Preparation method of healthy spinach and indica rice steamed sponge cakes

A production method and technology of indica rice, applied in the field of food processing, can solve the problems of low rice deep processing conversion rate, low product added value, lack of quality assurance, etc., to improve the taste and shelf life, reduce uncontrollable factors, and shorten the production cycle. Effect

Pending Publication Date: 2015-12-30
JIANGNAN UNIV
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of healthy spinach and indica rice steamed sponge cakes
  • Preparation method of healthy spinach and indica rice steamed sponge cakes
  • Preparation method of healthy spinach and indica rice steamed sponge cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Preparation of modified indica rice starch: add water to 100 g of indica rice and adjust it to a concentration of 20%, then pulverize it, pass through a colloid mill, and adjust the pH value to 4.0 with lactic acid; add 200 U / g of acid protease and place it in an enzyme reactor at 50° C. The reaction was carried out for 3 hours, the protein was removed by centrifugal water washing, and the starch in the lower layer was dried.

[0016] (2) Without eggs and spinach puree, mix 100g of indica rice starch, 7g of maltitol, 7g of honey with water and stir, pour into a round mold, and steam for 12 minutes in a steamer with a steamer.

Embodiment 2

[0018] (1) Preparation of modified indica rice starch: add water to 100 g of indica rice and adjust it to a concentration of 20%, then pulverize it, pass through a colloid mill, and adjust the pH value to 4.0 with lactic acid; add 200 U / g of acid protease and place it in an enzyme reactor at 50° C. The reaction was carried out for 3 hours, the protein was removed by centrifugal water washing, and the starch in the lower layer was dried.

[0019] (2) Clean and blanch the spinach for 4 minutes, squeeze it into spinach puree with a juicer, stir 10g of eggs at high speed until fully foamed, mix 97g of indica rice starch, 3g of pre-gelatinized starch, 6g of maltitol, 10g of spinach puree, Mix 6g of honey with water and stir, then add the whipped egg into the above mixture three times, pour it into a round mold, and steam it in a steamer with a steamer for 10 minutes.

Embodiment 3

[0021] (1) Preparation of modified indica rice starch: add water to 100 g of indica rice and adjust it to a concentration of 25%, then pulverize it, pass through a colloid mill, and adjust the pH value to 4.0 with lactic acid; add 200 U / g of acid protease and place it in an enzyme reactor at 50° C. The reaction was carried out for 3 hours, the protein was removed by centrifugal water washing, and the starch in the lower layer was dried.

[0022] (2) Clean and blanch the spinach for 5 minutes, squeeze it into spinach puree with a juicer, stir 15g of eggs at high speed until fully foamed, mix 96g of indica rice starch, 4g of pre-gelatinized starch, 7g of maltitol, 15g of spinach puree, Mix 7g of honey with water and stir, then add the whipped egg into the above mixture three times, pour it into a round mold, and steam it in a steamer with a steamer for 12 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L1/32A23L1/30
CPCA23V2002/00
Inventor 陈正行于秋生冯伟徐晶冰王韧王莉罗小虎李亚男
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap