Effects of ethanol spraying on microorganisms and physicochemical quality of rice pastry

In order to explore the effect of freshness preservation and spoilage bacteria by spraying ethanol with different mass fractions on rice pastry, this study evaluated quality changes of rice pastry sprayed on ethanol through regular tests of water content, hardness, p H and color.Meanwhile, the rice pastry sprouting bacteria were tested by adopting 16 S r DNA gene sequence analysis.The results showed that compared with the control group, the ethanol treatment groups could significantly suppress the increase of hardness and the browning of rice pastry ( p < 0.05) and effectively reduce the water loss and delay the decrease of p H value.The total counts of bacteria and molds in the ethanol group were significantly lower than those in the control group ( p < 0.01) . With the increase of ethanol content, the antibacterial effect was better. The dominant spoilage bacteria on rice pastry shifted from initially Bacillus megaterium 31.5% and Bacillus subtilis 32.3% to Bacillus subtilis 63.2%. Conclusion:Ethanol spraying had a good antibacterial effect on rice pastry freshness preservation and could extend the shelf-life on rice pastry, which had a practical application on rice pastry freshness preservation.