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Blooming rice cake and preparation method thereof

A rice cake and rice flour technology, applied in the field of flowering rice cake and its preparation, can solve the problems of affecting the production efficiency of rice cake, reducing the production rate of rice cake, and large hole structure, etc., to achieve mellow and rich taste, shorten production time, and improve texture uniform effect

Inactive Publication Date: 2019-03-26
湖南金健速冻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing rice cake production process mainly includes several steps such as rice refining, fermentation with starter and auxiliary materials, pulp mixing, grouting and molding, but there are long-term fermentation required in the production process, and the requirements for the environment and raw materials are relatively high during fermentation. high, large hole structure, uneven texture, and inability to bloom. In the prior art, the production of rice cakes requires pulping operations, which affects the production efficiency of rice cakes and reduces the yield of rice cakes. In addition, because the rice cake is a rice product with high starch content, the rice cake in the existing production technology is prone to dehydration and aging during storage.

Method used

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  • Blooming rice cake and preparation method thereof
  • Blooming rice cake and preparation method thereof
  • Blooming rice cake and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0022] The flowering rice cake of the present embodiment comprises the following raw materials in parts by weight: 50 parts of rice flour, 70 parts of sweet fermented glutinous rice, 10 parts of yogurt, 0.5 part of baking powder, 0.2 part of baking soda, 0.375 parts of acetylated distarch phosphate, white granulated sugar 8 servings.

[0023] The preparation method of this flowering rice cake comprises the steps:

[0024] 1) Treatment of sweet wine: put sweet wine in a homogenizer and homogenize for 2 to 3 times, pass the homogenized sweet wine through a 100-mesh sieve, take and weigh the sieved sweet wine;

[0025] 2) Blending: Add rice flour and acetic distarch phosphate in proportion to the mixing pot and stir for 1 minute, then mix the sifted sweet wine, yogurt and white sugar in proportion, then pour into the stirring pot, and stir for 4 minutes Continue to add baking soda and baking powder, and stir for 1 minute to obtain rice milk;

[0026] 3) Grouting: Put the rice m...

Embodiment 2

[0030] The flowering rice cake of the present embodiment comprises the following raw materials in parts by weight: 60 parts of rice flour, 80 parts of sweet fermented glutinous rice, 20 parts of yogurt, 0.8 part of baking powder, 0.3 part of baking soda, 0.5 part of acetylated distarch phosphate, white granulated sugar 10 servings.

[0031] The preparation method of this flowering rice cake comprises the steps:

[0032] 1) Treatment of sweet wine: put sweet wine in a homogenizer and homogenize for 2 to 3 times, pass the homogenized sweet wine through a 100-mesh sieve, take and weigh the sieved sweet wine;

[0033] 2) Blending: Add rice flour and acetic acid distarch phosphate into the mixing pot in proportion and stir for 2 minutes, then mix the sifted fermented glutinous rice, yogurt and white sugar in proportion, then pour into the stirring pot, and stir for 5 minutes Continue to add baking soda and baking powder, and stir for 1.5 minutes to get rice milk;

[0034] 3) Grou...

Embodiment 3

[0038] The flowering rice cake of the present embodiment comprises the following raw materials in parts by weight: 40 parts of rice flour, 60 parts of sweet fermented glutinous rice, 5 parts of yogurt, 0.2 part of baking powder, 0.1 part of baking soda, 0.3 part of acetylated distarch phosphate, white granulated sugar 5 servings.

[0039] The preparation method of this flowering rice cake comprises the steps:

[0040] 1) Treatment of sweet wine: put sweet wine in a homogenizer and homogenize for 2 to 3 times, pass the homogenized sweet wine through a 100-mesh sieve, take and weigh the sieved sweet wine;

[0041] 2) Blending: Add rice flour and acetic distarch phosphate in proportion to the mixing pot and stir for 1 minute, then mix the sifted sweet wine, yogurt and white sugar in proportion, then pour into the stirring pot, and stir for 4 minutes Continue to add baking soda and baking powder, and stir for 1 minute to obtain rice milk;

[0042]3) Grouting: Put the rice milk i...

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Abstract

The invention discloses a blooming rice cake which comprises the following raw materials in parts by weight: 40-60 parts of rice flour, 60-80 parts of Chinese rice wine, 5-20 parts of yogurt, 0.2-0.8part of baking powder, 0.1-0.3 part of baking soda, 0.3-0.5 part of acetylated distarch phosphate and 5-10 parts of white granulated sugar. A preparation method for the blooming rice cake comprises the following steps: treating Chinese rice wine, blending pulp, pouring pulp, steaming and cooling. Compared with the traditional blooming rice cake, the blooming rice cake has the advantages that processing time is shorter, processing efficiency is higher, re-steaming of the blooming rice cake after long-term storage is free from ageing and hardening phenomena, and re-steamed blooming rice cake still has fragrant flavor and uniform texture, is delicious with slight sweetness and sour and tastes more mellow than the traditional blooming rice cake.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a flowering rice cake and a preparation method thereof. Background technique [0002] Rice hair cake is a traditional rice cake. It tastes fragrant, sweet and sour, and is especially suitable for the elderly and children. Among them, "Longyou hair cake" is an intangible cultural heritage item. In addition, hair cakes from Yueyang, Huizhou and other places have their own characteristics. The existing rice cake production process mainly includes several steps such as rice refining, fermentation with starter and auxiliary materials, pulp mixing, grouting and molding, but there are long-term fermentation required in the production process, and the requirements for the environment and raw materials are relatively high during fermentation. high, large hole structure, uneven texture, and inability to bloom. In the prior art, the production of rice cakes requires p...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L27/00A23L29/00
CPCA23V2002/00A23L7/10A23L27/00A23L29/05A23V2200/16A23V2200/15A23V2200/14
Inventor 孙宇
Owner 湖南金健速冻食品有限公司
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