Studies On Starch Gelatin In Rice Noodle

Rice noodle is mainly made from early nonglutinous rice, its processing includes steeping,milling, steaming and shaping etc, and rice starch will be gelatining during this process. So thecondition of rice starch gelatin can influence the quality of instant fresh rice noodle greatly. In thistest, some feasible methods will be provided to improve the quality of instant fresh rice noodle fromstudying the raw material and other factors.Firstly, to raw material standard, there was a relativity to the value of amylase, andviscosity.The suitable standard was: content of amylose27～32%, the maximum viscosity180～250(RVU), the continue viscosity 150～200(RVU), the final viscosity 300～350(RVU).Secondly, .the quality of rice noodle which made from stored paddy was better than that fromthe fresh. During the process, the surface of rice noodle which from fresh rice was sticky and soft,while that from the stored rice was flexile and low viscosity.Thirdly, the best project office noodle gelatin is water content 55%, time 30min and 20℃Fourthly, a predict quality rice noodle could be produced through the orthogonal designmethodology, the appropriate parameters were the percent of modified starch HP-CFP0360 2.0%, thetime of keeping humidity gelatin 30min, and the content of water 55%.Finally, the change of rice component during xenogenetic ferment and soakage wasexamined that microbe ferment could change the chemical constituents remarkably. At the same time,the content of protein, fat and ash could reduce greatly in xenogenetic ferment and the quality of ricewas also changed. All in all, 42～44℃, 8～12h was the best ferment condition.