CN106305941A - Making technology of rice flour sponge cake - Google Patents
Making technology of rice flour sponge cake Download PDFInfo
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- CN106305941A CN106305941A CN201610947096.1A CN201610947096A CN106305941A CN 106305941 A CN106305941 A CN 106305941A CN 201610947096 A CN201610947096 A CN 201610947096A CN 106305941 A CN106305941 A CN 106305941A
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Abstract
The invention relates to a making technology of a rice flour sponge cake, relates to a making technology of a sponge cake and aims to solve the problem of high probability of allergy caused by cakes prepared from wheat flour. The making technology comprises the following steps: 1, rice flour, precooked and gelatinized rice flour, water, soft sugar, an egg liquid, baking powder and sugar-free milk powder are weighed; 2, the egg liquid, the sugar-free milk powder and the soft sugar are mixed, sugar grains are dissolved, the mixture is agitated at a low speed and then agitated at a high speed until the mixture becomes milky foam; 3, precooking and gelatinization are performed; 4, the baking powder is added and agitated; 5, the rice flour is added in separate times and agitated until the rice flour and the egg liquid are uniformly mixed, and cake paste is obtained; 6, the paste is injected into a mold; 7, baking is performed; 8, the cake is taken out of an oven and cooled. The wheat flour used in traditional bakery is replaced with the gluten-free rice flour, and part of the wheat flour is precooked and gelatinized, so that the viscosity and air holding capacity of the cake paste are improved. A finished product has mild taste, high digestibility and extremely low allergy. The making technology is used for making the sponge cake.
Description
Technical field
The present invention relates to the processing technology of a kind of spongecake.
Background technology
Oryza glutinosa is China the first generalized grain crop, and sown area is maximum, total to be produced at most, per unit area yield is the highest, in grain-production and
Consumption is in leading position.China's rice area occupies the 2nd, the world, and total output occupies the 1st, accounts for whole world total output
30%.The eating rice production current based on China and consumption are seen, China's yield of brown rice is big, and consumption pattern is single, commercial conversion
Rate is low.
In recent years, along with celiac disease and the increase of gluten patient, the exploitation of gluten free foods causes more and more
Concern.According to statistics, in world wide, celiac patients accounts for the 1% ~ 2% of population proportion.Rice flour is because of its low anaphylactogen characteristic, quilt
It is widely used in gluten free foods new product.Researcher prepares GF bakery product with different grain dusts, but
Product taste is always variant with traditional glutelin food.In recent years, gluten free foods is entered by researcher at a lot of aspects
Go research, including starch, milk product, gel, other non-glutelin and probiotic bacteria are joined in GF bakery product,
Substitute the glutelin composition in flour with it, improve GF bakery product quality.But GF bakery product is still
It is not easy to be esthetically acceptable to the consumers.
Rice new product development aspect the most successfully develops a lot of new varieties, but is limited only to rice finished product and brewing product
Food.Such as rice kinds such as clean rice, nutrient enhancing rice, formulated rice, sprout brown rices；Instant-rice, freezing rice, freezing meal
Group, canned rice, retort pouch rice, it is dried rice, seasoning meal, quick-cooking rice, freezing cutlery box, rice flour bread, instant coarse rice powder, big
The rice processed foods such as rice flour, rice wine, rice cake, rice cake.In recent years, occur in that again some new rice products, as Japan helps bamboo
The rinsing-free γ-aminobutyric acid rice of company's exploitation, taste is suitable with rinsing-free rice, can meet safety, zestful, steaming and decocting letter
Folk prescription just, natural and functional requirement.But the research being applied in the bakery product of spongecake by rice meal does not appears in the newspapers
Road.
Summary of the invention
The present invention is to solve the problem that the existing cake prepared with wheat flour easily causes allergy, it is provided that a kind of rice meal sea
The processing technology of continuous cake.
The processing technology of rice meal spongecake of the present invention, comprises the following steps:
One, claim sample: weigh by weight the rice flour of 90 ~ 100 parts, the rice flour of gelatinizing of precooking of 10 ~ 15 parts, the water of 40 ~ 50 parts,
The soft plantation white sugar of 90 ~ 110 parts, the egg liquid of 100 ~ 120 parts, the baking powder of 2 ~ 3 parts and the sugar-free milk powder of 5 ~ 10 parts.
Two, beat eggs: first egg liquid, sugar-free milk powder and soft plantation white sugar are mixed, make sugar grain dissolve, be subsequently placed in eggbeater
First beat 15 ~ 20s with the speed of 90 ~ 110r/min, then beat 20 ~ 30min, until becoming milky white with the speed of 700 ~ 900r/min
Color cystose.
Three, to precook gelatinizing: the rice flour of gelatinizing of precooking is added drinking water, is heated to 85 ~ 95 DEG C, heat time heating time is 8 ~
12min, is cooled to 40 DEG C afterwards, obtains the rice flour of gelatinizing.
Four, add baking powder: baking powder dispersion adds, beat 20 ~ 30s with the speed of 700 ~ 900r/min, be subsequently adding
Water and the rice flour of gelatinizing, water should be slowly added to, and beats 20s with the speed of 700 ~ 900r/min.
Five, stirring: added by several times by rice flour, beats and mixs homogeneously with egg liquid to rice flour, obtains cake and sticks with paste.
Six, injection molding: cake is stuck with paste and injects in warmed-up and swiped through oil roasting listen, cake stick with paste inject roasting listen 2/3.
Seven, bake: first use and get angry 210 DEG C, the roasting mode that reducing internal heat is 190 DEG C, the most dish, then employing get angry 200 DEG C,
The roasting mode that reducing internal heat is 200 DEG C.
Eight, cooling: cake is come out of the stove cooling.
Further, in step 3, the volume ratio of rice flour and drinking water is 1:1.
Further, in step 7, baking time is 15 ~ 16min for the first time.The time of second time baking is 5 ~ 6min.
Beneficial effects of the present invention:
Rice nutrition is worth abundant.Because its endosperm contains substantial amounts of carbohydrate, raw containing profuse B race dimension in plumule
Element, vitamin E and substantial amounts of enzyme, containing rich in protein and mineral in aleurone, have higher protein physiology valency
Value, absorbing so being prone to human consumption, being staple food indispensable on people's dining table.Its abundant nutritive value, not only for
For we normal person particularly important, for there is the patient of allergic constitution particularly with those, the most requisite staple food
One of.Single for consumption pattern, from the point of view of the rice that commercial conversion rate is low, developing novel rice food is one of developing direction.
Rice meal, soft plantation white sugar, baking powder, fresh hen egg are raw material by the present invention, prepare rice meal spongecake.Not only meet
The diversified development trend of bakery, provides bigger selectivity for celiac patients simultaneously, also will increase rice greatly
The commercial conversion rate of rice, abundant rice consumption pattern, improves rice consumption surcharge.
In the manufacturing process of cake, it is not necessary to form the strongest mucedin network, and mucedin is gluten
The main allergic source of person, this method rice meal without mucedin replaces tradition baking wheat flour, and paste of partly precooking
Change, improve the viscosity of cake paste and hold gas, improving the quality of cake, improving rice flour cake molding effect.And finished product has
Gentle mouthfeel, high can digestibility and extremely low anaphylaxis.Spongecake preservation prepared by this method still had after 10 days
Higher sensory evaluation.
Detailed description of the invention
Technical solution of the present invention is not limited to act detailed description of the invention set forth below, also includes between each detailed description of the invention
Combination in any.
Detailed description of the invention one: the processing technology of present embodiment rice meal spongecake, comprises the following steps:
One, claim sample: weigh by weight the rice flour of 90 ~ 100 parts, the rice flour of gelatinizing of precooking of 10 ~ 15 parts, the water of 40 ~ 50 parts,
The soft plantation white sugar of 90 ~ 110 parts, the egg liquid of 100 ~ 120 parts, the baking powder of 2 ~ 3 parts and the sugar-free milk powder of 5 ~ 10 parts；
Two, beat eggs: first egg liquid, sugar-free milk powder and soft plantation white sugar are mixed, make sugar grain dissolve, be subsequently placed in eggbeater first with
The speed of 90 ~ 110r/min beats 15 ~ 20s, then beats 20 ~ 30min with the speed of 700 ~ 900r/min, until becoming milky bubble
Foam shape；
Three, precook gelatinizing: the rice flour of gelatinizing of precooking being added drinking water, is heated to 85 ~ 95 DEG C, heat time heating time is 8 ~ 12min, it
After be cooled to 40 DEG C, obtain the rice flour of gelatinizing；
Four, add baking powder: baking powder dispersion adds, and beats 20 ~ 30s with the speed of 700 ~ 900r/min, be subsequently adding water and
The rice flour of gelatinizing, water should be slowly added to, and beats 20s with the speed of 700 ~ 900r/min；
Five, stirring: added by several times by rice flour, beats and mixs homogeneously with egg liquid to rice flour, obtains cake and sticks with paste；
Six, injection molding: cake is stuck with paste and injects in warmed-up and swiped through oil roasting listen, cake stick with paste inject roasting listen 2/3；
Seven, bake: first use and get angry 210 DEG C, the roasting mode that reducing internal heat is 190 DEG C, the most dish, then employing gets angry 200 DEG C, reducing internal heat
The roasting mode of 200 DEG C；
Eight, cooling: cake is come out of the stove cooling.
Detailed description of the invention two: present embodiment is unlike detailed description of the invention one: with 100r/min in step 2
Speed beat 15 ~ 20s.Other is identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment is unlike detailed description of the invention one or two: with 800r/ in step 2
The speed of min beats 20 ~ 30min.Other is identical with detailed description of the invention one or two.
Detailed description of the invention four: present embodiment is unlike one of detailed description of the invention one to three: rice in step 3
Powder is 1:1 with the volume ratio of drinking water.Other is identical with one of detailed description of the invention one to three.
Detailed description of the invention five: present embodiment is unlike one of detailed description of the invention one to four: add in step 3
Heat is to 90 DEG C.Other is identical with one of detailed description of the invention one to four.
Detailed description of the invention six: present embodiment is unlike one of detailed description of the invention one to five: add in step 3
The heat time is 10min.Other is identical with one of detailed description of the invention one to five.
Detailed description of the invention seven: present embodiment is unlike one of detailed description of the invention one to six: in step 4 with
The speed of 800r/min beats 25s.Other is identical with one of detailed description of the invention one to six.
Detailed description of the invention eight: present embodiment is unlike one of detailed description of the invention one to seven: in step 7
Baking time is 15 ~ 16min.Other is identical with one of detailed description of the invention one to seven.
Detailed description of the invention nine: present embodiment is unlike one of detailed description of the invention one to eight: in step 7
The time of secondary baking is 5 ~ 6min.Other is identical with one of detailed description of the invention one to eight.
Elaborating embodiments of the invention below, following example are entered under premised on technical solution of the present invention
Row is implemented, and gives detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following reality
Execute example.
Embodiment 1:
The processing technology of the present embodiment rice meal spongecake, comprises the following steps:
One, claim sample: weigh by weight the Semen oryzae sativae powder of the gelatinizing of precooking of the Semen oryzae sativae powder of 2700g, 300g, the drinking water of 1410g,
The soft plantation white sugar of 3000g, the egg liquid of 3300g, the baking powder of 60g and the sugar-free milk powder of 150g.
Two, beat eggs: first egg liquid, sugar-free milk powder and soft plantation white sugar are mixed, make sugar grain dissolve, be subsequently placed in eggbeater
First beat 15s with the speed of 100r/min, then beat 20min with the speed of 800r/min, until becoming milky cystose.
Three, precook gelatinizing: the rice flour of gelatinizing of precooking being added drinking water, is heated to 90 DEG C, heat time heating time is 10min, it
After be cooled to 40 DEG C, obtain the rice flour of gelatinizing.Rice flour is 1:1 with the volume ratio of drinking water.
Four, add baking powder: baking powder dispersion adds, beat 20s with the speed of 800r/min, be subsequently adding water and gelatinizing
Rice flour, water should be slowly added to, and beats 20s with the speed of 800r/min.
Five, stirring: added by several times by rice flour, beats and mixs homogeneously with egg liquid to rice flour, obtains cake and sticks with paste.
Six, injection molding: cake is stuck with paste and injects in warmed-up and swiped through oil roasting listen, cake stick with paste inject roasting listen 2/3.
Seven, baking: first use and get angry 210 DEG C, the roasting mode that reducing internal heat is 190 DEG C, baking time is 15min, the most dish,
Using and get angry 200 DEG C, the roasting mode that reducing internal heat is 200 DEG C, the time of baking is 5min.
Eight, cooling: cake is come out of the stove cooling.
Product index prepared by this method meets People's Republic of China's national food safety standard cake, bread GB
7099-2015, testing result is as shown in table 1.
Table 1
Embodiment 2:
The processing technology of the present embodiment rice meal spongecake is with the difference of embodiment 1: claim by weight in step one
Take the Semen oryzae sativae powder of the gelatinizing of precooking of the Semen oryzae sativae powder of 3000g, 450g, the drinking water of 1500g, the soft plantation white sugar of 3000g, the chicken of 3300g
Egg liquid, the baking powder of 80g and the sugar-free milk powder of 150g.Other are same as in Example 1.
Embodiment 3:
The processing technology of the present embodiment rice meal spongecake is with the difference of embodiment 1: first with 100r/min in step 2
Speed beat 20s, then beat 30min with the speed of 800r/min.Other are same as in Example 1.
Embodiment 4:
The processing technology of the present embodiment rice meal spongecake is with the difference of embodiment 1: is heated to 95 DEG C in step 3, adds
The heat time is 8min.Other are same as in Example 1.
Subjective appreciation
Subjective appreciation uses 20 expert in the art to form judgement group, and the sample of above 4 embodiments is carried out color and luster, gas
The sensory evaluations such as taste, interior tissue and mouthfeel.Evaluation criterion is shown in Table 2.
Table 2 subjective appreciation evaluation criterion
| Project | Standard | Full marks |
| Color and luster | Cake surface is milk yellow in golden yellow, inside, and uniform color is consistent, immaculate | 10 points |
| Abnormal smells from the patient | Fragrance alcohol just, free from extraneous odour | 10 points |
| Interior tissue | Organizing fine and closely woven, honeycomb is uniform, without gross blow hole, without pimples such as fecula, sugar grains | 10 points |
| Mouthfeel | Entrance is soft fragrant and sweet, soft good to eat | 10 points |
| Overall merit | Color and luster is good, and abnormal smells from the patient is aromatic, and interior tissue is uniform, in good taste | 10 points |
The preservation sample of 10 days is carried out subjective appreciation, and results of sensory evaluation is averaged.The results are shown in Table 3.
Table 3
| Subjective appreciation | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Color and luster | 9.5 | 9.4 | 9.3 | 9.5 |
| Abnormal smells from the patient | 9.3 | 9.1 | 9.3 | 9.2 |
| Interior tissue | 8.9 | 9.0 | 8.8 | 8.9 |
| Mouthfeel | 9.6 | 9.4 | 9.2 | 9.5 |
| Overall merit | 9.3 | 9.2 | 9.2 | 9.3 |
Claims (9)
1. the processing technology of a rice meal spongecake, it is characterised in that this technique comprises the following steps:
One, claim sample: weigh by weight the rice flour of 90 ~ 100 parts, the rice flour of gelatinizing of precooking of 10 ~ 15 parts, the water of 40 ~ 50 parts,
The soft plantation white sugar of 90 ~ 110 parts, the egg liquid of 100 ~ 120 parts, the baking powder of 2 ~ 3 parts and the sugar-free milk powder of 5 ~ 10 parts；
Two, beat eggs: first egg liquid, sugar-free milk powder and soft plantation white sugar are mixed, make sugar grain dissolve, be subsequently placed in eggbeater first with
The speed of 90 ~ 110r/min beats 15 ~ 20s, then beats 20 ~ 30min with the speed of 700 ~ 900r/min, until becoming milky bubble
Foam shape；
Three, precook gelatinizing: the rice flour of gelatinizing of precooking being added drinking water, is heated to 85 ~ 95 DEG C, heat time heating time is 8 ~ 12min, it
After be cooled to 40 DEG C, obtain the rice flour of gelatinizing；
Four, add baking powder: baking powder dispersion adds, and beats 20 ~ 30s with the speed of 700 ~ 900r/min, be subsequently adding water and
The rice flour of gelatinizing, water should be slowly added to, and beats 20s with the speed of 700 ~ 900r/min；
Five, stirring: added by several times by rice flour, beats and mixs homogeneously with egg liquid to rice flour, obtains cake and sticks with paste；
Six, injection molding: cake is stuck with paste and injects in warmed-up and swiped through oil roasting listen, cake stick with paste inject roasting listen 2/3；
Seven, bake: first use and get angry 210 DEG C, the roasting mode that reducing internal heat is 190 DEG C, the most dish, then employing gets angry 200 DEG C, reducing internal heat
The roasting mode of 200 DEG C；
Eight, cooling: cake is come out of the stove cooling.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that in step 2 with
The speed of 100r/min beats 15 ~ 20s.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that in step 2 with
The speed of 800r/min beats 20 ~ 30min.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that rice flour in step 3
It is 1:1 with the volume ratio of drinking water.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that heat in step 3
To 90 DEG C.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that heat in step 3
Time is 10min.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that in step 4 with
The speed of 800r/min beats 25s.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that in step 7 first
Secondary baking time is 15 ~ 16min.
The processing technology of a kind of rice meal spongecake the most according to claim 1, it is characterised in that in step 7 second
The time of secondary baking is 5 ~ 6min.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699711A (en) * | 2019-02-26 | 2019-05-03 | 邹亚红 | A kind of oil-free no seitan cake of no sucrose and its production technology |
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
| CN110447810A (en) * | 2019-08-07 | 2019-11-15 | 上海交通大学 | A kind of preparation method of high viscosity rice flour |
| CN111587900A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Gluten-free Chinese chestnut cake and preparation method thereof |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
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| CN110447810A (en) * | 2019-08-07 | 2019-11-15 | 上海交通大学 | A kind of preparation method of high viscosity rice flour |
| CN110447810B (en) * | 2019-08-07 | 2022-09-09 | 上海交通大学 | Preparation method of high-viscosity rice noodles |
| CN111587900A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Gluten-free Chinese chestnut cake and preparation method thereof |
| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
| CN112674134B (en) * | 2020-12-09 | 2024-03-12 | 四川米老头食品工业集团股份有限公司 | Method for preparing baked product from rice |
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Application publication date: 20170111 |