Study on the Whole Protein Extrusion Compound Rice Formula

ZHANG Liang; QI Jiahui; LI Ruihong; LI Xiang; LI Hongjun; CHEN Shanfeng

doi:10.13386/j.issn1002-0306.2020080030

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 156-161. > DOI: 10.13386/j.issn1002-0306.2020080030

ZHANG Liang, QI Jiahui, LI Ruihong, et al. Study on the Whole Protein Extrusion Compound Rice Formula [J]. Science and Technology of Food Industry, 2021, 42(11): 156−161. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080030.

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Study on the Whole Protein Extrusion Compound Rice Formula

School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China

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Received Date: August 04, 2020
Available Online: March 29, 2021

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Abstract

Abstract

In order to improve the nutritional value and protein utilization of the compound rice, this paper used lotus seed, lentinusedodes and broken rice as the main raw materials, and the experiment was designed by simplex centroid design of mixed experimental design. By means of extrusion technology, the sensory score and amino acid score are used as the investigation indicators to create a whole protein nutritious rice. According to the results, when the mixing ratio of lotus seed powder, mushroom powder and rice flour was 5:3:2, the amino acid score was close to 100 points, and the amino acid pattern was closet to the ideal protein pattern, and its sensory score was 80.26 points, close to the sensory quality of ordinary rice.
- extrusion recombination,
- mixing design,
- amino acid score,
- holoprotein,
- compound rice

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References (26)

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