CN102885109A - Anti-ageing agent for rice cake and rice cake as well as preparation method thereof - Google Patents

Abstract

The invention discloses an anti-ageing agent for a rice cake. The anti-agening agent comprises the following components by weight part: 1-10 parts of germinated brown rice powders, 2-10 parts of cooked rice powders, 0.1-1 part of glycerin monostearate, 1-3 parts of sorbitol and 1-3 parts of mycose. The invention also discloses the rice cake and a preparation method thereof. The rice cake comprises the anti-ageing agent. The anti-ageing agent disclosed by the invention has a good anti-ageing effect and is low in raw material cost, and the rice cake prepared by the anti-ageing agent is difficult to be age, and the storage time and shelf life are long.

Description

The age resister and rice cake and preparation method thereof that are used for the rice cake

Technical field

The invention belongs to food processing technology field, specifically, the present invention relates to a kind of age resister for the rice cake, the invention still further relates to the preparation method of meter cake and rice cake.

Background technology

The primary raw material of cake---Self-raising flour requires wet gluten content low, and protein content is between 6.5-9.5%, because that the wheat flour quality of China is difficult to is up to standard, mainly satisfy the demand of domestic market by import, so the production cost of cake is higher.The difference of ground rice and flour is not contain in the ground rice wet gluten, in the whipping of cake paste and bake process, can not form the gluten network structure, can keep the fine and smooth soft quality of cake, but because there are larger difference in ground rice starch molecular structure and flour, therefore the rice cake is more aging than flour cake.

Application number is the preparation method that 92113462.2 Chinese invention patent discloses a kind of multi-taste health care polished glutinous rice cake; Application number is that 200810055040.0 Chinese invention patent discloses a kind of Peart barley cake and preparation method thereof, and above-mentioned two kinds of cake antiageing effects are poor, and product is very easily aging, and the holding time is not long.Application number is that another Chinese invention patent of 201010543784.4 discloses the ageing-resistant preparation method of a kind of cake, this cake age resister is take AMS, monoglyceride, guar gum, Green Tea Polyphenols, kiwi polyphenol as raw material, when the cake that makes is stored 5 days, the hardness ratio of cake does not add ageing-resistant effective, the elasticity of cake and recovery are than not adding ageing-resistant raising 15%, but this cake age resister cost of material is higher, and effect is difficult to reach when being used for the rice cake.

Summary of the invention

The objective of the invention is in order to overcome the defective of prior art, provide a kind of antiageing effect good, the with low cost age resister that is used for the rice cake, the present invention also provides a kind of meter cake and preparation method thereof.

Above-mentioned purpose is achieved through the following technical solutions:

A kind of age resister for the rice cake is comprised of the raw material of following parts by weight: germination brown rice powder 1-10 part, cooked rice flour noodles 2-10 part, 0.1 part-1 part of glycerin monostearate, D-sorbite 1-3 part, trehalose 1-3 part.Rice cake aging since starch molecule recrystallization and hydrone migration, loss cause, germination brown rice powder contain abundant AMS (excision enzyme), beta amylase (restriction endonuclease) can be comprehensively degradable starch strand up hill and dale, change the conformation that starch is easy to crystallization; The hydrophobic pocket of glycerin monostearate can wrap up starch molecule, thereby suppresses the recrystallization of starch; D-sorbite has the effect of water conservation, can hinder migration and the loss of moisture; Trehalose can prevent from inhaling and discharges water minute, suppresses dehydration, makes product moisture content keep stablizing; Cooked rice flour noodles can improve the soft quality of cake, delays to a certain extent the aging of cake.

Preferably, described rice cake is comprised of the raw material of following parts by weight: 5 parts of germination brown rice powders, 5 parts of cooked rice flour noodles, 0.2 part of glycerin monostearate, 3 parts of D-sorbites, 2 parts of trehaloses.

The present invention continues to provide and contains above-mentioned ageing-resistant rice cake.Take ground rice as primary raw material, solved wheat flour cake making cost high, aleuronat easily causes infant, old man to reach problems such as mucedin allergy sufferers allergy.

As preferred version, described rice cake is made by the raw material of following portions by weight: ground rice 50-100 part, egg liquid 100-200 part, Icing Sugar 50-100 part, cake oil 4-8 part, butter 10-20 part, age resister 5-27 part, anticorrisive agent 1.2-2.4 part.This meter cake contains multiple modifying agent, and consumption has been carried out preferably, and the cake quality softness, delicate mouthfeel, the taste that make are fragrant and sweet.

As preferred plan, described rice cake is made by the raw material of following portions by weight: 100 parts in ground rice, 150 parts of egg liquids, 70 parts of Icing Sugar, 6 parts of cake oils, 15 parts in butter, 10.2 parts of age resisters, 1.2 parts of anticorrisive agents.

The present invention further provides the preparation method of described rice cake, the method may further comprise the steps:

1) butter is melted under 40 ~ 50 ℃ is liquid state;

2) egg liquid, Icing Sugar are beaten mixing, add again cake oil and beat mixing, then add ground rice, age resister, anticorrisive agent whipping mixing, slowly add at last butter and stir into cake and stick with paste;

3) cake is stuck with paste 160-180 ℃ of lower baking 10-15 minute;

4) inflated with nitrogen packing after the cooling and demolding.

Described anticorrisive agent is food cake field glucono-δ-lactone commonly used, sorbic acid, dehydroactic acid etc.

The invention has the beneficial effects as follows:

1, age resister provided by the present invention is specially adapted to a meter cake, and its antiageing effect is that disclosed age resister is all good in 201010543784.4 the patent than age resister commonly used in the rice cake and application number, and cost of material is cheap.

2, the prepared rice cake of the present invention is not easy to wear out, and holding time and shelf life are long.Employed rice meal raw material sources are wide, cost is low, and its protein does not have anaphylaxis, and the rice cake that makes is suitable for the infant, the old man reaches the mucedin allergy sufferers.

Description of drawings

Fig. 1 is five kinds of firmness change curve maps between rice cake storage life.

Fig. 2 is five kinds of sense organ change curves between rice cake storage life.

The specific embodiment

Embodiment 1

A kind of meter cake, made by the raw material of following parts by weight:

Ground rice 100Kg, egg liquid 150Kg, Icing Sugar 70Kg, cake oil 6Kg, butter 15Kg, age resister 15.2Kg, anticorrisive agent 1.2Kg

Described ground rice is bought by self-control or commercial sources, and its preparation method is: add the water that 1-8 doubly measures after rice is cleaned, in soaking 4-20h below 20 ~ 50 ℃, then carry out defibrination, make the slurry fineness at 40 ~ 100 orders, filter final drying, pulverize, cross 100 mesh sieves, obtain ground rice.

Described age resister is comprised of the raw material of following parts by weight:

Germination brown rice powder 5Kg, cooked rice flour noodles 5Kg, glycerin monostearate 0.2Kg, D-sorbite 3Kg, trehalose 2Kg.

Described anticorrisive agent is sorbic acid and dehydroactic acid, and its mass ratio is 1:0.5.

Described germination brown rice powder is self-control, and the preparation method is identical with the preparation method of ground rice, and raw material is sprouted unpolished rice.

Described cooked rice flour noodles is self-control, and the preparation method is as follows: rice meal is placed on steams 15-45min in the food steamer, then at 40 ~ 60 ℃ of lower dry 12-24h, pulverize at last, cross 100 mesh sieves, and get final product.

The preparation method of the present embodiment is:

1) butter is melted under 40 ~ 50 ℃ is liquid state;

2) egg liquid, Icing Sugar are beaten mixing, add cake oil again and beat mixing, then add ground rice, age resister and anticorrisive agent whipping mixing, last slow add liquid butter and stirring get cake and stick with paste;

3) cake is stuck with paste put into baking box after pouring grinding tool into, oven temperature is adjusted into 180 ℃ of face fire, 160 ℃ of the fires in a stove before fuel is added, toasts 10-15 minute;

4) inflated with nitrogen packing after the cooling and demolding.

Embodiment 2

A kind of meter cake, made by the raw material of following parts by weight:

Ground rice 50Kg, egg liquid 100Kg, Icing Sugar 50Kg, cake oil 8Kg, butter 10Kg, age resister 6Kg, anticorrisive agent 2Kg

Described age resister is comprised of the raw material of following parts by weight:

Germination brown rice powder 1Kg, cooked rice flour noodles 2Kg, glycerin monostearate 1Kg, D-sorbite 1Kg, trehalose 1Kg.

Described anticorrisive agent is glucono-δ-lactone.

The preparation method is identical with embodiment 1.

Embodiment 3

A kind of meter cake, made by the raw material of following parts by weight:

Ground rice 80Kg, egg liquid 200Kg, Icing Sugar 100Kg, cake oil 4Kg, butter 20Kg, age resister 27Kg, anticorrisive agent 2.4Kg

Described age resister is comprised of the raw material of following parts by weight:

Germination brown rice powder 10Kg, cooked rice flour noodles 10Kg, glycerin monostearate 1Kg, D-sorbite 3Kg, trehalose 3Kg.

Described anticorrisive agent is glucono-δ-lactone and sorbic acid, and its mass ratio is 1:1.

The preparation method is identical with embodiment 1.

The antiageing effect test:

With the rice cake of embodiment 1-3 and meter cake that does not add ageing-resistant rice cake, makes as age resister with sucrose fatty ester, and with the age resister that AMS, monoglyceride, guar gum, Green Tea Polyphenols, kiwi polyphenol make by patented method make rice a cake compare test, the result is as depicted in figs. 1 and 2.

As shown in Figure 1, the rice cake of embodiment 1-3 is in storage, hardness number is the trend that increases gradually, the blank group is when storing to 7d, hardness number has been increased to 650g, and three embodiment of the present invention are at storage during to 7d, and hardness number all is lower than 480g, and antiageing effect obviously to be better than adding the rice cake of conventional age resister sucrose fatty ester and to add application number be 201010543784.4 the disclosed ageing-resistant rice cake of patent.

As shown in Figure 2, the rice cake is in storage, and sensory evaluation scores all reduces gradually, and the blank group is downward trend linearly, when storing to 5d, and the quality hardening of rice cake, mouthfeel is loose dry; The interpolation of conventional age resister sucrose fatty ester can improve the initial quality of meter cake, and certain antiageing effect is also arranged in storage; It is 201010543784.4 patent that three embodiment effects of the present invention all obviously are better than the above two and application number, and when the rice cake was stored 7d, quality was still soft, delicate mouthfeel.

Claims (6)

1. an age resister that is used for the rice cake is characterized in that being comprised of the raw material of following parts by weight: germination brown rice powder 1-10 part, cooked rice flour noodles 2-10 part, glycerin monostearate 0.1-1 part, D-sorbite 1-3 part, trehalose 1-3 part.

2. the age resister for the rice cake as claimed in claim 1 is characterized in that being comprised of the raw material of following parts by weight: 5 parts of germination brown rice powders, 5 parts of cooked rice flour noodles, 0.2 part of glycerin monostearate, 3 parts of D-sorbites, 2 parts of trehaloses.

3. contain claim 1 or 2 described ageing-resistant rice cakes.

4. rice cake as claimed in claim 3 is characterized in that being made by the raw material of following portions by weight: ground rice 50-100 part, egg liquid 100-200 part, Icing Sugar 50-100 part, cake oil 4-8 part, butter 10-20 part, age resister 5-27 part, anticorrisive agent 1.2-2.4 part.

5. rice cake as claimed in claim 4 is characterized in that the parts by weight of described raw material are: 100 parts in ground rice, 150 parts of egg liquids, 70 parts of Icing Sugar, 6 parts of cake oils, 15 parts in butter, 15.2 parts of age resisters, 1.2 parts of anticorrisive agents.

6. such as the preparation method of claim 4 or 5 described meters cakes, it is characterized in that may further comprise the steps:

1) butter is melted under 40 ~ 50 ℃ is liquid state;

2) egg liquid, Icing Sugar are beaten mixing, add again cake oil and beat mixing, then add ground rice, age resister, anticorrisive agent whipping mixing, slowly add at last butter and stir into cake and stick with paste;

3) cake is stuck with paste 160-180 ℃ of lower baking 10-15 minute;

4) inflated with nitrogen packing after the cooling and demolding.

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