Application And Optimization Study Of RBS Using In The Quality System Of Jam

There are rich nutrition and functional material in the rice bran. The developed country using new technology has carried depth processing and comprehensive utilization base on rice bran, and got the huge economic profit. Although in our country the rice bran's production is the number one, most of them used out as animal food. Recently many scholars begin to study and develop the rice bran to improve the added value. These help the reasonable using of food resources and get the profound economic significance in promote the cereal industry to industrialization. The rice bran polysaccharide exists in the rice caryopsis of the cerebral cortex, which is the constitution ingredient of the cell wall and the functional polysaccharide. It has many kinds of types and functional, depends on the extraction method and the different structure, which influence the biological activities.This paper extracts the water-soluble polysaccharide from rice bran on the condition of solid-to-liquid ration of raw material 1:10,investigate the influence of high temperature, high pressure and acidic solvent. Inspected the influence of Ph, the extract time, the extract temperature and raw material ration to the rate of rice bran polysaccharide, the result of suitable extraction condition is: Extraction time 90min, extracts pH3.0, the extraction temperature 120℃,. After physics and chemistry system analysis of batches sample, determined the technical specification of rice bran polysaccharide is: total sugar≥20.0%(w/w), reducing sugar≥1.1%(w/w), crude protein≤8.0%(w/w), crude fat≤0.50%(w/w), ash content≤10.0%(w/w), Moisture content≤8.0%(w/w), PH 4.5~6.5.Further studied the function characteristic of extract rice bran polysaccharide, result indicated: the rice bran polysaccharide has the same phenomenon as Xanthan gum like sticking in soluble. Its unique glossiness, coherency and the transparency may be used or partly used as traditional thickening-emulsifying-stabilizer and plasticiser in seasoning Jam, and can be widely used for food improvement of texture and functional.Studied and analyzed the quality of meat sauce with rich fat and salt using the response surface mathematical model, the quality stabilizer which take the rice bran polysaccharide as the core material may got the remarkable effect in stabling the texture and functional of seasoning jam, and significantly improve or optimize the quality system. For example, a mixture with rice bran polysaccharide 3.89%, Xanthan Gum 3.00%, Glycerin monostearate (GMS) 0.23% may obtain the biggest viscosity 6561.8 Mpa.s. The mixture with rice bran polysaccharide 5.00%, Xanthan Gum 0.75%, GMS 0.20%, may obtain the best emulsion stability, superficial perquisite separation insufficient 2% accounts for the gross weight.