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Outline
The rice cakes play an important role in traditional Asian cuisine, which are prone to retrogradation during storage, resulting in quality deterioration and shortened shelf life. Currently, systematic reviews of the mechanisms and regulatory strategies for rice cake staling are relatively limited. The main mechanisms of rice pastry staling are systematically analyzed. The study focuses on the impacts of starch retrogradation, fat oxidation, and moisture migration on the staling process, base on an overview of the characteristics of cold and hot processing techniques. The multi-pronged anti-retrogradation strategies, including functional polysaccharides and dietary fibers, plant-derived ingredients, enzyme modification, and protein combination, are further summarized. The potential application of edible packaging and novel coatings in improving the storage stability of rice cakes is also reviewed. The article highlights issues and challenges in current rice cake research and explores innovative approaches to high-quality, low-additive, environmentally friendly development. The aim is to provide theoretical support for product enhancement and functional development.
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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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