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Nutritive soft glutinous fermentation type rice cakes

A fermented, soft and glutinous technology, applied in the field of food processing, can solve the problems of nutrition, taste, flavor, and digestive tissue characteristics that have no obvious advantages, unfavorable long-term development of rice cakes, and single nutrition of rice cakes. The effect of fine tissue, preventing the contraction of blood vessel terminals, and rich nutrition

Inactive Publication Date: 2018-03-20
BENGBU LAOWANTONG FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional rice cakes have single nutrition and poor taste, and are not popular with young people. They have no obvious advantages in nutrition, taste, flavor, digestibility and tissue characteristics, which is not conducive to the long-term development of rice cakes.

Method used

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  • Nutritive soft glutinous fermentation type rice cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A nutritious, soft and glutinous fermented rice cake, which is made of the following ingredients in parts by weight: 80 parts of indica rice, 40 parts of glutinous rice, 35 parts of oats, 25 parts of brown rice, 18 parts of pumpkin, 12 parts of sweet potato, 9 parts of purple potato, sugar cane 8 parts of juice, 5 parts of red dates, 4 parts of wolfberry, 2 parts of lotus seeds, 0.5 parts of starter, the preparation method is:

[0017] (1) Wash indica rice, glutinous rice, and brown rice and soak them separately. The soaking temperature is 30°C, the ratio of solid to liquid is 1:1.5, and the soaking time is 10 hours, 8 hours, and 5 hours respectively. After soaking, remove and drain the water. When the water content is 15%, take 10% of the mixed rice and add the starter and mix well, spread and ferment in a constant temperature incubator at 35°C for 3 days, with a thickness of 2 cm;

[0018] (2) Use a peeling machine to remove the skin of the oats, mix it with the remai...

Embodiment 2

[0024] A nutritious, soft and glutinous fermented rice cake, which is made of the following ingredients in parts by weight: 85 parts of indica rice, 45 parts of glutinous rice, 38 parts of oats, 30 parts of brown rice, 19 parts of pumpkin, 13 parts of sweet potato, 10 parts of purple potato, sugar cane 9 parts of juice, 6 parts of red dates, 5 parts of wolfberry, 2.5 parts of lotus seeds, 0.6 parts of starter, the preparation method is:

[0025] (1) Wash indica rice, glutinous rice, and brown rice and soak them separately. The soaking temperature is 32°C, the ratio of solid to liquid is 1:1.8, and the soaking time is 11 hours, 9 hours, and 5.5 hours respectively. After soaking, remove and drain the water. When the water content is 18%, take 12% mixed rice and add the starter and mix well, spread and ferment in a constant temperature incubator at 36°C for 4 days, and the spread thickness is 2.5 cm;

[0026] (2) Use a peeling machine to remove the skin of the oats, mix it with t...

Embodiment 3

[0032] A nutritious, soft and glutinous fermented rice cake, which is made of the following ingredients in parts by weight: 90 parts of indica rice, 50 parts of glutinous rice, 40 parts of oats, 35 parts of brown rice, 20 parts of pumpkin, 14 parts of sweet potato, 11 parts of purple potato, sugarcane 10 parts of juice, 7 parts of red dates, 6 parts of wolfberry, 3 parts of lotus seeds, and 0.8 parts of starter. The preparation method is as follows:

[0033] (1) Wash indica rice, glutinous rice, and brown rice and soak them separately. The soaking temperature is 35°C, the ratio of solid to liquid is 1:2.0, and the soaking time is 12 hours, 10 hours, and 6 hours respectively. After soaking, remove and drain the water. When the water content is 20%, take 15% of the mixed rice and add the starter and mix well, spread and ferment in a constant temperature incubator at 38°C for 5 days, with a thickness of 3 cm;

[0034] (2) Use a peeling machine to remove the skin of the oats, mix ...

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Abstract

The invention relates to the technical field of food processing, and discloses nutritive soft glutinous fermentation type rice cakes. After fermentation treatment, the content of ash content large particles in raw materials is notably reduced, the content of free fatty acids is notably increased, and the content of amino acids is increased, so that utilization of starch in the raw materials is greatly promoted, products are soft in texture, the mouth feel of the products is notably improved, and the digestion and absorption rate is also increased. According to the nutritive soft glutinous fermentation type rice cakes disclosed by the invention, the nutrition, the mouth feel, the flavor, the digestibility and the texture characteristics are improved, so that the rice cakes which are fine and smooth in internal texture, small and uniform in air holes, fine and smooth in mouth feel, light and soft and good in flexibility can be made, and the obtained fermentation type rice cakes are unique in flavor, rich in nutrition, easy to digest and wide in application crowds, wherein riboside, nucleotide, aminobutyric acid and some bioactive peptides have the effects of resisting oxidation, restraining the activity of angiotensin converting enzymes, preventing blood vessel ends from being contracted and reducing blood pressure; and therefore, the products are especially suitable for old people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritious, soft and glutinous fermented rice cake. Background technique [0002] Glutinous rice cakes can be regarded as a pillar of festival food in Korean traditional diet. Eating rice cakes has almost as long a history as eating grains in Korea. Koreans make cakes to pray for safety on birthdays, returning home, children's 100 days and one year olds, marriages, ceremonies, and ceremonies. Holiday cakes are also made on festivals such as the Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third month of the lunar calendar, and pancakes are made on the Mid-Autumn Festival. Many food cultures in Korea are very similar to those in China, such as eating five-grain rice on the fifteenth day of the first lunar month and drinking chrysanthemum wine on the Dragon Boat Festival. Both glutinous rice and japonica rice ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/117A23L19/00A23L19/10A23L33/00A23L5/10
CPCA23V2002/00A23L5/13A23L7/104A23L7/117A23L19/09A23L19/105A23L33/00A23V2200/30A23V2200/326
Inventor 张启亮
Owner BENGBU LAOWANTONG FOOD FACTORY
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