Study On Storage Of Glutinous Rice

With the development of food industry,glutinous rice for the processing of raw materials products more and more loved by consumers,glutinous rice products consumption promoted the rapid increase in the proportion of rice acreage.Japanese scholars on the study of ordinary rice has been more comprehensive,but the study on the storage properties of waxy rice is almost blank.This experiment uses the different storage temperature(15℃,25℃ C,35 ℃)and gas transfer mode(air,N2,CO2,vacuum)of 360 d storage research of indica glutinous rice every 60 days,the determination of its physical and chemical indicators(fat,acidity,fatty acid,propylene aldehyde,lipase activity,falling number,protein),pasting properties and thermodynamic properties,volatile components and fatty acid composition and dumpling quality structure characteristics and sensory quality.The test results show that:1.During the indica glutinous rice storage process acidity and fatty acid value were increased first and then decreased with the extension of storage time,low temperature can effectively reduce the storage of acidity and fatty acid value increase,under the environment of high temperature gas conditioning storage can effectively inhibit fatty acid value increase;During storage,the MDA increased gradually,and the low temperature could effectively reduce the MDA,and the effect of modified atmosphere storage was only significant at the early stage of storage.With the extension of time decreased the lipase activity,and with the increase of temperature increased first and then decreased,the higher the temperature of rice lipase activity decreased more rapidly;Protein and crude fat showed a downward trend,but the decomposition rate of nutrients at low temperature was significantly lower than that at high temperature.The temperature has significant influence on the change of the falling number.2.Through the analysis of the relevant parameters of indica glutinous rice RVA pasting properties and found that the storage temperature had a significant effect on rice gelatinization,the highest viscosity is significantly influenced by temperature,but the storage mode hads little effect on this.DSC was used to measure the change of DSC parameters in rice under different storage conditions.Low temperature storage and atmosphere storage can effectively reduce the pasting temperature of glutinous rice flour and the increase of the enthalpy of heat,which can better delay the Chen Hua of glutinous rice flour,better delay the deterioration of glutinous rice flour.3.Using headspace solid-phase microextraction and temperament combined with detection of indica glutinous rice volatile substances,under different storage conditions,indica glutinous rice in the volatile components of ion peaks retention time of the same,and the peak shape was similar.Detected a total matching degree is higher than 80% of the volatile substances 60,which kinds of aldehydes up to 18 kinds,least ketone;acid content of most.The increase of temperature,the content of volatile components of rice will be increased accordingly.Overall,the volatile components increased with increasing storage time.The GC-MS analysis of fatty acid composition of glutinous rice,glutinous rice fatty acid composition of the highest content is oleic acid and linoleic acid,followed by palmitic acid.The outside temperature changes have great influence on the three kinds of fatty acid relative content changes,gas storage mode of three kinds of relative content of fatty acids is not significantly affected.4.Using the TPA tester Glutinous Rice Balls found that all indexes were affected by temperature and gas transfer mode is not obvious.By sensory evaluation Glutinous Rice Balls found that: Over time,the higher the storage temperature,the worse the quality of food.