The Research On The Quality Of The Rice Flour Glutious And Its Frozne Products Made By Fast-frozne Technology

The traditional product of glutinous rice has the problems of glutting the teeth,collapsing and cracking. These problems can be solved by improving the formula and the process,and the quality of the product and its a degrees can be developed at the same time. The optimum formula from the orthogonal tests is as following:glutinous rice flour .japonica rice flour = 3 2,sugar . total rice flour = 1 . 3,65% water,0.10% guar gum,0.15% 0-CD and 0.3% sucrose fatly acid ester (all in the total rice flour). Through BBC test,we can see that:glassy temperature can be increased obviously by adding additives into the product (from -34 up to -29 ) and the energy consumed in cold storage can be reduced greatly. Stored under the condition of glassy state,the quality of the product remained unchanged and the original color,smell,taste and form of the product can be kept in great maximization. The DSC test shows that the heat-content ( A H ) of the sample with additives reduces obviously (from 13.97J/g down to 11.6Jlg).This can restrain the product s annealing .The thawing method has also been determined . fast-frozen dough can be thawednaturally or by microwave. The time is shorter and efficiency is higher by microwave thawing,quality is so good as that of natural thawing .Natural thawing tine is longer than that of microwave method .Normally ,natural thawing tine is 2 hours,and microwave thawing is only 3mins,When storing temperature is below -18 ,the product is in the rubbery state and the quality will become worse as the storing time extends. But the taste of the sample with additives is much better and it can be stored one month at the same condition.