Rice steamed sponge cakes and making method thereof

A technology for rice cake and rice milk, which is applied to the functions of bacteria, bifidobacteria, and food ingredients used in food preparation, can solve the problem that the activity and proportion of bacteria are not easy to control, the quality of rice cake products is unstable, and the product flavor is insufficient. and other problems, to achieve the effects of preventing indigestion and habitual constipation, enhancing immunity, and inhibiting tumor growth and metastasis.

Active Publication Date: 2018-04-13
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice hair cake has always been popular with consumers, but the traditional fermentation is usually by adding old pulp to fermentation or adding starter fermentation. During the process of adding old pulp to fermentation, the activity and proportion of bacteria are not easy to control, resulting in rice hair cake products. The quality of the product is not stable, and the storage stability is poor; directly using the starter, the inoculation amount is small, and the fermentation time is short, which can effectively prevent the growth of miscellaneous bacteria and ensure the stability of product quality, but the product flavor is insufficient

Method used

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  • Rice steamed sponge cakes and making method thereof
  • Rice steamed sponge cakes and making method thereof
  • Rice steamed sponge cakes and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for rice cake, which is made up of the following raw materials by weight: mixed rice flour: 100 parts, wherein indica rice and glutinous rice are mixed in a ratio of 9:1; water: 100 parts; angel yeast activation solution: 20 parts; yogurt: 10 parts; excipients: white sugar: 25 parts; modified starch: 0.8 parts; peanut oil: 6 parts; potassium sorbate: 0.12 parts; trehalose: 4 parts; sodium stearoyl lactylate: 0.3 parts. Concrete preparation steps are as follows:

[0033] (1) The making of rice milk: mix washed and ground indica rice flour and glutinous rice flour, add water and soak for 12 hours to obtain rice milk;

[0034] (2) Mix the above-mentioned rice milk with Angel yeast activation solution, yogurt, and white sugar solution (an aqueous solution made of 15 parts of white sugar) and ferment at 38°C for 2 to 4 hours at a constant temperature to obtain fermented rice milk;

[0035] (3) adding white granulated sugar solution (10 parts of white gr...

Embodiment 2

[0053] Comparative experiment of rice fat cakes stored in airtight storage at room temperature and rice hair cakes in sealed storage at low temperature.

[0054] Low-temperature sealed storage of rice cakes: wrap the fresh rice cakes prepared in Example 1 with sterilized packaging, place them in a refrigerator at 4°C for sealed storage, and record them as sample 1.

[0055] Normal temperature sealed preservation of rice cake: the fresh rice cake made in Example 1 is wrapped with a sterilized package, sealed and placed in a light-proof sealed box at normal temperature, which is designated as sample 2.

[0056] Three days later, sample 1 and sample 2 were taken out for sensory evaluation and texture detection according to the sensory evaluation table described in Example 1 and the corresponding texture detection method, and the data are shown in Table 3 and Table 4.

[0057] The parameters of the texture detection method are set as follows: the sample is measured after the tempe...

Embodiment 3

[0064] Comparison of freshly made rice cakes at room temperature and rice cakes sealed and stored at room temperature for 3 days.

[0065] Make rice cake now at normal temperature: the fresh rice cake made in Example 1 can be wrapped with a sterilized package, which is designated as sample 3.

[0066] Sealed and stored rice cake at room temperature for 3 days: The fresh rice cake prepared in Example 1 was wrapped in a sterilized package, sealed and stored in a light-proof sealed box at room temperature for 3 days, and recorded as sample 4.

[0067] Sample 3 was subjected to sensory evaluation and texture detection according to the sensory evaluation table described in Example 1 and the corresponding texture detection method. After 3 days, sample 4 was taken out and performed sensory evaluation and texture detection according to the sensory evaluation table described in Example 1 and the corresponding texture detection method, and the measured data are shown in Table 5 and Tabl...

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Abstract

The invention belongs to the technical field of food processing, and discloses rice steamed sponge cakes and a making method thereof. The formula of the rice steamed sponge cakes comprises the following raw materials in parts by weight of 100 parts of mixed rice flour, 18-25 parts of Angel yeast activating fluid, 8-13 parts of yoghourt, 10-20 parts of white granulated sugar, 0.6-1.2 parts of modified starch, 4-7 parts of peanut oil, 0.08-0.14 part of potassium sorbate, 1-4 parts of trehalose and 0.1-0.5 part of sodium stearoyl lactylate, wherein the mixed rice flour is obtained through mixingpolished long-grained nonglutinous rice flour with glutinous rice flour. The rice steamed sponge cakes made by the making method of the rice steamed sponge cakes are soft in mouth feel and have typical sour and sweet fragrance, resuscitation and aging phenomena are obviously improved, and the production technology is simple and easy to operate.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice cake and a preparation method thereof. Background technique [0002] Rice cake is a fermented food made from rice, which is processed through soaking, refining, fermentation, steaming and other processes. Because of its honeycomb structure, crystal clear and white color, soft and delicate taste, strong fermented flavor, it is easy to be digested and absorbed by the human body. And other characteristics are deeply loved by the people. As a kind of snack food with local characteristics, rice cake has been developed and promoted by many manufacturers, and it is diverse and has good development prospects. It is loved by consumers and welcomed by the market. In the process of making rice cake, two kinds of activated lactic acid bacteria are added to enhance the fermentation and produce a suitable sour taste, which increases the flavor and taste of rice cake...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10
CPCA23L7/104A23L33/10A23V2002/00A23V2400/231A23V2400/123A23V2400/113A23V2400/51A23V2400/249A23V2400/169A23V2200/30A23V2200/32A23V2200/324A23V2200/308A23V2200/326A23V2200/3262
Inventor 刘冬梅马静黄燕燕周钦育林钟培
Owner SOUTH CHINA UNIV OF TECH
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