CN106942665A - A kind of processing method of Ipomoea batatas fermented rice cake - Google Patents
A kind of processing method of Ipomoea batatas fermented rice cake Download PDFInfo
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- CN106942665A CN106942665A CN201710045317.0A CN201710045317A CN106942665A CN 106942665 A CN106942665 A CN 106942665A CN 201710045317 A CN201710045317 A CN 201710045317A CN 106942665 A CN106942665 A CN 106942665A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 110
- 235000009566 rice Nutrition 0.000 title claims abstract description 110
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 103
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 103
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title abstract 5
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- 238000000855 fermentation Methods 0.000 claims abstract description 25
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- 238000002360 preparation method Methods 0.000 claims abstract description 21
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
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- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229920002488 Hemicellulose Polymers 0.000 claims description 4
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to technical field of agricultural product process, a kind of processing method of Ipomoea batatas fermented rice cake is specifically disclosed.The processing method of the present invention mainly includes step in detail below：(1) preparation of Rice ＆ peanut milk：Defibrination is carried out with the rice by immersion；(2) preparation of sweet potato mash：After sweet potato washing peeling, pressure mud is steamed；(3) mixed fermentation：Add leavening and remaining raw material mixed fermentation；(4) injection molding is steamed；Wherein, leavening is mixed by Lactobacillus plantarum, Karst British mold and rhizopus etc. based on certain part by weight.The processing method of the present invention is high in machining efficiency, energy consumption can be reduced, and thus Ipomoea batatas fermented rice cake made from processing method not only has the advantages that aesthetic quality is high, Ipomoea batatas is with rich flavor, nutritious, easy to digest and nourishing takes care of health, there is certain health-care effect, and quality retentivity is good, shelf life is long, high financial profit.
Description
【Technical field】
The present invention relates to crops processing technique field, and in particular to a kind of processing method of Ipomoea batatas fermented rice cake.
【Background technology】
Ipomoea batatas also known as sweet potato, pachyrhizus, sweet potato etc., it contains abundant protein, substantial amounts of soluble dietary fiber, more
Vitamin A etc., often the edible elasticity that can be improved the immunocompetence of human body, maintain vascular wall, prevents artery sclerosis, can also be pre-
Avoid constipation, coronary heart disease etc.；Meanwhile, Ipomoea batatas is also a kind of preferable diet food, and the Ipomoea batatas heat of phase homogenous quantities only has rice
1/3, and the cellulose and fructose being rich in have the specific function for preventing sugar transition for fat.
And fermented rice cake is the traditional rice fermentation food of China, there are long processing history and deep text in south China
Change and contain.Fermented rice cake is usually, using indica type or round-grained rice type rice as raw material, soaking, defibrination, seasoning, to ferment, steam and form.It is not
Only there is soft mouthfeel, unique local flavor, and with having the functions of stimulating appetite and helping digestion, nourish the healthcare function such as take care of health, promote longevity,
It is the rice food that our people generally likes, is especially suitable for the elderly and children are edible.
China's Ipomoea batatas resource is extremely enriched, and has broad prospects, but sweet potato product is more single at present, processing and utilization water
Put down the exploitation that low factor constrains Ipomoea batatas.Therefore, rational exploitation and utilization Ipomoea batatas resource, Ipomoea batatas is combined with fermented rice cake,
Processing a kind of new type of health fermented rice cake --- Ipomoea batatas fermented rice cake, this not only makes sweet potato product variation, agricultural products in China is provided
The exploitation in source have meaning, and can meet demand of the different consumers to health food.
【The content of the invention】
The present invention goal of the invention be：For above-mentioned problem, there is provided a kind of processing method of Ipomoea batatas fermented rice cake.
The processing method of the present invention is high in machining efficiency, can reduce energy consumption, and thus Ipomoea batatas fermented rice cake not only has made from processing method
The advantage that aesthetic quality is high, Ipomoea batatas is with rich flavor, nutritious, easy to digest and nourishing takes care of health, there is certain health-care effect, and
Quality retentivity is good, and shelf life is long, high financial profit.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of processing method of Ipomoea batatas fermented rice cake, it is main to include step in detail below：
(1) preparation of Rice ＆ peanut milk：Rice is put into the soak that temperature is 30 DEG C after immersion 9-11h, eluriates 2-3 times, presses
Solid-liquid ratio 3-4:10 add water after using wet grinding carry out defibrination and sieve 100 mesh, you can obtain the Rice ＆ peanut milk, it is standby；
(2) preparation of sweet potato mash：The Ipomoea batatas for choosing fresh high-quality is cleaned after peeling, under the steam that Ipomoea batatas is placed in 100 DEG C
Steam 30-35min and take out pressure mud, you can obtain the sweet potato mash, it is standby；
(3) mixed fermentation：By the Rice ＆ peanut milk and the sweet potato mash in mass ratio 10:After 1-2 is mixed to uniformly, obtain
Mix Rice ＆ peanut milk；Add after sucrose, salt, additive and leavening are well mixed and fermented into mixing Rice ＆ peanut milk, you can obtained
Fermentation slurry, it is standby；
(4) injection molding is steamed：Fermentation slurry injection is steamed in mould, after decatize 8-10min, steamed Ipomoea batatas fermented rice cake entered
Stored after row controlled atmospheric packing, you can；
Wherein, the soak is mainly made up of the raw material of following parts by weight：3-7 parts of cellulase, beta-schardinger dextrin 2-5
Part, 1-4 parts of lactic acid, 1-3 parts of hemicellulase, 1-3 parts of pectase, 1-3 parts of sodium polyphosphate, 0.5-2 parts of phytic acid, single glyceride
0.5-1.5 parts and 80-90 parts of water；
The additive is mainly made up of the raw material of following parts by weight：4-8 parts of water-soluble hemicellulose, the starch of acetylation two
4-7 parts of phosphate, 3-6 parts of xanthans, 3-5 parts of sucrose fatty ester, 2-5 parts of monoglyceride, 1-3 parts of sodium alginate and SDA
1-3 parts.
The leavening is mainly made up of the raw material of following parts by weight：3-8 parts of Lactobacillus plantarum, Karst British mold
1-3 parts of 2-6 parts, cordyceps 2-5 parts, 2-4 parts of Rhizopus oryzae, 1-4 parts of bafillus natto and Lactobacillus rhamnosus.
In the present invention, further, in step (1), the mass ratio of the rice and soak is 7-9:20-22..
In the present invention, further, in step (3), the sucrose, the salt, the additive and the fermentation
The addition of agent mixes 4%, 0.5%, 2% and the 5% of Rice ＆ peanut milk quality respectively.
In the present invention, further, in step (3), the temperature of the fermentation is 30-35 DEG C, and the time is 3-4h.
In the present invention, further, in step (4), the water content of the steamed Ipomoea batatas fermented rice cake is 50-60%.
In the present invention, further, in step (4), the gas used by the controlled atmospheric packing is carbon dioxide, the storage
The temperature deposited is-20-- 15 DEG C.
In the present invention, further, the soak is mainly made up of the raw material of following parts by weight：5 parts of cellulase,
4 parts of beta-schardinger dextrin, 3 parts of lactic acid, 2 parts of hemicellulase, 2 parts of pectase, 1.5 parts of sodium polyphosphate, 1 part of phytic acid, single glyceride 1
85 parts of part and water.
In the present invention, further, the additive is mainly made up of the raw material of following parts by weight：Water-soluble semi fiber
Element 6 parts, 6 parts of Ultra Tex 2,4 parts of xanthans, 4 parts of sucrose fatty ester, 3 parts of monoglyceride, 2 parts of sodium alginate and
2 parts of SDA.
In the present invention, further, the leavening is mainly made up of the raw material of following parts by weight：Lactobacillus plantarum 6
Part, 4 parts of Karst British mold, cordyceps 4,3 parts of Rhizopus oryzae, 2 parts of bafillus natto and Lactobacillus rhamnosus 2
Part.
First, in soak of the present invention cellulase, beta-schardinger dextrin, lactic acid, hemicellulase, pectase, poly phosphorus
Sour sodium, phytic acid and single glyceride are collocated with each other, and cellulase, hemicellulase, pectase, phytic acid, sodium polyphosphate and list are sweet
Grease acts synergistically, it is possible to reduce the surface tension of soak, accelerates the decomposition of rice cell membrane, collapses, softens cortex, from
And the separation of rice starch and fiber and seitan can be accelerated, and then can reach following two purposes：One is when shortening rice in steep
Between, improve the starch yield of rice defibrination, wherein, its soak time reduces 8-9h and starch yield is reachable than only being soaked with warm water
62%；Two be the infiltration that can promote soak to rice, further improves rice to the lactic acid in soak and beta-schardinger dextrin
Absorb, total absorptivity up to more than 75%, meanwhile, the lactic acid and beta-schardinger dextrin that are largely absorbed by rice synergy, on the one hand
Hydrophilic hydroxy group can be promoted to be interacted with starch molecule, so that delay the retrogradation of starch, Shelf-life in Ipomoea batatas fermented rice cake,
On the other hand organic acid can be promoted to combine to form soluble complexes with the heavy metal chromium in rice, so as to strengthen a huge sum of money in rice
Belong to the removal effect of chromium, removal efficiency increases the health of obtained Ipomoea batatas fermented rice cake up to more than 95%.Also, at this
In invention, defibrination is carried out to rice using wet method, wet-milling energy consumption is relatively low, is conducive to acquisition granularity smaller and uniform Rice ＆ peanut milk,
Its sieving rate is up to 95%, and this can not only make rice starch gelatinization uniform, fine and close fine and smooth gel be formed after steaming, so as to improve
The aesthetic quality of Ipomoea batatas fermented rice cake, and small grain size is conducive to the growth of fermented bacterium during subsequent fermentation to utilize, so that being made
Ipomoea batatas fermented rice cake hole it is fine and closely woven uniform, quality is soft.
Second, the present invention produces sweet potato mash using the method steamed, and steaming not only has preferable effect of color protection, makes red
Potato keeps orange red, so as to strengthen the sensory effects of Ipomoea batatas fermented rice cake, and can avoid obtained sweet potato mash dehydration, its water content
For 85%, it is more or less the same with the water content 81.2% of fresh sweet potatoes, so as to avoid the nutritional ingredient of Ipomoea batatas with water loss, to the greatest extent
The possible local flavor for maintaining Ipomoea batatas；In addition, the content of reduced sugar is up to 28%, sugar content in the sweet potato mash obtained by steaming
Height, so as to reduce the addition of follow-up sucrose on the premise of mouthfeel is ensured, and then makes obtained Ipomoea batatas fermented rice cake more healthy；
And the invitro digestibility of starch is good in thus obtained sweet potato mash, it is after 3h enzymolysis, and the content of its reduced sugar is reachable
45%, so as to strengthen the degree easy to digest of Ipomoea batatas fermented rice cake of the present invention, and then increase the acceptance of consumer.
3rd, the present invention is according to rice and the fermentation character of Ipomoea batatas, and the leavening of use is by the newborn bar of reasonably combined plant
Bacterium, Karst British mold, cordyceps, Rhizopus oryzae, bafillus natto and Lactobacillus rhamnosus are mixed, fermentation
Effect is good, wherein, the Starch Conversion rate in mixing Rice ＆ peanut milk can strengthen the gelatinization of starch, accelerate Ipomoea batatas up to more than 80%
The fluffy speed of fermented rice cake and the mouthfeel of enhancing Ipomoea batatas fermented rice cake, so as to make fermentation time and steaming time be respectively shortened to 3-
4h and 8-10min, and then improve the processing efficiency of Ipomoea batatas fermented rice cake, reduce energy consumption；And each strain fermentation of the leavening
Synergy is produced between the metabolite of generation and the sucrose of addition, salt, with broad-spectrum antibacterial, can be strengthened to micro- life
The fungistatic effect of thing, particularly can strengthen 3-6%, so as to strengthen obtained Ipomoea batatas fermented rice cake to the inhibiting rate of gram-positive bacteria
Stability, Shelf-life.
4th, additive of the invention is by water-soluble hemicellulose, Ultra Tex 2, xanthans, Sucrose Fatty Acid Ester
Fat acid esters, monoglyceride, sodium alginate and SDA synergy, can strengthen numerous to the moisture loss of Ipomoea batatas fermented rice cake and microorganism
The inhibitory action grown, makes total number of bacteria in Ipomoea batatas fermented rice cake be less than 50cuf/g, moisture is maintained at more than 45%, so as to
Delay the aging of Ipomoea batatas fermented rice cake, and than delaying the high 4-7% of rate using one-component；The other additive and follow-up controlled atmosphere bag
Dress cryopreservation mutually acts synergistically, and can further suppress starch retrogradation in Ipomoea batatas fermented rice cake, so as to avoid Ipomoea batatas fermented rice cake mouthful
The generation of the quality fission phenomenons such as sense is coarse, digestibility variation, and then effectively extend the shelf life of Ipomoea batatas fermented rice cake, enhancing is economical
Benefit.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：By reasonably combined Rice ＆ peanut milk,
Sweet potato mash and Ipomoea batatas fermented rice cake made from processing method of remaining raw material Jing Guo science not only have aesthetic quality's height, Ipomoea batatas local flavor
The advantage that strong, nutritious, easy to digest and nourishing takes care of health, there is certain health-care effect, and its quality retentivity is good, shelf
Phase is long, high financial profit.
【Embodiment】
Embodiment 1
1. the preparation of soak
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned individual raw material components weighed are mixed to uniformly, you can obtain the soak.
2. the preparation of additive
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned each raw material components weighed are well mixed, you can obtain the additive.
3. the preparation of zymotic fluid
S1：By weight, following raw materials according component is weighed：
3 parts of Lactobacillus plantarum；2 parts of Karst British mold；
Cordyceps 2；2 parts of Rhizopus oryzae；
1 part of bafillus natto；1 part of Lactobacillus rhamnosus.
S2:The above-mentioned each raw material components weighed are well mixed, you can obtain the zymotic fluid.
4. a kind of processing method of Ipomoea batatas fermented rice cake, main to include step in detail below：
(1) preparation of Rice ＆ peanut milk：It is 7 in mass ratio:20, rice is put into the soak that temperature is 30 DEG C after immersion 9h,
Eluriate 2 times, by solid-liquid ratio 3:10 add water after using wet grinding carry out defibrination and sieve 100 mesh, you can obtain the Rice ＆ peanut milk, it is standby
With；
(2) preparation of sweet potato mash：The Ipomoea batatas for choosing fresh high-quality is cleaned after peeling, under the steam that Ipomoea batatas is placed in 100 DEG C
Steam 30min and take out pressure mud, you can obtain the sweet potato mash, it is standby；
(3) mixed fermentation：By the Rice ＆ peanut milk and the sweet potato mash in mass ratio 10:After 1 mixes to uniformly, mixed
Close Rice ＆ peanut milk；Sucrose, 0.5% salt, 2% additive and 5% hair of mixing Rice ＆ peanut milk quality 4% are added into mixing Rice ＆ peanut milk
The 3h that fermented at 30 DEG C is carried out after ferment agent is well mixed, you can obtain fermentation slurry, it is standby；
(4) injection molding is steamed：Fermentation slurry injection is steamed in mould, is 50% by steamed water content after decatize 8min
The progress of Ipomoea batatas fermented rice cake carries out controlled atmospheric packing with carbon dioxide after storage at -20 DEG C, you can.
Embodiment 2
1. the preparation of soak
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned individual raw material components weighed are mixed to uniformly, you can obtain the soak.
2. the preparation of additive
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned each raw material components weighed are well mixed, you can obtain the additive.
3. the preparation of zymotic fluid
S1：By weight, following raw materials according component is weighed：
6 parts of Lactobacillus plantarum；4 parts of Karst British mold；
Cordyceps 4；3 parts of Rhizopus oryzae；
2 parts of bafillus natto；2 parts of Lactobacillus rhamnosus.
S2:The above-mentioned each raw material components weighed are well mixed, you can obtain the zymotic fluid.
4. a kind of processing method of Ipomoea batatas fermented rice cake, main to include step in detail below：
(1) preparation of Rice ＆ peanut milk：It is 8 in mass ratio:21, rice is put into the soak that temperature is 30 DEG C after immersion 10h,
Eluriate 3 times, by solid-liquid ratio 3.5:10 add water after using wet grinding carry out defibrination and sieve 100 mesh, you can obtain the Rice ＆ peanut milk, it is standby
With；
(2) preparation of sweet potato mash：The Ipomoea batatas for choosing fresh high-quality is cleaned after peeling, under the steam that Ipomoea batatas is placed in 100 DEG C
Steam 33min and take out pressure mud, you can obtain the sweet potato mash, it is standby；
(3) mixed fermentation：By the Rice ＆ peanut milk and the sweet potato mash in mass ratio 10:After 1.5 mix to uniformly, obtain
Mix Rice ＆ peanut milk；The sucrose of mixing Rice ＆ peanut milk quality 4%, 0.5% salt, 2% additive and 5% are added into mixing Rice ＆ peanut milk
The 3.5h that fermented at 33 DEG C is carried out after leavening is well mixed, you can obtain fermentation slurry, it is standby；
(4) injection molding is steamed：Fermentation slurry injection is steamed in mould, is 55% by steamed water content after decatize 8min
The progress of Ipomoea batatas fermented rice cake carries out controlled atmospheric packing with carbon dioxide after storage at -18 DEG C, you can.
Embodiment 3
1. the preparation of soak
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned individual raw material components weighed are mixed to uniformly, you can obtain the soak.
2. the preparation of additive
S1：By weight, following raw materials according component is weighed：
S2：The above-mentioned each raw material components weighed are well mixed, you can obtain the additive.
3. the preparation of zymotic fluid
S1：By weight, following raw materials according component is weighed：
8 parts of Lactobacillus plantarum；6 parts of Karst British mold；
Cordyceps 5；4 parts of Rhizopus oryzae；
4 parts of bafillus natto；3 parts of Lactobacillus rhamnosus.
S2:The above-mentioned each raw material components weighed are well mixed, you can obtain the zymotic fluid.
4. a kind of processing method of Ipomoea batatas fermented rice cake, main to include step in detail below：
(1) preparation of Rice ＆ peanut milk：It is 9 in mass ratio:22, rice is put into the soak that temperature is 30 DEG C after immersion 11h,
Eluriate 3 times, by solid-liquid ratio 4:10 add water after using wet grinding carry out defibrination and sieve 100 mesh, you can obtain the Rice ＆ peanut milk, it is standby
With；
(2) preparation of sweet potato mash：The Ipomoea batatas for choosing fresh high-quality is cleaned after peeling, under the steam that Ipomoea batatas is placed in 100 DEG C
Steam 35min and take out pressure mud, you can obtain the sweet potato mash, it is standby；
(3) mixed fermentation：By the Rice ＆ peanut milk and the sweet potato mash in mass ratio 10:After 2 mix to uniformly, mixed
Close Rice ＆ peanut milk；Sucrose, 0.5% salt, 2% additive and 5% hair of mixing Rice ＆ peanut milk quality 4% are added into mixing Rice ＆ peanut milk
The 4h that fermented at 35 DEG C is carried out after ferment agent is well mixed, you can obtain fermentation slurry, it is standby；
(4) injection molding is steamed：Fermentation slurry injection is steamed in mould, is 60% by steamed water content after decatize 8min
The progress of Ipomoea batatas fermented rice cake carries out controlled atmospheric packing with carbon dioxide after storage at -15 DEG C, you can.
The measure of correlated performance is carried out to the Ipomoea batatas fermented rice cake obtained by above three embodiment below.
1. sense organ is determined
10 people scoring group is constituted, scores, averages respectively according to the method for sensory evaluation scores, is marked according to table 1.1 is listed
The accurate sense organ to Ipomoea batatas fermented rice cake carries out evaluation measure, and evaluation result is shown in Table 1.2：
The sensory evaluation standard scale of table 1.1
The sense organ measurement result table of Ipomoea batatas fermented rice cake obtained by the embodiment of the present invention 1-3 of table 1.2
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Average mark | 93.6 | 94.7 | 94.3 |
It can be obtained by table 1.2, the sensory evaluation score of the Ipomoea batatas fermented rice cake obtained by embodiment of the present invention 1-3 is above
93.5, aesthetic quality is high.
2. shelf life is determined
10 packaged Ipomoea batatas fermented rice cakes are taken out at random from each embodiment, after the placement of 1 month, are beaten
Open, survey the situation of change of its quality, the results are shown in Table 2：
Ipomoea batatas fermented rice cake quality comparison situation table obtained by the embodiment 1-3 of table 2
It can be drawn by table 2, obtained Ipomoea batatas fermented rice cake passes through the storage of 1 month, its aesthetic quality is still unchanged, illustrates it
Shelf-life, shelf life was long more than 5 months.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. a kind of processing method of Ipomoea batatas fermented rice cake, it is characterised in that main to include step in detail below：
(1) preparation of Rice ＆ peanut milk：Rice is put into the soak that temperature is 30 DEG C after immersion 9-11h, eluriated 2-3 times, by feed liquid
Compare 3-4:10 add water after using wet grinding carry out defibrination and sieve 100 mesh, you can obtain the Rice ＆ peanut milk, it is standby；
(2) preparation of sweet potato mash：The Ipomoea batatas for choosing fresh high-quality is cleaned after peeling, and Ipomoea batatas is placed under 100 DEG C of steam and steams 30-
35min simultaneously takes out pressure mud, you can obtain the sweet potato mash, standby；
(3) mixed fermentation：By the Rice ＆ peanut milk and the sweet potato mash in mass ratio 10:After 1-2 is mixed to uniformly, mixed
Rice ＆ peanut milk；Add after sucrose, salt, additive and leavening are well mixed and fermented into mixing Rice ＆ peanut milk, you can fermented
Slurry, it is standby；
(4) injection molding is steamed：Fermentation slurry injection is steamed in mould, after decatize 8-10min, steamed Ipomoea batatas fermented rice cake is subjected to gas
Stealthily substitute and stored after filling, you can；
Wherein, the soak is mainly made up of the raw material of following parts by weight：3-7 parts of cellulase, 2-5 parts of beta-schardinger dextrin, breast
Sour 1-4 parts, 1-3 parts of hemicellulase, 1-3 parts of pectase, 1-3 parts of sodium polyphosphate, 0.5-2 parts of phytic acid, single glyceride 0.5-
1.5 parts and 80-90 parts of water；
The additive is mainly made up of the raw material of following parts by weight：4-8 parts of water-soluble hemicellulose, the starch phosphate of acetylation two
4-7 parts of ester, 3-6 parts of xanthans, 3-5 parts of sucrose fatty ester, 2-5 parts of monoglyceride, 1-3 parts of sodium alginate and SDA 1-3
Part.
The leavening is mainly made up of the raw material of following parts by weight：3-8 parts of Lactobacillus plantarum, Karst British mold 2-6
Part, cordyceps 2-5 parts, 2-4 parts of Rhizopus oryzae, 1-4 parts of bafillus natto and 1-3 parts of Lactobacillus rhamnosus.
2. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that in step (1), the rice
Mass ratio with soak is 7-9:20-22..
3. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that in step (3), the sugarcane
The addition of additive and the leavening described in sugared, described salt mixes 4%, 0.5%, 2% and of Rice ＆ peanut milk quality respectively
5%.
4. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that in step (3), the fermentation
Temperature be 30-35 DEG C, the time is 3-4h.
5. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that described steamed in step (4)
Ipomoea batatas fermented rice cake water content be 50-60%.
6. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that in step (4), the controlled atmosphere
Packaging gas used is carbon dioxide, and the temperature of the storage is-20-- 15 DEG C.
7. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that the soak it is main by with
The raw material of lower parts by weight is made：It is 5 parts of cellulase, 4 parts of beta-schardinger dextrin, 3 parts of lactic acid, 2 parts of hemicellulase, 2 parts of pectase, many
85 parts of 1.5 parts of polyphosphate sodium, 1 part of phytic acid, 1 part of single glyceride and water.
8. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that the additive it is main by with
The raw material of lower parts by weight is made：6 parts of water-soluble hemicellulose, 6 parts of Ultra Tex 2,4 parts of xanthans, sucrose fat
2 parts of 4 parts of acid esters, 3 parts of monoglyceride, 2 parts of sodium alginate and SDA.
9. a kind of processing method of Ipomoea batatas fermented rice cake according to claim 1, it is characterised in that the leavening it is main by with
The raw material of lower parts by weight is made：6 parts of Lactobacillus plantarum, 4 parts of Karst British mold, cordyceps 4,3 parts of Rhizopus oryzae,
2 parts of 2 parts of bafillus natto and Lactobacillus rhamnosus.
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