| Glutinous rice flour as the main raw material of fried glutinous rice balls,its quality characteristics affect the quality of fried glutinous rice ball products.In order to improve the quality of fried glutinous rice balls,to guide the choice of raw materials of fried glutinous rice balls,to achieve the industrial production of fried glutinous rice balls.In this paper,the quality of fried glutinous rice balls was determined by using the quality indexes of glutinous rice flour.The laboratory production technology and basic formula of fried glutinous rice balls were optimized.The influence of characteristics of the raw material of glutinous rice flour were discussed.And the composition of new and safe fried glutinous rice balls additives was studied.Through the counseling and investigation method and the fuzzy mathematical binary comparison method to determine nine sensory evaluation indicators for 1.taste;2.crisp;3.color;4.chewiness;5.viscosity;6.hardness;7.smell;8.Surface morphology;9.shape.Objective evaluation index is specific volume.According to the expert’s score on the results of the indicators,the use of mathematical statistical methods,derived from the quality of various indicators of the score.Combined with the priority order and score of the quality index of the fried glutinous rice balls,the indexes were described and classified,and the quality evaluation method was established.The order of the parameters affecting the quality score of the fried glutinous rice balls is frying temperature> frying time> initial oil temperature> standing time.The optimum technological conditions were as follows: the standing time was 3h,the initial oil temperature was 100 ℃,the frying temperature was 120 ℃,and the frying time was 20 min.The proportion of recipes that affect the quality score of the fried glutinous rice balls is the amount of water added> the amount of sugar added > the proportion of the cooked dough> the amount of wheat flour added.The optimum formulation ratio is 90% of the water absorption of glutinous rice flour,15% sugar,5% wheat flour and 10% cooked dough.There was a significant negative correlation between the crude protein content and the specific volume,color and hardness indexes,and there was a highly significant negative correlation with the shape and total score of the product.There was a significant correlation between the breakdown value and the specific volume score of the fried glutinous rice balls,and the peak time and gelatinization temperature had a highly significant negative correlation with the specific volume score of the fried glutinous rice balls.The lowest viscosity,the final viscosity,and the regenerated value were significantly negatively correlated with the surface morphology of the fried glutinous rice balls.In the choice of glutinous rice flour,a low protein content,short peak time,low gelatinization temperature,low final viscosity,low minimum viscosity,low setback value glutinous rice flour can be chosen as the raw materials.The glutinous rice flour with the crude protein content below 6.80% is better to be used as the raw material for the production of fried glutinous rice balls,and the breakdown value should be higher than 1282 CP,the minimum viscosity should be less than 1526 CP,the final viscosity should be lower than 1950 CP,The setback value should be less than 424 CP,the peak time should be less than 3.93 min,gelatinization temperature should be lower than 76 ℃.The influencing degree of the three substances of gluconic acid-δ-lactone,calcium dihydrogen phosphate and xanthan gum on the quality of fried glutinous rice balls was: gluconic acid-δ-lactone> calcium dihydrogen phosphate> xanthan gum.The composition of the additive was 23.5% glucono-δ-lactone,23.5% calcium dihydrogen phosphate,21% xanthan gum,and 32% sodium bicarbonate.The amount of this compound additive to be added is 0.96% of the mass of the glutinous rice flour.The fried glutinous rice balls used this additive to process got quality score of 91.4.This additive is fully capable of replacing the previous traditional aluminum-containing additives. |
