Study On Characteristic Indexes Of Rice Flour Special-Purpose Powder

Currently,rice flour premix is popular,but the quality of different batches of rice cake premix is not stable.In this study,rice flour was used as a raw material to study the physicochemical properties,pasting characteristics,biological characteristics,and taste quality of rice cakes by grinding(dry-grinding,wet-grinding,semi-dry-grinding,and blending with rice)sensory evaluation,texture,and texture Based on the relationship between characteristics,the key physical and chemical characteristics of rice flour suitable for making rice cakes were sought,and the correlation between milling methods and the quality of rice cakes was explored,and a more appropriate method of powder mixing for rice cakes was initially established.The results showed that the quality of rice cake was related to the moisture content of rice flour,amylose content,gelatinization characteristics,broken starch content,and falling value,and had nothing to do with protein,fat,or ash.According to the experimental data,moisture content,amylose content,pasting properties,broken starch content,and falling value can be used as a characteristic index for judging the quality of rice cake.The moisture content of rice flour is between 5.08 %and 10.88%,and the damaged starch content is 16.1.Below %,the amylose content is between 16.19% and 18.94%,the drop value is less than 1591 s or more than 1999 s,the peak viscosity is above 3550.5cp and 3732.5cp,the lowest viscosity is below 2761.5 and more than 2891 cp,the final viscosity is below 4042 cp and above 4242 cp,back The rice cake made with a value of 1280 cp or less and 1451 cp or more has a better sensory quality,which means that rice flour under this condition is more suitable for making rice cakes.By studying the effects of different milling methods and the number of meshes on the basic physicochemical properties of raw rice flour,the influence of the method on the texture and sensory scores of rice flour was explored.The results showed that moisture content,broken starch content,amylose content,average particle size,peak viscosity,final viscosity,and rebound value of rice flour were related to texture and sensory scores of rice flour cake under wet grinding conditions.The moisture content of rice flour,amylose content,peak viscosity,broken starch content,and falling value were correlated;the starch content,amylose content,average particle size,fall value,and peak viscosity of rice flour were evaluated under semi-dry milling conditions.At the same time,correlation analysis revealed that the hardness,elasticity,chewiness,and sensory scores were correlated in texture parameters.The study on the correlation between the grain size of rice flour and the taste quality of rice flour cake found that the texture of rice-fat rice made with wet-grinding rice flour and dry-grinded rice flour with a mesh size of 100 mesh is better,the sensory score is the highest,and the wet grinding is large.Rice flour and dry-grind rice flour were produced under the condition of a mesh size of 120 mesh.The semi-dry-milled rice-fat rice cakes were all of poor quality.Under the condition of the number of meshes,the rice cake surface did not appear.Flowering cracks,in which the dry milled rice flour has a mesh cake hardness of 1651.3,a elasticity of 1.33,a cohesiveness of 0.67,a chewability of 1474.89,a recovery of 0.37 at a mesh size of 100 mesh,and a total score of 88.The wet milled rice flour has a hardness of 587.82,a flexibility of 0.99,a cohesiveness of 0.83,a chewability of 481,a recovery of 0.53,and a total sensory score of 94 points.Comprehensive consideration of wet milling method is more suitable for making rice cakes,followed by dry grinding,semi-dry milling methods are not suitable for making rice cakes.After the two kinds of raw materials powder(a kind of high-quality powder,a kind of poor quality powder)were mixed in different proportions,the suitability of the rice cakes was studied,and the feasibility of the key indicators for guiding the powder mixing mode was initially evaluated.The results showed that there were significant differences in moisture content,amylose content,broken starch content,falling value and pasting characteristics of rice flour.When the quality ratio of low quality rice flour to high quality rice flour is 1:5,the quality of the rice cake made by mixing rice flour is good,the hardness is 1595.32,the elasticity is 1.28,the cohesiveness is 0.69,the chewability is 1408.99,and the recovery For 0.4,the total sensory score was 90.2 points;when the quality ratio of poor quality rice flour and high quality rice flour was 1:4,the quality of the rice cake made from rice flour after mixing was good,with a hardness of 1625.95,elasticity of 1.32,and cohesion.It was 0.7,chewability was 1502.41,resilience was 0.39,and the sensory score was 84.7 points.