The Study Of Glutinous Rice Group Gel Property

Glutinous rice group gel products prone to be sticky,collapse and stiff, seriously affecting its eating quality. To fully address these problems of gel products, the production of rice gel group, sensory evaluation method, texture determination method, the influence of amylase on glutinous rice group gel and its aging mechanism were studied.(1)In order to optimize the processing conditions for making higher quality glutinous rice group, the effects of 3 kinds of typical dumpling dough production methods on glutinous rice gel were studied. While glutinous rice sensory evaluation system were builded by fuzzy math method and optimized the production process.The results showed that the quality of cold water method were best. The weight factor set of glutinous rice quality were K =(color 0.21, odor 0.19, appearance structure 0.24, palatability0.36).The optimal processing condition was 25% rice flour addition, 58% water addition and 20 min steaming time.(2)The influence of sample sizes and test parameters on the test results was investigated by texture properties analyzer to built a rapid,scientific and objective measurement method of glutinous rice group texture.The results showed that: the effects sample diameter and height on the measurement results were significant. The measurement method of glutinous rice group gel texture was set to be sample diameter of 30 mm, sample height of 15 mm, compression ratio of 30%, pretest,test and posttest speed of 2mm/s and residence time of 2s.(3)The objective of the research was to study the effect of the flour property(amylose content,physical and chemical properties andpasting property) on glutinous rice group gel quality and to provide a basis for the selection criteria of suitable rice varieties for glutinous rice gel. The flour was blended by the glutinous rice of 3.40% and 19.30% amylose content. The physical chemical properties and pasting properties of flour were also studied. Results showed that: with the increasing of amylose content, the peak viscosity, pasting temperature and attenuation value decreased, the peak time were basically unchanged. Glutinous rice gel slump decreased; hardness, chewiness, and recovery increased, adhesion, cohesion decreased and gumminess elasticity basically unchanged; odor value reduced, color, appearance and palatability structure and sensory scores increased. Amylose content, peak viscosity and pasting temperature could be used as a evaluation standards of glutinous rice texture and sensory quality.(4)In order to study aging characteristics of glutinous rice gel, aging texture index of glutinous rice gel were studied by texture analyzer, The influence of additives on its aging were also analyzed. The results showed that the hardness and restorative gel could be used as a measure of glutinous rice gel texture aging index; Complex anti-aging agents were the β-amylase of 0.2%, guar gum addition amount of 0.45% and stearic county lactate addition amount of 0.3%. During 72 h, compared with samples without complex anti-aging agents, hardness were significantly smaller, recovery, moisture content and water activity were larger. The results of water, TPA,DSC,FT-IR showed that complex formulations could influence water distribution of glutinous rice gel and reduce the crystallinity of branched starch. Correlation analysis showed infrared spectroscopy method were more suitable for research glutinous rice gel aging mechanism.