Study On The Factors Affecting The Quality Of Rice Starch Gel And The Effect On The Edible Quality Of Fresh

Fresh wet Rice noodles is with rice as raw material,crushing,gelatinization,aging and so made a series of steps wide flat shape or strip shaped rice products.In this paper,rice was used as raw material to investigate the preparation process of raw material,gel and rice flour,and the influence of pH and excipients on starch gel quality and eating quality of fresh and wet rice flour.Conclusions are as follows:Different brands of rice have different effects on the quality of starch gel and fresh wet rice flour:Vietnam 504 broken rice,Thailand jasmine rice,Zhen-gui rice,Gui-chao rice,Jiu-feng rice,the amylose content of five kinds of rice,amylose/amylopectin there was a significant difference between the amylopectin,starch gel and fresh wet Rice noodles influenced quality;Amylose content in 18.6%,amylose/amylopectin in 25%?29%range of rice starch gel and fresh wet rice flour,edible quality is better.The key process had a significant correlation with the quality of starch gel and the quality of fresh and wet rice flour,and the correlation coefficient was 0.983.The particle size of the preparation is 160 mesh,in which the water content,gelatinization temperature,gelatinization time,aging temperature and aging time of starch powder have a significant influence on starch gel quality,while aging humidity has no obvious influence on the quality of starch gel;Amylose/amylopectin was 25.4%in rice,67.5%water content and gelatinization temperature of 95?,gelatinization time 12min,aging temperature is 3?,aging time of 10h,aging humidity conditions is 80%,the production of the fresh edible Rice noodles best quality,is 91.3.The effects of pH and excipients on starch gel quality and the quality of fresh and wet rice flour were significantly correlated,and the correlation coefficient was 0.943.In the weak alkaline environment of pH from 7 to 7.5,the starch gel is compact in space and excellent in edible quality of rice flour;4%the amount of modified starch on starch gel and rice flour quality improvement is best;The amount of sodium chloride added about 0.75%could greatly improve the structure of starch gel network and the edible quality of rice flour;Edible gum played a good role in the aggregation of rice starch gel,and 0.3%added guar gum could improve the eating quality of rice flour.