Study On The Process Of Semi-dry Modulated Instant Rice Noodles

In this paper,the different species of rice noodles in the market were investigated.And determined the indexes and range of the quality of rice noodles.And then,GuiChao rice as raw material,the ratio of raw materials and auxiliary materials for processing instant rice noodles was studied,and the process of rice noodles was studied and optimized.Finally,the mechanism of the factors affecting the quality of instant rice noodles was discussed.The main results were as follows:Through investigated 36 different brands rice noodles,using cluster analysis and correlation analysis,found the gel strength of rice noodles,cooking loss,cooked broken rate can reflect the comprehensive quality of rice noodles.The gel strength was 30.30-41.22g·mm-2,tensile strength:2.63-3.22,cooked broken rate:<2.98%,cooking loss:?8.85%,and the sensory scores of rice noodles were kept in a high range.The proportion of raw materials for instant rice noodles was obtained:corn starch 10%,wheat starch 15%,cassava starch 10%and NaCl 1.0%,Instant rice noodles aging rate is fast and comprehensive quality is better.The rehydration time was 7.26 min,and relatively blank shortens 4.09 min,gel strength:31.08 g.mm-2,cooking loss:7.11±0.67%,cooked broken rate:4.35±0.32%;The response surface optimization analysis the gelatinization degree can be controlled to 86%;the aging degree will control the iodine chromaticity in 2.6;the water content is controlled at about 26%,the rehydration time of instant rice noodles was 4.63min;gel strength:37.13±1.89g·mm-2,tensile strength:2.73±0.66,cooking loss 4.37±0.34%,cooked broken rate:2.32±0.44%,hardness:4563.62±114.53g,stickiness:-78.06±11.52,chewiness:2625.66±79.85,the sensory score is:83.54,there is no significant difference between the fresh wet rice noodles.the processing process is:Rice?Soaking(time:24h)?Milling(100 meshes)?Excipient(corn starch 10%,wheat starch 15%cassava starch acetate 10%,sodium chloride 1.0%)?Adding water(moisturecontent35%)?Extrusionmoulding(rotationalspeed:100r·mm-1)?Aging(temperature 38?;humidity:90%,agingtime:6.12h)?Loosing the rice noodles?Drying(temperature:40?,time:83min)?Sterilization(85?/20min)?product.The factors affecting the quality of instant rice noodles were studied:The degree of gelatinization was in the range of 75-95%.With the increase of gelatinization degree,the crystalline structure of rice noodle is destroyed,and the crystallinity decreased.The viscosity increases,and when the degree of gelatinization is<80%,under the same aging conditions,because the crystalline area of rice noodles is small,the gel structure is loose,and cooking quality is poor.With the degree of aging increased.The crystallinity increased and gel network structure with less pores.The surface of gel network structure is smoother,and the cooking quality of rice noodles was improved.Adding auxiliary materials can increase the initial gelatinization temperature and the enthalpy of rice noodles.The gelatinization of rice noodle is more complete in the same gelatinization condition.Under the same aging condition,the faster the gel formation,the larger the crystalline area and more compact of gel structure.The cooking loss of rice noodles dropped from 16.43%to 4.37%,and the cooked broken rate from 16.54%to 2.32%.