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Rice steamed dried cake and processing method thereof

A processing method and a technology for steaming cakes, which are applied in the field of steamed rice cakes and the processing fields thereof, can solve the problems of deep coloring of the dried cakes, easy to get angry and the like, and achieve a crispy taste, low moisture content, unique texture of rice grains and the like. The effect of rice flavor

Pending Publication Date: 2020-02-11
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The dry cakes in the prior art are mainly made of low-gluten flour as the main raw material, which is made by baking and forming, then cutting and drying. Deeper, and dry cakes are easy to get angry

Method used

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  • Rice steamed dried cake and processing method thereof
  • Rice steamed dried cake and processing method thereof
  • Rice steamed dried cake and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A dry steamed rice cake, which comprises the following raw materials in parts by weight:

[0044]

[0045] Wherein, baking powder comprises the raw material of following parts by weight:

[0046] Sodium bicarbonate 0.3 parts

[0047] Disodium dihydrogen pyrophosphate 0.4 parts

[0048] Calcium carbonate 0.2 parts.

[0049] Above-mentioned a kind of processing method of rice steamed dry cake, it comprises the following steps:

[0050] Step 1. Whipping: Pour the whole egg liquid, egg white liquid, white granulated sugar powder, trehalose powder, sorbitol liquid, glycerin and cake oil into the mixing tank, and stir at 130r / min for 3 minutes until white Melt granulated sugar and trehalose powder, then add sticky rice flour, glutinous rice flour, brown rice flour, citric acid, baking powder, hydroxypropyl modified starch and xanthan gum in the prescribed amount, stir at 65r / min for 1min, then stir at 175r / min Min is quickly sent for 2.8 minutes, and finally the rice o...

Embodiment 2

[0058] A dry steamed rice cake, which comprises the following raw materials in parts by weight:

[0059]

[0060] Wherein, baking powder comprises the raw material of following parts by weight:

[0061] Sodium bicarbonate 0.2 part

[0062] Disodium dihydrogen pyrophosphate 0.2 parts

[0063] Calcium carbonate 0.1 parts.

[0064] Above-mentioned a kind of processing method of rice steamed dry cake, it comprises the following steps:

[0065] Step 1. Whipping: Pour the whole egg liquid, egg white liquid, white granulated sugar powder, trehalose powder, sorbitol liquid, glycerin and cake oil into the mixing tank, and stir at 110r / min for 4 minutes until white Melt granulated sugar and trehalose powder, then add sticky rice flour, glutinous rice flour, brown rice flour, citric acid, baking powder, hydroxypropyl modified starch and xanthan gum in the prescribed amount, stir at 50r / min for 2min, then stir at 160r / min Min is quickly sent for 3 minutes, and finally the rice oil ...

Embodiment 3

[0073] A dry steamed rice cake, which comprises the following raw materials in parts by weight:

[0074]

[0075]

[0076] Wherein, baking powder comprises the raw material of following parts by weight:

[0077] Sodium bicarbonate 0.5 parts

[0078] Disodium dihydrogen pyrophosphate 0.5 parts

[0079] 0.3 parts of calcium carbonate.

[0080] Above-mentioned a kind of processing method of rice steamed dry cake, it comprises the following steps:

[0081] Step 1. Whipping: Pour the whole egg liquid, egg white liquid, white granulated sugar powder, trehalose powder, sorbitol liquid, glycerin and cake oil into the mixing tank, and stir at 150r / min for 2 minutes until white Melt granulated sugar and trehalose powder, then add sticky rice flour, glutinous rice flour, brown rice flour, citric acid, baking powder, hydroxypropyl modified starch and xanthan gum in the prescribed amount, stir at 80r / min for 0.5min, then stir at 200r / min / min quickly send for 2.5min, finally add ...

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Abstract

The invention relates to the technical field of food, in particular to rice steamed dried cake and a processing method thereof. The rice steamed dried cake is prepared by taking sticky rice flour, glutinous rice flour, coarse rice flour, egg white liquid, whole egg liquid, rice oil, white granulated sugar powder and trehalose powder as raw materials, taking cake oil, sorbitol liquid, glycerol, citric acid, baking powder, hydroxypropyl modified starch and xanthan gum as ingredients, and performing blending, stirring, slurry injection, steaming, cooling, cutting, drying, cooling and packaging. The twice baking mode of traditional dried cake is broken through, the making method of first steaming and then drying is adopted, people is not prone to getting inflamed after eating while the original rice aroma flavor of the cake is stimulated, the dried cake is lightly colored, and due to the addition of the rice flour and the rice oil, the dried cake has characteristics of crispier taste, melttaste, unique rice grain texture and unique rice aroma flavor compared to traditional dried cake added with low gluten flour. The rice steamed dried cake is low in moisture content, healthy, delicious and nutritional, and can realize industrial production, and the shelf life of products can be prolonged.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dried steamed rice cake and a processing method thereof. Background technique [0002] With the evolution of the times and the continuous improvement of material living conditions, people's demand for safe and healthy food has become increasingly prominent, and the baked food market has gradually developed towards high-end and healthy. The popularity of steamed cakes has been rising in recent years. Compared with traditional baked cakes, it focuses on "delicious but not hot". However, the production methods of steamed cakes currently on the market are mainly steamed and then directly cooled and packaged. Generally, they have high moisture content and short shelf life. In the process of circulation, it is prone to corruption and deterioration, and there are hidden dangers of food safety. If the steamed cake is made into a dry cake, the dry cake itself has low moisture content, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L15/00A23L5/10A23L3/18A23L33/115
CPCA23L7/117A23L15/00A23L5/13A23L3/185A23L33/115A23V2002/00A23V2200/14A23V2200/326A23V2200/328A23V2200/318A23V2250/18A23V2250/032A23V2250/1614A23V2250/5026A23V2250/5118A23V2250/5086A23V2250/642A23V2250/6406A23V2300/10
Inventor 林淑玲梁展韬黄美凤何松陈嘉俊
Owner GUANGDONG GUANGYI TECH IND
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