CN111184177A - Formula of normal-temperature glutinous rice cake - Google Patents
Formula of normal-temperature glutinous rice cake Download PDFInfo
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- CN111184177A CN111184177A CN202010102867.3A CN202010102867A CN111184177A CN 111184177 A CN111184177 A CN 111184177A CN 202010102867 A CN202010102867 A CN 202010102867A CN 111184177 A CN111184177 A CN 111184177A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 177
- 235000009566 rice Nutrition 0.000 title claims abstract description 177
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 176
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000011187 glycerol Nutrition 0.000 claims abstract description 44
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000001103 potassium chloride Substances 0.000 claims description 23
- 235000011164 potassium chloride Nutrition 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 16
- 230000002829 reductive effect Effects 0.000 claims description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 239000001630 malic acid Substances 0.000 claims description 12
- 235000011090 malic acid Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000009472 formulation Methods 0.000 claims 8
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 21
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 244000005700 microbiome Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 239000003755 preservative agent Substances 0.000 description 9
- 230000002035 prolonged effect Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000004321 preservation Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000012958 reprocessing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- 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
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Abstract
The invention relates to the technical field of food, and discloses a formula of a normal-temperature glutinous rice cake, which comprises glutinous rice, glycerol and water, wherein the parts of the components are as follows: glycerin is 2: (0.5-1.5), the adding amount of water is determined according to the actual requirements of the product, but the sum of the mass parts of the glycerol and the water is less than 1.5 times of the mass part of the glutinous rice. The glutinous rice cake formed by the formula can be stored at normal temperature, and the problem that the conventional glutinous rice cake needs to be refrigerated for storage and transportation is effectively solved.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of normal-temperature glutinous rice cake.
Background
The glutinous rice cake is a food made by steaming and mashing glutinous rice, and is a snack which is very popular among all people in southern China. Because the glutinous rice cake needs to be steamed, a sufficient amount of water must be added into the glutinous rice to complete the production of the glutinous rice cake. In the existing glutinous rice cake production, the ratio of the mass parts of the water and the glutinous rice is as high as 1:1 or even more. The proportion of the water and the glutinous rice ensures the glutinous rice to be cooked, but the glutinous rice cake has too high moisture content and is difficult to store because of the too high moisture content.
In addition, the glutinous rice cake formed by the existing formula has high moisture content, is very easy to decay and deteriorate, can only be eaten or sold at the moment, and is only stored and transported in a freezing storage mode at present in industrialization. And frozen storage has the following disadvantages: the glutinous rice cake is high in energy consumption, inconvenient to transport and high in logistics cost, starch is easy to generate at low temperature, the taste is influenced, and the glutinous rice cake can be eaten only by being processed at low temperature and cannot be directly eaten, so that the eating experience of consumers is influenced to a certain extent; more importantly, when the glutinous rice cake is reprocessed, the taste of the glutinous rice cake can be seriously influenced because of improper operation of a consumer.
Disclosure of Invention
The invention aims to provide a formula of a normal-temperature glutinous rice cake, and solves the problem that the glutinous rice cake prepared by the conventional glutinous rice cake formula cannot be stored for a long time at normal temperature.
The formula of the normal-temperature glutinous rice cake comprises glutinous rice, glycerol and water.
The invention has the advantages that:
compared with the existing glutinous rice cake formula, the glutinous rice cake processing can be completed only by using a large amount of water, and the produced glutinous rice cake has high water content and cannot be stored at normal temperature. According to the scheme, the normal-temperature glutinous rice cake utilizes the glycerol to replace part of water, so that the water content in the glutinous rice cake is reduced as much as possible, and meanwhile, the glycerol has the effect of reducing the water activity, namely the glutinous rice cake produced by the formula is low in water content and low in water activity compared with the traditional glutinous rice cake, so that the growth and propagation of microorganisms are inhibited, and the normal-temperature storage time of the glutinous rice cake can be greatly prolonged on the basis of ensuring the mouth feeling and the flavor of the traditional glutinous rice cake.
Even if enough preservatives and preservatives within the national allowable range are added into the glutinous rice cake processed and produced by the existing formula, the glutinous rice cake cannot be stored for more than one week at normal temperature (particularly, the quality guarantee period is shorter in summer), so that all the glutinous rice cake processed and produced by the existing formula can be stored for a long time only at low temperature in order to ensure the product quality.
The invention effectively solves the problem that the conventional glutinous rice cake cannot be stored at normal temperature for a long time.
Further, the glutinous rice and the glycerin are prepared from the following raw materials in parts by mass: glycerin is 2: (0.5-1.5).
Namely glutinous rice: the range of glycerol is 2: 0.5-2: 1.5, the amount of water and glycerol is reasonably adjusted according to the normal-temperature glutinous rice cake prepared by the formula, so that the water content in the glutinous rice cake is reduced as much as possible, and the water activity in the glutinous rice cake can be reduced due to the action of the glycerol, namely the glutinous rice cake produced by the formula is much lower than that of the traditional glutinous rice cake, and simultaneously the water activity is much lower. The glutinous rice cake has the advantages that the growth and the propagation of microorganisms in the glutinous rice cake are limited while the flavor and the taste of the glutinous rice cake are considered, and the glutinous rice cake can be stored for a longer time at normal temperature.
Further, the sum of the mass parts of the glycerol and the water is less than 1.5 times of the mass part of the sticky rice, the mass part of the water is reduced when the mass part of the glycerol is increased, and the mass part of the water is increased when the mass part of the glycerol is reduced.
The proportions of water and glycerin are adjusted in the formula to improve various flavors of the glutinous rice cake.
Further, the beverage also comprises potassium chloride, wherein the mass part ratio of the potassium chloride to the glycerol is (0.18-0.02): (0.5-1.5).
When the mass part of the potassium chloride is reduced, the mass part of the glycerol is increased, namely the mass part ratio of the potassium chloride to the glycerol is 0.18: 0.5-0.02: 1.5. the potassium chloride is added, so that the flavor of the glutinous rice cake is not influenced, and the potassium chloride has a strong function of reducing water activity, so that the bacteriostatic action of the glutinous rice cake is further increased, the growth and the propagation of microorganisms are inhibited, and the time for storing the glutinous rice cake at normal temperature is further prolonged.
Further, the composite acid is also included; the mass part ratio of the composite acid to the glycerol is (0.018-0.009): (0.5-1.5); the composite acid is prepared from citric acid and malic acid according to the ratio of 1: 1.
The mass parts of the composite acid are reduced, the mass parts of the glycerol are increased, and the mass part ratio range of the composite acid to the glycerol is 0.018: 0.5-0.009: and 1.5, adding composite acid (citric acid: malic acid is 1:1), and on the basis of regulating the flavor of the glutinous rice cake, matching with other components of the glutinous rice cake, so that the water activity of the glutinous rice cake is further reduced, the Ph of the product is reduced, the growth and the propagation of microorganisms are further inhibited, the glutinous rice cake is easier to store at normal temperature, and the normal-temperature storage time of the glutinous rice cake is further prolonged.
Further, the mass parts of the components are as follows: glycerol: water: potassium chloride 2: 1: 1: 0.02.
under the formula of the proportion, the most basic normal-temperature glutinous rice cake can be finished, the normal-temperature glutinous rice cake can meet the requirement of most consumers on the storage time, and the average normal-temperature storage time is about 3 months.
Further, the mass parts of the components are as follows: glycerol: water: potassium chloride 2: 1.5: 1.2: 0.16.
the normal-temperature glutinous rice cake prepared by the formula can meet the special requirements of consumers for the preservation of the normal-temperature glutinous rice cake, and the average preservation time of the normal-temperature glutinous rice cake can reach about 3 months.
Further, the mass parts of the components are as follows: glycerol: water: potassium chloride: 2: 0.9: 1.1: 0.02: 0.01.
under the proportion formula, the finished normal-temperature glutinous rice cake can further improve the taste and flavor of the normal-temperature glutinous rice cake on the premise of meeting the storage requirement of basic duration, and the average storage time of the normal-temperature glutinous rice cake can be prolonged to about 3 months.
Further, the mass parts of the components are as follows: glycerol: water: potassium chloride: 2: 1.5: 1.2: 0.16: 0.014.
under the proportion formula, the finished normal-temperature glutinous rice cake can meet the special requirements of consumers for storing the normal-temperature glutinous rice cake, the average storage time of the normal-temperature glutinous rice cake can be prolonged to about 3 months, and meanwhile, the flavor and the taste of the glutinous rice cake can be further improved.
The glycerol used in the invention is not used in the processing of the glutinous rice cake at present, the invention selects a proper proportion through the research and adjustment of the formula, so that the water content and water activity in the glutinous rice cake are greatly reduced by adding the glycerol on the basis of not influencing the traditional flavor and taste, the growth and propagation of microorganisms are greatly limited, the growth and propagation of the microorganisms can be fully controlled by matching with the existing common and nationally allowed preservative means, and compared with the existing formula, the glutinous rice cake can be stored at room temperature for at least three months without deterioration, and the eating, transportation and storage of the glutinous rice cake are greatly changed.
The invention reduces the investment on refrigeration equipment during transportation and storage, greatly reduces the sale cost of the glutinous rice cake, and provides great convenience for the productization and industrialization of the flavored snack. Meanwhile, because the glutinous rice cake is stored at normal temperature, starch in the glutinous rice cake is not easy to generate a reverse phenomenon, the flavor and the taste of the glutinous rice cake can be transferred to consumers with original taste, so that the consumers can eat the glutinous rice cake in time after purchasing the glutinous rice cake, the reprocessing operation of the consumers is reduced, the taste difference caused by the reprocessing operation is avoided, the product taste consistency and the experience of the consumers are greatly improved, and the glutinous rice cake is beneficial to the popularization and the development of the industry.
In addition, the invention adds the composite acid (citric acid: malic acid is 1:1), thereby increasing the taste of the glutinous rice cake and simultaneously increasing the storage time of the glutinous rice cake at normal temperature. More importantly, the composite acid (citric acid: malic acid ═ 1:1) is added at high temperature after the glutinous rice is steamed, the sour taste is greatly volatilized, only the refreshing taste is left, and the mouth feel of the glutinous rice cake is improved.
Detailed Description
The following is further detailed by way of specific embodiments:
the formula of the normal-temperature glutinous rice cake comprises the following series:
the first embodiment is as follows: sticky rice: glycerol: water 2: (0.5-1.5): (1.8-0.6);
example two: sticky rice: glycerol: water: potassium chloride 2: (0.5-1.5): (1.8-0.6): (0.18-0.02);
example three: sticky rice: glycerol: water: potassium chloride: complex acid (citric acid: malic acid: 1) ═ 2: (0.5-1.5): (1.8-0.6): (0.18-0.02): (0.018-0.009).
The three series of normal-temperature glutinous rice cakes are processed according to the existing processing method to form the normal-temperature glutinous rice cake, and the processing steps are as follows:
firstly, weighing the components according to the proportion, and preparing the components except the sticky rice according to the proportion to form a mixed solution for later use.
Then, the weighed glutinous rice is washed by water according to a conventional method and drained until no water drops, and the water used for washing the glutinous rice is emphasized to be not water in the formula, and is only a common rice washing operation.
Thirdly, adding the mixed liquid into the drained sticky rice to steam the mixed liquid and the sticky rice together.
Fourthly, the steamed glutinous rice is mashed into the normal-temperature glutinous rice cake.
The example configuration was performed for each series of component distribution ratios.
Examples one to nine
Firstly, according to a series of examples, 2000 g of glutinous rice is taken, and according to different proportions, examples one to nine are constructed, which are specifically shown in table 1:
TABLE 1
Respectively taking 3600 g of the glutinous rice cakes formed in the first to ninth embodiments, and dividing 20 g of each part into one hundred eighty parts (operating according to the existing production process); and meanwhile, taking out more than 3600 g of the glutinous rice cake produced by the existing formula, independently packaging 20 g of each part into one hundred and eighty parts (operating according to the existing production process), taking the glutinous rice cake produced by the first to ninth embodiments and the glutinous rice cake produced by the comparative example as comparative examples, placing the normal-temperature glutinous rice cake produced by the first to ninth embodiments and the glutinous rice cake produced by the comparative example into a thermostat with the temperature of 25 ℃, simultaneously taking out the glutinous rice cake every 24 hours, and detecting and observing whether the glutinous rice cake has deterioration phenomena such as mildew and the like by using the existing detection method. The results of Table 2 were obtained after comparative testing.
TABLE 2
As can be seen from table 2, the normal-temperature glutinous rice cake processed in examples one to nine can be preserved for about 90 days at normal temperature, and the appearance and taste of the glutinous rice cake are normal during this period. In contrast, the glutinous rice cake in the comparative example has the same appearance but slightly changed taste after 24 hours a day, and is basically normal. However, after 48 hours, the glutinous rice cake slightly deteriorates, and after 3 days, the appearance and the taste of the glutinous rice cake produced by using the existing formula are changed and completely deteriorate.
The normal temperature glutinous rice cake processed in the first to ninth embodiments has normal appearance and taste within the period of 90 days, and the normal temperature storage time of the glutinous rice cake produced according to the existing formula is greatly prolonged compared with the prior art. More importantly, the mouthfeel of the normal-temperature glutinous rice cake produced in the first to ninth examples is not much different from that of the comparative example, and especially after a plurality of persons in the same batch carry out a taste test, the mouthfeel of the fifth example which has the best mouthfeel is almost the same as that of the comparative example. It is fully demonstrated that the series of embodiments can realize normal-temperature preservation on the basis of ensuring the flavor and taste of the traditional glutinous rice cake, the preservation time is more than three months on average, the transportation and preservation requirements of all parts of the country can be met, and the popularization of the normal-temperature glutinous rice cake products is very favorable.
Example eleven to example nineteen
Then, for example two series, 2000 g of glutinous rice was taken, and for different mixture ratios, example eleven to example nineteen were constructed, as shown in table 3:
TABLE 3
Respectively taking 3600 g of the glutinous rice cakes formed in the eleventh to nineteen examples, and dividing 20 g of each part into one hundred and eighty parts (operating according to the existing production process); at the same time, 3600 g of the glutinous rice cake produced by the existing formula is taken out, and each 20 g of glutinous rice cake is separately packaged and divided into one hundred eighty parts (operated according to the existing production process) to be used as a comparative example. The normal temperature glutinous rice cakes in the eleventh to nineteenth examples and the glutinous rice cake in the comparative example are put into an incubator at the temperature of 25 ℃, taken out at the same time every 24 hours, and the conventional detection method is used for detecting and observing whether the glutinous rice cakes go bad, such as mildew or the like. The results of Table 4 were obtained after comparative testing.
TABLE 4
As can be seen from table 4, the normal-temperature glutinous rice cake processed in the eleventh to nineteenth examples can be preserved for about 90 days at normal temperature, and the appearance and taste of the glutinous rice cake are normal during this period. In contrast, the glutinous rice cake in the comparative example has the same appearance but slightly changed taste after 24 hours a day, and is basically normal. However, after 48 hours, the glutinous rice cake slightly deteriorates, and after 3 days, the appearance and the taste of the glutinous rice cake produced by using the existing formula are changed and completely deteriorate.
As can be fully seen from table 4, the room temperature formula produced by the formula of the present invention inhibits the growth and propagation of microorganisms by reducing the water content and reducing the water activity, and further creates an environment for inhibiting the growth and propagation of microorganisms by increasing potassium chloride, so that the preservation time of all the embodiments of the glutinous rice cake is greatly prolonged. In addition, the increase of potassium chloride also plays a positive role in improving the mouthfeel of the normal-temperature glutinous rice cake formed by processing in the eleventh embodiment to the nineteen embodiment, and the fifteenth embodiment is considered to be the best mouthfeel after carrying out a taste test on a plurality of persons of the same person. Compared with the normal-temperature glutinous rice cake prepared in the first to ninth examples without adding potassium chloride, the normal-temperature glutinous rice cake prepared in the first to ninth examples has better mouthfeel.
Example twenty-one to example twenty-nine
Then, for example three series, 2000 g of glutinous rice was taken, and example twenty one to example twenty nine were constructed for different mixture ratios, as shown in table 5:
TABLE 5
Respectively taking 3600 g of the glutinous rice cakes formed in twenty-one to twenty-nine embodiments, and dividing each 20 g of the glutinous rice cakes into one hundred and eighty parts (operating according to the existing production process); at the same time, 3600 g of the glutinous rice cake produced by the existing formula is taken out, and each 20 g of glutinous rice cake is separately packaged and divided into one hundred eighty parts (operated according to the existing production process) to be used as a comparative example. The normal-temperature glutinous rice cakes in twenty-first to twenty-ninth embodiments and the glutinous rice cake in the comparative example are placed in an incubator at a temperature of 25 ℃, taken out at intervals of 24 hours, and the conventional detection method is used for detecting and observing whether the glutinous rice cakes go bad, such as mildew or the like. The results of Table 6 were obtained after comparative testing.
TABLE 6
As can be seen from table 6, the normal-temperature glutinous rice cake processed in twenty-first to twenty-ninth examples can be preserved for more than 90 days at normal temperature, and the appearance and taste of the glutinous rice cake are normal during this period. Compared with the case that the composite acid (citric acid: malic acid ═ 1:1) is not added, as can be seen from the comparison between table 4 and table 6, although the storage time is increased, the difference is not large, and of course, the storage time of the glutinous rice cake processed in the twenty-one to twenty-nine examples is definitely much longer than that of the conventional glutinous rice cake in the comparative example.
As can be fully seen from table 6, by adding the composite acid (citric acid: malic acid ═ 1:1), a growth and propagation inhibiting environment for microorganisms is further created, so that the preservation time of the glutinous rice cake of all the examples is further prolonged. However, the addition of the composite acid (citric acid: malic acid ═ 1:1) more importantly increases the mouthfeel of the normal-temperature glutinous rice cake. The same persons in the same batch are selected, and the normal-temperature glutinous rice cakes formed by processing in the twenty-first to twenty-ninth examples are subjected to a multi-person taste test, so that the normal-temperature glutinous rice cakes formed in the twenty-first to twenty-ninth examples are generally considered to have better taste and have faint scent and slightly sour and sweet taste than the normal-temperature glutinous rice cakes formed in the eleventh to nineteenth examples without adding the composite acid (citric acid: malic acid 1:1) in the same proportion. Of course, of these, the twenty-five example is considered to be the best mouthfeel. Similarly, the mouthfeel of the normal-temperature glutinous rice cake produced by the series of embodiments is better than that of the glutinous rice cake produced by the existing formula, namely, the series of embodiments can achieve better mouthfeel than that of the glutinous rice cake produced by the existing formula on the premise of achieving normal-temperature storage.
The above examples all use conventional amounts of preservatives and preservatives, and if sufficient preservatives and preservatives are added within the allowable range of national standards, the storage time of the glutinous rice cake produced in the first to ninth examples, the eleventh to nineteen examples and the twenty-first to twenty-ninth examples exceeds six months at normal temperature.
In conclusion, the glycerol used in the invention is basically not used in the processing of the glutinous rice cake, the proper mixture ratio is selected through the research and adjustment of the formula, so that the water content and the water activity in the glutinous rice cake are greatly reduced by adding the glycerol on the basis of not influencing the traditional flavor and taste, the growth and the propagation of microorganisms are fully limited, and the growth and the propagation of the microorganisms can be fully controlled by matching with the national allowable preservative preservatives (such as potassium sorbate, sodium dehydroacetate and the like), so that the glutinous rice cake can be stored for more than three months at the normal (room) temperature without deterioration and has the oral sensation and the flavor of the traditional glutinous rice cake. Meanwhile, potassium chloride and composite acid (citric acid: malic acid: 1) are added, so that the normal-temperature storage time of the normal-temperature glutinous rice cake is further prolonged, the storage cost of the glutinous rice cake can be greatly saved, and the transportation and the storage of the normal-temperature glutinous rice cake are facilitated. The proportion of the potassium chloride and the composite acid (citric acid: malic acid: 1) can be adjusted, so that the taste and the flavor of the product can be improved.
The descriptions in the above embodiments and the like can be used to explain the contents of the claims.
Claims (9)
1. The formula of the normal-temperature glutinous rice cake is characterized by comprising the following components in parts by weight: comprises glutinous rice, glycerol and water.
2. The formulation of normal temperature glutinous rice cake as claimed in claim 1, wherein: the sticky rice and the glycerol are the following components in parts by mass: glycerin is 2: (0.5-1.5).
3. The formulation of normal temperature glutinous rice cake as claimed in claim 2, wherein: the sum of the mass parts of the glycerol and the water is less than 1.5 times of the mass part of the sticky rice, the mass part of the water is reduced when the mass part of the glycerol is increased, and the mass part of the water is increased when the mass part of the glycerol is reduced.
4. The formulation of normal temperature glutinous rice cake as claimed in claim 3, wherein: the additive also comprises potassium chloride, and the mass part ratio of the potassium chloride to the glycerol is (0.18-0.02): (0.5-1.5).
5. The formulation of normal temperature glutinous rice cake as claimed in claim 4, wherein: also includes a complex acid; the mass part ratio of the composite acid to the glycerol is (0.018-0.009): (0.5-1.5); the composite acid is prepared from citric acid and malic acid according to the ratio of 1: 1.
6. The formulation of normal temperature glutinous rice cake as claimed in claim 4, wherein: the weight parts of the components are as follows: glycerol: water: potassium chloride 2: 1: 1: 0.02.
7. the formulation of normal temperature glutinous rice cake as claimed in claim 4, wherein: the weight parts of the components are as follows: glycerol: water: potassium chloride 2: 1.5: 1.2: 0.16.
8. the formulation of normal temperature glutinous rice cake as claimed in claim 5, wherein: the weight parts of the components are as follows: glycerol: water: potassium chloride: 2: 0.9: 1.1: 0.02: 0.01.
9. the formulation of normal temperature glutinous rice cake as claimed in claim 5, wherein: the weight parts of the components are as follows: glycerol: water: potassium chloride: 2: 1.5: 1.2: 0.16: 0.014.
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| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| JP2010252661A (en) * | 2009-04-23 | 2010-11-11 | J-Oil Mills Inc | Method for producing rice cake-like food material |
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| JP2018038366A (en) * | 2016-09-09 | 2018-03-15 | 昭和産業株式会社 | Method for producing pancake, and pancake dough used for the same |
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| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| JP2010252661A (en) * | 2009-04-23 | 2010-11-11 | J-Oil Mills Inc | Method for producing rice cake-like food material |
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| JP2018038366A (en) * | 2016-09-09 | 2018-03-15 | 昭和産業株式会社 | Method for producing pancake, and pancake dough used for the same |
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Application publication date: 20200522 |