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The study takes the high RS (resistant starch) rice and common rice as raw materials to produce instant rice products, so as to study the effects of high RS rice content in instant rice products on their texture features, flavor scores and GI. By analyzing the texture features and differential scanning calorimeter of instant rice products, the effects of high RS rice content in instant rice products on returning raw with different storage time are also studied. The results show higher proportion of high RS rice in products increase the hardness, viscosity, chewiness of instant rice products, as well as the amylose and resistant starch.However, the flavor evaluation and GI decreases. In addition, as the storage time increases, the higher the amount of high-RS rice added, the higher the hardness, relative crystallinity, and enthalpy of recovery of the instant rice products. This paper hopes to provide theoretical support for the development of instant rice products and deep processing of rice.

The market common rice was used to make fresh and wet convenient rice in this study.The effects of soaking time, soaking temperature, cooking temperature, cooking time and cooking pressure on the quality of fresh and wet convenient rice were studied.Moreover, the effects of different concentration of fructo-oligosaccharides on texture and sensory score were studied on the fresh and wet convenient rice.And the effects of different amounts of fructo oligosaccharides on hardness, viscosity, sensory score and enthalpy on fresh and wet convenient rice were also studied under different storage time.The results showed that the optimum soaking temperature was 45 ℃ and the soaking time was 60 min.Through orthogonal test, the optimum cooking process of fresh and wet convenient rice was determined as follows: the cooking pressure was 0.25 Mpa, the cooking time was 30 min, and the water ratio of cooking rice was 1∶0.9.When oligosaccharides was added to 1.5% of fresh and wet convenient rice, it had obvious anti-aging effect and the highest sensory score.

In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbitol on the quality of bamboo shoots foam were studied by single factor test and orthogonal test. The experimental results showed that: When the addition of sodium bicarbonate, citric acid, monocaprylic glyceride, compound phosphate and sorbitol were at 0.15%, 0.02%,0.04%, 0.4% and 0.3% respectively, the bamboo shoot parfait was soft and elastic, and the sensory score reached 96.21 points. On this basis, the texture properties of the bamboo shoots parfait can be compared with those of the market samples. The texture properties of the bamboo shoots parfait were measured as follows:hardness 94.2, elasticity 0.92, chewability 711.51, viscosity 90.23, adhesion 537.79, which were similar to the texture properties of the market products.

Quantum signature has become a hot topic in the current research of digital signature schemes due to its unconditional security. As a special kind of digital signature, ring signatures are frequently employed in practical situations because of their superior anonymity. In this work, we propose a quantum ring signature scheme based on secret sharing that does not use entanglement states. To guarantee the complete security of the participants' secret keys, the idea of secret sharing is incorporated into the quantum key distribution process during the key distribution stage. Each ring member contributes his private key share to the final verification formula through a recursive relationship throughout the signing and verification phases, and the verifier can utilize his private key share along with the user's public key to confirm the ring members' authenticity; The ε -AS2U hash function is used to encrypt the ring signer's identity during the entire signature process, which assures the signer's identity's complete anonymity, effectively protects the signer's privacy, and is more in line with practical requirements. [ABSTRACT FROM AUTHOR]

The research advances on the factors affecting the edible quality and nutritional structure of instant rice, including rice types, rice ratio, production process, food additives, heating packs, activators of taste quality and the nutritional structure, were reviewed in this paper. The problems regarding the poor taste and developmentment of instant rice were analyzed and their solutions were suggested. Morerover, the development and trend of instant rice were prospected.