Making method and application of steamed rice cakes

A rice cake and rice technology, applied in the field of rice cake preparation, can solve problems such as lack of research, achieve the effects of rheological property optimization, surface smoothness and flowering effect improvement, and air-holding ability improvement

Inactive Publication Date: 2018-06-26
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, for the processing technology of rice flour for rice cake, how to improve the rheological properties of the d

Method used

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  • Making method and application of steamed rice cakes
  • Making method and application of steamed rice cakes
  • Making method and application of steamed rice cakes

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preparation example Construction

[0071] The raw materials for preparing rice cake of the present invention also include auxiliary materials as mentioned above, such as flour, gluten or ingredients containing gluten, hydrocolloid and optional flavoring agent.

[0072] Preferably, as mentioned above, the raw materials of the rice cake of the present invention do not include roasted rice flour, especially the roasted germinated brown rice flour as mentioned in CN 201510798903.3.

[0073] In some embodiments, the formula for making rice cake of the present invention is shown in Table 1 below:

[0074] Table 1

[0075] materials

Amount added

Dry ground rice flour / g

100

Flour, gluten or gluten-containing auxiliary materials / g

2～50

Sweetener / g

10～30

Hydrocolloid / g

0.01～1.5

Yeast / g

0.1～2.0

Baking powder / g

0.2～3.0

[0076] In some embodiments, the rice-fat cake of the present invention is a rice-fat cake prepared by the method of the presen...

Embodiment 1

[0100] The formula is as follows: 100 parts of dry crushed rice flour (through a 100-mesh sieve, gelatinization degree of 20%), 10 parts of flour, 10 parts of white sugar, 0.6 part of yeast, 0.2 part of xanthan gum, and 110 parts of water.

[0101] Whip the above-mentioned ingredients evenly, place them at a temperature of 35°C and a humidity of 85% to proof for 3 hours, add 1.5 parts of baking powder, 10 parts of white sugar, stir well, pour 30g of rice milk into a mold with a diameter of 70mm and a height of 20mm, Steam for 15 minutes on high heat.

Embodiment 2

[0103] The formula is as follows: 100 parts of dry crushed rice flour (broken rice is crushed through a 150-mesh sieve, and the degree of gelatinization is 30%), 10 parts of flour, 10 parts of white sugar, 0.6 part of yeast, 0.2 part of xanthan gum, and 110 parts of water.

[0104] Whip the above-mentioned ingredients evenly, place it at a temperature of 33°C and a humidity of 80% to proof for 3 hours, add 1.5 parts of baking powder and 10 parts of white sugar, stir well, pour 30g of rice milk into a mold with a diameter of 70mm and a height of 20mm, Steam for 15 minutes on high heat.

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Abstract

The invention provides a making method and application of steamed rice cakes. The method for making the steamed rice cakes specially comprises the following steps of fermenting raw materials for making the steamed rice cakes using crushed rice flour by a dry method as a main material, adding baking powder and performing steaming. The invention also relates to the steamed rice cakes made by the method disclosed by the invention. The rice flour crushed by the dry method can be used for making the steamed rice cakes, so that requirements of the steamed cakes for rice kinds and quality can be reduced, and the puffing degree, the softness, the uniformity, the fine and smooth properties, and the surface smoothness of internal textures, blooming effect and the like of the made steamed rice cakesare greatly improved.

Description

technical field [0001] The invention relates to a preparation method and application of rice cake. Background technique [0002] Rice hair cake is a traditional fermented rice product in my country with a long history. Rice cake is a fermented food made from rice and processed through soaking, refining, pulping, fermentation, steaming and other processes. Because of its honeycomb structure, white color, fine texture, soft taste, strong fermented flavor, sweet and sour It is delicious, easy to digest and absorb, and is deeply loved by people. At present, rice cakes are still mostly processed in private workshops. In recent years, with the development of food processing technology and social economy, the industrial production of rice cake products is being realized by some domestic processing enterprises, such as rice cake premixed powder products, quick-frozen rice The product forms such as rice cakes greatly facilitate the production of rice cakes, and better ensure the st...

Claims

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Application Information

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IPC IPC(8): A23L7/104
Inventor 刘志刚王梅桂邹彦平杨天奎
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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