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Method for preparing anti-aging rice-cake

A technology of anti-retrogradation and rice cakes, which is applied in food science, food preservation, baking, etc., can solve the problems of rice cakes' taste change and easy softening of the surface, and achieve the effect of maintaining food taste and prolonging storage time

Inactive Publication Date: 2009-04-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the surface of rice cakes treated with amylase begins to decompose inwardly, the surface tends to become soft and the taste of rice cakes changes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of anti-retrogradation rice cake of the present invention adopts the following process steps: the proportioning of its components is calculated in parts by weight:

[0021] The invention grinds commercially available indica rice and passes through a 120-mesh sieve to obtain rice flour for making rice cakes. Get 31 parts of rice noodles, 66 parts of water and 3 parts of tea polyphenols, the tea polyphenols are food grade, the model purchased from the market is TGP-95B, and the manufacturer is Wuxi Sun Green Technology Co., Ltd. Mix rice flour, water and tea polyphenols evenly and pour it into a wooden impression mold (a small amount of dry powder needs to be applied inside the mold), press hard to make it bond in the mold, and then scrape off the excess with a thin metal tool, and then smooth it Knock out the shaped raw rice cake; then place the shaped raw rice cake on a hot water bath and steam for 20 minutes to become cooked rice cake; heating temp...

Embodiment 2

[0024] A preparation method of anti-retrogradation rice cake of the present invention adopts the following process steps: the proportioning of its components is calculated in parts by weight:

[0025] The invention grinds commercially available indica rice and passes through a 120-mesh sieve to obtain rice flour for making rice cakes. Take 33 parts of rice noodles, 63 parts of water and 4 parts of vitamin C (Beijing Jiakangyuan Science and Technology Development Co., Ltd., food grade, purity greater than 99%), mix the rice noodles, water and vitamin C evenly and pour them into a wooden impression (mould) A small amount of dry powder needs to be applied inside), press hard to make it bond in the mold, then scrape off the excess with a thin metal tool, and knock out the shaped raw rice cake after scraping; then put the shaped raw rice cake in hot water After steaming on the bath for 18 minutes, it is cooked rice cake; heating temperature: 100°C; heating method uses a single-door...

Embodiment 3

[0027] A preparation method of anti-retrogradation rice cake of the present invention adopts the following process steps: the proportioning of its components is calculated in parts by weight:

[0028] The invention grinds commercially available indica rice and passes through a 120-mesh sieve to obtain rice flour for making rice cakes. Take 35 parts of rice flour, 60 parts of water and 5 parts of tea polyphenols (Wuxi Sun Green Treasure Technology Co., Ltd., model TGP-95B). A small amount of dry powder needs to be applied inside), press hard to make it bond in the mold, then scrape off the excess with a thin metal tool, and knock out the shaped raw rice cake after scraping; then put the shaped raw rice cake in hot water After steaming on the bath for 22 minutes, it becomes cooked rice cake; heating temperature: 100°C; heating method adopts Midea TH557 electric rice cooker (China Midea Group Co., Ltd); It can be stored for more than 20 days in the refrigerator under certain con...

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Abstract

The invention relates to a method for preparing an anti-anabiosis rice cake, in particular to a method of using a natural substance to delay anabiosis of the rice cake. The method belongs to the technical field of food processing. The method is characterized in that rice flour is crushed through a 120-mesh sieve to obtain rice flour for producing the rice cake; the rice flour, water and tea polyphenol or vitamin C are taken and mixed evenly and are poured into a die to be formed; the formed rice cake is put on a hot water bath, and is steamed to be a cooked rice cake; and the cooked rice cake is put in a refrigerator with a temperature of between 4 and 5 DEG C to be kept. The tea polyphenol and the vitamin C belong to antioxidants, have hydroxide radicals with high reactive activity, and are considered to be combined with hydroxide radicals of starch, thereby preventing starch from combining automatically in the storage process, namely the phenomenon of anabiosis (aging). Therefore, the storage time is prolonged tremendously and the problems of food security and quality do not exist. The method can keep edible taste, realize the mass production and long-time preservation of the rice cake, and is good for human health.

Description

technical field [0001] The invention relates to a preparation method of anti-retrogradation rice cakes, in particular uses natural materials to delay the retrogradation of rice cakes, and belongs to the technical field of food processing. Background technique [0002] In the prior art, the newly made rice food, such as rice cake, has the characteristics of soft internal tissue structure, elasticity and good mouthfeel. As the storage time prolongs, it will change from soft to hard, the tissue will become loose and rough, the elasticity and flavor will also disappear, and its taste will be greatly reduced. This is caused by the retrogradation of rice starch, and a large amount of food is wasted every year in the world due to this kind of problem. [0003] Rice contains 62% to 86% starch, which plays a role in providing heat energy and affecting texture in the food system. Completely gelatinized starch, naturally cooled at a lower temperature or slowly dehydrated and dried, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3544A21D15/00
Inventor 陈正行吴跃马晓军王韧
Owner JIANGNAN UNIV
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