Improvement Of Artificial Rice's Produce Technology And Sensory Quality

This thesis focused on single strews extruding thehnique. Did a research deeply on the extrusion process parameters of artificial rice and the improved method of its sensory quality. The results from above were benefit for manufacturing nutritional reformed cereal and single screw extruding cereals.The results showed as follows:(1) Extrusion process parameters:By a large number of experimental results, it defined the artificial rice standard range of parameters as:water content of material is 15%(the actual water content is about 30%), preheating temperature was 50℃～70℃, three sections of the gelatinization temperature zone control in 120℃～130℃～140℃, die temperature is 100℃(can be floating up and down a little), Cutter speed is 250rpm～380rpm.(2) Adaptive materials:The association of physiochemical index with the sensory evaluation showed that the amylase content have a significant effect on the various indicators of the sensory evaluation (r=-0.725**); protein content and water absorption and swelling were significantly negatively correlated (r=-0.752**,-0.672**); artificial rice materials adaptation choose the middle variety of recombinant amylase content. It will reduce the adhesiveness, expansion rate, and improve their cook-resistance and food taste. Comprehensive consideration on lowering costs and effectiveness of quality improvement, we select the ratio of raw materials for the corn flour:long rice flour (1:1) for the experimental material of subsequent quality improvement.(3) Quality improvement:①Modifier which the research selected can largely improve eating quality of artificial rice. Use characteristics of SEP, GMS, compound modifier, added to artificial rice in moderation, the results show that the synergistic effect of three conditioner improved greatly the cook-resistance of artificial rice, and the eating quality under the appropriate proportion had been affirmed in the evaluation.②TPA test allows the sample quantified, to facilitate data processing and analysis; sensory evaluation and the hardness and adhesiveness was significantly negatively correlated (r=-0.863**,-0.763*), and chewiness, springiness, adhesiveness and resilience was a significant positive correlation (r= 0.873**, 0.794*,0.844**,0.825**). Springiness, chewiness and adhesiveness index had a larger impact on sensory evaluation of the artificial rice. It can provide rapid and intuitive judgments for the eating quality indicator improvement of artificial rice.③Three food modifiers which the research selected can be all largely help for eating quality. It improved the phenomenon that artificial rice cook over expansion significantly, easily adhesive into blocks, strengthen its cook-resistance; The degree of influence for sensory quality and cook-resistance of artificial rice:compound modifier (X1)> SEP (X2)> GMS (X3); compound modifier, SEP, GMS were 2.5%, 4%,0.2%, the fuzzy sensory evaluation of judges for eating of artificial rice is good, which indicates that the product will be accepted by consumers.(4) The cooking process experimental results show that water added, soaking time had tremendous influence on the final quality. If the rice cooking process is that the ratio of rice and water is 1:1.2, by heating cooking, insulate 10 to 15 minutes when heating stopped, the quality of artificial rice is better.From the test result for the nutrient-meter of several artificial rice, we can find the rate of raw material powder extrusion and cooked protein retention were high, both more than 97%; and the preservation of vitamin C is very low, in which the preservation rate of preservation of vitamin C for tomato rice, pumpkin rice, Carrot rice and corn rice was 55%,43%,37%,29%, while after the determination of samples cooked under the same conditions,we find that vitamin C of the sample was almost completely destroyed; the content of dietary fiber has increased about 3% after squeeze forming. Therefore, squeeze can greatly improve the content of dietary fiber of artificial rice and increase their nutritional value.(5) Results show that improvements of artificial rice adding other materials, such as tomatoes, pumpkin, carrots had also been well proved, explain that it has broad applicability in the improvement of artificial rice. Eating quality of artificial rice is similar to natural rice.