Studies On Rice Proceeing Property And Refresh Technology For Longterm Storage

Rice processing performance include milling process, starch extraction, cooking technology etc. During the storage process, storage conditions will have the structure and type of impact on main component of rice, which changes in rice processing performance.In this paper, new harvest rice grain in2008labeled as2007were used as test material. To study the pre-treatment on the quality of rice, rice milling by-product of comprehensive processing research; effect of storage methods on rice processing performance; affect on quality improver of rice processing performance, proposed feasibility of rice refresh technology, preliminary exploration of a new methods of refresh technology for aged rice. The results showed that:(1) The decline of whole refined rice rate and marketability along with the increase milling time of rice grain, thus appropriate processing range not only ensure the loss of major nutrients within a reasonable, but also to improve the rice cooking quality, so that the rice has the best taste after cooking. In this study, optimum milling time is45seconds.(2) The result shows the four factors that affect extraction rice starch use alkali leaching method, the optimum conditions are as follows:at room temperature, with0.3%NaOH, the solid-liquid ratio to1:6, rice flour soaking4hours, in this conditions the the minimum starch loss rate is2.75%.(3) After6months storage the processing performance of rice has changed. The change of main physicochemical gel consistency and gela-tinization temperature has affected processing properties of rice, insoluble amylose content which are closely related with the cooking quality has changed obviously. Experimental results show that we can use insoluble amylose content as an indicator of aging degree. The experimental results obtained rice and the best storage conditions:vacuum storage, storage temperature of10℃; CA storage, gas concentration8%O2+20%CO2, storage temperature of10℃; MAP storage, packaging materials, PE1.(4) Analyses the effect of xylanase, finally conclusion shows that the best re-fresh process as follows:enzyme dose of4mg, soaking temperature of50℃, soaking time of30min, holding time of15min. Using this method cooked rice hardness decreased by88.37g and stickness increased by44.35g.