Method for improving anti-aging quality of rice-cake

An anti-aging, rice cake technology, applied in the direction of pre-baked dough processing, etc., to achieve the effect of improving anti-aging quality, meeting requirements, and improving chewiness

Inactive Publication Date: 2009-04-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But applying the improver composed of two or more

Method used

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  • Method for improving anti-aging quality of rice-cake

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Embodiment 1

[0021] Embodiment 1: Formula: glutinous rice, japonica rice, white granulated sugar, drinking water, improver (xanthan gum, carboxymethyl starch, β-amylase, sucrose fat, sodium stearoyl lactylate or calcium stearoyl lactylate)

[0022] Production Method:

[0023] (1) Material selection: The formula mainly includes: 60 parts of glutinous rice, 40 parts of japonica rice, 15 parts of white sugar, 65 parts of drinking water, improver (xanthan gum, carboxymethyl starch, β-amylase, sucrose ester, stearin Sodium acyl lactylate or calcium stearoyl lactylate accounted for 0.2%, 0.25%, 0.03%, 0.2%, 0.3% of the total rice flour respectively); high-quality glutinous rice and japonica rice were soaked in water and cleaned, drained and ground into fine grains with a superfine pulverizer Rice flour, then sieve with 120 mesh to remove slag;

[0024] (2) Mixing material: Stir glutinous rice flour, japonica rice flour, drinking water, white sugar, and improver evenly into a ball;

[0025] (3)...

Embodiment 2

[0028] Embodiment 2: formula: glutinous rice, round-grained rice, white granulated sugar, drinking water, improver (fungus α-amylase, bacterium α-amylase, hydroxypropyl starch, guar gum, sodium stearoyl lactylate or stearoyl lactic acid calcium, monoglyceride);

[0029] Production Method:

[0030] (1) Material selection: The formula mainly includes: 40 parts of glutinous rice, 60 parts of japonica rice, 20 parts of white sugar, 60 parts of drinking water, improving agent (fungal α-amylase, bacterial α-amylase, hydroxypropyl starch, guar Soybean gum, sodium stearoyl lactylate or calcium stearoyl lactylate, and monoglyceride account for 0.4%, 0.02%, 2%, 0.5%, 0.3%, and 0.2% of the total rice flour respectively); high-quality glutinous rice and japonica rice are soaked in water and cleaned , drained and ground into fine rice flour with a superfine grinder, and then sieved to 120 mesh to remove slag;

[0031] (2) Mixing material: Stir glutinous rice flour, japonica rice flour, d...

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Abstract

The invention provides a method for improving the anti-toughness quality of rice cakes, which relates to the technical field of food preservation. The method adopts enzyme preparation, modified starch, edible emulsifiers and edible gum as improvers applied to improve the quality of rice cakes, so as to improve the eating quality of the rice cakes. By improving the anti-toughness quality of the rice cakes, the invention aims to provide a rice cake excellent in quality and convenient to eat. The invention has the advantages that the rice cake with the improvers is obviously improved in hardness, uniform and fine in tissue structure, free from crumbs, not sticky, obviously improved in chewiness and relatively longer in flavor preservation period, and the method improves the eating quality of the rice cake and meets the requirements of consumers.

Description

technical field [0001] A method for improving the anti-aging quality of rice cakes, and the invention relates to the technical field of food preservation. Background technique [0002] The aging of starch in rice products is a worldwide problem. There are not many domestic studies on this, and no major breakthroughs have been made. US Patent (Application) 4857346 adds anhydroglucose or anhydroglucose derivatives to starch-containing foods, which can delay the aging time of the product, but the added concentration is as high as 3.3% to 7.6%. Japanese Patent Heicheng 6-327091 (JP1994000327091<1996> adds trehalose and maltose (1: 0.005~0.5) in rice to improve the starch aging of rice; Japanese Patent Heicheng 9-134998 (JP19970000134998<1998> adds fiber in glutinous rice Sulfase and amylase to improve starch aging of rice products. [0003] Rice cake is a kind of Chinese folk traditional food, mainly based on glutinous rice and japonica rice, especially one of the ...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D8/04
Inventor 钱海峰白亚丁周惠明朱科学彭伟
Owner JIANGNAN UNIV
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