Instant rice steamed sponge cake and production method thereof

A technology for instant rice and cakes, which can be used in applications, food preparation, food science, etc., and can solve problems such as high energy consumption

Active Publication Date: 2013-12-04
GAEA GEM RICE +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, quick freezing consumes a lot of energy, an

Method used

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  • Instant rice steamed sponge cake and production method thereof
  • Instant rice steamed sponge cake and production method thereof
  • Instant rice steamed sponge cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0143] Example 1: Example of production method

[0144] (1) Production of main powder:

[0145] 1) Take 120 kilograms of rice, soak it in 480 kilograms of tap water for 12 hours, and grind with water to obtain rice slurry;

[0146] 2) Filter the above rice slurry, and take the filter residue with a centrifuge (5000 rpm for 15 minutes) to obtain material 1;

[0147] 3) Dry material 1 to a moisture content of 13%, pulverize, and pass through a 100-mesh sieve to obtain 100 kg of main powder;

[0148] (2) Take 100 kilograms of the main ingredient powder, 0.4 kilograms of active dry yeast (purchased from Hubei Yichang Angel Yeast Co., Ltd.), and 0.4 kilograms of Brettanomyces custersii ZSM-001 inoculum (patent number: ZL2007100536112) 0.3 Kg, Lactobacillus plantarum ZSM-002 (patent number: ZL2009100638581) 0.6 kg, modified starch 3 kg, cooked rice flour 5 kg, sorbitol 1 kg, sucrose 35 kg, brown rice powder 15 kg, tap water 100 kg Mix evenly to obtain material 2;

[0149] (3) Ferment materia...

Example Embodiment

[0151] Example 2: Application examples of quality improvers in instant rice cakes

[0152] The Effect of Different Kinds of Improvers on the Sensory Quality of Mifa Cake

[0153] Different types of quality improvers were selected to produce instant rice cakes according to the production method in Example 1. The sensory quality identification is shown in Table 2.

[0154] Table 2 Comparison of sensory quality of different types of improvers on rice pudding (the comprehensive evaluation score is 10 points)

[0155]

[0156] It can be seen from Table 2 that the above-mentioned different modifiers can produce good-quality rice-fat cakes, but the sensory characteristics of rice-fat cakes produced by different modifiers are different. Among them, the sensory identification of rice-fat cakes produced by pregelatinized starch and cooked rice flour is superior Other kinds of improvers. Example 3: Examples of the effects of different modifiers

Example Embodiment

[0156] It can be seen from Table 2 that the above-mentioned different modifiers can produce good-quality rice-fat cakes, but the sensory characteristics of rice-fat cakes produced by different modifiers are different. Among them, the sensory identification of rice-fat cakes produced by pregelatinized starch and cooked rice flour is superior Other kinds of improvers. Example 3: Examples of the effects of different modifiers

[0157] According to the method of producing instant rice cakes in Example 1, 1 kg of sorbitol, monoglyceride, trehalose or cyclodextrin was added to the raw materials of rice cakes, and the rice cakes were stored for 25 days after production. The sensory score and quality See 3 for the comparison result of texture characteristics and fresh rice cakes.

[0158] Table 3 The effect of different modifiers on the quality of rice cakes

[0159]

[0160]

[0161] Note: "Fresh" in the items in Table 3 refers to fresh rice cakes without adding the above-mentioned improv...

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Abstract

The invention belongs to the technical field of food processing, particularly relates to instant rice steamed sponge cake and a production method thereof, and provides the rice steamed sponge cake which is ready to eat, and remains the flavor and nutrition properties of the conventional rice steamed sponge cake. The rice steamed sponge cake provided by the invention is obtained by fermenting and seasoning main ingredient powder, microbial agents, quality improver and auxiliary materials, wherein the microbial agents are Custer brettanomyces, active dry yeast, lactobacillus plantarum and the like. The invention further provides a formula of the product and a fermentation process suitable for the product. Through the adding of the quality improver and other materials, the defect that the conventional rice steamed sponge cake is poor in convenience is overcome, and the storage quality of the rice steamed sponge cake provided by the invention is stable. Meanwhile, due to the unique fermentation method adopting microbes, the environment of the fermented product is acidic, so that storage is facilitated, and the guarantee period is long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant rice cake and its production method and application. Background technique [0002] Rice hair cake is a traditional fermented rice product in my country. It has a long history of development and has been passed down to the present in the form of folk workshops. The traditional rice cake is fermented with old pulp, the product quality is unstable, and the storage stability is poor. The research on the processing technology of rice cake has only been done for more than ten years, and the technical support for industrial production is not perfect. With the development of society and the improvement of living standards, the traditional craft of rice cake production needs to be modernized and industrialized to meet the needs of consumers. At present, the quality characteristics and production process of rice cakes have been studied (Liu Xiaocui. Research...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/164A23L7/117
Inventor 赵思明王玉芳熊善柏林利忠刘也嘉陈勉张璐胡婷黄琪琳
Owner GAEA GEM RICE
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