Studies On Drying Technology And Quality Improving Of Rice Noodles

This paper studied the dry technology of making rice noodles using extruding techniqueand compared with the traditional wet production process.By the improvement of technologyand additives, making the dry rice quality achieved the wet rice quality. This paper firstlydetermined the dry production process parameters of rice under laboratory condition,analyzedthe correlation of the results between sensory evaluation and texture quality and establishedthe system comprehensive evaluation method of the rice through a lot of experiments. In thepremise of constant process conditions, choosing edible gum, emulsifier, phosphate andmodified starch commonly used in the rice to do single factor experiments, observed theeffects of different additives on the rice quality and provided references of additivescompounds.The evaluation methods of the rice included cooking loss, water absorption, textureprofile analyses, tensile, colour and gelatinization degree.The rice dry process selected theamount of water, cooking time, aging time, rice flour granularity, rotation speed of screw,extrusion temperature as variables, performing L18（37） Orthogonal experiment, then madefuzzy comprehensive assessment on the specifications of tensile strength, cooking loss,hardness, chewiness, etc. The results showed that the order of the factors affecting rice qualityis aging time> rotation speed> cooking time> moisture content>granularity> temperature.The study also showed that the best conditions of extruding formation of rice noodles are:moisture content37%, particle size120~160, rotation speed110r/min, aging time6h,temperature90℃, cooking time12min.Four categories of additives chosed in this paper all have significant improvement ofthe quality of the rice.But each of them has its own defect. Eating glue can obviously increasethe tensile force and chewiness of the rice and reduce cooking loss, but in colourimprovement, the effect is not obvious; Emulsifier could obviously decrease rice cooking loss,increase L*and reduce b*,but it cannot obviously improve rice chewiness; Phosphate andmodified starch can obviously increase rice tensile force and chewiness index, reduce ricecooking losses, and improve rice colour. Based on the single factor experiments determinedthe best rice additive formula:0.4%compound phosphate,0.2%guar gum,0.1%SE,2%cornstarch,3%potato modified starch,0.4%CMC.