CN101406310B - Method for preparing anti-aging rice-cake - Google Patents
Method for preparing anti-aging rice-cake Download PDFInfo
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- CN101406310B CN101406310B CN200810194923XA CN200810194923A CN101406310B CN 101406310 B CN101406310 B CN 101406310B CN 200810194923X A CN200810194923X A CN 200810194923XA CN 200810194923 A CN200810194923 A CN 200810194923A CN 101406310 B CN101406310 B CN 101406310B
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Abstract
The invention relates to a method for preparing an anti-anabiosis rice cake, in particular to a method of using a natural substance to delay anabiosis of the rice cake. The method belongs to the technical field of food processing. The method is characterized in that rice flour is crushed through a 120-mesh sieve to obtain rice flour for producing the rice cake; the rice flour, water and tea polyphenol or vitamin C are taken and mixed evenly and are poured into a die to be formed; the formed rice cake is put on a hot water bath, and is steamed to be a cooked rice cake; and the cooked rice cake is put in a refrigerator with a temperature of between 4 and 5 DEG C to be kept. The tea polyphenol and the vitamin C belong to antioxidants, have hydroxide radicals with high reactive activity, and are considered to be combined with hydroxide radicals of starch, thereby preventing starch from combining automatically in the storage process, namely the phenomenon of anabiosis (aging). Therefore, the storage time is prolonged tremendously and the problems of food security and quality do not exist. The method can keep edible taste, realize the mass production and long-time preservation of the rice cake, and is good for human health.
Description
Technical field
The present invention relates to a kind of preparation method of anti-aging rice-cake, specifically delay bringing back to life of rice cake, belong to food processing technology field with natural materials.
Background technology
In prior art, new rice-made food such as the rice cake of making has characteristics such as internal organizational structure is soft, flexible, good mouthfeel.Along with the prolongation of period of storage, will change software strategy into software-hardware strategy, tissue becomes loose, coarse, and elasticity and local flavor also disappear thereupon, and its sense of food descends greatly.Bringing back to life of Here it is rice starch is caused, and be annual in the world all because of a large amount of grain of this class problem waste.
Starch-containing 62%～86% in the rice, in food system, play the effect that heat energy is provided and influences the matter structure.Through the complete starch of gelatinization, cool off naturally at a lower temperature or slowly dehydrate, will make that combination once again takes place disrupted starch molecule hydrogen bond when gelatinization, the part molecule becomes orderly arrangement again, and crystalline deposit is a gelinite.This phenomenon is called as " bringing back to life " (β-change, or aging, retrogradation), thereby makes the matter structure and the digestibility deterioration of food.The sclerosis of rice cake cake all belongs to this type of.Suppressing brings back to life is the primary factor that prolongs this based food shelf life.
Bringing back to life of starch is the process of a starch molecule from disorder to order.In the heating gelatinization process, because the effect of hydrone and heat, it is unordered in a jumble that orderly starch molecule becomes.In cooling cooling and storage, because the effect of molecular potential, the disordering of upper state progressively is tending towards the ordering of lower state.
From the thermodynamics angle, the trend of bringing back to life of gelatinized starch is difficult to avoid, but after the mechanism of bringing back to life of understanding starch, just can make full use of these mechanism, takeing effective measures, it is aging to delay rice cake, thereby will reduce to the minimum shelf-life that can prolong this based article greatly by the harmful effect that starch retrogradation brings.
Measure according to the relevant expert, the equal specific surface system food of the content of protein content, water soluble vitamin, carbohydrate height in the rice cake food, instant is tasty and refreshing.Rice made products begins to engender with the rice cake method for making in recent years.Owing to have intrinsic fragrant local flavor in the rice and be easy to digestion, thereby very suitable children are edible with the elderly, are a kind of novel foodstuffs that has market potential.And the Taiwan mochi can be guaranteed the quality 2～3 months and ageing hardening do not occur, and Japanese mochi can also be guaranteed the quality the longer time., we generally can only guarantee the quality 3～4 days at the mochi produced at present, in addition coldly harden once meeting, bring back to life, toughness descends, and loses commodity value.Rice cake group is the traditional food of China, and annual value of production also surpasses 4,000,000,000.By research, the shelf-life of high-moisture, low-fat starch food products if can be extended down to more than 6 months, real ready-to-eat food will become the main flow of instant food.Its economic benefit is inestimable.Therefore, a great problem that cakes such as Chinese style rice made products mochi and rice cake anti-brought back to life, anti-aging is food processing industry also is a difficult problem that presses for solution.
Solving at present in the method for starch retrogradation has chemical method, and as starch is carried out modification, but this is related to food-safety problem.Add some anti-emulsifying agents of bringing back to life, glue and some other material can reach certain effect, but not obvious.By adding amylase, can bring into play the effect that suppresses starch retrogradation.But by the rice cake of diastatic action, because its surface beginning is decomposed in proper order to inside, so surface deliquescing easily, the food flavor of rice cake changes simultaneously.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby a kind of add in rice cake manufacturing process natural Tea Polyphenols and vitamin C are provided, can effectively improve the problem of bringing back to life of rice cake; Edible taste can be kept, a large amount of productions, long preservation of rice cake can be realized, to the preparation method of a kind of anti-aging rice-cake of distant place dispensing.
According to technical scheme provided by the invention, a kind of preparation method of anti-aging rice-cake, adopt following processing step: its component proportioning is counted by weight:
1, just rice is pulverized, and crosses 120 mesh sieves, obtains making the ground rice of rice cake;
2, get 3～5 parts of 31～35 parts in ground rice, 60～66 parts in water and Tea Polyphenols or vitamin Cs, pour into after mixing in the wooden die (the mould domestic demand is applied a small amount of dry powder), firmly push, it is bondd in mould, the rice cake of making a living is poured out in moulding;
3, the living rice cake with moulding obtains ripe rice cake after steaming 18～22min in the hot bath; Heating-up temperature: 100～110 ℃; Mode of heating can be electric cooker or steamer;
4, ripe rice cake being placed on temperature is to preserve more than 20 days in the refrigerator under 4～5 ℃ the condition.
Described rice is long-grained nonglutinous rice or polished rice or glutinous rice.
Described Tea Polyphenols is a food-grade, and it is TGP-95B that model is buied in market, and producer is Wuxi Taiyo Green Power Co., Ltd..
Described vitamin C is a food-grade, and producer is Jia Kang source, a Beijing development in science and technology Co., Ltd, and product purity is greater than 99%.
Tea Polyphenols of the present invention and vitamin C belong to antioxidant, hydroxyl with high reaction activity, be considered to and combine with the hydroxyl of starch, thereby can stop starch self in depositing process in conjunction with (wearing out) phenomenon of promptly bringing back to life, the prolongation holding time that can be tremendous, there are not food security and matter structure problem simultaneously; Can keep edible taste, can realize a large amount of productions, the long preservation of rice cake, it preserves long period and problem on significantly do not bring back to life sign and the health, useful health.
The specific embodiment
Following the present invention will be further described in conjunction with the embodiments:
Embodiment one:
The preparation method of a kind of anti-aging rice-cake of the present invention, adopt following processing step: its component proportioning is counted by weight:
The present invention pulverizes commercially available long-grained nonglutinous rice, crosses 120 mesh sieves, obtains making the ground rice of rice cake.Get 3 parts of 31 parts in ground rice, 66 parts in water and Tea Polyphenols, described Tea Polyphenols is a food-grade, and buying model by market is TGP-95B, and producer is Wuxi Taiyo Green Power Co., Ltd..Pour (the mould domestic demand is applied a small amount of dry powder) in the wooden die into after ground rice, water and Tea Polyphenols mixed, firmly push, it is bondd in mould, scrape off redundance with the thin sheet of metal instrument then, pound out the living rice cake that obtains moulding after the strickling; Then the living rice cake of moulding is placed on and is ripe rice cake after steaming 20min in the hot bath; Heating-up temperature: 100 ℃; Mode of heating adopts beautiful TH557 type electric cooker (Chinese Meidi Group Co. Ltd.); Being placed on ripe rice cake under the condition that temperature is 4 ℃ (temperature of the most easily bringing back to life) then is can preserve more than 20 days in the refrigerator, and does not influence the local flavor of rice cake, and rice cake also undergoes no deterioration.
When the addition of Tea Polyphenols is very few in embodiments of the present invention, effective anti-starch retrogradation effect can not be played, on the other hand, when addition is too much, the local flavor of product can be influenced.
Embodiment two:
The preparation method of a kind of anti-aging rice-cake of the present invention, adopt following processing step: its component proportioning is counted by weight:
The present invention pulverizes commercially available long-grained nonglutinous rice, crosses 120 mesh sieves, obtains making the ground rice of rice cake.Get 33 parts in ground rice, 63 parts in water and vitamin C (Jia Kang source, Beijing development in science and technology Co., Ltd, food-grade, purity is greater than 99%) 4 parts, pour (the mould domestic demand is applied a small amount of dry powder) in the wooden die into after ground rice, water and vitamin C mixed, firmly push, it is bondd in mould, scrape off redundance with the thin sheet of metal instrument then, pound out the living rice cake that obtains moulding after the strickling; Then the living rice cake of moulding is placed on and is ripe rice cake after steaming 18min in the hot bath; Heating-up temperature: 100 ℃; Mode of heating adopts simple gate staple food electric steaming cooking-vessel (the grand kitchen utensils factory of Wuxi brocade); Being placed on ripe rice cake under the condition that temperature is 4 ℃ (temperature of the most easily bringing back to life) then is can preserve more than 20 days in the refrigerator, and does not influence the local flavor of rice cake, and rice cake also undergoes no deterioration.
Embodiment three:
The preparation method of a kind of anti-aging rice-cake of the present invention, adopt following processing step: its component proportioning is counted by weight:
The present invention pulverizes commercially available long-grained nonglutinous rice, crosses 120 mesh sieves, obtains making the ground rice of rice cake.Get 35 parts in ground rice, 60 parts in water and Tea Polyphenols (Wuxi Taiyo Green Power Co., Ltd., model is TGP-95B) 5 parts, pour (the mould domestic demand is applied a small amount of dry powder) in the wooden die into after ground rice, water and Tea Polyphenols mixed, firmly push, it is bondd in mould, scrape off redundance with the thin sheet of metal instrument then, pound out the living rice cake that obtains moulding after the strickling; Then the living rice cake of moulding is placed on and is ripe rice cake after steaming 22min in the hot bath; Heating-up temperature: 100 ℃; Mode of heating adopts beautiful TH557 type electric cooker (Chinese Meidi Group Co. Ltd.); Being placed on ripe rice cake under the condition that temperature is 4 ℃ (temperature of the most easily bringing back to life) then is can preserve more than 20 days in the refrigerator, and does not influence the local flavor of rice cake, and rice cake also undergoes no deterioration.
Claims (4)
1. the preparation method of an anti-aging rice-cake, it is characterized in that adopting following processing step: its component proportioning is counted by weight:
(1), rice is pulverized, cross 120 mesh sieves, obtain making the ground rice of rice cake;
(2), get 3～5 parts of 31～35 parts in ground rice, 60～66 parts in water and Tea Polyphenols or vitamin Cs, pour in the die after mixing, firmly push, it is bondd in mould, pour out living rice cake behind the molding bonded into moulding;
(3), the living rice cake with moulding obtains ripe rice cake after steaming 18～22min in the hot bath; Heating-up temperature: 95～100 ℃;
(4), ripe rice cake being placed on temperature is to preserve in the refrigerator under 4～5 ℃ the condition.
2. the preparation method of a kind of anti-aging rice-cake according to claim 1 is characterized in that described rice is long-grained nonglutinous rice or polished rice or glutinous rice.
3. the preparation method of a kind of anti-aging rice-cake according to claim 1 is characterized in that described mode of heating is electric cooker or steamer.
4. the preparation method of a kind of anti-aging rice-cake according to claim 1 is characterized in that described Tea Polyphenols or vitamin C add in steaming in hot bath.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810194923XA CN101406310B (en) | 2008-10-27 | 2008-10-27 | Method for preparing anti-aging rice-cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810194923XA CN101406310B (en) | 2008-10-27 | 2008-10-27 | Method for preparing anti-aging rice-cake |
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| CN101406310A CN101406310A (en) | 2009-04-15 |
| CN101406310B true CN101406310B (en) | 2010-12-15 |
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| CN200810194923XA Expired - Fee Related CN101406310B (en) | 2008-10-27 | 2008-10-27 | Method for preparing anti-aging rice-cake |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692925B (en) * | 2009-09-24 | 2011-10-05 | 江南大学 | Method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation |
| CN101982098B (en) * | 2010-10-25 | 2012-08-15 | 中南林业科技大学 | Preparation method of rice paste and rice cake capable of delaying ageing |
| CN102342424B (en) * | 2011-09-28 | 2012-08-22 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN103919012A (en) * | 2014-04-25 | 2014-07-16 | 理想科技集团有限公司 | Tea polyphenol and konjak rice noodles and preparation method thereof |
| CN104286688A (en) * | 2014-10-22 | 2015-01-21 | 广东省工业贸易职业技术学校 | Long-shaped rice cake with Lu-village yellow millet flavor |
| CN104431719A (en) * | 2014-12-03 | 2015-03-25 | 安徽科技学院 | Flavored sponge cake and preparation method thereof |
| CN108201058A (en) * | 2016-12-20 | 2018-06-26 | 丰益(上海)生物技术研发中心有限公司 | A kind of preparation method and applications of fermented rice cake |
| CN109864251A (en) * | 2019-04-24 | 2019-06-11 | 上海菩圆生物科技有限公司 | A kind of preparation method of nutrition rice cake |
| CN112868981A (en) * | 2021-03-01 | 2021-06-01 | 福建御厨食品有限公司 | Method for improving rehydration of instant rice |
| CN115812904A (en) * | 2022-12-28 | 2023-03-21 | 江南大学 | Double-enzyme modification method for controlling quality and retrogradation of rice cakes |
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Assignee: Wuchang Wuhan Yangzi Dairy Co., Ltd. Assignor: Jiangnan University Contract record no.: 2011420000240 Denomination of invention: Method for preparing anti-aging rice-cake Granted publication date: 20101215 License type: Exclusive License Open date: 20090415 Record date: 20110913 |
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Granted publication date: 20101215 Termination date: 20171027 |
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