Rice cake and manufacturing method thereof

Abstract

The invention relates to a rice cake and a manufacturing method thereof. The rice cake is prepared from the following main raw materials in percentage by mass: 15 to 30% of glutinous rice flour, 15 to 30% of millet flour or corn flour and 18 to 35% of eggs; and the rice cake is manufactured by mixing, fermenting and steaming the main raw materials. According to the rice cake, the rice flour is matched with natural food components such as eggs, honey and the like, the raw materials are widely available, and the formula of the raw materials is healthy and reasonable; a steaming method is adopted, the processing technique is simple, nutrient loss caused by high-temperature baking is avoided, and a lot of unsafe factors are also avoided; the texture of a product can be improved through yeast fermentation, so that the defects of easy rawness returning and poor mouthfeel of the rice flour are overcome; and through a freezing fresh-keeping technology, the problems of surface skin cracking, collapsing in shape, tooth adhesion and the like which appear easily when the conventional rice cakes are steamed again are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rice cake and a preparation method thereof. Background technique [0002] Casual cakes are increasingly favored by consumers for their deliciousness, nutrition and safety. In the prior art, cakes are mostly made of flour and eggs, which are raised and baked at high temperature. During the production process, oil and synthetic food additives need to be added, which implies the following unsafe factors: (1) After the dough is baked at high temperature, it is easy to form neurotoxic and carcinogenic acrylamide; (2) oils and fats are also easy to form carcinogenic benzopyrene substances under high temperature baking conditions. In addition, the nutritional value and functional properties of such cakes are relatively single, which cannot meet people's increasing taste requirements. [0003] In recent years, rice cake food has become a new type of leisure food with great ...

AI Technical Summary

Problems solved by technology

However, in the traditional rice cake production process, natural fermentation or artificial fermentation is generally used by adding old pulp. Due to the complex microbial strains in the natural fermentation process, and the activity and proportion of the bacteria are prone to change during the fermentation process, it is easy to cause the production of rice cakes The cycle is long, the product quality is unstable, etc.

In addition, the quick-frozen and refrigerated rice cakes are prone to cracks in different degrees, and after re-steaming, the shape collapses and sticks to the teeth, etc., which affects the quality and sales of the product