The Effects Of Different Rice Types,quality Improvers,and Sterilization Treatment On Er-kuai Quality

This paper studied different rice types,different varieties of starch(corn starch,corn modified starch,potato starch,potato modified starch),quality improver(cassia gum,sodium pyrophosphate,soluble soybean polysaccharide),preservative and heat treatment on Er-kuai.The effects of sensory,cooking characteristics and texture,the results are as follows:(1)Effects of different rice raw material components on the quality of Er-kuai: Through the determination of the moisture content,protein content,crude fat content,amylose content,chalky white grain ratio,chalkiness and gel consistency of rice raw materials,the correlation between the sensory,cooking characteristics and texture characteristics of the Er-kuai showed that the moisture content,protein content,amylose content and gel consistency of the rice had a great influence on the quality of the Er-kuai.The water content was significantly negatively correlated with the taste of the Er-kuai,and the spit value and viscosity were significantly positively correlated.The protein content was significantly negatively correlated with the tissue morphology,the spit value and the broken strip rate of the Er-kuai,and was significantly positively correlated with the adhesiveness.The amylose content was significantly negatively correlated with the tissue morphology and the spit value of Er-kuai,and was significantly positively correlated with the elasticity,and the rate of broken bars;The gel consistency was significantly negatively correlated with the taste,hardness and elasticity of Er-kuai,and was significantly positively correlated with the spit value;The amylose content was 17.86-19.49%,the moisture content was 11.25-11.47%,the protein content was6.67-7.63%,and the gel consistency was between 49.00-57.20 mm,the Er-kuai made of glutinous rice had better effect.(2)The effect of different varieties of starch on the quality of the Er-kuai: By adding corn starch,corn modified starch,potato starch and potato modified starch respectively in the production process of Er-kuai,the results showed that the sensory overall score of Er-kuai was potato modified starch> potato starch>corn modified starch>corn starch;The Er-kuai of different varieties of starch showed a consistent change in cooking characteristics,that is,as the starch content increased,the pulp value and the broken strip rate of the Er-kuai decreased first and then increased,and the hardness,chewiness,elasticity,and cohesiveness of thetexture index change the trend of cooking loss;The lower the spit value and the broken strip rate of Er-kuai,the better the quality of Er-kuai.When corn starch,corn modified starch content,potato starch content,and potato modified starch content were 3%,3%,4%,and 3%,respectively,the quality of Er-kuai is better.(3)The effect of quality improver on the quality of Er-kuai: By adding different concentrations of cassia gelatin,sodium pyrophosphate and soluble soybean polysaccharide in the making process of Er-kuai,the results showed that with the increase of cassia gelatin concentration,there was no significant difference in the aspect.The rate of broken bars and the value of sputum decreased first and then increased.With the increase of sodium pyrophosphate concentration and soluble soybean polysaccharide concentration,the sensory of Er-kuai increased first and then decreased,the broken rate and the spit gradually decreased;And the hardness,chewiness,elasticity,cohesiveness and cooking characteristics of the Er-kuai texture index showed consistent changes;When the cassia gelatin in 0.10-0.20%,sodium pyrophosphate in 0.10-0.20%,soluble soybean polysaccharide in 0.40-0.60%,the overall quality of Er-kuai was good;When the gelatin gum was 0.20%,the sodium pyrophosphate was 0.20%,and the soluble soybean polysaccharide was 0.60%,the sensory score was 30.13,the spit value was 22.83,and the broken bar rate was 0.17.The quality of the improver composite group was better than that of the blank group.(4)Effect of combined sterilization treatment and preservative on the quality of Er-kuai:0.15 g/kg of ?-polylysine hydrochloride and 0.10 g/kg of acetic acid,after vacuum packaging of Er-kuai,used 90? high temperature Sterilization for 25 min can achieve better bactericidal effect and the quality of Er-kuai will not be affected.