| Fermented rice cake is made in a process of soaking, beating, fermentation of rice and steaming. The finished product of the cake, with honeycomb structure, soft taste and joyful bouquet aroma of fermentation, is easy to be digested and assimilated by the human body. The cake integrating palatability, security and unrighteousness is a specialty food in South China; thanks to its vivid regionalism flavor and ethnic cultural characteristics, this kind of cake is popular in China.However, its still not the universal realization of industrial production is still producing for selling, a small output. Place of starch in the aging, the quality deteriorated, unfit for human consumption. According to the traditional way of aging is to add a certain amount of food additives, played anti-aging effect, but in the pursuit of food security of today, do not add additives, adding a certain amount of sweet potatoes, optimizing the production process, you can also reach a certain anti-aging effect.This sweet potato as the research object Rice Cake, Rice Cake improving traditional processing techniques, to change its single taste, rich in the nutrients, ultimately delay the aging effect. Thus develop new products. The main results are as follows:1.Systematically studied establishment of sensory evaluation system for Fermented Sweet Potato-rice Cake quality. Based on the fuzzy binary contrast a special expertise investigation was done and selected out 8 items of sensory quality parameter for evaluating the quality of Fermented Sweet Potato-rice Cake. And then by means of the other expertise investigation and derived statistics methods, the weight coefficients of every quality parameters for quality evaluation of Fermented Sweet Potato-rice Cake were obtained.2. In the first chapters of this paper, the processing parameters of making a new variety of Fermented Rice Cake (FRC) were optimized, which were mixed a certain amount of mashed sweet potato with rice as raw material. Combining with the analysis of sensory assessment and textural properties (TPA), the effects of steaming time and amount of sweet potato, water, baking soda, sugar of FRC on quality were studied by single factor experiment. The result of orthogonal experiment showed that the optimal procedure parameters were as follow:the proportion of rice, sweet potato and water was 10:9:7, Fermentation time was 3 hours, the additive amount of sugar and baking soda were 7% and 0.06%, respectively, then steamed for 13 minutes under normal pressure, which offered the new variety higher sensory evaluation scores comparing with those under other procedures.3. Compare the changes of chemical substances and physical properties of rice cake and sweet potato cake during the process of fermentation and storage. The chemical substances of the broth mixed rice and sweet potato such as the protein、free fatty acids、total sugar、reducing sugar and starch content have all changed in different degrees in the process of fermentation, and the change of amylase content is the most obvious. Monitoring the amount of bacteria and mildew especially Ecolab of the rice mixed sweet potato cake during storage to analyze and research its storage technology in the respect of micro-organisms.4. Response surface methodology (RSM) was applied to optimize the aging of Fermented Sweet Potato-rice Cake storing with 48 hours. The aging evaluation parameters were sensory assessment and hardness. The effect of percentage of rice, sweet potato and water, fermentation time were optimized by using statistical techniques such as three factors, three levels Box-Behnken factorial design (BBD) and RSM to establish the model. The optimum condition was as follow:the proportion of rice, sweet potato and water was 10:9:7, fermentation time 3.5h.Under the optimized conditions, the experimental values were in close agreement with values predicted by the model. The model of sensory assessment and hardness were as follows:Y1=204602.353-14920.756A-28369.497B-8042.624C+322.075AB+472.935BC+833.949A2+1333.369 B2+554.794C2 and Y2=-800.803+72.07237A+134.7895B+1.875C-2AB-3.71053A2-6.46053B2。... |
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