Study On The Improvement Of Quality Of Quick-frozen Rice Balls

In order to improve the problems about cracking and taste of rice balls during frozen storage, the effect of grain flours on the quality of rice balls was studied and the best formula was selected. Considering the influence of processing conditions and food additives, the optimal improvement programs was determined.Firstly, the effect of grain flours on the physical and chemical properties of waxy rice flour was studied, the results showed that: waxy corn flour and potato flour can increase gel consistency, water absorption, viscosity and Anti-retrogradation ability of the mixed flour; Peeled mung bean flour decreased gel consistency and Anti-retrogradation ability of the mixed flour, but increased water absorption.Secondly, the effect of grain flours on the storage and eating quality of rice balls was studied, the results showed that: waxy corn flour and potato flour can significantly improve the cracking and appearance quality of rice balls and reduce the hardness; Peeled mung bean flour had little effect on the quality of rice balls, but can adjust the hardness. The best formula was as follows: waxy rice flour 92%, waxy corn flour 6%, potato flour1%, peeled mung bean flour 1%.Thirdly, the processing conditions of rice balls based on the best formula was researched, the results showed that: the best process conditions was as follows: water addition was 88%(dry basis), fineness of grain flours was 160 mess, fineness of waxy rice flour was 120 mess and fermentation time was 20 min.Fourthly, the effect of food additives on the textural properties of rice balls based on the best formula and processing conditions was studied, the results showed that: the best formula was as follows: cassava modified starch 0.93%, hydrocolloids(guar gum:sodium carboxymethyl cellulose=5:4) the total addition was 0.3%, emulsifier(monoglyceride: Sucrose acetate=5:1) the total addition was 0.5%. The hardness, springiness and adhesiveness of rice balls made according to this formula can be equal to the comparison rice balls.Fifthly, the effect of frozen storage on the quality of rice balls was studied, the results showed that: the quality of waxy rice balls was most unstable, they came to crack after two accelerating cycles; while the grain rice balls came to crack after seven accelerating cycles. The quality of rice balls made from complex flours of grain flours, waxy rice and food additives was most stable.They came to crack slightly only after nine accelerating cycles.Lastly, the microstructure and moisture distribution of rice balls was studied, the results showed that: The water-holding capacity of waxy rice balls were the lowest and the microstructure was most loose; Grain rice balls was better than waxy rice balls; Rice balls made from complex flours of grain flours, waxy rice and food additives have the strongest water- holding capacity and most compact microstructure. Which can be inferred: Q uality of rice balls is due to water-holding capacity and the compact microstructure.