Changes Of Raw Material Powder And Starch Of Huaining Tribute Cake In Storage

Huaining tribute cake is a traditional snack food in Anhui and the middle and lower reaches of the Yangtze River.The traditional preparation method is first frying and puffing glutinous rice and indica rice respectively to obtain fried glutinous rice flour and puffed indica rice flour,and then storing the two kinds of rice flour obtained by aging,and then mixing and steaming with auxiliary materials such as sugar and oil.In the traditional preparation method,fried glutinous rice flour and puffed indica rice flour need to be stored and aged at room temperature for at least 5 months before the rice flour can be changed to reach the pleasure texture of the tribute cake,but too long storage time will cause negative effects such as rising acid value and peroxide value.Therefore,this article aims to explore the influence of frying and puffing processing technology,and to provide a theoretical basis for shortening the storage time while ensuring the quality of tribute cakes.Taking indica rice flour,glutinous rice flour,fried glutinous rice flour,puffed indica rice flour,finished flour and starch as objects,the apparent morphology,thermodynamic properties,crystallization properties,gelatinization properties and rheology of all samples were measured during the storage time of 5 months.The main results of the changes are as follows:1.Scanning electron microscopy results show that after puffing,the indica rice starch loses its original granular shape;after high temperature frying,the glutinous rice takes the form of an expanded mass with a small amount of ungelatinized starch particles.Compared to the first month,the ungelatinized particles in fried glutinous rice starch increased,the puffed indica rice starch did not change significantly,and the surface gloss of the finished flour decreased after 5 months of storage.2.The results of the crystallization properties showed that the crystal form of the starch changed from A-type to V-type after indica rice flour was puffed,and the crystallinity decreased.After frying,the crystal form of glutinous rice starch remained unchanged,but the peak intensity decreased.After stored for 5 months,the crystallinity of starch was reduced,and the crystallinity of the treated starch decreased more than that of the original starch.3.The results of thermodynamic properties show that after puffing,indica rice flour loses the ordered crystalline structure,the endothermic peak disappears,and there is no change in storage.After fried,△H and T0 of glutinous rice flour decrease.During the 5-month storage,△H of glutinous rice flour first decreased and then increased,reaching its lowest value in the third month.At the mean time,the gelatinization enthalpy value of the finished powder is low when the initial temperature increases,and the enthalpy value continues to decrease.4.The results of gelatinization properties show that the puffed indica rice flour has been completely gelatinized,and the characteristics of the gelatinization curve have changed.The peak viscosity of the fried glutinous rice flour has increased significantly,and the peak viscosity of the extracted starch is lower than that of the original starch.During storage,the peak viscosity of indica rice flour and its starch first increased and then decreased.Puffed indica rice flour had the same trend,but the range of change was reduced reaching the highest value in the second month.The peak viscosity of glutinous rice flour continued to rise.After frying,the peak viscosity of glutinous rice flour and its starch first increased and then decreased,reaching the highest value in the second month.The finished powder has almost no stickiness,and the peak viscosity of its starch continues to decrease during 5 months of storage.5.The results of rheological properties show that the viscoelasticity of indica rice flour is greatly reduced after puffing,and there is no obvious change in storage.After glutinous rice flour is fried,the viscoelasticity is significantly increased.In storage,indica rice flour and the starch has no obvious regularity.The fried rice noodle system changes in the direction of increasing elasticity.The fried rice starch system first changes in the direction of increasing elasticity,and starts to change in the direction of increasing viscosity in the fourth month.