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Method for preparing preserved rice steamed sponge cake and application thereof

A production method and technology for rice cakes, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient industrialization of rice cakes processing, and achieve the effects of extending the agricultural industry chain, being convenient to eat, and improving economic and social benefits.

Inactive Publication Date: 2010-06-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preservation and processing of fermented rice products has become a hot spot, but in terms of traditional fermented rice products, especially the industrialization of rice cake processing is seriously insufficient, and the research and development of rice cake starter and compound powder have been carried out in depth. As the publication number of Huazhong Agricultural University is CN101173223 described a kind of bacterial strain as microbial starter, the patent that comprises the composite starter of this bacterial strain and application, mainly focuses on the preparation of the special microbial starter of rice cake, and for by fresh-keeping Instant rice cakes or rice cakes made from fresh rice cake slurry are not involved

Method used

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  • Method for preparing preserved rice steamed sponge cake and application thereof
  • Method for preparing preserved rice steamed sponge cake and application thereof
  • Method for preparing preserved rice steamed sponge cake and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the making of fresh-keeping rice cake slurry

[0025] 1) Cleaning commercially available rice, soaking, refining (adding equal weight of water) to obtain rice milk;

[0026] 2) The rice milk, starter and auxiliary materials are prepared as follows in parts by weight:

[0027] Rice: 100 parts; water: 80-200 parts; auxiliary materials: white sugar powder: 0-25 parts, xanthan gum: 0-0.8 parts, sodium bicarbonate: 0-0.8 parts, leavening agent 0-8 parts, the Said raw materials are mixed uniformly to obtain compound rice milk;

[0028] 3) Fermenting the compound rice milk in step 2) at a constant temperature of 28-32° C. for 1 to 3 hours to obtain fermented rice milk;

[0029] 4) Packing the fermented rice milk in step 3), quick-freezing at -50 to -20°C for 30 minutes, and then freezing at -30 to -8°C to obtain fresh-keeping rice cake slurry;

[0030] The starter described in step 2) is commercially available active dry yeast (“Anqi” brand active dry yeast, p...

Embodiment 2

[0040] Embodiment 2: the making of fresh-keeping instant rice cake

[0041] 1) Preparation of fresh-keeping ready-to-eat rice cake: wash commercially available rice, soak it for 22 hours, and refine (add the same amount of water) to obtain the rice milk. Ferment at ~32°C for 1-3 hours, and steam at 100°C for 20 minutes.

[0042] 2) After the rice cake is steamed, put it into the package while it is still hot.

[0043] 3) Vacuum or air-filled packaging. The vacuum degree parameter of vacuum-pumped packaging is 0.1 MP, or filled with 100% food-grade carbon dioxide to make the packaging bag slightly bulge.

[0044] 4) Sealing.

[0045] 5) After the rice cake is cooled to room temperature, it is quickly frozen at -30°C for 30 minutes, and then stored at -30 to -8°C and stored at -18°C, which is a fresh-keeping instant rice cake.

[0046] The sensory evaluation comparison of the fresh-keeping instant rice cake of this embodiment and the commercially available molded rice cake is...

Embodiment 3

[0051] Embodiment 3: according to the manufacturing process of fresh-keeping rice cake in embodiment 1 (applied comparative test)

[0052] In order to compare the changes of the fresh-keeping rice cake of the present invention under different temperature conditions through different packaging methods, the present embodiment designed the following six groups of comparative experiments:

[0053] A: Stored at 25°C after vacuum packaging; B: Stored at 25°C after inflated packaging; C: Stored at 4°C after vacuum packaging

[0054] D: Stored at 4°C after air-filled packaging; E: Stored at -18°C after vacuum-packed; F: Stored at -18°C after air-filled packaging

[0055] The above-mentioned six experimental groups measure the changes of moisture content and the total number of bacteria in the storage process of packaged rice cake respectively according to the method introduced in the national standard GB / T 4789.2 of the People's Republic of China (China Standard Press, 2009). The resu...

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Abstract

The invention belongs to the technical field of food processing and food preservation and particularly relates to a method for preparing a preserved rice steamed sponge cake and application thereof. The method is characterized by: packaging ground rice milk fermented by a ferment, quickly freezing the rice milk at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the rice milk at the temperature of 30 to 8 DEG C below zero to obtain the pulp of the preserved rice steamed sponge cake; or steaming the fermented rice milk at the temperature of 100 DEG C for 20 minutes to the formed rice steamed sponge cake, packaging the formed rice steamed sponge cake, quickly freezing the formed rice steamed sponge cake at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the formed rice steamed sponge cake at the temperature of 30 to 8 DEG C below zero to obtain the preserved instant formed rice steamed sponge cake. The rice steamed sponge cake has the characteristics of convenient eating, good flavor and nutrients, hygiene, safety and the like.

Description

technical field [0001] The invention belongs to the technical field of food preservation and food processing, and in particular relates to a preparation method and application of a fresh-keeping rice cake. Background technique [0002] Rice hair cake is a traditional starchy rice product. Because of its water content of more than 50%, high starch content and rich nutrition, it is easy to cause aging of gelatinized starch during storage, and it is easy to breed microorganisms. It even makes the rice cake go bad, and the general storage time is less than 12 hours. Therefore, rice hair cake is mainly based on fresh food at present. [0003] With the improvement of modern living standards and the accelerated pace of life, efficient, nutritious and healthy ready-to-eat foods are welcomed by consumers. For staple food starchy foods, measures such as controlling low moisture content, low temperature, and adding anti-aging agents are mainly taken to inhibit starch retrogradation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A23L7/117
Inventor 赵思明熊善柏方炎鹏袁柏华郭蕾荣建华刘友明刘茹
Owner HUAZHONG AGRI UNIV
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