Yellow rice cake with green tea as main raw material and preparation method of yellow rice cake

Abstract

The invention discloses a yellow rice cake with green tea as a main raw material and a preparation method thereof, and belongs to the technical field of food processing. The yellow rice cake comprises the following raw materials: 10-20% of green tea powder, 50-60% of glutinous rice, 10-15% of brown sugar, 10-20% of water, 0.5-1% of yeast and 0.1-0.3% of dietary alkali. The preparation method comprises the following steps: mixing green tea powder with steamed glutinous rice, brown sugar, yeast and dietary alkali, fermenting at 30-35 DEG C for 12-18 hours, performing compression molding, and steaming for 30-40 minutes; in conclusion, through the addition of the green tea powder, the nutritional value of the yellow rice cake is remarkably improved, the tea polyphenol content reaches 12.5 mg / g, the antioxidant activity (DPPH clearance rate) is improved to 82.3%, meanwhile, the hardness of the product is reduced by 19.4%, the elasticity is improved by 12.5%, and the taste is softer, waxy and palatable; the method is simple in process and suitable for industrial production, meets the requirements of modern consumers for healthy food, and has a wide market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a yellow cake with green tea as a main raw material and a preparation method thereof. Background Art

[0002] Huangba is a traditional Chinese rice food, made from glutinous rice and brown sugar, which is steamed and fermented, and has a soft and sticky texture and unique flavor. However, traditional Huangba has the following defects: first, the nutritional composition of Huangba is single, lacking functional ingredients such as dietary fiber and antioxidants that modern consumers pay attention to; second, the raw material ratio is fixed, which is difficult to meet the diverse health needs; third, the existing improved Huangba products are mostly limited to adding beans or coarse grains, and have not effectively combined with natural plant active ingredients. Summary of the invention

[0003] The present invention aims to provide a yellow cake with green tea as the main raw material and a preparation method thereof, so as to solve the technical problems that the existing traditional yellow cake has a single nutritional value and lacks the health care function sought by consumers.

[0004] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0005] A yellow cake with green tea as the main raw material is composed of the following raw materials in percentage by weight: 10% to 20% green tea powder, 50% to 60% glutinous rice, 10% to 15% brown sugar, 10% to 20% water, 0.5% to 1% yeast and 0.1% to 0.3% edible alkali.

[0006] A method for preparing yellow cake using green tea as a main raw material comprises the following steps:

[0007] (1) preparing green tea powder: washing fresh green tea leaves, drying them, grinding them into fine powder and passing them through a 100-mesh sieve to obtain green tea powder;

[0008] (2) Processing glutinous rice: wash and soak the glutinous rice for 4-6 hours, steam it and then cool it;

[0009] (3) Mixed fermentation: Mix the steamed glutinous rice with green tea powder, brown sugar, yeast, and edible alkali, add water and stir evenly, and ferment at 30-35° C. for 12-18 hours;

[0010] (4) Molding and steaming: The fermented mixture is molded and steamed for 30-40 minutes, and the finished product is obtained after cooling.

[0011] Furthermore, in step (3), the fermentation temperature is 32° C. and the fermentation time is 15 hours.

[0012] Furthermore, the steaming time in step (4) is 35 minutes.

[0013] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention provides a yellow cake with green tea as the main raw material and a preparation method thereof, and by combining green tea powder with the traditional yellow cake process, the product is endowed with a unique green tea flavor and health care function. The addition of green tea powder significantly improves the nutritional value of the yellow cake, the tea polyphenol content reaches 12.5 mg / g, the antioxidant activity (DPPH clearance rate) is increased to 82.3%, and the product hardness is reduced by 19.4%, the elasticity is increased by 12.5%, and the taste is softer and more palatable; the process of the present invention is simple, suitable for industrial production, meets the needs of modern consumers for healthy food, and has broad market prospects. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0015] The present invention is further described in detail below in conjunction with embodiments.

[0016] Specific embodiment 1 of the yellow cake with green tea as the main raw material provided by the present invention:

[0017] A yellow cake with green tea as the main raw material is composed of the following raw materials in percentage by weight: 15% green tea powder, 55% glutinous rice, 12% brown sugar, 15% water, 0.8% yeast and 0.2% edible alkali. In the raw material composition, green tea powder is used as an active ingredient carrier, glutinous rice is a matrix raw material, brown sugar is a flavor regulator, water ensures humidity control, yeast is a fermentation agent, and edible alkali is a pH regulator. The above raw materials in percentage by weight are a basic formula, which is suitable for the mass market and meets consumers' demand for healthy food.

[0018] The above-mentioned method for preparing yellow cake with green tea as the main raw material comprises the following steps:

[0019] (1) preparing green tea powder: washing fresh green tea leaves, drying them in hot air at 55° for 4 hours, grinding them into fine powder and passing them through a 100-mesh sieve to obtain green tea powder;

[0020] (2) Wash and soak the glutinous rice for 5 hours, steam it and cool it to 30°C;

[0021] (3) Mixed fermentation: Mix the steamed glutinous rice with green tea powder, brown sugar, yeast, and edible alkali, add water and stir evenly, and ferment at 32°C for 15 hours;

[0022] (4) Molding and steaming: The fermented mixture is molded and steamed over medium heat for 20 minutes and then over low heat for 15 minutes. The finished product is obtained after cooling.

[0023] The functional components of the yellow cake prepared in Example 1 and the traditional yellow cake were tested, as shown in Table 1:

[0024] Table 1 Functional ingredient detection

[0025] Test items Huangba prepared in Example 1 Traditional yellow cake Detection Methods Tea polyphenols content 12.5mg / g Not detected HPLC method (GB / T8313) Total amino acid content 3.8g / 100g 1.2g / 100g Ninhydrin colorimetric method DPPH free radical scavenging rate 82.3％ 25.6％ Spectrophotometry (517nm) Dietary fiber content 4.5g / 100g 1.0g / 100g AOAC991.43 method

[0026] As shown in Table 1, the contents of tea polyphenols, amino acids and dietary fiber in the yellow cake of the present invention are significantly higher than those in the traditional yellow cake, and the antioxidant activity (DPPH scavenging rate) is increased by 3.2 times, which verifies that the functional components of green tea are effectively retained.

[0027] The texture of the yellow cake prepared in Example 1, the traditional yellow cake, and the commercially available coarse grain yellow cake were analyzed, as shown in Table 2:

[0028] Table 2 Texture analysis comparison

[0029] parameter Huangba prepared in Example 1 Traditional yellow cake Commercially available coarse grain yellow cake Hardness(g) 145±8.2 180±10.5 220±12.3 elasticity(%) 88.3±2.1 78.5±3.4 65.2±4.7 Chewing properties (mJ) 12.5±0.9 15.8±1.2 18.3±1.5

[0030] According to Table 2, the hardness of this product is 19.4% lower than that of traditional yellow cake, and the elasticity is increased by 12.5%. The taste is softer and more palatable, and it is better than the coarse grain yellow cake available on the market (p<0.05).

[0031] Then, a gradient experiment can be conducted on the amount of green tea powder added. The experimental results are shown in Table 3:

[0032] Table 3 Green tea powder addition gradient experiment

[0033]

[0034]

[0035] The experimental results show that when the addition amount of green tea powder is 15%, the product achieves the optimal balance between functionality, taste and shelf life, verifying the rationality of the 10%-20% range in claim 1.

[0036] Embodiment 2:

[0037] A yellow cake (high tea powder formula) with green tea as the main raw material is composed of the following raw materials in percentage by weight: 20% green tea powder, 50% glutinous rice, 10% brown sugar, 18% water, 1% yeast and 0.3% edible alkali. The production process of the yellow cake is the same as that of Example 1, but the fermentation time is extended to 18 hours to balance the astringency of the tea powder. The yellow cake of this embodiment is a high tea powder formula, which is mainly aimed at consumers who pay attention to health care functions (such as middle-aged and elderly people and sub-healthy people).

[0038] Embodiment 3:

[0039] A yellow cake with green tea as the main raw material is composed of the following raw materials in percentage by weight: 10% green tea powder, 60% glutinous rice, 15% brown sugar, 12% water, 0.5% yeast and 0.1% edible alkali. The production process of the yellow cake is the same as that of Example 1, but the fermentation temperature is increased to 35°C to accelerate the conversion of sugar. The yellow cake of this embodiment is a low-sugar formula, which meets the market trend of low-sugar healthy food and expands the target consumer group.

[0040] It should be noted that, in this article, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0041] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A yellow cake with green tea as the main raw material, characterized in that: The invention is composed of the following raw materials in percentage by weight: 10% to 20% of green tea powder, 50% to 60% of glutinous rice, 10% to 15% of brown sugar, 10% to 20% of water, 0.5% to 1% of yeast and 0.1% to 0.3% of edible alkali.

2. A method for preparing yellow cake with green tea as the main raw material, characterized in that: The following steps are involved: (1) preparing green tea powder: washing fresh green tea leaves, drying them, grinding them into fine powder and passing them through a 100-mesh sieve to obtain green tea powder; (2) Processing glutinous rice: wash and soak the glutinous rice for 4-6 hours, steam it and then cool it; (3) Mixed fermentation: Mix the steamed glutinous rice with green tea powder, brown sugar, yeast, and edible alkali, add water and stir evenly, and ferment at 30-35° C. for 12-18 hours; (4) Molding and steaming: The fermented mixture is molded and steamed for 30-40 minutes, and the finished product is obtained after cooling.

3. The method for preparing yellow cake with green tea as the main raw material according to claim 2, characterized in that: The fermentation temperature in step (3) is 32° C. and the fermentation time is 15 hours.

4. The method for preparing yellow cake with green tea as the main raw material according to claim 2, characterized in that: The steaming time of step (4) is 35 minutes.

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