CN106900795A - The preparation method that a kind of core powder justifies rice cake - Google Patents
The preparation method that a kind of core powder justifies rice cake Download PDFInfo
- Publication number
- CN106900795A CN106900795A CN201710017897.2A CN201710017897A CN106900795A CN 106900795 A CN106900795 A CN 106900795A CN 201710017897 A CN201710017897 A CN 201710017897A CN 106900795 A CN106900795 A CN 106900795A
- Authority
- CN
- China
- Prior art keywords
- rice cake
- core powder
- justifies
- preparation
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the preparation method that a kind of core powder justifies rice cake, including following process steps：Long rice flour and glutinous rice flour are chosen, clear water, sugar and yeast is added, and fermented, obtain rice cake zymotic fluid；Black tea tea and milk are mixed, adds tapioca starch to be well mixed after boiling and cooling down, obtain powder circle；Sweetened bean paste and iblet are rubbed into bead, powder circle is wrapped, one layer of raw tapioca starch is wrapped up in after parcel glomeration, core powder circle is obtained after being cooked；Spread into ground rice cake zymotic fluid in container bottom, be put into core powder circle, repave last layer rice cake zymotic fluid, sprinkle cheese, obtain semi-finished product；Semi-finished product are put into oven cooking cycle, powder circle rice cake is obtained after cooling packing.The present invention uses high temperature, short time and is not added with the baking method of edible oil, can significantly retain the original local flavor of rice cake and nutritive peculiarity, is more beneficial for health.And it is sunken innovative approach to add core powder to justify, then the more rich taste of rice cake and its nutritive value is increased.
Description
Technical field
The invention belongs to traditional food innovation area, the preparation method for being related to a kind of core powder to justify rice cake.
Background technology
The nutritive value feature for bakeing core powder circle rice cake is low fat, low energy, high protein, homovitamin, is gone back
Have the distinctive saponin of many coarse food grains, folic acid, unrighted acid, linoleic acid etc., these compositions to improve human metabolism,
Enhancing immunity of organisms plays an important role.China's food processing enterprises pay much attention to the health value of fermented food at this stage, and
And develop various new fermented food, such as coarse grain steamed bread, local flavor soy sauce, yellow rice wine, be made using Bulgarian bacterium, Bifidobacterium
Yoghourt and the feature fermented food that is made using enzyme process, wherein the physiological activator having can adjust function of human body
Deng these fermented foods are extensively popular with consumers, it has also become important consumption market in contemporary food processing enterprises.
And the conventional fabrication method of rice cake is generally and add a small amount of yeast to ferment five hours first with glutinous rice, after rub into cake
Shape, is put into the small fire oil cauldron for having added a small amount of oil and decocts, until cake face is decocted to taking the dish out of the pot by golden yellow, but this traditional fry method meeting
The nutriments such as the loss original ferment local-flavor of rice cake, destruction protein, vitamin.
The content of the invention
Above-mentioned deficiency it is an object of the invention to overcome prior art, there is provided a kind of core powder justifies the making side of rice cake
Method.
The present invention includes following process steps：Long rice flour and glutinous rice flour are chosen, clear water, sugar and yeast is added, and fermented, obtained
To rice cake zymotic fluid；Black tea tea and milk are mixed, adds tapioca starch to be well mixed after boiling and cooling down, obtain powder circle；
Sweetened bean paste and iblet are rubbed into bead, powder circle is wrapped, one layer of raw tapioca starch is wrapped up in after parcel glomeration, core powder is obtained after being cooked
Circle；Spread into ground rice cake zymotic fluid in container bottom, be put into core powder circle, repave last layer rice cake zymotic fluid, sprinkle cheese, obtained
To semi-finished product；Semi-finished product are put into oven cooking cycle, powder circle rice cake is obtained after cooling packing.
Further, long rice flour and the recipe ratio of glutinous rice flour are 3:1.
Further, the ratio of long rice flour and glutinous rice flour and clear water is 2:3.
Further, clear water and the ratio of sugar are 4:1.
Further, fermentation step is to be fermented 5 hours at a temperature of 35 DEG C.
Further, the ratio of black tea tea and milk is 5:1.
Further, core powder circle is to boil 5min in big fire, and boiling with soft fire 10min is obtained.
Further, baking process toasts 10min at 180 DEG C.
Further, sweetened bean paste be red bean paste and green bean paste in one or two.
The present invention uses high temperature, short time and is not added with the baking method of edible oil, can significantly retain the original local flavor of rice cake
And nutritive peculiarity, it is more beneficial for health.And it is sunken innovative approach to add core powder to justify, then the more rich mouth of rice cake
Taste and increased its nutritive value.
Specific embodiment
For the ease of understanding the present invention, the present invention is described more fully below with embodiment.But, the present invention
Can realize in many different forms, however it is not limited to embodiments described herein.On the contrary, providing these embodiment party
The purpose of formula is made to the more thorough comprehensive of the disclosure understanding.
Unless otherwise defined, all of technologies and scientific terms used here by the article with belong to technical field of the invention
The implication that technical staff is generally understood that is identical.The term for being used in the description of the invention herein is intended merely to description tool
The purpose of the implementation method of body, it is not intended that in the limitation present invention.Term as used herein " and/or " include one or more
The arbitrary and all of combination of related Listed Items.
Embodiment 1
Take glutinous rice flour 250g, long rice flour 100g, clear water 200g, 50g sugar and 1g activated yeast；
It is 35 DEG C to control fermentation temperature, and fermentation time is 5 hours, until there is more bubble and crack in zymotic fluid surface,
Obtain rice cake zymotic fluid；
Black tea tea presses 5 with milk:1 ratio mixes, and is cooled down after boiling, then with 5:7 ratios add tapioca starch, and mixing is equal
It is even, deadlocked shape is become, obtain powder circle；
Iblet after red bean paste, green bean paste are rubbed and be cooked is twisted into coccoid, and last layer powder is wrapped up in their exocuticles
Circle, the core powder circle not being cooked is because the core powder circle of small volume easily melts shapeless with air contact therefore dynamic during parcel
Making must be rapid, and need to wrap up in one layer of raw tapioca starch after parcel glomeration, prevents from melting；
The complete rice cake zymotic fluid that will ferment is spread into container bottom (about 1/4 height), places into the bag after being cooked
Heart powder is justified, and finally repaves last layer zymotic fluid, and sprinkle cheese, and to increase, products taste is rich and lightness (sesame of color
Scholar is golden yellow after high-temperature baking), obtain semi-finished product；
Semi-finished product are put into baking box, 10min is toasted at 180 DEG C, obtain powder circle rice cake；
After cooling, using vacuum packaging, or controlled atmospheric packing, it is about 40g to extend the shelf life, in single finished product；
Embodiment 2
Take long rice flour 180g, glutinous rice flour 60g, 200g water, 50g sugar, add 1g activated yeast when, rice cake mouthfeel is most
It is good；
It is 35 DEG C to control fermentation temperature, and fermentation time is 5 hours, until there is more bubble and crack in zymotic fluid surface,
Obtain rice cake zymotic fluid；
Black tea tea presses 5 with milk:1 ratio mixes, and is cooled down after boiling, then with 5:7 ratios add tapioca starch, and mixing is equal
It is even, deadlocked shape is become, obtain powder circle；
Iblet after green bean paste is rubbed and is cooked be twisted into it is coccoid, their exocuticles wrap up in last layer powder circle, obtain
The core powder circle not being cooked, because the core powder circle of small volume easily melts shapeless with air contact, therefore acts necessary during parcel
Rapidly, and after parcel glomeration one layer of raw tapioca starch need to be being wrapped up in, is preventing from melting；
The complete rice cake zymotic fluid that will ferment is spread into container bottom (about 1/4 height), places into the bag after being cooked
Heart powder is justified, and finally repaves last layer zymotic fluid, and sprinkle cheese, and to increase, products taste is rich and lightness (sesame of color
Scholar is golden yellow after high-temperature baking), obtain semi-finished product；
Semi-finished product are put into baking box, 10min is toasted at 180 DEG C, obtain powder circle rice cake；
After cooling, using vacuum packaging, or controlled atmospheric packing, it is about 40g to extend the shelf life, in single finished product；
Embodiment 3
Take long rice flour 180g, glutinous rice flour 60g, 200g water, 50g sugar, add 1g activated yeast when, rice cake mouthfeel is most
It is good；
It is 35 DEG C to control fermentation temperature, and fermentation time is 5 hours, until there is more bubble and crack in zymotic fluid surface,
Obtain rice cake zymotic fluid；
Black tea tea presses 5 with milk:1 ratio mixes, and is cooled down after boiling, then with 5:7 ratios add tapioca starch, and mixing is equal
It is even, deadlocked shape is become, obtain powder circle；
Iblet after red bean paste is rubbed and is cooked be twisted into it is coccoid, their exocuticles wrap up in last layer powder circle, obtain
The core powder circle not being cooked, because the core powder circle of small volume easily melts shapeless with air contact, therefore acts necessary during parcel
Rapidly, and after parcel glomeration one layer of raw tapioca starch need to be being wrapped up in, is preventing from melting；
The complete rice cake zymotic fluid that will ferment is spread into container bottom (about 1/4 height), places into the bag after being cooked
Heart powder is justified, and finally repaves last layer zymotic fluid, and sprinkle cheese, and to increase, products taste is rich and lightness (sesame of color
Scholar is golden yellow after high-temperature baking), obtain semi-finished product；
Semi-finished product are put into baking box, 10min is toasted at 180 DEG C, obtain powder circle rice cake；
After cooling, using vacuum packaging, or controlled atmospheric packing, it is about 40g to extend the shelf life, in single finished product；
Embodiment 3
The fermentation rice for detecting heterogeneity using rheometer pastes the influence to mouthfeel.
| Batter species | Consistency coefficient k (Pa*sn) | Flow index n | |
| Long rice flour | 30.46±0.74ab | 0.66±0.00c | 0.51±0.01b |
| Glutinous rice | 30.84±0.55b | 0.70±0.01d | 0.50±0.01b |
| 3:1 | 31.10±1.13b | 0.57±0.02b | 0.46±0.01a |
Experiment conclusion：Work as long rice flour：Glutinous rice=3:When 1, denseness, mobility all optimum fermentations of product, and fermentation
Mouthfeel afterwards is optimal.
Embodiment 5
The physical index (hardness, deadlocked property, recovery, elasticity, cohesiveness) that fermentation rice is pasted is detected using Texture instrument.
| Physical index | 3h | 4h | 5h | 6h | 7h 15 |
| Hardness/g | 39.923 | 49.317 | 33.946 | 53.248 | 43.332 |
| Deadlocked property/g | 37.132 | 42.628 | 32.703 | 45.814 | 39.695 |
| Recovery | 0.594 | 0.296 | 0.877 | 0.260 | 0.457 |
| Elasticity | 1.003 | 1.010 | 1.005 | 1.007 | 0.992 |
| Cohesiveness | 0.931 | 0.865 | 0.965 | 0.861 | 0.917 |
Experiment conclusion：Known by texture analysis：Stick poly- property high, mouthfeel is optimal after the good rice paste fermentation of elasticity, when fermenting between
It is 5 hours, it is good in taste.
Embodiment described above only expresses several embodiments of the invention, and its description is more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Shield scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (9)
1. the preparation method that a kind of core powder justifies rice cake, it is characterised in that including following process steps：
1) long rice flour and glutinous rice flour are chosen, clear water, sugar and yeast is added, and is fermented, obtain rice cake zymotic fluid；
2) black tea tea and milk are mixed, adds tapioca starch to be well mixed after boiling and cooling down, obtain powder circle；
3) sweetened bean paste and iblet are rubbed into bead, wraps powder circle, one layer of raw tapioca starch is wrapped up in after parcel glomeration, obtained after being cooked
Core powder is justified；
4) spread into ground rice cake zymotic fluid in container bottom, be put into core powder circle, repave last layer rice cake zymotic fluid, sprinkle sesame
Scholar, obtains semi-finished product；
5) semi-finished product are put into oven cooking cycle, powder circle rice cake is obtained after cooling packing.
2. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the long rice flour and glutinous rice
The recipe ratio of powder is 3:1.
3. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the long rice flour and glutinous rice
The ratio of powder and clear water is 2:3.
4. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the clear water and sugared ratio
Example is 4:1.
5. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the fermentation step be
35 DEG C ferment 5 hours.
6. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the black tea tea and ox
The ratio of milk is 5:1.
7. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the core powder circle be
5min is boiled in big fire, and boiling with soft fire 10min is obtained.
8. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the baking process exists
10min is toasted at 180 DEG C.
9. the preparation method that core powder according to claim 1 justifies rice cake, it is characterised in that the sweetened bean paste is red bean paste
With one or two in green bean paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710017897.2A CN106900795A (en) | 2017-01-10 | 2017-01-10 | The preparation method that a kind of core powder justifies rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710017897.2A CN106900795A (en) | 2017-01-10 | 2017-01-10 | The preparation method that a kind of core powder justifies rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106900795A true CN106900795A (en) | 2017-06-30 |
Family
ID=59206824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710017897.2A Pending CN106900795A (en) | 2017-01-10 | 2017-01-10 | The preparation method that a kind of core powder justifies rice cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106900795A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029982A (en) * | 2017-12-22 | 2018-05-15 | 新希望六和股份有限公司 | A kind of rattan green pepper pistol leg and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475163A (en) * | 2002-08-12 | 2004-02-18 | 军 陈 | Chinese meal type hamburger made of rice |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
| CN102293228A (en) * | 2011-08-01 | 2011-12-28 | 浙江工商大学 | Chinese style instant rice hamburger and preparation method thereof |
| CN103814993A (en) * | 2014-01-27 | 2014-05-28 | 渤海大学 | Soft fermented coarse pancake and producing method thereof |
| CN104799162A (en) * | 2015-01-21 | 2015-07-29 | 邓斯格 | Sweet potato nutritious cake and preparation method thereof |
-
2017
- 2017-01-10 CN CN201710017897.2A patent/CN106900795A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475163A (en) * | 2002-08-12 | 2004-02-18 | 军 陈 | Chinese meal type hamburger made of rice |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
| CN102293228A (en) * | 2011-08-01 | 2011-12-28 | 浙江工商大学 | Chinese style instant rice hamburger and preparation method thereof |
| CN103814993A (en) * | 2014-01-27 | 2014-05-28 | 渤海大学 | Soft fermented coarse pancake and producing method thereof |
| CN104799162A (en) * | 2015-01-21 | 2015-07-29 | 邓斯格 | Sweet potato nutritious cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029982A (en) * | 2017-12-22 | 2018-05-15 | 新希望六和股份有限公司 | A kind of rattan green pepper pistol leg and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20090053363A1 (en) | Method for Producing Soybean Paste Containing Pine Mushroom | |
| CN106360360A (en) | Fermentation technology of novel thick broad-bean sauce special for seasoning | |
| CN100521967C (en) | Sweet potato food and its production method | |
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| CN103404788A (en) | Instant total-nutrient noodle and preparation method thereof | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN101904466A (en) | Tomato steamed bread and processing method thereof | |
| CN101278721A (en) | North china fermented soya bean catsup | |
| CN104397639A (en) | Manufacturing method of salted white radishes | |
| CN111328979B (en) | Instant rice-stuffed glutinous rice cake and preparation method thereof | |
| CN107484830A (en) | The production method of one primary yeast soya-bean milk | |
| CN106900795A (en) | The preparation method that a kind of core powder justifies rice cake | |
| KR101243651B1 (en) | The manufacturing method of gochujang sauce | |
| CN106722141A (en) | A kind of almond rice crust and preparation method thereof | |
| CN109198396A (en) | Processing method of anthocyanin-containing instant rice noodles made of fresh potatoes | |
| KR20060099348A (en) | A steamed bread of chungkookjang and the preparation method of the same | |
| CN104839283B (en) | A kind of production method of fast food leavened pancake | |
| CN104770699B (en) | A kind of preparation method for lifting pickle flavor seasoning dip | |
| NL2029211B1 (en) | Cooked potato highland barley biscuit rich in dietary fiber and preparation method thereof | |
| CN103385273A (en) | Multi-taste fruit and vegetable flour food | |
| KR100680162B1 (en) | Manufacturing method of kimchi fermented bread | |
| CN104855460B (en) | A kind of convenient instant leavened pancake | |
| JP2018038381A (en) | Food materials consisting of sake lees and soybean | |
| KR20090000511U (en) | Bread rice and dough | |
| CN106174002A (en) | A kind of Chinese chestnut flavor rice crust and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |