Experimental study on the compound quality improver of sticky rice-products

The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum. The components of the improver were determined by measuring the hardness of the rice-cakes added with different quality improvers, they were respectively modified starch(type 3), glycerol monostearate and guar gum. The optimum ratio of the three components was 25∶2∶1 which is obtained by orthogonal experiments. The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf-life of sticky rice-products but also improve their texture and tactility.