The Optimization Of Production Process Of Edible Fungus Rice

Edible fungus is a kind of health food with high protein and low fat, which also containlarge quantities of microelements which is necessary for the human body. Because of its uniquenutritive value and medicinal properties, it has been becoming one of the source of protein thatis popular by people.The maize yield of China was the second in the world, only lower than theUnited States. The maize is highly nutritious and health, people pay more emphasis on cornproducts. A positive development in nutritious and healthy corn products plays an important rolein improving the comprehensive utilization of corn, which is also in line with the need of foodsafety policy.Extrusion technology is a high temperature transient process and is applied more and morewidely in the food industry, which is a food processing technology containing continuouscooking and mixing, which also has the advantages of low cost, high efficiency, wideapplication.In this study we use corn flour and edible fungus as main raw material and use single screwsecondary extrusion process to product the enriched rice. Enriched rice has the same shape withthe ordinary rice,but its color is different from that.Edible rice forms a wonderful flavor inparticular and has the health function.The nutrition of the product is rich,which plays thepositive stimulating role in corn and edible fungus deep-processing.The experimental has studied the production process of three kinds of edible fungusrice.The process condition has been optimized by the single factor test and response surfacemethodology.The study shows the quality of edible fungus rice can be affected by additive volume ofedible fungus, the particle size of powders of edible fungus and operational factors in extrusionprocess. The results are as follows:The best process conditions of black fungus rice were: the additive amount of black funguspowder was6%,the particle size of black fungus was0.147mm, temperature of the firstsection was130℃, temperature of the second zone was90℃,and the plus water was25%.Thebalck fungus rice manufactured under these conditions had high boiling resistance(11.3321) Theratio of amino acids is more reasonable.The content of iron and calcium in the rice is superior tothe content of iron and calcium in polished rice.The best process conditions of mushroom rice were: the additive amount of mushroom was4%, the particle size of mushroom was0.147mm,temperature of the first section was140℃, temperature of the second zone was110℃,and the plus water was24%.The mushroom ricemanufactured under these conditions had high boiling resistance(11.7662%) and a verydelicious taste and nutritious.The best process conditions of tremella ginseng rice were: the additive amount of tremellapowder was1%, the particle size of tremella was1%, temperature of the first section was145℃,temperature of the second zone was105℃,the plus water was25%.The tremella ginseng ricemanufactured under these conditions had high boiling resistance (10.2616%) and a verydelicious taste and nutritious.