A pre-mixed powder for water tower cake, a water tower cake and a preparation method thereof

Abstract

The present application belongs to the field of food processing, and particularly relates to a premix powder composition for preparing Shuita cake, a preparation method and application thereof. The premix powder composition contains rice flour, wine starter and lactic acid bacteria, and the wine starter is selected from sweet wine starter and / or flavor wine starter. The present application uses the premix powder to prepare Shuita cake, and the method is simple, convenient, fast, and beneficial to the wide promotion of the local specialty. Moreover, the prepared Shuita cake has unique wine brewing flavor and rice flavor, and the flavor is natural and soft.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a premixed powder for steamed pudding, steamed pudding, and its preparation method. Background Technology

[0002] Rice cake, originating in China, is a traditional pastry made from rice through grinding, mixing, and fermentation with other ingredients, followed by steaming. It boasts a long history and rich cultural heritage in southern my country. Combining the aroma of rice with the fragrance of fermented rice wine, it has a soft, elastic texture, is highly nutritious, and easily digestible, making it very popular and experiencing increasing market demand in recent years.

[0003] Shuita Gao, a type of rice cake, is a specialty of Ningbo. Made from fermented rice, it's a locally handmade delicacy. It's white in appearance, soft and chewy in texture, and contains fermented rice wine and cooked rice, giving it a fluffy texture, a slightly alcoholic aroma, a delicate structure with a few large air pockets, and a smooth cut surface. Shuita Gao shops are common in the Jiangsu and Zhejiang regions, and are gradually expanding to other parts of China.

[0004] Currently, the production of Shuita Gao (a type of rice cake) is carried out using traditional handmade workshops. This involves soaking and grinding rice, then adding fermented rice paste and rice wine for fermentation. The low level of mechanization results in low production efficiency and small output. The production process relies heavily on traditional experience and lacks scientific theoretical guidance, making it impossible to strictly control process standards and ensuring product quality stability. Summary of the Invention

[0005] The problem addressed by this invention is that the quality of steamed rice cakes made by adding old rice flour to rice flour is unstable, making industrial production difficult. To address this issue, this invention provides a premixed powder formula for steamed rice cakes. Users only need to add water, allow it to ferment for a certain period, and then steam it to obtain steamed rice cakes. This makes the production of steamed rice cakes simpler, more convenient, and faster. The steamed rice cakes have a unique aroma of fermented rice and rice, and a milder flavor.

[0006] One specific embodiment of the present invention is to provide a premixed powder composition for preparing water tower cake, characterized in that, by weight, the water tower cake premixed powder composition contains 800-1500 parts of rice flour, 0.5-20 parts of yeast and 0.1-20 parts of lactic acid bacteria.

[0007] Preferably, the water tower cake premixed powder composition contains 1000 parts rice flour, 0.5 to 20 parts yeast and 0.1 to 20 parts lactic acid bacteria by weight.

[0008] Preferably, the water tower cake premixed powder composition contains 1000 parts rice flour, 4 to 11 parts yeast and 0.1 to 20 parts lactic acid bacteria by weight.

[0009] Preferably, the water tower cake premixed powder composition contains 1000 parts rice flour, 4-6 parts yeast and 9-11 parts lactic acid bacteria by weight.

[0010] Preferably, the rice flour is selected from long rice flour and / or indica rice flour.

[0011] More preferably, the rice flour has a particle size of 100-200 mesh; even more preferably, the rice flour has a particle size of 200 mesh.

[0012] Preferably, the yeast is selected from sweet wine yeast; more preferably, sweet-flavored sweet wine yeast and / or flavored sweet wine yeast.

[0013] Preferably, the lactic acid bacteria are selected from one or more of Lactobacillus plantarum, Streptococcus, Leuconostoc mesenteroides, Bifidobacterium and Pediococcus; more preferably, the lactic acid bacteria are selected from Lactobacillus plantarum.

[0014] Preferably, the viable counts of Lactobacillus plantarum, Streptococcus, Leuconostoc, Bifidobacterium, and Pediococcus are 1 billion to 10 billion CFU / g.

[0015] Another specific embodiment of the present invention provides a method for preparing sago cake using the above-mentioned sago cake premix powder composition, comprising the following steps:

[0016] (1) Take the premixed powder composition, add water and mix evenly. The weight ratio of premixed powder to water is 1:(0.8~1.1) to obtain rice paste;

[0017] (2) Ferment the rice milk once;

[0018] (3) Add white sugar to the fermented rice milk, stir well, and then ferment a second time to obtain mature fermented rice milk.

[0019] (4) Steam the mature fermented rice paste at a steaming temperature of 90-110℃ for 20-50 minutes to obtain the finished product of water tower cake.

[0020] More preferably, the method for preparing water tower cake using the above-mentioned water tower cake premix powder composition includes the following steps:

[0021] (1) Take the premixed powder composition, add water and mix evenly. The weight ratio of premixed powder to water is 1:(0.8~1.1) to obtain rice paste;

[0022] (2) Ferment the rice milk once at a temperature of 27-35℃ for 3-8 hours. The volume of the fermented rice milk is 2-3 times the original volume.

[0023] (3) Add white sugar to the fermented rice milk, stir well and then ferment for a second time. The fermentation temperature is 27-35℃ and the fermentation time is preferably 0.5-2h. The volume of the fermented rice milk is 1.5-3 times the original volume, and the mature fermented rice milk is obtained.

[0024] (4) Steam the mature fermented rice paste at a steaming temperature of 90-110℃ for 20-50 minutes to obtain the finished product of water tower cake.

[0025] Compared with the prior art, the beneficial effects achieved by the present invention are:

[0026] (1) The present invention uses the combined fermentation of yeast and lactic acid bacteria, which makes the water tower cake have a unique aroma of wine and rice, and the flavor is more mellow.

[0027] (2) The present invention uses the premixed powder composition to prepare water tower cake, which can effectively reduce the professionalism, technicality and failure rate of the production;

[0028] (3) The method of preparing water tower cake using water tower cake premix powder is simple, easy to operate and control, the raw materials are cheap and readily available, the production cost is low, the quality is stable, the success rate is high, the production efficiency is high, it is not affected by the season and fermentation conditions, it is easy to transport and store, and it is conducive to the large-scale promotion of local specialties. Detailed Implementation

[0029] As described above, the object of the present invention is to provide a premixed powder composition for preparing water tower cake and a method for preparing water tower cake.

[0030] This invention employs multiple microbial species in fermentation. The bacteria are mainly lactic acid bacteria, whose sour taste primarily originates from lactic acid produced by these bacteria, along with acetic acid, succinic acid, malic acid, etc. These acids are precursors for the formation of ester compounds. The molds are mainly Rhizopus, which play a crucial role in the saccharification stage. Rhizopus secretes α-amylase, β-amylase, and saccharifying enzymes, which break down amylose and amylopectin in the raw materials into small-molecule dextrin and maltose, ultimately degrading them into glucose for microbial growth and metabolism. Yeast plays a key role in the fermentation stage. Under aerobic conditions, yeast consumes glucose and converts it into CO2 and water; under anaerobic conditions, it converts it into CO2 and alcohol. The flavor and quality of the fermented wine are produced by the synergistic action of multiple microorganisms.

[0031] Sweet wine yeast is mainly used to make rice wine, but this invention uses it to ferment rice cakes, resulting in a better rice wine flavor, with a sweet wine flavor that is not found in rice cakes made with other yeasts.

[0032] In one specific embodiment of the present invention, a premixed powder composition for preparing water tower cake is provided, characterized in that, by weight, the water tower cake premixed powder composition contains 800-1500 parts of rice flour, 0.5-20 parts of yeast and 0.1-20 parts of lactic acid bacteria.

[0033] Preferably, the water tower cake premixed powder composition contains 1000 parts rice flour, 4-6 parts yeast and 9-11 parts lactic acid bacteria by weight.

[0034] More preferably, the water tower cake premixed powder composition contains 1000 parts rice flour, 5 parts yeast and 10 parts lactic acid bacteria by weight.

[0035] Preferably, the starter culture is selected from sweet wine starter culture, and more preferably, sweet-flavored sweet wine starter culture and / or flavored sweet wine starter culture; more preferably, the sweet-flavored sweet wine starter culture is selected from Angel Yeast sweet wine starter culture; the flavored sweet wine starter culture is selected from Angel Yeast flavored sweet wine starter culture; even more preferably, the starter culture contains rice flour and Rhizopus mold.

[0036] Preferably, the lactic acid bacteria are selected from one or more of Lactobacillus plantarum, Streptococcus, Leuconostoc mesenteroides, Bifidobacterium, and Pediococcus; more preferably, the lactic acid bacteria are selected from Lactobacillus plantarum. The lactic acid bacteria used in this invention can be any conventional lactic acid bacteria in the prior art, and are commercially available.

[0037] In a preferred embodiment of the present invention, the preparation method of the premixed rice cake powder composition includes the following steps: mixing rice flour, yeast and lactic acid bacteria evenly.

[0038] In a preferred embodiment of the present invention, a water tower cake is provided, which is obtained by adding water and sugar to the above-mentioned water tower cake premixed powder composition, fermenting, and then steaming.

[0039] Preferably, the ratio of the above-mentioned water tower cake premix powder composition to water is 1:(0.8-1.1).

[0040] In another specific embodiment of the present invention, a method for preparing water tower cake using the above-mentioned water tower cake premix powder is provided, comprising the following steps:

[0041] (1) Take the premixed rice flour, add water and mix evenly to obtain rice paste. The weight ratio of the premixed flour to water is 1:(0.8~1.1).

[0042] (2) The rice milk is fermented for the first time at a temperature of 27-35°C and a fermentation time of 3-8 hours. The volume of the fermented rice milk is 2-3 times the original volume (the height is measured by a ruler).

[0043] (3) Add white sugar to the fermented rice milk, stir well and carry out a second fermentation. The fermentation temperature is 27-35℃ and the fermentation time is 0.5-2h. The volume of the fermented rice milk is 1.5-3 times the original volume, and the mature fermented rice milk is obtained.

[0044] (4) The mature fermented rice paste is steamed under steam heating to obtain the finished product of water tower cake. The steaming temperature is preferably 90-110℃ and the steaming time is preferably 20-50min.

[0045] In a preferred embodiment of the present invention, a water tower cake is prepared by the above-described water tower cake preparation method.

[0046] The manufacturers of the raw materials and equipment used in this embodiment are described in Table 1 below. Unless otherwise specified, all chemical substances mentioned are chemically pure grades of conventional reagents.

[0047] Table 1. Information on raw materials / equipment used in the examples and comparative examples.

[0048] Raw material / equipment information Purity / Model Manufacturers and sellers Rice flour Particle size 200 mesh Xinghua Jiahe Food Co., Ltd. Rice flour Particle size 200 mesh Xinghua Jiahe Food Co., Ltd. white sugar Superior Angel Yeast Co., Ltd. Lactobacillus plantarum 10 billion CFU / g Shaanxi Zhonghe Jiantai Bioengineering Co., Ltd. Streptococcus (ACCC11093) 10 billion CFU / g Shanghai Huzheng Biotechnology Co., Ltd. Leuconostoc mesenteroides (ATCC10830a) 10 billion CFU / g The American Type Microbial Collection Center (ATCC) Bifidobacteria 10 billion CFU / g Shaanxi Zhonghe Jiantai Bioengineering Co., Ltd. Pediococcus 10 billion CFU / g Qingdao Nuosen Biotechnology Co., Ltd. Angel Yeast Sweet Wine Starter Sweet flavor 8g Angel Yeast Co., Ltd. Angel Yeast Sweet Wine Starter Flavored 8g Angel Yeast Co., Ltd. Angelica rhizopus - Angel Yeast Co., Ltd. Angel Low Sugar Yeast High-activity dry yeast, 5g Angel Yeast Co., Ltd. Proofing box SKLPLO Qingdao Shibei Electronics Co., Ltd. Steamer Quickly Kuaiteli Food Machinery (Zhangzhou) Co., Ltd.

[0049] To better understand the technical solution of the present invention, the present invention will be described in detail below with reference to specific embodiments.

[0050] Example 1

[0051] (1) Preparation of water tower cake premix powder

[0052] Take 0.5g of Angel sweet wine yeast, 0.1g of Lactobacillus plantarum and 800g of japonica rice flour, and mix them evenly.

[0053] (2) Preparation of Water Tower Cake

[0054] Mixing the batter: Take 800.6g of the above-mentioned water tower cake premixed powder, add 640g of water (the weight ratio of premixed powder to water is 1:0.8), mix evenly until there are no visible particles, and you will get rice batter;

[0055] First fermentation: Cover the container with plastic wrap and place it in a 32℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0056] Secondary fermentation: Add 160g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0057] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0058] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 1200 seconds;

[0059] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0060] The prepared water tower cake has a fine texture with a small number of large air pores, a smooth cut surface, and meets the required standards for elasticity and chewiness. The hardness of the water tower cake was measured to be around 600g using a texture analyzer. After the hot water tower cake cooled to room temperature, its elasticity (the height to which the sample can recover after the first compression) was around 1, and its chewiness was around 0.6. Furthermore, these characteristics remained basically unchanged after storage at 15-35℃ for 48 hours.

[0061] Example 2

[0062] (1) Preparation of water tower cake premix powder

[0063] Mix 5g of Angel sweet wine yeast, 10g of Lactobacillus plantarum, and 1000g of japonica rice flour evenly.

[0064] (2) Preparation of Water Tower Cake

[0065] Mixing the batter: Take 1015g of the above-mentioned water tower cake premix powder, add 812g of water (the weight ratio of premix powder to water is 1:0.8), mix evenly until there are no visible particles, and you will get rice batter;

[0066] First fermentation: Cover the container with plastic wrap and place it in a 32℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0067] Secondary fermentation: Add 180g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0068] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0069] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 1800 seconds;

[0070] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0071] The prepared water tower cake has a delicate texture with a small number of large air pores, and its cut surface is smooth, elastic, chewy, and hard.

[0072] Example 3

[0073] (1) Preparation of water tower cake premix powder

[0074] Mix 20g of Angel flavored sweet wine yeast, 20g of Lactobacillus plantarum, and 1500g of japonica rice flour evenly.

[0075] (2) Preparation of Water Tower Cake

[0076] Mixing the batter: Take 1540g of the above-mentioned water tower cake premix powder, add 1694g of water (the weight ratio of premix powder to water is 1:1.1), mix evenly until there are no visible particles, and you will get rice batter;

[0077] First fermentation: Cover the container with plastic wrap and place it in a 30℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0078] Secondary fermentation: Add 320g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0079] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0080] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0081] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0082] The prepared water tower cake has a delicate texture with a small number of large air pores, and its cut surface is smooth, elastic, chewy, and hard.

[0083] Example 4

[0084] (1) Preparation of water tower cake premix powder

[0085] Mix 10g of Angel flavored sweet wine yeast, 10g of streptococcus, and 1000g of japonica rice flour evenly.

[0086] (2) Preparation of Water Tower Cake

[0087] Mixing the batter: Take 1020g of the above-mentioned water tower cake premix powder, add 1020g of water (the weight ratio of premix powder to water is 1:1), mix evenly until there are no visible particles, and you will get rice batter;

[0088] First fermentation: Cover the container with plastic wrap and place it in a 30℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0089] Secondary fermentation: Add 204g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0090] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0091] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0092] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0093] The prepared water tower cake has a delicate texture with a small number of large air pores, and its cut surface is smooth, elastic, chewy, and hard.

[0094] Example 5

[0095] (1) Preparation of water tower cake premix powder

[0096] Mix 8g of Angel-flavored sweet wine yeast, 10g of Streptococcus, 5g of Leuconostoc mesenteroides with 1000g of japonica rice flour until well combined.

[0097] (2) Preparation of Water Tower Cake

[0098] Mixing the batter: Take 1023g of the above-mentioned water tower cake premix powder, add 1023g of water (the weight ratio of premix powder to water is 1:1), mix evenly until there are no visible particles, and you will get rice batter;

[0099] First fermentation: Cover the container with plastic wrap and place it in a 30℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0100] Secondary fermentation: Add 207g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0101] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0102] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0103] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0104] The prepared water tower cake has a delicate texture with a small number of large air pores, and its cut surface is smooth, elastic, chewy, and hard.

[0105] Comparative Example 1

[0106] (1) Preparation of water tower cake premix powder

[0107] Mix 0.5g of Angel sweet wine yeast with 1500g of glutinous rice flour until evenly mixed.

[0108] (2) Preparation of Water Tower Cake

[0109] Mixing the batter: Take 1500.5g of the above-mentioned water tower cake premix powder, add 1500g of water (the weight ratio of premix powder to water is 1:1), mix evenly until there are no visible particles, and you will get rice batter;

[0110] First fermentation: Cover the container with plastic wrap and place it in a 33℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0111] Secondary fermentation: Add 300g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0112] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0113] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0114] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0115] The prepared water tower cake has a fluffy appearance, large air holes in its texture, an uneven cut surface, and is sticky to the teeth. In particular, its chewiness index is lower than the standard.

[0116] Comparative Example 2

[0117] (1) Preparation of water tower cake premix powder

[0118] Mix 25g of Angel sweet wine yeast, 0.1g of Lactobacillus plantarum, and 1500g of rice flour evenly.

[0119] (2) Preparation of Water Tower Cake

[0120] Mixing the batter: Take 1525.1g of the above-mentioned water tower cake premixed powder, add 1600g of water (1:1.05), mix evenly until there are no visible particles, and you will get rice batter;

[0121] First fermentation: Cover the container with plastic wrap and place it in a 32℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0122] Secondary fermentation: Add 320g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0123] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0124] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0125] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0126] The prepared water tower cake has many small air bubbles in appearance, normal shape, but significantly reduced elasticity and hardness.

[0127] Comparative Example 3

[0128] (1) Preparation of water tower cake premix powder

[0129] Mix 0.5g of Angel flavored sweet wine yeast, 0.05g of Bifidobacterium and 1500g of japonica rice flour evenly.

[0130] (2) Preparation of Water Tower Cake

[0131] Mixing the batter: Take 1500.55g of the above-mentioned water tower cake premix powder, add 1600g of water (the weight ratio of premix powder to water is 1:1.07), mix evenly until there are no visible particles, and you will get rice batter;

[0132] First fermentation: Cover the container with plastic wrap and place it in a 33℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0133] Secondary fermentation: Add 310g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0134] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0135] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0136] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0137] The prepared water tower cake met the appearance standards, but its taste was too sour, and its hardness and elasticity were below normal.

[0138] Comparative Example 4

[0139] (1) Preparation of water tower cake premix powder

[0140] Mix 0.5g of Angel sweet wine yeast, 25g of Lactobacillus plantarum, and 1500g of rice flour evenly.

[0141] (2) Preparation of Water Tower Cake

[0142] Mixing the batter: Take 1525.5g of the above-mentioned water tower cake premix powder, add 1600g of water (the weight ratio of premix powder to water is 1:1.05), mix evenly until there are no visible particles, and you will get rice batter;

[0143] First fermentation: Cover the container with plastic wrap and place it in a 32℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0144] Secondary fermentation: Add 315g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0145] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0146] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0147] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750ml covered transparent packaging boxes. Perform a sensory evaluation on the resulting water tower cake.

[0148] The prepared water tower cake met the appearance standards, but had a sour taste, lower than normal elasticity, higher than normal hardness, and was too chewy.

[0149] Comparative Example 5

[0150] (1) Preparation of water tower cake premix powder

[0151] Mix 10g of Lactobacillus plantarum, 2g of Angel low-sugar yeast, 3g of Angel Rhizopus, and 1000g of japonica rice flour evenly.

[0152] (2) Preparation of Water Tower Cake

[0153] Mixing the batter: Take 1015g of the above-mentioned water tower cake premix powder, add 1116g of water (the weight ratio of premix powder to water is 1:1.1), mix evenly until there are no visible particles, and you will get rice batter;

[0154] First fermentation: Cover the container with plastic wrap and place it in a 30℃ proofing box for 4 hours. The height of the rice milk will rise to 3 times its original height.

[0155] Secondary fermentation: Add 220g of white sugar to the rice milk after the first fermentation, stir until there are no obvious particles in the rice milk, cover with plastic wrap, and place in a 32℃ proofing box to ferment for 2 hours. The height of the rice milk will rise to 3 times the original height.

[0156] Filling: Line an 8-inch steamer with a steamer cloth and pour in 700g of rice batter;

[0157] Steaming: Place the tray filled with slurry into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 3000 seconds;

[0158] After steaming the water tower cake, remove it from the mold and let it cool. Once it has cooled to room temperature, cut the cake into small pieces and pack them into 750mL covered transparent packaging boxes. Perform sensory evaluation on the resulting water tower cake.

[0159] The prepared water tower cake met the appearance requirements, but its hardness and elasticity were slightly below standard, while its chewiness was slightly below standard.

[0160] Sensory evaluation method for Shuita cake: The twelve-person scoring method was used to comprehensively evaluate the edible quality indicators such as shape, color, aroma, and taste of Shuita cake according to the sensory evaluation standards listed in Table 1.

[0161] Table 2 Sensory Evaluation Criteria for Water Tower Cake

[0162]

[0163] The sensory evaluation of the water tower cakes prepared by the various examples and comparative examples is shown in Table 3:

[0164] Table 3 shows the scoring results of the water tower cake obtained from each embodiment and comparative example.

[0165]

[0166] As can be seen from the sensory evaluation scores in the table above, the water tower cakes prepared in Examples 1-5 have good sensory effects in terms of shape, color, aroma, texture and taste, and the rice cakes made from them are of good quality.

[0167] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A premixed powder composition for fermentation in the preparation of water tower cake, characterized in that, The premixed powder composition for fermentation, calculated by weight, consists of 1000 parts rice flour, 0.5-20 parts yeast and 0.1-20 parts lactic acid bacteria; the rice flour is selected from japonica rice flour and / or indica rice flour. The lactic acid bacteria are selected from one or more of Lactobacillus plantarum, Streptococcus, Leuconostoc mesenteroides, Bifidobacterium and Pediococcus; the viable count of Lactobacillus plantarum is 1 billion to 10 billion CFU / g, the viable count of Streptococcus is 1 billion to 10 billion CFU / g, the viable count of Leuconostoc mesenteroides is 1 billion to 10 billion CFU / g, the viable count of Bifidobacterium is 1 billion to 10 billion CFU / g, and the viable count of Pediococcus is 1 billion to 10 billion CFU / g. The yeast starter is a sweet yeast starter, which contains rice flour and Rhizopus.

2. The premixed powder composition for fermentation according to claim 1, characterized in that, The premixed powder composition for fermentation, calculated by weight, consists of 1000 parts rice flour, 4-11 parts yeast and 9-11 parts lactic acid bacteria.

3. The premixed powder composition for fermentation according to claim 1, characterized in that, The particle size of rice noodles is 100-200 mesh.

4. The premixed powder composition for fermentation according to claim 2, characterized in that, The particle size of rice noodles is 100-200 mesh.

5. The premixed powder composition for fermentation according to any one of claims 1-4, characterized in that, The yeast is a sweet yeast and / or a flavored yeast.

6. The premixed powder composition for fermentation according to any one of claims 1-4, characterized in that, The lactic acid bacteria mentioned are Lactobacillus plantarum.

7. The premixed powder composition for fermentation according to claim 5, characterized in that, The lactic acid bacteria mentioned are Lactobacillus plantarum.

8. A type of steamed cake, which is obtained by fermenting a premixed powder composition for fermentation according to any one of claims 1-7 with water and sugar, followed by steaming.

9. A method for preparing the water tower cake according to claim 8, comprising the following steps: (1) Take the premixed powder composition for fermentation, add water and mix evenly. The ratio of the total weight of rice flour, yeast and lactic acid bacteria to the weight of water is 1:(0.8~1.1) to obtain rice slurry; (2) Ferment the rice milk once; (3) Add white sugar to the fermented rice milk, stir well, and then ferment a second time to obtain mature fermented rice milk; (4) Steam the mature fermented rice paste at a steaming temperature of 90~110℃ for 20~50 minutes to obtain the finished product of water tower cake.

10. The method for preparing water tower cake according to claim 9, comprising the following steps: (1) Take the premixed powder composition for fermentation, add water and mix evenly. The ratio of the total weight of rice flour, yeast and lactic acid bacteria to the weight of water is 1:(0.8~1.1) to obtain rice slurry; (2) Ferment the rice milk once at a temperature of 27-35℃ for 3-8 hours; the volume of the fermented rice milk is 2-3 times that of the rice milk before the first fermentation. (3) Add white sugar to the fermented rice milk, stir well and ferment a second time to obtain mature fermented rice milk. The fermentation temperature is 27~35℃ and the fermentation time is 0.5~2h. The volume of the fermented rice milk is 1.5~3 times that of the rice milk before the second fermentation. (4) Steam the mature fermented rice paste at a steaming temperature of 90~110℃ for 20~50 minutes to obtain the finished product of water tower cake.

11. A type of water tower cake, which is prepared by the water tower cake preparation method according to claim 9 or 10.

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