CN111066852A - Frozen rice cake and preparation method thereof - Google Patents
Frozen rice cake and preparation method thereof Download PDFInfo
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- CN111066852A CN111066852A CN201911316801.8A CN201911316801A CN111066852A CN 111066852 A CN111066852 A CN 111066852A CN 201911316801 A CN201911316801 A CN 201911316801A CN 111066852 A CN111066852 A CN 111066852A
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a frozen rice cake and a preparation method thereof, and provides a frozen rice cake which comprises the following components in parts by weight: 5-15 parts of white granulated sugar, 5-15 parts of trehalose, 1-5 parts of rice wine, 1-5 parts of starch, 0.1-0.5 part of baking powder, 0.01-0.2 part of sodium polyacrylate, 0.1-1 part of yeast, 40-60 parts of rice and 20-40 parts of water. The invention provides a frozen rice cake and a preparation method thereof, and the prepared rice cake is fine and smooth in taste and does not adhere to teeth.
Description
Technical Field
The present invention relates to the field of food processing. More particularly, the invention relates to a frozen rice cake and a manufacturing method thereof.
Background
The rice cake is also called as rice cake, and is one of the very distinctive traditional snacks with Hubei characteristics. The raw stream of Jianghhanping is wide in the whole Hubei area, and the sweet food is popular with people. The rice cake is a small cake which is formed by grinding rice into thick liquid, fermenting and slowly baking the rice in a pan by using small fire, the rice cake just taken out of the pan has golden yellow and crisp outer shell and pure white, soft and moist inner meat, is glutinous, sweet and very delicious. The existing quick-frozen rice cakes have the following defects: 1. the slag feeling is strong, and the taste is not fine enough; 2. the sticky teeth are not tasty enough; 3. the vinous aroma has not long aftertaste, the cavities in the product have different sizes, and the color becomes yellow; 4. freezing and steaming to obtain hair restorer.
Disclosure of Invention
The invention aims to provide a frozen rice cake and a preparation method thereof, and the prepared rice cake is fine and smooth in taste and does not adhere to teeth.
To achieve these objects and other advantages in accordance with the present invention, there is provided a frozen rice cake comprising the following components in parts by weight:
5-15 parts of white granulated sugar, 5-15 parts of trehalose, 1-5 parts of rice wine, 1-5 parts of starch, 0.1-0.5 part of baking powder, 0.01-0.2 part of sodium polyacrylate, 0.1-1 part of yeast, 40-60 parts of rice and 20-40 parts of water.
Preferably, in the frozen rice cake, the mass ratio of the starch to the baking powder to the sodium polyacrylate is 30:3: 1.
Preferably, the frozen rice cake comprises the following components in parts by weight:
10 parts by weight of white granulated sugar, 8 parts by weight of trehalose, 2 parts by weight of rice wine, 1.65 parts by weight of starch, 0.165 parts by weight of baking powder, 0.055 parts by weight of sodium polyacrylate, 0.5 parts by weight of yeast, 45 parts by weight of rice and 32.63 parts by weight of water.
Preferably, in the frozen rice cake, the starch is tapioca starch.
Preferably, in the frozen rice cake, the yeast is distiller's yeast.
The invention also provides a manufacturing method of the frozen rice cake, which comprises the following steps:
s1, soaking the rice with the formula amount in water for 6-8 hours, taking out, mixing with the water with the formula amount, grinding the mixture for 3-4 times to obtain rice milk, and taking out the rice milk with the mass fraction of 30-40% to prepare mature rice milk;
s2, mixing the residual rice milk and the cooked rice milk in the S1 and the rice wine and the yeast with the formula amount, and fermenting at normal temperature for 16-24 hours to obtain fermented rice milk for later use;
the preparation method of the rice wine comprises the following steps: cleaning glutinous rice, steaming, placing in a container, digging a hole in the middle of the upper end of the rice, placing a formula amount of yeast in the hole, and fermenting at 35-40 ℃ for 24 hours to obtain the rice wine;
s3, adding the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amount into the fermented rice milk obtained in the S2, uniformly mixing, and adjusting the pH value to 6.5-7.0 to obtain finished rice milk for later use;
s4, processing the finished product rice milk obtained in the step S3 into rice cakes, and quickly freezing the prepared rice cakes until the central temperature reaches-18 ℃ to obtain the frozen rice cakes.
Preferably, in the method for manufacturing frozen rice cake, the rice pulp is heated at 80 ℃ for 60-90 seconds in S1, so as to obtain the cooked rice pulp.
Preferably, in the method for manufacturing the frozen rice cake, white granulated sugar, trehalose, starch, baking powder and sodium polyacrylate in formula amounts are added into the fermented rice milk obtained in the step S2 in the step S3, and after the mixture is uniformly mixed, baking soda is added to adjust the pH of the mixed solution to 6.5-7.0.
Preferably, in the method for making the frozen rice cake, the addition amount of the baking soda in the step S3 is not more than 6 per mill of the mass of the fermented rice milk.
The invention has the beneficial effects that:
1. the slag feeling can be reduced by grinding for many times, and the water proportion is increased during grinding, so that the rice pulp particles are dispersed more uniformly, and the taste of the rice cake product is more delicate;
2. the situation of overlarge viscosity can be reduced by pre-curing, part of rice pulp is made into the cooked rice pulp, the content of the cooked rice pulp is increased, and the made rice cake is more tasty and refreshing;
3. fresh rice wine is added to the yeast to adjust the bouquet, the fermentation effect is improved by adjusting the pH value with baking soda, and the baking soda is less than or equal to 6 per mill, so that the rice cake is prevented from becoming yellow;
4. the trehalose is used for replacing part of white granulated sugar, water is preserved, the sweetness is only 40 percent of the white granulated sugar, and the wine fermentation taste is more prominent.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The frozen rice cake comprises the following components in parts by weight:
5 parts by weight of white granulated sugar, 5 parts by weight of trehalose, 1 part by weight of rice wine, 1 part by weight of starch, 0.1 part by weight of baking powder, 0.03 part by weight of sodium polyacrylate, 0.1 part by weight of yeast, 40 parts by weight of rice and 20 parts by weight of water.
Wherein the mass ratio of the starch to the baking powder to the sodium polyacrylate is 30:3: 1.
Wherein the starch is tapioca starch.
Wherein the yeast is distiller's yeast.
The preparation method of the frozen rice cake comprises the following steps:
s1, soaking the rice with the formula amount in water for 6 hours, taking out the rice, mixing the rice with the formula amount in water, grinding the mixture for 3 times to obtain rice milk, and taking out the rice milk with the mass fraction of 30% to prepare mature rice milk;
s2, mixing the residual rice milk and the cooked rice milk in the S1 and the rice wine and the yeast with the formula amount, and fermenting for 16 hours at normal temperature to obtain fermented rice milk for later use;
the preparation method of the rice wine comprises the following steps: cleaning glutinous rice, steaming, placing in a container, digging a hole in the middle of the upper end of the rice, placing a formula amount of yeast in the hole, and fermenting at 35 ℃ for 24 hours to obtain the rice wine;
s3, adding the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amount into the fermented rice milk obtained in the S2, uniformly mixing, and adjusting the pH value to 6.5 to obtain finished rice milk for later use;
s4, processing the finished product rice milk obtained in the step S3 into rice cakes, and quickly freezing the prepared rice cakes until the central temperature reaches-18 ℃ to obtain the frozen rice cakes.
Wherein, in the S1, the rice milk is heated for 60 seconds under the condition of 80 ℃, and the cooked rice milk is prepared.
Wherein, in the step S3, white granulated sugar, trehalose, starch, baking powder and sodium polyacrylate in formula amount are added into the fermented rice milk obtained in the step S2, and after the mixture is uniformly mixed, the pH value of the mixed solution is adjusted to 6.5 by adding baking soda.
Wherein the addition amount of the baking soda in the S3 is not more than 6 per mill of the mass of the fermented rice milk.
< example 2>
The frozen rice cake comprises the following components in parts by weight:
10 parts by weight of white granulated sugar, 8 parts by weight of trehalose, 2 parts by weight of rice wine, 1.65 parts by weight of starch, 0.165 parts by weight of baking powder, 0.055 parts by weight of sodium polyacrylate, 0.5 parts by weight of yeast, 45 parts by weight of rice and 32.63 parts by weight of water.
Wherein the mass ratio of the starch to the baking powder to the sodium polyacrylate is 30:3: 1.
Wherein the starch is tapioca starch.
Wherein the yeast is distiller's yeast.
The preparation method of the frozen rice cake comprises the following steps:
s1, soaking the rice with the formula amount in water for 7 hours, taking out the rice, mixing the rice with the formula amount in water, grinding the mixture for 3 times to obtain rice milk, and taking out the rice milk with the mass fraction of 33.3% to prepare mature rice milk;
s2, mixing the residual rice milk and the cooked rice milk in the S1 and the rice wine and the yeast with the formula amount, and fermenting at normal temperature for 16-24 hours to obtain fermented rice milk for later use;
the preparation method of the rice wine comprises the following steps: cleaning glutinous rice, steaming, placing in a container, digging a hole in the middle of the upper end of the rice, placing a formula amount of yeast in the hole, and fermenting at 35-40 ℃ for 24 hours to obtain the rice wine;
s3, adding the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amount into the fermented rice milk obtained in the S2, uniformly mixing, and adjusting the pH value to 6.8 to obtain finished rice milk for later use;
s4, processing the finished product rice milk obtained in the step S3 into rice cakes, and quickly freezing the prepared rice cakes until the central temperature reaches-18 ℃ to obtain the frozen rice cakes.
Wherein, in the S1, the rice milk is heated for 75 seconds at the temperature of 80 ℃, and the cooked rice milk is prepared.
Wherein, in the step S3, white granulated sugar, trehalose, starch, baking powder and sodium polyacrylate in formula amount are added into the fermented rice milk obtained in the step S2, and after the mixture is uniformly mixed, the pH value of the mixed solution is adjusted to 6.8 by adding baking soda.
Wherein the addition amount of the baking soda in the S3 is not more than 6 per mill of the mass of the fermented rice milk.
< example 3>
The frozen rice cake comprises the following components in parts by weight:
15 parts by weight of white granulated sugar, 15 parts by weight of trehalose, 5 parts by weight of rice wine, 5 parts by weight of starch, 0.5 part by weight of baking powder, 0.17 part by weight of sodium polyacrylate, 1 part by weight of yeast, 60 parts by weight of rice and 40 parts by weight of water.
Wherein the mass ratio of the starch to the baking powder to the sodium polyacrylate is 30:3: 1.
Wherein the starch is tapioca starch.
Wherein the yeast is distiller's yeast.
The preparation method of the frozen rice cake comprises the following steps:
s1, soaking the rice with the formula amount in water for 8 hours, taking out the rice, mixing the rice with the formula amount in water, grinding the mixture for 4 times to obtain rice milk, and taking out the rice milk with the mass fraction of 40% to prepare mature rice milk;
s2, mixing the residual rice milk and the cooked rice milk in the S1 and the rice wine and the yeast with the formula amount, and fermenting for 24 hours at normal temperature to obtain fermented rice milk for later use;
the preparation method of the rice wine comprises the following steps: cleaning glutinous rice, steaming, placing in a container, digging a hole in the middle of the upper end of the rice, placing a formula amount of yeast in the hole, and fermenting at 40 ℃ for 24 hours to obtain the rice wine;
s3, adding the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amount into the fermented rice milk obtained in the S2, uniformly mixing, and adjusting the pH value to 7.0 to obtain finished rice milk for later use;
s4, processing the finished product rice milk obtained in the step S3 into rice cakes, and quickly freezing the prepared rice cakes until the central temperature reaches-18 ℃ to obtain the frozen rice cakes.
Wherein the rice milk is heated at 80 ℃ for 90 seconds in the S1, and the cooked rice milk is prepared.
In the step S3, white granulated sugar, trehalose, starch, baking powder and sodium polyacrylate in formula amount are added into the fermented rice milk obtained in the step S2, and after the mixture is uniformly mixed, baking soda is added to adjust the pH value of the mixed solution to be 7.0.
Wherein the addition amount of the baking soda in the S3 is not more than 6 per mill of the mass of the fermented rice milk.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (9)
1. The frozen rice cake is characterized by comprising the following components in parts by weight:
5-15 parts of white granulated sugar, 5-15 parts of trehalose, 1-5 parts of rice wine, 1-5 parts of starch, 0.1-0.5 part of baking powder, 0.01-0.2 part of sodium polyacrylate, 0.1-1 part of yeast, 40-60 parts of rice and 20-40 parts of water.
2. The frozen rice cake as claimed in claim 1, wherein the mass ratio of the starch, the baking powder and the sodium polyacrylate is 30:3: 1.
3. The frozen rice cake as claimed in claim 2, which comprises the following components in parts by weight:
10 parts by weight of white granulated sugar, 8 parts by weight of trehalose, 2 parts by weight of rice wine, 1.65 parts by weight of starch, 0.165 parts by weight of baking powder, 0.055 parts by weight of sodium polyacrylate, 0.5 parts by weight of yeast, 45 parts by weight of rice and 32.63 parts by weight of water.
4. The frozen rice cake as claimed in claim 2, wherein the starch is tapioca starch.
5. The frozen rice cake as claimed in claim 2, wherein the yeast is a koji.
6. A method for making frozen rice cake as claimed in any one of claims 2 to 5, comprising the steps of:
s1, soaking the rice with the formula amount in water for 6-8 hours, taking out, mixing with the water with the formula amount, grinding the mixture for 3-4 times to obtain rice milk, and taking out the rice milk with the mass fraction of 30-40% to prepare mature rice milk;
s2, mixing the residual rice milk and the cooked rice milk in the S1 and the rice wine and the yeast with the formula amount, and fermenting at normal temperature for 16-24 hours to obtain fermented rice milk for later use;
s3, adding the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amount into the fermented rice milk obtained in the S2, uniformly mixing, and adjusting the pH value to 6.5-7.0 to obtain finished rice milk for later use;
s4, processing the finished product rice milk obtained in the step S3 into rice cakes, and quickly freezing the prepared rice cakes until the central temperature reaches-18 ℃ to obtain the frozen rice cakes.
7. The method of claim 6, wherein the cooked rice slurry is prepared by heating the rice slurry at 80 ℃ for 60-90 seconds in S1.
8. The method for making the frozen rice cake as claimed in claim 6, wherein the fermented rice slurry obtained in the step S2 is added with the white granulated sugar, the trehalose, the starch, the baking powder and the sodium polyacrylate in formula amounts in the step S3, and after the mixture is uniformly mixed, the pH of the mixed solution is adjusted to 6.5-7.0 by adding the baking soda.
9. The method for making frozen rice cake as claimed in claim 8, wherein the addition amount of baking soda in S3 is not more than 6% o by mass of the fermented rice pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911316801.8A CN111066852A (en) | 2019-12-19 | 2019-12-19 | Frozen rice cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911316801.8A CN111066852A (en) | 2019-12-19 | 2019-12-19 | Frozen rice cake and preparation method thereof |
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| CN111066852A true CN111066852A (en) | 2020-04-28 |
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| CN201911316801.8A Withdrawn CN111066852A (en) | 2019-12-19 | 2019-12-19 | Frozen rice cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251110A (en) * | 2022-08-09 | 2022-11-01 | 南阳标点食品有限公司 | Production process of fennel small rice cake |
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| CN103504197A (en) * | 2013-09-18 | 2014-01-15 | 丹棱县麻妹子农业科技开发有限责任公司 | Frozen cake processing technology |
| CN106722146A (en) * | 2016-12-05 | 2017-05-31 | 湖南农业大学 | A kind of wormwood glutinous rice cake |
| CN107897689A (en) * | 2017-10-13 | 2018-04-13 | 华南理工大学 | A kind of fermented rice cake and preparation method thereof |
| CN108576558A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of leaf cake and its batch production method for producing |
| 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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2019
- 2019-12-19 CN CN201911316801.8A patent/CN111066852A/en not_active Withdrawn
Patent Citations (6)
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| CN102771694A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation New Year cake and preparation method thereof |
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| CN106722146A (en) * | 2016-12-05 | 2017-05-31 | 湖南农业大学 | A kind of wormwood glutinous rice cake |
| CN107897689A (en) * | 2017-10-13 | 2018-04-13 | 华南理工大学 | A kind of fermented rice cake and preparation method thereof |
| CN108576558A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of leaf cake and its batch production method for producing |
| 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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251110A (en) * | 2022-08-09 | 2022-11-01 | 南阳标点食品有限公司 | Production process of fennel small rice cake |
| CN115251110B (en) * | 2022-08-09 | 2023-12-08 | 南阳标点食品有限公司 | Fennel cake production process |
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