Effect Of Sugar And Its Derivatives On The Properties Of Rice And The Quality Of Fresh Rice Noodles

Fresh rice noodles is a kind of cereal product made from early indica rice by a series of processes such as impurity removal,soaking,pulping or crushing,gelatinization,extrusion or slicing,cooking and cooling,Deeply loved by consumers,especially those in the south of China.However,the moisture content of fresh rice noodles is within the range of starch aging,which leads to the aging of fresh rice noodles in the storage process,making its taste worse,shortening shelf life,seriously affecting the market share of fresh rice noodles staple food.Therefore,it is an important topic in the rice product industry to control the delay of aging of rice noodles,improve the quality of rice noodles,and prolong the shelf life of fresh rice noodles.The effects of four kinds of sugar and its derivatives such as trehalose,glucose,sucrose and xylitol on the RVA gelatinization properties,gel texture properties,transparency and rheological properties of rice were studied.The effects of these four kinds of sugar and its derivatives on sensory quality,texture quality,cooking quality and storage quality of fresh rice noodle processed with rice were also investigated.The main research contents and results are as follows:1.Study on the effect of sugar and its derivatives on the characteristics of rice raw materialsThe effects of trehalose,sucrose,glucose and xylitol on the RVA gelatinization properties,gel texture properties,transparency and rheological properties of rice were investigated.The results show that:(1)The effect of sugar and its derivatives on the gelatinization properties of RVA: The peak viscosity and final viscosity of rice paste can be significantly increased by adding sugar.Four kinds of sugars were added at the same dosage of 2%,The peak viscosities of rice added trehalose,sucrose,glucose and xylitol were 2919 cP,2973 cP,2985 cP and 3014 cP,respectively,and the peak viscosities of sugar-free control were 2869 cP;the final viscosities of sugar-free control were 5148 cP,5315 cP,5254 cP and 5287 cP,respectively;the final viscosities of sugar-free control were4978 cP;the gelatinization temperature had no significant difference;the regeneration value of sugar-free control was 2715 cP,and the addition of a small amount of sugar would slightly increase back.(2)The effect of sugar and its derivatives on the texture properties of rice gel:Viscosity increased first and then decreased with the increase of sugar content,and the hardness decreased with the increase of sugar content.When the sugar was added in the same amount of 2%,the viscosity values of the rice gel with added trehalose,sucrose,glucose and xylitol were 62.52,83.83,64.47,63.65,respectively,and the viscosity of the sugar-free control rice gel was 50.84,the hardness were 76.37 g,82.84 g,86.90 g,79.43 g,and the sugar-free rice hardness value was 110.50 g.(3)The effect of sugar and its derivatives on the light transmittance of rice paste:When the same amount of sugar was 2%,the light transmittance of trehalose,sucrose,glucose and xylitol rice paste was 73.8%,73.34%,73.16%,72.86%,respectively,The transparency of the sugar-free control rice paste was 71.83%,which indicated that trehalose had the most obvious anti-aging effect.(4)The effect of sugar and its derivatives on the rheological properties of rice paste: Dynamic rheological data showed that the addition of sugar reduced the solid properties of the gel,leading to the dominant viscosity of the system and giving the gel good fluidity.Static rheological data showed that the addition of sugar did not change the shear-thinning non-Newtonian fluid of rice paste.When the same amount of sugar was 2%,the consistency coefficients K of trehalose,glucose,sucrose and xylitol were 63.93,68.82,68.75 and 66.35.2.Study on the effect of sugar and its derivatives on the quality of fresh rice noodles(1)the effect of single sugari on the quality of fresh rice noodlesThe effects of different concentrations of trehalose,glucose,sucrose and xylitol on the quality of fresh and wet rice flour were evaluated.The results showed that trehalose had better anti-aging effect than the other three sugars,and glucose couldimprove the elasticity and taste of rice flour most effectively.(2)the effect of trehalose and glucose on the quality of fresh rice noodlesA compound experiment of seaweed and glucose was designed.The results showed that the mixture of 2% trehalose and 2% glucose could significantly improve the quality of fresh rice noodles.Further studies on the effect of 2% trehalose +2%glucose complex on the characteristics of rice raw materials proved that it could effectively delay the aging of rice and improve the quality of gel.3.Study on quality change of sugar-containing fresh rice noodles during StorageThe fresh rice noodles were prepared by adding 2% trehalose + 2% glucose compounded sugar into the rice slurry,and the fresh wet rice noodles added with sugar were used as control.The changes of quality during storage for 48 h under different storage temperatures were investigated.turn out:The rice noodles were still edible after storage for 48 h under 0 °C storage conditions;the quality of rice flour stored at 15 °C was slower than that of rice stored at 0 °C;the action of microorganisms at 30 °C caused the rice flour to be rancid at 32 h Deteriorated,not edible.The texture quality,sensory quality and cooking quality of the original rice noodles were lower than that of the sugared rice noodles at any temperature and time period,further demonstrating that the addition of the compounded sugar can effectively delay the aging rate of the rice flour and improve the sensory quality of the rice flour.