Rice cakes being fragrant, sweet, soft and glutinous

A sweet, rice-based technology, applied in the processing of dough, baking, baked goods, etc., can solve the problems of poor elasticity and flavor, rough cake structure, product quality decline, etc., to achieve reduced hardness, fine internal structure, aging lessening effect

CN107333845AInactive Publication Date: 2017-11-10合肥台香食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-11-10
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to rice cakes being fragrant, sweet, soft and glutinous. The rice cakes are characterized by being prepared through the following steps of firstly, preparing rice flour; then, crushing degreased soybean meal, performing leaching with alkali liquor, performing precipitation, performing centrifugal separation, performing dissolving, performing sterilization, performing dehydration, and performing drying so as to obtain soybean protein powder; then performing enzymolysis on the soybean protein powder for modifying, so as to obtain enzyme-modified soybean protein; and finally, mixing eggs with white granulated sugar and butter, performing foaming, preparing egg liquid, adding low-gluten flour, the rice flour, the enzyme-modified soybean protein and other addition agents, performing mixing, performing injection moulding, performing baking and performing packing so as to obtain the rice cakes being fragrant, sweet, soft and glutinous. The cakes disclosed by the invention are rice cakes being fragrant, sweet, soft, glutinous, delicious, nutritive and healthy; and the enzyme-modified soybean protein is added, so that the cakes are good in elasticity, the hardness is notably reduced, and the ageing degree is obviously reduced.
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Description

technical field

[0001] The invention belongs to the field of food, and in particular relates to a sweet, soft and glutinous rice cake. Background technique

[0002] Cake has a long history of development and is a popular bakery product. It uses eggs, flour, oil, sugar, etc. as the main raw materials. It is a baked product that is soft, delicate, elastic, soft and easy to digest after paste mixing, injection molding, and baking (or steaming). In recent years, with the improvement of people's consumption level, nutritious cakes of various designs and colors emerge in an endless stream, which are deeply loved by various consumer groups. However, as the storage time prolongs, aging phenomena such as rough structure, loose dryness, poor elasticity and flavor will appear in the cake, which will reduce the quality of the product. Contents of the invention

[0003] The object of the present invention is to provide a sweet and soft glutinous rice cake that inhibits aging. [000...

Examples

Embodiment Construction

[0019] The sweet and soft glutinous rice cake of this embodiment is characterized in that it is prepared by the following steps:

[0020] (1) Mix japonica rice and glutinous rice with a mass ratio of 1:0.25, and stir evenly; put it in a flour mill, beat to 100 mesh particles, and obtain rice flour;

[0021] (2) Put defatted soybean meal in a pulverizer and grind it through a 60-mesh sieve to obtain soybean powder; add soybean powder to 8 times the weight of sodium hydroxide aqueous solution, and leaching at a constant temperature of 75°C for 3 times, each time 2h, combine the filtrate; adjust the pH value of the filtrate to 4.5, let it stand, and centrifuge to obtain the protein gel; add the protein gel to 6 times the weight of deionized water, adjust the pH of the system to neutral, and steam sterilize , flash dehydration, and spray drying to obtain soybean protein powder;

[0022] (3) Add soybean protein powder to 12 times the weight of deionized water, add dipotassium hydr...