A sucrose-free steamed rice cake and a preparation process thereof

Abstract

The application relates to the field of food processing, and particularly discloses a sucrose-free steamed rice cake and a preparation process thereof. The sucrose-free steamed rice cake is characterized by comprising the following raw materials in parts by weight: 30-35 parts of egg white, 18-25 parts of sticky rice powder, 8-12 parts of trehalose, 8-12 parts of soybean oil, 3-6 parts of oligomaltose, 2-3 parts of a composite emulsifier, 1-2 parts of glycerol and 0.05-0.25 parts of citric acid. In addition, the preparation method has the advantage of prolonging the storage time of the rice cake.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, more particularly, it relates to a sucrose-free steamed rice cake and a preparation process thereof. BACKGROUND

[0002] Rice cake is a kind of food steamed with rice or rice flour with high viscosity. The organization structure of rice cake is soft and elastic, and the taste is good when people eat it. Rice cake is one of the traditional foods in China, and the preparation method is relatively simple, and the eating method is various.

[0003] After steaming, the organization of rice cake is uniform and soft, and the flavor is rich. With the increase of storage time, the water in the rice cake is lost, and the aging phenomenon of starch occurs, so that the organization structure of the rice cake becomes dry and loses elasticity. At this time, the taste of the rice cake is not good, and the flavor and aroma of the rice cake itself are also lost, which is easy to cause abandonment and waste. SUMMARY

[0004] In order to prolong the storage time of rice cake, the present application provides a sucrose-free steamed rice cake and a preparation process thereof.

[0005] In the first aspect, the present application provides a sucrose-free steamed rice cake, which adopts the following technical scheme:

[0006] A sucrose-free steamed rice cake, comprising the following raw materials by weight: egg white 30-35 parts, sticky rice flour 18-25 parts, trehalose 8-12 parts, soybean oil 8-12 parts, oligomaltose 3-6 parts, compound emulsifier 2-3 parts, glycerol 1-2 parts, and citric acid 0.05-0.25 parts.

[0007] By adopting the above technical scheme, the raw materials and the ratio of the sucrose-free steamed rice cake are limited. The raw materials are mixed with each other, and the raw materials are synergistic with each other, which is helpful for the gelatinization of sticky rice flour. The mixed steaming obtains a steamed rice cake with soft organization, good taste and elasticity. Trehalose can form a biological membrane, so that the steamed rice cake has good water retention and water holding property, slows down the aging speed of the steamed rice cake, and prolongs the storage time of the steamed rice cake. At the same time, oligomaltose and trehalose synergize to further improve the delaying effect of trehalose on the aging of the steamed rice cake. After the egg white is beaten, a relatively stable supporting structure is formed under the synergistic effect of trehalose, oligomaltose and citric acid, so that the organization of the steamed rice cake is soft and the aging speed of the steamed rice cake is slowed down.

[0008] Preferably, the raw materials further comprise dietary fiber, which includes wheat bran dietary fiber and soybean soluble dietary fiber.

[0009] By adopting the technical scheme, the dietary fiber can affect the physical and chemical properties and structural characteristics of starch, the wheat bran dietary fiber has good water retention and swelling, the wheat bran dietary fiber and sticky rice flour can synergize to improve the water retention of rice cake, thereby delaying the aging speed of the rice cake; the soybean soluble dietary fiber can be used as a water retaining agent and has a good inhibitory effect on the retrogradation of starch in the rice cake, thereby delaying the aging speed of the rice cake.

[0010] Preferably, the addition amount of the wheat bran dietary fiber is 3-5% of the sticky rice flour, and the addition amount of the soybean soluble dietary fiber is 0.03-0.05% of the sticky rice flour.

[0011] By adopting the technical scheme, by controlling the addition amount of the wheat bran dietary fiber, the wheat bran dietary fiber can enhance the tissue structure of the rice cake and the water absorption of the rice cake, the maintenance of the tissue structure of the rice cake, thereby delaying the aging speed of the rice cake; the soybean soluble dietary fiber can reduce the rearrangement process of starch molecules and inhibit the aggregation of starch chains, thereby delaying the aging speed of the rice cake.

[0012] Preferably, the extraction of the wheat bran dietary fiber comprises the following steps: after the wheat bran is washed, the wheat bran is mixed with water and boiled, after boiling, the wheat bran is placed in an alpha-amylase solution, stirred at 70-75 DEG C for 50-60 min, dried after filtration, placed in a 4-5 wt% sodium hydroxide solution, hydrolyzed at 60-65 DEG C for 60-70 min, washed to neutral, filtered, dried, and crushed to obtain the wheat bran dietary fiber.

[0013] By adopting the technical scheme, after the wheat bran is hydrolyzed by the alpha-amylase, the starch in the protein network is removed, the alkali solution is used to quickly penetrate the protein network, the alkali hydrolysis time is shortened, and the alkali hydrolysis of the protein is more complete.

[0014] Preferably, in the alpha-amylase solution, the concentration of the alpha-amylase is 0.3-0.4%.

[0015] By adopting the technical scheme, the concentration of the alpha-amylase is controlled, the hydrolysis degree of the wheat bran can be effectively controlled, the prepared wheat bran dietary fiber has good water retention and swelling, and the anti-aging performance of the rice cake can be effectively improved.

[0016] Preferably, the raw material further comprises modified chestnut starch, and the addition amount of the modified chestnut starch is 10-13% of the sticky rice flour.

[0017] By adopting the technical scheme, by adding the modified chestnut starch, the content of free water in the rice cake can be reduced, the migration and distribution of water molecules are affected, the recrystallization and migration of starch molecules are delayed, and the aging degree of the rice cake is delayed.

[0018] Preferably, the preparation method of the modified Chinese chestnut starch comprises the following steps: mixing Chinese chestnut starch and water in a solid-liquid ratio of 1:11-12.5 to obtain a Chinese chestnut starch aqueous solution, stirring and heating the Chinese chestnut starch aqueous solution in a boiling water bath, cooling, adding 700-800 U / L maltotriose enzyme, enzyme hydrolysis, enzyme inactivation, centrifugation, and then taking the centrifugal liquid to obtain the modified Chinese chestnut starch by freeze-drying.

[0019] By adopting the above technical scheme, the maltotriose enzyme modifies the starch molecules in the Chinese chestnut starch through endo- and exo-acting, generates short-chain molecules and oligosaccharides such as maltotriose, and the oligosaccharides such as maltotriose and substances such as trehalose can effectively prevent the recrystallization of the starch molecules, thereby delaying the aging speed of the rice cake.

[0020] In a second aspect, the application also provides a preparation process of a sucrose-free steamed rice cake, which adopts the following technical scheme:

[0021] A preparation process of a sucrose-free steamed rice cake comprises the following steps:

[0022] Mixing: first, mix and stir evenly egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and a composite emulsifier, then add sticky rice powder, dietary fiber, and modified Chinese chestnut starch, and stir evenly until there are no particles to obtain a mixed material; whipping: whip the mixed material to obtain a whipped material with a specific gravity of 0.6-0.62;

[0023] Steaming and baking: steam and bake the whipped material, and obtain a sucrose-free steamed rice cake after cooling.

[0024] By adopting the above technical scheme, the materials containing water or being easily soluble, such as egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and a composite emulsifier, are mixed, and the composite emulsifier is added to promote the fusion and emulsification of water and oil, and then the materials such as sticky rice powder, dietary fiber, and modified Chinese chestnut starch are added, so that the raw materials are more easily mixed and uniform, and the formed batter is not easy to clump.

[0025] Preferably, in the steaming and baking process, the whipped material is first steamed and baked at 80-90℃ for 15-20 min, and then steamed and baked at 95-105℃ for 15-25 min.

[0026] In summary, the application has the following beneficial effects:

[0027] 1. Because this application uses trehalose, which can form a biofilm, the steamed rice cake has good water retention and water holding capacity, slowing down the movement of free water molecules in the steamed rice cake, thereby delaying the aging rate of the steamed rice cake; the synergistic effect of trehalose, maltodextrin, and citric acid forms a stable supporting structure, making the texture of the steamed rice cake soft and delaying the aging rate; 2. This application preferably uses dietary fiber. Wheat bran dietary fiber works synergistically with glutinous rice flour to effectively improve the water holding capacity of the rice cake, thereby delaying the aging rate of the rice cake; soybean soluble dietary fiber has good water retention capacity and can inhibit the retrogradation of starch in the steamed rice cake, thereby delaying the aging rate of the rice cake;

[0028] 3. In this application, modified chestnut starch is preferred. The modified chestnut starch is enzymatically hydrolyzed by maltotriose enzyme. Maltotriose enzyme modifies the starch molecules in chestnut starch through exo- and endo-glucanase. The resulting short-chain molecules and oligosaccharides such as maltotriose can effectively prevent the recrystallization of starch molecules, thereby slowing down the aging rate of steamed rice cake. Detailed Implementation

[0029] The present application will be further described in detail below with reference to the embodiments.

[0030] Examples of preparation of wheat bran dietary fiber 1-6

[0031] Preparation Example 1

[0032] The extraction of dietary fiber from wheat bran includes the following steps: After washing the wheat bran, it is mixed with water at a ratio of 1:8 and boiled. After boiling, the wheat bran is placed in an α-amylase solution with a concentration of 0.3%. The mixture is stirred at 70°C for 60 minutes, filtered, and then placed in a 4 wt% sodium hydroxide solution. After hydrolysis at 65°C for 60 minutes, the mixture is washed with water until neutral, filtered, dried, and pulverized to obtain wheat bran dietary fiber.

[0033] Preparation Example 2

[0034] The extraction of dietary fiber from wheat bran includes the following steps: After washing the wheat bran, it is mixed with water at a ratio of 1:8 and boiled. After boiling, the wheat bran is placed in an α-amylase solution with a concentration of 0.4%. The mixture is stirred at 75°C for 50 minutes, filtered, and then placed in a 5 wt% sodium hydroxide solution. After hydrolysis at 60°C for 70 minutes, the mixture is washed with water until neutral, filtered, dried, and pulverized to obtain wheat bran dietary fiber.

[0035] Preparation Example 3

[0036] The difference between Preparation Example 3 and Preparation Example 1 is that the concentration of α-amylase is 0.03%.

[0037] Preparation Example 4

[0038] Preparation Example 4 differs from Preparation Example 1 in that the concentration of the alpha-amylase is 1%.

[0039] Preparation Example 5

[0040] Preparation Example 5 differs from Preparation Example 1 in that the concentration of the sodium hydroxide solution is 1wt%.

[0041] Preparation Example 6

[0042] Preparation Example 6 differs from Preparation Example 1 in that the concentration of the sodium hydroxide solution is 10%.

[0043] Preparation Examples 7-8 of modified chestnut starch

[0044] Preparation Example 7

[0045] A preparation method of modified chestnut starch, comprising the following steps: mixing chestnut starch and water according to a material-liquid ratio of 1:11 to obtain a chestnut starch aqueous solution, stirring and heating the chestnut starch aqueous solution in a boiling water bath for 30 min, cooling to 50 DEG C, adding 700 U / L of maltotriose enzyme, enzyme hydrolysis for 30 min, enzyme inactivation, taking the centrifugal liquid after centrifugation, and freeze-drying to obtain the modified chestnut starch.

[0046] Preparation Example 8

[0047] A preparation method of modified chestnut starch, comprising the following steps: mixing chestnut starch and water according to a material-liquid ratio of 1:12.5 to obtain a chestnut starch aqueous solution, stirring and heating the chestnut starch aqueous solution in a boiling water bath for 30 min, cooling to 50 DEG C, adding 800 U / L of maltotriose enzyme, enzyme hydrolysis for 30 min, enzyme inactivation, taking the centrifugal liquid after centrifugation, and freeze-drying to obtain the modified chestnut starch.

[0048] Embodiment

[0049] Embodiment 1

[0050] A steamed rice cake without sucrose, comprising the following raw materials: egg white 30g, sticky rice powder 18g, trehalose 8g, soybean oil 8g, oligomaltose 3g, compound emulsifier 2g, glycerol 2g, and citric acid 0.05g; wherein the compound emulsifier comprises sodium stearoyl lactylate and monoglyceride at a mass ratio of 2:1.

[0051] A preparation process of the steamed rice cake, comprising the following steps:

[0052] Mixing: first, mix and stir the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and compound emulsifier uniformly, then add the sticky rice powder, stir uniformly until no particles are left, and obtain a mixed material;

[0053] Whipping: whip the mixed material to obtain a whipped material, and the specific gravity is 0.6;

[0054] Steaming and baking: steaming and baking the whipped material at 80℃ for 20min and then at 95℃ for 15min, and obtaining the sucrose-free steamed cake after cooling.

[0055] Example 2

[0056] A sucrose-free steamed cake, comprising the following raw materials: egg white 35g, sticky rice flour 25g, trehalose 12g, soybean oil 12g, oligomaltose 6g, compound emulsifier 3g, glycerol 2g, and citric acid 0.25g; wherein the compound emulsifier comprises sodium stearoyl lactylate and monoglyceride in a mass ratio of 2:1.

[0057] The preparation process of the above-mentioned steamed cake, comprising the following steps:

[0058] Mixing: first mix and stir evenly the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol and compound emulsifier, then add the sticky rice flour and stir evenly until no particles are left, to obtain the mixed material;

[0059] Whipping: whip the mixed material to obtain the whipped material, with a specific gravity of 0.62;

[0060] Steaming and baking: steam and bake the whipped material at 90℃ for 15min and then at 105℃ for 25min, and obtain the sucrose-free steamed cake after cooling.

[0061] Example 3

[0062] A sucrose-free steamed cake, comprising the following raw materials: egg white 30g, sticky rice flour 18g, trehalose 8g, soybean oil 8g, oligomaltose 3g, compound emulsifier 2g, glycerol 2g, citric acid 0.05g, 0.54g wheat bran dietary fiber, and 5.4mg soybean soluble dietary fiber; wherein the compound emulsifier comprises sodium stearoyl lactylate and monoglyceride in a mass ratio of 2:1; the wheat bran dietary fiber is prepared by the preparation example 1; the soybean soluble dietary fiber is from Anyang Bei Jia Food Co., Ltd.

[0063] The preparation process of the above-mentioned steamed cake, comprising the following steps:

[0064] Mixing: first mix and stir evenly the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol and compound emulsifier, then add the sticky rice flour and dietary fiber and stir evenly until no particles are left, to obtain the mixed material;

[0065] Whipping: whip the mixed material to obtain the whipped material, with a specific gravity of 0.6;

[0066] Steaming and baking: steam and bake the whipped material at 80℃ for 20min and then at 95℃ for 15min, and obtain the sucrose-free steamed cake after cooling.

[0067] Example 4

[0068] A sucrose-free steamed cake, comprising the following raw materials: 35g of egg white, 25g of sticky rice powder, 12g of trehalose, 12g of soybean oil, 6g of oligomaltose, 3g of compound emulsifier, 2g of glycerol, 0.25g of citric acid, 1.25g of wheat bran dietary fiber, and 12.5mg of soybean soluble dietary fiber; wherein the compound emulsifier comprises sodium stearoyl lactate and monoglyceride at a mass ratio of 2:1; the wheat bran dietary fiber is prepared by the method of Preparation Example 2; and the soybean soluble dietary fiber is prepared by Anyang Beijia Food Co., Ltd.

[0069] The preparation process of the above-mentioned steamed cake comprises the following steps:

[0070] Mixing: first, mix and stir the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and compound emulsifier uniformly, then add the sticky rice powder and dietary fiber, and stir until no particles are left to obtain a mixture;

[0071] Whipping: whip the mixture to obtain a whipped mixture with a specific gravity of 0.62;

[0072] Steaming and baking: first, steam and bake the whipped mixture at 90°C for 15min, then steam and bake it at 105°C for 25min, and obtain the sucrose-free steamed cake after cooling.

[0073] Example 5

[0074] The difference between Example 5 and Example 3 is that the amount of wheat bran dietary fiber added in Example 5 is 1% of the sticky rice powder.

[0075] Example 6

[0076] The difference between Example 6 and Example 3 is that the amount of wheat bran dietary fiber added in Example 6 is 10% of the sticky rice powder.

[0077] Example 7

[0078] The difference between Example 7 and Example 3 is that the amount of soybean soluble dietary fiber added in Example 7 is 0.01% of the sticky rice powder.

[0079] Example 8

[0080] The difference between Example 8 and Example 3 is that the amount of soybean soluble dietary fiber added in Example 8 is 0.1% of the sticky rice powder.

[0081] Example 9

[0082] The difference between Example 9 and Example 3 is that the wheat bran dietary fiber used in Example 9 is prepared by the method of Preparation Example 3.

[0083] Example 10

[0084] Example 10 differs from Example 3 in that the wheat bran dietary fiber used in Example 10 is the wheat bran dietary fiber prepared in Preparation Example 4.

[0085] Example 11

[0086] Example 11 differs from Example 3 in that the wheat bran dietary fiber used in Example 11 is the wheat bran dietary fiber prepared in Preparation Example 5.

[0087] Example 12

[0088] Example 12 differs from Example 3 in that the wheat bran dietary fiber used in Example 12 is the wheat bran dietary fiber prepared in Preparation Example 6.

[0089] Example 13

[0090] A sucrose-free steamed rice cake, comprising the following raw materials: egg white 30 g, sticky rice flour 18 g, trehalose 8 g, soybean oil 8 g, oligomaltose 3 g, compound emulsifier 2 g, glycerol 2 g, citric acid 0.05 g, 0.54 g of wheat bran dietary fiber, 5.4 mg of soybean soluble dietary fiber, and 1.8 g of modified chestnut starch; wherein the compound emulsifier comprises sodium stearoyl lactate and monoglyceride in a mass ratio of 2:1; the wheat bran dietary fiber is the wheat bran dietary fiber prepared in Preparation Example 1; the soybean soluble dietary fiber is from Anyang Beijia Food Co., Ltd.; and the modified chestnut starch is the modified chestnut starch prepared in Preparation Example 7.

[0091] The preparation process of the above-mentioned steamed rice cake, comprising the following steps:

[0092] Mixing: first mix and stir evenly the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and compound emulsifier, then add the sticky rice flour, dietary fiber, and modified chestnut starch, and stir evenly until no particles are left to obtain a mixture;

[0093] Steaming and baking: first steam and bake the whipped material at 80℃ for 20 min, then steam and bake at 95℃ for 15 min, and obtain the sucrose-free steamed rice cake after cooling.

[0094] Example 14

[0095] A sucrose-free steamed cake, comprising the following raw materials: egg white 35g, sticky rice flour 25g, trehalose 12g, soybean oil 12g, oligomaltose 6g, compound emulsifier 3g, glycerol 2g, citric acid 0.25g, 1.25g wheat bran dietary fiber, 12.5mg soybean soluble dietary fiber; wherein the compound emulsifier comprises sodium stearoyl lactate and monoglyceride in a mass ratio of 2:1; the wheat bran dietary fiber is prepared by the method of Preparation Example 2; the soybean soluble dietary fiber is from Anyang Beijia Food Co., Ltd.; and the modified chestnut starch is prepared by the method of Preparation Example 8.

[0096] The preparation process of the above-mentioned steamed cake comprises the following steps:

[0097] Mixing: first mix and stir evenly the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol and compound emulsifier, then add the sticky rice flour, dietary fiber and modified chestnut starch, and stir evenly until no particles are left to obtain a mixture;

[0098] Steaming and baking: first steam and bake the whipped material at 90℃ for 15min, then steam and bake at 105℃ for 25min, and obtain the sucrose-free steamed cake after cooling.

[0099] Example 15

[0100] The difference between Example 15 and Example 13 is that the amount of modified chestnut starch added in Example 15 is 5% of the sticky rice flour.

[0101] Example 16

[0102] The difference between Example 16 and Example 13 is that the amount of modified chestnut starch added in Example 16 is 20% of the sticky rice flour.

[0103] Comparative Example

[0104] Comparative Example 1

[0105] The difference between Comparative Example 1 and Example 1 is that a sucrose-free steamed cake, comprising the following raw materials: egg white 40g, sticky rice flour 35g, trehalose 2g, soybean oil 5g, oligomaltose 6g, compound emulsifier 3g, glycerol 2g, citric acid 0.25g; wherein the compound emulsifier comprises sodium stearoyl lactate and monoglyceride in a mass ratio of 2:1.

[0106] Comparative Example 2

[0107] The difference between Comparative Example 2 and Example 1 is that a steamed rice cake without sucrose is prepared from the following ingredients: egg white 35 g, sticky rice flour 30 g, trehalose 3 g, soybean oil 5 g, malto-oligosaccharide 10 g, composite emulsifier 1 g, glycerol 5 g, and citric acid 1 g; wherein the composite emulsifier comprises sodium stearoyl lactylate and monoglyceride in a mass ratio of 2:1.

[0108] Performance detection test

[0109] The steamed rice cake prepared in Example 13 is detected after being stored for 3 d, 15 d and 30 d, and the detection method is in accordance with GB 7099-2015 “National Food Safety Standard: Cakes and Breads”. The detection results are recorded in Table 1.

[0110] Table 1: Performance detection of steamed rice cake

[0111]

[0112]

[0113] As can be seen from Table 1, the steamed rice cake prepared in the present application has a relatively soft structure, and after being stored for 30 days, still has the color, odor and taste that a steamed rice cake should have.

[0114] Detection method / test method

[0115] The steamed rice cakes prepared in Examples 1-16 and Comparative Examples 1-2 are stored at 4°C for 1 d, 10 d, 20 d and 30 d respectively, and then re-steamed. The hardness of the steamed rice cakes is detected by using a TA-XT texture analyzer, and the detection results are recorded in Table 2.

[0116] Table 2: Hardness detection of steamed rice cake

[0117]

[0118]

[0119] Compared with Comparative Examples 1-2, Examples 1-2 have a lower aging degree and a slower aging speed, indicating that the raw material ratio of the steamed rice cake without sucrose in Examples 1-2 is more appropriate, and the synergistic effect between the raw materials is better. The steamed rice cake prepared has good water retention and water holding capacity, and the aging speed of the steamed rice cake is delayed. Trehalose in the raw materials can form a biological membrane, so that the steamed rice cake has good water retention and water holding capacity, reduces the water loss and migration of the steamed rice cake, and delays the aging speed of the steamed rice cake. Malto-oligosaccharide and trehalose synergize, further improving the delaying effect of trehalose on the aging of the steamed rice cake. Trehalose, malto-oligosaccharide and citric acid synergize with each other, which can enhance the structure of the beaten egg white, so that the steamed rice cake has a relatively soft structure and a slow aging speed.

[0120] Compared with Example 1, the aging degree of Example 3-4 is reduced, and the aging speed is slowed down, and the raw materials of the steamed rice cake in Example 3-4 are added with dietary fiber, which indicates that the addition of dietary fiber can delay the aging speed of the steamed rice cake, and the dietary fiber includes wheat bran dietary fiber and soybean soluble dietary fiber. The wheat bran dietary fiber is synergistic with the sticky rice powder, and can improve the water holding property of the rice cake, so as to delay the aging speed of the rice cake. The soybean soluble dietary fiber can be used as a water retaining agent, and can better inhibit the retrogradation of starch, so as to delay the aging speed of the steamed rice cake.

[0121] Compared with Example 3, the aging degree of Example 5 is increased, and the aging speed is accelerated, and the aging degree and the aging speed of Example 6 are similar to those of Example 3, which indicates that the addition amount of the wheat bran dietary fiber has an influence on the aging degree of the steamed rice cake. In Example 5, the addition amount of the wheat bran dietary fiber is reduced, so that the water holding property and the swelling property of the steamed rice cake are reduced, and thus the water loss and the starch aging of the steamed rice cake occur in the storage process. In Example 6, the addition amount of the wheat bran dietary fiber is increased, and the anti-aging performance of the steamed rice cake is not greatly improved compared with Example 3. Meanwhile, the addition amount of the wheat bran dietary fiber is too large, and the taste of the steamed rice cake is reduced.

[0122] Compared with Example 3, the aging degree of Example 7 is increased, and the aging speed is accelerated, and the aging degree and the aging speed of Example 8 are similar to those of Example 3, which indicates that the addition amount of the soybean soluble dietary fiber has an influence on the aging degree of the steamed rice cake. In Example 6, the addition amount of the soybean soluble dietary fiber is reduced. The soybean soluble dietary fiber can be used as a water retaining agent, and can better inhibit the retrogradation of starch in the steamed rice cake. The reduction of the addition amount of the soybean soluble dietary fiber reduces the water holding property of the steamed rice cake, and the water loss and the aging speed are accelerated in the storage process. In Example 7, the addition amount of the soybean soluble dietary fiber is increased, and the anti-aging performance of the steamed rice cake is not greatly improved. The addition amount of the soybean soluble dietary fiber is too large, and the gelatinization degree of starch is affected, so that the addition amount of the soybean soluble dietary fiber needs to be controlled.

[0123] Compared with Example 3, the aging degree of Example 9-10 is increased, and the aging speed is accelerated. In Example 9-10, the concentration of α-amylase is adjusted when the wheat bran dietary fiber is prepared, which indicates that the concentration of α-amylase has an influence on the performance of the prepared wheat bran dietary fiber. In Example 9, the concentration of α-amylase is reduced, so that the enzymatic hydrolysis degree of the wheat bran is reduced, and the water holding property and the swelling property of the prepared wheat bran dietary fiber are reduced, so that the water holding property of the steamed rice cake is reduced. In Example 10, the concentration of α-amylase is increased, so that the enzymatic hydrolysis degree of the wheat bran is increased, and the wheat bran is excessively enzymatically hydrolyzed. The water holding property and the swelling property of the prepared wheat bran dietary fiber are reduced, so that the water holding property of the steamed rice cake is reduced.

[0124] Compared with Example 3, the aging degree of Examples 11-12 is increased, and the aging speed is accelerated. In Examples 11-12, the concentration of sodium hydroxide solution is adjusted during the preparation of wheat bran dietary fiber, which shows that the concentration of sodium hydroxide solution has an effect on the performance of the prepared wheat bran dietary fiber. In Example 11, the concentration of sodium hydroxide solution is reduced, which reduces the degradation degree of protein in wheat bran by alkali solution, so that the extracted wheat bran dietary fiber contains part of the protein, and the purity is reduced. In Example 12, the concentration of sodium hydroxide solution is increased, which causes the hydrolysis of cellulose and hemicellulose in wheat bran, so that the performance of the wheat bran dietary fiber is changed, thereby affecting the water retention performance of the wheat bran dietary fiber.

[0125] Compared with Example 3, the aging degree of Examples 11-12 is reduced, and the aging speed is slowed down. Compared with Example 3, modified chestnut starch is added to the raw materials in Examples 13-14, which shows that the modified chestnut starch has an effect on improving the aging performance of steamed rice cake. The modified chestnut starch prepared by modifying chestnut starch with maltotriose enzyme produces short-chain molecules and maltotriose and other oligosaccharides, which can effectively prevent the recrystallization of starch molecules, thereby slowing down the aging speed of steamed rice cake.

[0126] Compared with Example 13, the aging degree of Example 15 is increased, and the aging speed is accelerated. The aging degree and aging speed of Example 16 are similar to those of Example 13. The amount of modified chestnut starch is adjusted in Examples 15-16, which shows that the amount of modified chestnut starch has an effect on the anti-aging performance of steamed rice cake. In Example 15, the amount of modified chestnut starch is reduced. The short-chain molecules and maltotriose and other substances in modified chestnut starch can inhibit the degree of shrinkage of the holes in steamed rice cake, delay the loss of water, and prevent the recrystallization of starch molecules, thereby slowing down the aging speed of steamed rice cake. The improvement effect is proportional to the amount of modified chestnut starch. In Example 15, the amount of modified chestnut starch is reduced, which reduces the anti-aging ability of steamed rice cake. In Example 16, the amount of modified chestnut starch is increased, which does not greatly improve the anti-aging performance. However, the steamed rice cake prepared in Example 16 has poor taste, so it is not used.

[0127] The specific embodiments are only an explanation of the present application, which is not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A sucrose-free steamed cake, characterized by: The raw material components are as follows: egg white 30-35 parts, sticky rice flour 18-25 parts, trehalose 8-12 parts, soybean oil 8-12 parts, oligomaltose 3-6 parts, compound emulsifier 2-3 parts, glycerol 1-2 parts, modified chestnut starch with an addition amount of 10-13% of the sticky rice flour, citric acid 0.05-0.25 parts, and dietary fiber, the dietary fiber including wheat bran dietary fiber and soybean soluble dietary fiber, the addition amount of the wheat bran dietary fiber being 3-5% of the sticky rice flour, and the addition amount of the soybean soluble dietary fiber being 0.03-0.05% of the sticky rice flour, the compound emulsifier including sodium stearoyl lactylate and monoglyceride at a mass ratio of 2:1; The preparation method of the modified chestnut starch comprises the following steps: mixing chestnut starch and water at a material-liquid ratio of 1:11-12.5 to obtain a chestnut starch aqueous solution, stirring and heating the chestnut starch aqueous solution in a boiling water bath, cooling, adding 700-800 U / L of maltotriose enzyme, enzyme hydrolysis, enzyme inactivation after enzyme hydrolysis, centrifugation, and taking the centrifugal liquid to obtain the modified chestnut starch by freeze-drying; The extraction of the wheat bran dietary fiber comprises the following steps: washing the wheat bran, mixing the wheat bran with water and boiling, placing the boiled wheat bran in an alpha-amylase solution, stirring at 70-75 DEG C for 60 min, placing the filtered and dried wheat bran in a 4-5 wt% sodium hydroxide solution, hydrolyzing at 60-65 DEG C for 60-70 min, washing to neutral, filtering, drying, and crushing to obtain the wheat bran dietary fiber.

2. A sucrose-free steamed cake according to claim 1, characterized in that: In the alpha-amylase solution, the concentration of the alpha-amylase is 0.4%.

3. A process for the preparation of a sucrose-free steamed cake according to any one of claims 1-2, characterized in that: The method comprises the following steps: Mixing: first, mix and stir the egg white, trehalose, oligomaltose, citric acid, soybean oil, glycerol, and compound emulsifier uniformly, then add the sticky rice flour, dietary fiber, and modified chestnut starch, and stir until no particles are left to obtain a mixed material; Whipping: whip the mixed material to obtain whipped material with a specific gravity of 0.6-0.62; Steaming and baking: steam and bake the whipped material, and obtain the sugar-free steamed rice cake after cooling.

4. A process for the preparation of a sucrose-free steamed cake as claimed in claim 3, wherein: In the steaming and baking process, the whipped material is first steamed and baked at 80-90 DEG C for 15-20 min, and then steamed and baked at 95-105 DEG C for 15-25 min.

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