Preparation Of Anti-Fatigue Beverage Of Rice Flour

Rice flour was by-product when rice was processed. It has the same nutrition as rice. It not only rich in starch, but also contain protein, fat, vitamins, minerals, etc. However, a little rice flour was used to wine and extract protein. The rest was used to feed. Its economic value was only 1/3～1/2 of the one of rice. So the resource of rice flour was wasted tremendously.Rice flour was the raw material in the experiment, which was the by-product of rice processing. Rice flour had proceeded to a kind rice beverage which with ant-fatiguing effect through extrusion, composite of enzymatic and extraction technology. The nutrition of beverage was rich and comprehensive. it can adjust the body fluids and electrolytes balance, supplied energy quickly for human body. The product had ant-fatigue effects, can improve digestion system and regulated endocrine functions. The product also had great development potential of market and the remarkable economic benefit. It was a kind of anti-fatigue rice beverage which had very good prospects. The main study results of this paper were as follows.1. Rice flour produced by polishing white rice was extruded. The major factors affecting the contents of soluble solids and soluble sugar in rice flour were analyzed through orthogonal test. The results indicated that the obviously influence factor on the contents of total soluble solids and soluble sugars was water content, screw speed, and extrusion temperature by turns. The optimal extrusion conditions were established:water content 25%, extrusion temperature 140℃and screw speed 240 r/min. The contents of soluble solids and soluble sugar of rice flour extruded were 39.88% and 7.90%. Which were 1.53 and 3.64 times than the ones of raw materials.2. Rice flour was degraded using composite of enzymatic and extraction technology. On the basis of single factor experiment of twin-screw extrusion, the material moisture, extrusion temperature, screw speed and alpha amylase additives were four factors of orthogonal experiment. The results indicated that the most significant influence factor of the contents of total soluble solids and soluble sugars was barrel temperature, the second one was feed moisture content, the third one was screw speed and the last one was enzyme additives. The optimal extrusion conditions were established:feed moisture content 30%, barrel temperature 140℃and screw speed 240 r/min and enzyme additives 0.6%. By this formula, the contents of total soluble solids and soluble sugars of rice flour extrudate was respectively 92.92% and 41.90%, which were 3.55 and 19.31 times than the ones of raw materials. This study has solved the question of the utilization ratio of resources and the economic value of rice flour was increased by more than ten times. Also, the study provides scientific basis for rice by-products processing in the future.3. Through the stability experiment, the ingredient of anti-fatigue beverage was established: the quantity of rice flour was 14.29%, molecular distillation single Kennedy fat was 0.30%, xanthan gum was 0.30%, and water was 85.11%. The optimal technological parameter was that homogeneous pressure was 26 MPa, homogeneous temperature was 45℃. By this formula, the stability of rice beverage was the best and reached to 95.04%. The content of total soluble solids was 11.80% and the content of soluble sugar was 6.14%, PH was 6.77. And the taste of product was pure and had rice flavor characteristics. Various hygiene standards were qualified.4. Functional experiment results showed that the research products, rice beverage prolonged significantly the swimming time and survival time in normal pressure and lack of oxygen conditions of mice. It indicated that the product had anti-fatigue effect.