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A method for making rice cake by co-fermentation of fresh fermented rice and yeast and its processed product

A technology of synergistic fermentation and rice cake, applied in the direction of food science, can solve the problems of long proofing time, poor flavor and sticky taste of rice cake, and achieve the effect of shortening production cycle, reducing fermentation time and smooth taste.

Active Publication Date: 2022-06-17
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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  • A method for making rice cake by co-fermentation of fresh fermented rice and yeast and its processed product
  • A method for making rice cake by co-fermentation of fresh fermented rice and yeast and its processed product
  • A method for making rice cake by co-fermentation of fresh fermented rice and yeast and its processed product

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Embodiment 1

[0073] The present embodiment provides a method for making rice cake, comprising the following steps:

[0074] (1) Soak 3,000 parts of rice in 3,000 parts of water for 4 hours, steam for 25 minutes, cool after steaming, add 300 parts of koji and 60 parts of warm water at 30°C, let stand for 32 hours in the dark at 30°C, and pulverize , refrigerated for 5 days to obtain fresh wine;

[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 glutinous rice flour obtained in step (1) and 200 parts of water are mixed and stirred to obtain rice milk;

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

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

Embodiment 2

[0080] The present embodiment provides a method for making rice cake, comprising the following steps:

[0081] (1) Soak 2,000 parts of rice in 1,400 parts of water for 3 hours, then steam for 20 minutes. After the steaming is completed, cool it down. Add 140 parts of koji and 40 parts of warm water at 30°C, let it stand in the dark for 24 hours at 32°C, and pulverize it. , refrigerated for 1 day to obtain fresh wine;

[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 glutinous rice flour obtained in step (1) and 175 parts of water are mixed and stirred to obtain rice milk;

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

[0084] (4) 1000 parts of fresh fermented rice milk obtained in step (3), 80 parts of white granulated sugar, ...

Embodiment 3

[0087] The present embodiment provides a method for making rice cake, comprising 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 down after steaming, add 600 parts of koji and 80 parts of warm water at 32°C, let stand for 48 hours in the dark at 32°C, and pulverize , refrigerated for 7 days to obtain fresh wine;

[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 glutinous rice flour obtained in step (1) and 240 parts of water are mixed and stirred to obtain rice milk;

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

[0091] (4) 800 parts of fresh fermented rice milk obtained in step (3), 40 parts of white sugar, 150 parts of water, 1 part of yeast, 20 parts ...

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Abstract

The present invention relates to a method for producing rice cake made of fresh fermented glutinous rice and yeast through collaborative fermentation and its processed products. The method comprises the following steps: first, using fresh fermented glutinous rice to ferment the rice milk with oxygen to obtain fermented rice milk with fresh fermented glutinous rice; Yeast is added to fermented rice milk for brewing fermented rice to carry out collaborative fermentation; finally, steaming and maturing are carried out to obtain the rice cake. The invention adopts the step-by-step synergistic fermentation method of fresh fermented rice and yeast to make rice cakes, and the synergistic cooperation of the two can effectively optimize the quality of rice cakes, making the product soft in texture, good in elasticity and toughness, smooth in taste, and rich in sweet and sour flavor, and can be effectively The product fermentation time is reduced, the production cycle is shortened, and industrialized production is helpful.

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 by synergistic fermentation of fresh wine brewer and yeast and a processed product thereof. Background technique [0002] Rice cake is a traditional fermented food in my country. It is generally made of rice, which is soaked, ground, seasoned, fermented and steamed. Health function, is the staple food that Chinese people generally like. With the advancement of the industrialization of traditional staple foods, the popularity of rice cakes has not diminished, and the market prospects are bright. [0003] In the processing of rice cakes, fermentation is an extremely critical step. The essence is that the starter uses the sugar source to metabolize under the action of enzymes to generate carbon dioxide gas and other metabolites. The generated carbon dioxide and the air involved in the stirring are filled in the In the slurry, the st...

Claims

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Application Information

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Patent Type & Authority Patents(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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