CN112741262A - Buckwheat rice cake and preparation method thereof - Google Patents
Buckwheat rice cake and preparation method thereof Download PDFInfo
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- CN112741262A CN112741262A CN202110050673.8A CN202110050673A CN112741262A CN 112741262 A CN112741262 A CN 112741262A CN 202110050673 A CN202110050673 A CN 202110050673A CN 112741262 A CN112741262 A CN 112741262A
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Manufacturing & Machinery (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a buckwheat rice cake and a preparation method thereof, wherein the buckwheat rice cake comprises the following raw materials in parts by weight: 30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seed and 8-12 parts of white granulated sugar; the preparation method comprises the following steps: s1, grinding buckwheat into powder; s2, pressing oil from chia seeds; s3, adding yeast powder into the chia seed residues for fermentation; s4, soaking the polished round-grained rice, the sticky rice and the oat; s5, dissolving white granulated sugar; s6, uniformly mixing the whole buckwheat flour, chia seed flour, polished round-grained rice, sticky rice and oat, adding cellulase for enzymolysis, adding chia seed oil and sugar water for mixing, and putting into an extrusion curing machine for extrusion curing to obtain the buckwheat and chia seed rice cereal. The product of the invention contains rich nutrient substances and has double effects of nutrition and health care.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a buckwheat rice cake and a preparation method thereof.
Background
The New year cake is a traditional festival snack with Chinese characteristics, and has more than 2000 years of history in China. The rice cake is a cake prepared by steaming rice with larger viscosity or adding a proper amount of rice flour in a general meaning, has the characteristics of soft, glutinous, smooth, fragrant, sweet and delicious and the like, and is deeply loved by consumers. The rice cake is single in variety, and most of rice cakes are made of polished round-grained rice as a main raw material. With the continuous improvement of living standard, people not only seek healthy and delicious food, but also demand diversification of food types, and in order to meet the requirements of consumers, more and more novel rice cakes which are healthy, delicious and various are developed by people; however, the rice cake is mainly made of starch, belongs to high-calorie food, can cause the rise of blood sugar after being eaten by human bodies, and is not suitable for being eaten too much. In addition, for the food with high viscosity, such as the rice cake, the viscous substance generates strong satiety after absorbing water and expanding, has certain adverse effect on absorption and utilization of nutrient substances, and is easy to cause dyspepsia.
In recent years, rice cakes added with various health-care functional raw materials are also available on the market, but on one hand, the raw materials are directly crushed and then added, or the raw materials are added after simple rough processing, so that further deep processing treatment and balanced matching of various active ingredients are lacked.
Disclosure of Invention
The invention aims to: aiming at the problems of single component, high sugar content and incomplete absorption and utilization of nutritional value of the rice cake in the prior art, the buckwheat rice cake and the preparation method thereof are provided.
The technical scheme adopted by the invention is as follows:
a buckwheat rice cake comprises the following raw materials in parts by weight:
30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seed and 8-12 parts of white granulated sugar.
Further, the feed comprises the following raw materials in parts by weight:
40 parts of polished round-grained rice, 60 parts of glutinous rice, 8 parts of buckwheat, 10 parts of oat, 6 parts of chia seed and 10 parts of white granulated sugar.
The preparation method of the buckwheat rice cake comprises the following steps:
s1, cleaning and drying buckwheat, grinding the buckwheat into powder, and sieving the powder by a 100-mesh sieve to obtain whole buckwheat powder;
s2, pressing oil from chia seeds, and performing centrifugal separation to obtain chia seed oil and chia seed residues respectively;
s3, adding yeast powder and water into the chia seed residues obtained in the S2, uniformly mixing, fermenting for 1-3h, and carrying out vacuum concentration and spray drying to obtain chia seed powder;
s4, respectively soaking the polished round-grained rice, the sticky rice and the oat in water for 10-15 h;
s5, dissolving the white granulated sugar in water to obtain sugar water;
s6, uniformly mixing the buckwheat whole powder obtained in the S1, the chia seed powder obtained in the S3, the polished round-grained rice soaked in the S4, the sticky rice and the oat, adding cellulase, uniformly mixing, performing enzymolysis for 6-9h, heating to inactivate enzyme, adding the chia seed oil obtained in the S2 and the sugar water obtained in the S5, uniformly mixing, and putting the mixture into an extrusion curing machine for extrusion curing to obtain the buckwheat rice.
Further, pressing at 5-30 deg.C in S2; the preferred temperature is 20 ℃.
Further, the mass ratio of chia seed residue, yeast powder and water in S3 is 20-30:1-2: 15-20; preferably 25:1.5: 15.
Further, adding yeast powder and water into S3, and fermenting at 25-40 deg.C; the preferred temperature is 35 ℃.
Further, japonica rice, glutinous rice and oat each having a water content of 30-40% were respectively obtained in S4.
Further, the mass of the cellulase in the S6 is 0.2-0.5 wt% of the total mass of the mixture; preferably 0.3 wt%.
Further, adding cellulase into S6, and performing enzymolysis at 30-50 deg.C; the preferred temperature is 40 ℃.
Further, heating to 80-95 ℃ in S6 to inactivate enzyme for 5-10 min.
Further, in S6, the temperature is raised to 90 ℃ to inactivate the enzyme for 5 min.
Further, in S6, 110-120 ℃ high-temperature high-pressure sterilization is adopted for 30-45 min.
Further, in S6, high-temperature autoclaving at 115 ℃ is performed for 30 min.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the invention realizes double effects of nutrition and health care, and the nutrition is balanced by adding buckwheat and chia seeds; the adopted buckwheat contains 8.51 to 18.87 percent of protein, the amino acid variety is complete, the composition is balanced, the buckwheat contains rich lysine, and the lysine is the first limiting amino acid of the protein of other cereal crops, so the buckwheat and other cereals are matched for eating, the amino acid balance can be improved, and a good complementary effect is achieved. Buckwheat also contains various nutrient substances such as rich dietary fibers, vitamins and the like, and the nutritional value of the buckwheat is far higher than that of cereal crops. The buckwheat whole flour can be fully dispersed in the raw materials of the rice cake when the rice cake is prepared, so that dietary fibers and other nutritional ingredients which are not contained in the rice cake originally are increased, the digestion and absorption are facilitated, the health of a human body is facilitated, and the condition that the generation index of the rice cake is high due to single ingredient is relieved. However, the high content of phytic acid in buckwheat also limits the absorption of protein, inorganic salt and some trace elements by human body to a certain extent. Therefore, chia seeds further added in the invention have rich nutritional value, are rich in unsaturated fatty acid, high-quality protein, dietary fiber, various mineral substances and the like, are also rich in antioxidant active substances such as vitamin E, carotenoid, polyphenol compounds and the like, have very high physiological activity and application value, the amino acid composition in chia seed protein is close to an ideal mode recommended by FAO/WHO, have very high edible value and are high-quality plant protein sources, the chia seeds are added to make up the defect of single buckwheat addition, and the nutritional value of the rice cake is further improved.
However, the chia seeds are mostly used for obtaining chia seed oil containing rich unsaturated fatty acids or are directly ground into powder for adding, so that the effective components of the chia seeds are not fully extracted, the effective components of the chia seeds are damaged in the processing process, the expected nutritional effect is difficult to realize, the chia seeds are difficult to fully utilize, the resource waste is caused, and the quality of the final product is not high. According to the invention, the chia seed oil is firstly centrifugally separated, and the chia seed oil containing rich unsaturated fatty acid is separated, so that the adverse effect of the subsequent further processing steps (such as fermentation) on the unsaturated fatty acid is prevented, the loss of effective components is prevented, and the unsaturated fatty acid in the chia seed is fully protected. Then, yeast powder is added into the chia seed residues for fermentation, the fermentation process is actually light fermentation, the nondigestible components in the chia seed residues are partially converted, and the fragrance is increased; meanwhile, part of unstable active ingredients in the chia seed residue are also reserved. The method of the invention fully utilizes chia seeds, and the chia seeds treated by the method are added into the rice cake, thereby greatly improving the nutrition of the rice cake.
And the excessive intake of the fibers can also cause discomfort such as abdominal distension, so the invention adds cellulase into the mixture of the whole buckwheat flour, chia seed flour, polished round-grained rice, glutinous rice and oat for further enzymolysis, converts part of insoluble dietary fibers into soluble dietary fibers, avoids the problems of abdominal distension, abdominal pain, flatulence, constipation, gastrointestinal discomfort and the like caused by the excessive intake of the insoluble dietary fibers by increasing the content of the soluble dietary fibers, and improves the health care effect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Thus, the following 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 of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The preferred embodiment of the invention provides a buckwheat rice cake and a preparation method thereof, wherein the buckwheat rice cake comprises the following raw materials in parts by weight:
40 parts of polished round-grained rice, 60 parts of glutinous rice, 8 parts of buckwheat, 10 parts of oat, 6 parts of chia seed and 10 parts of white granulated sugar.
The preparation method of the buckwheat rice cake comprises the following steps:
s1, cleaning and drying buckwheat at 35 ℃, grinding the buckwheat into powder, and sieving the powder by a 100-mesh sieve to obtain whole buckwheat powder;
s2, squeezing oil from chia seeds at the temperature of 20 ℃, and performing centrifugal separation to obtain chia seed oil and chia seed residues respectively;
s3, adding yeast powder and water into the chia seed residues obtained in the S2, uniformly mixing, fermenting at 35 ℃ for 2h, and carrying out vacuum concentration and spray drying to obtain chia seed powder; wherein the mass ratio of chia seed residue, yeast powder and water is 25:1.5: 15.
S4, respectively soaking the polished round-grained rice, the sticky rice and the oat in water for 12 hours to respectively obtain the polished round-grained rice, the sticky rice and the oat with the water content of 35%;
s5, dissolving the white granulated sugar into sugar water;
s6, uniformly mixing the buckwheat whole powder obtained in the S1, the chia seed powder obtained in the S3, the polished round-grained rice soaked in the S4, the sticky rice and the oat, adding cellulase accounting for 0.3 wt% of the total mass, uniformly mixing, carrying out enzymolysis for 8h at 40 ℃, then heating to 90 ℃, inactivating enzyme for 5min, adding the chia seed oil obtained in the S2 and the sugar water obtained in the S5, adding a proper amount of water while stirring, uniformly mixing, putting into an extrusion curing machine for extrusion curing to obtain the rice cake, and cutting the cured and molded rice cake into strips through a cutting machine; putting the cut rice cake strip into a refrigeration house for cooling for 6 h; cutting the cooled rice cake strip into small strips, vacuum packaging, sterilizing at 115 deg.C under high temperature and high pressure for 30min, cooling at room temperature to obtain buckwheat rice cake product, cooling for 5-8 hr, packaging, and sterilizing.
Example 2
The preferred embodiment of the invention provides a buckwheat rice cake and a preparation method thereof, wherein the buckwheat rice cake comprises the following raw materials in parts by weight:
30 parts of polished round-grained rice, 50 parts of glutinous rice, 5 parts of buckwheat, 5 parts of oat, 4 parts of chia seed and 8 parts of white granulated sugar.
The preparation method of the buckwheat rice cake comprises the following steps:
s1, cleaning and drying buckwheat at 35 ℃, grinding the buckwheat into powder, and sieving the powder by a 100-mesh sieve to obtain whole buckwheat powder;
s2, squeezing oil from chia seeds at 10 ℃, and performing centrifugal separation to obtain chia seed oil and chia seed residues respectively;
s3, adding yeast powder and water into the chia seed residues obtained in the S2, uniformly mixing, fermenting for 3 hours at 25 ℃, and carrying out vacuum concentration and spray drying to obtain chia seed powder; wherein the mass ratio of chia seed residue, yeast powder and water is 20:1: 15.
S4, respectively soaking the polished round-grained rice, the sticky rice and the oat in water for 10 hours to respectively obtain the polished round-grained rice, the sticky rice and the oat with the water content of about 30%;
s5, dissolving the white granulated sugar into sugar water;
s6, uniformly mixing the buckwheat whole powder obtained in the S1, the chia seed powder obtained in the S3, the polished round-grained rice soaked in the S4, the sticky rice and the oat, adding cellulase accounting for 0.2 wt% of the total mass, uniformly mixing, carrying out enzymolysis for 9h at 30 ℃, then heating to 80 ℃, inactivating enzyme for 10min, adding the chia seed oil obtained in the S2 and the sugar water obtained in the S5, adding a proper amount of water while stirring, uniformly mixing, putting into an extrusion curing machine for extrusion curing to obtain the rice cake, and cutting the cured and molded rice cake into strips by a cutting machine; putting the cut rice cake strip into a refrigeration house for cooling for 6 h; cutting the cooled rice cake strip into small strips, vacuum packaging, sterilizing at 110 deg.C under high temperature and high pressure for 45min, cooling at room temperature to obtain buckwheat rice cake product, cooling for 5 hr, packaging, and sterilizing.
Example 3
The preferred embodiment of the invention provides a buckwheat rice cake and a preparation method thereof, wherein the buckwheat rice cake comprises the following raw materials in parts by weight:
50 parts of polished round-grained rice, 70 parts of glutinous rice, 10 parts of buckwheat, 15 parts of oat, 8 parts of chia seed and 12 parts of white granulated sugar.
The preparation method of the buckwheat rice cake comprises the following steps:
s1, cleaning and drying buckwheat at 35 ℃, grinding the buckwheat into powder, and sieving the powder by a 100-mesh sieve to obtain whole buckwheat powder;
s2, squeezing oil from chia seeds at 25 ℃, and performing centrifugal separation to obtain chia seed oil and chia seed residues respectively;
s3, adding yeast powder and water into the chia seed residues obtained in the S2, uniformly mixing, fermenting at 40 ℃ for 1h, and carrying out vacuum concentration and spray drying to obtain chia seed powder; wherein the mass ratio of chia seed residue, yeast powder and water is 30:2: 20.
S4, respectively soaking the polished round-grained rice, the sticky rice and the oat in water for 15 hours to respectively obtain the polished round-grained rice, the sticky rice and the oat with the water content of about 40%;
s5, dissolving the white granulated sugar into sugar water;
s6, uniformly mixing the buckwheat whole powder obtained in the S1, the chia seed powder obtained in the S3, the polished round-grained rice soaked in the S4, the sticky rice and the oat, adding cellulase accounting for 0.5 wt% of the total mass, uniformly mixing, carrying out enzymolysis for 6h at 50 ℃, then heating to 95 ℃, inactivating enzyme for 5min, adding the chia seed oil obtained in the S2 and the sugar water obtained in the S5, adding a proper amount of water while stirring, uniformly mixing, putting into an extrusion curing machine for extrusion curing to obtain the rice cake, and cutting the cured and molded rice cake into strips through a cutting machine; putting the cut rice cake strip into a refrigeration house for cooling for 6 h; cutting the cooled rice cake strip into small strips, vacuum packaging, sterilizing at 120 deg.C under high temperature and high pressure for 30min, cooling at room temperature to obtain buckwheat rice cake product, cooling for 8 hr, packaging, and sterilizing.
Examples of the experiments
1. The results of examining the indexes related to examples 1 to 3 and a commercially available ordinary rice cake (Dahai brand rice cake) are shown in Table 1 below:
TABLE 1 index test results (100g)
As can be seen from the above table, the rice cake prepared by the method of the invention has the advantages of low calorie, low carbohydrate content, obviously increased protein content and certain fat content, and also contains a large amount of dietary fibers, wherein the content of soluble dietary fibers is relatively high, and the rice cake is beneficial to digestion and absorption.
2. 100 persons were invited to taste the rice cake obtained in example 1 and a commercially available rice cake, and voted for the taste, smell and satiety of the rice cake, respectively, and the results are shown in the following table 2:
TABLE 2 scoring table
As can be seen from the table above, the rice cake produced by the method disclosed by the invention is soft and glutinous in taste, fragrant in smell and strong in satiety, and is expected to be more popular with consumers than common rice cakes sold in the market.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The buckwheat rice cake is characterized by comprising the following raw materials in parts by weight:
30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seed and 8-12 parts of white granulated sugar.
2. The buckwheat rice cake according to claim 1, comprising the following raw materials in parts by weight:
40 parts of polished round-grained rice, 60 parts of glutinous rice, 8 parts of buckwheat, 10 parts of oat, 6 parts of chia seed and 10 parts of white granulated sugar.
3. The method for producing a buckwheat rice cake according to claim 1 or 2, comprising the steps of:
s1, cleaning and drying buckwheat, grinding the buckwheat into powder, and sieving the powder by a 100-mesh sieve to obtain whole buckwheat powder;
s2, pressing oil from chia seeds, and performing centrifugal separation to obtain chia seed oil and chia seed residues respectively;
s3, adding yeast powder and water into the chia seed residues obtained in the S2, uniformly mixing, fermenting for 1-3h, and carrying out vacuum concentration and spray drying to obtain chia seed powder;
s4, respectively soaking the polished round-grained rice, the sticky rice and the oat in water for 10-15 h;
s5, dissolving the white granulated sugar in water to obtain sugar water;
s6, uniformly mixing the buckwheat whole powder obtained in the S1, the chia seed powder obtained in the S3, the polished round-grained rice soaked in the S4, the sticky rice and the oat, adding cellulase, uniformly mixing, performing enzymolysis for 6-9h, heating to inactivate enzyme, adding the chia seed oil obtained in the S2 and the sugar water obtained in the S5, uniformly mixing, and putting the mixture into an extrusion curing machine for extrusion curing to obtain the buckwheat rice.
4. The method for producing a buckwheat rice cake according to claim 3, wherein the pressing at 5 to 30 ℃ is performed in S2.
5. The method for preparing buckwheat rice cake according to claim 3, wherein the mass ratio of chia seed residue, yeast powder and water in S3 is 20-30:1-2: 15-20.
6. The method for preparing buckwheat rice cake as claimed in claim 3, wherein the S3 is fermented at 25-40 ℃ after adding yeast powder and water.
7. The method for producing a buckwheat rice cake as claimed in claim 3, wherein the cellulase in S6 is contained in an amount of 0.2 to 0.5 wt% based on the total mass of the mixture.
8. The method for producing a buckwheat rice cake as claimed in claim 3, wherein the step of adding cellulase to S6 is carried out at 30 to 50 ℃.
9. The method for preparing buckwheat rice cake as claimed in claim 3, wherein the temperature of S6 is raised to 80-95 ℃ to inactivate enzyme for 5-10 min.
10. The method for preparing buckwheat rice cake as claimed in claim 3, wherein the S6 is sterilized at 110-120 deg.C for 30-45 min.
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