Study On Texture Regulation And Anti-aging Of Rice Gel

Rice gel products such as rice noodles, fermented rice cake et al enjoy high popularity among the consumers, texture is one of the important factors affecting rice products, In the process of storage, rice gel products appear aging phenomenon such as taste deterioration, hardness rise. It’s has become a key problem that influences the quality of convenient rice gel food. this paper use indicia rice as the raw material made of gel the rice gel as object, study the effect of additives on the properties and aging characteristics of rice gel, develop a formulation of anti-aging agent compound, explore the mechanism of anti-aging additives, provide the basis for the gel products in the respect of anti-aging. The main research results are as follows.(1) The structure regulation of rice gelUsing additives such as small molecular, starch sugar, emulsifier, phosphate, enzyme regulate rice quality and structure of the gel. Small molecule sugar can adjust the springiness and hardness of rice gel, Addition of 1% sucrose,3% trehalose and 3% sorbitol can significantly improve the hardness, springiness of rice gel which have good toughness and moderate viscosity. Starch can increase the hardness, chewiness, springiness of rice gel, reduce the adhesiveness of rice gel. Potato starch can increase the gel strength. Sweet potato starch can improve the adhesiveness and springiness of gel, wheat starch can enhance the springiness, chewiness, resilience of rice gel, Monostearin, sugar esters can significantly reduce the adhesiveness of the gel, Adding the appropriate amount can make the rice gel softer. Adding emulsifier can significantly improve the sspringiness, chewiness of gel, Adding 0.3% sucrose ester,0.5% monoglycerides make rice gel has good elasticity, toughness and moderate hardness. Adding sodium tripolyphosphate, sodium phosphate polymer can improve the hardness, reduce adhesiveness of rice gel; Composite phosphate (b) can increase adhesive, significantly improve the springiness, reduce the chewiness; Sodium pyrophosphate can significantly reduce adhesiveness of the rice gel.(2) The storage stability and control of rice gelThe hardness of the gel particularly remarkable change during storage, it’s an effective indicator of evaluation of aging. Trehalose, sodium stearyl lactate, TGase, phosphate compound a have significant effect on the anti-aging of rice gel, It can significantly reduce the hardness of rice gel during storage. Adding 4% trehalose,0.7% sodium stearyl lactate,0.3% sodium pyrophosphate,0.7% monoglycerides,1% sweet potato starch have the best effect, low dosage of hydroxypropyl starch, sodium pyrophosphate, sorbitol have some effect on term aging of the gel for rice.By formulation optimization experiments and Validation test, the composite anti-aging formulations of rice gel is as follow:Compound phosphate (a) 10.5%, TGase 3.5%, trehalose 69.7%, sodium stearyl lactate 16.3%. Adding the composite inhibitor with 4.3% of the proportion of rice in the gel, anti-aging effect is obvious.(3) Discussing the mechanism of the Rice gel agingUsing DSC, dynamic rheological, X-ray diffraction, scanning electron microscopy and other methods to explore rice gel aging mechanism, the results as follows:Monoglycerides and amylose can form a compound which can affect the movement of amylose molecules, suppress the formation of starch molecules recrystallized, it aslo can Increase the stability of gel, the formation of recrystallization inhibition of starch molecules, and reduce the empty and crystalline of rice gel.The compound phosphate have chelation and water holding capacity, and can connect protein and starch molecules to form a stable structure, composite phosphate gel can increase rice gelatinization temperature, gelatinization enthalpy reduction, improve the thermal stability of the gel. With the increase of adding amount, short-term aging rice gel rate and crystallinity decreased.TGase can catalyzes the protein forming a cross-linked network structure, it can affect the movement of amylose molecules as this structure, Improve the thermal stability of the gel of rice, hinder starch starch molecular migration, recrystallization inhibition of starch molecules. Reduce the short-term aging rate and degree of aging rice gel, and the gel surface smoothness is higher.Sorbitol has a better water retention which can increase the water binding capacity of the starch molecule, reduce amylose molecular collision, and delay the recrystallization of amylose. It can reduce rice gel, the thermal stability of the delay the recrystallization of amylose, thus inhibiting starch short-term aging speed and degree of aging.