| Silver carp resources are rich in China,which is cheap and has high nutritional value.In order to increase the variety and improve the nutrition value of rice noodles,as well as to expand the processing way of silver carp,rice mixed with white carp mince were used to prepare fresh surimi rice noodles.In this study,the evaluation model of fresh surimi rice noodles was established,and the rice raw materials were selected.In addition,the effects of addition of surimi and seasoning on the quality of fresh surimi rice noodles were studied.The main research contents and results were as follows:1.Quality evaluation and rice raw materials selection of fresh surimi rice noodlesEight cultivars of rices mixed with 30 % surimi(based on the total quality of surimi and rice)were selected as raw material to prepare fresh surimi rice noodles.Cooking,sensory,texture and color quality of fresh surimi rice noodles were measured.The quality evaluation model of fresh surimi rice noodles was established by principal component analysis.The comprehensive scores calculated by the evaluation model of rice noodles were classified by cluster analysis,and the three cultivars of rice suitable for processing fresh surimi rice noodles were screened out as follows: Yuchi,Zhenguiai and Zhuliangyou21.In addition,the correlation between the characteristics of rice and the comprehensive score of fresh surimi rice noodles were analysised.The result showed that the comprehensive score of fresh surimi rice noodles was significantly correlated positively with amylose content,breakdown was correlated negatively with the comprehensive score of rice noodles,but positively with setback.The threshold range of amylose content,the breakdown value and setback value of rice should be from 26.11 % to 29.45 %,from 414.3 to 727.3 Pa.s and from 1637.0 to 2849.3 Pa.s respectively,combined with the result of clustering analysis.2.Effect of surimi addition amount on pasting properties of rice flour and quality of fresh surimi rice noodlesBy adding surimi with different proportions in rice flour,the gelatinization characteristics of the mixture and the quality of fish rice noodles were measured to study the effects of surimi addition amount on the quality of fresh surimi rice noodles.The best surimi addition amount in the raw material was determined according to the comprehensive score of fresh surimi rice noodles.The results showed that peak viscosity,trough viscosity,final viscosity,breakdown and setback of the mixture decreased gradually with the increase of surimi addition amount,while the pasting temperature increased gradually.With the increase of surimi addition amount,the broken rate of fresh surimi rice noodles increased gradually,while the cooking loss decreased gradually,and the sensory score increased and then decreased.The hardness,springiness,chewiness,a* value and b* value increased gradually,while the adhesivenes and L* value decreased gradually.According to the comprehensive score,the optimum surimi addition amount of fresh surimi rice noodles was determined to be 30 %.3.Effect of seasoning on the quality of fresh surimi rice noodlesBy using the mixture of rice and 30 % surimi addition as raw material and the comprehensive score as the evaluation index,the effects of salt,cooking wine and monosodium glutamate addition amount on the quality of fresh surimi rice noodles were studied.On the basis of single factor tests,orthogonal experiment was used to study the optimum addition amount.The results showed that the order of influence degree of three seasonings on the comprehensive score of fresh surimi rice noodles was salt > cooking wine > monosodium glutamate.The optimum addition amount was salt 0.6 %,cooking wine 4 % and monosodium glutamate 0.004 %.Under this conditions,the comprehensive score of fresh surimi rice noodles could reach 3.9. |
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