Optimization Of Rice Soaking Process In Rice Cake Making

Puffed rice cake is a snack food that is very popular among consumers.Its production process is more complicated,and rice soak is a key step.However,the traditional rice soaking process has the disadvantages of long time consumption,large water consumption,high sewage treatment cost,etc.,resulting in waste of resources,high cost,and disadvantageous to the environment.Therefore,it is particularly important to find a suitable rice soaking process.The cracked treatment of rice is to use the change of temperature to make the hard and dense structure of the rice damaged,and several cross cracks appear on the rice grain.When the rice is cracked and then soaked in water,due to the crack on the surface,the water easily enters the endosperm,softening the rice tissue.Therefore,the cracked rice takes a very short time in the soaking process,and it can greatly reduce the use of water resources and sewage treatment costs.Based on this,this paper optimizes the traditional rice soaking process under the premise of ensuring the quality of rice cake.The specific research contents are as follows: 1.Effect of soaking treatment on the physical and chemical properties of riceSignificant changes in the physical and chemical properties of rice during the soaking process.With the soak time prolonged,the water content of rice granules continued to rise,and the pH value of rice soaking liquid decreased continuously;the broken starch content,protein content,amylose content and ash content of rice flour were significantly reduced.The peak viscosity,the trough viscosity and the final viscosity first increased slightly,and the breakdown value continued to rise.The springiness,chewiness,resilience and cohesiveness of the gel formed by rice flour all showed a rising and then falling trend,the hardness and adhesiveness was increasing.In addition,the maximum storage modulus of the rice flour suspension increased continuously,and the yield stress slightly decreased after rising.It shows that the chemical composition and tissue state of rice flour change during the soaking process,so that the gelatinization property is improved,and the gel state,strength and stability are also obviously improved.2.Effect of soaking treatment on physical and chemical properties of cracked riceDuring the process of soaking the cracked rice in a short period of time,the physical and chemical properties of the rice flour changed significantly.In the process of soaked,the moisture content of the cracked rice granules was inclosed optimum at 0.5 h;while the pH value of the soak liquid did not change significantly;the peak viscosity,the trough viscosity and the final viscosity of the cracked rice flour changed trend was that the rapid rise then basically unchanged,and the breakdown value has no significant change;the gelation property of the cracked rice flour is the same as that of the uncracked rice flour gel,the springiness,chewiness,resilience and cohesiveness were all rised and then falled,the hardness and adhesiveness were continu to rised.In addition,after the soaking treatment,the rheological behavior of the suspension of the cracked rice flour is compared with that of the unsoaked rice flour,the maximum storage modulus,apparent viscosity and yield stress were significantly increased.However,the difference between the samples subjected to soak treatment was not significant different.Moreover,the texture properties,rheological behavior of the gel and the gelatinization properties of the rice flour were similar to those of the rice soaking treatment for 18 h when the cracked rice was soaked for 1 h.3.Influence of different rice soaking methods on rice cake qualityThe rice cakes was prepared by the cracked rice which was soaked for 1 hour and the uncracked rice which was soaked for 18 hours,comparing with the quality of the rice cake circulating in the market.It was found by sensory evaluation that there was no difference in color,odor and tissue state;The results of textural properties show that the two homemade rice cakes are slightly harder,brittle and chewable than the Midoqi rice crackers.Overall,there is no significant difference in their quality.Therefore,by using the method of cracked treatment can effectively eliminate the disadvantages of traditional rice soaking process.