CN109090446B - Method for improving anti-aging capacity of rice and flour food - Google Patents
Method for improving anti-aging capacity of rice and flour food Download PDFInfo
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- CN109090446B CN109090446B CN201810794506.2A CN201810794506A CN109090446B CN 109090446 B CN109090446 B CN 109090446B CN 201810794506 A CN201810794506 A CN 201810794506A CN 109090446 B CN109090446 B CN 109090446B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
The invention discloses a method for improving the anti-aging capacity of rice and flour food, and belongs to the technical field of food processing. The method of the invention is that the rice and flour food after steaming is firstly slowly cooled under the condition of relatively high temperature to inhibit the rapid formation of starch crystal nucleus, and then is rapidly cooled under the condition of relatively low temperature to inhibit the growth rate of crystal, so as to reduce the aging speed of the rice and flour food; the invention also utilizes the polysaccharide to form a film on the surface of the rice and flour food, keeps the uniform distribution of internal water to limit water migration, and further enhances the anti-aging capability of the rice and flour food. The invention can effectively delay the aging process of the rice and flour food, and compared with the rice and flour food which is cooled at normal temperature and is not coated with a film in a natural state, the aging degree is reduced by about 30-40% after being placed for 30 days, and the shelf life is greatly prolonged.
Description
Technical Field
The invention relates to a method for improving the anti-aging capacity of rice and flour foods, and belongs to the technical field of food processing.
Background
The rice and flour food is prepared by steaming rice and/or wheat flour as a raw material, comprises rice cakes, steamed buns and the like, and has wide consumption markets in various provinces of China. The rice and flour food produced in industrialized production generally needs a series of links such as production, transportation, storage, sale and the like, but because the rice and flour food belongs to a product with high starch content, the rice and flour food gradually ages, becomes hard, loses water and obviously reduces edible quality in a series of processes, and can not meet the requirements of consumers.
At present, means for preventing rice and flour food from aging, hardening, water loss and edible quality reduction include adding enzyme preparations, adding edible gums, adding edible polysaccharides and the like, however, the methods have the defects of high cost and poor product taste, so that a method for relieving the aging, hardening, water loss and edible quality reduction of the rice and flour food and overcoming the defects of high cost, poor product taste and the like is urgently needed.
Retrogradation of starch is considered to be one of the major causes of cereal food aging. Starch retrogradation can be divided into short-term retrogradation and long-term retrogradation, wherein the long-term retrogradation mainly dominated by amylopectin affects the quality of rice and flour foods.
The long-term retrogradation is a process of slowly recrystallizing short chains outside amylopectin molecules, belongs to a non-Arrhenius process, and can be divided into 3 stages according to the growth of crystals: the amylose is recrystallized to form crystal nuclei, crystal growth and crystal stabilization, wherein the crystal nuclei formation and the crystal growth have a larger relationship with temperature, and the optimal nucleation temperature and the optimal growth temperature of the crystals of a starch system are different in the crystallization process of the amylopectin, so that the temperature can be regulated and controlled to delay the formation of the starch crystal nuclei and reduce the crystallization rate of the starch according to different temperature requirements of starch molecule nucleation and crystallization so as to inhibit the retrogradation of the rice cake.
In addition, in the temperature-changing control process, the difficulties of poor heat conductivity and uneven temperature distribution of the rice cake exist, and further research and overcoming are needed.
Disclosure of Invention
In order to solve the problems, the invention provides a method for improving the anti-aging capacity of rice and flour foods. The method comprises the steps of firstly, slowly cooling the steamed rice and flour food under the relatively high temperature condition to inhibit the rapid formation of starch crystal nuclei, and then rapidly cooling the rice and flour food under the relatively low temperature condition to inhibit the growth rate of crystals so as to reduce the aging speed of the rice and flour food; the invention also utilizes the polysaccharide to form a film on the surface of the rice and flour food, keeps the uniform distribution of internal water to limit water migration, and further enhances the anti-aging capability of the rice and flour food.
The technical scheme of the invention is as follows:
the invention provides a method for improving the anti-aging capacity of rice and flour food, which comprises the following steps of carrying out variable temperature cooling on the steamed rice and flour food; the rice and flour food is prepared by steaming rice and/or wheat flour as raw material; the variable-temperature cooling is to slowly cool the steamed rice and flour food to 40-50 ℃ at the temperature of 30-40 ℃ for 12-20 min, and then quickly cool the rice and flour food to 20-30 ℃ at the low temperature of-80-18 ℃ for 2-6 min.
In one embodiment of the invention, the rice and flour food comprises rice cake, steamed bread and rice dumpling.
In one embodiment of the present invention, the rice comprises japonica rice, indica rice and glutinous rice.
In one embodiment of the invention, the wheat comprises wheat and barley.
In one embodiment of the present invention, the method of variable temperature cooling includes air cooling and cold storage.
In one embodiment of the invention, the variable-temperature cooling is to slowly cool the steamed rice and flour food to 43-50 ℃ at 35-40 ℃ for 14-20 min, and then quickly cool to 20-25 ℃ at-80-40 ℃ for 2-4 min.
In one embodiment of the invention, the variable-temperature cooling is that the instant rice cake is slowly cooled to 45 ℃ at 40 ℃ for 16min, and then is rapidly cooled to 20 ℃ at-80 ℃ for 3 min. .
In one embodiment of the invention, the method further comprises the step of steaming after the surface of the rice and flour food before steaming is covered with the polysaccharide film powder.
In one embodiment of the invention, the method further comprises the steps of spreading polysaccharide film powder on the surface of the rice and flour food before steaming, removing the redundant film powder, and then steaming.
In one embodiment of the present invention, the components of the polysaccharide film powder comprise konjac glucan, pullulan, and rice and/or wheat flour.
In one embodiment of the present invention, the rice comprises japonica rice, indica rice and glutinous rice.
In one embodiment of the invention, the wheat comprises wheat and barley.
In one embodiment of the present invention, the ratio of the konjac glucan to the pullulan to the flour made of rice and/or wheat is 6 to 9:82 to 88 by mass.
In one embodiment of the present invention, the ratio of the konjac glucan, the pullulan, the rice and/or wheat flour is 8:7:85 by mass.
The invention provides a rice and flour food prepared by applying the method for improving the anti-aging capacity of the rice and flour food.
The invention provides application of the method for improving the anti-aging capability of rice and flour foods in the field of foods.
Has the advantages that:
(1) the invention combines the regulation and control of temperature to inhibit the formation of starch recrystallization crystal nucleus, the reduction of retrogradation starch crystal growth rate and the inhibition of water migration by utilizing the polysaccharide edible film, thereby effectively delaying the aging process of the rice and flour food;
(2) compared with the rice and flour food which is cooled at normal temperature in a natural state and is not coated with a film, the aging degree of the rice and flour food is reduced by about 30-40% after the rice and flour food is placed for 30 days, and the shelf life is greatly prolonged;
(3) the invention improves the taste of the rice and flour food, so that the rice and flour food has lasting fragrance and soft taste;
(4) the invention combines the film forming process of the polysaccharide film powder into the steaming process of the rice and flour food by utilizing the adsorption characteristic of the film forming material, thereby simplifying the process;
(5) the pullulan used in the polysaccharide membrane powder is transparent and colorless after being formed into a membrane, has high hardness, oil resistance and heat sealing, and is mainly characterized in that the permeability of the pullulan is lower than that of other polymer synthetic materials, and the pullulan has good biocompatibility and degradability; the konjac glucan has good water resistance after film forming, and has a very good effect of preventing the water migration of the rice and flour food in the storage process;
(6) the method has the advantages of simple process, strong operability and low cost, and is suitable for large-scale industrial production.
Detailed Description
The following takes rice cake as an example, and the invention is further illustrated by combining specific examples and comparative examples.
The detection method comprises the following steps:
the aging degree detection method comprises the following steps: placing the rice cake at 25 ℃ under a dark and closed condition, waiting for 30 days, taking 2.5mg of instant rice cake in an aluminum crucible, then placing the instant rice cake in a differential scanning calorimetry analyzer To start measurement, taking an empty tray as a reference sample, and then heating from 20 ℃ To 90 ℃ at a heating rate of 10 ℃/min To obtain a thermal effect curve of the sample, wherein the characteristic parameters comprise enthalpy (delta H), starting temperature (To), peak temperature (Tp) and ending temperature (Tc).
Sensory evaluation method: taking 30 samples as samples, and sending the rice cake unnamed to a sensory panel in a certain sequence for scoring.
Sensory evaluation criteria are as shown in the table:
TABLE 1 evaluation criteria for sensory evaluation of mouthfeel of instant rice cakes
Example 1
Weighing 54 parts of glutinous rice flour, 8 parts of white granulated sugar and 0.3 part of lard oil, putting the weighed materials into a stirring cylinder, adding 32 parts of drinking water into the stirring cylinder, fully stirring the materials uniformly, putting the mixed materials into an aluminum mould for paving, then flattening the materials by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surfaces by using a tool, putting the cake blanks and the aluminum mould into a hot water pot for stewing at the water temperature of 80 ℃ for 2 minutes to obtain shaped cake blanks, uniformly dipping the surfaces of the shaped cake blanks with film powder obtained by uniformly mixing 6 parts of konjac glucan, 6 parts of pullulan and 88 parts of common glutinous rice flour, removing the redundant film powder, steaming the shaped cake blanks for 8 minutes by using steam, flattening the surfaces of the rice cakes by using a beautifying tool, slowly cooling the steamed rice cakes to 40 ℃ at the temperature of 30 ℃ for 12 minutes, quickly cooling to 20 ℃ under the low-temperature environment of 80 ℃, the time is limited to 2 minutes, and the rice cake is sliced with a slicer and left in a closed environment for 20 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Example 2
Weighing 58 parts of glutinous rice flour, 11 parts of white granulated sugar and 0.9 part of lard oil, putting into a stirring cylinder, adding 36 parts of drinking water into the stirring cylinder, fully stirring uniformly, putting the mixture into an aluminum mould for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, putting the cake blanks and the aluminum mould into a hot water pot for stewing at the water temperature of 90 ℃ for 3 minutes to obtain shaped cake blanks, uniformly dipping the surface of the shaped cake blanks with film powder obtained by uniformly mixing 9 parts of konjac glucan, 9 parts of pullulan and 82 parts of common glutinous rice flour, removing the redundant film powder, steaming the shaped cake blanks for 10 minutes by using steam, flattening the surface of the rice cake by using a beautifying tool, slowly cooling the re-steamed rice cake blanks to 50 ℃ at the temperature of 40 ℃ for 20 minutes, quickly cooling the re-steamed rice cake blanks to 30 ℃ under the low-temperature environment of-18 ℃, the time is limited to 6 minutes, and the rice cake is sliced with a slicer and left in a closed environment for 24 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Example 3
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard oil, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully stirring uniformly, putting the mixture into an aluminum die for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, putting the cake blanks and the aluminum die into a hot water pot for stewing at the water temperature of 85 ℃ for 3 minutes to obtain shaped cake blanks, uniformly dipping the surface of the shaped cake blanks with film powder obtained by uniformly mixing 7 parts of konjac glucan, 8 parts of pullulan and 85 parts of common glutinous rice flour, removing the redundant film powder, steaming the shaped cake blanks for 9 minutes by using steam, flattening the surface of the rice cake by using a beautifying tool, slowly cooling the steamed rice cake blanks to 45 ℃ at the temperature of 35 ℃ for 15 minutes, quickly cooling to 25 ℃ under the low-temperature environment of 48 ℃, the time is limited to 5 minutes, and the rice cake is sliced with a slicer and left in a closed environment for 22 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Comparative example 1
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully and uniformly stirring, putting the mixture into an aluminum mould for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, then putting the cake blanks and the aluminum mould into a hot water pot for stewing at the water temperature of 85 ℃ for 3 minutes to obtain shaped cake blanks, steaming the shaped cake blanks for 9 minutes by using steam, then flattening the surface of the rice cake by using the tool, reducing the temperature of the steamed rice cake to 25 ℃ at room temperature, slicing the rice cake by using a slicer, and placing for 22 hours in a sealed environment.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Comparative example 2
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully stirring uniformly, putting the mixture into an aluminum mould for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, then putting the cake blanks and the aluminum mould into a hot water pot for stewing, keeping the water temperature at 85 ℃ for 3 minutes to obtain shaped cake blanks, steaming the shaped cake blanks for 9 minutes by using steam, then flattening the surface of the rice cakes by using the tool, slowly cooling the re-steamed rice cakes to 45 ℃ at the temperature of 35 ℃ for 15 minutes, then quickly cooling to 25 ℃ at the low temperature of-48 ℃, keeping the temperature for 5 minutes, slicing the rice cakes by using a slicer, and placing for 22 hours in a closed environment.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Comparative example 3
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard oil, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully and uniformly stirring, putting the mixture into an aluminum die for paving, then flattening with a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface with a tool, then putting the cake blank and the aluminum mould together into a hot water pot for stewing at the water temperature of 85 ℃ for 3 minutes to obtain a shaped cake blank, uniformly dipping the surface of the shaped cake blank with film powder obtained by uniformly mixing 7 parts of konjac glucan, 8 parts of pullulan and 85 parts of common glutinous rice powder, removing the redundant film powder, steaming the shaped cake blank for 9 minutes by using steam, and then, leveling and beautifying the surface of the rice cake by using a tool, cooling the steamed rice cake to 25 ℃ at room temperature of 25 ℃, slicing the rice cake by using a slicing machine, and placing the rice cake in a closed environment for 22 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Comparative example 4
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard oil, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully stirring uniformly, putting the mixture into an aluminum mould for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, putting the cake blanks and the aluminum mould into a hot water pot for stewing at the water temperature of 85 ℃ for 3 minutes to obtain shaped cake blanks, uniformly dipping the surface of the shaped cake blanks with film powder obtained by uniformly mixing 7 parts of konjac glucan, 8 parts of pullulan and 85 parts of common glutinous rice flour, removing the redundant film powder, steaming the shaped cake blanks for 9 minutes by using steam, flattening the surface of the rice cake by using a beautifying tool, cooling the re-steamed rice cake blanks to 30 ℃ at the temperature of 4 ℃, rapidly cooling to 25 ℃ at the temperature of 25 ℃, and slicing the rice cake by using a slicer, the mixture was left in a closed environment for 22 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
Comparative example 5
Weighing 56 parts of glutinous rice flour, 9 parts of white granulated sugar and 0.6 part of lard oil, putting into a stirring cylinder, adding 34 parts of drinking water into the stirring cylinder, fully stirring uniformly, putting the mixture into an aluminum die for paving, then flattening by using a cake pressing machine to obtain cake blanks, cutting the pressed cake blanks into four strips, flattening the surface by using a tool, putting the cake blanks and the aluminum die into a hot water pot for stewing at the water temperature of 85 ℃ for 3 minutes to obtain shaped cake blanks, uniformly dipping the surface of the shaped cake blanks with film powder obtained by uniformly mixing 1 part of konjac glucan, 2 parts of inulin and 97 parts of common glutinous rice flour, removing the redundant film powder, steaming the shaped cake blanks for 9 minutes by using steam, then beautifying the surface of the rice cake by using the tool, slowly cooling the surface of the steamed rice cake blanks to 45 ℃ under the temperature of 35 ℃ for 15 minutes, then quickly cooling the rice cake blanks to 25 ℃ under the low-48 ℃, the time is limited to 5 minutes, and the rice cake is sliced with a slicer and left in a closed environment for 22 hours.
The obtained rice cake was subjected to aging degree test, and the test results are shown in Table 2.
The obtained rice cake was subjected to sensory evaluation, and the evaluation results are shown in table 3.
TABLE 2 comparison of thermodynamic properties of the rice cakes after 30 days storage
| Group of | To/℃ | Tp/℃ | Tc/℃ | ΔH/J.g-1 |
| Example 1 | 46.3±0.3 | 53.4±0.3 | 58.2±0.4 | 1.63±0.06 |
| Example 2 | 45.9±0.2 | 54.0±0.4 | 58.1±0.2 | 1.41±0.02 |
| Example 3 | 46.1±0.3 | 53.5±0.3 | 58.4±0.3 | 1.55±0.04 |
| Comparative example 1 | 46.2±0.3 | 53.3±0.5 | 58.5±0.3 | 2.31±0.10 |
| Comparative example 2 | 46.2±0.1 | 53.6±0.3 | 58.1±0.2 | 2.00±0.10 |
| Comparative example 3 | 45.9±0.3 | 54.0±0.2 | 58.1±0.3 | 1.91±0.03 |
| Comparative example 4 | 46.0±0.2 | 53.7±0.2 | 58.4±0.2 | 2.09±0.05 |
| Comparative example 5 | 46.2±0.2 | 53.5±0.4 | 58.2±0.3 | 1.95±0.04 |
From the DSC data in Table 2, it can be seen that the enthalpy values of the examples are smaller than those of the control group, indicating that the degree of aging is significantly reduced after the temperature-varying cooling and the film-coating treatment.
TABLE 3 sensory evaluation scoring table after 30 days of storage of the rice cake
From the sensory score data in table 3, it can be seen that the mouthfeel of the examples is better than that of the control group, and the quality difference is more obvious with the passage of time, which indicates that the aging degree is obviously reduced and the moisture is well maintained after the temperature-changing cooling and the film coating treatment.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The method for improving the anti-aging capability of the rice and flour food is characterized by comprising the steps of carrying out variable temperature cooling on the steamed rice and flour food; the rice and flour food is prepared by steaming rice and/or wheat flour as raw material; the variable-temperature cooling is to slowly cool the steamed rice and flour food to 40-50 ℃ at the temperature of 30-40 ℃ for 12-20 min, and then quickly cool the rice and flour food to 20-30 ℃ at the low temperature of-80-18 ℃ for 2-6 min.
2. The method for improving the anti-aging capability of the rice and flour food as claimed in claim 1, wherein the variable temperature cooling is that the steamed rice and flour food is slowly cooled to 43-50 ℃ at the temperature of 35-40 ℃ for 14-20 min, and then is rapidly cooled to 20-25 ℃ at the low temperature of-80-40 ℃ for 2-4 min.
3. The method for improving the anti-aging capability of the rice and flour food as claimed in claim 1, wherein the temperature-varying cooling is that the instant rice cake is slowly cooled to 45 ℃ at 40 ℃ for 16min and then rapidly cooled to 20 ℃ at-80 ℃ for 3 min.
4. The method for improving the anti-aging capability of the rice and flour food as claimed in any one of claims 1 to 3, further comprising the step of steaming the rice and flour food after the surface of the rice and flour food before steaming is covered with the polysaccharide film powder.
5. The method for improving the anti-aging capability of the rice and flour food as claimed in claim 4, further comprising the steps of spreading polysaccharide film powder on the surface of the rice and flour food before steaming, removing the excess film powder, and then steaming.
6. The method for improving the anti-aging ability of rice and flour food according to claim 5, wherein the polysaccharide film powder comprises konjac glucan, pullulan and rice and/or wheat flour.
7. The method for improving the anti-aging capability of the rice and flour food as claimed in claim 6, wherein the mass ratio of the konjac glucan to the pullulan to the flour made of rice and/or wheat is 6-9: 82-88.
8. The method for improving the anti-aging capability of the rice and flour food as claimed in claim 6 or 7, wherein the mass ratio of the konjac glucan, the pullulan, the rice and/or wheat flour is 8:7: 85.
9. A rice and flour food prepared by the method for improving the anti-aging capability of the rice and flour food as claimed in any one of claims 1 to 8.
10. Use of the method for improving the anti-aging capability of rice and flour food according to any one of claims 1 to 8 in the food field.
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