Studies On The Production Technology And Storage Stability Of Fortified Rice

Quality rice is chosen and nutrition enriched by the recipe of national public nutrition and development center, and this experiment studied parameter of producing craft with VB1,VB2,niacin acid,folic acid and lysine . Spurting nutrient and spreading membrane to rice is carried out under the laboratory condition,and viscosity experiment is conducted to analyze the quality of sample. The suitable parameter of enriching rice is chosen by comparing with the lank rice.The experimental results shows that: the optimal ratio of nutrient liquid is 15‰(ml/g),the appropriate spurting times of nutrient is twice.In the praying, the best temperature is 30℃, Zein and alcohol dissolution is 1:50 (g / ml), the best solution alcohol concentration is 75 percent, the best film of thexianmi of film is 15‰( ml / g);This test also makes use of electron microscopy techniques,nutrition meters strengthen the internal structure has been observed and analyzed,the results showed that:With the extension of the time the added vitamin veins along the starch molecules gradually from the surface to the internal infiltration. Compare to of the initial level of strengthen nutrition completed one hour,determine the loss of various nutrients of the not coating of varnish group and 180 days (Chongdan Seal, 25℃) storage group, the results:The film,it is clear Reduce strengthen meters in storage in the process of nutritional loss.In the Storage,measuring their fatty acid value , viscosity , absorption equivalent,analysis the coating fortified rice and lank rice storage quality differences. Experiments show that: fortified rice coating and spraying rice and gaps in the whole experiment, the various indicators of the quality of the trend has not changed much,but the quality of the coating is more stable.The results from that sample: lank rice,No coating fortified,Coating fortified rice in the odor,appearance, rice texture of 1h later and palatability approximate the same,and can be easily accepted by consumers. But more coating rice viscosity have poor appearance,1 h after the rice texture also poor at the front three samples. In the process,the causes may be the addded rice non-soluble protein ,its molecular structure lead to a certain negative impact,thus affecting its cooking quality.