Fermented rice cake and making method thereof

A technology of rice cake and rice flour, which is applied in the field of rice cake and its production, can solve the problems of not particularly long storage time, cumbersome production process of rice cake, easy deterioration and rancidity, etc., and achieve good mixing effect and taste Soft and delicate, good mixing effect

Pending Publication Date: 2019-03-22
蚌埠市兄弟粮油食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current rice cake production process is relatively cumbersome, and it is easy to grow bacteria during the production process and after production, and the storage time after production is not particularly long, and it is easy to deteriorate, become rancid, and cannot be eaten. Eating it after deterioration and rancidity will also cause damage to the body

Method used

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  • Fermented rice cake and making method thereof
  • Fermented rice cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of rice hair cake is characterized in that: it is made of the following materials by weight,

[0036] 900-1000 parts of rice flour, 220-250 parts of glutinous rice flour, 3-4 parts of aluminum-free baking powder, 18-20 parts of baking powder, 200-225 parts of white sugar, 3.8-4 parts of disodium dihydrogen pyrophosphate, citric acid 3.8-4 parts, 0.35-0.4 parts of calcium carbonate powder, 2.5-3 parts of sodium bicarbonate, 700-800 parts of drinking water, 15-20 parts of preparation agent;

[0037] The preparation method of described a kind of rice cake comprises,

[0038] ⅠMeasurement: Weigh various raw materials according to the ratio in the formula, weigh rice flour and glutinous rice flour and mix them evenly;

[0039] Ⅱ Preparation of sugar water: measure drinking water, heat the water at 60°C-80°C, add sugar and stir for 3-5 minutes until completely melted, then cool;

[0040] Ⅲ Stirring: Pour the ingredients in Ⅱ into Ⅰ, and stir while adding, add the bak...

Embodiment 2

[0056] A kind of rice hair cake is characterized in that: it is made of the following materials by weight,

[0057]900-1000 parts of rice flour, 220-250 parts of glutinous rice flour, 3-4 parts of aluminum-free baking powder, 18-20 parts of baking powder, 200-225 parts of white sugar, 3.8-4 parts of disodium dihydrogen pyrophosphate, citric acid 3.8-4 parts, 0.35-0.4 parts of calcium carbonate powder, 2.5-3 parts of sodium bicarbonate, 700-800 parts of drinking water, 15-20 parts of preparation agent;

[0058] The preparation method of described a kind of rice cake comprises,

[0059] ⅠMeasurement: Weigh various raw materials according to the ratio in the formula, weigh rice flour and glutinous rice flour and mix them evenly;

[0060] Ⅱ Preparation of sugar water: measure drinking water, heat the water at 60°C-80°C, add sugar and stir for 3-5 minutes until completely melted, then cool;

[0061] Ⅲ Stirring: Pour the ingredients in Ⅱ into Ⅰ, and stir while adding, add the baki...

Embodiment 3

[0072] A kind of rice hair cake is characterized in that: it is made of the following materials by weight,

[0073] 900-1000 parts of rice flour, 220-250 parts of glutinous rice flour, 3-4 parts of aluminum-free baking powder, 18-20 parts of baking powder, 200-225 parts of white sugar, 3.8-4 parts of disodium dihydrogen pyrophosphate, citric acid 3.8-4 parts, 0.35-0.4 parts of calcium carbonate powder, 2.5-3 parts of sodium bicarbonate, 700-800 parts of drinking water;

[0074] The preparation method of described a kind of rice cake comprises,

[0075] ⅠMeasurement: Weigh various raw materials according to the ratio in the formula, weigh rice flour and glutinous rice flour and mix them evenly;

[0076] Ⅱ Preparation of sugar water: measure drinking water, heat the water at 60°C-80°C, add sugar and stir for 3-5 minutes until completely melted, then cool;

[0077] Ⅲ Stirring: Pour the ingredients in Ⅱ into Ⅰ, and stir while adding, add the baking powder after pouring in all, c...

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Abstract

The invention provides a fermented rice cake, and relates to the technical field of food processing and making. The fermented rice cake is characterized by comprising the following materials in partsby weight: 900-1000 parts of rice flour, 220-250 parts of glutinous rice flour, 3-4 parts of aluminum-free baking powder, 18-20 parts of yeast powder, 200-225 parts of white granulated sugar, 3.8-4 parts of disodium dihydrogen pyrophosphate, 3.8-4 parts of citric acid, 0.35-0.4 part of calcium carbonate powder, 2.5-3 parts of sodium bicarbonate, 700-800 parts of drinking water and 15-20 parts of arepartitioning agent. The fermented rice cake is nutrient-rich, tastes soft, fine and smooth and is flavorful.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a rice cake and a production method thereof. Background technique [0002] Mifa cake is a traditional fermented rice pastry. It is white in color, soft and sweet, with delicious pink meat. It is a seasonal snack in summer and autumn. It has a unique flavor and high nutritional and health functions. Noodles, nutritious and delicious, easy to learn, a home-made pasta. [0003] Traditional rice cake is a fermented food processed from rice as raw material through processes such as soaking, refining, fermenting, and steaming, and is widely distributed in the vast areas of the north and south. It is fragrant and nutritious, especially suitable for the elderly and children. [0004] However, the current rice cake production process is relatively cumbersome, and it is easy to grow bacteria during the production process and after production, and the storage time ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23L7/104A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 于雷董其云徐静顾芹路新涛
Owner 蚌埠市兄弟粮油食品科技有限公司
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