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Method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and processed product of rice steamed sponge cakes

A technology of synergistic fermentation and rice cake, which is applied in the method and its processed products, and in the field of collaborative fermentation of fresh fermented rice and yeast to make rice cake, which can solve the problems of long proofing time, poor flavor and sticky taste of rice cake, and reduce Effects of secondary proofing time, rich nutrition, and flavor nutrition

Active Publication Date: 2019-05-21
WUXI HUASHUN MINSHENG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a method for making rice cakes through the collaborative fermentation of fresh brewer and yeast and its processed products, so as to solve the problems of long proofing time, sticky taste and unpalatable taste of rice cakes in the prior art. , the problem of poor flavor

Method used

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  • Method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and processed product of rice steamed sponge cakes
  • Method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and processed product of rice steamed sponge cakes
  • Method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and processed product of rice steamed sponge cakes

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Effect test

Embodiment 1

[0073] The present embodiment provides a kind of method of making rice cake, comprises the following steps:

[0074] (1) Soak 3000 parts of rice in 3000 parts of water for 4 hours, steam for 25 minutes, cool after steaming, add 300 parts of distiller's yeast and 60 parts of warm water at 30°C, and stand in the dark at 30°C for 32 hours, crush , refrigerated for 5 days to obtain fresh fermented rice;

[0075] (2) 250 parts of indica rice flour, 20 parts of flour, 240 parts of tapioca starch, 12 parts of modified starch, 90 parts of white granulated sugar, 200 parts of fresh fermented glutinous rice obtained in step (1) and 200 parts of water are mixed and stirred to obtain rice milk;

[0076] (3) carrying out aerobic fermentation of the rice milk obtained in step (2) at 30° C. for 3 hours, and continuously stirring to obtain fresh fermented rice milk;

[0077] (4) 950 parts of fresh fermented fermented rice milk obtained in step (3), 70 parts of white sugar, 130 parts of water...

Embodiment 2

[0080] The present embodiment provides a kind of method of making rice cake, comprises the following steps:

[0081] (1) Soak 2000 parts of rice in 1400 parts of water for 3 hours, steam for 20 minutes, cool after steaming, add 140 parts of distiller's yeast and 40 parts of warm water at 30°C, and stand in the dark at 32°C for 24 hours, crush , refrigerated for 1 day to obtain fresh fermented rice;

[0082] (2) 230 parts of indica rice flour, 30 parts of flour, 260 parts of tapioca starch, 15 parts of modified starch, 120 parts of white granulated sugar, 220 parts of fresh fermented glutinous rice obtained in step (1) and 175 parts of water are mixed and stirred to obtain rice milk;

[0083] (3) carrying out aerobic fermentation of the rice milk obtained in step (2) at 30° C. for 3 hours, and continuously stirring to obtain fresh fermented rice milk;

[0084] (4) Mix 1000 parts of fermented fermented rice milk of fermented rice wine obtained in step (3), 80 parts of white gra...

Embodiment 3

[0087]The present embodiment provides a kind of method of making rice cake, comprises the following steps:

[0088] (1) Soak 4,000 parts of rice in 4,000 parts of water for 6 hours, steam for 30 minutes, cool after steaming, add 600 parts of distiller’s yeast and 80 parts of warm water at 32°C, and place it in the dark at 32°C for 48 hours, crush , refrigerated for 7 days to obtain fresh fermented rice;

[0089] (2) 280 parts of indica rice flour, 10 parts of flour, 200 parts of tapioca starch, 8 parts of modified starch, 60 parts of white granulated sugar, 180 parts of fresh fermented glutinous rice obtained in step (1) and 240 parts of water are mixed and stirred to obtain rice milk;

[0090] (3) carrying out aerobic fermentation of the rice milk obtained in step (2) at 30° C. for 3 hours, and continuously stirring to obtain fresh fermented rice milk;

[0091] (4) Mix 800 parts of fermented fermented rice milk of fermented rice wine obtained in step (3), 40 parts of white g...

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Abstract

The invention relates to a method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and a processed product of the rice steamed sponge cakes. The method comprises the following steps that firstly, rice pulp is subjected to oxygenation fermentation by using the fresh fermented glutinous rice to obtain fresh-fermented-glutinous-rice fermented rice milk; secondly, the yeast is added into the fresh-fermented-glutinous-rice fermented rice milk for synergistic fermentation; finally, steaming and aging are conducted to obtain the rice steamed sponge cakes. The rice steamed sponge cakes are made by means of the method of step-by-step synergistic fermentation of the fresh fermented glutinous rice and the yeast, the fresh fermented glutinous rice and the yeast synergistically cooperate with each other, the quality of the rice steamed sponge cakes is effectively optimized, the product can be soft in texture, good in elasticity and toughness, cool and smooth in taste and rich in sour and sweet flavor, the fermentation time of the product can be effectively shortened, the production cycle is shortened, and industrial production isfacilitated.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a method for making rice cake through collaborative fermentation of fresh fermented rice and yeast and its processed products. Background technique [0002] Rice cake is a traditional fermented food in my country. It is generally made of rice, which is soaked, refined, seasoned, fermented, and steamed. It has a soft taste, fine and uniform texture, and strong rice flavor. Health care function is the staple food that our people generally like. With the advancement of the industrialization of traditional staple foods, the popularity of rice cakes has not diminished, and the market prospect is bright. [0003] Fermentation is an extremely critical step in the processing of rice cakes. The essence is that the fermentation agent uses the sugar source to metabolize under the action of enzymes to produce carbon dioxide gas and other metabolites. The carbon dioxide pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10
Inventor 闫博文范大明吴晔君张印连惠章王凯王晓
Owner WUXI HUASHUN MINSHENG FOOD
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