Effect of extrusion technology on rehydration efficiency of instant brown rice porridge and process optimization

Abstract

In order to meet the demand for brown rice food and improve the rough taste of brown rice and maintain its good nutritional quality, the composite powder of Heilongjiang round brown rice and Jiangxi early nonglutinous brown rice was used as raw material to produce instant brown rice porridge by extrusion puffing technology.Single factor experiments were used to investigate the relationship between processing parameters and the rehydration rate, rehydration time and solid content of instant brown rice porridge.The optimal processing technology was obtained by response surface analysis.The results showed that the optimum process conditions were extrusion temperature of 100 ℃, moisture content of 29.22%, and screw speed of 185 r/min, which had no significant difference with the expected values.The process was stable and feasible, which provided technical guidance for the producers of instant brown rice porridge, and a theoretical basis for the development and utilization of brown rice.

Keywords

• brown rice
• instant porridge
• response surface
• extrusion technology