CN111149985B - Preparation method of rice steamed sponge cake and rice steamed sponge cake product - Google Patents
Preparation method of rice steamed sponge cake and rice steamed sponge cake product Download PDFInfo
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- 239000000047 product Substances 0.000 abstract description 21
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- 238000011282 treatment Methods 0.000 abstract description 8
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
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Classifications
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The application discloses a preparation method of rice steamed sponge cake and a rice steamed sponge cake product thereof, comprising the steps of adding rice into water for soaking, grinding and sieving the soaked rice to obtain rice pulp; adding composite enzyme into rice pulp, and treating the rice pulp for 60 to 120 minutes at the temperature of 40 to 45 ℃ to obtain the rice pulp after enzymolysis, wherein the composite enzyme is composed of glucose amylase and debranching enzyme according to the mass ratio of 1:1 to 2, and the adding amount of the composite enzyme is 1 per mill to 2 per mill; performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2-3 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder; the special flour for the rice steamed sponge cake is prepared into the rice steamed sponge cake. The application provides a preparation method of rice steamed sponge cake, wherein composite enzyme is adopted for treatment in the process of preparing rice steamed sponge cake, so that the DE value and the amylose content of rice flour are improved, the subsequent fermentation efficiency can be greatly improved, the utilization efficiency of yeast to rice flour is improved, and the fermentation time is shortened.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a preparation method of a rice steamed sponge cake and a rice steamed sponge cake product thereof.
Background
The rice steamed sponge cake is formed by soaking long-shaped rice, pulping, fermenting and heating by utilizing steam, and the finished product has a fine network structure, is soft in taste, has pleasant bouquet and lactic acid flavor generated by fermentation, is easy to digest and absorb by human bodies, is a typical representative of rice products in China, and is deeply favored by consumers.
However, the production of the rice steamed sponge cake still cannot pay attention to the researchers, and at present, the production process of the traditional rice steamed sponge cake still stays in a manual production stage, on one hand, the guidance of scientific theory is lacking, the production experience is derived from folk accumulation, the product quality is unstable, and the increasingly-growing consumption demands are difficult to meet; on the other hand, the traditional production mode of the rice cake starts from soaking rice and pulping, and manpower and material resources required by the stage increase the burden of a producer.
Therefore, a preparation method of rice steamed sponge cake with simple preparation process and stable product quality is needed in the art.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The present application has been made in view of the above-mentioned and/or problems occurring in the prior art methods of preparing rice cake.
Therefore, the application aims to overcome the defects in the existing preparation method of the rice steamed sponge cake and provide the preparation method of the rice steamed sponge cake.
In order to solve the technical problems, the application provides the following technical scheme: a method for preparing rice steamed sponge cake comprises soaking rice in water, grinding, and sieving to obtain rice slurry; adding composite enzyme into rice pulp, and treating the rice pulp for 60 to 120 minutes at the temperature of 40 to 45 ℃ to obtain the rice pulp after enzymolysis, wherein the composite enzyme is composed of glucose amylase and debranching enzyme according to the mass ratio of 1:1 to 2, and the adding amount of the composite enzyme is 1 per mill to 2 per mill; performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2-3 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder; adding starch, a quality improver and a starter into special rice cake powder, mixing, adding the mixture into clear water, uniformly mixing, fermenting for 1-3 hours at the temperature of 30-35 ℃, adding sucrose and baking powder, uniformly mixing, subpackaging in a silica gel grinding tool, boiling water for 40-50 g each part, and steaming with strong fire for 15min to obtain the rice cake; in the rice steamed sponge cake, 60-70 parts of special flour for the rice steamed sponge cake, 30-40 parts of starch, 1.5-3 parts of quality improver, 1-2 parts of starter, 25-30 parts of sucrose and 3-5 parts of baking powder are calculated according to the mass parts of raw materials.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: grinding and sieving the soaked rice to obtain rice pulp, wherein the concentration of the rice pulp is 13-17 ℃.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the DE value of the special rice cake powder is 3-5, and the amylose content of the special rice cake powder is 23-25%.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the starch comprises one or more of wheat starch, corn starch and tapioca starch.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the quality improver comprises an emulsifying agent and a thickening agent.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the emulsifier is one or more of sodium stearoyl lactylate, acetylated mono/diglycerol fatty acid ester and sucrose ester.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the thickener is one or more of sodium carboxymethyl cellulose, xanthan gum, gellan gum, locust bean gum and guar gum.
As a preferable scheme of the preparation method of the rice steamed sponge cake, the application comprises the following steps: the starter is commercial Angel brand yeast.
Accordingly, it is still another object of the present application to provide a rice cake product manufactured by the manufacturing method of the rice cake.
In order to solve the technical problems, the application provides the following technical scheme: a rice cake prepared by the preparation method of the rice cake according to any one of claims 1 to 8, wherein the rice cake comprises, by mass, 60 to 70 parts of rice cake special-purpose powder, 30 to 40 parts of starch, 1.5 to 3 parts of quality improver, 1 to 2 parts of leavening agent, 25 to 30 parts of sucrose and 3 to 5 parts of baking powder.
As a preferred scheme of the rice cake prepared by the preparation method of the rice cake, the application comprises the following steps: the rice steamed sponge cake comprises, by mass, 70 parts of special rice steamed sponge cake powder, 30 parts of starch, 1.9 parts of quality improver, 1 part of starter, 25 parts of sucrose and 3 parts of baking powder.
The application has the beneficial effects that:
(1) The application provides a preparation method of rice cake, wherein the special rice cake flour is treated by adopting compound enzyme in the flour preparation process, so that the DE value and the amylose content of rice flour are improved, the subsequent fermentation efficiency and the utilization rate of yeast to the rice flour can be greatly improved, the fermentation time is shortened, and meanwhile, the toughness and the chewing feeling of the rice cake prepared by the special rice flour of the rice cake can be improved. The rice steamed sponge cake is a 'flowering' steamed sponge cake, has good appearance, special fragrance of rice fermentation, fine taste, moderate sweet and sour taste, easy chewing and good elasticity and resilience.
(2) The application provides the special flour for fermenting rice flour, which is convenient to use, omits the processes of soaking and pulping, fermenting and flour preparing in the traditional preparation process, can adapt to the needs of industrial production, is suitable for wide market circulation, combines the specific process and formula of the application in the process of preparing rice steamed sponge cakes, quantificationally and standardizes the processing method of the rice steamed sponge cakes, simplifies the preparation mode of the rice steamed sponge cakes, improves the production and processing technology of the rice steamed sponge cakes, ensures the quality of the products, expands the consumption circulation of the products and is suitable for modern consumption requirements.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
fig. 1 is a diagram of rice cake made of rice cake-dedicated powder in the practice of the present application.
FIG. 2 is a graph showing the comparison of fermentation speed tests of ordinary rice flour in embodiment 4 and rice flour for steamed sponge cakes of examples 1 to 3 in the practice of the present application.
FIG. 3 is a diagram showing the appearance of rice cake made with different emulsifiers according to the present application.
FIG. 4 is a graph showing the comparison of rice cakes with different amounts of sodium stearoyl lactylate used in the practice of the present application.
Fig. 5 is a cross-sectional view of a steamed sponge cake made in accordance with the present application.
FIG. 6 is a graph showing the comparison of the results of volatile components of rice cakes prepared in examples 2 and 4 according to the present application.
Detailed Description
In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The reagents or materials described in the present application, unless otherwise specified, are all derived from commercially available products.
Determination of DE value of rice flour according to the application: refer to GB/T20885-2007.
Determination of amylose content of rice flour according to the application: reference is made to GB/T15683-2008.
Example 1
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 13 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 3 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (2 thousands of enzyme activities) and debranching enzyme (2 thousands of enzyme activities) according to a mass ratio of 1:1, and the adding amount of the composite enzyme is 2 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 2 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, the mixture is placed at 35 ℃ for fermentation for 2 hours, 15 parts of sucrose and 3 parts of baking powder are added, the mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, so that the rice cake is obtained, and the rice cake is shown in figure 1.
The rice steamed sponge cake is a flowering steamed sponge cake, has good appearance, special fragrance of rice fermentation, fine taste, moderate sour and sweet taste, easy chewing and good elasticity and resilience.
Example 2
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 14 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 2 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (2 thousands of enzyme activities) and debranching enzyme (2 thousands of enzyme activities) according to a mass ratio of 2:1, and the adding amount of the composite enzyme is 3 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 2 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 2 hours at 35 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, thus obtaining the rice cake.
Example 3
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 13.5 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 1.5h at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (2 thousands of enzyme activities) and debranching enzyme (2 thousands of enzyme activities) according to a mass ratio of 1:2, and the adding amount of the composite enzyme is 3 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 2 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 2 hours at 35 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, thus obtaining the rice cake.
Example 4
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Based on the mass parts of the raw materials, 70 parts of common rice flour, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 2 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water is added, and after fermentation is carried out for 2 hours at 35 ℃,
(2) And adding 15 parts of sucrose and 3 parts of baking powder, uniformly mixing, subpackaging in a silica gel grinding tool, boiling 40-50 g of each part of the powder in water, and steaming with strong fire for 15min to obtain the rice steamed sponge cake.
The sensory scores of the rice steamed sponge cake according to the application are shown in Table 1.
TABLE 1
| Scoring item | Scoring criteria |
| Smell of | Has special flavor of rice fermentation, and strong smell (15) |
| Tissue structure | Has uniform structure and regular honeycomb air holes (25) inside |
| Hardness of | Soft texture and moderate softness (15) |
| Elasticity of | Has good elasticity and fresh taste, and is not sticky to teeth (15) |
| Masticatory properties | Has certain chewing strength and moderate chewing time (15) |
| Taste and flavor | Has special flavor of rice after fermentation, and has moderate sour and sweet taste (15) |
| Comprehensive scoring | Overall acceptance (100) |
The DE value and amylose content of rice flour for rice steamed sponge cake of examples 1 to 4 are shown in Table 2.
TABLE 2
As can be seen from Table 2, the different enzymolysis treatment methods have great difference on the quality of the rice steamed sponge cake, and the enzymolysis modes of different enzymes probably have different degrees of influence on the DE value and the amylose content of the rice flour, so that the sensory and the texture of the rice steamed sponge cake are greatly influenced.
Example 5
(1) The fermentation rate test was performed on the rice flour for general rice flour in example 4 and rice flour for steamed sponge cakes of examples 1 to 3. The fermentation process comprises the following steps: 40 rice flour, 5g sucrose and 0.5 yeast, adding 45mL clear water, mixing uniformly, fermenting in a constant temperature oven at 37 ℃ for 2 hours, and determining the result as shown in figure 2, wherein the sample (1) is: ordinary rice flour; (2) number sample: example 1 rice flour dedicated to steamed sponge cake; (3) number sample: example 2 rice flour for steamed sponge cake 2; (4) number sample: example 3 rice flour 3 dedicated to rice steamed sponge cake.
As can be seen from FIG. 2, after 2 hours of fermentation, the fermentation height of the rice flour dedicated for rice cake is significantly higher than that of the ordinary rice flour, so the preparation process of the rice flour dedicated for rice cake of the application can greatly shorten the fermentation time of the rice cake preparation.
(2) Under the technological conditions of different rice cake special rice flour preparation, fermentation speed tests are conducted, and the required fermentation time is measured, so that the fermentation height in a sample (3) is obtained, and the results are shown in Table 3.
TABLE 3 Table 3
| Test 1 | Test 2 | Test 3 | Test 4 | Test 4 | Test 4 | |
| Rice pulp concentration (° T) | 14 | 14 | 14 | 14 | 14 | Ordinary rice flour |
| Glucoamylase (mill) | 0 | 3 | 3 | 1 | 3 | 0 |
| Debranching enzyme (mill) | 3 | 0 | 1 | 3 | 2 | 0 |
| Time (h) | 3 | 3.5 | 2.5 | 2.5 | 2 | 10 |
From table 3, it can be seen that the addition of glucoamylase and debranching enzyme has a larger influence on fermentation time, debranching enzyme cuts off the branched chain of starch and is also beneficial to starch hydrolysis, debranching enzyme and amylase can play a role in synergy to facilitate fermentation of rice flour, the DE value and amylose content of the rice flour are improved, the subsequent fermentation efficiency can be greatly improved, the utilization efficiency of yeast to the rice flour is shortened, the fermentation time is shortened, and meanwhile, the improvement of the amylose content can improve the toughness and chewing feeling of rice cake prepared by using the rice flour special for the rice cake.
Example 6
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 14 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 2 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (2 thousands of enzyme activities) and debranching enzyme (2 thousands of enzyme activities) according to a mass ratio of 2:1, and the adding amount of the composite enzyme is 3 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 4 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 1 hour at 35 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, thus obtaining the rice cake.
Example 7
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 14 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 2 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (the enzyme activity is 2 ten thousand) and debranching enzyme (the enzyme activity is 2 ten thousand) according to the mass ratio of 2:1, and the adding amount of the composite enzyme is 2 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for the rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 0.5 part of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 4 hours at 35 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the rice cake is obtained after being steamed for 15 minutes with strong fire.
Example 8
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 14 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 2 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (the enzyme activity is 2 ten thousand) and debranching enzyme (the enzyme activity is 2 ten thousand) according to the mass ratio of 2:1, and the adding amount of the composite enzyme is 2 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 1 part of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 6 hours at 30 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, thus obtaining the rice cake.
Example 9
The application provides a preparation method of a rice steamed sponge cake, which comprises the following steps:
(1) Soaking rice in water, pulping, and sieving to obtain rice slurry with concentration of 14 deg.C;
(2) Adding composite enzyme into rice pulp, and treating for 2 hours at 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase (2 thousands of enzyme activities) and debranching enzyme (2 thousands of enzyme activities) according to a mass ratio of 2:1, and the adding amount of the composite enzyme is 1 per mill of the mass of rice;
(3) Performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
(4) According to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 20 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 1 part of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 6 hours at 30 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 20 minutes with big fire, thus obtaining the rice cake.
The effect of different treatments and amounts of addition in examples 6 to 8 on the quality of rice cake is shown in Table 4.
TABLE 4 Table 4
| Example 6 | Example 7 | Example 8 | Example 9 | |
| Recovery of | 0.34±0.02 | 0.32±0.03 | 0.36±0.01 | 0.38±0.05 |
| Elasticity of | 0.58±0.03 | 0.61±0.05 | 0.65±0.04 | 0.48±0.03 |
| Specific volume (mg/g) | 2.01±0.01 | 2.28±0.04 | 2.31±0.05 | 2.21±0.02 |
| Sensory scoring | 62 | 74 | 78 | 65 |
As can be seen from Table 4, the different treatments have different effects on the quality of the steamed sponge cake produced. The research shows that the fermentation time can be shortened by increasing the addition amount of the ferment, but the acid production speed of the fermentation mode is too high, the product quality is difficult to control, the acidity of the product is too large, the tissue state is loose, and the quality is reduced.
The protein can form a layer of film on the surface of the starch, so that the stability of a starch gel system is effectively improved. In the cooking process, the structure stability of the rice steamed sponge cake product can be kept by optimizing the addition amount of the special rice steamed sponge cake powder and the tapioca starch and the specific cooking time.
According to the application, rice pulp is added into compound enzyme through a specific rice flour pretreatment process, the rice pulp is treated for 60-120 min at 40-45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the compound enzyme is composed of glucoamylase and debranching enzyme according to a mass ratio of 1:1-2, the addition amount of the compound enzyme is 1-2 per mill to prepare rice steamed sponge cake special powder, starch, a quality improver and a starter are added into the rice steamed sponge cake special powder, the starch, the quality improver and the starter are added into clear water after mixing, the mixture is uniformly mixed, the mixture is fermented for 1-3 h at 30-35 ℃, then sucrose and baking powder are added, the mixed mixture is split-packaged into a silica gel grinding tool, each 40-50 g of the mixture is steamed for 15min with big fire after boiling, and the rice steamed sponge cake is obtained under the synergistic effect of all process conditions, so that the texture and the sensory quality of a rice steamed sponge cake product are ensured while the fermentation time is shortened. Solves the difficult problem that the fermentation quality is difficult to control in a short time in the traditional process. The process treatment of the application is not beneficial to the quality improvement of rice steamed sponge cake products only by reducing the fermentation time by adding the dosage of the ferment, or only by increasing the enzymolysis treatment time, the enzyme addition amount and the like.
Further studies have found that the rice and tapioca starch content of the feedstock of the present application is shown in Table 5.
TABLE 5
| Amylose content (%) | Protein content (%) | |
| Rice | 19.67±0.23 | 7.23±0.21 |
| Cassava starch | 28.34±1.14 | 0.39±0.12 |
The effect of protein and amylose on the gelatinization properties of rice flour is different, protein can reduce peak viscosity and disintegration value, and amylose can raise it. The rice is soaked in water, and the soaked rice is ground and sieved to obtain rice pulp; adding composite enzyme into rice pulp, and treating the rice pulp for 60 to 120 minutes at the temperature of 40 to 45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the composite enzyme is composed of glucose amylase and debranching enzyme according to the mass ratio of 1:1 to 2, the adding amount of the composite enzyme is 1 per mill to 2 per mill, and the specific fermentation process is combined, so that the amylose content can be increased, and the toughness and chewing feeling of the steamed sponge cake can be increased; however, too high an amylose content is not conducive to the production of steamed sponge cakes and reduces the quality of rice steamed sponge cakes.
Example 10
(1) Optimization experiment of rice steamed sponge cake formula:
based on example 3, the amount of different emulsifiers (sodium stearoyl lactylate, acetylated mono/diglycerides, sucrose esters) added was 1%, and the amount of different tapioca starch added (0%, 20%, 30 and 40%).
And (5) making rice steamed sponge cakes, and performing sensory evaluation.
(1) Number sample: sodium stearoyl lactate 1%, tapioca starch 0%;
(2) number sample: sodium stearoyl lactate 1%, tapioca starch 20%;
(3) number sample: sodium stearoyl lactate 1%, tapioca starch 30%;
(4) number sample: 1% of sodium stearoyl lactylate and 40% of tapioca starch.
As shown in fig. 3, the appearance of the rice cake was full, and the rice cake was "flowering". And carrying out sensory evaluation experiments on the rice steamed sponge cake under the condition of adding different tapioca starch to the sodium stearoyl lactylate.
As shown in Table 2, the composite score of sample (3) was highest, 82 points. (3) The rice of the sample number is aromatic in flavor, uniform in structural texture, regular cellular air holes are formed in the rice, the texture is moderate, the rice is elastic, the rice is not sticky, and the chewing feeling is moderate.
Table 6 organoleptic evaluation of rice steamed sponge cake
(2) Under the condition of the same addition amount (30%) of tapioca starch, the addition amount (0.25%, 0.5%, 0.75% and 1%) of sodium stearoyl lactylate was used for preparing steamed sponge cake, and the specific volume of the rice steamed sponge cake was measured.
As shown in table 3 and fig. 4, the specific volume of the rice cake gradually increased as the amount of the emulsifier sodium stearoyl lactylate used increased. Wherein, when the adding amount is increased from 0% to 0.5%, the specific volume of the rice cake is changed from 1.59 to 2.06, and the specific volume is increased by 29.56%; when the addition amount was increased from 0.5% to 1%, the specific volume of the rice cake was changed from 2.06 to 2.16 and increased by 4.85%, so that the optimum addition amount of sodium stearoyl lactylate was set to 0.5%.
TABLE 7 relation between the amount of sodium stearoyl lactylate added and specific volume in steamed sponge cake
The raw materials used for the rice cake comprise common early long-shaped rice powder with the amylose content of 18-20%, and the increase of the amylose content can increase the toughness and the chewing feeling of the cake; however, too high a content of debranching enzyme is not favorable for preparing steamed sponge cake, and in addition, the content of amylose is increased by debranching enzyme, so that the required enzyme and enzymolysis conditions are more severe, and the cost is increased.
See fig. 5, a cross-sectional view of a control (0% emulsifier), 0.5% sucrose ester, 0.5% acetylated mono/diglyceride, 0.5% sodium stearoyl lactylate, and making a steamed sponge cake, respectively, from left to right. It can be seen that the effect of different emulsifiers on the preparation of steamed sponge cake was analyzed by imageJ software, and the combination of fig. 5 shows that sodium stearoyl lactate has the least pores and the best emulsification effect.
The texture of the 4 steamed sponge cake samples is measured under the conditions of a probe P/70, the speed before measurement is 5mm/s, the measuring speed is 1.0mm/s, the speed after measurement is 5mm/s, the compression ratio is 70%, the contact stress is 5.0g and the interval time between two compressions is 2s. The results of the hardness, elasticity, chewiness, cohesiveness and other parameters are shown in Table 8.
TABLE 8 texture measurement results for steamed sponge cake samples
It can be seen that different emulsifiers have a significant effect on the texture of the rice sponge cake, wherein sodium stearoyl lactylate can obviously reduce the hardness of the sponge cake, and the taste is fine and soft.
Example 11
The volatile components of the rice cake prepared in example 2 and example 4 were measured by a gas chromatography-mass spectrometry (GC-MS) method, and the results are shown in fig. 6.
As can be seen from FIG. 6, the volatile components of the treatment mode of my application are substantially consistent with the flavor substances of the finished rice cake product produced by the conventional method. According to the application, rice pulp is added into compound enzyme through a specific rice flour pretreatment process, the rice pulp is treated for 60-120 min at 40-45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the compound enzyme is composed of glucoamylase and debranching enzyme according to a mass ratio of 1:1-2, the addition amount of the compound enzyme is 1-2 per mill to prepare rice steamed sponge cake special powder, starch, a quality improver and a starter are added into the rice steamed sponge cake special powder, the starch, the quality improver and the starter are added into clear water after mixing, the mixture is uniformly mixed, the mixture is fermented for 1-3 h at 30-35 ℃, then sucrose and baking powder are added, the mixed mixture is split-packaged into a silica gel grinding tool, each 40-50 g of the mixture is steamed for 15min with big fire after boiling, and the rice steamed sponge cake is obtained under the synergistic effect of all process conditions, so that the texture and the sensory quality of a rice steamed sponge cake product are ensured while the fermentation time is shortened.
The debranching enzyme disclosed by the application is used for improving the amylose content of rice flour and improving the toughness of rice steamed sponge cakes; the use of amylase improves the DE value of rice flour and shortens the fermentation time. Meanwhile, debranching enzyme cuts off the branched chain of starch, which is also favorable for starch hydrolysis, debranching enzyme and amylase can play a role in synergistic effect and play a role in subsequently accelerating fermentation speed, but the adding amount of debranching enzyme is too large, the starch content is correspondingly reduced, and the preparation of rice steamed sponge cake is unfavorable.
Different treatment modes have different effects on the quality of the prepared steamed sponge cake. The research shows that the fermentation time can be shortened by increasing the addition amount of the ferment, but the acid production speed of the fermentation mode is too high, the product quality is difficult to control, the acidity of the product is too large, the tissue state is loose, and the quality is reduced. According to the application, rice pulp is added into compound enzyme through a specific rice flour pretreatment process, the rice pulp is treated for 60-120 min at 40-45 ℃ to obtain enzymatic hydrolysis rice pulp, wherein the compound enzyme is composed of glucoamylase and debranching enzyme according to a mass ratio of 1:1-2, the addition amount of the compound enzyme is 1-2 per mill to prepare rice steamed sponge cake special powder, starch, a quality improver and a starter are added into the rice steamed sponge cake special powder, the starch, the quality improver and the starter are added into clear water after mixing, the mixture is uniformly mixed, the mixture is fermented for 1-3 h at 30-35 ℃, then sucrose and baking powder are added, the mixed mixture is split-packaged into a silica gel grinding tool, each 40-50 g of the mixture is steamed for 15min with big fire after boiling, and the rice steamed sponge cake is obtained under the synergistic effect of all process conditions, so that the texture and the sensory quality of a rice steamed sponge cake product are ensured while the fermentation time is shortened. Solves the difficult problem that the fermentation quality is difficult to control in a short time in the traditional process.
It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.
Claims (2)
1. A preparation method of rice steamed sponge cake is characterized in that: comprising the steps of (a) a step of,
soaking rice in water, pulping, sieving to obtain rice slurry with concentration of 13.5 0 T；
Adding composite enzyme into rice pulp, and treating for 1.5h at 45 ℃ to obtain the rice pulp after enzymolysis, wherein the composite enzyme is composed of glucose amylase and debranching enzyme according to a mass ratio of 1:2, and the adding amount of the composite enzyme is 3 per mill of the mass of rice;
performing plate-frame filter pressing on the rice slurry after enzymolysis, cleaning for 2 times to obtain a cleaned filter cake, and drying the cleaned filter cake to obtain rice cake special-purpose powder;
according to the mass parts of the raw materials, 70 parts of rice flour special for rice cake, 30 parts of tapioca starch, 1 part of sodium stearoyl lactylate, 0.2 part of xanthan gum, 0.2 part of gellan gum, 1 part of sodium carboxymethylcellulose, 2 parts of active dry yeast and 15 parts of sucrose are mixed, 120 parts of water by mass is added, fermentation is carried out for 2 hours at 35 ℃,15 parts of sucrose and 3 parts of baking powder are added, the obtained mixture is packaged in a silica gel grinding tool after being uniformly mixed, 40-50 g of each part of the mixture is boiled in water, and the mixture is steamed for 15 minutes with big fire, thus obtaining the rice cake.
2. The method for preparing rice cake as claimed in claim 1, wherein: the active dry yeast is commercial Angel brand yeast.
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| CN111758897A (en) * | 2020-07-14 | 2020-10-13 | 重庆工商大学 | Method for preparing rice steamed sponge cake by adopting enzymatic crosslinking type SPI and product thereof |
| CN112544867A (en) * | 2020-11-12 | 2021-03-26 | 华南理工大学 | Whole-grain highland barley steamed sponge cake and preparation method thereof |
| CN113662130B (en) * | 2021-08-10 | 2023-06-16 | 江南大学 | Steamed sponge cake quality improvement method by combining calcium ion-mediated microwaves with gellan gum |
| CN114601107B (en) * | 2022-04-01 | 2024-01-02 | 江苏新禾润世家食品有限公司 | Flavor type rice cake premixed flour, rice cake and preparation method of flavor type rice cake premixed flour |
| CN115039859A (en) * | 2022-05-09 | 2022-09-13 | 四川省食品发酵工业研究设计院有限公司 | Anti-aging fermented konjak rice cake and preparation method thereof |
| CN116349828A (en) * | 2023-04-03 | 2023-06-30 | 华南理工大学 | Millet steamed sponge cake premixed flour, millet steamed sponge cake and preparation method of millet steamed sponge cake |
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