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Preparation method of dietary fiber rice cake

A dietary fiber and production method technology, applied in food science, dough processing, baked food with modified ingredients, etc., can solve the problems of rough taste, easy aging, poor taste, etc. Enhanced foam stability and nutritional balance

Active Publication Date: 2017-02-22
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problem of rough taste of high-content dietary fiber cakes and improves the functionality of the product, but it is not suitable for cakes made of rice flour, and cannot solve the problem that rice flour cakes have a poorer taste and are prone to aging compared to flour cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of described dietary fiber rice cake comprises the steps:

[0023] (1) Pulverization: First, ultrafinely pulverize high-quality rice to 100 mesh to obtain rice flour; then superfinely pulverize rice bran dietary fiber to 150 mesh to obtain dietary fiber powder;

[0024] (2) Steam explosion: Weigh 1000g of rice flour and 200g of rice bran dietary fiber powder and mix evenly, put them into the processing chamber of the high-density steam blasting machine, and inject saturated steam at 200°C until the pressure in the processing chamber reaches 1.6MPa Maintain for 120s, and then open the pneumatic valve of the high-density steam blasting machine within 0.00875s for blasting to obtain premixed powder;

[0025] (3) Preparation of sugar clear liquid: Weigh 2000g of white granulated sugar through a 120-mesh sieve, then weigh 4000g of egg white liquid, put them into an egg beater, stir and beat until neutral, and obtain a sugar clear liquid;

[0026] (4) ...

Embodiment 2

[0032] The preparation method of described dietary fiber rice cake comprises the steps:

[0033] (1) Grinding: First, superfinely pulverize high-quality rice to 100 mesh to obtain rice flour; then superfinely pulverize soybean dietary fiber to 160 mesh to obtain dietary fiber powder;

[0034] (2) Steam explosion: Weigh 1000g of rice flour and 250g of soybean dietary fiber powder and mix them evenly, put them into the processing chamber of a high-density steam blasting machine, inject saturated steam at 215°C, and wait until the pressure in the processing chamber reaches 2.0MPa Maintain for 100s, and then open the pneumatic valve of the high-density steam blasting machine within 0.00875s for blasting to obtain premixed powder;

[0035](3) Preparation of sugar clear liquid: Weigh 2500g white granulated sugar through a 120-mesh sieve, then weigh 3500g egg white liquid, put them together into an egg beater, stir and beat until neutral, and obtain sugar clear liquid;

[0036] (4) ...

Embodiment 3

[0042] The preparation method of described dietary fiber rice cake comprises the steps:

[0043] (1) Grinding: First, superfinely pulverize high-quality rice to 120 mesh to obtain rice flour; then superfinely pulverize corn dietary fiber to 160 mesh to obtain dietary fiber powder;

[0044] (2) Steam explosion: Weigh 1000g of rice flour and 300g of corn dietary fiber powder and mix them evenly, put them into the processing chamber of a high-density steam blasting machine, inject saturated steam at 235°C, and wait until the pressure in the processing chamber reaches 2.4MPa Maintain for 60s, and then open the pneumatic valve of the high-density steam blasting machine within 0.00875s for blasting to obtain premixed powder;

[0045] (3) Preparation of sugar clear liquid: Weigh 3000g white granulated sugar through a 120-mesh sieve, then weigh 3000g egg white liquid, put them into an egg beater together, stir and beat until neutral, and obtain sugar clear liquid;

[0046] (4) Prepar...

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Abstract

The invention discloses a preparation method of a dietary fiber rice cake. The method includes the steps of firstly, superfine smashing high-quality rice and dietary fiber; secondly, evenly mixing the smashed rice meal and the smashed dietary fiber according to a certain ratio, and then conducting steam explosion to obtain premix powder; thirdly, putting screened white granulated sugar and egg white into an eggbeater to be stirred till being neutrally soaked to obtain sugar-white liquid; fourthly, heating and melting cheese and butter through microwaves, and adding egg yolk and mild to be evenly stirred to obtain premix liquid; fifthly, adding the premix powder to the premix liquid, putting the mixture in the eggbeater to be evenly stirred, taking out the mixture, and adding the sugar-white liquid in batches to be manually and evenly stirred to obtain cake batter; sixthly, putting the cake batter in a prepared mold, putting the mold in a preheated oven for water bath baking, and cooling to the room temperature to obtain the rice cake. The rice cake prepared through the method has uniform honeycombs in texture, is mellow in taste and has special rice flavor.

Description

technical field [0001] The invention relates to a method for preparing a rice cake, in particular to a method for preparing a rice cake rich in dietary fiber. Background technique [0002] Cake is one of the traditional cakes in Chinese and western countries, because of its rich nutrition, attractive flavor, soft mouthfeel etc., it is deeply loved by people. Traditional cakes are made of low-gluten flour, and the protein content is between 6.5-9.5%. However, gluten in flour can cause celiac disease in people who are allergic to it. This is an autoimmune intestinal drooping disease. The prevalence rate in European countries is 0.3-2%. Malabsorption of minerals, folate, and fat-soluble vitamins. Celiac disease is lifelong and permanent, and the only effective treatment for celiac patients is a long-term gluten-free diet. [0003] At present, my country's rice planting area ranks second in the world after India, and its total rice output ranks first in the world, accounting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/18
CPCA21D2/18
Inventor 吴伟吴晓娟林亲录吴跃梁盈杨英付湘晋
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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