CN104187409A - Germinated brown rice mochi and preparation method thereof - Google Patents
Germinated brown rice mochi and preparation method thereof Download PDFInfo
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- CN104187409A CN104187409A CN201410445167.9A CN201410445167A CN104187409A CN 104187409 A CN104187409 A CN 104187409A CN 201410445167 A CN201410445167 A CN 201410445167A CN 104187409 A CN104187409 A CN 104187409A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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Abstract
The invention discloses germinated brown rice mochi, comprising wrappers and stuffing. The wrappers of the germinated brown rice mochi comprise the following components in parts by weight: 70-80 parts of glutinous rice flour, 20-30 parts of germinated brown rice flour, 90-100 parts of water, 180-190 parts of malt syrup and 5-15 parts of edible vegetable oil; the filling is conventional mocha filling. The invention further discloses a preparation method of the mochi. The germinated brown rice mochi is a cold-processed instant pastry prepared by replacing partial glutinous rice flour with the germinated brown rice flour based on a traditional production process of the mochi. By being prepared from the germinated brown rice flour, the mochi is rich in gamma-aminobutyric acid and dietary fibers, and the nutritive property of traditional mochi is improved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sprouted unpolished rice Ma Rice-cakes, the invention still further relates to the preparation method of a kind of sprouted unpolished rice Ma Rice-cakes.
Background technology
Sprouted unpolished rice be brown rice germination to normal bud long obtain by young shoot and the goods that form with the endosperm of chaff layer.Sprouted unpolished rice is rich in the functional materials such as GABA, glutathione, gamma oryzanol, phenols, phosphoric acid six inositols, monounsaturated fatty acids, there is anti-oxidant, reducing blood lipid, hypoglycemic, the risk, the inhibition cancer cell growth that reduce angiocardiopathy, improve brain cell activity, the effects such as prevention senile dementia, supplemental treatment anxiety disorder.Can also improve for a long time skin colour and elasticity taking sprouted unpolished rice as staple food, improve keratoderma moisture.Forulic acid in sprouted unpolished rice, phytic acid, tocopherol etc. can generate by check melanin, and protection skin is avoided uv damage.Sprouted unpolished rice contains abundant dietary fiber, can increase gastrointestinal peristalsis, improve beneficial bacteria of intestinal tract environment, Constipation, promotes toxin expelling, effectively reduces and prevent the generation of the diseases such as coronary heart disease, breast cancer and prostate cancer, and has the functions such as water-retaining property, improvement food color and local flavor.
At present, the exploitation of sprouted unpolished rice product is both at home and abroad mainly reflected in popular food as germinating unpolished rice beverage, bakery product (bread, cake, biscuit), fermented food, dilated food etc., and little to the developmental research of sprouted unpolished rice cold working ready-to-eat food.Ma Rice-cakes is a kind of leisure food of making taking glutinous rice flour as primary raw material, because its unique viscoplasticity and waxy smooth mouthfeel are loved by the people.It is by the grain of rice cooking that traditional Ma Rice-cakes makes, and Hammer is smash agglomeratingly while hot, and directly assistant is edible with peanut powder, Icing Sugar after cooling, or faricly makes various local flavor Ma Rice-cakes, and taste variation is various.The products such as black rice Ma Rice-cakes, millet Ma Rice-cakes, wormwood Ma Rice-cakes, chocolate Ma Rice-cakes, Ma Rice-cakes ice cream are there is on the market now.Ma Rice-cakes itself also can use as fillings simultaneously, as Ma Rice-cakes cake, Ma Rice-cakes bread.Although the kind of Ma Rice-cakes is more, homogeneity is serious, lacks innovation.Exploitation sprouted unpolished rice Ma Rice-cakes has not only met the demand of current people to nutritious and healthy food, is also one of development trend of following leisure food simultaneously.Have at present in some claddings of researching and proposing Ma Rice-cakes or fillings and add some auxiliary materials, but add auxiliary material and can affect to some extent local flavor and the mouthfeel of Ma Rice-cakes, and auxiliary material used is little to improving the research of Ma Rice-cakes nutritive peculiarity aspect.
Summary of the invention
The object of this invention is to provide a kind of sprouted unpolished rice fiber crops Rice-cakes, utilize sprouted unpolished rice to make numb Rice-cakes, can obtain being rich in the numb Rice-cakes of GABA and dietary fiber, improved the nutritive peculiarity of traditional numb Rice-cakes.
Another object of the present invention is to provide the preparation method of a kind of sprouted unpolished rice Ma Rice-cakes.
The first technical scheme of the present invention is, a kind of sprouted unpolished rice Ma Rice-cakes, comprise cladding and fillings, wherein, cladding is made up of following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils; Fillings is conventional Ma Rice-cakes fillings.
The second technical scheme of the present invention is, the preparation method of a kind of sprouted unpolished rice Ma Rice-cakes specifically implements according to following steps:
Step 1, weigh following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils;
Step 2, load weighted germination brown rice powder and glutinous rice flour in step 1 are mixed, add water and stir into uniform rice flour mash, carry out boiling processing;
Step 3, rice flour mash cook rear taking-up, adopt mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding;
Step 4, will after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart.Wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, is faricly made into spherically, wraps peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
Feature of the present invention is also,
Germination brown rice powder is to pulverize 160-200 mesh sieve to be prepared from.
In step 2, conditions of cooking is as follows: boiling temperature is 100 DEG C-105 DEG C, and digestion time is 20min-30min.
Speed of agitator is: 500rpm-515rpm.
The invention has the beneficial effects as follows: sprouted unpolished rice Ma Rice-cakes is on traditional Ma Rice-cakes manufacture craft basis, the instant cake of a kind of cold working that germination brown rice powder Substitute For Partial glutinous rice flour is made.Utilize sprouted unpolished rice to make numb Rice-cakes, can obtain being rich in the numb Rice-cakes of GABA and dietary fiber, improved the nutritive peculiarity of traditional numb Rice-cakes.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of sprouted unpolished rice Ma Rice-cakes, comprise cladding and fillings, wherein, described cladding is made up of following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils; Described fillings is conventional Ma Rice-cakes fillings.
Wherein, germination brown rice powder is to pulverize 160-200 mesh sieve to be prepared from.
Sprouted unpolished rice is rich in GABA and dietary fiber, and after adding, its nutritive value improves.
Along with the increase of germination brown rice powder addition, the hardness of numb Rice-cakes is the trend of rising, after addition reaches 28%, rises significantly, and elasticity is on a declining curve, and chewability is in rising trend.
Along with the content of amylose in the increase ， Ma Rice-cakes of germination brown rice powder addition increases.High amylose starches has formed a kind of firm solid structure and has stoped moisture to enter starch granules inside, reduced the swellability of starch granules, has reduced amylopectin from the dissociating of starch granules, and causes structure closely, thereby makes hardness rising flexibility decrease.Ma Rice-cakes squeezes into air in stirring, and air is wrapped to form micropore hole, inner one-tenth network structure, the endogenous viscosity of product declines, and elasticity rises, and hardness declines, chaff powder in sprouted unpolished rice also may weaken Ma Rice-cakes inner space network structure, causes Ma Rice-cakes cladding flexibility decrease.The required energy of stable state when chewability analog representation is chewed semisolid sample or swallow, the interpolation of germination brown rice powder is risen product chewability, but general trend is little.In the gel network forming after starch gelatinization, amylose matrix runs through whole gel network, is the main body that forms gel, and higher the formed gel network intensity of straight chain content is larger, finally on the texture characteristic such as hardness, chewability of product, reflects.Along with the increase of germination brown rice powder addition, sensory evaluation scores is on a declining curve.When addition is too high, product color is mixed dark, there is no the character such as due soft, glutinous, the bullet of Ma Rice-cakes in mouthfeel, and slightly coarse in mouthfeel.
Along with the increase of water addition, hardness is downward trend.Moisture is the key factor that affects product hardness, and when low moisture content, solid content is higher, and institutional framework is more closely knit, when stirring, air is difficult for throwing into, cannot form spacial framework, hardness is larger, along with the increase of moisture, air is easily driven in institutional framework and can be encased by structure, therefore hardness declines, in the time that moisture is larger, air easily enters, but be difficult for being encased by structure, so firmness change is little.Equally, the bubble that high moisture content causes is difficult for reservation and makes institutional framework trend viscoid, lacks the effect of supporting construction, thereby causes flexible decline.The increase of water addition has weakened the supporting construction of interiors of products, and chewability also can decrease.Along with the increase of moisture addition, sensory evaluation scores is the rear downward trend that first rises.When water addition is lower, cooked rice flour noodles group is harder, and when stirring, malt syrup cannot be evenly dissolved in cooked rice flour noodles group, and product expression is surface irregularity, and inside is binded and is difficult to for graininess and is shaped, and color and luster is darker, and mouthfeel is harder.The increase of water addition has improved color and luster, form, the internal organizational structure of product, but addition when too high product can stick tooth, the larynx of choking, be difficult for swallowing.
Along with the increase of malt syrup addition, hardness is on a declining curve generally, and elasticity and chewability are also on a declining curve.Malt syrup also can dilute it in being dissolved into cooked rice flour noodles group, and its external force resistance is reduced, and therefore hardness reduces with the increase of malt syrup addition.The dilution of malt syrup has destroyed the supporting role of inner space network structure, and after spacial framework is completely destroyed, elasticity also changes not quite.Be with the increase sensory evaluation scores of malt syrup addition the rear downward trend that first rises.Malt syrup has been given product sweet taste and full form, and too high when addition, cooked rice flour noodles group cannot incorporate excessive malt syrup, and by excess dilution, cladding cannot reach due form, and product is excessively sweet, sticky, difficult shaping.
Along with reducing of grain diameter, germination brown rice powder whiteness increases, and color and luster improves, and amylose content increases, and content of starch first rises and declines afterwards; Various Mineral element contents are the trend of increase, and GABA (γ-aminobutyricacid, GABA) content rises.
Along with reducing of grain diameter, the retention ability of germination brown rice powder, solubility, dilation rise gradually, and wherein retention ability and dilation difference after 160 orders is not remarkable; Germination brown rice powder transparency, freeze-thaw stability, retrogradation decline, and apparent viscosity is the rear downward trend that first rises, 160～200 object apparent viscosity maximums.
Retention ability increases along with reducing of grain diameter, and retention ability is often referred to body and holds back the ability that stops moisture to ooze out, along with reducing of particle diameter, specific grain surface is long-pending to be increased, the quantity that hydrophilic radical exposes increases, and the chance of hydrone and its combination increases, and retention ability also increases thereupon.High moisture holding capacity, is conducive to the formation of product institutional framework, prevents its syneresis, to the aging retarding action that plays of starch dehydration.Therefore, higher retention ability more can meet the demand of production.
The solubility of germination brown rice powder reduces and increases with grain diameter.The dissolving of the simultaneous starch that starch granules expands.The dilation of germination brown rice powder reduces and increases with grain diameter, shows that germination brown rice powder particle diameter is more little more easily to break, dissolve.Dilation reflection be the water suction character of starch in gelatinization process and the moisture holding capacity of centrifugal rear gelatinized corn starch under certain condition.
The transparency of germination brown rice powder is directly related with the outward appearance of product and purposes, has influence on the quality of product.Along with reducing of grain diameter, transparency becomes downward trend.Fiber crops Rice-cakes itself just requires penetrating texture, must have good transparency for the germination brown rice powder of numb Rice-cakes.And the high powder of transparency, grain diameter is larger, affects products taste, therefore should not select the powder that transparency is high to carry out the processing of Ma Rice-cakes.
Along with reducing of grain diameter, bleed rate increases, and freeze-thaw stability reduces.Freeze-thaw stability mainly refers to that gelatinized corn starch is through freezing, the character that naturally still can keep original colloform texture after thawing after a while, the starch that freeze-thaw stability is good can be used for the processing of freezing and chilled food, for improving the low-temperature stability of product, it is the principal security of product quality.
Grain diameter is less, and supernatant volume is less.The stability of congealing into is except reflecting that, the rate of ageing of starch, also the degree of scatter in solution is relevant with starch granules.
Along with reducing of grain diameter, fully imbibition of starch granules, steric restriction increases, and the viscous drag that flow produces increases, and has caused the rising of viscosity, and in the time of 160～200 order, viscosity reaches maximum.Why Ma Rice-cakes selects glutinous rice to process is because glutinous rice viscosity is large, can be changed to elastomer by viscoid, thereby give the Ma Rice-cakes mouthfeel of viscoelastic after mallet is beaten, stirred, and the particle size range that therefore viscosity is larger is more suitable for the processing of product.
The present invention also provides the preparation method of a kind of sprouted unpolished rice Ma Rice-cakes, specifically implements according to following steps:
Step 1, weigh following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils; Wherein, germination brown rice powder is to pulverize 160-200 mesh sieve to be prepared from;
Step 2, load weighted germination brown rice powder and glutinous rice flour in step 1 are mixed, add water and stir into uniform rice flour mash; Boiling 20min-30min at 100 DEG C-105 DEG C;
Step 3, rice flour mash cook rear taking-up, and adopting rotating speed is 500rpm-515rpm mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding;
Step 4, will after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart.Wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, is faricly made into spherically, wraps peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
Embodiment 1
A preparation method of sprouted unpolished rice Ma Rice-cakes, comprises the following steps, and weighs following component according to mass parts: 72 parts of glutinous rice flours, 28 parts of germination brown rice powders, 94 parts, water, 186 parts of malt syrups, 10 parts of edible vegetable oils; Wherein, germination brown rice powder is to pulverize 180 mesh sieves to be prepared from; Load weighted germination brown rice powder and glutinous rice flour are mixed, add water and stir into uniform rice flour mash; Boiling 25min at 102 DEG C; Rice flour mash cooks rear taking-up, and adopting rotating speed is 509rpm mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding; To after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart.Wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, is faricly made into spherically, wraps peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
The quality of the product that the present embodiment 1 prepares is as follows:
1) sensory evaluation
Inner uniform and smooth, without hole, close structure; Sweet taste gentleness, has a meter fragrance, smooth, exquisiteness, and not glutinous tooth, the fine softness of elasticity is even; Surface is glossy, and color and luster is evenly bright, and the transparency is good; Epidermis exquisiteness is soft, and entirety is full evenly.
2) physical and chemical index
Table 1 physical and chemical index
Table 1 physical and chemical index all meets the requirement of GB/T20977-2007 cake general provisions and the ripe powder of NY/T2108-2011 pollution-free food and ripe metric system cake.
3) microbiological indicator
Table 2 microbiological indicator
Table 2 microbiological indicator meets the requirement of GB7099-2003 cake, bread sanitary standard.
4) GABA content
In the sprouted unpolished rice Ma Rice-cakes producing according to above parameter, GABA content is 8.0mg/100g, and more traditional Ma Rice-cakes has improved 37.93%, has embodied the nutrient health characteristic of product.
Embodiment 2
A preparation method of sprouted unpolished rice Ma Rice-cakes, specifically implements according to following steps: weigh following component according to mass parts: 70 parts of glutinous rice flours, 30 parts of germination brown rice powders, 90 parts, water, 190 parts of malt syrups, 5 parts of edible vegetable oils; Wherein, germination brown rice powder is to pulverize 160 mesh sieves to be prepared from; Load weighted germination brown rice powder and glutinous rice flour are mixed, add water and stir into uniform rice flour mash; Boiling 20min at 100 DEG C; Rice flour mash cooks rear taking-up, and adopting rotating speed is 500rpm mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding; To after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart.Wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, is faricly made into spherically, wraps peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
Embodiment 3
A preparation method of sprouted unpolished rice Ma Rice-cakes, specifically implements according to following steps: weigh following component according to mass parts: 80 parts of glutinous rice flours, 20 parts of germination brown rice powders, 100 parts, water, 180 parts of malt syrups, 15 parts of edible vegetable oils; Wherein, germination brown rice powder is to pulverize 200 mesh sieves to be prepared from; Load weighted germination brown rice powder and glutinous rice flour are mixed, add water and stir into uniform rice flour mash; Boiling 30min at 105 DEG C; Rice flour mash cooks rear taking-up, and adopting rotating speed is 515rpm mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding; To after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart.Wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, is faricly made into spherically, wraps peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
Claims (6)
1. a sprouted unpolished rice fiber crops Rice-cakes, is characterized in that, comprises cladding and fillings, wherein, described cladding is made up of following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils; Described fillings is conventional Ma Rice-cakes fillings.
2. sprouted unpolished rice Ma Rice-cakes according to claim 1, is characterized in that, described germination brown rice powder is to pulverize 160-200 mesh sieve to be prepared from.
3. a preparation method of sprouted unpolished rice fiber crops Rice-cakes, is characterized in that, specifically implements according to following steps:
Step 1, weigh following component according to mass parts: 70 parts-80 parts of glutinous rice flours, 20 parts-30 parts of germination brown rice powders, 90 parts-100 parts, water, 180 parts-190 parts of malt syrups, 5 parts-15 parts of edible vegetable oils;
Step 2, load weighted germination brown rice powder and glutinous rice flour in step 1 are mixed, add water and stir into uniform rice flour mash, carry out boiling processing;
Step 3, rice flour mash cook rear taking-up, adopt mixer rapid stirring, and gradation adds the malt syrup boiling, and adds edible vegetable oil to mix thoroughly after stirring again, and obtains sprouted unpolished rice Ma Rice-cakes cladding;
Step 4, will after sprouted unpolished rice Ma Rice-cakes cladding cool to room temperature, cut apart, wherein, the quality of sprouted unpolished rice Ma Rice-cakes cladding and fillings is 4:1, and wherein fillings is conventional Ma Rice-cakes fillings, faricly be made into spherically, wrap peanut powder or the sesame that fries is sprouted unpolished rice Ma Rice-cakes finished product.
4. the preparation method of sprouted unpolished rice Ma Rice-cakes according to claim 3, is characterized in that, described germination brown rice powder is to pulverize 160-200 mesh sieve to be prepared from.
5. the preparation method of sprouted unpolished rice Ma Rice-cakes according to claim 3, is characterized in that, in described step 2, conditions of cooking is as follows: boiling temperature is 100 DEG C-105 DEG C, and digestion time is 20min-30min.
6. the preparation method of sprouted unpolished rice Ma Rice-cakes according to claim 3, is characterized in that, described speed of agitator is: 500rpm-515rpm.
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| CN104824110A (en) * | 2015-05-25 | 2015-08-12 | 赵明 | Pastry containing gamma-aminobutyric acid |
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