Response Surface Optimization and Quality Research during the Preparation of Recombinant Rice by Two Times of Extrusion Shaped

In this study,the potato with good processing suitability was selected and mixed with early indica rice flour as raw material. On the basis of pre gelatinization of single screw extruder and supplemented with food additives,the twin screw extrusion process conditions were studied. The effect of gelatinization degree on the properties of recombinant rice was studied by response surface optimization. Results showed that the optimum pregelatinization process was as follows:The feed moisture 37%,the extrusion temperature 72 ℃,and the screw speed 34 r/min. Under these conditions,the gelatinization degree was 75.95%.According to the texture results of recombinant rice and early-rice,the hardness and cohesiveness of reconstituted rice prepared with 50% gelatinized raw materials were closest to those of early-rice. The chewiness of reconstituted rice prepared with 30% gelatinization was closest to that of early-rice. Increasing the gelatinization degree of feed could effectively improve the elasticity of recombinant rice. This paper would provide a new idea and theoretical support for improving the quality of the recombined rice.