CN108185400A - A kind of white square rice cake emulsifier special and its application - Google Patents
A kind of white square rice cake emulsifier special and its application Download PDFInfo
- Publication number
- CN108185400A CN108185400A CN201711440973.7A CN201711440973A CN108185400A CN 108185400 A CN108185400 A CN 108185400A CN 201711440973 A CN201711440973 A CN 201711440973A CN 108185400 A CN108185400 A CN 108185400A
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- Prior art keywords
- rice cake
- white square
- square rice
- emulsifier special
- weight percent
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention proposes a kind of white square rice cake emulsifier special, includes the raw material of following weight percent：Glycerin monostearate 30 45%, glyceryl monolaurate 25 40%, sucrose fatty ester 25 40%, maltogenic amylase 1 3%.The present invention is by optimizing product quality, optimizing white square rice cake mouthfeel and prolonging storage period so that the white square rice cake fresh keeping time of preparation extends, and has delayed the aging speed of white square rice cake, allows cloud sheet cake foodstuff more large-scale promotion, improves product economy benefit.
Description
Technical field
The invention belongs to food additives field, specifically, the present invention relates to a kind of white square rice cake emulsifier special and its
Using.
Background technology
White square rice cake also known as snow-flake cake, are Jiangsu, Guangdong Chaozhou Deng Di Han nationality famous cake, wherein again with Guangxi Zhuang Autonomous Region willow
City county it is the most famous.White square rice cake shape is rectangle, and corner angle are neatly regular, and quality moistens jewelry, expensive clothing and other valuables, like congealed fat, is hidden long not
Firmly.
Traditional white square rice cake, which uses, displays half a year more than glutinous rice flour, is unfavorable for production and product promotion, therefore often
Glutinous rice flour is replaced to make white square rice cake using bulking ground rice, since the amylose content in bulking ground rice is higher, therefore white square rice cake produces
Product aging is fast, and product mouthfeel is done, is easily scaling-off after placing one month, influences product sale.
Invention content
The technical problems to be solved by the invention are to overcome that white square rice cake fresh keeping time is short, and aging speed is fast, propose a kind of
White square rice cake emulsifier special and its application.
In order to solve the above technical problems, the present invention is achieved by the following scheme：
A kind of white square rice cake emulsifier special includes the raw material of following weight percent：
Preferably, the white square rice cake emulsifier special includes the raw material of following weight percent：
Preferably, the white square rice cake emulsifier special includes the raw material of following weight percent：
Preferably, the white square rice cake emulsifier special includes the raw material of following weight percent：
Glycerin monostearate and glyceryl monolaurate can be combined to be formed with starch during white square rice cake is made
Chelation structure object forms after insoluble complex can prevent starch cold-zone with amylose and recrystallizes, prevents age of starch from returning
It is raw, so as to which white square rice cake be made to keep its flexibility.
Sucrose fatty ester is that a kind of high hlb obtains nonionic surface active agent, it can with amylose molecule with
Hydrogenbond, the compound formed is relatively stable, is insoluble in water, and amylose molecule can be prevented to dissolve out starch
Grain considerably reduces the content of free amylose molecule, so as to improve the processing performance of white square rice cake, reduces its viscosity, protects
Hold its pliability and mouthfeel.
Maltogenic amylase is a kind of by being modified to starch so as to obtain splendid antiageing effect, can improve storage
The pliability of white square rice cake in phase, while improve white square rice cake mouthfeel.
Application of a kind of white square rice cake emulsifier special in the preparation of cloud sheet cake foodstuff, in the application, when preparing white square rice cake
Add the white square rice cake emulsifier special of powder material weight 1-3%.
The present invention have the advantage that compared with prior art for：
The present invention makes white square rice cake that can be advised with bigger by optimizing product quality, optimizing white square rice cake mouthfeel and prolonging storage period
Mould is promoted, and improves product economy benefit.
Specific embodiment
The present invention is got information about for those skilled in the art is allowed to be more clear, the present invention will be made below further
Explanation.
The white square rice cake emulsifier special of the present invention includes the raw material of following weight percent：
In application of the white square rice cake emulsifier special in the preparation of cloud sheet cake foodstuff, rice flour is added when preparing white square rice cake
The white square rice cake emulsifier special of raw material weight 1-3%.
The emulsifier ratio situation of the present invention is illustrated below by three embodiments：
Embodiment 1
The white square rice cake emulsifier special of the present embodiment includes the raw material of following weight percent：Glycerin monostearate
40%th, glyceryl monolaurate 32%, sucrose fatty ester 27%, maltogenic amylase 1%.
Embodiment 2
The white square rice cake emulsifier special of the present embodiment includes the raw material of following weight percent：Glycerin monostearate
32%th, glyceryl monolaurate 30%, sucrose fatty ester 35%, maltogenic amylase 3%.
Embodiment 3
The white square rice cake emulsifier special of the present embodiment includes the raw material of following weight percent：Glycerin monostearate
37.5%th, glyceryl monolaurate 30%, sucrose fatty ester 30%, maltogenic amylase 2.5%.
The emulsifier of embodiment 1-3 includes the following steps：By glycerine, D-sorbite, glycerin monostearate, mono laurate
Stirring in water bath is heated to 60-65 DEG C after glyceride, zytase, maltogenic amylase mixing, keeps the temperature 50-80 minutes, Ran Houtong
Subcooled water is cooled to 30-50 DEG C and obtains with the lotion cake emulsifier to prolong storage period.
By application of the emulsifier of embodiment 1-3 obtained in the preparation of cloud sheet cake foodstuff：Weigh 1000g bulking ground rices,
Cloud is made in 145g water, 750g white granulated sugars, 2% white square rice cake emulsifier special of 120g malt syrups, 100g lards and rice flour weight
Piece cake foodstuff, while cloud sheet cake foodstuff is prepared under kindred circumstances in addition to the emulsifier of the addition present invention in comparative example, respectively
White square rice cake is placed in shady and cool dry environment and measures white square rice cake moisture loss after 60 days respectively, shakes scaling-off, flavor mouth
The situation of four aspects of sense and hardness, to judge its effect.It the results are shown in Table 1.
Table 1：The evaluation of the preparation-obtained food of embodiment 1-3 after 60 days：
| Situation after 60 days | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Moisture loss | 0.72% | 0.52% | 0.65% | 3.15% |
| It shakes scaling-off | 2.3% | 1.6% | 2.1% | 10.5% |
| Flavor taste | 85 | 90 | 87 | 65 |
| Hardness (more bigger harder) | 1300 | 1048 | 1203 | 1947 |
The result shows that emulsifier effect of the invention is apparent, after 60 days, moisture loss, shake scaling-off, flavor taste and
Four aspect losses of hardness are smaller, show that emulsifier effect is outstanding.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (5)
1. a kind of white square rice cake emulsifier special, which is characterized in that include the raw material of following weight percent：
2. white square rice cake emulsifier special according to claim 1, which is characterized in that include the original of following weight percent
Material：
3. white square rice cake emulsifier special according to claim 1, which is characterized in that include the original of following weight percent
Material：
4. white square rice cake emulsifier special according to claim 1, which is characterized in that include the original of following weight percent
Material：
5. application of a kind of white square rice cake emulsifier special in the preparation of cloud sheet cake foodstuff, which is characterized in that in the application, prepare
The white square rice cake emulsifier special of powder material weight 1-3% is added during white square rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711440973.7A CN108185400A (en) | 2017-12-27 | 2017-12-27 | A kind of white square rice cake emulsifier special and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711440973.7A CN108185400A (en) | 2017-12-27 | 2017-12-27 | A kind of white square rice cake emulsifier special and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108185400A true CN108185400A (en) | 2018-06-22 |
Family
ID=62584404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711440973.7A Pending CN108185400A (en) | 2017-12-27 | 2017-12-27 | A kind of white square rice cake emulsifier special and its application |
Country Status (1)
| Country | Link |
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| CN (1) | CN108185400A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122772A (en) * | 2019-04-22 | 2019-08-16 | 湖北工业大学 | A kind of low fat white square rice cake and preparation method thereof |
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| WO2007018943A3 (en) * | 2005-08-02 | 2009-05-07 | Lipocine Inc | Solid carriers for improved delivery of active ingredients in pharmaceutical compositions |
| CN102771714A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-hardening white square rice cake and production method thereof |
| CN104542796A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound cake emulsifying thickener |
| CN104585286A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel grease cake and preparation method thereof |
| CN105831593A (en) * | 2016-03-29 | 2016-08-10 | 蚌埠学院 | Wheat bran rice cake and preparation method thereof |
| CN106259601A (en) * | 2016-11-04 | 2017-01-04 | 东莞市欣荣天丽科技实业有限公司 | A kind of anti-staling composition for cake, cake and preparation method thereof |
-
2017
- 2017-12-27 CN CN201711440973.7A patent/CN108185400A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007018943A3 (en) * | 2005-08-02 | 2009-05-07 | Lipocine Inc | Solid carriers for improved delivery of active ingredients in pharmaceutical compositions |
| CN102771714A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-hardening white square rice cake and production method thereof |
| CN104542796A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound cake emulsifying thickener |
| CN104585286A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel grease cake and preparation method thereof |
| CN105831593A (en) * | 2016-03-29 | 2016-08-10 | 蚌埠学院 | Wheat bran rice cake and preparation method thereof |
| CN106259601A (en) * | 2016-11-04 | 2017-01-04 | 东莞市欣荣天丽科技实业有限公司 | A kind of anti-staling composition for cake, cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122772A (en) * | 2019-04-22 | 2019-08-16 | 湖北工业大学 | A kind of low fat white square rice cake and preparation method thereof |
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| 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: 20180622 |