Preparation method of fermented rice cakes and fermented rice cake products

A technology of rice cake and rice milk, which is applied in the direction of food ingredients, yeast-containing food ingredients, and food ingredients as taste improvers, etc. It can solve problems such as difficult to meet consumer demand, unstable product quality, and increase the burden on producers, and achieve improvement. The effect of production and processing technology, good appearance and shortened fermentation time

Active Publication Date: 2020-05-15
湖南聚宝金昊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the production of rice cakes has not attracted enough attention from researchers, and it is still in the stage of manual production. On the one hand, the traditional production process of rice cakes lacks the guidance of scientific theory. The production experience comes from folk accumulation, and the product quality is not stable. , it is difficult to meet the growing consumer demand; on the other hand, the traditional production method of rice cakes begins with soaking rice and refining, and the manpower and material resources required at this stage have increased the burden on producers

Method used

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  • Preparation method of fermented rice cakes and fermented rice cake products
  • Preparation method of fermented rice cakes and fermented rice cake products
  • Preparation method of fermented rice cakes and fermented rice cake products

Examples

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Effect test

Embodiment 1

[0036] The invention provides a kind of preparation method of rice cake:

[0037] (1) rice is added into water and soaked, and the soaked rice is refined and sieved to obtain rice milk, and the concentration of rice milk is 13 ° T;

[0038] (2) Adding compound enzyme to rice milk and treating it at 45°C for 3 hours to obtain rice milk after enzymatic hydrolysis, wherein the compound enzyme is glucoamylase (enzyme activity is 20,000) and debranching enzyme (enzyme activity is 20,000) According to the composite enzyme composed of a mass ratio of 1:1, the added amount of the composite enzyme is 2‰ of the rice mass;

[0039] (3) performing plate and frame pressure filtration on the enzymatically hydrolyzed rice milk, cleaning it twice to obtain a cleaned filter cake, drying the cleaned filter cake to obtain special powder for rice cake;

[0040] (4) In terms of the mass parts of each raw material, 70 parts of special rice flour for rice cake, 30 parts of tapioca starch, 1 part of...

Embodiment 2

[0043] The invention provides a kind of preparation method of rice cake:

[0044] (1) rice is added into water and soaked, and the soaked rice is refined and sieved to obtain rice milk, and the concentration of rice milk is 14 ° T;

[0045](2) Adding compound enzyme to the rice milk and treating it at 45°C for 2 hours to obtain rice milk after enzymatic hydrolysis, wherein the compound enzyme is glucoamylase (enzyme activity is 20,000) and debranching enzyme (enzyme activity is 20,000) According to the composite enzyme composed of a mass ratio of 2:1, the added amount of the composite enzyme is 3‰ of the rice quality;

[0046] (3) performing plate and frame pressure filtration on the enzymatically hydrolyzed rice milk, cleaning it twice to obtain a cleaned filter cake, drying the cleaned filter cake to obtain special powder for rice cake;

[0047] (4) In terms of the mass parts of each raw material, 70 parts of special rice flour for rice cake, 30 parts of tapioca starch, 1 p...

Embodiment 3

[0049] The invention provides a kind of preparation method of rice cake:

[0050] (1) rice is added into water and soaked, and the soaked rice is refined and sieved to obtain rice milk, and the concentration of rice milk is 13.5 ° T;

[0051] (2) Add rice milk to compound enzyme and treat it at 45°C for 1.5h to obtain rice milk after enzymatic hydrolysis, wherein the compound enzyme is glucoamylase (enzyme activity is 20,000) and debranching enzyme (enzyme activity is 20,000 ) According to the compound enzyme composed of mass ratio 1:2, the added amount of compound enzyme is 3‰ of rice quality;

[0052] (3) performing plate and frame pressure filtration on the enzymatically hydrolyzed rice milk, cleaning it twice to obtain a cleaned filter cake, drying the cleaned filter cake to obtain special powder for rice cake;

[0053] (4) In terms of the mass parts of each raw material, 70 parts of special rice flour for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl l...

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Abstract

The present invention discloses a preparation method of fermented rice cakes and fermented rice cake products. The preparation method of the fermented rice cakes comprises the following steps: addingrice to water for soaking; conducting grinding and sieving of the soaked rice to obtain rice slurry; adding compound enzymes at a condition of 40-45 DEG C into the rice slurry for treatment of 60-120min to obtain enzymatic hydrolyzed rice slurry; wherein the compound enzyme comprises glucoamylase and debranching enzymes according to a mass ratio of 1:(1-2) and an addition amount of the compound enzyme is 0.1%-0.2%; conducting plate-frame pressure filtration of the enzymatic hydrolyzed rice slurry, conducting washing for 2-3 times to obtain washed filter cake, and drying the washed filter caketo obtain special powder for the fermented rice cakes; and using the special powder for the fermented rice cake to prepare the fermented rice cake. In the preparation method of the fermented rice cakes, the compound enzyme is used during preparation process of the special powder for the fermented rice cakes for treatment, rice flour DE value and amylose content are improved, subsequent fermentation efficiency and use efficiency of yeasts to the rice flour are greatly improved, and fermentation time is shortened.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of rice-fat cake and a rice-fat cake product. Background technique [0002] Rice hair cake is made from indica rice after soaking, grinding, fermenting and heating with steam. The finished product has a fine network structure, soft taste, pleasant wine aroma and lactic acid flavor produced by fermentation, and is easy to be digested and absorbed by the human body. A typical representative of China's rice products, deeply loved by consumers. [0003] However, the production of rice cakes has not attracted enough attention from researchers, and it is still in the stage of manual production. On the one hand, the traditional production process of rice cakes lacks the guidance of scientific theory. The production experience comes from folk accumulation, and the product quality is not stable. , it is difficult to meet the growing consumer deman...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/107A23L7/104A23V2002/00A23V2200/14A23V2250/5086A23V2250/5054A23V2250/5118A23V2250/51088A23V2250/628A23V2250/76Y02A40/90
Inventor 朱伟刘莉冯伟王韧王涛陈正行王璐李克强
Owner 湖南聚宝金昊生物科技有限公司
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