CN111328979B - 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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- CN111328979B CN111328979B CN201811552930.2A CN201811552930A CN111328979B CN 111328979 B CN111328979 B CN 111328979B CN 201811552930 A CN201811552930 A CN 201811552930A CN 111328979 B CN111328979 B CN 111328979B
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- glutinous rice
- rice
- wine
- glutinous
- fermented
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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
-
- 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
Abstract
The invention discloses a method for manufacturing instant rice-stuffed glutinous rice cakes, which comprises the following steps: soaking and yeast stirring fermentation: soaking glutinous rice, steaming, cooling, mixing with yeast, fermenting and pulping to obtain rice wine fermented glutinous rice slurry; soaking and grinding: soaking glutinous rice with equal mass, grinding into slurry and adding water to obtain glutinous rice slurry; mixing the ingredients: weighing and mixing all the ingredients according to the formula to obtain an ingredient mixture; fourthly, pH adjustment and heating curing: mixing the rice wine fermented glutinous rice slurry with the glutinous rice slurry, adjusting the pH, adding the mixture of ingredients, stirring and pasting to obtain the gelatinized rice wine fermented glutinous rice ingredient slurry; step five, homogenizing, filling and sealing: homogenizing, filling and sealing the gelatinized rice wine and fermented glutinous rice ingredient slurry to obtain a semi-finished product; sixthly, performing pasteurization and cooling: and (5) pasteurizing and cooling the semi-finished product to obtain the instant rice-brewed glutinous rice cake product. Low cost, rich flavor, fine texture, high protein content, no aging, high elasticity, no water absorption, high sugar alcohol content, high utilization rate of raw materials, instant eating, white appearance and mechanization.
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 flour to manufacture the instant glutinous rice cake, foods containing glutinous rice wine fermented glutinous rice and glutinous rice foods.
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 rice dumplings, rice dumplings and rice cakes, 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 cakes, rice dumplings and crispy rice cakes to precious medicinal meals, eight-treasure rice puddings 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 glutinous rice, such as jar-sealed wine, glutinous rice sweet wine, yellow wine and the like, is not like white wine, has low alcohol content, is mellow, fragrant and sweet, has rich nutrition, and is deeply loved by residents in various places. The heated paste of glutinous rice flour is often used as a thickener in various food intensive processes such as bouillon juice, oyster sauce seasoning and ice cream. 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 by harvest, festive and reunion, and is a necessary and good product for the mid-autumn festival and the moon cakes. 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 Chinese yam and green tea and a manufacturing method thereof; 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 manufacturing 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 emphasis is on the health preservation and the functionalization of the glutinous rice cake, the instant eating 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 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 granulated cooked glutinous rice; 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, manually or vertically turning the glutinous rice by a distiller's yeast mixer to uniformly mix the glutinous rice with the distiller's yeast powder to obtain the glutinous rice mixed with the distiller's yeast; 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 between 5 and 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: taking sticky rice with the quality like the step I, washing the sticky rice with tap water, washing off 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; 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 stirring to make the mass of the glutinous rice pulp after adding water 1.9 times of 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: mixing the glutinous rice wine and fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a mixing cylinder uniformly to obtain glutinous rice wine and fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine and fermented glutinous rice mixed slurry to 3.0-4.5 by using a edible acid solution with the mass percentage concentration of 5-50%, continuously stirring, heating the acidified glutinous rice wine and fermented glutinous rice mixed slurry to 50-100 ℃, adding the three ingredients of the mixture powder obtained in the step, stirring and dissolving, maintaining for 1-40 minutes, fully gelatinizing glutinous rice starch, dissolving and dispersing ingredients to obtain glutinous rice starch gelatinized glutinous rice wine and fermented glutinous rice mixed slurry for later use;
(5) Homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1-2 times by using a homogenizer under the homogenizing pressure of 10-40 MPa to obtain a homogenized liquid; controlling the temperature of the homogeneous liquid to be 50-100 ℃, quantitatively filling the homogeneous liquid into a plastic food container which can be sealed by hot melting, and sealing the container when the homogeneous liquid is hot to obtain a semi-finished product of the instant rice-brewed glutinous rice cake for later use;
(6) Pasteurization and cooling: and (4) carrying out pasteurization on the ready-to-eat rice glutinous rice cake semi-finished product obtained in the step fifthly, and cooling to below 35 ℃ to obtain the ready-to-eat rice glutinous rice cake product.
Preferably, the following components: in the first step, the purified water has the conductivity lower than 10 -3 s/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 Xiaogan of Hubei province or Shaoxing sweet distiller's yeast, and the grain size of the distiller's yeast powder is 20-100 meshes.
More preferably, the purified water has conductivity of less than 10 -3 s/m reverse osmosis pure water; the distiller's yeast powder is Angel sweet distiller's yeast, special distiller's yeast for Hubei filial piety glutinous rice wine or Shaoxing sweet distiller's yeast, and the grain size of the distiller's yeast powder is 40-80 meshes.
Preferably, the following components: the purified water has the conductivity lower than 10 -3 s/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 -3 s/m reverse osmosis pure water.
Preferably: the emulsifier in the step three is medicinal grade or food grade sucrose fatty acid ester, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween, span or a mixture of any two of the emulsifiers according to the mass ratio of 1:1; the sugar alcohol is medicinal grade or food grade sorbitol, maltitol, xylitol, isomaltitol, mannitol, lactitol, erythritol or a mixture of any two sugar alcohols according to the 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 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 the step four is a mixture of any one of pharmaceutical grade or food grade citric acid, malic acid, fumaric acid, tartaric acid or phosphoric acid and pharmaceutical grade or food grade lactic acid according to 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 the mass ratio of 1:2.
Preferably, the following components: the range of length x width x height of the internal dimension of the food plastic container described in step fifthly is 1 cm x 0.3 cm x 0.1 cm to 10 cm x 5 cm x 3 cm.
More preferably, the food plastic container has an inner dimension of length × width × height of 1.5 cm × 0.5 cm to 5.5 cm × 2.5 cm × 1.5 cm.
Preferably: performing pasteurization at the temperature of 55-100 ℃ for 1-40 minutes.
More preferably, the pasteurization temperature is 85-95 ℃, and the pasteurization time is 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 the glutinous rice wine fermented glutinous rice slurry with the glutinous rice slurry, adjusting the pH, adding the mixture of ingredients, stirring, dispersing and adding the paste to obtain glutinous rice starch paste rice wine fermented glutinous rice ingredient slurry; homogenizing, filling and sealing glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry to obtain a semi-finished product of the instant rice-brewed glutinous rice cake; 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 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 will 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:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 50 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass 2 times of that of the sticky rice, soaking the sticky rice for 12 hours at 20 ℃ 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 14 minutes by steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 30 ℃ 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; spreading the dispersed and granulated glutinous rice on an operation table, weighing 0.6 mass percent of Angel sweet distiller's yeast powder sieved by a 60-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast mixer, and uniformly mixing the glutinous rice and 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 food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, and fermenting for 60 hours at 35 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice fermented rice wine and fermented glutinous rice mixture by a pulping machine to obtain 105 kg of glutinous rice wine fermented glutinous rice pulp for later use;
soaking and grinding the sticky rice: taking 50 kg of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass 2 times of that of the sticky rice, soaking the sticky rice for 12 hours at the temperature of 20 ℃ until the sticky rice has no hard core, taking out the sticky rice and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 95 kg of glutinous rice pulp for later use;
mixing the ingredients: 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; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 13.2 kg of ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 III, 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 fermented glutinous rice mixed slurry for later use;
step five, homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1 time by using a homogenizer under the homogenizing pressure of 25MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid to be 75 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 252.8 kg of instant rice-stuffed glutinous rice cake semi-finished products for later use;
sixthly, performing pasteurization and cooling: sterilizing the semi-finished ready-to-eat glutinous rice cake obtained in the step I for 15 minutes at the temperature of 90 ℃, and cooling to below 35 ℃ to obtain 252.8 kg of ready-to-eat glutinous rice cake;
through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 2:
a method for manufacturing instant rice-stuffed glutinous rice cakes comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: 5 kg of glutinous rice is taken, the glutinous rice is washed by tap water, dust and other impurities on the surface are washed off, and the glutinous rice is drained; adding tap water with the mass of 2.1 times of that of the sticky rice, soaking the sticky rice for 11 hours at the temperature of 22 ℃ 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 rice steaming container by steam for 15.5 minutes until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 32 ℃ 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; spreading the dispersed and granulated glutinous rice on an operation table, weighing Shaoxing sweet distiller's yeast powder which is 0.65 percent of the mass fraction of the glutinous rice and is sieved by a 40-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, and manually or vertically turning the glutinous rice by a distiller's yeast machine to uniformly mix the glutinous rice and the distiller's yeast powder to obtain the glutinous rice mixed with the distiller's yeast; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the glutinous rice mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting the glutinous rice mixed with the yeast for 55 hours at 36 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice wine and fermented glutinous rice mixture by a pulping machine to obtain 10.5 kg of glutinous rice wine and fermented glutinous rice slurry for later use;
soaking and grinding the sticky rice: taking 5 kilograms of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 2.1 times of that of the sticky rice, soaking the sticky rice for 11 hours at the temperature of 22 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 9.5 kilograms of glutinous rice pulp for later use;
mixing the ingredients: according to 5 kg of glutinous rice in parts by mass, 0.12 kg of monoglyceride stearate, 0.8 kg of sorbitol and 0.4 kg of white granulated sugar are respectively weighed; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 1.32 kg of ingredient mixture powder for later use;
fourth, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 mixture powder obtained in the step III, stirring and 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 rice wine fermented glutinous rice mixed slurry for later use;
step five, homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1 time by using a homogenizer under the homogenizing pressure of 30MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid to be 76 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 25.3 kg of instant rice glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifthly at the temperature of 91 ℃ for 14 minutes, and cooling to below 35 ℃ to obtain 25.3 kg of the instant rice glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) of ≧ 4%, a sugar alcohol content (calculated by xylitol) of ≧ 4%, a water content of ≦ 60%, a total acid content (calculated by lactic acid) of 0.15-0.25%, and a pH of 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 3:
a method for manufacturing instant rice-stuffed glutinous rice cakes comprises the following steps:
soaking glutinous rice and fermenting in a yeast mixing way: taking 7 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 1.9 times of that of the sticky rice, soaking the sticky rice for 14 hours at 18 ℃ 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 13 minutes by steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 28 ℃ 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 granulated cooked glutinous rice; spreading the dispersed and granulated glutinous rice on an operation table, weighing the yeast powder special for glutinous rice wine produced in filial tract of Hubei province and sieved by 80 meshes, wherein the yeast powder accounts for 0.55 percent of the mass of the glutinous rice, manually spreading the yeast powder on the glutinous rice, and manually or by a yeast mixer, turning the glutinous rice up and down to uniformly mix the glutinous rice with the yeast powder to obtain the mixed-yeast glutinous rice; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, and fermenting for 65 hours at 33 ℃ 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 14.7 kg of glutinous rice wine fermented glutinous rice wine slurry for later use;
soaking and grinding the sticky rice: taking 7 kilograms of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 1.9 times of that of the sticky rice, soaking the sticky rice for 14 hours at 18 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after water addition is 1.9 times of that of the glutinous rice to obtain 13.3 kilograms of glutinous rice pulp for later use;
mixing the ingredients: 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 all the ingredients to obtain ingredient powder, and obtaining 1.85 kg of ingredient mixture powder for later use.
Fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 3.7 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 III, 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 mixed slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine mash ingredient slurry obtained in the step four for 2 times by using a homogenizer under the homogenization pressure of 20MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid to be 74 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 35.4 kg of instant rice-stuffed glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: and sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifthly at the temperature of 89 ℃ for 16 minutes, and cooling to below 35 ℃ to obtain 35.4 kg of the instant rice glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 4:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
soaking glutinous rice and fermenting in a yeast mixing way: taking 11 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 2.2 times of that of the sticky rice, soaking the sticky rice for 10 hours at 24 ℃ 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 17 minutes by steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 34 deg.C with purified water, pouring the cooled cooked glutinous rice on a stainless steel operating table, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and collecting the dispersed cooked glutinous rice grains; spreading the dispersed glutinous rice on an operation table, weighing Angel sweet distiller's yeast powder with the mass fraction of 0.7% of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, and vertically turning over the glutinous rice by a hand or a distiller's yeast stirring machine 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 mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting the glutinous rice mixed with the yeast for 50 hours at 37 ℃ 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 23.1 kg of glutinous rice wine fermented glutinous rice wine slurry for later use;
soaking and grinding the sticky rice: taking 11 kilograms of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass 2.2 times of that of the sticky rice, soaking the sticky rice for 10 hours at 24 ℃ until the sticky rice has no hard core, taking out the sticky rice and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 20.9 kilograms of glutinous rice pulp for later use;
mixing the ingredients: according to 11 kg of glutinous rice in parts by mass, respectively weighing 0.264 kg of monoglyceride stearate, 1.76 kg of sorbitol and 0.88 kg of white granulated sugar; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 2.9 kg of ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 3.85 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 III, stirring and 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 blended slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1 time by using a homogenizer under the homogenizing pressure of 35MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid at 77 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 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;
sixthly, pasteurizing and cooling: and fifthly, sterilizing the semi-finished ready-to-eat glutinous rice cake at the temperature of 92 ℃ for 13 minutes, and cooling to the temperature below 35 ℃ to obtain 55.6 kg of ready-to-eat glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) of ≧ 4%, a sugar alcohol content (calculated by xylitol) of ≧ 4%, a water content of ≦ 60%, a total acid content (calculated by lactic acid) of 0.15-0.25%, and a pH of 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 5:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 15 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 1.8 times of that of the sticky rice, soaking the sticky rice for 16 hours at the temperature of 16 ℃ 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 rice steaming container by steam for 12 minutes until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 26 ℃ 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; spreading the dispersed and granulated glutinous rice on an operation table, weighing Shaoxing sweet distiller's yeast powder with the mass fraction of 0.5 percent of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast stirring machine to uniformly mix the glutinous rice and 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 food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, and fermenting for 70 hours at 31 ℃ 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 31.5 kg of glutinous rice wine fermented glutinous rice wine slurry for later use;
soaking and grinding the sticky rice: taking 15 kg of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 1.8 times of that of the sticky rice, soaking the sticky rice for 16 hours at the temperature of 16 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after water addition is 1.9 times of that of the glutinous rice to obtain 28.5 kilograms of glutinous rice pulp for later use; .
Mixing the ingredients: 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; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 3.96 kg of ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 III, stirring and 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 mixed slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 2 times by using a homogenizer under the homogenization pressure of 15MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid to be 73 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 75.8 kg of instant rice glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifthly at the temperature of 88 ℃ for 17 minutes, and cooling to the temperature below 35 ℃ to obtain 75.8 kg of the instant rice glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 6:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 19 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 2.3 times of that of the sticky rice, soaking the sticky rice for 8 hours at 26 ℃ 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 18.5 minutes by steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 36 ℃ 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; spreading the dispersed and granulated glutinous rice on an operation table, weighing the 60-mesh sieved distiller's yeast powder special for glutinous rice wine produced in filial branches of Hubei province with the mass fraction of 0.75 percent of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast machine to uniformly mix the glutinous rice and 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 mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting for 45 hours at 38 ℃ 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 39.9 kg of glutinous rice wine fermented glutinous rice wine slurry for later use;
soaking and grinding the sticky rice: taking 19 kg of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 2.3 times of that of the sticky rice, soaking the sticky rice for 8 hours at 26 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 36.1 kg of glutinous rice pulp for later use;
mixing the ingredients: 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; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 50.2 kg of the ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 3.9 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 III, stirring and 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 mixed slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1 time by using a homogenizer under the homogenizing pressure of 25MPa to obtain a homogeneous solution; controlling the temperature of the homogeneous liquid to be 78 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 96.1 kg of instant rice glutinous rice cake semi-finished products for later use;
sixthly, performing pasteurization and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifthly at the temperature of 93 ℃ for 12 minutes, and cooling to the temperature below 35 ℃ to obtain 96.1 kg of the instant rice glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 7:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 23 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 1.7 times of that of the sticky rice, soaking the sticky rice for 18 hours at 14 ℃ 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 rice steaming container by steam for 10 minutes until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 24 deg.C by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating table, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and collecting the dispersed cooked glutinous rice grains; spreading the dispersed and granulated glutinous rice on an operation table, weighing 0.45 mass percent of Angel sweet distiller's yeast powder sieved by a 60-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast mixer, and uniformly mixing the glutinous rice and 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 mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting the glutinous rice mixed with the yeast for 80 hours at 29 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice wine and fermented glutinous rice mixture by a pulping machine to obtain 48.3 kg of glutinous rice wine and fermented glutinous rice slurry for later use;
soaking and grinding the sticky rice: taking 23 kg of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 1.7 times of that of the sticky rice, soaking the sticky rice for 18 hours at 14 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 43.7 kilograms of glutinous rice pulp for later use;
mixing the ingredients: according to 23 kg of glutinous rice in parts by mass, 0.552 kg of monoglyceride stearate, 3.68 kg of sorbitol and 1.84 kg of white granulated sugar are respectively weighed; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 6.07 kg of the ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 III, stirring and 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;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine mash burdening slurry obtained in the step four for 1 time by using a homogenizer under the homogenization pressure of 30MPa to obtain a homogeneous solution; controlling the temperature of the homogenizing liquid at 72 ℃, quantitatively filling the homogenizing liquid into a food plastic container which can be sealed by hot melting and has the dimensions of length, width and height of 3.5 cm, 1.5 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;
sixthly, pasteurizing and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifthly at the temperature of 87 ℃ for 18 minutes, and cooling to below 35 ℃ to obtain 116.3 kg of the instant rice glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 8:
a method for manufacturing instant rice-stuffed glutinous rice cake comprises the following steps:
soaking glutinous rice and fermenting in a yeast mixing way: taking 27 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 2.4 times of that of the sticky rice, soaking the sticky rice for 6 hours at 28 ℃ 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 rice steaming container by steam for 20 minutes until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 38 ℃ 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 granulated cooked glutinous rice; spreading the dispersed and granulated glutinous rice on an operation table, weighing the 60-mesh sieved distiller's yeast special for glutinous rice wine produced in filial piety in Hubei province with the mass fraction of 0.8 percent of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, and manually or vertically turning over the glutinous rice by a distiller's yeast machine to uniformly mix the glutinous rice with the distiller's yeast powder to obtain the glutinous rice mixed with the distiller's yeast; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, and fermenting for 40 hours at 39 ℃ 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 56.7 kg of glutinous rice wine fermented glutinous rice wine slurry for later use;
soaking and grinding the sticky rice: taking 27 kilograms of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface of the glutinous rice, and draining; adding tap water with the mass of 2.4 times of that of the sticky rice, soaking the sticky rice for 6 hours at 28 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 51.3 kilograms of glutinous rice pulp for later use;
mixing the ingredients: according to 27 kg of sticky rice in parts by mass, 0.648 kg of monoglyceride stearate, 4.32 kg of sorbitol and 2.16 kg of white granulated sugar are respectively weighed; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 7.13 kg of ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 lactic acid and citric acid composite solution 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 III, stirring and 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 fermented ingredient slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 2 times by using a homogenizer under the homogenizing pressure of 20MPa to obtain a homogeneous liquid; controlling the temperature of the homogeneous liquid to be 79 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 136.5 kg of instant rice-stuffed glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: and fifthly, sterilizing the semi-finished ready-to-eat glutinous rice cake obtained in the step at the temperature of 94 ℃ for 11 minutes, and cooling to the temperature below 35 ℃ to obtain 136.5 kilograms of ready-to-eat glutinous rice cake.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; in the obtained instant rice-brewed glutinous rice cake, the content of reducing sugar (calculated by glucose) is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 9:
a method for manufacturing instant rice-stuffed glutinous rice cakes comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 35 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 1.5 times of that of the sticky rice, soaking the sticky rice for 20 hours at the temperature of 5 ℃ 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 rice steaming container by steam for 7 minutes until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 20 ℃ 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; spreading the obtained dispersed and granulated glutinous rice on an operation table, weighing 0.4 mass percent of Shaoxing sweet distiller's yeast powder sieved by a 60-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, and vertically turning over the glutinous rice by hands or a distiller's yeast, so that the glutinous rice and the distiller's yeast powder are uniformly mixed to obtain the distiller's yeast glutinous rice; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the glutinous rice mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting the glutinous rice mixed with the yeast for 90 hours at 27 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice wine and fermented glutinous rice mixture by a pulping machine to obtain 73.5 kg of glutinous rice wine and fermented glutinous rice slurry for later use;
soaking and grinding the sticky rice: taking 35 kg of glutinous rice with the same mass as the glutinous rice in the step, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 1.5 times of that of the sticky rice, soaking the sticky rice for 20 hours at the temperature of 5 ℃ until the sticky rice has no hard core, taking out the sticky rice and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 66.5 kilograms of glutinous rice pulp for later use;
mixing the ingredients: 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; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 9.24 kg of ingredient mixture powder for later use;
fourth, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step in a batching cylinder 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 batching mixture powder obtained in the step, stirring and dissolving, maintaining for 15 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing batching to obtain 176.96 kg of glutinous rice starch gelatinized glutinous rice wine batching slurry for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1 time under the homogenizing pressure of 35MPa by using a homogenizer to obtain a homogenized liquid; controlling the temperature of the homogeneous liquid to be 70 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 176.96 kilograms of instant rice stuffed glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifths at the temperature of 85 ℃ for 20 minutes, and cooling to the temperature below 35 ℃ to obtain 176.96 kg of the instant rice glutinous rice cake product.
The determination shows that the obtained instant rice-brewed glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong rice wine fragrance, pure flavor, fine texture, high elasticity, no bleeding or aging, instant eating after opening the bag and the original flavor and taste of the rice-brewed glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
Example 10:
a method for manufacturing instant rice-stuffed glutinous rice cakes comprises the following steps:
the method comprises the steps of soaking glutinous rice and fermenting in a yeast mixing mode: taking 40 kg of glutinous rice, washing the glutinous rice with tap water, washing off dust and other impurities on the surface, and draining; adding tap water with the mass of 2.5 times of that of the sticky rice, soaking the sticky rice for 4 hours at 35 ℃ 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 21 minutes by steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 40 ℃ 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 granulated cooked glutinous rice; spreading the dispersed and granulated glutinous rice on an operation table, weighing 0.85 mass percent of Angel sweet distiller's yeast powder sieved by a 60-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast mixer, and uniformly mixing the glutinous rice and 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 mixed with the yeast, preserving heat, putting the glutinous rice mixed with the yeast into a fermentation chamber, and fermenting for 35 hours at 40 ℃ to obtain a glutinous rice fermented rice wine and fermented glutinous rice mixture; pulping the glutinous rice wine and fermented glutinous rice mixture by a pulping machine to obtain 84 kg of glutinous rice wine and fermented glutinous rice slurry for later use;
the sticky rice is soaked and ground: taking 40 kg of glutinous rice with the same mass as the glutinous rice in the step I, washing the glutinous rice with tap water, washing off dust and other impurities on the outer surface, and draining; adding tap water with the mass 2.5 times of that of the sticky rice, soaking the sticky rice for 4 hours at 35 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp to ensure that the mass of the glutinous rice pulp after adding water is 1.9 times of that of the glutinous rice, and obtaining 76 kg of glutinous rice pulp for later use;
mixing the ingredients: according to 40 kg of sticky rice in parts by mass, 0.96 kg of monoglyceride stearate, 6.4 kg of sorbitol and 3.2 kg of white granulated sugar are respectively weighed; uniformly mixing all the ingredients to obtain ingredient powder, and obtaining 10.56 kg of ingredient mixture powder for later use;
fourthly, pH adjustment and heating curing: uniformly mixing the glutinous rice wine fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a batching cylinder 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 III, stirring and dissolving, maintaining for 5 minutes, fully gelatinizing glutinous rice starch and dissolving and dispersing ingredients to obtain the glutinous rice starch gelatinized glutinous rice wine ingredient slurry 202.24 kg for later use;
carrying out homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 2 times by using a homogenizer under the homogenization pressure of 15MPa to obtain a homogeneous liquid; controlling the temperature of the homogeneous liquid to be 80 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting and has the internal dimension of length, width and height of 3.5 cm, 1.5 cm and 1 cm, and sealing the container when the container is hot to obtain 202.24 kilograms of instant rice stuffed glutinous rice cake semi-finished products for later use;
sixthly, pasteurizing and cooling: sterilizing the semi-finished product of the instant rice glutinous rice cake obtained in the step fifths at the temperature of 95 ℃ for 10 minutes, and cooling to the temperature below 35 ℃ to obtain 202.24 kg of the instant rice glutinous rice cake product.
Through determination, the obtained instant rice wine glutinous rice cake has the quality guarantee period of 6 months at normal temperature, pure appearance, strong fragrance of rice wine, pure flavor, delicate texture, large elasticity, no water precipitation and no aging, is ready to eat after opening a bag, and has the original flavor and taste of the rice wine glutinous rice cake; the content of reducing sugar (calculated as glucose) in the obtained instant rice glutinous rice cake is less than or equal to 2 percent; a protein content (calculated by Nx 6.25) is not less than 4%, a sugar alcohol content (calculated by xylitol) is not less than 4%, a water content is not less than 60%, a total acid content (calculated by lactic acid) is 0.15-0.25%, and a pH value is 3.5-4.0; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB 19299-2015.
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 (7)
1. A method for manufacturing an instant rice-stuffed glutinous rice cake is characterized by comprising the following steps:
(1) Soaking sticky rice and fermenting with mixed 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 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 0.05-0.85% of the mass fraction of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, manually or vertically turning the glutinous rice by a distiller's yeast mixer to uniformly mix the glutinous rice with the distiller's yeast powder to obtain the glutinous rice mixed with the distiller's yeast; putting the glutinous rice mixed with the yeast into a food plastic container, covering cotton wool on the food plastic container, preserving heat, putting the food plastic container into a fermentation chamber, and fermenting the food plastic container for 20 to 100 hours at the temperature of between 5 and 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 using a pulping machine to obtain glutinous rice wine and fermented glutinous rice wine slurry for later use;
(2) Soaking and grinding glutinous rice: taking glutinous rice with the quality as in the step, washing the glutinous rice with tap water, washing off 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 the sticky rice and draining to obtain the soaked sticky rice; grinding the soaked glutinous rice into pulp by using a pulp grinder to obtain glutinous rice pulp; under the condition of stirring, adding purified water into the glutinous rice pulp 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 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: mixing the glutinous rice wine and fermented glutinous rice slurry obtained in the step with the glutinous rice slurry obtained in the step II in a mixing cylinder uniformly to obtain glutinous rice wine and fermented glutinous rice mixed slurry, adjusting the pH of the glutinous rice wine and fermented glutinous rice mixed slurry to 3.0-4.0 by using a edible acid solution with the mass percentage concentration of 5-50%, continuously stirring, heating the acidified glutinous rice wine and fermented glutinous rice mixed slurry to 50-100 ℃, adding the three ingredients of the mixture powder obtained in the step, stirring and dissolving, maintaining for 1-40 minutes, fully gelatinizing glutinous rice starch, dissolving and dispersing ingredients to obtain glutinous rice starch gelatinized glutinous rice wine and fermented glutinous rice mixed slurry for later use;
(5) Homogenizing, filling and sealing: homogenizing the glutinous rice starch gelatinized rice wine and fermented glutinous rice ingredient slurry obtained in the step four for 1-2 times by using a homogenizer under the homogenizing pressure of 10-40 MPa to obtain a homogenized liquid; controlling the temperature of the homogeneous liquid to be 50-100 ℃, quantitatively filling the homogeneous liquid into a food plastic container which can be sealed by hot melting, and sealing the container when the homogeneous liquid is hot to obtain a semi-finished product of the instant rice-brewed glutinous rice cake for later use;
(6) Pasteurization and cooling: carrying out pasteurization on the ready-to-eat rice fermented glutinous rice cake semi-finished product obtained in the step fifthly, and cooling to below 35 ℃ to obtain a ready-to-eat rice fermented glutinous rice cake product;
the emulsifier in the step three is a mixture of pharmaceutical grade or food grade sucrose fatty acid ester, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween and span or a mixture of any two emulsifiers according to a mass ratio of 1:1; the sugar alcohol is medicinal or food grade sorbitol, maltitol, xylitol, isomaltitol, mannitol, lactitol, erythritol or a mixture of any two sugar alcohols according to the mass ratio of 1:1.
2. The method of claim 1, wherein the method comprises the steps of: the purified water has the conductivity lower than 10 -3 s/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 grain size of the distiller's yeast powder is 20-100 meshes sieved.
3. The method of claim 1, wherein the instant rice glutinous rice cake is prepared by the method,the method is characterized in that: the purified water has the conductivity lower than 10 -3 s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water.
4. The method of claim 1, wherein the method comprises the steps of: the edible acid in the step four is a mixture of any one of pharmaceutical grade or food grade citric acid, malic acid, fumaric acid, tartaric acid or phosphoric acid and pharmaceutical grade or food grade lactic acid according to a mass ratio of 1:2.
5. The method of claim 1, wherein the method comprises the steps of: the range of length x width x height of the inner size of the food plastic container described in step fife is 1 cm x 0.3 cm x 0.1 cm-10 cm x 5 cm x 3 cm.
6. The method of claim 1, wherein the method comprises the steps of: performing pasteurization at the temperature of 55-100 ℃ for 1-40 minutes.
7. A ready-to-eat rice-stuffed glutinous rice cake prepared by the method according to any one of claims 1 to 6.
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