Study On Processing And Quality Improvement Of Rice Steamed Sponge Cake

Rice steamed sponge cake is a kind of fermented glutinous rice cake made from rice.The traditional production depends on experience and lack of theoretical guidance.In this paper,6 varieties of rice were combined with their multi-gradient compound for comprehensive analysis,the production process of rice steamed sponge cake,the quantitative requirement of raw rice,the effect of fermentation on the properties of rice flour and the effect of modifying agent on the properties and storage stability of rice flour were systematically studied.In the process optimization experiments,the factors such as pulverizing mode,moisture content in rice paste,sucrose content,lard addition amount,yeast addition amount and waking time were taken as the factors to evaluate the texture and sensory quality of rice steamed sponge cake.Through 6 groups of parallel single factor experiments of different varieties of rice,the optimum technology of making rice steamed sponge cake was determined as follows: the raw material flour was mixed with wet-milled flour and 80 mesh dry-milled flour at 1:1 ratio.The final water content of rice paste is 48%,sucrose 20%,lard 6%,yeast 0.5%,temperature 34?,relative humidity 70% and time 3 h.Under the optimum technology,the product quality is good and stable.In the study of the quantitative requirement series of rice,6 kinds of different rice were used to make the product,the quality and texture characteristics were determined and the sensory evaluation was carried out,and the correlation between product quality and its content and gelatinization characteristics was analyzed.The product resilience and its sensory quality were positively correlated with the protein content and amylose content of the raw rice,but negatively correlated with the peak viscosity,trough viscosity and breakdown.In that follow-up experiment of the serie,the product resilience is taken as the product quality measure,and then the protein and amylose content of the two polar raw materials are respectively controlled to be the same as that of the control group by compounding the two polar raw materials with obvious difference in the content of the different products,and likewise,a series of complex gradients were set up,and the specific quantization criteria were determined by setting up a series of complex gradients,and the results showed that the raw rice should meet the following requirements: the protein content is higher than 7.2% and the amylose content is higher than 20%,and the peak viscosity is lower than 2500 cP,and the breakdown is lower than 1000 cP can be used as the auxiliary reference standard.In the series of experiments on the effect of fermentation on the properties of rice flour,it was found that moderate fermentation had different effects on the content,gelatinization and rheological properties of rice flour,and in particular,amylose content and total starch content could be increased,and protein content decreased.Peak viscosity,trough viscosity and breakdown decreased significantly.The storage modulus G' and loss modulus G" of rice flour gel decreased and the curve is more smooth after fermentation and the stability is enhanced.In the study of suitable modifier series,wheat gluten and NaCl were selected as the research object to explore the improvement effect,the optimum adding amount and the mechanism of action.First of all,the gradient addition experiment was set up,and the results showed that the optimum addition was 4% and 0.6% respectively.The results showed that the peak viscosity,trough viscosity and breakdown decreased of rice flour were effectively decreased and the gel stability was improved.In the storage experiment,the aging speed and the quality deterioration speed of the products under different storage temperatures were compared with different milling processes.The results showed that the aging of each group was similar to that of quality deterioration,all of them had significant changes at the beginning of the storage period,the latter was stable,and dry-milled group < dry-milled/wet-milled compound group < wet-milled group,4% gluten group < 0.6% NaCl group < blank group,and-20? group < 4? group.Because of the negative factors such as water loss,flavor substance volatilization,microbial proliferation and other negative factors,the product quality showed a lower tendency in the later period of storage.The results showed that 4% wheat gluten and 0.6% NaCl had certain anti-aging effect,and 4% wheat gluten was slightly better,-20? was more suitable for rice steamed sponge cake storage,and the microbial reproduction was slower when the temperature was low,and the shelf life of the product could be prolonged effectively.