Extrudable Technology Of Grain-Rice

This paper chose wheat, corn, millet and glutinous rice as the main ingredients, mixed the appropriate moisture and appropriate food additives, adopted double screw extrusion technology, according to the expansion mechanism of high temperature extrusion product, produced the artificial nutritional rice as rice. In the course of the improvement of technological parameter and product components, obtained the following results:(1)With the glutinous rice increasing, the loss rate, acidity, starch content, amylose content and fat content reduced, the volume expansibility and appearance density increased. And the products were easy to gelatinization, thermostability was lower, and the aging speed was rising, the texture property was dropped.(2) Chose the carboxy methyl starch sodium, sucrose fatty acid ester, polyphosphate for additives, the volume expansibility and starch content was reduced, amylose content,loss rate and protein content was great increased, the a and alkali-resisting of product was improved, the texture property was dropped.(3) Increasing the corn in content, the inflation rate, loss rate and fat content was reduced, the cooking quality was improved, a of product was reduced the texture property was improved.(4) Colloidal polysaccharide, the cooking quality, nutritional quality and pasting properties were improved.(5) After extruding the products, the protein content, fat content and amylose content reduced significantly, and the structure of starch was broken.