Production Of Brown Rice Porridge By Extrusion And Its Properties

Nowadays, more and more people realize that the diet is too fine to cause a series of health problem. So the coarse grains are more popular. Brown rice is rich in dietary fiber and other nutrients, is a complete inner protective layer of the seed with life, compared to milled rice, more nutritious and health. This paper mainly using brown rice as the main raw material, adding a certain amount of soybean flour and buckwheat flour, as a supplement of high quality protein and bio flavonoids and other active components, using extrusion technology, to product a kind of composite cereal with high quality, and the product characteristics was studied in this paper. This paper mainly includes the following aspects:(1) First of all, through the sensory evaluation of a single raw material, determine the best proportion of raw materials, the final determination of the proportion of raw materials is: Brown Rice flour: soybean flour: buckwheat flour =7:2:1.(2) Based on the analysis of the sensory evaluation, physical and chemical properties of the raw materials by the single factor extrusion test, the optimum technological parameters of extrusion were selected. Then according to the above results, the orthogonal experiment was carried out with the sensory evaluation as the index to determine the optimum extrusion parameters.The best progress conditions was that moisture content and barrel temperature at 18% and 95℃ respectively, the screw speed is 150 r/min.(3)Next, we studied the characteristics of the production in the best progress conditions.Microstructure of products before and after extrusion was scanned by scanning electron microscope, and it was found that the starch granules of the expanded product were expanded, and the surface was more smooth, the edges and corners were clear, and the damage degree was increased. Through the analysis of the thermal characteristics of the products, it was found that the starting temperature, the peak temperature and the temperature of the gel of the extrusion were decreased.(4) Analysis of the main nutritional components of the product, we can found that the content of moisture and crude protein was decreased, the content of crude fiber and total sugar was increased, and the content of crude protein remained unchanged.At the end of the study, the blunt tonality of the product were studied. By analyzing the dispersion and wettability of the product and combined with the impulse stability,determine the size range of the product, the water temperature and so on. Through the study of the stability of product preservation, the PET/AL/PE composite film was determined to be the packaging material and filling nitrogen is the best way to preserve.