Analysis Of Huangyuan Rice Cake Properties And Improvement Of Edible Quality

Yellow rice cake,also known as yellow rice fruit,yellow rice seed,yello w rice seed,is the traditional food and characteristic snack of Hakka people i n Gannan area of Jiangxi Province.It is listed in the third batch of Ganzhou intangible cultural heritage protection list.Because of its attractive color and u nique alkali flavor,the rice cake is loved by local and neighboring consumers.But because it does not form the industrial scale production,so the research o n the yellow rice cake is less,resulting in the development of the local charac teristic food is limited to a certain extent.Therefore,the analysis of the proper ties of huangyuan rice cake and the improvement of edible quality are of grea t significance for the industrial production and marketing of rice cake.In this paper,the composition of the raw materials of huangyuan rice cake was determined,and the color mechanism and flavor of huangyuan rice cake were preliminarily deduced.Using hydroxypropyl distarch phosphate,monoglyceride and guar gum as raw materials,a kind of food quality modifier which can delay the aging of rice cake and prolong the shelf life of the product was developed.The main research contents are as follows:1.Using inductively coupled plasma emission spectrometer(ICP—AES)an d X-ray diffractometer(XRD)to analyze the element content and composition of huangyuan firewood ash in Xingguo County,Yudu County and Gan County,Ganzhou City,Jiangxi Province,The results show that there are many metal elements in the ash,There are some differences in ash content in different reg ions,Among them the more abundant element is the K?Ca?Mg?Al,also co ntains a certain amount pollutant elements Pb?Cr?Cd,ash consists mainly of Na₂CO₃?Ca CO₃?K₂SO₄,followed by Al₂O₃?Al Cl₃?Al(OH)₃,K₂SO₄,K₂Ca₂Mg(SO₄)₄.High performance liquid chromatography(HPLC)was used to dete rmine the content of rutin in sophora japonica was 22.04%.The nutritional co mposition and physical and chemical indexes of japonica rice,indica rice and round glutinous rice were determined by national standard method,The amylos e content in rice is 13.10%,It lays a foundation for the selection of raw mate rials of yellow rice cake.2.By optimizing the reaction conditions of sophora rutin with the amount,temperature,time and p H of the substance,the formation mechanism of the complex was characterized by ultraviolet spectrum and infrared fourier spectrometer.It was concluded that 5 hydroxyl groups and 4 carbonyl groups in the molecular structure of sophora rutin,two benzene ring o-hydroxy groups in the B ring were involved in the complexation reaction,and that the complex formed by the complexation of sophora rutin with metal elements according to the molar ratio of 1:2.3.By using static headspace combined with gas chromatography-mass spectrometry(GC-MS)to analyze the aroma components,8 kinds of flavor substances were obtained.Most of the aroma components were alcohols and ethers.4.By adding hydroxypropyl distarch phosphate,monoglyceride and guar gum,the effect of different kinds and different proportion of quality improver on edible quality and aging property of huangyuan rice cake during storage period was discussed,and the proportion of improver was optimized with hardness and sensory evaluation of texture instrument.The optimum formula was determined by scanning electron microscope,and the change of relative crystallinity and absorption peak x ray diffractometer and infrared spectroscopy.The optimum formula of compound modifier was 5%hydroxypropyl distarch phosphate,0.4%monoglyceride and 0.3%guar gum.