Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
Instant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly adapt to today’s fast-paced life. Water tempe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2022-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220218?st=article_issue |
| _version_ | 1797844200871428096 |
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| author | FU Bao-shang HU Xue-wei QI Li-bo JIANG Peng-fei SHANG Shan |
| author_facet | FU Bao-shang HU Xue-wei QI Li-bo JIANG Peng-fei SHANG Shan |
| author_sort | FU Bao-shang |
| collection | DOAJ |
| description | Instant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly adapt to today’s fast-paced life. Water temperature and water quantity can influce water solubility index and gelatinization degree of rice paste after gelatinization. Pasting viscosity and dissolved lubrication degree of rice paste can be affected by punching particle size and modifier treatment. Suitable bubbling parameters based on pasting properties and solubility of rice paste can effectively improve the instant solubility, stability and taste of rice paste. The effects of four brewing methods (water temperature, water volume, particle size and modifier treatment) on the rheology, texture and sensory quality of cereal paste were reviewed. It is expected to provide some reference for the practical application of rice paste. |
| first_indexed | 2024-04-09T17:18:30Z |
| format | Article |
| id | doaj.art-9044c07694994fc39a1c6c8b7e9fbe8f |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-04-09T17:18:30Z |
| publishDate | 2022-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-9044c07694994fc39a1c6c8b7e9fbe8f2023-04-19T07:45:42ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612022-03-0130213213910.16210/j.cnki.1007-7561.2022.02.016Research Progress on Effect of Brewing Methods on Brewing Quality of Rice PasteFU Bao-shang0HU Xue-wei1QI Li-bo2JIANG Peng-fei3SHANG Shan4National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116000, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116000, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116000, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116000, ChinaNational Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116000, ChinaInstant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly adapt to today’s fast-paced life. Water temperature and water quantity can influce water solubility index and gelatinization degree of rice paste after gelatinization. Pasting viscosity and dissolved lubrication degree of rice paste can be affected by punching particle size and modifier treatment. Suitable bubbling parameters based on pasting properties and solubility of rice paste can effectively improve the instant solubility, stability and taste of rice paste. The effects of four brewing methods (water temperature, water volume, particle size and modifier treatment) on the rheology, texture and sensory quality of cereal paste were reviewed. It is expected to provide some reference for the practical application of rice paste.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220218?st=article_issuerice pastestarch dextrinizationbrewing methodbrew abilitybrewing temperature |
| spellingShingle | FU Bao-shang HU Xue-wei QI Li-bo JIANG Peng-fei SHANG Shan Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste Liang you shipin ke-ji rice paste starch dextrinization brewing method brew ability brewing temperature |
| title | Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste |
| title_full | Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste |
| title_fullStr | Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste |
| title_full_unstemmed | Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste |
| title_short | Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste |
| title_sort | research progress on effect of brewing methods on brewing quality of rice paste |
| topic | rice paste starch dextrinization brewing method brew ability brewing temperature |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220218?st=article_issue |
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