CN107397132A - A kind of preparation method of fermented rice cake powder - Google Patents
A kind of preparation method of fermented rice cake powder Download PDFInfo
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- CN107397132A CN107397132A CN201710636216.0A CN201710636216A CN107397132A CN 107397132 A CN107397132 A CN 107397132A CN 201710636216 A CN201710636216 A CN 201710636216A CN 107397132 A CN107397132 A CN 107397132A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 151
- 235000009566 rice Nutrition 0.000 title claims abstract description 151
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 150
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 239000002002 slurry Substances 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 229920002752 Konjac Polymers 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 238000011084 recovery Methods 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 239000002253 acid Substances 0.000 abstract description 5
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 15
- 238000000034 method Methods 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 7
- 239000012530 fluid Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000007613 slurry method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
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Abstract
The present invention relates to a kind of preparation method of fermented rice cake powder, using following weight than raw material：1 portion of long-grained nonglutinous rice, 0.8 1.0 parts of water, 0.018 0.024 portions of leavenings, 0.009 0.016 portions of konjaku flours, 0.36 0.5 portions of white granulated sugars；Defibrination after long-grained nonglutinous rice is soaking, access leavening carries out fermentation and forms the distinctive flavor of fermented rice cake, dried after squeezing using low-temperature boiling and remove moisture, reach the moisture that fermented rice cake powder can preserve, the defects of causing starch degradation to cause fermented rice cake malleable and recovery to decline due to the presence of acid in drying process, solves with konjaku flour, after the stirring of manufactured fermented rice cake powder and water is slurry, can directly decatize be processed as fermented rice cake.It is fermented rice cake powder long shelf-life that the present invention makes, easy to use, rice in steep and fermentation step are eliminated when in use, and fermented rice cake made of fermented rice cake powder of the present invention has the peat-reek of rice fermentation, delicate mouthfeel, it is sour-sweet moderate, easily chew, malleable and recovery are good.
Description
Technical field
The present invention relates to rice-made food and manufacture field, more particularly to a kind of preparation method of fermented rice cake powder.
Background technology
Fermented rice cake is a kind of by long-grained nonglutinous rice is soaking, defibrination, fermentation and is molded using the gelatinization of steam decatize, and finished product has
Network structure, the soft taste of exquisiteness, have the aroma and lactic acid flavor flavor of pleasant caused by fermentation, are easy to be disappeared by human body
Change and absorb, be the Typical Representative of China's rice made products, be well received by consumers.But the production of fermented rice cake is due to cumbersome, hair
The ferment time is long and fermentation condition is difficult to control, and is mainly still empirically produced at present, product quality is difficult to control.Using
Fermented rice cake process technology is carried out quantification, standardization, convenient purification by new technology, is retaining the base of original flavor and nutritive value
On plinth, fermented rice cake process technology is improved, can be of the invention in enterprise, workshop, family energy processing and fabricating
Purpose.
Through retrieving current international and national to the research that fermented rice cake powder is processed not as good as other ground rice converted products, particularly exist
Fermented rice cake powder aspect is processed as after the processing such as long-grained nonglutinous rice progress defibrination, fermentation, then with low temperature drying technology, belongs to blank.It is existing
Fermented rice cake process technology be concentrated mainly on the fermentation of fermented rice cake, Steaming and the processing of pattern fermented rice cake in terms of, also have processing
Fermented rice cake tailored flour, if Guo Lei, Liu little Cui, Zhao Siming are using early rice as raw material, compounded using orthogonal test research fermented rice cake
Formula " the Food Science of powder：2008, Vol.29, No.09”；Bao Fangfang, Yuan Baihua, Xiong Qing etc. are using long-grained nonglutinous rice as raw material, through leaching
The process such as steep, be inoculated with, milling, filtering, drying and preparing fermented rice cake tailored flour " Chinese grain and oil journal：2012, Vol.27,
No.12 ", but the fermented rice cake powder of these technologies processing will can just be processed as fermented rice cake after everfermentation when in use, and work of fermenting
Skill condition due to easily be bacterial contamination and fermentation time length, use and certain difficulty be present.
The content of the invention
Present invention aims to overcome that husked rice ferment cake powder present in prior art when in use will be after everfermentation
It can be processed as fermented rice cake, and technological condition for fermentation is used in the presence of certain difficult due to being easily bacterial contamination and fermentation time length
A kind of deficiency of degree, there is provided fermented rice cake powder and preparation method thereof.
To achieve these goals, present invention employs following technical scheme：
A kind of preparation method of fermented rice cake powder, it is characterised in that：
A. using the raw material of following parts by weight proportioning：
1 portion of long-grained nonglutinous rice, 0.8-1.0 part water, 0.018-0.024 part leavenings, 0.009-0.016 part konjaku flours, 0.36-0.5 parts are white
Granulated sugar, wherein described leavening is saccharomycete:Lactic acid bacteria=1:1 compounding is made；
B. it is made by following steps：
（1）Refining step：After long-grained nonglutinous rice is cleaned, by weight Wei the soak at room temperature 20-24 hours of Shui ︰ rice=0.8-1.0 ︰ 1.0,
Stir, defibrination, obtain Rice ＆ peanut milk；
（2）Fermentation step：Rice ＆ peanut milk weight 1.0-1.2% leavening, 20-25% white granulated sugar is added in the Rice ＆ peanut milk of gained, is placed in
Fermented in the environment of 20-25 DEG C of constant temperature 4-4.5 hours, obtain fermentation slurry；
（3）Increase muscle step：A certain amount of konjaku flour is weighed on electronic scale, by weight magic taro powder ︰ fermentations slurry=0.5-0.8 ︰
100 ratio, konjaku flour is well mixed with fermentation slurry, while being heated with stirring to 90-95 DEG C, control temperature stirring makes konjaku flour
Dissolving, obtains fermented rice cake slurry；
（4）Press filtration step：The fermented rice cake slurry of gained, which is squeezed to moisture, is less than 30%, obtains the wet base of fermented rice cake；
It is long the time required to convection drying because moisture is larger in fermented rice cake slurry, consumed energy when drying larger, in addition, heating causes
Starch degradation it is more serious, using squeezing slurry method by fermented rice cake slurry squeeze to moisture be less than 30%；
（5）Drying steps：After the wet base of gained fermented rice cake crushes, it is dried using boiling drier, drying temperature is in 50-60
DEG C, dry to moisture and be less than 12%, obtain fermented rice cake powder.
In above-mentioned technical proposal, konjaku flour is the water-setting glue polysaccharide extracted in the stem tuber of various Amorphophallus konjac plants, is
Flour, need to heat to dissolve, and the present invention mixes after being dissolved with zymotic fluid, can at utmost improve konjaku flour in rice
Acted in steamed sponge cake because malleable, the recovery of fermented rice cake mostly come from the gel formed after rice starch gelatinization.Starch contains
Amount is higher, and the malleable and recovery of fermented rice cake are stronger.Due in step（2）Rice ＆ peanut milk is sent out with saccharomycete using lactic acid bacteria
Ferment, the distinctive flavor of fermented rice cake is produced, the flavor is mainly that lactic acid bacteria generates lactic acid during the fermentation, and it is only to assign fermented rice cake
It is special and soft tart flavour, and saccharomycete produce a small amount of alcohol smell and the tart flavour of uniqueness during the fermentation.Therefore, after fermentation
Fermented rice cake liquid contain a certain amount of acid, due to the present invention make for fermented rice cake powder, need to be thermally dried in the later stage,
During heating, due to the presence of acid, Starch Fraction can be made to degrade, the fermented rice cake powder for causing to make is processed as fermented rice cake presence
The problem of malleable, recovery difference.Konjaku flour passes through hydrogen in the case of abundant dissolving between macromolecular therein and hydrone
The active forces such as key, molecular dipole, induced dipole, transient dipole are gathered into huge molecule that is huge and being difficult to free movement, are formed
A kind of aqueous colloidal, it can make up because Starch Fraction is degraded, it is tough in the presence of playing that the fermented rice cake powder for causing to make is processed as fermented rice cake
Property, recovery difference problem.
The wet base moisture of fermented rice cake is wanted to preserve for a long time, typically existed with reference to flour and glutinous rice flour moisture 30%
Less than 12% can preserve for a long time, the wet base drying of fermented rice cake to moisture need to be less than into 12%.Because the wet base of fermented rice cake is sent out by Rice ＆ peanut milk
Obtained after ferment, the acid in wet base can make Starch Fraction degrade in the drying process, and the fermented rice cake powder for causing to make is processed as rice hair
Cake malleable, recovery decline, and starch is degraded mainly influenceed by temperature and time in acid condition, and temperature is higher, the time
It is longer, degraded it is more serious, the present invention is dried through overtesting at low temperature using boiling drier, can reduce fermented rice cake as far as possible
The degraded of starch in wet base, boiling drier are using air after heat exchanger heats, and form hot blast and distribute entrance through valve plate
Main frame, wet stock enters drying machine from feeder, and due to the effect of blast, material forms fluidized state in drying machine, and with
Hot-air is contacted extensively, so as to complete drying materials in the short period.It is 50-60 DEG C that the present invention, which sets drying temperature, is done
After dry 5-10min, the moisture of fermented rice cake powder is less than 12%.
The present invention's is a little：The fermented rice cake powder, preparation method thereof technique of offer is simple, cost is low, is adapted to large-scale work
Industry produces, and saves the nutritional ingredient of various raw material to greatest extent, and the fermented rice cake produced has the spy of rice fermentation
Different fragrance, delicate mouthfeel is sour-sweet moderate, easily chews, malleable and the good rice cake products of recovery.The fermented rice cake powder provided
Long shelf-life, be easy to reconstitute, be not required to ferment, can directly produce it is easy to digest absorb, nutritious, pure taste is dense, malleable
And the fermented rice cake that recovery is good.
Brief description of the drawings
Fig. 1 is instrumental test fermented rice cake test chart.
Embodiment
With reference to embodiment, the invention will be further described：
This part carries out general description to the material and test method that are arrived used in present invention experiment.Although to realize
Many materials used in the object of the invention and operating method be it is known in the art that still the present invention make herein it is as detailed as possible
Description.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor, equipment and operating method of the present invention
It is well known in the art.
Measure about the wet base of fermented rice cake and fermented rice cake powder moisture, fermented rice cake hardness, nozzle in four embodiments as described below
The measure concrete operation step for chewing power and recovery is as follows：
1st, the measure of the wet base of fermented rice cake and fermented rice cake powder moisture
With reference to the measure of moisture in GB5009.3-2010 national food safety standard food, the 4th method Karl_Fischer method.
2nd, the measure of fermented rice cake hardness, masticatory force and recovery
Obtained fermented rice cake section.Thickness is in 1cm, in measuring hardness, masticatory force and recovery value on Texture instrument.
As shown in figure 1, Texture instrument measurement parameter.Selection cylinder probe carries out masticatory force measure respectively to every kind of sample.Survey
Fixed condition sets as follows：Probe measurement pattern is resistance measurement, and probe downstream rate is the mm/s of speed 1.0 before survey, surveys medium velocity
0.5mm/s, speed is 2.0mm/s, Bottom Runby 8mm, thickness of sample 10mm after survey, and it is 10 times to determine number every time, note
Hardness, masticatory force and restoring force are recorded, is averaged.
Embodiment 1
Fermented rice cake powder, its preparation method comprise the following steps：
（1）Long-grained nonglutinous rice 100g is weighed on electronic scale, 80g water is added, after immersion 20 hours or so, stirs, defibrination, obtain rice
Slurry.
（2）Leavening 1.8g is weighed on electronic balance, white granulated sugar 34.4g is weighed on electronic scale, adds step（1）Institute
Rice ＆ peanut milk in, be placed in the environment of 20-25 DEG C of constant temperature and ferment 4 hours, obtain fermentation slurry；
（3）Konjaku flour 1.1g is weighed on electronic balance, adds step while stirring（2）In the zymotic fluid of gained, in stirring
In the case of be heated to 90-95 DEG C, control temperature stirring 5min, dissolve konjaku flour, obtain fermented rice cake slurry 206.5g；
（4）By step（3）The fermented rice cake slurry of gained is squeezed to 175g wet base using filter press, is determined its moisture and is
28.72%；
（5）By step（4）After the wet base coarse crushing of gained, it is dried using boiling drier, controls temperature 50 C, is dried extremely
142g, it is 11.5% to determine its moisture, obtains fermented rice cake powder.
（6）The examination and test of products：80g water is added in the fermented rice cake powder of gained, stirs and fermented rice cake slurry is made, inject diameter
In 10cm, high 8-10cm or so mould, feed liquid is highly no more than the 70% of mold height, at ambient pressure water proof decatize 15min,
Take out, fermented rice cake is made.
After testing, obtained fermented rice cake face body is smooth, fine and smooth.Peat-reek with rice fermentation, strong flavor, cut
Vertical section hole wall is thin afterwards, and in spongy, hole is small and uniform, through instrumental test, its hardness is 1021.4g, masticatory force 668.69,
Recovery is 0.42, similar to the fermented rice cake malleable and recovery of normal process.
Embodiment 2
Fermented rice cake powder, its preparation method comprise the following steps：
（1）Long-grained nonglutinous rice 100g is weighed on electronic scale, 100g water is added, after immersion 24 hours or so, stirs, defibrination, obtain
Rice ＆ peanut milk.
（2）Leavening 2.2g is weighed on electronic balance, white granulated sugar 47.5g is weighed on electronic scale, adds step（1）Institute
Rice ＆ peanut milk in, be placed in the environment of 20-25 DEG C of constant temperature and ferment 4.5 hours, obtain fermentation slurry；
（3）Konjaku flour 1.9g is weighed on electronic balance, adds step while stirring（2）In the zymotic fluid of gained, in stirring
In the case of be heated to 90-95 DEG C, control temperature stirring 6min, dissolve konjaku flour, obtain fermented rice cake slurry 238g；
（4）By step（3）The fermented rice cake slurry of gained is squeezed to 197g wet base using filter press, is determined its moisture and is
29.15%；
（5）By step（4）After the wet base coarse crushing of gained, it is dried using boiling drier, controls 55 DEG C of temperature, is dried extremely
157g, it is 11.2% to determine its moisture, obtains fermented rice cake powder.
（6）The examination and test of products：100g water is added in the fermented rice cake powder of gained, stirs and fermented rice cake slurry is made, injection is straight
In footpath 10cm, high 8-10cm or so mould, feed liquid is highly no more than the 70% of mold height, at ambient pressure water proof decatize
15min, take out, fermented rice cake is made.
After testing, obtained fermented rice cake face body is smooth, fine and smooth.Peat-reek with rice fermentation, strong flavor, cut
Vertical section hole wall is thin afterwards, and in spongy, hole is small and uniform, through instrumental test, its hardness is 1045.6g, masticatory force 705.32,
Recovery is 0.48, similar to the fermented rice cake malleable and recovery of normal process.
Embodiment 3
Fermented rice cake powder, its preparation method comprise the following steps：
（1）Long-grained nonglutinous rice 10kg is weighed on electronic scale, 8kg water is added, after immersion 20 hours or so, stirs, defibrination, obtain rice
Slurry.
（2）Leavening 18g is weighed on electronic balance, white granulated sugar 3.5kg is weighed on electronic scale, adds step（1）Institute
Rice ＆ peanut milk in, be placed in the environment of 20-25 DEG C of constant temperature and ferment 4.5 hours, obtain fermentation slurry；
（3）Konjaku flour 11g is weighed on electronic balance, adds step while stirring（2）In the zymotic fluid of gained, in the feelings of stirring
90-95 DEG C is heated under condition, control temperature stirring 7min, konjaku flour is dissolved, obtains fermented rice cake slurry 20.3kg；
（4）By step（3）The fermented rice cake slurry of gained is squeezed to 17.4kg wet base using filter press, is determined its moisture and is
28.55%；
（5）By step（4）After the wet base coarse crushing of gained, it is dried using boiling drier, controls temperature 60 C, is dried extremely
14.3kg, it is 11.7% to determine its moisture, obtains fermented rice cake powder.
（6）The examination and test of products：8kg water is added in the fermented rice cake powder of gained, stirs and fermented rice cake slurry is made, inject diameter
In 10cm, high 8-10cm or so mould, feed liquid is highly no more than the 70% of mold height, at ambient pressure water proof decatize 15min,
Take out, fermented rice cake is made.
After testing, obtained fermented rice cake face body is smooth, fine and smooth.Peat-reek with rice fermentation, strong flavor, cut
Vertical section hole wall is thin afterwards, and in spongy, hole is small and uniform, through instrumental test, its hardness is 1116.7g, masticatory force 701.32,
Recovery is 0.43, similar to the fermented rice cake malleable and recovery of normal process.
Embodiment 4
（1）Long-grained nonglutinous rice 10kg is weighed on electronic scale, 10kg water is added, after immersion 20 hours or so, stirs, defibrination, obtain
Rice ＆ peanut milk.
（2）Leavening 23g is weighed on electronic balance, white granulated sugar 4.8kg is weighed on electronic scale, adds step（1）Institute
Rice ＆ peanut milk in, be placed in the environment of 20-25 DEG C of constant temperature and ferment 4.5 hours, obtain fermentation slurry；
（3）Konjaku flour 19g is weighed on electronic balance, adds step while stirring（2）In the zymotic fluid of gained, in the feelings of stirring
90-95 DEG C is heated under condition, control temperature stirring 7min, konjaku flour is dissolved, obtains fermented rice cake slurry 23.7kg；
（4）By step（3）The fermented rice cake slurry of gained is squeezed to 19.8kg wet base using filter press, is determined its moisture and is
29.31%；
（5）By step（4）After the wet base coarse crushing of gained, it is dried using boiling drier, controls 55 DEG C of temperature, is dried extremely
15.6kg, it is 11.4% to determine its moisture, obtains fermented rice cake powder.
（6）The examination and test of products：10kg water is added in the fermented rice cake powder of gained, stirs and fermented rice cake slurry is made, injection is straight
In footpath 10cm, high 8-10cm or so mould, feed liquid is highly no more than the 70% of mold height, at ambient pressure water proof decatize
15min, take out, fermented rice cake is made.
After testing, obtained fermented rice cake face body is smooth, fine and smooth.Peat-reek with rice fermentation, strong flavor, cut
Vertical section hole wall is thin afterwards, and in spongy, hole is small and uniform, through instrumental test, its hardness is 1096.7g, masticatory force 695.43,
Recovery is 0.47, similar to the fermented rice cake malleable and recovery of normal process.
It should be understood that example as described herein and embodiment can be made only for explanation, those skilled in the art according to it
Various modifications or change, in the case where not departing from spirit of the invention, belong to protection scope of the present invention.
Claims (1)
- A kind of 1. preparation method of fermented rice cake powder, it is characterised in that：A. using the raw material of following parts by weight proportioning：1 portion of long-grained nonglutinous rice, 0.8-1.0 part water, 0.018-0.024 part leavenings, 0.009-0.016 part konjaku flours, 0.36-0.5 parts are white Granulated sugar, wherein described leavening is saccharomycete:Lactic acid bacteria=1:1 compounding is made；B. it is made by following steps：（1）Refining step：After long-grained nonglutinous rice is cleaned, by weight Wei the soak at room temperature 20-24 hours of Shui ︰ rice=0.8-1.0 ︰ 1.0, Stir, defibrination, obtain Rice ＆ peanut milk；（2）Fermentation step：Rice ＆ peanut milk weight 1.0-1.2% leavening, 20-25% white granulated sugar is added in the Rice ＆ peanut milk of gained, is placed in Fermented in the environment of 20-25 DEG C of constant temperature 4-4.5 hours, obtain fermentation slurry；（3）Increase muscle step：A certain amount of konjaku flour is weighed on electronic scale, by weight magic taro powder ︰ fermentations slurry=0.5-0.8 ︰ 100 ratio, konjaku flour is well mixed with fermentation slurry, while being heated with stirring to 90-95 DEG C, control temperature stirring makes konjaku flour Dissolving, obtains fermented rice cake slurry；（4）Press filtration step：The fermented rice cake slurry of gained, which is squeezed to moisture, is less than 30%, obtains the wet base of fermented rice cake；（5）Drying steps：After the wet base of gained fermented rice cake crushes, it is dried using boiling drier, drying temperature is in 50-60 DEG C, dry to moisture and be less than 12%, obtain fermented rice cake powder.
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| CN108576615A (en) * | 2018-05-05 | 2018-09-28 | 蚌埠学院 | A kind of wheat embryo fermented rice cake and preparation method thereof |
| CN114601107A (en) * | 2022-04-01 | 2022-06-10 | 江苏新禾润世家食品有限公司 | Flavor type rice steamed sponge cake premixed flour, rice steamed sponge cake and preparation method of rice steamed sponge cake premixed flour |
| CN115039859A (en) * | 2022-05-09 | 2022-09-13 | 四川省食品发酵工业研究设计院有限公司 | Anti-aging fermented konjak rice cake and preparation method thereof |
| CN115067466A (en) * | 2022-06-30 | 2022-09-20 | 蚌埠学院 | Rice cake flour with fine and smooth taste and preparation method thereof |
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| CN114601107B (en) * | 2022-04-01 | 2024-01-02 | 江苏新禾润世家食品有限公司 | Flavor type rice cake premixed flour, rice cake and preparation method of flavor type rice cake premixed flour |
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| CN115067466A (en) * | 2022-06-30 | 2022-09-20 | 蚌埠学院 | Rice cake flour with fine and smooth taste and preparation method thereof |
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