Rice cake premix and use thereof

Abstract

The application discloses a rice cake premix and application thereof. The rice cake premix comprises, by weight, 80-120 parts of rice flour, 2-10 parts of waxy rice flour, 100-150 parts of sweetening agent, 0.5-1.5 parts of salt, 0.5-1.5 parts of acidity regulator, 2-5 parts of emulsifier, 1-3 parts of compound leavening agent, 20-40 parts of compound modifier, 45-55 parts of egg white powder and 8-12 parts of powder grease. The rice cake prepared from the rice cake premix can solve the problems of insufficient elasticity, sticky taste and easy residue of the rice cake product.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a rice cake premix powder and its application. Background Technology

[0002] Rice cake is a new type of convenient rice food suitable for all ages, made from rice. It is characterized by its soft texture, sweet taste, and rich nutritional content, including protein, carbohydrates, and vitamins. Most conventional rice cakes are made with whole eggs, resulting in a darker color. Relatively speaking, lighter-colored rice cakes are more popular with consumers.

[0003] Furthermore, rice cakes made primarily from rice flour, because rice flour lacks gluten protein and does not form a gluten network structure, contribute to the cake's soft texture. However, currently available rice cake products suffer from insufficient elasticity, excessive stickiness, and significant crumbling after drying; current rice cake products struggle to simultaneously address these issues. Summary of the Invention

[0004] To address the problems of insufficient elasticity, excessive stickiness, and easy crumbling in current rice cakes, this invention proposes a steamed cake premix and its application. Rice cakes prepared with this steamed cake premix have excellent elasticity, a refreshing taste, are non-sticky, and do not easily crumble even after prolonged storage.

[0005] Specifically, the present invention provides the following technical solution:

[0006] In a first aspect, the present invention provides a rice cake premix powder, characterized in that, by weight, the rice cake premix powder comprises 80-120 parts of rice flour, 2-10 parts of glutinous rice flour, 100-150 parts of sweetener, 0.5-1.5 parts of salt, 0.5-1.5 parts of acidity regulator, 2-5 parts of emulsifier, 1-3 parts of compound leavening agent, 20-40 parts of compound improver, 45-55 parts of egg white powder, and 8-12 parts of powdered oil.

[0007] Preferably, the rice cake premix powder is characterized in that, by weight, the rice cake premix powder comprises 90-110 parts rice flour, 4-8 parts glutinous rice flour, 110-140 parts sweetener, 0.8-1.2 parts salt, 0.8-1.2 parts acidity regulator, 3-4 parts emulsifier, 1.5-2.5 parts compound leavening agent, 25-35 parts compound improver, 48-52 parts egg white powder, and 9-11 parts powdered oil.

[0008] Preferably, the rice cake premix powder is characterized in that the sweetener is selected from one or more of the group consisting of trehalose, sucrose, glucose and fructose;

[0009] And / or, the acidity regulator is selected from one or more of the group consisting of citric acid, malic acid, vitamin C and lactic acid;

[0010] And / or, the emulsifier is selected from one or more of the group consisting of glyceryl monostearate, diglyceride fatty acid ester, phospholipid, and calcium stearoyl lactylate;

[0011] And / or, the powdered oil is selected from one or more of the group consisting of vegetable oil powder, cream powder and butter powder.

[0012] Preferably, the rice cake premix powder is characterized in that, by weight percentage, the compound leavening agent comprises 15-25% sodium bicarbonate, 10-20% disodium dihydrogen pyrophosphate, 20-30% calcium carbonate, 10-20% glucono-δ-lactone, 1-10% citric acid and 10-20% starch, wherein the amount of acidity regulator does not take into account the amount of citric acid from the compound leavening agent.

[0013] Preferably, the rice cake premix powder is characterized in that the compound improver includes modified starch, yeast protein powder, enzyme preparation and xanthan gum, and the mass ratio of the modified starch, yeast protein powder, enzyme preparation and xanthan gum is (10-20):(5-10):(0.015-0.03):(0.8-1.5).

[0014] Preferably, the mass ratio of the modified starch, yeast protein powder, enzyme preparation and xanthan gum is (13-18):(6-8):(0.019-0.025):(1.0-1.2).

[0015] Preferably, the rice cake premix powder is characterized in that the modified starch in the compound improver is starch that has undergone pregelatinization, carboxymethylation, hydroxypropylation, acetate esterification or acetylation treatment;

[0016] Preferably, the modified starch is selected from one or more of the group consisting of pregelatinized starch, carboxymethyl starch, hydroxypropyl starch, acetate starch and acetylated starch.

[0017] Preferably, the rice cake premix powder is characterized in that the enzyme preparation in the compound improver includes transglutaminase, maltose amylase and α-amylase;

[0018] Preferably, the mass ratio of transglutaminase, maltose amylase and α-amylase is (1.8-2.2):(0.8-1.2):(4-6).

[0019] Secondly, the present invention provides a rice cake, characterized in that the rice cake is prepared from raw materials including the rice cake premix powder.

[0020] Preferably, the rice cake is characterized in that the ingredients of the rice cake further include water and oil;

[0021] Preferably, by weight, the raw materials include 95-105 parts of the rice cake premix, 18-25 parts of oil, and 65-72 parts of water;

[0022] More preferably, the oil is animal oil or vegetable oil.

[0023] Thirdly, the present invention provides a method for preparing the rice cake described above, the method comprising the following steps:

[0024] (1) Mix rice cake premix powder and water to obtain a batter;

[0025] (2) Whip the batter obtained in step (1) and mix it with salad oil to obtain cake batter;

[0026] (3) After pouring the cake batter obtained in step (2) into the mold, steam it continuously in three stages.

[0027] Preferably, the method for preparing the rice cake is characterized in that, in step (1), the rice cake premix powder and water are mixed by stirring;

[0028] Preferably, the stirring speed is 55-65 r / min;

[0029] And / or, the stirring time is 4-5 minutes.

[0030] Preferably, the method for preparing the rice cake is characterized in that, in step (2), the batter is whipped by high-speed stirring;

[0031] Preferably, the stirring speed is 160-200 r / min;

[0032] And / or, the stirring time is 4-6 minutes;

[0033] A further preferred method is to stop beating the slurry when the slurry specific gravity is 0.4 to 0.6.

[0034] Preferably, the method for preparing the rice cake is characterized in that, in step (3), the steaming temperature in the first stage is 70-80℃, and / or the steaming time is 5-7 min;

[0035] Preferably, the steaming temperature in the second stage is 80-90℃, and / or the steaming time is 5-7 minutes;

[0036] Further preferably, the steaming temperature in the third stage is 90-100℃, and / or the steaming time is 4-6 minutes.

[0037] Fourthly, the present invention provides a rice cake prepared by the method described above.

[0038] The beneficial effects of this invention are:

[0039] The rice cake prepared using the rice cake premix powder of this invention can simultaneously solve the problems of insufficient elasticity, sticky texture, and easy crumbling after prolonged storage of rice cake products. Detailed Implementation

[0040] The technical solutions of the present invention will be further described in detail below with reference to specific embodiments and comparative examples, but the present invention is not limited to the following technical solutions.

[0041] Explanation of technical terms in this invention

[0042] (1) Powdered oils refer to the general term for solid powdered oil products that can be freely dispersed at room temperature.

[0043] (2) Yeast protein powder refers to a new food ingredient made from the cell raw material obtained by culturing, fermenting and centrifuging brewer's yeast. The cell raw material is then processed through processes such as nucleic acid removal, centrifugation, enzymatic hydrolysis, extraction, purification, separation, sterilization and drying.

[0044] (3) Egg white powder refers to the egg white of fresh eggs as raw material, which is processed and dried.

[0045] (4) Slurry beating refers to the process of incorporating air into the slurry through high-speed mixing, making the slurry fluffy.

[0046] (5) Specific gravity of batter = weight of batter in the same volume / weight of water in the same volume. Specific gravity of batter is used to determine the degree of mixing of batter. When making any cake, the batter must have a certain specific gravity. If the specific gravity can be controlled properly, an ideal cake can be prepared.

[0047] (6) Premixed powder

[0048] Premixed powders typically refer to baking ingredients that are pre-mixed in a certain proportion for use in the baking process, and then sold to manufacturers or bakeries for convenient use. They differ fundamentally from single-ingredient products in the conventional sense: firstly, they are not simply mixtures of materials, but rather a combination of raw and auxiliary materials that synergistically integrate their functions with certain baking techniques; secondly, while seemingly ordinary in appearance and simple in form, they are actually complex products involving advanced baking techniques and incorporating physical, chemical, and biological technologies. The inventors of this application have developed a rice cake premixed powder that not only improves the elasticity of rice cakes and prevents them from sticking to teeth, but also prevents them from crumbling after prolonged storage.

[0049] (7) Mono- and diglyceride fatty acid esters

[0050] Typically, monoglycerides and / or diglycerides formed from oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, or lauric acid and glycerol can be used in this invention. Generally, monoglyceride and diglyceride stearates formed from stearic acid and glycerol are preferred in this invention, wherein the content of monoglyceride stearate is greater than or equal to 90%, preferably 90.5%-98%; the remainder is diglyceride stearate and free acid.

[0051] To obtain a rice cake with good elasticity, refreshing taste, non-stickiness, and resistance to crumbling after prolonged storage, this invention provides a rice cake premix powder. By weight, the rice cake premix powder comprises 80-120 parts rice flour, 2-10 parts glutinous rice flour, 100-150 parts seasoning, 0.5-1.5 parts salt, 0.5-1.5 parts acidity regulator, 2-5 parts emulsifier, 1-3 parts compound leavening agent, 20-40 parts compound improver, 45-55 parts protein powder, and 8-12 parts powdered oil.

[0052] In some preferred embodiments, the rice cake premix powder includes 90-110 parts rice flour, 4-8 parts glutinous rice flour, 110-140 parts sweetener, 0.8-1.2 parts salt, 0.8-1.2 parts acidity regulator, 3-4 parts emulsifier, 1.5-2.5 parts compound leavening agent, 25-35 parts compound improver, 48-52 parts egg white powder, and 9-11 parts powdered oil.

[0053] In some embodiments, the present invention provides a compound improver for the rice cake premix powder, the compound improver comprising modified starch, yeast protein powder, enzyme preparation and xanthan gum, wherein the mass ratio of the modified starch, yeast protein powder, enzyme preparation and xanthan gum is (10-20):(5-10):(0.015-0.03):(0.8-1.5).

[0054] In some preferred embodiments, the mass ratio of the modified starch, yeast protein powder, enzyme preparation and xanthan gum is (13-18):(6-8):(0.019-0.025):(1.0-1.2).

[0055] The compound improver includes xanthan gum and modified starch. Xanthan gum thickens the mixture, primarily improving the consistency of the rice cake premix. Modified starch mainly affects the texture of the rice cake. The compound improver enhances product stability, elasticity, and texture. The optimized mass ratio makes the product more stable, resulting in a soft yet chewy and elastic texture with a better mouthfeel.

[0056] In some embodiments, the present invention provides an enzyme preparation combination in the compound modifier, the enzyme preparation comprising transglutaminase, maltose amylase and α-amylase, wherein the mass ratio of transglutaminase, maltose amylase and α-amylase is (1.8-2.2):(0.8-1.2):(4-6).

[0057] In some preferred embodiments, the mass ratio of the transglutaminase, maltose amylase and α-amylase is (1.9-2.0):(0.9-1.1):(4.5-5.5).

[0058] In some embodiments, preferably, the enzyme activity of the transglutaminase is ≥50,000 U / mL, more preferably 50,000-100,000 U / mL.

[0059] In some embodiments, preferably, the maltose amylase activity is ≥100,000 U / mL, more preferably 100,000-120,000 U / mL.

[0060] In some embodiments, preferably, the α-amylase activity is ≥20,000 U / mL, more preferably 20,000-80,000 U / mL.

[0061] The enzyme combination in the compound improver of this invention mainly improves the aging effect and the amount of residue after the product has been left to stand, and enhances its water retention performance. The optimized mass ratio ensures water retention without causing the negative effects of an overly thin cake batter.

[0062] In some embodiments, the present invention provides a rice cake, the raw materials of which include 95-105 parts of rice cake premix, 18-25 parts of oil and 65-72 parts of water.

[0063] In some preferred embodiments, the ingredients of the rice cake include 98-100 parts of rice cake premix, 20-22 parts of oil, and 68-70 parts of water.

[0064] Making a cake requires achieving a rising volume, a soft texture, and a suitable chewiness. It also needs to prevent dehydration and subsequent loss of moisture, which could cause it to become crumbly or mushy. Since rice products tend to absorb oil and become greasy, a proper ratio of flour, oil, and water is crucial for a cake's excellent taste and consistent texture after storage. Adding water can effectively reduce overall costs, but too much water can negatively impact the cake's sensory quality; therefore, maintaining the right ratio is extremely important.

[0065] In some embodiments, the present invention provides a method for preparing the rice cake described above, the method comprising the following steps:

[0066] (1) Mix rice cake premix powder and water to obtain a batter;

[0067] (2) Whip the batter obtained in step (1) and mix it with salad oil to obtain cake batter;

[0068] (3) After pouring the cake batter obtained in step (2) into the mold, steam it continuously in three stages.

[0069] In step (3), the steaming temperature in the first stage is 70-80℃ and / or the steaming time is 5-7 min; the steaming temperature in the second stage is 80-90℃ and / or the steaming time is 5-7 min; and the steaming temperature in the third stage is 90-100℃ and / or the steaming time is 4-6 min.

[0070] In this invention, the rice cake is steamed in three stages. Because the cake batter is thick and has poor fluidity, the three-stage heating process after pouring it into the mold reduces energy consumption. Furthermore, the lower initial temperature enhances the cake's fluidity, allowing it to slowly solidify and resulting in a smooth, fluffy final product. Rapid heating causes the rice batter to solidify quickly, degrading its fluffiness and appearance, leading to a lower sensory score. In some specific embodiments, the weight percentage of rice flour in the rice cake premix can be any value between 80 and 120: 80, 85, 90, 95, 100, 105, 110, 115, or 120, or any two of these values ​​forming a range within which the weight percentages are calculated.

[0071] In some other specific embodiments, the weight of glutinous rice flour in the rice cake premix can be any value between 2 and 10: 2, 3, 4, 5, 6, 7, 8, 9 or 10, or any two of the above specific values ​​as endpoints within a numerical range.

[0072] In some other specific embodiments, the weight of sweetener in the rice cake premix can be any value between 100 and 150: 100, 115, 120, 125, 130, 135, 140, 145 or 150, or any two of the above specific values ​​as endpoints within a numerical range.

[0073] In some other specific embodiments, the weight of salt in the rice cake premix can be any value between 0.5 and 1.5: 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4 or 1.5, or any two of the above specific values ​​as endpoints within a numerical range.

[0074] In some other specific embodiments, the weight of the acidity regulator in the rice cake premix can be any value between 0.5 and 1.5: 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4 or 1.5, or any two of the above specific values ​​as endpoints within a numerical range.

[0075] In some other specific embodiments, the weight of the emulsifier in the rice cake premix can be any value between 2 and 5: 2, 2.2, 2.4, 2.6, 2.8, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.6, 4.8 or 5.0, or any two of the above specific values ​​as endpoints within a numerical range.

[0076] In some other specific embodiments, the weight of the compound leavening agent in the rice cake premix can be any value between 1 and 3: 1, 1.2, 1.4, 1.6, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8 or 3, or any two of the above specific values ​​as endpoints within a numerical range.

[0077] In some other specific embodiments, the weight of the compound improver in the rice cake premix can be any value between 20 and 40: 20, 22, 24, 26, 28, 30, 32, 34, 36, 38 or 40, or any two of the above specific values ​​as endpoints within a numerical range.

[0078] In some other specific embodiments, the weight of protein powder in the rice cake premix can be any value between 45 and 55: 45, 46, 47, 48, 49, 50, 51, 52, 53, 54 or 55, or any two of the above specific values ​​as endpoints within a numerical range.

[0079] In some other specific embodiments, the weight percentage of powdered oil in the rice cake premix can be any value between 8 and 12: 8, 8.2, 8.4, 8.6, 8.8, 9, 9.2, 9.4, 9.6, 9.8, 10, 10.2, 10.4, 10.6, 10.8, 11, 11.2, 11.4, 11.6, 11.8 or 12, or any two of the above specific values ​​as endpoints within a numerical range.

[0080] Unless otherwise stated, all reagents and instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the sources of the instruments and reagents used in the embodiments and comparative examples of this invention is shown in Table 1 below.

[0081] Table 1

[0082]

[0083]

[0084]

[0085] Example 1: Preparation of Rice Cake Premix and Rice Cake Making

[0086] 1. Preparation of Rice Cake Premix

[0087] Prepare 1 kg of rice cake premix powder. By weight, the rice cake premix powder includes 80 parts of rice flour, 2 parts of glutinous rice flour, 100 parts of trehalose, 0.5 parts of salt, 0.5 parts of citric acid, 2 parts of glyceryl monostearate, 1 part of compound leavening agent, 20 parts of compound improver, 45 parts of egg white powder, and 8 parts of powdered oil. Mix all the components together.

[0088] The compound improver is a mixture of hydroxypropyl distarch phosphate, yeast protein, enzyme preparation, and xanthan gum, with a weight ratio of 10:5:0.015:0.8. The enzyme preparation consists of transglutaminase, maltose amylase, and α-amylase in a mass ratio of 1.8:0.8:4.

[0089] The compound leavening agent contains: 20% sodium bicarbonate, 15% disodium dihydrogen pyrophosphate, 25% calcium carbonate, 18% glucono-δ-lactone, 5% citric acid, and 17% starch.

[0090] 2. Preparation of Rice Cake

[0091] Prepare the ingredients for making rice cakes, which include 1000g of rice cake premix, 684.21g of water and 189.47g of salad oil. The weight ratio of rice cake premix, water and salad oil is 95:65:18.

[0092] (1) Mix rice cake premix powder and water, stirring at a speed of 55 r / min for 4 min to obtain a slurry.

[0093] (2) The above-obtained batter is whipped at high speed at a speed of 160 r / min for 4 min until the specific gravity of the batter is 0.4. Salad oil is added to the whipped batter and stirred to obtain cake batter at a speed of 55 r / min for 1 min.

[0094] (4) Pour the cake batter into the mold and place the mold in the steamer to steam the rice cake. The steaming is carried out in three stages: the steaming temperature of the first stage is 70℃ and the steaming time is 7min; the steaming temperature of the second stage is 80℃ and the steaming time is 7min; the steaming temperature of the third stage is 90℃ and the steaming time is 6min.

[0095] Example 2

[0096] 1. Preparation of Rice Cake Premix

[0097] Prepare 1 kg of rice cake premix powder. By weight, the rice cake premix powder includes 120 parts of rice flour, 10 parts of glutinous rice flour, 150 parts of sucrose, 1.5 parts of salt, 1.5 parts of malic acid, 5 parts of mono- and diglyceride fatty acid esters, 3 parts of compound leavening agent, 40 parts of compound improver, 55 parts of egg protein powder, and 12 parts of powdered oil. Mix all the components together.

[0098] The compound improver is a mixture comprising acetylated distarch adipate, yeast protein, enzyme preparation, and xanthan gum, with a weight ratio of hydroxypropyl distarch phosphate, yeast protein, enzyme preparation, and xanthan gum of 20:10:0.03:1.5. The enzyme preparation consists of transglutaminase, maltose amylase, and α-amylase in a mass ratio of 2.2:1.2:6.

[0099] The compound leavening agent is the same as in Example 1.

[0100] 2. Preparation of Rice Cake

[0101] Prepare the ingredients for making rice cakes, which include 1000g of rice cake premix, 685.71g of water and 238.1g of salad oil. The weight ratio of rice cake premix, water and salad oil is 105:72:25.

[0102] (1) Mix rice cake premix powder and water, stirring at a speed of 65 r / min for 5 min to obtain a slurry.

[0103] (2) The above-obtained batter is whipped at high speed at a speed of 200 r / min for 6 min until the specific gravity of the batter is 0.6. Salad oil is added to the whipped batter and stirred to obtain cake batter at a speed of 65 r / min for 3 min.

[0104] (4) Pour the cake batter into the mold and place the mold in the steamer to steam the cake. The steaming process is carried out in three stages: the first stage steaming temperature is 80℃ and the steaming time is 5min; the second stage steaming temperature is 90℃ and the steaming time is 5min; the third stage steaming temperature is 100℃ and the steaming time is 4min.

[0105] Example 3

[0106] 1. Preparation of Rice Cake Premix

[0107] Prepare 1 kg of rice cake premix powder. By weight, the rice cake premix powder includes 90 parts rice flour, 4 parts glutinous rice flour, 110 parts glucose, 0.8 parts salt, 0.8 parts vitamin C, 3 parts phospholipids, 1.5 parts compound leavening agent, 25 parts compound improver, 48 parts egg protein powder, and 9 parts powdered oil. Mix all the components together.

[0108] The rice cake improver is a mixture comprising pregelatinized hydroxypropyl distarch phosphate, yeast protein, enzyme preparation, and xanthan gum, with a weight ratio of hydroxypropyl distarch phosphate, yeast protein, enzyme preparation, and xanthan gum of 13:6:0.019:1.0. The enzyme preparation consists of transglutaminase, maltose amylase, and α-amylase in a mass ratio of 2:1:5.

[0109] Among them, the compound leavening agent is also used in Example 1.

[0110] 2. Preparation of Rice Cake

[0111] Same as Example 1.

[0112] Example 4

[0113] 1. Preparation of Rice Cake Premix

[0114] Prepare 1 kg of rice cake premix powder. By weight, the rice cake premix powder includes 110 parts of rice flour, 8 parts of glutinous rice flour, 140 parts of fructose, 1.2 parts of salt, 1.2 parts of lactic acid, 4 parts of calcium stearoyl lactylate, 2.5 parts of compound leavening agent, 35 parts of compound improver, 52 parts of egg protein powder, and 11 parts of powdered oil. Mix all the components together.

[0115] The compound improver is a mixture of starch acetate, yeast protein, enzyme preparation, and xanthan gum, with a weight ratio of hydroxypropyl distarch phosphate, yeast protein, enzyme preparation, and xanthan gum of 18:8:0.025:1.2. The enzyme preparation is the same as in Example 1.

[0116] Among them, the compound leavening agent is also used in Example 1.

[0117] 2. Preparation of Rice Cake

[0118] Same as Example 1.

[0119] Example 5

[0120] Compared to Example 1, the modified starch in the rice cake improver is sodium carboxymethyl starch, and the rest is the same as in Example 1.

[0121] Example 6

[0122] 1. Preparation of Rice Cake Premix

[0123] Prepare 1 kg of rice cake premix powder. By weight, the rice cake premix powder includes 100 parts of rice flour, 5 parts of glutinous rice flour, 120 parts of fructose, 1.5 parts of salt, 1.2 parts of lactic acid, 2 parts of calcium stearoyl lactylate, 2.5 parts of compound leavening agent, 40 parts of compound improver, 50 parts of egg protein powder, and 11 parts of powdered oil. Mix all the components together.

[0124] The compound improver is a mixture of starch acetate, yeast protein, enzyme preparation, and xanthan gum, with a weight ratio of hydroxypropyl distarch phosphate, yeast protein, enzyme preparation mixture, and xanthan gum of 10:8:0.025:1.5. The enzyme preparation is the same as in Example 1.

[0125] Among them, the compound leavening agent is also used in Example 1.

[0126] 2. Preparation of Rice Cake

[0127] Same as Example 1.

[0128] Comparative Example 1

[0129] Compared with Example 1, the rice cake premix powder did not use compound improvers in its raw material composition, and the rest was the same as in Example 1.

[0130] Comparative Example 2

[0131] Compared with Example 1, the rice cake premix powder contains 10 parts of compound improver in its raw material composition, and the rest is the same as in Example 1.

[0132] Comparative Example 3

[0133] Compared to Example 1, the rice cake premix contains 30 parts egg white powder, and the rest is the same as in Example 1.

[0134] Comparative Example 4

[0135] Compared to Example 1, the amount of trehalose in the rice egg premix powder is 80 parts, and the rest is the same as in Example 1.

[0136] Comparative Example 5

[0137] Compared to Example 1, the rice cake premix does not use glutinous rice flour, but is otherwise the same as in Example 1.

[0138] Experimental Example 1: Determination of the hardness, elasticity, and crumb rate of rice cake

[0139] After refrigerating the rice cakes obtained in Examples 1-5 and Comparative Examples 1-5 for 48 hours, the hardness, elasticity, and crumb rate of the rice cakes were measured. The hardness (g) and elasticity of the rice cakes were measured using a texture analyzer. The crumb rate of the rice cakes was determined as follows: the weight of the rice cakes before slicing was taken, and then the rice cakes were sliced ​​using a slicer. After slicing, the crumbs were collected and weighed. The crumb rate (%) was calculated using the following formula: Crumb rate (%) = Crumb weight (g) / Weight of rice cakes before slicing * 100%. A lower crumb rate is better, indicating that the rice cake is less prone to dehydration and aging, and has good water retention. A rice cake hardness of approximately 1000-2500g is suitable; rice cakes within this range have a soft texture. The elasticity of the rice cake is its ability to deform under external force and return to its original state after the force is removed. Higher elasticity indicates that the rice cake is soft yet chewy. The results for the hardness, elasticity, and crumb rate of the rice cake are shown in Table 2.

[0140] Table 2

[0141] project Hardness (g) elasticity Crushing rate (%) Example 1 1425 0.94 4.3 Example 2 1244 0.92 4.8 Example 3 2039 0.91 3.5 Example 4 1882 0.92 3.1 Example 5 1734 0.94 5.7 Example 6 1653 0.93 5.1 Comparative Example 1 2514 0.85 8.3 Comparative Example 2 1912 0.83 8.3 Comparative Example 3 2467 0.85 8.9 Comparative Example 4 2183 0.81 9.2 Comparative Example 5 2392 0.79 7.1

[0142] The results showed that the hardness of Examples 1-6 and Comparative Examples 1-5 was not significantly different, all around 1000-2500g. However, the elasticity was significantly different. The elasticity of Examples 1-6 was higher than that of Comparative Examples 1-5, with all data above 0.9, while that of Comparative Examples 1-5 was below 0.9. Furthermore, the flaking rate of Examples 1-6 was significantly better than that of Comparative Examples 1-5, indicating slower aging. Among them, Examples 3 and 4 had the lowest flaking rate, and the rice cake had the best water retention.

[0143] Sensory evaluation of rice cake in Experiment 2

[0144] After the rice cakes obtained in Examples 1-6 and Comparative Examples 1-5 were baked, they were refrigerated for 48 hours. Ten sensory evaluators were then selected to conduct sensory evaluations of the rice cakes. The scoring criteria are shown in Table 3, and the evaluation results were determined by the average of the total scores. The evaluation results are shown in Table 4.

[0145] Table 3

[0146]

[0147]

[0148] The sensory evaluation of the rice cakes prepared by Examples 1-6 and Comparative Examples 1-5 is shown in Table 4.

[0149] Table 4

[0150] project shape Structural organization Color Flavor taste Total Score Example 1 8 9 10 9 9 45 Example 2 9 8 9 10 8 44 Example 3 9 9 9 8 9 44 Example 4 10 9 8 8 9 44 Example 5 8 10 9 9 8 44 Example 6 9 9 9 8 9 44 Comparative Example 1 4 6 7 7 5 29 Comparative Example 2 3 5 8 7 4 27 Comparative Example 3 4 4 8 6 4 26 Comparative Example 4 5 4 7 8 3 27 Comparative Example 5 2 5 6 7 4 24

[0151] As shown in Table 4 above, the overall sensory scores of the Examples were higher than those of the Comparative Examples, especially in appearance, texture, and taste, where the Examples scored significantly higher than the Comparative Examples. The differences in color and flavor were relatively small. Color is mainly due to the manufacturing process and raw materials; the Comparative Examples and Examples did not use raw materials with significant color differences, so their colors were essentially the same. Flavor is mainly due to egg white powder and oils, and the Comparative Examples and Examples did not show significant differences. However, the addition of the improver significantly enhanced the product's appearance quality and resulted in a better texture and taste, thus showing a greater difference in the sensory evaluation.

[0152] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A rice cake premix powder, characterized in that, By weight, the rice cake premix powder comprises 80-120 parts rice flour, 2-10 parts glutinous rice flour, 100-150 parts sweetener, 0.5-1.5 parts salt, 0.5-1.5 parts acidity regulator, 2-5 parts emulsifier, 1-3 parts compound leavening agent, 20-40 parts compound improver, 45-55 parts egg white powder, and 8-12 parts powdered oil.

2. The rice cake premix according to claim 1, characterized in that, By weight, the rice cake premix powder comprises 90-110 parts rice flour, 4-8 parts glutinous rice flour, 110-140 parts sweetener, 0.8-1.2 parts salt, 0.8-1.2 parts acidity regulator, 3-4 parts emulsifier, 1.5-2.5 parts compound leavening agent, 25-35 parts compound improver, 48-52 parts egg white powder, and 9-11 parts powdered oil.

3. The rice cake premix according to claim 1 or 2, characterized in that, The sweetener is selected from one or more of the group consisting of trehalose, sucrose, glucose and fructose; And / or, the acidity regulator is selected from one or more of the group consisting of citric acid, malic acid, vitamin C and lactic acid; And / or, the emulsifier is selected from one or more substances comprising glyceryl monostearate, mono- and diglyceryl fatty acid esters, phospholipids, and calcium stearoyl lactylate; And / or, the powdered oil is selected from one or more of the group consisting of vegetable oil powder, cream powder and butter powder.

4. The rice cake premix according to any one of claims 1-3, characterized in that, The compound leavening agent comprises, by weight percentage, 15-25% sodium bicarbonate, 10-20% disodium dihydrogen pyrophosphate, 20-30% calcium carbonate, 10-20% glucono-δ-lactone, 1-10% citric acid and 10-20% starch, wherein the amount of acidity regulator does not take into account the amount of citric acid from the compound leavening agent.

5. The rice cake premix according to any one of claims 1-4, characterized in that, The compound improver includes modified starch, yeast protein powder, enzyme preparation and xanthan gum, and the mass ratio of modified starch, yeast protein powder, enzyme preparation and xanthan gum is (10-20):(5-10):(0.015-0.03):(0.8-1.5). Preferably, the mass ratio of the modified starch, yeast protein powder, enzyme preparation and xanthan gum is (13-18):(6-8):(0.019-0.025):(1.0-1.2).

6. The rice cake premix according to claim 5, characterized in that, The modified starch in the compound improver is starch that has undergone pregelatinization, carboxymethylation, hydroxypropylation, acetate esterification, or acetylation. Preferably, the modified starch is selected from one or more of the group consisting of pregelatinized starch, carboxymethyl starch, hydroxypropyl starch, acetate starch and acetylated starch.

7. The rice cake premix according to claim 5 or 6, characterized in that, The enzyme preparations in the compound improver include transglutaminase, maltose amylase and α-amylase; Preferably, the mass ratio of transglutaminase, maltose amylase and α-amylase is (1.8-2.2):(0.8-1.2):(4-6).

8. A rice cake, characterized in that, The rice cake is prepared using raw materials comprising the rice cake premix powder according to any one of claims 1-7.

9. The rice cake according to claim 8, characterized in that, The ingredients for the rice cake also include water and oil; Preferably, by weight, the raw materials include 95-105 parts of rice cake premix powder according to any one of claims 1-7, 18-25 parts of oil and 65-72 parts of water; More preferably, the oil is animal oil or vegetable oil.

10. A method for preparing the rice cake according to claim 8 or 9, the method comprising the following steps: (1) Mix rice cake premix powder and water to obtain a batter; (2) Whip the batter obtained in step (1) and mix it with salad oil to obtain cake batter; (3) After pouring the cake batter obtained in step (2) into the mold, steam it continuously in three stages.

11. The method for preparing rice cake according to claim 10, characterized in that, In step (1), the rice cake premix and water are mixed by stirring; Preferably, the stirring speed is 55-65 r / min; And / or, the stirring time is 4-5 minutes.

12. The method for preparing rice cake according to claim 10 or 11, characterized in that, In step (2), the slurry is agitated by high-speed mixing; Preferably, the stirring speed is 160-200 r / min; And / or, the stirring time is 4-6 minutes; A further preferred method is to stop beating the slurry when the slurry specific gravity is 0.4 to 0.

6.

13. The method for preparing rice cake according to any one of claims 10-12, characterized in that, In step (3), the steaming temperature in the first stage is 70-80℃, and / or the steaming time is 5-7 min; Preferably, the steaming temperature in the second stage is 80-90℃, and / or the steaming time is 5-7 minutes; Further preferably, the steaming temperature in the third stage is 90-100℃, and / or the steaming time is 4-6 minutes.

14. A rice cake prepared by the method of any one of claims 10-13.

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