Ready-to-eat glutinous rice cakes served cold in summer and making method of ready-to-eat glutinous rice cakes served cold in summer

Abstract

The invention discloses ready-to-eat glutinous rice cakes served cold in summer and a making method of the ready-to-eat glutinous rice cakes served cold in summer, and belongs to the field of food processing. The making method comprises the following steps of soaking rice of which the amylose content is 10%-25%, performing pulping, performing thickening, performing pulp cooking, performing mold injection, performing sterilization, performing cooling, and performing inspection. The bottleneck that rice processed products are easy to be subjected to retrogradation and ageing is broken through, and the defect that the glutinous rice cakes served cold in summer are hardened after being placed for a long term is overcome; in addition, a composite anti-ageing agent used in the making method disclosed by the invention is repeatedly tested, so that the made products are low in intensity, high in digestibility, fine and smooth in mouth feel, elastic and smooth, and are suitable for old people and children to eat; various processing technologies are in synergistic effects, so that the re-polymerization force of micelles is reduced, the starch stability of the glutinous rice cakes served coldin summer is maintained in the placing process of the glutinous rice cakes served cold in summer, and mechanized and mass production of conventional glutinous rice cakes served cold in summer is realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of instant cold cake. Background technique [0002] Cold cake is one of the traditional rice products in China. It is known as an ecological and healthy green food for health. It is cool, tender, and delicate. It has the effects of clearing away heat, invigorating the stomach, and beautifying the face. The main raw material for cold cake preparation is rice. According to the transparency, rice can be classified as non-glutinous rice and glutinous rice. The main component of rice is starch, which contains amylose and amylopectin as polysaccharides. Non-glutinous rice contains 15% to 20% % amylose and 80% to 85% amylopectin. When rice is left at room temperature for a long time, the starch molecules will combine with each other with hydrogen bonds, and the water present in the starch will be released to form a crystal structure locally, resulting in ha...

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Problems solved by technology

In the previous application documents, methods such as soaking, pulping, boiling, beating, stewing, injection molding, cooling, inspection, and variable temperature storage were used to inhibit the aging of starch, but it used alkaline additives and variable temperature s

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