Rice product self-rising flour, producing method thereof and application thereof

A technology for rice products and self-raising flour, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor flavor, single-flavored rice cake, and not soft enough.

Active Publication Date: 2013-04-03
黄冈东坡粮油集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the self-raising powder of rice cake only adds microbial starter in rice flour (Zhao Siming etc., a kind of bacterial strain as microbial starter comprises the composite starter of this bacterial strain and application [P], China, 2008, CN101173223A; Liu Xiaocui, rice cake fermentation Research and development of agent and compound powder [D], Wuhan: Huazhong Agricultural University, 2008; Li Xiujuan, a kind of special hair cake powder and its production method and application [P], China, 2009, CN200910062221.0), this self-rising powder is made The taste of the rice cake is relatively simple, not soft enough, and the flavor is poor

Method used

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  • Rice product self-rising flour, producing method thereof and application thereof
  • Rice product self-rising flour, producing method thereof and application thereof
  • Rice product self-rising flour, producing method thereof and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0121] (1) Utilize the old pulp of the traditional rice cake making process to make old rice starch powder and the application of the old rice powder

[0122] (1) Wash 100 kilograms of rice with water, add 200 kilograms of water to soak for 6 hours, and then refine the pulp to obtain rice milk; Contains the original fermented strains, similar to the old noodle steamed buns, the old jelly was purchased from the rice cake workshop in the vegetable market of Huazhong Agricultural University), stirred and mixed, and fermented at 35°C for 3 hours, so that the volume of the slurry expanded to 1.5 times the original volume, Obtain fermented rice milk, i.e. old rice milk;

[0123] (2) The old rice pulp is passed through a 250-mesh sieve, and the filter residue is taken. The water content of the filter residue is 76%, which is material 1;

[0124] (3) Material 1 is made into molding particles with a particle size of about 0.5mm by a molding machine to obtain material 2;

[0125] (4) ...

Embodiment 2

[0149] The technical process of this embodiment is mainly cleaning-soaking-refining-sieving-filtering-drying-batching-mixing-packaging.

[0150] The proportions of the ingredients in parts by weight are as follows:

[0151] A. Main ingredient powder 100 kg;

[0152] B. 20 kg of old rice flour;

[0153] C, 0.8 kg of microbial inoculum; the inoculum is Brettanomyces castellus ZSM-001, the preservation number is CCTCCNO: M207150 (patent application number 2007100536112, patent publication number is CN101173223);

[0154] D. Accessories

[0155] 20 kg of white sugar;

[0156] (1) Refer to Example 1 for the process steps of making old rice pulp with microbial bacterial agents.

[0157] (2) The process steps of making main ingredient powder (using rice as raw material) refer to Example 1.

[0158] The raw material of the main ingredient powder of step (2) is except rice, also can adopt red rice or black rice or corn or millet etc. The rice should be 70 kg, and the rest of the ...

Embodiment 3

[0164] Embodiment 3: make the old paste powder and the comparison of application effect with different drying methods

[0165] The application of making old rice paste powder, self-raising flour and rice cake with the method of embodiment 2. The drying methods of old rice starch powder are hot air drying (55°C, relative humidity 40%, 8h), microwave drying (microwave dose 0.5w / g, time 30min), freeze drying (pre-freezing at -40°C for 1h, and then freezing Dry in a dryer at about 20°C and 10Pa for 12h).

[0166] Add 100 kg of self-rising flour prepared above to 90 kg of tap water, stir and mix evenly, ferment at 37°C for 3 hours, pour it into a mold, and steam at 100°C for 20 minutes to obtain a rice cake.

[0167] See Table 2 for the quality of old pulp powder made by the above drying method, and Table 3 for the quality of rice cake. From Table 2 and Table 3, it can be seen that the quality of old rice cake made by different drying methods is quite different. The old starch p...

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PUM

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Abstract

The invention belongs to the technical field of foodstuff processing, and concretely relates to rice old slurry powder, rice product self-rising flour, a producing method thereof and an application thereof. The rice product self-rising flour provided by the invention comprises main material powder, the old slurry powder, fermenting bacteria agents and accessories, wherein the old slurry powder is produced by using a traditional fermentation process; the fermenting bacteria agents comprise Custer wine yeast, active dry yeast or plant Lactobacillus; the accessories comprise a sweetener, a sour agent, an enzyme preparation, flour, red bean powder, mung bean powder, calcium carbonate and starch powder; raw materials of the main material powder are selected from one of rice, broken rice, corn, millet, black rice and red rice, or combinations thereof; and the starch powder is selected from potato powder, sweet potato powder or yam powder. The invention further discloses a producing technology of the self-rising flour. Rice steamed sponge cakes, glutinous rice cakes and other products produced by the self-rising flour of the invention have advantages of soft flavor and high quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to old rice starch powder, rice product self-rising flour, a production method and application thereof. The rice product self-rising flour of the present invention is composed of rice main material powder, old starch powder, fermentation bacteria agent and auxiliary materials. Background technique [0002] Fermented rice products not only have a unique fermented flavor, but also are rich in nutrients and easy to digest and absorb. Common fermented rice products include rice cake, rice cake and rice bread. The traditional fermentation process is natural fermentation or adding old pulp to fermentation. The traditional fermentation method contains a variety of microorganisms and metabolites. The product has a soft taste and rich and soft flavor. long, the product quality is not stable enough, and the storage stability is poor (Liu Zhen et al. Screening and identification of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 赵思明熊青鲍方芳熊善柏吕昊刘茹
Owner 黄冈东坡粮油集团有限公司
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