The Research Of Glutinous Rice-potato Flour Extrusion Rice Crackers

In this paper,with common glutinous rice and potato flour as raw material,study on the basis technology of glutinous rice during extrusion,optimizing proportion of potato flour,The nutrition evaluation of glutinous rice-potato flour extrudates.the main contents including: determining the proportion of water and materials,the extrusion temperature,feed rate and screw speed doing the single factor experiment and the gelatinization degree and puffing degree as the target.Optimizing the extrusion parameters by the response surface on the single factor experiment results;And determining the best proportion of potato flour through the analysis of the viscosity,puffing degree,bulk density,the sensory evaluation,WSI,WAI,TPA;Analyzing the changes of starch,protein,amino acid,fat,crude fiber,mineral substance and and extrudates structure during extrusion.Analyzing the best technology of glutinous rice extrusion by the response surface,the results show: when take puffing degree as the target,the interactions of the proportion of water and materials and extrusion temperature,feed rate and screw speed are very significant,the interaction of extrusion temperature and screw speed,the proportion of water and materials and the screw speed are significant;When take gelatinization degree as the target,the interaction of the proportion of water and materials and extrusion temperature,extrusion temperature and screw speed are significant.The final results for the proportion of water and materials is 11.68,puffing temperature is 176.37?,feeding rate of 25.46kg/h,the screw speed is 279.63r/min,the product on this condition of gelatinization degree reached 97.06%,puffing degree reached 3.397.Determining the best proportion of potato flour,the proportion of potato flour will cover the range as 0%,10%,20%,30%,40%,with the increasing of potato flour,the viscosity of raw material decrease,the sensory score of product first increase then decrease,reached the highest value at 20%,SME has no significant change(P > 0.05),WSI trend contrary to the trend of WAI,WSI,puffing degree has a downward trend overall,bulk density in general is on the rise,WAI is gradually increased,the structure properties of extrusion products are changed significantly,amylose and amylopectin should achieve certain proportion to obtain the high hardness,brittleness and crisp,comprehensive analysis,the best ratio of potato flour was 20%.Analyzing the changes of starch,protein,amino acid,fat,crude fiber,mineral substance during extrusion.The results show that protein and starch content are slightly higher compared with the pure glutinous rice flour after the addition of potato flour;amino acid nutritional potency increased totally,Val increased by 39.47%,Lys increased by 24.24%,Try increased of 10.77%,Phe increased by 24.44%,Met increased by 11.11%;fat content decreased by 43.75%;crude fiber content increased by 17.31%;calcium content increased by 116.5%,iron content increased by 152.4%,phosphorus content rose slightly,zinc content declined slightly.Vitamin A loss of 73.3%,vitamin E loss of 80%,vitamin B1 loss of 63.6% after extrusion,so the supplements of vitamin after extrusion is very necessary.