Preparation method of healthy spinach and indica rice steamed sponge cakes

Abstract

The invention discloses a preparation method of healthy spinach and indica rice steamed sponge cakes. The preparation method comprises the following specific steps: (1) preparing modified indica rice starches: adding water into indica rice, putting the water with the indica rice into a colloid mill, adjusting the pH value to 4.0 by lactic acid, adding acidic protease into the colloid mill, putting the colloid mill into an enzyme reactor for reaction, performing centrifugal washing to remove proteins, and drying the starches on the lower layer, thus obtaining the modified indica rice starches; (2) cleaning and blanching spinaches, juicing the spinaches into spinach mud by a juicing machine, uniformly stirring eggs at high speed until the eggs are fully blistered, mixing and stirring the modified indica rice starches, pregelatinized starch, maltitol, the spinach mud, honey and water, thus obtaining a mixture, adding the blistered eggs into the mixture by three times, pouring into a circular die, and steaming the circular die in a steamer with steaming baskets with intense fire. According to the preparation method, the proteins in the raw material indica rice are removed; furthermore, a fermentation technology is not adopted, so that the healthy and novel rice steamed sponge cakes which take the indica rice starches as the raw material and are fluffy and elastic are produced, and the utilization of the indica rice in China is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel method for producing healthy spinach and indica rice cake without fermentation. Background technique [0002] Rice cake is a traditional rice product made of indica rice as raw material, soaked, refined, and fermented. It has been loved by people for a long time, with a smooth surface, a fluffy honeycomb shape inside, a soft taste, a special flavor produced by fermentation and high nutritional value. [0003] The raw material of rice cake - rice, its main components are starch and protein. Therefore, both starch and protein will affect the color, flavor, taste and quality of rice cake. In addition to some rice that serves as the staple food in our country, there is also a large amount of broken rice. Southern my country has a large yield of indica rice, poor taste, and relatively abundant resources, but the conversion rate of rice deep processing is low, and th...

AI Technical Summary

Problems solved by technology

Southern my country has a large yield of indica rice, poor taste, and relatively abundant resources, but the conversion rate of rice deep processing is low, and the added value of the product is not high

[0004] At present, most of the rice cakes on the market are produced by small handmade workshops. The taste is sticky, not soft enough, and the quality is not guaranteed.

Although many convenient rice cake premixes have appeared in recent years, they have strong requirements on the specificity of rice varieties, and have added various additives such as chemically modified starch.

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