High-fiber rice cake and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a high-fiber rice cake and a preparation method thereof.The high-fiber rice cake is prepared from, by mass, 60-75 parts of rice flour, 25-40 parts of modified porous starch, 2-3 parts of saccharomyces cerevisiae, 10-20 parts of white granulated sugar, 6-10 parts of chequer-shaped indocalamus leaf fiber extract, 2-4 parts of fructo-oligosaccharide and 30-40 parts of water; the preparation method comprises the following steps: S1, uniformly mixing the saccharomyces cerevisiae, the white granulated sugar and the water according to the formula ratio to obtain saccharomyces cerevisiae liquid; s2, adding the modified porous starch into a yeast liquid, uniformly stirring, then adding the remaining raw materials, continuously stirring until the mixture is pasty, and meanwhile, performing ultrasonic treatment for 10-30 minutes to obtain rice milk; s3, fermenting the rice milk in a constant temperature box at 30-35 DEG C for 2-6 hours to obtain fermented rice milk; and S4, steaming the fermented rice milk, and cooling to obtain the high-fiber rice cake. According to the method, the high-fiber rice cake can be prepared only through one-time fermentation, internal holes are compact and uniform, and the high-fiber rice cake is rich in soluble dietary fibers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a high-fiber rice cake and a preparation method thereof. Background Art

[0002] Currently, food processing factories produce fermented foods, such as bread, rice cakes, etc. Taking rice cakes as an example, they are usually produced by secondary fermentation. Secondary fermentation can make the inside of the rice cake full of uniform and dense pores, so that the rice cake has a dense taste and a long shelf life. The rice cakes fermented once usually have uneven pores inside, resulting in a poor taste and poor water-locking ability.

[0003] However, the secondary fermentation requires a longer production time and more manpower, which is not conducive to the high-efficiency production of the factory.

[0004] Soluble dietary fiber is a special type of dietary fiber that dissolves in water to form a gel-like substance. This type of fiber has many benefits for human health, including:

[0005] Regulate blood sugar levels: Soluble dietary fiber can delay the digestion of food and the absorption of sugar, helping to maintain stable blood sugar levels, which is especially important for diabetic patients.

[0006] Lowers cholesterol: Soluble fiber can bind to cholesterol and reduce its absorption, thus helping to lower blood cholesterol levels and reduce the risk of cardiovascular disease.

[0007] Promote intestinal health: Soluble dietary fiber can promote the growth of beneficial bacteria, maintain the balance of intestinal flora, help prevent constipation and improve digestive system function.

[0008] Weight control: Soluble fiber can increase satiety and reduce food intake, which helps control weight.

[0009] Since rice cakes are difficult to digest, adding soluble dietary fiber to rice cakes can alleviate the above problems to a certain extent. However, the content of soluble dietary fiber in indigo leaves is low, and the extraction rate of soluble dietary fiber directly extracted from indigo leaves is low. Summary of the invention

[0010] The purpose of the present invention is to solve the problems of long time and manpower consumption required for secondary fermentation and low soluble dietary fiber extraction rate described in the above background technology. A high-fiber rice cake and a preparation method thereof are proposed. The preparation method can modify insoluble dietary fiber, improve the extraction rate of soluble dietary fiber, and realize the production of fermented rice cake with uniform pores in a single fermentation by adjusting the fermentation process and ingredients.

[0011] The technical solution adopted by the present invention to solve the technical problem is: a method for preparing high-fiber rice cake, wherein the raw materials of the high-fiber rice cake include, by weight:

[0012] 60-75 parts of rice flour, 25-40 parts of modified porous starch, 2-3 parts of brewer's yeast, 10-20 parts of white sugar, 6-10 parts of indigo leaf fiber extract, 2-4 parts of oligofructose and 30-40 parts of water;

[0013] The preparation method comprises the following steps:

[0014] S1. Mix the brewer's yeast, white sugar and water in the formula to obtain a yeast solution;

[0015] S2, adding the modified porous starch to the yeast solution, stirring evenly, adding the remaining raw materials, continuing to stir until it is in a paste state, and ultrasonically treating for 10-30min to obtain rice milk;

[0016] S3, the rice milk is placed in a 30-35 ℃ thermostat and fermented for 2-6h to obtain fermented rice milk;

[0017] S4, steaming and cooling the fermented rice slurry to obtain a high-fiber rice cake.

[0018] The present invention replaces traditional starch with modified porous starch, which, firstly, serves the purpose of adsorbing yeast and making the yeast evenly dispersed in rice milk; secondly, when yeast ferments and produces carbon dioxide, the carbon dioxide passes through the pores of the porous starch, so that the carbon dioxide is evenly dispersed and penetrates in multiple directions to form dense and uniform pores.

[0019] Preferably, the method for preparing rice flour comprises the following steps: adding rice to water containing composite lactic acid bacteria, controlling the temperature to 28-35° C., and soaking for 24-48 hours; vacuum cooling the soaked rice to remove part of the water, and controlling the water content of the rice to 25-40%; crushing, passing through a 100-mesh sieve, and drying at 35-45° C. for 10-12 hours to obtain rice flour.

[0020] The present invention accelerates the fermentation of the brewer's yeast by compounding lactic acid bacteria and brewer's yeast to shorten the fermentation time.

[0021] Preferably, the composite lactic acid bacteria is Lactobacillus plantarum powder and Lactobacillus helveticus powder, the mass ratio of Lactobacillus plantarum powder to Lactobacillus helveticus powder is 1:(2-3), and more preferably, the mass ratio of Lactobacillus plantarum powder to Lactobacillus helveticus powder is 1:2.

[0022] Preferably, the preparation method of the modified porous starch comprises the following steps: mixing starch and water to a paste state, adjusting the pH to 4-5, adding a complex enzyme and mixing, enzymolysis at 35-45°C for 12-36h, washing, drying, and crushing to obtain modified porous starch, wherein the mass ratio of starch to water is 1:(1-1.5), and the mass ratio of the complex enzyme to starch is 1:(100-140).

[0023] Preferably, the composite enzyme is α-amylase and saccharifying enzyme, and the mass ratio of the α-amylase to the saccharifying enzyme is 1:(3-6).

[0024] Preferably, ultrasonic treatment is performed before enzymolysis, the ultrasonic power is 450-500W, and the ultrasonic time is 10-30min.

[0025] Preferably, the starch is selected from one or more of corn starch, wheat starch and barley starch.

[0026] Preferably, the preparation method of the indigo leaf fiber extract comprises the following steps: chopping the indigo leaves, adding Rhizopus oryzae and fermenting at 35-38°C for 24-40h, sterilizing after the fermentation is completed, adding cellulase and water, ultrasonically enzymolyzing in a water bath at 50-55°C for 50-70min, sterilizing after the enzymolysis is completed, filtering, and freeze-drying to obtain the indigo leaf fiber extract, wherein the mass ratio of Rhizopus oryzae to the indigo leaf is (1-2):100, the mass ratio of the cellulase to the indigo leaf is (3-4):100, and the mass ratio of the indigo leaf to water is 1:(10-15).

[0027] Preferably, the rice is indica rice.

[0028] Preferably, a method for preparing a high-fiber rice cake, wherein the raw materials of the high-fiber rice cake include the following components by mass:

[0029] 70 parts of rice flour, 30 parts of modified porous starch, 3 parts of brewer's yeast, 15 parts of white granulated sugar, 10 parts of indigo leaf fiber extract, 4 parts of oligofructose and 40 parts of water;

[0030] The preparation method comprises the following steps:

[0031] S1. Mix the brewer's yeast, white sugar and water in the formula to obtain a yeast solution;

[0032] S2, adding the modified porous starch to the yeast solution, stirring evenly, adding the remaining raw materials, continuing to stir until it is in a paste state, and ultrasonically treating for 10-30min to obtain rice milk;

[0033] S3, the rice milk is placed in a 30-35 ℃ thermostat and fermented for 2-6h to obtain fermented rice milk;

[0034] S4, steaming and cooling the fermented rice slurry to obtain a high-fiber rice cake.

[0035] A high-fiber rice cake obtained by the preparation method as described above, wherein the soluble dietary fiber content in the high-fiber rice cake is greater than or equal to 6g / 100g.

[0036] The beneficial effects of the present invention are:

[0037] 1. The present invention adopts modified porous starch to replace traditional starch, so that brewer's yeast is adsorbed on the porous starch, and the brewer's yeast is evenly dispersed in the rice slurry. The porous starch guides the gas generated by fermentation to disperse the gas evenly and multi-directionally. Only one fermentation can make the pores inside the rice cake dense and uniform, and the mouthfeel is dense.

[0038] 2. The present invention ferments the indigo leaves with Rhizopus oryzae and performs enzymolysis using cellulase and ultrasonic treatment, so that the insoluble dietary fiber in the indigo leaves is modified into soluble dietary fiber, thereby improving the extraction rate of the soluble dietary fiber.

[0039] 3. The present invention soaks rice in a compound lactic acid bacteria liquid for pretreatment, thereby improving the texture and quality of rice noodles, and promotes the growth of brewer's yeast and shortens the fermentation time through the synergistic effect of the compound lactic acid bacteria liquid and brewer's yeast. DETAILED DESCRIPTION

[0040] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0041] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0042] The present invention is now further described in conjunction with specific examples. The following examples are only for explaining the present invention, but do not constitute a limitation of the present invention. The test samples and test processes used in the following examples include the following (if the specific experimental conditions are not indicated in the examples, they are usually in accordance with conventional conditions or the conditions recommended by the reagent company; the reagents, consumables, etc. used in the following examples, if not otherwise specified, can all be obtained from commercial channels).

[0043] Example 1

[0044] The invention discloses a method for preparing a high-fiber rice cake. The raw materials of the high-fiber rice cake are composed of 60 parts of rice flour, 40 parts of modified porous starch, 2 parts of brewer's yeast, 10 parts of white granulated sugar, 6 parts of indigo leaf fiber extract, 2 parts of oligofructose and 40 parts of water by weight.

[0045] The preparation method of high-fiber rice cake is specifically the following steps:

[0046] S1. Mix the brewer's yeast, white sugar and water in the formula to obtain a yeast solution;

[0047] S2, adding the modified porous starch to the yeast solution, stirring evenly, adding the remaining raw materials, continuing to stir until it is in a paste state, and ultrasonically treating for 20 minutes to obtain rice milk;

[0048] S3, the rice milk is placed in a 35°C thermostat and fermented for 4h to obtain fermented rice milk;

[0049] S4, steaming and cooling the fermented rice slurry to obtain a high-fiber rice cake.

[0050] The preparation method of rice flour is specifically the following steps:

[0051] The rice is added into water containing compound lactic acid bacteria, the temperature is controlled at 35°C, and the rice is continuously soaked for 48 hours; the soaked rice is vacuum cooled to remove part of the water, and the water content of the rice is controlled to be 25-40%; the rice is crushed, passed through a 100-mesh sieve, and dried at 40°C for 12 hours to obtain rice flour, wherein the rice is late indica rice.

[0052] The mass ratio of Lactobacillus plantarum powder to Lactobacillus helveticus powder in the composite lactic acid bacteria is 1:2.

[0053] The preparation method of modified porous starch specifically comprises the following steps: mixing corn starch and water to a paste state, adjusting the pH to 4.5, ultrasonically treating for 20 minutes, adding a composite enzyme to mix, enzymolyzing at 40°C for 24 hours, washing, drying, and crushing to obtain modified porous starch, wherein the mass ratio of starch to water is 1:1, the mass ratio of the composite enzyme to starch is 1:100, and the ultrasonic power is 500W.

[0054] The preparation method of the indigo leaf fiber extract specifically comprises the following steps: chopping the indigo leaves, adding Rhizopus oryzae to ferment at 36°C for 36 hours, sterilizing after the fermentation is completed, adding cellulase and water, ultrasonically enzymolyzing for 60 minutes in a 50°C water bath, sterilizing after the enzymolysis is completed, filtering, and freeze-drying to obtain the indigo leaf fiber extract, wherein the mass ratio of Rhizopus oryzae to the indigo leaf is 1.5:100, the mass ratio of cellulase to the indigo leaf is 3.5:100, and the mass ratio of the indigo leaf to water is 1:12.

[0055] Example 2

[0056] A preparation method of a high-fiber rice cake, the preparation method is the same as that of Example 1, except that the raw materials of the high-fiber rice cake are composed, by mass, of 70 parts of rice flour, 30 parts of modified porous starch, 3 parts of brewer's yeast, 15 parts of white granulated sugar, 10 parts of indigo leaf fiber extract, 4 parts of oligofructose and 40 parts of water.

[0057] Example 3

[0058] A preparation method of a high-fiber rice cake, the preparation method is the same as that of Example 1, except that the raw materials of the high-fiber rice cake are composed, by mass, of 75 parts of rice flour, 25 parts of modified porous starch, 3 parts of brewer's yeast, 20 parts of white granulated sugar, 10 parts of indigo leaf fiber extract, 4 parts of oligofructose and 40 parts of water.

[0059] Comparative Example 1

[0060] A method for preparing a high-fiber rice cake, wherein the raw material ratio of the high-fiber rice cake is the same as that of Example 1, except that the specific steps of the method for preparing the high-fiber rice cake are as follows:

[0061] S1, the raw materials are directly mixed to obtain Rice Milk, and the Rice Milk is placed in a thermostat at 35 ° C and fermented for 4 hours to obtain fermented Rice Milk;

[0062] S2, steaming and cooling the fermented rice milk to obtain high-fiber rice cake.

[0063] Comparative Example 2

[0064] A method for preparing a high-fiber rice cake, the method for preparing the high-fiber rice cake is the same as that of Example 1, except that the modified porous starch is replaced by ordinary starch.

[0065] Comparative Example 3

[0066] A method for preparing a high-fiber rice cake. The raw material ratio of the high-fiber rice cake is the same as that of Example 1, except that the high-fiber rice cake is not subjected to ultrasonic treatment during the preparation process.

[0067] Comparative Example 4

[0068] A method for preparing a high-fiber rice cake, wherein the raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that no composite lactic acid bacteria are added in the preparation method of rice flour.

[0069] Comparative Example 5

[0070] A method for preparing a high-fiber rice cake. The raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that only Lactobacillus plantarum powder is added in the preparation method of rice flour.

[0071] Comparative Example 6

[0072] A method for preparing a high-fiber rice cake, wherein the raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that ultrasonic treatment is not performed in the preparation method of the modified porous starch.

[0073] Comparative Example 7

[0074] A method for preparing a high-fiber rice cake, wherein the raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that wheat starch is used to replace corn starch in the preparation method of the modified porous starch.

[0075] Comparative Example 8

[0076] A method for preparing a high-fiber rice cake, wherein the raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that barley starch is used to replace corn starch in the preparation method of the modified porous starch.

[0077] Comparative Example 9

[0078] A method for preparing a high-fiber rice cake, wherein the raw material ratio and the preparation method of the high-fiber rice cake are the same as those of Example 1, except that ultrasonic treatment is not performed in the preparation method of the indigo leaf fiber extract.

[0079] Sensory evaluation indicators were established to evaluate the high-fiber rice cakes prepared in Examples 1-3 and Comparative Examples 1-8. The sensory evaluation indicators are shown in Table 1.

[0080] Table 1 Sensory evaluation indexes

[0081]

[0082]

[0083] Ten employees in the factory were randomly selected to conduct sensory evaluation on the high-fiber rice cakes obtained in Examples 1-3 and Comparative Examples 1-8 according to the sensory evaluation indexes in Table 1, and the highest and lowest scores were removed according to the evaluation of the ten employees, and the average was calculated to one decimal place.

[0084] Table 2 Sensory evaluation results of high-fiber rice cakes obtained in Examples 1-2 and Comparative Examples 1-8

[0085] organize Color Taste Example 1 7.9 6.8 7.0 Example 2 8.0 6.9 7.2 Example 3 7.8 6.8 6.9 Comparative Example 1 6.6 6.1 6.1 Comparative Example 2 3.3 4.0 4.2 Comparative Example 3 7.0 6.7 6.5 Comparative Example 4 6.8 6.3 6.2 Comparative Example 5 7.2 6.4 6.4 Comparative Example 6 7.2 6.2 6.1 Comparative Example 7 7.7 6.7 6.9 Comparative Example 8 7.6 6.7 6.8

[0086] As can be seen from Table 2, the high-fiber rice cakes prepared in Examples 1-3 have better organization and uniform internal pores; Comparative Example 1 and Comparative Example 1 and Comparative Example 3 show that ultrasonic treatment and distributed feeding methods are helpful for the dispersion of porous starch molecules in rice slurry, which is conducive to the uniform distribution of pores; Comparative Example 1 and Comparative Example 2 show that the use of modified porous starch can significantly improve the internal organizational structure of rice cakes; Comparative Example 1 and Comparative Examples 4 and 5 show that the addition of lactic acid bacteria can improve the sensory evaluation of rice cakes, which may be due to the synergistic effect of lactic acid bacteria and brewer's yeast, thereby fully fermenting the rice slurry, and the addition of plant lactobacillus and helveticus Lactobacillus has a more significant effect on the single lactic acid bacteria; Comparative Example 1 and Comparative Example 6 show that ultrasonic treatment increases the formation of porous starch to a certain extent, enhances the pore structure of porous starch, thereby further improving the internal organizational structure of rice cakes; Comparative Example 1 and Comparative Examples 7 and 8 show that the use of different types of starch has an impact on the preparation of porous starch, with corn starch being preferred.

[0087] According to the determination method of dietary fiber in food in GB 5009.88-2023 national food safety standard, the dietary fiber content of the original indica leaf, the soluble dietary fiber in Example 1 (i.e., indica leaf fiber extract) and the soluble dietary fiber in Comparative Example 9 were tested. The dietary fiber content in the original indica leaf was about 28.94 g / 100 g, of which the soluble dietary fiber content was about 0.5 g / 100 g; the soluble dietary fiber content in Example 1 was about 6.9 g / 100 g; and the soluble dietary fiber content in Comparative Example 9 was about 4.9 g / 100 g.

[0088] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0089] The above is a detailed introduction to a high-fiber rice cake and a preparation method thereof provided by the present invention. Specific examples are used herein to illustrate the principles and implementation methods of the present invention, and the description of the above embodiments is only used to help understand the method of the present invention and its core idea. It should be pointed out that for ordinary technicians in this technical field, without departing from the principles of the present invention, the present invention can also be improved and modified in a number of ways, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a high-fiber rice cake, characterized in that: The raw materials of the high-fiber rice cake include, by mass: 60-75 parts of rice flour, 25-40 parts of modified porous starch, 2-3 parts of brewer's yeast, 10-20 parts of white sugar, 6-10 parts of indigo leaf fiber extract, 2-4 parts of oligofructose and 30-40 parts of water; The preparation method comprises the following steps: S1. Mix the brewer's yeast, white sugar and water in the formula to obtain a yeast solution; S2, adding the modified porous starch to the yeast solution, stirring evenly, adding the remaining raw materials, continuing to stir until it is in a paste state, and ultrasonically treating for 10-30min to obtain rice milk; S3, the rice milk is placed in a 30-35 ℃ thermostat and fermented for 2-6h to obtain fermented rice milk; S4, steaming and cooling the fermented rice slurry to obtain a high-fiber rice cake.

2. The preparation method according to claim 1, characterized in that: The preparation method of rice flour comprises the following steps: adding rice into water containing compound lactic acid bacteria, controlling the temperature to be 28-35 DEG C, and soaking for 24-48 hours; vacuum cooling the soaked rice to remove part of the water, and controlling the water content of the rice to be 25-40%; crushing, passing through a 100-mesh sieve, and drying at 35-45 DEG C for 10-12 hours to obtain rice flour.

3. The preparation method according to claim 2, characterized in that: The composite lactic acid bacteria comprises Lactobacillus plantarum powder and Lactobacillus helveticus powder, and the mass ratio of the Lactobacillus plantarum powder to the Lactobacillus helveticus powder is 1:(2-3).

4. The preparation method according to claim 1, characterized in that: The preparation method of the modified porous starch comprises the following steps: mixing starch and water to a paste state, adjusting the pH to 4-5, adding a composite enzyme and mixing, performing enzymolysis at 35-45° C. for 12-36 hours, washing, drying, and crushing to obtain the modified porous starch, wherein the mass ratio of the starch to water is 1:(1-1.5), and the mass ratio of the composite enzyme to the starch is 1:(100-140).

5. The preparation method according to claim 4, characterized in that: The complex enzyme is α-amylase and saccharifying enzyme, and the mass ratio of the α-amylase to the saccharifying enzyme is 1:(3-6).

6. The preparation method according to claim 4, characterized in that: Ultrasonic treatment is performed before enzymolysis, the power of the ultrasound is 450-500W, and the ultrasound time is 10-30min.

7. The preparation method according to claim 4, characterized in that: The starch is selected from one or more of corn starch, wheat starch and barley starch.

8. The preparation method according to claim 1, characterized in that: The preparation method of the indigo leaf fiber extract comprises the following steps: chopping the indigo leaf, adding Rhizopus oryzae to ferment at 35-38°C for 24-40h, sterilizing after the fermentation is completed, adding cellulase and water, ultrasonically enzymolyzing in a water bath at 50-55°C for 50-70min, sterilizing after the enzymolysis is completed, filtering, and freeze-drying to obtain the indigo leaf fiber extract, wherein the mass ratio of Rhizopus oryzae to the indigo leaf is (1-2):100, the mass ratio of the cellulase to the indigo leaf is (3-4):100, and the mass ratio of the indigo leaf to water is 1:(10-15).

9. The preparation method according to claim 1, characterized in that: The rice is selected from indica rice.

10. A high-fiber rice cake obtained by the preparation method according to any one of claims 1 to 9.

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