Study On Process And Influence Factors Of Rice-tofu Making From Broken Rice

In order to study the process and the factors affecting the quality of rice tofu rice tofu we establish a rice tofu quality evaluation system and explore the relationship between the quality of rice tofu and physicochemical indexes and the key influence factors on the quality of rice tofu during making process. The results are as follows:Through the user survey method and dual contrast method to determine the criteria of the senses, and the weight of each evaluation index of Y =﹛smell 0.21, organization form 0.25, colour 0.24 and lustre 0.30 ﹜. Method of fuzzy mathematic sensory evaluation and texture quality determination was established according to the theory of fuzzy mathematics. And the rice tofu gel strength was determined through instruments to verify the feasibility of the methods.Physical and chemical index and pasting properties index of rice tofu final quality between the correlation analysis showed that amyloset and setback had a greater influence on the hardness and the comprehensive sensory score; The starch peak viscosity and final viscosity influence on viscosity and sensory score; Hence, when choosing raw materials for rice tofu, the amylose content, protein content, peak viscosity and final viscosity can be as reference indexes. When amylose content of broken rice samples is between 24.3% and 26.6%, the setback ranged from 2856 CP to 3574 CP, the peak viscosity in 2964-3250 CP, final viscosity between 3140-4010 CP the rice tofu will have a good sensory score.After the broken rice moisture content reached saturation, as the extension of soaking time, the hardness is still reducing, until 240 min it reached saturation. So the 240 min is advisable soak time during soaking process.Using sensory score and rice tofu gel strength as evaluation index, optimize the key rice tofu production process, and obtain the best process conditions for rice tofu as follows: broken rice was soaked in tap water at room temperature for 240 min, the milling grain sized >80 mesh, the ratio of rice flour and water is 1:4, the addition of edible alkali is 1.2% and pasting time is 14 min, the gel temperature is 90 ℃, the aging temperature is 4 ℃, the aging humidity ranges from 70% to 90% aging time is 4-6 h.