Study On Dough Rice Development And Anti-aging Properties Of Metric

Rice dough is loved by the masses of people as a kind of traditional food.it is soft, fresh,and has unique flavor. The Study found that according to the traditional craft of rice dough products tends to have sticky, collapse, cracking and other phenomena. In this study, the production process of rice dough was established and its quality was studied and improved.First, in laboratory conditions, the way to make rice dough was studied, determined the process parameters and formula under laboratory conditions.Then, the deep-frozen conditions also were improved.In this experiment, different varieties of rice were chosen, Research results show that:Experiment of dumpling quality factors including varieties of raw materials, raw material granularity, sugar and water content. Single factor experiment to determine the raw materials choice made of glutinous rice and jianli milled match than3:1glutinous rice dough quality is best, crushing particle size for100mesh sieve, sugar20%, water60%, water temperature using room temperature25℃To dumpling, has anti-aging effect of edible gum and emulsifier were studied, By anti-aging agent commonly used in glutinous glutinous rice dough in the single factor experimental results, Select beta amylase, sugar ester, xanthan gum and monoglycerides four factors three levels orthogonal experiment, Orthogonal experiment to determine factors for primary and secondary:xanthan gum> beta11> amylase> SE-monoglycerides, the optimal scheme for A3B3C2D3, namely, xanthan gum0.2%, SE-110.3%, beta amylase0.005%,0.3%monoglycerides. Analysis of variance showed that xanthan gum and beta amylase anti-aging effect is very significant for glutinous rice dough, sucrose esters and monoglycerides to glutinous rice dough has obvious anti-aging effects. With moisture content, hardness, stickiness, elasticity, for aging indexes such as pipe, gelatinization degree, on-18℃,4℃,25℃and37℃storage temperature glutinous glutinous rice dough for short of5d storage experiment, found the-18℃storage temperatures of glutinous rice dough is best.-18℃under long-term storage experiments, comparison sample group and blank group glutinous rice dough gelatinization degree and pipe, and found-18℃low temperature storage can effectively reduce the glutinous glutinous rice dough aging rate. Both short-term and long-term storage at the same time, the addition of composite inhibitor can effectively inhibit starch aging. By scanning electron microscopy (SEM) of the sample group and blank group glutinous rice dough in2days,5days and8days storage and microstructure observation, clearly the sample group of starch granule structure improvement, delay the starch aging.