Study On The Key Processing Technology Of Fresh Germinated Brown Rice Noodle

This topic selected Japonica and indica rice as raw materials,using the advanced twin screw extrusion equipment equipment to develop the fresh wet germinated brown rice noodle suited to Chinese eating habits and its flavor,taste,appearance.The raw rice processing adaptability evaluation was studied.The physicochemical properties of 7 kinds of raw materials of rice were determined by experiment,investigated the physicochemical properties and quality of raw materials and processed into fresh wet noodle texture properties at the same time,and analyze the determination results of variance analysis.The results showed that the seven selected raw materials of rice and fresh wet rice varieties significant differences exist in all kinds of quality.Fresh wet rice noodle quality index,according to the raw materials and the relationship between every two main ingredients are extracted principal component analysis,to reflect the four rice raw materials of physical and chemical indicators,the cumulative variance contribution rate is as high as 86.709%,extract the two principal components to reflect the five fresh wet rice noodles,physical and chemical indexes of the cumulative variance contribution rate is as high as 92.928%,simplifying the complex information,can reflect the original variable extract principal component,and establish the relevant evaluation model.The quality indexes of rice noodle raw materials processed into rice samples were determined,including sensory evaluation,texture characteristics,multiple linear regression model by stepwise regression method to establish the quality evaluation of fresh wet noodle:Y1=111.244-2.228the rate of rice flour ripe broken;Y2=125.443-1.507 the rate of rice flour ripe broken-3.765 the value of rice flour syrup;Y3=135.897-1.833 the rate of rice flour ripe broken-3.647 the value of rice flour syrup-0.004 hardness:Y4=58.008-1.461 the rate of rice flour ripe broken-4.462 the value of rice flour syrup-0.004 hardness+83.816 resilience;By testing the model better fit,can be used to reflect the evaluation of the quality of fresh wet noodle.Fresh wet germinated brown rice noodle processing parameters optimization:with material moisture,temperature and screw speed grinding head for factors,comprehensiv e sensory score as response value,using the response surface optimization,the regressi on model for Y1=74.55255+4.778061X1+6.169924X2-1.442178X3-3.0806666X12+4.1075X1 X2+2.3075X1X3-2.918728X22-0.19X2X3-2.190406X32,the fitting degree of regression m odel and experimental results,the linear relationship between independent variable and t he response value is obvious.Parameter optimization results for the die head temperatur e is 85?,material moisture is 52%,screw speed is 300 rpm.Finally,the optimal formula of fresh and wet germinated brown rice vermicelli was determined by the test method.The germinated brown rice flour 78.6%,the modified starch 18.2%and the compound food gum 3.2%.