Wine seed fermented glutinous rice flaky pastry and making method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a wine seed fermented glutinous rice flaky pastry and a making method thereof.The wine seed fermented glutinous rice flaky pastry comprises fermented glutinous rice stuffing, raspberry skin and pastry crust, the raspberry skin wraps the fermented glutinous rice stuffing, the pastry crust wraps the raspberry skin, and the pastry crust comprises, by weight, 35-45 parts of wine seed fermentation seeds, 10-20 parts of wine seed fermentation seeds, 10-20 parts of wine seed fermentation seeds, 10-20 parts of wine seed fermentation seeds and 10-20 parts of wine seed fermentation seeds. The cake is prepared from the following raw materials in parts by weight: 50-60 parts of medium strength flour, 25-35 parts of weak strength flour, 45-50 parts of shortening, 5-10 parts of white granulated sugar, 0.4-0.8 part of edible salt and 18-22 parts of fermented glutinous rice juice. The fermented glutinous rice stuffing comprises the following raw materials in parts by weight: 85-100 parts of peeled mung bean paste, 65-90 parts of fermented glutinous rice residues and 5-15 parts of cooked flour. The wine seed fermented glutinous rice flaky pastry prepared by adopting wine seed fermentation, fermented glutinous rice residue separation and sterilization treatment and modifying agent compounding has the advantages of prominent fermented glutinous rice flavor, long shelf life, fast oil return and softening, softness and moisture and no residue falling, and is worthy of vigorous popularization and application.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a wine-flavored fermented glutinous rice crispy cake and a preparation method thereof. Background Art

[0002] Laozao is a traditional fermented food in my country. It is simple to make, tastes mellow, is rich in nutrition, and is suitable for all ages. There are many types of Laozao, the most representative of which is Dongliu Laozao, a Sichuan regional specialty. The brewing technique of Dongliu Laozao requires the selection of high-quality glutinous rice, which is locally known as "wine rice". After soaking and steaming until half-cooked, it is fermented with Dongliu's unique cool spring water and koji medicine. This unique brewing method allows Laozao to be brewed in an environment of 30℃~32℃ within 24 hours. Subsequently, the Laozao is placed in a special Dongliu pottery jar and sealed for storage, which can last for half a month without deterioration. Fresh Laozao has strong activity, high microbial level, and flavor substances are easy to volatilize and difficult to retain, which is also the main reason restricting the development of Laozao crispy cakes.

[0003] In Chinese patent CN105557907A, rice wine is used to replace part of the water in the formula for dough mixing, and the rice wine cake cannot fully highlight the aroma of the rice wine. Chinese patent CN102715219A discloses a formula and process for a rice wine mooncake with euryale ferox, which is both a medicine and food. The researchers used rice wine soup to mix the dough for the cake skin, and mixed rice wine grains with euryale ferox as the filling, but only evaluated its taste. The crust formula published in the invention of Chinese patent CN117223820A is: 100-200 parts of flour, 10-30 parts of glutinous rice flour, 1-10 parts of lard, 5-30 parts of white sugar, 2-5 parts of wheat starch, 5-15 parts of fermented glutinous rice water, 0.5-2 parts of yeast powder, 0.5-2 parts of baking powder, 40-100 parts of drinking water; the filling formula is: 100-200 parts of fermented glutinous rice, 40-100 parts of minced pork, 5-20 parts of white sand, 0.5-5 parts of guar gum. The invention produces raw fermented glutinous rice cakes, which are frozen and stored to achieve a long shelf life. Although there are many studies on fermented glutinous rice cakes, there is no research on the shelf life, flavor and slag of the crispy skin of fermented glutinous rice cakes. Summary of the invention

[0004] The purpose of the present invention is to provide a wine-type fermented glutinous rice cake and a production method thereof. By adopting wine fermentation, fermented glutinous rice residue separation and sterilization treatment and compounding a modifier, the wine-type fermented glutinous rice cake obtained has the advantages of prominent fermented glutinous rice flavor, long shelf life, fast oil recovery and softening, softness and no residue falling, thereby solving the problems raised by the above technical background.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a wine-type fermented glutinous rice cake, which comprises a fermented glutinous rice filling, a snowberry skin and a crispy skin, wherein the snowberry skin is wrapped on the outside of the fermented glutinous rice filling, and the crispy skin is wrapped on the outside of the snowberry skin, and the crispy skin comprises the following raw materials in parts by weight: 35-45 parts of fermented glutinous rice, 50-60 parts of medium-gluten flour, 25-35 parts of low-gluten flour, 45-50 parts of shortening, 5-10 parts of white granulated sugar, 0.4-0.8 parts of edible salt, and 18-22 parts of fermented glutinous rice juice; the fermented glutinous rice filling comprises the following raw materials in parts by weight: 85-100 parts of peeled mung bean paste, 65-90 parts of fermented glutinous rice residue, and 5-15 parts of cooked flour.

[0006] Preferably, the outer side of the puff pastry is decorated with a pattern.

[0007] Preferably, the puff pastry further comprises a compound improving agent, which comprises, by weight, 23-27 parts of maltitol, 2-5 parts of mono- and di-glycerol fatty acid esters, and 1-2 parts of maltose amylase.

[0008] Preferably, the wine fermentation seed contains 45-55 parts of medium-gluten flour, 15-20 parts of wine seed, and 10-15 parts of water by weight.

[0009] Preferably, the wine comprises 40 parts of cooked rice, 10 parts of rice koji, 10 parts of Yuanzhong, and 23 parts of water by weight.

[0010] Preferably, the original seed contains 37.5 parts of cooked rice, 10 parts of rice koji and 21 parts of new seed by weight.

[0011] Preferably, the new seed contains 3.5 parts of cooked rice, 30 parts of uncooked rice, 20 parts of rice koji and 50 parts of water by weight.

[0012] The present invention also provides a method for making a wine-flavored fermented glutinous rice cake, which comprises the following steps:

[0013] Step 1: Preparation of new seeds: Add cooked rice, raw rice, rice koji and water into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 36-48 hours. The separated liquid is the new seeds.

[0014] Step 2: Yuanzhong preparation: Add cooked rice, rice koji and new seeds into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 24-28 hours. The separated liquid is the Yuanzhong;

[0015] Step 3: Preparation of wine: Add cooked rice, rice koji, koji and water into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 24-28 hours. The separated liquid is the wine, and the wine is placed in a refrigerator for standby use at a temperature between 5-12°C.

[0016] Step 4: Preparation of fermented wine seeds: After the medium-gluten flour, wine seeds and water are evenly mixed, they are placed in a fermentation furnace at 30°C and fermented for 8 hours to obtain fermented wine seeds;

[0017] Step 5: Making the dough: put the fermented wine, medium-gluten flour, shortening, white sugar, edible salt, fermented glutinous rice juice and compound improver into a mixing tank, stir until 100% gluten, divide into 1500g / portion, and relax for 10 minutes;

[0018] Step 6: Make the shortcrust dough: Mix the low-gluten flour and shortening together until they are uniform, fine and free of particles. Divide into 400g portions and wrap them in plastic wrap for later use.

[0019] Step 7: Making the puff pastry: Roll the oil dough into a rectangle using a puff pastry machine. Thin the oil dough to 1 / 2 of its length and wrap it up. Thin it into a 0.5cm thick rectangle. Roll it into a cylinder at 35°, cover it with plastic wrap and relax it for 2 hours. Divide the relaxed dough into 15g small doughs, fold the two ends in the middle and roll it into a 6.5-7cm round shape.

[0020] Step 8: Making the fermented glutinous rice filling: Mix the peeled green bean paste, fermented glutinous rice residue and cooked flour evenly, divide into 18g / piece, wrap it with 5g of snowberry skin, and steam the fermented glutinous rice residue for 15 minutes for sterilization;

[0021] Step 9: Making wine-flavored glutinous rice cakes: Wrap the glutinous rice filling into the rolled puff pastry, close the bottom into a spherical shape, flatten it with a mold, arrange it evenly on a plate, bake in an open oven at 210℃ on the upper fire and 150℃ on the lower fire for 12 minutes. After cooling, add a piece of No. 20 deoxidizing sheet and wrap it with film.

[0022] Preferably, the pH range of the seed in step 2 is 4.0±0.4, and the sugar content is 5-15°Bx.

[0023] Preferably, in step 3, the pH range of the wine is 3.6-5.0, the sugar content is 3-18 °Bx, and the activity of the wine is maintained by refrigerating it for 5-7 days, and then repeating step 3 at least once every 7 days.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present invention provides a wine-type fermented glutinous rice cake and a manufacturing method thereof, wherein the wine-type fermented glutinous rice cake comprises fermented glutinous rice filling, raspberry skin and crispy skin, the raspberry skin is wrapped on the outside of the fermented glutinous rice filling, and the crispy skin is wrapped on the outside of the raspberry skin, and in the process of making oil-skin dough, fermented glutinous rice juice is used to completely replace water, which can improve gluten and help to open the crisp; in addition, only fermented glutinous rice residue is used in the fermented glutinous rice filling, thereby avoiding the waste of fermented glutinous rice juice, the fermented glutinous rice residue is steamed with high heat for 15 minutes for sterilization, and then used for preparing fillings, thereby reducing the initial total bacterial colony count, and the shelf life of the fermented glutinous rice cake can be extended to 50 days, which is more conducive to the industrialized production and circulation of the fermented glutinous rice cake, and can meet the demand for a long shelf life.

[0026] 2. The puff pastry of the present invention also includes a compound improver, which includes 23-27 parts of maltitol, 2-5 parts of mono- and di-glycerol fatty acid esters, and 1-2 parts of maltose amylase by weight. In the specific processing process, 27 parts of maltitol, 2 parts of mono- and di-glycerol fatty acid esters, and 1 part of maltose amylase are used to help the puff pastry to quickly recover oil and soften, and remain soft and moist during the shelf life without falling off easily.

[0027] 3. The wine of the present invention comprises 40 parts of cooked rice, 10 parts of rice koji, 10 parts of yuanzhong and 23 parts of water by weight. The rice koji is used to make the wine, which is fermented and applied to fermented glutinous rice cakes. On the one hand, a strong fermented glutinous rice flavor can be provided. On the other hand, the wine contains more active ingredients, which prolongs the shelf life of the product. This solution solves the problem of insufficient flavor and too short shelf life of the long-lasting fermented glutinous rice cakes. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a cross-sectional view of the wine fermented glutinous rice cake of the present invention;

[0029] Figure 2 A sample schematic diagram of the fermented glutinous rice cake of the present invention;

[0030] Figure 3 The present invention is a process flow chart for making the wine fermented glutinous rice cake.

[0031] The reference numerals and names in the figures are as follows:

[0032] 1. Fermented glutinous rice filling; 2. Snowberry skin; 3. Puff pastry; 4. Pattern. DETAILED DESCRIPTION

[0033] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0034] In the description of the embodiments of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0035] In the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0036] Embodiment 1:

[0037] See also Figure 1 and Figure 2 An embodiment of the present invention is: a wine-type fermented glutinous rice cake, which includes a fermented glutinous rice filling 1, a snowberry skin 2 and a crispy skin 3, wherein the snowberry skin 2 is wrapped around the outside of the fermented glutinous rice filling 1, the crispy skin 3 is wrapped around the outside of the snowberry skin 2, and the outside of the crispy skin 3 is decorated with a pattern 4. The puff pastry 3 comprises the following raw materials in parts by weight: 35-45 parts of fermented wine, 50-60 parts of medium-gluten flour, 25-35 parts of low-gluten flour, 45-50 parts of shortening, 5-10 parts of white sugar, 0.4-0.8 parts of edible salt, and 18-22 parts of fermented glutinous rice juice. The puff pastry 3 also comprises a compound improving agent, which comprises 23-27 parts of maltitol, 2-5 parts of mono- and diglycerol fatty acid esters, and 1-2 parts of maltose amylase in parts by weight. The fermented glutinous rice filling 1 comprises the following raw materials in parts by weight: 85-100 parts of peeled mung bean paste, 65-90 parts of fermented glutinous rice residue, and 5-15 parts of cooked flour.

[0038] Specifically, the wine fermentation seed contains 45-55 parts of medium-gluten flour, 15-20 parts of wine seed, and 10-15 parts of water by weight.

[0039] Specifically, the wine contains 40 parts of cooked rice, 10 parts of rice koji, 10 parts of Yuanzhong, and 23 parts of water by weight.

[0040] Specifically, the original seed contains 37.5 parts of cooked rice, 10 parts of rice koji, and 21 parts of new seed by weight.

[0041] Specifically, the new seed contains 3.5 parts of cooked rice, 30 parts of uncooked rice, 20 parts of rice koji, and 50 parts of water by weight.

[0042] Embodiment 2:

[0043] The present invention proposes a second embodiment: a method for making fermented glutinous rice cakes, the method comprising: raw material pretreatment:

[0044] (1) Shortcrust dough: 250g cake flour and 150g shortening, mix together until uniform, smooth and free of particles, divide into 400g portions, wrap with plastic wrap and set aside;

[0045] (2) Sterilization of fermented glutinous rice residue: Use gauze to separate the fermented glutinous rice juice and residue. Use the fermented glutinous rice juice to make dough. Put the fermented glutinous rice residue into a steamer and steam it over high heat for 15 minutes for sterilization. Cool it and set it aside.

[0046] (3) Cooked flour: Spread 1 kg of high-gluten flour on a baking tray, bake in a convection oven at 150°C for 15 minutes, and cool for later use;

[0047] (4) Compound improver: 270 g maltitol, 20 g mono- and di-glycerol fatty acid esters, 10 g maltogenic amylase, mix well, and pass through an 80-mesh sieve for later use;

[0048] (5) Prepare the raw materials: 850g medium-gluten flour, 340g shortening, 70g white sugar, 5g table salt, 365g fermented glutinous rice juice, 100g peeled mung bean paste, 65g sterilized fermented glutinous rice residue, and 15g cooked flour.

[0049] The pre-treated raw materials are subjected to the following operations:

[0050] Step 1: Making the dough: Put all-purpose flour, shortening, sugar, salt and fermented glutinous rice juice into a mixing bowl, stir until 100% gluten, divide into 1500g / portion, and relax for 10 minutes;

[0051] Step 2: Making the puff pastry: Roll the oil dough into a rectangle using a puff pastry machine, press the puff pastry to 1 / 2 of its length, wrap it, and press it into a 0.5cm thick rectangle. Roll it into a cylinder at 35°, cover it with plastic wrap and relax it for 2 hours. Divide the relaxed dough into 15g small doughs, fold the two ends in the middle and roll it into a 6.5-7cm round shape.

[0052] Step 3: Making the fermented glutinous rice filling: Mix the peeled green bean paste, fermented glutinous rice residue and cooked flour evenly, divide into 18g / piece, and wrap it with 5g of snowberry skin;

[0053] Step 4: Making Laozao crispy cake: Wrap the Laozao filling into the rolled crispy skin, and close the bottom into a spherical shape. Flatten with a mold and evenly arrange on a plate. Bake in an open oven, upper fire 210℃, lower fire 150℃, time 12min, after cooling, add a 20-type deoxidizing sheet, and wrap with film;

[0054] The fermented glutinous rice residue in the fermented glutinous rice crispy cake filling obtained in this embodiment has been sterilized, and the fermented glutinous rice flavor is weak.

[0055] Embodiment three:

[0056] The present invention proposes a third embodiment: a method for making fermented glutinous rice cakes, the method comprising: raw material pretreatment:

[0057] (1) Shortcrust dough: 250g cake flour and 150g shortening, mix together until uniform, smooth and free of particles, divide into 400g portions, wrap with plastic wrap and set aside;

[0058] (2) Sterilization of fermented glutinous rice residue: Use gauze to separate the fermented glutinous rice juice and residue. Use the fermented glutinous rice juice to make dough. Put the fermented glutinous rice residue into a steamer and steam it over high heat for 15 minutes for sterilization. Cool it and set it aside.

[0059] (3) Cooked flour: Spread 1 kg of high-gluten flour on a baking tray, bake in a convection oven at 150°C for 15 minutes, and cool for later use;

[0060] (4) Compound improver: 270 g maltitol, 20 g mono- and di-glycerol fatty acid esters, 10 g maltogenic amylase, mix well, and pass through an 80-mesh sieve for later use;

[0061] (5) Prepare the raw materials: 850g medium-gluten flour, 340g shortening, 70g white sugar, 5g edible salt, 215g fermented glutinous rice juice, 150g water, 100g blanched mung bean paste, 65g sterilized fermented glutinous rice residue, 15g cooked flour, and 3g fresh yeast;

[0062] The preparation method comprises the following steps:

[0063] Step 1: Making old dough: Put 250g of medium-gluten flour, water and fresh yeast into a stirring rod, stir evenly, refrigerate at 5-8℃, and ferment for 10-12h.

[0064] Step 2: Making the dough: put the old flour, medium-gluten flour, shortening, white sugar, edible salt and fermented glutinous rice juice into a mixing tank, stir until 100% gluten, divide into 1500g / portion, and relax for 20 minutes;

[0065] Step 3: Making the puff pastry: Roll the oil dough into a rectangle using a puff pastry machine, press the puff pastry to 1 / 2 of its length, wrap it, and press it into a 0.5cm thick rectangle. Roll it into a cylinder at 35°, cover it with plastic wrap and relax it for 2 hours. Divide the relaxed dough into 15g small doughs, fold the two ends in the middle and roll it into a 6.5-7cm round shape.

[0066] Step 4: Making the fermented glutinous rice filling: Mix the peeled mung bean paste, fermented glutinous rice residue and cooked flour evenly, divide into 18g / piece, and wrap it with 5g of snowberry skin;

[0067] Step 5: Making Laozao Shortbread: Wrap the Laozao filling in the rolled shortbread, close the bottom into a spherical shape, flatten with a mold, evenly arrange on a plate, ferment for 30 minutes, bake in an open oven, upper heat 210℃, lower heat 150℃, time 12 minutes, after cooling, add a 20-type deoxidizing sheet, and wrap with film.

[0068] The fermented glutinous rice cake obtained in this embodiment recovers oil and softens faster, and has a more fluffy mouthfeel, but the fermented glutinous rice flavor is still insufficient.

[0069] Embodiment 4:

[0070] See also Figure 3 The present invention proposes a fourth embodiment: a method for making wine fermented glutinous rice cakes, the method comprising: raw material pretreatment:

[0071] (1) Shortcrust dough: 250g cake flour and 150g shortening, mix together until uniform, smooth and free of particles, divide into 400g portions, wrap with plastic wrap and set aside;

[0072] (2) Sterilization of fermented glutinous rice residue: Use gauze to separate the fermented glutinous rice juice and residue. Use the fermented glutinous rice juice to make dough. Put the fermented glutinous rice residue into a steamer and steam it over high heat for 15 minutes for sterilization. Cool it and set it aside.

[0073] (3) Cooked flour: Spread 1 kg of high-gluten flour on a baking tray, bake in a convection oven at 150°C for 15 minutes, and cool for later use;

[0074] (4) Compound improver: 270 g maltitol, 20 g mono- and di-glycerol fatty acid esters, 10 g maltogenic amylase, mix well, and pass through an 80-mesh sieve for later use;

[0075] (5) Prepare the raw materials: 850g medium-gluten flour, 340g shortening, 70g white sugar, 5g edible salt, 215g fermented glutinous rice juice, 79g water, 55g cooked rice, 1g raw rice, 15g rice koji, 100g peeled mung bean paste, 65g sterilized fermented glutinous rice residue, and 15g cooked flour;

[0076] The preparation method comprises the following steps:

[0077] Step 1: Preparation of new seeds: Add 3.5 parts of cooked rice, 30 parts of raw rice, 20 parts of rice koji and 50 parts of water into a glass jar, stir evenly, and ferment at 28℃ for 36-48h, stirring once in the middle. The separated liquid is the new seeds;

[0078] Step 2: Yuanzhong preparation: Add 37.5 parts of cooked rice, 10 parts of rice koji and 21 parts of new seeds into a glass jar, stir evenly, and ferment at 28℃ for 24-28h, stirring once in the middle. The separated liquid is the Yuanzhong;

[0079] Step 3: Preparation of wine: Add 40 parts of cooked rice, 10 parts of rice koji, 10 parts of Yuanzhong and 23 parts of water into a glass jar, stir evenly, and ferment at 28°C for 24-28 hours, stirring once during the fermentation. The separated liquid is the wine, which is refrigerated for later use;

[0080] Step 4: Preparation of fermented wine seed: Mix 250 parts of medium-gluten flour, 100 parts of wine seed and 50 parts of water evenly, and ferment at 30°C for 8 hours to obtain fermented wine seed;

[0081] Step 5: Making the dough: Put the fermented wine, medium-gluten flour, shortening, sugar, salt and fermented glutinous rice juice into a mixing tank, stir until 100% gluten, divide into 1500g / portion, and relax for 20 minutes;

[0082] Step 6: Making the puff pastry: Roll the oil dough into a rectangle using a puff pastry machine, press the puff pastry to 1 / 2 of its length, wrap it, and press it into a 0.5cm thick rectangle. Roll it into a cylinder at 35°, cover it with plastic wrap and relax it for 2 hours. Divide the relaxed dough into 15g small doughs, fold the two ends in the middle and roll it into a 6.5-7cm round shape.

[0083] Step 7: Making the fermented glutinous rice filling: Mix the peeled green bean paste, fermented glutinous rice residue and cooked flour evenly, divide into 18g / piece, and wrap it with 5g of snowberry skin;

[0084] Step 8: Making wine-flavored glutinous rice cakes: Wrap the glutinous rice filling into the rolled puff pastry, close the bottom into a spherical shape, flatten it with a mold, arrange it evenly on a plate, ferment for 30 minutes, bake in an open oven at 210℃ on the upper fire and 150℃ on the lower fire for 12 minutes. After cooling, add a piece of No. 20 deoxidizing sheet and wrap it with film.

[0085] The wine-type fermented glutinous rice cake obtained in this embodiment has a particularly prominent fermented glutinous rice flavor.

[0086] Table 1. Wine production and maintenance procedures

[0087] New species Yuanzhong Wine Wine Type (Continuation) Cooked rice / weight 3.5 37.5 40 40 Raw rice / weight 30 - - - Rice koji / weight 20 10 10 10 Species / weight of the previous step - New species 21 YuanZhong10 Wine Type 10 Water / weight 50 - 23 23

[0088] Comparative Example 1:

[0089] The preparation method of Comparative Example 1 is the same as that of Example 2, the only difference being that the fermented glutinous rice residue in Comparative Example 1 is directly used to prepare the fermented glutinous rice stuffing without being sterilized.

[0090] The wine-type fermented glutinous rice cake obtained in this comparative example has a prominent fermented glutinous rice flavor, but the total initial bacterial count is on the high side, which seriously affects the shelf life.

[0091] Comparative Example 2:

[0092] The preparation method of Comparative Example 2 is the same as that of Example 2, the only difference being that 3% of a compound improving agent is added to the oil dough in Comparative Example 2.

[0093] The wine-type fermented glutinous rice crispy cake obtained in this comparative example recovers oil and softens faster and is not easy to age or fall off.

[0094] The above-mentioned Examples 2-4 and Comparative Examples 1-2 are tested below. The specific test requirements are as follows: (1) Shelf life test method:

[0095] According to the GB 4789.2 method, the total colony count was determined after homogenizing the fermented glutinous rice cakes. The storage time when the total colony count reached 1×104cfu / g was defined as the end of the shelf life.

[0096] (2) Flavor contrast:

[0097] Using the 10-point preference method, 21 people were organized to score the fermented glutinous rice flavor concentration of fermented glutinous rice cakes stored for 5 days.

[0098] (3) Crust hardness test:

[0099] The puncture test was conducted using a TA.XTC-18 texture analyzer and a TA / 2 cylindrical probe. Test parameters: mode, single press; deformation, 50%; pre-test speed, 1.00 mm / s; test speed, 1.00 mm / s; post-test speed, 5.00 mm / s; trigger force, 5.000 gf. The highest peak in the curve represents the crust hardness. Each sample was tested 5 times.

[0100] The experimental data are shown in Table 2:

[0101] Table 2. Quality of Laozao crispy cakes of different wine types

[0102] Experimental Group Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Shelf life / d 52 55 63 7 54 Fermented glutinous rice flavor score 8.2 8.0 9.3 9.0 8.3 Crust hardness / gf 566.31 451.52 380.44 570.09 246.20

[0103] From the data in Table 2, we can see that the wine-type fermented glutinous rice cake obtained by the preparation method of Example 4 has the advantages of outstanding fermented glutinous rice flavor, long shelf life, fast oil recovery and softening, softness and no residue falling off, and its effect is particularly prominent and is favored by users.

[0104] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A wine-flavored glutinous rice cracker, characterized in that: The invention comprises fermented glutinous rice filling (1), snowberry skin (2) and crispy skin (3), wherein the snowberry skin (2) is wrapped on the outside of the fermented glutinous rice filling (1), and the crispy skin (3) is wrapped on the outside of the snowberry skin (2), and the crispy skin (3) comprises the following raw materials in parts by weight: 35-45 parts of fermented wine, 50-60 parts of medium-gluten flour, 25-35 parts of low-gluten flour, 45-50 parts of shortening, 5-10 parts of white granulated sugar, 0.4-0.8 parts of edible salt, and 18-22 parts of fermented glutinous rice juice; the fermented glutinous rice filling (1) comprises the following raw materials in parts by weight: 85-100 parts of peeled green bean paste, 65-90 parts of fermented glutinous rice residue, and 5-15 parts of cooked flour.

2. The wine fermented glutinous rice cake according to claim 1, characterized in that: The outer side of the puff pastry (3) is decorated with a pattern (4).

3. The wine fermented glutinous rice cake according to claim 1, characterized in that: The puff pastry (3) further comprises a compound improving agent, which comprises, by weight, 23-27 parts of maltitol, 2-5 parts of mono- and di-glycerol fatty acid esters, and 1-2 parts of maltose amylase.

4. The wine fermented glutinous rice cake according to claim 1, characterized in that: The wine fermentation seed comprises 45-55 parts of medium-gluten flour, 15-20 parts of wine seed, and 10-15 parts of water by weight.

5. The wine fermented glutinous rice cake according to claim 4, characterized in that: The wine comprises 40 parts of cooked rice, 10 parts of rice koji, 10 parts of Yuanzhong and 23 parts of water by weight.

6. The wine fermented glutinous rice cake according to claim 5, characterized in that: The original seed contains 37.5 parts of cooked rice, 10 parts of rice koji and 21 parts of new seed by weight.

7. The wine fermented glutinous rice cake according to claim 6, characterized in that: The new seed contains 3.5 parts of cooked rice, 30 parts of uncooked rice, 20 parts of rice koji and 50 parts of water by weight.

8. The method for making the fermented glutinous rice cake according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Preparation of new seeds: Add cooked rice, raw rice, rice koji and water into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 36-48 hours. The separated liquid is the new seeds. Step 2: Yuanzhong preparation: Add cooked rice, rice koji and new seeds into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 24-28 hours. The separated liquid is the Yuanzhong; Step 3: Preparation of wine: Add cooked rice, rice koji, koji and water into a glass jar, stir evenly, and place in a fermentation furnace at 28°C for 24-28 hours. The separated liquid is the wine, and the wine is placed in a refrigerator for standby use at a temperature between 5-12°C. Step 4: Preparation of fermented wine seeds: Mix the medium-gluten flour, wine seeds and water evenly, and place them in a fermentation furnace at 30°C for 8 hours to obtain fermented wine seeds; Step 5: Making the dough: put the fermented wine, medium-gluten flour, shortening, white sugar, edible salt, fermented glutinous rice juice and compound improver into a mixing tank, stir until 100% gluten, divide into 1500g / portion, and relax for 10 minutes; Step 6: Make the shortcrust dough: Mix the low-gluten flour and shortening together until they are uniform, fine and free of particles. Divide into 400g portions and wrap them in plastic wrap for later use. Step 7: Making the puff pastry: Roll the oil dough into a rectangle using a puff pastry machine. Thin the oil dough to 1 / 2 of its length and wrap it up. Thin it into a 0.5cm thick rectangle. Roll it into a cylinder at 35°, cover it with plastic wrap and relax it for 2 hours. Divide the relaxed dough into 15g small doughs, fold the two ends in the middle and roll it into a 6.5-7cm round shape. Step 8: Making the fermented glutinous rice filling: Mix the peeled green bean paste, fermented glutinous rice residue and cooked flour evenly, divide into 18g / piece, wrap it with 5g of snowberry skin, and steam the fermented glutinous rice residue for 15 minutes for sterilization; Step 9: Making wine-flavored glutinous rice cakes: Wrap the glutinous rice filling into the rolled puff pastry, close the bottom into a spherical shape, flatten it with a mold, arrange it evenly on a plate, bake in an open oven at 210℃ on the upper fire and 150℃ on the lower fire for 12 minutes. After cooling, add a piece of No. 20 deoxidizing sheet and wrap it with film.

9. The method for making a wine fermented glutinous rice cake according to claim 8, characterized in that: The pH range of the seed in step 2 is 4.0±0.4, and the sugar content is 5-15°Bx.

10. The method for making a wine fermented glutinous rice cake according to claim 8, characterized in that: In step 3, the pH range of the wine is 3.6-5.0, and the sugar content is 3-18° Bx. The activity of the wine is maintained by refrigerating it for 5-7 days, and then repeating step 3 at least once every 7 days.

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