Study On Preparation And Quality Evaluation Of Nutrition Fortified Rice Noodles

Rice noodle is one traditional chinese rice gel product, it has long history in our country. Becaouse of its slippery and delicious taste, tender texture and fairly good biting strength it can be a sanck as well as a staple food. This makes it to be a popular and tasteful food loved by Stherners. However, because of using fine white rice as its raw material, the rice noodle on the market is single nutrients and can not fully meet the growing nutritional needs.China is rice-producing countries, but in the rice processing will produce over17million tons of broken rice, the main compone-nt is the same as the whole rice, but the price is about30%cheaper than the whole rice. If adding a certain percentage production broken rice in the whole rice, not only can greatly reduce the cost of rice production, but also solve the problem about the use of cardamine resources.In this paper, early indica rice and late indica rice were used as the main raw material, and broken rice produced in the rice processing as part of the raw material. In the process of mixing raw materials, citric acid-apple calcium and ultrastructural soybean dietary fiber were added, and twin-screw extrusion equipment was used to make nutritious fortified rice. The processing conditions of nutritious fortified rice, physical and chemical properties of rice noodle before and after the rice processing, also textural properties were studied. The results are as follows:Rice was used as the main raw material, a certain percentage of broken rice and nutrition enhancer were added in. Using the sensory quality and slurry rate of cooking rice noodle as evaluation indivator, by single factor experiment and orthogonal analysis,the optimal formula for calcium-enriched straight rice noodles were as follows:ratio of early indica rice to late indica rice4:1, dosage of broken rice30%,dosage of CCM10g/kg, moisture content of raw material30%;the optimal formula for DF-enriched straight rice noodles were as follows:ratio of early indica rice to late indica rice4:1, dosage of broken rice30%,dosage of DF20g/kg, moisture content of raw material32%.Rice processing of and nutrients loss before and after cooking were studied. Changes in stewing and physicochemical properties between nutrients fortified rice noodles and ordinary rice noodles were also studied. the preserving rate of fortified nutrients is more than99%during the extrusion process,almost no loss;there is a certain loss during cooking, yet the preserving rate of which can reach as high as97%, which meets the requirements on manufacture. So the fortification of these two kinds of nutrients is feasible. The specific meaning of TPA characteristic parameters was elaborated, and the TPA of cooking rice was tested. The effects of test speed, compression ratio and residence time were explored on the hardness, recoverable deformation, viscous, cohesive, elastic and mastication, and the best TPA testing conditions of cooking rice was:test speed0.5mm/s, compression ratio75%, the retention time of between two compressed5s.