Anti-aging rice cake premix powder, preparation method and application thereof

Abstract

This invention belongs to the field of food processing technology, specifically relating to an anti-aging rice cake premix powder, its preparation method, and its application. The anti-aging rice cake premix powder, by weight, comprises: 95-105 parts rice flour, 10-40 parts sweetener, 0.01-3 parts yeast, and 13-27 parts compound fermentation agent; wherein the compound fermentation agent is a mixture obtained by fermenting rice slurry and / or starch slurry with a mixed microbial agent including *Lactobacillus paracasei*, *Leuconostoc tumefaciens*, and *Lactobacillus plantarum*. The rice cake product prepared using the rice cake premix powder formula of this invention not only has excellent anti-aging properties but also excellent textural characteristics; moreover, it does not contain added anti-aging agents, which aligns with the concept of green and healthy development and has broad application prospects.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an anti-aging rice cake premix powder, its preparation method, and its application. Background Technology

[0002] The traditional process of making rice cakes requires the preparation of a starter batter in advance, which is complex and results in inconsistent quality. It cannot be made and used immediately and is prone to waste. Moreover, rice cakes are prone to aging and reversion during storage, and the finished products age quickly. Most of them have a hardness far exceeding 10,000g after about 6 hours at room temperature, and the texture is too chewy when eaten cold, which leads to a decline in product quality and limits the promotion and use of rice cake premix powder.

[0003] Chinese patent CN113317441A discloses a starter culture and its application, which includes *Castor yeast* powder, *Lactobacillus casei* powder, *Lactobacillus bulgaricus* powder, and *Lactobacillus plantarum* powder. The provided starter culture and preparation method are suitable for preparing frozen cakes, achieving the effects of improving cake quality, shortening fermentation time, and thus reducing production costs. Chinese patent CN103960572A discloses a premixed composition for preparing fermented products and its preparation method, which uses yeast and lactic acid bacteria as a compound microbial agent. An anti-aging agent needs to be added to improve the anti-aging effect of rice cakes.

[0004] Existing fermentation agents or premixed compositions for rice cakes still cannot solve the problem of aging and reversion after a period of time, resulting in a significant increase in hardness. Even with the addition of anti-aging agents, the improvement in anti-aging performance remains limited. Commonly used anti-aging agents include monoglycerides and sorbitol. The addition of monoglycerides has an anti-aging effect, but even a slight excess will seriously affect the quality of the rice cake. The characteristics of rice cake products are fluffiness and softness; adding anti-aging agents beyond a certain limit will cause the product to collapse. Therefore, there is an urgent need to provide a rice cake formula that can significantly improve the anti-aging effect. Summary of the Invention

[0005] The technical problem solved by this invention is that, in the prior art, pastry leavening agents or premixed compositions still cannot solve the problem of rice cakes aging and reverting to their original state after being left for a period of time, and the hardness increases significantly. Even if anti-aging agents are added, their ability to improve anti-aging performance is still limited.

[0006] To address the aforementioned technical problems, this invention provides an anti-aging rice cake premix powder, its preparation method, and its application.

[0007] Specifically, the present invention provides the following technical solution:

[0008] In a first aspect, the present invention provides an anti-aging rice cake premix powder, comprising, by weight: 95-105 parts rice flour, 10-40 parts sweetener, 0.01-3 parts yeast and 13-27 parts compound fermentation agent; wherein the compound fermentation agent is obtained by fermenting rice slurry and / or starch slurry with a mixed microbial agent including Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum.

[0009] Preferably, the anti-aging rice cake premix powder comprises 98-102 parts by weight of rice flour; more preferably, the anti-aging rice cake premix powder comprises 99-101 parts by weight of rice flour. And / or

[0010] Preferably, the anti-aging rice cake premix powder includes 15-25 parts of sweetener; more preferably, the anti-aging rice cake premix powder includes 18-22 parts of sweetener; even more preferably, the anti-aging rice cake premix powder includes 19-21 parts of sweetener. And / or

[0011] Preferably, the anti-aging rice cake premix includes 0.5 to 2.5 parts of yeast; more preferably, the anti-aging rice cake premix includes 1.7 to 2.3 parts of sweetener. And / or,

[0012] Preferably, the anti-aging rice cake premix powder includes 17-23 parts of a compound leavening agent; more preferably, the anti-aging rice cake premix powder includes 18-22 parts of a compound leavening agent; even more preferably, the anti-aging rice cake premix powder includes 19-21 parts of a compound leavening agent.

[0013] Preferably, the mass ratio of *Lactobacillus paracasei* to *Leuconostoc tartrazine* in the compound fermentation agent is 0.1–0.4:0.1–0.5; and / or, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.2–0.7; more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.4–0.6; even more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.52–0.58.

[0014] Preferably, the mass ratio of *Lactobacillus paracasei* to *Leuconostoc tartrazine* in the compound fermentation agent is 0.2–0.3:0.2–0.4; and / or, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.2–0.6; more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.4–0.6; even more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.52–0.58.

[0015] Preferably, the mass ratio of Lactobacillus paracasei to Leuconostoc tartrazine in the compound fermentation agent is 0.2–0.3:0.2–0.3; and / or, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound fermentation agent is 0.2–0.3:0.4–0.6; more preferably, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound fermentation agent is 0.2–0.3:0.52–0.58.

[0016] Most preferably, the mass ratio of Lactobacillus paracasei to Leuconostoc tartrazine in the compound fermentation agent is 0.2–0.3:0.25–0.4; and / or, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound fermentation agent is 0.25–0.4:0.4–0.55.

[0017] Preferably, the rice flour includes japonica rice flour and / or indica rice flour; more preferably, the rice flour is japonica rice flour; and / or, the sweetener includes one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose and lactose; more preferably, the sweetener is granulated sugar.

[0018] Preferably, the yeast comprises one or more substances selected from the group consisting of live fresh yeast, live dry yeast, and live semi-dry yeast; and / or, the yeast comprises one or more substances selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces calceiflora, Candida albicans, Candida utilis, Candida globosa, Candida lipolytica, Kluyveromyces kusnezoffii, and Rhodotorula rubra; more preferably, the yeast is Saccharomyces cerevisiae.

[0019] Secondly, the present invention provides a method for preparing anti-aging rice cake premix powder, comprising the following steps:

[0020] Step 1. Preparation of compound fermentation agent: Inoculate rice slurry and / or starch slurry with a mixed microbial agent for fermentation, and dry to obtain compound fermentation agent;

[0021] Step 2. Preparation of premixed powder: Mix rice flour, sweetener, yeast and compound fermentation agent in proportion to obtain anti-aging rice cake premixed powder.

[0022] Preferably, in step 1, the method for preparing the rice slurry includes the following steps: soaking rice in water and then grinding it into a slurry to obtain rice slurry; more preferably, the mass ratio of rice to water is 1:0.8 to 1.5; even more preferably, the mass ratio of rice to water is 1:1 to 1.2; and / or, more preferably, the soaking time is 2 to 30 hours; even more preferably, the soaking time is 2 to 10 hours; even more preferably, the soaking time is 2 to 4 hours.

[0023] Preferably, in step 1, the method for preparing the starch slurry includes the following steps: mixing starch with water to obtain a starch paste, and then mixing the starch paste with water to obtain a starch slurry; more preferably, the starch includes one or more substances selected from the group consisting of wheat starch, tapioca starch, potato starch and corn starch; and / or, more preferably, the mass ratio of starch to water is 1:2 to 10.

[0024] Preferably, the mass ratio of rice slurry to the mixed microbial inoculant is 100:0.6-1.5; more preferably, the mass ratio of rice slurry to the mixed microbial inoculant is 100:0.6-0.9; even more preferably, the microorganisms include Lactobacillus paracasei, Leuconostoc tartrazine, and Lactobacillus plantarum; and / or, the fermentation temperature is 25-35°C; preferably, the fermentation temperature is 25-30°C; and / or, fermentation is carried out until the pH is 3.5-3.9; preferably, fermentation is carried out until the pH is 3.6-3.8; more preferably, fermentation is carried out until the pH is 3.7-3.8.

[0025] Preferably, in step 1, the drying temperature is 30–60°C; more preferably, the drying temperature is 30–35°C; and / or, the drying is carried out until the moisture content is 15 wt%–20 wt%; and / or, after drying, the mixture is ground, and the particle size of the resulting composite fermentation agent is ≤150 μm.

[0026] Preferably, a rice cake premix powder is prepared by the above-described method for preparing anti-aging rice cake premix powder.

[0027] Thirdly, the present invention provides the application of the aforementioned anti-aging rice cake premix powder in the preparation of rice cakes with anti-aging properties, improved cake volume and / or improved cake elasticity.

[0028] Fourthly, the present invention provides a rice cake, which is prepared by the above-mentioned rice cake premix powder.

[0029] Fifthly, the present invention provides a method for preparing the rice cake, comprising the following steps:

[0030] The anti-aging rice cake premix powder is mixed with water and slurry; then fermented and steamed to obtain rice cake.

[0031] Preferably, the mass ratio of the anti-aging rice cake premix powder to water is 1:0.8 to 1.2; and / or the water temperature is 20 to 40°C.

[0032] Preferably, the fermentation temperature is 25–35°C; and / or, the fermentation time is 1–4 h; preferably, the fermentation time is 2–3 h; and / or, the steaming temperature is 95–105°C; and / or, the steaming time is 15–25 min.

[0033] Beneficial effects of the present invention

[0034] (1) The rice cake product prepared using the rice cake premix powder formula of the present invention has excellent anti-aging properties. After steaming and cooling to room temperature, the hardness is less than 2000g. After being left at room temperature for 2 hours, the hardness is in the range of 2000-4000g. After being left for 24 hours, the hardness of the rice cake is in the range of 4000-6000g.

[0035] (2) By controlling the types of microorganisms and the content of the compound fermentation agent, it can work synergistically with rice flour, sweetener and yeast in a specific ratio, so that the rice cake prepared from the rice cake premix powder has better specific volume, elasticity and anti-aging effect.

[0036] (3) The rice cake premix powder formula of the present invention does not contain any anti-aging agents, which is more in line with the concept of green and healthy development.

[0037] (4) The rice cake prepared by the rice cake premix powder formula of the present invention not only has excellent anti-aging properties, but also has higher specific volume and elasticity. Detailed Implementation

[0038] As described above, the purpose of this invention is to provide an anti-aging rice cake premix powder, its preparation method, and its application. The premix powder comprises rice flour, a sweetener, yeast, and a compound fermenting agent; wherein the compound fermenting agent is a mixture obtained by fermenting rice slurry and / or starch slurry using a mixed microbial agent including *Lactobacillus paracasei*, *Leuconostoc tumefaciens*, and *Lactobacillus plantarum*. The rice cake product prepared by this invention has good anti-aging properties; after cooling and storage for two days, it does not require re-steaming to improve its softness and can be consumed directly.

[0039] The first objective of this invention is to provide an anti-aging rice cake premix powder, comprising, by weight: 95-105 parts rice flour, 10-40 parts sweetener, 0.01-3 parts yeast, and 13-27 parts compound fermentation agent; wherein the compound fermentation agent is a mixture obtained by fermenting rice slurry or starch slurry with a microbial mixture including Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum.

[0040] Preferably, the rice flour includes japonica rice flour, indica rice flour, or a mixture of the two.

[0041] Preferably, the sweetener comprises one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose, and lactose. The functions of the sweetener are twofold: first, to provide sweetness; and second, to serve as a raw material for microbial fermentation in yeast and compound fermenting agents, producing heat, carbon dioxide, water, and acidic substances.

[0042] Preferably, the compound starter culture is a mixture obtained by fermenting rice slurry or starch slurry with a mixed microbial agent including Lactobacillus paracasei, Leuconostoc tartrate, and Lactobacillus plantarum. Using a compound starter culture not only ensures the textural quality of the rice cake (such as specific volume and elasticity) but also delays aging.

[0043] Preferably, the yeast described in this invention is fresh yeast, active dry yeast, or semi-dry yeast; more preferably, the yeast is selected from *Saccharomyces cerevisiae*. The yeast and the compound fermentation agent have a synergistic effect, and the substances produced by the fermentation of the compound fermentation agent are beneficial for the yeast to further exert its function.

[0044] Preferably, the anti-aging rice cake premix comprises 95-105 parts of rice flour, for example, 96-104 parts, 97-103 parts, 98-102 parts, or 99-101 parts of rice flour. In some embodiments, the anti-aging rice cake premix may include 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, or 105 parts of rice flour, or contain rice flour within a numerical range defined by any two of the above specific values ​​as endpoints; and / or,

[0045] Preferably, the anti-aging rice cake premix powder includes 10-40 parts of sweetener, for example, 15-35 parts, 15-30 parts, 15-25 parts, or 17-23 parts of sweetener. In some embodiments, the anti-aging rice cake premix powder may include 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40 parts of sweetener, or contain sweetener within a numerical range defined by any two of the above specific values ​​as endpoints; and / or,

[0046] Preferably, the anti-aging rice cake premix includes 0.01 to 3 parts of yeast, for example, 0.5 to 3 parts, 0.5 to 2.5 parts, 1 to 3 parts, or 1.5 to 2.5 parts of yeast. In some embodiments, the anti-aging rice cake premix may include 0.01, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3 parts of yeast, or contain yeast within a numerical range defined by any two of the above specific values ​​as endpoints; and / or,

[0047] Preferably, the anti-aging rice cake premix powder comprises 13 to 27 parts of a compound leavening agent, for example, 15 to 25 parts, 16 to 24 parts, 17 to 23 parts, or 18 to 22 parts of a compound leavening agent. In some embodiments, the anti-aging rice cake premix powder may include 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, or 27 parts of a compound leavening agent, or contain a compound leavening agent within a numerical range defined by any two of the above specific values ​​as endpoints.

[0048] Preferably, the compound fermentation agent contains 0.1 to 0.4 parts by weight of Lactobacillus paracasei, 0.1 to 0.5 parts of Leuconostoc mesenteroides and 0.2 to 0.7 parts of Lactobacillus plantarum.

[0049] More preferably, the compound starter contains 0.1 to 0.4 parts by weight of *Lactobacillus paracasei*. In some embodiments, the compound starter may contain 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, 0.31, 0.32, 0.33, 0.34, 0.35, 0.36, 0.37, 0.38, 0.39, or 0.4 parts, or contain *Lactobacillus paracasei* within the numerical range defined by any two of the above specific values ​​as endpoints; and / or

[0050] More preferably, the compound starter culture contains 0.1 to 0.5 parts by weight of Leuconostoc mesenteroides. In some embodiments, the compound starter culture may contain 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, ... 0.29, 0.3, 0.31, 0.32, 0.33, 0.34, 0.35, 0.36, 0.37, 0.38, 0.39, 0.4, 0.41, 0.42, 0.43, 0.44, 0.45, 0.46, 0.47, 0.48, 0.49, or 0.5 parts, or containing *Leuconostoc tectorum* within the numerical range defined by any two of the above specific values ​​as endpoints; and / or

[0051] More preferably, the compound starter culture contains 0.2 to 0.7 parts by weight of *Lactobacillus plantarum*. In some embodiments, the compound starter culture may contain 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, 0.31, 0.32, 0.33, 0.34, 0.35, 0.36, 0.37, 0.38, 0.39, 0.4, 0.41, 0.42, or 0.43 parts by weight. 0.44, 0.45, 0.46, 0.47, 0.48, 0.49, 0.5, 0.51, 0.52, 0.53, 0.54, 0.55, 0.56, 0.57, 0.58, 0.59, 0.6, 0.61, 0.62, 0.63, 0.64, 0.65, 0.66, 0.67, 0.68, 0.69 or 0.7 parts, or containing Lactobacillus plantarum within the numerical range formed by any two of the above specific values ​​as endpoints.

[0052] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is shown in the table below:

[0053] Table 1 Experimental Materials / Instruments and Manufacturers

[0054]

[0055] Among them, the high-sugar type of high-activity dry yeast sold by Angel Yeast Co., Ltd. refers to the yeast contained in it being a high-sugar yeast, which has high sugar tolerance and can ferment efficiently in an environment with a sugar content of up to 8% or more; the high-sugar yeast is brewing yeast.

[0056] In this invention, the testing steps for the cake's hardness and elasticity include:

[0057] TPA (texture profile analysis), also known as the two-chewing test, primarily uses a texture analyzer probe to simulate the chewing motion of the human mouth, compressing the sample. The test is connected to a microcomputer, and the interface outputs texture test curves. Software can then analyze the following textural properties.

[0058] 2-hour rice cake hardness: The hardness value is measured after the fresh rice cake has been cooled to room temperature and left for 2 hours. Then, the maximum peak value of the stress peak that appears when the rice cake is first compressed to the maximum deformation point.

[0059] 24-hour rice cake hardness: The hardness value measured after fresh rice cake has been cooled to room temperature and left for 24 hours, and then the maximum peak value of the stress peak that appears when the rice cake is first compressed to the maximum deformation point.

[0060] Elasticity: The degree to which a sample can recover after the first compression. Elasticity is expressed as the ratio of the recovered height of the sample in the second compression to the amount of deformation in the first compression. Texture analyzer TPA test conditions: Using a P / 36R probe, the probe movement speed before the test is 1.0 mm / s, the probe movement speed during the test is 1.0 mm / s, and the probe movement speed after the test is 1.0 mm / s. The trigger force is 5g, the compression ratio (the proportion of product height deformed after compression) is 50%, the interval between two compressions is 5s, 9 parallel measurements are performed, the highest 2 values ​​are removed, the lowest 2 values ​​are removed, and the average of the 5 median values ​​is taken.

[0061] In this invention, the specific volume test steps for the rice cake include: measuring the specific volume using a Swedish Perten BVM6600 food volume analyzer. The fixed probe is installed, the measurement program is selected, the rice cake sample is placed, and the specific volume of the rice cake is automatically detected.

[0062] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0063] Example 1

[0064] (1) Formula for anti-aging rice cake premix powder

[0065] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 20 parts of compound fermentation agent, wherein the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum in the compound fermentation agent is 0.2:0.25:0.55.

[0066] (2) Preparation method of anti-aging rice cake premix powder

[0067] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0068] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tectorum*, and *Lactobacillus plantarum* in a mass ratio of 0.2:0.25:0.55 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:0.6) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours, and use a rapid moisture analyzer to determine the moisture content of the material to be 19.8 wt%; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0069] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0070] (3) Preparation method of anti-aging rice cake

[0071] A method for preparing an anti-aging rice cake includes the following steps:

[0072] Step 1: Mixing the paste

[0073] Mix the anti-aging rice cake premix powder with water at a mass ratio of 1:1 until there are no visible particles. The water temperature should be 20-40℃.

[0074] Step 2: Fermentation

[0075] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0076] Step 3: Grouting

[0077] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0078] Step 4: Steaming

[0079] Place the tray filled with batter into the steamer promptly, close the steamer door, adjust the steamer temperature to 100℃, and steam for 20 minutes. Remove the steamed rice cake, let it cool to room temperature, and then package the rice cake in a food packaging box.

[0080] Example 2

[0081] (1) Formula for anti-aging rice cake premix powder

[0082] An anti-aging rice cake, by weight, comprises: 102 parts of indica rice flour, 15 parts of white sugar, 1.5 parts of highly active dry yeast, and 20 parts of a compound fermenting agent; wherein, in the compound fermenting agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides, and Lactobacillus plantarum is 0.3:0.2:0.5.

[0083] (2) Preparation method of anti-aging rice cake premix powder

[0084] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0085] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tectorum*, and *Lactobacillus plantarum* in a mass ratio of 0.3:0.2:0.5 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:0.7) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours, and use a rapid moisture analyzer to determine the moisture content of the material to be 19.8 wt%; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0086] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0087] (3) Preparation method of anti-aging rice cake

[0088] A method for preparing an anti-aging rice cake includes the following steps:

[0089] Step 1: Mixing the paste

[0090] Mix the anti-aging rice cake premix powder with water at a mass ratio of 1:1 until there are no visible particles. The water temperature should be 20-40℃.

[0091] Step 2: Fermentation

[0092] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0093] Step 3: Grouting

[0094] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0095] Step 4: Steaming

[0096] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0097] Example 3

[0098] (1) Formula for anti-aging rice cake premix powder

[0099] An anti-aging rice cake premix powder, by weight, comprises: 98 parts of indica rice flour, 25 parts of white sugar, 2.5 parts of highly active dry yeast, and 20 parts of compound fermentation agent; wherein, in the compound fermentation agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum is 0.3:0.4:0.4.

[0100] (2) Preparation method of anti-aging rice cake premix powder

[0101] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0102] The preparation of the compound fermentation agent includes the following steps: 100 parts by weight of rice and 100 parts by weight of water are soaked for 4 hours and ground into a slurry; then, *Lactobacillus paracasei*, *Leuconostoc tumefaciens*, and *Lactobacillus plantarum* are mixed in a mass ratio of 0.3:0.4:0.4 to obtain a mixed microbial agent; the mixed microbial agent with a mass ratio of 100:0.8 is added to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, at which point fermentation is stopped; the fermented rice slurry is placed in an oven and dried at 30℃ for 48 hours, and the moisture content of the material is measured to be 19.8 wt% using a rapid moisture analyzer; the compound fermentation agent is then pulverized and passed through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0103] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0104] (3) Preparation method of anti-aging rice cake

[0105] A method for preparing an anti-aging rice cake includes the following steps:

[0106] Step 1: Mixing the paste

[0107] Mix the anti-aging rice cake premix powder with water at a mass ratio of 1:1 until there are no visible particles. The water temperature should be 20-40℃.

[0108] Step 2: Fermentation

[0109] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0110] Step 3: Grouting

[0111] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0112] Step 4: Steaming

[0113] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0114] Example 4

[0115] (1) Formula for anti-aging rice cake premix powder

[0116] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 20 parts of compound fermentation agent; wherein, in the compound fermentation agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum is 0.2:0.25:0.6.

[0117] (2) Preparation method of anti-aging rice cake premix powder

[0118] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0119] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tectorum*, and *Lactobacillus plantarum* in a mass ratio of 0.2:0.25:0.6 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:0.9) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours, and use a rapid moisture analyzer to determine the moisture content of the material to be 19.8 wt%; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0120] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0121] (3) Preparation method of anti-aging rice cake

[0122] A method for preparing an anti-aging rice cake includes the following steps:

[0123] Step 1: Mixing the paste

[0124] Mix the anti-aging rice cake premix powder and water at a mass ratio of 1:0.9 until there are no visible particles. The water temperature should be 20-40℃.

[0125] Step 2: Fermentation

[0126] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0127] Step 3: Grouting

[0128] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0129] Step 4: Steaming

[0130] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0131] Example 5

[0132] (1) Formula for anti-aging rice cake premix powder

[0133] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 15 parts of compound fermentation agent; wherein, in the compound fermentation agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum is 0.2:0.25:0.6.

[0134] (2) Preparation method of anti-aging rice cake premix powder

[0135] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0136] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tectorum*, and *Lactobacillus plantarum* in a mass ratio of 0.2:0.25:0.6 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:1.1) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours; the moisture content of the material is measured to be 19.8 wt% using a rapid moisture analyzer; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0137] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0138] (3) Preparation method of anti-aging rice cake

[0139] A method for preparing an anti-aging rice cake includes the following steps:

[0140] Step 1: Mixing the paste

[0141] Mix the premixed powder and water at a mass ratio of 1:0.9 until there are no visible particles. The water temperature should be 20-40℃.

[0142] Step 2: Fermentation

[0143] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0144] Step 3: Grouting

[0145] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0146] Step 4: Steaming

[0147] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0148] Example 6

[0149] (1) Formula for anti-aging rice cake premix powder

[0150] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 15 parts of compound fermentation agent; wherein, in the compound fermentation agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum is 0.2:0.25:0.55.

[0151] (2) Preparation method of anti-aging rice cake premix powder

[0152] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0153] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tectorum*, and *Lactobacillus plantarum* in a mass ratio of 0.2:0.25:0.55 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:1.3) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours; the moisture content of the material is measured to be 19.8 wt% using a rapid moisture analyzer; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0154] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0155] (3) Preparation method of anti-aging rice cake

[0156] A method for preparing an anti-aging rice cake includes the following steps:

[0157] Step 1: Mixing the paste

[0158] Mix the anti-aging rice cake premix powder with water at a mass ratio of 1:1 until there are no visible particles. The water temperature should be 20-40℃.

[0159] Step 2: Fermentation

[0160] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0161] Step 3: Grouting

[0162] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0163] Step 4: Steaming

[0164] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0165] Example 7

[0166] (1) Formula for anti-aging rice cake premix powder

[0167] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 25 parts of compound fermentation agent; wherein, in the compound fermentation agent, the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum is 0.2:0.25:0.55.

[0168] (2) Preparation method of anti-aging rice cake premix powder

[0169] A method for preparing an anti-aging rice cake premix powder includes the following steps:

[0170] The preparation of the compound fermentation agent includes the following steps: Take 100 parts by weight of rice and 100 parts by weight of water, soak the rice for 4 hours, grind it into a slurry; then mix *Lactobacillus paracasei*, *Leuconostoc tumefaciens*, and *Lactobacillus plantarum* in a mass ratio of 0.2:0.25:0.55 to obtain a mixed microbial agent; add the mixed microbial agent (with a mass ratio of 100:1.5) to the slurry for fermentation at 25℃ until the pH of the rice slurry reaches 3.74, then stop fermentation; place the fermented rice slurry in an oven and dry it at 30℃ for 48 hours; the moisture content of the material is measured to be 19.8 wt% using a rapid moisture analyzer; pulverize the compound fermentation agent and pass it through a 100-mesh sieve to obtain the compound fermentation agent with a particle size ≤150 μm.

[0171] Preparation of premixed powder: Mix rice flour, white sugar, high-activity dry yeast and compound fermentation agent according to the formula ratio of anti-aging rice cake premixed powder to obtain anti-aging rice cake premixed powder.

[0172] (3) Preparation method of anti-aging rice cake

[0173] A method for preparing an anti-aging rice cake includes the following steps:

[0174] Step 1: Mixing the paste

[0175] Mix the anti-aging rice cake premix powder with water at a mass ratio of 1:1 until there are no visible particles. The water temperature should be 20-40℃.

[0176] Step 2: Fermentation

[0177] Pour the rice paste obtained in step 1 into a mold, then cover the surface of the mold with plastic wrap and ferment it at 30°C for 2.5 hours.

[0178] Step 3: Grouting

[0179] After the rice slurry has finished fermenting, take it out, stir it evenly, and then put the rice slurry into a hand-held slurry injector. Then inject the slurry into the mold; inject the slurry in a quantitative manner to ensure that each weight is 100±1 grams; and ensure the consistency of the final product quality.

[0180] Step 4: Steaming

[0181] Place the tray filled with batter into the steamer in time, close the steamer door, adjust the steamer temperature to 100℃, and steam for 15 minutes; remove the steamed rice cake, cool it to the current room temperature, and then package the rice cake in a food packaging box to obtain the product.

[0182] Comparative Example 1

[0183] (1) Formula for anti-aging rice cake premix powder

[0184] The formulation of the anti-aging rice cake premix in this comparative example is different from that in Example 1, except that the Lactobacillus paracasei of the compound leavening agent is omitted.

[0185] An anti-aging rice cake premix powder, by weight, comprises: 100 parts of indica rice flour, 20 parts of white sugar, 2 parts of highly active dry yeast, and 20 parts of compound fermentation agent, wherein the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum in the compound fermentation agent is 0:0.25:0.55.

[0186] (2) The preparation method of the anti-aging rice cake premix powder is the same as that of the anti-aging rice cake premix powder in Example 1.

[0187] (3) The preparation method of the anti-aging rice cake is the same as that of the anti-aging rice cake in Example 1.

[0188] Comparative Example 2

[0189] (1) Formula for anti-aging rice cake premix powder

[0190] The formula of the anti-aging rice cake premix in this comparative example is the same as that in Example 2, except that the compound leavening agent Leuconostoc mesenteroides is omitted.

[0191] An anti-aging rice cake premix powder, by weight, comprises: 102 parts of indica rice flour, 15 parts of white sugar, 1.5 parts of highly active dry yeast, and 20 parts of compound fermentation agent, wherein the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum in the compound fermentation agent is 0.3:0:0.5.

[0192] (2) The preparation method of the anti-aging rice cake premix powder is the same as that of the anti-aging rice cake premix powder in Example 2.

[0193] (3) The preparation method of the anti-aging rice cake is the same as that of the anti-aging rice cake in Example 2.

[0194] Comparative Example 3

[0195] (1) Formula for anti-aging rice cake premix powder

[0196] The formula of the anti-aging rice cake premix in this comparative example is different from that in Example 3, except that the compound leavening agent Lactobacillus plantarum is omitted.

[0197] An anti-aging rice cake premix powder, by weight, comprises: 98 parts of indica rice flour, 25 parts of white sugar, 2.5 parts of highly active dry yeast, and 20 parts of compound fermentation agent, wherein the mass ratio of Lactobacillus paracasei, Leuconostoc tetani, and Lactobacillus plantarum in the compound fermentation agent is 0.3:0.4:0.

[0198] (2) The preparation method of the anti-aging rice cake premix powder is the same as that of the anti-aging rice cake premix powder in Example 3.

[0199] (3) The preparation method of the anti-aging rice cake is the same as that of the anti-aging rice cake in Example 3.

[0200] Comparative Example 4

[0201] The anti-aging rice cake premix in this comparative example differs from Example 1 only in the content of the compound leavening agent.

[0202] (1) An anti-aging rice cake premix powder, by weight, includes: 100 parts of indica rice flour; 20 parts of white sugar; 2 parts of highly active dry yeast; and 9 parts of compound fermentation agent; wherein the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum in the compound fermentation agent is 0.2:0.25:0.55.

[0203] (2) The preparation method of the anti-aging rice cake premix powder is the same as that of the anti-aging rice cake premix powder in Example 1.

[0204] (3) The preparation method of the anti-aging rice cake is the same as that of the anti-aging rice cake in Example 1.

[0205] Comparative Example 5

[0206] The anti-aging rice cake premix in this comparative example differs from Example 1 only in the content of the compound leavening agent.

[0207] (1) An anti-aging rice cake premix powder, by weight, includes: 100 parts of indica rice flour; 20 parts of white sugar; 2 parts of highly active dry yeast; and 32 parts of compound fermentation agent; wherein the mass ratio of Lactobacillus paracasei, Leuconostoc mesenteroides and Lactobacillus plantarum in the compound fermentation agent is 0.2:0.25:0.55.

[0208] (2) The preparation method of the anti-aging rice cake premix powder is the same as that of the anti-aging rice cake premix powder in Example 1.

[0209] (3) The preparation method of the anti-aging rice cake is the same as that of the anti-aging rice cake in Example 1.

[0210] Application examples

[0211] The rice cakes obtained in the examples and comparative examples were subjected to anti-aging tests. The steamed rice cakes were removed, cooled to room temperature, and their specific volume was measured. The rice cakes were left at room temperature for 2 hours, and their elasticity was measured. The rice cakes were left at room temperature for 2 hours and 24 hours, respectively, and their hardness was measured. The test results are shown in the table below.

[0212] Table 2. Results of anti-aging tests on rice cakes.

[0213]

[0214]

[0215] As can be seen from the table above, the specific volume of the rice cakes prepared in Examples 1-7 is in the range of 1.7 to 1.9 mL / g, the elasticity of the rice cakes left at room temperature for 2 hours is in the range of 0.89 to 0.95, the hardness of the rice cakes left at room temperature for 2 hours is in the range of 2000 to 4000 g, and the hardness of the rice cakes left at room temperature for 24 hours is in the range of 4000 to 6000 g.

[0216] Compared to Example 1, no Lactobacillus paracasei was added. The rice cake prepared in Comparative Example 1 had a smaller specific volume and elasticity than those in Examples 1-7. The rice cake left at room temperature for 2 hours had a higher hardness than those in Examples 1-7, and the rice cake left at room temperature for 24 hours had a higher hardness than those in Examples 1-7.

[0217] Compared to Example 2, no Leuconostoc mesenteroides was added. The rice cake prepared in Comparative Example 2 had a smaller specific volume and elasticity than those in Examples 1-7. The rice cake left at room temperature for 2 hours had a higher hardness than those in Examples 1-7, and the rice cake left at room temperature for 24 hours had a higher hardness than those in Examples 1-7.

[0218] Compared to Example 3, no *Lactobacillus plantarum* was added. The rice cake prepared in Comparative Example 3 had a smaller specific volume and elasticity than those in Examples 1-7. The rice cake left at room temperature for 2 hours had a higher hardness than those in Examples 1-7, and the rice cake left at room temperature for 24 hours had a higher hardness than those in Examples 1-7.

[0219] As can be seen from the data of Examples and Comparative Examples 1-3, only when the compound fermentation agent contains three bacteria, namely Lactobacillus paracasei, Leuconostoc tartrate, and Lactobacillus plantarum, can it work synergistically with other components to make the rice cake have a higher specific volume and elasticity, lower hardness after being left for a period of time, and better anti-aging properties.

[0220] The content of the compound fermenting agent in Comparative Example 4 was 9 parts compared with that in Example 1. The specific volume of the rice cake prepared was smaller than that of the rice cake in Examples 1-7, the elasticity of the rice cake was smaller than that of the rice cake in Examples 1-7, the hardness of the rice cake after being left at room temperature for 2 hours was higher than that of the rice cake in Examples 1-7, and the hardness of the rice cake after being left at room temperature for 24 hours was higher than that of the rice cake in Examples 1-7.

[0221] The content of the compound fermenting agent in Comparative Example 5 was 32 parts compared to Example 1. The specific volume of the rice cake prepared was smaller than that of the rice cake in Examples 1-7, the elasticity of the rice cake was smaller than that of the rice cake in Examples 1-7, the hardness of the rice cake after being left at room temperature for 2 hours was higher than that of the rice cake in Examples 1-7, and the hardness of the rice cake after being left at room temperature for 24 hours was higher than that of the rice cake in Examples 1-7.

[0222] As can be seen from the data in the examples and comparative examples 4-5, only a specific amount of compound fermenting agent can work synergistically with other components of specific amounts to make the rice cake have a higher specific volume and elasticity, lower hardness after being left for a period of time, and better anti-aging properties.

[0223] While the specific embodiments of the present invention have been described above, they are not intended to limit the scope of protection of the present invention. Based on the technical solutions of the present invention, various modifications or variations that can be made by those skilled in the art without creative effort are still within the scope of protection of the present invention.

Claims

1. An anti-aging rice cake premix powder, characterized in that, By weight, it includes: Rice flour 95-105 parts, sweetener 10-40 parts, yeast 0.01-3 parts, and compound fermentation agent 13-27 parts; The compound fermentation agent is obtained by fermenting rice milk and / or starch milk with a mixed microbial agent including Lactobacillus paracasei, Leuconostoc tartrate, and Lactobacillus plantarum.

2. The anti-aging rice cake premix powder according to claim 1, wherein, By weight, the anti-aging rice cake premix powder comprises 98-102 parts of rice flour; preferably, the anti-aging rice cake premix powder comprises 99-101 parts of rice flour. And / or, the anti-aging rice cake premix powder includes 15 to 25 parts of sweetener; preferably, the anti-aging rice cake premix powder includes 18 to 22 parts of sweetener; more preferably, the anti-aging rice cake premix powder includes 19 to 21 parts of sweetener; And / or, the anti-aging rice cake premix powder includes 0.5 to 2.5 parts of yeast; preferably, the anti-aging rice cake premix powder includes 1.7 to 2.3 parts of sweetener; And / or, the anti-aging rice cake premix powder includes 17-23 parts of a compound leavening agent; preferably, the anti-aging rice cake premix powder includes 18-22 parts of a compound leavening agent; more preferably, the anti-aging rice cake premix powder includes 19-21 parts of a compound leavening agent.

3. The anti-aging rice cake premix powder according to claim 1 or 2, wherein, The mass ratio of *Lactobacillus paracasei* to *Leuconostoc tartrazine* in the compound fermentation agent is 0.1–0.4:0.1–0.5; and / or, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.2–0.7; preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.4–0.6; more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.1–0.5:0.52–0.58; Preferably, the mass ratio of *Lactobacillus paracasei* to *Leuconostoc tartrazine* in the compound fermentation agent is 0.2–0.3:0.2–0.4; and / or, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.2–0.6; preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.4–0.6; more preferably, the mass ratio of *Leuconostoc tartrazine* to *Lactobacillus plantarum* in the compound fermentation agent is 0.2–0.4:0.52–0.58; More preferably, the mass ratio of Lactobacillus paracasei to Leuconostoc tartrazine in the compound starter is 0.2–0.3:0.2–0.3; and / or, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound starter is 0.2–0.3:0.4–0.6; preferably, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound starter is 0.2–0.3:0.52–0.58; Most preferably, the mass ratio of Lactobacillus paracasei to Leuconostoc tartrazine in the compound fermentation agent is 0.2–0.3:0.25–0.4; and / or, the mass ratio of Leuconostoc tartrazine to Lactobacillus plantarum in the compound fermentation agent is 0.25–0.4:0.4–0.

55.

4. The anti-aging rice cake premix powder according to any one of claims 1-3, wherein, The rice noodles include japonica rice noodles and / or indica rice noodles; Preferably, the rice flour is japonica rice flour; And / or, the sweetener comprises one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose and lactose; Preferably, the sweetener is white sugar.

5. The anti-aging rice cake premix powder according to any one of claims 1-4, wherein, The yeast includes one or more of the following groups of substances: active fresh yeast, active dry yeast, and active semi-dry yeast. Preferably, the yeast includes one or more of the following groups: Saccharomyces cerevisiae, Saccharomyces calceiflora, Candida albicans, Candida utilis, Candida albicans, Candida lipolytica, Kluyveromyces, and Rhodotorula rubra. More preferably, the yeast is Saccharomyces cerevisiae.

6. A method for preparing an anti-aging rice cake premix powder according to any one of claims 1-5, characterized in that, Includes the following steps: Step 1. Preparation of compound fermentation agent: Inoculate rice slurry and / or starch slurry with a mixed microbial agent for fermentation, and dry to obtain compound fermentation agent; Step 2. Preparation of premixed powder: Mix rice flour, sweetener, yeast and compound fermentation agent in proportion to obtain anti-aging rice cake premixed powder.

7. The method for preparing the anti-aging rice cake premix powder according to claim 6, wherein, In step 1, the method for preparing the rice slurry includes the following steps: soaking rice in water and then grinding it into a slurry to obtain rice slurry; Preferably, the mass ratio of rice to water is 1:0.8 to 1.5; more preferably, the mass ratio of rice to water is 1:1 to 1.

2. And / or, preferably, the soaking time is 2 to 30 hours; more preferably, the soaking time is 2 to 10 hours; and even more preferably, the soaking time is 2 to 4 hours.

8. The method for preparing the anti-aging rice cake premix powder according to claim 6, wherein, In step 1, the method for preparing the starch slurry includes the following steps: mixing starch with water to obtain starch paste, and then mixing the starch paste with water to obtain starch slurry; Preferably, the starch comprises one or more substances selected from the group consisting of wheat starch, tapioca starch, potato starch and corn starch; And / or, preferably, the mass ratio of starch to water is 1:2 to 10.

9. The method for preparing the anti-aging rice cake premix powder according to any one of claims 6-8, wherein, The mass ratio of rice slurry to the mixed microbial agent is 100:0.6-1.5; preferably, the mass ratio of rice slurry to the mixed microbial agent is 100:0.6-0.9; more preferably, the microorganisms include Lactobacillus paracasei, Leuconostoc tartrazine, and Lactobacillus plantarum. And / or, the fermentation temperature is 25–35°C; preferably, the fermentation temperature is 25–30°C; And / or, fermentation to a pH of 3.5 to 3.9; preferably, fermentation to a pH of 3.6 to 3.8; more preferably, fermentation to a pH of 3.7 to 3.

8.

10. The method for preparing the anti-aging rice cake premix powder according to any one of claims 6-9, wherein, In step 1, the drying temperature is 30–60°C; preferably, the drying temperature is 30–35°C. And / or, dry to a moisture content of 15wt% to 20wt%; And / or, after drying, the mixture is ground, and the particle size of the resulting composite fermentation agent is ≤150μm.

11. A rice cake premix powder, characterized in that, The rice cake premix powder is prepared by the method for preparing anti-aging rice cake premix powder according to any one of claims 6-10.

12. The use of the anti-aging rice cake premix powder according to any one of claims 1-5 or the anti-aging rice cake premix powder according to claim 11 in the preparation of rice cakes with anti-aging properties, improved specific volume and / or improved elasticity.

13. A type of rice cake, characterized in that, The rice cake is prepared using the anti-aging rice cake premix powder according to any one of claims 1-5 or the anti-aging rice cake premix powder according to claim 11.

14. A method for preparing rice cake according to claim 13, characterized in that, Includes the following steps: Add water and slurry to the anti-aging rice cake premix powder according to any one of claims 1-5 or the anti-aging rice cake premix powder according to claim 11; then ferment and steam to obtain rice cake.

15. The method for preparing rice cake according to claim 14, wherein, The mass ratio of the anti-aging rice cake premix powder to water is 1:0.8-1.2; And / or, the water temperature is 20–40°C.

16. The method for preparing rice cake according to claim 14 or 15, wherein, Fermentation temperature is 25–35℃; And / or, the fermentation time is 1 to 4 hours; preferably, the fermentation time is 2 to 3 hours; And / or, the steaming temperature is 95–105℃; And / or, the steaming time is 15 to 25 minutes.

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