Preparation method of instant steamed rice cake and product thereof

Abstract

The invention relates to a making method and a product of an instant steamed rice cake, and belongs to the technical field of foods. The invention provides a making method of an instant steamed rice cake. Commercial polished round-grained rice powder wide in source is adopted as a main material; basic sugar, yeast and a proper amount of water are added; edible colloids such as sodium alginate, xanthan gum and hydroxypropyl methyl cellulose (HPMC) are added according to a certain proportion; fermentation is conducted for 1-2 h at the proper temperature; and finally cooking is conducted to obtain the instant steamed rice cake. The preparation method is simple in process and is convenient for industrial production. Meanwhile, the preparation method of the steamed rice cake is simple and convenient, fermentation conditions are easy to control, the product quality is stable and is higher than that of steamed rice cakes prepared by a traditional method, and the steamed rice cake has the advantages of larger specific volume, more uniform internal pores, softer and finer taste and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for making a convenient rice cake and a product thereof. Background technique [0002] As a traditional rice fermented food in my country, hair cake is a special snack in southern China. During the fermentation process of rice cakes, nutrients such as protein and carbohydrates in rice are degraded by microorganisms to produce rich enzymes, which make rice cakes have their unique fermentation flavor and nutritional value, and are accompanied by a large amount of gas during the fermentation process Produced, so that the rice cake has a loose and porous structure. [0003] Rice hair cake is made from early indica rice by soaking, refining, fermenting and cooking. However, the traditional rice cake is generally fermented by natural fermentation or by adding old pulp in the fermentation process, and most of them are produced by experienced technicians. Because the...

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Problems solved by technology

Because the strains of bacteria are greatly affected by environmental factors during the fermentation process, the activity and proportion of yeast are easy to change, and more miscellaneous bacteria are added during the fermentation process, so the production cycle of rice cakes is longer and the quality of the products is variable; and because rice The water content of hair cake is high, and the starch is easy to regenerate and age; the rice cake is rich in nutrition, easy to be contaminated by microorganisms, and the storage stability of the product is poor

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