Study On Development Of Extruded Rice From Fresh Miscellaneous Grain With Peanut And Buckwheat And Quality Analysis

Aiming at the problems of incomplete nutritional composition of natural rice,unreasonable amino acid ratio and serious nutrient loss during processing,the experiment used peanut powder and buckwheat flour as main raw materials.The optimum formulation and extrusion process parameters were determined by texture,microstructure and other indicators.Quality of extruded rice from fresh miscellaneous grain with peanut and buckwheat were analyzed through the determination of nutrient components,and other indicators.(1)Formulation study:The effects of different peanut-buckwheat flour(PBF)additions and material moisture on the physicochemical indexes of extruded rice from fresh miscellaneous grain were studied by single factor experiments.The results showed that with the increase of peanut-buckwheat flour additions,the expansion rate,cohesiveness,L*value and a*value showed a downward trend,while the heating water absorption rate,elasticity and glue degree of extruded rice from fresh miscellaneous grain showed a downward trend.The hardness and b*value of extruded rice from fresh miscellaneous grain showed a gradual upward trend,and the structure of extruded rice from fresh miscellaneous grain was more rough,with more cracks and holes.With the increase of moisture content,water solubility index,hardness decrease,water absorption index and expansion rate increased,while elasticity,cohesion,adhesiveness and chewiness increased firstly and then decreased.30%peanut and tartary buckwheat powder and 20%water content were suitable.(2)Technological research:By studying the effects of screw speed and barrel temperature on the physical and chemical quality of extruded rice from fresh miscellaneous grain,taking into account the expansion rate,water absorption index,water solubility index,color difference,overall acceptability and texture characteristics,it was more appropriate to take the screw speed of 20 Hz and barrel temperature of 130℃.(3)Formulation and process optimization:the optimum formula and process parameters were determined,including 25%peanut and buckwheat powder,22%material moisture,three zone temperature of 120℃ cylinder and 25 Hz screw speed.The predicted value of radial water absorption index of response surface was 6.53,which was closed to the actual value of 6.47.The relative error was 0.92%,and the predicted value of overall acceptability of response surface was 79.91,which was basically consistent with the actual verification value of 78.87,with the relative error of 1.30%.The experimental results were stable and the optimization was reasonable and effective.(4)Quality analysis:extruded rice from fresh miscellaneous grain with peanut buckwheat is rich in nutrition and its cooking quality is better.The hardness and elasticity of extruded rice from fresh miscellaneous grain were improved by extruding to form resistant starch.And the internal texture was even,the structure was close,the color was yellowish brown.It had the peanut and the bitter buckwheat special aroma.