CN109090448A - A kind of re-heat type rice cake and preparation method thereof - Google Patents
A kind of re-heat type rice cake and preparation method thereof Download PDFInfo
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- CN109090448A CN109090448A CN201810824565.XA CN201810824565A CN109090448A CN 109090448 A CN109090448 A CN 109090448A CN 201810824565 A CN201810824565 A CN 201810824565A CN 109090448 A CN109090448 A CN 109090448A
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- rice
- heat type
- rice cake
- glutinous rice
- rice flour
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Abstract
The invention discloses a kind of re-heat type rice cakes and preparation method thereof, belong to food processing field.Key step of the present invention includes: that glutinous rice flour is baked or roasted, the auxiliary materials such as raw material rice flour (rice flour, the glutinous rice flour, polished rice powder that roast or baked), drinking water, sugar weigh, and rubs agglomerating, injection molding, boiling and product low temperature are quickly cooled down.The present invention is by replacing the glutinous rice flour in re-heat type rice cake raw material with the glutinous rice flour for roasting or baking, obtained re-heat type rice cake stickiness reduces, flavor loss is small during having been assigned caramelized flavor and storing, and solves the problems, such as that commercially available re-heat type rice cake mouthfeel sticks to one's teeth and flavor loss is serious.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of re-heat type rice cake and preparation method thereof.
Background technique
Rice cake is a kind of traditional food being favored by people, and traditional rice cake is mostly using glutinous rice and polished rice as Raw material processing.
Fresh rice cake is flexible tasty and refreshing, is well received by consumers.Commercially available rice cake is broadly divided into instant type rice cake and re-heat type rice cake
Two major classes, instant rice cake there are the problem of mainly store during rice cake aging lead to deterioration in quality, and re-heat type rice cake
Since it reheats process, problem of aging has no longer been its main inspection target.
There are two main problems for presently commercially available re-heat type rice cake: stickiness is higher, sticks to one's teeth when edible；Flavor during storage
Loss is than more serious.In actual production process, for the problem of sticking to one's teeth, addition polysaccharide, edible glue etc. are mostly used greatly, but is located
The higher cost of reason；For flavor loss currently without highly effective solution.Soft cooked rice noodles is the common biography of south China
System snack, with frying pan, frying is formed at high temperature, finished product crispy in taste, and burnt odor is strong；Baking rice flour then is to imitate soft cooked rice noodles
Technique is baked to obtain flavor property using oven high temperature and bakes rice flour similar to soft cooked rice noodles.
Summary of the invention
In view of the above-mentioned problems existing in the prior art, this application provides a kind of preparation methods of re-heat type rice cake.This hair
It is bright to make a kind of re-heat type with caramelized flavor by replacing part material glutinous rice flour with the glutinous rice flour for roasting or baking
Rice cake, and save flavor substance using fast cooling technology, thus solve in commercially available re-heat type rice cake it is generally existing stick to one's teeth and
The problem of flavor loss, improves its quality.
The preparation method of re-heat type rice cake of the present invention, including weigh raw material, the agglomerating, injection molding of mixing rubbing, boiling, low
Warm cooling step, the raw material include the glutinous rice flour for roasting or baking, glutinous rice flour, polished rice powder, water and sugar；Wherein, each raw material
Proportion is the 10-15 parts of glutinous rice flours for roasting or baking, 25-30 parts of glutinous rice flours, 20-26 parts of polished rice powders, 26-29 parts of water and 8-11
Part sugar.
The glutinous rice flour roasted is that glutinous rice flour is roasted 200-260s at 160-220 DEG C in frying pan, obtains frying glutinous
Rice flour.
The glutinous rice flour baked is that glutinous rice flour is baked 320-380s at 160-220 DEG C in oven, obtains baking glutinous
Rice flour.
Mixing rubbing is agglomerating be will sugar it is soluble in water, be added to the glutinous rice flour for roasting or baking, polished rice powder, glutinous rice
In the mixing rice powder of powder, rub at room temperature agglomerating.
The injection molding is that mixture injection molding is pressed into the effigurate semi-finished product of tool.
The boiling is the rice flour mash for obtaining injection molding, has padded tinfoil and has been placed in steamer, and boiling 10-15min cures it
It is afterwards rice cake finished product.
The sub-cooled is that the rice cake finished product that will have just taken the dish out of the pot is cooled fast to 4 DEG C used in 20 DEG C of ﹣, 50 DEG C of-﹣ in freezer,
And it is transferred at 4 DEG C and stores.
The present invention is beneficial to be had the technical effect that
The present invention is with the glutinous rice flour in the glutinous rice flour replacement part rice cake raw material that high temperature roasts or bakes, obtained rice cake
Product has been assigned strong caramelized flavor, and finished product is quickly cooled down at low temperature, and flavor loss between storage phase can be made big
Big to reduce, after rice cake product is heated again, the caramelized flavor of product is still strong；Further, since internal starch molecule
Structure changes, so that the stickiness of glutinous rice flour reduces.It is obtained compared with the prior art, the advantages of the present invention are as follows the present invention
Rice cake stickiness is lower, is easy to chewing and does not stick to one's teeth, while flavor loss is less after re-heat, and product can remain unchanged after long-term storage and protect
Hold its original local flavor.
Specific embodiment
Embodiment 1:
Glutinous rice flour is roasted into 200s at 160 DEG C in pot, it is spare.Weigh 10 parts of stir-fry glutinous rice flours, 30 parts of glutinous rice flours, 20 parts
Polished rice powder, 29 parts of water and 11 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 10min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 20 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 2:
Glutinous rice flour is roasted into 220s at 180 DEG C in pot, it is spare.Weigh 12 parts of stir-fry glutinous rice flours, 28 parts of glutinous rice flours, 22 parts
Polished rice powder, 28 parts of water and 10 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 12min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 30 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 3:
Glutinous rice flour is roasted into 240s at 200 DEG C in pot, it is spare.Weigh 14 parts of stir-fry glutinous rice flours, 26 parts of glutinous rice flours, 24 parts
Polished rice powder, 27 parts of water and 9 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 13min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 40 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 4:
Glutinous rice flour is roasted into 260s at 220 DEG C in pot, it is spare.Weigh 15 parts of stir-fry glutinous rice flours, 25 parts of glutinous rice flours, 26 parts
Polished rice powder, 26 parts of water and 8 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 15min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 50 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 5:
Glutinous rice flour is baked into 320s at 160 DEG C in oven, it is spare.Weigh 10 parts of roasting glutinous rice flours, 30 parts of glutinous rice flours, 20
Part polished rice powder, 29 parts of water and 11 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
It is agglomerating, injection molding, then in steamer boiling 10min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 20 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 6:
Glutinous rice flour is baked into 340s at 180 DEG C in an oven, it is spare.Weigh 12 parts of roasting glutinous rice flours, 28 parts of glutinous rice flours, 22
Part polished rice powder, 28 parts of water and 10 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
It is agglomerating, injection molding, then in steamer boiling 12min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 30 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 7:
Glutinous rice flour is roasted into 360s at 200 DEG C in an oven, it is spare.Weigh 14 parts of roasting glutinous rice flours, 26 parts of glutinous rice flours, 24
Part polished rice powder, 27 parts of water and 9 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 13min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 40 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Embodiment 8:
Glutinous rice flour is baked into 380s at 220 DEG C in oven, it is spare.Weigh 15 parts of roasting glutinous rice flours, 25 parts of glutinous rice flours, 26
Part polished rice powder, 26 parts of water and 8 portions of sugar.Weighed sugar is dissolved in drinking water, is added in mixing rice powder, is rubbed at room temperature
Group, injection molding, then in steamer boiling 15min to get arrive rice cake finished product.Then finished product is cooled fast to 4 in the case where 50 DEG C of ﹣
DEG C, it is then transferred at 4 DEG C and stores.
Control group 1:
The common rice cake for frying glutinous rice flour is not added as compareing, take according to the raw material of embodiment 1, wherein mixing rice powder
Group becomes 40 parts of glutinous rice flours, 20 parts of polished rice powders, 29 parts of water and 11 portions of sugar.Weighed sugar is dissolved in drinking water, mixing is added to
In rice flour, rub agglomerating, injection molding at room temperature, then in steamer boiling 10min to get arrive rice cake finished product.Then by finished product
It is cooled fast to 4 DEG C in the case where 20 DEG C of ﹣, is then transferred at 4 DEG C and stores.
Control group 2:
The most common re-heat type rice cake commercially is put in 4 DEG C of refrigerator storages.
Test case 1: hardness and viscosity after Examples 1 to 8 and the storage re-heat of 1~2 gained rice cake finished product of control group
By 4 DEG C store 0 day, 7 days, 14 days, 21 days each group rice cake finished products heat again and cool to room temperature, then use
TA.XTPlus type property tester tests its hardness and viscosity, and test pattern TPA, pop one's head in model P/0.25S, speed before testing
2.00mm/s, speed of experiment 5.00mm/s, speed 5.00mm/s after experiment, compression depth 30%, time interval l0s, compression time
Number 2 times, each test is repeated 3 times.The results are shown in Table 1.
Table 1 stores 0 day, 7 days, 14 days, hardness and viscosity after each group rice cake re-heat in 21 days after being vacuum-packed
Test case 2: the subjective appreciation after Examples 1 to 8 and the storage re-heat of 1~2 gained rice cake finished product of control group
10 syndics are engaged to form flavor subjective appreciation group, evaluation carries out in organoleptic test room.It is right before experiment
Syndic carries out the additional flavor organoleptic attribute targetedly trained to confirm rice cake, understands fully the meaning of various organoleptic attribute indexs
With the calibration points of object of reference.0 day, 7 days, 14 days, 21 days each groups will be stored after each group rice cake just to have taken the dish out of the pot and vacuum packaging
Rice cake finished product heats again and allows each group rice cake that syndic is allowed to carry out subjective appreciation, compares the holding of flavor after each group rice cake re-heat
Situation (0-10 points).The results are shown in Table 2, and the scoring criterion of subjective appreciation is as shown in table 3.
Table 2 store 0 day, 7 days, 14 days, 21 days each group rice cake flavors holding situation after being vacuum-packed
3 subjective appreciation scoring criterion of table
From test case 1 as can be seen that the rice cake of the experimental group after different storage number of days re-heats relative to control group hardness and
Viscosity is all declined, and rice cake roasts increasing for rice flour amount, hardness with the intensification and addition for the degree that roasts in embodiment 1-3
It is also decreased with viscosity, while embodiment 5-7 rice cake bakes increasing for rice flour amount also with the intensification and addition of the degree that bakes
Its hardness and viscosity also decrease, and similar variation tendency occur.This explanation with roast rice flour or bake rice flour replacement
Re-heat type rice cake stickiness made of glutinous rice flour is remarkably decreased in part material, and can improve that common re-heat type rice cake sticks to one's teeth asks
Topic.
From test case 2 as can be seen that be added roast or bake rice flour after, rice cake product has been assigned caramelized flavor, storage
Deposit 0 day, 7 days, 14 days, the holding of flavor is all right after 2,3,6,7 rice cake re-heat of experimental group in 21 days, have compared with control group and significantly change
It is kind.This explanation, which roasts rice flour or bakes re-heat type rice cake made of glutinous rice flour in rice flour replacement part material, has been assigned uniqueness
Caramel, while fast cooling can effectively save flavor substance, and it is serious to solve common re-heat type rice cake flavor loss
The problem of.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (9)
1. a kind of method for preparing re-heat type rice cake, which is characterized in that including weighing raw material, agglomerating, injection molding, steaming are rubbed in mixing
It boils, sub-cooled step, the raw material includes the glutinous rice flour for roasting or baking, glutinous rice flour, polished rice powder, water and sugar；Wherein, respectively
Raw material proportioning be the 10-15 parts of glutinous rice flours for roasting or baking, 25-30 parts of glutinous rice flours, 20-26 parts of polished rice powders, 26-29 parts of water and
8-11 portions of sugar.
2. a kind of method for preparing re-heat type rice cake according to claim 1, which is characterized in that the glutinous rice flour roasted
It is that glutinous rice flour is roasted into 200-260s at 160-220 DEG C in frying pan, obtains frying glutinous rice flour.
3. a kind of method for preparing re-heat type rice cake according to claim 1, which is characterized in that the glutinous rice flour baked
It is that glutinous rice flour is baked into 320-380s at 160-220 DEG C in oven, obtains roasting glutinous rice flour.
4. any a kind of method for preparing re-heat type rice cake according to claim 1~3, which is characterized in that the mixing
Rub it is agglomerating be will sugar it is soluble in water, be added in the mixing rice powder of the glutinous rice flour for roasting or baking, polished rice powder, glutinous rice flour,
It rubs at room temperature agglomerating.
5. a kind of method for preparing re-heat type rice cake according to any one of claims 1 to 4, which is characterized in that the injection molding
It is that mixture injection molding is pressed into the effigurate semi-finished product of tool.
6. any a kind of method for preparing re-heat type rice cake according to claim 1~5, which is characterized in that the boiling
It is the rice flour mash for obtaining injection molding, has padded tinfoil and be placed in steamer, boiling 10-15min is rice cake finished product after curing.
7. any a kind of method for preparing re-heat type rice cake according to claim 1~6, which is characterized in that the low temperature
Cooling is that the rice cake finished product that will have just taken the dish out of the pot is cooled fast to 0~4 DEG C in 20 DEG C of ﹣, 50 DEG C of-﹣, and is transferred at 0~4 DEG C and stores.
8. a kind of method for preparing re-heat type rice cake according to claim 7, which is characterized in that the sub-cooled be by
The rice cake finished product just to have taken the dish out of the pot is cooled fast to 4 DEG C in 20 DEG C of ﹣, 50 DEG C of-﹣, and is transferred at 4 DEG C and stores.
9. the re-heat type rice cake that any the method is prepared according to claim 1~8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810824565.XA CN109090448B (en) | 2018-07-25 | 2018-07-25 | Compound-heat rice cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810824565.XA CN109090448B (en) | 2018-07-25 | 2018-07-25 | Compound-heat rice cake and preparation method thereof |
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| CN109090448A true CN109090448A (en) | 2018-12-28 |
| CN109090448B CN109090448B (en) | 2021-11-23 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292059A (en) * | 2019-07-08 | 2019-10-01 | 萍乡市舌尖武功农产品有限公司 | A kind of production method of eutrophy organic maroons rice piece |
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| KR100825044B1 (en) * | 2007-01-17 | 2008-04-24 | 강장래 | Rice sponge cake and preparation method thereof |
| CN101507443A (en) * | 2008-02-15 | 2009-08-19 | 福建省安溪八马茶业有限公司 | Tie Guan Yin tea glutinous rice cake and production method thereof |
| CN105747081A (en) * | 2016-02-05 | 2016-07-13 | 杨国建 | Lotus seed rice cake formula and preparation method thereof |
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2018
- 2018-07-25 CN CN201810824565.XA patent/CN109090448B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100825044B1 (en) * | 2007-01-17 | 2008-04-24 | 강장래 | Rice sponge cake and preparation method thereof |
| CN101507443A (en) * | 2008-02-15 | 2009-08-19 | 福建省安溪八马茶业有限公司 | Tie Guan Yin tea glutinous rice cake and production method thereof |
| CN105747081A (en) * | 2016-02-05 | 2016-07-13 | 杨国建 | Lotus seed rice cake formula and preparation method thereof |
Non-Patent Citations (2)
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| 姚艾东: ""冷冻糯米团糕品质的研究"", 《食品与发酵工业》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292059A (en) * | 2019-07-08 | 2019-10-01 | 萍乡市舌尖武功农产品有限公司 | A kind of production method of eutrophy organic maroons rice piece |
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| CN109090448B (en) | 2021-11-23 |
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