After isolation,purification and disproof of the microbes in the rice cake,two strains of bacteria,three strains of yeast and one strain of mold were obtained as the spoilage microbes. Morpha character,physiological and biochemical characteristics,and microbial identification system revealed that two strains of bacteria were Bacillus subtilis and Acinetobacter sp.,three strains of yeast were Candida spp.,one strain of mold was Aspergillus nidulans.

Sensory evaluation,texture profile analysis and glass transition temperature were compared in order to compare the different between instant rice cake and traditional rice cake.The results showed that the sensory evaluation of instant rice cake was better than traditional rice cake.The results of texture profile analysis such as hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness and resilience were basically consistent with the sensory evaluation.Differential scanning calorimetry was used to determine the glass transition temperature in two rice cake.It revealed the reason that instant rice cake is better than traditional rice cake.The conclusions of the study provide a scientific basis for the production of instant rice cake.

(一) "来北京需要很多理由,离开北京需要更多的理由."那个安静的夜里,收音机里传来了郑阳的声音,已经听了四年了:"校园民谣".

为比较方便年糕与传统年糕的区别，对两者的感官、质构和玻璃化温度等特性进行了研究。在相同条件下通过对两种年糕进行感官评定比较其感官属性，发现方便年糕在感官评定上总体优于传统年糕；通过质构仪的质地剖面分析比较两者在硬度、粘性、弹性、粘聚性、咀嚼性和恢复性等指标的区别，得出的结果与感官评定基本一致；用差示扫描量热仪测定两种年糕的淀粉玻璃化温度，初步揭示了方便年糕质量超过传统年糕的原因。研究结果为方便年糕的生产提供了科学依据。

本实验以年糕为研究对象，利用食盐、壳聚糖作为复合保鲜剂。通过正交试验方法研制出年糕防腐保鲜剂的最佳工艺参数配比A2B1C2D3，即：浸泡时间2min、食盐1.0%、壳聚糖1.0%、PH值5。经感官评定和微生物检测，能够延长年糕保鲜期，可应用于年糕生产中。