Establishment Of Liangpi Edible Quality Standards And Research On Convenient Liangpi Production Technology

As a popular food popular in China and popular in the whole country,Liangpi is very popular among people.However,due to the characteristics of Liangpi,the sales and consumption of Liangpi mainly focus on the production of fresh Liangpi and in-store fresh food.It has less industrial production and fewer convenient products.It is mainly due to the problem of aging during storage of starch gel.The problem that the dissolution rate of instant food rehydration cannot be controlled cannot be effectively solved.Some people think that the soul of Liangpi lies in different seasonings,and its quality has little effect,but the actual situation is that consumers around the world have different needs for Liangpi quality,and the quality of Liangpi plays a decisive role in the overall taste.However,at present,there are no process steps for the quality evaluation of Liangpi in China,and no detailed evaluation criteria have been formulated for the characteristics of Liangpi in all regions.Research,dig deep into the quality characteristics of Liangpi and its raw materials,select starch raw materials suitable for Liangpi,and make a complete standard setting process by collecting data to meet the needs of Liangpi standards in different regions.And developed three convenient Liangpi that can be used in large-scale production to fill the market vacancy.The main conclusions of the study are as follows:1.In this study,different types of Liangpi were produced using raw materials for Liangpi in different regions.Sensory evaluation,texture characteristics test,color parameters,cooking quality,gelatinization characteristics and other aspects of different types of Liangpi were tested,comparing the differences in the sensory and parameters of different types of Liangpi,and judging the quality characteristics of Liangpi made by different starches.The starches that can make refreshing and elastic teeth,and the color is gratifying are wheat,plantain and pea starch.The Liangpi made of potato and tapioca starch is soft and flexible and the color is poor.The Liangpi made of corn starch is easy to break;The decisive factor of the Liangpi taste is the comprehensive taste.A single taste factor cannot be the decisive factor for the quality of the Liangpi.When all the values are within a certain range,the taste is the best.Value range is Hardness:1225.949?-1650.038 g;Viscosity:-0.232?-0.094 g;Elasticity:1.863?2.054;Cohesion:0.818?0.911;Adhesiveness:1261.951?1501.770;Chewability:1254.732?2795.915;Recovery:0.377?0.539.2.Sensory evaluation needs to reduce errors through mathematical methods,and various parameters such as texture are closely related to sensory evaluation.Mathematical methods and principal component analysis are used to connect the obtained data and formulate standards through standard processes.The binary comparison method is used to calculate the weight of color,appearance,taste,toughness,viscosity,and taste in the evaluation of the sensory evaluation,and the evaluation score is calculated using fuzzy mathematics to get close to the true evaluation Scores;using the principal component method confidence matrix to select 12 indicators for principal component analysis,reduce the 12 indicators to three influencing factors,and obtain a comprehensive evaluation model Z=6.291Y₁+3.745Y₂+1.122Y₃;The standard process of establishing Liangpi evaluation standards,that is,using the binary comparison method to evaluate the weight of sensory indexes,using fuzzy mathematics to standardize the sensory indexes,and combining the basic properties of raw materials with principal component analysis to obtain a comprehensive evaluation model can be used to establish Liangpi standards in different regions.3.Add xanthan gum and acacia gum to the Liangpi production process to test the texture properties,gel freeze-thaw stability,color difference parameters,solubility and swelling power,thermodynamic properties and low field of the Liangpi production Nuclear magnetic parameters,to explore the effect of the two gums on the thermodynamic properties,gelatinization properties and aging properties of starch,and test whether it has improved the gelatinization,sensory evaluation,texture characteristics and water retention of Liangpi.Studies have shown that the addition of two gums has a significant effect on the paste viscosity,regenerative value,final value viscosity,and gelatinization temperature of all starches,which can improve the thermal paste stability of wheat,corn,pea,and tapioca starch,and reduce potatoes and The thermal paste stability of plantain starch;affects the texture characteristics of six starches forming Liangpi.The addition of xanthan gum can reduce the hardness of Liangpi made of wheat,pea,plantain,potato,and tapioca starch,and has no obvious effect on corn Liangpi;It can increase the elasticity of pea,corn,cassava,potato Liangpi,and has no significant effect on the Liangpi of wheat and plantain;it can significantly reduce the viscosity of all kinds of Liangpi.The addition of gum arabic can significantly reduce the hardness of wheat,banana,potato,cassava,and corn Liangpi,and has no obvious effect on pea Liangpi;it can significantly increase the viscosity of wheat Liangpi,and the viscosity of other types of Liangpi decreases;gum Arabic has no effect on the elasticity of all types of Liangpi Significantly affected.Through the freeze-thaw stability,low-field nuclear magnetic resonance and thermodynamic properties tests,both glues can significantly reduce the aging of the starch gel and effectively extend the storage time.4.Select wheat starch and potato starch as basic raw materials,add xanthan gum and gum arabic for compounding,and get a good Liangpi formula:the ratio of wheat starch to potato starch is 1:1,the amount of xanthan gum added is 0.75%,The amount of gum arabic added is 1%;the amount of monoglyceride added to the dry Liangpi is 0.3%on the basic formula,and the amount of starch octyl succinate is 0.3%.The fresh Liangpi is added with 0.25%calcium propionate and0.75%of glyceryl monocaprylate on the basic formula 1.Sodium dehydroacetate 1%;three convenient Liangpi processes are determined:dry Liangpi is 80?hot air drying for 3.5 h;frozenLiangpi is-80?refrigerator for 24 h,then put in 20?storage;fresh Liangpi is microwavepower 700 W Sterilize for 25 s or steam sterilize for 30 min.The rehydration test was conducted on the dried and frozen Liangpi.After rehydration,the sensory evaluation decreased,but it remained above 80 points with better acceptance;steam sterilization and microwave sterilization are the best,but too long will make the sample The physical properties change,and the ultraviolet sterilization effect is the worst,but the length of time will not change the physical properties of the sample.