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Whole-grain rice steamed sponge cake and preparation method thereof

A rice cake and leavening agent technology, which is applied in food preparation, food science, baking, etc., can solve the problems of poor leavening effect of rice cake, unfavorable industrial production, long fermentation time, etc., and achieve puffy appearance and good flavor And the effect of delicate appearance and taste

Inactive Publication Date: 2016-07-20
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since brown rice retains the cortex, the resulting rice cake has a poor bulking effect, a rough texture, and a non-delicate taste; and the traditional rice cake preparation and fermentation time is too long and the process is complicated, which is not conducive to industrial production

Method used

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  • Whole-grain rice steamed sponge cake and preparation method thereof
  • Whole-grain rice steamed sponge cake and preparation method thereof
  • Whole-grain rice steamed sponge cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0138] 50 parts of polished rice, 50 parts of brown rice, 20 parts of white sugar, 0.4 parts of dry yeast, 100 parts of water, whip evenly, place it at 35°C for 2 hours, add 1.16 parts of leavening agent (sodium bicarbonate 0.45, diphosphate diphosphate Sodium hydrogen disodium 0.3, calcium dihydrogen phosphate 0.08, citric acid 0.08, glucono-δ-lactone 0.25), stir evenly, pour 30g of rice milk into a mold with a diameter of 70mm and a height of 20mm, and steam for 20 minutes on high heat.

Embodiment 2

[0140] 50 parts of polished rice, 50 parts of brown rice, 10 parts of brown sugar, 0.4 parts of dry yeast, 100 parts of water, beat evenly, place it at 35°C for 2 hours, add 9.7 parts of leavening agent (sodium bicarbonate 3, pyrophosphate Sodium dihydrogen disodium 1.8, calcium dihydrogen phosphate 0.5, citric acid 0.5, glucono-δ-lactone 1.5, corn starch 2.4 parts), stir evenly, put into a mold, and steam for 20 minutes on high heat.

Embodiment 3

[0150] 50 parts of polished rice, 50 parts of brown rice, 15 parts of white sugar, 0.8 parts of dry yeast, 100 parts of water, beat evenly, place it at 35°C for 2 hours, add 1.5 parts of leavening agent ((sodium bicarbonate 0.6, pyrophosphate Sodium dihydrogen disodium 0.4, calcium dihydrogen phosphate 0.1, citric acid 0.1, glucono-δ-lactone 0.3)), maltitol 10 parts, stir evenly, pour 30g of rice milk into a mold with a diameter of 70mm and a height of 20mm, and steam over high heat Make it for 20 minutes.

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Abstract

The invention provides a leavening agent for rice steamed sponge cake, a raw material for preparation of rice steamed sponge cake and preparation method of rice steamed sponge cake. Specifically, the leavening agent comprises an alkaline agent, an acidic agent and a filler, wherein with the total mass of the leavening agent as the calculation basis, the content of the acidic agent is 40-70%, the content of the alkaline agent is 30-50%, and the content of the filler is 0-30%. The invention also provides a raw material for preparation of the rice steamed sponge cake, and the raw material includes 100 parts by weight of rice, 0.4-0.8 part of yeast, and 1.0-10 parts of the leavening agent. The leavening agent provided by the invention can make the inside of the product form a uniform and dense porous structure, the product can has an increased volume, is bulking and soft, and maintains good flavor and appearance. The rice steamed sponge cake provided by the invention has a bulking appearance, and has the advantages of strong fragrance, smooth surface, delicate taste, and comprehensive nutrition, etc.

Description

technical field [0001] The present invention relates to a kind of rice food, more specifically relates to rice cake and its preparation method. Background technique [0002] Rice cake is a traditional fermented rice product in my country. During the fermentation process, microorganisms use nutrients such as starch and protein in rice to degrade them, and produce rich enzyme systems, so that rice cakes obtain a loose and porous structure, unique flavor and nutritional value. At the same time, steaming makes the rice ripen quickly, forming a crystal clear white color, soft and delicate taste, easy to be digested and absorbed by the human body. Rice hair cake began in the Ming Dynasty and has a production history of more than 600 years. It is a characteristic staple food of the people in southern my country and has a huge market potential. On the basis of fully inheriting and carrying forward the traditional rice cake production technology, the quality characteristics, produc...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A21D13/00A21D13/08
Inventor 孙英刘亚楠刘壮
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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