| Hunan is one of the rice planting provinces in China.And the annual output of rice about 26 million tons in Hunan province. However, the presence of these in our province just like, the rice planting structure is single and rice added value is low. Especially the poor edible quality early indica rice with the output of 10 million tons has short growth time, low cost of planting and slow aging speed to store. With the improvement of people’s living standards, the quality of rice with the higher and higher demand. Proportion of high quality japonica rice getting higher and higher and proportion of milled early rice getting lower and lower in people’s ration.This caused hard selling of early indica rice.In addition to this,this current situation also caused lower seeling price,lower operation price and large number of backlog,which Seriously affect the sustainable development of agricultural economy and the farmer’s production enthusiasm.This paper make full use of milled early food raw material characteristics to process into rice noodle which is a very traditional and popular breakfast in the south China.To provide guidance for deep processing of milled early, improve the value of milled early and promote the farmers’ income,this paper were studied from the following aspects.(1) Correlation study of rice material characteristics and fresh wet rice mainly physical and chemical properties, we selected 13 species of milled early rice form changde area as raw material to produce into rice noodle. Fresh wet rice noodle processing method is a combination of the traditional fermentation technology and modern medium type extrusion molding process according to the rice noodle production line from JinJian Cereals Industry co.,LTD. By determination and analysis of the sensory and physicochemical indexes of rice noodle, we found that the broken rate, cooking loss,iodine blue value and sensory evaluation of fresh wet rice noodle showed significant correlation. And these indicators can be uesd to evaluate the quality of fresh wet rice noodleSecondly, the correlation of main physical and chemical properties of rice raw materials and Cooking, gelatinization properties of fresh wet rice noodle were be analyzed.The result showed that broken rate,rice flour and cooking loss rate were significantly correlated with amylose content. And the correlation coefficient is 0.490 and 0.553 respectively.Gelatinization properties of breakdown value were extremely significantly correlated with amylose content. And the correlation coefficient is 0.870, final viscosity and retrogradation value were significantly correlated with amylose content. And the correlation coefficient is 0.870,0.630 and 0.608 respectively.Gel consistency and breakdown value was extremely significantly correlated with setback. And the correlation coefficient is 0.83 and -0.716 respectively.Therefore,we can make preliminary evaluation of processing adaptability through determination of amylose content and gel consistency of raw rice.Finally,we determined the main sensory evaluation index is mouthfeel through the analysis of correlation between Conventional sensory evaluation indexes and organization form conventional sensory evaluation index with fresh wet rice noodles correlation analysis in the form of fresh wet rice noodle. The article selected the more suitable processing of three kinds of milled early respectively are Early indica rice Zhong-39, Early indica rice Xiang-6 and two optimal-35 through analysis of main physical and chemical composition of 13 species of milled early rice, combined with determination of raw material adaptability index.(2) The improvement of the raw material processing adaptability through addition of accessories. Early indica rice ZhongJia-39 as raw materials for the quality improvement test,which has a poor processing adaptability.Cooking loss and sensory score as inspection standard for the test.And there are three single factors in this testjust like additive amount of corn starch, wheat starch and rice flour.By using the method of orthogonal optimization, we obtained the best effect of modified additives formula.The through orthogonal optimization method, has the best effect of modified additive additive amount respectively are 15% of corn starch,10% wheat starch and 6% of rice noodles leader. Fresh wet rice noodles have lower cooking loss rate and high sensory score by using this formula processed from.(3)Improve the raw material processing adaptability by process optimizing. Experiment made early indica rice ZhongJia-39 as raw main material and Corn starch, wheat starch and rice flour leader as improved materials to Process fresh wet rice noodles.Research used the response surface design to optimize experiment,which with cooking loss as response values, mixing material moisture, gelatinization time and pasting temperature as single factors. At the same time, We made a single factor experiment about aging conditions of ripening rice noodles. And we reached the best gelatinization processes are:the mixed material moisture is of 35%, gelatinization time is of 87 s, the gelatinization temperature is of 90℃.Optimum conditions for ageing are:the aging time is range from 6h to 9h;Aging temperature is range from 50℃ to 60℃;Humidity aging is range from 80% to 90%.Finally, the optimized conditions was applied to the other materials to process fresh wet rice noodles,just like early indica rice ZhongJia-32, early indica rice Xiang-42 and early indica rice Xiang-45. Then we compared these rice noodles with Commodity rice noodles by the processing of JinJian Cereals Industry co.,LTD. Validation analysis revealed that the process conditions that after improved by experimental optimization has general applicability to the most of raw materials which have poor processing adaptability. |
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