Broad bean compound nutritious rice cake and its preparation process

Abstract

This invention relates to a broad bean-based nutritional rice cake and its preparation process. Using glutinous rice flour as the raw material, the process begins with drying. The glutinous rice flour is then microwaved. Bacterial cellulose is nano-sized. The nano-sized bacterial cellulose is then mixed with the modified glutinous rice flour. After the reaction, centrifugation is performed to obtain a glutinous rice flour / bacterial cellulose mixture. Broad bean supernatant and a starter culture are then prepared. 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 15-25 parts of broad bean supernatant, 8-10 parts of the starter culture, 1-3 parts of baking powder, 3-5 parts of sugar, and 0-20 parts of water are mixed evenly. The mixture is then molded, fermented, and steamed to obtain the rice cake product. The addition of bacterial cellulose in the preparation of the starter culture plays a crucial role in stabilizing the fermentation process and improving fermentation efficiency. Furthermore, the idea of ​​using components similar to the fermentation raw materials to acclimate bacterial strains provides a feasible approach for preparing solid-state fermentation agents.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to the field of fermented rice products, and particularly to a broad bean compound nutritional rice cake and its preparation process. Background Technology

[0002] Rice cake is a traditional Chinese fermented rice product, made primarily from indica rice or glutinous rice flour through fermentation and steaming. The finished product has a smooth surface, a honeycomb-like interior, a soft texture, and a unique and pleasant flavor resulting from fermentation. However, rice generally has a low lysine content, which cannot meet the body's nutritional needs. Furthermore, the properties of the raw materials and fermenting agents significantly impact the sensory quality of rice cake. For example, conventional rice cakes tend to dry out after a period of time due to surface dehydration. Also, the unstable fermentation activity of microorganisms in the fermenting agent can lead to inconsistent product quality. Summary of the Invention

[0003] Technical problem solved: In response to the above-mentioned technical problem, this invention adds nutrient-rich and active broad bean protein to the raw materials for making rice cakes, and at the same time, by changing the properties of rice flour and improving the fermentation agent, provides a broad bean compound nutritional rice cake and its preparation process.

[0004] Technical Solution: A method for preparing broad bean compound nutritious rice cake involves using glutinous rice flour as raw material. First, the rice flour is dried until the moisture content is <1%. Then, the glutinous rice flour is microwave-treated; the sample after microwave treatment is modified glutinous rice flour. Bacterial cellulose is nano-processed using mechanical pulverization or high-speed homogenization. Then, 5%–7% of the nano-sized bacterial cellulose is stirred and mixed with the modified glutinous rice flour. After the reaction, centrifugation is used to obtain the precipitate, which is the glutinous rice flour / bacterial cellulose mixture. Broad bean supernatant is prepared by wet crushing and peeling broad beans to obtain broad bean slurry. Then, 0.5–0.8 mol / L NaCl is added and stirred at 10–15℃. Soak and extract broad bean slurry for 5-10 minutes, while simultaneously using ultrasonic power at 100-200W. Collect the supernatant after three repeated extractions, and dry it to obtain broad bean supernatant powder. Prepare the fermentation agent: The fermentation medium consists of 100 parts glutinous rice flour, 30-50 parts broad bean flour, 5-15 parts nano-sized bacterial cellulose, 3-7 parts active dry yeast, and 85-105 parts water. Mix all components of the fermentation medium evenly and ferment statically for 24-36 hours. Take 20%-40% of the material after fermentation and mix it with the above fermentation medium, and continue static fermentation under the same conditions. This subculture fermentation is repeated 5-10 times until the total bacterial count is >10. 10Fermentation is stopped when cfu / g is reached. The fermentation medium at this point is freeze-dried and pulverized to become the starter for preparing the rice cake. To prepare the rice cake product: 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 15-25 parts of broad bean supernatant, 8-10 parts of starter, 1-3 parts of baking powder, 3-5 parts of white sugar, and 0-20 parts of water are mixed evenly. After molding, fermentation, and steaming, the rice cake product is obtained.

[0005] The above drying process involves heating at 100–110°C until the moisture content of the glutinous rice flour remains constant.

[0006] The microwave power was set to 900W, and the microwave treatment was performed 3 times, with the time being 1-2 minutes, 2-3 minutes, and 4-6 minutes respectively. After each microwave treatment, the rice flour should be allowed to cool to room temperature before the next operation.

[0007] The nano-sized bacterial cellulose samples prepared by the above method have a width of 5–10 nm and a length of 0.1–1 μm.

[0008] In the above stirring and mixing reaction, the reaction concentration of the mixture is adjusted to 15% to 20%, the stirring speed is 5 to 10 r / min, the reaction time is 10 to 30 min, and the precipitate obtained by centrifugation after the reaction is completed is the rice flour / bacterial cellulose mixture. At this time, the solid content in the supernatant after centrifugation is controlled at 3% to 6%.

[0009] In the preparation of broad bean supernatant powder, the broad bean slurry was stirred and extracted with 0.5 mol / L NaCl at 15°C for 10 min, while the ultrasonic power was set to 100 W. The supernatant was collected after three repeated extractions and dried to obtain broad bean supernatant powder.

[0010] The rice cake product obtained by the above preparation method.

[0011] Beneficial effects: (1) Compared with the content disclosed in the prior art, in order to improve the sensory quality of rice cake, the present invention adopts a purely physical processing method to modify the structure of the main raw material, glutinous rice flour; and uses bacterial cellulose with natural source attributes and excellent application properties to further improve the processing characteristics of glutinous rice flour. (2) The broad bean supernatant powder extracted and added in the present invention is a protein part with high nutritional value in broad beans. The process conditions and technical parameters of the present invention fully preserve its nutritional value. At the same time, this part also belongs to the high-concentration organic wastewater after the preparation of broad bean starch in actual production. In the present invention, this part is first extracted by certain technical means, and the remaining broad bean residue can still be used as raw material for the preparation of broad bean starch. This provides an effective utilization method for the treatment of high-concentration organic wastewater discharged or to be treated in the production of broad bean starch enterprises. (3) The addition of bacterial cellulose in the preparation of fermentation agent in the present invention plays an important role in stabilizing the fermentation process and improving fermentation efficiency. At the same time, the idea of ​​using components similar to fermentation raw materials to acclimate strains provides a feasible idea for the preparation of solid fermentation agents. Attached Figure Description

[0012] Figure 1 This is a process flow diagram of the present invention.

[0013] Figure 2 This is a schematic diagram comparing the appearance and internal structure of commercially available products with those of Embodiments 1-3 of the present invention. Detailed Implementation

[0014] The present invention will be further described below with reference to the accompanying drawings and embodiments. It should be noted that the embodiments described below are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art without creative effort, based on the embodiments of the present invention, are within the scope of protection of the present invention.

[0015] Example 1

[0016] 1. Preparation of modified glutinous rice flour: The specific operation is as follows: Using glutinous rice flour as raw material, it is first subjected to an oven-drying process, specifically by heating at 100℃ until the moisture content of the glutinous rice flour remains constant, at which point the moisture content is 0.51%. Then, the oven-drying glutinous rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 1 min, 2 min, and 4 min respectively. After each microwave treatment, the glutinous rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified glutinous rice flour.

[0017] 2. Preparation of glutinous rice flour / bacterial cellulose mixture: First, the bacterial cellulose is nano-sized using mechanical pulverization or high-speed homogenization. The size parameters of the obtained nano-sized bacterial cellulose sample are 10 nm in width and 1 μm in length. Then, 5% of the nano-sized bacterial cellulose is stirred and mixed with modified glutinous rice flour. The reaction concentration of the mixture is adjusted to 15%, the stirring speed is 10 r / min, and the reaction is carried out for 30 min. After the reaction, the precipitate is obtained by centrifugation, which is the glutinous rice flour / bacterial cellulose mixture. At this time, the solid content in the supernatant after centrifugation is controlled at 6%.

[0018] 3. Preparation of broad bean supernatant powder. Broad beans are wet-crushed and peeled to obtain broad bean pulp; then, the broad bean pulp is extracted with 0.8 mol / L NaCl at 10℃ with stirring for 5 min, while the ultrasonic power is set to 200W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder.

[0019] 4. Preparation of the starter culture. The fermentation medium composition and proportions are as follows: 100 parts glutinous rice flour, 50 parts broad bean flour, 15 parts nano-sized bacterial cellulose, 7 parts active dry yeast, and 105 parts water. After mixing all components of the fermentation medium evenly, static fermentation is carried out for 24 hours. 40% of the material after fermentation is completed is mixed with the above fermentation medium, and static fermentation is continued under the same conditions. This subculture fermentation is repeated 5 times until the total bacterial count is >10. 10 Fermentation was stopped when cfu / g was reached. The fermentation medium at this point was freeze-dried and pulverized to become the starter for preparing rice cakes.

[0020] 5. Preparation of rice cake product. Mix 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 15 parts of broad bean supernatant, 8 parts of leavening agent, 3 parts of baking powder, 3 parts of white sugar, and 0 parts of water evenly. After molding, fermentation, and steaming, the rice cake product is obtained.

[0021] Example 2

[0022] 1. Preparation of modified glutinous rice flour: The specific operation is as follows: Using glutinous rice flour as raw material, it is first subjected to an oven-drying process, specifically heating at 105℃ until the moisture content of the glutinous rice flour remains constant, at which point the moisture content is 0.42%. Then, the oven-drying glutinous rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 1.5min, 2.5min, and 5min respectively. After each microwave treatment, the glutinous rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified glutinous rice flour.

[0023] 2. Preparation of glutinous rice flour / bacterial cellulose mixture: First, the bacterial cellulose is nano-sized using mechanical pulverization or high-speed homogenization. The size parameters of the obtained nano-sized bacterial cellulose sample are 8 nm in width and 0.5 μm in length. Then, 6% of the nano-sized bacterial cellulose is stirred and mixed with modified glutinous rice flour. The reaction concentration of the mixture is adjusted to 17%, the stirring speed is 7 r / min, and the reaction is carried out for 20 min. After the reaction, the precipitate is obtained by centrifugation, which is the glutinous rice flour / bacterial cellulose mixture. At this time, the solid content in the supernatant after centrifugation is controlled at 5%.

[0024] 3. Preparation of broad bean supernatant powder. Broad beans are wet-crushed and peeled to obtain broad bean pulp; then, the broad bean pulp is extracted with 0.7 mol / L NaCl at 12℃ with stirring for 8 min, while the ultrasonic power is set to 150W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder.

[0025] 4. Preparation of the starter culture. The fermentation medium composition and proportions are as follows: 100 parts glutinous rice flour, 40 parts broad bean flour, 10 parts nano-sized bacterial cellulose, 5 parts active dry yeast, and 95 parts water. After mixing all components of the fermentation medium evenly, static fermentation is carried out for 30 hours. 30% of the material after fermentation is completed is mixed with the above fermentation medium, and static fermentation is continued under the same conditions. This subculture fermentation is repeated 7 times until the total bacterial count is >10. 10 Fermentation was stopped when cfu / g was reached. The fermentation medium at this point was freeze-dried and pulverized to become the starter for preparing rice cakes.

[0026] 5. Preparation of rice cake product. Mix 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 20 parts of broad bean supernatant, 9 parts of leavening agent, 2 parts of baking powder, 4 parts of white sugar, and 10 parts of water evenly. After molding, fermentation, and steaming, the rice cake product is obtained.

[0027] Example 3

[0028] 1. Preparation of modified glutinous rice flour: The specific operation is as follows: Using glutinous rice flour as raw material, it is first subjected to an oven-drying process, specifically by heating at 110℃ until the moisture content of the glutinous rice flour remains constant, at which point the moisture content is 0.39%. Then, the oven-dry glutinous rice flour is subjected to microwave treatment, with the microwave power set to 900W, and microwaved three times, for 2 minutes, 3 minutes, and 6 minutes respectively. After each microwave treatment, the glutinous rice flour needs to be allowed to cool to room temperature before the next operation. The sample after microwave treatment is the modified glutinous rice flour.

[0029] 2. Preparation of glutinous rice flour / bacterial cellulose mixture: First, the bacterial cellulose is nano-sized using mechanical pulverization or high-speed homogenization. The size parameters of the obtained nano-sized bacterial cellulose sample are 5 nm in width and 0.1 μm in length. Then, 7% of the nano-sized bacterial cellulose is stirred and mixed with modified glutinous rice flour. The reaction concentration of the mixture is adjusted to 20%, the stirring speed is 5 r / min, and the reaction is carried out for 10 min. After the reaction, the precipitate is obtained by centrifugation, which is the glutinous rice flour / bacterial cellulose mixture. At this time, the solid content in the supernatant after centrifugation is controlled at 3%.

[0030] 3. Preparation of broad bean supernatant powder. Broad beans are wet-crushed and peeled to obtain broad bean pulp; then, the broad bean pulp is extracted with 0.5 mol / L NaCl at 15℃ with stirring for 10 min, while the ultrasonic power is set to 100W. The supernatant after three repeated extractions is collected and dried to obtain broad bean supernatant powder.

[0031] 4. Preparation of the starter culture. The fermentation medium composition and proportions are as follows: 100 parts glutinous rice flour, 30 parts broad bean flour, 5 parts nano-sized bacterial cellulose, 3 parts active dry yeast, and 85 parts water. After mixing all components of the fermentation medium evenly, static fermentation is carried out for 36 hours. 20% of the material after fermentation is completed is mixed with the above fermentation medium, and static fermentation is continued under the same conditions. This subculturing is repeated 10 times until the total bacterial count is >10. 10 Fermentation was stopped when cfu / g was reached. The fermentation medium at this point was freeze-dried and pulverized to become the starter for preparing rice cakes.

[0032] 5. Preparation of rice cake product. Mix 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 25 parts of broad bean supernatant, 10 parts of leavening agent, 1 part of baking powder, 5 parts of white sugar, and 20 parts of water evenly. After molding, fermentation, and steaming, the rice cake product is obtained.

[0033] The performance indicators of the rice cake products produced in the above implementation cases are shown in Table 1. The performance indicators of the rice cake products are mainly evaluated from aspects such as specific volume, protein content, appearance, and internal structure, with products made from commercially available conventional rice cake flour used as a control. Specific volume is an important indicator for evaluating the appearance quality of a product. As shown in Table 1, the specific volume value of the product produced according to the technical solution of this invention is significantly higher than that of commercially available products. Combined with the appearance and internal structure diagrams of the rice cakes, this reflects the fluffy and porous effect formed by the fermentation in the implementation cases, and also indirectly proves the excellent properties of the prepared solid-state leavening agent. The rice cake products prepared by this invention, by adding the protein portion of broad beans with high nutritional value, namely broad bean supernatant powder, significantly increase the protein and lysine content of the rice cake products (Table 1), thus improving the nutritional value of the rice cakes.

[0034] Table 1 Performance Indicators of Rice Cake Products

[0035] index Commercially available products Example 1 Example 2 Example 3 Specific volume (mL / g) 1.81 2.07 2.14 2.19 Moisture content (%) 35.62 38.34 39.87 40.39 Protein content (%) 6.3 19.5 22.7 25.2 Lysine content (%) 0.09 0.26 0.31 0.37

[0036] Table 2 Sensory Indicators of Rice Cake Products

[0037]

[0038]

[0039] Table 3 Characteristic viscosity values ​​of rice flour

[0040] index Peak viscosity / cP Final viscosity / cP Disintegration value / cP Resurrection Value / cP Gelatinization temperature / °C Commercially available rice flour 3894.00 4760.50 1057.50 1924.00 79.95 Rice flour of Example 1 3158.00 4044.50 799.00 1685.50 79.45 Rice flour in Example 2 3007.50 4009.00 671.00 1672.50 79.91 Rice flour in Example 3 2986.00 3898.00 659.00 1571.00 80.80

Claims

1. A method for preparing chickpea composite nutrient rice cake, characterized in that: With sticky rice powder as raw material, first dry treatment, dry to moisture content <1%; and then the sticky rice powder is treated by microwave, the sample after microwave treatment is modified sticky rice powder, the microwave power is set to 900W, microwave treatment 3 times, the time is 1-2min, 2-3min, 4-6min, respectively, after each microwave end, need to wait for the sticky rice powder to cool to room temperature before the next operation; The bacterial cellulose is nanofiberized by mechanical crushing or high-speed homogenization method; Then 5%-7% of nanofiberized bacterial cellulose is mixed with modified sticky rice powder by stirring reaction, and the precipitate obtained by centrifugation after the reaction is the sticky rice powder / bacterial cellulose mixture; Prepare broad bean supernatant powder: wet crushing and peeling broad beans to obtain broad bean slurry; Then use 0.5-0.8mol / L NaCl to stir and extract the broad bean slurry at 10-15℃ for 5-10min, while the ultrasonic power is set to 100-200W, collect the supernatant after repeated extraction for 3 times, and dry it to obtain broad bean supernatant powder; Prepare the leavening agent: the composition and proportion of the fermentation medium are as follows: sticky rice powder 100 parts, broad bean powder 30-50 parts, nanofiberized bacterial cellulose 5-15 parts, active dry yeast 3-7 parts, and water 85-105 parts. Mix the fermentation medium evenly, then static fermentation for 24-36h, take 20%-40% of the material after fermentation and mix it with the above fermentation medium, continue to static fermentation under the same conditions, the subculture fermentation lasts for 5-10 times, until the total number of colonies is >10 10 cfu / g, stop fermentation, freeze-dry and crush the fermentation medium at this time to obtain the leavening agent for preparing rice cake; Prepare rice cake product: mix 100 parts of the above sticky rice powder / bacterial cellulose mixture, 15-25 parts of broad bean supernatant powder, 8-10 parts of leavening agent, 1-3 parts of baking powder, 3-5 parts of sugar, 0-20 parts of water, and stir them evenly, then mold, ferment and steam to obtain rice cake product.

2. The preparation method of the broad bean compound nutritional rice cake according to claim 1, characterized in that, The heating temperature is 100-110 ℃ during drying until the moisture content of the sticky rice powder remains unchanged.

3. The process for the preparation of chickpea composite nutritious rice idli as claimed in claim 1 wherein, The size parameters of the obtained nanofiber cellulose sample are 5-10 nm in width and 0.1-1 μm in length.

4. The process for the preparation of chickpea composite nutritious rice idli as claimed in claim 1 wherein, The stirring speed is 5-10 r / min, and the reaction time is 10-30 min. After the reaction, the precipitate is obtained by centrifugation, which is the mixture of sticky rice powder and bacterial cellulose. At this time, the solid content in the supernatant after centrifugation is controlled to be 3-6%.

5. The method of claim 1, wherein the chickpea compound nutrient rice cake is prepared by mixing chickpea flour, rice flour, and water, and then heating the mixture at 100°C for 20 minutes. When preparing the Vicia faba supernatant powder, 0.5 mol / L NaCl is used to stir the Vicia faba slurry at 15 ℃ for 10 min, and the ultrasonic power is 100 W. The supernatant after repeated extraction for 3 times is collected and dried to obtain the Vicia faba supernatant powder.

6. The rice cake product prepared by the preparation method of any one of claims 1-5.

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