Researches On Quality Improvement Of Coarse Cereals Mixed Convenient Rice

There is nearly100million diabetics，250million heavier populations，200million patients with chronic enteritis in China． These diseases relate tounreasonable diet， long-term consumption of pure superfine rice and flour，excessive intake of fat，and lack of enough sports．Diet cures more than thedoctor．Coarse cereals could collocate with natural ingredient rationally to reachequilibrium，because of their rich in dietary fiber and other nutrients．However，coarse cereals also have some problems，such as they are difficult to cook，time-consuming，power-consuming，and bad for people to eat three meals a day．Inaddition，coarse cereals taste rough，it affects the coarse cereals products toeat．Broken rice are important byproducts of rice processing，it is very meaningfulto transform them into high value-added products reasonably．Thus，in this paper，we make coarse cereals mixed convenient rice on twin-screw extruder with brokenrice as the carrier and natural grain as raw material．It can not only solve theproblem of rough taste of coarse cereals，but also improve the comprehensiveutilization of broken rice．In this paper，firstly，we studied the material ratio of coarse cereals mixed riceby uniform design software to determine the best material ratio of coarse cerealsmixed convenient rice with broken rice，wheat and oat．We used the pasting degree，expanded degree， WAI， WSI and sensory evaluation as the comprehensiveevaluation，and analyzed the nutrient components of15kinds of the ratio of rawmaterials．The results showed that No.5was superior to others． At last，weselected raw material ratio for4.5：4.5：1as feeding than of broken rice，wheatand oat composite extrusion．Secondly，several food additives were studied effects on the physicochemicalproperties， rehydration properties and preservation of rice shape afterrehydrating．The optimal formula which could improve the quality of rice was determined by orthogonal test，viz.0.1%glycerin monostearate，0.2%xanthan gumand0.5％sodium alginate．In order to improve the rehydration properties of products，save energy，shorten the production time， methods of drying mixed convenient rice werestudied．This experiment mainly dried products by natural drying，hot air drying,microwave drying and microwave-hot air combination drying，and compared theeffects of several kinds of drying methods on rice quality．At last，the bestrehydration conditions of coarse cereals mixed was studied．The optimal formula ofmicrowave-hot air combination drying was385W4min+80℃6min. On thiscondition，convenient rice had good rehydration properties and color was best，thedrying time was shorter than hot air drying and natural drying． The optimalcondition of rehydration was rice：water (boiling water)=1：1，rehydrate for9min．At last，the nutrient components and functional properties of coarse cerealsmixed convenient rice were analyzed．Compared with raw material，the content ofstarch，protein and fat of coarse cereals mixed convenient rice products fell．Thecontent of reducing sugar increased slightly．In essential amino-acid，the content ofthreonine and methionine increased，the content of valine，isoleucine，leucine，phenylalanine，lysine and tryptophan fell．The pasting degree，WAI，WSI increasedgreatly．These were conducive to digestion and absorption of the product．...