Study On The Influence Factors Of Texture And Aging Characteristics Of Mochi Gel

Mochi,also known as glutinous rice cake,grass cake,etc.,is a traditional snack which is filled with glutinous rice flour after maturing or eaten with powdered sugar and peanut powder.It is deeply loved by people for its soft,glutinous and elastic characteristics.In the process of production and storage,mochi has some problems,such as easy aging and hardening,poor soft bed forming,poor elasticity and taste,large viscosity and poor ductility.Therefore,it is very necessary to discuss the preparation process of mochi gel and the addition of foreign substances to improve the texture and aging characteristics of mochi products.This study first explored the preparation and texture testing methods of mochi gel,and studied the effects of exogenous substances(rice flour(JM,XM),denaturing starch(ADSP,SA,HPDSP),hydrophilic colloid(XG,CMC),enzyme preparation(MA,FA))on the physicochemical properties of mixed powder system,texture and aging properties of mochi gel.To provide theoretical basis for improving the quality of mochi products.The main conclusions include:(1)The preparation conditions of mochi gel sample were explored by single factor experiment,which were determined as: 85% water,30 min steaming time,6 min stirring time.To explore the effect of the texture test mode of mochi gel and its parameters on the test results,the test parameters in TPA mode were determined as follows: compression ratio 30%-40%,test speed 1.0mm /s～ 1.5mm /s,residence time greater than 3 s;In puncture mode,the test parameters were as follows: puncture rate was 1.0 mm/s～1.5 mm/s,and puncture degree was65%～85%.(2)To explore the effects of exogenous substances on the physical and chemical properties of the mixed powder system: in terms of solubility,the addition of rice flour and modified starch decreased the solubility,while the addition of hydrophilic colloid and enzyme preparation increased the solubility,and the addition of FA was greater than that of the control group.In terms of swelling power,the addition of rice flour reduced the swelling power and was less than that of the control group,while the addition of modified starch,hydrophilic colloid and enzyme preparation made the swelling power greater than that of the control group.In terms of gelatinization characteristics,the addition of rice flour decreased the peak viscosity,attenuation value and gelatinization temperature,and increased the trough viscosity,final viscosity and recovery value.The peak viscosity,attenuation value and recovery value were decreased by the addition of deformed starch.The addition of hydrophilic colloid reduces the peak viscosity,attenuation value and recovery value.The peak viscosity,low viscosity attenuation value,final viscosity and recovery value were reduced by the addition of enzyme preparation.(3)To investigate the effects of exogenous substances on texture characteristics of mochi gel.The addition of JM improves elasticity,resilience,compactness,gel strength,toughness and ductility.Under the condition of low supplemental amount(less than 6%),the hardness,elasticity,firmness,gel strength and extensibility of modified starch were improved,and in terms of toughness,only ADSP was added to maintain the original toughness,while the other two kinds of modified starch decreased toughness.The addition of hydrophilic colloid improved the hardness,reduced the gel strength and improved the extensibility.The addition of enzyme preparation MA improved elasticity,firmness,gel strength and extensibility,while the addition of enzyme preparation FA improved hardness,resilience and compactness and gel strength at low dosage.Among hardness,elasticity,resilience,compactness,gel strength,toughness and ductility of mochi gel,CMC,SA,SA,JM,FA,FA,HDPSP were the most influential factors,and CMC,JM and HDPSP had significant positive correlation with hardness,degree of compaction and ductility,while other factors had significant negative correlation.(4)To investigate the effects of foreign substances on aging characteristics of mochi gel.Aging characteristics of TPA: hardness increased with the increase of rice flour addition;The hardness of modified starch,hydrophilic colloid and enzyme preparation increased with the increase of storage time,the hardness increase decreased with the increase of addition amount,and the hardness increase decreased the most after the addition of MA,indicating that the addition of modified starch,hydrophilic colloid and enzyme preparation had a tendency to delay the aging of mochi gel.Aging characteristics of puncture test: firmness and gel strength increased with the increase of storage time;Under the same storage time conditions,the compactness and gel strength increased with the addition of rice flour,increased first and then decreased with the addition of modified starch and hydrophilic colloid,and decreased with the addition of enzyme preparations.In terms of water loss rate,the addition of rice flour increased the water loss rate,and the addition of denatured starch,hydrophilic colloid and enzyme preparations reduced the water loss rate of gel.SA and MA had the greatest effect on the decrease of gel water loss rate with the increase of addition amount,while the addition of hydrophilic colloid had no obvious effect on the gel water loss rate.