| Glutinous rice is a traditional delicacy in China,and quick-frozen rice dumpling is the second largest selling product of quick-frozen rice and flour products in China,both of which account for the largest proportion in market consumption.This study focuses on representative varieties of japonica glutinous rice in China.Four different microwave powers(280 W,420 W,560 W,700 W)and four different treatment times(30 s,60 s,90 s,120 s)were used to accelerate the aging of glutinous rice.Fresh glutinous rice and naturally aged glutinous rice aged for one year were used as control groups to observe the changes in the quality of japonica glutinous rice after microwave accelerated aging treatment,And the impact on the milling characteristics and texture characteristics of glutinous rice products.(1)In order to investigate the aging effect of microwave treatment on japonica glutinous rice,the aging indicators,crystal structure,and microstructure of japonica glutinous rice were measured,and their changes were analyzed.The results showed that the peroxidase value,freshness value,and fatty acid value of glutinous rice treated with microwave accelerated aging decreased compared to new rice,just like old rice;Correlation analysis shows that there is a significant correlation between the freshness value,fatty acid value,and peroxidase activity of glutinous rice accelerated by microwave aging;The higher the power of microwave processing or the longer the processing time,the greater the impact on the aging degree of japonica glutinous rice.(2)In order to understand the changes in texture characteristics and sensory quality of glutinous rice made from glutinous rice with different degrees of freshness,the microwave accelerated aging glutinous rice was processed into glutinous rice,and its cooking quality,texture characteristics,and sensory quality were measured,and correlation analysis was conducted.The results showed that the pH value,dry matter,swelling rate,and water absorption rate of glutinous rice with microwave accelerated aging and natural aging were lower than those of new rice soup;In terms of texture characteristics,hardness increases and chewiness increases;The total score of sensory evaluation is low.After microwave accelerated aging treatment,the microwave power was 280 W for 30,60,and 90 seconds;420 W treatment for 30,60 seconds;560 W treatment for 30,60 seconds;The characteristics of 700 W treatment for 30 seconds,with a freshness value ranging from 0.145 to 0.175,and a fatty acid value ranging from 10.93 to 18.81 mg/100 g.The quality of these raw materials is similar to that of new rice,making them suitable for making glutinous rice.The quality of glutinous rice made from glutinous rice with low freshness and aging value is lower than that of fresh glutinous rice.Glutinous rice with high freshness and aging value should be used as much as possible in the production of glutinous rice.(3)In order to study the changes of the milling characteristics of glutinous rice flour with different degrees of freshness and aging,the functional properties and gelatinization properties of the glutinous rice flour were determined,and the correlation analysis was carried out.The results showed that as the degree of aging increased,the solubility,swelling power,and freezethaw stability of glutinous rice increased;The freshness value of glutinous rice can affect its gelatinization characteristics,and its gelatinization quality can be predicted by its freshness value.With the extension of microwave treatment time,the freshness value of glutinous rice decreases,and the peak viscosity,minimum viscosity,final viscosity,and disintegration value show a trend of first increasing and then decreasing.The higher the microwave processing power,the larger the range of changes in gelatinization characteristics.(4)In order to understand the influence of the freshness and aging of japonica glutinous rice on the quality of quick-frozen rice dumpling,glutinous rice with different freshness and aging obtained by microwave accelerated aging was prepared by wet method,and quick-frozen rice dumpling was made.The frozen storage quality,texture characteristics and sensory quality of quick-frozen rice dumpling after cooking were measured,and the correlation between the freshness and the quality of quick-frozen rice dumpling was analyzed.Cluster analysis was conducted based on the total sensory evaluation scores of rice dumpling.The results showed that there was a significant correlation between the freshness of japonica glutinous rice and the chewiness,cohesion and resilience of the texture characteristics of quick-frozen rice dumpling.The quick-frozen rice dumpling with low freshness and aging had good chewiness;Japonica glutinous rice with low freshness value had higher total sensory evaluation scores than quickfrozen rice dumpling with high freshness value;Appropriate aging treatment can change the texture characteristics of quick-frozen rice dumpling and improve the edible quality of quickfrozen rice dumpling.Microwave power of 420 W for 60,90,and 120 s;After being treated with 560 W for 60,90 and 120 s,the quality of this kind of glutinous rice has a freshness value of 0.083～0.123,and the fatty acid value is 8.85～11.93 mg/100 g.The quality of these glutinous rice raw materials is close,and the sensory quality of the prepared quick-frozen rice dumpling is excellent,which is suitable for making quick-frozen rice dumpling. |
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