Effects of soaking and gelatinization process on the quality of semi-dry rice noodles

Authors

ZHOU Yong-sheng, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China; Guangxi Modern Sugarcane Industry Development Research Institute, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
LI You, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
ZHAO Hai-yan, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
LONG Yong-yi, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
JIANG Cai-yun, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China; Guangxi Modern Sugarcane Industry Development Research Institute, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China
CAI Ji-xiang, College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, China; Guangxi Modern Sugarcane Industry Development Research Institute, Guangxi Science & Technology Normal University, Laibin, Guangxi 546199, ChinaFollow

Corresponding Author(s)

蔡吉祥（1986—），男，广西科技师范学院工程师，硕士。E-mail: 304604550@qq.com

Abstract

Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization temperature, gelatinization time and water addition amount on the cooking loss rate and texture characteristics were analyzed, and the better soaking process and gelatinization process were obtained. Results: Soaking temperature 40 ℃, soaking time 2 h, gelatinization temperature 90 ℃, gelatinization time 8 min, water addition 70% were the best process conditions. The semi-dry rice noodles prepared under the optimal process has better cooking quality and texture characteristics. Conclusion: The quality of semi-dry rice noodles can be improved by optimizing the soaking process and gelatinization process.

Publication Date

4-25-2023

First Page

204

Last Page

209

DOI

10.13652/j.spjx.1003.5788.2022.60031

Recommended Citation

Yong-sheng, ZHOU; You, LI; Hai-yan, ZHAO; Yong-yi, LONG; Cai-yun, JIANG; and Ji-xiang, CAI (2023) "Effects of soaking and gelatinization process on the quality of semi-dry rice noodles," Food and Machinery: Vol. 39: Iss. 1, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2022.60031
Available at: https://www.ifoodmm.cn/journal/vol39/iss1/32

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