The Research Of Convenient Rice Production Technology And Design

In this thesis,by testing of the rice physical and chemical indicators (For example,Amylosecontent, Protein content, Fat content, Moisture content) and the sensory evaluation,wedetermined the best conditions in the steaming process.Such as The ratio of rice and water,thesoaking time,the soaking temperature,the steaming time,and the time of stewing with nosteam. According to these parameters,we further optimized the production process of cookingrice.By researching RVA viscosity characteristics of rice flour, analysis the relationshipbetween the RVA viscosity characteristics and the physical and chemical indicators of therice.In order to research the impact of rice sensory quality by soaking and un-soaking.ByAnalysising the quality changes of the rice during storage,to determined the sealing process,in order to optimize the process, to improve the quality of rice and extend the shelf life of rice.And in accordance design the production workshop with the optimized process.By testing of the rice physical and chemical indicators, we determined the optimumconditions. The ratio of rice and water is1:1.35.The soaking time is30min. The soakingtemperature is30℃.The steaming time is30min.And keep it stewing with no steam for15min.The texture and the flavor of the rice is higher than others if use those data to cook therice.The amylose of rice went in positive correlation with hot viscosity, final viscosity,setback and pasting temperature, while went in negative correlation with other RVA viscosityproperties; the fat content and protein content of rice both went in positive correlation withpeak viscosity, breakdown and peak time, while went in negative correlation with other RVAviscosity properties.The sealing and unsealing of the two kinds of process conditions were determined. Thequality properties of cooked rice: hardness, adhesiveness and sensory quality were monitoredduring storage. The results showed that under the condition of the sealing, rice's sensoryquality is better during storage; As the extension of storage time, the hardness of riceincreases, while the adhesiveness is gradually declined. During the cold condition thaw1.5hat room temperature, rice hardness higher than the1.5min microwave heating and cooling rice1.5h, and adhesiveness is below microwave heating1.5min and cooling rice1.5h. Ricepalatability and cold rice quality is falling fast in storage, smell is not changed much, rice'staste, appearance structure and integrated assessment also appeared different degree ofdecline.