The Study On The Quality Evaluation、Processing Suitability And Preservation Of Fresh Rice Noodles

China is one of the most important countries of rice raising in the world. At present, the total output of rice is about195million tons in china, and69.7%of rice is the indica rice, which is about136million tons.The indica rice, especially the early indica rice, is not eaten because of its poor cooking quality, so it will always be produced into other processing products.The rice noodles are the most important processing products, which consume most of the early indica rice. The rice noodles are also very popular in south of China and other Southeast Asian countries. Therefore, it is extremely significant to use indica rice reasonably and improve the economic value of indica rice by making it into rice noodles.Firstly,50varieties of indica rice, collected widely from in Hunan Province, were used for producing fresh rice noodles. And texture properties, physiochemical properties and sensory quality of these fresh rice noodles were studied. Quality evaluation system of fresh rice noodles were established by analyzing the relationship among texture properties, physiochemical properties and sensory quality.Rice varieties had extremely significant influence on quality of fresh rice noodles, and rice noodles produced by using T You167, Zao Shu213and Zhong Jia Zao17indica rice had the best quality.The correlation among texture properties、physiochemical properties and sensory quality were analyzed. As results indicated, ransmittance, cooked noodles’ broken rate, dissolving starch and iodine blue value of physicochemical properties have an extremely significant or significant correlation with morphology and eating quality. Meantime, ransmittance, cooked noodles’broken rate, and iodine blue value of physicochemical properties also have a significant correlation with adhesiveness and Cohesiveness of texture properties. However, texture properties and sensory quality have no significant correlation.Morphology, eating quality and color of the fresh rice noodles were the kernel sensory qualities by principal components and k-clustering analysis. When color score (>8.2), morphology (>8.0) and eating quality (>8.0), sensory score would be relative higher.By principal components and regression analysis, when fresh rice noodles have0.1-0.3iodine blue value, high transmittance (>0.85), low cooked noodles’broken rate (<10%) and low value of dissolving starch (<5%), they can have relative highest sensory score. Therefore, these physicochemical property indexes could reflect sensory properties and be used to evaluate quality of fresh rice noodles.Secondly, the higher amylose content and chalky grain percentage of rice were, the higher the scores of. morphology、eating quality and total. The lower gel consistence of rice was, the higher the scores of morphology, eating quality and total. Gel consistence, amylose content and chalky grain percentage of rice were the key indexes to affect sensory properties of fresh rice noodles. Therefore, Gel consistence、 amylose content and chalky grain percentage of rice could be references when choosing rice to produce fresh rice noodles.What’s more,the lower breakdown was, the higher the scores of morphology、 eating quality and total in fresh rice noodles were. The higher setback was, the scores of morphology、eating quality and total in fresh rice noodles were. Breakdown and setback among RVA pasting properties were the key indexes to decide the sensory properties of fresh rice noodles. Therefore, breakdown and setback could be references when choosing rice to produce fresh rice noodles.Finally, the project of fresh-keeping in rice noodles was studied. It was much better to dispose fresh rice noodles with compound preservative than single preservative. Compound preservative mostly consisted of sodium diancetate、sodium dehydroacetate and lysozyme. Comparing with single preservative, compound preservative could inhabit microorganism reproduction better. At the same time, compound preservative could also keep rice noodles fresher. Therefore, the purpose of extending the shelf life in fresh rice noodles was achieved.As a result, the system of quality evaluation was established. The key indexes among rice properties were confirmed to evaluate qualities of fresh rice noodles. Compound preservative was also ensured to keep rice noodles fresh. These conclusions would greatly support fresh rice noodles for industrial production.