| The aim of this study was to explore the most optimized technology and parameters of Stir-fried Yin m production, selecting a definite sort of glutinous rice as key raw material, and to research the starch granule, blue value, enzyme hydrolysability, light transmissivity,solubility,expansibility, gelatinization characteristics and crystalline property. And comparative analysis in the most optimal processing process conditions Stir-fried Yin m and glutinous rice material and compares the flavor substances. The principal findings went as follows:1. Basal components of raw material were composed by 13.06%water content,8.36 %proteins,1.059%fatty,73.23%starch, and the ratio of amylopectin and amylase was 5.90.Test the use of central composite design and response surface methodology, using statistical software Design expert on Processing technology of Stir-fried Yin m to optimize the conditions, the process of the single regression equation prediction model:Y=8.53-0.097X1+0.14X2-0.069X3+0.73X4+0.033X1X2+0.033X1X3-0.0085X1X4-0.00825X2 X3-0.00025X2 X4+0.00025X3 X4-0.58 X12-1.41X22-1.12 X32+0.95 X42Optimize the process conditions:soaking temperature 29.07℃, the lasting time of soaking 4.05h, the lasting time of steam-cooking 1.97min and frying temperature 180℃.Under the optimized parameters, the sensory quality is 10.2219.2. After steaming, air-drying, and stir-frying, properties of rice starch have changed considerably, including the morphological characteristics, gelatinization, expansion degrees, solubility and thermal characteristics.(1) The results of SEM:particles of rice starch are smaller, and most appear as irregular polygons, and the grain arranging comparatively tidy and tightly. While after steaming, air-drying, and stir-frying, particles morphology of starch have notable changes that particle crystal were destroyed, crystal state disappeared, particles’ surface gelatinized, granular formation gathered and fussed in together. Having been roasted at high temperature, the cell walls of starch grains are broken and become holes like honeycomb. And thus large chunks of reunion body form, and the surface area increase.(2) The iodine value declined after processing showing the inflation and rupture of starch particles, amylase’s spiral structure damaged, and the crystal structure disappeared. The enzymatic activity of starch also decreased obviously, mainly due to that heating could restrain the expansion of the starch particles. As the result, the amylases have less opportunity to get into the internal space of the particles.(3) Along with temperature up, the expansion degrees and solubility of both the two kind starch show increasing trends. The polargroup of starch uncover and combine with water, and gradually dissolve in water. The starch particles break and thus increase the solubility. Meanwhile, the starch undissolved can uptake water fully, promoting the expansion degree.(4) Gelatinization of glutinous rice and stir-fried rice show much diffidence. After processing, gelatinizations of starch have obviously increased. While exposed at 25℃,the room temperature, light transmittance of the glutinous starch show reduced tendency with the time.(5)Analyse the starch powder’s change between 50-350℃with DSC. The point temperature of water evaporation and starch breakdown are confirmed. The analysis result of starch solution with DSC show that, the onset temperature of starch crystal’s breakdown of fried rice is 8.7℃less than glutinous rice. While Tc-To value of fried rice is 11.1K more, it shows the more variance of starch crystal of fried rice.(6)For raw materials for the Fried glutinous rice, sticky elastic increase, this is reduced after processed glutinous rice and between the rheological properties of Fried important differences.3. The use of SPME-GC-MS method, comparative analysis samples of glutinous rice material and Stir-fried Yin m in the most optimal processing process conditions. |
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