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Making method of antiaging rice cake

A production method and anti-aging technology, which is applied in the field of food processing, can solve problems such as shortened shelf life, poor taste, and difficult to control flavor, and achieve the effects of reducing loss costs, significant anti-aging, and long shelf life

Inactive Publication Date: 2016-10-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice cakes generally contain 30%~40% starch. During storage, the aging of starch leads to poor taste, reduced quality and shortened shelf life.
The main reason is that after the starch in the rice cake is gelatinized, after the temperature is gradually lowered and left to cool, the starch molecular chains tend to be arranged in parallel, and are recombined with hydrogen bonds to form particles larger than colloids, which precipitate and precipitate, resulting in the aging of rice cakes.
[0003] At present, the methods to solve the aging of rice cakes include adding xanthan gum, β-cyclodextrin, calcium stearate lactate, or ultra-low temperature (-18°C) to inhibit the aging of rice cakes, but the effect is limited, the flavor is difficult to control, or the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Harvest glutinous rice at the filling stage of flowering for 20 days, ventilate and dry at 35°C, shell and crush it, and pass through a 100-mesh sieve to obtain glutinous rice flour at the filling stage; weigh 45 parts of water, 5 parts of glutinous rice flour at the filling stage, and 45 parts of japonica rice Rice flour, 5 parts of white sugar, then stirred at room temperature for 1 hour, poured into molds, and steamed for 20 minutes to obtain anti-aging rice cakes.

[0015] Taking the traditional rice cakes without glutinous rice flour at the filling stage as a control, the aging degree of rice cakes added with glutinous rice flour at the filling stage was reduced by 20.5% when stored at 4°C for 30 days.

Embodiment 2

[0017] Harvest glutinous rice at the filling stage of flowering for 25 days, ventilate and dry at 40°C, shell and crush it, and pass through a 100-mesh sieve to obtain glutinous rice flour at the filling stage; weigh 45 parts of water, 5 parts of glutinous rice flour at the filling stage, and 45 parts of japonica rice Rice flour, 5 parts of white sugar, then stirred at room temperature for 1 hour, poured into molds, and steamed for 20 minutes to obtain anti-aging rice cakes.

[0018] Taking the traditional rice cakes without glutinous rice flour at the filling stage as a control, the aging degree of rice cakes added with glutinous rice flour at the filling stage was reduced by 29.8% when stored at 4°C for 30 days.

Embodiment 3

[0020] Harvest glutinous rice at the filling stage of flowering for 30 days, ventilate and dry at 45°C, shell and crush it, and pass through a 100-mesh sieve to obtain glutinous rice flour at the filling stage; weigh 45 parts of water, 4 parts of glutinous rice flour at the filling stage, and 46 parts of japonica rice Rice flour, 5 parts of white sugar, then stirred at room temperature for 1 hour, poured into molds, and steamed for 20 minutes to obtain anti-aging rice cakes.

[0021] Compared with the traditional rice cakes without glutinous rice flour at the filling stage, the aging degree of rice cakes added with glutinous rice flour at the filling stage was reduced by 22.1% when stored at 4°C for 30 days.

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PUM

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Abstract

The invention discloses a making method of an antiaging rice cake and belongs to the technical field of food processing. The making method includes: using unpolished round-grained rice noodles and filling-stage paddy rice noodles as raw materials, adding water until content of the water accounts for 40-45% of total mass, and adding sugar while stirring at room temperature; injection-molding and steaming an obtained mixture to obtain the antiaging rice cake. By utilizing the characteristic that the filling-stage paddy rice noodles are low in aging speed, the filling-stage paddy rice noodles are added into the unpolished round-grained noodles, so that loss cost of conventional rice cakes due to shelf life is lowered, and the antiaging rice cake has the advantages of good taste, remarkable antiaging effect and long shelf life.

Description

technical field [0001] The invention relates to a method for making anti-aging rice cakes, which delays the aging of the rice cakes and prolongs the shelf life by adding rice flour at the filling stage, and belongs to the technical field of food processing. Background technique [0002] Rice cakes generally contain 30% to 40% starch. During storage, the aging of starch leads to poor taste, reduced quality and shortened shelf life. The main reason is that after the starch in the rice cake is gelatinized and the temperature is gradually lowered and left to cool, the starch molecular chains tend to be arranged in parallel, recombined by hydrogen bonds, forming particles larger than colloids and precipitated, resulting in the aging of rice cakes. [0003] At present, the methods to solve the aging of rice cakes include adding xanthan gum, β-cyclodextrin, calcium stearate lactate, or ultra-low temperature (-18°C) to inhibit the aging of rice cakes, but the effect is limited, the ...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 田耀旗谢正军王万里金征宇孙冰华陈龙胡秀婷毕艳红
Owner JIANGNAN UNIV