Study On The Relation Between The Properties Of Rice Starch And The Quality Of Instant Rice Vermicelli

Study on Relations between the Properties of Rice Starch and the Quality of Instant Rice Vermicelli ABSTRACT Rice is the main raw material of rice vermicelli, rice variety is a very important factor influencing rice vermicelli quality besides processing technology. The choice of rice variety influences not only vermicelli?s inherent quality, but also its shaping and the rate of quality products . In order to reduce blindness in the choice of material, improve the quality of vermicelli, physical and chemistry properties of rice starch made from common rice varieties in Hunan were test and analysed. at the same time, the technology parmater of rice vermicelli processing was preliminarily studied. The results show that the traits of experimental materials was was relatively different. the different traits have different influence on the quality of vermicelli, the effect of amylose content was the most notable,the protein and fat has little influence on the quality of rice vermicelli, but the fat shows negative influence on tasty and does postive on processing. Another conclusions is that processing methods have obvious influence on vermicelli quality. At last , the relation fuction between the traits of amylose content (x1), ratio of amylopectin and amylose (x2), solubility (x3) , expand ability (x4) ,ageing value(x5) and loss of boiling(y1) ,recovery time(y2),end breakage rate(yD,tasty(y4) and effect of processing(y5) are anaylsed by simulated regression . the relation model between amylose content and tasty and effect of processing is attained that is y~ ?0. 0729x1+5. 992982 y50. 141873 x~ ? 0. 44789. The influences of amylose on the convenient vermicelli quality are proved by the conclusion of the orthogonal test, and results show that trivial degree and mositure content of rice flour has obvious influence on the quality of vermicelli. Directly anaylsis shows that the best compostion is the content of amylose is 21%, the trivial degree of flour is 80 items and content mositure is 38%. Zhang Yu (Food science) Directed by Yang Biquan...