Study on Technological Process and Application of L-ascorbic Acid in Fresh Glutinous Rice Treatment

Abstract:

In order to improve the quality of fresh glutinous rice flour, fresh glutinous rice was treated with L-ascorbic acid and the optimum condition was studied by response surface methodology based on the single factor experiment. The effect of treated glutinous rice flour on the sensory qualities of cooked frozen glutinous rice dumplings was evaluated. The results showed that the optimal technological condition for L-ascorbic acid treatment of glutinous rice was 0.039% mass fraction of oxidant for 48 h at 60 ℃. Under the optimum condition, the peak viscosity, trough viscosity, final viscosity and retrogradation value of glutinous rice flour increased, and the peak viscosity increased by 81.5% compared with that of the original glutinous rice flour. The hardness, viscoelasticity, chewiness of rice dumplings and the sensory score increased, and the transmittance (%) of rice dumpling soup (expressed by paste turbidity) decreased, indicating that L-ascorbic acid treatment could significantly enhance the peak viscosity of fresh glutinous rice flour and improve the sensory quality of quick-frozen glutinous rice dumplings.