Research On Extrusion Processing Technology Of Coarse Grains In Northern Shaanxi

There are a variety of nutrition in coarse cereals which can supply functional components for human bodies. Today, people pay more attention to healthy food, so coarse cereals research has been become a trend. The extrusion processing technology has been widely applied to grain processing as a new type of food processing technology. Delicious and convenient cereals powder and grain rice were researched with extrusion processing technology. Results were at list:(1) The optimum processing parameter were determined through single factor experiment and orthogonal experiment. The optimum amount of water was 5%,temparure were 35?-128?-158?, frequency were 31.27 Hz-32.46 Hz-10.85 Hz(2) The optimum fluidity, reconsititubility and dispersion was determined through 60 mesh sieve with maltodextrin and non-diary creamer. The optimum powder was as follows:black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6% in 90?,1:8 (m:V) water.(3) 7 different corn-rice were researched, including adding to Amylose,1% konjak,0.5% konjak, Moringa, purple sweet potato,0.4% Monostearin, soybean meal and 5 grain rice. The optimum grain-rice cooking quality was soaking 20 min, in 30?,1:1 (m:V) water, insulation was 15min.(4) The optimum fomula of extruded coarse cereals was corn meal 50%, buckwheat flour 20%, oat flour 20%, millet 9%, defatted black soybean meal 1% with various composition, balanced nutrition and good taste.