Red rice cake production process

A production process and technology of red rice, applied in food science and other directions, can solve the problems that affect the sensory quality of red rice cake, the powder of bride cake is hard and difficult to digest, etc., and achieves the effect of soft and tender taste, fine powder and good absorption.

Pending Publication Date: 2020-09-29
海南五龙湾农业旅游集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Red rice is made into red rice cake, that is, bridal cake, which is a specialty food in Hainan. The powder of bridal cake prepared by traditional production technology is hard, difficult to digest in the mouth, sticky to the teeth, rough in taste, and not easy to chew. To achieve the aroma and color of red rice, artificial flavors and pigments will be added, which will also affect the sensory quality of red rice cakes

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation technology of red rice cake, comprises the following steps:

[0029] S1, the red rice cake includes the following raw materials in parts by weight: 50 parts of red rice flour, 2 parts of white sugar;

[0030] S2. Enzymatic hydrolysis of red rice: After pretreatment of raw red rice, heat up to 30°C, add glucosidase with 0.12% weight of red rice while stirring for the first heat preservation enzymolysis for 2.5h, then heat up to 55°C, add The enzymolysis solution of 0.4% of the weight of red rice was subjected to the second heat preservation enzymolysis for 4h; As, the enzyme activity of the α-amylase is 10000u / g, the enzyme activity of Monascus esterase is 2000u / g, and the enzyme activity of catalase is 50000u / g;

[0031] S3. Preparation of red rice flour: after enzymatically deactivating the red rice at 100°C and milling, remove the rice skin, add 0.3 times its weight of water to the obtained brown rice, stir and infiltrate for 60 minutes, and the...

Embodiment 2

[0034] A kind of preparation technology of red rice cake, comprises the following steps:

[0035] S1, the red rice cake includes the following raw materials in parts by weight: 80 parts of red rice flour, 8 parts of white sugar;

[0036] S2. Enzymolysis of red rice: After pretreatment of raw red rice, heat up to 50°C, add glucosidase with 2% weight of red rice while stirring for the first heat preservation enzymolysis for 4 hours, then heat up to 75°C, add red rice The enzymolysis solution with 2.6% rice weight was subjected to the second heat preservation enzymolysis for 8 hours; the enzymolysis solution was mixed by α-amylase, monascus esterase and catalase in a mass ratio of 1:3:0.5 , the enzyme activity of the α-amylase is 20000u / g, the enzyme activity of monascus esterase is 3000u / g, and the enzyme activity of catalase is 80000u / g;

[0037] S3. Preparation of red rice flour: the enzymatically hydrolyzed red rice is inactivated at 120° C. and milled, then the skin of the ...

Embodiment 3

[0040] A kind of preparation technology of red rice cake, comprises the following steps:

[0041] S1, the red rice cake includes the following raw materials in parts by weight: 70 parts of red rice flour, 5 parts of white sugar;

[0042] S2. Enzymatic hydrolysis of red rice: after pretreatment of raw red rice, heat up to 40°C, add glucosidase of 0.16% by weight of red rice while stirring for the first heat preservation enzymolysis for 3.2h, then heat up to 60°C, add The enzymolysis solution with 1.5% weight of red rice was subjected to the second heat preservation enzymolysis for 6 hours; As, the enzyme activity of the α-amylase is 150000u / g, the enzyme activity of Monascus esterase is 2500u / g, and the enzyme activity of catalase is 70000u / g;

[0043] S3. Preparation of red rice flour: after enzymatically deactivating the red rice at 110°C and grinding it, removing the rice skin, adding 0.9 times its weight of water to the obtained brown rice, stirring and infiltrating for 10...

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Abstract

The present invention provides a red rice cake production process. The process comprises the following steps of carrying out enzymolysis on red rice, carrying out micronization treatment to obtain redrice powder, adding a proper amount of white granulated sugar, performing uniform stirring, and carrying out film pressing molding. The produced red rice cake is moderate in softness and hardness, not sticky to the teeth and moderate in chewing time, has red rice fragrance, is free of artificial pigments, essences and preservatives, and is a nutritional and health-care food loved by the public.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process for making red rice cakes. Background technique [0002] Red rice is a kind of weedy rice of the genus Oryza genus Gramineae that is close to wild rice. Red rice is of high value and has the effect of lowering blood pressure and blood fat. It is rich in starch and plant protein, which can supplement the consumed physical strength and maintain The body temperature is normal and rich in many nutrients, among which iron is the most abundant, so it has the effect of nourishing blood and preventing anemia; it is rich in phosphorus, vitamin A, and B complex, which can improve malnutrition, night blindness, beriberi and other problems ; It can also effectively relieve symptoms such as fatigue, lack of energy and insomnia. The contained pantothenic acid, vitamin E, glutathione and other substances have the effect of inhibiting carcinogens. , safety advantages, but also the effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/00
CPCA23L7/104A23L33/00
Inventor 云晓静
Owner 海南五龙湾农业旅游集团有限公司
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