Research On Key Technique Of Promoting Rice Edible Quality

In our country, over two-thirds population made rice as the staple foods. High quality rice, especially the nice smelling rice, was popular in the consumers. But at present, the quantity of the nice smelling rice was not enough to the consumers. The essence factories in America, Germany, France and Japan put the rice essence into our country's markets. For this, researching our rice flavouring substance was the key technology that was needed badly to solve. With the rice flavouring substance we could make the common rice and rice products nice smelling.The researches in the article were divided three parts. In the first part the preparation prescription of the rice flavouring substance was researched. The rice essence was made with the synthetic 2-acetyl pyridine, the fixative, the paul deodorant and liquefier. The effects of the main essence's matching, the fixative, the assistant perfume and the acidness to the rice smelling to the rice smelling were researched. The optimal rice flavouring substance prescription was that the ratio of the main essence is 4:1:1, the whole adding quantity was 8%; the ratio of the fixing perfume agent was 1:1, the whole adding quantity was 4.5%; the quantity of the acetidin was 3%, the quantity of the citric acid was 0.05%.In the second part the maltodextrin and the octylene amber acid starch natrium as the combined wall material were made into the rice flavouring substance microcapsules with the spray drying. Through the quaternionic twice orthogonal rotation experients, the best technological parameters in the microcapsule preparation were that the content of the solid content was 24.69%, the ratio of the the maltodextrin to the octylene amber acid starch natrium was 1:4.54, the adding quantity of the emolsifier was 7.18%, the ratio of the core material to the wall material was 1:6.85. The microcapsule product was nankin powder. The water ratio was 0.01%. The density was 0.276g·mL-1. The solubility was 48.0%. The mean diameter was between 30～100μm. The surface structure of the microcapsule product obwerved with the scanning electron microscope was smooth and gloosy without crack, almost globular. A few had eyelets which was helpful to slow-release the core material.In the third part the synthetic rice flavouring substance microcapsules were pelleted with the fluid-bed spraying pelleting. Through the orthogonal rotation combination optimization experiments, the best parameters of the rice flavouring substance microcapsule pelleting prescription were that the adding quantity of the soya bean protein isolate was 60.58g, the adding quantity of the gum Arabic was 21.75g, the adding quantity of the maltodextrin was 8.89g, the adding quantity of the crossbonded starch was 11.23g. With the prescription, the organoleptic investigation of the old rice was the best. The rice flavouring substance could raise the old rice's edible quality and commercial value. Its market outlook was broad.