The Formulation And Process Optimization Of Potato Extrusion Rice

In order to improve the utilization of potato and early long-shaped rice, and promote the development of potato staple food processing industry in China, the potato granules and early long-shaped rice flour were used as main materials to process reconstituted rice in this study. Some food additives and the twin-screw extrusion technology were used to achieve better nutritional and edible quality of the reconstituted rice.This study focused on the effect of potato granule content, food activities and extrusion process on potato extruded rice qualities, including color, textural characteristics, cooking properties and sensory quality. Then, the nutrient composition of three types of rice was analyzed including potato extruded rice, polished round-grained rice, and early long-shaped rice.Firstly, the color, textural characteristics, cooking properties and sensory quality of potato extruded rice were investigated in order to obtain the optimal ratio of potato flour and the early long-shaped rice flour. Results showed that the potato extruded rice added 40% potato flour in it was most appropriate.Then, the effect of soluble soybean polysaccharide (SSPC), sodium alginate, glycerol monostearate and gellan gum on potato extruded rice quality were studied. Results showed that adding 0.5% soluble soybean polysaccharides could improve the quality of potato extruded rice. The optimum formula for potato extruded rice was:potato flour:SSPC:early long-shaped rice flour=40:59.5:0.5.On the basis of the best formula, the effect of screw speed, barrel temperature and pump speed on the quality of potato extruded rice were studied. Single factor test and orthogonal experiments were employed to confirm optimum process parameters:feed speed was 40 rpm, screw speed was 100 rpm, barrel temperature was 60 ℃-70 ℃-80 ℃-100 ℃-80 ℃-60 ℃, and pump speed was 50 rpm.Finally, the nutritional and edible quality of potato extruded rice and regular rice were analyzed. Results showed that the nutritional value of potato extruded rice was highest, while the edible quality of potato extruded rice was worse than polished round-grained rice, but better than early long-shaped rice.