Study On Influencing Factors And Control Technology Of Shelf Life Of Korean Rice Cake

Korean New Year cake is a regional traditional food.With people's pursuit of local characteristic food,has quickly won the love of consumers with its q-bomb taste and sour,sweet and spicy flavor after cooking.However,the traditional production mode and shelf life can not meet the needs of modern transportation and sales.Especially after the improvement of national food safety requirements,the restrictions on the use of food additives are further strengthened.As rice products,preservatives are not allowed,which puts forward higher requirements for the quality control and preservation methods of Korean rice cakes.In order to improve the quality and prolong the shelf life of Korean rice cake,the following studies were carried out.Firstly,the microbial,physicochemical and sensory indexes in the storage process of Korean rice cake were monitored.Secondly,monitor the key points in the production process.Thirdly,through the improvement of processing technology,such as hydrogen peroxide soaking,chlorine dioxide spraying,ultraviolet irradiation,thermal sterilization,optimize the quality control conditions and prolong the shelf life.The results are as follows:1 Korean rice cake was stored at different temperatures,and the changes of physical and chemical,microbial and sensory indexes were detected.The results showed that microbial acid production led to unqualified sensory evaluation during storage,and the main influencing factor of shelf life was microorganism.If the qualified standard of sensory evaluation index is 60 points,the corresponding acidity is 0.46°T and the total number of colonies is 4.2×10⁵CFU/g?According to the above standards,the shelf life of Korean rice cake stored at 26?is 12 days,the shelf life stored at 36?is 8 days,and Q₁₀is 1.5.2 Analyze the production process of Korean rice cake,and monitor 6 key points that may introduce microorganisms or lead to microbial changes.The results showed that the main sources of microorganisms in the production process were raw rice and production environment.Among them,the microorganism of rice is 3.0×10²CFU/g,the air bacteria is 54 CFU/dish·h,and the surface of processing chopping board is 4.1×10⁴CFU/25cm²?3.The raw materials were soaked in hydrogen peroxide solution,and the concentration,soaking time and drainage time were selected for single factor test and orthogonal test.The results showed that when the concentration of hydrogen oxide solution was 2%,the soaking time was 2 min and the drainage time was 10min,a better sterilization effect could be achieved.Chlorine dioxide solution was used to disinfect the processing chopping board.The single factor test was carried out by selecting the chlorine dioxide concentration and disinfection interval.The results showed that using 200mg/L chlorine dioxide solution for disinfection every 20 min could keep the microorganisms on the surface of the chopping board at a low level.Through the orthogonal test of ultraviolet irradiation sterilization of packaging products,the wavelength,irradiation time and turnover times are selected.The results show that good sterilization effect can be achieved by using 253.7nm wavelength,irradiation for 30s and turnover for 5 times.Single factor test was carried out by heating at 70?and 95?for different times.Combined with the acceptance of product appearance after sterilization,it was found that 95?treatment for 5min could achieve acceptable and better sterilization effect.4.According to the better process conditions obtained after the above research,the total number of colonies and sensory evaluation of Korean rice cake can still meet the evaluation standards accepted by consumers after being stored at 36?for 12 days,that is,the shelf life of the product is more than 12 days under the condition of 36?;According to the Q₁₀value,the shelf life is 18 days at 26?,and the shelf life of the product is significantly improved,which can meet the requirements of enterprises for the shelf life of products in summer.