Oatmeal pancake and method of making same

Abstract

The application discloses oat rice steamed cake and a preparation method thereof. The application replaces refined rice powder with whole oat powder, reduces the starch digestion rate of the rice steamed cake, and enriches the flavor and nutritional value of the rice steamed cake. The application adopts mixed bacteria fermentation to improve the texture of the oat rice steamed cake. By optimizing the strain, time, temperature, and compound ratio, and adding beta-glucanase in the fermentation process, the two-stage fermentation of the mixed strains and the appropriate addition of the beta-glucanase not only improve the texture, but also further reduce the amount of carbon source white sugar in the formula, so that the good texture characteristics are ensured, and a certain sugar reduction effect is achieved.

Description

Technical Field

[0001] This invention relates to an oat rice cake and its preparation method, belonging to the field of food processing technology. Background Technology

[0002] Rice cake, a traditional fermented rice product, is favored by consumers for its convenient production process, fluffy and soft texture, and unique fermented flavor. With the increasing popularity of healthy eating, its gluten-free nature further caters to the needs of many people with gluten intolerance and those seeking a healthy diet, indicating a huge market potential. However, the rice flour used to make rice cake typically undergoes refined processing. During milling, polishing, and other refining processes, a large amount of vitamins, minerals, dietary fiber, and various bioactive components are removed along with the outer bran layer. This results in nutritional imbalances and compromised integrity in the finished rice cake, making it difficult to meet the modern consumer's demand for a nutritionally complete diet.

[0003] Oats, as a high-quality gluten-free whole grain, are extremely rich in nutrients. They not only contain basic nutrients such as protein, carbohydrates, and fats, but are also rich in various minerals, vitamins, and dietary fiber, with a balanced amino acid and fatty acid composition. Furthermore, oats contain bioactive functional components such as phenolic acids, amaramide, and gamma-oryzanol. These components endow oats with various health benefits, including immune regulation, antioxidant effects, cholesterol reduction, cardiovascular protection, and improved gut microbiota. Combining oats with rice flour to make rice cakes can effectively compensate for the nutritional deficiencies of rice cakes and enhance the product's nutritional value. However, in practical applications, oat flour's protein composition differs significantly from rice flour, and it contains more dietary fiber and beta-glucan. These components can interfere with the network structure during dough formation, thus reducing the quality of grain products such as rice cakes, resulting in problems such as a rough texture, insufficient elasticity, and reduced volume. This significantly limits the application and promotion of oats in rice cake production. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention proposes a method for preparing high-quality oat rice cakes.

[0005] This invention is achieved through the following technical solution:

[0006] The first objective of this invention is to provide a method for preparing oat rice cake, comprising the following steps:

[0007] S1. By weight, mix 35-45 parts whole oat flour and 55-65 parts rice flour to obtain the mixed raw materials;

[0008] S2. By weight, add 1 to 3 parts of β-glucanase and 80 to 100 parts of water to the mixed raw materials and mix until a thick, semi-paste-like rice paste is formed.

[0009] S3. Ferment the semi-paste-like rice milk according to the following fermentation process: First, add 0.5 to 1.0 parts by weight of Lactobacillus plantarum, ferment at 28 to 32°C, and after fermentation for 3 to 4 hours, add 0.1 to 0.5 parts of yeast, and continue fermentation at 32 to 36°C for 1.5 to 2.5 hours.

[0010] S4. The fermented rice paste is steamed in a steamer with boiling water to obtain the oat rice cake.

[0011] In one embodiment of the present invention, the mixed raw materials also include 8 to 12 parts of sugar.

[0012] In one embodiment of the present invention, the sugar is white granulated sugar.

[0013] In one embodiment of the present invention, the whole oat flour is prepared by grinding oat rice and passing it through an 80-100 mesh sieve to obtain the whole oat flour.

[0014] In one embodiment of the present invention, whole oat flour and rice flour are further processed through a 60-100 mesh sieve before mixing.

[0015] In one embodiment of the present invention, the Lactobacillus plantarum is Lactobacillus plantarum CGMCC15801.

[0016] In one embodiment of the present invention, the yeast is Angel yeast.

[0017] In one embodiment of the present invention, the enzyme activity of the β-glucanase is 110-130 U / mg.

[0018] In one embodiment of the present invention, the steaming time is 10 to 20 minutes.

[0019] A second objective of this invention is to provide oat rice cake prepared by the aforementioned method.

[0020] The beneficial effects of this invention are:

[0021] This invention reduces the starch digestibility of rice cakes by replacing refined rice flour with whole oat flour, thus enriching its flavor and nutritional value. The invention employs a two-stage mixed-strain fermentation to improve the texture of oat rice cakes. By optimizing parameters such as fermentation strains, time, temperature, and compound ratios, and by adding β-glucanase during fermentation, the two-stage fermentation with mixed strains and the appropriate addition of β-glucanase not only improves the texture but also further reduces the amount of white sugar used as a carbon source in the formula. While maintaining good textural properties, it also achieves a certain sugar reduction effect. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 This is a schematic diagram of the overall process structure of the present invention;

[0024] Figure 2 The results are for the specific volume detection of Example 1 and Comparative Examples 1-8. Detailed Implementation

[0025] The present invention will be further illustrated below with specific examples. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0026] Raw materials used in the examples:

[0027] The oat rice comes from Zhennong Grain Planting Professional Cooperative in Yilan County (Heilongjiang, China);

[0028] The rice comes from Nanjing Jingdong Chaohe Trading Co., Ltd. (Jiangsu, China);

[0029] I bought the white sugar at a supermarket near Wuxi.

[0030] The yeast comes from Angel Yeast Co., Ltd. (Wuhan, China);

[0031] Lactobacillus plantarum CGMCC15801 was obtained from Shandong Zhongke Jiayi Biotechnology Co., Ltd. (Shandong, China);

[0032] β-glucanase (120 U / mg) was purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0033] Test method:

[0034] 1. Texture testing methods:

[0035] The cooled samples were cut into cylinders with a diameter of 5 cm and a height of 4 cm, and examined using a texture analyzer equipped with a P36 / R probe. Parameters included: trigger force 5 g; strain 40%; test speed 1 mm / s; post-test speed 2 mm / s; pre-test speed 3 mm / s.

[0036] 2. Specific volume detection method:

[0037] The volume of steamed cake was measured using the rapeseed substitution method. Specific volume (mL / g) is the ratio of volume to mass.

[0038] 3. Sensory evaluation and testing methods

[0039] The sensory evaluation of the steamed rice cake was conducted by a panel of 10 trained members (1:1 gender ratio). Evaluators scored the samples on structure, taste, texture, color, and flavor using a 9-point scale (9 = extremely liking, 1 = extremely disliking). Purified water was provided to minimize residual flavor interference between evaluations.

[0040] The technical solution of the present invention will be described in detail below with reference to specific embodiments. In the following embodiments, unless otherwise specified, the reagents, materials and equipment used can be purchased commercially, prepared by conventional methods, or commonly used in the industry.

[0041] Example 1:

[0042] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.7g Lactobacillus plantarum, 0.3g yeast, and 2g β-glucanase.

[0043] The production method in this embodiment is as follows:

[0044] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0045] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0046] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0047] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 31℃ for 3 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 36℃ for 1.5 hours.

[0048] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0049] Example 2:

[0050] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.6g Lactobacillus plantarum, 0.2g yeast, and 1g β-glucanase.

[0051] The production method in this embodiment is as follows:

[0052] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0053] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0054] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0055] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. After fermentation at 30°C for 3 hours, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 35°C for 2 hours.

[0056] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0057] Example 3:

[0058] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 13.3g white sugar, 90g water, 0.8g Lactobacillus plantarum, 0.4g yeast, and 3g β-glucanase.

[0059] The production method in this embodiment is as follows:

[0060] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0061] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0062] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0063] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 32℃ for 2.5 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 34℃ for 1.6 hours.

[0064] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0065] Comparative Example 1:

[0066] Add 100g of refined rice flour, 19g of white sugar, 190g of water, and 3.8g of yeast to a container and stir thoroughly until there are no lumps to obtain rice batter. Seal the container opening with plastic wrap and place it in a 36℃ constant temperature fermentation box for the first fermentation of the rice batter for 1 hour. Take out the rice batter after the first fermentation and pour it into a mold for the second fermentation at 36℃ for 15 minutes. Transfer the rice batter after the second fermentation, along with the mold, to a steamer and steam over high heat for 20 minutes at 1500W to obtain a regular rice cake.

[0067] Comparative Example 2:

[0068] A rice cake made from whole oat flour and refined rice flour is made from the following ingredients by weight: 40g oat flour, 60g refined rice flour, 19g white sugar, 90g water, and 3.8g yeast.

[0069] The production method in this embodiment is as follows:

[0070] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0071] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0072] (3) Mixing: Add yeast and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0073] (4) Fermentation: Place the prepared rice milk in a proofing box at a temperature of 36℃ and ferment for 1 hour.

[0074] (5) Steaming: After the rice milk from the first fermentation is degassed, it is poured into a mold and fermented for 15 minutes. The fermented rice milk is then steamed in a steamer with boiling water for 15 minutes.

[0075] Comparative Example 3:

[0076] A rice cake made from whole oat flour and refined rice flour is made from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 19g white sugar, 90g water, 0.7g Lactobacillus plantarum, and 0.3g yeast.

[0077] The production method in this embodiment is as follows:

[0078] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0079] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0080] (3) Mixing: Add water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0081] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 31℃ for 3 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 36℃ for 1.5 hours.

[0082] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0083] Comparative Example 4:

[0084] A rice cake made from whole oat flour and refined rice flour is made from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.7g Lactobacillus plantarum, and 0.3g yeast.

[0085] The production method in this embodiment is as follows:

[0086] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0087] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0088] (3) Mixing: Add water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0089] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 31℃ for 3 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 36℃ for 1.5 hours.

[0090] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0091] Comparative Example 5:

[0092] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.7g Lactobacillus plantarum, 0.3g yeast, and 2g β-glucanase.

[0093] The production method in this embodiment is as follows:

[0094] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0095] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0096] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0097] (4) Fermentation: Ferment according to the following process parameters: one-stage fermentation, directly add Lactobacillus plantarum and yeast to rice paste at the same time, stir evenly, and ferment at 31℃ for 4.5h.

[0098] (5) Steaming: After the rice paste from the first fermentation is degassed, it is poured into a mold and steamed in a steamer with boiling water for 15 minutes.

[0099] Comparative Example 6:

[0100] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.5g Lactobacillus plantarum, 1.5g yeast, and 2g β-glucanase.

[0101] The production method in this embodiment is as follows:

[0102] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0103] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0104] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0105] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 27℃ for 4 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 38℃ for 0.5 hours.

[0106] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0107] Comparative Example 7:

[0108] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 1.2g Lactobacillus plantarum, 0.3g yeast, and 2g β-glucanase.

[0109] The production method in this embodiment is as follows:

[0110] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0111] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0112] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0113] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 36℃ for 2 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 37℃ for 3 hours.

[0114] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0115] Comparative Example 8:

[0116] A rice cake made from whole oat flour and refined rice flour is prepared from the following ingredients in parts by weight: 40g oat flour, 60g refined rice flour, 9.5g white sugar, 90g water, 0.7g Lactobacillus plantarum, 0.3g yeast, and 4g β-glucanase.

[0117] The production method in this embodiment is as follows:

[0118] (1) Sifting: Sift whole oat flour and refined rice flour through an 80-mesh sieve respectively.

[0119] (2) Mixing: Take the raw materials according to the weight proportions and mix all the raw materials evenly to obtain the mixed powder raw material.

[0120] (3) Mixing: Add β-glucanase and water to the mixed powder raw materials and mix until it becomes a thick semi-paste.

[0121] (4) Fermentation: Ferment according to the following process parameters: two-stage fermentation. In the first stage, only Lactobacillus plantarum is added and stirred evenly. Fermentation is carried out at 31℃ for 3 hours. In the second stage, yeast is added for co-fermentation. After stirring evenly, the rice milk is poured into a mold and fermented at 36℃ for 1.5 hours.

[0122] (5) Steaming: Steam the fermented rice paste in a steamer for 15 minutes with boiling water.

[0123] Test example:

[0124] Table 1. Texture test results of Example 1 and Comparative Examples 1-8

[0125] Hardness / g elasticity cohesion Responsiveness (g·s) Example 1 628.45 0.945 0.682 0.350 Comparative Example 1 998.61 0.855 0.653 0.343 Comparative Example 2 1257.56 0.869 0.634 0.325 Comparative Example 3 896.56 0.920 0.671 0.345 Comparative Example 4 974.21 0.872 0.654 0.338 Comparative Example 5 952.45 0.880 0.665 0.326 Comparative Example 6 1026.54 0.876 0.658 0.341 Comparative Example 7 1154.86 0.841 0.648 0.332 Comparative Example 8 920.56 0.856 0.668 0.339

[0126] Texture is an important indicator of the quality of steamed rice cake, which greatly affects the product's edibility and the consumer's eating experience.

[0127] Combining Comparative Examples 2 and 1, it can be seen that the introduction of whole oat flour increases the hardness and elasticity of the rice cake, while reducing its cohesiveness and resilience. Further combining Comparative Example 3, based on Comparative Example 2, if a two-stage mixed-culture fermentation process is used, the hardness of the rice cake can be effectively reduced and its elasticity increased. This may be because after adding *Lactobacillus plantarum* for fermentation, some components in oats, such as β-glucan, can be better released, which can protect and promote the growth of lactic acid bacteria, thereby promoting the fermentation of the strains to produce organic acids. The production of organic acids can improve the texture of the rice cake; however, the texture of the prepared rice cake still needs further improvement.

[0128] Based on the textural data of Comparative Examples 3 and 4, reducing the amount of white sugar will lead to a deterioration in the texture of the rice cake. This may be because the carbon source for the fermentation strain is not satisfied, and sugar can interact with the starch and protein in the flour to form a network structure. Reducing the amount of sugar will result in insufficient elasticity. In addition, sugar has a certain degree of hygroscopicity, which increases the moisture content of the dough, making the rice cake softer. Reducing the amount of sugar will also lead to an increase in hardness.

[0129] In conjunction with Example 1 of this application, after optimizing the fermentation strain and fermentation conditions, an appropriate amount of β-glucanase was further added. After a two-stage mixed-culture fermentation process, certain components in the oats, such as β-glucan, are released, which can protect and promote the growth of *Lactobacillus plantarum*. Under the action of an appropriate amount of β-glucanase, the oats are hydrolyzed to obtain a suitable amount of small-molecule sugars, which is beneficial for promoting the production of organic acids during *Lactobacillus plantarum* fermentation. This acidic environment further stimulates the activity of endogenous proteases and amylases, thereby hydrolyzing proteins and starches, improving the continuity between starch molecules, and giving the steamed cake a soft and elastic texture. The exopolysaccharides produced during *Lactobacillus plantarum* fermentation contain a large number of hydroxyl and carboxyl groups, which can bind to water molecules through hydrogen bonds, thereby retaining additional moisture and helping to reduce the hardness of the final product.

[0130] However, based on the analysis of the textural data of comparative examples 5 to 7, the texture of the rice cake obtained by one-stage fermentation is poor. Moreover, when fermentation is carried out outside the optimal fermentation process, the above-mentioned effect cannot be achieved. On the contrary, the texture of the rice cake will not reach a good level, and the texture will be hard and lack elasticity.

[0131] Based on the textural data analysis of Comparative Example 8, the introduction of excessive β-glucanase is also detrimental to the texture of steamed cake. This may be because excessive β-glucanase leads to excessive and rapid hydrolysis of β-glucan, which fails to promote the growth of Lactobacillus plantarum. Ultimately, the organic acid content in the dough cannot be effectively increased, resulting in poor textural improvement.

[0132] In this application, the two-stage fermentation of mixed strains combined with the appropriate addition of β-glucanase not only improves the texture but also further reduces the amount of white sugar used as a carbon source in the formula. While ensuring good textural properties, it also achieves a sugar reduction effect, making the prepared product suitable for a wider range of consumers.

[0133] Table 2. Sensory evaluation results of Example 1 and Comparative Examples 1-8

[0134]

[0135] The sensory evaluation results are shown in Table 2. Combined with Comparative Examples 2 and 3, it can be seen that mixed-culture fermentation significantly affects the sensory evaluation of oat rice cake, especially its texture. Combined with Examples 1 and 4, it can be seen that further introduction of β-glucanase has a positive impact on the texture, structure, aroma, color, taste, and overall acceptability of the rice cake. However, the overall acceptability of Comparative Examples 5–8 is lower than that of Examples 1 and 2, indicating that single-stage fermentation, unsuitable fermentation processes, and excessive β-glucanase addition are insufficient to improve the sensory score of oat rice cake, and may even worsen it. This is because only the optimal combination of both conditions can maximize the improvement of the sensory score of oat rice cake.

[0136] The specific volume test results of Example 1 and Comparative Examples 1-8 are as follows: Figure 2 As shown in Comparative Examples 1-3, the addition of oat flour can improve the specific volume of the rice cake, but the optimal mixed-strain fermentation process can further increase the specific volume. This is because *Lactobacillus plantarum* accumulates organic acids such as lactic acid through growth and metabolism, which can provide a beneficial acidity level for the yeast growth environment. Comparative Examples 5-7 show that single-stage fermentation and unsuitable mixed-strain fermentation processes are actually detrimental to increasing the specific volume. Based on Examples 1, 3, and 8, an appropriate amount of β-glucanase is beneficial for improving the specific volume, while excessive addition has a negative impact. In this application, the two-stage fermentation with mixed strains combined with an appropriate amount of β-glucanase effectively improves the specific volume of the rice cake, resulting in a more fluffy and soft rice cake.

[0137] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing oat rice cake, characterized in that, Includes the following steps: S1. By weight, mix 35-45 parts whole oat flour and 55-65 parts rice flour to obtain the mixed raw materials; S2. By weight, add 1-3 parts β-glucanase and 80-100 parts water to the mixed raw materials and mix until a thick, semi-paste-like rice paste is formed. S3. Ferment the semi-paste-like rice milk according to the following fermentation process: First, add 0.5~1.0 parts by weight of *Lactobacillus plantarum*, ferment at 28~32℃ for 3~4 hours, then add 0.1~0.5 parts of yeast, and ferment at 32~36℃. o C continues fermentation for 1.5 to 2.5 hours; S4. The fermented rice paste is steamed in a steamer with boiling water to obtain the oat rice cake. The mixed ingredients also include 8 to 12 parts sugar.

2. The preparation method according to claim 1, characterized in that, The sugar is white granulated sugar.

3. The preparation method according to claim 1, characterized in that, The whole oat flour is prepared by grinding oat rice and passing it through an 80-100 mesh sieve to obtain the whole oat flour.

4. The preparation method according to claim 1, characterized in that, Whole oat flour and rice flour are processed through a 60-100 mesh sieve before being mixed.

5. The preparation method according to claim 1, characterized in that, The Lactobacillus plantarum is Lactobacillus plantarum CGMCC15801.

6. The preparation method according to claim 1, characterized in that, The yeast strain is Angel Yeast.

7. The preparation method according to claim 1, characterized in that, The β-glucanase activity is 110~130 U / mg.

8. The preparation method according to claim 1, characterized in that, The steaming time is 10-20 minutes.

9. An oat rice cake prepared by the preparation method according to any one of claims 1 to 8.

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