Study On The Correlation Between The Quality Of Quick-frozen Dumplings And The Aualitv Of Glutinous Rice Flour And The Powdering Of Glutinous Rice Flour

Glutinous rice flour is the main raw material for making quick-frozen dumplings.Its composition and gelatinization properties have an important influence on the quality of the dumplings.The glutinous rice flour industry does not have a unified quality evaluation standard and a glutinous rice flour classification system.There is no theoretical basis for the production enterprises.The powder can be powdered according to experience,and these problems seriously restrict the stability of the glutinous rice flour products.This topic selected 11 kinds of glutinous rice flour pure powder which was widely used in actual production and had a representative work,and measured 22 quality characteristic indexes such as basic composition,gelatinization property,texture property,sensory evaluation,whiteness and light transmittance.Based on the statistical analysis of the data,based on the screening of the main components and quality evaluation indicators,the cluster analysis was further used to study the correlation between the characteristics of glutinous rice flour and the quality of quick-frozen dumplings,and to screen out the comprehensive indicators of glutinous rice flour.This study can provide a theoretical basis for the screening of glutinous rice flour raw materials in the industrial production of quick-frozen dumplings,the glutinous rice flour with powder,and the improvement of product stability.When the starch content of glutinous rice flour was 74.0%and the fat content was 2.5%,the quality of the glutinous rice balls was better.Therefore,based on the starch and fat content,the glutinous rice flour of different varieties is powdered to standardize the starch and fat content,and the quality of the glutinous rice balls is studied.The impact provided a certain theoretical basis for the production of glutinous rice flour with powder.The main conclusions are as follows:Analyze and study the quality indicators of 11 kinds of glutinous rice flour.The results showed that the basic components and gelatinization properties of glutinous rice flour were different,and the samples were well representative.Correlation analysis showed that the starch and fat content were higher,the peak time between 3.5 and 4.5 min,the peak viscosity was greater than 1615 cp,the final viscosity was greater than 923.67 cp,and the glutinous rice flour with the retrogradation value below 360 cp had better quality.Principal component analysis showed that ash,disintegration value,gelatinization temperature and cohesion were the main indicators for evaluating the quality of glutinous rice flour.The results of cluster analysis indicated that 11 varieties of glutinous rice flour could be divided into 2 categories.The starch,moisture,ash and fat content of the A variety were higher than the average,the protein content was lower,the gelatinization properties were lower,and the product chewiness was low.Sensory score was higher,suitable for processing dumplings and wide-ranging promotion;B protein content was higher than Class A,gelatinization characteristic value was higher,soup transparency was high,sensory score was lower,and taste ws slightly worse.Which can be used as an auxiliary powder.(1)Effect of starch content based on starch content on the quality of quick-frozen dumplingsBased on the starch content of glutinous rice flour,the glutinous rice flour of different varieties was mixed with powder to study its effect on the quality of quick-frozen glutinous rice balls.The results were as follows:in terms of gelatinization characteristics of glutinous rice flour:peak viscosity,valley viscosity,disintegration value and retrogradation value of group E(Thai no.2 glutinous rice flour:Thailand No.1 glutinous rice powder=6:1)significantly increased,but easy Ageing.Texture characteristics:E group(Thai no.2 glutinous rice flour:Thai No.1 glutinous rice flour=6:1)and G group(Xinyang Huangchuan glutinous rice flour:Vietnamese small glutinous rice glutinous rice powder=5:1)made of rice balls hardness and adhesion were increased by 11%,16%,16%,and 13%,respectively,compared with the blank group.Indicating that the ability of the quick-frozen dumplings to resist external forces was enhanced.Color and light transmittance:L*value brightness and light transmittance of quick-frozen dumplings decreased,a*value greenness and b*value yellowness increased,the average whiteness of rice balls was 60.82,and the light transmittance also decrease from 56.8%of the blank group to 30.11%,decreased about 47%,indicating that the powder has an adverse effect on the appearance color and light transmittance of the dumplings.Therefore,some food improvers may be added after the powder to enhance the whiteness and light transmittance.Sensory characteristics:The quickness,elasticity,softness,taste and sensory evaluation of the frozen dumplings were higher,the odor,color and integrity were less changed,and the sensory evaluation total score was 88.91 points.(2)Effect of fat content of glutinous rice flour on the quality of quick-frozen dumplingsBased on the fat content of glutinous rice flour,the glutinous rice flour of different varieties was mixed with powder to study its effect on the quality of quick-frozen glutinous rice balls.In terms of gelatinization properties:Group E(Thai No.1 glutinous rice flour:Thai No.2 glutinous rice flour=3:1),the peak viscosity of glutinous rice flour increased from 2416.00 in the blank group to 3345.70 cp,an increase of 1019.7 cp,increased about 42.2%.After the powder mixing,the disintegration value increased from 1213.30 to 1644.70 cp,which increased by 431.4 cp,increased about 35.6%.It indicated that the shear performance of the glutinous rice powder gel decreased and the gel stability decreased after the powder was standardized.In terms of texture characteristics,the hardness,adhesion,adhesiveness and recovery of quick-frozen rice balls increased.The hardness increased from 801.05 to 1052.90g,an increase of 251.85g,increased about 24%.The adhesiveness increased from-314.20 to-34.47 mPa s,an increase of 279.73 mPa·s,increased about 89%.The adhesion increased from 584.86 to 705.22g·s,an increase of 120.36g·s,increased about 17%.In terms of color and light transmittance:the average whiteness of the rice balls was 59.41,the a*value greenness and the b*value yellowness were all improved,and the light transmittance decreased.The average value was 37.01%,which was 35%lower than the blank group.It showed that after the powdering based on the fat content,the color and light transmittance of the dumplings are adversely affected.Sensory characteristics:the odor,color and integrity of the dumplings improved,but the viscosity,elasticity,softness,taste and total score decreased,the average score still greater than 88 points.The sensory evaluation score of group A(Thai no.1 glutinous rice flour:Vietnamese glutinous rice flour=2:1)was lower than the blank group by 14 points.Group E(Thai No.1 glutinous rice flour:Thai No.2 glutinous rice flour=3:1),the odor,color and integrity were greatly improved,and the total sensory evaluation score reached to 92.20.