Study On The Effect Of Konjac Glucomannan And Pregelatinized Glutinous Rice Starch On The Quality Improvement Of Instant Dry Rice Noodles

Instant dry rice noodles are becoming more and more popular among consumers because of their convenience in eating and durability in storage.However,the existing instant dry rice noodle has some problems,such as long rehydration time,not flexible enough and smooth enough taste,which is difficult to meet the high-quality demand of modern consumers for instant dry rice noodles.Therefore,this paper studied the improvement effect of konjac glucomannan(KGM)and pregelatinized glutinous rice starch(PS)on the quality of instant dry rice noodles and its action rules,in order to provide a method reference for improving the quality of instant dry rice noodles.The main research contents and results of this paper are as follows:(1)Optimize the processing technology of instant dry rice noodles by analyzing the rehydration characteristics,sensory quality and texture characteristics of instant dry rice noodles.The results showed that the optimum conditions were 60%water content and 2 hours aging.(2)The improvement effect of KGM on the quality of instant dry rice noodles was studied by analyzing the effects of KGM addition level on the rehydration characteristics,sensory quality and digestive characteristics of instant dry rice noodles.The results showed that adding 2%KGM reduced rehydration time by 14.71%,transmission ratio increased by 1.66%,rehydration loss rate decreased by 11.43%,sensory quality had no significant change,and resistant starch content increased.(3)The effect of KGM on the quality of instant dry rice noodles was studied by analyzing the effect of KGM addition on the properties of rice flour and structure of instant dry rice noodles and its correlation with the quality of instant dry rice noodles.The results showed that 4%KGM increased the double helix structure of rice flour and the short-range order of instant dry rice noodles,and decreased the exudation rate of amylose and the swelling ability of rice starch during the pasting process of rice flour.The short-range order of instant dry rice noodles increases the hardness of instant dry rice noodles;by reducing the exudation rate of amylose during the gelatinization process of rice flour,the rehydration loss rate and iodine blue value of instant dry rice noodles are reduced,the light transmittance of rice flour soup and the hardness and chewiness of instant dry rice noodles are improved.It reduces the swelling ability of rice starch,reduces the possibility of enzymes contacting starch granules,reduces the content of slowly digestible starch produced by digestion of instant dry rice noodle,and increases the content of resistant starch.(4)By analyzing the effect of PS addition on the rehydration characteristics,sensory quality and digestion characteristics of instant dry rice noodles,the improvement effect of PS on the quality of instant dry rice noodles was studied.The results showed that the addition of 4%PS shortened the rehydration time of instant dry rice noodles by 17.65%and the iodine blue value by 22.12%,but the rehydration loss rate increased,the sensory quality did not change significantly,the content of slowly digestible starch decreased and the resistant starch content increased.(5)By analyzing the effect of PS addition on the properties of rice flour and structure of instant dry rice noodles and its correlation with the quality of instant dry rice noodles,the effect of PS on the quality of instant dry rice noodles was studied.The results showed that 6%～8%PS increased the double helix structure of rice flour,decreased the relative crystallinity of instant dry rice noodles and the tanδ of rice flour paste;PS reduces the iodine blue value and elasticity of instant dry rice noodles by increasing the double helix structure of rice flour,and increases the chewiness of instant dry rice noodles by interacting with rice flour to generate a more elastic gel matrix.