Study On Preparation Of Reformed Broken Rice And Its Effect On Intestinal Flora

As a by-product of rice processing,broken rice has the same nutrients as rice,but the cost is low,and it can be used to make feed,wine,jam,etc.However,with the increase in the precision of rice processing,the output of broken rice has increased year after year,resulting in huge waste.Lotus seeds are widely planted in Asia and have huge yields.They are also an important export product of our country.They have the effects of nourishing the spleen and stopping diarrhea,nourishing the heart and kidney,and have great health value.As a food with the same source of medicine and food,lotus seeds nowadays are mainly concentrated in the production of dried lotus,lotus seed paste,eight-treasure porridge,etc.There are few types of other deep-processed products,and the use of space is huge.Starch in lotus seeds accounts for 50%of the total dry matter of lotus seeds,which plays a decisive role in the quality of the product,and its development prospects are huge.In order to increase the utilization rate of broken rice and further promote the consumption of lotus seeds,the subject applies lotus seed starch to the processing of reconstituted rice,the effect of raw materials and extrusion process parameters on the quality of reconstituted lotus starch rice,and the effect of lotus seed starch recombinant rice on rat intestines.The influence of flora has been systematically studied.The main research contents and results are as follows:(1)The different proportions of lotus seed starch in the mixed powder,the effect of the gelatinization characteristics of the mixed powder and the quality of the reconstituted rice were carried out.The results showed that with the increase in the proportion of lotus seed starch,except for the gradual decrease in thermal stability,the other gelatinization properties of the mixed powder increased.The sensory score of lotus seed starch reconstituted rice showed a trend of first rising and then falling with the increase of the proportion of lotus seed starch,and it was the best at 30%.In the textural properties,the hardness keeps increasing with the increase in the proportion of lotus seed starch,while the elasticity,cohesiveness,and chewiness tend to increase first and then decrease,reaching a peak at 30%.The cooking loss rate increases with the increase in the proportion of lotus seed starch.Combined with the analysis of the experimental results,it can be seen that when the lotus seed starch is added at a ratio of 30%,the quality of the processed recombinant rice is better.(2)Using the comprehensive score as an indicator,study the effects of material moisture content,die temperature and screw speed on the quality of lotus seed starch reconstituted rice.The results show that under the condition that other conditions are fixed,the comprehensive score of lotus seed starch reconstituted rice increases when the material moisture content is less than 40%,and then decreases when the moisture content of the material reaches the maximum value of 40%;it shows an upward trend when the die temperature is less than 90?,Reaches the maximum value at 90?,and then decreases after 90 ?;when the screw speed is lower than 180r/min,it shows an increasing trend,and decreases when the screw speed reaches the maximum value at 180r/min.(3)Design response surface experiment to optimize the best process.Response surface test results show that the order of the primary and secondary effects of various factors on the quality of lotus seed starch reconstituted rice is:die temperature>material moisture content>screw speed.The moisture content of the material and the die temperature significantly affect the quality of the reconstituted rice.Considering the actual production needs,the best processing conditions are:the water content of the material is 41%,the screw speed is 210rpm,and the die temperature is 95?.The grade of the reconstituted rice produced under these conditions it is 69.13 points.(4)Taking raw ordinary rice as a control,the nutrient,microstructure,texture characteristics,thermodynamic characteristics and gelatinization characteristics of lotus seed starch reconstituted rice produced under the optimal technological conditions were studied to study the effect of extrusion on the rice.The conclusion is:Compared with ordinary rice,lotus seed starch recombinant rice has higher starch content,but lower protein,lipid and water content.Scanning electron microscopy images showed that extrusion and puffing caused damage to the structure of starch granules.In terms of texture characteristics,the various indicators of recombinant rice are higher than those of ordinary rice,but the palatability is different from that of ordinary rice.The gelatinization characteristics and thermal characteristics of the test results show that the gelatinization characteristics of the reconstituted rice are reduced,and the thermal characteristics are also reduced.X-ray diffraction measurement results show that the starch crystal structure will change from A to A+V during the extrusion process.(5)By analyzing the faecal flora genomes of rats in seven groups with different dietary interventions,it was found that the composition and proportion of intestinal flora of rats in RS group,H-RR group,H-RS-RR group and L-RS-RR group were all affected to a certain extent after dietary intervention compared with HF group.Firmicutes abundance in sample groups H-RR,H-RS-RR,L-RS-RR and OR were significantly higher than those in BC,HF and RS groups.On the other hand,Bacteroidetes abundance of BC group and HF group was significantly higher than that of OR group,H-RR group,H-RS-RR group and L-RS-RR group.In terms of bacterial abundance of Lachnospiraceae,H-RR group,RS group and OR group were all lower than HF group.The results of bacterial abundance of Ruminococcaceae showed that the dietary intervention groups,such as H-RR group,H-RS-RR group,L-RS-RR group and OR group,were slightly higher than that of HF group.Compared with BC group and HF group,the abundance of Lactobacillaceae in H-RR group and RS group was slightly increased.Prevotellaceae was the dominant bacteria in RS group,and the proportion was significantly higher than that in HF group and BC group..