Study On The Process Property Of Raw Material Of Fresh Rice Noodles

Fresh rice noodles is producing by milling grain,gelatinization, extrusion moulding, cooling and other production processes without evaporation. The research collects twelve varieties long rice to produce fresh rice noodles and determined the physicochemical properties.Combining the result of sensory with the physicochemical properties to analyze the correlation, and find out one way to evaluate the quality of fresh rice noodles with the physicochemical properties. In order to inquiry the main ingredient and pasting property on the influence of fresh rice noodles by determining twelve rice. Studying the different varieties rice amylose content and protein to inquiry the influence of fresh rice noodles. Finding out the interval range of the rice main component can produce the good quality rice noodles. Using the suitable interval rice to study the processing of fresh rice noodles. Studying the various factors in the processing how to affect the quality of the fresh rice noodles, optimize the gelatinization process parameters and find out the key factors’ order and the optimal level of influence on the quality of fresh rice noodles with the response surface analysis. Study the effects of aging time and aging temperature on the quality of fresh rice noodles to get a result that the suitable interval range of aging time and aging temperature, Finally,getting a optimal process of fresh rice noodles. The results are as follows:Those physicochemical properties that broken flour rate of fresh rice noodles, cooking loss and starch-iodine-blue have a significant correlation with the sensory evaluation, broken flour rate of fresh rice noodles and the state of organization are negative correlation, he coefficient is-0.5267cooking loss; the state of organization; taste and score are negative correlation. The coefficient is followed by-0.708,-0.732and-0.619.Iodine blue value and the state of organization are negative correlation,the coefficient is-0.751and-0.672. Those can mainly reflect the whole quality of the fresh rice noodles. They can be used as indicators to evaluate the quality of rice noodles.Amylose content,protein and gel consistency are the key component through the difference analysis and principal component analysis, which can affect the physicochemical properties of rice, meanwhlie, the amylose content,gel consistency have a significant correlation with the pasting property, broken flour rate of fresh rice noodles, cooking loss and iodine blue value. Gel consistency and amylose content is sigificantly negative correlation with a correlation coefficient-0.715;broken flour rate and gel consistency are sigificantly positive correlation with a correlation0.617; cooking loss and gel consistency is sigificant positive correlation with a correlation0.617.The amylose content and gel consistency can be as a indicator to evaluate the process quality of fresh rice noodles generally.The deproteined rice have a higher setback and attenuation than the normal significantly. Deproteinization will affect the quality of fresh rice noodle. The fresh rice noodle has a poorer quality than the formal rice.When the protein content is larger than3%,the iodine blue value of rice has a less value,it shows that the fresh rice noodle has a good quality.When the amylose content of rice range froml8%to21%,the setback is larger than147BU and attenuation less than19BU.Under the condition, making the fresh rice noodles has a good quality.When the milling grain size is larger than120mesh,it is the right size for making rice noodles. The key factors in the gelatinization process is that pasting temperature> water addition> pasting time. The best process parameters as follows:milling grain sized>120mesh, the water addition is62%,the gel time is15min,the gel temperature is98℃, aging time ranges from6h to9h,aging temperature ranges from0℃to10℃.Under the condition, producing the fresh rice noodles has a better quality.