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The indica rice often used as a colloidal processed into rice and other food in order to increase their added value. However, the choice of colloidal food raw varieties there are still large blindness. In this paper, 16 kinds of indica rice as raw material, research indica rice storage quality and colloidal properties, as well as the relationship of the colloid properties and rice quality. Research on the subject the starch gel food raw material selection and quality control has important theoretical and practical significance. The main conclusions are as follows: 1. Indica Storage quality Indica rice during storage protein content remained unchanged iodine blue values increased slightly, reduced fat and free amino acids, free fatty acid content increases. Wanxian Mi iodine orchid in the experimental range value, fat content and total sugar content were significantly higher than those of indica rice, the protein content was significantly lower than the indica rice. Free amino acids and free fatty acid content of indica rice and Wanxian Mi there is no significant difference. 2. The experience of the melting of the crystal, a glass transition in the gel characteristics of the gel formation process, leading to the hardness gradually increased resiliency and cohesiveness. In the production of the gel, rice concentration, heating temperature, standing temperatures of gel hardness and resilience are extremely significant effect polyethylene has significantly affect the setting temperature of the gel stick. The concentration of 15 ° Be 'Mijiang heated for a certain time at 90 ℃ colloid-forming, and then allowed to stand at 35 ℃ for 20min, the smaller the hardness of the gel formed, resilient and cohesive larger, enzymolysis force suitable noodle. Amylases, proteases, lipases have a certain anti-aging effect of gel, the most suitable addition amount was 0.01%, 0.001%, 0.001%. Indica rice gel's hardness and iodine blue value was significant with positive adhesion and moisture content was a significant positive correlation with iodine blue value, fat content was extremely significant with negative correlation, resilience and chewing degrees are iodine blue value was extremely a significant positive correlation, the maximum shear force, are functions of shear stress relaxation time with iodine blue value was very significantly positively related to creep deformation was highly significant negative correlation with iodine blue value. Indica rice produced by the hardness of the gel, Back elasticity significantly lower Wan Xianmi. The gel produced 早籼米 and Wanxian Mi cohesiveness, adhesiveness, chewiness, maximum shear force, shearing work, creep deformation, the stress relaxation time is not a significant difference. With the prolonged storage time, the gel hardness, chewiness becomes large, elasticity, cohesiveness, adhesiveness, resilience reduced, and the variation of these indicators over time can be a linear equation to simulate. Stored for one year after the rice produced gel hardness, chewiness, maximum shear force, shear power is significantly increased. 3. Sol characteristic peak viscosity and free fatty acid content was significantly positively correlated with total sugar content was a significant negative correlation. Lowest
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