CN108201058A - A kind of preparation method and applications of fermented rice cake - Google Patents
A kind of preparation method and applications of fermented rice cake Download PDFInfo
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- CN108201058A CN108201058A CN201611187171.5A CN201611187171A CN108201058A CN 108201058 A CN108201058 A CN 108201058A CN 201611187171 A CN201611187171 A CN 201611187171A CN 108201058 A CN108201058 A CN 108201058A
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Abstract
The present invention provides a kind of preparation method and applications of fermented rice cake.Specifically, the method that the present invention prepares fermented rice cake, the fermented rice cake including fermenting using dry pulverization process rice meal as major ingredient prepares raw material and adds baking powder the step of steaming.The present invention also includes the fermented rice cake that method using the present invention is prepared.By the present invention in that prepare fermented rice cake with dry pulverization process rice meal, requirement of the steamed sponge cake to rice variety and quality is reduced, the fermented rice cake of preparation is greatly improved in fluffy degree, the uniformity of softness, internal texture, exquisiteness, surface smoothness and effect of blooming etc..
Description
Technical field
The present invention relates to a kind of preparation method and applications of fermented rice cake.
Background technology
Fermented rice cake is the traditional fermentation rice made products in China, with a long history.Fermented rice cake be using rice as raw material, through immersion,
Defibrination, the fermented food for the processes processing such as size mixing, ferment, steaming, because it is with honeycomb structure, color and luster is pure white, tissue is fine and smooth,
Mouthfeel is soft, ferment local-flavor is dense, sweet and sour taste, the features such as being easy to digest and assimilate, it is very popular.At present, fermented rice cake is also
It is more with civil workshop-based processing, recently as the development of foods processing technique and social economy, the work of fermented rice cake product
Industry metaplasia is produced to be realized, such as fermented rice cake premixed powder product, quick-frozen fermented rice cake product form by some domestic processing enterprises, greatly
The production of fermented rice cake is facilitated, and preferably ensure that fermented rice cake stay in grade, health and safety greatly.
The production of fermented rice cake is still using traditional rice in steep, watermill process at present, and uses dry pulverization process powder work
Skill yet there are no report.Relative to water mill rice meal, the steamed sponge cake texture that dry pulverization process rice meal makes is uneven, and sophistication is not
Enough, harsh feeling is stronger.But low energy consumption for dry method flouring technology, does not generate waste water substantially, and processing cost is relatively low.And water powder-grinding work
Skill can generate a large amount of industrial wastewater, and in enterprise's industrialized production during rice in steep and water mill, as fermented rice cake is pre-
Breading is also needed Rice ＆ peanut milk being dehydrated, be dried, these manufacturing procedure energy consumptions are big, and effluent problem is serious, substantially increases production cost.
Therefore dry pulverization process how is improved, improves the processing performance of dry pulverization process rice meal, obtains and is suitble to the big of fermented rice cake making
Rice flour has certain economic and social benefit.
In addition, the research of fermented rice cake is concentrated mainly at present：
1st, in terms of the making and the convenient property that how to improve fermented rice cake；
2nd, it screens more excellent leavening and improves fermented rice cake flavor and quality；
3rd, the selection of the special rice kind of fermented rice cake, nutrition and health care etc..
And for the processing technology of fermented rice cake rice meal, how to improve the rheological behavior of dough, auxiliary material of how arranging in pairs or groups, from
And shortage is also compared in the research in terms of improving fermented rice cake quality.
Invention content
The dry pulverization process of rice meal is optimized in the present invention in terms of the selection of auxiliary material and Dough Rheological,
Improve dough wraps up in gas ability and gelatinization, aging characteristics, reduces requirement of the steamed sponge cake to rice variety and quality, the rice of preparation
Steamed sponge cake has very big change in fluffy degree, the uniformity of softness, internal texture, exquisiteness, surface smoothness and effect of blooming etc.
It is kind.It particularly realizes and prepares fermented rice cake with dry pulverization process method crushing rice meal, which can send out with traditional water mill rice meal
Cake compare favourably in addition quality more preferably.
Therefore, first aspect present invention provides a kind of fermented rice cake, raw material using dry pulverization process rice meal as major ingredient, wherein,
The dry pulverization process rice Powder Particle Size is 70~300 mesh, and gelatinization degree is 10~45%.
In one or more embodiments, the granularity of the dry pulverization process rice meal is 100~150 mesh, and gelatinization degree is
20~35%.
In one or more embodiments, raw material further includes auxiliary material, and the auxiliary material includes flour, gluten or containing gluten
Ingredient, hydrophilic colloid and optional flavoring agent.
In one or more embodiments, the flour, gluten or the ingredient containing gluten are selected from：Wholemeal, containing gluten
Coarse cereal powder and Gluten.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight is excellent using 2~50 parts by weight
Select the flour, gluten or the ingredient containing gluten of 5~20 gravimetric methods.
In one or more embodiments, the flavoring agent is sweetener, such as white sugar.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 10~30 parts by weight
Flavoring agent.
In one or more embodiments, the hydrophilic colloid is selected from：Xanthans, carboxymethyl cellulose (CMC), Guar
Glue, sodium alginate, carragheen, konjac glucomannan, locust bean gum and Arabic gum.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 0.01~1.5, preferably
The hydrophilic colloid of 0.01~0.7 parts by weight.
In one or more embodiments, the fermented rice cake steams acquisition after yeast ferments.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 0.1~2.0 parts by weight
Yeast ferment.
In one or more embodiments, after fermentation, with the dry pulverization process rice meal of every 100 parts by weight using 0.2~
The baking powder mixing of 3.0 parts by weight, then steams.
In one or more embodiments, the rice flour of toasted processing is not included in the raw material of the fermented rice cake.
In one or more embodiments, the sprouted unpolished rice of toasted processing is not included in the raw material of the fermented rice cake
Powder.
It is 70~300 mesh that second aspect of the present invention, which provides granularity, and the dry pulverization process rice meal that gelatinization degree is 10~45% exists
Prepare the purposes in fermented rice cake.
Third aspect present invention provide fermented rice cake preparation method, the method includes ferment using dry pulverization process rice meal as
The step of fermented rice cake of major ingredient prepares raw material and baking powder is added to steam.
In one or more embodiments, dried rice is crushed by using disintegrating apparatus, the dry method powder is prepared
Broken method crushes rice meal.
In one or more embodiments, before crushing, the rice is without immersion treatment.
In one or more embodiments, the granularity of the dry pulverization process rice meal is 70~300 mesh, gelatinization degree 10
~45%.
In one or more embodiments, the granularity of the dry pulverization process rice meal is 100~150 mesh, and gelatinization degree is
20~35%.
In one or more embodiments, the raw material for preparing of fermented rice cake further includes auxiliary material, and the auxiliary material includes flour, face
Muscle or the ingredient containing gluten, hydrophilic colloid and optional flavoring agent.
In one or more embodiments, the flour, gluten or the ingredient containing gluten are selected from：Wholemeal, containing gluten
Coarse cereal powder and Gluten.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight is excellent using 2~50 parts by weight
Select the flour, gluten or the ingredient containing gluten of 5~20 parts by weight.
In one or more embodiments, the flavoring agent is sweetener, such as white sugar.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 10~30 parts by weight
Flavoring agent.
In one or more embodiments, the hydrophilic colloid is selected from：Xanthans, carboxymethyl cellulose (CMC), Guar
Glue, sodium alginate, carragheen, konjac glucomannan, locust bean gum and Arabic gum.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 0.01~1.5 weight
Part, the preferably hydrophilic colloid of 0.01~0.7 parts by weight.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 0.1~2.0 parts by weight
Yeast ferment.
In one or more embodiments, the dry pulverization process rice meal of every 100 parts by weight uses 100~150 parts by weight
Water the major ingredient, auxiliary material and yeast are mixed, beat it is uniform.
In one or more embodiments, uniform dough will be beaten and be placed on 30~38 DEG C, 80~90% humidity
Under the conditions of provocation 2~4 hours.
In one or more embodiments, after fermentation, with 0.2~3.0 weight of dry pulverization process rice meal of every 100 parts by weight
The amount of amount part steams baking powder and the dough of provocation after mixing.
In one or more embodiments, fermented rice cake is prepared using flavoring agent, wherein, part flavoring agent before fermentation with
Major ingredient, other auxiliary materials and yeast mixing are beaten uniformly, and remaining flavoring agent then mixes together with baking powder with the dough of provocation.
In one or more embodiments, the method includes：
(1) dry pulverization process rice obtains dry pulverization process rice meal, wherein, the granularity of the dry pulverization process rice meal is 70
~300 mesh, gelatinization degree are 10~45%；
(2) mix dry pulverization process rice meal, flour, gluten or the ingredient containing gluten, yeast, hydrophilic colloid, water and optionally
Flavoring agent, beat uniform；
(3) dough that step (2) obtains is placed in 30~38 DEG C, provocation 2~4 hours under 80~90% damp condition；
(4) baking powder and optional flavoring agent are added in the dough of step (3) acquisition, steamed；
So as to which the fermented rice cake of the present invention be prepared.
Description of the drawings
Fig. 1 display present invention prepares an idiographic flow of fermented rice cake.
Specific embodiment
By the present invention in that preparing fermented rice cake with dry pulverization process rice meal, reduce steamed sponge cake and rice variety and quality are wanted
It asks, the fermented rice cake of preparation is in fluffy degree, the uniformity of softness, internal texture, exquisiteness, surface smoothness and effect of blooming etc.
It is greatly improved.
The various rice that market is circulated can be used to prepare the fermented rice cake of the present invention.In certain embodiments, it is of the invention
Fermented rice cake is prepared using brown rice.
The method dry pulverization process rice of this field routine can be used, such as rice is crushed using conventional disintegrating apparatus, obtain
Obtain dry pulverization process rice meal.Preferably, in certain embodiments, before dry pulverization process, rice without other processing, for example,
The grain of rice impregnates in itself without water, is especially impregnated without high-temperature water (such as 90~100 DEG C of hot water).
In the present invention, dry pulverization process rice to the dry pulverization process rice Powder Particle Size obtained is 70~300 mesh, and gelatinization degree is
10~45%.Preferably, dry pulverization process rice to the granularity of dry pulverization process rice meal that is obtained is 100~150 mesh, gelatinization degree
It is 20~35%.In certain embodiments, the granularity of dry pulverization process rice meal is 100~120 mesh, gelatinization degree for 20~
26%.In certain embodiments, the granularity of dry pulverization process rice meal is 150 ± 10 mesh, and gelatinization degree is 30 ± 3%.Certain
In embodiment, the granularity of dry pulverization process rice meal is 200 ± 20 mesh, and gelatinization degree is 30~35%.In certain embodiments,
The granularity of dry pulverization process rice meal is 120 ± 10 mesh, and gelatinization degree is 25 ± 2%.
The present invention using dry pulverization process rice meal to prepare the main component in fermented rice cake raw material (herein also referred to as " major ingredient "),
Other raw materials for being usually used in preparing fermented rice cake are added as auxiliary material, prepare fermented rice cake.Other auxiliary materials generally include flour, gluten or
Ingredient containing gluten, hydrophilic colloid and optional flavoring agent.Do not include toasted processing in the raw material of fermented rice cake of the present invention usually
Rice flour, the germination brown rice powder of toasted processing referred in especially such as CN 201510798903.3.
Flour, gluten or the ingredient containing gluten can be one kind or more in wholemeal, coarse cereal powder containing gluten and Gluten
Kind.In general, the dry pulverization process rice meal of every 100 parts by weight uses 2~50 parts by weight, the preferably flour of 5~20 parts by weight, gluten
Or the ingredient containing gluten.
Hydrophilic colloid can be xanthans, carboxymethyl cellulose (CMC), guar gum, sodium alginate, carragheen, konjac glucomannan,
It is one or more in locust bean gum and Arabic gum.In general, the dry pulverization process rice meal of every 100 parts by weight using 0.01~
The hydrophilic colloid of 1.5 parts by weight, preferably 0.01~0.7 parts by weight.
Flavoring agent can be sweetener, such as white sugar.In general, the dry pulverization process rice meal of every 100 parts by weight uses 10~30
The flavoring agent of parts by weight.
The major ingredient, auxiliary material and yeast are added in into water stirring.In general, the dry pulverization process rice meal of every 100 parts by weight uses
The water of 100~150 parts by weight.The dry pulverization process rice meal of every 100 parts by weight is sent out using the yeast of 0.1~2.0 parts by weight
Ferment.
By the major ingredient, auxiliary material and yeast beat uniformly after, will beat uniform dough be placed on 30~38 DEG C, 80~
Provocation (fermenting) 2~4 hours under 90% damp condition.
After provocation, the dough of provocation and baking powder and optional flavoring agent are steamed 10~30 minutes after mixing, i.e.,
The fermented rice cake of the present invention can be prepared.
Baking powder can be the baking powder of this field routine.For example, baking powder usually contains：Sodium bicarbonate, pyrophosphoric acid dihydro
Disodium, calcium dihydrogen phosphate, citric acid and glucono-δ-lactone.In certain embodiments, the dry method powder of every 100 parts by weight
Broken rice meal uses the baking powder of 0.2~3.0 parts by weight.
As it was noted above, when using flavoring agent such as sweetener, two parts, a part of conduct before provocation can be divided into
A part for auxiliary material and major ingredient and yeast mixing provocation.Another part is then mixed with the dough of provocation together with baking powder and is steamed.
The ratio of flavoring agent total amount has no specifically limited used in two parts are accounted for, such as can be 50：50.
Therefore, the present invention provides a kind of method for preparing fermented rice cake, and the method includes fermenting with dry pulverization process rice meal
The step of fermented rice cake for major ingredient prepares raw material and baking powder is added to steam.
In certain embodiments, the method that the present invention prepares fermented rice cake includes：
(1) dry pulverization process rice obtains dry pulverization process rice meal, wherein, the granularity of the dry pulverization process rice meal is 70
~300 mesh, gelatinization degree are 10~45%；
(2) dry pulverization process rice meal, flour, gluten or the ingredient containing gluten, hydrophilic colloid, water and optional seasoning are mixed
Agent is beaten uniform；
(3) dough that step (2) obtains is placed in 30~38 DEG C, provocation 2~4 hours under 80~90% damp condition；
(4) baking powder and optional flavoring agent are added in the dough of step (3) acquisition, steamed；
So as to which the fermented rice cake of the present invention be prepared.
Therefore the present invention also includes a kind of fermented rice cake, which prepares in raw material based on dry pulverization process rice meal
Material, wherein, the dry pulverization process rice Powder Particle Size is 70~300 mesh, and gelatinization degree is 10~45%.It should be understood that the present invention
In, " major ingredient " or " main component " refers to the raw material or ingredient accounts at least more than the 50% of all solids raw material gross weight, for example, at least
More than 60% or at least more than 70%.
Preferably, the granularity of dry pulverization process rice meal is 100~150 mesh, and gelatinization degree is 20~35%.More preferably
It is that in certain embodiments, the granularity of dry pulverization process rice meal is 100~120 mesh, and gelatinization degree is 20~26%.Certain
In embodiment, the granularity of dry pulverization process rice meal is 150 ± 10 mesh, and gelatinization degree is 30 ± 3%.In certain embodiments,
The granularity of dry pulverization process rice meal is 200 ± 20 mesh, and gelatinization degree is 30~35%.In certain embodiments, dry pulverization process is big
The granularity of rice flour is 120 ± 10 mesh, and gelatinization degree is 25 ± 2%.
Preparing for fermented rice cake of the present invention further includes auxiliary material as previously described in raw material, as flour, gluten or containing gluten
Ingredient, hydrophilic colloid and optional flavoring agent.
Preferably, as it was noted above, not including the rice flour of toasted processing in the raw material of fermented rice cake of the present invention, especially
Such as the germination brown rice powder of toasted processing referred in CN 201510798903.3.
In certain embodiments, the making formula of fermented rice cake of the present invention is as shown in table 1 below：
Table 1
| Material | Additive amount |
| Dry pulverization process rice meal/g | 100 |
| Flour, gluten or auxiliary material containing gluten/g | 2~50 |
| Sweetener/g | 10~30 |
| Hydrophilic colloid/g | 0.01~1.5 |
| Yeast/g | 0.1~2.0 |
| Baking powder/g | 0.2~3.0 |
In certain embodiments, fermented rice cake of the invention is the fermented rice cake being prepared using the method for the invention.
It is 70~300 mesh the invention further relates to granularity, the dry pulverization process rice meal that gelatinization degree is 10~45% is preparing rice
Purposes in steamed sponge cake, especially granularity are 100~150 mesh, and the dry pulverization process rice meal that gelatinization degree is 20~35% is preparing rice
Purposes in steamed sponge cake.In certain embodiments, be 100~120 mesh the present invention is to provide granularity, gelatinization degree be 20~
26% or granularity be 150 ± 10 mesh, gelatinization degree be 30 ± 3% or granularity is 200 ± 20 mesh, gelatinization degree be 30~35% or
Granularity is 120 ± 10 mesh, purposes of the dry pulverization process rice meal in fermented rice cake is prepared that gelatinization degree is 25 ± 2%.Preferably,
The composition of the fermented rice cake and preparation have previously described feature herein.Especially, in the preparation process of the present invention not
Using the rice flour of toasted processing, especially such as the germination brown rice powder of toasted processing referred in CN 201510798903.3.
Preferably, the preparation does not include the fermented dough of the dry pulverization process rice meal of the present invention and ripe Rice ＆ peanut milk is (i.e. previously described
The Rice ＆ peanut milk that the rice flour of toasted processing is obtained through gelatinization) such as the step of the fermentation of ripe brown rice syrup.
Compared with prior art, the present invention haing the following advantages or good effect：
1) fermented rice cake is prepared using dry pulverization process rice meal, there is no the problems such as sewage discharge and dry materials, low energy consumption,
Production cost reduces；
2) fermented rice cake is prepared using dry pulverization process rice meal, by controlling the granularity and gelatinization degree of rice meal crushing, can changed
Become the rheological behavior of batter, compared with water milling powder, dry pulverization process powder has certain gelatinization degree, can increase the viscosity of rice paste,
Improve the distribution of rice paste gas-holding ability and gas in rice paste, the fermented rice cake for making preparation is softer, and bulkiness more preferably, and can drop
The usage amount of low baking powder.
3) it adds mucedin or the flours auxiliary material containing gluten is used in compounding with rice meal, utilize gluten water swelling
The network structure formed afterwards, can enhance the distribution of rice paste gas-holding ability and gas in rice paste, and support steams the bee of rear fermented rice cake
Nest shape structure, prevents fermented rice cake aging, and the fermented rice cake bulkiness for making preparation more preferably, is bloomed better, improves fermentation efficiency, subtracts
Few fermentation time reduces requirement of the fermented rice cake to rice variety and quality, and can reduce the usage amount of baking powder.
4) it is found by furtheing investigate, increase the viscosity of rice paste, such as add in hydrophilic colloid, can improve rice paste holds gas
Ability improves distribution of the gas in rice paste, and colloid can support the honeycomb structure of steamed sponge cake, make fermented rice cake texture more uniform,
Exquisiteness, effect of blooming is more preferable, and surface is more smooth.
5) by controlling the dry pulverization process rice meal index of quality, gluten or the starch auxiliary material containing gluten, Yi Jizeng are compounded
Add the hydrophilic colloid of rice paste viscosity, while yeast is coordinated to act on, can prepare that quality is good, ferment fast fermented rice cake, the fermented rice cake
It compares favourably with traditional water milling powder fermented rice cake quality, even more preferably.
Hereafter will the present invention be described in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
The protection domain being not intended to limit the invention." part " in embodiment refers both to " parts by weight ".
Used Part Methods and material are as described below in embodiment：
Dry pulverization process method：It after rice removal of impurities, is crushed into pulverizer, adjusts pulverizer operating parameter, obtain that there is this
The rice meal of granularity required by invention and gelatinization degree.
Water mill method：It is washed after rice removal of impurities, soaking at room temperature about 12~16h, is filtered dry (or being filtered dry after washing), adds water successively
Carry out corase grinding and fine grinding defibrination twice, slurries press filtration or centrifugal dehydration；Muffin is crushed, is sieved after pneumatic conveying drying, as water mill
Rice meal (low temperature drying or drying can also be used in drying means).
Raw material：Rice (beneficial Hai Jiali), flour (beneficial Hai Jiali), sucrose (Yingkou Beifang Sugar Industry Co., Ltd.), xanthans
(Danisco), yeast (Ying Lianmali), baking powder (Le Sifu).
Gelatinization degree detection method：
1st, the sample after 1.000g is sieved respectively is placed in the triangular flask of two 100ml, is respectively labeled as A1、A2, separately take
1 100ml triangular flask is not loaded and makees blank, is designated as B, and 50ml distilled water is respectively added in into three bottles；By A1It is placed in boiling water bath
20min is gelatinized, is then rapidly cooled to room temperature.
2nd, 5% Take amylase 5ml are respectively added in into three bottles with pipette, are kept the temperature in 37~38 DEG C of waters bath with thermostatic control
2h (stirring is primary per 15min), is then rapidly added 1mol/LHCl solution 2ml, at three with pipette into 3 triangular flasks
Constant volume in the volumetric flask of 100ml, then filtered with triangular funnel.
3rd, filtrate 10ml is respectively taken with pipette, is respectively placed in 3 100ml tool plug ground triangular flasks, it is accurate with pipette
0.1mol/L iodine solution 10ml and 0.1mol/L NaOH 18ml are added in, then jumps a queue and stands 15min.Afterwards 10% is added in pipette
H2SO42ml is titrated with 0.1mol/l hypo solutions, 1% starch solution is added in when color is designated as faint yellow and is indicated
Agent continues to titrate blue disappearance, record volume V.
Gelatinization degree is calculated according to the following formula：
Gelatinization degree=(V0-V2)/(V0-V1)
In formula：V0--- the volume for the sodium thiosulfate standard solution that blank test is consumed, ml；
V1——A1The volume for the sodium thiosulfate standard solution that sample is consumed, ml；
V2——A2The volume for the sodium thiosulfate standard solution that sample is consumed, ml.
The other methods and material being not expressly mentioned in embodiment are the method and material of this field routine.
Embodiment 1
Formula is as follows：100 parts of dry pulverization process rice meal (sieves with 100 mesh sieve, gelatinization degree 20%), 10 parts of flour, 10 parts of white sugar,
0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 85% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 2
Formula is as follows：100 parts of dry pulverization process rice meal (cracks rice and crushed 150 mesh sieve, gelatinization degree 30%), 10 parts of flour,
10 parts of white sugar, 0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 33 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 3
Formula is as follows：100 parts of dry pulverization process rice meal (chalk rice crushed 70 mesh sieve, gelatinization degree 10%), 10 parts of flour,
10 parts of white sugar, 0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 32 DEG C of temperature, provocation 3.5h under the conditions of humidity 85% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 4
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 200 mesh sieve, gelatinization degree 35%), 10 parts of flour, 10 parts of white sugar,
0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 30 DEG C of temperature, provocation 4h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 5
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 300 mesh sieve, gelatinization degree 45%), 10 parts of flour, 10 parts of white sugar,
0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 6
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 120 mesh sieve, gelatinization degree 25.1%), 2 parts of flour, white sugar 10
Part, 0.4 part of yeast, 1.0 parts of xanthans, 105 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 38 DEG C of temperature, provocation 2h under the conditions of humidity 90% adds in baking powder
2.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 7
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 120 mesh sieve, gelatinization degree 25.1%), 8 parts of flour, white sugar 10
Part, 0.4 part of yeast, 0.15 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 90% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Embodiment 8
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 120 mesh sieve, gelatinization degree 25.1%), 50 parts of flour, white sugar 15
Part, 0.6 part of yeast, 0.01 part of xanthans, 150 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 30 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.0 parts, 15 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Comparative example 1
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 60 mesh sieve, gelatinization degree 9.09%), 10 parts of flour, white sugar 10
Part, 0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Comparative example 2
Formula is as follows：100 parts of dry pulverization process rice meal (crosses 350 mesh sieve, gelatinization degree 47.38%), 10 parts of flour, white sugar 10
Part, 0.6 part of yeast, 0.2 part of xanthans, 110 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Comparative example 3
Formula is as follows：100 parts of water mill rice meal, 10 parts of flour, 10 parts of white sugar, 0.6 part of yeast, 0.2 part of xanthans, water 90
Part.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Comparative example 4
Formula is as follows：100 parts of water mill rice meal, 10 parts of white sugar, 0.6 part of yeast, 90 parts of water.
Above-mentioned each ingredient is beaten uniform, be positioned over 35 DEG C of temperature, provocation 3h under the conditions of humidity 80% adds in baking powder
1.5 parts, 10 parts of white sugar stirs evenly, and 30g Rice ＆ peanut milks is injected diameter 70mm, in high 20mm grinding tools, big fire steams 15 minutes i.e.
It can.
Test case 1
Using the index of correlation data of following methods testing example 1-8 and comparative example the 1-4 fermented rice cake being prepared：
Fermented rice cake volume increases multiple：Rice ＆ peanut milk ferments and baking powder is added to be carried out in circular flat bottom bowl, measures slurry fermentation
Height after preceding height, fermentation and add the height after baking powder, you can calculate Rice ＆ peanut milk volume change situation.
Rice ＆ peanut milk height before Rice ＆ peanut milk height/fermentation after Rice ＆ peanut milk volume increase multiple=fermentation after fermentation；
Add baking powder beat after Rice ＆ peanut milk height before Rice ＆ peanut milk height/fermentation after Rice ＆ peanut milk increase multiple=plus baking powder.
Fermented rice cake height is measured using vernier caliper, is measured 5 samples, is averaged.
Fermented rice cake specific volume measures：The specific volume of fermented rice cake is measured using BVM-L450LC loaf volumes analyzer, by fermented rice cake
FSPR1520-10 probes are inserted into, are measured the specific volume for obtaining fermented rice cake.
Fermented rice cake determination of colority：Aberration flowmeter sensor (CR-400 colour difference meters, Japanese Minolta Minolta) is directed at sample
Test position is measured, and each sample replication 3 times measures 5 samples, is averaged.
Fermented rice cake texture testing method：The full texture of fermented rice cake is measured using TA.XPLus Texture instruments (SMS companies of Britain), is visited
Head dummy P/36R, speed 1mm/s before survey, survey medium velocity 2mm/s, speed 5mm/s after survey, compression ratio 60%, trigger force 5g,
Every time 3s.
As a result it is listed in the table below in 2-4.
Table 2：Fermented rice cake index of correlation data
Table 3：Fermented rice cake Analyses Methods for Sensory Evaluation Results
According to table 2-4, before and after fermentation the volume change situation of slurry and plus baking powder beat after slurry volume change
From the point of view of, by the granularity of dry pulverization process rice meal and gelatinization degree control in claimed range, while it is aided with the effect of auxiliary material, it can be apparent
Improve the gas-holding ability of slurry；Simultaneously from steam the height of rear fermented rice cake, specific volume, surface are bloomed situation, texture and organoleptic conditions
From the point of view of, dry pulverization process rice meal of the invention make fermented rice cake compared with water milling powder fermented rice cake difference it is little, even more preferably
(such as embodiment 1,2 compares with comparative example 3), the specific volume of wherein dry pulverization process rice meal steamed sponge cake is larger, and hardness and viscosity are smaller,
Illustrate that it is more fluffy, it is soft and tasty and refreshing；The height of dry pulverization process rice meal steamed sponge cake and situation of blooming are not as good as water milling powder, but it is sent out
It is better than water milling powder steamed sponge cake in terms of the color and luster of cake, surface flatness and interior tissue.
The respectively dry pulverization process powder index of quality of comparative example 1 and 2 is not in the range of patent requirements, from embodiment and comparison
From the point of view of example result, the fermented rice cake made using the dry pulverization process rice meal of this patent requirement is significantly than the rice not in claimed range
Steamed sponge cake quality is good.
Comparative example 3 and 4 is all the steamed sponge cake that water milling powder makes, and wherein comparative example 3 is added to the auxiliary material of optimization, and comparative example 4 is not
Addition, from the point of view of experimental data and Analyses Methods for Sensory Evaluation Results, addition flour, gluten or the steamed sponge cake of auxiliary material containing gluten and hydrophilic colloid are bright
Aobvious better than un-added steamed sponge cake quality, the auxiliary material that the present invention optimizes improves significantly to the quality of fermented rice cake.
Comparative example 5
Fermented rice cake is prepared, and the method as described in test case 1 is felt by the embodiment 1 with CN 201510798903.3
Official evaluates and textile analysis.As a result respectively as shown in the following table 5 and 6.
Table 5：Fermented rice cake Analyses Methods for Sensory Evaluation Results
| Fragrance | 5.0 |
| Appearance | 3.0 |
| Tissue | 2.0 |
| Mouthfeel | 3.0 |
| Flavour | 3.0 |
| Comprehensive score | 3.2 |
Table 6：Fermented rice cake texture analyzes data
| Hardness (Hardness)/g | 14454±1228 |
| Viscosity (Adhesiveness)/g.sec | -12.9±3.4 |
| Elastic (Springiness) | 0.889±0.013 |
| Caking property (Cohesiveness) | 0.599±0.026 |
| Adhesivity (Gumminess) | 8674±186 |
| Chewiness (Chewiness) | 7717±155 |
| Resilience (Resilience) | 0.279±0.012 |
In CN 201510798903.3 brown rice need to after high-temperature-hot-water steeps low temperature drying again, then crush, the work
Skill consumes energy, and the larger and time is long, and microorganism is difficult control, and quality can not ensure；Saccharomycete and lactic acid bacteria is needed to cooperate with just during fermentation
Effect can be reached；1~2h of one time fermentation is first carried out during fermentation, then carries out 2~3h of secondary fermentation, fermentation process is complicated, and the time is long；
10~15min of provocation again is needed after die-filling.In addition, in CN 201510798903.3, the ripe brown rice of pre-gelatinized is added in secondary fermentation
Slurry, when addition, need to beat mixing, beat at this time when not only breaking up one time fermentation into the state of Rice ＆ peanut milk, influence zymogenic growth
And metabolism, cause living contaminants, and for improve pre-gelatinized brown rice syrup manufacturing process that the coarse mouthfeel of primary cake adds compared with
It is complicated.
The preparation process of above-mentioned complexity cause quality according to the fermented rice cake prepared described in CN 201510798903.3 compared with
Difference.As shown in table 4 and 5, the fermented rice cake inferior quality that is prepared using the method for 201510798903.3 embodiments 1 of CN, hair
Cake is rough；Interior tissue is poor, and stomata is larger, coarse, fineless and smooth；In mouthfeel, viscoplasticity is poor；Tasting has hardship
Taste.In general, which lacks the soft, fine and smooth of traditional fermented rice cake, the soft mouthfeel with sweet and sour taste of mouthfeel, with the present invention
Fermented rice cake quality there are larger gaps.
Claims (10)
- A kind of 1. method for preparing fermented rice cake, which is characterized in that the method includes fermenting using dry pulverization process rice meal as major ingredient Fermented rice cake prepare raw material and add baking powder the step of steaming.
- 2. the method as described in claim 1, which is characterized in thatThe dry pulverization process rice meal is prepared by using disintegrating apparatus dry pulverization process rice；Preferably, it is described before crushing Rice is without immersion treatment；And/orThe granularity of the dry pulverization process rice meal is 70~300 mesh, and gelatinization degree is 10~45%；Preferably, the dry pulverization process The granularity of rice meal is 100~150 mesh, and gelatinization degree is 20~35%；For example, the granularity of dry pulverization process rice meal is 100~120 Mesh, gelatinization degree are 20~26%；The granularity of dry pulverization process rice meal is 150 ± 10 mesh, and gelatinization degree is 30 ± 3%；Dry pulverization process The granularity of rice meal is 200 ± 20 mesh, and gelatinization degree is 30~35%；Or the granularity of dry pulverization process rice meal is 120 ± 10 mesh, is pasted Change degree is 25 ± 2%.
- 3. method as claimed in claim 1 or 2, which is characterized in thatThe raw material for preparing of fermented rice cake further includes auxiliary material, and the auxiliary material includes flour, gluten or the ingredient containing gluten, hydrophilic colloid and Optional flavoring agent；Preferably, the flour, gluten or the ingredient containing gluten are selected from：Wholemeal, coarse cereal powder containing gluten and Gluten；Preferably, the flavoring agent is sweetener, such as white sugar；Preferably, the hydrophilic colloid is selected from：Xanthans, carboxymethyl cellulose, guar gum, sodium alginate, carragheen, konjaku Glue, locust bean gum and Arabic gum.
- 4. method as claimed in claim 3, which is characterized in thatThe dry pulverization process rice meal of every 100 parts by weight uses 2~50 parts by weight, preferably the flour of 5~20 parts by weight, gluten or contains The ingredient of gluten；And/orThe dry pulverization process rice meal of every 100 parts by weight uses the flavoring agent of 10~30 parts by weight；And/orThe dry pulverization process rice meal of every 100 parts by weight uses 0.01~1.5 parts by weight, and preferably 0.01~0.7 parts by weight is hydrophilic Colloid.
- 5. the method as described in claim 3 or 4, which is characterized in thatThe dry pulverization process rice meal of every 100 parts by weight is using the water of 100~150 parts by weight come by the major ingredient, auxiliary material and yeast Mixing is beaten uniformly, wherein, the dry pulverization process rice meal of every 100 parts by weight is sent out using the yeast of 0.1~2.0 parts by weight Ferment；Preferably, it will beat that uniform dough is placed on 30~38 DEG C, provocation ferments 2~4 under 80~90% damp condition Hour；And/orAfter fermentation, by optional flavoring agent and the baking powder of 0.2~3.0 parts by weight of dry pulverization process rice meal of every 100 parts by weight It is steamed after mixing with the dough of provocation.
- 6. the method as described in claim 1, which is characterized in that the method includes：(1) dry pulverization process rice obtains dry pulverization process rice meal, wherein, the granularity of the dry pulverization process rice meal is 70~300 Mesh, gelatinization degree are 10~45%；(2) dry pulverization process rice meal, flour, gluten or the ingredient containing gluten, yeast, hydrophilic colloid, water and optional tune are mixed Taste agent is beaten uniform；(3) dough that step (2) obtains is placed in 30~38 DEG C, provocation 2~4 hours under 80~90% damp condition；(4) baking powder and optional flavoring agent are added in the dough of step (3) acquisition, steamed；So as to which the fermented rice cake be prepared.
- 7. a kind of fermented rice cake, which is characterized in that the raw material of the fermented rice cake using dry pulverization process rice meal as major ingredient, wherein, it is described Dry pulverization process rice Powder Particle Size is 70~300 mesh, and gelatinization degree is 10~45%；Preferably, the granularity of the dry pulverization process rice meal is 100~150 mesh, and gelatinization degree is 20~35%；For example, dry method powder The granularity of broken rice meal is 100~120 mesh, and gelatinization degree is 20~26%；The granularity of dry pulverization process rice meal is 150 ± 10 mesh, Gelatinization degree is 30 ± 3%；The granularity of dry pulverization process rice meal is 200 ± 20 mesh, and gelatinization degree is 30~35%；Or dry pulverization process is big The granularity of rice flour is 120 ± 10 mesh, and gelatinization degree is 25 ± 2%；Preferably, the fermented rice cake is prepared using the method described in any one of claim 1-6.
- 8. fermented rice cake as claimed in claim 7, which is characterized in that the raw material for preparing of the fermented rice cake includes：Dry pulverization process rice meal, 100 parts by weight；Flour, gluten or auxiliary material containing gluten, 2~50 parts by weight；Sweetener, 10~30 parts by weight；WithHydrophilic colloid, 0.01~1.5 parts by weight；Wherein, it is fermented using the yeast of 0.1~2.0 parts by weight, by fermented dough and 0.2~3.0 parts by weight after fermentation It is steamed after baking powder mixing.
- 9. fermented rice cake as claimed in claim 8, which is characterized in thatThe flour, gluten or the ingredient containing gluten are selected from：Wholemeal, coarse cereal powder containing gluten and Gluten；The flavoring agent is sweetener, such as white sugar；The hydrophilic colloid is selected from：Xanthans, carboxymethyl cellulose, guar gum, sodium alginate, carragheen, konjac glucomannan, locust bean Glue and Arabic gum.
- 10. granularity is 70~300 mesh, purposes of the dry pulverization process rice meal that gelatinization degree is 10~45% in fermented rice cake is prepared；Preferably, the granularity of the dry pulverization process rice meal is 100~150 mesh, and gelatinization degree is 20~35%；For example, dry method powder The granularity of broken rice meal is 100~120 mesh, and gelatinization degree is 20~26%；The granularity of dry pulverization process rice meal is 150 ± 10 mesh, Gelatinization degree is 30 ± 3%；The granularity of dry pulverization process rice meal is 200 ± 20 mesh, and gelatinization degree is 30~35%；Or dry pulverization process is big The granularity of rice flour is 120 ± 10 mesh, and gelatinization degree is 25 ± 2%；Preferably, the preparation is not included dry pulverization process rice meal The step of fermented dough ferments with for example ripe brown rice syrup of ripe Rice ＆ peanut milk.
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