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Aging-resistant steamed rice cakes served cold in summer and preparation method thereof

An anti-aging and anti-aging agent technology, applied in the field of food processing, can solve problems such as difficult to guarantee the processing environment, unstable product quality, hidden dangers of product safety, etc., to achieve the effect of inhibiting aging retrograde, inhibiting starch aging, and improving preservation quality

Inactive Publication Date: 2017-08-11
长宁县非遗凉糕发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, cold cakes are mostly handmade in workshops, the product quality is unstable, and the processing environment is difficult to guarantee, and the product has hidden safety hazards
During the storage of cold cakes in summer, it is prone to aging in different degrees, and the eating quality is greatly reduced

Method used

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  • Aging-resistant steamed rice cakes served cold in summer and preparation method thereof
  • Aging-resistant steamed rice cakes served cold in summer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0043] A preparation method of anti-aging cold cake, comprising the following steps:

[0044] (1) Soaking: Select Guichao rice with full grains, smooth and shiny surface, add α-amylase and mineral water to soak overnight, filter and drain, and then add mineral water to soak;

[0045] (2) Pulping: take the soaked Guichao rice water and beat it into coarse rice pulp with a beater; the coarse rice pulp is passed through a colloid mill to obtain rice pulp;

[0046] (3) Boiling: Take edible soda ash and composite anti-aging agent, dissolve them in mineral water in turn, heat to a slight boil, and keep boiling to obtain a prefabricated solution;

[0047] (4) Thickening: continue to heat, add cornstarch liquid while stirring, avoid a large amount of foam, and obtain a translucent thickening liquid;

[0048] (5) Boiling: continue to heat the thickening solution, add rice milk while increasing the stirring speed, stir, heat until slightly boiling, then turn to low heat, continue stirr...

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Abstract

The invention provides aging-resistant steamed rice cakes served cold in summer and a preparation method thereof. The preparation method comprises the following steps of performing soaking, performing pulping, performing boiling, performing thickening, performing pulp decoction, performing mold injection, performing cooling, performing inspection and performing temperature-varying storage. A composite aging-resistant agent used for the aging-resistant steamed rice cakes served cold in summer and the preparation method thereof disclosed by the invention can effectively restrain the aging of starch, so that the preservation quality of foods is improved, and the shelf life of the foods is prolonged; and an alpha-amylase soaking method is adopted for the technology of the aging-resistant steamed rice cakes served cold in summer, provided by the invention, and alpha-amylase can reduce the length of side chains of branched chain starch, so that recrystallization of the branched chain starch is restrained, and the aging of starch is delayed. According to the aging-resistant steamed rice cakes served cold in summer and the preparation method thereof disclosed by the invention, a temperature-changed storage method is adopted for the technology, the nucleation rate and the growth rate of crystals in the starch are in temperature-changed regulation, so that recrystallization of the branched chain starch is restrained, and the purpose of delaying the aging of the starch can be effectively achieved; and a constant-temperature heating and decocting method is adopted for the technology, so that compared with brewing type steamed rice cake powder served cold in summer, the aging-resistant steamed rice cakes served cold in summer have the advantages of being high in curing degree, high in glutinous degree, delicately fragrant in taste, transparent, clear, soft and refreshing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an anti-aging cold cake and a preparation method thereof. Background technique [0002] Cold cake is a traditional summer summer food in my country. It has the characteristics of soft and tender, refreshing taste and sweet aftertaste. It is a kind of snack in Sichuan, Guizhou, Jiangxi and other regions of my country. [0003] But at present, cold cakes are mostly handmade in workshops, the product quality is unstable, and the processing environment is difficult to guarantee, and the products have potential safety hazards. During the storage of cold cakes in summer, it is prone to aging in different degrees, and the edible quality is greatly reduced. Contents of the invention [0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide an anti-aging cold cake and a preparation method thereof. [0005] In ord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L7/104A23L3/3562A23L3/3571A23L3/36
CPCA23L3/3562A23L3/3571A23L3/36A23V2002/00A23V2200/20A23V2250/636A23V2250/5086A23V2250/5118A23V2250/1614A23V2300/24
Inventor 薛莲赵志峰靳岳蒋珊珊
Owner 长宁县非遗凉糕发展有限公司
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