Study On Prepared Scallion Rice Cake

Scallion rice cake is also called scallion oil baba, which is a famous traditional snacks in Hu Nan.It is a kind of puffed rice products fried at high temperature. it is popular for its crispy taste. Traditional scallion rice cake use japonica rice as its main raw material, the cost is high, and can only adopt the way of boiler-shop. As a result, the producing methods and flavor of production are vary from person to person.That means, there is no uniform standard. So there is no guarantee in the quality and safety of the products. This research adopts the means of using early indica rice as the main raw material to make scallion rice cake, which can not only lower the cost but also solve the problem that early indica rice has a poor market to some extent. At the same time, regulating scallion rice cake into prepared foods can realize the industrialization and standardization of it. As a kind of traditional snacks in Hu Nan, precast scallion rice cake is a healthy, safety and convenient production with excellent flavor. It changed the status quo of such products which can only be sold as the roadside stall production, and made it easily enter into the ordinary family and own a increasingly broad market.This study focuses on the related research for basic formula, the correlation between structure parameters and sensory evaluation, the best molding process and the design of the sizing system and so on. The main results were as following:1. The best formula of scallion rice cake is:300 g glutinous rice,1000 g early indica rice,1690 g water,13 g yeast,15 g salt,6 g chicken essence,3 g thirteen-spices,150 g chopped scallion pieces. Based on this formula, puffing rate of the scallion rice cake is 220% and sensory score is 92 points.2. Through the correlation analysis and cluster analysis of scallion rice cake filtered main texture index, it showed that taste had a noticeable influence to the sensory score, and got an extremely significant positive correlation between sensory score (p< 0.01). The main texture indicators is hardness, resilience and crispness. there is a significant positive correlation between resilience and taste (p< 0.01), and there is also a significant positive correlation between resilience and sensory score (p< 0.05). What’s more, the correlation between crispness and taste as well as sensory score are significantly positive. (p< 0.05). When the hardness evaluated by texture analyzer testings is between 12.1 and 23.4 Kg, the scallion rice cake has a good quality.3. This paper compares and analyzes the shape integrity, molding difficulty level, the expansion rate after frying and structure index among cooking molding. Among the three kinds of processing technology of scallion rice cake, quick-frozen molding is easy to form and complete, and its puffing rate can reach 167.3%after being fried. Meanwhile its hardness value is 18.4 kg, resilience value is 17.36%, and crispness value is 102. Through the comparison, we could draw a conclusion that it was the best forming method to cooking and fried molding.4. About the forming technique of scallion rice cake, the study also designs a new kind of molding mold for scallion rice cake, the mold can go well with the requirement of quick frozen molding process, and it is easy to use and promote.