Glutinous rice cake capable of being stored at normal temperature and preparation method thereof

Abstract

The preparation method comprises the following steps: (1) cleaning, disinfecting and soaking glutinous rice: cleaning the glutinous rice with ozone water, soaking the glutinous rice for a short time, and soaking the glutinous rice with a fumaric acid aqueous solution until the glutinous rice does not have hard cores; (2) blending and steaming rice: uniformly mixing the soaked glutinous rice with sodium diacetate powder, and heating and steaming the rice with steam until the glutinous rice grains are completely cooked; (3) forming and cooling: grinding, extruding and cutting the glutinous rice into glutinous rice paste, flattening and quickly cooling; and (4) oil coating and vacuum packaging: uniformly coating the palm oil solution on the surface of the cake-shaped glutinous rice cake, and packaging the cake-shaped glutinous rice cake with a vacuum packaging machine to obtain the glutinous rice cake product capable of being stored at normal temperature. The method is low in cost, good in mildew-proof effect, free of sterilization, capable of being stored at normal temperature, free of deformation and discoloration of glutinous rice cakes, pure in product flavor, high in sanitary safety and capable of being mechanized.

Description

Technical Field

[0001] The invention relates to the technical field of glutinous rice deep processing, and more particularly to a method for preparing glutinous rice cake that can be stored at room temperature. Background Art

[0002] Ciba (Ciba) is a traditional seasonal food in southern my country, with a long history of preparation and consumption. Ciba is a glutinous rice product. Its typical traditional production process involves washing the glutinous rice, soaking it until it absorbs water and expands completely. It is then steamed in a wooden steamer until cooked. The rice is then quickly poured into a stone ladle. Four people use a round wooden stick with a handle to move it in a circular motion, mashing the hot rice into a fine and uniform paste. While still hot, the paste is transferred to a wooden chopping board sprinkled with glutinous rice flour. Using the thermoplastic properties of the paste, the paste is shaped into square, rectangular, or round shapes, known as ciba. Ciba is typically made between the winter solstice and New Year's Eve, when temperatures are relatively low, to facilitate its storage. Because ciba easily grows mold, it is often submerged in a water tank to isolate it from air and prolong its shelf life. However, submerged glutinous rice cakes (Ciba) are susceptible to bacterial growth, causing them to sour. Unsubmerged glutinous rice cakes are prone to mold growth, rendering them inedible. Even during the coldest days around the Spring Festival, glutinous rice cakes typically have a shelf life of only about 20 days. Rice cakes, similar to glutinous rice cakes, are typically made from glutinous rice flour or a mixture of glutinous rice flour and rice flour. Compared to rice cakes, glutinous rice cakes are stickier, softer, more grainy, and relatively coarse. Rice cakes, on the other hand, have a delicate, smooth texture and are less sticky. Some rice cakes are enriched with ingredients like red dates and red bean paste. Ciba are more popular in southern China, while rice cakes are more common in northern China.

[0003] Compared to rice, glutinous rice is more susceptible to mold growth due to its high viscosity and relatively high sugar content. Glutinous rice can easily mold and spoil during storage if humidity is too high or if stored improperly. In contrast, rice has a relatively low sugar content and a looser texture, making it less susceptible to mold. While glutinous rice cakes typically have a moisture content of 35-45% and a water activity below 0.85, this is not conducive to bacterial and yeast growth, but it is prone to mold growth. Therefore, mold is a major cause of glutinous rice cake spoilage. In recent years, with rapid economic development, an accelerated pace of life, and changing lifestyles, the traditional customs and techniques of making glutinous rice cakes have gradually disappeared, replaced by commercial production. To prevent mold growth and spoilage, the most common and effective method is to heat sterilize the packaged glutinous rice cakes to achieve commercial sterility standards and achieve long-term storage. However, for glutinous rice cakes, thermal sterilization has problems such as slow heat transfer (glutinous rice cakes are solid), high energy consumption, product deformation (glutinous rice cakes are thermoplastic), and yellowing of the product color (Maillard reaction). Therefore, exploring methods for preserving glutinous rice cakes and developing glutinous rice cake production technologies that can be stored at room temperature without thermal sterilization are of contemporary urgency, technical necessity, and practical importance. Chinese Patent 202010102867.3 (CN 111184177 A) discloses a recipe for room-temperature glutinous rice cakes, which mainly uses glycerin to preserve glutinous rice cakes. Summary of the Invention

[0004] To address the shortcomings of glutinous rice cake processing technology, one of the objectives of the present invention is to provide a glutinous rice cake that can be stored at room temperature. This product, which complies with the requirements of GB 7099-2015, "National Food Safety Standard for Cakes and Bread," maintains its shape and color, maintains its authentic flavor, and offers high hygienic safety, with a shelf life of up to nine months at room temperature.

[0005] Another object of the present invention is to provide a method for preparing glutinous rice cake that can be stored at room temperature. The method is simple and easy to implement, has a simple operation process, has prominent regional product characteristics, is easy to select and match equipment, has low equipment investment, has high product added value, good economic benefits, and can be mechanized.

[0006] To achieve the above object, the present invention is implemented through the following scheme:

[0007] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0008] (1) Washing, disinfecting and soaking glutinous rice: Wash the glutinous rice with ozone-containing water for 1 to 3 times and then drain; then soak the drained glutinous rice in new ozone-containing water for 15 to 45 minutes and then drain again to obtain sterilized glutinous rice; soak the sterilized glutinous rice in tap water containing fumaric acid for a second time for 5 to 15 hours to allow the glutinous rice to fully absorb water until the glutinous rice has no hard core, take out and drain, and obtain the soaked glutinous rice for later use;

[0009] (2) Accompanying materials and steaming rice: Spread the soaked glutinous rice obtained in step (1) on a workbench, evenly spread sodium diacetate powder on the soaked glutinous rice, turn the glutinous rice grains up and down to evenly mix the glutinous rice grains with sodium diacetate, and steam the rice for 8 to 15 minutes until the glutinous rice grains are fully cooked to obtain glutinous rice, which is then set aside;

[0010] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 5 to 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 10 to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0011] (4) Oiling and vacuum packaging: The cake-shaped glutinous rice cake obtained in step (3) is placed in an oiling machine, and a palm oil mixed solution containing sorbic acid and tert-butylhydroquinone is added. The oiling machine is rotated to evenly coat the palm oil mixed solution on the surface of the cake-shaped glutinous rice cake. After that, each glutinous rice cake is vacuum packaged to obtain a glutinous rice cake product that can be stored at room temperature.

[0012] Preferably, the ozone-containing water used for cleaning in step (1) is: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.1-1.3 mg / L; the ozone water is 2.0-3.0 times the mass of the glutinous rice used for soaking, and the soaking temperature is 0-30°C.

[0013] Preferably, the second soaking in step (1) uses tap water with a fumaric acid concentration of 0.05-0.25%, and the second soaking temperature is 0-30° C.; the fumaric acid is food grade or pharmaceutical grade fumaric acid.

[0014] Preferably, the sodium diacetate powder in step (2) is 0.1% to 0.35% by mass of the soaked glutinous rice, and the sodium diacetate is food grade or pharmaceutical grade sodium diacetate.

[0015] Preferably, the mass of the glutinous rice slurry in step (3) is 30 to 150 grams; and the diameter of the cylindrical cake-shaped rice cake is 5.0 to 15 centimeters.

[0016] Preferably, the palm oil mixed solution in step (4) is a palm oil mixed solution containing a sorbic acid mass concentration of 0.5% to 1.5% and a tert-butylhydroquinone mass concentration of 0.1% to 0.15%; the amount of the palm oil mixed solution used is 0.2 to 0.4% by mass of the cake-shaped glutinous rice cake; and the sorbic acid and tert-butylhydroquinone are food grade or pharmaceutical grade sorbic acid and tert-butylhydroquinone.

[0017] Preferably, the vacuum degree in step (4) is 650-740 mm Hg.

[0018] The present invention also provides glutinous rice cake prepared by the above preparation method and capable of being stored at room temperature.

[0019] The invention utilizes ozone water to clean and kill microorganisms including molds that are contaminated by dry glutinous rice; the fumaric acid aqueous solution has the ability to inhibit the growth of microorganisms including molds and the acidic aqueous solution has the ability to promote the decomposition of residual ozone; sodium diacetate has the ability to inhibit the growth of molds and can be evenly mixed with the soaked glutinous rice grains; rapid cooling can shrink the surface of the cake-shaped glutinous rice cake and quickly reduce the viscosity and reduce the adhesion of the cake-shaped glutinous rice cake to microorganisms including molds in the environment; sorbic acid and tert-butylhydroquinone can be dissolved in palm oil; the composition of sorbic acid and tert-butylhydroquinone The combination not only has antioxidant ability but also has unique inhibitory ability against mold, and the high vacuum oxygen-deficient environment can inhibit the growth of mold. After the dry glutinous rice is washed with ozone water and soaked for a short time, it is soaked in a fumaric acid aqueous solution until it fully absorbs water and expands. The glutinous rice that has fully absorbed water is evenly dispersed with sodium diacetate and then steamed. The glutinous rice is ground while hot, extruded, cut and flattened into cylindrical cake-shaped glutinous rice cakes. After rapid cooling, the oil film is evenly coated with palm oil containing sorbic acid and tert-butylhydroquinone. The oil-coated glutinous rice cakes are vacuum-packed to obtain glutinous rice cake products that can be stored at room temperature.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) The method of the present invention uses ozone water to clean and briefly soak dry glutinous rice, thereby cleaning and killing microorganisms including molds that are contaminated by the dry glutinous rice itself. This solves the technical problem that the molds that are contaminated by the dry glutinous rice cannot be cleaned and killed by directly soaking the dry glutinous rice in tap water or purified water. The method achieves the technical effect of cleaning and killing microorganisms including molds in the dry glutinous rice, with a microorganism removal rate of more than 99.9%.

[0022] (2) The method of the present invention solves the technical problems and difficulties of microbial contamination and growth during the soaking of glutinous rice in tap water or purified water and ozone residue in the product by soaking glutinous rice in a fumaric acid aqueous solution with a concentration of 0.05-0.25%, and utilizing the acidity of fumaric acid to promote the decomposition of residual ozone and inhibit the growth of microorganisms including molds and bacteria introduced during the soaking process due to environmental pollution. The method achieves an ozone decomposition rate of more than 99%, an inhibition rate of more than 99% on microorganisms during the soaking process of glutinous rice, and a moderate acidification of the glutinous rice cake product with a pH of 4.5-5.0.

[0023] (3) The method of the present invention uses 0.1% to 0.35% by mass of sodium diacetate powder to uniformly mix with soaked glutinous rice grains and uniformly mix them, and the mixture penetrates from the outer surface of the soaked glutinous rice into the interior of the glutinous rice. The method utilizes the technical treatment of sodium diacetate's unique ability to inhibit mold. This solves the technical problems and difficulties of grinding hot glutinous rice in an extrusion-type glutinous rice cake grinder, such as the inability to disperse and mix evenly with the sodium diacetate powder due to the very high viscosity of the glutinous rice slurry, and thus the inability to exert its mildew-proof effect. The method achieves the technical effects of 100% uniform mixing of sodium diacetate and glutinous rice slurry, giving full play to the mildew-proof effect of sodium diacetate, and improving the hygienic safety of glutinous rice cake products.

[0024] (4) The method of the present invention uses a technical process of placing the hot glutinous rice cake cake on a plate and sending it into a cold air storage at a temperature of 5 to 10°C to quickly cool and shrink the surface of the glutinous rice cake cake and quickly reduce the surface viscosity of the glutinous rice cake cake, and quickly cool the center temperature of the glutinous rice cake cake to 10 to 25°C. This solves the technical problems and difficulties of the glutinous rice cake cake, such as the slow natural cooling speed due to slow heat transfer and the high viscosity, which makes it easy to adhere to microorganisms including mold in the cooling environment. The method achieves the technical effect of reducing the mold contamination rate of the glutinous rice cake cake during the natural cooling process by more than 95%.

[0025] (5) The method of the present invention solves the technical problem that the packaged glutinous rice cake must be thermally sterilized before it can be stored at room temperature by using a palm oil solution with a sorbic acid mass concentration of 0.5% to 1.5% and a tert-butylhydroquinone mass concentration of 0.1% to 0.15% to uniformly coat the cooled cake-like glutinous rice cake with an oil film, utilizing the unique mold inhibition ability of the special combination of sorbic acid and tert-butylhydroquinone, and performing high vacuum packaging and reducing the oxygen required for mold growth in the packaging bag. The method achieves the following technical effects: a 100% mold inhibition rate, the product does not require sterilization and can be stored at room temperature, the microbial limit and physical and chemical indicators of the product meet the requirements of GB 7099-2015 "National Food Safety Standard for Cakes and Breads", the glutinous rice cake does not deform or change color, the product has a pure flavor, high hygiene and safety, a shelf life of up to 9 months at room temperature, and low cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a process flow chart of a glutinous rice cake that can be stored at room temperature and a preparation method thereof. DETAILED DESCRIPTION

[0027] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0028] Example 1:

[0029] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0030] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.7 mg / L; the glutinous rice is washed twice with ozone water and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water with a mass multiple of 2.5 times that of the glutinous rice at 15° C. for 30 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water with a mass concentration of 0.15% fumaric acid at 15° C. for 10 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and then the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0031] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.23% by mass of the soaked glutinous rice is weighed, and the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, and the glutinous rice grains are turned up and down by hand or with a mixer to mix the glutinous rice grains and the sodium diacetate evenly to obtain accompanying material glutinous rice grains; the accompanying material glutinous rice grains are placed in a steaming container, and steamed for 11.5 minutes with steam until the glutinous rice grains are fully cooked to obtain glutinous rice, which is then set aside;

[0032] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 90 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 10 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 5° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 20° C. to obtain a cooled glutinous rice cake for standby use;

[0033] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.0% and a tert-butylhydroquinone mass concentration of 0.13%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.3% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 695 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0034] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤100; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) is ≤7×103 , M≤6×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤7, M≤60; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤2.5; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.1; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0035] Example 2:

[0036] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0037] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 1.3 mg / L; glutinous rice is washed three times with ozone water having a concentration of 1.3 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 3.0 times that of the glutinous rice at 30° C. for 15 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.25% fumaric acid at 30° C. for 5 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, the glutinous rice is taken out and drained, and the soaked glutinous rice is set aside;

[0038] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.35% by mass of the soaked glutinous rice is weighed, the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate, and glutinous rice grains are obtained as accompanying material; the glutinous rice grains as accompanying material are placed in a rice steaming container, and steamed for 15 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is then set aside;

[0039] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 150 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 15 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0040] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.5% and a tert-butylhydroquinone mass concentration of 0.15%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.2% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 740 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0041] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB 4789.15-2016, the mold count (CFU / g) is ≤70; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) m ≤4×10 3 , M≤2×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤4, M≤30; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤1.0; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.05; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0042] Example 3:

[0043] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0044] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.3 mg / L; the glutinous rice is washed once with ozone water having a concentration of 0.3 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 2.0 times that of the glutinous rice at 5° C. for 45 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.05% fumaric acid at 5° C. for 15 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0045] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.1% by mass of the soaked glutinous rice is weighed, and the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, and the glutinous rice grains are turned up and down by hand or with a mixer to mix the glutinous rice grains and the sodium diacetate evenly to obtain accompanying material glutinous rice grains; the accompanying material glutinous rice grains are placed in a steaming container, and steamed for 15 minutes until the glutinous rice grains are fully cooked to obtain glutinous rice, which is then set aside;

[0046] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 7° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0047] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 0.5% and a tert-butylhydroquinone mass concentration of 0.1%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.4% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 650 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0048] The obtained glutinous rice cake product that can be stored at room temperature is white and round, and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold (CFU / g) is ≤140; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) is ≤10 4 , M≤10 5 According to the plate count method of GB 4789.3GB 4789.3-2016, coliform bacteria (CFU / g) m≤10, M≤10 2 The microbial limit indicators of the glutinous rice cake product all meet the requirements of GB7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOH mg / g) is ≤4.0; according to the test of GB5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.20. The physical and chemical indicators of the glutinous rice cake product all meet the requirements of GB 7099-2015.

[0049] Example 4:

[0050] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0051] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 1.0 mg / L; glutinous rice is washed twice with ozone water having a concentration of 1.0 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 2.5 times that of the glutinous rice at 25° C. for 35 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.20% fumaric acid at 25° C. (0-30° C.) for 7 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0052] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.30% by mass of the soaked glutinous rice is weighed, the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate, and glutinous rice grains with accompanying material are obtained; the glutinous rice grains with accompanying material are placed in a steaming container, and steamed for 12 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is then set aside;

[0053] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 100 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 10 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 5° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0054] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.0% and a tert-butylhydroquinone mass concentration of 0.125%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.25% of the palm oil solution to the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 700 mm Hg to obtain glutinous rice cake products that can be stored at room temperature.

[0055] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤80; according to the test method specified in GB 4789.2GB4789.2-2022, the total colony count (CFU / g) m ≤5×10 3, M≤3×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤5, M≤40; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤1.5; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.07; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0056] Example 5:

[0057] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0058] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.4 mg / L; glutinous rice is washed three times with ozone water having a concentration of 0.4 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 3.0 times that of the glutinous rice at 10° C. for 35 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.1% fumaric acid at 10° C. for 13 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0059] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.15% by mass of the soaked glutinous rice is weighed, and the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, and the glutinous rice grains are turned up and down by hand or with a mixer to mix the glutinous rice grains and the sodium diacetate evenly to obtain accompanying material glutinous rice grains; the accompanying material glutinous rice grains are placed in a rice steaming container, and steamed for 13 minutes until the glutinous rice grains are fully cooked to obtain glutinous rice, which is set aside;

[0060] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0061] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 0.75% and a tert-butylhydroquinone mass concentration of 0.11%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.3% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 700 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0062] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤130; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) m ≤9×10 3 , M≤9×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤9, M≤90; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤3.5; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.15; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0063] Example 6:

[0064] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0065] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.8 mg / L; glutinous rice is washed twice with ozone water having a concentration of 0.8 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 2.5 times that of the glutinous rice at 20° C. for 30 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.15% fumaric acid at 20° C. for 9 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, the glutinous rice is taken out and drained, and the soaked glutinous rice is set aside;

[0066] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.25% by mass of the soaked glutinous rice is weighed, the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate, and glutinous rice grains are obtained as accompanying material; the glutinous rice grains as accompanying material are placed in a rice steaming container, and steamed for 10 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is then set aside;

[0067] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 20° C. to obtain a cooled glutinous rice cake for standby use;

[0068] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 0.8% and a tert-butylhydroquinone mass concentration of 0.14%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.20% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 680 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0069] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤90; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) m ≤6×10 3 , M≤4×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤5, M≤50; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤2.0; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.09; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0070] Example 7:

[0071] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0072] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.5 mg / L; glutinous rice is washed twice with ozone water having a concentration of 0.5 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 2.5 times that of the glutinous rice at 15° C. for 30 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.15% fumaric acid at 15° C. for 12 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0073] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.20% by mass of the soaked glutinous rice is weighed, and the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, and the glutinous rice grains are turned up and down by hand or with a mixer to mix the glutinous rice grains and the sodium diacetate evenly to obtain accompanying material glutinous rice grains; the accompanying material glutinous rice grains are placed in a steaming container, and steamed for 11 minutes with steam until the glutinous rice grains are fully cooked to obtain glutinous rice, which is then set aside;

[0074] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 10° C. to obtain a cooled glutinous rice cake for standby use;

[0075] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.0% and a tert-butylhydroquinone mass concentration of 0.12%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.25% of the palm oil solution to the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes using a vacuum packaging machine at a vacuum degree of 720 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0076] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤120; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) is ≤8×10 3 , M≤7×10 4According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤8, M≤70; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤3.0; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.125; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0077] Example 8:

[0078] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0079] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.7 mg / L; glutinous rice is washed twice with ozone water having a concentration of 0.7 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 2.5 times that of the glutinous rice at 25° C. for 35 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.15% fumaric acid at 25° C. for 8.5 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, the glutinous rice is taken out and drained, and the soaked glutinous rice is set aside;

[0080] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.20% by mass of the soaked glutinous rice is weighed, the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate, and glutinous rice grains as accompanying material are obtained; the glutinous rice grains as accompanying material are placed in a rice steaming container, and steamed for 9 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is set aside;

[0081] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 9° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0082] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 0.7% and a tert-butylhydroquinone mass concentration of 0.13%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.25% of the palm oil solution to the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 660 mm Hg to obtain glutinous rice cake products that can be stored at room temperature.

[0083] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤100; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) is ≤7×10 3 , M≤5×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤6, M≤60; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤2.5; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.10; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0084] Example 9:

[0085] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0086] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.6 mg / L; the glutinous rice is washed once with ozone water having a concentration of 0.6 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 3.0 times that of the glutinous rice at 20° C. for 40 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.15% fumaric acid at 30° C. for 8 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, the glutinous rice is taken out and drained, and the soaked glutinous rice is set aside;

[0087] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.30% by mass of the soaked glutinous rice is weighed, the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate, and glutinous rice grains as accompanying material are obtained; the glutinous rice grains as accompanying material are placed in a rice steaming container, and steamed for 8 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is then set aside;

[0088] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 100 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 10 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 5° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 15° C. to obtain a cooled glutinous rice cake for standby use;

[0089] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.25% and a tert-butylhydroquinone mass concentration of 0.13%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.2% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 700 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0090] The resulting glutinous rice cake product, which can be stored at room temperature, is white and round, with a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤110; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) is ≤7×10 3 , M≤6×10 4 According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤7, M≤80; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB 5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤2.5; according to the test of GB 5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.11; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0091] Example 10:

[0092] A method for preparing glutinous rice cake that can be stored at room temperature comprises the following steps:

[0093] (1) Cleaning, disinfecting and soaking glutinous rice: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.7 mg / L; glutinous rice is washed 3 times with ozone water having a concentration of 0.7 mg / L, and the glutinous rice is drained; the washed glutinous rice is soaked in ozone water having a mass multiple of 3.0 times that of the glutinous rice at 30° C. for 45 minutes, the soaking water is discharged, and the glutinous rice is drained; the disinfected glutinous rice is soaked in tap water having a mass concentration of 0.25% fumaric acid at 30° C. for 9 hours, so that the glutinous rice fully absorbs water until the glutinous rice has no hard core, and the glutinous rice is taken out and drained to obtain the soaked glutinous rice for later use;

[0094] (2) accompanying material and steaming rice: the soaked glutinous rice obtained in step (1) is spread flat on a workbench, sodium diacetate powder containing 0.35% by mass of the soaked glutinous rice is weighed, and the sodium diacetate powder is evenly spread on the soaked glutinous rice grains by hand, and the glutinous rice grains are turned up and down by hand or with a mixer to evenly mix the glutinous rice grains with the sodium diacetate to obtain accompanying material glutinous rice grains; the accompanying material glutinous rice grains are placed in a rice steaming container, and steamed for 13 minutes with steam until the glutinous rice grains are fully cooked, thereby obtaining glutinous rice, which is set aside;

[0095] (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry with a mass of 50 grams, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a diameter of 5 cm using a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 25° C. to obtain a cooled glutinous rice cake for standby use;

[0096] (4) Oiling and vacuum packaging: dissolving sorbic acid and tert-butylhydroquinone in palm oil to prepare a palm oil solution with a sorbic acid mass concentration of 1.5% and a tert-butylhydroquinone mass concentration of 0.15%; placing the cake-like glutinous rice cake obtained in step (3) into an oiling machine, adding 0.3% of the palm oil solution by mass of the cake-like glutinous rice cake, rotating the oiling machine to evenly coat the palm oil solution on the surface of the cake-like glutinous rice cake, and vacuum packaging the individual glutinous rice cakes in a vacuum packaging machine at a vacuum degree of 700 mm Hg to obtain a glutinous rice cake product that can be stored at room temperature.

[0097] The resulting glutinous rice cake product, which can be stored at room temperature, is in the shape of a white round cake and has a shelf life of up to 9 months at room temperature. According to the mold and yeast plate count method specified in GB4789.15-2016, the mold count (CFU / g) is ≤90; according to GB 4789.2GB4789.2-2022, the total colony count (CFU / g) m ≤6×10 3 , M≤7×10 4According to the plate count method of GB 4789.3-2016, the coliform group (CFU / g) m≤8, M≤70; the microbial limit indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015. According to the test of GB5009.229-2016, the acid value (based on fat, KOHmg / g) is ≤2.0; according to the test of GB5009.227-2023, the peroxide value (based on fat, g / 100g) is ≤0.05; the physical and chemical indicators of the obtained glutinous rice cake products all meet the requirements of GB 7099-2015.

[0098] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A glutinous rice cake that can be stored at room temperature and a preparation method thereof, characterized in that: The steps include: (1) Washing, disinfecting and soaking glutinous rice: Wash the glutinous rice with ozone-containing water for 1 to 3 times and then drain; then soak the drained glutinous rice in new ozone-containing water for 15 to 45 minutes and then drain again to obtain sterilized glutinous rice; soak the sterilized glutinous rice in tap water containing fumaric acid for a second time for 5 to 15 hours to allow the glutinous rice to fully absorb water until the glutinous rice has no hard core, take out and drain, and obtain the soaked glutinous rice for later use; (2) Accompanying materials and steaming rice: Spread the soaked glutinous rice obtained in step (1) on a workbench, evenly spread sodium diacetate powder on the soaked glutinous rice, turn the glutinous rice grains up and down to evenly mix the glutinous rice grains with sodium diacetate, and steam the rice for 8 to 15 minutes until the glutinous rice grains are fully cooked to obtain glutinous rice, which is then set aside; (3) forming and cooling: while the glutinous rice obtained in step (2) is still hot, the glutinous rice is put into an extrusion-type glutinous rice cake grinding machine, the glutinous rice is ground, extruded and cut into glutinous rice slurry, and then the glutinous rice slurry is pressed into a cylindrical glutinous rice cake with a flattening machine; the glutinous rice cake is quickly placed on a plate and sent to a cold air storage at a temperature of 5 to 10° C. to quickly cool and shrink the surface of the glutinous rice cake and quickly reduce the surface viscosity, and the center temperature of the glutinous rice cake is cooled to 10 to 25° C. to obtain a cooled glutinous rice cake for standby use; (4) Oiling and vacuum packaging: The cake-shaped glutinous rice cake obtained in step (3) is placed in an oiling machine, and a palm oil mixed solution containing sorbic acid and tert-butylhydroquinone is added. The oiling machine is rotated to evenly coat the palm oil mixed solution on the surface of the cake-shaped glutinous rice cake. After that, each glutinous rice cake is vacuum packaged to obtain a glutinous rice cake product that can be stored at room temperature.

2. The preparation method according to claim 1, wherein: The ozone-containing water used for cleaning in step (1) is: ozone is introduced into tap water, and the ozone concentration of the tap water is controlled to be 0.1-1.3 mg / L; the ozone water is 2.0-3.0 times the mass of the glutinous rice used for soaking, and the soaking temperature is 0-30° C.

3. The preparation method according to claim 1, wherein: In step (1), the second soaking is carried out in tap water with a fumaric acid concentration of 0.05-0.25%, and the second soaking temperature is 0-30° C.; the fumaric acid is food grade or pharmaceutical grade fumaric acid.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The sodium diacetate powder in step (2) is 0.1% to 0.35% by mass of the soaked glutinous rice, and the sodium diacetate is food grade or pharmaceutical grade sodium diacetate.

5. The preparation method according to claim 4, characterized in that: The mass of the glutinous rice paste in step (3) is 30 to 150 grams; the diameter of the cylindrical cake is 5.0 to 15 centimeters.

6. The preparation method according to claim 5, characterized in that: The palm oil mixed solution in step (4) is a palm oil mixed solution containing sorbic acid at a mass concentration of 0.5% to 1.5% and tert-butylhydroquinone at a mass concentration of 0.1% to 0.15%; the amount of the palm oil mixed solution is 0.2 to 0.4% by mass of the cake-shaped glutinous rice cake; The sorbic acid and tert-butylhydroquinone are food grade or pharmaceutical grade sorbic acid and tert-butylhydroquinone.

7. The preparation method according to claim 6, characterized in that: The vacuum degree in step (4) is 650-740 mm Hg column.

8. Rice cake that can be stored at room temperature and is prepared by the preparation method according to any one of claims 1 to 3 or 5 to 7.

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