Anthocyanin-rich taro rice cake and production method thereof

A technology for anthocyanin and anthocyanin content, applied in application, food preparation, food science, etc., can solve the problems of easy aging, hard rice cake, sticky teeth, etc., reduce hardness, improve nutritional and health value, and improve microstructure and the effect of physical and chemical properties

Active Publication Date: 2012-08-15
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The second category uses japonica rice as the main raw material, such as Ningbo Shuimo rice cakes and Shangyu Lianghu rice cakes, which are usually made by water milling, drying, loose powder, steaming powder, and rolling. The steaming time is generally 5-20 minutes, and the vacuum packaging is 80~ Pasteurization at 95°C for 30-40 minutes, but the disadvantage is that the rice cakes will become hard after being left for a long time, easy to age, and sometimes stick to the teeth;
[0005] The 3rd kind is the colored rice cake that is main raw material with miscellaneous grains, as taking corn as main raw material to make " corn rice cake ", as the Chinese invention patent " corn rice cake and its production method " of patent No. ZL 01117276.2, this kind of rice cake production technology and purple glutinous rice Similar to rice cakes, soak the corn ...

Method used

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  • Anthocyanin-rich taro rice cake and production method thereof
  • Anthocyanin-rich taro rice cake and production method thereof
  • Anthocyanin-rich taro rice cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0037] Choose 75kg of disease-free and normal Fenghua red taro and 50kg of betel nut, wash, peel, coarsely pulverize, colloid mill, high-pressure homogenize, spray-dry, store in bags separately for later use, or mix them.

[0038] Another part of taro whole powder or starch is physically denatured by twin-screw extrusion, superfine pulverization, or chemically modified by cross-linking reaction to obtain denatured starch, and stored in bags for refrigerated use.

[0039] Select 400kg of japonica rice specially used for rice cakes and soak in clean tap water for 24~36h (0~15°C), 100kg of black glutinous brown rice, soak in 5~20μmol / L gibberellin GA3 aqueous solution at 25~30°C for 2h in advance, pick up and drain Germinate in a culture container at 30°C±1°C for 20~30h, and then use a conveyor belt to convey, rinse, mix, water mill, pump slurry, press filter and drain, unload powder blocks, and evenly pour the above taro powder and modified starch , Use a conveyor to transport to ...

example 2

[0043] Select 100 kg of disease-free and normal Fenghua red taro, wash, peel, coarsely pulverize, finely pulverize with a colloid mill, homogenize under high pressure, spray dry, store in bags and refrigerate for later use. In addition, get part of taro whole powder or starch, and adopt the method of example 1 to obtain modified starch for subsequent use.

[0044] Select 400kg of japonica rice for rice cakes, store in stainless steel barrels, wash with clean tap water, soak the rice over the top of the barrel for 24h~36h (0~15°C), and 100kg of black glutinous brown rice, use the method of Example 1 to germinate for 20~30h, and then Wash together on the conveyor belt, send to the starch mill, pump slurry, press filter and drain, unload the powder block, pour the above-mentioned taro powder and modified starch evenly, send it to the loose powder machine with the conveyor belt, and mix the loose powder evenly.

[0045] Put the mixed taro rice flour into the steamer, steam it with...

example 3

[0048] Select 125kg of disease-free normal areca nuts, wash, peel, coarsely pulverize, finely pulverize with a colloid mill, homogenize under high pressure, spray dry, store in bags and refrigerate for future use. Simultaneously adopt the method for example 1 to obtain modified starch for subsequent use.

[0049] Select 500kg of japonica rice for rice cakes, store it in a stainless steel bucket, wash it with clean tap water, soak the rice over the top of the bucket for 24h~30h (0~15℃), water mill, pump slurry, press filter and drain, unload the powder block, and pour it evenly Mix the above-mentioned taro powder and pine powder.

[0050] Put the mixed taro rice flour into the steamer, steam it with boiler water steam (10~15min), pour it into the rice cake machine, extrude, cut, cool, bag, vacuum pack, sterilize, and box.

[0051] The rice cake produced has the unique fragrance of taro, good lightness and beautiful color. Moderate hardness, non-sticky, good taste.

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Abstract

The invention provides an anthocyanin-rich taro rice cake and a production method thereof. The anthocyanin-rich taro rice cake is characterized in that 5-35wt% of taro and 65-95wt% of round-grained rice are mixed; and, the taro powder contains Fenghua red taro and purple yam accounting for 10-40% of the total weight of the taro powder. Compared with the prior art, the purple yam and the round-grained rice (amylopectin-based) in the taro are rich in mineral substance nutrition and bioactive substances (comprising anthocyanin), thus improving the nutrition and health care values of the rice cake; and in addition, the internal microstructure and physicochemical property of the taro are enhanced, so that the nutrition and quality are tend to be more reasonable and the taste is also unique.

Description

technical field [0001] The invention relates to a rice cake, and also relates to a production method of the rice cake. Background technique [0002] Existing rice cakes are basically divided into three categories according to the differences in raw materials: [0003] The first type uses glutinous rice as the main raw material, such as Yunnan Mengzi New Year Cake, and there are also purple (black) rice and glutinous rice mixed with sugar to make "Purple Glutinous Rice Cake", such as the Chinese invention patent "Purple Glutinous Rice Cake" with patent number ZL99104762.1 And its production method", the method of this kind of rice cake is to mix purple (black) rice and glutinous rice flour in a certain proportion, add an appropriate amount of sugar, adjust it into a slurry, and then add ham, peanuts, sesame seeds, osmanthus, peach kernels or roses, etc. The auxiliary materials are put into bowls or molds, fumigated at 150°C for 3~4h, cooled, then bagged and vacuumed, and the...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/217A23L1/29A23L19/18A23L33/00
Inventor 孙志栋田方李共国张仁杰陈国陈惠云史婷婷马建芳
Owner NINGBO ACAD OF AGRI SCI
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