CN111990597A - Bamboo shoot soaked rice cake and preparation method thereof - Google Patents
Bamboo shoot soaked rice cake and preparation method thereof Download PDFInfo
- Publication number
- CN111990597A CN111990597A CN202010894744.8A CN202010894744A CN111990597A CN 111990597 A CN111990597 A CN 111990597A CN 202010894744 A CN202010894744 A CN 202010894744A CN 111990597 A CN111990597 A CN 111990597A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- parts
- soaked
- cake
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 121
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 121
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 121
- 239000011425 bamboo Substances 0.000 title claims abstract description 121
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 120
- 235000020195 rice milk Nutrition 0.000 claims abstract description 25
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000000413 hydrolysate Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 208000015634 Rectal Neoplasms Diseases 0.000 abstract description 3
- 206010046996 Varicose vein Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000014617 hemorrhoid Diseases 0.000 abstract description 3
- 210000003141 lower extremity Anatomy 0.000 abstract description 3
- 206010038038 rectal cancer Diseases 0.000 abstract description 3
- 201000001275 rectum cancer Diseases 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 208000027185 varicose disease Diseases 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001085205 Prenanthella exigua Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a bamboo shoot soaked cake and a preparation method thereof. The bamboo shoot soaked cake is prepared from the following raw materials in parts by mass: 100-120 parts of rice, 80-90 parts of bamboo shoot hydrolysate, 5-6 parts of white granulated sugar, 1-2 parts of active dry yeast and 0.2-0.4 part of sodium bicarbonate. The preparation method comprises the steps of S1, preparing bamboo shoot hydrolysate; s2, preparing mixed rice milk; s3, fermenting; and S4, steaming. The invention utilizes the leftover materials produced by processing the bamboo shoots to prepare the soaked cakes, provides a new way for the comprehensive utilization of the leftover materials of the bamboo shoots, reduces the waste of bamboo shoot resources, improves the economic additional value of the bamboo shoots and provides a new flavor for the soaked cakes market. The bamboo shoot soaked cake prepared by the method is proper in sweetness and sourness, comfortable in taste, rich in nutrition and high in dietary fiber content, and has functional effects of preventing constipation, rectal cancer, haemorrhoids, lower limb varicose veins, regulating blood sugar level and the like.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a bamboo shoot soaked cake and a preparation method thereof.
Background
The soaked cake is also named as frozen cake and frozen cake. The traditional rice cake is a special traditional fermented rice product prepared by soaking, pulping, fermenting and cooking rice. The rice flavor and the fermentation flavor of the rice are combined, and the rice has the characteristics of soft mouthfeel, high elasticity, bright white color, rich nutrition and the like. The pickled cake is a classic characteristic traditional handmade snack in southwest areas of Guizhou, Sichuan and the like, is also one of three great treasures (the pickled cake, the phyllaca cake and the bean curd curtain) in the Hechuan and is deeply welcomed by the interior and the exterior of Sichuan.
Bamboo shoots are delicious food rich in nutritional value and having medical functions, are tender in texture, fresh in taste, crisp and tasty, contain rich proteins, various amino acids, vitamins, calcium, phosphorus, iron and other trace elements, and are rich in dietary fibers, so that the intestinal tract movement can be promoted, the digestion is facilitated, and the constipation and the colon cancer can be prevented. However, the bamboo shoots have more leftover materials generated in the processing process and are discarded, and the leftover materials also have the nutritional value of the bamboo shoots.
Disclosure of Invention
The invention aims to provide a bamboo shoot soaked cake and a preparation method thereof, the bamboo shoot soaked cake utilizes a bamboo shoot processing by-product in the preparation process, resource waste is reduced, the soaked cake prepared by the method has the nutrition of the traditional soaked cake and the bamboo shoot, and a new taste is provided for the soaked cake.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
the bamboo shoot soaked cake comprises the following raw materials in parts by weight: 100-120 parts of rice, 80-90 parts of bamboo shoot hydrolysate, 5-6 parts of white granulated sugar, 1-2 parts of active dry yeast and 0.2-0.4 part of sodium bicarbonate.
Preferably, the bamboo shoot soaked cake comprises the following raw materials in parts by weight: 110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1: 13-15, adding an enzyme preparation, controlling the temperature to be 48-53 ℃, reacting for 3-4 hours, raising the temperature to 90-100 ℃, keeping the temperature for 30-40 min, cooling, and filtering to obtain a bamboo shoot hydrolysate.
In the step S1, the bamboo shoot leftover materials comprise bamboo shoot heads, smashed bamboo shoot meat and the like; the enzyme preparation comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase, and the enzyme activities are all 10 ten thousand mu/g; the filtration is coarse filtration by using filter cloth, and then fine filtration is carried out by using a disk centrifuge; the bamboo shoot hydrolysate is obtained by decomposing insoluble dietary fibers in bamboo shoots into soluble dietary fibers through an enzymolysis technology, and aims to improve the quality of bamboo shoot soaked cakes.
S2, preparing mixed rice milk: mixing rice and the bamboo shoot hydrolysate, and grinding in a colloid mill to obtain mixed rice pulp.
S3, fermentation: and adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk prepared in the step S2, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of 28-30 ℃ for 4-6 hours to obtain fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for 15-20 min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
The positive effects of the invention are as follows:
the invention utilizes the leftover materials produced by processing the bamboo shoots to prepare the soaked cake, provides a new way for the comprehensive utilization of the leftover materials of the bamboo shoots, reduces the waste of bamboo shoot resources, improves the economic added value of the bamboo shoots and provides a new flavor for the soaked cake market.
The bamboo shoot soaked cake prepared by the invention is proper in sweetness and sourness, comfortable in taste, rich in nutrition and high in dietary fiber content, and has functional effects of preventing constipation, rectal cancer, hemorrhoids, varicose veins of lower limbs, regulating blood sugar level and the like.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1:15, adding an enzyme preparation, controlling the temperature to be about 50 ℃ for reaction for 3 hours, raising the temperature to 90 ℃ for 40min, cooling, and filtering to obtain the bamboo shoot hydrolysate. The bamboo shoot leftover material comprises bamboo shoot head, crushed bamboo shoot meat and the like.
The enzyme preparation comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase, and the enzyme activities are all 10 ten thousand mu/g; the filtration is a process of primary filtration by using filter cloth and secondary filtration by using a disk centrifuge.
S2, preparing mixed rice milk: mixing fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for grinding to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Example 2:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 90 parts of bamboo shoot hydrolysate, 5 parts of white granulated sugar, 1.7 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1:15, adding an enzyme preparation, controlling the temperature to be about 50 ℃, reacting for 4 hours, raising the temperature to 95 ℃ for 30min, cooling, and filtering to obtain the bamboo shoot hydrolysate. The bamboo shoot leftover comprises bamboo shoot head, crushed bamboo shoot meat and the like.
The enzyme preparation comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase, and the enzyme activities are all 10 ten thousand mu/g; the filtration is a process of primary filtration by using filter cloth and secondary filtration by using a disk centrifuge.
S2, preparing mixed rice milk: mixing the fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for grinding to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Example 3:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 80 parts of bamboo shoot hydrolysate, 5 parts of white granulated sugar, 1.7 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake is the same as that of the example 1.
The bamboo shoot soaked cakes prepared in examples 1 to 3 were subjected to determination of dietary fiber content, and the results were as follows:
dietary fiber content determination
| Sample (I) | Example 1 | Example 2 | Example 3 |
| Dietary fiber content (%) | 6.3±1.24 | 6.5±1.78 | 6.1±0.91 |
According to experimental data, the content of dietary fiber of the product obtained by the preparation method is more than 6%, the product is high-fiber food, is beneficial to human health after being frequently eaten, and has the functional effects of preventing constipation, rectal cancer, hemorrhoids, varicose veins of lower limbs, regulating blood sugar level and the like.
Experiment 1: sensory evaluation index
(1) Experimental methods
Please refer to 30 professionals trained in food sensory evaluation to perform sensory evaluation on the product prepared by the preparation method, and average is taken as a final score.
(2) Sensory evaluation criteria
Color: bright and uniform color, 7-10 minutes; dark and uniform in color, and the color is 1-6 minutes.
Fragrance: the fragrance is pleasant and free from peculiar smell, the bamboo shoot has strong characteristic fragrance, and the fragrance is 17-20 minutes; the fragrance is pleasant and free from peculiar smell, the characteristic fragrance of the bamboo shoots is obvious, and the score is 3-16; peculiar smell and no bamboo shoot characteristic fragrance are contained, and the score is 1-2.
Tissue morphology: the surface is smooth, no crack exists, and the internal pores are uniform and are divided into 25-30 min; the surface is smooth, the cracks are formed, the internal air holes are uniform, and the number of the internal air holes is 5-24 min; the surface is rough, the cracks exist, and the internal air holes are not uniform and are divided into 1-4.
The mouthfeel is as follows: the taste is rich in elasticity, is suitable for sweet and sour, is fine and smooth in taste, does not have granular feeling, and is 35-40 min; the elasticity is good, the product is slightly sweet or slightly not sweet, slightly sour or slightly not sour, the taste is fine and smooth, no obvious granular feeling exists, and the grain size is 5-34 min; poor elasticity, over-sweet or not-sweet, peracid or not-sour, rough taste, obvious granular feeling of 1-4 minutes.
(3) Sample (I)
A: the preparation process is the same as that of example 1; b: the preparation process is the same as that of example 2; c: the preparation process is the same as that of example 3; d: the preparation method is carried out according to the preparation process of the embodiment 1, but the bamboo shoot enzymolysis liquid is replaced by the pulp obtained by mixing and grinding bamboo shoot scraps and water according to the ratio of 1: 15; e: the preparation method is as in the embodiment 2, but the bamboo shoot enzymolysis liquid is replaced by the pulp obtained by mixing bamboo shoot leftover materials with water according to the ratio of 1:15 and grinding; f: the preparation process of the following example 3 was carried out, but the bamboo shoot enzymolysis solution was replaced with a slurry obtained by mixing bamboo shoot scraps with water at a ratio of 1:15 and grinding the mixture.
Sensory evaluation table
| Sample number | A | B | C | D | E | F |
| Sensory score | 95±3.27 | 96±4.12 | 94±2.89 | 73±3.81 | 69±4.22 | 63±3.91 |
Compared with sensory score data, the quality of the soaked cake can be obviously improved after the bamboo shoot leftover materials are subjected to enzymolysis process treatment; provides a new idea for the comprehensive utilization of bamboo shoot scraps.
Comparative example 1:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1:15, heating to 90 ℃, decocting for 1h, cooling, and filtering to obtain bamboo shoot hydrolysate. The bamboo shoot leftover material comprises bamboo shoot head, crushed bamboo shoot meat and the like.
S2, preparing mixed rice milk: mixing fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for grinding to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Comparative example 2:
a bamboo shoot soaked cake is prepared from the following raw materials in parts by weight:
110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate, wherein each part is calculated by 1 kg.
The preparation method of the bamboo shoot soaked cake comprises the following steps:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle according to the mass ratio of 1:15, adding an enzyme preparation, controlling the temperature to be about 50 ℃ for reaction for 3 hours, raising the temperature to 90 ℃ for 40min, cooling, and filtering to obtain the bamboo shoot hydrolysate. The bamboo shoot leftover material comprises bamboo shoot head and crushed bamboo shoot meat.
The enzyme preparation consists of cellulase and amylase, the addition amount of each enzyme is 1% of the mass of the bamboo shoots, and the enzyme activity is 10 ten thousand mu/g; the filtration is performed by two working procedures of primary filtration and fine filtration by using filter cloth.
S2, preparing mixed rice milk: mixing fresh rice and the bamboo shoot hydrolysate according to the formula proportion, and putting the mixture into a colloid mill for grinding to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk according to the formula proportion, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation at the temperature of about 28 ℃ for 6 hours to obtain the fermented mixed rice milk.
S4, steaming: and putting the fermented mixed rice milk into a food mold, steaming for about 15min, cooling and packaging to obtain the finished bamboo shoot soaked cake.
Comparative example 3:
the preparation method of the bamboo shoot soaked cake is the same as that of comparative example 2, and only the enzyme preparation is changed into the bamboo shoot soaked cake consisting of cellulase. Comparative example 4:
the preparation method of the bamboo shoot soaked cake is the same as that of comparative example 2, and only the enzyme preparation is changed to be composed of amylase and pectinase.
The bamboo shoot soaked cakes prepared in comparative examples 1 to 4 are subjected to taste measurement by adopting the scoring standard in experiment 1, and the specific results are as follows:
the data show that different enzyme preparations have obvious influence on the content of dietary fiber and have small influence on sensory score; when the three enzymes work together, the dietary fiber content is optimal, and the sensory score is optimal.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. The bamboo shoot soaked cake is characterized by comprising the following raw materials in parts by weight: 100-120 parts of rice, 80-90 parts of bamboo shoot hydrolysate, 5-6 parts of white granulated sugar, 1-2 parts of active dry yeast and 0.2-0.4 part of sodium bicarbonate.
2. The bamboo shoot soaked cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 110 parts of rice, 85 parts of bamboo shoot hydrolysate, 5.5 parts of white granulated sugar, 1.5 parts of active dry yeast and 0.3 part of sodium bicarbonate.
3. The method for producing a bamboo shoot soaked cake as claimed in claim 1 or claim 2, which comprises the steps of:
s1, preparing bamboo shoot hydrolysate: adding the bamboo shoot leftover materials and water into a constant-temperature reaction kettle in proportion, adding an enzyme preparation, controlling the temperature to be 48-53 ℃, reacting for 3-4 hours, raising the temperature to 90-100 ℃, keeping for 30-40 min, cooling, and filtering to obtain a bamboo shoot hydrolysate;
s2, preparing mixed rice milk: mixing rice and the bamboo shoot hydrolysate, and grinding in a colloid mill to obtain mixed rice pulp.
S3, fermentation: adding white granulated sugar, active dry yeast and sodium bicarbonate into the mixed rice milk prepared in the step S2, uniformly mixing, and then putting into a constant-temperature fermentation box for fermentation to obtain fermented mixed rice milk;
s4, steaming: and (4) putting the fermented mixed rice milk into a food mold, cooling and packaging to obtain the finished bamboo shoot soaked cake.
4. The method for preparing the bamboo shoot soaked cake as claimed in claim 3, wherein the steps of: and in the step S1, the mass ratio of the bamboo shoot leftover to the water is 1: 13-15.
5. The method for preparing the bamboo shoot soaked cake as claimed in claim 3, wherein the steps of: the enzyme preparation in the step S1 comprises 0.1-0.5% of cellulase, 0.1-0.5% of amylase and 0.1-0.5% of pectinase.
6. The method for preparing the bamboo shoot soaked cake as claimed in claim 5, wherein the steps of: the enzymatic activities of cellulase, amylase and pectinase are all 10 ten thousand mu/g.
7. The method for preparing the bamboo shoot soaked cake as claimed in claim 3, wherein the steps of: the filtration in the step S1 is coarse filtration with a filter cloth, and fine filtration with a disk centrifuge.
8. The method for preparing the bamboo shoot soaked cake as claimed in claim 3, wherein the steps of: and S3, fermenting in a constant-temperature fermentation box at the temperature of 28-30 ℃ for 4-6 h.
9. The method for preparing the bamboo shoot soaked cake as claimed in claim 3, wherein the steps of: and the steaming time in the step S4 is 15-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010894744.8A CN111990597B (en) | 2020-08-31 | 2020-08-31 | Bamboo shoot soaked rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010894744.8A CN111990597B (en) | 2020-08-31 | 2020-08-31 | Bamboo shoot soaked rice cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111990597A true CN111990597A (en) | 2020-11-27 |
| CN111990597B CN111990597B (en) | 2023-03-31 |
Family
ID=73465483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010894744.8A Active CN111990597B (en) | 2020-08-31 | 2020-08-31 | Bamboo shoot soaked rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990597B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002034479A (en) * | 2000-07-25 | 2002-02-05 | Shinanono Kuniya:Kk | Method for producing rice cake |
| CN103975985A (en) * | 2014-04-02 | 2014-08-13 | 姚春生 | Heart care and eyesight improving blueberry parfait and preparation method thereof |
| CN105996060A (en) * | 2016-05-29 | 2016-10-12 | 刘平 | Method for extracting dietary fiber from bamboo shoots |
| CN108576567A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of production method for the bubble cake that fermented by Zhi Toushi fermenting agents |
| CN108651845A (en) * | 2018-03-29 | 2018-10-16 | 芜湖市好亦快食品有限公司三山分公司 | A kind of blueberry beauty treatment rice cake |
| CN110419745A (en) * | 2019-09-03 | 2019-11-08 | 四川丰泰食品科技有限公司 | A kind of extraction and application of bamboo shoot case fibre |
-
2020
- 2020-08-31 CN CN202010894744.8A patent/CN111990597B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002034479A (en) * | 2000-07-25 | 2002-02-05 | Shinanono Kuniya:Kk | Method for producing rice cake |
| CN103975985A (en) * | 2014-04-02 | 2014-08-13 | 姚春生 | Heart care and eyesight improving blueberry parfait and preparation method thereof |
| CN105996060A (en) * | 2016-05-29 | 2016-10-12 | 刘平 | Method for extracting dietary fiber from bamboo shoots |
| CN108651845A (en) * | 2018-03-29 | 2018-10-16 | 芜湖市好亦快食品有限公司三山分公司 | A kind of blueberry beauty treatment rice cake |
| CN108576567A (en) * | 2018-05-03 | 2018-09-28 | 四川东方主食产业技术研究院 | A kind of production method for the bubble cake that fermented by Zhi Toushi fermenting agents |
| CN110419745A (en) * | 2019-09-03 | 2019-11-08 | 四川丰泰食品科技有限公司 | A kind of extraction and application of bamboo shoot case fibre |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111990597B (en) | 2023-03-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113367283B (en) | Bean paste brewing process | |
| CN113397110B (en) | Bean fermentation product and its preparation method | |
| CN113367284B (en) | Soybean paste and preparation method thereof | |
| WO2019112180A1 (en) | Method for making acorn bread | |
| CN106819352B (en) | Preparation method of pearl plum flavor fruitcake | |
| CN113519592A (en) | Toast bread and preparation method thereof | |
| CN111990597B (en) | Bamboo shoot soaked rice cake and preparation method thereof | |
| CN111357921A (en) | Preparation method of selenium-rich germinated brown rice noodles | |
| KR101254696B1 (en) | Method of preparing seaweed makgeolli | |
| KR20110008793A (en) | Method of manufacturing korean hot pepper paste using watermelon | |
| CN110169431B (en) | High-calcium fish protein flaky pastry and making method thereof | |
| CN113755265A (en) | Buckwheat beer and preparation method thereof | |
| CN113693194A (en) | Complex enzyme preparation and application thereof in production of flour pits | |
| CN108925960B (en) | Method for preparing sauce by utilizing sea cucumber processing by-products | |
| CN101233871A (en) | Method for preparing sargasso biscuit | |
| KR20200130905A (en) | Preparing method of bread | |
| CN109757548A (en) | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof | |
| CN108669169A (en) | A kind of compound coarse food grain bread made by Jerusalem artichoke powder | |
| CN110037242B (en) | Millet steamed sponge cake and preparation method thereof | |
| CN112617171A (en) | Sweet fermented flour paste and preparation method thereof | |
| CN107494661A (en) | A kind of preparation method of black fungus wafer | |
| CN104686612A (en) | Mellow fruity flavored bread making method | |
| CN105558829A (en) | Hairy crab flavor Qingming fruit | |
| CN110692933A (en) | Preparation method of xylose sweetened bean paste | |
| KR20240029196A (en) | Manufacturing Method of Hard Rolls Using Gujia Natural Yeast Species |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |