CN103416665B - Instant rice steamed sponge cake and production method thereof - Google Patents
Instant rice steamed sponge cake and production method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, particularly relates to instant rice steamed sponge cake and a production method thereof, and provides the rice steamed sponge cake which is ready to eat, and remains the flavor and nutrition properties of the conventional rice steamed sponge cake. The rice steamed sponge cake provided by the invention is obtained by fermenting and seasoning main ingredient powder, microbial agents, quality improver and auxiliary materials, wherein the microbial agents are Custer brettanomyces, active dry yeast, lactobacillus plantarum and the like. The invention further provides a formula of the product and a fermentation process suitable for the product. Through the adding of the quality improver and other materials, the defect that the conventional rice steamed sponge cake is poor in convenience is overcome, and the storage quality of the rice steamed sponge cake provided by the invention is stable. Meanwhile, due to the unique fermentation method adopting microbes, the environment of the fermented product is acidic, so that storage is facilitated, and the guarantee period is long.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to one and facilitate fermented rice cake and production method and application.
Background technology
Fermented rice cake is the traditional fermentation rice made products of China, has long developing history, spreads so far with forms such as workshops among the people.Tradition fermented rice cake adopts old slurry fermentation, unstable product quality, and storage-stable is poor, and to the only time of nearly more than ten years of research research of fermented rice cake process technology, the technical support of suitability for industrialized production is perfect not.Along with social development, growth in the living standard, the traditional handicraft that fermented rice cake is produced need to be carried out modernization and industrialization innovation, to meet consumers in general's demand.At present, the qualitative characteristics to fermented rice cake, production technology (Liu little Cui. the research and development [D] of fermented rice cake leavening and composite powder. Wuhan: Hua Zhong Agriculture University, 2008), special bacteria (Liu Zhen, Liu little Cui, Zhao Siming etc. the screening and identification [J] of high fermenting property saccharomycete and lactic acid bacteria in fermentation Rice & peanut milk. Food Science, 2010,31 (07): 232-235) and the leavening (patent No.: ZL200710053611.2, as a bacterial strain for microbe leaven, the composite ferment that comprises this bacterial strain and application.The patent No.: ZL200910063858.1, the Lactobacillus plantarum that food fermentation is used and application [P] .) etc. be studied, lay a good foundation for fermented rice cake carries out suitability for industrialized production, and the production that makes fermented rice cake is towards safety and Health, nutrition delicious food, future development conveniently.
Application number is 201110286998.2 1 kinds of rice made products self-rising flours and production method and application, the production technology of adding the old starch of rice in the technological process of self-rising flour, and this technique has significantly been improved the quality of existing rice made products self-rising flour.The rice made products self-rising flour that this invention is produced can be applied in the fermentation rice made products such as fermented rice cake, rice cake, and product special flavour is soft, best in quality.This technology has changed the feature that traditional fermented rice cake adopts old slurry to produce, and bacterial classification auxiliary material is added in raw material, and consumer need add water by fermentation and steam, and compared with conventional production methods, its convenience has had larger improvement.But self-rising flour belongs to a kind of intermediate products, when use, still need the 8～12h that ferments, then steam moulding, although can simplify manufacturing procedure, cost-saving, but still be difficult to meet the demand of current fast pace consumer groups.The patent that publication number is CN101744183A at present discloses a kind of preserved rice steamed sponge cake, be mainly by by through defibrination and ferment-fermented Rice & peanut milk maybe by after the fermented rice cake packaging of having produced in-50～--quick-frozen at 20 DEG C, then be placed in preservation under low temperature, thereby avoid the aging of starch, the stability that has improved product, has extended shelf life.But the energy consumption of quick-frozen is larger, the process of circulation also needs cold chain.
Summary of the invention
The object of the invention is to overcome the defect of prior art, provide one to facilitate fermented rice cake and production method thereof, the fermented rice cake that utilizes the method to produce can instant bagged, and has kept local flavor and the nutrition characteristic of traditional fermented rice cake.
The present invention is achieved in that
Applicant has developed one and has facilitated fermented rice cake, and its component comprises that major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1, auxiliary material 2 and anticorrisive agent are prepared from through fermentation, and proportioning is by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1-4 part;
Lactobacillus plantarum 1-2.5 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.05-28 part;
Germination brown rice powder 0.5-18 part;
Flour 0.5-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0001-0.0008 part;
G water 95-120 part;
The raw material of described major ingredient powder is rice or cracks rice;
Described sweetener a and sweetener b are selected from wherein a kind of or its combination of white granulated sugar, glycyrrhizin, xylitol;
Described acid is selected from wherein a kind of or its combination of lactic acid, citric acid, malic acid;
Saccharomycete in described microbial bacterial agent is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum;
It is prepared according to the following step:
(1), the production of major ingredient powder:
1) will after the raw material cleaning of major ingredient powder, be that 1:2-5 adds running water immersion 5-50h by the material-water ratio of the raw material of major ingredient powder and running water, defibrination, obtains Rice & peanut milk;
2) Rice & peanut milk is filtered, get filter residue, obtain material 1;
3) material 1 is dried to below water content to 15%, pulverizes, cross 80-120 mesh sieve, obtain major ingredient powder;
(2) major ingredient powder, microbe leaven, quality improver, auxiliary material 1, water are mixed in proportion, obtain material 2;
(3) by material 2 in 20-38 DEG C of bottom fermentation 2-26h, obtain material 3;
(4) auxiliary material 2 and anticorrisive agent are added in material 3, mix, put at 100 DEG C and steam 10-30min, obtain convenient formation fermented rice cake.
Described cooked rice flour noodles be by rice and water in mass ratio for the ratio of 1:1.5-3 is mixed, at 55-60 DEG C, be dried after steaming 15 minutes at 100 DEG C, make its water content < 13%, pulverized 80-120 mesh sieve.
Producing the above-mentioned preferred version that facilitates fermented rice cake is that component and proportioning are by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1.5-2.5 part;
Lactobacillus plantarum 1.2-2.4 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.08-24 part;
Germination brown rice powder 0.6-13 part;
Flour 8-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0003-0.0006 part;
G water 100-115 part;
Saccharomycete in mentioned microorganism microbial inoculum is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum.
Applicant provides a kind of method of fermented rice cake convenient for production, and its component comprises that major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1, auxiliary material 2 and anticorrisive agent are prepared from through fermentation, and proportioning is by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1-4 part;
Lactobacillus plantarum 1-2.5 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.05-28 part;
Germination brown rice powder 0.5-18 part;
Flour 0.5-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0001-0.0008 part;
G water 95-120 part
The raw material of described major ingredient powder is rice or cracks rice;
Described sweetener a and sweetener b are selected from wherein a kind of or its combination of white granulated sugar, glycyrrhizin, xylitol;
Described acid is selected from wherein a kind of or its combination of lactic acid, citric acid, malic acid;
Saccharomycete in described microbial bacterial agent is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum;
It is prepared according to the following step:
(1), the production of major ingredient powder:
1) major ingredient raw material is that 1:2-5 adds running water immersion 5-50h by the material-water ratio of raw material and running water after cleaning, and defibrination, obtains Rice & peanut milk;
2) Rice & peanut milk is filtered, get filter residue, obtain material 1;
3) material 1 is dried to below water content to 15%, pulverizes, cross 80-120 mesh sieve, obtain major ingredient powder;
(2) major ingredient powder, microbe leaven, quality improver, auxiliary material 1, water are mixed in proportion, obtain material 2;
(3) by material 2 in 20-38 DEG C of bottom fermentation 2-26h, obtain material 3;
(4) auxiliary material 2 and anticorrisive agent are added in material 3, mix, put at 100 DEG C and steam 10-30min, obtain convenient formation fermented rice cake.
Described cooked rice flour noodles is that rice and water are mixed for the ratio of 1:1.5-3 in mass ratio, is dried after steaming 15 minutes at 55-60 DEG C, makes its water content < 13%, pulverizes 80-120 mesh sieve.
According to said method fermented rice cake convenient for production preferred version be that component and proportioning are by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1.5-2.5 part;
Lactobacillus plantarum 1.2-2.4 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.08-24 part;
Germination brown rice powder 0.6-13 part;
Flour 8-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0003-0.0006 part;
G water 100-115 part;
Saccharomycete in mentioned microorganism microbial inoculum is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum.
Compared with prior art, the present invention has the following advantages:
Fermented rice cake of the present invention is by adding the material such as quality improver, overcomes the defects such as existing fermented rice cake convenience is poor, makes the storage quality of fermented rice cake stable, instant bagged.The product fermenting due to its unique microorganism is sour environment simultaneously, makes it be beneficial to storage, long shelf-life.
Brief description of the drawings
Fig. 1: be the process chart that the present invention facilitates fermented rice cake.
Fig. 2: be the matter structure canonical schema that the present invention facilitates fermented rice cake.Wherein: hardness: F; Elasticity: d
2/ d
1; Resilience: A
2/ A
1; Adhesion: A
3; Glutinous poly-property: A
4/ (A
1+ A
2); Chewiness: F × (d
2/ d
1) × (A
4/ (A
1+ A
2).
Fig. 3: be the makings result schematic diagram that the present invention facilitates fermented rice cake.Wherein: Fig. 3-a is fermented rice cake makings result schematic diagram under No. 1 technique; Fig. 3-b is fermented rice cake makings result schematic diagram under No. 2 techniques.
Fig. 4: the fermented rice cake Free Amino Acids ratio that the present invention produces.
Detailed description of the invention
Below in conjunction with example, detailed explanation embodiments of the present invention and invention effect, but be not restriction the present invention.
Fermented rice cake in the following example of the present invention the unification of subjective appreciation standard referring to the standard described in table 1.
Table 1 fermented rice cake subjective appreciation table
The explanation of table 1: scoring full marks are 10 points.
In an embodiment of the present invention, fermented rice cake texture testing pattern (TPA); Measuring probe: press down probe P/35R; Speed: 5mm/s before measuring; Finding speed: 2mm/s; Speed: 5mm/s after measuring; Compression ratio: 60%; Initiation power: 5g; Adopt dot frequency: 200PPS.
Embodiment 1: production method for example
(1) production of major ingredient powder:
1) get rice 120 kg, with 480 kilograms of immersion 12h of running water, defibrination together with water, obtains Rice & peanut milk;
2) above-mentioned Rice & peanut milk is filtered, get filter residue with centrifuge (the centrifugal 15min of 5000 turn/min), obtain material 1;
3) material 1 is dried to water content to 13%, pulverizes, cross 100 mesh sieves, obtain 100 kilograms, major ingredient powder;
(2) get 100 kilograms, major ingredient powder, 0.3 kilogram of active dry yeast (purchased from Yichang Angel Yeast Co.,Ltd product) 0.4 kilogram of Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum (patent No.: ZL2007100536112), 0.6 kilogram of Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum (patent No.: ZL2009100638581), 3 kilograms of converted starches, 5 kilograms of cooked rice flour noodles, 1 kilogram of D-sorbite, 35 kilograms of sucrose, 15 kilograms of coarse rice powders, 100 kilograms, running water mixes, obtain material 2,
(3) by material 2 in 28 DEG C of bottom fermentation 15h, obtain material 3;
(4) by 10 kilograms of xylitols, 0.25 kilogram of d-potassium hydrogen tartrate, 0.08 kilogram of sodium acid carbonate, 0.03 kilogram of potassium sorbate adds in material 3, mixes, and puts at 100 DEG C, to steam 20min(and steam according to a conventional method), obtain fermented rice cake product.
Embodiment 2: quality improver is facilitating applicating example in fermented rice cake
The impact of variety classes kind modifying agent on fermented rice cake organoleptic quality
Select different kind quality improvers, according to embodiment 1 production method fermented rice cake convenient for production.Its organoleptic quality qualification is as shown in table 2.
The organoleptic quality comparison (overall merit full marks be 10 point) of table 2 variety classes modifying agent to fermented rice cake
As shown in Table 2, above-mentioned different modifying agent all can make the good fermented rice cake of quality, but the organoleptic feature of the fermented rice cake that different modifying agent is produced is variant, and the fermented rice cake sense organ qualification that wherein pre-gelatinized starch, cooked rice flour noodles are produced is better than the modifying agent of other kinds.
Embodiment 3: different modifying agent additive effects for example
According to the method for embodiment 1 fermented rice cake convenient for production, in the raw material of fermented rice cake, add respectively D-sorbite, monoglyceride, trehalose or the cyclodextrin of 1 kilogram respectively, preservation 25 days after production fermented rice cake, its sensory evaluation scores and texture characteristic and fresh fermented rice cake comparing result are shown in 3.
The impact of the different modifying agents of table 3 on fermented rice cake quality
Note: " fresh " in table 3 in project be for not adding the fresh fermented rice cake that steams out of above-mentioned modifying agent, " blank " for not adding modifying agent, but stored the fermented rice cake of 25 days.
The blank group fermented rice cake that contrast is not added and fresh fermented rice cake are known, D-sorbite, monoglyceride, trehalose, cyclodextrin can effectively improve and the quality of stable fermented rice cake, the sensory evaluation optimum of D-sorbite and monoglyceride, the hardness of adding trehalose is minimum, flexibility is good, and adds the fermented rice cake good springiness of cyclodextrin.Visible, add a certain amount of quality improver and there is remarkable result for the stable quality of improving fermented rice cake.
Embodiment 4: aseptic applications effect for example
According to the step of embodiment 1.The present embodiment has compared not add potassium sorbate preservative (No. 1 technique) and add potassium sorbate preservative (No. 2 technique) storage and within 3 months, after (storage temperature is 4 DEG C), has facilitated the impact of fermented rice cake sense organ and texture characteristic.The results are shown in Table 4.
Table 4 anticorrisive agent is on facilitating the impact of fermented rice cake sense organ and texture characteristic
Note: " No. 1 " contrast groups for not adding anticorrisive agent in table 4, " No. 2 " are for adding the experimental group of anticorrisive agent.
As shown in Table 4, sense organ, the texture quality of the fermented rice cake of No. 2 techniques (interpolation group) is obviously better than not adding group (i.e. No. 1 technique), the fermented rice cake of interpolation group does not simultaneously have the mouldy situation of long bacterium, add as can be seen here anticorrisive agent and can effectively extend the storage time that facilitates fermented rice cake, facilitate fermented rice cake to preserve for a long time.
Embodiment 5: different microorganisms microbial inoculum on the impact of fermented rice cake sense organ, local flavor, flavour for example
According to the step of above-described embodiment 1.In the present embodiment, having detected interpolation different microorganisms microbial inoculum is studied the otherness of the organoleptic quality, smell and the flavour that facilitate fermented rice cake.The microbial bacterial agent that the fermented rice cake of No. 1 technique in the step (2) of above-described embodiment 1 adds is 0.7 kilogram, saccharomycete (Karst British mold ZSM-001 microbial inoculum), the microbial bacterial agent that fermented rice cake in No. 2 techniques adds is 0.7 kilogram, saccharomycete (Karst British mold ZSM-001 microbial inoculum), 0.6 kilogram of Lactobacillus plantarum ZSM-002 microbial inoculum.Its result is as table 5-1, and 5-2, shown in 5-3.
Local flavor analytical method is: every pot of 8 fermented rice cakes that size is identical, boiling 20min adsorbs 30min by extracting head in gap, pot top simultaneously.
The setting parameter of GC: injector temperature is 250 DEG C, interface temperature is 250 DEG C, and carrier gas is helium, and flow velocity 0.8mL/min, does not shunt; Heating schedule, 50 DEG C of insulation 1min rise to 240 DEG C with 5 DEG C/min, insulation 1min.
The setting parameter of MS: ionization mode EI, electron energy 70eV, 280 DEG C of ion source temperatures, 150 DEG C of level Four bar temperature.
Flavour (amino acid whose mensuration in food) analytical method: get 20g sample, adopt amino acid whose mensuration in National Standard of the People's Republic of China GB/T5009.124-2003(food; Standardization Administration of China of Ministry of Health of the People's Republic of China (GB/T5009.124-2003), see that Chinese Industrial Standards (CIS) material net (http://www.gbw114.org/) method extracts, then detect with the L-8800 of Hitachi automatic amino acid analyzer.
The organoleptic quality comparison (overall merit full marks be 10 point) of table 5-1 different microorganisms microbial inoculum to fermented rice cake
The impact of the different microbial inoculums of table 5-2 on fermented rice cake volatile flavor composition
Table 5-3 is different, and microbial inoculum becomes the amino acid whose impact of taste to fermented rice cake
Note: aspartic acid, glutamic acid, serine, glycine, threonine, alanine, proline, histidine, arginine, methionine, valine, guanylic acid are for being taste amino acid.Wherein tart flavour amino acid has aspartic acid and glutamic acid, and sweet taste amino acid has serine, glycine, threonine, alanine and proline, and bitter taste amino acid has histidine, arginine, methionine and valine etc., and delicate flavour amino acid has guanylic acid etc.
By table 5-1,5-2,5-3, Fig. 3, Fig. 4 is known, and different strain has a significant impact the quality characteristic of fermented rice cake.Composite bacteria fermentation is conducive to improve product quality.From table 5-1, both present different features on sense organ.By table 5-2, Fig. 3 is known, and general volatile content of material will be higher than the fermented rice cake of No. 1 technique (only adding saccharomycete microbial inoculum) for No. 2 techniques (saccharomycete and lactic acid bacteria mix use).From No. 1 explained hereafter fermented rice cake, separate and obtain 25 kinds of volatile flavor materials, wherein alkane 0.6887%, alcohols 16.8107%, aldehydes 1.0520%, ester class 1.9284%, acids 0.4562%, olefines 0.2866%, benzene class 0.3633% and other 0.6887%, alcohol compound content is the highest.From the fermented rice cake of No. 2 explained hereafter, separate and obtain 42 kinds of volatile flavor materials, wherein alkane 5.24%, alcohols 3.06%, ester class 77.40%, benzene-like compounds 61.51%, aldehydes 4.09%, olefines 1.44% is maximum with ester type compound content.
By table 5-3, delicate flavour, sweet taste and the bitter taste amino acid of the known fermented rice cake by No. 1 explained hereafter of Fig. 4 are all higher than the fermented rice cake by No. 2 explained hereafter, and it is different that two class fermented rice cakes are the amino acid whose ratio of taste in difference.
As can be seen here, add different microbial bacterial agents and can make the flavor characteristics difference of fermented rice cake, can select different interpolation bacterial classifications according to the different hobbies of consumer.
Embodiment 6: the effect comparison of different acids to fermented rice cake
According to the step of embodiment 1.Unified 0.4 kilogram of the tart flavour conditioning agent (contrast is not for adding) that adds in the step (4) of former embodiment 1, detects different acids and the impact of combination on fermented rice cake organoleptic quality thereof.It is constant that described tart flavour conditioning agent adds total amount in the present embodiment, only changes the proportioning between kind and the kind thereof of acid, and result of the test is as shown in table 6.
The relatively impact of the organoleptic quality on fermented rice cake of the effect of the different flavor enhancements of table 6 (overall merit full marks are 10 points)
As shown in Table 6, different tart flavour conditioning agents have larger improvement to the organoleptic quality of fermented rice cake, and the fermented rice cake that is better than independent interpolation on mouthfeel, flavour to fermented rice cake is added in the combination of different acids simultaneously.Wherein best of breed is citric acid: malic acid=2:1 and citric acid: the combination of lactic acid: malic acid=2:1:1.
Claims (6)
1. facilitate a fermented rice cake, its component comprises that major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1, auxiliary material 2 and anticorrisive agent are prepared from through fermentation, and proportioning is by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1-4 part;
Lactobacillus plantarum 1-2.5 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.05-28 part;
Germination brown rice powder 0.5-18 part;
Flour 0.5-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0001-0.0008 part;
G water 95-120 part;
The raw material of described major ingredient powder is rice or cracks rice;
Described sweetener a and sweetener b are selected from wherein a kind of or its combination of white granulated sugar, glycyrrhizin, xylitol;
Described acidity regulator is selected from wherein a kind of or its combination of lactic acid, citric acid, malic acid;
Saccharomycete in described microbial bacterial agent is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum;
It is prepared according to the following step:
(1) making of major ingredient powder:
1) will after the raw material cleaning of major ingredient powder, be that 1:2-5 adds running water immersion 5-50h by the material-water ratio of the raw material of major ingredient powder and running water, defibrination, obtains Rice & peanut milk;
2) Rice & peanut milk is filtered, get filter residue, obtain material 1;
3) material 1 is dried to below water content to 15%, pulverizes, cross 80-120 mesh sieve, obtain major ingredient powder;
(2) major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1 and water are mixed in proportion, obtain material 2;
(3) by material 2 in 20-38 DEG C of bottom fermentation 2-26h, obtain material 3;
(4) auxiliary material 2 and anticorrisive agent are added in material 3, mix, put at 100 DEG C and steam 10-30min, obtain convenient formation fermented rice cake.
2. the fermented rice cake that facilitates as claimed in claim 1, its component is that major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1, auxiliary material 2 and anticorrisive agent are prepared from through fermentation, proportioning is by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1.5-2.5 part;
Lactobacillus plantarum 1.2-2.4 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.08-24 part;
Germination brown rice powder 0.6-13 part;
Flour 8-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0003-0.0006 part;
G water 100-115 part;
Saccharomycete in mentioned microorganism microbial inoculum is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum.
3. the fermented rice cake that facilitates as claimed in claim 1 or 2, it is characterized in that, the preparation method of described cooked rice flour noodles is that the ratio that is 1:1.5-3 in mass ratio by rice and water is mixed, dry at 55-60 DEG C steam 15 minutes at 100 DEG C after, make its water content < 13%, after pulverizing, cross 80-120 mesh sieve.
4. produce the method that facilitates fermented rice cake as claimed in claim 1, its component comprises that major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1, auxiliary material 2 and anticorrisive agent are prepared from through fermentation, and proportioning is by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1-4 part;
Lactobacillus plantarum 1-2.5 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.05-28 part;
Germination brown rice powder 0.5-18 part;
Flour 0.5-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0001-0.0008 part;
G water 95-120 part
The raw material of described major ingredient powder is rice or cracks rice;
Described sweetener a and sweetener b are selected from wherein a kind of or its combination of white granulated sugar, glycyrrhizin, xylitol;
Described acidity regulator is selected from wherein a kind of or its combination of lactic acid, citric acid, malic acid;
Saccharomycete in described microbial bacterial agent is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum;
It is prepared according to the following step:
(1), the making of major ingredient powder:
1) will after the raw material cleaning of major ingredient powder, be that 1:2-5 adds running water immersion 5-50h by the material-water ratio of the raw material of major ingredient powder and running water, defibrination, obtains Rice & peanut milk;
2) Rice & peanut milk is filtered, get filter residue, obtain material 1;
3) material 1 is dried to below water content to 15%, pulverizes, cross 80-120 mesh sieve, obtain major ingredient powder;
(2) major ingredient powder, microbial bacterial agent, quality improver, auxiliary material 1 are mixed in proportion with water, obtain material 2;
(3) by material 2 in 20-38 DEG C of bottom fermentation 2-26h, obtain material 3;
(4) auxiliary material 2 and anticorrisive agent are added in material 3, mix, put at 100 DEG C and steam 10-30min, obtain convenient formation fermented rice cake.
5. the production method that facilitates fermented rice cake as claimed in claim 4, is characterized in that, component and proportioning are by weight as follows:
100 parts, A, major ingredient powder;
B, microbial bacterial agent
Saccharomycete 1.5-2.5 part;
Lactobacillus plantarum 1.2-2.4 part;
C, quality improver
D, auxiliary material 1
Sweetener a 0.08-24 part;
Germination brown rice powder 0.6-13 part;
Flour 8-45 part;
E auxiliary material 2
F anticorrisive agent
Potassium sorbate 0.0003-0.0006 part;
G water 100-115 part;
Saccharomycete in mentioned microorganism microbial inoculum is active dry yeast and Karst brettanomyce (Brettanomyces custersii) ZSM-001 microbial inoculum, and described Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002 microbial inoculum.
6. the production method that facilitates fermented rice cake as described in claim 4 or 5, it is characterized in that, the preparation method of described cooked rice flour noodles is that the ratio that is 1:1.5-3 in mass ratio by rice and water is mixed, dry at 55-60 DEG C steam 15 minutes at 100 DEG C after, make its water content < 13%, after pulverizing, cross 80-120 mesh sieve.
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