CN115997804A

CN115997804A - Weight-reducing rice cake and production method thereof

Info

Publication number: CN115997804A
Application number: CN202310191501.1A
Authority: CN
Inventors: 符龙杰; 邱语; 陈芬芳
Original assignee: Hainan Jiantai Biotechnology Co ltd
Current assignee: Hainan Poly Pharm Co ltd
Priority date: 2023-03-02
Filing date: 2023-03-02
Publication date: 2023-04-25
Anticipated expiration: 2043-03-02
Also published as: CN115997804B

Abstract

The application provides a weight-reducing rice cake and a production method thereof, wherein the weight-reducing rice cake comprises raw materials of pearl barley flour and L-alanine serving as a flavoring agent; the weight-reducing rice cake disclosed by the application solves the problem of crispness caused by using L-alanine as a flavoring agent by using sodium pyrophosphate and lactic acid fatty glyceride in a specific proportion. The weight-reducing rice cake has the advantages of healthy formula, low heat, sweet and fresh taste, crisp taste and good meal replacement performance.

Description

Weight-reducing rice cake and production method thereof

Technical Field

The application belongs to the technical field of weight-losing foods, and particularly provides weight-losing rice cakes and a production method thereof.

Background

Along with changes of dietary tides and nutrition conditions of people, traditional baked foods with high calories are continuously improved in terms of sweeteners, and sugar substitutes such as xylitol, aspartame, sodium cyclamate and sucralose are increasingly used for replacing traditional sugar components such as sucrose, maltose and fructose. The most commonly used sugar substitute in baked goods is xylitol, which has a metabolic profile such that it provides sweetness while producing less calories and does not require insulin; however, eating xylitol in large quantities still tends to produce fat accumulation and elevated blood sugar, and xylitol also causes gastrointestinal discomfort in some people, and its flavor is not suitable for all foods.

The coix seed is coarse cereal with good health property, and has high content of crude fiber and protein and low digestion and absorption degree although the heat of the coix seed is similar to that of rice; the coix seed is considered as a healthy food material beneficial to weight reduction in traditional Chinese medicine, has the effects of dispelling dampness and promoting diuresis and has an auxiliary curative effect on diabetes.

L-alanine is an amino acid with both delicate flavor and sweet taste, and has a sweetness slightly higher than that of sucrose, and is widely applied to soy sauce, fruit juice, chicken essence and pickled products at present; there are also small applications in bakery products.

There is no diet food in the market which combines the advantages of both.

Disclosure of Invention

Considering that rice cake is widely accepted as meal replacement snack, and the cooperation of delicate flavor and sweet taste is more suitable for rice cake products. The applicant tries to use coix seed powder to replace part of rice flour and L-alanine to replace part of sucrose or xylitol in the process of grinding weight-losing food to prepare weight-losing rice cake. The problem of product brittleness and stickiness caused by the use of L-alanine is overcome by using a suitable combination of emulsifier and leavening agent.

In one aspect, the application provides a weight-reducing rice cake, wherein the weight-reducing rice cake comprises raw materials including pearl barley flour and L-alanine.

Further, the raw materials of the weight-reducing rice cake also comprise sodium pyrophosphate and lactic acid fatty acid glyceride.

Further, the weight ratio of the sodium pyrophosphate to the lactic acid fatty acid glyceride is 1:1.

Further, the raw materials of the weight-reducing rice cake comprise 30 parts of rice flour, 50 parts of pearl barley flour, 30 parts of egg liquid, 5 parts of white granulated sugar, 25 parts of L-alanine, 5 parts of corn starch, 70 parts of water, 2 parts of butter, 2 parts of salt, 2 parts of sodium pyrophosphate and 2 parts of lactic acid fatty glyceride.

Further, the weight-reducing rice cake is prepared according to the following method: heating water, adding corn starch, stirring to gelatinize, and collecting starch solution; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring, adding softened butter, and continuously stirring at low speed to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring; adding rice flour and pearl barley powder, and stirring to obtain slurry for later use; grouting into a mould and baking; and (5) demolding and cooling.

Further, the weight-reducing rice cake is prepared according to the following method: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring at low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould and baking at 180 ℃ for 6 minutes; and (5) demolding and cooling.

In another aspect, the present application provides a method for preparing the above-described weight loss rice cake, comprising: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring at low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould and baking at 180 ℃ for 6 minutes; and (5) demolding and cooling.

Further, the present application provides the use of sodium pyrophosphate and glycerol lactate in a mass ratio of 1:1 for improving the crispness of baked goods using L-alanine as a flavour enhancer.

Further, the mass ratio of the composition to L-alanine as a flavoring agent was 4:25.

While the preferred amounts of pearl barley flour and L-alanine are determined in the detailed description section in view of taste reconciliation problems, one skilled in the art can fully adjust the amounts of pearl barley flour and L-alanine further, or add other cereal flours, sugars, sugar substitutes, including but not limited to oat flour, quinoa flour, xylitol, etc., with the use of other flavoring agents or sacrificing some of the flavoring properties.

The rice cake production method can be manually produced, or can be automatically carried out by adopting various automatic pancake machines.

In the present application, "L-alanine as a taste enhancer" means L-alanine added to enhance the taste such as sweetness and umami taste; other materials of baked goods such as alanine (in the form of free alanine, alanine combined with other ingredients, or amino acid residue in protein/peptide) contained in flour, egg, dried meat floss, dried fish floss, jam, etc., and their taste are not counted as "L-alanine as flavoring agent"; on the basis of this, the "L-alanine as taste enhancer" range can be determined by the person skilled in the art based on the recipe and the ingredients of the raw materials.

Drawings

FIG. 1 shows the effect of various leavening agents on the crispness of rice cakes (A, sodium pyrophosphate, B, potassium bitartrate, C, sodium lactate);

figure 2 shows the effect of different emulsifiers in different proportions on the crispness of rice cakes (a, sodium pyrophosphate + glycerol lactate, B, sodium pyrophosphate + hydroxypropyl starch).

Detailed Description

Example 1 base stock and method

The raw materials used in the application are all purchased from commercial food grade products, and the rice flour, the pearl barley flour and the egg liquid are self-processed after the rice flour, the pearl barley flour and the egg are purchased by the applicant.

Formula and production process of rice cake

The proper dosage of the pearl barley powder and the L-alanine is determined by early taste investigation (mainly considering the problems of the tempering of rice flavor and the tempering of fresh sweetness).

Rice cake raw material: 30 parts of rice flour, 50 parts of pearl barley flour, 30 parts of egg liquid, 5 parts of white granulated sugar, 25 parts of L-alanine, 5 parts of corn starch, 70 parts of water, 2 parts of butter and 2 parts of salt.

The production method comprises the following steps: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, and stirring at a low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould (circular mould with diameter of 2cm and thickness of 8 mm), and baking at 180deg.C for 6 min (Xudi XZ-30 m cake machine is used in the examples); and (5) demolding and cooling.

Rice cake property detection

Using PW-US76 physical property instrument/texture instrument of FTC company, 2mm matched probe; the probe speed was 0.6mm/S, the erected rice cake was pressed down, and the crispness (the ratio of the number of space breaks/mm, the number of positive peaks to the distance corresponding to the maximum force), the crispness (the ratio of the distance corresponding to the maximum force to the shearing distance) and the viscosity index (mj) were obtained from the own software of the instrument. Each batch of samples was tested 5 times for averaging.

Example 2 Rice cake Properties after Coix seed flour and L-alanine were added

A rice cake containing pearl barley flour and L-alanine was prepared according to the method described in example 1, and it was found that it had a remarkable defect in crispness, and this defect was difficult to compensate by a processing method. Through verification and research, the generation of the crisp defect is not directly related to the use of the pearl barley flour, and is expected to be caused by the influence on Maillard reaction after a large amount of alanine is added.

Table 1 basic properties of rice cakes of different formulations (n=5)

	Crisp nature	Brittleness of the glass	Viscosity (mj)
				Formulation of example 1	4.09±0.33	0.51±0.05	0.47±0.02
The formulation of example 1 uses 80 parts of rice flour without using pearl barley flour	6.23±0.62	0.41±0.07	0.39±0.05
				The formulation of example 1 was prepared without using pearl barley flour and L-alanine, using 80 parts of rice flour and 30 parts of white granulated sugar	6.17±0.49	0.38±0.04	0.33±0.08

Example 3 Effect of adding different leavening agents on the Rice cake Properties

The applicant selected three leavening agents-sodium pyrophosphate, potassium bitartrate and sodium lactate-were added to the slurry and their effects on crispness and crispness were examined at different levels and the results are shown in figure 1.

The three leavening agents have no improvement effect on the crunchiness basically, the improvement effect of potassium bitartrate is not obvious, and sodium pyrophosphate with better crunchiness improvement effect is selected for further research. The amount is set to 2 parts in consideration of the problem of limitation of the amount and the effect.

EXAMPLE 4 Effect of sodium pyrophosphate in combination with different emulsifiers

Considering the possible impact of the emulsification in the slurry on the crispness, the applicant tried the effect of adding different emulsifiers in different proportions to the slurry, and for reasons of space, the results of part of the emulsifiers and proportions were not shown, as shown in figure 2.

Wherein A1: sodium pyrophosphate 2 parts + lactic acid fatty acid glyceride 0.2 parts; a2: sodium pyrophosphate 2 parts + lactic acid fatty acid glyceride 0.5 parts; a3: sodium pyrophosphate 2 parts and lactic acid fatty glyceride 1 part; 2 parts of sodium pyrophosphate and 2 parts of lactic acid fatty acid glyceride; a5: sodium pyrophosphate 2 parts + lactic acid fatty acid glyceride 4 parts; b1: sodium pyrophosphate 2 parts and hydroxypropyl starch 0.2 parts; b2: sodium pyrophosphate 2 parts and hydroxypropyl starch 0.5 parts; b3: sodium pyrophosphate 2 parts and hydroxypropyl starch 1 part; b4: sodium pyrophosphate 2 parts and hydroxypropyl starch 2 parts; b5: sodium pyrophosphate + 4 parts of hydroxypropyl starch);

the results show that the recovery of crispness is best with sodium pyrophosphate and glycerol lactate in a ratio of 2:1 to 1:1, or sodium pyrophosphate and hydroxypropyl starch in a ratio of 4:1 to 2:1, wherein sodium pyrophosphate and glycerol lactate in a ratio of 1:1 can substantially recover crispness to a level of 80 parts with rice flour and 30 parts with white granulated sugar.

Example 5 improved Rice cake formulation

30 parts of rice flour, 50 parts of pearl barley flour, 30 parts of egg liquid, 5 parts of white granulated sugar, 25 parts of L-alanine, 5 parts of corn starch, 70 parts of water, 2 parts of butter, 2 parts of salt, 2 parts of sodium pyrophosphate and 2 parts of lactic acid fatty glyceride.

The production method comprises the following steps: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring at low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould (circular mould with diameter of 2cm and thickness of 8 mm), and baking at 180deg.C for 6 min (Xudi XZ-30 m cake machine is used in the examples); and (5) demolding and cooling.

The results of crispness, crispness and stickiness were 6.25.+ -. 0.38, 0.39.+ -. 0.02, 0.37.+ -. 0.04, essentially comparable to the levels of 80 parts rice flour and 30 parts white granulated sugar used. The subsequent replacement of 5 parts of xylitol can basically maintain the performance except that the crunchiness is slightly reduced.

Claims

1. The weight-reducing rice cake is characterized by comprising raw materials of pearl barley flour and L-alanine.

2. The weight loss rice cake of claim 1, wherein the raw materials of the weight loss rice cake further comprise sodium pyrophosphate and lactic acid fatty acid glycerides.

3. The weight loss rice cake of claim 2, wherein the weight ratio of sodium pyrophosphate to glycerol lactate is 1:1.

4. The weight-reducing rice cake according to claim 3, wherein the weight-reducing rice cake comprises, as raw materials, 30 parts of rice flour, 50 parts of pearl barley flour, 30 parts of egg liquid, 5 parts of white granulated sugar, 25 parts of L-alanine, 5 parts of corn starch, 70 parts of water, 2 parts of butter, 2 parts of salt, 2 parts of sodium pyrophosphate and 2 parts of lactic acid fatty acid glyceride.

5. The weight loss rice cracker of claim 4 wherein the weight loss rice cracker is prepared according to the following method: heating water, adding corn starch, stirring to gelatinize, and collecting starch solution; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring, adding softened butter, and continuously stirring at low speed to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring; adding rice flour and pearl barley powder, and stirring to obtain slurry for later use; grouting into a mould and baking; and (5) demolding and cooling.

6. The weight loss rice cracker of claim 5 wherein the weight loss rice cracker is prepared according to the following method: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring at low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould and baking at 180 ℃ for 6 minutes; and (5) demolding and cooling.

7. The method for preparing a weight loss rice cake according to claim 4, comprising: heating water to 90 ℃, adding corn starch, stirring to gelatinize the corn starch into a viscous state, and preserving heat after the temperature is reduced to 40 ℃ to serve as starch solution for standby; mixing salt, white granulated sugar, L-alanine and egg liquid, stirring at low speed for 10 min, adding softened butter, and stirring at low speed for 2 min to obtain egg liquid; mixing the starch solution and the egg liquid, adding sodium pyrophosphate and lactic acid fatty glyceride, and stirring at low speed for 2 minutes; adding rice flour and pearl barley flour, and stirring at high speed for 1 min to obtain slurry; grouting into a mould and baking at 180 ℃ for 6 minutes; and (5) demolding and cooling.

8. Use of a composition of sodium pyrophosphate and glycerol lactate at a mass ratio of 1:1 for improving the crispness of a baked product using L-alanine as a flavour enhancer.

9. The use according to claim 8, wherein the mass ratio of the composition to L-alanine as odorant is 4:25.