CN111887380A - Instant rice cake and preparation method thereof - Google Patents
Instant rice cake and preparation method thereof Download PDFInfo
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- CN111887380A CN111887380A CN202010773922.1A CN202010773922A CN111887380A CN 111887380 A CN111887380 A CN 111887380A CN 202010773922 A CN202010773922 A CN 202010773922A CN 111887380 A CN111887380 A CN 111887380A
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- rice cake
- rice
- instant
- slices
- instant rice
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
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- 229930006000 Sucrose Natural products 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
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- 125000000647 trehalose group Chemical group 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of instant food processing, in particular to an instant rice cake and a preparation method thereof. The invention provides an instant rice cake. Taking rice as main raw material, washing rice, grinding into thick liquid, filtering, pasting, forming, slicing to obtain rice cake slices, sterilizing, vacuum sealing, and packaging with flavoring to obtain instant rice cake. When the rice cake is eaten, the rice cake slices and the seasonings are only required to be added into water with the temperature of more than 95 ℃, the rice cake slices and the seasonings are eaten after being hot-dipped for 5-8min, the taste and the texture of the rice cake slices are not obviously different from those of the traditional rice cake by adopting a cooking method, the problem of inconvenience in eating of the traditional rice cake is solved, and the eating convenience of the rice cake products is greatly improved; and the applicant adds a certain amount of anti-aging raw materials, especially trehalose, into the powder and adopts alcohol for sterilization, so that the aging of starch is reduced, and the rice cake is favorably and completely hot-dipped in a short time during eating, and the taste consistent with that of the traditional rice cake is achieved.
Description
Technical Field
The invention relates to the technical field of instant food processing, in particular to an instant rice cake and a preparation method thereof.
Background
The rice cake is a traditional rice and flour product taking rice as a main raw material, has soft, glutinous, cool and smooth mouthfeel, and is deeply favored by consumers. Although the traditional rice cake realizes industrial standardized production at present, the eating method of the traditional rice cake is more complex compared with that of an instant rice cake, the traditional rice cake is a non-instant product and needs to be subjected to thermal processing processes such as steaming, boiling and frying, and along with the acceleration of the life rhythm of consumers and the increase of travelers, the traditional rice cake has great demand for convenient food and simultaneously needs to meet the dual requirements of 'full' and 'good eating'. The invention aims to provide an instant rice cake product which has unique taste, simple eating method and unlimited eating occasions, can allay hunger and can be used as leisure food.
Disclosure of Invention
In order to solve the problems, the invention provides an instant rice cake, which comprises rice cake slices with the thickness of 3-5 mm and seasonings, wherein the preparation method of the rice cake slices comprises the following steps:
washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.
According to a preferable technical scheme of the invention, in the rice washing, rice is added into water and is placed for 12-20 hours at the temperature of 5-10 ℃ to obtain a mixture.
In the refining, the mixture is ground into rice pulp by a refiner.
As a preferable technical scheme of the invention, in the draining process, water in the rice milk is pressed out to obtain powder with the water content of 40-50 wt%.
In the gelatinization, starch anti-aging raw materials are added into powder, mixed and gelatinized to obtain the gelatinized rice cake.
As a preferable technical scheme, the starch anti-aging raw material accounts for 3-7 wt% of the rice material.
As a preferable technical scheme of the invention, the starch anti-aging raw material is selected from one or more of biological enzyme, macromolecular colloid and micromolecular sugar.
In a preferred embodiment of the present invention, the small molecule sugar is selected from one or more of β -cyclodextrin, trehalose, fructose, sucrose, maltose, and lactose.
In the forming and slicing, the gelatinized rice cake is extruded and molded, cooled for 12-24 hours, and sliced to obtain rice cake slices.
The second aspect of the invention provides a preparation method of the instant rice cake, which comprises the following steps:
sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.
Compared with the prior art, the invention has the following beneficial effects: the invention provides an instant rice cake, which is prepared by taking rice as a main raw material, washing the rice, grinding the rice into thick liquid, filtering the rice to dry, pasting, forming and slicing the rice cake to obtain rice cake slices, sterilizing the rice cake slices, sealing the rice cake slices in vacuum, and packaging the rice cake slices with seasonings. When the rice cake is eaten, the rice cake slices and seasonings are only required to be added into water with the temperature of more than 95 ℃, the rice cake can be eaten after being hot-dipped for 5-8min, the taste and the texture of the rice cake are not obviously different from the sensory properties of the traditional rice cake by adopting a cooking method, the problem of eating inconvenience of the traditional rice cake is solved, the eating convenience of the rice cake product is greatly improved, meanwhile, the requirement of modern consumers on pursuing upgraded convenient food with rapidness, health, nutrition and unique taste is met, and the requirements of healthy diet and rapid-paced life of modern people are met; and the applicant adds a certain amount of anti-aging raw materials, especially trehalose, into the powder and adopts alcohol for sterilization, so that the aging of starch is reduced, and the rice cake is favorably and completely hot-dipped in a short time during eating, and the taste consistent with that of the traditional rice cake is achieved.
Detailed Description
The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.
The term "prepared from …" as used herein is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
The conjunction "consisting of …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. "optional" or "any" means that the subsequently described event or events may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
Approximating language, as used herein throughout the specification and claims, is intended to modify a quantity, such that the invention is not limited to the specific quantity, but includes portions that are literally received for modification without substantial change in the basic function to which the invention is related. Accordingly, the use of "about" to modify a numerical value means that the invention is not limited to the precise value. In some instances, the approximating language may correspond to the precision of an instrument for measuring the value. In the present description and claims, range limitations may be combined and/or interchanged, including all sub-ranges contained therein if not otherwise stated.
In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the stated number clearly indicates that the singular form is intended.
The present invention is illustrated by the following specific embodiments, but is not limited to the specific examples given below.
The invention provides an instant rice cake, which comprises rice cake slices with the thickness of 3-5 mm and seasonings, wherein the preparation method of the rice cake slices comprises the following steps:
washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.
New year cake slice
The applicant finds that even crushing and gelatinization are facilitated by placing rice and water for a period of time at a certain temperature, and the taste of the prepared rice cake is promoted, and the applicant finds that if the rice is crushed and cooked under the condition of insufficient water absorption, the starch on the outer layer of the rice is heated in preference to the starch on the inner layer, so that the outer part of the starch starts gelatinization before the inner part of the starch, and the part which is gelatinized first blocks the capillary part, so that the water absorption in the inner part is more difficult, and the gelatinization effect is influenced. In one embodiment, in the rice washing process, rice is added into water and is placed at the temperature of 5-10 ℃ for 12-20 hours to obtain a mixture.
Preferably, in the refining according to the invention, the mixture is ground into rice pulp by means of a refiner.
The applicant finds that by controlling the water content of the powder, gelatinization is promoted, the appearance of the rice cake slices is kept, and rapid and complete hot dipping is promoted during eating; and the applicant has found that rice is difficult to gelatinize when the moisture content is low, so that it is necessary to use a powder with a higher moisture content, but at the same time, the more the moisture content is, the more easily the rice starch is recrystallized, the more rapidly the retrogradation is, and particularly when the powder content is 60%, the serious retrogradation is. More preferably, in the draining process, water in the rice milk is squeezed out to obtain powder with the water content of 40-50 wt%.
The water content is the mass percentage of water in the powder material accounting for the total weight of the powder material.
Preferably, in the gelatinization, the starch anti-aging raw material is added into the powder, mixed and gelatinized to obtain the gelatinized rice cake; further, in the gelatinization, starch anti-aging raw materials are added into the powder, and after mixing, gelatinization is carried out for 15-25 min, so as to obtain the gelatinized rice cake.
The gelatinization is that starch is mixed in water and heated, after reaching a certain temperature, starch granules swell and collapse to form a viscous and uniform transparent paste solution, the gelatinization nature of the starch is that water enters microcrystalline bundles to break up the association state among starch molecules, so that the starch molecules lose the original orientation arrangement and become a disordered state, namely hydrogen bonds among the ordered state (crystalline state) and unordered state (amorphous state) molecules in the starch granules are broken, and the starch granules are dispersed in the water to form a colloidal solution. After the starch milk is heated, starch grains begin to be destroyed within a certain temperature range, the crystal structure disappears, the volume is expanded, the viscosity rises sharply, and the starch is viscous paste, so that the non-crystalline starch is obtained.
More preferably, the aging inhibitor is 3-7 wt% of the rice flour.
In a preferred embodiment, the starch anti-aging raw material is selected from one or more of biological enzyme, macromolecular colloid and small molecular sugar.
Examples of biological enzymes include, but are not limited to, amylases, non-amylases.
Examples of macromolecular colloids include, but are not limited to, guar gum, xanthan gum, carrageenan.
Examples of small molecule sugars include, but are not limited to, beta-cyclodextrin, trehalose, fructose, sucrose, maltose, lactose.
The applicant finds that trehalose rich in water among rice molecular chains is beneficial to promoting quick contact and infiltration between instant rice cakes and hot water and improving water-applying property when trehalose is added as a starch anti-aging raw material, so that the time for soaking the instant rice cakes in hot water is shortened. In a more preferred embodiment, the starch anti-aging raw material is a small molecular sugar; further, the small molecular sugar is selected from one or more of beta-cyclodextrin, trehalose, fructose, sucrose, maltose and lactose; further, the small molecular sugar is trehalose.
In a more preferred embodiment, in the molding and slicing according to the present invention, the gelatinized rice cake is press-molded, cooled for 12 to 24 hours, and sliced to obtain rice cake slices.
Seasoning
The invention does not limit the seasoning specifically, and can be adjusted according to the taste to meet the requirements of different people.
The second aspect of the present invention provides a method for preparing instant rice cake as described above, comprising the steps of:
sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.
In order to avoid the action of microorganisms, sterilization treatment is required, and the applicant unexpectedly finds that when alcohol is used for sterilization, compared with high-temperature sterilization, the obtained instant rice cake has better mouthfeel, and the hot water soaking time before eating is shortened; further, in the rice cake sheet sterilization, the rice cake sheet is immersed in 75% edible alcohol for 15-20 min for sterilization.
The present invention is not particularly limited to packaging materials, and packaging bags and packaging boxes can be listed.
Examples
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
Example 1
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 3 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Nanjing Songguan Biotech Co.
Example 2
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 7 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Nanjing Songguan Biotech Co.
Example 3
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 5 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Nanjing Songguan Biotech Co.
Example 4
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 0.5 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Nanjing Songguan Biotech Co.
Example 5
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 10 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Yu food additives Co., Kai, Zheng.
Example 6
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding beta-cyclodextrin into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the beta-cyclodextrin accounts for 5 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The beta-cyclodextrin was purchased from Yu food additives Inc. of Zhengzhou Kay.
Example 7
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding xanthan gum into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the xanthan gum accounts for 5 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
soaking the rice cake slices in 75% edible alcohol for 20min for sterilization, vacuum sealing, and adding flavoring into packaging material to obtain instant rice cake.
The trehalose was purchased from Yu food additives Co., Kai, Zheng.
Example 8
This example provides an instant rice cake comprising a rice cake sheet having a thickness of 5mm and a seasoning, the preparation method of the rice cake sheet comprising the steps of:
rice washing: washing rice, adding into water, and standing at 8 deg.C for 15 hr to obtain mixture;
grinding: grinding the mixture into rice pulp by a pulping machine;
and (3) draining: pressing out water in the rice milk to obtain powder with the water content of 45 wt%;
pasting: adding trehalose into the powder, mixing, and gelatinizing for 20min to obtain gelatinized rice cake; the trehalose accounts for 5 wt% of the rice material;
molding and slicing: and extruding and molding the gelatinized rice cake, cooling for 20h, and slicing to obtain rice cake slices.
The present example also provides a method for preparing the instant rice cake, comprising the steps of:
vacuum sealing rice cake slices, sterilizing at 121 deg.C for 20min, mixing with flavoring, and packaging to obtain instant rice cake.
The trehalose was purchased from Nanjing Songguan Biotech Co.
Evaluation of Performance
1. The mouthfeel is as follows: the rice cake slices in the instant rice cake just prepared and the instant rice cake after being placed for 1 month provided in the examples were added into boiling water, and after hot dipping for 8min, whether the tastes of the instant rice cake just prepared and the instant rice cake after being placed for 1 month were changed was observed, wherein grade 1 was no change in taste, grade 2 was a slight change in taste, grade 3 was a partial change in taste, grade 4 was a general change in taste, and grade 5 was an obvious change in taste, and the results are shown in table 1.
2. Fast food property: after the instant rice cake provided in example was left to stand for 1 month, the rice cake pieces in the instant rice cake were added to boiling water, hot dipped for 5min, the rice cake was cut open, and whether or not a hard core was left in the rice cake, in which no hard core was found in level 1, a slightly hard core was found in level 2, a general hard core was found in level 3, and a hard core was found in level 4, and the results are shown in table 1.
Table 1 performance characterization test
| Examples | Taste of the product | Fast food property |
| 1 | Level 1 | Level 1 |
| 2 | Level 1 | Level 1 |
| 3 | Level 1 | Level 1 |
| 4 | 4 stage | Grade 3 |
| 5 | Stage 2 | Grade 3 |
| 6 | Stage 2 | Grade 3 |
| 7 | Grade 3 | 4 stage |
| 8 | Grade 3 | 4 stage |
As can be seen from the test results in Table 1, the instant rice cake provided by the present invention has good sensory quality and can be eaten quickly.
The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.
Claims (10)
1. An instant rice cake is characterized by comprising rice cake slices with the thickness of 3-5 mm and seasonings, and the preparation method of the rice cake slices comprises the following steps:
washing rice, grinding into slurry, filtering, gelatinizing, shaping and slicing.
2. The instant rice cake according to claim 1, wherein the rice is washed by adding rice to water and standing at 5 to 10 ℃ for 12 to 20 hours to obtain a mixture.
3. The instant rice cake according to claim 2, wherein in said refining, the mixture is ground into rice pulp by a refiner.
4. The instant rice cake according to claim 3, wherein water in the rice milk is pressed out during draining to obtain a powder having a water content of 40 to 50 wt%.
5. The instant rice cake as claimed in claim 4, wherein in the gelatinization, starch anti-aging raw material is added to the powder, mixed and gelatinized to obtain gelatinized rice cake.
6. The instant rice cake according to claim 5, wherein the starch anti-aging raw material accounts for 3-7 wt% of the rice material.
7. Instant rice cake according to claim 5, characterized in that said starch anti-aging raw material is selected from one or more of bio-enzymes, macromolecular colloids, small molecular sugars.
8. Instant rice cake according to claim 7, characterized in that the small molecule sugars are selected from one or more of β -cyclodextrin, trehalose, fructose, sucrose, maltose, lactose.
9. The instant rice cake according to any one of claims 5 to 8, wherein in the molding and slicing, the gelatinized rice cake is subjected to extrusion molding, cooled for 12 to 24 hours, and sliced to obtain rice cake slices.
10. A method for preparing an instant rice cake according to any one of claims 1 to 9, comprising the steps of:
sterilizing the rice cake slices, vacuum sealing, and packaging with flavoring agent to obtain instant rice cake.
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|---|---|---|---|
| CN202010773922.1A CN111887380A (en) | 2020-08-04 | 2020-08-04 | Instant rice cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812566A (en) * | 2021-09-06 | 2021-12-21 | 诸暨市旦润机械有限公司 | Preparation method of instant rice cake |
| CN114788561A (en) * | 2021-05-10 | 2022-07-26 | 上海团鼎食品有限公司 | Preparation method of rice cake slices and instant rice cake thereof |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114788561A (en) * | 2021-05-10 | 2022-07-26 | 上海团鼎食品有限公司 | Preparation method of rice cake slices and instant rice cake thereof |
| CN113812566A (en) * | 2021-09-06 | 2021-12-21 | 诸暨市旦润机械有限公司 | Preparation method of instant rice cake |
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