Study On Processing Technology And Quality Of Extruded Rice Products From Highland Barley

In the experiment,the whole powder of highland barley was mixed with crushed rice flour and modified by twin screw extruding,so that the texture of barley was improved,and the nutritive elements of barley were preserved at the same time,and proper gelatinization and puffing of the whole powder of highland barley were used to extrude and expand the whole flour of highland barley.Single factor test and regression response surface test were used to optimize the granulation technology of highland barley extruding rice.The optimum technological parameters were as follows: the proportion of barley was 15%,the addition of monoglyceride was 0.6%,and the amount of water was 22%.The temperature of extrusion gelatinization zone is 112 ?,the feed quantity of material is 13 kg / h,the rotating speed of twin screw is 107.5 r / min,the rotational speed of cutting tool is 1110 r / min,the sensory evaluation score of the best process product is 94.2 points,in which the gelatinization zone temperature and twin screw speed are 94.2 minutes,and the temperature of gelatinization zone and the rotating speed of twin screw are 94.2 points.The interaction of temperature and screw speed has a significant effect on the product of highland barley rice.The expanded degree of grain of highland barley rice is 1.50,the bulk weight is 0.76 g / ml,and the alkali dissipation value is 4-5 grade.The gelatinization temperature was moderate.The results of RVA rapid viscosity measurement showed that the gelatinization temperature of extruded rice flour decreased and the regenerating value decreased.SEM observation There are obvious cracks in the grain inside the extruded rice grain of highland barley.DSC differential scanning shows that the heat absorption of highland barley rice is reduced and the heat change is stable.The X-RD crystallization test shows that the crystal form of highland barley rice is changed from A-type to V-type crystal after extrusion.Starch changed from glass state to semicrystalline high elastic state,and the grain had better anti-regenerability.The results of grain texture of highland barley show that the hardness of highland barley rice is appropriate,the stickiness and chewiness of rice are good.The swelling degree of highland barley extruded rice was lower,while that of highland barley rice roll was higher.The whole wheat flour,rice flour and seasoning of Tibetan high quality highland barley were mixed evenly and extruded,and pectin fat substitute was added as core injection material.and a kind of whole wheat flour expanded rice roll with low fat content was developed.At the same time,the optimum technological parameters of the extruder were explored,and the texture analysis and sensory evaluation of the expanded rice rolls with different processes were carried out,and the expanded highland barley rice rolls with excellent quality were screened.When the sensory quality of the product is good,the expanding degree of barley rice roll is taken as the evaluation index,and the bigger the expanding degree is,the better the expanding degree is.For the expanding degree,the main and secondary influencing factors are as follows: expanding temperature > moisture content of material > addition of puffing agent.Addition > pectin fat substitute.The main and secondary factors affecting the brittleness of highland barley rice roll were: expansion temperature > proportion of puffing agent > moisture content > pectin fat substitute quantity.The optimization results are as follows: the addition of barley flour is 6%,the proportion of pectin substitute is 10%,the amount of moisture is 6%,the proportion of swelling agent is 0.7%,the temperature of three-stage temperature region is set as follows: I region 70 ?,II region 130 ?,The rotating frequency of the solid powder feeder is 12 Hz and the rotating frequency of the spindle of twin screw extruder is 30 Hz in the III region.The physical and chemical index testing,texture analysis and sensing of the best process rice coiled rice The results showed that the puffed rice roll prepared by pectin as low fat raw material had good quality and could effectively reduce the fat consumption of expanded rice roll.