Research Of The Technique Of Instant Porridge Processing

Principal food industrialization is the main trend of brown rice processing in the future. The national grain bureau clearly put forward to increase metric staple food industrialization in the proportion of food industrialization, to promote the industrialization and convenience of coarse staple food, to improve immediately-edible quality, to use technology enhance, energy saving and consumption reduction as breakthrough points, and to develop instant rice porridge food actively. At present, more and more people have realized the importance of brown rice processing technology and many researchers have begun to devote to the research of brown rice processing technology. But most of the process equipment, demanding great investment and high energy consumption, was not suitable for industrialization, so the development of the instant brown rice food suitable for industrialization has become a important task for industrialization of staple food in our country. The purpose of this study is to develop an instant brown rice porridge processing path suitable for industrialized production and with low energy consumption and high edible character.Through the optimizing of process parameter condition of processing instant brown rice porridge, that is, extrusion and boil-soaking-cooking processing, and by physical and chemical analysis on the instant brown rice porridge after optimizing with extrusion and boil-soaking-cooking processing and non-soaking processed instant brown rice porridge, the study reached main conclusions as follows:1 Through single factor experiment, it can be concluded that the optimum single factor conditions for processing instant brown rice porridge by extrusion method were:the screw rotation speed of 280 r/min, the extrusion temperature to 110℃, the pH value of 7, moisture content of 21%. Based on single factor test results, through the response surface experiment of 3 factors 3 levels, we got optimum process conditions of processing instant brown rice porridge by extrusion were:extrusion temperature 112℃, moisture content 21.8%, pH 7.1. Under this condition, the verification test was conducted on gelatinization degree and sensory evaluation score, with gelatinization degree 87.6%,and the score of sense was 77.2. Through single factor experiment, it can be concluded that the optimum single factor conditions for processing instant brown rice porridge by boiling-soaking-cooking method:boiling for 20 min, pH of 7, soaking time of 1.5 h, with cooking time of 50 minute. Based on single factor test results, through the response surface experiment of 3 factors 3 levels, we got optimum process conditions of processing instant brown rice porridge by by boiling-soaking-cooking method were:boiling 20.5 min, soaking 1.51 h, cooking 53.4 min. Under this condition, the verification test was conducted on gelatinization degree and sensory evaluation score, with gelatinization degree 84.53%, the score of sense was 76.3.Through the physical and chemical analysis on instant brown rice porridge made by three different processing technologies, the extrusion method, the boiling-soaking-cooking method and non-immersion method, it was found that instant brown rice porridge by method of extrusion with less nutrient loss, poor color appearance, appropriate taste and low aging after water retrogradation, is less likely to spoil and easy to brew; while instant brown rice porridge by the boiling-soaking-cooking method with serious nutrient loss, good color appearance, bad taste and low aging after water retrogradation, has poor elasticity and low viscosity stability, which can cause instant brown rice porridge quality to deteriorate; and the traditional processing instant brown rice porridge by the non-immersion method with rich nutrition has color and appearance close to fresh brown rice, but it tastes bad, ages easily after retrogradation with higher pasting temperature and longer brewing time.