Study On The Process Technology Of The Rice Dumpling Hull

Dumpling is the traditional Chinese food. In order to increase the varieties of dumpling, this experiment chose rice as the raw material, selected the varieties of rice, researched the effect of the size of rice powder on the quality of rice dumpling, detected rheo logical characteristics of rice powder, and used the food additives for making rice dumpling. The main results are as follows:(1) Used Xiangzaoxian24#, Yuelong simiao, and Zaoxiangnuo as raw materials to make rice dumpling,detected the optimum cooking time, the water absorbing rate in cooking, the cooking lose rate, calculated the scores of the sensory evaluation, fond all the differences were significant. Their optimum cooking time range from long to short was Xiangzaoxian24#, Yuelong simiao, and Zaoxiangnuo; the water absorbing rate range in cooking from high to low was Zaoxiangnuo, Yuelong simiao, and Xiangzaoxian24#; the cooking lose rate of the dumpling made from Xiangzaoxian24#was the higher than that of Yuelong simiao and Zaoxiangnuo. The cooking lose rate of the dumpling between Yuelong simiao and Zaoxiangnuo was no significant difference. The sensory evaluation of the dumpling made from Yuelong simiao was better than that from Xiangzaoxian24#, and Zaoxiangnuo. The Yuelong simiao was the best raw material for making rice dumpling.(2) Researched the effect of the size of rice powder on the pasting properties,the color of the rice powder, and the quality of rice dumpling. It showed that, when the rice powder screened though40-120mesh, the gelatinization temperature and retrogradation value reduced along with the decrease of the size of rice powder, but the peak viscosity, valley viscosity and the final viscosity gradually increase. The size of rice powder effected the colour of the dumpling also, the brightness of the dumpling hull increased with the decrease of size of rice powder; The optimum cooking time and cooking loss rate decreased with decreasing of the size of rice powder, But the cooking water absorption rate increases with the size increasing of the rice powder. When the size of rice powder was smaller than100mesh, the change of the quality of the rice dumpling became smoothly; the sensory quality increased along with the decreasing of the size of the reice powder, when the size of the rice powder smaller than100mesh, the change of the sensory quality became smoothly. The size of the rice powder just though100mesh was appropriate.(3)Added4%-20%wheat gluten into rich powder, tested the pasting properties of the mixture powder. The results showed:when added4%-20%into the mixture powder, the water absorbing rate increased from60.3ml/100g to75.3ml/100g; The dough development time increased from1.9min to9.1min; The dough stability time increased from1.6min to10.9-11.3min; The dough softening degree decreased from135FU to70FU. When the adding-rate of the wheat gluten was more than16%, the change of the dough development time, dough stability time and dough softening degree became smooth and steady. When Added wheat gluten into rich powder, the pasting properties of the mixture powder were improved. The suitable adding rate of the wheat gluten was8%-12%.(4) Studied the effect of the additives on the quality of the rice dumpling, based on the single factor test and orthogonal test. It showed that, on the basis of the R value, the range of the effect on the quality of the dumpling from big to small was sodium stearoyl lactylate, sodium carboxymethyl cellulose, sodium tripolyphosphate. And the result showed that the most appropriate additive amount of the additives were as follows, adding sodium stearoyl lactylate3g, sodium carboxymethyl cellulose4g,sodium tripolyphosphate2g to every1000g rice (90%)-wheat gluten mixed powder (10%). The quality of the dumpling was the best with the formula.