Production method of instant rice cakes

Abstract

The invention belongs to the technical field of preservation of fruits and vegetables, and particularly relates to a production method of instant rice cakes. The production method comprises the following steps: adding ursolic acid, saponin, xylose and linolenic acid to glutinous rice flour to be mixed uniformly; adding water and feeding into a dough mixer; rolling into a ball; placing at room temperature for 30-35 min to obtain a glutinous rice ball; feeding the glutinous rice ball into a tank; feeding pure oxygen into the tank; maintaining a pressure in the tank in a range of 2-2.6 MPa; maintaining the pressure for 14-16 min; feeding the glutinous rice ball into steam for steaming; and slicing and packaging in vacuum to obtain the instant rice cakes. The instant rice cakes produced by the invention can keep appearance, color, smell and taste at a relatively high level for a relatively long time.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of vegetables and fruits, and in particular relates to a method for making instant rice cakes. Background technique [0002] Nian gao is a kind of cake steamed with sticky glutinous rice or rice flour. It not only tastes sweet and delicious, but also has rich nutrition. Portable and easy to eat, etc., but instant rice cakes have high water content, are prone to mold, and are not easy to store for a long time. At present, there are three main ways to prolong storage: high temperature and high pressure sterilization, pasteurization, and adding preservatives. High temperature and high pressure sterilization Although the storage period is long, the rice cakes are easy to turn yellow and hard, and it is difficult to maintain the original flavor. The pasteurized rice cakes have a short storage period due to incomplete sterilization. Currently, the preservatives used in the market mainly include na...

AI Technical Summary

Problems solved by technology

[0002] Nian gao is a kind of cake steamed with sticky glutinous rice or rice flour. It not only tastes sweet and delicious, but also has rich nutrition. Portable and easy to eat, etc., but instant rice cakes have high water content, are prone to mold, and are not easy to store for a long time. At present, there are three main ways to prolong storage: high temperature and high pressure sterilization, pasteurization, and adding preservatives. High temperature and high pressure sterilization Although the storage period is long, the rice cakes are easy to turn yellow and hard, and it is difficult to maintain the original flavor. The pasteurized rice cakes have a short storage period due to incomplete sterilization. Currently, the preservatives used in the market mainly include natamycin and mono Glyceryl caprylate, but neither of them has spectrum antibacterial effect, the antiseptic effect is not good when used alone, and it only has antiseptic effect, and has no obvious effect on how to maintain the taste and color of rice cakes