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Zhou X.,Henan University of Technology | Lang K.,Henan University of Technology | Zhang Y.,Henan University of Technology | Yu S.,Academy of State Grain Administration | Hao W.,Academy of State Grain Administration
Journal of the Chinese Cereals and Oils Association | Year: 2014

Japonica and Iindica rice have been selected for the experiments to be discussed and determined the processing conditions for preparing rice gel. The results showed that the concentration of rice slurry, heating temperature, heating time, static time and temperature all had influences on the rice gel at the aspects of hardness, springiness, adhesiveness, cohesiveness and chewiness. The gel preparation conditions: concentration of japonica rice slurry 25%, concentration of Indica rice slurry 20%, suspension 80°C of water both, steamed 15 min, static 24 and 36 h at 4°C to room temperature after cooling. The static time had a significant effect on japonica rice gel's comprehensive sensory assessment; there were no significant effect of concentration of rice slurry and heating time. Concentration of rice slurry had an obvious effect on Indica rice gel, while indifference on static time and heating time.

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