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The Research on Improvement of Rice Noodles Quality

Author: WeiYuCui
Tutor: XieDing
School: Changsha University of Science and Technology
Course: Food Science and Engineering
Keywords: rice noodles ageing fortified texture quality
CLC: TS213.3
Type: Master's thesis
Year: 2011
Downloads: 32
Quote: 0
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Abstract


In China, although the industrialized production of instant noodles made from wheat has developed well for many years while that of instant rice noodles developed slowly, a boom of research on instant rice noodles has been formed. There are two reasons, one is the Southerners are fond of rice product, the other is rice noodle production need not fry process.It is said that the toxic multi-link aromatic hydrocarbon class material is produced inevitably during the instant noodles fry process. A series of changes on the raw material rice in the preserve process will be inevitably influential to the rice noodle quality; It is is a new development method of rice noodle that diversifying products with the new health products. In this thesis: 1). the effrcts of storage time on the quality of rice noodle; 2) removing off flavor of spirulina and manufacturing rice noodle with deodorized spirulina; 3) improving the texure quality of rice noodles were studied and the results as follows:1.By compared the changes of the content of amylase and starch,and gel consistency from fresh rice and rice with one to three years of storage; the rice with 22%-23% amylase and one to two years of storage is best for processing rice noodle, the product made from which has good quality in color, cooking and taste.2. According to the response surface analysis, the best effect of eliminating fishy smell of spirulina by fermentation will achieve at using 0.84 g/100 mL active dry yeast at 39℃for 30 min. The experiment indicated that taking the absorption value as an evaluation standard of the effect of eliminating fishy smell of spirulina was more accurate and effective than the former sensory evaluation method. Moreover, the nutrition in rice noodle product increased significantly with adding deodorized spirulina.3. By comparing texture quality analysis of fresh wet rice noodle sold in the market, it was discovered: TPA indicators and tensile strength was affected significantly by the formation craft of rice noodle, which also influenced the rice noodle quality in storage. With the sterilization temperature dropped from 100℃to 95℃, then to 90℃, and the storage time increasing, the value of hardness of the rice noodle decreases. But if the temperature dropped to 90℃, deterioration rate of product would over 0.0005%, the deadline of the export contract, so the 95℃for 30 min was selected as sterilization temperature and time. The texture quality of rice noodle, especially the change of hardness in storage, was affected by adding the salt, trohalose,β-amylase also. And,β-amylase could most improve the texture quality of rice noodle, effectly slow down the increase of hardness in storage of rice noodle.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Rice system of food
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