Gluten-free premixed flour for steamed rice cakes and application of gluten-free premixed flour in preparation of steamed rice cakes

Abstract

The invention relates to gluten-free premixed flour for steamed rice cakes and application of the gluten-free premixed flour in preparation of the steamed rice cakes. The gluten-free rice steamed cake premixed flour comprises the following components in percentage by mass: 81%-90% of compound rice flour, 8%-13% of milk powder and 2%-6% of a compound modifier. The gluten-free pure rice steamed cake is prepared by using the gluten-free rice steamed cake premixed flour, and the gluten-free pure rice steamed cake is prepared by using indica rice flour as a main raw material, and is easy to form, good in taste, and good in water-retaining property and texture state. And as a gluten-free product, the food meets the requirements of celiac disease patients on balanced nutrition diet. And the problems that the steamed cake is dry in taste, heavy in granular sensation and not fine and smooth due to the fact that water is easy to lose in a short-term preservation period are also solved. Meanwhile, the rice cake prepared from the gluten-free steamed cake premixed flour is simple, convenient and healthy.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a gluten-free rice steamed cake premix powder and application of the premix in preparing the rice steamed cake. Background Art

[0002] Cakes are generally made from wheat flour, which is soft and delicate, and is loved by people. However, wheat flour contains gluten protein, which is an allergen that can cause celiac disease and other diseases. Rice is a gluten-free food that can effectively prevent gluten intolerance. However, cakes made from rice have problems such as poor water retention, dry taste, and difficulty in forming.

[0003] my country has a large production of indica rice, of which early indica rice is mostly stored as emergency reserves, which takes a long time to age. In addition, early indica rice has a high broken rice rate and poor product appearance. The cooked rice tastes hard and is not suitable as a staple food. Innovatively develop new rice products to achieve value-added utilization of early indica rice and its processing byproducts (broken rice).

[0004] At the same time, with the rapid development of my country's economy and the rising living standards of the people, consumers are more in need of green and healthy food. Traditional Western cakes are usually made by baking, which uses a lot of edible oil and sugar, which is not good for human health.

[0005] Therefore, it is urgent to combine the traditional Chinese steamed pastry process to develop a new steamed rice cake that can significantly reduce the use of edible oil and sugar and achieve the healthy diet concept of reducing fat and sugar. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a gluten-free rice steamed cake premix and its application in preparing rice steamed cake. The invention fills the market gap of the existing use of indica rice to make rice steamed cake, improves the utilization rate of indica rice, and solves the problems of difficult molding, rough texture, bad taste, etc. in the production process of indica rice steamed cake, and aging phenomena such as poor water retention and hardening during storage. At the same time, the use of steaming technology to make cakes can significantly reduce the use of edible oil and sugar compared with baking, and promote healthy diet.

[0007] The present invention is achieved through the following technical solutions:

[0008] The first purpose of the invention is to provide a gluten-free rice steamed cake premix, which comprises the following components by mass percentage: 81%-90% of compound rice flour, 8%-13% of milk powder and 2%-6% of compound improver.

[0009] In one embodiment of the present invention, the compound rice flour comprises indica rice flour and glutinous rice flour.

[0010] In one embodiment of the present invention, the mass ratio of the indica rice flour to the glutinous rice flour is 5:1-8:1.

[0011] In one embodiment of the present invention, the content of amylose in the composite rice flour is 17.5%-22%, the peak viscosity is 3300cp-3500cp, and the final viscosity is 4700cp-4900cp.

[0012] In one embodiment of the present invention, the compound improving agent comprises the following components: 20-30 parts of potassium hydrogen tartrate, 45-55 parts of trehalose, 20-35 parts of isomaltulose, and 1-5 parts of β-amylase.

[0013] The second object of the present invention is to provide the use of the gluten-free rice steamed cake premix in preparing gluten-free pure rice steamed cake.

[0014] In one embodiment of the present invention, the application method comprises the following steps:

[0015] S1: adding egg yolk liquid, vegetable oil, water and gluten-free rice steamed cake premix into a mixing tank 1 and mixing evenly to obtain material 1;

[0016] S2: Add egg white, sugar and salt into mixing tank 2 and beat until hard foam is formed to obtain material 2;

[0017] S3: mixing the material 1 obtained in step S1 and the material 2 obtained in step S2 and stirring them evenly to obtain a gluten-free steamed cake material;

[0018] S4: placing the gluten-free steamed cake material obtained in step S3 into a cake mold, then placing the cake mold containing the gluten-free steamed cake material in a steamer and steaming it over low heat, and obtaining a gluten-free rice steamed cake after cooling and demoulding.

[0019] In one embodiment of the present invention, in step S1, the mass ratio of the egg yolk liquid, vegetable oil, water and gluten-free rice steamed cake premix is ​​15-20:3-8:9-13:18-23.

[0020] In one embodiment of the present invention, in step S2, the mass ratio of egg white, sugar and salt is 25-30:13-18:0.1-0.5.

[0021] In one embodiment of the present invention, in step S3, the cooking time is 50 min-70 min.

[0022] The above technical solution of the present invention has the following advantages compared with the prior art:

[0023] The present invention provides a gluten-free rice steamed cake premix and its application in preparing rice steamed cake. The premix uses indica rice flour as the main raw material, is easy to shape, has a good taste, and has good water retention and tissue state. As a gluten-free product, it meets the needs of celiac disease patients for a balanced nutritional diet. It also solves the problem that steamed cakes are prone to moisture loss during short-term storage, resulting in a dry taste and heavy graininess. At the same time, the rice cake made using the gluten-free steamed cake premix is ​​simple, convenient and healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention in conjunction with the accompanying drawings, wherein:

[0025] Figure 1 It is a picture of steamed rice cake made from compound rice flour with different indicators in the present invention. DETAILED DESCRIPTION

[0026] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0027] The invention provides a gluten-free rice steamed cake premix and a preparation method of the rice steamed cake. The premix is ​​prepared from the following raw materials: 81%-90% of compound rice flour, 8-13% of milk powder and 2-6% of a compound improver.

[0028] Furthermore, the compound rice flour is compounded from indica rice flour and glutinous rice flour, and the amylose content of the compound rice flour ranges from 17.5% to 22%, the peak viscosity is from 3300cp to 3500cp, and the final viscosity is from 4700cp to 4900cp.

[0029] The present invention also develops a compound improver suitable for steamed rice cake, comprising the following components: 20-30 parts of potassium hydrogen tartrate, 45-55 parts of trehalose, 20-35 parts of isomaltulose, and 1-5 parts of beta-amylase.

[0030] The method for preparing the gluten-free rice steamed cake premix of the present invention comprises the following steps:

[0031] (1) weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0032] (2) The mixed material obtained in step S1 is passed through an 80-mesh sieve to obtain the gluten-free rice steamed cake premix.

[0033] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods, and the materials, reagents, etc. used are all available from commercial sources unless otherwise specified.

[0034] Embodiment 1:

[0035] The present embodiment provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder, and 3% of compound improving agent.

[0036] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 5:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content in the compound rice flour is 17.82%, the peak viscosity is 3467cp, and the final viscosity is 4858cp.

[0037] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0038] The method for preparing rice steamed cake using the gluten-free steamed cake premix of the present embodiment comprises the following steps:

[0039] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0040] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0041] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0042] Step S4: Mix the materials of step S2 and step S3 and stir them evenly to obtain gluten-free steamed cake material;

[0043] Step S5: placing the gluten-free steamed cake material obtained in step S4 into a cake mold, then placing the cake mold with the gluten-free steamed cake material into a steamer, steaming over low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0044] Embodiment 2:

[0045] The present embodiment provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder, and 3% of compound improving agent.

[0046] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 6:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 19.36%, the peak viscosity is 3421cp, and the final viscosity is 4796cp.

[0047] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0048] The method for preparing rice steamed cake using the gluten-free steamed cake premix of the present embodiment comprises the following steps:

[0049] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0050] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0051] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0052] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0053] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0054] Embodiment 3:

[0055] The present embodiment provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder, and 3% of compound improving agent.

[0056] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 8:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 21.74%, the peak viscosity is 3326cp, and the final viscosity is 4735cp.

[0057] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0058] The method for preparing rice steamed cake using the gluten-free steamed cake premix of the present embodiment comprises the following steps:

[0059] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0060] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0061] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0062] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0063] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0064] Comparative Example 1:

[0065] The comparative example provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder and 3% of compound improver.

[0066] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 4:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 16.23%, the peak viscosity is 3645cp, and the final viscosity is 5073cp.

[0067] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0068] The method for preparing rice steamed cake using the gluten-free steamed cake premix of this comparative example comprises the following steps:

[0069] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0070] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0071] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0072] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0073] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0074] Comparative Example 2:

[0075] The comparative example provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder and 3% of compound improver.

[0076] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 9:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 23.52%, the peak viscosity is 3179cp, and the final viscosity is 4583cp.

[0077] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0078] The method for preparing rice steamed cake using the gluten-free steamed cake premix of this comparative example comprises the following steps:

[0079] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0080] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0081] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0082] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0083] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0084] Comparative Example 3:

[0085] The comparative example provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% indica rice flour, 13% milk powder and 3% compound improver.

[0086] The amylose content of indica rice flour is 24.27%, the peak viscosity is 3143cp, and the final viscosity is 4558cp.

[0087] The compound improver comprises the following components: 25 parts of potassium hydrogen tartrate, 50 parts of trehalose, 22 parts of isomaltulose and 3 parts of beta-amylase.

[0088] The method for preparing rice steamed cake using the gluten-free steamed cake premix of this comparative example comprises the following steps:

[0089] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0090] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0091] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0092] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0093] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0094] Table 1 below shows the key indicators of compound rice flour with different ratios:

[0095] Table 1

[0096] Example No. Amylose / % Peak viscosity / cp Final viscosity / cp Example 1 17.82 3467 4858 Example 2 19.36 3421 4796 Example 3 21.74 3326 4735 Comparative Example 1 16.23 3645 5073 Comparative Example 2 23.52 3179 4583 Comparative Example 3 24.27 3143 4558

[0097] Table 2, Table 3 and Figure 1 Comparison of the quality of steamed rice cake made with compound rice flour of different indexes in compound rice flour:

[0098] Table 2

[0099] Example No. Molding effect Porosity Taste Comprehensive evaluation Example 1 5 5 3 good Example 2 5 5 5 good Example 3 5 3 5 good Comparative Example 1 1 5 1 Difference Comparative Example 2 5 1 1 Difference Comparative Example 3 3 1 1 Difference

[0100] Among them, the scoring standards for various indicators of rice cake are shown in Table 3 below:

[0101] Table 3

[0102]

[0103]

[0104] Through Table 1-3 and Figure 1 It can be seen that the gluten-free rice steamed cake premix provided by the present invention, the rice flour after compounding, when reaching the described amylose and gelatinization characteristic indexes, has a better molding effect, smaller pores, and a moderately soft and non-sticky mouthfeel. The amylose of the compounded rice flour is too low, and the peak viscosity and final viscosity are high, resulting in easy collapse of the cake and a too sticky mouthfeel. In Comparative Examples 2 and 3, the amylose of the compounded rice flour is too high, and the peak viscosity and final viscosity are low, so the cake tastes harder and has larger pores.

[0105] Embodiment 4:

[0106] The present embodiment provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder, and 3% of compound improving agent.

[0107] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 5:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 17.82%, the peak viscosity is 3467cp, and the final viscosity is 4858cp.

[0108] The compound improver comprises the following components: 20 parts of potassium hydrogen tartrate, 48 parts of trehalose, 30 parts of isomaltulose and 2 parts of beta-amylase.

[0109] The method for preparing rice steamed cake using the gluten-free steamed cake premix of the present embodiment comprises the following steps:

[0110] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0111] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0112] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0113] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0114] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0115] Embodiment 5:

[0116] The present embodiment provides a gluten-free steamed cake premix, which comprises the following components by weight percentage: 84% of compound rice flour, 13% of milk powder, and 3% of compound improving agent.

[0117] The compound rice flour is compounded from indica rice flour and glutinous rice flour, with the ratio of indica rice flour to glutinous rice flour being 5:1. The rice is soaked in water (1.5 hours in summer and 3 hours in winter), and the soaked rice is ground, sieved, dehydrated and dried to obtain the compound rice flour. The amylose content of the compound rice flour is 17.82%, the peak viscosity is 3467cp, and the final viscosity is 4858cp.

[0118] The compound improver comprises the following components: 20 parts of potassium hydrogen tartrate, 55 parts of trehalose, 20 parts of isomaltulose and 5 parts of beta-amylase.

[0119] The method for preparing rice steamed cake using the gluten-free steamed cake premix of the present embodiment comprises the following steps:

[0120] Step S1: weighing each component according to the formula of the gluten-free rice steamed cake premix, mixing them evenly to obtain a mixture;

[0121] Step S2: adding 20 wt% of egg yolk liquid, 8 wt% of vegetable oil, 12 wt% of water, and 20 wt% of gluten-free rice steamed cake premix into a mixing tank and stirring evenly;

[0122] Step S3: adding 25 wt% egg white, 14.7 wt% sugar and 0.3 wt% salt into another mixing bowl and beating until hard foam is formed;

[0123] Step S4: Mix and evenly stir the materials of step S2 and step S3 to obtain gluten-free steamed cake material.

[0124] Step S5: then placing the gluten-free steamed cake material in a cake mold, and then placing the cake mold with the gluten-free steamed cake material in a steamer, steaming on low heat for 60 minutes, and removing from the mold after cooling to obtain a gluten-free rice steamed cake.

[0125] Comparative Example 4:

[0126] This comparative example provides a gluten-free steamed cake premix, the components of which are similar to those of Example 4, except that potassium hydrogen tartrate is not added to the compound improving agent.

[0127] The method for preparing rice steamed cake with the gluten-free steamed cake premix of this comparative example is the same as that in Example 4.

[0128] Comparative Example 5:

[0129] This comparative example provides a gluten-free steamed cake premix, the components of which are similar to those of Example 4, except that no trehalose is added to the compound improving agent.

[0130] The method for preparing rice steamed cake with the gluten-free steamed cake premix of this comparative example is the same as that in Example 4.

[0131] Comparative Example 6:

[0132] This comparative example provides a gluten-free steamed cake premix, the components of which are similar to those of Example 4, except that no isomaltulose is added to the compound improving agent.

[0133] The method for preparing rice steamed cake with the gluten-free steamed cake premix of this comparative example is the same as that in Example 4.

[0134] Comparative Example 7:

[0135] This comparative example provides a gluten-free steamed cake premix, the components of which are similar to those of Example 4, except that no β-amylase is added to the compound improving agent.

[0136] The method for preparing rice steamed cake with the gluten-free steamed cake premix of this comparative example is the same as that in Example 4.

[0137] Table 4 is a comparison of the quality of steamed rice cakes made with different proportions of the compound improver during storage:

[0138] Table 4

[0139]

[0140] The texture of the cake was measured with reference to the AACC 74-09 Bread Hardness Test 2002 standard and slightly modified. The texture of the cake was analyzed using the TA.XT Plus physical property analyzer in TPA2 compression mode. Test conditions: The core of the cake was cut into a cylindrical shape with a diameter of 2.9 cm and a height of 3 cm. The probe model was P36R, the pre-test speed was 1.0 mm / s, the test speed was 1.5 mm / s, the post-test speed was 10 mm / s, the compression degree was 50%, the induction force was 5 g, and the time interval between the two compressions was 5 s. The hardness and elasticity values ​​were recorded.

[0141] It can be seen from the results in Table 4 that the gluten-free rice steamed cake premix provided by the present invention improves the organizational structure through potassium hydrogen tartrate within 2 hours of the rice steamed cake being made, thereby increasing the softness of the rice steamed cake, and the hardness is relatively low and the elasticity is also good; through the water retention of trehalose and isomaltulose, the initial moisture content of the rice steamed cake is increased, and the fineness of the rice steamed cake is good; through the soft-keeping effect of β-amylase, the hardness of the rice steamed cake is also relatively low. When the rice steamed cake is stored for 48 hours, various indicators of the rice steamed cake are measured. The results in Table 4 show that through the synergistic water-holding effect of trehalose and isomaltulose, the water retention of the rice steamed cake is significantly improved, its moisture content decreases less, and still maintains a high moisture content, and the taste of the cake is maintained; through the synergistic anti-aging effect of isomaltulose and β-amylase, the hardness of the rice steamed cake increases less, and a relatively soft taste can still be maintained, and the structure of starch is maintained, and the elasticity of the rice steamed cake is still high.

[0142] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A gluten-free rice steamed cake premix, characterized in that: Calculated by mass percentage, the invention comprises the following components: 81%-90% of compound rice flour, 8%-13% of milk powder and 2%-6% of compound improver.

2. The gluten-free rice steamed cake premix according to claim 1, characterized in that: The compound rice flour comprises indica rice flour and glutinous rice flour.

3. The gluten-free rice steamed cake premix according to claim 2, characterized in that: The mass ratio of the indica rice flour to the glutinous rice flour is 5:1-8:

1.

4. The gluten-free rice steamed cake premix according to claim 2, characterized in that: The content of amylose in the compound rice flour is 17.5%-22%, the peak viscosity is 3300cp-3500cp, and the final viscosity is 4700cp-4900cp.

5. The gluten-free rice steamed cake premix according to claim 1, characterized in that: The compound improver comprises the following components: 20-30 parts of potassium hydrogen tartrate, 45-55 parts of trehalose, 20-35 parts of isomaltulose, and 1-5 parts of beta-amylase.

6. Use of the gluten-free rice steamed cake premix according to any one of claims 1 to 5 in preparing gluten-free pure rice steamed cake.

7. The use according to claim 6, characterized in that: The application method comprises the following steps: S1: adding egg yolk liquid, vegetable oil, water and gluten-free rice steamed cake premix into a mixing tank 1 and mixing evenly to obtain material 1; S2: Add egg white, sugar and salt into mixing tank 2 and beat until hard foam is formed to obtain material 2; S3: mixing the material 1 obtained in step S1 and the material 2 obtained in step S2 and stirring them evenly to obtain a gluten-free steamed cake material; S4: placing the gluten-free steamed cake material obtained in step S3 into a cake mold, then placing the cake mold containing the gluten-free steamed cake material in a steamer and steaming it over low heat, and obtaining a gluten-free rice steamed cake after cooling and demoulding.

8. The use according to claim 7, characterized in that: In step S1, the mass ratio of the egg yolk liquid, vegetable oil, water and gluten-free rice steamed cake premix is ​​15-20:3-8:9-13:18-23.

9. The use according to claim 7, characterized in that: In step S2, the mass ratio of the egg white, sugar and salt is 25-30:13-18:0.1-0.

5.

10. The use according to claim 7, characterized in that: In step S3, the cooking time is 50 min-70 min.

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