Research progress on noodles processing adaptability of rice and its improving methods

  • LIU Xiaoqing ,
  • YE Fayin ,
  • LEI Lin ,
  • CHEN Jia ,
  • ZHAO Guohua
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-02-07

  Revised date: 2023-03-13

  Online published: 2024-04-17

Abstract

Rice noodles, a traditional staple food in China, are popular because of their smooth taste and convenient cooking.Raw rice has a decisive impact on the quality of rice noodles.Improper selection of rice leads to a high breaking rate, cooking loss, easy adhesion, and other problems.It is a common key core technology for rice noodle processing enterprises to clarify the key quality requirements of raw material processing adaptability and its control methods, which has a great influence on the industry.Based on a brief introduction to the adaptability evaluation of rice noodle raw materials, this paper analyzed the influence of key components of rice raw materials (starch, protein, fat, damaged starch, etc.) and physicochemical properties (gel consistency, gelatinization characteristics, particle size, etc.) on the adaptability of rice noodle processing.The methods of physical modification (heat-moisture treatment, annealing treatment, and superheated steam treatment), ageing, fermentation, use of improvers, combined use of multiple methods, and so on to improve the suitability of rice noodle processing were summarized.The future research focused on rice noodle processing suitability was prospected to provide a reference for the production of high-quality rice noodles from the perspective of raw materials.

Cite this article

LIU Xiaoqing , YE Fayin , LEI Lin , CHEN Jia , ZHAO Guohua . Research progress on noodles processing adaptability of rice and its improving methods[J]. Food and Fermentation Industries, 2024 , 50(6) : 307 -315 . DOI: 10.13995/j.cnki.11-1802/ts.035055

References

[1] HEO S, LEE S M, SHIM J H, et al.Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles[J].Journal of Food Engineering, 2013, 116(1):213-217.
[2] LI C M, YOU Y X, CHEN D, et al.A systematic review of rice noodles:Raw material, processing method and quality improvement[J].Trends in Food Science & Technology, 2021, 107:389-400.
[3] 苟青松, 吴凡, 王展, 等.压榨型干米粉专用米关键指标的研究[J].食品科技, 2020, 45(2):170-176.
GOU Q S, WU F, WANG Z, et al.Study on key indicators of special rice for pressed dry rice noodles[J].Food Science and Technology, 2020, 45(2):170-176.
[4] 周显青, 彭超, 张玉荣, 等.压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J].食品科学, 2017, 38(21):93-99.
ZHOU X Q, PENG C, ZHANG Y R, et al.Factors influencing gel texture and eating quality of pressed type fresh rice noodles[J].Food Science, 2017, 38(21):93-99.
[5] WEI P, FANG F, LIU G M, et al.Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality[J].Frontiers in Nutrition, 2022, 9:1003657.
[6] FARI M J M, RAJAPAKSA D, RANAWEERA K K D S.Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics[J].Journal of the National Science Foundation of Sri Lanka, 2011, 39(1):53.
[7] 丁文平, 王月慧, 夏文水.米线生产中原粮选择指标的确定[J].食品科技, 2004,29(10):24-26.
DING W P, WANG Y H, XIA W S.Determination on choosing standard of raw material in manufacturing rice noodle[J].Food Science and Technology, 2004,29(10):24-26.
[8] 刘友明, 谭汝成, 荣建华, 等.方便米粉加工原料的选择研究[J].食品科技, 2008,33(3):133-136.
LIU Y M, TAN R C, RONG J H, et al.Study on raw material selection for instant rice noodle[J].Food Science and Technology, 2008,33(3):133-136.
[9] XUAN Y, YI Y, LIANG H, et al.Amylose content and RVA profile characteristics of noodle rice under different conditions[J].Agronomy Journal, 2020, 112(1):117-129.
[10] 高晓旭, 佟立涛, 钟葵, 等.鲜米粉加工专用原料的选择[J].中国粮油学报, 2015, 30(2):1-5.
GAO X X, TONG L T, ZHONG K, et al. Raw material selection for fresh rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(2):1-5.
[11] 李琳, 陈洁, 王远辉, 等.大米原料对鲜湿米粉品质影响[J].食品工业, 2019, 40(6):177-182.
LI L, CHEN J, WANG Y H, et al.Raw material selection of instant fresh rice noodles[J].The Food Industry, 2019, 40(6):177-182.
[12] 吴卫国, 张喻, 肖海秋, 等.原料大米特性与米粉产品品质关系的研究[J].粮食与饲料工业, 2005(9):21-24.
WU W G, ZHANG Y, XIAO H Q, et al.The relationship between characteristics of rice raw material and quality of rice noodle[J].Cereal & Feed Industry, 2005(9):21-24.
[13] 孙婷琳, 熊宁, 郭利利, 等.基于主成分分析的鲜湿米粉感官品质的预测[J].食品科技, 2016, 41(1):269-274.
SUN T L, XIONG N, GUO L L, et al.Sensory quality of fresh rice noodles based on principal component analysis[J].Food Science and Technology, 2016, 41(1):269-274.
[14] HAN H M, CHO J H, KOH B K.Processing properties of Korean rice varieties in relation to rice noodle quality[J].Food Science and Biotechnology, 2011, 20(5):1277-1282.
[15] 张星灿, 白菊红, 康建平, 等.四川地方大米品种特性对方便米粉品质的影响[J].粮油食品科技, 2019, 27(3):9-14.
ZHANG X C, BAI J H, KANG J P, et al.Effect of variety characteristics of Sichuan local rice on the quality of instant rice noodle[J].Science and Technology of Cereals, Oils and Foods, 2019, 27(3):9-14.
[16] 王永辉, 张业辉, 张名位, 等.不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响[J].中国农业科学, 2013, 46(1):109-120.
WANG Y H, ZHANG Y H, ZHANG M W, et al.Effect of amylose content of different rice varieties on the qualities of rice vermicelli[J].Scientia Agricultura Sinica, 2013, 46(1):109-120.
[17] TAO K Y, LI C, YU W W, et al.How amylose molecular fine structure of rice starch affects functional properties[J].Carbohydrate Polymers, 2019, 204:24-31.
[18] YI C P, ZHU H, BAO J S, et al.The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy[J].LWT-Food Science and Technology, 2020, 130:109610.
[19] CHEN J, CAI H L, YANG S, et al.The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids:Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage[J].Food Research International, 2022, 162(Pt A):111933.
[20] 孟岳成, 刘鑫, 陈杰.原料组分及应力松弛与方便米线品质的关系[J].农业工程学报, 2011, 27(10):375-382.
MENG Y C, LIU X, CHEN J.Relationship between rice components, stress-relaxation and instant rice noodles quality[J].Transactions of the Chinese Society of Agricultural Engineering, 2011, 27(10):375-382.
[21] BROWN H T, HERON J.Contributions to the history of starch and its transformations[J].J Chem Soc, Trans, 1879, 35:596-654.
[22] 周显青, 彭超, 张玉荣, 等.早籼稻的品质分析与其压榨型鲜湿米粉加工适应性[J].食品科学, 2018, 39(19):36-43.
ZHOU X Q, PENG C, ZHANG Y R, et al.Quality analysis of early indica rice cultivars and their suitability for processing of pressed fresh noodles[J].Food Science, 2018, 39(19):36-43.
[23] 黄梅婷. 原料特性对米粉品质影响研究进展[J].福建轻纺, 2016(9):35-37.
HUANG M T.Research progress on the influence of raw material characteristics on rice noodle quality[J].The Light & Textile Industries of Fujian, 2016(9):35-37.
[24] CHAM S, SUWANNAPORN P.Effect of hydrothermal treatment of rice flour on various rice noodles quality[J].Journal of Cereal Science, 2010, 51(3):284-291.
[25] DA ROSA ZAVAREZE E, STORCK C R, DE CASTRO L A S, et al.Effect of heat-moisture treatment on rice starch of varying amylose content[J].Food Chemistry, 2010, 121(2):358-365.
[26] 唐玮泽. 多次湿热处理对大米淀粉和米粉消化性的影响[D].长沙:中南林业科技大学, 2021.
TANG W Z.The effect of multiple heat moisture treatment on digestibility of rice starch and rice noodle[D].Changsha:Central South University of Forestry and Technology, 2021.
[27] WANG L, ZHANG C N, CHEN Z X, et al.Effect of annealing on the physicochemical properties of rice starch and the quality of rice noodles[J].Journal of Cereal Science, 2018, 84:125-131.
[28] 舒星琦, 李波轮, 任传顺, 等.过热蒸汽处理大米对方便米粉品质的影响[J].河南工业大学学报(自然科学版), 2022, 43(6):45-52.
SHU X Q, LI B L, REN C S, et al.Effect of superheated steam treatment on quality of instant rice noodles[J].Journal of Henan University of Technology(Natural Science Edition), 2022, 43(6):45-52.
[29] 郑洋洋. 过热蒸汽处理对大米粉及方便米线品质的影响研究[D].郑州:河南工业大学, 2021.
ZHENG Y Y.Study on the effect of superheated steam treatment on the quality of rice flour and instant rice noodles[D].Zhengzhou:Henan University of Technology, 2021.
[30] WANG H W, WANG Y, WANG R, et al.Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains[J].Food Hydrocolloids, 2022, 124:107255.
[31] 易翠平, 刘旸, 樊振南, 等.籼米陈化对鲜湿米粉品质的影响[J].中国粮油学报, 2018, 33(6):1-5;12.
YI C P, LIU Y, FAN Z N, et al.Qualities of fresh rice noodle affected by indica rice aging[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(6):1-5;12.
[32] YI C P, YANG Y W, ZHOU S M, et al.Role of lactic acid bacteria in the eating qualities of fermented rice noodles[J].Cereal Chemistry, 2017, 94(2):349-356.
[33] GENG D H, LIANG T T, YANG M, et al.Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles[J].Food Research International, 2019, 126:108612.
[34] GENG D H, LIU L, ZHOU S M, et al.Effects of Lactobacillus plantarum inoculum on the fermentation rate and rice noodle quality[J].Journal of Oleo Science, 2020, 69(9):1031-1041.
[35] 易翠平, 任梦影, 周素梅, 等.纯种发酵对鲜湿米粉品质的影响[J].食品科学, 2017, 38(4):20-25.
YI C P, REN M Y, ZHOU S M, et al.Effect of pure culture fermentation on qualities of rice noodle[J].Food Science, 2017, 38(4):20-25.
[36] 李芸, 杨梦妍, 陈小雪, 等.微生物强化发酵对米粉品质的影响[J].中国粮油学报, 2016, 31(11):1-6;31.
LI Y, YANG M Y, CHEN X X, et al.Effect of fortified fermentation with microorganisms on quality of rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2016, 31(11):1-6;31.
[37] 王东坤, 张佳艳, 李才明, 等.植物乳杆菌强化发酵对鲜湿米粉品质的影响及作用机理分析[J].食品与发酵工业, 2022, 48(7):134-139.
WANG D K, ZHANG J Y, LI C M, et al.Effects of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles and its mechanism[J].Food and Fermentation Industries, 2022, 48(7):134-139.
[38] 周永升, 杨日坤, 孙晓波, 等.半干米粉的发酵工艺优化及蒸煮品质、质构特性分析[J].中国粮油学报, 2023,38(4):34-41.
ZHOU Y S, YANG R K, SUN X B, et al.Optimization of fermentation process and analysis of cooking quality and texture properties of semi-dry rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2023,38(4):34-41.
[39] CHITTRAKHANI C, SONGSERMPONG S, TREVANICH S, et al.Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma-aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)[J].International Journal of Food Science & Technology, 2022, 57(6):3410-3418.
[40] 任元元, 孟资宽, 邹育, 等.发酵对方便米粉品质影响的研究[J].食品与发酵科技, 2019, 55(6):46-49;64.
REN Y Y, MENG Z K, ZOU Y, et al.Study on the effect of fermentation on the quality of instant rice flour[J].Food and Fermentation Sciences & Technology, 2019, 55(6):46-49;64.
[41] WANG A X, XIAO T Z, XI H H, et al.Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures[J].Food Research International, 2022, 156:111184.
[42] 任元元, 李宇航, 孟资宽, 等.协同发酵生产的鲜湿米粉及其品质特性和风味研究[J].食品与发酵工业, 2022, 48(11):185-191.
REN Y Y, Li Y H, MENG Z K, et al.Quality and flavor characteristics of fresh rice noodles produced by co-fermentation[J].Food and Fermentation Industries, 2022, 48(11):185-191.
[43] 陶醉, 谢岚, 包劲松, 等.玉米淀粉对鲜湿米粉品质的影响[J].食品与机械, 2019, 35(1):181-185.
TAO Z, XIE L, BAO J S, et al.Maize starch on the quality of fresh rice noodles[J].Food & Machinery, 2019, 35(1):181-185.
[44] JIAO A Q, YANG Y Y, LI Y, et al.Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles[J].International Journal of Food Properties, 2020, 23(1):809-819.
[45] WU F F, MENG Y P, YANG N, et al.Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion[J].LWT-Food Science and Technology, 2015, 63(2):1199-1205.
[46] 代蕾, 熊柳, 孙庆杰.复配粉理化性质与米线质构性质关系的研究[J].中国粮油学报, 2013, 28(1):6-10.
DAI L, XIONG L, SUN Q J.Studies on the relation between the physicochemical properties of pre-mixed power and the textural properties of rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2013, 28(1):6-10.
[47] 孟亚萍, 吴凤凤, 徐学明.芭蕉芋淀粉对米粉理化性质及粉丝品质的影响[J].食品科学, 2015, 36(9):33-38.
MENG Y P, WU F F, XU X M.Effects of Canna edulis Ker starch on physicochemical properties of rice flour and quality of rice noodles[J].Food Science, 2015, 36(9):33-38.
[48] 邓宏凯. 马铃薯淀粉对米粉品质改良效果研究[J].食品安全导刊, 2016(21):138-139.
DENG H K.Study on the effect of potato starch on improving the quality of rice flour[J].China Food Safety Magazine, 2016(21):138-139.
[49] CHEN J, YANG S, ZHANG M N, et al.Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles[J].International Journal of Food Science and Technology, 2022, 57(4):2285-2297.
[50] 卢斌, 李才明, 顾正彪, 等.羟丙基淀粉对鲜湿米粉贮藏品质的影响及其作用机理分析[J].河南工业大学学报(自然科学版), 2022, 43(2):16-22.
LU B, LI C M, GU Z B, et al.Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis[J].Journal of Henan University of Technology(Natural Science Edition), 2022, 43(2):16-22.
[51] SRIKAEO K, LAOTHONGSAN P, LERDLUKSAMEE C.Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles[J].International Journal of Biological Macromolecules, 2018, 109:517-523.
[52] KRAITHONG S, RAWDKUEN S.Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle[J].PeerJ, 2020, 8:e10235.
[53] 李才明, 陈荻, 陆瑞琪, 等.可得然胶对米粉加工及食用品质的影响[J].食品科学, 2021, 42(16):23-28.
LI C M, CHEN D, LU R Q, et al.Effect of curdlan on processing and eating quality of rice noodles[J].Food Science, 2021, 42(16):23-28.
[54] WANG L, HOU G G, HSU Y H, et al.Effect of phosphate salts on the Korean non-fried instant noodles quality[J].Journal of Cereal Science, 2011, 54(3):506-512.
[55] 陈洁, 张玮, 蔡永艳, 等.米粉食用品质改良的研究[J].食品科技, 2018, 43(11):178-184.
CHEN J, ZHANG W, CAI Y Y, et al.Effect of food additives on quality of rice noodles[J].Food Science and Technology, 2018, 43(11):178-184.
[56] QIAO F, WANG L, GUAN C M, et al.Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin-screw extrusion process[J].International Journal of Food Science & Technology, 2023, 58(1):463-472.
[57] 胡秀婷, 占柳菁, 刘成梅, 等.大豆分离蛋白对湿米粉储藏品质的影响[J].中国粮油学报, 2018, 33(4):38-42.
HU X T, ZHAN L J, LIU C M, et al.Effect of soy isolate protein on storage quality of wet rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2018, 33(4):38-42.
[58] LOW Y K, EFFARIZAH M E, CHENG L H.Factors influencing rice noodles qualities[J].Food Reviews International, 2020, 36(8):781-794.
[59] LAI H M.Effects of rice properties and emulsifiers on the quality of rice pasta[J].Journal of the Science of Food and Agriculture, 2002, 82(2):203-216.
[60] CHARUTIGON C, JITPUPAKDREE J, NAMSREE P, et al.Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli[J].LWT-Food Science and Technology, 2008, 41(4):642-651.
Outlines

/