CN105341672B - A kind of preparation method of fermented brown rice cake - Google Patents
A kind of preparation method of fermented brown rice cake Download PDFInfo
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Abstract
A kind of preparation method of fermented brown rice cake, belongs to food fermentation technical field.The fermented brown rice cake of the present invention is using brown rice as raw material, Gluten, white granulated sugar, hydrophilic colloid are auxiliary material, lactic acid bacteria and yeast are leavening, modulate, ferment through sorting, enzyme deactivation, drying, crushing, raw Rice ＆ peanut milk, being added that ripe brown rice syrup is fermented again, the processes such as provocation and loin chop are prepared.Fermented brown rice cake delicate mouthfeel provided by the invention is soft, the sour-sweet faint scent of taste, has the features such as nutrition is more rich comprehensively, taste more faint scent uniqueness and retrogradation more difficult to aging compared with traditional rice steamed sponge cake.
Description
Technical field
The present invention relates to a kind of preparation methods of fermented brown rice cake, belong to food fermentation technical field.
Background technology
Fermented rice cake is soaking, defibrination, fermentation and the molding rice system using steam gas steaming gelatinization using rice as raw material
Product.Its finished surface is smooth, and interior in cellular, no matter cold and hot, equal mouthfeel is soft sweet, has special caused by fermentation and makes us
Pleasant flavor, is easily digested.Fermented rice cake is unique Chinese traditional, integrates trophism, safety
Typical local food.
Rice food is very fine due to processing, and long-term consumption is easy to cause very much " ciril diseases ".The reason is that being removed in paddy
Nutritional ingredient (such as protein, fat, cellulose, minerals and vitamins) other than carbohydrate largely all concentrates on fruit
In skin, kind skin, perisperm, aleurone and embryo (i.e. usually said chaff layer), paddy structure during being processed into rice meets with
To destruction, plumule and cellulose are all removed, nutrition leak, loss of life power.Highed milled rice is eaten for a long time to be easy to cause glycosuria
A variety of chronic diseases such as disease, obesity, constipation.For diabetes patient, drinks one bowl of pure white congee and be equal to drink one bowl of white sugar
Water.Nutritionist research shows that：As 50 grams of highed milled rice are changed into brown rice daily, the risk for suffering from diabetes B can be reduced by 16%.
Brown rice refer to paddy after husking in addition to Wholegrain that shell all retains.Contain cortex, aleurone and plumule
Rice.The nutrition of various cereal all concentrates on plumule and interior flesh side, so the nutritive value of brown rice is higher by much than highed milled rice.With
Whole wheat is compared, although the protein content of brown rice is few, protein quality is preferable, mainly rice protamine, amino acid
Composition is more complete, and human body is easy to digest and absorb, but lysine content is less, short containing more fat and carbohydrate
A large amount of heat can be provided in the time for human body.But due to the influence of fiber in brown rice chaff layer and fat, the boiling of brown rice
Property, mouthfeel and absorbability it is poor, long-term storage also will produce fatty acid, so while the nutritive value of brown rice is higher, but straight
Connect that cooking is edible to be but constantly subjected to limit.
The features such as brown rice high nutrition, poor taste, low consumption, the present invention is using fermentation and germinates and combines milling and dry
The processes such as roasting are intended to provide one kind and can effectively improve brown rice taste and flavor, retain or further increase its nutritive value
The full brown rice product of characteristic.
Invention content
The object of the present invention is to provide a kind of nutrition equilibriums to enrich, have ferment local-flavor and wine flavour, chewiness it is good, it is old and young all
Preferably, the preparation method of fragrant and sweet soft glutinous fermented brown rice cake.
Technical scheme of the present invention, a kind of preparation method of fermented brown rice cake, using brown rice as raw material, Gluten, white granulated sugar,
Hydrophilic colloid is auxiliary material, and lactic acid bacteria and yeast are leavening, through sorting, enzyme deactivation, drying, crushing, the modulation of raw Rice ＆ peanut milk, fermentation, is added
Enter ripe brown rice syrup to ferment again, provocation and loin chop are prepared；It is as follows：
（1）Sorting enzyme deactivation：High-quality brown rice is selected, 90-100 DEG C of hot-water soak 5-8min, meter Shui Zhi are used after brown rice is cleaned
Amount is than being 1:2, to inactivate most enzyme in brown rice；Cold water flush brown rice is used after enzyme deactivation immediately, brown rice is made to cool down rapidly
To room temperature, prevent middle section brown rice heated time long, brown rice gelatinization；
（2）Dries pulverizing：By step（1）Gained brown rice draining, in 40-55 DEG C of low temperature drying to moisture 15%, so
Brown rice is subjected to ultramicro grinding afterwards, 80-120 mesh sieve is crossed, obtains brown rice raw material powder；
（3）Raw Rice ＆ peanut milk modulation：By step（2）It is gained brown rice raw material powder, white granulated sugar, starter lactic acid bacteria and yeast, hydrophilic
After colloid, Gluten mixing, water is added to be uniformly mixing to obtain raw Rice ＆ peanut milk；Each component ratio is as follows：Coarse rice powder 100g, white granulated sugar 15-
25g, yeast 1-3g, lactic acid bacteria 0.5-1.5g, hydrophilic colloid 0.1-0.4g, Gluten 10-15g, water 80-90g；
（4）Fermentation：By deployed raw Rice ＆ peanut milk pour into volume make a living 3-5 times of Rice ＆ peanut milk volume clean container in, use is fresh-keeping
Film seals, the ferment at constant temperature 1-2h under the conditions of 28-36 DEG C；
（5）Secondary fermentation：To step（4）Gained ferments, and the advance gelatinization of coarse rice powder quality 10%-15% is added in raw Rice ＆ peanut milk
Ripe brown rice syrup, ferment at constant temperature 2-3h, obtains fermented rice milk under the conditions of continuing at 28-36 DEG C after stirring evenly；
（6）Provocation：By step（5）Gained fermented rice milk is poured into the mold of 3-4 cuns of sizes of diameter, and the height poured into does not surpass
The 80% of mold height is crossed, the provocation 10-15min in 35-40 DEG C of proofing box；
（7）Loin chop：It puts the fermented rice milk in the complete mold of provocation into steamer normal pressure and steams 15min to get product fermentation
Brown rice cake.
The high-quality brown rice preferentially selects the indica type brown rice that amylose content is more than 20%.
The leavening is the yeast and lactic acid bacteria powder of compounding.
The ripe brown rice syrup selects ripe germinated brown rice plasm.
The preparation method of the preparation method of the fermented brown rice cake, the ripe germinated brown rice plasm is as follows：
（1）Germination：Germinate after taking fresh brown rice to clean under the conditions of 25-30 DEG C 36-48h；
（2）Enzyme deactivation：By step（1）Enzyme deactivation is carried out with 90-100 DEG C of hot-water soak 5-8min after the removal of impurities of gained sprouted unpolished rice,
Rice water quality ratio is 1:2；Cold water flush sprouted unpolished rice is used after enzyme deactivation immediately, allows to cool to room temperature；
（3）Drying：By step（2）Gained sprouted unpolished rice draining, in 40-55 DEG C of low temperature drying to moisture 15%, so
Sprouted unpolished rice is subjected to ultramicro grinding afterwards, 80-120 mesh sieve is crossed, obtains sprouted unpolished rice raw material powder；
（4）Baking gelatinization：Sprouted unpolished rice raw material powder is put into oven and toasts 15-30 min at 150-170 DEG C, is then existed
Hot water is added in germination brown rice powder after baking, makes meter water quality than 1:1 to get the ripe brown rice syrup of pre-gelatinized.
The hydrophilic colloid is the mixture of one or more of xanthans, carragheen, konjac glucomannan isocolloid substance.
Step（1）Brown rice is first subjected to destroy the enzyme treatment primarily to being passivated the amylase in brown rice, prevents it in postorder
It has an effect during fermentation and loin chop so that rice cake is tacky, it is difficult to form void network structure.
Step（5）In, the effect of ripe germinated brown rice plasm is added, is on the one hand to play thickening, makes rice cake texture more
Soft exquisiteness, it is non-aging；The effect of another aspect is to confer to the denseer fragrant of rice cake.
Beneficial effects of the present invention：The present invention prepares gained brown rice product fermented brown rice cake, is generated using fermentation
The chaff taste that brown rice is covered beneficial to flavor, improves the taste and flavor of brown rice, improves the nutritive value of rice cake.Hair provided by the invention
Ferment brown rice cake delicate mouthfeel is soft, the sour-sweet faint scent of taste, has nutrition more rich comprehensively compared with traditional rice steamed sponge cake, taste is more
The features such as faint scent uniqueness and retrogradation more difficult to aging.
Specific implementation mode
With reference to embodiment, the present invention will be further described.
Embodiment 1
（1）It selects amylose content to be more than 20% late Xian brown rice, removal of impurities and mould grain bad grain, cleans 3 times.
（2）With 90 DEG C of hot-water soak 8min after brown rice is cleaned, rice water quality ratio is 1:2, be gently agitated for brown rice make its by
It is hot uniform.Cold water flush 2 times is used after enzyme deactivation immediately, brown rice is made to be rapidly cooled to room temperature, prevent the brown rice of middle section by
Hot overlong time, brown rice gelatinization.
（3）After brown rice draining, 3h is dried in 55 DEG C of baking ovens, until moisture is 15% or so.Then brown rice is surpassed
Crushing of Ultrafine sieves with 100 mesh sieve, and obtains brown rice raw material powder.
（4）20g white granulated sugars, 2g Angel Yeasts, 0.7g Yi Shite lactic acid bacteria powders, xanthans is added per 100g coarse rice powders
0.1g, Gluten 15g, and be added after 90g water stirs evenly and pour into the clean container that volume is 3-5 times of Rice ＆ peanut milk volume, with guarantor
Fresh film sealing, ferment at constant temperature 2h under the conditions of 28 DEG C, must ferment raw Rice ＆ peanut milk.
（5）Ripe germinated brown rice plasm made of the gelatinization of 10g germination brown rice powders is added into the raw Rice ＆ peanut milk that ferments, stirs evenly subsequent
Continue the ferment at constant temperature 2h under the conditions of 28 DEG C, obtains fermented rice milk.
（6）Fermented rice milk is poured into a diameter of 3 cun of mold, height is no more than mold height 80% is poured into, at 37 DEG C
Provocation 13min in proofing box.
（7）It puts the complete Rice ＆ peanut milk of provocation into steamer normal pressure and steams 15min to get product fermented brown rice cake.
The preparation method of wherein ripe germinated brown rice plasm is as follows：
（1）Germinate after taking fresh brown rice to clean under the conditions of 25 DEG C 48h；
（2）Enzyme deactivation is carried out with 90-100 DEG C of hot-water soak 5-8min after gained sprouted unpolished rice is cleaned, rice water quality ratio is
1:2；Cold water flush sprouted unpolished rice is used after enzyme deactivation immediately, allows to cool to room temperature；By gained sprouted unpolished rice draining, at 40 DEG C
Sprouted unpolished rice, 15%, is then carried out ultramicro grinding by low temperature drying to moisture, is crossed 80 mesh sieve, is obtained sprouted unpolished rice raw material powder；
（3）Germination brown rice powder is put into oven and toasts 30min at 150 DEG C, coarse rice powder then will be baked and hot water (rice is added
Water quality is than 1:1) to get the ripe brown rice syrup of pre-gelatinized.
Embodiment 2
（1）It selects amylose content to be more than 20% late Xian brown rice, removal of impurities and mould grain bad grain, cleans 3 times.
（2）With 100 DEG C of hot-water soak 5min after brown rice is cleaned, rice water quality ratio is 1:2, be gently agitated for brown rice make its by
It is hot uniform.Cold water flush 2 times is used after enzyme deactivation immediately, brown rice is made to be rapidly cooled to room temperature, prevent the brown rice of middle section by
Hot overlong time, brown rice gelatinization.
（3）After brown rice draining, 4h is dried in 40 DEG C of baking ovens, until moisture is 15% or so.Then brown rice is surpassed
Crushing of Ultrafine crosses 120 mesh sieve, obtains brown rice raw material powder.
（4）Per 100g coarse rice powder addition 25g white granulated sugars, 3g Angel Yeasts, 1g Yi Shite lactic acid bacteria powders, konjac glucomannan 0.3g,
Gluten 10g, and be added after 90g water stirs evenly and pour into the clean container that volume is 3-5 times of Rice ＆ peanut milk volume, it is close with preservative film
Envelope, ferment at constant temperature 1h under the conditions of 32 DEG C.
（5）The gelatinization of 15g germination brown rice powders will be added to the raw Rice ＆ peanut milk that ferments and form the ripe Rice ＆ peanut milk of sprouted unpolished rice, stir evenly subsequent
Continue the ferment at constant temperature 3h under the conditions of 32 DEG C.
（6）Fermented rice milk is poured into a diameter of 4 cun of mold, height is no more than mold height 80% is poured into, at 40 DEG C
Provocation 10min in proofing box.
（7）It puts the complete Rice ＆ peanut milk of provocation into steamer normal pressure and steams 15min.
The preparation method of wherein germinated brown rice plasm is as follows：
（1）Germinate after taking fresh brown rice to clean under the conditions of 28 DEG C 42h；
（2）Enzyme deactivation is carried out with 90-100 DEG C of hot-water soak 5-8min after gained sprouted unpolished rice is cleaned, rice water quality ratio is
1:2；Cold water flush sprouted unpolished rice is used after enzyme deactivation immediately, allows to cool to room temperature；By gained sprouted unpolished rice draining, at 40 DEG C
Sprouted unpolished rice, 15%, is then carried out ultramicro grinding by low temperature drying to moisture, is crossed 80 mesh sieve, is obtained sprouted unpolished rice raw material powder；
（3）Germination brown rice powder is put into oven and toasts 15min at 170 DEG C, coarse rice powder then will be baked and hot water (rice is added
Water quality is than 1:1) to get the ripe brown rice syrup of pre-gelatinized.
Embodiment 3
（1）It selects amylose content to be more than 20% late Xian brown rice, removal of impurities and mould grain bad grain, cleans 3 times.
（2）With 100 DEG C of hot-water soak 5min after brown rice is cleaned, rice water quality ratio is 1:2, be gently agitated for brown rice make its by
It is hot uniform.Cold water flush 2 times is used after enzyme deactivation immediately, brown rice is made to be rapidly cooled to room temperature, prevent the brown rice of middle section by
Hot overlong time, brown rice gelatinization.
（3）After brown rice draining, 3.5h is dried in 50 DEG C of baking ovens, until moisture is 15% or so.Then brown rice is carried out
Ultramicro grinding crosses 80 mesh sieve, obtains brown rice raw material powder.
（4）25g white granulated sugars, 1g Angel Yeasts, 0.5g Yi Shite lactic acid bacteria powders, carragheen is added per 100g coarse rice powders
0.2g, Gluten 15g, and be added after 90g water stirs evenly and pour into the clean container that volume is 3-5 times of Rice ＆ peanut milk volume, with guarantor
Fresh film sealing, ferment at constant temperature 2h under the conditions of 32 DEG C.
（5）The gelatinization of 15g germination brown rice powders will be added to the raw Rice ＆ peanut milk that ferments and form the ripe Rice ＆ peanut milk of sprouted unpolished rice, stir evenly subsequent
Continue the ferment at constant temperature 3h under the conditions of 32 DEG C.
（6）Fermented rice milk is poured into a diameter of 3 cun of mold, height is no more than mold height 80% is poured into, at 35 DEG C
Provocation 15min in proofing box.
（7）It puts the complete fermented rice milk of provocation into steamer normal pressure and steams 15min.
The preparation method of wherein germinated brown rice plasm is as follows：
（1）Germinate after taking fresh brown rice to clean under the conditions of 30 DEG C 36h；
（2）Enzyme deactivation is carried out with 95 DEG C of hot-water soak 6min after gained sprouted unpolished rice is cleaned, rice water quality ratio is 1:2；It goes out
Cold water flush sprouted unpolished rice is used after enzyme immediately, allows to cool to room temperature；By gained sprouted unpolished rice draining, dried in 50 DEG C of low temperature
It does to moisture 15%, sprouted unpolished rice is then subjected to ultramicro grinding, cross 80-120 mesh sieve, obtain sprouted unpolished rice raw material powder；
（3）Germination brown rice powder is put into oven and toasts 15min at 170 DEG C, coarse rice powder then will be baked and hot water (rice is added
Water quality is than 1:1) to get the ripe brown rice syrup of pre-gelatinized.
Claims (5)
1. a kind of preparation method of fermented brown rice cake, it is characterised in that：Using brown rice as raw material, Gluten, white granulated sugar, hydrophilic colloid
For auxiliary material, lactic acid bacteria and yeast are leavening, are modulated through sorting, enzyme deactivation, drying, crushing, raw Rice ＆ peanut milk, ferment, ripe Rice ＆ peanut milk is added
It ferments again, provocation and loin chop are prepared；It is as follows：
（1）Sorting enzyme deactivation：High-quality brown rice is selected, 90-100 DEG C of hot-water soak 5-8min, rice water quality ratio are used after brown rice is cleaned
It is 1:2, to inactivate most enzyme in brown rice；Cold water flush brown rice is used after enzyme deactivation immediately, brown rice is made to be rapidly cooled to often
Temperature prevents middle section brown rice heated time long, brown rice gelatinization；
（2）Dries pulverizing：By step（1）Then gained brown rice draining will in 40-55 DEG C of low temperature drying to moisture 15%
Brown rice carries out ultramicro grinding, crosses 80-120 mesh sieve, obtains brown rice raw material powder；
（3）Raw Rice ＆ peanut milk modulation：By step（2）Gained brown rice raw material powder, white granulated sugar, leavening, hydrophilic colloid, Gluten mixing
Afterwards, water is added to be uniformly mixing to obtain raw Rice ＆ peanut milk；Each component ratio is as follows：Coarse rice powder 100g, white granulated sugar 15-25g, yeast 1-3g, breast
Sour bacterium 0.5-1.5g, hydrophilic colloid 0.1-0.4g, Gluten 10-15g, water 80-90g；
（4）Fermentation：By deployed raw Rice ＆ peanut milk pour into volume make a living 3-5 times of Rice ＆ peanut milk volume clean container in, it is close with preservative film
Envelope, the ferment at constant temperature 1-2h under the conditions of 28-36 DEG C；
（5）Secondary fermentation：To step（4）Gained ferments, and that being gelatinized in advance for coarse rice powder quality 10%-15% is added in raw Rice ＆ peanut milk is ripe
Brown rice syrup, ferment at constant temperature 2-3h, obtains fermented rice milk under the conditions of continuing at 28-36 DEG C after stirring evenly；
The ripe brown rice syrup selects ripe germinated brown rice plasm；
（6）Provocation：By step（5）Gained fermented rice milk is poured into the mold of 3-4 cuns of sizes of diameter, and the height poured into is no more than mould
Have the 80% of height, the provocation 10-15min in 35-40 DEG C of proofing box；
（7）Loin chop：It puts the complete fermented rice milk of provocation into steamer normal pressure and steams 15min to get product fermented brown rice cake.
2. the preparation method of fermented brown rice cake according to claim 1, it is characterised in that：The high-quality brown rice is preferentially selected straight
Chain content of starch is more than 20% indica type brown rice.
3. the preparation method of fermented brown rice cake according to claim 1, it is characterised in that：The leavening is the yeast of compounding
And lactic acid bacteria powder.
4. the preparation method of fermented brown rice cake according to claim 1, it is characterised in that the preparation of the ripe germinated brown rice plasm
Method is as follows：
（1）Germination：Germinate after taking fresh brown rice to clean under the conditions of 25-30 DEG C 36-48h；
（2）Enzyme deactivation：By step（1）After the removal of impurities of gained sprouted unpolished rice enzyme deactivation, meter Shui are carried out with 90-100 DEG C of hot-water soak 5-8min
Mass ratio is 1:2；Cold water flush sprouted unpolished rice is used after enzyme deactivation immediately, allows to cool to room temperature；
（3）Drying：By step（2）Then gained sprouted unpolished rice draining will in 40-55 DEG C of low temperature drying to moisture 15%
Sprouted unpolished rice carries out ultramicro grinding, crosses 80-120 mesh sieve, obtains sprouted unpolished rice raw material powder；
（4）Baking gelatinization：Sprouted unpolished rice raw material powder is put into oven and toasts 15-30min at 150-170 DEG C, is then being baked
Hot water is added in germination brown rice powder afterwards, makes meter water quality than 1:1 to get the ripe brown rice syrup of pre-gelatinized.
5. the preparation method of fermented brown rice cake according to claim 1, it is characterised in that：The hydrophilic colloid be xanthans,
The mixture of one or more of carragheen, konjac glucomannan substance.
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