Study On The Processing Technology And Quality Of Ningxia Japonica Rice Starch Rice Noodle

This study used Ningxia japonica rice as raw materials to separate japonica rice protein and japonica rice starch,which can effectively solve the problem of broken rice,brown rice and other rice that does not meet the commercial rice standards,maximize the effective value of rice production,and prepare rice starch for the general public Love and use the rice noodles with a long history and a wide audience,which caters to the current market’s growing public demand for rice starch and healthy and nutritious foods,and initially established theories and data for the transformation of laboratory-based test results into commercial value applications.basis.The specific research content and main conclusions are as follows:(1)Rice starch rice noodles have a series of excellent nutritional properties.One of its most important features is that its starch and carbohydrates are rich in nutrients and almost contain no protein.The ultrasonic crushing method assisted alkaline digestion method can effectively ensure high protein extraction.The low loss rate of starch and starch is more advantageous than a single method of extracting rice starch.In the orthogonal experiment involved in this study,the optimal process method is that the concentration of NaOH lye is 0.4%,the temperature is 40℃,the extraction time is 4h,the solid-liquid ratio is 1:6,and the protein extraction rate of 89.69%can be obtained.,The starch loss rate is 3.98%.(2)During the production process of rice starch noodles,it is recommended that the selected or prepared starch has a water content of about 50%;when the double steaming time is 5 minutes,the steaming loss of the rice noodles is minimal,and at the same time it can fully absorb water and expand,and the strips will be broken.The rate is not high.From the appearance,the surface of the rice line is smooth and shiny;when the static aging time is selected for 8h,it can ensure that the three related indexes of the cooking quality of the rice linear shape,the shear stress,the strain peak area and the elastic coefficient,reach the comprehensive best;The drying step of the rice noodles determines the various qualities of the cut rice noodles.In the processing range involved in the test,the optimal water content of the rice noodles is 16%,and the obtained rice noodles have moderate hardness,which is good for cutting.(3)Regarding the storage conditions of japonica rice starch noodles,in a short period of time,a lower storage temperature can minimize the damage to the starch structure of the rice noodles,maintain a low level of iodine blue value of the rice noodles and rice noodles,and at the same time as long as possible The ground maintains the high water absorption of the rice noodles to ensure the cooking and application quality of the rice noodles.Under the condition of taking starch properties as the measurement index,for short-term storage within 15 hours,the best temperature condition is 0 ℃ or 4℃ refrigeration;for long-term storage within one natural month,the best temperature condition is 0℃ refrigeration.