Development Of Nutritional Rice Crisps By Extruding

The effects of characteristics of raw material and freshness of rice on riceextrudes quality were studied; processing parameters of rice extrusion by doublescrew extruder were optimized; based on the processing of rice bran extrudes, thecritical points were ascertained, followed by the hazard analysis critical controlpoint plan schemes and corresponding monitoring and rescuing measures wereimplement.Rice flour with different type, size and different content of amylose, moisture,fat, crude fiber and sugar addition extrusion cooked in a single extruder was studied.The results showed that when the milled early long-grain nonglutinousrice(MELNR) with size40mesh, moisture content16.7%, fat content1.83%,crude fiber content2.39%, white sugar addition3%, amylose content17%acquiredbetter extrusion quality respectively. With the same size flour(pass through thesieve of40mesh),the expansion degree of rice extrudes made of long rice wasmuch better than that of the milled early medium to short-grain nonglutinousrice(MEMSNR).Effects of rice pasting properties on rice extrudes quality were studied withMELNR accelerate aged (test weekly,6weeks)in a constant temperature andhumidity box at the temperature of40±2℃， and humidity of90±2%. Thecorrelation of rice pasting properties and rice extrudes quality was analyzed.Results demonstrated that the rice freshness higher than65was suitable forproducing rice extrudes.Using double screw extruder, Grain flour, wheat flour and rice bran meal usedas the raw material, expansion degree and texture properties of hardness and crispused as evaluation indexes, the optimized parameters of extrusion processing wasselected as follows: water addition of4%, processing temperature from zone one tozone three at70℃、130℃、170℃respectively, screw speed at1000r/min andfeeding speed at400r/min. Based on the rice bran extrusion processing, the hazard of produces wasanalysis according to the principles of HACCP, the hazard analysis sheet wascompleted, and critical points were also obtained. The critical points are thereception of raw material, drying and seasoning, critical limitation values were alsoassured, the HACCP plan scheme, corresponding monitoring and rescuing measureswere implement.