The Study Of Using Wheat Flour To Granulate Rice -like Food

This topic is mainly study the processing technology of the shape of rice food, it takes wheat flour as raw material, konjak powder as supplemental material, adds or not adds nutritive fortifier and coarse grain powder, and then implements starch restrictive gelatinization through adjusting working parameters and controlling working condition, extrudes from the hole of model in high pressure environment, slices like shape of rice by high speed rotating cutter, dries, cools ,sifts.At first, Gelatinized feature and rheological characteristic of wheat flour with adding konjak powder made some improvement in accordance with analyzing the experimental data. Meanwhile, this topic has been optimized the product formula and crucial parameter of the wheat, analyzed that proportioning ratio, adding quantity of water, controlling second zone temperature of double- screw extrusion all that have an effect on the shape of rice. According to analysis the equipment experiment and data on field, it draws a conclusion as followings: the best proportion of mingling with wheat and konjak powder is 99:1, the appropriate temperature of the second zone of double-screw extrusion is 170℃,the average temperature of zone one and zone two is 80℃In addition, this topic has been researched the evaluation and electron microscopic observation of cooking and eating quality of cooked wheat-rice. In the internal structure of picture, it was proved that adding 1% of konjak powder can help to improve wheat- rice `s structure.Finally, this topic takes adding quantity of water soaking time, boiling time, braising time as experimental factors and utilizes orthogonal experiment to confirm the best appropriate parameters of steaming wheat-rice. The ratio of rice to water is 1:1.2, boiling time is 20min, braising time is 20min. and furthermore, it draws up standards in relation to the quality of its products.