Research On Effects Of Heat-moisture Treatment On Physical And Chemical Properties Of Rice And The Qualities Of Rice Noodles

The article used indica rice as raw material produced in Hunan Province.Enhanced the physical and chemical properties of rice and improved the quality of rice noodles by heat-moisture treatment process.And determined the optimize parameters of heat-moisture process for improving the quality of rice noodles.Filled the gaps in modification of rice starch by heat-moisture treatment process and had been rich the product structure of rice noodles.For further study of heat-moisture treatment process in the application of rice provided theoretical support. The main research content and results were as follows:1?Research on effects of heat-moisture treatment on physical and chemical properties of riceThrough processed the raw material by heat-moisture treatment. Studied the effects of heat-moisture treatment on amylose content,solubility,swelling power,pasting properties,gel properties of rice. The results showed that the amylose of rice had increased significantly.In condition of 30%-100?-2.5h",the amylose content of rice increased from 22.23% to 25.32%.Solubility and swelling power had decreased greatly when compared with the native rice,and the more significant different with the bath temperature from 50? to 90?.Pasting temperature had increased significantly than 78.72? of native rice,and peak viscosity,through,breakdown,final viscosity,setback had increased greatly than 2484.60RVA?2173.92RVA?310.68RVA?3835.58RVA?1661.66RVA of native rice.Adhesiveness had decreased significantly than 78.52 of native rice,and hardness,springiness had increased greatly than 96.06g?0.883 of native rice.2?Study on the physical and chemical properties of rice by heat-moisture treatment and correlation of the quality of rice noodlesStudied on amylose content,solubility,swelling power,pasting properties,gel properties of rice by heat-moisture treatment and correlation of sensory evaluation of rice noodles and cooking qualities(the rate of broken bars and the rate of spiting pulp)of rice noodles.Established the internal relation of physical and chemical properties of rice and the qualities of rice noodles.The results showed that:there had a significant positive correlation with amylose content and the sensory quality(p<0.05),but there had a significant negative correlation with amylose content and the rate of broken bars and the rate of spiting pulp(p<0.05).The solubility and swelling power of rice and the quality of rice noodles showed no significant correlation(p> 0.05).The pasting temperature of rice and the rate of broken bars of rice noodles had a significant positive correlation;The peak viscosity of rice and the sensory quality and the rate of spiting pulp of rice noodles had a significant positive correlation,and there had a very significant positive correlation with the rate of broken bars of rice noodles(p<0.01);The trough and the sensory quality of rice noodles had a significant negative correlation,but there had a significant positive correlation with the rate of broken bars and the rate of spiting pulp of rice noodles;The breakdown of rice and the sensory quality had a significant negative correlation,but there had a significant positive correlation with the rate of broken bars and the rate of spiting pulp of rice noodles.The final viscosity of rice and the rate of broken bars and the rate of spiting pulp had a significant positive correlation;The setback of rice and the sensory quality of rice noodles had a significant negative correlation.The hardness of rice and the rate of broken bars of rice noodles had a significant negative correlation;The springiness of rice and the sensory quality of rice noodles had a significant positive correlation,but there had a significant negative correlation with the rate of broken bars of rice noodles.3?Research on the effects of heat-moisture treatment on the quality of rice noodles and optimize its parametersTaken moisture content,temperature and time as the test index,and researched on the effects of heat-moisture treatment on the sensory quality and cooking qualities(the rate of broken bars and the rate of spiting pulp) of rice noodles.The results showed that:the sensory evaluation of rice noodles ascended first and declined and the rate of broken bars and the rate of spiting pulp both ascended first and declined first and ascended with the increased of moisture content,temperature,time.By signal factor test and response surface optimization experiment determined the optimize parameters were moisture content 28%, temperature 105?,time 2.6h.Production of the rice noodles in conditions of the optimal parameters,sensory evaluation were reached 92.00,the rate of broken bars was not higher than 1.67%,the rate of spiting pulp was not less than 15.82%.With the conditions of moisture content 25%,temperature 100?,time 2.5h and without heat-moisture treatment comparison,the sensory evaluation,the rate of broken bars,the rate of spiting pulp of rice noodles in conditions of the optimal parameters better than the previous two.