A Study On Industrial Technology Of Glutinous Rice Dumpling In Lotus Leaves

Glutinous Rice Dumpling in Lotus Leaves （GRDL） is a kind of traditional food insouthwest region of china and it is popular with its special and delicious taste. However, it isdifficut to realize industrialization of GRDL, because of its fuzzy processing technology,unmanageable quality and uncertain machining mechanism. In order to promotestandardization and industrialization of GRDL, this study focus on improving processingtechnology of GRDL, and on investigating the factors affecting its quality during processing.The main contents are as follows:The making process and basic formula was studied by single factor experiment inthis paper. The result showed that: the favorable condition for preparing GRDL withbest quality and taste was that the addition of polished glutinous rice was60%ofraw rice; rice milk was filtered by100mesh sieve; the addition of water was70%of harrow powder; the proportion of filling in GRDL was25%; steaming conditionwas101KPa，100℃，36min～38min.By investigating the influence of different ameliorating additives on cracking rate ofGRDL, the data showed that: as compared with traditional GRDL, the GRDL with theaddition of1.6%hydroxypropyl starch,0.4%monoglyceride, or0.5%carboxymethylcellulose sodium had the better anti-cracking effect, and the addition ofanti-cracking compound (1.8%hydroxypropyl starch,0.5%monoglyceride and0.5%carboxymethylcellulose sodium), which could improve the integrity rate of GRDL up to92%.In addition, the cracking phenomenon would not occur in quick-freezing.The formula of ameliorating additives for anti-retrogradation of GRDL was studied withthe hardness in Texture analysis as index. The result showed that:0.2%sodium stearoyllactylate,0.2%guar gum,0.15%β-cyclodextrin, and0.13%β-amylase has betteranti-retrogradation ability respectively. The optimal compound of anti-retrogradation is:0.03%β-amylas,0.10%guar gum,0.13%cyclodextrin,0.18%sodium stearoyl lactylate.Meanwhile, β-amylase had the best anti-retrogradation ability, followed with guar gum andβ-cyclodextrin.Through investigating industrial production equipment for GRDL, a new moldingmachine and steaming plant were prepared, and the steaming line for GRDL was alsodesigned. The molding machine could solve the molding problem during producing processof GRDL, which exerted effort of fixing shape of each GRDL. The steaming plant couldresolve problem of uneven heating and easy ponding during steaming.Safety inspection showed that: the GRDL prepared by industrial production wascompletely compliance with the corresponding national sanitation standard, and achieved the corresponding requirements of safety and health standards. The acid value was1mgKOH/g,peroxide value was0.05g/100g, total number of bacterial colony was110cfu/g, coliformgroup was lower than30MPN/100g, mould was lower than10cfu/g, pathogenic bacteria wasnot detected.The storage test showed that GRDL has better storage-stability under frozen storageconditions: quality guarantee period of GRDL is12months under﹣18℃, and4monthsunder0～4℃respectively.