CN108522590A - The soft steamed rice cake and preparation method thereof of mouthfeel - Google Patents
The soft steamed rice cake and preparation method thereof of mouthfeel Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The present invention relates to a kind of steamed rice cakes and preparation method thereof that mouthfeel is soft, belong to cake technical field.The soft steamed rice cake of mouthfeel, including following component：Carrier material, the first additive, the second additive, clearing damp material and glutinous rice powder.The carrier includes following component：Egg-white, trehalose, food starch, baking powder, emulsifier, drinking water and white granulated sugar；First additive includes following component：D-sorbite, glycerine and malic acid；Second additive includes following component：Grape wine, orange juice, edible vegetable oil and cake oil；The clearing damp material includes following component：Watermelon peel powder, corn stigma powder, red bean, tangerine peel powder, yam flour, elscholtiza powder, dandelion and kuh-seng powder.The production method of the soft steamed rice cake of mouthfeel includes the following steps：Knead dough is molded and steams, toasts, demoulding cooling and detection and packaging.The soft steamed rice cake special taste of mouthfeel of the invention and the physical function that can adjust people, reduce the moisture of human body.
Description
Technical field
The invention belongs to cake technical fields, and in particular to a kind of steamed rice cake and preparation method thereof that mouthfeel is soft.
Background technology
Rice cake possesses very long history, is one of distinct Chinese characteristics traditional snack food.Rice cake be with the big rice of stickiness or
Rice flour is steamed into, and processing and fabricating is convenient, and storage tolerance, eating method is various, so very popular.
Just there is rice cake in Han dynasty a variety of addresses such as " rice cake ", " bait ", " Ci ".The Yang Xiong of Han dynasty《Dialect》In one book just
There is an appellation of " cake ", when early Medieval China is popular.Also there are one from grain of rice cake to the development of powder cake for making of the ancients to rice cake
Process.Chinese rice cake is referred to as rice cake or viscous cake, and Japanese person " cake ", the rice cake pronunciation of Korean and dog are similar, " year in English
The translation of cake " is rice cake, means rice cake, very proper.
Since south China is influenced by environment and seasonal factor, many south human body moisture weights, clinical manifestation is wet
Strongly fragrant fleshy exterior, dampness channels and collaterals, wet muscles and bones or it is wet cover clear sun, therefore, many southerners can be dispelled by way of cup, dietotherapy
It is wet.Wherein, the people of frequent cup, the skin of oneself have damage, cause infection even to cause the skin severe stasis of blood green, for certain
Have for the patient of hemorrhagic disease with inflammation or in itself, cupping glass is not only helpless, or even can cause stronger destructiveness
Consequence, meanwhile, it not have a bath never, do not caught a cold within a certain period of time after cup, it is otherwise disease-free also to cause disease, more have very
Person aggravates the state of an illness.
Traditional steamed rice cake is especially especially welcome in South Fujian Province in southern area, and traditional steamed rice cake is also only limitted to pair
The effect of pursuit of mouthfeel, taste, there is no other, as the improvement of people's living standards, more and more people like with food
The mode for the treatment of carries out body conditioning, therefore, how to change the taste of steamed rice cake, places be not easy to be hardened for a long time, do not interfere with mouth
Sense, and the physical function of people can be adjusted, the moisture of human body is reduced, is a kind of demand in market.
Invention content
The purpose of the present invention is overcoming the deficiencies of the prior art and provide a kind of steamed rice cake of unique taste, place for a long time
It is not easy to be hardened, does not interfere with mouthfeel, and the physical function of people can be adjusted, reduce the moisture of human body.
The present invention adopts the following technical scheme that：
The soft steamed rice cake of mouthfeel includes the following component according to mass fraction meter：50~60 parts of carrier material, the first addition
10~14 parts of material, the second 4~7 parts of additive, 8~10 parts of clearing damp material, 23~26 parts of glutinous rice powder, 2~3 parts of petal powder, moisturizer 4
~6 parts.
Further, the carrier material includes the following component according to mass fraction meter：29~32 parts of Egg-white eats and forms sediment
1~2 part of powder, 0.5~1 part of baking powder, 1.5~2 parts of emulsifier, 0.5~0.7 part of drinking water, 13~16 parts of white granulated sugar；Further
, first additive includes the following component according to mass fraction meter：3~5 parts of D-sorbite, 2~3 parts of glycerine, apple
0.05~0.1 part of acid；
Further, second additive includes the following component according to mass fraction meter：3~5 parts of grape wine, orange juice
4~6 parts, 10~13 parts of edible vegetable oil, 2~3 parts of cake oil；
Further, the clearing damp material includes the following component according to mass fraction meter：3~6 parts of watermelon peel powder, corn stigma
2~3 parts of powder, 1~3 part of red bean, 1~4 part of tangerine peel powder, 4~6 parts of yam flour, 2~3 parts of elscholtiza powder, 1~2 part of dandelion, kuh-seng
0.1~0.3 part of powder.
Further, the moisturizer is the juice after being boiled with extra large sieve algae, and the petal powder is roseleaf powder.
The production method of the soft steamed rice cake of the mouthfeel, includes the following steps：
Step 1: knead dough：
According to the mass fraction meter, by the carrier material, first additive, glutinous rice powder, petal powder and moisturizer
After mixing, bubble is pasted in mashing to egg, obtains the first mixture, and then second additive is added in first mixture and stirs
It mixes uniformly, obtains the second mixture, finally the clearing damp material is added in second mixture, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then by the mould equipped with the molding rice cake material
Tool, which is placed in steam box, to be steamed, and rice cake must be steamed；
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained；
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 5, packaging molding obtains steamed rice cake.
Further, first with 90~100 DEG C steams 8~15min during the step 2 steams, after with 100~110 DEG C
Steam 15~22min.
Further, in the step 3 baking process, using getting angry 85~95 DEG C, lower fiery 130~150 DEG C, 12 are toasted
~13min.
Further, in step 4 cooling procedure, 20~30min of natural cooling, the cooling rice cake central temperature is 28
~32 DEG C, the cooling rice cake moisture is 30~31%.
Compared with prior art, the present invention having the advantages that：
The first, by the soft steamed rice cake and preparation method thereof of the mouthfeel of the present invention, pass through Egg-white, trehalose, edible shallow lake
Powder, baking powder, emulsifier, drinking water and white granulated sugar are pasted as after carrier material and the mashing of the first additive at egg, malic acid and sea
After algae sugar, white granulated sugar mixing, contribute to mixture agglomerating, and dough is finer and smoother, after being mixed with the second additive so that dispel
Wet feed mixing is more uniform, and elscholtiza and watermelon peel have diuresis, can improve the ability of body metabolism, and a small amount of
Contain alcohol in grape wine, can promote absorption of the human body to clearing damp material with the wriggling of stimulating intestine and stomach, prevent indigestion, occur
Gastrointestinal disease；
The second, during knead dough, after roseleaf powder and moisturizer and the mixing of carrier material, the moisturizing in roseleaf powder
The factor effectively locks the moisture of mixture, and for Hai Luozao during tanning, nutritional ingredient can enter Cheng Hailuo algae juice in water, sea
After sieve algae juice and flour mixing, the moisture-absorbing moisture-keeping effect of MAAs is more notable in Hai Luozao, and steamed rice cake can be placed on sky for a long time
Without being hardened in gas, mouthfeel more preferably, is suitble to different crowd edible, meanwhile, it also improves to clearing damp effect.
Specific implementation mode
Below by specific implementation mode, invention is further described in detail, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.
Embodiment 1
The soft steamed rice cake of mouthfeel includes the following component according to mass fraction meter：50 parts of carrier material, the first additive 10
Part, the second 4 parts of additive, 8 parts of clearing damp material, 23 parts of glutinous rice powder, 2 parts of petal powder, 4 parts of moisturizer.
The carrier material includes the following component according to mass fraction meter：29 parts of Egg-white, 3 parts of trehalose, food starch 1
Part, 0.5 part of baking powder, 1.5 parts of emulsifier, 0.5 part of drinking water, 13 parts of white granulated sugar, wherein the preparation method of the carrier material is such as
Under：It successively will be according to the Egg-white of the mass fraction meter, trehalose, food starch, baking powder, emulsifier, drinking water and white
Granulated sugar is put into blender, up to carrier material after stirring evenly.
First additive includes the following component according to mass fraction meter：3 parts of D-sorbite, 2 parts of glycerine, malic acid
0.05 part；Wherein, the preparation method of first additive is as follows：Successively by according to the D-sorbite of the mass fraction meter,
In glycerine and malic acid input blender, up to the first additive after mixing.
Second additive includes the following component according to mass fraction meter：3 parts of grape wine, 4 parts of orange juice, food plant
10 parts of oil, 2 parts of cake oil；Wherein, the preparation method of second additive is as follows：It successively will be according to the mass fraction meter
In grape wine, orange juice, edible vegetable oil and cake oil input blender, up to the second additive after mixing.The clearing damp
Material includes the following component according to mass fraction meter：3 parts of watermelon peel powder, 2 parts of corn stigma powder, 1 part of red bean, 1 part of tangerine peel powder, Chinese yam
4 parts of powder, 2 parts of elscholtiza powder, 1 part of dandelion, 0.1 part of kuh-seng powder；Wherein, the preparation method of the clearing damp material is as follows：It successively will be by
According to the watermelon peel powder of the mass fraction meter, corn stigma powder, red bean, tangerine peel powder, yam flour, elscholtiza powder, dandelion and kuh-seng powder
It puts into blender, up to clearing damp material after stirring evenly.
The moisturizer is the juice after being boiled with extra large sieve algae, and the petal powder is roseleaf powder.
Wherein, the preparation method of moisturizer is as follows：The water of the Hai Luozao of 3g and 4L is put into pot and is boiled, then small fire
8min is boiled to get moisturizer.
The production method of the soft steamed rice cake of the mouthfeel, includes the following steps：
Step 1: knead dough：
According to the mass fraction meter, by the carrier material, first additive, glutinous rice powder, petal powder and moisturizer
After mixing, bubble is pasted in mashing to egg, obtains the first mixture, and then second additive is added in first mixture and stirs
It mixes uniformly, obtains the second mixture, finally the clearing damp material is added in second mixture, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then by the mould equipped with the molding rice cake material
Tool, which is placed in steam box, to be steamed, and rice cake must be steamed；It is described steam during, first with 90 DEG C steam 8min, after steamed with 100 DEG C
15min。
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；In the baking process, using get angry 85 DEG C,
Lower fiery 130 DEG C, toast 12min.
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained；It is naturally cold in the cooling procedure
But 20min, the cooling rice cake central temperature are 28 DEG C, and the cooling rice cake moisture is 30%.
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 4, packaging molding obtains steamed rice cake.
Embodiment 2
The soft steamed rice cake of mouthfeel includes the following component according to mass fraction meter：50~60 parts of carrier material, the first addition
12 parts of material, the second 5 parts of additive, 9 parts of clearing damp material, 24 parts of glutinous rice powder, 2 parts of petal powder, 5 parts of moisturizer.
The carrier material includes the following component according to mass fraction meter：30 parts of Egg-white, 4 parts of trehalose, food starch 1
Part, 0.8 part of baking powder, 1.8 parts of emulsifier, 0.6 part of drinking water, 15 parts of white granulated sugar, wherein the preparation method of the carrier material is such as
Under：It successively will be according to the Egg-white of the mass fraction meter, trehalose, food starch, baking powder, emulsifier, drinking water and white
Granulated sugar is put into blender, up to carrier material after stirring evenly.
First additive includes the following component according to mass fraction meter：4 parts of D-sorbite, 2 parts of glycerine, malic acid
0.08 part；Wherein, the preparation method of first additive is as follows：Successively by according to the D-sorbite of the mass fraction meter,
In glycerine and malic acid input blender, up to the first additive after mixing.
Second additive includes the following component according to mass fraction meter：4 parts of grape wine, 5 parts of orange juice, food plant
11 parts of oil, 2 parts of cake oil；Wherein, the preparation method of second additive is as follows：It successively will be according to the mass fraction meter
In grape wine, orange juice, edible vegetable oil and cake oil input blender, up to the second additive after mixing.
The clearing damp material includes the following component according to mass fraction meter：4 parts of watermelon peel powder, 2 parts of corn stigma powder, red bean 2
Part, 2 parts of tangerine peel powder, 5 parts of yam flour, 2 parts of elscholtiza powder, 1 part of dandelion, 0.2 part of kuh-seng powder；Wherein, the preparation of the clearing damp material
Method is as follows：It successively will be according to the watermelon peel powder of the mass fraction meter, corn stigma powder, red bean, tangerine peel powder, yam flour, elscholtiza
In powder, dandelion and kuh-seng powder input blender, up to clearing damp material after stirring evenly.
The moisturizer is the juice after being boiled with extra large sieve algae, and the petal powder is roseleaf powder.
Wherein, the preparation method of moisturizer is as follows：The water of the Hai Luozao of 4g and 5L is put into pot and is boiled, then small fire
9min is boiled to get moisturizer.
The production method of the soft steamed rice cake of the mouthfeel, includes the following steps：
Step 1: knead dough：
According to the mass fraction meter, by the carrier material, first additive, the petal powder and the moisturizer
After mixing, bubble is pasted in mashing to egg, obtains the first mixture, and then second additive is added in first mixture and stirs
It mixes uniformly, obtains the second mixture, finally the clearing damp material is added in second mixture, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then by the mould equipped with the molding rice cake material
Tool, which is placed in steam box, to be steamed, and rice cake must be steamed；It is described steam during first with 95 DEG C steam 12min, after steamed with 105 DEG C
20min。
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；In the baking process, using get angry 90 DEG C,
Lower fiery 140 DEG C, toast 12min.
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained；It is naturally cold in the cooling procedure
But 25min, the cooling rice cake central temperature are 30 DEG C, and the cooling rice cake moisture is 30%.
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 4, packaging molding obtains steamed rice cake.
Embodiment 3
The soft steamed rice cake of mouthfeel includes the following component according to mass fraction meter：60 parts of carrier material, the first additive 14
Part, the second 7 parts of additive, 10 parts of clearing damp material, 26 parts of glutinous rice powder, 3 parts of petal powder, 6 parts of moisturizer.
The carrier material includes the following component according to mass fraction meter：32 parts of Egg-white, 5 parts of trehalose, food starch 2
Part, 1 part of baking powder, 2 parts of emulsifier, 0.7 part of drinking water, 16 parts of white granulated sugar, wherein the preparation method of the carrier material is as follows：
It successively will be according to Egg-white, trehalose, food starch, baking powder, emulsifier, drinking water and the white granulated sugar of the mass fraction meter
It puts into blender, up to carrier material after stirring evenly.
First additive includes the following component according to mass fraction meter：5 parts of D-sorbite, 3 parts of glycerine, malic acid
0.1 part；Wherein, the preparation method of first additive is as follows：It successively will be according to the D-sorbite of the mass fraction meter, sweet
In oil and malic acid input blender, up to the first additive after mixing.
Second additive includes the following component according to mass fraction meter：5 parts of grape wine, 6 parts of orange juice, food plant
13 parts of oil, 3 parts of cake oil；Wherein, the preparation method of second additive is as follows：It successively will be according to the mass fraction meter
In grape wine, orange juice, edible vegetable oil and cake oil input blender, up to the second additive after mixing.The clearing damp
Material includes the following component according to mass fraction meter：6 parts of watermelon peel powder, 3 parts of corn stigma powder, 3 parts of red bean, 4 parts of tangerine peel powder, Chinese yam
6 parts of powder, 3 parts of elscholtiza powder, 2 parts of dandelion, 0.3 part of kuh-seng powder；Wherein, the preparation method of the clearing damp material is as follows：It successively will be by
According to the watermelon peel powder of the mass fraction meter, corn stigma powder, red bean, tangerine peel powder, yam flour, elscholtiza powder, dandelion and kuh-seng powder
It puts into blender, up to clearing damp material after stirring evenly.
The moisturizer is the juice after being boiled with extra large sieve algae, and the petal powder is roseleaf powder.
Wherein, the preparation method of moisturizer is as follows：The water of the Hai Luozao of 5g and 6L is put into pot and is boiled, then small fire
10min is boiled to get moisturizer.
The production method of the soft steamed rice cake of the mouthfeel, includes the following steps：
Step 1: knead dough：
According to the mass fraction meter, by the carrier material, first additive, the petal powder and the moisturizer
After mixing, bubble is pasted in mashing to egg, obtains the first mixture, and then second additive is added in first mixture and stirs
It mixes uniformly, obtains the second mixture, finally the clearing damp material is added in second mixture, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then by the mould equipped with the molding rice cake material
Tool, which is placed in steam box, to be steamed, and rice cake must be steamed；It is described steam during first with 100 DEG C steam 15min, after steamed with 110 DEG C
22min processed.
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；In the step 4 baking process, using excessive internal heat
95 DEG C, lower fiery 150 DEG C, toast 13min.
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained, it is naturally cold in the cooling procedure
But 30min, the cooling rice cake central temperature are 32 DEG C, and the cooling rice cake moisture is 31%.
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 4, packaging molding obtains steamed rice cake.
Reference examples
The soft steamed rice cake of mouthfeel includes the following component according to mass fraction meter：60 parts of carrier material, the first additive 14
Part, the second 7 parts of additive, 10 parts of clearing damp material, 26 parts of glutinous rice powder.
The carrier material includes the following component according to mass fraction meter：5 parts of trehalose, 2 parts of food starch, baking powder 1
Part, 2 parts of emulsifier, 0.7 part of drinking water, 16 parts of white granulated sugar, wherein the preparation method of the carrier material is as follows：It successively will be according to
Trehalose, food starch, baking powder, emulsifier, drinking water and the white granulated sugar of the mass fraction meter are put into blender, stirring
Up to carrier material after uniformly.
First additive includes the following component according to mass fraction meter：5 parts of D-sorbite, 3 parts of glycerine, malic acid
0.1 part；Wherein, the preparation method of first additive is as follows：It successively will be according to the D-sorbite of the mass fraction meter, sweet
In oil and malic acid input blender, up to the first additive after mixing.
Second additive includes the following component according to mass fraction meter：6 parts of orange juice, 13 parts of edible vegetable oil, egg
3 parts of cake oil；Wherein, the preparation method of second additive is as follows：It successively will be according to the orange juice of the mass fraction meter, edible
In vegetable oil and cake oil input blender, up to the second additive after mixing.The clearing damp material includes according to mass parts
The following component of number meter：6 parts of watermelon peel powder, 3 parts of corn stigma powder, 3 parts of red bean, 4 parts of tangerine peel powder, 6 parts of yam flour, 3 parts of elscholtiza powder,
2 parts of dandelion, 0.3 part of kuh-seng powder；Wherein, the preparation method of the clearing damp material is as follows：It successively will be according to the mass fraction meter
Watermelon peel powder, corn stigma powder, red bean, tangerine peel powder, yam flour, elscholtiza powder, dandelion and kuh-seng powder input blender in, stirring
Up to clearing damp material after uniformly.
The production method of the soft steamed rice cake of the mouthfeel, includes the following steps：
Step 1: knead dough：
According to the mass fraction meter, after the carrier material and first additive are mixed, bubble is pasted in mashing to egg,
The first mixture is obtained, then second additive is added in first mixture and stirs evenly, obtains the second mixture, most
The clearing damp material is added in second mixture afterwards, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then by the mould equipped with the molding rice cake material
Tool, which is placed in steam box, to be steamed, and rice cake must be steamed；The step 3 first with 100 DEG C steams 15min during steaming, after with
110 DEG C steam 22min.
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；In the step 4 baking process, using excessive internal heat
95 DEG C, lower fiery 150 DEG C, toast 13min.
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained,；It is naturally cold in the cooling procedure
But 30min, the cooling rice cake central temperature are 32 DEG C, and the cooling rice cake moisture is 31%.
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 4, packaging molding obtains steamed rice cake.
The soft steamed rice cake of mouthfeel obtained by Examples 1 to 3 and reference examples is subjected to performance detection.
When detecting hardness, after product places 3 days in air, using TA.XT Plus Texture instruments, with a diameter of 25mm's
P25 Aluminum cylindrical types TA probes are measured.
Testing result such as the following table 1：
Table 1：The testing result of the soft steamed rice cake of mouthfeel obtained by Examples 1 to 3
As shown in Table 1, the soft steamed rice cake of mouthfeel of the invention is still having good softness, mouth after a long time placement
Feel, bright color, health is clean, and can adjust the physical function of people, reduces the moisture of human body, and reference examples are then in length
After time places, hardness is hardened, poor taste, is not easy to store.
Claims (8)
1. the soft steamed rice cake of mouthfeel, which is characterized in that include the following component according to mass fraction meter：50 ~ 60 parts of carrier material,
First 10 ~ 14 parts of additive, the second 4 ~ 7 parts of additive, 8 ~ 10 parts of clearing damp material, 23 ~ 26 parts of glutinous rice powder, 2 ~ 3 parts of petal powder, moisturizing
4 ~ 6 parts of agent.
2. the soft steamed rice cake of mouthfeel according to claim 1, which is characterized in that the carrier material includes according to mass parts
The following component of number meter：29 ~ 32 parts of Egg-white, 1 ~ 2 part of food starch, 0.5 ~ 1 part of baking powder, 1.5 ~ 2 parts of emulsifier, drinking water
0.5 ~ 0.7 part, 13 ~ 16 parts of white granulated sugar.
3. the soft steamed rice cake of mouthfeel according to claim 1, which is characterized in that first additive includes according to matter
Measure the following component of number meter：3 ~ 5 parts of D-sorbite, 2 ~ 3 parts of glycerine, 0.05 ~ 0.1 part of malic acid；
The soft steamed rice cake of mouthfeel according to claim 1, which is characterized in that second additive includes according to quality
The following component of number meter：3 ~ 5 parts of grape wine, 4 ~ 6 parts of orange juice, 10 ~ 13 parts of edible vegetable oil, 2 ~ 3 parts of cake oil；
The soft steamed rice cake of mouthfeel according to claim 1, which is characterized in that the clearing damp material includes according to mass fraction
The following component of meter：3 ~ 6 parts of watermelon peel powder, 2 ~ 3 parts of corn stigma powder, 1 ~ 3 part of red bean, 1 ~ 4 part of tangerine peel powder, 4 ~ 6 parts of yam flour are fragrant
2 ~ 3 parts of Ru powder, 1 ~ 2 part of dandelion, 0.1 ~ 0.3 part of kuh-seng powder.
4. the soft steamed rice cake of mouthfeel according to claim 1, which is characterized in that the moisturizer is with extra large sieve algae tanning
Juice afterwards, the petal powder are roseleaf powder.
5. the production method of the soft steamed rice cake of mouthfeel described in claim 1, which is characterized in that include the following steps：
Step 1: knead dough：
According to the mass fraction meter, the carrier material, first additive, glutinous rice powder, petal powder and moisturizer are mixed
Afterwards, mashing to egg pastes bubble, obtains the first mixture, and then second additive is added in first mixture and stirs
It is even, the second mixture is obtained, finally the clearing damp material is added in second mixture, stirs evenly, obtains mixture；
Step 2: being molded and steaming：
Mixture obtained by step 1 is injected into mold, rice cake material must be molded, then sets the mold equipped with the molding rice cake material
In being steamed in steam box, rice cake must be steamed；
Step 3: baking：
It is toasted rice cake is steamed obtained by step 2, obtains baking rice cake；
Step 4: demoulding cooling：
By step 3 baking rice cake demoulding, then by natural cooling, cooling rice cake is obtained；
Step 5: detection and packaging：
After cooling rice cake detection qualification obtained by step 5, packaging molding obtains steamed rice cake.
6. the production method of the soft steamed rice cake of mouthfeel according to claim 7, which is characterized in that the step 2 steams
First with 90 ~ 100 DEG C steam 8 ~ 15min in the process, after with 100 ~ 110 DEG C steam 15 ~ 22min.
7. the production method of the soft steamed rice cake of mouthfeel according to claim 7, which is characterized in that the step 3 baking
In the process, using getting angry 85 ~ 95 DEG C, lower fiery 130 ~ 150 DEG C, 12 ~ 13min is toasted.
8. the production method of the soft steamed rice cake of mouthfeel according to claim 7, which is characterized in that the step 4 cooling
In the process, 20 ~ 30min of natural cooling, the cooling rice cake central temperature be 28 ~ 32 DEG C, the cooling rice cake moisture be 30 ~
31%。
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