Study On Process Optimization And Enzymatic Hydrolysis Of Extruded Brown Rice Flour For Starch Sugar

The starch sugar sweetness is moderate,the flavor is good,the nutrition is rich,and the solubility is high.It is very popular with people.With the continuous progress of the starch industry,the production of starch sugar is expanding.The main raw materials for starch sugar production are corn starch and rice starch,which are the raw materials of high quality candy because of lower heat of dissolution and better tensile properties.It is necessary to use strong acid and strong alkali to extract amylose directly from rice.It has great influence on the environment and does not conform to the concept of modern environmental protection.In the late growth of rice,the phenomenon of chalkiness and burst is easy to occur in the late growth of rice in China,which leads to the higher rate of rice shredding,even in the process of rice husking,and the poor palatability and limited processing and utilization are limited.This paper uses the expanded brown rice flour to produce starch sugar by enzyme process,mainly studies the relationship between the swelling property of brown rice flour and the effect of enzyme liquefaction and enzyme saccharification during the production of starch sugar,optimizes the production process of extruded brown rice flour for starch sugar,and further probes into the effect of chemical components of different varieties of brown rice on the production of starch sugar.The aim is to explore the characteristics of rice varieties suitable for producing starch sugar.First,the technological parameters of different puffed brown rice products were determined,and the swelling properties of these products were measured,such as water absorption index,water solubility index,centrifuge precipitation rate and so on.The enzymatic hydrolysis rate of liquefied enzymes and glucoamylase was measured,and the correlation analysis was carried out.It is proved that the rate of enzymatic hydrolysis of brown rice puffed powder is obviously related to the degree of swelling.There was a significant positive correlation between the enzyme hydrolysis rate and the water absorption index(P < 0.05),which had a significant negative correlation with the water solubility index(P < 0.05)and had a significant positive correlation with the swelling degree(P < 0.01),and the correlation coefficient reached 0.987.Thus,the expansion degree of the product was closely related to the enzyme hydrolysis rate of the extruded powder.Second,the single factor test of extruding process was carried out with the expansion degree as the index of screw speed,extruding temperature,feed rate and material moisture.The experimental level of four factors was determined and the process parameters were optimized by the method of response surface.The final process parameters of extruding extrusion are as follows: screw speed 25 Hz,puffing temperature 122 C,feed frequency 24 Hz,material moisture 14%,experiment under this extrusion process,and the expansion degree of the product is 6.62.At last,the correlation between the main chemical components of brown rice varieties and the expansion degree of the products was analyzed with 10 rice varieties produced in Liaoning area.The results showed that the swelling degree was significantly positively correlated with amylose content and protein content(P < 0.01),the correlation coefficient reached 0.965 and 0.766,and the swelling degree was negatively correlated with the total starch content(P < 0.05),the correlation coefficient is-0.663.The amylose content of Shen rice 6 was 17.7%,the protein content was 9.93,the total starch content was 77.7%,the enzyme hydrolysis was best,the enzymatic hydrolysis rate was 0.32 mg/(ml?min),the DE value was 19.7% after liquefaction,the enzymatic hydrolysis rate was 0.40 mg/(ml?min),and the DE value was 73.6 after saccharification.Therefore,through the determination of the main chemical components of raw brown rice,the rice varieties suitable for making starch sugar can be screened.The enzymatic hydrolysis of brown rice with high amylose content,high protein content and low total starch content is good,the time of enzymatic hydrolysis is short and the production efficiency of starch sugar is high,which is suitable for the production of amylose.