Study On The Processing And Preserving Technology Of Rice And Carrot Cake

Rice cake is a cake shaped food with rice or rice as the main raw material made of. It is a kind of traditional food with Chinese characteristics. Rice and vegetable cake is a new variety of rice cake added vegetable or potherb with richer nutritional value. Because the color of the product, vegetable processing method, processing technology, product preservation and other problems are difficult to be solved, the development of rice and vegetables cake is restricted. Therefore, the sale varieties of rice and vegetable cakes on the current market are less except artemisia cake and mugwort cake. Carrot was selected as a raw vegetable in this experiment so that a new variety of rice and vegetable cake was made which called rice and carrot cake.Based on a lot of correlative data and market research. This experiment focus on the ratio of raw materials, processing, species and concentration of preservative. The ratio of sticky rice and glutinous rice was1:0,0:1,1:1,2:1,3:2,4:3, and5:4. The ideal ratio of sticky rice and glutinous rice was5:4by sensory evaluation, texture analysis, statistical analysis. On this basis, the proportion of added carrot respectively was0,5%,10%,15%,20%,30%,40%,50%, a total of eight groups. The suitable proportion was40%through the sensory evaluation of texture, color, smell, taste and the statistical analysis done on hardness, adhesiveness, elasticity, chew, brightness and other parameters, The taste of the finished product is moderate with light fragrance, carrot taste, slightly sweet taste and aftertaste. Its color was orange.15combinations of different preservative concentration were designed in the study on preservative used in rice and carrot cake. The total number of colonies, Mould. Coliform bacteria, Salmonella, Staphylococcus aureus and Shigella in the vacuum packed and Pasteurization products treated with preservative were checked for every20days, a total of5times. A sensory evaluation was done after100d. The sample treated with potassium sorbate0.1%+sodium dehydroacetate treatment0.3%had best antiseptic effect. It had no mildew, no specific smell, and no coliform in it. The total number of colonies was9.0×103CFU/g. The number of molds and yeasts was70CFU/g. The shelf-life period in room temperature was over4months.