Preparation method of fermented chickpea rice steamed sponge cake

Abstract

The invention discloses a preparation method of a fermented chickpea rice steamed sponge cake, which comprises the following steps: step 1, putting 50-90g of rice flour, 10-20g of fermented chickpea powder, 20-40g of flour, 0.8-1.6 g of dry yeast and 15-25g of white granulated sugar into a basin, slowly adding 80-120ml of warm water at 40 DEG C, and fully stirring and mixing until the mixture is pasty in uniform color; step 2, covering with a preservative film, placing in a fermentation box, and fermenting for 1.5-2.5 h under the conditions that the temperature is 35 DEG C and the humidity is 75%; 3, pouring the exhausted paste into molds, wherein 50g of the paste is poured into each mold; step 4, covering the rice cake with a film, cooking, steaming for 20-30 minutes with big fire, and braising for 2-5 minutes; and taking out and standing for 20-40 minutes to obtain a finished product. According to the preparation method of the fermented chickpea rice steamed sponge cake, the content of total starch and digestible starch of the rice steamed sponge cake can be remarkably reduced, the content of resistant starch is increased, the daily intake of staple food starch of an eater is effectively controlled, the glycemic index of the rice steamed sponge cake can be reduced, the hydrolysis rate can be slowed down, and the blood sugar of the eater can be better controlled.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method of fermented chickpea and rice cake. Background Art

[0002] As a traditional rice-fermented pastry, steamed rice cake is popular among consumers for its white, soft, sweet and refreshing taste, unique flavor and certain nutritional value. In the traditional production process, steamed rice cake is mainly made from rice and is made through processes such as grinding, seasoning, fermentation, and steaming. Among them, the "old slurry method" is more commonly used. However, the "old slurry method" has many drawbacks, resulting in unstable quality of the finished rice cake. The volatile flavor components of different batches of products vary significantly. This not only affects consumers' eating experience, but also hinders the large-scale production and market promotion of rice cake.

[0003] Furthermore, the relatively simple production process and taste of traditional steamed rice cakes, along with their short shelf life, limit their market expansion. From a nutritional perspective, steamed rice cakes are primarily composed of starch, resulting in a limited nutritional profile. Upon consumption, due to the high degree of starch gelatinization, they are quickly digested and absorbed by the human body, causing a rapid rise in blood sugar and triggering a surge in insulin secretion. This, in turn, converts excess energy into fat accumulation, increasing the risk of obesity and reducing protein intake, adversely affecting human health.

[0004] Chickpeas are a high-quality food with numerous advantages. They are low-GI foods, making them ideal for developing functional foods that lower blood sugar levels. Rich in all six essential nutrients, their protein boasts a higher nutritional value than common cereals, tubers, and legumes, and also possesses antioxidant properties. The soy fiber in chickpeas can regulate blood lipids, lower cholesterol, and improve blood sugar levels, making them particularly suitable for people with diabetes, hyperlipidemia, and those seeking to lose weight. However, some chickpeas suffer from low nutrient digestibility or poor bioavailability, reducing their nutritional value and efficacy.

[0005] Currently, there is limited research on the use of chickpeas in rice cake production, and the market lacks rice cake products that combine high quality, unique flavor, and health benefits. Therefore, a rice cake that contains fermented chickpea flour as a partial replacement for rice flour was developed. This product is simple to make, saves time and effort, and offers a stable texture. It can be refrigerated or frozen and then re-steamed to maintain its texture, making it suitable for both industrial and domestic use. Summary of the Invention

[0006] The invention aims to provide a preparation method of fermented chickpea rice cake, so as to solve the problems of unstable quality, single nutrition and high glycemic index of traditional rice cake.

[0007] A method for preparing fermented chickpea and rice cake in this scheme comprises the following steps:

[0008] Step 1: Place 50-90g rice flour, 10-20g fermented chickpea flour, 20-40g flour, 0.8-1.6g dry yeast, and 15-25g white sugar in a bowl. Slowly add 80-120ml of 40°C warm water and stir thoroughly until the mixture becomes a batter with uniform color.

[0009] Step 2: Cover with plastic wrap, place in a proofing box, and ferment at 35°C and 75% humidity for 1.5 to 2.5 hours;

[0010] Step 3: Pour the deflated batter into the mold, 50g into each mold;

[0011] Step 4: Cover the rice cake with film and steam it over high heat for 20 to 30 minutes, then simmer for 2 to 5 minutes. Take it out and let it stand for 20 to 40 minutes to get the finished product.

[0012] Furthermore, the rice flour in step 1 is prepared by washing the rice with clean water and soaking it for 4 to 10 hours, drying it, pouring it into a wall breaking machine to break it, and passing it through a 100 US sieve to obtain rice flour.

[0013] Furthermore, the fermented chickpea flour in step 1 is prepared as follows: the chickpeas are washed and soaked for 4 to 10 hours, the chickpeas are peeled and then steamed in water for 20 to 50 minutes, the chickpeas are acidified with white vinegar, and the chickpeas are dried until there is no obvious moisture on the surface, 10% to 20% of the mass of the chickpeas is added with tempeh powder for inoculation, the chickpeas are put into a fermentation bag, holes are evenly punched on the surface of the fermentation bag, the bag is first fermented in a fermentation box at 20° C. to 40° C. for 20 to 40 hours, and then fermented in a refrigerator at a low temperature of 0 to 8° C. for 10 to 26 hours, and then the bag is dried and crushed with a wall-breaking machine, and sieved through a 100 US sieve for later use.

[0014] Furthermore, the mass ratio of the rice flour to the fermented chickpea flour is 8:2.

[0015] The working principle and beneficial effects of this solution: A 20% chickpea flour substitution for rice flour in making steamed rice cakes yielded the highest sensory scores. This substitution ratio will be used in subsequent studies of chickpea rice cakes, providing a reliable replacement ratio for further research on chickpea-based rice cakes. The total starch and digestible starch contents of the chickpea rice cakes were significantly reduced, while the resistant starch content was significantly increased, which helps consumers effectively control their daily starch intake. Substituting 20% ​​of rice flour for fermented chickpea flour in making steamed rice cakes demonstrates the beneficial effect of chickpea flour on the glycemic index of wheat flour. The glycemic index of fermented chickpea flour is effectively reduced, as is its hydrolysis rate, resulting in lower hydrolysis and glycemic indices, which in turn improves blood sugar control for consumers. Fermented chickpea flour enhances palatability, imparts a pleasant chickpea aroma, enriches the nutritional structure, improves the anti-aging properties of the rice cakes, and maintains good textural properties after low-temperature storage. New carbohydrate products suitable for obese people and people with high blood sugar have broad prospects in the health market.

[0016] The mass ratio of rice flour to fermented chickpea flour is determined to be 8:2. This ratio, verified through extensive experimentation, achieves optimal synergy between the ingredients, resulting in a stable, ideal batter structure, laying the foundation for subsequent production. Furthermore, strictly controlled mixing time and intensity ensure uniform mixing, preventing product quality fluctuations caused by localized ingredient inconsistencies.

[0017] During the fermentation process, the proofing box maintains a temperature of 35°C, a humidity of 75%, and a fermentation time of 1.5-2.5 hours, creating a stable and suitable environment for yeast growth and reproduction. Under these conditions, the yeast can ferment stably and fully, producing an appropriate amount of carbon dioxide gas, which causes the batter to expand moderately, ensuring the fluffiness and texture of the rice cakes are consistent. During the steaming process, steaming over high heat for 20-30 minutes and then simmering for 2-5 minutes ensures that the rice cakes are thoroughly cooked and have a stable internal structure, reducing the problems of undercooking or overcooking caused by improper steaming time, and ensuring stable and controllable product quality.

[0018] The preparation of rice flour involves multiple steps, including soaking, drying, crushing, and sieving, which effectively remove impurities from the rice and make the rice flour particles uniform in size, ensuring its dispersibility and water absorption in the batter, and preventing the taste and texture of the steamed rice cake from being affected by differences in rice flour quality. The preparation of fermented chickpea flour undergoes a multi-step process, from soaking, steaming, and acidifying the chickpeas to the step-by-step fermentation after inoculation with tempeh powder. This not only fully activates the nutritional components of the chickpeas, but also gives them a stable flavor and characteristics. During the fermentation process, the metabolism of microorganisms changes the composition of the chickpeas, producing unique aroma and flavor substances. These substances are stable in nature during the subsequent production and storage process and will not easily evaporate or change, ensuring the consistency of the flavor of the steamed rice cake. Moreover, the anti-aging properties of fermented chickpea flour itself can effectively delay the aging and regeneration of starch during the low-temperature storage of rice cakes, so that the rice cakes can maintain a soft and fluffy texture for a longer period of time, reducing the quality degradation caused by extended storage time and greatly improving the stability of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The finished product of rice cake is made by adding 20% ​​fermented chickpea flour. DETAILED DESCRIPTION

[0020] The following is a further detailed description through specific implementation methods:

[0021] Preparation of rice flour: Wash rice with clean water and soak it for 6 hours, dry it, pour it into a wall-breaking machine to crush it, and pass it through a 100US sieve to obtain rice flour; Preparation of fermented chickpea flour: Wash chickpeas and soak them for 4-10 hours, peel them, steam them in water for 20-50 minutes, adjust the acidity with white vinegar, dry them until there is no obvious moisture on the surface, add 10%-20% of the weight of the chickpeas into the tempeh powder for inoculation, put them into a fermentation bag, pierce the surface of the fermentation bag evenly, ferment them in a fermentation box at 20-40°C for 20-40 hours, then ferment them in a refrigerator at 0-8°C for 10-26 hours, dry them, crush them with a wall-breaking machine, pass them through a 100US sieve for later use.

[0022] Table 1 Measurement of physical and chemical indicators such as moisture, ash, and crude protein of rice flour and fermented chickpea flour

[0023] project Water content (g / 100g) Ash content (g / 100g) Crude protein (g / 100g) rice flour 8.58±0.21 2.04±0.36 9.33±0.26 Fermented chickpea flour 3.98±0.11 3.70±0.42 12.21±0.10

[0024] It is proved that the crude protein content of chickpea flour fermented by tempeh strain is significantly different from that of rice flour. Substituting fermented chickpea flour for rice flour to make rice cake can increase the crude protein content of rice cake and enrich its nutritional value.

[0025] Example 1

[0026] A method for preparing fermented chickpea rice cake comprises the following steps:

[0027] Step 1: Place 56g rice flour, 14g fermented chickpea flour, 30g flour, 1.2g dry yeast, and 20g white sugar in a bowl. Slowly add 100ml of 40°C warm water, stirring while adding water. Stir thoroughly until there are no particles and the color is evenly distributed.

[0028] Step 2: Cover with plastic wrap, place in a proofing box, and ferment at 35°C and 75% humidity for 2 hours;

[0029] Step 3: Pour the deflated batter into the mold, 50g into each mold;

[0030] Step 4: Cover the rice cake with film and steam it over high heat for 25 minutes, then simmer for 3 minutes; take it out and let it stand for 30 minutes to get the finished product.

[0031] Comparative Example 1, Preparation Method of Pure Fermented Chickpea Rice Cake

[0032] Put 70g fermented chickpea flour, 30g flour, 1.2g dry yeast, and 20g white sugar into a bowl, slowly add 100ml 40℃ warm water, stirring while adding water, and stir thoroughly until there are no particles and the color is evenly distributed in the batter.

[0033] Step 2: Cover with plastic wrap, place in a proofing box, and ferment at 35°C and 75% humidity for 2 hours;

[0034] Step 3: Pour the deflated batter into the mold, 50g into each mold;

[0035] Step 4: Cover the rice cake with film and steam it, steam it on high heat for 25 minutes, and simmer it for 3 minutes; take it out and let it stand for 30 minutes to get the finished product. Figure 1

[0036] Comparative Example 2, Preparation Method of Pure Rice Steamed Cake

[0037] Step 1: Slowly add 100ml of 40℃ warm water to 70g rice flour, 30g flour, 1.2g dry yeast, and 20g white sugar, stirring while adding water. Stir thoroughly until there are no particles and the color is evenly distributed.

[0038] Step 2: Cover with plastic wrap, place in a proofing box, and ferment at 35°C and 75% humidity for 2 hours;

[0039] Step 3: Pour the deflated batter into the mold, 50g into each mold;

[0040] Step 4: Cover the rice cake with film and steam it over high heat for 25 minutes, then simmer for 3 minutes; take it out and let it stand for 30 minutes to get the finished product.

[0041] Sensory evaluation

[0042] The steamed steamed cakes were cooled to room temperature (about 20°C), and 10 students majoring in food were selected to conduct sensory evaluation on the taste, aroma, appearance, elasticity and pores of pure rice flour steamed cakes, 20% fermented chickpea flour steamed cakes and pure fermented chickpea flour steamed cakes.

[0043] Table 2 Sensory evaluation standards of steamed cake

[0044]

[0045] Sensory scoring and specific volume of steamed cake

[0046] The sensory scores and specific volumes of steamed rice cakes in different treatment groups are shown in Table 3. The replacement of rice flour with 20% fermented chickpea flour can enrich the taste of steamed rice cakes and significantly improve the sensory scores of steamed rice cakes. The replacement of rice flour with chickpea flour can reduce the specific volume of steamed rice cakes. Too high a replacement amount can affect the taste and produce a beany smell, thereby reducing the sensory score of steamed rice cakes.

[0047] Table 3 Sensory scores and specific volumes of steamed cakes in different treatment groups

[0048] Grouping Sensory score Specific volume (mL / g) Pure rice flour steamed cake 71.6±7.69 2.02±0.08 20% fermented chickpea flour 75.7±5.74 1.65±0.17 Pure fermented chickpea flour 56.9±6.92 1.39±0

[0049] Texture analysis was performed on the rice flour group as the control group and the fermented chickpea flour 20% group as the experimental group under two different treatments: fresh out of the oven and refrigerated at -4°C for 24 hours before re-cooking, as shown in Tables 4 and 5.

[0050]

[0051] Determination of in vitro digestibility indexes of steamed cake

[0052] Preparation of raw materials: The prepared steamed rice cake was allowed to stand at room temperature for 20 minutes, and then freeze-dried in a freeze dryer for 24 hours. The freeze-dried sample was ground into powder using a grinder, sieved through 100 US, and set aside.

[0053] (1) Determination of total starch content: 3,5-dinitrosalicylic acid colorimetric sugar determination method

[0054] (2) Determination of digestible starch and resistant starch

[0055] Accurately weigh 0.5 g of sample and place it in a test tube. Add 10 mL of acetic acid buffer solution with pH = 5.2, mix well, boil in a boiling water bath for 30 min, cool to 37°C, and balance on a 37°C constant temperature shaker for 10 min (200 r / min). Add 4 mL of porcine pancreatic α-amylase (290 U / mL) and 1 mL of glucoamylase (2500 U / mL), hydrolyze for 20 min and 120 min, take a sample of 1 mL, add 10 mL of 66% ethanol to inactivate the enzyme, centrifuge, take the supernatant, and determine the glucose content by the DNS method: take 1 mL of sample solution, add 1 mL of DNS, mix well, boil in a boiling water bath for 5 min, cool quickly, add water to 15 mL, and measure the absorbance at a wavelength of 540 nm.

[0056] The calculation is shown as follows:

[0057] RDS(%)=(G 20 -FG)×0.9 / TS

[0058] SDS (%) = (G 120 -G 20 )×0.9 / TS

[0059] RS(%)=(TS-RDS-SDS)×0.9 / TS

[0060] Where: FG: refers to the amount of free reducing sugar in starch, mg; G20: the amount of reducing sugar in the sample after 20 minutes of enzymatic hydrolysis, mg; G120: the amount of reducing sugar in the sample after 120 minutes of enzymatic hydrolysis, mg; 0.9: conversion factor; TS: the total mass of starch, mg; RDS: rapidly digestible starch; SDS: slowly digestible starch; RS: resistant starch.

[0061] (3) Simulated in vitro digestion

[0062] 1 g of sample was added to 10 mL of hydrochloric acid-potassium chloride buffer (pH 1.5), followed by 0.2 mL of 0.1 g / mL pepsin solution. The sample was shaken in a water bath at 40°C for 1 hour, followed by addition of acetic acid-sodium acetate buffer (pH 6.9) to a volume of 45 mL. 5 mL of α-amylase solution containing 2.6 UI was then added. The sample was then incubated at 37°C in a shaking water bath. Every 45 minutes, 1 mL of digestion fluid was removed from each tube over a period of 0-3 hours. The digestion fluid was then placed in a 100°C water bath for 5 minutes to inactivate the enzyme. The reducing sugar content of the inactivated digestion fluid was determined using the DNS method.

[0063] (4) Calculation of in vitro hydrolysis index and glycemic index

[0064] Using sample 1 (0%) as a reference, the area under the curve of in vitro starch hydrolysis for each sample within 0-3 h (AUC sample and AUC reference) was calculated according to HI (%) = AUC sample / AUC reference x 100, EGI = 39.71 + 0.549 x HI.

[0065] Total starch content

[0066] Based on the sensory evaluation, texture analysis, and specific volume data from the steamed rice cakes, total starch content was determined. The results are shown in Table 6. The starch content of the pure rice flour group was 59.79 g / 100 g, while the starch content of the rice cakes in the group with 20% fermented soy flour replacement was 55.94 g / 100 g.

[0067] Table 6 Total starch content

[0068] project Total starch result g / 100g Pure rice flour group 59.79±0.07 Fermented chickpea flour 20% group 50.69±0.54

[0069] Digestible starch and resistant starch content

[0070] As shown in Table 7, the partial replacement of rice flour with chickpea flour significantly increased the content of resistant starch in rice cake and significantly reduced the content of digestible starch in rice cake.

[0071] Table 7 Digestible starch and resistant starch content

[0072] project Digestible starch g / 100g Resistant starch content g / 100g Pure rice flour group 71.65±0.56 1.79±0.51 Fermented chickpea flour 20% group 57.99±0.64 4.44±0.34

[0073] As shown in Table 8, using fermented chickpea flour instead of rice flour to make rice cakes can significantly reduce the glycemic index of rice cakes. The glycemic index of rice cakes in the pure rice flour group was 94.61, which was significantly higher than that of each experimental group. This shows that using fermented chickpeas instead of rice flour can significantly reduce the glycemic index of rice cakes, and fermented chickpea rice cakes are more suitable for people with high blood sugar, fitness and obesity.

[0074] Table 8 In vitro hydrolysis index and glycemic index

[0075] sample Hydrolysis Index Glycemic Index Pure rice flour group 100±0 94.61±0 Fermented soybean powder 20% replacement group 81.06±0.29 84.21±0.11

[0076] in conclusion

[0077] When chickpea flour was substituted for rice flour in making steamed rice cakes, a 20% chickpea flour substitution resulted in higher sensory scores. This ratio was used in subsequent studies of chickpea rice cakes, proposing a reliable substitution ratio for further research on chickpeas in rice cakes. The total starch and digestible starch contents of chickpea rice cakes were significantly reduced, while the resistant starch content was significantly increased, which is beneficial for consumers to effectively control their daily starch intake. Substituting 20% ​​of rice flour for fermented chickpea flour in making steamed rice cakes demonstrates the role of chickpea flour in reducing the glycemic index of wheat flour. The glycemic index of fermented chickpea flour is effectively reduced, the hydrolysis rate is slowed, and the hydrolysis index and glycemic index decrease, resulting in better blood sugar control for consumers.

[0078] The above is only an embodiment of the present invention, and the common knowledge such as the specific structure and characteristics of the scheme is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A method for preparing fermented chickpea rice cake, characterized in that: The following steps are involved: Step 1: Place 50-90g rice flour, 10-20g fermented chickpea flour, 20-40g flour, 0.8-1.6g dry yeast, and 15-25g white sugar in a bowl. Slowly add 80-120ml of 40°C warm water and stir thoroughly until the mixture becomes a batter with uniform color. Step 2: Cover with plastic wrap, place in a proofing box, and ferment at 35°C and 75% humidity for 1.5 to 2.5 hours; Step 3: Pour the deflated batter into the mold until its surface is level with 2 / 3 of the mold; Step 4: Cover the rice cake with film and steam it. Steam it over high heat for 20 to 30 minutes, then turn off the heat and simmer for 2 to 5 minutes. Take it out and let it stand for 20 to 40 minutes to get the finished product.

2. The method for preparing fermented chickpea and rice cake according to claim 1, wherein: Preparation of rice flour in step 1: Wash rice with clean water and soak it for 4 to 10 hours, dry it, pour it into a wall breaking machine to break it, and pass it through a 100 US sieve to obtain rice flour.

3. The method for preparing a fermented chickpea rice cake according to claim 2, wherein: The preparation of the fermented chickpea flour in the step 1 is as follows: the chickpeas are washed and soaked for 4 to 10 hours, the chickpeas are peeled and then steamed in water for 20 to 50 minutes, the chickpeas are acidified with white vinegar, and the chickpeas are dried until there is no obvious moisture on the surface, 10% to 20% of the weight of the chickpeas are added with tempeh powder for inoculation, the chickpeas are put into a fermentation bag, holes are evenly punched on the surface of the fermentation bag, the bag is first fermented in a fermentation box at 20° C. to 40° C. for 20 to 40 hours, and then fermented in a refrigerator at a low temperature of 0 to 8° C. for 10 to 26 hours, and then the bag is dried and crushed with a wall-breaking machine, and sieved through a 100US sieve for later use.

4. The method for preparing fermented chickpea and rice cake according to claim 3, wherein: The mass ratio of the rice flour to the fermented chickpea flour is 8:2.

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