Nutritional recombination rice and preparation method thereof

Abstract

The present disclosure discloses an artificial rice and a preparation method thereof. The method includes the following steps: pre-curing quinoa by microwave irradiation after pretreatment; evenly mixing the pre-cured taro whole powder and the pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, in which a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; obtaining the artificial rice after drying and polishing.

Claims

1. A preparation method of a nutritional artificial rice, comprising: pre-curing quinoa by microwave irradiation after washing, soaking, pulverizing, ball-milling, and tempering the quinoa; pre-curing taro by microwave irradiation after cleaning, beating, drying, pulverizing, tempering the taro; evenly mixing a pre-cured taro whole powder and a pre-cured quinoa powder with a banana powder, a kiwifruit powder and a molecular distillation monoglyceride; and granulation molding, drying and polishing a mixture to obtain the functional nutritional artificial rice.

2. The preparation method of a nutritional artificial rice according to claim 1, comprising the following steps: (1) pretreating the quinoa: removing impurities adhered to a surface of the quinoa and then sufficiently soaking the quinoa in water for 5 min to 40 min at a soaking temperature of 20° C. to 40° C. in such a manner that particles of the quinoa sufficiently absorb water and swell, and then drying the quinoa to be standby; (2) pretreating of the taro: removing impurities adhered to a surface of the taro, peeling the taro, adding water with a material-to-water ratio of 1:2-3 (W/W) to beat the taro, and drying the taro to be standby; (3) pulverizing: pulverizing the pretreated quinoa and the pretreated taro, and then sieving with an 80-200 mesh sieve to obtain the quinoa powder and the taro whole powder; (4) ball-milling the quinoa powder: treating the sieved quinoa powder through a ball mill to be standby, wherein parameters of the ball mill comprise: a capacity of a ball-milling tank being 150 mL to 650 mL, a rotation speed of the ball mill being 200 r/min to 550 r/min, a milling time being 10 min to 200 min, and a ball-to-material ratio being (1 to 10):1; (5) pre-curing the taro whole powder and the quinoa powder in separate steps; (6) premixing: in a percentage of a total weight of the taro whole powder and the quinoa powder, weighing 10% to 40% of the taro whole powder and 60% to 90% of the quinoa powder, and then adding 0.1% to 0.5% of the molecular distillation monoglyceride, 0% to 10% of the banana powder and 0% to 5% of the kiwifruit powder; (7) tempering: mixing the quinoa powder, the taro whole powder, the banana powder, the kiwifruit powder and the molecular distillation monoglyceride in a mixer, and adjusting a water content of the mixture into a range of 20% to 45%; (8) granulation molding: quantitatively adding a tempered composite material into a twin-screw extrusion machine through a feeder, wherein the machine is a co-directional or a counter-directional rotating twin-screw extrusion machine having a three-section temperature control and a length-to-diameter ratio of (16 to 26):1; setting a working temperature of a cavity of each machine section of the twin-screw extrusion machine, wherein a temperature gradient in Zone I is 45° C. to 65° C., Zone II 75° C. to 95° C., Zone III 115° C. to 135° C., Zone IV 105° C. to 115° C., Zone V 20° C. to 35° C., a rotation speed of a screw is 120 rpm to 370 rpm; extruding the composite material by a mold having a circular mold hole with a diameter of 1 mm to 7 mm, wherein the composite material is formed as gelatinization particles during conveying, extruding and curing through the twin-screw extrusion machine; (9) low-temperature fluidized bed drying: drying the nutritional artificial rice at a temperature of 40° C. to 60° C. for 1-8 h until the water content is 8% to 12%; (10) polishing: performing polishing treatment after finishing the drying; (11) packaging: weighing and then packaging the polished nutritional artificial rice.

3. The preparation method of a nutritional artificial rice according to claim 1, wherein in the step (5), parameters for pre-curing the taro whole powder are set as follows: a microwave irradiation power being 100 W to 300 W, an irradiation time being 1 min to 5 min, and a water content of the taro whole powder being 10% to 30%, and parameters for pre-curing the quinoa powder are set as follows: a microwave irradiation power being 200 W to 400 W, an irradiation time being 2 min to 6 min, and a water content of the quinoa whole powder being 15% to 35%.

4. A nutritional artificial rice, prepared by the preparation method according to claim 1.

5. A nutritional artificial rice, prepared by the preparation method according to claim 2.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a flow chart of preparing process of a nutritional artificial rice according to the present disclosure;

(2) FIG. 2 is an X-ray diffraction comparison of natural rice and the nutritional artificial rice;

(3) FIG. 3 illustrates scanning electron micrographs of natural rice and the nutritional artificial rice;

(4) (a) Embodiment 1 (b) Embodiment 2 (c) Embodiment 3.

DESCRIPTION OF EMBODIMENTS

(5) In order to make the objects, technical solutions and advantages of the present disclosure clearer, the present disclosure will be further described in detail below with reference to the accompanying drawings. It is understood that the specific embodiments described herein are merely illustrative of the present disclosure and are not intended to limit the present disclosure.

Embodiment 1

(6) The present disclosure provides a nutritional artificial rice and a preparation method thereof, and the specific steps are described as follows:

(7) The quinoa is washed in clean water and then soaked for 10 min at a soaking temperature of 20° C. The taro, after being peeled, is added with water according to a material-to-water ratio of 1:2 (W/W) to be beaten. The pretreated quinoa and taro are dried, pulverized and sieved with a 100-mesh sieve. The ball mill processing parameters for the quinoa powder are as follows: a capacity of a ball-milling tank is 200 mL, a rotation speed of the ball mill is 300 r/min, the milling time is 60 min, and a ball-to-material ratio is 4:1. The taro whole powder and the quinoa powder are pre-cured by microwave irradiation. With respect to the taro whole powder, a microwave power is 100 W, a microwave pre-curing time is 4 min, and a water content of the material is 10%. With respect to the quinoa powder, the microwave power of is 200 W, the microwave pre-curing time is 5 min, and the water content of the material is 15%. 1800 g of quinoa powder, 200 g of taro whole powder, 80 g of banana powder, 40 g of kiwifruit powder, and 4 g of molecular distillation monoglyceride are evenly mixed and then tempered. After the tempering, the water content of the rice composite reaches 20%. A working temperature of a cavity of each machine section of the twin-screw extrusion machine is set as follows: a temperature gradient in Zone I is 45° C., Zone II 75° C., Zone III 115° C., Zone IV 105° C., and Zone V 20° C. The rotation speed of the screw is 200 rpm. After granulation and formation, the rice composite is dried through a low temperature fluidized bed at 40° C. for 3 h until the water content is 8%. After classification and packing into a finished product, the functional nutritional artificial rice is obtained.

Embodiment 2

(8) The present disclosure provides a nutritional artificial rice and a preparation method thereof, and the specific steps are as follows:

(9) The quinoa is washed in clean water and then soaked for 20 min at the soaking temperature of 30° C. The taro, after being peeled, is added with water according to a material-to-water ratio of 1:2.5 (W/W) to be beaten. The pretreated quinoa and taro are dried, pulverized and sieved with a 100-mesh sieve. The ball mill processing parameters for the quinoa powder are as follows: a capacity of a ball-milling tank is 400 mL, a rotation speed of the ball mill is 400 r/min, the milling time is 90 min, and a ball-to-material ratio is 6:1. The taro whole powder and the quinoa powder are pre-cured by microwave irradiation. With respect to the taro whole powder, the microwave power is 200 W, the microwave pre-curing time is 3 min, and the water content of the material is 20%. With respect to the quinoa powder, the microwave power is 300 W, the microwave pre-curing time is 4 min, and the water content of the material is 25%. 1600 g of quinoa powder, 400 g of taro whole powder, 120 g of banana powder, 60 g of kiwifruit powder, and 6 g of molecular distillation monoglyceride are evenly mixed and then tempered. After the tempering, the water content of the rice composite reaches 30%. A working temperature of a cavity of each machine section of the twin-screw extrusion machine is set as follows: a temperature gradient in Zone I is 50° C., Zone II 80° C., Zone III 120° C., Zone IV 110° C., and Zone V 25° C. The rotation speed of the screw is 250 rpm. After granulation and formation, the rice composite is dried through a low temperature fluidized bed at 50° C. for 5 h until the water content is 10%. After classification and packing into a finished product, the functional nutritional artificial rice is obtained.

Embodiment 3

(10) The present disclosure provides a nutritional artificial rice and a preparation method thereof, and the specific steps are as follows:

(11) The quinoa is washed in clean water and then soaked for 30 min at the soaking temperature of 40° C. The taro, after being peeled, is added with water according to a material-to-water ratio of 1:3 (W/W) to be beaten. The pretreated quinoa and taro are dried, pulverized and sieved with a 100-mesh sieve. The ball mill processing parameters for the quinoa powder are as follows: a capacity of a ball-milling tank is 600 mL, a rotation speed of the ball mill is 500 r/min, the milling time is 120 min, and a ball-to-material ratio is 8:1. The taro whole powder and the quinoa powder are pre-cured by microwave irradiation. With respect to the taro whole powder, the microwave power is 300 W, the microwave pre-curing time is 2 min, and the water content of the material is 30%. With respect to the quinoa powder, the microwave power is 400 W, the microwave pre-curing time is 3 min, and the water content of the material is 35%. 1400 g of quinoa powder, 600 g of taro whole powder, 160 g of banana powder, 80 g of kiwifruit powder, and 8 g of molecular distillation monoglyceride are evenly mixed and then tempered. After tempering, the water content of the rice composite reaches 40%. A working temperature of a cavity of each machine section of the twin-screw extrusion machine is set as follows: a temperature gradient in Zone I is 55° C., Zone H 85° C., Zone III 125° C., Zone IV 115° C., and Zone V 30° C. The rotation speed of the screw is 300 rpm. After granulation and formation, the rice composite is dried by a low temperature fluidized bed at 60° C. for 7 h until the water content is 12%. After classification and packing into a finished product, the functional nutritional artificial rice is obtained.

(12) The formulas of the functional nutritional artificial rice prepared according to the present disclosure are shown in Table 1.

(13) TABLE-US-00001 TABLE 1 Raw material formulas of the functional nutritional artificial rice Taro whole Quinoa Banana Kiwifruit Molecular distillation Sample powder (%) powder (%) powder (%) powder (%) monoglyceride (%) Embodiment 1 10 90 4 2 0.2 Embodiment 2 20 80 6 3 0.3 Embodiment 3 30 70 8 4 0.4

(14) Thermal properties of the nutritional artificial rice prepared according to the present disclosure are tested and shown in Table 2.

(15) TABLE-US-00002 TABLE 2 Thermal properties of functional nutritional artificial rice Sample T.sub.o (° C.) T.sub.p (° C.) Tc (° C.) ΔHg (J/g) Natural Rice 65.84 ± 0.63 70.12 ± 0.76 73.41 ± 0.56 4.53 ± 0.49 Embodiment 1 67.57 ± 0.26 71.96 ± 0.84 75.63 ± 0.45 5.92 ± 0.34 Embodiment 2 68.74 ± 0.33 73.54 ± 0.39 77.12 ± 0.68 6.98 ± 0.51 Embodiment 3 70.12 ± 0.42 75.48 ± 0.63 78.35 ± 0.46 7.24 ± 0.55

(16) As can be seen from Table 2, the extrusion cooking has a significant influence on the thermal properties of the artificial rice. The gelatinization temperature parameters (onset gelatinization temperature T.sub.O, peak gelatinization temperature Tp and crystallization gelatinization temperature Tc) of the nutritional artificial rice are higher than the gelatinization temperature parameters of the natural rice, and the gelatinization enthalpy of the nutritional artificial rice is increased.

(17) The gelatinization properties of the nutritional artificial rice prepared according to the present disclosure are shown in Table 3.

(18) TABLE-US-00003 TABLE 3 Gelatinization properties of the functional nutritional artificial rice Peak Lowest Final Disintegration Retrogradation Gelatinization viscosity viscosity viscosity value value temperature Sample (cP) (cP) (cP) (cP) (cP) (° C.) Natural Rice 2381.2 ± 39.4  1612.5 ± 38.2  3206.3 ± 46.8 768.7 ± 38.6 1593.8 ± 42.4  70.46 ± 0.46 Embodiment 1 865.9 ± 46.3 564.4 ± 42.8 1172.5 ± 45.6 301.5 ± 43.9 608.1 ± 42.8 79.54 ± 0.58 Embodiment 2 632.5 ± 41.8 436.2 ± 40.6  961.5 ± 42.9 196.3 ± 41.3 525.3 ± 41.6 82.67 ± 0.52 Embodiment 3 716.8 ± 37.2 484.6 ± 39.7 1045.2 ± 50.6 232.2 ± 38.5 560.6 ± 43.7 81.29 ± 0.56

(19) It can be seen from Table 3 that the respective gelatinization viscosities of the nutritional artificial rice are all lower than those of the natural rice, indicating that the addition amounts of quinoa, taro, banana powder, kiwifruit powder and molecular distillation monoglyceride have a significant effect on the gelatinization properties of the functional nutritional artificial rice. The retrogradation value of the functional nutritional artificial rice is significantly lower than that of the untreated rice. That is, unlike the case of the conventional rice, the functional nutritional artificial rice is unlikely to regenerate after being set aside, and the taste and nutrition can be better maintained. It has an important effect on the taste of functional nutritional artificial rice. Starch, protein and lipid in quinoa are rearranged during the extrusion process, so as to form a more stable spatial structure, which indicates that the reconstitution among the starch, protein and lipid has a significant inhibitory effect on the retrogradation of the artificial rice.

(20) The crystallization properties of the nutritional artificial rice prepared according to the present disclosure are shown in FIG. 2. It can be seen from FIG. 2 that the natural rice exhibits significant characteristic peaks at 14.9°, 17°, 18° and 23°, which are typical characteristic peaks of “A”-type crystal. The X-Ray spectrum of the artificial rice, which is formed through extrusion puffing and granulation, is different from that of the natural rice. Under the high temperature and pressure, the crystals of taro starch particles and quinoa starch particles are destroyed. The artificial rice has a reduced ordering degree of the starch lattice, and an increased amorphous zone. Therefore, peak shape is de-sharpened, and several characteristic peaks disappear. Due to the presence of the external force, the particle morphology of the starch is destroyed, and the microcrystalline structure of the starch gradually transforms into a sub-microcrystalline structure.

(21) FIG. 3 shows the scanning electron micrographs of the functional nutritional artificial rice prepared in accordance with the present disclosure. It can be seen from FIG. 3 that the morphological properties of the functional nutritional artificial rice particles have changed significantly and are presented as the angular and rocky shape. The reason is in that, the extrusion shear action of the twin-screw and the strong friction between the material and the screw or the barrel cause the disappearing of the initial starch crystal structure, and the starch molecules are partially degraded and are presented in a porous shape. The functional nutritional artificial rice, which is added with quinoa, taro, banana powder, kiwifruit powder and molecular distillation monoglyceride, has an irregular network structure.

(22) The digestion properties of the nutritional artificial rice prepared according to the present disclosure are shown in Table 4. The contents of the slow-digestive starch and resistant starch of the natural rice are lower than those of the nutritional artificial rice. The content of the fast-digestive starch of the nutritional artificial rice is lower than that of the natural rice. It indicates that the digestibility of the starch of the nutritional artificial rice is inhibited. The content of the resistant starch can affect the degradation ability of microorganisms in the colon. A high content of the resistant starch reduces the possibility of digestion and absorption of starch in the human body, and thus can increase satiety and act as a good dietary fiber. The reduced content of the fast-digestive starch in functional nutritional artificial rice can effectively inhibit the increase of blood sugar.

(23) TABLE-US-00004 TABLE 4 Digestion properties of functional nutritional artificial rice Sample RDS/% SDS/% RS/% Natural Rice 45.46 ± 1.25a 37.96 ± 1.42c 16.58 ± 0.49d Embodiment 1 41.01 ± 0.43b  40.03 ± 0.89bc 18.96 ± 0.19c Embodiment 2 38.23 ± 0.71c 41.69 ± 1.07b 20.08 ± 0.47b Embodiment 3 34.09 ± 1.22d 44.14 ± 1.55a 21.77 ± 0.10a

(24) The above is only preferred embodiments of the present disclosure and is not intended to limit the present disclosure. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present disclosure should be included in the scope of the present disclosure.