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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: 2014-07-16
GAEA GEM RICE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, quick freezing consumes a lot of energy, and the circulation process also requires a cold chain

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

Embodiment 1

[0111] Embodiment 1: the example of production method

[0112] (1) Production of main ingredient powder:

[0113] 1) Take 120 kg of rice, soak it in 480 kg of tap water for 12 hours, and grind it with water to obtain rice milk;

[0114] 2) Filter the above-mentioned rice slurry, and use a centrifuge (5000 rpm for 15 minutes) to take the filter residue to obtain material 1;

[0115] 3) Dry the material 1 until the water content reaches 13%, pulverize it, and pass it through a 100-mesh sieve to obtain 100 kg of main material powder;

[0116] (2) Take 100 kg of main ingredient powder, 0.4 kg of active dry yeast (purchased from Hubei Yichang Angel Yeast Co., Ltd.) 0.3 kg of Brettanomycescustersii ZSM-001 bacterial agent (patent number: ZL2007100536112) , Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 bacterial agent (patent number: ZL2009100638581) 0.6 kg, modified starch 3 kg, cooked rice flour 5 kg, sorbitol 1 kg, sucrose 35 kg, brown rice flour 15 kg, tap water 100...

Embodiment 2

[0119] Embodiment 2: the example of the application of quality improver in instant rice cake

[0120] Effects of different kinds of improvers on the sensory quality of rice cake

[0121] Select different types of quality improvers to produce instant rice cakes according to the production method of Example 1. Its sensory quality identification is shown in Table 2.

[0122] Table 2 Comparison of sensory quality of different types of improvers on rice cakes (full score of comprehensive evaluation is 10 points)

[0123]

[0124] It can be seen from Table 2 that the above-mentioned different improvers can produce rice cakes with good quality, but the sensory characteristics of rice cakes produced by different improvers are different, and the sensory characteristics of rice cakes produced by pregelatinized starch and cooked rice flour are better than those produced by rice flour cakes. Other kinds of modifiers.

Embodiment 3

[0125] Embodiment 3: Example of adding effects of different improvers

[0126] According to the method for producing instant rice cakes in Example 1, add 1 kilogram of sorbitol, monoglyceride, trehalose or cyclodextrin respectively to the raw materials of rice cakes, and store them for 25 days after producing rice cakes. See 3 for the comparison results of texture properties and fresh rice cake.

[0127] Table 3 Effects of different improvers on the quality of rice cake

[0128]

[0129]

[0130] Note: "Fresh" in the items in Table 3 refers to steamed fresh rice cakes without adding the above improvers, and "blank" refers to rice cakes stored for 25 days without adding improvers.

[0131] Comparing the blank group rice cake with no addition and fresh rice cake, it can be seen that sorbitol, monoglyceride, trehalose, and cyclodextrin can effectively improve and stabilize the texture of rice cake, and the sensory evaluation of sorbitol and monoglyceride is the best. Exce...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to an instant rice cake and a production method thereof. The invention provides a convenient rice cake that is ready to eat after opening the bag. The product maintains the flavor and nutritional characteristics of the traditional rice cake. The invented rice cake is made from main ingredient powder, microbial agent, quality improver and auxiliary materials through fermentation and seasoning . The microbial bacterial agents are bacterial agents such as Brettanomyces castellus, active dry yeast and Lactobacillus plantarum. The invention provides the formula of the product and its suitable fermentation process. The present invention overcomes the disadvantages of poor convenience of the existing rice-fat cake by adding quality-improving agents and the like, and stabilizes the storage quality of the rice-fat cake. At the same time, because the product fermented by its unique microorganisms is in an acidic environment, it is convenient for storage and has a long shelf life.

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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Patent Type & Authority Patents(China)
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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