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Rice cake premix flour and preparation method thereof

A technology for ready-mixed flour and cake, which is applied in the directions of dough/pre-mix, baking, baking mixture, etc., can solve the problems such as the need for further improvement of storage stability, shrinkage after steaming, complicated operation, single taste and nutrition, etc. Achieve the effect of quick preparation, low production cost and high production efficiency

Inactive Publication Date: 2019-12-03
安徽金太阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the rice cake premixes currently available on the market are aimed at the long-term cake production industrial market (additional paste cake oil is required), and there is a certain degree of batter difficulty in products made of short-term (family and bakery) steamed cakes. In addition, the existing rice cake premix has a single taste, and the nutritional balance needs to be further improved. The fillings made of it are prone to loose when used in the cake sandwich. Cracks and empty chambers; after being used for surface decoration, it has defects such as no shape retention, no water retention, and easy oil leakage. The period is short, and it is easy to dry and hard
[0005] Chinese invention patent CN 103548924A has developed a kind of blueberry sponge cake premix, which is simple, convenient and fast when making sponge cake, simplifies the cake production process, reduces technical requirements, and brings great convenience for family cake production, but This premixed powder has a single taste and nutrition, and the storage stability needs to be further improved

Method used

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  • Rice cake premix flour and preparation method thereof
  • Rice cake premix flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A rice cake premix powder is characterized in that it is configured from the following raw materials in parts by weight: 150 parts of rice flour, 100 parts of low-gluten wheat flour, 10 parts of yam powder, 10 parts of cyclodextrin, 20 parts of sweet potato starch, 5 parts of adonitol, 5 parts of lactitol, 3 parts of hawthorn powder, 5 parts of barley grass powder, 5 parts of barley leaf powder, and 20 parts of blending ingredients.

[0027] The blending material comprises the following components in parts by weight: 30 parts of fruit powder, 3 parts of sodium stearoyl lactylate, 1 part of thickener, 0.5 part of table salt, 1 part of milk powder, 3 parts of wheat gluten powder, and 0.5 part of butter.

[0028] The preparation method of the thickener comprises the steps of: adding chitosan to tetrahydrofuran, then adding polyethylene glycol dicarboxylic acid, 4-dimethylaminopyridine, dicyclohexylcarbodiimide, Stir and react at 30°C for 6 hours, then remove the solvent by...

Embodiment 2

[0034] A rice cake premix powder is characterized in that it is configured from the following raw materials in parts by weight: 170 parts of rice flour, 110 parts of low-gluten wheat flour, 12 parts of yam powder, 11 parts of cyclodextrin, 22 parts of sweet potato starch, 6.5 parts of adonitol, 6 parts of lactitol, 4.5 parts of hawthorn powder, 6.5 parts of barley grass powder, 6 parts of barley leaf powder, and 23 parts of blending ingredients.

[0035] The blending material comprises the following components in parts by weight: 35 parts of fruit powder, 3.5 parts of calcium stearoyl lactylate, 1.5 parts of thickener, 0.7 parts of table salt, 1.5 parts of milk powder, 4 parts of wheat protein powder, and 0.8 part of butter.

[0036]The preparation method of the thickener comprises the following steps: adding chitosan to N,N-dimethylformamide, then adding polyethylene glycol dicarboxylic acid, 4-dimethylaminopyridine, di Cyclohexylcarbodiimide was stirred and reacted at 33°C f...

Embodiment 3

[0042] A rice cake premix powder is characterized in that it is configured from the following raw materials in parts by weight: 200 parts of rice flour, 130 parts of low-gluten wheat flour, 15 parts of yam powder, 13 parts of cyclodextrin, 25 parts of sweet potato starch, 8 parts of adonitol, 8 parts of lactitol, 6 parts of hawthorn powder, 7 parts of barley grass powder, 7 parts of barley leaf powder, and 30 parts of blending ingredients.

[0043] The blending ingredients include the following components by weight: 40 parts of fruit powder, 4 parts of diacetyl tartrate monoglyceride, 2 parts of thickener, 1.2 parts of table salt, 2 parts of milk powder, 4.5 parts of wheat protein powder, and 1.3 parts of butter .

[0044] The preparation method of the thickener comprises the steps of: adding chitosan to N-methylpyrrolidone, then adding polyethylene glycol dicarboxylic acid, 4-dimethylaminopyridine, dicyclohexyl carbon dicarboxylate imine, stirred and reacted at 35°C for 7 ho...

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Abstract

The invention discloses rice cake premix flour. The flour is characterized by comprising raw materials in parts by weight as follows: 150-250 parts of rice flour, 100-150 parts of low gluten wheat flour, 10-20 parts of yam flour, 10-15 parts of cyclodextrin, 20-30 parts of sweet potato starch, 5-10 parts of adonitol, 5-10 parts of lactitol, 3-8 parts of hawthorn flour, 5-10 parts of barley grass flour, 5-10 parts of barley leaf flour and 20-40 parts of ingredients. The invention further discloses a preparation method of the rice cake premix flour and rice cake prepared by the rice cake premixflour. The rice cake premix flour is high in nutritive value and good in taste, rice cake premix flour is simple, convenient and safe to prepare the rice cake, success rate is high, and the prepared rice cake has the advantages of soft and delicate taste.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a rice cake premix and a preparation method thereof. Background technique [0002] Rice cake products have a soft taste and rich nutrition, and have become one of the most popular bakery products among consumers. This kind of product is more and more appearing on people's dining tables because of its wide variety and changing shapes. With the popularity of home baking appliances and tools, more and more families choose homemade rice cakes as casual desserts or even staple foods. . Traditional rice cake production needs to use rice flour, mix it with eggs, sugar, etc. according to the process and process to make and bake the finished product. The production process is relatively complicated, and the family production process is time-consuming and labor-intensive, which cannot meet the growing market demand for home-made cakes. [0003] Rice cake premix powder is a new, convenient ...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/36A21D2/14
CPCA21D2/145A21D2/36A21D2/366A21D10/005
Inventor 朱同贵王必华
Owner 安徽金太阳食品有限公司
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