CN111227174A - Rice wine lees rice steamed sponge cake and preparation method thereof - Google Patents

Rice wine lees rice steamed sponge cake and preparation method thereof Download PDF

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Publication number
CN111227174A
CN111227174A CN202010152595.8A CN202010152595A CN111227174A CN 111227174 A CN111227174 A CN 111227174A CN 202010152595 A CN202010152595 A CN 202010152595A CN 111227174 A CN111227174 A CN 111227174A
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CN
China
Prior art keywords
rice
fermentation
wine lees
sponge cake
rice wine
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Pending
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CN202010152595.8A
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Chinese (zh)
Inventor
刘刚
陈澄
胡中泽
秦新光
张海枝
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Wuhan Polytechnic University
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Wuhan Polytechnic University
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Priority to CN202010152595.8A priority Critical patent/CN111227174A/en
Publication of CN111227174A publication Critical patent/CN111227174A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10Moulding
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a rice wine lees rice steamed sponge cake and a preparation method thereof. The preparation method comprises the following steps: cleaning and drying; crushing; mixing; mixing slurry; performing primary fermentation; injection molding; performing secondary fermentation; and (5) cooking. Compared with the traditional rice steamed sponge cake process, the rice steamed sponge cake is prepared by adding water outside the compound powder, the rice wine lees powder contains high resistant starch and good water absorption due to over-fermentation of rice wine, and then the sensory quality and the texture characteristics, particularly the hardness, the viscosity elasticity and the resilience, of the rice steamed sponge cake are remarkably improved by innovatively adopting a secondary fermentation technology by determining the addition proportion, the fermentation time, the fermentation temperature, the solid-liquid ratio and the like of the rice wine lees powder, so that a large amount of time wasted by rice soaking in the traditional process is saved; because the rice wine lees have certain yeast and wine fragrance, the fermentation time of the rice steamed sponge cake can be shortened to a certain extent, so that the steamed sponge cake has the special flavor of rice wine, and the flavor substances of the rice steamed sponge cake are obviously improved.

Description

Rice wine lees rice steamed sponge cake and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a rice wine lees rice steamed sponge cake and a preparation method thereof.
Background
Steamed sponge cakes, also called fermented steamed cakes, are traditional foods which are made from rice as a raw material through a series of processes of crushing or grinding, seasoning, fermenting and steaming and the like and have porous reticular structures, soft mouthfeel and special fermented flavor. The steamed rice cake is a steamed food, and is healthy and safe compared with a fried food.
The rice wine lees are byproducts generated in the process of rice wine fermentation, contain a large amount of starch, protein and other nutritional ingredients, but have low utilization rate and great waste in the processing process.
The fermented steamed cake prepared by the traditional process has certain defects in the aspects of hardness, viscous elasticity, recoverability and the like, and a large amount of time is wasted due to the step of soaking rice.
Disclosure of Invention
The invention aims to solve the problems and provides a fermented glutinous rice cake with good viscoelasticity, cohesiveness, chewiness and recoverability and a preparation method thereof.
In order to achieve the above object, a first aspect of the present invention provides a method for preparing a rice wine lees rice steamed sponge cake, comprising:
1) cleaning and drying: cleaning rice wine lees, and freeze-drying;
2) crushing: crushing the freeze-dried rice wine lees to obtain rice wine lees powder with the particle size of 90-100 meshes;
3) mixing: mixing rice wine lees powder and long-shaped rice powder to obtain mixed powder, and adding a sweetening agent;
4) size mixing: dissolving the mixed powder and yeast in water until uniform rice milk is formed;
5) primary fermentation: performing primary fermentation on the rice milk until the volume is increased to more than 1.5 times of the original volume;
6) injection molding: injecting the fermented rice milk into a mold, and cooling;
7) and (3) secondary fermentation: performing secondary fermentation on the cooled rice milk;
8) and (3) cooking: and steaming the rice pulp after the secondary fermentation to obtain the rice steamed sponge cake with rice wine lees.
Preferably, the weight ratio of the rice wine lees powder to the indica rice powder in the mixed powder in the step 3) is 5-10: 90-95.
Preferably, in the step 3), the weight ratio of the mixed powder to the sweetener is 100: 20-25.
Preferably, in the step 3), the sweetener is at least one selected from white granulated sugar, sucrose, xylitol, high fructose syrup and saccharin.
Most preferably, the mixed flour in the step 3) contains 7.5-8.5 wt% of rice wine lees flour and 91.5-92.5 wt% of long-shaped rice flour.
Preferably, in the step 4), the weight ratio of the mixed powder, the yeast and the water is 100:0.05-0.1: 200-250.
Preferably, in step 4), the temperature of the water is 35-40 ℃.
Preferably, in the step 5), the temperature of the primary fermentation is 35-40 ℃ and the time is 45-50 min.
Preferably, in the step 7), the temperature of the secondary fermentation is 35-40 ℃ and the time is 5-10 min.
Preferably, in the step 8), the cooking temperature is 100-105 ℃, and the time is 20-25 min.
As a further preferable scheme, the preparation method of the fermented glutinous rice cake comprises the following steps:
1) cleaning and drying: washing rice wine lees taken from rice wine factory with clear water for 3-4 times, removing impurities such as surface precipitate and rice husk until the surface has no obvious wine smell, freeze drying the cleaned rice wine lees, and placing in a drying environment. The freeze drying retains the original flavor of rice wine lees, and the nutrients are not destroyed, while the conventional drying such as hot air drying, fluidized bed drying, etc. can destroy a part of the original substances.
2) Crushing: crushing the freeze-dried rice wine lees by a universal crusher, sieving, and keeping the rice wine lees with the particle size of 90-100 meshes so as to meet the precision requirement of mixing and size mixing.
3) Mixing: mixing rice wine lees powder and long-shaped rice powder to obtain mixed powder, wherein the rice wine lees powder accounts for 5-10 wt% and the long-shaped rice powder accounts for 90-95 wt%, then stirring and uniformly mixing in a vertical stirrer, and adding 20-25 wt% of sweetening agents such as white granulated sugar, sucrose, xylitol, fructose syrup, saccharin and the like relative to the mixed powder in the uniformly mixing process.
4) Size mixing: dissolving the mixed powder and Angel high-activity yeast in 35-40 ℃ water, wherein the dosage of the Angel high-activity yeast is 5-10 wt% of the mixed powder, stirring in a vertical stirrer until uniform rice milk is formed, and the weight ratio of the mixed powder to the water is 1: 2-2.5.
5) Primary fermentation: placing the rice milk in a constant temperature fermentation device, ensuring the fermentation temperature to be 35-40 ℃, and the fermentation time to be 45-50min, and observing that a large amount of bubbles are generated on the surface of the rice milk until the volume is increased to more than 1.5 times of the original volume.
6) Injection molding: injecting the fermented rice milk into a mold, and cooling to room temperature.
7) And (3) secondary fermentation: and (3) performing secondary fermentation on the cooled rice milk, placing the rice milk in a constant-temperature fermentation device, wherein the fermentation temperature is 35-40 ℃, the fermentation time is 5-10min, and performing secondary fermentation, so that the starch in the rice milk is combined with water again, starch gel is formed better, and the taste is improved.
8) And (3) cooking: and (3) placing the rice milk subjected to secondary fermentation into a steamer, wherein the steaming temperature is 100-105 ℃, the steaming time is 20-25min, and the surface of the rice milk is observed to be soft.
The second aspect of the present invention provides a fermented glutinous rice cake prepared by the above-mentioned preparation method.
The invention has the beneficial effects that:
the invention utilizes the byproduct rice dregs in the rice wine production process as raw materials, combines the traditional steamed sponge cake steaming process to manufacture a new process, and improves and innovates the most suitable process to prepare the rice steamed sponge cake with unique rice wine flavor.
Compared with the traditional rice steamed sponge cake process, the rice steamed sponge cake is prepared by adding water outside the compound powder, the rice wine lees powder contains high resistant starch and good water absorption due to over-fermentation of rice wine, and then the sensory quality and the texture characteristics, particularly the hardness, the viscosity elasticity and the resilience, of the rice steamed sponge cake are remarkably improved by innovatively adopting a secondary fermentation technology by determining the addition proportion, the fermentation time, the fermentation temperature, the solid-liquid ratio and the like of the rice wine lees powder, so that a large amount of time wasted by rice soaking in the traditional process is saved; because the rice wine lees have certain yeast and wine fragrance, the fermentation time of the rice steamed sponge cake can be shortened to a certain extent, so that the steamed sponge cake has the special flavor of rice wine, and the flavor substances of the rice steamed sponge cake are obviously improved. Meanwhile, the problem of rice wine residue pollution caused by discarded rice is solved, and the production profit of a rice wine factory is improved. The nutrient components in the rice wine dregs are utilized to a great extent, and meanwhile, the pollution of the rice wine dregs caused by rice disposal can be reduced, and the production profit of a rice wine factory is improved.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
Fig. 1 shows sensory evaluation results of the sake rice cakes of examples 1 to 6.
FIG. 2 shows sensory evaluation results of the sake rice cakes of examples 1, 7 to 11.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the embodiment of the invention, the rice wine lees are derived from rice wine of Macheng Muzi shop, the long-shaped rice flour is purchased from Chinese food, and the yeast is Angel high-activity dry yeast.
Example 1:
this example provides a rice distillers' grains rice steamed sponge cake. The preparation method of the fermented glutinous rice cake comprises the following steps:
1) cleaning and drying: washing rice wine lees taken back from rice wine factory with clear water for 3 times, removing surface precipitate and rice husk, etc., until the surface has no obvious wine smell, freeze drying the cleaned rice wine lees, and placing in a drying environment.
2) Crushing: pulverizing the freeze-dried rice wine lees by a universal pulverizer, sieving, and keeping the rice wine lees with the particle size of 90-100 meshes.
3) Mixing: mixing the rice wine lees powder and the long-shaped rice powder to obtain mixed powder, wherein the rice wine lees powder accounts for 8 wt%, the long-shaped rice powder accounts for 92 wt%, then stirring and uniformly mixing in a vertical stirrer, and adding 20 wt% of white granulated sugar relative to the mixed powder in the uniformly mixing process.
4) Size mixing: dissolving the mixed powder and Angel high-activity yeast in water at 38 ℃, wherein the using amount of the Angel high-activity yeast is 8 wt% of the mixed powder, stirring in a vertical stirrer until uniform rice milk is formed, and the weight ratio of the mixed powder to the water is 1: 2.2.
5) primary fermentation: placing the rice milk in a constant temperature fermentation device, ensuring the fermentation temperature to be 38 ℃, and the fermentation time to be 48min, and observing that a large amount of bubbles are generated on the surface of the rice milk until the volume is increased to more than 1.5 times of the original volume.
6) Injection molding: injecting the fermented rice milk into a mold, and cooling to room temperature.
7) And (3) secondary fermentation: and (3) performing secondary fermentation on the cooled rice milk, placing the rice milk in a constant-temperature fermentation device, fermenting at 38 ℃ for 8min, and fermenting again.
8) And (3) cooking: and (3) placing the rice milk subjected to secondary fermentation into a steamer, wherein the steaming temperature is 102 ℃, the steaming time is 22min, and the surface is observed to be soft, so that the rice cake with rice wine grains is obtained.
Example 2
The difference from the example 1 is that the mixed flour of the step 3) contains 5 wt% of rice wine lees flour and 95 wt% of long-shaped rice flour.
Example 3
The difference from the example 1 is that the mixed flour of the step 3) contains 6 wt% of rice wine lees flour and 94 wt% of long-shaped rice flour.
Example 4
The difference from the example 1 is that the mixed flour of the step 3) contains 7 wt% of rice wine lees flour and 93 wt% of long-shaped rice flour.
Example 5
The difference from the example 1 is that the mixed flour of the step 3) contains 9 wt% of rice wine lees flour and 91 wt% of long-shaped rice flour.
Example 6
The difference from the example 1 is that the mixed flour of the step 3) contains 10 wt% of rice wine lees flour and 90 wt% of long-shaped rice flour.
Example 7
The difference from example 1 is that the temperature of both the primary and secondary fermentations was 35 ℃.
Example 8
The difference from example 1 is that the temperature of the primary fermentation and the secondary fermentation were both 36 ℃.
Example 9
The difference from example 1 is that the temperature of both the primary and secondary fermentations was 37 ℃.
Example 10
The difference from example 1 is that the temperature of the primary and secondary fermentations were 39 ℃.
Example 11
The difference from example 1 is that the temperature of the primary and secondary fermentations were 40 ℃.
Test example 1: sensory evaluation of the fermented glutinous Rice cakes of examples 1 to 6
The sensory evaluation of the rice steamed sponge cake is mainly analyzed according to several edible indexes such as color, shape, taste, aroma, mouthfeel and the like, the sensory fullness is divided into 100 points, the score is passed over 60 points, and the quality of the rice steamed sponge cake is better when over 80 points are reached. The sensory panel consisted of 10 technicians with relevant expertise and good sensory clarity. The sensory evaluation results of the fermented glutinous rice of examples 1 to 6 are shown in FIG. 1.
The reason why the sensory evaluation score of the added rice wine lees is high is analyzed as follows: 1) the rice wine lees have special volatile wine aroma substances, and the special aroma of the rice steamed sponge cake is obviously improved. 2) The product has certain yeast, so that the rice steamed sponge cake can be rapidly fermented to form an air hole structure, and the taste is improved.
The reasons for the different sensory evaluation scores for different rice wine lees were analyzed as follows:
reasons for the 5-8% curve increase: 1) the rice wine lees have special volatile wine aroma substances, and the special aroma of the rice steamed sponge cake is obviously improved. 2) Meanwhile, the rice steamed sponge cake has certain yeast, so that the rice steamed sponge cake can be rapidly fermented to form an air hole structure, and the taste is improved.
Reasons for the 9-10% curve reduction: the excessive rice wine lees powder can cause the volatile wine fragrance of the rice steamed sponge cake to be excessively pungent, and the excessive fermentation can cause the taste of the rice steamed sponge cake to be excessively sour.
Test example 2: sensory evaluation was performed on the fermented glutinous rice cakes of examples 1 and 7 to 11, and the evaluation results are shown in FIG. 2.
Different fermentation temperatures the different analyses of sensory evaluation scores were as follows:
the optimal fermentation temperature of the active yeast in the rice steamed sponge cake is 38 ℃, 35-38 ℃: along with the rise of the fermentation temperature, the rice steamed sponge cake forms a better honeycomb-shaped air pore structure and has better taste, the yeast activity is reduced when the temperature is over 38 ℃, the rice steamed sponge cake is difficult to proofer and has poorer taste.
Comparative example 1
Provides a traditional rice steamed sponge cake, and the preparation process comprises the following steps: long-shaped rice → soaking → jordaning → size mixing → fermentation and steaming → finished product.
1) Soaking: washing indica rice twice, and soaking the washed indica rice in water at normal temperature for 3h, wherein the weight ratio of the indica rice to the water is 1: 2.
2) Grinding: and putting the soaked long-shaped rice and water into a pulping machine together for pulping.
3) Size mixing: adding sucrose and yeast powder into the rice milk, wherein the weight ratio of the yeast powder to the rice milk is 0.05:1, and the weight ratio of the sucrose to the long-shaped rice is 0.3:1, and then fully stirring and uniformly mixing.
4) Fermentation: and (4) placing the rice milk after size mixing at the constant temperature of 35 ℃ for proofing for 1.5 h.
5) Steaming: steaming the fermented rice milk in a steamer at 100 deg.C for 20min to obtain the final product.
Test example 3: the fermented glutinous rice cakes of example 1 and comparative example 1 were subjected to performance tests, and the results are shown in table 1.
TABLE 1
Index (I) Comparative example 1 Example 1
Hardness of 4.235 6.527
Viscosity 1.773 2.680
Elasticity 0.658 0.852
Cohesion property 0.565 0.765
Chewiness of the product 2.582 3.562
Recovery property 0.3505 0.418
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.

Claims (10)

1. A preparation method of a rice wine lees rice steamed sponge cake is characterized by comprising the following steps:
1) cleaning and drying: cleaning rice wine lees, and freeze-drying;
2) crushing: crushing the freeze-dried rice wine lees to obtain rice wine lees powder with the particle size of 90-100 meshes;
3) mixing: mixing rice wine lees powder and long-shaped rice powder to obtain mixed powder, and adding a sweetening agent;
4) size mixing: dissolving the mixed powder and yeast in water until uniform rice milk is formed;
5) primary fermentation: performing primary fermentation on the rice milk until the volume is increased to more than 1.5 times of the original volume;
6) injection molding: injecting the fermented rice milk into a mold, and cooling;
7) and (3) secondary fermentation: performing secondary fermentation on the cooled rice milk;
8) and (3) cooking: and steaming the rice pulp after the secondary fermentation to obtain the rice steamed sponge cake with rice wine lees.
2. The method according to claim 1, wherein the weight ratio of the rice wine lees powder to the indica rice flour in the mixed flour of step 3) is 5-10: 90-95.
3. The preparation method according to claim 1, wherein in the step 3), the weight ratio of the mixed powder to the sweetener is 100: 20-25.
4. The method according to claim 1, wherein in the step 3), the sweetener is at least one selected from the group consisting of white granulated sugar, sucrose, xylitol, high fructose syrup, and saccharin.
5. The method as claimed in claim 1, wherein the weight ratio of the mixed powder, the yeast and the water in the step 4) is 100:0.05-0.1: 200-250.
6. The method according to claim 1, wherein the temperature of water in the step 4) is 35 to 40 ℃.
7. The method according to claim 1, wherein the temperature of the primary fermentation in step 5) is 35-40 ℃ and the time is 45-50 min.
8. The method according to claim 1, wherein the temperature of the secondary fermentation in step 7) is 35-40 ℃ for 5-10 min.
9. The preparation method as claimed in claim 1, wherein the cooking temperature in step 8) is 100-105 ℃ and the time is 20-25 min.
10. The fermented glutinous rice cake prepared by the method according to any one of claims 1 to 9.
CN202010152595.8A 2020-03-06 2020-03-06 Rice wine lees rice steamed sponge cake and preparation method thereof Pending CN111227174A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053828A (en) * 2015-08-27 2015-11-18 江南大学 Yellow wine lee added steamed bun and preparation method thereof
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
CN110800927A (en) * 2019-11-12 2020-02-18 武汉轻工大学 Rice wine tank compounded extruded rice and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053828A (en) * 2015-08-27 2015-11-18 江南大学 Yellow wine lee added steamed bun and preparation method thereof
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
CN110800927A (en) * 2019-11-12 2020-02-18 武汉轻工大学 Rice wine tank compounded extruded rice and preparation method thereof

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