CN110447814A - A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food - Google Patents
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food Download PDFInfo
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- CN110447814A CN110447814A CN201910801060.6A CN201910801060A CN110447814A CN 110447814 A CN110447814 A CN 110447814A CN 201910801060 A CN201910801060 A CN 201910801060A CN 110447814 A CN110447814 A CN 110447814A
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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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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Abstract
The invention discloses a kind of preparation methods for improving bowl cake quality characteristic using red-koji fermented glutinous rice food, belong to food fermentation technical field.It is long to solve fermentation period present in traditional bowl cake fermentation, tart flavour is higher, fermentation phase vulnerable to pollution, quality randomness is strong, the problem of being difficult to realize industrialization production, the present invention provides using early rice or old rice as raw material, sucrose is auxiliary material, red-koji fermented glutinous rice food is the preparation method of ferment-fermented bowl cake, by sorting, it impregnates, defibrination, fermentation, it is vented provocation, it is soft that the step of loin chop, obtains tart flavour, fermentation time is short, the aromatic refreshing bullet of mouthfeel, the ruddy vivid bowl cake of color, contain higher Monacolin K, free amino acid (lysine, histidine, leucine etc.), nutritive value is abundant.
Description
Technical field
The present invention relates to a kind of methods for improving bowl cake quality characteristic using red-koji fermented glutinous rice food, are related to food, especially eat
Product fermentation arts technology.
Background technique
The color of food is one of the important indicator of food aesthetic quality, and one of an important factor for attraction consumer.
All kinds of synthetic dyestuffs and natural pigment all have good color, can assign the aesthetic feeling of food sense organ, apply in the food industry
Widely.But due to safety risks in the food industry, the type and quantity of synthetic dyestuff application are by stringent
Limitation, and due to the high security of natural pigment, worldwide extensive note currently has been caused to its research and application
Meaning, thus the task of R and D natural pigment is very urgent.
Origin of Monascus Rice is in China, and the monascorubin of secretion is a kind of natural pigment, has and stablizes to pH, and heat resistance is strong
The advantage incomparable etc. a lot of other natural pigments, consumption figure are increasing year by year, at present alcoholic, preserved red beancurd, meat products,
Aquatic products etc. are widely used.Monascus can generate a variety of enzymes during the growth process, be applied to starch food products or
When meat product production process, Starch Hydrolysis can be formed dextrin, oligosaccharide and glucose by amylase, carbohydrase of secretion etc.
Equal lower-molecular substances, can improve the flavor of product；The protease of secretion can be by breaks down proteins at small molecules such as polypeptide, amino acid
Compound keeps smooth product tissue exquisiteness, mouthfeel, aromatic flavour, color ruddy.In addition, red yeast rice also has health care and antibacterial function
Effect, research is it has been shown that the red yeast rice that also there is the monascorubin of monascus secretion the activity of anti-clostridium botulinum to generate
The metabolites such as pigment, Monacolin K, γ-aminobutyric acid (GABA) also have lowering blood pressure and blood fat, anti-oxidant and anti-cancer
Equal healthcare functions.
The microorganism mainly contained in koji and the fermented glutinour rice of red yeast rice preparation has rhizopus, saccharomycete and some bacteriums.In
In fermented food application, the microorganism and enzyme contained primarily serves saccharification, fermentation and the effect for generating a variety of flavor substances, from
And assign fermented food flavour and health-care effect.
Bowl youngster's cake is soft with its as a traditional zymotic rice made products being widely current in Hunan China western part and Guizhou Province
Mouthfeel, peculiar flavour and certain health care functions and deep liked by the majority of consumers.But bowl cake is spontaneous fermentation or access
Old slurry carries out artificial fermentation, since the process microorganism fungus strain of fermentation is complicated, and during fermentation the activity of microorganism and
Ratio is easy to happen variation, is easy to be bacterial contamination, and a period for bowl youngster's cake production is caused to be elongated so that Product industrialization degree compared with
It is low.The technical bottleneck for restricting this traditional zymotic cuisines industrialized production of bowl cake is a lack of the fermentation of suitable bowl cake production
Agent.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for improving bowl cake quality characteristic using red-koji fermented glutinous rice food, to solve mesh
Preceding cake production cycle of bowl in the market is long, product tart flavour is higher, in fermentation process vulnerable to living contaminants, there are Product Safety and
The problem of stability, meanwhile, the bowl cake of red-koji fermented glutinous rice food production has natural ruddy color, stable microorganism system, rich
The features such as rich nutritional ingredient, the mouthfeel of careful soft bullet, it can preferably meet a bowl industrial fermentation for youngster's cake, both open up using red
Bent, fermented glutinour rice and bowl cake industrialized production new way, and it is able to satisfy the demand of health of people diet.
The present invention is used using glutinous rice as raw material, using red-koji fermented glutinous rice food as leavening, after treatment, prepares bowl cake, finally
By having carried out microbiological analysis, physico-chemical analysis, free amino acid analysis, Monacolin K, color range, citrinin, body to product
Product expansion rate, texture analysis and organoleptic parameters, improvement of the characterization the method to bowl cake quality characteristic.
To achieve the above objectives, the technical solution adopted by the present invention are as follows:
Step 1: weigh glutinous rice it is soaking after cook, be separately added into red yeast rice and koji after cooling down, be packed into it is clean it is complete from
In dynamic Yogurt making machine, rice wine is selected to make function key, 72 as a child can be prepared by red-koji fermented glutinous rice food leavening；
Step 2: it selects rice as raw material, cleans, is soaked in 48-72h in clear water, by the rice material defibrination after immersion
Rice & peanut milk is obtained, sucrose is added thereto, and it is ferment-fermented that the red-koji fermented glutinous rice food in step 1 is added；After evenly mixing tabletting, wake up
Hair, is put into be steamed in pot in mold and boils 20-25min, obtain bowl youngster's cake.
The red yeast rice that the step one is added is the 0.1-0.3% of glutinous rice quality, and the koji of addition is glutinous rice quality
0.2-0.5%.
The preferred amylose of the step two Raw Materials Rice early rice more abundant or old rice.
The mass ratio of the step 2 defibrination, rice and water is 1:1.
The 10-20% that sucrose is Rice & peanut milk quality is added in the step 2.
The red-koji fermented glutinous rice food that the step 2 is added is the 5-10% of the Rice & peanut milk quality.
The present invention has the advantage that compared with traditional bowl cake fermentation technique
(1) it compares traditional bowl cake (inner volume increases to 2100mL within 14 hours), leavening group bowl cake has faster
Fermenting speed (inner volume increased to 2200mL in 8-12 hours), and can significantly mitigate the irritation tart flavour in product later period.It is inoculated with red
The bowl cake of bent fermented glutinour rice leavening lactic acid bacteria (mainly leukonid), saccharomycete (mainly wine brewing ferment during entire fermentation
Female bacterium) and monascus ruber raised growth, it is gradually reduced so as to cause product pH value and is gradually risen with titratable acidity, form bowl
The unique soft tart flavour of youngster's cake.Compared to the bowl cake of more traditional old emptins production, be inoculated with red-koji fermented glutinous rice food bowl cake contain it is higher
Free amino acid and amylose content, impart bowl nutrition abundant of youngster's cake, flavor and a unique gel characteristic.Separately
Outside, the matter such as bowl cake elasticity with higher, strong fragrance, restoring force, chewiness, toughness and the hardness of red-koji fermented glutinous rice food are inoculated with
Structure parameter.The bowl cake of inoculation red-koji fermented glutinous rice food also shows that the sense organ with better elasticity, fragrance, flavour and restoring force is commented
Valence.
(2) it is inoculated with the color that the bowl cake of red-koji fermented glutinous rice food has natural health beautiful, is more liked by consumer.
(3) the bowl cake product for being inoculated with red-koji fermented glutinous rice food is more stable safer, can carry out commercialization mass production.
(4) the bowl cake for being inoculated with red-koji fermented glutinous rice food has certain health-care effect.
Specific embodiment
A method of improving bowl cake quality characteristic using red-koji fermented glutinous rice food, be prepared by following steps:
Embodiment 1
Step 1: weigh glutinous rice it is soaking after cook, the glutinous rice quality 2.5-5% is added after cooling down makes every effort to overcome distiller's yeast
(main component is the complex enzymes such as red yeast rice, head mold；Make every effort to overcome Biotechnology Co., Ltd in Lishui), it is packed into clean full-automatic Yogurt making machine
In, select rice wine to make function key, 72 as a child can be prepared by red-koji fermented glutinous rice food leavening；
Step 2: bowl cake is prepared:
(1) sorting: selecting early rice 100g, removes impurity and the mould bad grain of rice；
(2) it impregnates: the early rice after removal of impurities being cleaned 3 times with clear water, is soaked in 48h in clear water；
(3) defibrination: the early rice after immersion being taken out, grinds to obtain Rice & peanut milk according to the ratio of early rice and clear water quality ratio 1:1,
And 20g sucrose is added into Rice & peanut milk；
(4) it ferments: being inoculated with the red-koji fermented glutinous rice food of the Rice & peanut milk quality 10% into gained Rice & peanut milk as leavening, at 37 DEG C
Under the conditions of ferment 12h；
(5) be vented provocation: by the Rice & peanut milk after fermentation, tabletting excludes air, provocation 1h after evenly mixing；
(6) loin chop: the fermented rice milk after provocation being taken out, is put into be steamed in pot in mold and boils 30min, and it is red to obtain preparation completion
Bent fermented glutinour rice fermentation bowl cake.
Embodiment 2
Step 1: weigh glutinous rice it is soaking after cook, the glutinous rice quality 2.5% is separately added into after cooling down makes every effort to overcome wine
Song is fitted into clean full-automatic Yogurt making machine, and rice wine is selected to make function key, and 72 as a child can be prepared by red-koji fermented glutinous rice food fermentation
Agent；
Step 2: bowl cake is prepared:
(1) sorting: selecting old rice 100g, removes impurity and the mould bad grain of rice；
(2) it impregnates: the old rice after removal of impurities being cleaned 3 times with clear water, is soaked in 48h in clear water；
(3) defibrination: the old rice after the completion of immersion being taken out, grinds to obtain Rice & peanut milk according to the ratio of old rice and clear water quality ratio 1:1,
And the sucrose of 20g is added into Rice & peanut milk；
(4) it ferments: being inoculated with the red-koji fermented glutinous rice food of the Rice & peanut milk quality 10% into gained Rice & peanut milk, ferment under conditions of 37 DEG C
12h；
(5) be vented provocation: by the Rice & peanut milk after fermentation, tabletting excludes air, provocation 1h after evenly mixing；
(6) loin chop: the fermented rice milk after provocation being taken out, is put into be steamed in pot in mold and boils 30min, obtains red-koji fermented glutinous rice food hair
The bowl cake of ferment.
Embodiment 3-5
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, difference from example 1 is that,
When preparing bowl cake, the leavening of inoculation is respectively 5%, the 8% of the Rice & peanut milk quality.
Embodiment 6-9
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, difference from example 1 is that,
When preparing bowl cake, Rice & peanut milk fermentation time is respectively 8h, 10h, 14h after inoculation fermentation.
Embodiment 10-12
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, the difference with comparative example 1
It is, when preparing bowl cake, rice material soaking time in clear water is respectively 54h, 60h, 72h.
Comparative example 1
(1) sorting: selecting early rice 100g, removes impurity and the mould bad grain of rice；
(2) it impregnates: the early rice after removal of impurities being cleaned 3 times with clear water, is soaked in 72h in clear water；
(3) defibrination: the early rice after the completion of immersion is taken out, is ground according to the ratio of early rice and clear water quality ratio 1:1
Rice & peanut milk, and 25g sucrose is added into Rice & peanut milk；
(4) it ferments: being inoculated with traditional zymotic Rice & peanut milk into gained Rice & peanut milk, ferment 14h under conditions of 37 DEG C；
(5) be vented provocation: tabletting excludes air, provocation 1h after evenly mixing；
(6) loin chop: the fermented rice milk after provocation is taken out, is put into be steamed in pot in mold and boils 25min, obtain traditional zymotic bowl
Youngster's cake.
Comparative example 2-4
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, the difference with comparative example 1
It is, rice material soaking time in clear water is respectively 54h, 60h, 72h.
Comparative example 5-7
A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, the difference with comparative example 1
It is, it is respectively 10g, 15g, 20g that sucrose quality, which is added,.
The bowl cake physical and chemical index prepared respectively to embodiment 1, embodiment 2, comparative example 1 is measured: by three kinds
During different fermentations bowl cake (embodiment 1, embodiment 2, comparative example 1) ferments, respectively to three kinds of samples, and it is carried out
Microbiological analysis, physico-chemical analysis, free amino acid analysis, Monacolin K, color range, citrinin, cubical expansivity, texture point
Analysis and organoleptic parameters, the fermentation bowl ear cake of every kind of different process preparation is inspected 3 samples by random samples and is averaged every time, obtains following experiment
Data:
As seen from table, two groups of inoculating starter group lactic acid bacterias and saccharomycete are compared control sample and are presented during the fermentation
Significant otherness, for the lactic acid bacteria of two groups of inoculation fermentation groups after fermentation in 12 hours, lactic acid bacteria increases to 6.89 ± 0.21 respectively；
6.96 ± 0.31log cfu/g, 9.36 ± 0.15log cfu/g after fermenting 14 hours far below control group.Two groups of inoculations
The saccharomycete of fermentation group increases to 8.86 ± 0.32,8.87 ± 0.31log cfu/g after fermentation in 12 hours respectively, much higher than control
Saccharomycete quantity 7.84 ± 0.34log cfu/g of the group through fermentation in 14 hours.Inoculation fermentation group pH value (4.39 ± 0.16,4.42
± 0.16), it is much higher than control group pH value (3.53 ± 0.14)；Inoculation fermentation group TA value and lactic acid production quantity are then substantially less than pair
Ferment group approved for distribution.These data illustrate that the tart flavour of the bowl cake of inoculation fermentation group is more soft, do not have the stronger tart flavour of irritation.
Control fermentation group is compared, color range respectively reaches (0.62 ± 0.02,0.61 ± 0.03U/ after two groups of fermentation group fermentations
G), there is more ruddy vivid visual effect, volume growth rate is respectively (221 ± 3.43,232 ± 3.47)；Control group is compared,
Inoculation fermentation group contains higher Monacolin K (respectively up to 21.7 ± 0.37,23.4 ± 0.42mg/kg), and lower tangerine is mould
Plain (being not detected) inoculation fermentation group compares control group and also shows more significant elasticity, restoring force and chewiness.Organoleptic analysis
Show: inoculation fermentation group shows more strong ferment local-flavor, and palatability is stronger, although and control group ferment local-flavor also more
It is strong, but have more apparent tart flavour.
Comprehensive analysis obtains: a kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food, with amylose
Early rice or old rice more abundant are raw material, sucrose is auxiliary material, red-koji fermented glutinous rice food is that leavening prepares bowl cake, and rice material passes through
48-72h impregnate and water with the ratio of mass ratio 1:1 wear into Rice & peanut milk, the inoculation Rice & peanut milk quality 10% leavening in 35-38
Ferment 8-12h under the conditions of DEG C, and compared with traditional bowl cake preparation method, manufactured bowl cake nutritive value is abundant, fermentation time
It is short, tart flavour is soft, ferment local-flavor is strong, color it is natural it is vivid it is ruddy, with certain healthcare function, have preferable restoring force and
Chewiness.
Claims (6)
1. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food, it is characterised in that the following steps are included:
Step 1: weigh glutinous rice it is soaking after cook, be separately added into red yeast rice and koji after cooling down, be made red-koji fermented glutinous rice food fermentation
Agent；
Step 2: it selects rice as raw material, cleans, is soaked in 48-72h in clear water, the rice material defibrination after immersion is obtained
Sucrose is added in Rice & peanut milk thereto, and it is ferment-fermented that the red-koji fermented glutinous rice food in step 1 is added；Tabletting, provocation after evenly mixing, put
Enter to be steamed in pot in mold and boil 20-25min, obtains bowl youngster's cake.
2. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food according to claim 1, feature
It is, the red yeast rice that the step one is added is the 0.1-0.3% of glutinous rice quality, and the koji of addition is the 0.2- of glutinous rice quality
0.5%.
3. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food according to claim 1, feature
It is, the preferred amylose of the step two Raw Materials Rice early rice more abundant or old rice.
4. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food according to claim 1, feature
It is, the step 2 defibrination, the mass ratio of rice and water is 1:1.
5. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food according to claim 1, feature
It is, the 10-20% that sucrose is Rice & peanut milk quality is added in the step 2.
6. a kind of preparation method for improving bowl cake quality characteristic using red-koji fermented glutinous rice food according to claim 1, feature
It is, the red-koji fermented glutinous rice food that the step two is added is the 5-10% of the Rice & peanut milk quality.
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2019
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| JP2004313024A (en) * | 2003-04-11 | 2004-11-11 | Asahi:Kk | Method for producing ang-khak unrefined lee and food using the ang-khak unrefined lee |
| CN1785039A (en) * | 2005-12-21 | 2006-06-14 | 漆丹成 | Red-koji fermented glutinous rice food and its prodn. technique |
| CN108125121A (en) * | 2017-12-29 | 2018-06-08 | 浙江善蒸坊食品有限公司 | A kind of steamed sponge cake and its manufacture craft |
| CN109770215A (en) * | 2019-03-25 | 2019-05-21 | 无锡华顺民生食品有限公司 | A kind of method and its converted products of fresh fermented glutinous rice and yeast cooperative fermentation production fermented rice cake |
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Application publication date: 20191115 |