Preparation method for fermented fresh-keeping health-care rice cakes

A technology for rice cakes and fermentation liquid, which is applied in the directions of bacteria, food preservation, and yeast-containing food ingredients used in food preparation, can solve problems such as being unfavorable to health, improve product quality and efficacy, enhance antibacterial ability, The effect of slowing down polymerization

Inactive Publication Date: 2017-04-26
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can keep fresh, but it contains certain chemical preservatives, which is not conducive to health.

Method used

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  • Preparation method for fermented fresh-keeping health-care rice cakes
  • Preparation method for fermented fresh-keeping health-care rice cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, concrete steps are as follows:

[0032] 1) Take rice with good quality, remove impurities, and then wash it with clean water;

[0033] 2) Take the quality of the rice as a benchmark, add 150% of its quality water to the washed rice in step 1), add 2% of lactic acid bacteria and 1% of saccharomyces, then seal it with a plastic wrap, and put it at 25°C Fermentation in the environment for 1 day;

[0034] 3) Take the rice fermented in step 2), filter it, add it according to the ratio of its mass ratio of 1:1, add clear water for grinding, and obtain a slurry;

[0035] 4) Based on the quality of the slurry obtained in step 3), add 30% of its quality Cordyceps militaris mycelium fermentation broth, 0.045% of α-amylase, mix, place for 1 hour, and suction filter to obtain rice cakes;

[0036] 5) Take out the rice cake obtained in step 4), crush it, and pass through a 18-mesh sieve, then add 2% by mass of the Cordyceps militaris mycelia fermentation liquid, 0.15%...

Embodiment 2

[0039] Embodiment 2, with embodiment 1, difference is:

[0040] 2) Take the quality of the rice as a benchmark, add 300% of its quality water to the rice cleaned in step 1), add 6% of lactic acid bacteria and 4% of saccharomyces, then seal it with a plastic wrap and place it at 35°C 6 days of fermentation in the environment;

[0041] 3) Take the rice fermented in step 2), filter it, add it according to its mass ratio of 2:1, add clear water for grinding, and obtain a slurry;

[0042] 4) Based on the quality of the slurry obtained in step 3), add 50% of its quality Cordyceps militaris mycelia fermentation liquid, 0.05% of α-amylase is sufficient, after mixing, place it for 2 hours, and suction filter to obtain rice cakes;

[0043] 5) Take out the rice cake obtained in step 4), crush it, and pass through a 20-mesh sieve, then add 6% of its quality Cordyceps militaris mycelium fermentation broth, 2.0% xanthan gum, and 0.15% monoglyceride, and mix well , placed in boiling water ...

Embodiment 3

[0045] Embodiment 3, with embodiment 1, difference is:

[0046] 2) Based on the quality of the rice, add 250% of its quality water to the cleaned rice in step 1), add 4% of lactic acid bacteria and 3% of saccharomyces, then seal it with a plastic wrap and place it at 28°C Fermentation in the environment for 5 days;

[0047] 3) Take the rice fermented in step 2), filter it, add it according to the ratio of its mass ratio of 1.5:1, add clear water for grinding, and obtain a slurry;

[0048] 4) Based on the quality of the slurry obtained in step 3), add 40% of its quality Cordyceps militaris mycelia fermentation liquid, and 0.048% of α-amylase is sufficient, after mixing, place it for 2 hours, and suction filter to obtain rice cakes;

[0049] 5) The rice cake obtained in step 4) is taken out, crushed, passed through a 18-20 mesh sieve, and then added with 4% of its quality Cordyceps militaris mycelium fermentation broth, 1.0% xanthan gum, and 0.25% monoglyceride, fully Mix well...

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Abstract

The invention relates to a preparation method for fermented fresh-keeping health-care rice cakes; the preparation method comprises the steps: removing impurities of rice, and cleaning; adding clear water, adding lactic acid bacteria and yeast, sealing with a preservative film, and fermenting for 1-6 days; filtering, adding clear water, grinding into a pulp, adding a cordyceps militaris mycelium fermentation liquid and alpha-amylase to the pulp, fully mixing, and carrying out suction filtration to obtain a rice cake; crushing and sieving, adding a cordyceps militaris mycelium fermentation liquid, xanthan gum and monoglyceride, fully mixing evenly, and cooking; calendering and molding by a machine, and cutting to obtain rice cakes; and under a condition of the humidity of 70%-90%, sealing, cooling for 6-8 h to room temperature, sterilizing, and carrying out vacuum packaging. The rice is fermented mainly by using the mixed bacteria, and the products are obtained by adding cordyceps militaris, xanthan gum, amylase and monoglyceride, cooking, sterilizing and packaging. The rice cakes have the advantages of high quality, soft and delicate texture, uniform foaming, elasticity, high nutritive and health-care value and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing fermented and fresh-keeping health-care rice cakes. Background technique [0002] Rice is the main food crop in southern my country. In 2010, China's total grain output was 546.41 million tons, of which the total output of rice was 31.32 million tons, and rice for processing only accounted for 6% of the total output. There is a large backlog of rice every year, causing great losses. Therefore, strengthening the basic research and applied research of deep processing of rice has become the focus of people's attention. [0003] With the rapid development of biotechnology, it is an effective way to improve the functionality and added value of rice products through microbial fermentation. At present, domestic rice fermented foods mainly include these types, rice fermented rice milk drink, rice fermented yoghurt, fermented rice noodles, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L31/00A23L33/10A23L3/3571A23L29/00
CPCA23L3/3571A23V2002/00A23V2400/231A23V2200/14A23V2200/30A23V2200/10A23V2250/5086A23V2250/192A23V2250/76
Inventor 吴茜汪超周梦舟胡勇徐宁丁城
Owner HUBEI UNIV OF TECH
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