bran was removed., if polished rice was consumed for long-term, and there wasn't enough nutritious food to keep up with, it would lead to the result that consumers could easily cause "diseases of civilization", "rich man's disease" and other various diseases because of inadequate dietary fiber intake of nutritional deficiencies.In this thesis, according to food nutrition and "hot pressure gel" theory, broken rice was regarded as the main raw material in the process of rice, adding AMD-based soybean dietary fiber within certain re-made shape equipment, making fortified rice. The conditions of fortified rice process, high dietary fiber formula of fortified rice, rice characteristics change before and after the processing and the key processing unit were studied. The results are as follows:Considering eating quality and cooking rice taste evaluation as targets, single factor test hole on the module (size, shape, number), cooking (time), extrusion (time), aging (temperature, relative humidity, time), drying (method, thickness, temperature, time) and other factors were studied and analyzed through response surface experiment to determine the best process of rice fortification.Broken rice as the main raw material in the processing of rice, adding some dietary fiber, cooking and eating quality evaluation was index, single factor test on the amount of water, addition of dietary fiber, emulsifier (type, add volume) and other factors were studied and determined by response surface test analysis of high dietary fiber fortification of rice the best formula.The best cooking technology on quality of rice had been acquired by investigating the adding water quantity and cooking time, soaking time rice during the cooking of rice; eating quality and the physiochemical properties for fortified rice and ordinary white rice were studied by comparative research; the change of the rice starch character was investigated before and after processing in the nature at the same time.Through the above study, we designed the Key Process equipment for nutritious and strengthened rice based on the design of original single-screw extruder, namely forming and cutting devices, by which we produced the same fortified rice as common rice in shape and translucent.