Formula and method for improving pore distribution and qi holding capacity of steamed rice sponge cake

A technology for rice cakes and pores, which is applied in the field of food processing, can solve the problems that affect the comprehensive quality of rice cakes, the size of pores is different, the sensory score is reduced, etc., so as to improve the gas production capacity and gas holding capacity, uniform distribution, and increase the sensory score. Effect

Pending Publication Date: 2022-07-29
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice-fat cake made by the traditional method is the traditional rice-fat cake. However, the stomata control technology of the traditional rice-fat cake has the following problems: 1. It is difficult to form pores in the rice-fat cake, and the pores are of different sizes and unevenly distributed; 2. The traditional rice-fat cake Poor gelling during processing, resulting in reduced gas holding capacity
The two major problems of uneven pores and reduced gas holding capacity in traditional technology will ultimately affect the overall quality of rice cakes, specifically manifested in irregular pores, sticky teeth, poor texture, and reduced sensory scores

Method used

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  • Formula and method for improving pore distribution and qi holding capacity of steamed rice sponge cake
  • Formula and method for improving pore distribution and qi holding capacity of steamed rice sponge cake
  • Formula and method for improving pore distribution and qi holding capacity of steamed rice sponge cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1 The effect of refining water temperature on the pores of rice cakes

[0054] The formula and method for improving the porosity distribution and gas holding capacity of rice cake, comprising the following steps:

[0055] (1) material selection: select japonica rice, after mixing according to the ratio of japonica rice and water mass volume ratio 200g:300mL, soak in water temperature 28 ℃ for 4 hours, with the purpose of fully soaking the rice;

[0056] (2) Lactic acid bacteria fermentation: press 1.8×10 into the soaked rice water in step (1). 6 The ratio of cfu / mL was added to the lactic acid bacteria liquid and then fermented and cultured at 26°C for 24h;

[0057] (3) Refining: Drain the water in step (2), rinse twice with tap water, drain, mix 100 g of wet rice, 8 g of soft white sugar, and 200 mL of warm water in proportion, and refine in a refiner for 2 minutes to obtain Homogeneous rice milk.

[0058] (4) Yeast fermentation: Add yeast to the rice milk o...

Embodiment 2

[0070] Example 2 The effect of fermentation sequence on the pores of rice cake

[0071] 2.1 Using lactic acid bacteria first and then yeast fermentation to make rice cakes, including the following steps:

[0072] (1) Material selection: select japonica rice, mix at a ratio of 200g:300mL of rice to water mass and volume, soak for 4 hours at a water temperature of 28°C, and fully soak the rice for the purpose;

[0073] (2) Lactic acid bacteria fermentation: press 1.8×10 into the soaked rice water in step (1). 6 cfu / mL, fermented and cultured at 26°C for 24h after inserting the lactic acid bacteria liquid;

[0074] (3) Refining: Drain the water in step (2), rinse twice with tap water, drain, and mix 100 g of wet rice, 8 g of soft white sugar, and 200 mL of warm water according to the proportion, and the temperature of the warm water is 30 ℃, and grind in a refiner. slurry for 2 minutes to obtain a homogeneous rice slurry.

[0075] (4) Yeast fermentation: add yeast to the rice ...

Embodiment 3

[0100] Embodiment 3 The influence of lactic acid bacteria fermentation temperature on the pores of rice cake

[0101] The formula and method for improving the porosity distribution and gas holding capacity of rice cake, comprising the following steps:

[0102] (1) Material selection: select japonica rice, mix it according to the ratio of japonica rice and water mass-volume ratio of 200g:300mL, soak for 4 hours at a water temperature of 28°C, and fully soak the rice for the purpose;

[0103] (2) Lactic acid bacteria fermentation: press 1.8×10 into the soaked rice water in step (1). 6 cfu / mL was fermented and cultured for 24h after adding lactic acid bacteria liquid;

[0104] (3) Refining: Drain the water in step (2), rinse twice with tap water, drain, and mix 100 g of wet rice, 8 g of soft white sugar, and 200 mL of warm water according to the proportion, and the temperature of the warm water is 30 ℃. The slurry was refined for 2 minutes to obtain a homogeneous rice slurry. ...

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Abstract

The invention relates to a formula and a method for improving pore distribution and qi holding capacity of steamed rice cakes. Comprising rice water, lactic acid bacteria and yeast. The air hole distribution and the air holding capacity of the rice steamed sponge cake can be improved by adopting the following method: inoculating lactic acid bacteria into rice water for fermentation; mixing the fermentation product with sugar, yeast and water, and grinding to obtain rice milk; and fermenting the rice milk yeast to obtain the rice paste. The method is simple in process and free of other additives, the pore characteristics of the rice steamed sponge cake are obviously enhanced, the method is particularly suitable for rice fermented food, the future development direction of the rice steamed sponge cake is the instant rice steamed sponge cake, and the method makes industrial and mechanical development of rice steamed sponge cake production possible.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula and a method for improving the pore distribution and gas holding capacity of rice cakes. Background technique [0002] Rice cake is a kind of traditional food with honeycomb structure, soft taste and special fermented flavor, which is formed by soaking, refining, fermenting and using steam to gelatinize rice. It is a special food in the central and southeastern regions of my country. The honeycomb structure is mainly composed of pores formed by the accumulation of carbon dioxide produced by yeast and the gel of rice flour. The size, distribution and gas holding capacity of pores have a very important influence on the taste and flavor of rice flour cake. The rice cake made by the traditional method is the traditional rice cake. However, the stomata control technology of the traditional rice cake has the following problems: 1. The pores in the rice cak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/104A23V2002/00A23V2250/76
Inventor 范洪臣唐慧石彦国陈凤莲张娜
Owner HARBIN UNIV OF COMMERCE
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