CN111328979A - Instant rice-stuffed glutinous rice cake and preparation method thereof - Google Patents
Instant rice-stuffed glutinous rice cake and preparation method thereof Download PDFInfo
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- CN111328979A CN111328979A CN201811552930.2A CN201811552930A CN111328979A CN 111328979 A CN111328979 A CN 111328979A CN 201811552930 A CN201811552930 A CN 201811552930A CN 111328979 A CN111328979 A CN 111328979A
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- glutinous rice
- rice
- glutinous
- slurry
- cake
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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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- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for manufacturing an instant rice glutinous rice cake, which comprises the steps of ⑴ soaking and yeast mixing fermentation, namely soaking, steaming, cooling, yeast mixing, fermentation and pulping glutinous rice to obtain rice wine fermented glutinous rice slurry, ⑵ soaking and pulping, namely soaking, pulping and adding water to glutinous rice with equal quality to obtain glutinous rice slurry, ⑶ ingredient mixing, namely weighing and mixing ingredients according to a formula to obtain an ingredient mixture, ⑷ pH adjustment, heating and curing, namely mixing the rice wine fermented glutinous rice slurry with the glutinous rice slurry, adjusting the pH, adding the ingredient mixture, stirring and pasting to obtain gelatinized rice wine fermented glutinous rice slurry, ⑸ homogenizing, filling and sealing, namely homogenizing, filling and sealing the gelatinized rice wine fermented glutinous rice wine slurry to obtain a semi-finished product, ⑹ pasteurization and cooling, namely pasteurizing and cooling the semi-finished product to obtain the instant rice glutinous rice cake.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for manufacturing an instant glutinous rice cake, which is suitable for processing and comprehensively utilizing glutinous rice wine fermented glutinous rice liquid and glutinous rice powder to manufacture the instant glutinous rice cake, a glutinous rice wine-containing food, the glutinous rice wine-containing food and the glutinous rice food.
Background
The glutinous rice has the characteristics of small swelling degree, high viscosity, toughness, smoothness, softness, fragrant glutinous rice and the like. Besides direct eating, glutinous rice is an essential raw material for making traditional Chinese food. The traditional Chinese rice dumplings eaten at noon, the rice cakes eaten in spring, the rice dumplings eaten in rice field, the leisure snacks of Jingguo and mochi consumed in daily life and the like are all made of glutinous rice serving as a main raw material. Glutinous rice is processed into glutinous rice flour through the procedures of degritting, cleaning, soaking, grinding, dehydrating, drying, screening, packaging and the like. The glutinous rice flour can be used as a rice dumpling, a rice dumpling and a rice cake, and also can be widely applied to food leisure industries such as diet, cold drink, leisure and the like, from popular glutinous rice porridge, glutinous rice cake, rice dumpling and crispy rice cake to precious medicated food, eight-treasure rice pudding and soup; from popular glue puddings, sesame paste and sesame oil paste to various sweet cakes, rice cakes, crispy bars, multi-layer oil cakes and crisp bars, people like and love to eat. The wine fermented by the sticky rice, such as jar-sealed wine, sticky rice sweet wine, yellow wine and the like, is not like white wine, has low alcohol content, is mellow, sweet and rich in nutrition, and is deeply loved by residents in various places. The paste formed by heating the glutinous rice flour is often used as a thickener in various food intensive processes such as bouillon juice, oyster sauce seasoning, ice cream, and the like. Various glutinous rice products such as glutinous rice snacks, cakes, puffed foods and the like have rapidly increased market demands and have quite bright development prospects.
Rice wine, also known as fermented glutinous rice wine, fermented glutinous rice wine, etc., is a traditional special food in southern areas of China. The glutinous rice cake is a folk traditional food prepared by steaming and mashing glutinous rice, is popular with characteristic snacks and folk gourmets of residents of all nationalities in south China, and has a long history. The glutinous rice cake is popular in the southern areas of Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangxi, Shaanxi and the like, while the glutinous rice cake made by steaming and mashing glutinous rice is popular in the east China, wherein the filial sensation of Hubei is most prevalent in the areas of Huanggang, Jiangxi Jiujiang, Fujian Wuyi mountain and the like, and the preparation method of Guangxi Wuzhou is most particularly popular. Residents in most areas in south China are used to make glutinous rice cakes in wintermoon. Making glutinous rice cakes by guests in the state of Mei whenever the guests take a traditional festival or a family festive; the glutinous rice cake is prepared before the mid-autumn festival by Sichuan people, is symbolized to be full of harvest, happy and reunion, and is a necessary and good product for the mid-autumn festival and the moon cake. In some places in Sichuan, the glutinous rice cake is added with osmanthus flowers and is smashed into the laurel glutinous rice cake, and the laurel glutinous rice cake is dipped in fried soybean flour and white sugar for eating, so that the laurel glutinous rice cake has delicate and sweet taste and unique flavor. And some parts are wrapped with bean products such as cooked red beans and the like in the hot glutinous rice cake, a proper amount of salt is added, the hot glutinous rice cake is cut into oval-shaped pieces and put into cooked vegetable oil for frying, and the prepared red bean oil glutinous rice cake has good color, fragrance and taste. People in Hubei area are also used to beat glutinous rice cake in the Yangyue, the glutinous rice cake is cut into long strips for storage, and is cut into sheets when eating, so that most local people have a good choice and need to make brown sugar glutinous rice cake to serve guests. Tujia element has a 'twenty-eight, make glutinous rice cake' saying, Tujia also makes glutinous rice cake very exquisite, glues beeswax or tea-seed oil with the hand, rubs together earlier, later presses with the hand or plank, must make smoothly, pleasing to the eye. Hunan West can eat the glutinous rice cake generally in winter, and the method for eating the glutinous rice cake is many, and the most characteristic eating method is to roast the glutinous rice cake.
Although the traditional glutinous rice cake made by folk has characteristics, original ecology and full naturalness, the glutinous rice cake has a plurality of fatalities, which causes that the traditional folk special product of glutinous rice cake can not be industrialized, can not form a large food industry group and can not become an enriching technique. The folk glutinous rice cake mainly has the following problems: 1. the product has short shelf life and serious starch aging, and can only be eaten as soon as being made; 2. the food is inconvenient to consume, can not be directly eaten, needs to be cooked, and can not adapt to the modern fast-paced society; 3. the quality is not standard, all flowers in each place are arranged regularly, and the flowers are complete and bright, but wither when the flowers are exhausted. Therefore, the modern processing technology of the traditional special food glutinous rice cake is researched, so that the glutinous rice cake can be eaten instantly and standardized, the modern wings which are convenient to consume, can be eaten instantly after opening the bag and have standard quality are inserted into the folk glutinous rice cake, the glutinous rice cake industry can be propagated, brightly and strengthened, the happiness of people life is improved, and wealth can be created.
For glutinous rice cake, chinese patent CN201711144889.0 relates to a method for making glutinous rice cake; chinese patent CN201711189128.7 relates to a cassava glutinous rice cake and a manufacturing method thereof; chinese patent CN201610524175.1 relates to a health-preserving glutinous rice cake; chinese patent CN201810299613.8 relates to a pumpkin and sweet potato glutinous rice cake and a preparation method thereof; chinese patent CN201711160469.1 relates to a glutinous rice cake with yam and green tea and its preparation method; chinese patent CN201710316157.9 relates to a rose glutinous rice cake and a manufacturing method thereof; chinese patent CN201610385001.1 relates to a method for making a special glutinous rice cake; chinese patent CN201510383652.2 relates to a Konjac glucomannan folium artemisiae argyi glutinous rice cake and a preparation method thereof; chinese patent CN201610369637.7 relates to a healthy glutinous rice cake and a manufacturing method thereof. These patents, suffer from the following disadvantages: 1. the diversification of the glutinous rice cake formula is concerned, but the aging problem of starch in the glutinous rice cake is not considered, which is one of the cores influencing the quality stability of the glutinous rice cake; 2. the main point is the health preservation and the functionalization of the glutinous rice cake, and the instant property and the consumption convenience of the glutinous rice cake are neglected, which is a core problem affecting the consumption of the glutinous rice cake. Therefore, the continuous research on the processing technology of the glutinous rice food develops the glutinous rice food with full utilization of raw materials, comprehensive, simple and convenient nutritional ingredients, rapid consumption, unique flavor and prominent health care function, and has important social, economic and practical significance.
Disclosure of Invention
The invention aims to provide the instant glutinous rice cake, which has the advantages of reasonable formula, high raw material utilization rate and low cost, and the prepared glutinous rice cake wine has the advantages of aromatic flavor, pure flavor, fine texture, no aging, high elasticity, no water absorption, high protein content, palatable sweet and sour taste, high sugar alcohol content, rich nutrition, white appearance, instant eating and mechanical manufacture.
The invention also aims to provide a method for manufacturing the instant rice-stuffed glutinous rice cake, which is easy to implement, convenient to operate, instant in opening a bag, fast in consumption, easy in equipment type selection and matching, low in equipment investment, high in additional value of products, good in economic benefit and capable of being mechanized.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for manufacturing an instant rice-stuffed glutinous rice cake comprises the following steps:
(1) soaking glutinous rice and fermenting with yeast: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice grains; spreading the dispersed and granulated glutinous rice on an operation table, weighing distiller's yeast powder accounting for 0.05-2.0% of the mass fraction of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, and vertically turning the glutinous rice by a hand or a distiller's yeast mixer to uniformly mix the glutinous rice with the distiller's yeast powder to obtain the distiller's yeast-mixed glutinous rice; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the glutinous rice to preserve heat, putting the glutinous rice into a fermentation chamber, and fermenting for 20 to 100 hours at the temperature of 5 to 55 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice fermented rice wine and fermented glutinous rice wine mixture by a pulping machine to obtain glutinous rice wine and fermented glutinous rice wine slurry for later use;
(2) soaking and grinding glutinous rice, namely cleaning the glutinous rice with the same mass as ⑴ by using tap water, washing dust and other impurities on the surface of the glutinous rice, draining, adding tap water with the mass of 1.3-3.5 times that of the glutinous rice, soaking the glutinous rice for 3-50 hours at the temperature of 2-50 ℃ until the glutinous rice has no hard core, taking out the glutinous rice and draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice to obtain glutinous rice pulp for later use;
(3) mixing the ingredients: weighing and uniformly mixing 100 parts by mass of glutinous rice, 0.3-30 parts by mass of emulsifier, 2.5-250 parts by mass of sugar alcohol and 1.5-150 parts by mass of white granulated sugar to obtain ingredient mixture powder for later use;
(4) adjusting pH and heating for curing, namely uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank under the condition of stirring to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.0-4.5 by using an edible acid solution with the mass percentage concentration of 5-50%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 50-100 ℃, adding the mixture powder obtained in the step ⑶, stirring and dissolving, maintaining for 1-40 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain glutinous rice starch gelatinized glutinous rice wine fermented glutinous rice ingredient slurry for later use;
(5) homogenizing, filling and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1-2 times by a homogenizer under the homogenizing pressure of 10-40 MPa while the slurry is hot to obtain a homogenized solution, controlling the temperature of the homogenized solution to be 50-100 ℃, quantitatively filling the homogenized solution into a food plastic container capable of being sealed by hot melting, and sealing while the slurry is hot to obtain an instant rice glutinous rice cake semi-finished product for later use;
(6) and (4) pasteurization and cooling, namely performing pasteurization on the semi-finished product of the instant rice-stuffed glutinous rice cake obtained in the step ⑸, and cooling to below 35 ℃ to obtain the instant rice-stuffed glutinous rice cake product.
Preferably, the purified water of step ⑴ has a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water; the distiller's yeast powder is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety of Hubei or Shaoxing sweet distiller's yeast, and the particle size of the distiller's yeast powder is sieved by a sieve of 20-100 meshes.
More preferably, the purified water has a conductivity of less than 10-3s/m reverse osmosis pure water; the distiller's yeast powder is Angel sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety in Hubei province or Shaoxing sweet distiller's yeast, and the particle size of the distiller's yeast powder is sieved by a 40-80 mesh sieve.
Preferably, the purified water of step ⑵ has a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water.
More preferably, the purified water has a conductivity of less than 10-3s/m reverse osmosis pure water.
Preferably, the emulsifier in step ⑶ is sucrose fatty acid ester, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween, span or a mixture of any two of the above emulsifiers in a mass ratio of 1:1, and the sugar alcohol is sorbitol, maltitol, xylitol, isomalt, mannitol, lactitol, erythritol or a mixture of any two of the above sugar alcohols in a mass ratio of 1: 1.
More preferably, the emulsifier is food-grade sucrose fatty acid ester, polyglycerol monostearate, mono-glycerol stearate or triglycerol monostearate or a mixture of any two of the above emulsifiers according to the mass ratio of 1: 1; the sugar alcohol is food-grade sorbitol, maltitol, xylitol, isomaltitol, mannitol, erythritol or a mixture of any two sugar alcohols according to the mass ratio of 1: 1.
Preferably, the edible acid in step ⑷ is a mixture of any one of pharmaceutical or food grade citric acid, malic acid, fumaric acid, tartaric acid or phosphoric acid and pharmaceutical or food grade lactic acid at a mass ratio of 1: 2.
More preferably, the edible acid is a mixture of any one of food-grade citric acid or malic acid and food-grade lactic acid according to a mass ratio of 1: 2.
Preferably, the plastic food container disclosed in step ⑸ has an internal dimension of length ×, width × and height in the range of 1 cm × 0.3.3 cm × 0.1.1 cm to 10 cm × 5 cm × 3 cm.
More preferably, the plastic food container has an internal dimension of ×, a width of × and a height of 1.5 cm × 0.5 cm × 0.5.5 cm-5.5 cm × 2.5.5 cm × 1.5.5 cm.
Preferably, the pasteurization in the step ⑹ is carried out at the temperature of 55-100 ℃ for 1-40 minutes.
More preferably, the pasteurization is carried out at the temperature of 85-95 ℃ for 10-20 minutes.
In addition, the invention also claims the instant rice-stuffed glutinous rice cake prepared by the preparation method.
The technical concept of the invention is as follows: the glutinous rice wine fermented glutinous rice wine is prepared by fermenting starch in glutinous rice into special flavor fermented glutinous rice wine and gelatinizing the starch to form gel, strengthening glutinous rice starch gel by protein in the glutinous rice, delaying aging of gelatinized starch by edible emulsifier and sugar alcohol, and making the gelatinized starch not beneficial to aging under acidic condition and high-moisture environment; soaking glutinous rice with equal mass, grinding into slurry and adding water to obtain glutinous rice slurry; mixing the emulsifier, sugar alcohol, white granulated sugar and other ingredients weighed according to the formula to obtain ingredient mixture powder; mixing glutinous rice wine fermented glutinous rice slurry with glutinous rice slurry, adjusting pH, adding the mixture of ingredients, stirring, dispersing and adding paste to obtain glutinous rice starch paste rice wine fermented glutinous rice ingredient slurry; homogenizing, filling and sealing the glutinous rice starch gelatinized rice wine fermented glutinous rice ingredient slurry to obtain an instant rice-brewed glutinous rice cake semi-finished product; and (5) pasteurizing and cooling the semi-finished product of the instant rice-stuffed glutinous rice cake to obtain the instant rice-stuffed glutinous rice cake product.
Compared with the prior art, the method has the advantages and beneficial effects that:
(1) the method mainly solves the technical problems and difficulties that the glutinous rice gelatinized starch forms low gel strength under low concentration through the compound use of glutinous rice and fermented glutinous rice, the glutinous rice cake has flat flavor through the use of rice wine liquid, the glutinous rice cake has low protein content through the use of fermented glutinous rice, the glutinous rice gelatinized starch is aged quickly through the use of emulsifier and sugar alcohol, the glutinous rice gelatinized starch is aged under neutral conditions through acidification treatment, the water content range of the glutinous rice gelatinized starch which is easy to age is avoided through increasing the water content, and the like, and mainly achieves the technical effects of high glutinous rice gelatinized starch gel strength, rich glutinous rice wine fragrance, no aging of the gelatinized glutinous rice starch, high protein content and no water absorption of products. Compared with the prior art, the invention has the advantages that the glutinous rice can only be used for preparing the glutinous rice cake product with low moisture content, flat flavor, serious starch aging and incapability of being ready to eat by opening the bag in the prior art, and the invention realizes the technical breakthrough of preparing the glutinous rice cake product with high moisture content, rich rice wine fragrance, high protein content, rich nutritional value, high gel elasticity, no water absorption, no starch aging and incapability of being ready to eat by opening the bag by using the glutinous rice.
(2) Through the technical treatment of the invention, the utilization rate of the sticky rice starch is 100 percent, the utilization rate of the sticky rice protein is 100 percent, and the utilization rate of inherent nutrition and active ingredients in the sticky rice is 100 percent. Through determination, the obtained instant rice-stuffed glutinous rice cake contains no preservative, is pure white in appearance, fine and smooth in texture, has the original flavor and taste of the rice-stuffed glutinous rice cake, can be instantly eaten after opening a bag, is fast to consume, meets the commercial sterile requirement, can be stored at normal temperature, and meets the requirements of the national relevant standard GB 19299-2015 on both physical and chemical indexes and microbial indexes.
(3) The rice wine has the advantages of low preparation cost, aromatic flavor, pure flavor, fine texture, no aging, high elasticity, no water precipitation, high protein content, palatable sweetness and sourness, high sugar alcohol content, rich nutrition, high raw material utilization rate, instant eating, white appearance, mechanical production and suitability for large and small production scales.
Drawings
Fig. 1 is a process flow chart of the manufacturing method of the instant rice-stuffed glutinous rice cake of the invention.
Detailed Description
The applicant shall now describe the process of the present invention in further detail with reference to specific examples.
Example 1:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice 50 kg with tap water, removing dust and other impurities on the surface, draining, adding tap water 2 times the mass of glutinous rice, soaking glutinous rice at 20 deg.C for 12 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing in a rice steaming container, steaming with steam for 14 min until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 30 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain granulated glutinous rice, spreading the granulated glutinous rice on the operating table, weighing glutinous rice with a 60-mesh sieve, manually spreading the glutinous rice powder on the glutinous rice, manually stirring glutinous rice with a manual or yeast mixer, mixing glutinous rice with the glutinous rice powder to obtain a mixture, placing in a 60-mesh glutinous rice beating machine, stirring the glutinous rice powder in a rice beating machine, placing in a rice fermenting tank, fermenting the glutinous rice slurry to obtain glutinous rice slurry, and fermenting the glutinous rice slurry at 35 deg.C;
⑵ soaking and grinding glutinous rice, namely, taking 50 kg of glutinous rice with the mass equal to ⑴ in the step, washing the glutinous rice with tap water, removing dust and other impurities on the surface of the glutinous rice, draining the glutinous rice, adding tap water with the mass 2 times that of the glutinous rice, soaking the glutinous rice for 12 hours at 20 ℃, taking out the glutinous rice and draining the glutinous rice until the glutinous rice has no hard core to obtain the soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice to obtain 95 kg of glutinous rice pulp for later use;
⑶ mixing the ingredients, namely weighing 1.2 kg of monoglyceride stearate, 8 kg of sorbitol and 4 kg of white granulated sugar according to 50 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 13.2 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.75 by using a lactic acid and citric acid composite solution with the mass percentage concentration of 25%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 85 ℃, adding the mixture powder obtained in the step ⑶, stirring and dissolving, maintaining for 10 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 252.8 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under 25MPa of homogenizing pressure while the slurry is hot to obtain a homogenized solution, controlling the temperature of the homogenized solution to be 75 ℃, quantitatively packaging the homogenized solution into a food plastic container which can be hot-melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing while the slurry is hot to obtain 252.8 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely sterilizing the ⑸ semi-finished instant rice glutinous rice cake at 90 ℃ for 15 minutes, and cooling to below 35 ℃ to obtain 252.8 kg of instant rice glutinous rice cake;
according to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 2:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water 5 kg, removing dust and other impurities, draining, adding tap water 2.1 times of glutinous rice, soaking glutinous rice at 22 deg.C for 11 hr, taking out, draining to obtain soaked glutinous rice, steaming in a rice steaming container, steaming for 15.5 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, sprinkling purified water to cool glutinous rice to 32 deg.C, pouring cooled glutinous rice on a stainless steel operation table, manually dispersing glutinous rice into glutinous rice grains, spreading the glutinous rice grains on an operation table, spreading the glutinous rice grains on a glutinous rice mixer, beating into a 40 mesh glutinous rice distiller's yeast powder with a mass fraction of 0.65%, manually spreading the distiller's yeast powder on the glutinous rice, manually stirring the glutinous rice powder and glutinous rice grains with a manual or a distiller's yeast mixer, uniformly mixing the glutinous rice with the distiller's yeast powder, beating into a glutinous rice mixer, mixing with the glutinous rice powder, fermenting in a glutinous rice fermentation tank, fermenting at 36.5 deg.C to obtain fermented glutinous rice mash mixture;
⑵ soaking and grinding glutinous rice, namely, taking 5 kg of glutinous rice with the mass equal to ⑴ in the step, washing the glutinous rice with tap water, removing dust and other impurities on the surface of the glutinous rice, draining the glutinous rice, adding tap water with the mass of 2.1 times of that of the glutinous rice, soaking the glutinous rice for 11 hours at the temperature of 22 ℃, taking out the glutinous rice and draining the glutinous rice until the glutinous rice has no hard center to obtain the soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice to obtain 9.5 kg of glutinous rice pulp for;
⑶ mixing the ingredients, namely weighing 0.12 kg of monoglyceride stearate, 0.8 kg of sorbitol and 0.4 kg of white granulated sugar according to 5 kg of glutinous rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 1.32 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.8 by using a lactic acid and malic acid composite solution with the mass percentage concentration of 26%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 86 ℃, adding the mixed powder of the ingredients obtained in the step ⑶, stirring for dissolving, maintaining for 9 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 25.3 kg of glutinous rice starch gelatinized glutinous rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under the homogenizing pressure of 30MPa by a homogenizer to obtain a homogenized solution, controlling the temperature of the homogenized solution to 76 ℃, quantitatively packaging the homogenized solution into a food plastic container which can be thermally melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing when the container is hot to obtain 25.3 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 91 ℃ for 14 minutes, and cooling to the temperature below 35 ℃ to obtain 25.3 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 3:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.9 times the mass of glutinous rice, soaking glutinous rice at 18 deg.C for 14 hr, taking out, draining to obtain soaked glutinous rice, steaming in a container, steaming for 13 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 28 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain dispersed glutinous rice, spreading the dispersed glutinous rice on the operating table, weighing glutinous rice with a weight fraction of 0.55%, sieving with 80 mesh grain sieve, making Hubei glutinous rice into special yeast for producing glutinous rice wine, manually spreading yeast powder on glutinous rice, manually stirring with a manual or rice mixer to obtain glutinous rice powder, mixing with yeast powder, stirring, adding into a container, fermenting in a container, fermenting at 33 deg.C, and fermenting in a container to obtain glutinous rice mash mixture, and fermenting the glutinous rice slurry;
⑵ soaking and grinding glutinous rice, namely taking 7 kg of glutinous rice with the mass equal to ⑴ in the step, washing the glutinous rice with tap water, removing dust and other impurities on the surface of the glutinous rice, draining the glutinous rice, adding tap water with the mass of 1.9 times that of the glutinous rice, soaking the glutinous rice for 14 hours at 18 ℃, taking out the glutinous rice and draining the glutinous rice until the glutinous rice has no hard center to obtain the soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice to obtain 13.3 kg of glutinous rice pulp for later use;
⑶ mixing the ingredients, namely weighing 0.168 kg of monoglyceride stearate, 1.12 kg of sorbitol and 0.56 kg of white granulated sugar according to 7 kg of sticky rice in parts by weight, and uniformly mixing the ingredients to obtain ingredient powder, thus obtaining 1.85 kg of ingredient mixture powder for later use.
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.7 by using a lactic acid and citric acid composite solution with the mass percentage concentration of 24%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 84 ℃, adding the mixture powder obtained in the step ⑶, stirring and dissolving, maintaining for 11 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 35.4 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 2 times under the homogenizing pressure of 20MPa by using a homogenizer while the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry is hot to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 74 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be hot-melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing while the glutinous rice paste is hot to obtain 35.4 kg of instant rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 89 ℃ for 16 minutes, and cooling to the temperature below 35 ℃ to obtain 35.4 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 4:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.2 times the mass of glutinous rice, soaking glutinous rice at 24 deg.C for 10 hr, taking out, draining to obtain soaked glutinous rice, steaming in a container, steaming for 17 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 34 deg.C with purified water, pouring onto a stainless steel table, manually dispersing glutinous rice into glutinous rice grains, spreading the glutinous rice grains on the table, weighing Angel sweet yeast powder with a mass fraction of 0.7%, manually spreading the yeast powder on glutinous rice, manually stirring with a manual or yeast mixer, mixing glutinous rice with the yeast powder, pulping, stirring with a rice wine beater, fermenting at 37 deg.C, fermenting at 1 deg.C to obtain fermented glutinous rice slurry, and fermenting at 37.C;
⑵ soaking and grinding glutinous rice, namely, taking 11 kg of glutinous rice with the mass equal to ⑴ in the step, washing the glutinous rice with tap water, removing dust and other impurities on the surface of the glutinous rice, draining the glutinous rice, adding tap water with the mass of 2.2 times that of the glutinous rice, soaking the glutinous rice for 10 hours at 24 ℃ until the glutinous rice has no hard core, taking out the glutinous rice, draining the glutinous rice to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice to obtain 20.9 kg of glutinous rice pulp for later use;
⑶ mixing the ingredients, namely weighing 0.264 kg of monoglyceride stearate, 1.76 kg of sorbitol and 0.88 kg of white granulated sugar according to 11 kg of glutinous rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 2.9 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.85 by using a lactic acid and malic acid composite solution with the mass percentage concentration of 27%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 87 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 8 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 55.6 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under the homogenizing pressure of 35MPa by using a homogenizer to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 77 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be thermally melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing when the container is hot to obtain 55.6 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 92 ℃ for 13 minutes, and cooling to the temperature below 35 ℃ to obtain 55.6 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 5:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water 15 kg, removing dust and other impurities, draining, adding tap water 1.8 times of glutinous rice, soaking glutinous rice at 16 deg.C for 16 hr, taking out, draining to obtain soaked glutinous rice, steaming in a container, steaming for 12 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 26 deg.C with purified water, pouring cooled glutinous rice on a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain dispersed glutinous rice grains, spreading the dispersed glutinous rice on the operating table, weighing 0.5% glutinous rice by weight of glutinous rice, manually dispersing the glutinous rice grains on the glutinous rice, manually stirring with a manual or yeast mixer to uniformly mix glutinous rice with the glutinous rice grains to obtain glutinous rice mixed rice, pulping with a rice cooker, fermenting in a rice fermentation chamber at 31 deg.C, and fermenting at 31.C to obtain glutinous rice mash mixture;
⑵ soaking glutinous rice and grinding into slurry, washing 15 kg glutinous rice equal to ⑴ with tap water, removing dust and other impurities on the surface, draining, adding tap water 1.8 times the mass of glutinous rice, soaking glutinous rice at 16 deg.C for 16 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into slurry with a grinder to obtain glutinous rice slurry, adding purified water into the glutinous rice slurry while stirring to make the mass of the glutinous rice slurry 1.9 times the mass of glutinous rice, and obtaining 28.5 kg of glutinous rice slurry for use.
⑶ mixing the ingredients, namely weighing 0.36 kg of monoglyceride stearate, 2.4 kg of sorbitol and 1.2 kg of white granulated sugar according to 15 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 3.96 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.65 by using a lactic acid and citric acid composite solution with the mass percentage concentration of 23%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 83 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 12 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 75.8 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 2 times under the homogenizing pressure of 15MPa by using a homogenizer while the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry is hot to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 73 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be hot-melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing while the glutinous rice paste is hot to obtain 75.8 kg of instant rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at 88 ℃ for 17 minutes, and cooling to below 35 ℃ to obtain 75.8 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 6:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.3 times the mass of glutinous rice, soaking glutinous rice at 26 deg.C for 8 hr, taking out, draining to obtain soaked glutinous rice, steaming for 18.5 min with steam to obtain glutinous rice grains, cooling to 36 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice grains to obtain glutinous rice grains, spreading the glutinous rice grains on a table, weighing glutinous rice grains with a weight fraction of 0.75%, sieving with 60 mesh sieve, mixing with 60 mesh sieve, making special-purpose glutinous rice wine yeast powder, manually spreading the glutinous rice powder, stirring with manual or mixer, stirring to obtain glutinous rice powder, mixing with yeast powder, stirring, fermenting with hot water for fermentation at 39 deg.C, and fermenting at 38 hr to obtain glutinous rice mash mixture;
⑵ soaking and grinding glutinous rice, namely, taking 19 kg of glutinous rice with the mass equal to ⑴ in the step, washing the glutinous rice with tap water, removing dust and other impurities on the surface of the glutinous rice, draining the glutinous rice, adding tap water with the mass of 2.3 times that of the glutinous rice, soaking the glutinous rice for 8 hours at 26 ℃, taking out the glutinous rice and draining the glutinous rice until the glutinous rice has no hard center, thus obtaining soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder, thus obtaining glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring, thus obtaining 36.1 kg of glutinous rice pulp for later use, wherein the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice;
⑶ mixing the ingredients, namely respectively weighing 0.456 kg of monoglyceride stearate, 3.04 kg of sorbitol and 1.52 kg of white granulated sugar according to 19 kg of glutinous rice in parts by weight, and uniformly mixing the ingredients to obtain 50.2 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.9 by using a lactic acid and malic acid composite solution with the mass percentage concentration of 28%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 88 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 7 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 96.1 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice ingredient slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under 25MPa of homogenizing pressure while the slurry is hot to obtain a homogenized solution, controlling the temperature of the homogenized solution to be 78 ℃, quantitatively packaging the homogenized solution into a food plastic container which can be hot-melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing while the slurry is hot to obtain 96.1 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 93 ℃ for 12 minutes, and cooling to the temperature below 35 ℃ to obtain 96.1 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 7:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, washing glutinous rice 23 kg with tap water, removing dust and other impurities on the surface, draining, adding tap water 1.7 times the mass of glutinous rice, soaking glutinous rice at 14 deg.C for 18 hr, taking out, draining to obtain soaked glutinous rice, steaming in a rice steaming container, steaming for 10 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 24 deg.C with purified water, pouring cooled glutinous rice on a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain dispersed glutinous rice grains, spreading the dispersed glutinous rice on the operating table, weighing glutinous rice with a grain fraction of 0.45%, sieving with 60 mesh sieve, manually spreading the yeast powder on the glutinous rice, manually stirring with a manual or rice mixer to uniformly mix the glutinous rice with the yeast powder to obtain a mixture, mixing with rice wine yeast powder, stirring in a rice beating machine, mixing with rice wine yeast powder, fermenting in a rice fermentation tank at 29 deg.C, fermenting the mixture to obtain glutinous rice mash mixture, and fermenting the mixture in a rice fermentation tank;
⑵ soaking and grinding glutinous rice, namely washing 23 kg of glutinous rice with the mass equal to ⑴ in tap water, removing dust and other impurities on the surface of the glutinous rice, draining, adding tap water with the mass 1.7 times that of the glutinous rice, soaking the glutinous rice for 18 hours at 14 ℃ until the glutinous rice has no hard core, taking out the glutinous rice, draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice, and obtaining 43.7 kg of glutinous rice pulp for later use;
⑶ mixing ingredients, namely weighing 0.552 kg of monoglyceride stearate, 3.68 kg of sorbitol and 1.84 kg of white granulated sugar according to 23 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 6.07 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.6 by using a lactic acid and citric acid composite solution with the mass percentage concentration of 22%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 82 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 13 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 116.3 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under the homogenizing pressure of 30MPa by a homogenizer to obtain a homogenized solution, controlling the temperature of the homogenized solution at 72 ℃, quantitatively packaging the homogenized solution into a food plastic container which can be thermally melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing when the container is hot to obtain 116.3 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at 87 ℃ for 18 minutes, and cooling to below 35 ℃ to obtain 116.3 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 8:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.4 times the mass of glutinous rice, soaking glutinous rice at 28 deg.C for 6 hr, taking out, draining to obtain soaked glutinous rice, steaming in a container, steaming for 20 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 38 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain dispersed glutinous rice, spreading the dispersed glutinous rice on the operating table, weighing glutinous rice with a weight fraction of 0.8%, sieving with 60 mesh grain sieve, making special yeast for glutinous rice wine, manually spreading yeast powder on glutinous rice, manually stirring glutinous rice with a manual or rice mixer, mixing with yeast powder, stirring to obtain mixed glutinous rice powder, stirring with a 60 mesh grain beater, fermenting in a container to obtain fermented glutinous rice mash mixture, and fermenting in a mash fermentation chamber to obtain glutinous rice mash mixture, and fermenting the fermented glutinous rice mash mixture at 39.7 deg.C;
⑵ soaking and grinding glutinous rice, cleaning 27 kg of glutinous rice equal to ⑴ with tap water, removing dust and other impurities on the surface, draining, adding tap water 2.4 times the mass of the glutinous rice, soaking the glutinous rice at 28 ℃ for 6 hours until the glutinous rice has no hard core, taking out and draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of the mass of the glutinous rice, and obtaining 51.3 kg of glutinous rice pulp for later use;
⑶ mixing ingredients, namely weighing 0.648 kg of monoglyceride stearate, 4.32 kg of sorbitol and 2.16 kg of white granulated sugar according to 27 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, namely 7.13 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank under the condition of stirring to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.95 by using a composite solution of lactic acid and citric acid with the mass percentage concentration of 29%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 89 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 6 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 136.5 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 2 times under the homogenizing pressure of 20MPa by using a homogenizer to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 79 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be subjected to hot melting and sealing, wherein the food plastic container has the internal dimension of ×, the width of × and the height of 3.5 cm, × 1.5.5 cm and × 1 cm, and sealing when the container is hot, thus obtaining 136.5 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 94 ℃ for 11 minutes, and cooling to the temperature below 35 ℃ to obtain 136.5 kilograms of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 9:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.5 times the mass of glutinous rice, soaking glutinous rice at 5 deg.C for 20 hr, taking out, draining to obtain soaked glutinous rice, steaming for 7 min with steam to obtain glutinous rice grains, cooling to 20 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice grains to obtain granulated glutinous rice, spreading the granulated glutinous rice on the operating table, weighing glutinous rice powder 0.4 wt%, sieving with 60 mesh sieve, manually spreading the yeast powder on the glutinous rice, manually stirring with a manual stirrer or a yeast mixer, mixing with the yeast powder, pulping, stirring with a yeast mixer, fermenting with a slurry of glutinous rice slurry at 27 deg.C to obtain glutinous rice slurry, and fermenting at 27.C to obtain glutinous rice mash mixture;
⑵ soaking and grinding glutinous rice, which comprises cleaning 35 kg of glutinous rice equal to ⑴ with tap water, removing dust and other impurities on the surface, draining, adding tap water 1.5 times the mass of glutinous rice, soaking glutinous rice at 5 deg.C for 20 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, grinding the soaked glutinous rice with a grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under stirring to make the mass of the glutinous rice pulp after adding water 1.9 times the mass of glutinous rice, and obtaining 66.5 kg of glutinous rice pulp for use;
⑶ mixing the ingredients, namely weighing 0.84 kg of monoglyceride stearate, 5.6 kg of sorbitol and 2.8 kg of white granulated sugar according to 35 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain ingredient powder, thus obtaining 9.24 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely under the condition of stirring, uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.5 by using a lactic acid and malic acid composite solution with the mass percentage concentration of 20%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 80 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 15 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 176.96 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1 time under the homogenizing pressure of 35MPa by using a homogenizer to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 70 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be thermally melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm × 1.5.5 cm × 1 cm, and sealing when the homogenized liquid is hot to obtain 176.96 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at 85 ℃ for 20 minutes, and cooling to below 35 ℃ to obtain 176.96 kg of the instant rice stuffed glutinous rice cake.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
Example 10:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
⑴ soaking glutinous rice and mixing with yeast for fermentation, which comprises cleaning glutinous rice 40 kg with tap water, removing dust and other impurities on the surface, draining, adding tap water 2.5 times the mass of glutinous rice, soaking glutinous rice at 35 deg.C for 4 hr, taking out, draining to obtain soaked glutinous rice, steaming in a rice steaming container, steaming for 21 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, sprinkling purified water to cool glutinous rice to 40 deg.C, pouring cooled glutinous rice on a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains to obtain dispersed glutinous rice, spreading the dispersed glutinous rice on the operating table, weighing glutinous rice with a 60 mesh sieve, manually spreading yeast powder on glutinous rice, manually stirring glutinous rice with a manual or rice mixer, mixing rice and yeast powder to obtain a mixture, mixing the glutinous rice with yeast powder, stirring in a rice cooker with a 60 mesh rice cooker, fermenting in a rice fermenting container, and covering the mixture with a rice mash fermenting machine to obtain a fermented glutinous rice slurry, fermenting the glutinous rice slurry at 35 deg.C;
⑵ soaking and grinding glutinous rice, namely, taking 40 kg of glutinous rice with the mass equal to ⑴ in the step, cleaning the glutinous rice with tap water, washing off dust and other impurities on the surface, draining, adding tap water with the mass 2.5 times that of the glutinous rice, soaking the glutinous rice for 4 hours at 35 ℃ until the glutinous rice has no hard core, taking out the glutinous rice, draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice, and obtaining 76 kg of glutinous rice pulp for later use;
⑶ mixing the ingredients, namely weighing 0.96 kg of monoglyceride stearate, 6.4 kg of sorbitol and 3.2 kg of white granulated sugar according to 40 kg of sticky rice in parts by weight respectively, and uniformly mixing the ingredients to obtain 10.56 kg of ingredient mixture powder for later use;
⑷, adjusting pH and heating for curing, namely uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank under the condition of stirring to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 4.0 by using a lactic acid and citric acid composite solution with the mass percentage concentration of 30%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 90 ℃, adding the mixture powder obtained in the step ⑶, stirring for dissolving, maintaining for 5 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain 202.24 kg of glutinous rice starch gelatinized rice wine fermented glutinous rice mixed slurry for later use;
⑸ homogenizing, packaging and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step ⑷ for 2 times under the homogenizing pressure of 15MPa by using a homogenizer to obtain homogenized liquid, controlling the temperature of the homogenized liquid to be 80 ℃, quantitatively packaging the homogenized liquid into a food plastic container which can be thermally melted and sealed and has the internal dimension of ×, the width of × and the height of 3.5 cm × 1.5.5 cm × 1 cm, and sealing when the homogenized liquid is hot to obtain 202.24 kg of instant rice glutinous rice cake semi-finished products for later use;
⑹ pasteurizing and cooling, namely, sterilizing the semi-finished product of the instant rice stuffed glutinous rice cake obtained in the step ⑸ at the temperature of 95 ℃ for 10 minutes, and cooling to the temperature below 35 ℃ to obtain 202.24 kg of the instant rice stuffed glutinous rice cake product.
According to the determination, the obtained instant rice glutinous rice cake has the quality guarantee period of 6 months at normal temperature, white appearance, strong rice wine flavor, pure flavor, fine texture, high elasticity, no water precipitation and no aging, is ready to eat after opening a bag, has the original flavor and taste of the rice glutinous rice cake, has the content of reducing sugar (calculated by glucose) less than or equal to 2 percent, the content of protein (calculated by N × 6.25.25) less than or equal to 4 percent, the content of sugar alcohol (calculated by xylitol) less than or equal to 4 percent, the content of water less than or equal to 60 percent, the content of total acid (calculated by lactic acid) of 0.15-0.25 percent and the pH of 3.5-4.0, and meets the requirements of the national relevant standard 192GB 99-.
The specific embodiments described in this specification are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.
Claims (8)
1. A method for manufacturing an instant rice-stuffed glutinous rice cake is characterized by comprising the following steps:
(1) soaking glutinous rice and fermenting with yeast: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice grains; spreading the dispersed and granulated glutinous rice on an operation table, weighing distiller's yeast powder accounting for 0.05-2.0% of the mass fraction of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, and vertically turning the glutinous rice by a hand or a distiller's yeast mixer to uniformly mix the glutinous rice with the distiller's yeast powder to obtain the distiller's yeast-mixed glutinous rice; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the glutinous rice to preserve heat, putting the glutinous rice into a fermentation chamber, and fermenting for 20 to 100 hours at the temperature of 5 to 55 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice fermented rice wine and fermented glutinous rice wine mixture by a pulping machine to obtain glutinous rice wine and fermented glutinous rice wine slurry for later use;
(2) soaking and grinding glutinous rice, namely cleaning the glutinous rice with the same mass as ⑴ by using tap water, washing dust and other impurities on the surface of the glutinous rice, draining, adding tap water with the mass of 1.3-3.5 times that of the glutinous rice, soaking the glutinous rice for 3-50 hours at the temperature of 2-50 ℃ until the glutinous rice has no hard core, taking out the glutinous rice and draining to obtain soaked glutinous rice, grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp, adding purified water into the glutinous rice pulp under the condition of stirring to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times that of the glutinous rice to obtain glutinous rice pulp for later use;
(3) mixing the ingredients: weighing and uniformly mixing 100 parts by mass of glutinous rice, 0.3-30 parts by mass of emulsifier, 2.5-250 parts by mass of sugar alcohol and 1.5-150 parts by mass of white granulated sugar to obtain ingredient mixture powder for later use;
(4) adjusting pH and heating for curing, namely uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step ⑴ with the glutinous rice slurry obtained in the step ⑵ in a mixing tank under the condition of stirring to obtain glutinous rice wine fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine fermented glutinous rice mixed slurry to 3.0-4.5 by using an edible acid solution with the mass percentage concentration of 5-50%, continuously stirring, heating the acidified glutinous rice wine fermented glutinous rice mixed slurry to 50-100 ℃, adding the mixture powder obtained in the step ⑶, stirring and dissolving, maintaining for 1-40 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain glutinous rice starch gelatinized glutinous rice wine fermented glutinous rice ingredient slurry for later use;
(5) homogenizing, filling and sealing, namely homogenizing the glutinous rice starch gelatinized rice wine fermented glutinous rice ingredient slurry obtained in the step ⑷ for 1-2 times by using a homogenizer under the homogenizing pressure of 10-40 MPa while the slurry is hot to obtain a homogenized solution, controlling the temperature of the homogenized solution to be about 50-100 ℃, quantitatively filling the homogenized solution into a food plastic container capable of being sealed by hot melting, and sealing while the slurry is hot to obtain an instant rice glutinous rice cake semi-finished product for later use;
(6) and (4) pasteurization and cooling, namely performing pasteurization on the semi-finished product of the instant rice wine glutinous rice cake obtained in the step ⑸, and cooling to below 35 ℃ to obtain the instant rice wine lees glutinous rice cake product.
2. The method of claim 1, wherein the purified water has a conductivity of less than 10 at ⑴-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water; the distiller's yeast powder is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety of Hubei or Shaoxing sweet distiller's yeast, and the particle size of the distiller's yeast powder is sieved by a sieve of 20-100 meshes.
3. The method for preparing the instant rice-stuffed glutinous rice cake as claimed in claim 1, wherein the purified water produced in step ⑵Is a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water.
4. The method for preparing the instant rice stuffed glutinous rice cake as claimed in claim 1, wherein the emulsifier in step ⑶ is sucrose fatty acid ester, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween, span or a mixture of any two of the above emulsifiers at a mass ratio of 1:1, and the sugar alcohol is sorbitol, maltitol, xylitol, isomaltitol, mannitol, lactitol, erythritol or a mixture of any two of the above sugar alcohols at a mass ratio of 1: 1.
5. The method of claim 1, wherein the edible acid in step ⑷ is a mixture of any one of citric acid, malic acid, fumaric acid, tartaric acid, or phosphoric acid at a ratio of 1: 2.
6. The method of claim 1, wherein the plastic food container of step ⑸ has an internal dimension of length ×, width × and height in the range of 1 cm × 0.3, 0.3 cm × 0.1, 0.1 cm to 10 cm × 5, 5 cm × 3 cm.
7. The method of claim 1, wherein the pasteurization in step ⑹ is carried out at 55-100 deg.C for 1-40 min.
8. An instant rice-stuffed glutinous rice cake prepared by the method according to any one of claims 1 to 7.
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