The Study On The Anti-ageing And Texture Analysis Of Fermented Rice Noodles

Wet rice is great consumption products in the south of china, rice as the raw material, the characteristics of wet rice is contains convenient for eating, nutrition is reasonable, easy digestion and so on, general speaking wet rice it is for breakfast. In this paper, using fermented rice noodles processing technology in Hunan Province based on the following three aspects:(1) The effect of Lactobacillus fermentation on characteristics of rice. The rice protein, fat, ash acidity, such as changes in composition and starch gelatinization characteristics In the fermentation process. These changes affect the processing quality of rice noodles.During the fermentation, rice pH decreased to about4.2and then reached a steady state, At the same time, protein, fat, ash has lower. Through rice starch gelatinization characteristics analysis,We know that After24h of fermentation, rice starch gelatinization viscosity increase, peak time, the damaged starch value and return values decrease. The quality stability of fermented rice is better than not.(2) The quality evaluation system establishment about fermented rice noodles. We set up wet rice flour Storage in different conditions and then study investigated The Trends and the Correlation analysis about texture properties,cooking properties,sensory characteristics within48hours.The results show that both hardness and chewing of wet rice flour are related to sensory quality and cooking quality in significant correlation and Can serve as the main criteria for assessing the quality of wet rice flour. Wet rice stored at0degrees C.when the hardness change rate exceeds95%, chewing resistant change rate exceeds75%,we could think of wet rice quality is poorer; Wet rice stored at15degrees C.when the hardness change rate exceeds50%, chewing resistant change rate exceeds55%,we could think of wet rice quality is poorer; Wet rice stored at30degrees C.when the hardness change rate exceeds15%, chewing resistant change rate exceeds30%,we could think of wet rice quality is poorer. (3) The anti- ageing research of fermented rice noodles. Through single factor experiment and uniform experimental study of eight additives on anti-aging effect of fermented rice noodles. The anti-aging formula of fermented rice noodles contains the following points, Malt dextrin added1.59%, konjac flour added2.10%, adding0.13%sucrose ester, monoglycede added0.15%, carrageenan added0.11%.