CN106665748A - Making method of rice cake - Google Patents
Making method of rice cake Download PDFInfo
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- CN106665748A CN106665748A CN201611186637.XA CN201611186637A CN106665748A CN 106665748 A CN106665748 A CN 106665748A CN 201611186637 A CN201611186637 A CN 201611186637A CN 106665748 A CN106665748 A CN 106665748A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a making method of a rice cake. The making method includes the following steps that 1, sticky rice is preprocessed; 2, glutinous rice and sesame balls are made; 3, the rice cake is made, wherein 85-100 parts of glutinous rice and sesame balls, 5-10 parts of corn flour, 4-10 parts of ground seaweed and 2-4 parts of undaria pinnatifida powder, 3-5 parts of walnut flour, 10-17 parts of wheat flour, 5-8 parts of fructo-oligosaccharide, 2-4 parts of sea salt and 8-15 parts of sargasso powder are mixed by weight, the mixture is rolled and formed to obtain a cake body, the surface of the cake body is coated with a layer of rice cake protection liquid, the rice cake is put in an oven, baking is performed under the conditions of the upper fire temperature of 160-180 DEG C and the lower fire temperature of 170-200 DEG C for 15-22 minutes, cooling is performed for 6-10 hours, and then sealing and package are performed to obtain a rice cake finished product. The made rice cake has the advantages of being attractive in appearance and good in taste, further has the advantages of being rich in nutrition and easy to absorb and has a wide market application value.
Description
【Technical field】
Field, more particularly to a kind of preparation method of rice cake are made the present invention relates to rice cake.
【Background technology】
Rice cake, is traditional cuisines of the Chinese nation, is developed so far the long history of centuries, on New Year's Day or other festivals,
Every household is all the sound that rice cake beats cake, hears that cake hammer means that the generation of happy event.Rice cake is reception relatives and friends, is visited
The good merchantable brand that parent calls on a friend.With high quality white rice, selected peanut is primary raw material to rice cake, makees that seasoning is refined to be formed supplemented by salt, sugar.Its with
The characteristics of " thin skin filling is more, moderately salted, and delicate fragrance is pleasant ", wins the welcome of consumers in general.
With expanding economy, growth in the living standard, consumer increasingly payes attention to for health, for the requirement of food
Also more and more higher, although rice cake has the advantages that heat is low, nutritious and in good taste, taste single varieties and easily makes
Into gastrointestinal disturbances are bad, the impairment of the spleen, thus traditional rice cake mouthfeel and function far can not meet modern consumer will
Ask.In sum, studying a kind of rice cake with Appetizing spleen-tonifying function has large market promotional value.
【The content of the invention】
Present invention aim at a kind of preparation method of rice cake is provided, the present invention now carries out glutinous rice in manufacturing process pre-
Treatment, separates amylose and amylopectin in glutinous rice, improves the mouldability of glutinous rice, the glutinous rice sesame group for then preparing
With the mixing of other raw materials, after roll-forming and baking, make rice cake not only have good appearance, it is in good taste while also have it is easy
Digestion, the effect of invigorating the spleen, so as to solve, rice cake is greasy, is unfavorable for the problem of gastrointestinal disturbances.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of preparation method of rice cake, including following step
Suddenly：
(1) pretreatment of glutinous rice：Count by weight, 100-150 portions of glutinous rice and 1-2 parts of sodium acid carbonate are added to 250-
In 300 parts of deionized waters, after immersion 12-18h, the 5-10 parts of dregs of fat and 1 part of root enzyme are added, in 18-23 DEG C of sealing and fermenting 24-30h,
Filtering, is placed on rotation throwing disc rotating speed to be dried in the rotation type atomization drier of 18000-22000r/min after filter residue is dried
30-45s, obtains pretreated glutinous rice；
(2) preparation of glutinous rice sesame group：Count by weight, by 100-150 portions of pretreated glutinous rice and 20-30 portions of sesame
It is put into stone mill after fiber crops mixing, after grinding 30-50min with stone mill with the speed of 150-200r/min, obtains mixed powder, will be mixed
Powder is closed in 110-115 DEG C of boiling 10-15min, after cooling, 0.5 part of carboxymethylcellulose calcium and 5-8 parts of edible gel is added,
Power is the microwave treater microwave treatment 20-35s of 100-200W, after mixing 15-20min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 85-100 parts of glutinous rice sesame group, 5-10 parts of corn flour, 4-10 parts of sea
Lichenin, 2-4 part sea mustard powder, 3-5 parts of walnut powder, 10-17 portions of wheat flour, 5-8 parts of FOS, 2-4 parts of sea salt and 8-15 parts
Sargassum powder is mixed, and through rolling and forming, obtains biscuit, will be put into baking box after one layer of rice cake protective liquid of biscuit surface smear,
Excessive internal heat temperature is 160-180 DEG C, and lower fiery temperature is to toast 15-22min under conditions of 170-200 DEG C, after cooling 6-10h, with purple
Outside line sterilization 15-20min, obtains rice cake finished product after packing.
In the present invention, as further illustrating, the edible gel described in step (2) is prepared by following methods：By weight
Number meter, 3-7 portions of konjaku flour is dissolved in 80-100 parts of deionized water, adds 1 part of sodium chloride, 0.5 part of citric acid and 2-4 parts of breast
Agent, with the speed responsing 3-5h of 10000-13000r/min at 65-80 DEG C, after cooling, takes out oil phase, is washed with absolute ethyl alcohol
After washing, filtered using microsyringe plus 0.8 μm of millipore filter, by filtrate after negative 15-20 DEG C of freeze-drying 20-30h, obtained
To edible gel.
In the present invention, as further illustrating, described emulsifying agent is soybean lecithin, glyceryl monooleate, sucrose ester
With one or more in lauric monoglyceride.
In the present invention, as further illustrating, the dregs of fat described in step (1) by being 10-16 by weight：24-33's
The peanut dregs of fat and the sesame dregs of fat are mixed.
In the present invention, as further illustrating, the sesame described in step (2) is the sesame after nine steam nine solarizations treatment
Fiber crops.
In the present invention, as further illustrating, the rice cake protective liquid described in step (3) is prepared by following methods：By weight
Amount number meter, by butter and 7-11 portions of tea-seed oil after 30-50 parts of egg liquid, 5-10 parts of ginger juice, 3-5 green tea juices and 8-12 parts of softening
After well mixed, rice cake protective liquid is obtained after stirring 2-4min with electric mixer.
The function introduction of part material is as follows：
Glutinous rice, glutinous rice namely obstructs rice, is exactly the rice that we say, glutinous rice can make glutinous rice powder, and glutinous rice is mainly used to
With the first-selection that sesame together glutinous rice powder is making snack.In the present invention, glutinous rice powder is the main raw material(s) for making rice cake, glutinous rice
For mixing with sesame, glutinous rice sesame group is made.
Sodium acid carbonate, sodium acid carbonate be highly basic with weak acid in and the acid salt that generates afterwards, alkalescent is presented when being dissolved in water.
In the present invention, sodium acid carbonate act as glutinous rice sealing and fermenting and builds weakly alkaline environment, promotes the sealing and fermenting of glutinous rice.
Root enzyme, head mold is very wide in distributed in nature, widely used, and its amylase activity is very strong, is commonly used in brewery industry
Saccharolytic.In the present invention, root enzyme is used for the enzyme preparation of glutinous rice sealing and fermenting.
Sesame, containing substantial amounts of fat and protein, wherein predominantly oleic acid, linoleic acid, palmitic acid, arachidic acid etc. is sweet
Grease；Contain sterol, sesamin, sesamol, folic acid, nicotinic acid, sucrose, lecithin, protein again；Also dietary fiber, carbohydrate, dimension
The nutritional ingredients such as raw element A, vitamin B1, B2, niacin, vitamin E, lecithin, calcium, iron, magnesium；It is former that sesame can be used as culinary art
Material, such as makees the fillings of cake.In the present invention, sesame is used as the primary raw material of glutinous rice sesame group.
Carboxymethylcellulose calcium, is the carboxymethyl group substitution product of cellulose.In the present invention, carboxymethylcellulose calcium is used to carry
The chemical stability of the edible gel of height.
Corn flour, containing substantial amounts of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose etc., with hypotensive, drop
The various health care functions such as blood fat, anti arteriosclerosis, prevention intestinal cancer, beautifying face and moistering lotion, anti-aging.In the present invention, corn flour is
Prepare the raw material of rice cake.
Sea sedge, sea sedge is the general designation in marine alternate algae, also known as seaweed.Main component has about 50% carbon hydrate
Thing, about 30% crude protein, vitamin A, B, C enrich, and containing iodine, phosphorus, calcium etc., with nutritive value very high.In the present invention
In, sea sedge is used to pulverize, to prepare the raw material of rice cake.
Undaria pinnitafida, containing multiple nutritional components, according to 11.6g containing crude protein, essence fat in the every hectogram dry product of initial analysis
0.32g, carbohydrate 37.81g, ash content 18.93g, also contain multivitamin, and gross protein value is higher than sea-tangle, are trace elements
With the natural treasure-house of mineral matter, contain ten several amino acid needed by human, calcium, iodine, zinc, selenium, folic acid and vitamin A, B, C etc.
Mineral matter.In the present invention, undaria pinnitafida is used to pulverize, to prepare the raw material of rice cake, for rice cake provides trace element.
Walnut, also known as English walnut, Qiang peach, nutritive value is very high, and walnut contains abundant vitamin B and E, and cell can be prevented old
Change, brain tonic, enhancing memory and anti-aging can be divided.In the present invention, walnut is used to pulverize, to prepare the former material of rice cake
Material.
Wheat flour, with the flour of wheat processing, generally refers to extract the flour after wheat bran.In the present invention, wheat flour is
Prepare the raw material of rice cake.
FOS, is by the fruit in β (2-1) glycosidic bond and sucrose by 1~3 fructosyl also known as fructooligosaccharide
Glycosyl combines the mixture of ketose, Nystose and the GF4 of generation etc..FOS is a kind of natural active products
Matter.Sugariness is 0.3-0.6 times of sucrose.Both the pure sweetening characteristics of sucrose had been maintained, but it is salubriouser than sucrose sweet taste.With regulation
Gut flora, breeds Bifidobacterium, promotes the absorption of calcium, adjusts the novel sweet of the healthcare functions such as blood fat, immunological regulation, anti-caries tooth
Taste agent.In the present invention, FOS is the raw material for preparing rice cake.
Sea salt, is crystallization of the seawater through pan-fried solarization, i.e. mineral salt, is crude macrogranule salt, and main component is chlorine
Change sodium, contain the nutrient being rich in：Protein, carbohydrate, calcium, potassium, sodium, magnesium, iron, zinc, copper, manganese and selenium.In this hair
In bright, crude salt is the raw material for preparing rice cake.
Sargassum, the species of this category is to extract the important raw materials of industry such as algin, and sargassum fusifome is pharmaceutically acceptable and edible.At this
In invention, sargassum is the raw material for preparing rice cake.
Konjaku flour, Main Ingredients and Appearance is glucomannans, it does not comprise only needed by human body more than 10 kinds of amino acid and various
Trace element, it may have the characteristic such as low-protein, low fat high microsteping, good water absorption, expansion rate be high, medicinal efficacy has drop
Blood fat, hypoglycemic, hypotensive, fat-reducing, beauty, health care, defaecation and wait more effects.In the present invention, konjaku flour is preparation
The primary raw material of edible gel.
Citric acid, is a kind of important organic acid, also known as citric acid, clear crystal, Chang Hanyi molecular crystalline water, odorless,
There is very strong tart flavour, it is soluble in water.In the present invention, citric acid is the raw material for preparing edible gel.
Soybean lecithin, glyceryl monooleate, sucrose ester and lauric monoglyceride are used as emulsifying agent in the present invention.
The peanut dregs of fat, for the dregs of fat that squeezing peanut oil is produced, contain abundant fiber, mineral matter and grease.In the present invention
In, the sealing and fermenting that the peanut dregs of fat are used as glutinous rice provides abundant trace element and microorganism, promotes the fermentation of glutinous rice.
The sesame dregs of fat, for the dregs of fat that squeezing peanut oil is produced, contain abundant fiber, mineral matter and grease.In the present invention
In, the sesame dregs of fat trace element and the microorganism abundant for the sealing and fermenting of glutinous rice is provided promote the fermentation of glutinous rice.
Egg liquid, is, with Fresh Egg as raw material, through eggshell cleaning and sterilizing, automatically to beat eggs and isolate yolk or albumen, then
The liquid egg product being made by pasteurize.In the present invention, egg liquid is used to increase rice cake outer surface color, to prepare rice
The raw material of cake protective liquid.
Ginger juice, is the juice being squeezed into after crust that fresh ginger knife is pruned.In the present invention, ginger juice is used as to prepare rice cake protection
The raw material of liquid, plays the inoxidizability of ginger juice, protects the exocuticle of rice cake not oxidizable.
Green tea juice, is prepared by fresh leaf is passed through de-enzyme, crushes, the squeezes fresh juice of green tea.In the present invention, green tea is used as
The raw material of rice cake protective liquid is prepared, the inoxidizability of green tea juice is played, and ginger juice coordinates, and protects the exocuticle of rice cake to be difficult oxygen
Change.
Butter is nutritious, containing vitamin, mineral matter, aliphatic acid and cholesterol, butter cook it is also very fragrant, can with fried fish tartar souce,
Beefsteak is decocted, toast bread is smeared bread and eaten, not only nutritious and very aromatic delicious, sweet good to eat.In the present invention at that,
Butter is the raw material for preparing rice cake protective liquid, assigns rice cake milk fragrance.
Tea-seed oil, unrighted acid is up to more than 90% in camellia seed oil, and oleic acid reaches 80-83%, and linoleic acid reaches
7-13%, and rich in protein and vitamin A, B, D and E, the especially abundant leukotrienes contained by it be it is needed by human and
Can not synthesize.In the present invention, tea-seed oil is the raw material for preparing rice cake protective liquid, for making the surface of rice cake in baking process
In do not ftracture.
The invention has the advantages that：
1. the present invention is pre-processed by the way of sealing and fermenting to glutinous rice, amylopectin and straight chain in glutinous rice is formed sediment
Powder is realized separating, and then can control the shaping of glutinous rice starch after boiling, it is ensured that the profile quality of rice cake and the mouthfeel of exquisiteness.
In the present invention, glutinous rice while fully infiltration glutinous rice, has built weakly alkaline environment, then add after weakly alkaline solution immersion
Abundant nutriment and microorganism that the upper dregs of fat are provided, in the presence of root enzyme, can carry out sealing hair to glutinous rice faster
Ferment.During sealing and fermenting, on the one hand, the amylopectin in glutinous rice departs from amylose and separates, so as to change
The ratio of amylose and amylopectin in glutinous rice, and amylopectin content is lower, glutinous rice is intermolecular to be more easily bonded to gel
Shape, and then keep the stabilization of the profile quality of rice cake；On the other hand, while sealing and fermenting, the macromolecular in glutinous rice is gradually
Small molecule is resolved into, the rice cake of preparation is finer and smoother, is more beneficial for the absorption of human body, inhaled for edible crowd provides efficient nutrition
Debit's formula.Therefore, the technological means that the present invention is taken, is modified from different channels to the inside of glutinous rice, substantially increases
Glutinous rice processing characteristics, the quality guarantee of stabilization is provided for the preparation of the follow-up rice cake for carrying out, and produced technique effect far surpasses
The summation of the technique effect that single technological means is produced.
2. the present invention prepare glutinous rice sesame group have micro- bullet, it is neither too hard, nor too soft the characteristics of, substantially improve with glutinous rice as base
Really up to the mark, the bad problem of mouthfeel of rice cake prepared by body material.First in stone mill be fully ground for glutinous rice and sesame by the present invention, makes
The institutional framework of glutinous rice and sesame in the presence of mechanical external force crush, then again by the technological means of boiling, make glutinous rice and
The institutional framework of sesame is further crushed under the high temperature conditions, and the aliphatic acid in sesame institutional framework can easily ooze out, so as to
In the protection to rice cake surface for subsequently carrying out；Then edible gel and carboxymethyl cellulose are added in mixed powder after cooking
After element, glutinous rice, sesame and edible gel is set fully to blend together colloidal, by the technological means of microwave treatment, by microwave
Radiation, the bond energy vibration of molecule in colloid, the separating rate of amylopectin and amylose in glutinous rice is accelerated, and then for follow-up
The preparation of the rice cake for carrying out provides the quality guarantee of stabilization.The technological means that the preparation process of glutinous rice sesame group is used is to make
It is the further Development Technology means of the pre-treatment step of glutinous rice, further improves the intermolecular bonding degree of glutinous rice,
And then the hardness of rice cake is changed significantly, improve the mouthfeel of rice cake.
3. the edible gel that prepared by the present invention has the characteristics of forming degree is high, cementitiousness is strong.The present invention uses konjaku flour
It is soluble in water, konjak gel is formed under conditions of slant acidity, the network structure in konjak gel is mutually chelated with sodium ion, then
High-speed stirred is carried out using emulsifying agent, konjak gel is easily emulsified agent and is coated, then by after ethanol washing, konjaku coagulates
The structure that network structure in glue is mutually chelated with sodium ion can be conducive to the seizure to glutinous rice molecule for subsequently carrying out, and improve food
With gel to the cohesive force of glutinous rice, rice cake tissue tight is bonded together, keep rice cake surface not ftracture in baking process.
4. the characteristics of rice cake that prepared by the present invention has in good taste, rich in nutrition content and easily absorbs.It is prepared by the present invention
Rice cake in ground seaweed, sea mustard powder and sargassum powder contain the mineral matter nutritionals such as abundant calcium, potassium, iodine, iron and zinc unit
Element, meets demand of the edible crowd for metallic element；Walnut powder and black sesame powder contain abundant vitamin B and vitamin E,
Cell senescence can be prevented, there is brain tonic, enhancing memory, the learning ability of edible crowd be improved, while can also promote
Absorption of the human body to metal ions such as calcium, iron and zinc, improves the efficiency to the absorption of ground seaweed, sea mustard powder and sargassum powder；
Contain rich in protein, carbohydrate and dietary fiber in glutinous rice powder, wheat flour and corn flour, can be edible crowd
Promote the absorption of stomach while growth energy is provided；Each raw material in rice cake cooperates, and mutually promotes, to eat crowd
There is provided it is abundant, can efficient absorption nutritional ingredient.
5. the rice cake protective liquid that prepared by the present invention forms layer protecting film in the outer surface of rice cake, can not only protect rice cake
Outer surface be difficult to be aoxidized, and rice cake surface can be soaked, rice cake face checking is prevented, while also imparting rice cake milk
Taste, promote the edible desire of edible crowd.The ginger juice and green tea juice contained in rice cake protective liquid of the present invention are all
With oxidation resistant composition, rice cake surface can be made to form one layer of anti oxidation layer, it is to avoid rice cake top layer is oxidized too early, causes
The generation of the poor quality phenomenon of profile that baking process is formed；Tea-seed oil and butter in rice cake protective liquid can be in rice cake tables
Face forms one layer of aliphatic acid oil film, prevents rice cake from the phenomenon of cracking is produced in baking process；Butter can also impart to rice simultaneously
Cake milk fragrance, makes us appetite and opens greatly, promotes edible desire；And egg liquid and butter are mutually mixed, rice cake can be promoted to butter
Absorption；Each component above is cooperated, and mutually promotes, and protective filmy layer is formed on the surface of rice cake, and rice is improved jointly
Profile quality of the cake in baking process.
【Specific embodiment】
Embodiment 1：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 3 portions of konjaku flours are dissolved in 80 parts of deionized waters, add 1 part of chlorination
Sodium, 0.5 part of citric acid and 2 parts of soybean lecithins, with the speed responsing 3h of 10000r/min at 65 DEG C, after cooling, take out oil phase,
After with absolute ethanol washing, filtered using microsyringe plus 0.8 μm of millipore filter, by filtrate in minus 15 DEG C of freeze-dryings
After 20h, edible gel is obtained.
The dregs of fat by being 5 by weight：The 12 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, after 30 parts of egg liquids, 5 parts of ginger juice, 3 green tea juices and 8 parts of softenings
After butter and 7 portions of tea-seed oils are well mixed, rice cake protective liquid is obtained after stirring 2min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, by 100 portions of glutinous rices and 1 part of sodium acid carbonate be added to 250 parts go from
In sub- water, after immersion 12h, 5 parts of dregs of fat and 1 part of root enzyme are added, in 18 DEG C of sealing and fermenting 24h, filtering is placed on after filter residue is dried
Rotation throwing disc rotating speed obtains pretreated glutinous rice to dry 30s in the rotation type atomization drier of 18000r/min；
(2) preparation of glutinous rice sesame group：Count by weight, 100 portions of pretreated glutinous rices and 20 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 150r/min with stone mill grind 30min after, mixed
Powder is closed, by mixed powder in 110 DEG C of boiling 10min, after cooling, 0.5 part of carboxymethylcellulose calcium and 5 parts of edible gels is added,
It is the microwave treater microwave treatment 20s of 100W in power, after mixing 15min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 85 parts of glutinous rice sesame groups, 5 parts of corn flour, 4 parts of ground seaweeds, 2 parts of skirts
Band vegetable powder, 3 parts of walnut powders, 10 parts of wheat flours, 5 parts of FOSs, 2 parts of sea salt and 8 parts of sargassum powder are mixed, through rolling into
Type, obtains biscuit, will be put into baking box after one layer of rice cake protective liquid of biscuit surface smear, is 160 DEG C, lower fiery temperature in excessive internal heat temperature
To toast 15min under conditions of 170 DEG C, after cooling 6h, ultraviolet sterilization 15min is used, rice cake finished product is obtained after packing.
Embodiment 2：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 4 portions of konjaku flours are dissolved in 85 parts of deionized waters, add 1 part of chlorination
Sodium, 0.5 part of citric acid and 3 parts of glyceryl monooleates, with the speed responsing 4h of 11000r/min at 70 DEG C, after cooling, take out
Oil phase, with absolute ethanol washing after, filtered using microsyringe plus 0.8 μm of millipore filter, by filtrate in minus 17 DEG C freezings
After drying 23h, edible gel is obtained.
The dregs of fat by being 11 by weight：The 25 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, after 34 parts of egg liquids, 7 parts of ginger juice, 4.5 green tea juices and 9 parts of softenings
Butter and 10 portions of tea-seed oils it is well mixed after, obtain rice cake protective liquid after stirring 3.5min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, 115 portions of glutinous rices and 1.5 parts of sodium acid carbonates are added to 270 parts and gone
In ionized water, after immersion 14h, 6 parts of dregs of fat and 1 part of root enzyme are added, in 20 DEG C of sealing and fermenting 27h, filtering is put after filter residue is dried
40s is dried in rotation throwing disc rotating speed is for the rotation type atomization drier of 19000r/min, pretreated glutinous rice is obtained；
(2) preparation of glutinous rice sesame group：Count by weight, 115 portions of pretreated glutinous rices and 24 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 160r/min with stone mill grind 37min after, mixed
Powder is closed, by mixed powder in 112 DEG C of boiling 13min, after cooling, 0.5 part of carboxymethylcellulose calcium and 6 parts of edible gels is added,
It is the microwave treater microwave treatment 24s of 130W in power, after mixing 16min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 90 parts of glutinous rice sesame groups, 6 parts of corn flour, 5 parts of ground seaweeds, 3 parts of skirts
Band vegetable powder, 4 parts of walnut powders, 12 parts of wheat flours, 6 parts of FOSs, 2.5 parts of sea salt and 11 parts of sargassum powder are mixed, through rolling
Shaping, obtains biscuit, will be put into baking box after one layer of rice cake protective liquid of biscuit surface smear, is 175 DEG C in excessive internal heat temperature, lower fire temperature
Spend to toast 19min under conditions of 170 DEG C, after cooling 7h, use ultraviolet sterilization 16min, rice cake finished product is obtained after packing.
Embodiment 3：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 4 portions of konjaku flours are dissolved in 96 parts of deionized waters, add 1 part of chlorination
Sodium, 0.5 part of citric acid, 2 parts of sucrose esters and 1 part of lauric monoglyceride, with the speed responsing 4h of 12500r/min at 67 DEG C,
After cooling, take out oil phase, with absolute ethanol washing after, filtered using microsyringe plus 0.8 μm of millipore filter, filtrate is existed
After minus 18 DEG C of freeze-drying 27h, edible gel is obtained.
The dregs of fat by being 13 by weight：The 25 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, by 37 parts of egg liquids, 8 parts of ginger juice, 4.5 green tea juices and 10 parts of softenings
After butter and 8 portions of tea-seed oils afterwards is well mixed, rice cake protective liquid is obtained after stirring 3min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, 140 portions of glutinous rices and 1.5 parts of sodium acid carbonates are added to 285 parts and gone
In ionized water, after immersion 14h, 7 parts of dregs of fat and 1 part of root enzyme are added, in 20 DEG C of sealing and fermenting 27h, filtering is put after filter residue is dried
35s is dried in rotation throwing disc rotating speed is for the rotation type atomization drier of 20000r/min, pretreated glutinous rice is obtained；
(2) preparation of glutinous rice sesame group：Count by weight, 135 portions of pretreated glutinous rices and 25 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 173r/min with stone mill grind 44min after, mixed
Powder is closed, by mixed powder in 111 DEG C of boiling 14min, after cooling, 0.5 part of carboxymethylcellulose calcium and 7 parts of edible gels is added,
It is the microwave treater microwave treatment 30s of 160W in power, after mixing 18min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 90 parts of glutinous rice sesame groups, 9 portions of corn flour, 5 parts of ground seaweeds, 3.5 parts
Sea mustard powder, 4 parts of walnut powders, 12 parts of wheat flours, 6 parts of FOSs, 3.5 parts of sea salt and 11 parts of sargassum powder are mixed, through roller
Type is rolled into, biscuit is obtained, baking box will be put into after one layer of rice cake protective liquid of biscuit surface smear, be 170 DEG C, lower fire in excessive internal heat temperature
Temperature is to toast 21min under conditions of 190 DEG C, after cooling 8h, uses ultraviolet sterilization 16min, obtained after packing rice cake into
Product.
Embodiment 4：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 4 portions of konjaku flours are dissolved in 85 parts of deionized waters, add 1 part of chlorination
Sodium, 0.5 part of citric acid, 1 part of soybean lecithin, 1 part of glyceryl monooleate and 1 part of sucrose ester, with 11500r/min's at 68 DEG C
Speed responsing 4h, after cooling, take out oil phase, with absolute ethanol washing after, using microsyringe plus 0.8 μm of millipore filter mistake
Filter, by filtrate after minus 16 DEG C of freeze-drying 26h, obtains edible gel.
The dregs of fat by being 19 by weight：The 31 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, by 42 parts of egg liquids, 8 parts of ginger juice, 3.5 green tea juices and 11 parts of softenings
After butter and 8 portions of tea-seed oils afterwards is well mixed, rice cake protective liquid is obtained after stirring 3.5min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, 110 portions of glutinous rices and 1.5 parts of sodium acid carbonates are added to 260 parts and gone
In ionized water, after immersion 13h, 6 parts of dregs of fat and 1 part of root enzyme are added, in 19 DEG C of sealing and fermenting 28h, filtering is put after filter residue is dried
40s is dried in rotation throwing disc rotating speed is for the rotation type atomization drier of 19500r/min, pretreated glutinous rice is obtained；
(2) preparation of glutinous rice sesame group：Count by weight, 145 portions of pretreated glutinous rices and 26 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 185r/min with stone mill grind 45min after, mixed
Powder is closed, by mixed powder in 112 DEG C of boiling 13min, after cooling, 0.5 part of carboxymethylcellulose calcium and 6 parts of edible gels is added,
It is the microwave treater microwave treatment 33s of 170W in power, after mixing 17min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 90 parts of glutinous rice sesame groups, 7 portions of corn flour, 5 parts of ground seaweeds, 2.5 parts
Sea mustard powder, 5 parts of walnut powders, 14 parts of wheat flours, 6 parts of FOSs, 2.5 parts of sea salt and 12 parts of sargassum powder are mixed, through roller
Type is rolled into, biscuit is obtained, baking box will be put into after one layer of rice cake protective liquid of biscuit surface smear, be 170 DEG C, lower fire in excessive internal heat temperature
Temperature is to toast 18min under conditions of 195 DEG C, after cooling 7h, uses ultraviolet sterilization 16min, obtained after packing rice cake into
Product.
Embodiment 5：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 5 portions of konjaku flours are dissolved in 85 parts of deionized waters, add 1 part of chlorination
Sodium, 0.5 part of citric acid, 1 part of glyceryl monooleate, 1 part of sucrose ester, 1 part of lauric monoglyceride, with 12000r/ at 77 DEG C
The speed responsing 3.5h of min, after cooling, take out oil phase, with absolute ethanol washing after, using microsyringe plus 0.8 μm of micropore
Filter is filtered, and by filtrate after minus 16 DEG C of freeze-drying 26h, obtains edible gel.
The dregs of fat by being 15 by weight：The 31 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, by 34 parts of egg liquids, 7 parts of ginger juice, 4.5 green tea juices and 11 parts of softenings
After butter and 8 portions of tea-seed oils afterwards is well mixed, rice cake protective liquid is obtained after stirring 3min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, 135 portions of glutinous rices and 1.5 parts of sodium acid carbonates are added to 275 parts and gone
In ionized water, after immersion 14h, 6 parts of dregs of fat and 1 part of root enzyme are added, in 19 DEG C of sealing and fermenting 26h, filtering is put after filter residue is dried
39s is dried in rotation throwing disc rotating speed is for the rotation type atomization drier of 19500r/min, pretreated glutinous rice is obtained；
(2) preparation of glutinous rice sesame group：Count by weight, 136 portions of pretreated glutinous rices and 28 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 180r/min with stone mill grind 43min after, mixed
Powder is closed, by mixed powder in 112 DEG C of boiling 14min, after cooling, 0.5 part of carboxymethylcellulose calcium and 6 parts of edible gels is added,
It is the microwave treater microwave treatment 30s of 135W in power, after mixing 16min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 88 parts of glutinous rice sesame groups, 6 portions of corn flour, 5 parts of ground seaweeds, 3.5 parts
Sea mustard powder, 3.5 parts of walnut powders, 13 parts of wheat flours, 6 parts of FOSs, 3.5 parts of sea salt and 10 parts of sargassum powder are mixed, warp
Rolling and forming, obtains biscuit, will be put into baking box after one layer of rice cake protective liquid of biscuit surface smear, is 175 DEG C in excessive internal heat temperature, under
Fiery temperature after cooling 8h, uses ultraviolet sterilization 16min to toast 18min under conditions of 185 DEG C, and rice cake is obtained after packing
Finished product.
Embodiment 6：
1. early-stage preparations：
The preparation of edible gel：Count by weight, 7 portions of konjaku flours are dissolved in 100 parts of deionized waters, add 1 part of chlorine
Change sodium, 0.5 part of citric acid, 1 part of soybean lecithin, 1 part of glyceryl monooleate, 1 part of sucrose ester and 1 part of lauric monoglyceride,
With the speed responsing 3.5h of 12000r/min at 69 DEG C, after cooling, take out oil phase, with absolute ethanol washing after, using miniature note
Emitter adds 0.8 μm of millipore filter to filter, and by filtrate after minus 16 DEG C of freeze-drying 23h, obtains edible gel.
The dregs of fat by being 16 by weight：The 33 peanut dregs of fat and the sesame dregs of fat are mixed.
The preparation of rice cake protective liquid：Count by weight, after 50 parts of egg liquids, 10 parts of ginger juice, 5 green tea juices and 12 parts of softenings
Butter and 11 portions of tea-seed oils it is well mixed after, obtain rice cake protective liquid after stirring 4min with electric mixer.
The preparation method that the material that above-mentioned early stage is prepared is used for following rice cakes.
2. a kind of preparation method of rice cake, comprises the following steps：
(1) pretreatment of glutinous rice：Count by weight, by 150 portions of glutinous rices and 2 parts of sodium acid carbonates be added to 300 parts go from
In sub- water, after immersion 18h, 10 parts of dregs of fat and 1 part of root enzyme are added, in 23 DEG C of sealing and fermenting 30h, filtering is put after filter residue is dried
45s is dried in rotation throwing disc rotating speed is for the rotation type atomization drier of 22000r/min, pretreated glutinous rice is obtained；
(2) preparation of glutinous rice sesame group：Count by weight, 150 portions of pretreated glutinous rices and 30 portions of sesames are mixed
After be put into stone mill, sesame be by nine steam nine solarizations process, with the speed of 200r/min with stone mill grind 50min after, mixed
Powder is closed, by mixed powder in 115 DEG C of boiling 15min, after cooling, 0.5 part of carboxymethylcellulose calcium and 8 parts of edible gels is added,
It is the microwave treater microwave treatment 35s of 200W in power, after mixing 20min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 100 parts of glutinous rice sesame groups, 10 parts of corn flour, 10 parts of ground seaweeds, 4
Part sea mustard powder, 5 parts of walnut powders, 17 parts of wheat flours, 8 parts of FOSs, 4 parts of sea salt and 15 parts of sargassum powder are mixed, through roller
Type is rolled into, biscuit is obtained, baking box will be put into after one layer of rice cake protective liquid of biscuit surface smear, be 180 DEG C, lower fire in excessive internal heat temperature
Temperature is to toast 22min under conditions of 200 DEG C, after cooling 10h, uses ultraviolet sterilization 20min, obtained after packing rice cake into
Product.
Comparative example 1：The specific steps of rice cake preparation method, raw material are substantially the same manner as Example 1, and difference is：No
The pre-treatment step of glutinous rice.
Comparative example 2：The specific steps of rice cake preparation method, raw material are substantially the same manner as Example 1, and difference is：Glutinous rice
Without the edible gel of addition in the preparation process of sesame group.
Comparative example 3：The specific steps of rice cake preparation method, raw material are substantially the same manner as Example 1, and difference is：Rice cake
Preparation process in without add rice cake protective liquid.
Contrast test 1：
Sensory evaluation is tested：It is right by 20 specialties for the composition of personnel of Food Science evaluates group using system point system
Rice cake prepared by comparative example 1-4 and embodiment 1-6 carries out subjective appreciation.Deliberated index be profile, color and luster, flavour, roughness and
Stick to one's teeth situation, takes the total score of its each individual event average value as appraisal result, and total score is 100 points, and standards of grading are shown in Table 1, scoring knot
Fruit is shown in Table 2.
Table 1：
Table 2：
The result of table 2 shows：Total score is higher, illustrates that the quality of rice cake is better, and total score is arranged from high to low：Embodiment 5>It is real
Apply example 4>Embodiment 2>Embodiment 1=embodiment 3=embodiments 6>Comparative example 2>Comparative example 3>Comparative example 1；
Glutinous rice in comparative example 1 is not by pretreatment, and there is obvious crackle on obtained rice cake surface, rougher；Contrast
Without edible gel is added in example 2, there are fine cracks on obtained rice cake surface；Without addition rice cake protective liquid in comparative example 3,
There are fine cracks on the surface of obtained rice cake.
The profile that comparative example 3 there is not addition rice cake protective liquid, obtained rice cake has crackle, comparative example 1, comparative example 2 and reality
Applying the surface of the rice cake obtained by a 1-6 does not have obvious crackle.
Contrast test 2：
Emptying test：Experimental animal is adapted to raise 1 week, is divided into 10 groups, and every group is respectively raised 10 experimental animals.Each group
The rice cake (20g/100g body weight) prepared by comparative example 1-4 and embodiment 1-6, common 5d are fed daily.
Every mixture of rat oral gavage nutrition paste during experiment, 2mL/ only, after 15min takes off neck and puts to death, with stomach full weight and stomach
The difference of net weight is residue weight in stomach, and it is Stomach residue rate that residue is accounted for and fills the semi-solid percentage for pasting weight in calculating stomach.
Small intestine push is tested：Measure pylorus to red nutrition to paste foremost and to the distance of caecum, with the ratio between the two as Intestinal propulsive rate.
All the results are shown in Table 3.
Table 3：
| Intestinal propulsive rate | Stomach residue rate | |
| Comparative example 1 | 57.3% | 95.4% |
| Embodiment 2 | 58.5% | 92.3% |
| Comparative example 3 | 59.1% | 89.1% |
| Embodiment 1 | 81.2% | 68.2% |
| Embodiment 2 | 79.5% | 70.4% |
| Embodiment 3 | 81.3% | 69.3% |
| Embodiment 4 | 83.9% | 67.8% |
| Embodiment 5 | 85.1% | 64.5% |
| Embodiment 6 | 83.6% | 66.4% |
The result of table 3 shows：Small intestine is both the main place of food absorption, is again syndrome of spleen deficiency major lesions position, invigorating the spleen
Promotion intestinal smooth muscle motion is acted through, promotes intestinal epithelial cell to absorb to realize.Intestinal propulsive rate is higher, illustrates small intestine
Wriggling faster, the easier digestion of rice cake, function of invigorating spleen is better, and Intestinal propulsive rate is arranged as from high to low：Embodiment 5>Implement
Example 4>Embodiment 6>Embodiment 3>Embodiment 1>Embodiment 2>Comparative example 3>Comparative example 1>Comparative example 2；
Stomach residue rate is lower, illustrates that rice cake is easier by peptic digest, more contributes to appetizing, and Stomach residue rate is arranged from low to high
Row：Embodiment 5<Embodiment 6<Embodiment 4<Embodiment 1<Embodiment 3<Embodiment 2<Comparative example 3<Comparative example 2<Comparative example 1.
Described above is directed to the detailed description of preferably possible embodiments of the invention, but embodiment is not limited to this hair
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of rice cake, it is characterised in that：Comprise the following steps：
(1) pretreatment of glutinous rice：Count by weight, 100-150 portions of glutinous rice and 1-2 parts of sodium acid carbonate are added to 250-300
In part deionized water, after immersion 12-18h, the 5-10 parts of dregs of fat and 1 part of root enzyme are added, in 18-23 DEG C of sealing and fermenting 24-30h, mistake
Filter, is placed on rotation throwing disc rotating speed to dry 30- in the rotation type atomization drier of 18000-22000r/min after filter residue is dried
45s, obtains pretreated glutinous rice；
(2) preparation of glutinous rice sesame group：Count by weight, 100-150 portions of pretreated glutinous rice and 20-30 portions of sesame are mixed
It is put into stone mill after conjunction, after grinding 30-50min with stone mill with the speed of 150-200r/min, mixed powder is obtained, by mixed powder
Material after cooling, adds 0.5 part of carboxymethylcellulose calcium and 5-8 parts of edible gel, in power in 110-115 DEG C of boiling 10-15min
It is the microwave treater microwave treatment 20-35s of 100-200W, after mixing 15-20min, obtains glutinous rice sesame group；
(3) preparation of rice cake：Count by weight, by 85-100 parts of glutinous rice sesame group, 5-10 portions of corn flour, 4-10 portions of sea sedge
Powder, 2-4 part sea mustard powder, 3-5 portions of walnut powder, 10-17 portions of wheat flour, 5-8 portions of FOS, 2-4 parts of sea salt and 8-15 portions of horse
Tail algae powder is mixed, and through rolling and forming, obtains biscuit, baking box will be put into after one layer of rice cake protective liquid of biscuit surface smear, upper
Fiery temperature is 160-180 DEG C, and lower fiery temperature is to toast 15-22min under conditions of 170-200 DEG C, after cooling 6-10h, with ultraviolet
Line sterilization 15-20min, obtains rice cake finished product after packing.
2. the preparation method of a kind of rice cake according to claim 1, it is characterised in that：Edible gel described in step (2)
Prepared by following methods：Count by weight, 3-7 portions of konjaku flour is dissolved in 80-100 parts of deionized water, add 1 part of chlorination
Sodium, 0.5 part of citric acid and 2-4 parts of emulsifying agent, with the speed responsing 3-5h of 10000-13000r/min at 65-80 DEG C, cooling
Afterwards, take out oil phase, with absolute ethanol washing after, filtered using microsyringe plus 0.8 μm of millipore filter, by filtrate negative
After 15-20 DEG C of freeze-drying 20-30h, edible gel is obtained.
3. the preparation method of a kind of rice cake according to claim 2, it is characterised in that：Described emulsifying agent is soybean phosphorus
One or more in fat, glyceryl monooleate, sucrose ester and lauric monoglyceride.
4. the preparation method of a kind of rice cake according to claim 1, it is characterised in that：The dregs of fat described in step (1) are by pressing
Weight ratio is 10-16：The peanut dregs of fat and the sesame dregs of fat of 24-33 are mixed.
5. the preparation method of a kind of rice cake according to claim 1, it is characterised in that：Sesame described in step (2) be through
The sesame crossed after nine steaming nine solarizations treatment.
6. the preparation method of a kind of rice cake according to claim 1, it is characterised in that：Rice cake protection described in step (3)
Liquid is prepared by following methods：Count by weight, by 30-50 parts of egg liquid, 5-10 parts of ginger juice, 3-5 green tea juices and 8-12 parts of softening
After butter and 7-11 portions of tea-seed oil afterwards is well mixed, rice cake protective liquid is obtained after stirring 2-4min with electric mixer.
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| CN110150562A (en) * | 2019-06-06 | 2019-08-23 | 青岛锦祥食品有限公司 | A kind of sandwich rice cake and preparation method thereof |
| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
| CN113273674A (en) * | 2021-05-12 | 2021-08-20 | 新疆农垦科学院 | Combined drying method and device for Hami melons |
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| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
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