The Regulation Of Physical Properties On Glutinous Rice Starch And Processing Of Flavor Instant Rice

Rice is the main consumption pattern in China, and moisturizing instant rice meet the needs of social development, but it had not been effectely controlled. Instant rice which was made of glutinous rice is not easy to aging, because it is poor in amylase, but the viscosity and peptic need further improvement.This subject developed a kind of flavor instant rice using glutinous rice as the main raw material, the effect of fermentation, roasting and exogenous protein on the viscosity and textural control technology of starch gel were studied, providing a basis for the instant rice production. The main conclusions are as follows:(1) The physical properties and regulation of glutinous rice starchFermentation, roasting and exogenous protein were used to adjust the texture and reduce the viscosity of glutinous rice starch. The result showed that fermentation or roasting could decrease the relative molecular mass, characteristic viscosity and gelatinization temperature, increase paste light transmittance, gelatinization enthalpy value and crystallinity. Roasting could inhibit the crystallization in the process of storage, which play a role in anti-aging. Fermentation and roasting had good synergy, promoted the swelling of starch, decreased the relative molecular mass, characteristic viscosity and inhibited the aging.Protein could lead to increase the gelatinization temperature of starch. Casein could reduce the gel chewiness in the process of storage, and soy protein could make the gel more stable. Both casein and soy protein could inhibit the crystallization of glutinous rice starch gels, which had a certain anti-aging effect, while gluten could promote.(2) Texture characterization of flavor instant riceTPA, stress relaxation and creep three modes were used to measure the texture of flavor instant rice. The results showed that the texture characterics of instant rice could be evaluated preferably by hardness and adhesion, retarded elastic modulus. The predictive model was establish based on hardness, viscosity and elasticity of instant rice, had higher fitting accuracy.The texture characteristic of flavor instant rice was clear. The hardness between 138.51～239.46g, the adhesion between -4.42～-1.95g·s and the retarded elastic modulus between 93.91～180.72MPa, under which, instant rice had better hardness, viscosity, elasticity and sensory quality.(3) Processing technology of flavor instant riceEffect of fermentation, roasting, oil and moisture on the quality of flavor instant rice were studied, which glutinous rice as the raw material. Results showed that fermenting with 3 days, roasting for 10min at 120℃, adding 3% of oil and 1.3 times water were the proper technical conditions, under which, the instant rice had the better color, hardness, viscosity, chewiness, digestion and sensory quality, a natural fermented smell and was rich in burnt flavor.(4) Processing of characteristic instant riceMilk, soybean milk and black rice milk were added to develop high-protein and rich anthocyanin instant rice, with glutinous rice as raw material. The results showed that the hardness and chewiness of instant rice showed an increasing trend, while the adhesion reduced with the increasing addition of milk, soybean milk and black rice milk, which improved the texture of instant rice. The instant rice produced with 1.3 times milk, soybean milk and black rice milk of rice had better sensory.