Full
Outline
To develop a Sophora japonica L. rice cake product using Guangxi-specific Sophora japonica L. as the raw material, optimize its production process, extend its shelf life and establish a corresponding shelf life prediction model.
Single-factor experiments combined with response surface methodology were employed to determine the optimal formulation. Subsequently, 2.5 g/kg calcium propionate was added as a preservative, and the products were vacuum-packaged and stored at 20 °C and 6 °C, respectively. Periodic measurements were conducted for indicators including pH, sensory score, acid value, moisture content and total viable count. A shelf life model was constructed based on zero-order reaction kinetics and the Arrhenius equation,and comprehensive quality evaluation was performed using the fuzzy weight method.
The optimal formulation for Sophora japonica L. rice cake was determined as follows: Rice-to-flour ratio of 2.5:1 (m:m), Sophora japonica L. addition of 1.50%, sugar content of 15.0%, yeast dosage of 0.75% and fermentation time of 50 min. Under storage conditions of 20 °C and 6 °C, the prediction errors of the shelf life model were both below 10% except for the acid value, indicating high accuracy of the model.
This study successfully optimize the production process of Sophora japonica L. rice cake and establish a reliable shelf life prediction model, providing a theoretical basis for its practical production and storage.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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