Instant flavored rice-gel cakes and preparation method thereof

Abstract

The present invention discloses instant flavored rice-gel cakes. The instant flavored rice-gel cakes comprise the rice-gel cakes and flavored brown sugar juice. The rice-gel cakes consist of the following raw material components in percentages by weight: 86-95% of pure water, 5-10% of rice flour, 0.01-0.20% of refined konjac flour, 0.01-0.03% of carrageenan, 0.001-0.02% of xanthan gum, and 0.1-0.9% of sodium carbonate. The flavored brown sugar juice consists of the following raw material components in percentages by weight: 20-70% of pure water, 30-80% of brown sugar, 10-30% of freshly squeezed pineapple juice, 5-20% of freshly squeezed lemon juice and 0.1-0.2% of citric acid. A preparation method of the instant flavored rice-gel cakes mainly utilizes the modern food processing technology, overcomes the technical deficiencies or defects of the related products, changes the recipe and production technology of the rice-gel cakes, and develops the pre-packaged rice-gel cake food products which are long in shelf-life, instant, same in flavor, or more unique.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a convenient and instant flavor rice cold cake and a preparation method thereof. Background technique [0002] Rice cold cake is a special flavor snack food from Yibin, Sichuan. It is soft and tender, and has a refreshing taste. This snack food has long been favored by consumers in southern Sichuan (Yibin, Zigong and Luzhou). Especially in the hot summer, there is an endless stream of men, women and children who like to eat cold rice cakes in the snack bars in the streets and alleys of Yibin City. The folk traditional production process is as follows: ① formula. 500 grams of indica rice, ②soaked. Soak the clean indica rice in clean water for 6-10 hours at 15°C-30°C, and decant the water when it can be twisted into fine powder by hand. ③ Refining: After soaking, add another 3000 grams of water, and use a stone mill or machine to grind it into a fine rice slurry for later use. ④ ...

AI Technical Summary

Problems solved by technology

Rice cold cakes are not jelly foods like jelly. Rice cold cakes contain a certain amount of starch. Although they are heated and gelatinized under alkaline conditions, after long-term storage, due to the hydrogen bond association of starch linear molecules, they will Different degrees of aging appear, and it becomes an insoluble and aggregated form again, and the precipitation shrinks, the solubility decreases, a large amount of water precipitates, the starch mass sinks to the bottom of the container, and the upper part is clear water, which not only loses the sensory quality of the rice cold cake Also lost the flavor of rice cold cake

③ Difficult to sterilize

There are two reasons. First, alkali is added to the rice cold cake, and the pH value is greater than 7. Simple pasteurization cannot meet the requirements of commercial sterility; second, if it is only a traditional formula, that is, only rice milk It is mixed with quicklime (calcium hydroxide) water and gelatinized, then cooled and solidified. If high temperature and high pressure sterilization is used, the carbohydrates and proteins in the starch are easily hydrolyzed into small molecular substances and lose viscosity, viscosity decreases, water absorption capacity and water holding capacity. Decreased ability, unable to solidify, unable to form rice cold cake jelly

④In the traditional craft, the soaking time of rice is long and the soaking water is large

⑤ The preparation of the coagulant is cumbersome

The quicklime should be soaked and precipitated in water, and only the upper part of the clarified lime water should be used, and the precipitate should be poured out. If a large amount of quicklime precipitates in large quantities, it will pollute the environment

⑥Traditional rice cold cake products are mainly seasoned with pure brown sugar juice, which has a single flavor, and because brown sugar juice is rich in nutrients and has a high pH value, it is close to neutral food, easy to be polluted by microorganisms, spoilage, and the storage period is not long

The product of this invention is still different from the rice cold cake product of the present invention, the raw materials are different, and the proportion of ingredients is also different, and the problems of long-term freshness preservation, anti-aging, and anti-water shrinkage of the product are not mentioned yet.