Research On The Properties Of Japonica LongJing No.1 Brown Rice And Development Of Its Products

In order to promote the development of new rice varieties,enrich the types of convenient rice products,and enhance the nutritional value of instant rice,this study combines the nature of new rice to develop a instant brown rice.By measuring the specific gravity and internal space structure of japonica Long Jing No.l,it is determined that the rice is developed into instant rice,the best cooking process of instant brown rice is established,and the change of rice quality during storage is carried out.Research provides a theoretical reference for industrial production.The specific research content of this paper is as follows:1.Through the measurement of the specific gravity of japonica Long Jing No.1,it was found that japonica Long Jing No.l had a small proportion relative to other rice in Tianjin.The observation of the rice section by electron microscopy revealed that the abdomen starch granules of japonica Long Jing No.1 were oval,and the arrangement was loose.The fatty acid content peaked at 28 days during the storage of japonica Long Jing No.1 brown rice.The content of reducing sugar showed a trend of increasing first and then decreasing under the treatment mode of natural packaging.The other three packaging methods treated,the content of reducing sugar first decreased and then increased,and the degree of decline and rise of N2 and CO2 packaging was severe.2.Through the correlation analysis between the sensory evaluation of japonica Long Jing No.1 instant brown rice and the physical properties of rice,it was found that the texture property parameters had a certain correlation with the sensory evaluation index.The single-factor experiment and response surface analysis method were used to optimize the cooking process of japonica Long Jing No.l brown rice.The optimum conditions were as follows:soaking time 40 min,soaking temperature 38?,steaming and adding water 1:1.8.3.Storage tests showed that with the prolongation of storage time,the hardness of instant brown rice increased,the adhesion decreased,and the aging value increased.The added amount of fast-food brown rice after adding olive oil had a significant effect on the hardness and adhesion of instant brown rice.The sensory score of instant brown rice prepared by adding 10 mL of olive oil increased from 74 to 81.Compared with the control group without olive oil,the instant brown rice prepared by adding 10 mL of olive oil decreased the degree of aging during storage,and the enthalpy value decreased by 2.5 j.g-1.The acid value and peroxide value of instant brown rice stored under different storage temperature for 35 days increased with the prolongation of storage time.After 120 days of storage,the instant brown rice at 28?,35? and 45? The acid values were 1.33 mg/g,3.25 mg/g,and 3.99 mg/g,respectively.After storage for 120 days,the peroxide values of instant brown rice at 28?,35?,and 45? were 7.95 meq/kg,9.19 meq/kg,and 11.65 meq/kg,respectively.The shelf life of instant brown rice was set at 96 days in order to ensure the consumer's eating quality.