Flavored fermented rice cake and preparation method thereof

Abstract

The invention discloses a flavored fermented rice cake and a preparation method thereof. The flavored fermented rice cake is prepared by using rice as a raw material, as well as adopting a multi-bacterium co-fermentation technology involving lactobacillus plantarum, saccharomyces cerevisiae, hanseniaspora uvarum and saccharomycopsis fibuligera in combination with a micro-capsule embedding technology. The preparation method of the flavored fermented rice cake comprises the following steps: (1) preparing a compound fermentation agent; (2) preparing powder; (3) carrying out first fermentation; (4) carrying out aroma-improving fermentation; (5) carrying out micro-capsule embedding; (6) carrying out mixed second fermentation so as to obtain a fermented product; (7) filling a mold with the fermented product, and carrying out leavening; and (8) carrying out packaging. The flavored fermented rice cake prepared by the preparation method is strong in layered taste, mellow and coordinated in flavor, long-lasting in aroma, and resistant to storage.

Description

technical field [0001] The invention belongs to the technical field of rice cake processing, and in particular relates to a flavored rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional Chinese food that is fermented and steamed with rice as raw material. It tastes soft and elastic, has a unique aroma of wine, and is easy to digest and absorb. It is crystal clear and melts in the mouth, occupying a large market in the south. [0003] my country is the main producer of rice, and its annual output ranks first in the world. As a regional agricultural resource in many regions, rice has a huge volume. During the rice processing process, 10% to 35% of broken rice will be produced. The price of broken rice is only 1 / 3 to 1 / 2 of the whole rice, and its chemical composition is the same as that of rice, with a starch content of 80%. Structural oversupply and food price inversions make the utilization of broken rice not optimistic, and ...

AI Technical Summary

Problems solved by technology

This method emphasizes the technical points of rice milling and the temperature of fermentation, but it has the following disadvantages: (a) Fermentation is simply using old yeast, which belongs to workshop-style empirical production, lacks quality stability, and the fermentation performance of microbial starter is improved. No guarantee; (b) The technical points it emphasizes are also empirical operations, without detailed process parameters, and do not have the feasibility of industrial operation

This method is produced by adding a variety of auxiliary materials and fermenting yeast single bacteria, which has certain industrial operability, but the fly in the ointment is: (a) only yeast is used as a starter, and it is difficult to achieve the quality of high-quality rice cake; (b) ) by adding a large amount of food additives to make up for the defects of product quality, the production cost is high, and the economic benefit is not good

[0010] (2) The fermentation strain of rice cake is single, and the type content and stability of flavor components need to be improved

However, there are still many defects: various quality improvers and sweeteners need to be added, and the influence of these food additives on microorganisms during the fermentation process is not considered, and the functions of microorganisms to enhance flavor and nutrition are not fully reflected, and the cost is too high , the economic benefit is not good

[0014] There are also people who try to carry out targeted innovations on the flavor of rice cakes. As CN105029188A discloses a kind of mint fragrant rice cake and its preparation method, CN104957508A discloses a kind of lotus root rice cake and its preparation method, but they all add different raw materials to achieve The purpose of increasing aroma is difficult to perfectly combine with the characteristic flavor of rice cakes, and it is inevitable that there will be inconsistencies, and it is easy to cause adverse changes in product texture, and it is more likely to cause flavor loss during fermentation and steaming, which is difficult to be accepted by the market.

[0015] In summary, there is currently no method that can stably, controllably and relatively economically prepare high-quality rice cakes that can maintain a good flavor for a long time

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