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Fermented glutinous rice cake and preparation method thereof

A production method and technology of glutinous rice cakes, which are applied in confectionary, confectionary industry, food science, etc., can solve problems such as indigestibility, and achieve the effect of promoting growth and reproduction

Inactive Publication Date: 2018-11-09
遂宁市江正品蓬溪姜糕有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] Aiming at the non-digestible problem of the above-mentioned existing glutinous rice cakes, the present invention provides a fermented glutinous rice cake, the purpose of which is to decompose the difficult-to-absorb and difficult-to-digest branched-chain macromolecular starch outside the human body through fermentation technology It is a small molecular component that is easy to absorb and has health benefits, thus making easy-to-digest glutinous rice cakes

Method used

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  • Fermented glutinous rice cake and preparation method thereof
  • Fermented glutinous rice cake and preparation method thereof
  • Fermented glutinous rice cake and preparation method thereof

Examples

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preparation example Construction

[0078] Preferably, the preparation method of glutinous rice flour described in step [2] comprises the steps:

[0079] [1] Rice washing: add glutinous rice to warm water and stir to wash, the water temperature is 40-65°C, and the washing time is 1-5 minutes;

[0080] [2] Sterilization: Drain the cleaned glutinous rice, air-dry it, and then sterilize it at 200-300°C for 30-50 seconds;

[0081] [3] Pulverization: After the sterilized glutinous rice is pulverized to more than 100 meshes, it is sieved to obtain glutinous rice flour.

[0082] A kind of preparation method of fermented glutinous rice cake, comprises the steps:

[0083] [1] Liquid preparation: mix liquid auxiliary materials and water in proportion to make a mixed liquid;

[0084] [2] Mixing of solid auxiliary materials: mix the solid auxiliary materials in proportion, crush them, pass through a 40-150 mesh sieve to make auxiliary material powder, mix and stir the auxiliary material powder and the mixed solution prepa...

Embodiment 1

[0094] A fermented glutinous rice cake, comprising the following raw materials in parts by weight:

[0095]

[0096] The preparation method of the present embodiment is as follows:

[0097] Step A: Preparation of Fermented Glutinous Rice Flour

[0098] (1) Rice washing: put the selected high-quality glutinous rice in warm water, stir and wash, the water temperature is 42°C, and the washing time is 2 minutes;

[0099] (2) Sterilization: drain and air-dry the washed glutinous rice, fry it in a wok at 250-300°C, and sterilize it for 30 seconds;

[0100] (3) Pulverizing: pulverize the sterilized glutinous rice to 160 mesh with a pulverizer, and sieve through a 160 mesh sieve to obtain glutinous rice flour;

[0101] (4) Main fermentation: fermentation control, fermentation process following steps:

[0102] A1: Preparation of culture bed: Select fertile soil with high microbial activity, mix it with cold water and apply it on the ground. The thickness of the soil layer after a...

Embodiment 2

[0117] A fermented glutinous rice cake, comprising the following raw materials in parts by weight:

[0118]

[0119] The preparation method of the present embodiment is as follows:

[0120] Step A: Preparation of Fermented Glutinous Rice Flour

[0121] (1) Washing rice: put the selected high-quality glutinous rice in warm water, stir and wash, the water temperature is 60 ℃, and the washing time is 1 minute;

[0122] (2) Sterilization: after the washed glutinous rice is drained and air-dried, it is sterilized in an oven at 200°C for 50 seconds;

[0123] (3) pulverization: the glutinous rice after the sterilization is pulverized to more than 150 meshes with a pulverizer, and sieved through a 150-mesh sieve to obtain the glutinous rice flour;

[0124] (4) main fermentation: fermentation control, fermentation process are as follows:

[0125] A1: Preparation of the culture bed: Choose fertile soil with high microbial activity, mix it with cold water and apply it to the ground. ...

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Abstract

The invention specifically relates to a fermented glutinous rice cake and a preparation method thereof, belonging to the technical field of processed glutinous rice food. The objective of the invention is to overcome the problem that conventional glutinous rice cakes are hard to digest. According to a technical scheme in the invention, the preparation method comprises the following steps: fully mixing fermented glutinous rice flour used as a main raw material with accessory materials consisting of solid sugar, honey, ginger juice, vegetable oil, water and the like, and then successively carrying out screening, compression moulding, cutting, packaging and the like. In the fermented glutinous rice cake prepared by using solid-state fermentation, macromolecular starch difficult to absorb in the glutinous rice is decomposed, and in particular, macromolecular amylopectin is hydrolyzed into small-molecular branched dextrin, branched polysaccharides and other components, which are more easilydigested and absorbed by the human body and have unique effect on regulation of intestinal probiotics. The preparation method of the invention is applicable to the processing of glutinous rice food.

Description

technical field [0001] The invention belongs to the technical field of glutinous rice processed foods, and particularly relates to a fermented glutinous rice cake and a preparation method thereof. Background technique [0002] The main component of rice is starch. According to the content of amylopectin in rice, rice can be divided into two categories: glutinous rice and non-glutinous rice. Glutinous rice is rich in nutrients and contains protein, fat, sugar, calcium, phosphorus, potassium, zinc, selenium, iron, vitamin B1, vitamin B2, niacin and other ingredients. , Tonic effect of qi, has a certain alleviation effect on spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea. The starch in glutinous rice is mainly amylopectin, which is waxy white, opaque or translucent, with low water absorption and swelling. However, glutinous rice is very popular among the public because of its fragrant, glutinous and slippery flavor, and is often used to make ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/366A23G3/48
Inventor 杨阳
Owner 遂宁市江正品蓬溪姜糕有限公司
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