关键词: 米发糕, 复配粉, 配方, 品质

Abstract: Compound powder of fermented rice cake was exploited, using early indica rice as material by orthogonal test to study formula of compound powder. Results indicated that sensory quality and texture characteristics of fermented rice cake are affected remarkably by addition amounts of solid starter, xanthan and sugar. The optimal formula of compound powder is adding 2% solid starter, 0.1% xanthan and 7% sugar to the main rice flour. The fermented rice cake produced by the above formula not only good shape and nice white color, but also has soft and sweet mouth-feel and better springiness. During the hermetical stroage of the compound powder by the optimal formula at low temperature, viable cells number of bacteria and total sensory score decline a bit, but sensory quality and texture characteristics have almost no changes.

Key words: fermented rice cake, compound powder, formula, quality