Studies On The Process Technology And Quality Improvement Of Artemisia Argyi Rice Cake

A traditional food of Artemisia argyi rice cake is made from Artemisia argyi and rice, which has a high nutritional value and unique flavor. In our country, there are a lot of consumers like Artemisia argyi rice cake. Currently, there are scarcely systematic research studies on processing and quality characteristics of Artemisia argyi rice cake. The production and processing methods of Artemisia argyi rice cake are not yet ripe, the production process of Artemisia argyi rice cake are original, and the formulation process of Artemisia argyi rice cake are vague. Product quality are instability due to the aging of starch and other factors, and with the highly seasonal raw materials grown of Artemisia argyi rice cake, it everely inhibited industrial development of Artemisia argyi rice cake. With the dried Artemisia argyi as raw materials and the traditional techniques as the basis for the formulation, this study improved the recipe and production process of Artemisia argyi rice cake, and explored the flavor characteristics and the aging methods of Artemisia argyi rice cake. The results of this study solved the problem in the actual production of Artemisia argyi rice cake, and had great significance in guiding and promoting industrial production of Artemisia argyi rice cake.Main content and results in this paper are as follows:1^ dried method determination and component analysis of Artemisia argyiTo solve the seasonal restrictions of Artemisia argyi, freeze drying, microwave drying, hot-air drying, sun drying, and shadow drying were applied to dry Artemisia argyi. The results showed that the rate of microwave drying is fast, and microwave drying can keep good sensory quality, and destroy minimal amount of vitamin C and flavonoids. Hot air drying, sun drying, and shadow drying had long time to be used, it make sensory quality decline, and destroy amount of vitamin C and flavonoids. Freeze drying had the best sensory quality and the minimum loss of vitamin C and flavonoids, but freeze-drying equipment are expensive, and using this drying method takes a long time. Considering from the drying effect and economic situation, microwave drying is more practical and convenient.By determined microwave drying Artemisia argyi, the content of crude fiber is 16.68%, the content of protein is 12.79%, the content of fat is 3.52%, the content of crude ash is 7.21%, the content of moisture is 10.06%, the amount of flavonoids, polysaccharide and vitamins C are 4.74%, respectively,8.34% and 24.23 mg/100g. There are 64 kinds of chemical composition are identified from Artemisia argyi,86.77% of the total amount of volatile. Artemisia argyi contains eucalyptol, a-caryophyllene, terpinene, kanene,2, 4-dimethyl-2-enebenzene, pinene, dolcymene, caryophyllene oxide, γ-terpinen, etc.2、Studies on improving the recipe and production process of Artemisia argyi rice cakeThis part is based on the traditional process of Artemisia argyi rice cake, with sensory evaluation and hardness of Artemisia argyi rice cake as the main index, Studied the various proportion between different rice powder, different amount of Artemisia argyi, different amount of water, different cooking time influence on the quality of Artemisia argyi rice cake. The ideal foundation for the formulation and production process of Artemisia argyi rice cake is as following:glutinous rice flour:japonica rice flour was 4:1,the addition of Artemisia argyi was 10%, he addition of water was 70%, the cooking time was 25 minute. Under these conditions, the production of Artemisia argyi rice cake presented grass green, uniform color, delicate taste, moderate hardness and good integrity.By determined Artemisia argyi rice cake, the content of water is 44.39%, the content of protein is 8.44%, the content of fat is 0.91%, the content of crude fiber is 1.59%, the content of flavonoids is 201.7mg/100g. Except for the main flavor compounds detected in ordinary rice cake, there are 41 kinds of specific volatile flavor compounds detected from Artemisia argyi rice cake. These unique volatile flavor compounds and volatile components of Artemisia argyi many are the same compound.3、The screening of complex anti-aging agent and the Changes of Quality in the storage process of Artemisia argyi rice cakeWith hardness of Artemisia argyi rice cake as evaluation index, on the basis of preliminary experiments and single factor experiments, the effects were researched, including CSL-SSL, guar gum and hydroxypropyl modified starch on anti-aging of Artemisia argyi rice cake. On this basis, using the Box-Behnken experimental design principle of response surface experiments to study the effects of the compound anti-aging additives on hardness of Artemisia argyi rice cake during storage. The optimal conditions by software analysis were as follows:CSL-SSL of 0.35%, guar gum of 0.39%, hydroxypropyl modified starch of 4.29%.On the basis of the selected of compound anti-aging additives, the studies examined water content, water activity, quality and structure characteristics of the Artemisia argyi rice cake at different storage temperature (-18℃,4℃,25℃) under 7 days storage experiment. The results shows that:No matter under what kind of storage temperature, with the extension of storage time, moisture content and water activity of Artemisia argyi rice cake were decreased; hardness, adhesiveness and chewiness of Artemisia argyi rice cake were increased. At-18℃ condition, Artemisia argyi rice cake had the highest moisture content, the increase of hardness, adhesiveness and chewiness of Artemisia argyi rice cake is gently. It indicated that Artemisia argyi rice cake stored at -18℃ had a low staling rate. At the same time, no matter under what storage temperature, addition of additives could retard the staling of Artemisia argyi rice cake.