Research And Development Of The Preservation Technology To Chinese New Year Rise Cake

Water milled Chinese New Year Rice cake (NYRC) is a traditional food, sweet and delicious, and have rich nutrition. But the short shelf life of the NYRC restrict its industrialization development. This research separated and characterized the spoilage microorganisms from Rice cake, and found that Penicillium, and Aspergillus Penicillium led to mildew of bulk New year Rice cake, and Bacillus led to corruption of vacuumed-packed New year Rice cake.Through investigating antimicrobial effect of chosen food preservatives,the application effect experiment in NYRC product and final test in factory production, this research provided preservation technology for bulk and vacuum-packed New year Rice cake respectively. For bulk New year Rice cake,1.5g/kg compound preservative contained 20～40% citric acid and 60～80% sodium dehydroacetate can extend the shelf life from 2-3 days to about 7 days under room temperature. For vacuum-packed New year Rice cake,1.5g/kg compound preservative contained 0-40%GML,20-40% citric acid and 20～60% sodium dehydroacetate can extend the shelf life from 7 days to about25 days under 37℃. While prolonging the shelf life of the NYRC, the compound preservative won't affect the quality of NYRC product, and the addition of GML will retard the hardening of NYRC.In order to achieve the preservation effect in factory production,some improvements were made to the production process. First, the time when the preservatives were added changed from rice-dipping to rice-milling. Second, the proportion of rice to adding-water during milling was controlled as 1:1 and the sodium dehydroacetate and citric acid are dissolved separated and added simultaneously at the same rate. The two improvements are realized in the final factory test.