Research On The New Packaging Technology Of Rice Dumplings

Rice dumplings, as a kind of Chinese traditional food, is famous for its elegant aroma, special flavor, as well as its abundant historical culture background, and has been gradually accepted by customers domestic and overseas. In recent years, many rice dumplings-related production factories spring up rapidly with the widening markets but have little manufacturing technique. And there have few research on fresh-keeping packaging technology of rice dumplings in the academic world.This paper aims to research the preservation process and the packaging structure of fresh rice dumplings under short term storage at room temperature. Product after sterilization technique has excellent quality, the new packaging structure is suit to the size of product, as well as can provide high production efficiency and low production cost. This study can provide theoretical basis for the realization of high speed automatic production of this product.The main contents are listed as below:(1) Taking the sticky rice dumplings as research object, study its composition and production, put forward the packaging requirements through the analysis of the quality indicators of rice dumplings such as microbes, moisture, soluble protein, texture and sensory evaluation. Chose high pressure steam, pasteurization, microwave and ultra-high pressure process as subsequent sterilization process. Study the corresponding technical requirements and lay the theoretical foundation for follow studies.(2) Compare the sterilization and quality effect of high pressure steam, pasteurization, microwave and ultra-high pressure on the original packaging method(vacuum bag package). Select the pasteurization process in order to meet the technical requirements of keeping taste and nutrient substance. And then establish the Log-Logistic kinetics model under 70℃、80℃and 90℃ conditions for this product.(3) Study thermoforming vacuum packaging forms for rice dumplings, and discuss its structure forming process. Two kinds of optimized suitable package forms for rice dumplings has been discussed and designed. Package material and structure parameter are selected after material property test and moulding process analyse. The second structural concept with 130μm PA/PP co-extrusion film are chosen for the rice dumplings.(4) The stability and reliability of the new type of packaging process under optimized pasteurization parameters(90℃, 51.76min) are verified. Based on the results, the seal and barrier properities of the new package is similar to the new one, but has better appearance. The Gompertz microbial growth model, as well as the change of moisture, protein and texture of new packaged rice dumplings are evaluated and compared to the old version. Results shows it has good feasibility for the fresh-keeping packaging of rice dumplings. The new package can protect the rice dumplings from deteriorating in 3 weeks’ storage period and keep main quality of the product.