Cold rice cake capable of being stored for long time and preparation method thereof

A technology for long-term preservation and cold cake, which is applied in the field of long-term preservation of cold cake and its preparation, can solve the problems of inability to realize industrial production and sales, short shelf life of cold cake, etc., and achieve the goals of preventing water loss, bright color, and inhibiting retrogradation Effect

Pending Publication Date: 2020-04-07
CHONGQING FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the cold cake has a short shelf life and cannot realize industrialized producti

Method used

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  • Cold rice cake capable of being stored for long time and preparation method thereof
  • Cold rice cake capable of being stored for long time and preparation method thereof
  • Cold rice cake capable of being stored for long time and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] See figure 1 , Example 1:

[0031] A cold cake that can be preserved for a long time, comprising the following parts by weight of raw materials: 7.5 parts of rice, 20 parts of fruit and vegetable juice, 0.3 parts of hydrocolloid, 15 parts of alkaline solution, 0.2 parts of color retention agent, the balance being water, wherein Hydrocolloids include 0.15 parts of xanthan gum and 0.15 parts of carrageenan.

[0032] Further, the preparation method of the long-term preservation cold cake includes the following steps:

[0033] S101: Pick cucumbers and put them into a beating machine, add 0.2 parts of color-retaining agent D-sodium erythorbate for color protection, and beat the cucumber and color-retaining agent into uniform and delicate cucumber juice for later use;

[0034] S102: Take 0.15 part of xanthan gum and 0.15 part of carrageenan and mix uniformly, soak in distilled water for 1 hour to absorb water and swell, and then heat to dissolve to obtain a dissolved colloid;

[0035]...

Example Embodiment

[0039] See figure 2 , Example 2:

[0040] A cold cake that can be stored for a long time, comprising the following parts by weight of raw materials: 10 parts of rice, 10 parts of fruit and vegetable juice, 0.3 parts of hydrocolloid, 20 parts of alkaline solution, 0.05 parts of color retention agent, and the balance is water, wherein Hydrocolloids include 0.1 part of xanthan gum and 0.2 part of carrageenan.

[0041] Further, the preparation method of the long-term preservation cold cake includes the following steps:

[0042] S201: Select blueberries to be washed and cut into pieces and put into the beater, add 0.05 parts of color-retaining agent D-sodium erythorbate for color protection, and beat blueberries and color-retaining agent into uniform and delicate blueberry juice for later use;

[0043] S202: Take 0.1 part of xanthan gum and 0.2 part of carrageenan and mix evenly, soak in distilled water for 1 hour to absorb water and swell, and then heat to dissolve to obtain a dissolved ...

Example Embodiment

[0048] See image 3 , Example 3:

[0049] A cold cake that can be stored for a long time, comprising the following parts by weight of raw materials: 5 parts of rice, 15 parts of fruit and vegetable juice, 0.4 parts of hydrocolloid, 10 parts of alkaline solution, 0.1 parts of color retention agent, the balance being water, wherein Hydrocolloids include 0.2 parts of xanthan gum and 0.2 parts of carrageenan.

[0050] Further, the preparation method of the long-term preservation cold cake includes the following steps:

[0051] S301: Wash and cut the pumpkin into the beater, add 0.1 part of the color preserving agent D-sodium erythorbate for color protection, and beat the pumpkin and color preserving agent into uniform and delicate pumpkin juice for later use;

[0052] S302: Mix 0.2 part of xanthan gum and 0.2 part of carrageenan evenly, soak in distilled water for 1 hour to absorb water and swell, and then heat to dissolve to obtain a dissolved colloid;

[0053] S303: Weigh 5 parts of rice...

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Abstract

The invention provides a cold rice cake capable of being stored for a long time. The cold rice cake is prepared from the following raw materials in parts by weight: 5 to 10 parts of rice, 10 to 20 parts of fruit and vegetable juice, 0.3 to 0.5 part of hydrophilic colloids, 10 to 30 parts of an alkaline solution and 0.05 to 0.2 part of a color fixative, with the balance being water. The invention also provides a preparation method for the cold rice cake capable of being stored for a long time. The preparation method comprises the following steps: preparing the fruit and vegetable juice for later use; preparing a sol of xanthan gum and carrageenan; blending mixed pulp of the rice, the fruit and vegetable juice and the sol; brewing the cold rice cake; waiting for cooling and shaping of the cold rice cake, and performing microwave sterilizing and sealing; and packaging the cold rice cake by using a double-layer nitrogen-filled packaging manner to prepare the cold rice cake which can be stored for a long time. Thus, the pre-packaged cold rice cake is developed, and industrial and large-scale production and sales of the cold rice cake are realized.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a cold cake that can be preserved for a long time and a preparation method thereof. Background technique [0002] Cold cake, as a kind of local snack in my country's Chongqing, Sichuan, Guizhou and other regions, has been deeply favored and loved by consumers for a long time. Cold cake shelf-life is short in the market at present, adopts the form of making and selling now mostly, and the shelf-life is only 1-2 days, is difficult to realize suitability for industrialized production and sale. [0003] The mechanism of cold cake formation is heating under alkaline environment, and rice starch forms colloid. And the starch will age and regenerate in the storage process, making the cold cake water loss and hardening, which is the fundamental problem that the cold cake is difficult to store and has a short shelf life. Therefore, long-term storage of cold cakes has become an u...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L3/3562A23L3/3544
CPCA23L7/117A23L3/3562A23L3/3544A23V2002/00A23V2200/048A23V2250/5036A23V2250/5086
Inventor 陈秋生黄克霞祝义伟周令国龙勇李希
Owner CHONGQING FOOD IND RES INST
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