Study On The Improvement Of The Fresh Rice’s Quality And The Inhibition Of Retrogradation

Correlation analysis of basic characteristics of rice with textural property and the sensorycharacteristics of cooked rice were investigated. The results showed that the protein contentwent in significantly negative correlation with hardness of rice; while the fat content went insignificantly positive correlation with resilience of rice. According the sensory characteristics,it was found that the amylose of rice went in significantly negative correlation withpalatability and cold rice quality, the protein content went in significantly positive correlationwith the palatability, while the fat content of rice went in negative correlation with palatabilityand cold rice quality.It researched the effect of the thaw and rice varieties on the texture property of riceduring storage. The results showed that the hardness of rice(room temperature cooling1.5h)was obviously higher than that of the microwave heating1.5min and microwave heating1.5min and cooling1.5h. while the adhesiveness was obviously lower. The changes ofhardness and adhesiveness of rice were not obviously when it treated with microwave heating1.5min and microwave heating1.5min and cooling1.5h.Through sub-microscopic analysis, the pore of rice was2~4μm. The size of emulsifiedoils droplets was analysized, it was concluded that the average particle size of emulsified oilsdroplets was0.507μm. When adding0.1%of emulsified oils, the hardness was lowersignificantly than the samples which not adding emulsified oils, while the adhesiveness washigher obviously than the samples which not adding emulsified oils.Along with the increased of the emulsified oils, the setback of xiantao rice flourgradually declined, while the setback of nongjia and nanchang rice flour not changedsignificantly; while the content of HPMC increased, the setback of rice flour increasedgradually, compared of not adding HPMC rice flour samples, the peak time, hot viscosity andfinal viscosity all increased; adding amount of maltodextrin could lower the setback andbreakdown of rice flour, while the effect of maltodextrin on the peak time and pastingtemperature of rice flour were not obvious; with the adding amount of guar gum increased, the peak viscosity, hot viscosity, final viscosity and setback all increased gradually; comparedof not adding carrageenan rice flour samples, peak viscosity, breakdown and setback all fell,while the hot viscosity and peak time increased.The size of HPMC, maltodextrin, guar gum and carrageenan in aqueous solution wereanalysized, it was concluded that the average particle size of HPMC, maltodextrin, guar gumand carrageenan were897.7nm,35.9nm,125.2nm,323.5nm respectively. Adding thesepolysaccharides food additives in the process of soaking, it concluded that maltodextrin andcarrageenan effected significantly in the lowed the retrogradation of rice, the guar gum andHPMC accelerated the retrogradation of rice.