Ice rice cake and frozen storage preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses an ice rice cake and a frozen storage preparation method thereof, the ice rice cake comprises the following raw materials by weight: 100 parts of rice, 5-15 parts of white sugar, and 1-8 parts of crystalline trehalose; the rice is selected from one of rice and sticky rice; by adding the crystalline trehalose which has a synergistic effect with the white sugar, the formation of ice crystals in the freezing process is effectively inhibited, and the problem of texture hardening of the rice cake after freezing storage is reduced, so that the effect of keeping the rice cake soft and elastic is achieved, and the unfrozen product is fine and smooth in taste and can be directly eaten without heating; through the arrangement of high-pressure steam cooking and quick-freezing processes, steam cooking at the temperature of 120 DEG C and the pressure of 0.05 MPa is adopted, and quick-freezing treatment at the temperature of-30 DEG C is combined, so that the processing time is greatly shortened, and the damage of ice crystals to the texture of the rice cake is reduced, thereby achieving the effects of improving the production efficiency and prolonging the quality guarantee period of the product; and the ice rice cake can still keep good quality after being frozen and stored for a long time.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to an ice rice cake and a frozen storage preparation method thereof. BACKGROUND

[0002] In the food industry, especially in the field of modern production of traditional rice products, ice rice cake, including but not limited to rice cake, rice cake and rice cake, has attracted widespread attention in the market in recent years as a food with both traditional flavor and modern convenience. Ice rice cake has a long history of production, and is traditionally dependent on natural fermentation, manual pounding and room temperature or simple freezing preservation. With the increasing demand of consumers for food quality, taste and storage stability, how to improve the texture of ice rice cake, prolong its shelf life, and maintain its original flavor and elasticity after thawing through technological innovation has become an important direction of industry research.

[0003] A significant deficiency in existing ice rice cake preparation technology is the lack of effective ice crystal control means. Traditional methods rely on increasing the amount of sweeteners such as white sugar to try to slow down the formation of ice crystals, but this approach not only has limited effect, but also can make the product too sweet, affecting the flavor balance. More importantly, simply relying on white sugar cannot fundamentally solve the problem of ice crystal damage to the texture of rice cake during freezing. Especially when ice rice cake needs to be stored for a long time or transported over a long distance, the quality deterioration caused by ice crystals is particularly prominent, and therefore needs to be improved by the staff. SUMMARY

[0004] The purpose of the present application is to provide an ice rice cake and a frozen storage preparation method thereof to solve the problems raised in the background art.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0006] An ice rice cake, comprising the following raw materials in percentage by weight:

[0007] Rice: 100 parts, white sugar: 5-15 parts, crystalline trehalose: 1-8 parts;

[0008] The rice is selected from one of rice and glutinous rice.

[0009] A frozen storage preparation method of an ice rice cake, comprising the following steps:

[0010] S1, soaking: soaking the rice in normal temperature water for 9-12 hours to increase the moisture content of the rice by 30%;

[0011] S2, washing: washing the soaked rice with clean water;

[0012] S3, grinding: grinding the rice to a particle size of 0.1-0.5 mm by grinding.

[0013] S4, cooking: the milled rice is placed in a steam pressure stirrer at 120℃, 0.05 MPa for 15 minutes;

[0014] S5, first stirring: when the material temperature drops below 100℃, the top cover of the steam pressure stirrer is opened, white sugar is added and stirring is continued for 15 minutes;

[0015] S6, second stirring: when the temperature drops below 80℃, crystalline trehalose is added and stirring or beating is continued for 15 minutes;

[0016] S7, shaping: the stirred material is shaped;

[0017] S8, quick freezing: the shaped material is quickly frozen at -30℃.

[0018] S9, packaging: the shaped rice cake is packaged;

[0019] S10, thawing treatment: the packaged rice cake is naturally thawed and can be eaten directly without heating after thawing.

[0020] Preferably, in step S3, the milling temperature is controlled below 25℃.

[0021] Preferably, in step S4, the steam pressure is controlled at 0.05±0.01 MPa.

[0022] Preferably, in step S8, the quick freezing time is 30-60 minutes.

[0023] Preferably, the rice cake is rice cake, rice cake and rice cake.

[0024] Compared with the prior art, the present application has the following advantages:

[0025] (1) By adding crystalline trehalose, it cooperates with white sugar to effectively inhibit the formation of ice crystals during freezing, reduce the hardening of rice cake after frozen storage, and achieve the effect of maintaining the softness and elasticity of rice cake, so that the product after thawing has a delicate taste and can be eaten directly without heating.

[0026] (2) By setting the stage stirring and beating process, white sugar and crystalline trehalose are added respectively when the material is cooled to different temperatures, and beating is used to enhance the viscoelasticity of rice cake, so as to achieve the effect of optimizing the structure of rice cake, making it more uniform and Q elastic in taste, especially suitable for glutinous rice products.

[0027] (3) By setting the high-pressure steam cooking and quick-freezing process, using 120℃, 0.05 MPa steam pressure cooking, combined with -30℃ quick-freezing treatment, greatly shortening the processing time and reducing the damage of ice crystals to the texture of rice cake, so as to improve the production efficiency and prolong the shelf life of the product, so that the ice rice cake can still maintain good quality after long-term frozen storage.

[0028] (4) By strictly controlling the grinding temperature and particle size, the grinding temperature is controlled below 25℃, and the particle size of the rice powder is uniform (0.1-0.5mm), avoiding the destruction of rice aroma and starch structure by high temperature, so as to improve the delicacy and flavor stability of the rice cake, and make the finished product more smooth and retain the natural fragrance of rice. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 The preparation flowchart of the present application. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0031] Example 1:

[0032] Please refer to Figure 1 The frozen storage preparation method of ice rice cake is shown in the figure, and the specific steps are as follows:

[0033] Raw material preparation: rice: 100 parts (weight parts, the same below); sugar: 5 parts; crystalline trehalose: 1 part.

[0034] Soaking: soak the rice in normal temperature water for 9 hours, and the water content of the rice increases by 30% after soaking.

[0035] Washing: wash the soaked rice thoroughly with clean water to remove impurities.

[0036] Grinding: grind the washed rice under the condition that the temperature is controlled below 25℃, and process to fine powder with particle size of 0.1-0.5mm.

[0037] Cooking: place the ground rice powder in a steam pressure stirrer, cook at 120℃, 0.05 MPa steam pressure for 15 minutes.

[0038] First stirring: when the material temperature drops below 100℃, open the top cover of the steam pressure stirrer, add 5 parts of sugar, and continue stirring for 15 minutes.

[0039] Second stirring: when the material temperature drops to 80℃, add 1 part of crystalline trehalose, continue stirring or beating for 15 minutes, and inhibit the ice crystals from breaking the rice molecular chain.

[0040] Among them, the crystalline trehalose has the following functions during use:

[0041] Inhibit starch aging: In baked foods, trehalose can prevent starch aging, maintain the softness and elasticity of bread, cake and other products, and still maintain the Q-bouncy taste after cold storage.

[0042] Prevent protein denaturation: suitable for high-protein foods (such as tofu, dairy products), which can effectively protect the protein structure, prolong the shelf life and improve the texture (such as pudding after freezing and thawing still maintains good condition).

[0043] Antioxidation and moisturizing: inhibit lipid oxidation and water loss, maintain the freshness of fruits and vegetables, meat, prevent dried fruits from absorbing moisture and becoming soft or producing oil smell.

[0044] Shaping: the completed stirring material is shaped into the shape of rice cake or rice cake.

[0045] Quick freezing treatment: the shaped material is quickly frozen at -30℃ for 30 minutes.

[0046] Packaging: package the quick-frozen ice rice cake.

[0047] Thawing treatment: the packaged ice rice cake is naturally thawed, and after thawing, it can be directly eaten without heating.

[0048] The ice rice cake prepared by the optimized frozen storage preparation method has a delicate taste and moderate sweetness, and can be directly eaten after thawing, which is convenient and fast. The addition of crystalline trehalose effectively inhibits the formation of ice crystals, maintains the softness and elasticity of the rice cake, and ensures the long-term storage stability of the product.

[0049] Example two:

[0050] Please refer to Figure 1 A frozen rice cake preparation method, the specific steps are as follows:

[0051] Raw material preparation: rice: rice, 100 parts (weight parts, the same below); sugar: 10 parts; crystalline trehalose: 5 parts.

[0052] Soaking: soak the rice in normal temperature water for 10 hours, and the water content of the soaked rice increases by 30%.

[0053] Washing: wash the soaked rice with clean water to remove impurities.

[0054] Milling: The washed rice is milled under the condition that the temperature is controlled below 25℃, and processed to fine powder with particle size of 0.1-0.5mm.

[0055] Cooking: The milled rice powder is placed in a steam pressure stirrer, and cooked under the condition of 120℃ and 0.05MPa steam pressure for 15 minutes.

[0056] First stirring: When the temperature of the material is lowered to below 100℃, the top cover of the steam pressure stirrer is opened, 10 parts of white sugar is added, and stirring is continued for 15 minutes.

[0057] Second stirring: When the temperature of the material is lowered to 80℃, 5 parts of crystalline trehalose is added, and stirring or beating is continued for 15 minutes to inhibit ice crystals from breaking the molecular chains of rice.

[0058] Shaping: The stirred material is shaped into the shape of rice cake or rice pudding.

[0059] Quick freezing: The shaped material is quickly frozen at -30℃ for 45 minutes.

[0060] Packaging: The quick-frozen ice rice cake is packaged.

[0061] Thawing: The packaged ice rice cake is naturally thawed, and can be directly eaten without heating after thawing.

[0062] Rice is used as raw material, and the ratio of white sugar and crystalline trehalose is adjusted to make the ice rice cake moderately sweet and soft in taste. The addition of crystalline trehalose effectively inhibits the formation of ice crystals, ensuring good texture after frozen storage. Quick freezing treatment (-30℃, 45 minutes) ensures the long-term storage stability of the product, which can be directly eaten after thawing, and is convenient and fast.

[0063] Example Three:

[0064] Please refer to Figure 1 A frozen storage preparation method of ice rice cake is shown in the following specific steps:

[0065] Raw material preparation: rice: 100 parts (weight parts, the same below); white sugar: 15 parts; crystalline trehalose: 8 parts.

[0066] Soaking: The rice is soaked in normal temperature water for 12 hours, and the water content of the soaked rice increases by 30%.

[0067] Washing: The soaked rice is washed with clean water to remove impurities and surface starch.

[0068] Grinding: The washed rice is ground under the condition that the temperature is strictly controlled below 25℃, and is processed into uniform fine powder with a particle size of 0.1-0.5mm.

[0069] Cooking: The ground rice powder is placed in a steam pressure stirrer, and is cooked under the condition of 120℃ and 0.05MPa steam pressure for 15 minutes.

[0070] First stirring: when the temperature of the material is lowered to below 100℃, the top cover of the steam pressure stirrer is opened, 15 parts of white sugar is added, and stirring is continued for 15 minutes.

[0071] Second stirring: when the temperature of the material is lowered to 80℃, 8 parts of crystalline trehalose is added, and stirring or beating is continued for 15 minutes to inhibit ice crystals from breaking the rice molecular chain.

[0072] Molding: the stirred material is poured into a mold for shaping treatment to produce rice cakes or rice cakes of standard specifications.

[0073] Quick freezing treatment: the shaped material is subjected to quick freezing under the condition of -30℃ for 60 minutes.

[0074] Packaging: the quick-frozen ice rice cake is vacuum packaged with food-grade packaging material.

[0075] Thawing treatment: the packaged ice rice cake is naturally thawed at 10℃ for 40 minutes, and can be directly eaten without heating after thawing.

[0076] The ice rice cake prepared by using the highest proportion of sweetener formula and through the optimized frozen storage preparation process has the following characteristics: the sweetness is obvious but not greasy, the crystalline trehalose effectively neutralizes the sweetness of white sugar; the texture retention performance is excellent, the ice crystals formed during the quick freezing process are small and uniform; the product has good recovery after thawing and no water separation phenomenon; the shelf life can reach 12 months under the storage condition of -18℃; the ice rice cake can be directly eaten cold, and the original aroma and flavor of rice are maintained.

[0077] Example Four:

[0078] Please refer to Figure 1 A frozen storage preparation method of ice rice cake is shown in the figure, and the specific steps are as follows:

[0079] Raw material preparation: rice: glutinous rice, 100 parts (weight parts, the same below); white sugar: 5 parts; crystalline trehalose: 1 part.

[0080] Soaking: the glutinous rice is soaked in normal temperature water for 12 hours, and the water content of the soaked glutinous rice increases by 30%.

[0081] Washing: the soaked glutinous rice is repeatedly washed with flowing clean water until the washing water is clear and free of turbidity.

[0082] Milling: The washed glutinous rice is finely milled under conditions where the temperature is strictly controlled below 25℃, and processed into uniform rice flour with a particle size of 0.1 to 0.5 mm.

[0083] Steaming: Place the ground glutinous rice flour in a steam pressure mixer and steam for 15 minutes at 120℃ and 0.05 MPa.

[0084] First stirring: When the material temperature drops below 100℃, open the top cover of the steam pressure mixer, add 5 parts of white sugar, and continue stirring for 15 minutes.

[0085] Second stirring: When the material temperature drops to 80℃, add 1 part of crystalline trehalose and continue to process it by pounding for 15 minutes to prevent ice crystals from breaking the rice molecular chains.

[0086] Shaping: Pour the mixed materials into a special rice cake mold for shaping to create the traditional rice cake shape.

[0087] Quick-freezing treatment: Quick-freeze the shaped rice cake at -30℃ for 60 minutes.

[0088] Packaging: The frozen rice cakes are packaged in food-grade vacuum packaging to ensure product airtightness.

[0089] Thawing process: Place the packaged rice cake in a 10℃ environment to thaw naturally for 40 minutes. After thawing, it can be eaten directly without heating.

[0090] Made primarily from glutinous rice, and prepared using an optimized frozen storage process, this rice cake boasts the following distinctive characteristics: a chewy and elastic texture, fully preserving the unique stickiness and elasticity of glutinous rice; moderate sweetness, with a ratio of 5 parts white sugar to 1 part crystalline trehalose ensuring the product is sweet without being cloying; crystalline trehalose effectively inhibits ice crystal formation during freezing, maintaining a uniform texture; -30℃ quick-freezing ensures no quality deterioration during long-term storage; good recovery after thawing, with no hardening or dehydration; a shelf life of up to 12 months (under -18℃ storage conditions); and the ability to be eaten cold, retaining the original delicate aroma and flavor of glutinous rice.

[0091] Example 5:

[0092] Please see Figure 1 As shown, a method for preparing frozen rice cakes for frozen storage includes the following specific steps:

[0093] Ingredients: Rice: Glutinous rice, 100 parts (by weight, same below); White sugar: 10 parts; Crystallized trehalose: 5 parts.

[0094] Soaking: Soak the selected glutinous rice in room temperature purified water for 11 hours. After soaking, the moisture content of the glutinous rice is strictly controlled to increase by 30%.

[0095] Cleaning: The soaked glutinous rice is cleaned by a three-stage countercurrent cleaning system.

[0096] Grinding: The glutinous rice is ground to a uniform rice powder with a particle size of 0.1-0.5 mm using a super-micro grinder in a constant temperature environment.

[0097] Cooking: The rice powder is placed in a high-pressure steam stirrer and cooked for 15 minutes under precise control at 120°C and 0.05 MPa.

[0098] First stirring: When the temperature of the material drops to 100°C, 10 parts of white sugar are added, and constant stirring is performed at a speed of 45±5 rpm for 15±0.5 minutes.

[0099] Second stirring: When the temperature drops to 80°C, 5 parts of crystalline trehalose are added, and the material is treated by beating for 15 minutes to inhibit the ice crystals from breaking the rice molecular chain.

[0100] Shaping: The material is injected into a pre-cooled food-grade stainless steel mold (25) and shaped into a traditional cake shape under a pressure of 20 MPa.

[0101] Quick freezing treatment: The product is treated in a quick freezing tunnel at -30°C for 50 minutes to ensure that the center temperature of the product drops to below -18°C within 30 minutes.

[0102] Packaging: The product is vacuum packaged using a high-barrier composite film.

[0103] Thawing treatment: The product is naturally thawed and can be eaten after thawing.

[0104] The production of high-quality instant glutinous rice cake solves the technical problems of short shelf life and unstable quality of traditional process products. Tests show that the product of the embodiment can still maintain a texture similarity of more than 90% to fresh products after thawing.

[0105] Example Six:

[0106] Please refer to Figure 1 A frozen storage preparation method of ice rice cake is shown in the following specific steps:

[0107] Raw material preparation: rice: glutinous rice, 100 parts (weight parts, the same below); white sugar: 15 parts; crystalline trehalose: 8 parts.

[0108] Soaking: The glutinous rice is soaked in pure water at room temperature (25±2°C) for 12 hours, and the water content of the glutinous rice increases by 30% after soaking.

[0109] Cleaning: The soaked glutinous rice is repeatedly washed with flowing clean water until the washing water is clear and transparent.

[0110] Milling: The washed glutinous rice is milled under conditions where the temperature is strictly controlled below 25℃, and processed into uniform rice flour with a particle size of 0.1 to 0.5 mm.

[0111] Steaming: Place the ground glutinous rice flour in a steam pressure mixer and steam for 15 minutes at 120℃ and 0.05 MPa.

[0112] First stirring: When the material temperature drops below 100℃, open the top cover of the steam pressure mixer, add 15 parts of white sugar, and continue stirring for 15 minutes.

[0113] Second stirring: When the material temperature drops to 80℃, add 8 parts of crystalline trehalose and continue to process it by pounding for 15 minutes to prevent ice crystals from breaking the rice molecular chains.

[0114] Shaping: Pour the mixed materials into a special rice cake mold for shaping.

[0115] Quick-freezing treatment: Quick-freeze the shaped rice cake at -30℃ for 60 minutes.

[0116] Packaging: Vacuum-pack the frozen rice cakes.

[0117] Thawing process: Thaw naturally. Once thawed, it can be eaten directly without heating.

[0118] Using the highest proportion of sweeteners and a standardized frozen storage preparation process, the resulting glutinous rice cake has the following characteristics: a prominent yet balanced sweetness, with crystalline trehalose effectively suppressing an overly sweet taste; a chewy and resilient texture, as the pounding process fully stimulates the stickiness of the glutinous rice; excellent freezing stability, with quick freezing at -30℃ effectively preventing the formation of large ice crystals; good recovery after thawing, with no dehydration or hardening; a shelf life of up to 12 months (under storage conditions of -18℃); and retains the unique aroma of glutinous rice, making it suitable for direct consumption when cold.

[0119] Comparative example:

[0120] The traditional method of preparing rice cake typically includes the following steps:

[0121] Raw material preparation: Use rice or glutinous rice as the main raw material, add white sugar as a sweetener, and do not add crystallized trehalose.

[0122] Soaking: Soak rice in room temperature water for 6 to 8 hours. After soaking, the water content will increase by about 20%.

[0123] Washing: Simply rinse the soaked rice to remove surface impurities.

[0124] Grinding: Ordinary stone mills or mechanical grinding are used, and the grinding temperature is not strictly controlled, resulting in uneven particle size (0.2-1.0 mm).

[0125] Steaming: The milled rice powder is steamed in a normal pressure steamer for 20-30 minutes at a temperature of about 100℃.

[0126] Stirring: The white sugar is added while hot after steaming and stirred for 10 minutes without a staged stirring or beating process.

[0127] Shaping: The material is manually pressed into a mold for shaping.

[0128] Freezing: The shaped rice cake is placed in the freezer compartment (-18℃) of a normal refrigerator for freezing, and the freezing time is relatively long (2-4 hours).

[0129] Packaging: Simple packaging without vacuum or high barrier materials.

[0130] Thawing: Room temperature or heating treatment is required during thawing, otherwise the taste is hard and easy to separate water.

[0131] Comparative analysis:

[0132]

[0133]

[0134] Conclusion:

[0135] The conventional ice rice cake preparation method of the prior art has the following defects:

[0136] Crystalline trehalose is not used, and large ice crystals are easily formed after freezing, resulting in a rough taste.

[0137] The process control is not accurate (such as milling temperature, steaming pressure), which affects the consistency of the product.

[0138] Thawing requires heating, and the product cannot be eaten directly, which is not convenient.

[0139] The shelf life is short, and the product is easily spoiled or dehydrated during storage.

[0140] The present application significantly improves the taste, storage stability and eating convenience of ice rice cake by optimizing the raw material ratio (adding crystalline trehalose), staged stirring / beating, high pressure steaming and quick freezing process, and solves the core problems of traditional technology.

[0141] Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A type of iced rice cake, characterized in that, Composed of the following raw materials by weight percentage: Rice: 100 parts, white sugar: 5-15 parts, crystalline trehalose: 1-8 parts; The type of rice is selected from either regular rice or glutinous rice.

2. A method for preparing frozen rice cake by freezing and storage, applicable to the frozen rice cake described in claim 1, characterized in that, Includes the following steps: S1. Soaking: Soak the rice in room temperature water for 9-12 hours to increase the moisture content of the rice by 30%; S2. Washing: Rinse the soaked rice with clean water; S3. Milling: The rice is processed to a particle size of 0.1-0.5 mm using a milling method; S4. Steaming: Place the milled rice in a steam pressure mixer at 120℃ and 0.05 MPa and steam for 15 minutes. S5. First stirring: When the material temperature drops below 100℃, open the top cover of the steam pressure mixer, add white sugar and continue stirring for 15 minutes; S6. Second stirring: When the temperature drops below 80℃, add crystalline trehalose and continue stirring or pounding for 15 minutes. S7. Shaping: The mixed materials are shaped. S8. Quick-freezing treatment: Quick-freeze the shaped material at -30℃. S9. Packaging: Pack the formed rice cakes; S10. Thawing process: Thaw the packaged rice cakes naturally. They can be eaten directly without heating after thawing.

3. The method for preparing frozen rice cake according to claim 2, characterized in that: In step S3, the grinding temperature is controlled below 25°C.

4. The method for preparing frozen rice cake according to claim 2, characterized in that: In step S4, the steam pressure is controlled at 0.05 ± 0.01 MPa.

5. The method for preparing frozen rice cake according to claim 2, characterized in that: In step S8, the quick-freezing time is 30 to 60 minutes.

6. The method for preparing frozen rice cake according to claim 2, characterized in that: The iced rice cake refers to rice cake, New Year cake, and pounded rice cake.

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