Study On Processing Technology Optimization Of Fried Cake And Effects Of Deep-fried On Rice Starch Properties

The aim of this study was to explore the most optimized technology and parameters of fried cake production,selecting a definite sort of indica rice as key raw material,and to research the quality changing during storage,as well as granules' appearances,gelatinization properties,crystal characteristics,pasting properties of rice starch before and after frying.The principal findings went as follows:1,Basal components of raw material were composed by 13.91%water content, 7.80%proteins,1.15%fatty,75.82%starch,and the ratio of amylopectin and amylose was 2.69.The optimization were 6 hours of marinating,12.5%soybean addition,55.5% water content of semi-product and frying at 190℃for 2 min.Thus fried cake obtained the highest score in sensory evaluation representing oil content of 17.23%.2,For a variety of storage temperatures,POV increased thus water content decreased as the time extended.The oil content decreased as well except 37℃,under which temperature it grew downwards first and then upwards.Water contents varied sharply as temperatures,light intensity and sealed storage differed.Days corresponding to the intersection of POV,oil contents and water contents was about scale 2.The difference of water contents was not significant when the sample came in scale 3.3,After being fried,starch granules became larger and the form of gelatinous fragment with surface debris fell off.The fried starch contained compound of amylose-lipid complex that blocked water from permeating into starch granules and then limited the swelling of amylose granule,leading to lower expansibility and solubility of fried starch under the same condition and the decrease of the blue value and diaphaneity. The gelatinized starch prepared by heating was characterized by typical non-crystalline diffraction and remarkable decrease of crystallinity;a X-ray diffraction patterns were altered from A type to V type for frying,crystallinity increased and no change of type after being placed ten days,however,the tendency that crystallinity increasing was in accordance with the decrease of enzyme hydrolysability;thermolysis temperature of deep-fried starch increased by 7～8℃and enthalpy decreased by 12.34 J/g compared to original starch while pasting temperature and AH increased;in the compound system of starch,water,lipids,the peak temperature was delayed by 39.3℃compared to original starch and was advanced by 9.5℃.Peak viscosity of original starch was higher,thermal pasting stability is better and shearing stability was worse than deep-fried starch,during the equilibration,the increase rate of deep-fried starch was obviously higher than original starch;freeze-thaw and sedimentation stability of deep-fried starch were better than original starch.