The Study On The Anti-staling Of High-moisture MiGao

A traditional Chinese steamed cake-MiGao was studied in this paper. The purpose of the study was to develop the products with high quality and long shelf life. The main content is as follow: improvement research on the process and basic formula of MiGao; establishment of quality system evaluation ; the study on the quality improver for anti-staling of MiGao and anti-staling properties of MiGao.Effects of water content, sugar content, vacuum packing time and the size of powder on the quality of MiGao were studid. The improved formula of MiGao was waxy rice : non-waxy rice = 3:2, sugar 20%, water 65%.The size of powder was 120 mesh and the vacuum packing time was 20s,the improved process of MiGao was as follow: mill mixed rice (pass 120 mesh)→adding sugar→rubbing-addition water→forming→steaming (20-25min,100℃)→cooling-vacuum packing (vaccum 20s heat sealing 1.2s)→products.The quality of MiGao was analyzed by sensory evaluation, texture profile analysis (TPA) and differential scanning calorimetry (DSC). The results showed that there were closely correlative relationship between sensory evaluation and TPA parameters(including hardness, cohesiveness and chewiness) at 0.01 level, they were -0.975 to hardness, -0.966 to cohesiveness, and 0.968 to chewiness respectively. The relationship between enthalpyΔH and the TPA parameters was significant, and the correlation coefficients were 0.996 to hardness, 0.990 to cohesiveness and 0.991 to chewness respectively. Therefore, the quality evaluation system for MiGao was established which was base on the hardness, stickiness and chewing as the main indicators.Modified starch,β-cyclodextrin and maltose amylase were chosen for the anti-staling agent of MiGao, optimal formula was reached through response surface analysis (RSA) method, which isβ-cyclodextrin 0.16%, modified starch 2.067%, amylase maltose.0.007%. Other emulsifiers were added together to optimize this anti-staling formula, last optimal anti-stalingformula was stearic acid sodium lactate (SSL) 0.3%, carrageenan 0.3%,β-cyclodextrin 0.16%, modified starch 2.067%, amylase maltose 0.007%.The texture profile analysis, differential thermal scanning, scanning electron microscopy and X-ray diffraction analysis were carried out for the research of retrogradation of MiGao. The results showed that additives delayed retrogradation of rice starch in MiGao, therefore prolong the shelf life of the products. The hardness, gumminess, chewiness, and sensory score of MiGao had been improved.