Study On Preparation And Properties Of Glutinous Rice Flour With Whole Nutrition

Glutinous rice flour was a rice product formed by a series of conventionalprocessing,such as soaking,grinding,drying,sieving and so on.At present,the glutinous rice flour on the market was mainly traditional wet flour,which had such problems as long production time?complicated process?waste of protein resources?large water consumption and environmental pollution in the process of product preparation.The emergence of ultra-high pressure technology provided a new possibility for the preparation of glutinous rice flour.Ultra-high pressure was a new non-thermal processing technology,which could destroy the combination between starch and protein.It was widely used in the production and processing of starch?meat?milk?seafood and other products.In this paper,the ultra-high pressure technology was applied to the production and preparation of glutinous rice flour,and the effect of the ultra-high pressure treatment on the quality characteristics of glutinous rice flour was investigated.The main research results of this paper were as follows:1.The content of damaged starch was taken as the evaluation index,and the response surface optimization test factors and levels were determined by the single-factor test results.The results showed that when the content of damaged starch was minimum,the corresponding preparation process conditions were as follows:the soaking time was 2 h,the soaking temperature was 30?,and the pressure was 200MPa.2.The preliminary soaking experiment results showed that the saturated water content of glutinous rice particles was about 35%,and four water gradients were set.The results of low field NMR showed that the ultra-high pressure treatment was beneficial to the uniform distribution of water in glutinous rice particles and the absorption of water in rice grains.The results of texture showed that the viscosity and elasticity of glutinous rice particles treated by 200 MPa were significantly higher than that of untreated samples,which is a very good quality for making quick-frozen products.3.The physicochemical indexes of glutinous rice flour showed that the protein,ash and crude starch contents of glutinous rice flour prepared with the assistance of 200MPa were higher than those of the control group;Fourier infrared(FTIR)results showed that the O-H stretching vibration peak of the control group glutinous rice flour was at 3395 cm^-1,while the glutinous rice flour prepared by 200 MPa was around 3420 cm^-1.The reason might be that the glutinous rice flour prepared by the ultra-high pressure had a high protein content,and the presence of too much protein weakened the hydrogen bond between starch molecules.The content of damaged starch in the control group was 5.1%.The content of damaged starch in the glutinous rice flour prepared after 200 MPa ultra-high pressure treatment decreased with the increase of water content.It was observed by SEM that with the increase of water content of glutinous rice flour prepared by ultra-high pressure treatment,the damage degree of starch particles decreased gradually.The viscosity analysis results showed that the revalue and disintegration values of the glutinous rice flour treated with 200MPa were lower than those of the control group,indicating that the glutinous rice flour prepared after the treatment of 200 MPa had better stability of hot paste and cold paste.The water extraction rate of glutinous rice flour prepared after ultra-high pressure treatment was lower than that of the control group,indicating that the glutinous rice flour prepared by ultra-high pressure technology had good freeze-thaw stability.The dissolution degree of amylose in the control group was higher than that in the glutinous rice flour prepared by 200 MPa,indicating that the glutinous rice flour prepared by 200 MPa was not easy to setback.