Formula optimization and quality analysis of adzuki bean coix seed rice cakes
Rice cake is a traditional Chinese food with unique flavor.The addition of coarse grain can enrich the nutritional value of rice cake,but it leads to problems such as poor taste and appearance collapse of rice cake.The adzuki bean and coix seed were precooked by normal pressure,the recipe of adzuki bean coix seed rice cakes with moderate hardness and good shape was optimized by mix test design with hardness,chewiness,stickness,and specific volume as indexes.The rice cake formula with good sensory quality and storage resistance was optimized,according to its flavor,color and texture change in the storage process.The study found that as the content of adzuki bean and coix seed increased,the hardness,chewiness,and gumminess of rice cake gradually decreased,but the degree of shaping became worse and the color became dark red.Different from white rice cake,the aromatic substance of adzuki bean coix seed rice cakes were more abundant,and presented sweeter and more fragrant flavor,bitter aftertaste and astringent aftertaste were not obvious.The addition of adzuki bean and coix seed improved the anti-aging characteristic of rice cake,and maintains a good texture characteristic during storage at 4 ℃.The optimum formula of ad-zuki bean coix seed rice cakes was 70.70％of rice milk,19.70％of adzuki bean milk,8.70％of coix seed milk.The obtained rice cake presented a large specific volume,good texture,rich mouth feel,and excellent anti-aging characteristic.
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