Storage Characteristic Of Glutinous Rice Flour

With the accelerating rhythm of life, the quick-frozen food is more and more loved by consumers, but with glutinous rice flour as raw material of quick-frozen food, such as dumplings, with strong seasonal products processing, which requires store glutinous rice flour for the production. In this experiment, glutinous rice flour were divided into two groups including conventional storage and controlled atmosphere storage, keeping fresh of glutinous rice flour by using different storage temperature (20℃、25℃、30℃、35℃) and different ways (air, N2, CO2, vacuum) of storage were studied. Regular determination of the physical and chemical properties(such as moisture, protein, fat, starch, acidity, fatty acid value, malondialdehyde), characteristics of gelatinization, stability of freezing and thawing, thermodynamic properties, structure characteristics of dumplings as well as objective evaluation and score. The experimental results show that:1、In the process of storage, the content of starch changed little, the content of moisture, protein and fat showed a trend of decline, but decomposition rate of nutrients at low temperature was significantly lower than high temperature, and controlled atmosphere storage can also effectively inhibit decomposition of nutrients of glutinous rice flour. And using the electron microscope, although the temperature of controlled atmosphere storage was very high, however, it can guarantee the quality of glutinous rice flour. As the extension of storage time, acidity and fatty acid values were in decline after rising first, arrived the peak until120days. Low temperature could effectively reduce increase of the acidity and fatty acid value in the process of storage. Controlled atmosphere storage could also inhibit the increase of fatty acid value, but was weak in terms of acidity. The content of malondialdehyde did rise gradually in the process of storage. Low temperature could effectively reduce increase of the malondialdehyde, however, the effect of controlled atmosphere storage only at the early stage of the storage was obvious.2、Through the analysis of related parameters of glutinous rice flour, such as RVA and DSC, found that storage temperature had significant effects on gelatinization of glutinous rice flour. Ways of storage had little impact on it. Controlled atmosphere storage well kept the stability of freezing and thawing of glutinous rice flour, improving the quality of frozen food.3、With the change of time, the determination of DSC parameters of glutinous rice flour by differential scanning calorimetry under different storage conditions. Low temperature storage and controlled atmosphere storage could effectively reduce heat enthalpy required and starting temperature of gelatinization of glutinous rice flour, could better delay the aging of glutinous rice flour, guarantee the quality of its.4、The determination of quick-frozen dumplings made use of glutinous rice flour stored by texture analyzer, storage temperature had great influence on every parameter, and no big difference during different ways of storage. Sensory evaluation found that, storage temperature and ways of storage at the early stage of the storage had a little effect on the edible quality of glutinous rice flour. After90days in conventional storage, the edible quality of dumplings significantly declined, however, the edible quality of dumplings was well in controlled atmosphere storage in high temperature.