Study On Material Adaptability And Processing Of Quick-freezing Instant Rice

The experiment researched the best material and the optimum method to value the quality of quick-freezing instant rice by 15 kinds of long-shaped rice,and defmited the prime parameter of processing and the best ingredient proportion.The results are important to develop the deep processing products and optimize the processing of quick-freezing instant rice.The research studies on the relativity among the sensory evaluation and texture of quick-freezing instant rice, establishes the optimum method to value the quality of quick-freezing instant rice. The result shows that the Hardness, Adhesiveness and Gumminess which were measured by texture analysis instrument are the same with sensory evaluation, including mastication, springiness and looseness. Adhesiveness and Hardness were significant positively correlated to the integration grade. And so, the texture analysis can be adopted to evaluate the sensory quality through TPA method in a certainty area.15 kinds of rice were used as experimental materials, and the study menstruated the major 14 rice quality properties and analyzed the relationship among them. The research shows that .the protein content, rate of expansion and gelatinization grade were positively correlated to the sense grade. There is a significant negatively correlation between the sense grade and the amylase content, which is one important factor of quick-freezing instant rice quality. It also indicate that material which has low amylase content, high gelatinization grade and protein content is more suitable for making quick-freezing instant rice. TPA analysis confirms that Fengyouxiangzhan is the right material.The effects of different factors on the quality were researched by single factor test, and it was found that the sample quality was affected by different rice/water rate, soaking time, stewing time, and quick-freezing time. The optimum processing parameter was indicated by orthogonal test, through analysis of variance and Duncan multiplex analysis by SPSS. The prime parameter of processing is:1.1 time water to 1.0 rice, soaking 20min by 30℃water, stewing 21min and making fried rice by open flame,quick-freezing the sample 30min by -25℃, and microwave heating 70s to eat.Based on the results of single factor test analysis, the effects of the four factors, include ethanol concentration,β-concentration, monoglyceride concentration, were researched by response surface methodology. Through ANOVA analysis, the result shows that there was obvious interaction among the four factors, and the model is effective, so the experiment is feasible. The optimum parameters of soaking processing are indicated as followed: ethanol concentration 1.5%,β- cyclodextrin concentration 1.0%, soaking time 27min, soaking temperature 25℃.The study shows that the quality of sample was kept well during storage period. It also shows that soaking processing could delay the starch aging by analysis from beginning to end storage period.By Three-point test and flavor profile analysis, the research on the effects of quick-freezing process and ingredient proportion on final qualities were carried out, and it was found that quick-freezing process had little effect on the sense quality, and Chinese bacon green soybean fired rice which one of the highest quality property kinds,the result shows that the best ingredient proportion is: Chinese bacon 80g, green soybean 140g and salt 0.5%.