Studies On Film-coating Reagent Of Emulsifying Type And Its Influence On Rice Quality

Rice, as the main food of more than 1/2 population in the world, is a basic substance that provides people with caloricity, protein, vitamins, minerals etc. continuatively and harmoniously. With the rising living standard in our society, people pay more attention to its nutrition quality, cooking quality, color smell taste shape and other function when purchasing rice. Orthogonal test, light transparency difference, RVA and a series of experiment had been carried outin this paper, the results were as follows:1.The optimum proportion of rice film-coating reagent of emulsifying type was glycerin monostearate : sarcrose fatty acid ester : salad oil : β-CD : water = 55: 45: 450: 3: 650.2. The emulsifying type coating film reagent of rice was made. Using the emulsifying type coating film reagent of rice as a carrier and protector, rice was treated by enriching Lys, VB1, VB2, Calcium, color coating and increasingflavor. A kind of coating film functional rice was made.3. Light transparency difference as an index evaluating rice quality was studied. The results showed that: light transparency difference had positive linearity relation with regression mark and viscosity. In addition, light transparency difference had negative linearity relation with fatty acid value and degree of aging rice. The more the rice turned aging, the larger the transparency difference (negative value) absolute value would be. That was, light transparency difference could basically reflect the quality and aging degree of rice. The quality change of film coating rice was studied during process and aging. The result showed that light transparency difference of coating film rice was higher than that of uncoating film rice after fortified aging. That was to say, coating film had certain effect on retarding rice aging.4. The technique of rice nutrition enrichment, color coating, increasing flavor could be achieved by coating film, which could decrease the nutritionloss during storage and cooking. The coating film reagent had better color reservation effect and better flavor reservation effect during storage and cooking.5. The RVA determination result showed that: the peak viscosity, holdstrength of rice decreased when coated film. The coating film reagent had somenegative effect on visco-elasticity of fresh rice. But the peak viscosity, hold strength, final viscosity of coating film rice were higher than that of uncoating film rice after fortified aging, the visco-elasticity of the former was better than the latter. It indicated that coating film had some effect on maintaining the visco-elasticity of rice.