Butter rice cake premixed flour and preparation method thereof

Abstract

The invention provides butter rice cake premixed flour and a preparation method thereof. The butter rice cake premixed flour comprises 315-325 g of powdered sugar, 88-92 g of cassava starch, 14-16 g of protein powder, 330-340 g of water-milled glutinous rice flour and 38-42 g of milk powder, and the amylopectin content of the water-milled glutinous rice flour is larger than or equal to 85%. The preparation method comprises the following steps: melting and mixing 195-205g of butter and 116-124 g of salad oil in a water bath at 60 DEG C, adding yolk liquid separated from 100g of eggs, emulsifying at a low speed of 500rpm for 2 minutes to form an emulsified oil-phase base material, and whipping residual egg white in 100g of eggs to a wet foaming state to obtain pre-whipped egg white foam; the original gradient emulsification pretreatment is combined with the egg white pre-whipping technology, the technical bottleneck that a glutinous rice flour and wheat flour compounding system is easy to densify is effectively solved, the finished product has a few crisp caramelized shells and a high-elasticity inner core at the same time, the variable-temperature baking process cooperates with steam humidity control, the yield is remarkably increased, and the production cost is reduced. Therefore, the production loss is greatly reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the rice cake steaming technology field, and particularly relates to a butter rice cake premix powder and a preparation method. BACKGROUND

[0002] The traditional French dessert can rely on its caramel brittle shell and soft core unique structure to sweep the world, but the existing process mainly uses wheat flour as the main raw material, which has the problems of short shell brittleness retention time, easy loss of core moisture, etc., which limits the product shelf life and consumer scene expansion.

[0003] In recent years, in order to enrich the taste level, some modified attempts introduce waxy rice flour to replace part of the traditional flour, which causes a series of technical bottlenecks: first, the high amylopectin characteristics of waxy rice flour cause the viscosity of the batter to increase dramatically, which is difficult to emulsify with oil, and when baking, it is easy to produce dense structure, and the finished product has low elastic modulus, losing the fluffy feeling of traditional can; Second, the waxy rice component can accelerate starch retrogradation, and the core hardening is significantly damaged when eating cold, which destroys the texture balance of "crisp outside and waxy inside"; third, the existing process needs to rely on high-temperature steaming pretreatment to avoid collapse and cracking, which complicates the operation process and reduces the yield of finished products.

[0004] In addition, the market premix powder product often adds emulsifiers in excess to inhibit the defects of waxy rice flour, which causes flavor distortion and cost increase. Therefore, it is urgent to develop a new process to systematically solve the cross-technical problems of dense powder compounding, short shelf life of brittle shell, poor cold and hot dual texture stability, and low finished product yield, etc. SUMMARY

[0005] In view of the above situation, the main purpose of the present application is to provide a butter rice cake premix powder and a preparation method to solve the above technical problems.

[0006] The present application provides a butter rice cake premix powder, which comprises: sugar powder 315-325g, cassava starch 88-92g, egg white powder 14-16g, water-milled waxy rice flour 330-340g, and milk powder 38-42g.

[0007] Preferably, the water-milled waxy rice flour has an amylopectin content of ≥85%.

[0008] The present application also provides a preparation method of a butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method comprises the following steps: Step 1, melt and mix butter 195~205g with salad oil 116~124g at 60℃ water bath, and add egg yolk liquid separated from egg 100g, emulsify at 500rpm for 2min to form emulsified oil phase base, while the remaining egg white in egg 100g is whipped to wet foam state to obtain pre-whipped egg white foam; Step 2, heat milk 395~405g and water 345~355g to 40℃, and add to the emulsified oil phase base, stir at 200rpm to obtain a microemulsion; Dry mix butter cake premix powder 790~810g, milk powder 38~42g and tapioca starch 118~122g, and pass through an 80-mesh sieve three times to obtain activated powder; Step 3, divide the activated powder into three batches, and add to the microemulsion in batches. The first batch of activated powder is mixed with the microemulsion and allowed to stand for 3min to pre-hydrate the water-glutinous rice powder. The subsequent batches of activated powder are directly stirred until there is no dry powder after being added. Finally, the pre-whipped egg white foam is mixed uniformly to obtain a batter; Step 4, place the batter in a 25℃ / 85% humidity environment for 20min, and then move it to a 4℃ refrigerator for 50min; Step 5, spray release oil on the surface of the mold, and freeze for 10min in a-18℃ environment to form a microcrystalline oil film on the surface of the mold; Step 6, pour the batter into the mold, shake the mold to remove air, and immediately bake at 210℃ for 8min to form a crust on the surface; Reduce the temperature to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10min to puff the inner core; Turn off the steam and reduce the temperature to 160℃, and bake for 6min to reach an inner core temperature of 96℃; Step 7, immediately after demolding, use 5℃ circulating cold air forced convection cooling for 3min to obtain butter cake; Step 8, spray 5% erythritol solution on the surface of the butter cake to form a moisturizing film.

[0009] Compared with the prior art, the present application has the following advantages: 1. Significantly improve product texture and yield; the present application solves the technical bottleneck of the dense complex system of glutinous rice powder and wheat flour by using the unique gradient emulsification pretreatment combined with pre-whipped egg white technology, so that the finished product has a crispy caramelized crust and a high elasticity inner core. The use of variable temperature baking process (210℃→175℃→160℃) and steam humidity control significantly improves the yield, thereby greatly reducing production loss; 2. Breakthrough to extend the shelf life of brittle shell; adopt quick freezing mold to form microcrystalline oil film and 5% erythritol water solution directional spraying after demolding, so that the shell brittleness can be maintained for more than 24 hours at room temperature 25 DEG C, which is 300% higher than the traditional process (less than 8 hours), and the inner core still maintains soft and not hardening, solving the industry problem of easy aging and regeneration of baked products containing glutinous rice ingredients; 3. Realize the convenience of operation and scene universality; through the double-temperature zone standing process (25 DEG C→4 DEG C), the starch retrogradation and protein network reconstruction are accurately controlled, so that the state of the batter is stable and suitable for household ovens and commercial production lines, the traditional steaming step is omitted, the single preparation time is shortened by 40%, and the finished product supports cold and hot dual-state eating: hot food is crisp outside and glutinous inside, cold food is Q elastic and chewy, covering the needs of multiple scenes such as breakfast, tea time and gifts, and expanding the market boundary of glutinous rice-based baked products.

[0010] Additional aspects and advantages of the application will be set forth in part in the description which follows, and in part will become apparent to those skilled in the art upon examination of the following or can be learned by practice of the application. DETAILED DESCRIPTION

[0013] Example 1 The butter rice cake pre-mix powder provided in this embodiment includes: sugar powder 315g, cassava starch 88g, egg white powder 14g, water ground glutinous rice powder 330g, and milk powder 38g.

[0014] Specifically, the amylopectin content of the water ground glutinous rice powder is 85%.

[0015] Example 2 The butter rice cake pre-mix powder provided in this embodiment includes: sugar powder 320g, cassava starch 90g, egg white powder 15g, water ground glutinous rice powder 335g, and milk powder 40g.

[0016] Specifically, the amylopectin content of the water ground glutinous rice powder is 90%.

[0017] Example 3 The butter rice cake pre-mix powder provided in this embodiment includes: sugar powder 325g, cassava starch 92g, egg white powder 16g, water ground glutinous rice powder 340g, and milk powder 42g.

[0018] Specifically, the amylopectin content of the water ground glutinous rice powder is 95%.

[0019] Example 4 The preparation method of the butter rice cake pre-mix powder provided in this embodiment includes the following steps: Step 1, melt and mix butter 195g with salad oil 116g at 60℃ water bath, and add egg yolk liquid separated from egg 100g, emulsify at 500rpm for 2min to form emulsified oil phase base, while the remaining egg white in egg 100g is whipped to a wet foam state to obtain pre-whipped egg white foam; wherein the particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.33g / cm 3 ; Step 2, heat milk 395g and water 345g to 40℃, and add to the emulsified oil phase base, stir at 200rpm to obtain a microemulsion; Dry mix butter cake premix powder 790g, milk powder 38g and tapioca starch 118g, and pass through an 80-mesh sieve three times to obtain activated powder; Step 3, divide the activated powder into three batches, and add them to the microemulsion one by one. After the first batch of activated powder is mixed with the microemulsion, let it stand for 3min to pre-hydrate the water glutinous rice powder. After adding the subsequent batches of activated powder, stir until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain a batter; wherein, the specific method for mixing the pre-whipped egg white foam is to use a silicone spatula to mix evenly by folding, and the folding mixing frequency is 30 times / min; Step 4, let the batter stand in a 25℃ / 85% humidity environment for 20min, and then move it to a 4℃ refrigerator for 50min; Step 5, spray release oil on the surface of the mold, and freeze it in a-18℃ environment for 10min to form a microcrystalline oil film on the surface of the mold; Step 6, after the mold is warmed to-5℃, pour the batter into the mold, shake the mold to remove air, and then immediately bake it at 210℃ for 8min to form a crust on the surface; wherein, when pouring the batter into the mold, the amount of batter poured should not exceed 90% of the volume of the mold; Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10min to puff the inner core; Turn off the steam and cool down to 160℃, and bake for 6min to reach an inner core temperature of 96℃; Step 7, immediately after demolding, use 5℃ circulating cold air to force convection cooling for 3min to obtain butter cake; Step 8, spray 5% erythritol aqueous solution on the surface of the butter cake to form a moisturizing film, the atomized particle size of the 5% erythritol aqueous solution is 20μm, and the spraying amount is 0.08g per piece.

[0020] Example Five The present embodiment provides a method for preparing butter cake premix powder, wherein the method applies the butter cake premix powder as described above, and the method comprises the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.33g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to -5℃, pour the batter into the mold, shake the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; note that the amount of batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 20μm, and the spraying amount is 0.08g / piece.

[0021] Example 6 This embodiment provides a method for preparing butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method includes the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.33g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to -5℃, pour the batter into the mold, shake the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; note that the amount of batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 20μm, and the spraying amount is 0.08g / piece.

[0022] Example 7 This embodiment provides a method for preparing butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method includes the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.34g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to -2℃, pour the batter into the mold, shake the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; note that the amount of batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 20μm, and the spraying amount is 0.08g / piece.

[0023] Example 8 This embodiment provides a method for preparing butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method includes the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.35g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to 0°C, pour the batter into the mold, shake the mold to release air, and immediately bake at 210°C for 8 minutes until a crust forms on the surface; note that the batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 20μm, and the spraying amount is 0.08g / piece.

[0024] Example 9 This embodiment provides a method for preparing butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method includes the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.34g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to -2℃, pour the batter into the mold, shake the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; note that the amount of batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 25μm, and the spraying amount is 0.1g / piece.

[0025] Example 10 This embodiment provides a method for preparing butter rice cake premix powder, wherein the method uses the butter rice cake premix powder as described above, and the method includes the following steps: Step 1: Melt and mix 195g of butter and 116g of salad oil in a 60℃ water bath. Add the egg yolk liquid separated from 100g of eggs and emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. Simultaneously, whip the remaining egg whites from the 100g of eggs to a soft peak stage to obtain pre-whipped egg white foam. The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.34g / cm³. 3 ; Step 2: Heat 395g of milk and 345g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790g of butter rice cake premix powder, 38g of milk powder and 118g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to pre-hydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Specifically, the pre-whipped egg white foam is mixed well by using a silicone spatula with a folding technique at a folding frequency of 30 times / min. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: After the mold has cooled to -2℃, pour the batter into the mold, shake the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; note that the amount of batter poured into the mold should not exceed 90% of the mold's volume. Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film. The atomized particle size of the 5% erythritol aqueous solution is 30μm, and the spraying amount is 0.12g / piece.

[0026] To verify the effectiveness of spraying a 5% erythritol aqueous solution, a TA.XT Plus texture analyzer (probe P / 2, speed 1 mm / s) was used for testing, and the experimental data obtained are shown in Tables 1 and 2. Table 1: Quantitative effect of erythritol spraying on crispy shell preservation

[0027] Table 2: Effect of Erythritol Coating Amount on Brittleness

[0028] In summary, the experimental data fully demonstrates the robustness of the erythritol spraying process. With a 20% fluctuation in spraying dosage, its core function (brittleness retention) does not show significant degradation, providing a tolerance guarantee for industrial mass production.

[0029] It should be understood that although the steps in the processes of the various embodiments of the present invention are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least some steps in the various embodiments may include multiple sub-steps or multiple stages. These sub-steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these sub-steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least a portion of the sub-steps or stages of other steps.

[0030] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0031] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A butter rice cake premix powder, characterized in that, The butter rice cake premix powder includes: 315~325g of powdered sugar, 88~92g of tapioca starch, 14~16g of protein powder, 330~340g of water-milled glutinous rice flour, and 38~42g of milk powder.

2. The butter rice cake premix powder according to claim 1, characterized in that, The water-milled glutinous rice flour has an amylopectin content of ≥85%.

3. A method for preparing a butter rice cake premix, characterized in that, The method uses the butter rice cake premix powder according to any one of claims 1 to 2, and the method includes the following steps: Step 1: Melt and mix 195-205g of butter and 116-124g of salad oil in a 60℃ water bath, and add the egg yolk liquid separated from 100g of eggs. Emulsify at 500rpm for 2 minutes to form an emulsified oil phase base. At the same time, beat the remaining egg whites from 100g of eggs to a soft foam state to obtain pre-whipped egg white foam. Step 2: Heat 395-405g of milk and 345-355g of water to 40°C, and add them to the emulsified oil phase base. Stir at 200 rpm to obtain a microemulsion. 790-810g of butter rice cake premix powder, 38-42g of milk powder and 118-122g of tapioca starch were dry-mixed and then passed through an 80-mesh sieve three times to obtain activated powder. Step 3: Divide the activated powder into three batches and add them to the microemulsion in batches. After mixing the first batch of activated powder with the microemulsion, let it stand for 3 minutes to prehydrate the water-milled glutinous rice flour. After adding the subsequent batches of activated powder, stir directly until there is no dry powder. Finally, add the pre-whipped egg white foam and mix well to obtain the batter. Step 4: Let the batter stand at 25℃ / 85% humidity for 20 minutes, then transfer it to 4℃ and let it stand for 50 minutes. Step 5: Spray the release oil onto the mold surface and freeze it at -18℃ for 10 minutes to form a microcrystalline oil film on the mold surface; Step 6: Pour the batter into the mold, tap the mold to release air, and immediately bake at 210℃ for 8 minutes until a crust forms on the surface; Cool down to 175℃ and turn on the steam function, control the humidity at 30%, and bake for 10 minutes to puff up the inner core; Turn off the steam and cool down to 160°C. Bake for 6 minutes until the core temperature reaches 96°C. Step 7: Immediately after demolding, use 5℃ circulating cold air for forced convection cooling for 3 minutes to obtain butter rice cake; Step 8: Spray a 5% erythritol aqueous solution onto the surface of the butter rice cake to form a moisturizing film.

4. The method for preparing the butter rice cake premix according to claim 3, characterized in that, The particle size of the emulsified oil phase base is ≤5μm, and the density of the pre-whipped egg white foam is 0.33~0.35g / cm³. 3 .

5. The method for preparing the butter rice cake premix according to claim 4, characterized in that, The process of adding the pre-whipped egg white foam and mixing it evenly is specifically carried out by using a silicone spatula to mix it evenly with a folding technique at a frequency of 30 times / min.

6. The method for preparing the butter rice cake premix according to claim 5, characterized in that, The mold needs to be warmed to -5~0℃ before the batter is poured in.

7. The method for preparing the butter rice cake premix according to claim 6, characterized in that, When the batter is poured into the mold, the amount of batter poured in shall not exceed 90% of the mold's volume.

8. The method for preparing the butter rice cake premix according to claim 7, characterized in that, The atomized particle size of the 5% erythritol aqueous solution is 20~30μm, and the spraying amount is 0.08~0.12g / piece.

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