Rice cake with improved pore distribution and pore retention

Abstract

The present application relates to a kind of rice cake of improving air hole distribution and gas holding capacity.The rice cake is prepared by the following method: inoculating lactic acid bacteria fermentation in rice water;Lactic acid bacteria fermentation product is mixed with sugar and water, and then it is ground to obtain rice pulp;Rice pulp is fermented by yeast to obtain rice paste;Steamed cake.The rice cake provided by the present application has a simple preparation process, no other additives are added during preparation, the air hole characteristics of the rice cake are obviously enhanced, and it is especially suitable for rice fermented food.The future development direction of the rice cake is instant rice cake, and this method makes it possible for the production of rice cake to develop into industrialization and mechanization.

Description

[0001] The application is a divisional application, the original Chinese patent application number is: 202210559138.X, the application date is: May 22, 2022, and the application time patent name is: a formula and method for improving the pore distribution and air holding capacity of rice steamed cake. TECHNICAL FIELD

[0002] The application belongs to the technical field of food processing, and particularly relates to a rice steamed cake with improved pore distribution and air holding capacity. BACKGROUND

[0003] Rice steamed cake is a traditional food formed by soaking, milling, fermentation and steaming of rice, having a honeycomb structure, a soft taste and a special fermentation flavor. The honeycomb structure is mainly composed of pores formed by the aggregation of carbon dioxide produced by yeast and gelatin of rice powder. The size, distribution and air holding capacity of the pores have a very important influence on the taste and flavor of the rice steamed cake. The rice steamed cake made by the traditional method is a traditional rice steamed cake. However, the pore control technology of the traditional rice steamed cake has the following problems: 1. The pores in the rice steamed cake are difficult to form, the pore size is not uniform and the distribution is uneven; 2. The gelatin in the traditional processing process of the rice steamed cake is poor, resulting in a decrease in the air holding capacity. The two problems of uneven pores and decreased air holding capacity in the traditional technology will ultimately affect the overall quality of the rice steamed cake, specifically in irregular pores, sticky teeth, poor texture and reduced sensory score. SUMMARY

[0004] In view of the problems existing in the prior art, the application provides a formula and method for improving the pore distribution and air holding capacity of rice steamed cake, which has the advantages of simple process, no other additives, enhanced air holding capacity, uniform pore size and uniform distribution, increased sensory score and the like.

[0005] The technical solution of the application to solve the above technical problems is as follows:

[0006] The application provides a formula for improving the pore distribution and air holding capacity of rice steamed cake, which comprises rice water, lactic acid bacteria and yeast.

[0007] The beneficial effects of the above technical solution include: the application combines lactic acid bacteria fermentation with yeast fermentation, the uniform and continuous gas production of yeast can ensure a high gas production rate while the gas production speed is moderate and smooth, the lactic acid bacteria fermentation can assist the yeast fermentation to produce gas and increase the bubble holding property, can enhance the gel rigidity and improve the dough air holding capacity. The lactic acid and polysaccharides produced by yeast and lactic acid bacteria can directly act on starch, protein and the like, promote the formation of gel structure, make the gel structure more rigid, and increase the elasticity and strength of the rice steamed cake.

[0008] This invention has the advantages of simple process, no other additives, enhanced gas holding capacity, uniform and consistent pore size, and increased sensory score.

[0009] Furthermore, the amount of lactic acid bacteria added was 1.2 x 10⁻⁶. 6 -2.4x10 6 cfu / mL, which means 1.2 x 10⁻⁶ lactic acid bacteria are added per milliliter of rice water. 6 -2.4x10 6 CFU; preferably, the amount of lactic acid bacteria added is 1.8 x 10⁻⁶. 6 cfu / mL, which means 1.8 x 10⁸ lactic acid bacteria are added per milliliter of rice water. 6 CFU.

[0010] Furthermore, the amount of yeast added was 1.0 x 10. 8 -3.0x10 8 cfu / mL, which means adding 1.0 x 10^6 yeast cells per milliliter of rice milk. 8 -3.0x10 8 CFU. Preferably, the amount of yeast added is 1.5 x 10⁻⁶. 8 -2.5x10 8 cfu / mL (i.e., 1.5 x 10 cfu / mL of yeast per milliliter of rice milk) 8 -2.5x10 8 (CFU), preferably, the amount of yeast added is 2.4 x 10⁻⁶. 8 cfu / mL (i.e., 2.4 x 10 cfu / mL of yeast added per milliliter of rice milk) 8 (cfu), using this ratio will yield better results.

[0011] Furthermore, the mass-to-volume ratio of rice to water in the rice water is 2g:3mL.

[0012] The beneficial effects of adopting the above technical solution include: improving gas production and gas retention capacity, making the pore size of rice cake more uniform and the distribution more even, increasing sensory scores, and improving the overall quality of rice cake.

[0013] It further includes sugar and water; the rice water is fermented with lactic acid bacteria and then drained to obtain wet rice; the mass-to-volume ratio of wet rice, sugar, and water is 100g:8g:200mL. That is, the mass-to-volume ratio of wet rice to water is 100g:200mL; the sugar is 8% of the mass of the wet rice.

[0014] The beneficial effects of adopting the above technical solution include: adopting the above ratio helps to improve gas production and gas retention capacity, making the pore size of rice cake more uniform and the distribution more even, increasing sensory scores, and improving the overall quality of rice cake.

[0015] The present application provides a rice sponge cake with improved pore distribution and gas retention capacity, which can be prepared by the above method. Specifically, the rice sponge cake can be prepared by the following method: inoculating lactic acid bacteria in rice water for fermentation; mixing the lactic acid bacteria fermentation product with sugar and water, and then grinding to obtain rice pulp; fermenting the rice pulp with yeast to obtain rice paste; steaming the cake;

[0016] The preparation method of the rice water includes the following steps: soaking rice and water to obtain rice water; soaking at a ratio of 2g of rice to 3mL of water, the soaking temperature is 28-30℃, and the soaking time is 4 hours; the inoculation ratio of lactic acid bacteria is 1.2x10 6 -2.4x10 6 cfu / mL, the lactic acid bacteria fermentation temperature is 26℃, and the fermentation culture time is 24h; the preparation method of the rice pulp includes the following steps: after lactic acid bacteria fermentation, draining the water, washing with water and then draining to obtain wet rice, mixing wet rice 100g, sugar 8g and water 200mL, grinding for 2 minutes, the water temperature is 28-30℃, and then obtaining the rice pulp; the yeast fermentation of the rice pulp to obtain the rice paste includes the following steps: adding yeast to the rice pulp obtained after grinding, the yeast addition amount is 1.0x10 8 -3.0x10 8 cfu / mL, stirring after 2h of closed fermentation at 33-37℃, and then standing at room temperature for 20 minutes to obtain the rice paste after yeast fermentation; the rice in the rice water is japonica rice.

[0017] Further, the steaming of the cake includes the following method: steaming the cake for 15min, turning off the fire, and then standing for 5min.

[0018] The beneficial effects of the above technical solution include: the rice sponge cake provided by the present application has a simple preparation process, no other additives are added during preparation, the gas production capacity and gas retention capacity of the obtained rice sponge cake are improved, the pore size of the rice sponge cake is uniform, the distribution is more uniform, the sensory score is increased, and the comprehensive quality of the rice sponge cake is improved.

[0019] The present application provides the use of the above formula in the preparation of rice sponge cake, for example, which can be used to improve the pore distribution and / or gas retention capacity of the rice sponge cake.

[0020] The beneficial effects of the above technical solution include: the above formula is used for preparing rice sponge cake, which is beneficial to improve the gas production capacity and gas retention capacity, make the pore size of the rice sponge cake uniform, the distribution more uniform, increase the sensory score, and improve the comprehensive quality of the rice sponge cake.

[0021] The present application provides a method for improving the pore distribution and gas retention capacity of rice sponge cake, which includes the following steps: inoculating lactic acid bacteria in rice water for fermentation; mixing the fermentation product with sugar, yeast and water, and then grinding to obtain rice pulp; fermenting the rice pulp with yeast to obtain rice paste.

[0022] The beneficial effects of the above technical solutions include:

[0023] The present application controls the formation and distribution of pores by controlling microbial metabolites and processing methods. The use of lactic acid bacteria and yeast together produces a large amount of carbon dioxide in the growth and metabolism of nutrients in rice, causing the rice gel to swell. In the fermentation stage, yeast and lactic acid bacteria reproduce and secrete organic acids and metabolites, while rice starch and protein undergo complex biochemical reactions under the action of lactic acid bacteria metabolites at a certain temperature, and the gel rigidity is enhanced. The two work together and complement each other to form uniform and strong pores. The yeast contained in the rice cake is evenly distributed and has a strong gas production capacity, which is more conducive to uniform pore distribution.

[0024] The present application uses a sequence of lactic acid bacteria and then yeast fermentation to make the rice paste have good gas retention. The improvement of gas production capacity and gas retention capacity will make the rice cake produced have uniform pore size, more uniform distribution, and increased sensory score compared to the blank group.

[0025] Further, the preparation method of rice water includes the following steps: soaking rice and water to prepare rice water; soaking according to the mass / volume ratio of rice to water 2g:3mL, the soaking temperature is 28-30℃, and the soaking time is 4 hours.

[0026] The beneficial effects of the above technical solutions include: improving the gas production capacity and gas retention capacity, making the rice cake have uniform pore size, more uniform distribution, increasing the sensory score, and improving the overall quality of the rice cake.

[0027] Further, the inoculation ratio of lactic acid bacteria is 1.2x10 6 -2.4x10 6 cfu / mL (i.e. 1.2x10 6 -2.4x10 6 cfu of lactic acid bacteria per milliliter of rice water), and the lactic acid bacteria fermentation temperature is 26℃, and the fermentation culture time is 24h. Preferably, the inoculation ratio of lactic acid bacteria is 1.8x10 6 cfu / mL (i.e. 1.8x10 6 cfu of lactic acid bacteria per milliliter of rice water).

[0028] The beneficial effects of the above technical solutions include: using 26℃, the rice paste has good gas retention. The improvement of gas production capacity and gas retention capacity makes the rice cake have uniform pore size and more uniform distribution, and the sensory score is also increased. Using the method of fermenting for 24 hours, the rice paste has good gas retention. The improvement of gas production capacity and gas retention capacity makes the rice cake have uniform pore size and more uniform distribution, and the sensory score is also increased. The appropriate inoculation ratio of lactic acid bacteria can make the rice paste have good gas retention. The improvement of gas production capacity and gas retention capacity makes the rice cake have uniform pore size and more uniform distribution, and the sensory score is also increased. Preferably, the inoculation ratio of 1.8x10 6 cfu / mL has better effect.

[0029] Further, the preparation method of the rice slurry includes the following steps: after lactic acid bacteria fermentation, draining water, washing with water and draining, obtaining wet rice, mixing according to the ratio of 100g of wet rice, 8g of soft sugar and 200ml of water, grinding for 2 minutes, and the temperature of water is 28-30℃, obtaining the rice slurry.

[0030] Preferably, the temperature of water is 30℃.

[0031] The beneficial effects of the above technical solutions include: the processing method used in the method of the application includes pre-gelatinization, and 28-30℃ water is added for grinding. The water temperature in this range can enhance the viscosity of the rice paste, so that the rice paste has good gas retention. The combination of microbial inoculant and pre-gelatinization in the processing process can effectively improve the gas production and gas retention capacity of the rice paste. The improvement of gas production capacity and gas retention capacity makes the rice cake have uniform pore size and more uniform distribution compared with the blank group, and the sensory score is also increased. When the temperature is 30℃, the effect is better.

[0032] Further, the preparation method of the rice slurry includes the following steps: after lactic acid bacteria fermentation, draining water, washing with water and draining, obtaining wet rice, mixing according to the ratio of 100g of wet rice, 8g of soft sugar and 200ml of water, grinding for 2 minutes, and the temperature of water is 28-30℃, obtaining the rice slurry. 8 -3.0x10 8 cfu / mL (i.e. 1.0x10 8 -3.0x10 8 cfu per milliliter of rice slurry), 33-37℃ closed fermentation for 2h, stirring, and room temperature for 20 minutes, to obtain the rice paste after yeast fermentation. Preferably, 35℃ closed fermentation for 2h, stirring.

[0033] Preferably, the yeast addition amount is 1.5x10 8 -2.5x10 8 cfu / mL (i.e. 1.5x10 8 -2.5x10 8 cfu per milliliter of rice slurry), most preferably, the yeast addition amount is 2.4x10 8cfu / mL (i.e. 2.4x10 8 cfu / mL).

[0034] The beneficial effects of the above technical solution include:

[0035] Using 1.5x10 8 -2.5x10 8 cfu / mL of yeast to ferment for 2 hours, the rice paste has good gas retention. The improvement of gas production capacity and gas retention will make the rice sponge cake have uniform pore size and more uniform distribution, and the sensory score is also increased. When the amount of yeast added is 2.4x10 8 cfu / mL, the effect is better.

[0036] Using 33-37℃ to ferment for 2 hours, the rice paste has good gas retention. The improvement of gas production capacity and gas retention will make the rice sponge cake have uniform pore size and more uniform distribution, and the sensory score is also increased. When the temperature is 33℃-35℃, the effect is better.

[0037] Further, after the yeast fermentation, the step of steaming the cake is also included.

[0038] Further, the steaming of the cake includes the following steps: the rice paste prepared after yeast fermentation is steamed for 15 minutes and then left to stand.

[0039] The beneficial effects of the above technical solution include: using the above method to make the rice paste into rice sponge cake, which is beneficial to improve the gas production capacity and gas retention, make the rice sponge cake have uniform pore size and more uniform distribution, increase the sensory score, and improve the overall quality of the rice sponge cake.

[0040] Further, the rice in the rice water is japonica rice. Preferably, it is northeast japonica rice.

[0041] The beneficial effects of the above technical solution include: the northeast japonica rice has better quality, which is beneficial to improve the gas production capacity and gas retention, make the rice sponge cake have uniform pore size and more uniform distribution, increase the sensory score, and improve the overall quality of the rice sponge cake. BRIEF DESCRIPTION OF DRAWINGS

[0042] Figure 1 The results of the effect of the water temperature for grinding the paste on the pores of the rice sponge cake.

[0043] Figure 2 The results of the effect of the fermentation sequence on the pores of the rice sponge cake.

[0044] Figure 3 The results of the effect of the fermentation temperature of the lactic acid bacteria on the pores of the rice sponge cake.

[0045] Figure 4 The results of the effect of the fermentation time of the lactic acid bacteria on the pores of the rice sponge cake.

[0046] Figure 5 The results of the influence of the amount of lactic acid bacteria on the air hole of rice sponge cake.

[0047] Figure 6 The results of the influence of the amount of yeast on the air hole of rice sponge cake.

[0048] Figure 7 The results of the influence of the fermentation temperature of yeast on the air hole of rice sponge cake. DETAILED DESCRIPTION

[0049] The principles and features of the present application are described below in conjunction with the accompanying drawings, which are provided only for explanation of the present application and are not intended to limit the scope of the present application.

[0050] The formula for improving the air hole distribution and air holding capacity of rice sponge cake includes a bacterial agent, which includes lactic acid bacteria and yeast, the lactic acid bacteria can be Lactobacillus plantarum, and the yeast can be baker's yeast.

[0051] The formula and method for improving the air hole distribution and air holding capacity of rice sponge cake using the formula include the following steps:

[0052] (1) Selecting materials: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g: 300mL, soak for 4 hours at water temperature 28-30℃, and the purpose is to fully soak the rice;

[0053] (2) Lactic acid bacteria fermentation: inoculate lactic acid bacteria liquid into the soaked rice water of step (1) at a ratio of 1.2x10 6 -2.4x10 6 cfu / mL, and then cultivate at 26℃ for 24h; preferably, the inoculation ratio of lactic acid bacteria is 1.8x10 6 cfu / mL;

[0054] (3) Milling: drain the water of step (2), rinse twice with tap water, drain, mix according to the ratio of 100g of wet rice, 8g of white sugar, and 200mL of warm water, the temperature of the warm water is 28-30℃, mill in a milling machine for 2 minutes to obtain uniform rice slurry.

[0055] (4) Yeast fermentation: add yeast to the rice slurry obtained after milling, the amount of yeast added is 1.5x10 8 -2.5x10 8 cfu / mL (1.5x10 8 -2.5x10 8 cfu of yeast per milliliter of rice slurry), close the rice slurry with added yeast at 33-37℃ for 2h, then stir, and let it rise at room temperature for 20 minutes to obtain the rice paste after yeast fermentation; preferably, the fermentation temperature is 33-35℃;

[0056] (5) Steamed cake: Pour the rice paste prepared in step (4) into the mold and place it in the steamer for 15 min, turn off the heat, and let it stand for 5 min to obtain the product.

[0057] The following will be described through specific examples.

[0058] Example 1 Influence of water temperature on the porosity of rice steamed cake

[0059] The formula and method for improving the porosity distribution and gas holding capacity of rice steamed cake include the following steps:

[0060] (1) Selecting materials: Selecting japonica rice, mixing according to the mass-volume ratio of japonica rice: water 200g: 300mL, soaking for 4 hours at water temperature 28℃, and fully soaking the rice;

[0061] (2) Lactic acid bacteria fermentation: adding lactic acid bacteria liquid to the soaked rice water in step (1) at a ratio of 1.8x10 6 cfu / mL, and then culturing at 26℃ for 24h;

[0062] (3) Grinding: draining the water from step (2), rinsing twice with tap water, draining, mixing wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, and grinding in a grinding machine for 2 minutes to obtain uniform rice slurry.

[0063] (4) Yeast fermentation: adding yeast to the rice slurry obtained after grinding and mixing evenly, the amount of yeast added is 2.4x10 8 cfu / mL, stirring the rice slurry after adding yeast and culturing at 35℃ for 2h, and then standing at room temperature for 20 minutes to obtain the rice paste after yeast fermentation;

[0064] (5) Steamed cake: Pour the rice paste prepared in step (4) into the mold and place it in the steamer for 15 min, turn off the heat, and let it stand for 5 min to obtain the product.

[0065] In step (3), the temperature of the warm water is set to 26℃, 28℃, 30℃, and 32℃, respectively, and the sensory score and the bubble condition of the rice steamed cake are observed.

[0066] The method for sensory score includes the following steps:

[0067] Selecting 10 food professionals to form a sensory evaluation team (age 20-40 years old, male to female ratio 1:1) to evaluate the product. The product is evaluated from the aspects of shape, color, aroma, taste, and flavor, and the specific evaluation criteria are shown in Table 1. The average of the obtained scores is taken as the final sensory score.

[0068] Table 1 Sensory evaluation criteria for rice steamed cake

[0069]

[0070]

[0071] The results of rice cakes made with different water temperatures are shown in Table 2 and Figure 1

[0072] As can be seen from Figure 1 , A: 26℃ warm water milled rice cakes form larger and uneven pores; B: 28℃ warm water milled rice cakes form uniform and dense pores; C: 30℃ warm water milled rice cakes form slightly larger pores than 28℃; D: 32℃ warm water milled rice cakes form larger and irregular pores.

[0073] In combination with the sensory score and the observed results, it can be concluded that the processing method used in the present method includes pregelatinization, and the use of 28-30℃ water for milling. The water temperature in this range can enhance the viscosity of the rice paste, making the rice paste have good gas holding capacity. The combined effect of microbial inoculant and pregelatinization in the processing process can effectively improve the gas production and gas holding capacity of the rice paste. The improvement of gas production and gas holding capacity will make the rice cakes produced have uniform pore size, more uniform distribution, and increased sensory score compared to other temperature groups.

[0074] Table 2 Effect of milling water temperature on rice cake pores

[0075]

[0076]

[0077] Example 2 Effect of fermentation sequence on rice cake pores

[0078] 2.1 Rice cakes were made using lactic acid bacteria followed by yeast fermentation, including the following steps:

[0079] (1) Selecting materials: Selecting japonica rice, mixing according to the ratio of 200g of rice to 300mL of water, water temperature 28℃, soaking for 4 hours, with the purpose of fully soaking the rice;

[0080] (2) Lactic acid bacteria fermentation: adding lactic acid bacteria liquid to the soaked rice water in step (1) at a ratio of 1.8x10 6 cfu / mL, then 26℃ fermentation culture for 24h;

[0081] (3) Milling: draining the water from step (2), rinsing twice with tap water, draining, mixing wet rice 100g, white sugar 8g, warm water 200mL according to the proportion, the temperature of the warm water is 30℃, milling in the milling machine for 2 minutes to obtain uniform rice paste.

[0082] ​(4) Yeast fermentation: add yeast to the rice slurry obtained after grinding and mix well, inoculate 2.4x10 8 cfu / mL, after 2h of closed fermentation at 35℃, stir, and stand for 20min at room temperature to obtain the yeast fermented rice paste;

[0083] (5) Steamed cake: pour the rice paste obtained in step (4) into a mold and steam for 15min, turn off the heat, and stand for 5min to obtain the product, fermented rice steamed cake.

[0084] 2.2 Fermentation of rice steamed cake by lactic acid bacteria and yeast, comprising the following steps:

[0085] (1) Selecting material: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g: 300mL, soak for 4h at water temperature 28℃, and fully soak the rice;

[0086] (2) Co-fermentation: inoculate lactic acid bacteria liquid according to the addition amount of 1.8x10 6 cfu / mL, and inoculate yeast inoculum according to the addition amount of 2.4x10 8 cfu / mL, and cultivate at 26℃ for 24h;

[0087] (3) Grinding: drain the water of step (2), rinse twice with tap water, drain, mix wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, the temperature of the warm water is 30℃, and grind in the grinding machine for 2min to obtain uniform rice paste;

[0088] (3) High-temperature fermentation: after 2h of closed fermentation at 35℃, stir, and stand for 20min at room temperature to obtain the co-fermented rice paste;

[0089] (4) Steamed cake: pour the rice paste obtained in step (3) into a mold and steam for 15min, turn off the heat, and stand for 5min to obtain the product, fermented rice steamed cake.

[0090] 2.3 Fermentation of rice steamed cake by yeast first and then lactic acid bacteria, comprising the following steps:

[0091] (1) Selecting material: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g: 300mL, soak for 4h at water temperature 28℃, and fully soak the rice;

[0092] (2) Yeast fermentation: inoculate yeast inoculum according to the addition amount of 2.4x10 8 cfu / mL, and cultivate at 26℃ for 24h;

[0093] (3) Grinding: the rice slurry prepared in step (2) was drained and washed twice with tap water, then drained. 100 g of the wet rice, 8 g of soft white sugar, and 200 mL of warm water were mixed, with the temperature of the warm water being 30°C. The mixture was ground in a grinding machine for 2 minutes to obtain a uniform rice slurry;

[0094] (4) Lactic acid bacteria fermentation: the rice slurry prepared in step (3) was inoculated with lactic acid bacteria, with the inoculation ratio being 1.8 x 10 6 cfu / mL. The fermentation was continued at 35°C for 2 hours. After the fermentation was completed, the mixture was stirred and allowed to stand at room temperature for 20 minutes to obtain a rice paste fermented by lactic acid bacteria after yeast fermentation.

[0095] (5) Steaming: the rice paste prepared in step (4) was poured into a mold and then placed in a steamer for steaming for 15 minutes. After the fire was turned off, the product was allowed to stand for 5 minutes to obtain a fermented rice steamed cake.

[0096] 2.4 Natural soaking for 24 hours to prepare a rice steamed cake, comprising the following steps:

[0097] (1) Material selection: glutinous rice was selected and mixed with water at a mass / volume ratio of 200 g:300 mL. The water was at a temperature of 28°C and was used to soak the rice for 24 hours.

[0098] (2) Grinding: the rice slurry prepared in step (1) was drained and washed twice with tap water, then drained. 100 g of the wet rice, 8 g of soft white sugar, and 200 mL of warm water were mixed, with the temperature of the warm water being 30°C. The mixture was ground in a grinding machine for 2 minutes to obtain a uniform rice slurry.

[0099] (3) Yeast fermentation: the rice slurry obtained after grinding was mixed with yeast, with the amount of yeast being 2.4 x 10 8 cfu / mL. The mixture was allowed to ferment at 35°C for 2 hours, then stirred and allowed to stand at room temperature for 20 minutes to obtain a rice paste fermented by yeast.

[0100] (4) Steaming: the rice paste prepared in step (3) was poured into a mold and then placed in a steamer for steaming for 15 minutes. After the fire was turned off, the product was allowed to stand for 5 minutes to obtain a fermented rice steamed cake.

[0101] The rice steamed cakes prepared by different methods were subjected to sensory evaluation and observation of the finished products. The method of sensory evaluation was the same as in Example 1.

[0102] The experimental results are shown in Table 3 and Figure 2 .

[0103] From Figure 2As can be seen, A: rice cake fermented by lactic acid bacteria and then by yeast can form uniform and dense pores; B: rice cake fermented by lactic acid bacteria and yeast together forms gel, and has few and large pores; C: rice cake fermented by yeast and then by lactic acid bacteria forms gel, and the upper layer of the rice cake has large and few pores, and the lower layer is gel and has few pores; D: rice cake formed by natural soaking has irregular pores and a small amount of large pores.

[0104] In combination with the sensory score and the observation results, it can be concluded that the processing method used in the method of the application includes the influence of the lactic acid bacteria and yeast fermentation in sequence or simultaneously on the pore distribution, and the sequence of lactic acid bacteria fermentation and then yeast fermentation enables the rice paste to have good gas retention. The improvement of the gas production capacity and the gas retention capacity enables the rice cake produced to have uniform pore size, more uniform distribution, and increased sensory score compared with the blank group.

[0105] Table 3 Influence of fermentation sequence on pores of rice cake

[0106]

[0107] Example 3 Influence of lactic acid bacteria fermentation temperature on pores of rice cake

[0108] The formula and method for improving the pore distribution and gas retention capacity of rice cake include the following steps:

[0109] (1) Selecting material: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g: 300mL, soak the rice in water at 28℃ for 4 hours, and the purpose is to fully soak the rice;

[0110] (2) Lactic acid bacteria fermentation: inoculate lactic acid bacteria liquid into the soaked rice water in step (1) at 1.8x10 6 cfu / mL, and then ferment for 24 hours;

[0111] (3) Milling: drain the water from the rice in step (2), rinse twice with tap water, drain, mix wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, the temperature of the warm water is 30℃, mill in a milling machine for 2 minutes to obtain uniform rice paste.

[0112] (4) Yeast fermentation: add yeast to the rice paste obtained after milling, and mix well, the amount of yeast added is 2.4x10 8 cfu / mL, ferment the rice paste with added yeast at 35℃ for 2 hours, stir, and then stand at room temperature for 20 minutes to obtain rice paste fermented by yeast;

[0113] (5) Steaming cake: pour the rice paste obtained in step (4) into a mold, and then place the mold in a steamer to steam for 15 minutes, turn off the fire, and stand for 5 minutes to obtain the product, i.e. fermented rice cake.

[0114] In step (2), the lactic acid bacteria fermentation temperature is set to 22℃, 24℃, 26℃, 28℃, and 30℃, respectively, and sensory evaluation and observation of the appearance of the rice fermentation cake are performed. The method of sensory evaluation is the same as that in Example 1.

[0115] The experimental results are shown in Table 4 and Figure 3 Table 4.

[0116] As can be seen from Figure 3 A: the lactic acid bacteria fermentation temperature is 22℃, and large air holes are formed in the upper layer of the rice fermentation cake, and large hollow air holes appear in the lower layer; B: the lactic acid bacteria fermentation temperature is 24℃, and the air holes of the rice fermentation cake are smaller and more uniform than those of A, and two large air holes appear in the upper layer; C: the lactic acid bacteria fermentation temperature is 26℃, and uniform and dense air holes are formed in the rice fermentation cake; D: the lactic acid bacteria fermentation temperature is 28℃, and a small amount of air holes are formed in the rice fermentation cake; and E: the lactic acid bacteria fermentation temperature is 30℃, and the gel strength of the rice fermentation cake is large, and the air holes are few.

[0117] Combining the results of sensory evaluation and observation, it can be concluded that the processing method used in the method of the present application includes the effect of lactic acid bacteria fermentation temperature on the air hole distribution of the rice fermentation cake, and the use of 26℃ makes the rice paste have good air retention. The improvement of gas production capacity and air retention capacity will make the air hole size of the rice fermentation cake consistent and the distribution more uniform, and the sensory evaluation score will also increase.

[0118] Table 4 Effect of lactic acid bacteria fermentation temperature on air holes of rice fermentation cake

[0119]

[0120]

[0121] Example 4 Effect of lactic acid bacteria fermentation time on air holes of rice fermentation cake

[0122] The formula and method for improving the air hole distribution and air retention capacity of the rice fermentation cake include the following steps:

[0123] (1) Selecting materials: select japonica rice, mix japonica rice and water at a mass / volume ratio of 200g:300mL, soak the rice in water at 28℃ for 4 hours, and the purpose is to fully soak the rice;

[0124] (2) Lactic acid bacteria fermentation: add lactic acid bacteria liquid to the soaked rice water in step (1) at a concentration of 1.8x10 6 cfu / mL, and then perform fermentation culture at 26℃ after inoculation of the lactic acid bacteria liquid;

[0125] (3) Milling: drain the water from step (2), rinse twice with tap water, drain, mix wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, the temperature of the warm water is 30℃, mill in a milling machine for 2 minutes to obtain uniform rice slurry.

[0126] (4) Yeast fermentation: add yeast to the rice slurry obtained after the milling and mix well, the amount of yeast added is 2.4x10 8 cfu / mL, after the yeast-added rice slurry is fermented at 35℃ for 2h, it is stirred, and then is allowed to rise at room temperature for 20 minutes to obtain the yeast-fermented rice paste;

[0127] (5) Steamed cake: pour the rice paste obtained in step (4) into a mold, and then place the mold into a steamer to steam for 15 minutes, turn off the fire, and then stand for 5 minutes to obtain the product, i.e. the fermented rice cake.

[0128] In step (2), the fermentation time of the lactic acid bacteria is set to be 12h, 24h, 36h, 48h and 60h respectively, and the sensory score and the appearance of the rice cake are observed. The method of sensory score is the same as that in Example 1.

[0129] The experimental results are shown in Table 5 and Figure 4 .

[0130] From Figure 4 , it can be seen that A: the gel structure is formed in the rice cake, the rice cake has larger air holes, and the number of air holes is less when the fermentation time of the lactic acid bacteria is 12h; B: the rice cake has dense and uniform air holes, and the total area of the air holes is larger when the fermentation time of the lactic acid bacteria is 24h; C: the gel structure is formed in the rice cake, the number of air holes is small and large when the fermentation time of the lactic acid bacteria is 36h; D: the rice cake has a small amount of air holes, and the air hole area is small when the fermentation time of the lactic acid bacteria is 48h; E: the gel is formed in the rice cake, and no air holes are formed when the fermentation time of the lactic acid bacteria is 60h.

[0131] According to the results of the sensory score and the observation, it can be concluded that the processing method used in the method of the application includes the influence of the fermentation time of the lactic acid bacteria on the air hole distribution of the rice cake, and the rice paste has good air holding property when the fermentation time is 24h. The improvement of the gas production capacity and the air holding capacity will make the size of the air holes of the rice cake consistent, the distribution more uniform, and the sensory score increased.

[0132] Table 5 Influence of the fermentation time of the lactic acid bacteria on the air holes of the rice cake

[0133]

[0134] Example 5 Influence of the amount of lactic acid bacteria on the air holes of the rice cake

[0135] The formula and method for improving the air hole distribution and air holding capacity of the rice cake include the following steps:

[0136] (1) Selecting materials: select japonica rice, mix japonica rice and water at a mass / volume ratio of 200g:300mL, and soak the rice in water at 28℃ for 4 hours to fully soak the rice;

[0137] (2) Lactic acid bacteria fermentation: inoculate the soaked rice water of step (1) with lactic acid bacteria, and then ferment at 26°C for 24 hours;

[0138] (3) Milling: drain the water from the rice of step (2), rinse twice with tap water, and then drain. Mix 100 g of the wet rice, 8 g of white sugar, and 200 mL of warm water (30°C) in a proportion, and mill in a milling machine for 2 minutes to obtain a uniform rice slurry.

[0139] (4) Yeast fermentation: add yeast to the rice slurry obtained after milling, and mix well. The amount of yeast added is 2.4 x 10 8 cfu / mL. After 2 hours of closed fermentation at 35°C, stir the yeast-fermented rice slurry, and then let it stand at room temperature for 20 minutes to obtain a yeast-fermented rice paste.

[0140] (5) Steaming: pour the rice paste obtained in step (4) into a mold, and then steam in a steamer for 15 minutes. Turn off the heat, and let it stand for 5 minutes to obtain the product, steamed rice cake.

[0141] In step (2), the amount of lactic acid bacteria added was set to 1.2 x 10 6 cfu / mL (i.e., 1.2 x 10 6 cfu / mL of lactic acid bacteria per mL of rice water), 1.8 x 10 6 cfu / mL (i.e., 1.8 x 10 6 cfu / mL of lactic acid bacteria per mL of rice water), 2.4 x 10 6 cfu / mL (i.e., 2.4 x 10 6 cfu / mL of lactic acid bacteria per mL of rice water), 3.0 x 10 6 cfu / mL (i.e., 3.0 x 10 6 cfu / mL of lactic acid bacteria per mL of rice water), and 3.6 x 10 6 cfu / mL (i.e., 3.6 x 10 6 cfu / mL of lactic acid bacteria per mL of rice water).

[0142] The sensory scores were evaluated, and the appearance of the steamed rice cake was observed. The method of sensory evaluation was the same as in Example 1.

[0143] The experimental results are shown in Table 6 and Figure 5 .

[0144] As can be seen from Figure 5 , A: The amount of lactic acid bacteria added was 1.2 x 10 6 cfu / mL, the steamed rice cake formed a gel structure, the steamed rice cake formed larger pores, and the number of pores was less; B: The amount of lactic acid bacteria added was 1.8 x 10 6cfu / mL, the rice cake formed dense and uniform pores; C: 2.4 x 10 6 cfu / mL, the rice cake formed a gel structure, with a small amount of large pores, and the pore area was large; E: 3.6 x 10 6 cfu / mL, the rice cake formed a gel structure, with a small amount of large pores, and the pore area was large; E: 3.6 x 10 6 cfu / mL, the rice cake formed a gel structure, with a small amount of large pores, and the pore area was large; E: 3.6 x 10

[0145] In combination with the sensory score and the observed results, it can be concluded that the processing method used in the method of the application includes the effect of the amount of lactic acid bacteria added on the pore distribution of the rice cake. Using 1.8 x 10 6 cfu / mL for 24 hours, the rice paste has good gas retention. The improvement in gas production capacity and gas retention capacity will make the rice cake have uniform pore size and more uniform distribution, and the sensory score will also increase.

[0146] Table 6 Effect of lactic acid bacteria addition amount on rice cake pores

[0147]

[0148]

[0149] Example 6 Effect of yeast addition amount on rice cake pores

[0150] The formula and method for improving the pore distribution and gas retention capacity of the rice cake include the following steps:

[0151] (1) Selecting materials: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g:300mL, soak for 4 hours at water temperature 28℃, with the purpose of fully soaking the rice;

[0152] (2) Lactic acid bacteria fermentation: inoculate lactic acid bacteria liquid at 1.8 x 10 6 cfu / mL into the soaked rice water of step (1) and then cultivate at 26℃ for 24 hours;

[0153] (3) Milling: drain the water from step (2), rinse twice with tap water, drain, mix wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, the temperature of the warm water is 30℃, mill in the milling machine for 2 minutes to obtain uniform rice paste.

[0154] (4) Yeast fermentation: add yeast to the rice paste obtained after milling, ferment at 35℃ for 2h, then stir, and let it rise at room temperature for 20 minutes to obtain the rice paste after yeast fermentation;

[0155] (5) Steamed cake: Pour the rice paste obtained in step (4) into a mold and steam it in a steamer for 15 minutes. Turn off the heat and let it stand for 5 minutes to obtain the product fermented rice cake.

[0156] In step (3), the amount of yeast added is set to 1.0 x 10. 8 cfu / mL (i.e., 1.0 x 10^6 yeast cells added per milliliter of rice milk) 8 CFU), 1.5 x 10 8 cfu / mL (i.e., 1.5 x 10^6 yeast cells added per milliliter of rice milk) 8 CFU), 2.0x10 8 cfu / mL (i.e., 2.0 x 10 cfu / mL of yeast per milliliter of rice milk) 8 CFU), 2.5 x 10 8 cfu / mL (i.e., 2.5 x 10^6 yeast cells added per milliliter of rice milk) 8 CFU), 3.0 x 10 8 cfu / mL (i.e., 3.0 x 10 cfu / mL of yeast per milliliter of rice milk) 8 cfu).

[0157] Sensory evaluation was conducted, and the appearance of the rice cake was observed. The sensory evaluation method was the same as in Example 1.

[0158] The experimental results are shown in Table 7 and Figure 6 As shown. From Figure 6 As can be seen from this, A: The amount of yeast added is 1.0 × 10⁻⁶. 8 CFU / mL, the rice cake has uniform and dense air pockets in the center, and more and slightly larger air pockets around the edges; B: The amount of yeast added is 1.5 × 10⁻⁶. 8 The rice cake contained numerous air pockets (cfu / mL), with each pocket having a relatively large surface area; C: the yeast addition was 2.0 × 10⁻⁶. 8 CFU / mL: The rice cake has larger air pockets at the edges and more air pockets in the center, with each air pocket having a smaller area; D: Yeast addition amount is 2.5 × 10⁻⁶. 8 The rice cake had uniform air pockets (cfu / mL) and a high number of air pockets per unit area; E: the yeast addition was 3.0 × 10⁻⁶. 8 The cfu / mL concentration indicates that large air pockets appear on the upper part of the rice cake, and the overall cross-section shows a large air pocket area.

[0159] Combining sensory evaluation and observation results, it can be concluded that the processing method used in this invention includes the effect of yeast addition amount on the porosity distribution of rice cake, using a concentration of 1.5 x 10⁻⁶. 8 -2.5x10 8cfu / mL fermentation 2 hours, so that the rice paste has good gas holding capacity and a relatively high sensory score. The improvement in gas production capacity and gas holding capacity will make the rice sponge cake have uniform pore size and more uniform distribution, and the sensory score will also increase.

[0160] Table 7 Effect of yeast addition amount on the pore of rice sponge cake

[0161]

[0162] Example 7 Effect of yeast fermentation temperature on the pore of rice sponge cake

[0163] The formula and method for improving the pore distribution and gas holding capacity of rice sponge cake include the following steps:

[0164] (1) Selecting materials: select japonica rice, mix according to the mass / volume ratio of japonica rice: water 200g:300mL, soak for 4 hours at water temperature 30℃, and fully soak the rice;

[0165] (2) Lactic acid bacteria fermentation: inoculate 1.8x10 6 cfu / mL of lactic acid bacteria into the soaked rice water of step (1) and then ferment at 26℃ for 24 hours;

[0166] (3) Milling: drain the water of step (2), rinse twice with tap water, drain, mix wet rice 100g, white sugar 8g, and warm water 200mL according to the proportion, the temperature of the warm water is 30℃, mill in the milling machine for 2 minutes to obtain uniform rice slurry.

[0167] (4) Yeast fermentation: add yeast to the rice slurry obtained after milling and mix well, the amount of yeast added is 2.4x10 8 cfu / mL, after 2h of closed fermentation of the rice slurry with added yeast, stir, and let it stand at room temperature for 20 minutes to obtain the yeast-fermented rice paste;

[0168] (5) Steaming: pour the rice paste obtained in step (4) into a mold and place it in a steamer for 15 minutes, turn off the heat, and let it stand for 5 minutes to obtain the product, rice sponge cake.

[0169] In step (4), the yeast fermentation temperature is set to 31℃, 33℃, 35℃, 37℃, and 39℃, respectively. The sensory score and the appearance of the rice sponge cake are observed. The method for sensory score is the same as that in Example 1.

[0170] The experimental results are shown in Tables 8 and Figure 7 .

[0171] From Figure 7As can be seen, A: the yeast fermentation temperature is 31℃, a larger air hole appears in the upper part, the single air hole area is larger, and the air hole area is uneven; B: the yeast fermentation temperature is 33℃, the air holes are dense and uniform, and the shape is regular; C: the yeast fermentation temperature is 35℃, the air holes are relatively uniform as a whole, and only the upper part has irregular air holes; D: the yeast fermentation temperature is 37℃, the air holes are relatively dense compared with 35℃, the air hole area is smaller, and the total air hole area is smaller; E: the yeast fermentation temperature is 39℃, the unit area air hole area is larger, the air hole shape is irregular and uneven.

[0172] In combination with the sensory score and the observation results, it can be concluded that the processing method used in the method has an effect on the air hole distribution of the rice fermented cake, and the rice paste has good air holding property when the yeast fermentation temperature is 33-37℃ and the fermentation time is 2 hours. The improvement of the gas production capacity and the air holding capacity makes the rice fermented cake have uniform air hole size and more uniform distribution, and the sensory score is also increased.

[0173] Table 8 Effect of yeast fermentation temperature on air holes of rice fermented cake

[0174]

[0175] The method has simple process and can control the formation and distribution of air holes, and is particularly suitable for rice fermentation system. The method makes it possible for the production of rice fermented cake to develop towards industrialization and mechanization.

[0176] The above description is only the preferred embodiment of the present application, and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A rice cake with improved pore distribution and gas-holding capacity, characterized in that, Rice cake is prepared using the following method: lactic acid bacteria are inoculated into rice water for fermentation; the fermentation product of lactic acid bacteria is mixed with sugar and water and then ground into rice milk; the rice milk is fermented with yeast to obtain rice paste; the cake is steamed; the heat is turned off and then it is left to stand for 5 minutes. The preparation method of rice water includes the following steps: soaking rice and water to obtain rice water; soaking rice at a mass-to-volume ratio of 2g:3mL, at a soaking temperature of 28-30℃, for 4 hours; and inoculating with lactic acid bacteria at a ratio of 1.2x10⁻⁶. 6 -2.4x10 6 The fermentation temperature for lactic acid bacteria was 26℃, and the fermentation time was 24 hours. The preparation method of rice milk included the following steps: after lactic acid bacteria fermentation, the water was drained, rinsed with water, and drained again to obtain wet rice. The wet rice was mixed with 100g of granulated sugar and 200mL of water, ground for 2 minutes, and the water temperature was 28-30℃ to obtain rice milk. The method of fermenting the rice milk with yeast to obtain rice paste included the following steps: yeast was added to the ground rice milk at a concentration of 1.0 x 10⁻⁶. 8 -3.0x10 8 The rice paste was prepared by fermenting yeast at cfu / mL in a sealed container at 33-37℃ for 2 hours, then stirring and allowing it to rise at room temperature for 20 minutes. The rice in the rice water was japonica rice.

2. The rice cake with improved pore distribution and gas-holding capacity according to claim 1, characterized in that, Steamed cake is prepared using the following method: the steaming time is 15 minutes.

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