CN111418768A - Method for making instant steamed rice cake and product thereof - Google Patents
Method for making instant steamed rice cake and product thereof Download PDFInfo
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- CN111418768A CN111418768A CN202010456601.9A CN202010456601A CN111418768A CN 111418768 A CN111418768 A CN 111418768A CN 202010456601 A CN202010456601 A CN 202010456601A CN 111418768 A CN111418768 A CN 111418768A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
Abstract
The invention relates to a preparation method of an instant steamed rice cake and a product thereof, belonging to the technical field of food. The invention provides a method for making an instant rice steamed sponge cake, which adopts commercial japonica rice powder with wide sources as a main material, adds basic sugar, yeast and a proper amount of water, also adds sodium alginate, xanthan gum, hydroxypropyl methyl cellulose (HPMC) and other edible colloids according to a certain proportion, ferments for 1-2 hours at a proper temperature, and finally is steamed and boiled to prepare the instant rice steamed sponge cake; meanwhile, the rice steamed sponge cake prepared by the invention is simple and convenient in preparation method, easy in control of fermentation conditions, stable in product quality, higher in quality than the rice steamed sponge cake prepared by the traditional method, and has the advantages of larger specific volume, more uniform internal pores, softer and more delicate mouthfeel and the like.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of an instant steamed rice cake and a product thereof.
Background
The steamed sponge cake is a special snack in the south of China as a traditional rice fermented food in China. During the fermentation process of the rice steamed sponge cake, nutrient substances such as protein, carbohydrate and the like in the rice are degraded after being utilized by microorganisms to generate abundant enzymes, so that the rice steamed sponge cake has unique fermentation flavor and nutritional value, and a large amount of gas is generated during the fermentation process, so that the rice steamed sponge cake has a loose and porous structure.
The rice steamed sponge cake is prepared by using early long-shaped rice as a raw material through soaking, grinding, fermenting and cooking. However, the traditional rice steamed sponge cakes are generally fermented by natural fermentation or by inoculating old pulp in the fermentation process, and most of the traditional rice steamed sponge cakes are produced by experienced technicians. In the fermentation process, the strain is greatly influenced by environmental factors, the activity and proportion of yeast are easy to change, and more mixed bacteria are added in the fermentation process, so that the production period of the rice steamed sponge cake is longer and the quality of the product is variable; the rice steamed sponge cake has high water content, so that starch is easy to regenerate and age; the rice steamed sponge cake has rich nutrition, is easy to be polluted by microorganisms, and has poor storage stability. With the development of times, people have higher requirements on the safety quality and self health of foods, and the traditional rice steamed sponge cakes are less and less.
In order to meet the fast-paced life style and diet concept of people in modern society, the convenient rice steamed sponge cake is prepared by adopting commercialized japonica rice powder with wide sources as a main material.
Disclosure of Invention
In view of the above, one of the objectives of the present invention is to provide a method for making instant steamed rice cake; the invention also aims to provide the instant steamed rice cake.
In order to achieve the purpose, the invention provides the following technical scheme:
1. a method for making an instant steamed rice cake, comprising the following steps:
(1) preparing hydrophilic colloid compound powder: compounding and uniformly mixing xanthan gum, sodium alginate and hydroxypropyl methyl cellulose (HPMC) to obtain hydrophilic colloid compound powder;
(2) preparing rice paste: mixing and stirring rice flour, the hydrophilic colloid compound powder, white granulated sugar, yeast and water to prepare rice paste;
(3) preparing fermented rice paste: fermenting the rice paste to obtain fermented rice paste;
(4) homogenizing: stirring the fermented rice paste to uniformly mix the fermented rice paste;
(5) steaming and forming: and (4) placing the homogenized rice paste in a mold for steaming.
Preferably, the mass of the xanthan gum is 0.5-1.5% of the total mass of the xanthan gum and the rice flour; the mass of the sodium alginate is 3.5-4.5% of the total mass of the sodium alginate and the rice flour; the mass of the hydroxypropyl methyl cellulose is 2.5-3.5% of the total mass of the hydroxypropyl methyl cellulose and the rice flour.
Further preferably, the mass of the xanthan gum is 1.0% of the total mass of the xanthan gum and the rice flour; the mass of the sodium alginate is 3.5 percent of the total mass of the sodium alginate and the rice flour; the mass of the hydroxypropyl methyl cellulose is 3.5 percent of the total mass of the hydroxypropyl methyl cellulose and the rice flour.
Preferably, the mass ratio of the rice flour to the hydrophilic colloid compound powder, the white granulated sugar, the yeast and the water in the step (2) is 380-420: 60-100: 4-8: 420-460.
Preferably, the stirring in the step (2) is performed at a rotation speed of 100-200 rad/min for 5-8 min.
Preferably, the fermentation conditions in the step (3) are that the humidity is 80-90%, the temperature is 35-40 ℃, and the fermentation time is 1-2 h.
Preferably, the stirring in the step (4) is mixing and stirring at a rotating speed of 140rad/min for 4 min.
Preferably, the stirring operation in step (2) and step (4) is performed in a dough mixer.
Preferably, the fermentation operation in step (3) is carried out in a constant temperature and humidity chamber.
2. The instant rice steamed sponge cake is prepared by the preparation method.
The invention has the beneficial effects that:
1. the invention provides a preparation method of an instant rice steamed sponge cake, which is prepared by adopting commercial japonica rice powder with wide sources as a main material, adding basic sugar, yeast and a proper amount of water, adding sodium alginate, xanthan gum, hydroxypropyl methyl cellulose (HPMC) and other edible colloids according to a certain proportion, fermenting for 1-2 hours at a proper temperature and finally steaming.
2. The rice steamed sponge cake prepared by the invention has the advantages of simple and convenient preparation method, easily controlled fermentation conditions, stable product quality, higher quality than the rice steamed sponge cake prepared by the traditional method, larger specific volume, more uniform internal pores, softer and more delicate mouthfeel and the like.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention. The objectives and other advantages of the invention may be realized and attained by the means of the instrumentalities and combinations particularly pointed out hereinafter.
Drawings
For the purposes of promoting a better understanding of the objects, aspects and advantages of the invention, reference will now be made to the following detailed description taken in conjunction with the accompanying drawings in which:
FIG. 1 is a rice steamed sponge cake prepared in example 1 of the present invention;
FIG. 2 is a graph showing the effect of the addition of xanthan gum on sensory rice cake scores;
FIG. 3 is the effect of the addition amount of sodium alginate on sensory score of rice cake;
FIG. 4 is a graph showing the effect of the addition of HPMC (hydroxypropylmethylcellulose) on the sensory score of rice cake;
FIG. 5 is a graph of the effect of factor levels for xanthan gum, sodium alginate and hydroxypropyl methylcellulose;
FIG. 6 is a graph showing the change of the quality of the rice steamed sponge cake at different storage times;
FIG. 7 is a graph showing the change in hardness of the rice steamed sponge cakes with various storage times;
fig. 8 shows chewiness of rice cakes with different storage times.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It should be noted that, in the following embodiments, features in the embodiments may be combined with each other without conflict.
Example 1
A preparation method of an instant steamed rice cake comprises the following steps:
(1) preparing hydrophilic colloid compound powder: compounding xanthan gum, sodium alginate and hydroxypropyl methyl cellulose (HPMC) according to the mass ratio of 1:3.5:3.5, and uniformly mixing to obtain hydrophilic colloid compound powder;
(2) preparing rice paste: mixing rice flour, hydrophilic colloid compound powder, white granulated sugar, yeast and water according to the mass ratio of 392:8:80: 4:440, and stirring for 6min at the speed of 140rad/min in a dough mixer to prepare rice paste;
(3) preparing fermented rice paste: fermenting the rice paste in a fermentation box for 1h, wherein the conditions of the fermentation box are as follows: the humidity is 85 percent, and the temperature is 40 ℃, so that fermented rice paste is obtained;
(4) homogenizing: mixing the fermented rice paste in a dough mixer at a rotation speed of 140rad/min for 4min to mix uniformly;
(5) steaming and forming: steaming the homogenized rice paste in a mold with movable bottom (outer dimension: upper 6.4cm, lower 5.3cm, and height 4.0 cm; inner dimension: upper 5.6cm, lower 5.0cm, and height 3.5 cm)).
Sensory evaluation (appearance and color, aroma, mouthfeel, structure, elasticity) was performed on the instant rice steamed sponge cake prepared in example 1 (see fig. 1), and the results obtained are shown in table 1 below.
Table 1 sensory evaluation table of rice steamed sponge cake prepared in example 1
In addition, in the preparation process of the embodiment 1, the mass ratio of the rice flour, the hydrophilic colloid compound powder, the white granulated sugar, the yeast and the water can be 380-420: 60-100: 4-8: 420-460, the rice paste can be stirred for 5-8 min at the rotating speed of 100-200 rad/min in the preparation process, the humidity in the fermentation process of the rice paste can be 80-90%, the fermentation temperature can be 35-40 ℃, the fermentation time is 1-2 h, and the rice steamed sponge cake with sensory evaluation as in the embodiment 1 can be prepared.
Example 2
According to the method in example 1, the effect of the addition of different food materials on the quality of the rice cake during its preparation was investigated:
the purpose of this example is to find the optimal formula for making the rice steamed sponge cake by experiments and analyzing and comparing the texture and physical and chemical characteristics of the rice steamed sponge cake made of different groups of xanthan gum, sodium alginate and hydroxypropyl methylcellulose mixed powder in different proportions. After analyzing the purpose of the experiment and carrying out a plurality of groups of preliminary experiments, the main factors of research are determined as follows: the optimal percentage of xanthan gum, sodium alginate and hydroxypropyl methyl cellulose in each 100g of mixed raw materials. According to the manufacturing process of the rice steamed sponge cake, xanthan gum, sodium alginate and hydroxypropyl methyl cellulose are independently added into rice flour respectively, and a single-factor test is carried out.
1. Influence of different xanthan gum addition amounts on quality of steamed rice cakes
In a single-factor experiment of xanthan gum content, the total amount of xanthan gum and rice flour is weighed to be 100g, the addition amounts of xanthan gum respectively account for 0%, 0.5%, 1%, 1.5%, 2%, 3% and 4% of the total amount of rice flour and xanthan gum, then the xanthan gum and yeast are uniformly mixed with water 110g and sucrose 20g, the mixture is placed in a fermentation box (temperature is 35 ℃ and humidity is 85%) to be fermented for 1.5h after being uniformly mixed, a test sample is taken out and then is steamed, and sensory evaluation is carried out on the rice steamed sponge cake finished product after being taken out and cooled for 30min (the result is shown in table 2). Three parallel group tests were performed for each test group.
TABLE 2 influence of Xanthan Gum on the texture of steamed Rice cakes
As can be seen from table 2, as the amount of added xanthan gum increases, the elasticity, cohesiveness and recoverability of the prepared rice steamed sponge cake do not change significantly, and thus the xanthan gum has little influence on the three indexes. However, as the addition amount of xanthan gum increases, the hardness and chewiness of the rice steamed sponge cake both increase and decrease, which indicates that the xanthan gum has a large influence on the hardness and chewiness of the rice steamed sponge cake. When the addition amount of xanthan gum is 1g/100g, the quality of the rice steamed sponge cake is the best.
Adding xanthan gum into rice flour at different amount, and keeping the addition amount of leaven and white sugar unchanged. The sensory score of the fermented rice cake is shown in FIG. 2. As can be seen from fig. 2, as the addition amount of xanthan gum increases, the sensory score of the rice steamed sponge cake shows a tendency of increasing first and then decreasing, and when the addition amount of xanthan gum is 1g/100g, the sensory score of the prepared rice steamed sponge cake is the highest. The xanthan gum has a remarkable improvement effect on the taste of the rice steamed sponge cake, so that the internal tissue of the rice steamed sponge cake is finer, and the sensory score of the rice steamed sponge cake is increased after a proper amount of xanthan gum is added.
2. Influence of different sodium alginate addition amounts on quality of steamed sponge cakes
In a single-factor test of sodium alginate content, the total amount of sodium alginate and rice flour is weighed to be 100g, the adding amount of sodium alginate accounts for 1%, 2%, 3%, 3.5%, 4%, 4.5% and 5% of the total amount of rice flour and sodium alginate respectively, then the mixture is uniformly mixed with 1g of yeast and 20g of cane sugar in 110g of water, the mixture is placed in a fermentation box (the temperature is 35 ℃ and the humidity is 85%) to be fermented for 1.5h after being uniformly mixed, a test sample is taken out and then is steamed, and sensory evaluation is carried out on the rice steamed sponge cake finished product after being taken out and cooled for 30min (as shown in table 3). Three parallel group tests were performed for each test group.
TABLE 3 Effect of sodium alginate on the texture of steamed rice cakes
The sodium alginate can improve the cohesiveness of the rice steamed sponge cake tissue, so that the rice steamed sponge cake has improved toughness. As can be seen from table 3, the elasticity, cohesion, and recovery of the rice steamed sponge cake increased first and then decreased as the amount of sodium alginate added increased, but the numerical value did not change much, so the amount of sodium alginate added did not affect the rice steamed sponge cake much. With the increase of the addition amount of the sodium alginate, the hardness and the chewiness of the rice steamed sponge cake show a tendency of decreasing firstly and then increasing, and when the addition amount of the sodium alginate is 4g/100g, the quality of the prepared rice steamed sponge cake is the highest.
The sodium alginate added into the rice steamed sponge cake can improve the uniformity and water retention of the internal structure of the rice steamed sponge cake, so that the taste of the rice steamed sponge cake is more delicate, the storage time of the rice steamed sponge cake can be prolonged, and the influence on the sensory quality of the rice steamed sponge cake is shown in figure 3. As can be seen from fig. 3, the sensory quality of the rice steamed sponge cake showed a tendency of increasing first and then decreasing as the addition amount of sodium alginate increased, and the sensory score of the rice steamed sponge cake was the highest when the addition amount of sodium alginate was 4g/100 g.
3. Influence of different HPMC (hydroxypropyl methyl cellulose) addition amounts on quality of rice steamed sponge cakes
In a single-factor test of HPMC addition, the total amount of HPMC and rice flour is weighed as 100g, and the addition amount of HPMC accounts for 1%, 2%, 2.5%, 3%, 3.5% and 4% of the total amount of rice flour and hydroxypropyl methylcellulose respectively. Then, the rice steamed sponge cake is uniformly mixed with 1g of yeast, 110g of water and 20g of cane sugar, the mixture is placed in a fermentation box (the temperature is 35 ℃ and the humidity is 85%) for fermentation for 1.5h after being uniformly mixed, a test sample is taken out and then is steamed, and sensory evaluation is carried out on the rice steamed sponge cake after the finished product of the rice steamed sponge cake is taken out and cooled for 30min (shown in table 4). Three parallel group tests were performed for each test group.
TABLE 4 influence of HPMC (hydroxypropyl methylcellulose) on the texture of Rice sponge cakes
The stability of the internal tissues of the rice steamed sponge cake can be improved by adding the HPMC into the rice steamed sponge cake, and as can be seen from Table 4, the elasticity, the cohesion and the recoverability of the rice steamed sponge cake are slightly influenced by the HPMC, and the change of the HPMC is not obviously regular with the addition amount of the HPMC. The hardness of the rice cake tended to decrease with increasing addition amount of hydroxypropylmethylcellulose, and the chewiness of the rice cake tended to increase after increasing with increasing addition amount of HPMC. When the addition amount of HPMC is 3.5g/100g, the quality of the prepared rice steamed sponge cake is the best.
The HPMC added to the rice steamed sponge cake can make the flavor of the rice steamed sponge cake more durable, improve the quality of the rice steamed sponge cake, and the influence results are shown in fig. 4. As can be seen from fig. 4, the sensory score of the rice steamed sponge cake showed a tendency of increasing and decreasing when the amount of hydroxy HPMC added was increased, and the sensory score of the rice steamed sponge cake was the highest when the amount of HPMC added was 3g/100 g.
4. Orthogonal test of influence of adding different edible colloids on quality of steamed rice cakes
The optimal addition range of the xanthan gum is determined to be 0.5-1.5% through the single-factor experiment; the optimal addition amount range of the sodium alginate is 3.5 to 4.5 percent; the optimum adding amount range of the hydroxypropyl methyl cellulose is 2.5-3.5%. The factor level table of the orthogonal test is shown in table 5, and the factor level effect chart is shown in fig. 5.
TABLE 5 orthogonal test factor table for steamed sponge cake
A three-factor three-level orthogonal experimental table was designed taking xanthan gum, sodium alginate and Hydroxypropylmethylcellulose (HPMC) as factors, and the experimental protocol was obtained as in table 6.
Table 6 Rice steamed sponge cake compound formula orthogonal test design
The tests were carried out according to the test protocol in table 6, and 9 parallel tests were carried out for each test group, wherein the physicochemical properties, organoleptic qualities and specific volume of the rice steamed sponge cake were measured in 3 groups (volume of the rice steamed sponge cake was measured by the "millet replacement method") respectively in each test group.
Sensory evaluation criteria of the rice steamed sponge cakes were prepared (table 1). And forming a 5-person scoring group, evaluating the aspects of the appearance, the internal structure, the edible mouthfeel, the fragrance, the taste and the like of the compound rice steamed sponge cake according to the standards listed in the sensory evaluation table, and taking an average value.
The results of the measurement of the texture characteristics (TPA) of the rice steamed sponge cake are shown in Table 7.
TABLE 7 measurement results of texture characteristics of steamed sponge cakes
The TPA measurement data of the rice steamed sponge cakes in Table 7 were imported into SPSS 25.0, and the hardness, elasticity, cohesiveness, chewiness and recovery of the rice steamed sponge cakes were analyzed by variance analysis. In the analysis of variance, "significance" >0.05 means not significant; "significance" <0.05 means significant. The hardness model was analyzed for variance, and the results are shown in Table 8.
TABLE 8 hardness ANOVA
As can be seen from table 8, the influence of each factor on the hardness of the rice steamed sponge cake is xanthan gum > sodium alginate > HPMC in the order of magnitude, and the significant levels of the addition amount of xanthan gum, the addition amount of sodium alginate and the addition amount of HPMC are all greater than 0.05, and are insignificant factors. The elastic model was analyzed for variance, and the results are shown in Table 9.
TABLE 9 elastic variance analysis
As can be seen from table 9, the order of the influence of each factor on the elasticity of the rice steamed sponge cake is xanthan gum > sodium alginate > HPMC, wherein the significant level of the addition amount of xanthan gum and sodium alginate is less than 0.05, which is a significant factor; the significant level of the HPMC addition was greater than 0.05, which is an insignificant factor. The results of the analysis of variance on the chewy model are shown in Table 10.
TABLE 10 analysis of chewing variance
As can be seen from table 10, the influence of each factor on the chewiness of the rice steamed sponge cake is xanthan gum > sodium alginate > HPMC, wherein the significant levels of the addition amounts of the xanthan gum, the sodium alginate and the HPMC are all greater than 0.05, and are insignificant factors. Sensory evaluation of the rice steamed sponge cakes prepared by the orthogonal protocol was subjected to range analysis, which is shown in Table 11. The variation of each factor and level can be obtained from the data in the range analysis table, and table 11 shows that the sensory quality influencing factors influencing the rice steamed sponge cake are sodium alginate addition amount > HPMC addition amount > xanthan gum addition amount.
TABLE 11 range analysis of orthogonal test
The specific volume measurement data of the orthogonal test are shown in Table 12. As can be seen from Table 12, in the group 2 of the orthogonal test, in which 3.5g/100g of sodium alginate, 1g/100g of xanthan gum and 3.5g/100g of HPMC were added, the specific value of the rice cake was the largest.
TABLE 12 specific volume measurement of steamed sponge cake
The above analysis of variance of hardness, elasticity and chewiness in the orthogonal test of the rice steamed sponge cake, the extreme difference analysis of sensory score and the measurement of specific volume of the rice steamed sponge cake were combined. The lower the hardness of the rice steamed sponge cake is, the moderate chewiness is, and under the condition of moderate elasticity, the larger the specific volume is, the higher the sensory score is as the judgment index. The optimal formula of the rice steamed sponge cake is A1B2C2And the addition amount of sodium alginate is 3.5g/100g, the addition amount of xanthan gum is 1g/100g, and the addition amount of HPMC is 3g/100 g. Prepared under the condition of optimal compound ratioThe rice steamed sponge cake product has sensory score of 42.7 points and specific volume of 1.361cm3/g。
5. Quality and physicochemical properties of steamed rice cake during storage
Data analysis after orthogonal test shows that the addition amount of xanthan gum is 1g/100g, the addition amount of sodium alginate is 3.5g/100g and the addition amount of hydroxypropyl methylcellulose is 3g/100g in the optimal compounding ratio of the rice steamed sponge cake. In addition, a group of rice steamed sponge cake formulas without edible gum was designed as a control group. Three sets of parallel tests were performed for each test protocol as set forth in table 13, and the moisture versus aging during storage was analyzed after measurement and a comparison of the changes in the two protocols was made.
TABLE 13 shelf life test set design protocol for rice steamed sponge cakes
FIG. 6 is a graph showing the change of the quality of rice steamed sponge cakes with various storage times. As can be seen from fig. 6, the quality of the rice steamed sponge cake tended to decrease with the increase in the storage time. The quality curve of the compound rice steamed sponge cake is reduced more slowly than that of the blank rice steamed sponge cake, and the edible gum added in the compound rice steamed sponge cake has a water retention effect on the rice steamed sponge cake, so that the water loss speed of the rice steamed sponge cake is reduced. And when the storage time is changed from 8h to 18h, the quality of the rice steamed sponge cake is changed maximally.
Fig. 7 and 8 show the hardness and chewiness changes of the rice steamed sponge cakes stored for different periods of time. As can be seen from fig. 7 and 8, the hardness and chewiness of the rice steamed sponge cake increased with the increase in storage time of the rice steamed sponge cake. Because the edible gum has the water retention effect on the rice steamed sponge cake, the water loss of the rice steamed sponge cake is less, and the change of the hardness and the chewiness of the rice steamed sponge cake is smaller than that of the blank group of rice steamed sponge cake.
In conclusion, the invention provides a preparation method of an instant rice steamed sponge cake, which adopts commercial japonica rice powder with wide sources as a main material, adds basic sugar, yeast and a proper amount of water, also adds edible colloids such as sodium alginate, xanthan gum, hydroxypropyl methyl cellulose (HPMC) and the like according to a certain proportion, ferments for 1-2 hours at a proper temperature, and finally is steamed and boiled to prepare the instant rice steamed sponge cake, and the preparation method has a simple process and is convenient for industrial production; meanwhile, the rice steamed sponge cake prepared by the invention is simple and convenient in preparation method, easy in control of fermentation conditions, stable in product quality, higher in quality than the rice steamed sponge cake prepared by the traditional method, and has the advantages of larger specific volume, more uniform internal pores, softer and more delicate mouthfeel and the like.
Finally, the above embodiments are only intended to illustrate the technical solutions of the present invention and not to limit the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions, and all of them should be covered by the claims of the present invention.
Claims (10)
1. The preparation method of the instant steamed rice cake is characterized by comprising the following steps:
(1) preparing hydrophilic colloid compound powder: compounding and uniformly mixing xanthan gum, sodium alginate and hydroxypropyl methyl cellulose to obtain hydrophilic colloid compound powder;
(2) preparing rice paste: mixing and stirring rice flour, the hydrophilic colloid compound powder, white granulated sugar, yeast and water to prepare rice paste;
(3) preparing fermented rice paste: fermenting the rice paste to obtain fermented rice paste;
(4) homogenizing: stirring the fermented rice paste to uniformly mix the fermented rice paste;
(5) steaming and forming: and (4) placing the homogenized rice paste in a mold for steaming.
2. The manufacturing method according to claim 1, wherein the mass of the xanthan gum is 0.5-1.5% of the total mass of the xanthan gum and the rice flour; the mass of the sodium alginate is 3.5-4.5% of the total mass of the sodium alginate and the rice flour; the mass of the hydroxypropyl methyl cellulose is 2.5-3.5% of the total mass of the hydroxypropyl methyl cellulose and the rice flour.
3. The manufacturing method according to claim 2, wherein the mass of the xanthan gum is 1.0% of the total mass of the xanthan gum and the rice flour; the mass of the sodium alginate is 3.5 percent of the total mass of the sodium alginate and the rice flour; the mass of the hydroxypropyl methyl cellulose is 3.5 percent of the total mass of the hydroxypropyl methyl cellulose and the rice flour.
4. The preparation method according to claim 1, wherein the mass ratio of the rice flour to the hydrophilic colloid compound powder, the white granulated sugar, the yeast and the water in the step (2) is 380-420: 60-100: 4-8: 420-460.
5. The method according to claim 1, wherein the stirring in step (2) is performed at a rotation speed of 100 to 200rad/min for 5 to 8 min.
6. The preparation method of claim 1, wherein the fermentation in step (3) is carried out at a humidity of 80-90% and a temperature of 35-40 ℃ for 1-2 h.
7. The method according to claim 1, wherein the stirring in step (4) is performed at a rotation speed of 140rad/min for 4 min.
8. The method of claim 1, wherein the stirring operation in steps (2) and (4) is performed in a dough mixer.
9. The method of claim 1, wherein the fermentation in step (3) is carried out in a constant temperature and humidity chamber.
10. The instant rice steamed sponge cake prepared by the preparation method according to any one of claims 1 to 9.
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