Preparation And Properties Study Of Sweet Potato And Sweet Potato Leaf Compound Nutritional Rice

Sweet potato and sweet potato leaves not only have high nutritional and health value,but also have abundant resources.Deep processing of sweet potatoes and their leaves not only improves the added value of products,but also enriches food types and promotes the development of sweet potato industry.The effects of different extrusion conditions on the quality of sweet potato nutritional rice and sweet potato and sweet potato leaf nutritional rice were studied in this paper.The main contents and results are as follows.1 The effects of screw speed,extrusion gelatinization temperature and moisture content on the quality of extruded sweet potato nutritional rice were studied with extrusion parameters as experimental factors.With the increase of screw speed,the hardness,elasticity,chewiness,resilience,water absorption index,water solubility index,solid content in rice soup and sensory score of sweet potato compound rice increased first and then decreased.With the increase of extrusion gelatinization temperature,hardness decreases first and then increases;elasticity,chewiness,water solubility index and sensory score increase first and then decrease;resilience,water absorption index and rice soup solids increase.With the increase of water content,hardness decreased first and then increased,elasticity,chewiness and resilience decreased,water absorption index,water solubility index,solid content of rice soup and sensory score increased first and then decreased.2 Taking screw speed,extrusion gelatinization temperature and moisture content as test factors,and taking comprehensive score of extruded sweet potato compound rice as index,the optimum technological parameters of extruded sweet potato compound rice were optimized by orthogonal test on the basis of single factor test.The results showed that the order of the effects of extrusion parameters on the comprehensive quality of sweet potato compound rice was extrusion gelatinization temperature > moisture content > screw speed.Optimum process parameters: screw speed 140 r/min,extrusion gelatinization temperature 125?,moisture content 29%.Under these conditions,the comprehensive score of extruded sweet potato compound rice was 87.38.3 Taking screw speed,extrusion gelatinization temperature,moisture content and sweet potato leaf addition as experimental factors,and taking elasticity,chewiness,water absorption index and chlorogenic acid preservation rate as indexes,the effects of different processing parameters on the quality of extruded sweet potato and sweet potato leaf compound nutritional rice were studied.Elasticity,chewiness,water absorption index and chlorogenic acid retention rate increased first and then decreased with the increase of screw speed,extrusion gelatinization temperature,moisture content and sweet potato leaf addition.Based on the results of four factors and five levels quadratic orthogonal rotation combination test and verification test,the optimum technological parameters were obtained as follows: X1: screw speed 140 r/min,X2: extrusion gelatinization temperature 125?,X3: moisture content 29%,X4: sweet potato leaf addition 3%.4 The texture characteristics,water absorption index and sensory score of sweet potato compound rice,sweet potato and sweet potato leaf compound rice prepared under the optimum extrusion technology and formula were analyzed with Shiban Rice and extruded crushed rice powder as control.The results showed that texture characteristics: compared with Shiban Rice,the hardness,cohesiveness,chewiness and resilience of three kinds of extruded rice were higher and the springiness of that was smaller;among the three kinds of extruded rice,the resilience of extruded rice flour was the greatest,the adhesiveness was the smallest.The hardness of sweet potato compound rice was the smallest,the cohesiveness was the smallest.the springiness and chewiness of sweet potato and sweet potato leaves compounded rice were the smallest.Water absorption index and water solubility index: sweet potato and sweet potato leaf compound rice>Sweet Potato compound rice>crushed rice powder>Shiban Rice.ABTS+antioxidant scavenging rate in vitro: sweet potato and sweet potato leaf compound rice and sweet potato compound rice were significantly higher than Shiban Rice and crushed rice powder.Content of chlorogenic acid: sweet potato and sweet potato leaf compound rice>sweet potato compound rice.Sensory score: Shiban Rice>sweet potato compound rice>sweet potato and sweet potato leaf compound rice>extruded crushed rice powder.