Study On Quality Characteristics Of Indica Rice And Processing Applicability Of Fresh Rice Noodles

According to the characteristics of nutritional quality of different varieties of indica rice in Hunan Province,the grain type of brown rice,element distribution and content in cross section of brown rice,chemical composition and composition of milled rice,amino acid content and processing applicability of fresh rice noodles were studied.In China,more than 90% of rice is used for ration rice,with low processing rate and low processing level.The rice resources have not been deeply developed and utilized.It is also because of the wide planting area and rich planting resources,which leads to the large difference of rice quality,the lack of systematic and comprehensive analysis and evaluation,the lack of reference and comparison of basic data in the selection of raw rice in the processing of rice products,and the unstable quality of the produced rice products,which makes it difficult to realize industrial production.Based on this background,the key factors of rice quality evaluation were screened,and the evaluation model of rice quality was established.According to the results of rice quality evaluation,the feasibility and accuracy were verified.At the same time,the distribution characteristics of trace elements in indica rice were studied by scanning electron competitive energy dispersive spectrometer,so as to provide scientific data for improving the development and application of rice resources in China.The main results are as follows:1.The correlation and difference between 20 indica rice quality indexes(main chemical composition,grain type,hydration characteristics,transparency,water release rate and gel texture characteristics)of 27 indica rice varieties(lines)produced in Hunan Province were comprehensively analyzed,and the key factors affecting the quality of indica rice were screened out,and a comprehensive evaluation model for indica rice was established.The results show that the processing suitability of rice noodles depends on the difference of rice quality.The difference and correlation between 27 indica rice varieties and 20 indica rice quality indexes were analyzed.The information of 20 quality indexes was simplified into 6main components by principal component analysis,and the cumulative contribution rate of 6 principal components was 85.238%,which reflected the vast majority of information of indica rice quality.According to the cluster analysis results,20 quality indexes can be divided into five categories.Combined with correlation and principal component analysis,grain width,grain thickness,gel hardness and elasticity,ash content,protein content,fat content,amylose content and sugar content quality index were used to measure indica rice quality more scientifically and reasonably.2.The element distribution characteristics of 16 varieties of brown rice cross section were studied by SEM-EDS.SEM-EDS results showed that the content of C and O elements was high,which was the main element in rice.Mo elements are distributed in the middle of brown rice.Mn elements are distributed evenly in brown rice.Fe and S elements have higher content on the surface and near surface of brown rice.K.Mg and P elements are distributed on the surface of brown rice.The N element concentration is higher in brown rice near the surface.Cu element was not detected in brown rice.The distribution of endosperm elements in rice is helpful to explore the effect of processing precision on the nutritional quality of rice and to select high mineral rice varieties.3.The quality of raw materials of indica rice has an important influence on the quality of fresh rice noodles,among which amylose content is the key index.In this experiment,the quality of fresh rice noodles produced by lingliangyou 942 and medium early indica 39 was good,and the sensory comprehensive score was high among the six varieties with different amylose content.The amino acids in indica rice are rich,among which glutamate content is the highest,and the average value of6 rice samples is 1.59%.The variation coefficient of amino acid content was 5.61?32.68%,and the variation coefficient of amino acids was less than 15%,indicating that the difference between varieties was small.The results of the comprehensive evaluation of fresh rice noodles are consistent with the main component analysis and cluster analysis,which verifies the reliability of the comprehensive evaluation model.