Study On Prepared Dessert Cotton Cake

Cotton cake is a flowering rice cake.It is called cotton cake because it looks like cotton.It is a snack made by soaking and grinding indica rice,fermenting with yeast,adding baking powder,and steaming it in a mold.It is a popular rice fermented food in my country.Most of the traditional cotton cakes are made by hand and eaten right now.There is neither a uniform quality standard,nor a unified raw material formula and processing technology.There is no scientific demonstration of the preservation method and period of cotton cakes,which cannot meet food safety,Standardized production requirements.This research takes cotton cake as the object,focusing on the establishment of cotton cake sensory evaluation index and weight,the correlation between texture index and sensory evaluation,production technology and formula,and shelf life under different storage temperatures.The industrial production of conditioning dessert cotton cake provides a theoretical basis.The main research conclusions are as follows:1 Establishment of evaluation index and weight of cotton cake sensory qualityUsing the expert consultation and investigation method,the sensory evaluation index of cotton cake was investigated,and 20 alternative sensory evaluation indexes were listed.Through the binary comparison method,the priority order was determined and the weight value was assigned to finally select the taste(0.3),aroma(0.25),shape(0.25),color(0.1),taste(0.1)5 sensory quality evaluation indicators.2 Study on the correlation between cotton cake texture index and sensory evaluationThe correlation analysis method was used to analyze the coefficient of variation of the sensory indicators of cotton cake and the correlation between the sensory indicators;four indicators of hardness,stickiness,chewiness and resilience were selected as the texture characteristics of cotton cake,and the correlation analysis method was adopted.The coefficient of variation of the texture index and the correlation between the texture indexes are analyzed;then the correlation between the texture index and the sensory index of cotton cake is analyzed,and the previous analysis is demonstrated through the texture cluster analysis.The results showed that among the five sensory quality indicators of cotton cake,the most significant impact on the quality of cotton cake is the taste.Hardness is significantly negatively correlated with taste and total sensory score,resilience and taste are significantly positively correlated,there is a very significant positive correlation between resilience and total sensory score,chewiness and taste are significantly positively correlated.Based on the results of the study,it can be concluded that the quality of cotton cake is evaluated.When the shape,aroma and color are better,when the viscosity is between86.26-118.7,the better the hardness,chewiness and resilience,the better the quality of cotton cake.The better.It can be seen that the quality evaluation method of cotton cake is based on texture,starting from the data itself,discarding subjective feelings,objectively analyzing the texture of cotton cake,and further verifying the scientific and objectivity of sensory evaluation.3 Research on production technology and formula of cotton cakeA single factor test was used to analyze the influence of fermentation time,sugar,yeast,and baking powder addition on the sensory score of cotton cake.According to the results of the single factor test,a 4-factor 3-level orthogonal test was performed to obtain the best processing technology and The formula parameters are: early rice hanging pulp indica rice flour: 500 g,water 400 g,yeast: 5 g,baking powder: 10 g,sugar: 100 g,alkaline water 5 g,fermentation time 4 h.The cotton cake produced according to this processing technology and formula has the highest sensory score95.1.4 Study on the shelf life of cotton cake at different storage temperaturesThe cotton cake was stored in vacuum at 25 ?,4 ?,-18 ?,and the moisture content,total number of colonies,hardness,resilience,specific volume,and sensory score changes were measured,and compared to the national standard GB/T20977-2007 "Pastry "General Rules" shows that the shelf life of cotton cake is 2 days at 25?,7 days at 4?,and more than 7 days at-18?.