CN112674134B - Method for preparing baked product from rice - Google Patents
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- CN112674134B CN112674134B CN202011450335.5A CN202011450335A CN112674134B CN 112674134 B CN112674134 B CN 112674134B CN 202011450335 A CN202011450335 A CN 202011450335A CN 112674134 B CN112674134 B CN 112674134B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 83
- 235000009566 rice Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title description 3
- 241000209094 Oryza Species 0.000 claims abstract description 80
- 235000012771 pancakes Nutrition 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000014121 butter Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 29
- 239000001254 oxidized starch Substances 0.000 claims description 24
- 235000013808 oxidized starch Nutrition 0.000 claims description 24
- 108091005658 Basic proteases Proteins 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 239000008236 heating water Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 229940095676 wafer product Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000000047 product Substances 0.000 description 21
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 235000015895 biscuits Nutrition 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 206010017472 Fumbling Diseases 0.000 description 1
- 244000207740 Lemna minor Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007569 slipcasting Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a method for producing baked food, in particular rice pancake, by taking rice or glutinous rice as a main raw material; the ingredients comprise rice flour, egg liquid, white granulated sugar, tapioca starch, water, butter, salt and the like; the production method comprises a starch gelatinization step.
Description
Technical Field
The invention belongs to the field of foods, and particularly provides a method for producing baked foods, in particular rice pancakes, by taking rice or glutinous rice as a main raw material.
Background
The traditional pancake (biscuit) takes flour as a main raw material, and the production of the product is completed through the processes of kneading dough, forming and baking; or by a raw material pulp mixing and grouting baking process. If rice flour or glutinous rice flour can be used for replacing flour, the pancake/biscuit is used as a main raw material, so that the mouthfeel of the pancake/biscuit is completely separated from that of the pancake/biscuit taking traditional flour as a main material, the pancake/biscuit has natural different textures, is crisp in mouthfeel, good in mouth-turning performance and is not sticky; is a potential development direction of novel pancake/biscuit snack food.
In practice, the products are not seen, and the main reasons are that the water holding capacity and the flour are obviously different, the raw material preparation proportion and the baking parameters can be used in a narrow range during actual manufacturing, and the problems of hardening or high moisture content of semi-finished products and tooth sticking are easy to occur; for different batches of rice/glutinous rice raw materials (the production place, the output time and even the difference of preservation conditions/time can have an influence on the properties of the rice/glutinous rice raw materials), the raw material proportion and the baking parameters often need to be readjusted, a great deal of time is wasted (the debugging time generally needs 2-3 days even though no instrument is used only by sensory measurement), and the uniformity difference among product batches is easily caused.
Disclosure of Invention
In order to solve the problems, the invention provides a method for producing baked food by taking rice or glutinous rice as a main raw material, and the starch ingredients are adjusted and the enzyme preparation is processed, so that the rice or glutinous rice raw materials in different batches can use the same formula and baking parameters, and continuous and automatic production with uniform product quality is realized on an automatic pancake machine.
In one aspect, the present application provides a method for producing a baked food product from rice or glutinous rice as a main raw material, characterized by:
the ingredients of the baked food comprise: 80-100 parts of rice flour, 40-60 parts of egg liquid, 40-60 parts of white granulated sugar, 5-10 parts of tapioca starch, 60-80 parts of water, 3-10 parts of butter and 1-5 parts of salt;
the method comprises the following steps:
(1) Weighing the required amount of raw materials;
(2) Heating water to 90deg.C, pouring into tapioca starch, stirring while pouring to make the starch completely gelatinize, and cooling to 35deg.C;
(3) Adding salt, egg liquid and white granulated sugar into a stirrer, and stirring at a low speed for 2-10 minutes;
(4) Adding softened butter, and stirring at low speed for 1-3 min;
(5) Adding gelatinized tapioca starch solution, and stirring at low speed for 1-3 min;
(6) Adding rice flour or glutinous rice flour, stirring at low speed for 10-40 seconds, stirring at medium speed for 10-40 seconds, and uniformly stirring all materials;
(7) Pouring the slurry into a pancake machine, automatically grouting through the pancake machine, baking, and performing baking at 150-180 ℃ for 4-6 minutes;
(8) Demoulding, cooling and packaging after baking.
Further, the baked food is a pancake.
Further, the baked food uses rice as a main raw material.
Further, the ingredients of the baked food comprise 2-5 parts of oxidized starch.
Further, the ingredients of the baked food comprise 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt.
Further, the baked food uses glutinous rice as a main raw material.
Further, the ingredients of the baked food comprise 2-5 parts of oxidized starch and 1-3 parts of 5 ten thousand U/g alkaline protease.
Further, the ingredients of the baked food comprise 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt.
Further, the stirring time in the step (3) was 10 minutes.
In another aspect, the present application provides the use of oxidized starch to improve the consistency of the hardness and crispness of rice pancake products of different rice raw material batches.
In another aspect, the present application provides the use of oxidized starch and alkaline protease to improve the consistency and/or crispness of a wafer product from different batches of glutinous rice raw materials.
The pancakes described herein are biscuit-type pancakes, not staple-type pancakes.
The alkaline protease in the present application is not limited to a certain manufacturer or an active product, and a person skilled in the art can select an appropriate amount of alkaline protease based on common knowledge and conversion.
Detailed Description
The main detection equipment comprises: a physical property tester of Stable Micro System company, TA-HD PLUS, matched probe P2 (2 mm), test and return speed is 0.6mm/S.
The main detection method comprises the following steps: the erected pancakes/biscuits were pressed down with a P2 probe and the number of space breaks (crispness, times/mm), maximum force corresponding to strain (crispness), hardness (N), viscosity (mj) was automatically analysed from the instrument-derived force profile software. Each batch of samples was tested 3 times to average.
Pancake machine: yitong YT-10 type.
The rice flour and the glutinous rice flour in the raw materials are purchased or processed according to the description in the examples; eggs, white granulated sugar, tapioca starch, oxidized starch, butter and salt are all commercially available products with the same brand/place of production; food grade alkaline protease is produced by Shandong Duckweed Biotechnology Co., ltd (5 ten thousand U/g).
Example 1 basic preparation method of Rice cake
(1) Weighing the required amount of raw materials;
(2) Heating water to 90deg.C, pouring into tapioca starch, stirring while pouring to make the starch completely gelatinize, and cooling to 35deg.C;
(3) Adding salt, egg liquid and white granulated sugar (optionally alkaline protease and oxidized starch) into a stirrer, and stirring at low speed for 2 minutes (10 minutes when alkaline protease is added);
(4) Adding softened butter, and stirring at low speed for 1 min;
(5) Adding gelatinized tapioca starch solution, and stirring at low speed for 1 min;
(6) Adding rice flour or glutinous rice flour, stirring at low speed for 30 seconds, stirring at medium speed for 30 seconds, and uniformly stirring all materials;
(7) And (5) beating the paste, pouring the paste into a pancake machine, automatically grouting the paste through the pancake machine, and baking the paste. Baking parameters of 170 ℃ for 5 minutes
(8) And after baking, demoulding, cooling and packaging are automatically completed.
Example 2 property differences in rice cake made from different batches of rice/Oryza Glutinosa
Formula 1: rice flour (produced in the region of Jilin, harvested and milled nominally 1 year ago) made by northeast rice sample 1;
formula 2: rice flour (produced in the region of Jilin, harvested nominally 1 year ago, milled rice 2 months ago) prepared from northeast rice sample 2;
formula 3: rice flour (harvested 1 year ago in the nominal place of Hunan, milled rice 3 months ago) made of Hunan rice sample 3;
formula 4: glutinous rice flour made by Anhui glutinous rice sample 4 (Anhui at the place of production, harvested and milled rice 1 year ago nominal);
formula 5: rice flour (harvested and milled rice 1 year ago in the origin of the Hunan, glutinous rice sample 5);
formula 6: rice flour (harvested and milled rice 1 year ago in the origin of the Hunan, glutinous rice sample 6);
the total formula is as follows: 80 parts of rice flour or glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 60 parts of water, 5 parts of butter and 2 parts of salt.
The pancake/biscuit prepared according to the method of example 1 has the following properties:
from the above results, it can be seen that using the same formulation, the pancakes/biscuits processed from different rice/glutinous rice materials exhibited significant quality differences, and the samples of the other two rice materials exhibited hard but not brittle problems (consistent with the tasting results) as compared to formulations 2 and 4, which were more desirable than the tasting results, and the samples of the glutinous rice material products were more complex, with problems of increased hardness, and also with increased viscosity and deteriorated crunchiness.
In the prior practical production, the technical personnel are generally required to repeatedly adjust parameters and even the formula for a plurality of times, so that the time for 1 day or even a plurality of days is taken, and the uniformity among product batches is often influenced.
Example 3 improved production of rice raw material products Using oxidized starch
We tried to make up a new formulation by fumbling by adding partially oxidized starch to the formulation (oxidized starch was added and stirred with salt, egg white and white granulated sugar in step (3) of example 3 without the gelatinization process): 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt.
Using this recipe and the method described in example 1, samples of formulas 1-1, 2-1, 3-1 were prepared starting from three rice of formulas 1-3 in example 2.
It can be seen that various rice materials can be prepared into products with similar properties by the same formula and preparation method after oxidized starch is added, and the quality of the products is basically the same as that of products without oxidized starch which are produced before from the physical test result and taste result.
The results of the waxy rice raw material sample added with oxidized starch were not satisfactory, and although a substantially uniform hardness was obtained, the viscosity of the product was increased, giving a bad mouth feel for sticking teeth. Further improvements are needed.
Example 4 improved Oryza Glutinosa raw material product production Using alkaline protease
We subsequently tried to digest the protein content of the egg white by adding 2 parts of alkaline protease (5U/g, added with salt, egg white and white granulated sugar in step (3) of example 3 and stirred for 10 minutes, followed by sequential operations, the prepared slurry was not stored for direct slip casting baking; no special enzyme deactivation step was added) to solve the problem of sticking teeth of the glutinous rice raw material product found in example 3. The total formula is as follows: 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt.
Using this formulation and the method described in example 1, samples of formulations 4-1, 5-1, 6-1, 7 were prepared starting from three glutinous rice of formulations 4-6 in example 2 and another, poorer quality Chen Nuomi (harvested and milled near 3 years ago in Hunan, the origin).
It can be seen that various glutinous rice materials can produce products with similar properties in the same formulation and preparation method after adding oxidized starch and alkaline protease, and the quality of the products is basically the same as that of the products without oxidized starch and alkaline protease produced before from the physical test result and taste result. It is also notable that all three samples, except for formula 7 of Chen Nuomi stock, had significantly improved crunchiness to levels even exceeding that of rice stock products.
Claims (2)
1. The application of oxidized starch in improving the uniformity of hardness and brittleness of rice pancake products of different rice raw material batches is characterized in that: the ingredients of the rice pancake product comprise: 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt;
the method of baking rice pancake products comprises the steps of:
(1) Weighing the required amount of raw materials;
(2) Heating water to 90deg.C, pouring into tapioca starch, stirring while pouring to make the starch completely gelatinize, and cooling to 35deg.C;
(3) Adding salt, egg liquid, white granulated sugar and oxidized starch into a stirrer, and stirring at a low speed for 2-10 minutes;
(4) Adding softened butter, and stirring at low speed for 1-3 min;
(5) Adding gelatinized tapioca starch solution, and stirring at low speed for 1-3 min;
(6) Adding rice flour, stirring at low speed for 10-40 seconds, stirring at medium speed for 10-40 seconds, and uniformly stirring all materials;
(7) Pouring the slurry into a pancake machine, automatically grouting through the pancake machine, baking, and performing baking at 150-180 ℃ for 4-6 minutes;
(8) Demoulding, cooling and packaging after baking.
2. The use of oxidized starch and alkaline protease to improve the consistency and/or crispness uniformity of a wafer product from different batches of wafer material, characterized in that: the ingredients of the glutinous rice pancake product comprise: 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt;
the method for baking the glutinous rice pancake product comprises the following steps:
(1) Weighing the required amount of raw materials;
(2) Heating water to 90deg.C, pouring into tapioca starch, stirring while pouring to make the starch completely gelatinize, and cooling to 35deg.C;
(3) Adding salt, egg liquid, white granulated sugar, oxidized starch and alkaline protease into a stirrer, and stirring at a low speed for 10 minutes;
(4) Adding softened butter, and stirring at low speed for 1-3 min;
(5) Adding gelatinized tapioca starch solution, and stirring at low speed for 1-3 min;
(6) Adding glutinous rice flour, stirring at low speed for 10-40 seconds, stirring at medium speed for 10-40 seconds, and uniformly stirring all materials;
(7) Pouring the slurry into a pancake machine, automatically grouting through the pancake machine, baking, and performing baking at 150-180 ℃ for 4-6 minutes;
(8) Demoulding, cooling and packaging after baking.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011450335.5A CN112674134B (en) | 2020-12-09 | 2020-12-09 | Method for preparing baked product from rice |
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| CN202011450335.5A CN112674134B (en) | 2020-12-09 | 2020-12-09 | Method for preparing baked product from rice |
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| CN112674134B true CN112674134B (en) | 2024-03-12 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113812435B (en) * | 2021-07-02 | 2023-11-10 | 四川米老头食品工业集团股份有限公司 | Rice biscuits capable of being brewed into paste and preparation method and eating method thereof |
| CN115997804B (en) * | 2023-03-02 | 2024-02-09 | 海南健泰生物科技有限公司 | Rice cake and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09205992A (en) * | 1996-01-26 | 1997-08-12 | Ibaraki Pref Gov | Manufacture of rice cake |
| JP2007151517A (en) * | 2005-12-08 | 2007-06-21 | Matsutani Chem Ind Ltd | Method for producing rice cracker |
| JP2009273421A (en) * | 2008-05-15 | 2009-11-26 | Matsutani Chem Ind Ltd | Bakery product having excellent texture, and method for producing the same |
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| CN109315461A (en) * | 2018-11-22 | 2019-02-12 | 四川米老头食品工业集团股份有限公司 | A kind of starch baking-type dilated food and preparation method thereof |
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2020
- 2020-12-09 CN CN202011450335.5A patent/CN112674134B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09205992A (en) * | 1996-01-26 | 1997-08-12 | Ibaraki Pref Gov | Manufacture of rice cake |
| JP2007151517A (en) * | 2005-12-08 | 2007-06-21 | Matsutani Chem Ind Ltd | Method for producing rice cracker |
| CN101896080A (en) * | 2007-12-10 | 2010-11-24 | Cj第一制糖株式会社 | A powder composition of korean pancake using rice powder |
| JP2009273421A (en) * | 2008-05-15 | 2009-11-26 | Matsutani Chem Ind Ltd | Bakery product having excellent texture, and method for producing the same |
| CN102396672A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice-noodles |
| CN102342424A (en) * | 2011-09-28 | 2012-02-08 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN104365734A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Whole potato pancake and making method thereof |
| KR20170043825A (en) * | 2015-10-14 | 2017-04-24 | 주식회사 전주제과 | Composition of Biscuit Substance for Choco-pie Contained Rice Powder Modified Starch and Method Thereof |
| CN106305941A (en) * | 2016-10-26 | 2017-01-11 | 哈尔滨商业大学 | Making technology of rice flour sponge cake |
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