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Production method for fermenting foamed rice cakes by using ready-to-use leaving agent

A technology for fermentation bacteria agent and production method, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of unknown number of viable bacteria, large differences, inability to accurately control fermentation temperature and time, etc., so as to achieve easy industrial production, reduce Uncertainty, Actionable Effects

Pending Publication Date: 2018-09-28
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermentation strains are microorganisms naturally formed in the old pulp that has been stored in previous times. The types of microorganisms are complex and the number of viable bacteria is unknown, resulting in a long fermentation time (≥24h) and unstable fermentation quality, which increases the difficulty of production.
In the traditional production method of soaking cake, the fermentation temperature and time cannot be accurately controlled during the fermentation process, the fermentation effect is unstable, and the operability of the whole process is poor, which is not conducive to industrial promotion
In terms of quality stability, the difference between each batch is large, and it is easy to fail the fermentation

Method used

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  • Production method for fermenting foamed rice cakes by using ready-to-use leaving agent

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Include the following steps:

[0031] S1 Soaking rice: 100 parts of rice, washed twice, soaked in 75 parts of water;

[0032] S2 pulping: the rice-water mixture in step S1 is refined by a refiner and passed through a 60-mesh screen;

[0033] S3 fermentation: Add 0.5 parts of self-made direct-throwing type soaking cake starter and 3.6 parts of white sugar to the slurry in step S2, and stir evenly;

[0034] S4. Blending: Add 14 parts of sweetener, 0.27 parts of baking soda, 0.07 parts of citric acid, 32 parts of lard, and 3.5 parts of food additives to the slurry in step S3; and mix them evenly;

[0035] S5 Quantitative packaging: the raw materials prepared in step S4 are divided into moulds, each weighing 30g, and steamed for 15 minutes;

[0036] S6 steaming: steaming the molds completed in step S5 into corresponding steaming boxes;

[0037] S7 packaging: the product steamed in step S4 is packaged in heat-sealed air-filled packaging.

[0038] Specifically, the rice i...

Embodiment 2

[0047] Include the following steps:

[0048] S1 Soaking rice: 100 parts of rice, washed twice, soaked in 75 parts of water;

[0049] S2 pulping: the rice-water mixture in step S1 is refined by a refiner and passed through a 70-mesh screen;

[0050] S3 fermentation: Add 1.2 parts of self-made direct-throwing type soaking cake starter and 3.6 parts of white sugar to the slurry in step S2, and stir evenly;

[0051] S4. Blending: Add 14 parts of sweetener, 0.29 parts of baking soda, 0.09 parts of citric acid, 32 parts of lard, and 7.8 parts of food additives to the slurry in step S3; and mix them evenly;

[0052] S5 Quantitative packaging: the raw materials prepared in step S4 are divided into moulds, each weighing 60g, and steamed for 15 minutes;

[0053] S6 steaming: steaming the molds completed in step S5 into corresponding steaming boxes;

[0054] S7 packaging: the product steamed in step S4 is packaged in heat-sealed air-filled packaging.

[0055] Specifically, the rice i...

Embodiment 3

[0064] Include the following steps:

[0065] S1 Soaking rice: 100 parts of rice, washed 3 times, soaked in 85 parts of water;

[0066] S2 pulping: the rice-water mixture in step S1 is refined by a refiner and passed through a 60-mesh screen;

[0067] S3 fermentation: Add 1.8 parts of self-made direct-throwing type soaking cake starter and 5.0 parts of white sugar to the slurry in step S2, and stir evenly;

[0068] S4. Blending: Add 18 parts of sweetener, 0.29 parts of baking soda, 0.09 parts of citric acid, 32 parts of lard, and 7.8 parts of food additives to the slurry in step S3; and mix them evenly;

[0069] S5 Quantitative packaging: the raw materials prepared in step S4 are divided into moulds, each weighing 50g, and steamed for 20 minutes;

[0070] S6 steaming: steaming the molds completed in step S5 into corresponding steaming boxes;

[0071] S7 packaging: the product steamed in step S4 is packaged in heat-sealed air-filled packaging.

[0072] Specifically, the rice...

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Abstract

The invention relates to a production method for fermenting foamed rice cakes by using a ready-to-use leaving agent. The method comprises rice soaking, pulping, fermentation, blending, quantitative packaging, steaming and packaging. The foamed rice cake production turns from discontinuous processing to continuous processing, and the uncertainty of the processing process is reduced. Compared with traditional fermentation methods, the method has more operability, and is easier for industrial production. Gas packaging is adopted, so that the shelf life of the product is obviously prolonged. Sub-packaging with unified dies is adopted, so that the product is more uniform in appearance and weight.

Description

technical field [0001] The invention relates to a fermented rice food, and more specifically relates to a production method for fermenting rice cakes with Zhitou's fermented bacteria agent. Background technique [0002] Paoba is a classic handmade snack in Sichuan, which is a kind of fermented rice food and has a long history. The fermentation process of bubble cake is the process of using microorganisms to degrade the starch, protein and foreign aid sweeteners contained in the raw rice. During this process, rich enzymes, flavor substances and macromolecular substances that are not easily absorbed by the human body will be formed. Degraded into small molecular substances that are easily absorbed by the human body. Steaming makes the fermented rice milk quickly ripen, forming a fluffy and porous structure with a fat-like appearance, comfortable and delicate taste and unique flavor, and is easy to be digested and absorbed by the human body. [0003] Fermentation is an impo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/104A23L3/3409
CPCA23L3/3409A23L5/13A23L7/104
Inventor 康建平刘建邹育华苗苗张星灿
Owner 四川东方主食产业技术研究院