Preparation And Properties Of Restructuring Rice With Cordycepin

This paper was described the study of the restructuring rice with cordycepin by the twin-screw extrusion technology and the main raw materials were indica rice, brown rice, japonica rice. The process of restructuring rice with cordycepin was controlled from four technical parameters, such as cordyceps content, moisture content, barrel temperature, and screw speed. The properties of the restructuring rice with cordycepin were measured by through rapid viscometer(RVA) and differential scanning calorimetry(DSC).The contain of cordycepin in cordycepin culture and restructuring rice was determined by reversed phase high-performance liquid chromatography. Conditions: stationary phase was C18, flowing phase was water-acetonitrile(95:5, v/v), wavelength was 260 nm, flowing speed was 1.0mL/min, column temperature was 35 ℃, injecting sample was 20μL. The result showed that the linearity range was well(1.0-50.0μg/mL, r=0.9996), recovery of sample were 109.9%、108.9%、105.6%、104.5%、103.2%,RSD was 2.38%, degree of precision RSD was 0.76%;reproducibility RSD was 1.46%. this method was well to determine the cordycepin in cordycepin culture and restructuring riceThe optimum parameters of the restructuring rice with cordyceps and indica rice:culture medium content of 35%, 40% moisture content, barrel temperature 100 ℃, the screw rotation speed 250 r/min. The cordyceps in composite was 0.566 g/Kg, starch content was 76.8 g / 100 g, protein was 10.1 g / 100 g, fat content was 3.0 g / 100 g. And the restructuring rice was determined by RVA determination Peak viscosity,keep the viscosity, breakdown, final viscosity and retrogradation value were lower than the value in indica rice.The peak time was higher than that of indica rice. That the restructuring rice was good thermal stability and cold paste paste stability. By differential scanning calorimeter, the initial temperature of the restructuring rice from peak temperature higher than the indica rice,and enthalpy value was lower than the indica rice.The optimum parameters of the restructuring rice with cordyceps and brown rice:culture medium content of 35%, 35% moisture content, barrel temperature 90 ℃, the screw speed of 300 r / min. The cordyceps in composite was 0.514 g/Kg, starch content was 73.4 g / 100 g, protein was9.92 g / 100 g, fat content was 3.2 g / 100 g. And the restructuring rice was determined by RVA determination Peak viscosity,keep the viscosity, breakdown, final viscosity and retrogradation value were lower than the value in brown rice.The peak time was higher than that of brown rice. That the restructuring rice was good thermal stability and cold paste paste stability. By differential scanning calorimeter, the initial temperature of the restructuring rice from peak temperature higher than the brown rice,and enthalpy value was lower than the brown rice.The optimum parameters of the restructuring rice with cordyceps and japonica rice: culture mediumcontent of 30%, 50% moisture content, barrel temperature 80 ℃, screw speed 250 r / min. The cordyceps in composite was 0.496 g/Kg, starch content was 76.2 g / 100 g, protein was 9.19 g / 100 g, fat content was2.5 g / 100 g. And the restructuring rice was determined by RVA determination Peak viscosity, keep the viscosity, breakdown, final viscosity and retrogradation value were lower than the value in japonica rice.The peak time was higher than that of japonica rice. That the restructuring rice was good thermal stability and cold paste paste stability. By differential scanning calorimeter, the initial temperature of the restructuring rice from peak temperature higher than the japonica rice,and enthalpy value was lower than the japonica rice.Three rice composite materials test data are displayed in different cordycepin rich in protein, fat and restructuring rices with cordycepin was significantly higher than the original varieties of rice.