速食年糕片加工工艺

Processing Technique of Instant Rice Cake Slice

研究一种速食年糕片的加工工艺。通过感官评定方法考察海藻糖添加量、乙醇溶液杀菌时间对产品品质的影响,从而确定产品保质期。结果表明,经添加9%海藻糖的年糕预混米粉制成的年糕片品质最好,75%乙醇溶液杀菌15 min可以实现产品在常温贮存,保质期达到9个月。该产品口感弹、糯,有米香味,可以常温长保,食用方法简便,产品具有较大的发展前景。

The processing technology of instant rice cake was studied.The effects of trehalose addition amount and ethanol solution sterilization time on product quality were investigated by sensory evaluation method,so as to determine product shelf life.The results showed that the quality of rice cake prepared by premixing rice fiour with the addition of 9% trehalose was the best,and the shelf life could reach 9 months under the condition of normal temperature storage after the sterilization of 75%ethanol solution for 15 min.The product tastes elastic and waxy,has the fiavor of rice,can be kept at room temperature for a long time,and the edible method is simple.The product has a great prospect of development.