| Rice bran is an important by-product of rice produced in the rolling process. Rice bran is rich in nutritional value, it is rich in 64% of the rice nutrients. But in China, the use of rice bran resources are insufficient inescapable fact. Depth development and utilization of rice bran and related products can well improve the utilization of rice bran and its associated resources, has a high economic value. Therefore, this study uses fresh whole rice as the main raw material, using the twin-screw extrusion technology and colloid wet grinding technology combined with rice bran processing to improve the content of rice bran soluble dietary fiber and improve the taste of the rice bran. The experiment committed to develop a kind of nutritious and edible rice bran vegetarian balls. The main researches are as follows:(1)Determine the best parameters of twin-screw extrusion rice bran: with the barrel temperature, material moisture content, screw speed and the number of holes as the factors, with the content of rice bran soluble dietary fiber as index to do the single factor tests. And do the orthogonal optimization test basis of single factor test, determine the influence of the optimum parameters of the four factors of the content of rice bran soluble dietary fiber. The studies showed that the impact results of extrusion process parameters on the content of rice bran soluble dietary fiber were: extrusion temperature> screw speed> material moisture> the number of die hole. Optimal conditions of the extrusion process were that extrusion temperature was 140℃, screw speed was 180r/min, material moisture content was 20%, the number of die holes was 6.(2)In order to improve the taste of rice bran, on the basis of extrusion, wet ultrafine grinding(wet grinding colloid) was carried on the rice bran. On the basis of extrusion processing fresh whole rice bran, colloid mill wet grinding was used to crush the rice bran. the effects of rice bran grinding was mainly influenced by tooth spacing of colloid mill, grinding times and material viscosity. The content of rice bran soluble dietary fiber was used as index, tooth spacing of colloid mill was 5μm, the rice bran was improved by adjusting the milling times.The studies showed that grinding for 3 times the effect was the best. The properties of rice bran dietary fiber was determined. The studies showed that properties of rice bran dietary fiber has been improved by colloid mill wet grinding, and the taste of rice bran was better.(3)Optimization the recipe of the rice bran vegetarian balls: with the addition ratio of rice bran and soybean protein, the addition amount of soybean protein isolated, the addition amount of starch and the addition amount of carrageenan as factors, the springiness and chewiness of rice bran vegetarian balls as index the single factor experiment was carried out. After the Design-Expert8.0 software processing, the numerical model was established, which reflected the impact of factors on the indicators. The results showed that when the addition ratio of rice bran and soybean protein was7:10, with rice bran and tissue protein addition as the total 1, the addition amount of soybean protein isolated was 5.97%, the addition amount of starch was5.48%, the addition amount of carrageenan was 1.02%,the springiness of rice bran vegetarian balls was best.The best springiness was0.949.(4)Optimization the flavor of rice bran vegetarian balls: the flavor of rice bran vegetarian balls was improved by adjusting the addition amount of salt, sugar, meat flavor additive and monosodium glutamate(MSG). The studies showed that the impact results of the addition amount on the flavor of rice bran vegetarian balls were: salt> sugar> meat flavor additive > MSG, the orthogonal optimization test results showed that when the addition amount of salt was 4%, the addition amount of sugar was 3%, the addition amount of meat flavor additive was 1.5%, the addition amount of MSG was 1.0%.The rice bran vegetarian balls had the maximum score of sensory evaluation was 90.8. |
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