Rice cake and manufacturing method thereof

A production method and cake technology, applied in the field of food processing, can solve the problems of easy changes in the activity and proportion of bacteria, affecting product quality and sales, and long production cycle of rice cakes, so as to avoid skin cracking and avoid unsafe factors. , Overcome the effect of easy regeneration

Inactive Publication Date: 2013-02-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Weigh 20% of glutinous rice flour, 20% of millet flour, 28% of eggs, 25% of water, 6.2% of honey, and 0.8% of active dry yeast according to the mass percentage;

[0032] (2) Stir the raw materials weighed in step (1) for 10 minutes to obtain a uniform millet cake paste, which is injected into the mold for molding;

[0033] (3) Ferment the millet cake batter in step (2) at a constant temperature of 30°C for 40 minutes;

[0034] (4) steaming the fermented millet cake paste in step (3) at 100°C for 20 minutes to obtain the millet cake;

[0035] (5) Quickly freeze the millet cake described in step (4) at -30°C until the central temperature of the millet cake reaches -18°C, and then store it at -18°C for later use, which is the finished fresh-keeping millet cake.

Embodiment 2

[0037] (1) Weigh 20% of glutinous rice flour, 18% of corn flour, 30% of eggs, 25% of water, 6% of honey, and 1% of active dry yeast according to the mass percentage;

[0038] (2) Stir the raw materials weighed in step (1) for 10 minutes to obtain a uniform corn cake paste, which is injected into the mold to form;

[0039] (3) ferment the corn cake batter in step (2) at a constant temperature of 30°C for 50 minutes;

[0040] (4) steaming the fermented corn cake paste in step (3) at 100°C for 25 minutes to obtain corn cake;

[0041] (5) Quickly freeze the corn cake described in step (4) at -30°C until the central temperature of the corn cake reaches -18°C, and then store it at -18°C for later use, which is the finished fresh-keeping corn cake.

Embodiment 3

[0043] (1) Weigh 20% of glutinous rice flour, 18% of millet flour, 31% of eggs, 20% of water, 10% of honey, and 1% of active dry yeast according to the mass percentage;

[0044] (2) Stir the raw materials weighed in step (1) for 10 minutes to obtain a uniform millet cake paste, which is injected into the mold for molding;

[0045] (3) Ferment the millet cake batter in step (2) at a constant temperature of 30°C for 40 minutes;

[0046] (4) steaming the fermented millet cake paste in step (3) at 100°C for 20 minutes to obtain the millet cake;

[0047] (5) Quickly freeze the millet cake described in step (4) at -30°C until the central temperature of the millet cake reaches -18°C, and then store it at -18°C for later use, which is the finished fresh-keeping millet cake.

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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 ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D15/02
Inventor 徐化能
Owner JIANGNAN UNIV
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