CN104286688A - Long-shaped rice cake with Lu-village yellow millet flavor - Google Patents
Long-shaped rice cake with Lu-village yellow millet flavor Download PDFInfo
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- CN104286688A CN104286688A CN201410564997.3A CN201410564997A CN104286688A CN 104286688 A CN104286688 A CN 104286688A CN 201410564997 A CN201410564997 A CN 201410564997A CN 104286688 A CN104286688 A CN 104286688A
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- rice cake
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- yellow millet
- powder
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 69
- 235000009566 rice Nutrition 0.000 title claims abstract description 69
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 19
- 235000019713 millet Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 10
- 235000019634 flavors Nutrition 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 239000000843 powder Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 15
- 239000000312 peanut oil Substances 0.000 claims abstract description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 10
- 239000011707 mineral Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 241000235342 Saccharomycetes Species 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- 239000004411 aluminium Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005580 one pot reaction Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 20
- 235000019698 starch Nutrition 0.000 abstract description 17
- 239000008107 starch Substances 0.000 abstract description 17
- 229940100445 wheat starch Drugs 0.000 abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 229920000856 Amylose Polymers 0.000 description 9
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a long-shaped rice cake with a Lu-village yellow millet flavor. The long-shaped rice cake is prepared from old long-shaped rice vermicelli, Lu-village yellow millet flour, wheat starch, yeast powder, rock candy, peanut oil and mineral spring water. The long-shaped rice cake is prepared by the steps of kneading dough, melting rock candy, stirring uncooked rice cake, stewing and the like; the characteristics of old long-shaped rice vermicelli and the wheat starch are utilized, as old long-shaped rice vermicelli is stored for a long time, straight-chain starch can be reduced; the crispy mouthfeel of the rice cake can be improved after the steamed wheat starch cake is formed, and rigid and raw mouthfeel caused by hard rice cake can be reduced; and besides, the surface of the steamed rice cake is coated with the peanut oil after being steamed, and the starch retrogradation speed can be effectively reduced.
Description
Technical field
The present invention relates to a kind of preparation method of long-grained nonglutinous rice cake.
Background technology
The rice cake of present steaming, the mouthfeel just after being just steamed out is soft good to eat, and place long afterwards, rice cake there will be the situation of hardening, and has a strong impact on mouthfeel.Hardening mainly because bringing back to life of starch is caused of rice cake.Bringing back to life of starch also claims aging and retrogradation, starch weak solution or gelatinized corn starch leave standstill certain hour at low temperatures, turbidity increases, and solubility reduces, in weak solution, have Precipitation, if cooling velocity is fast, the particularly gelatinized corn starch of high concentration, will become gelinite (when gel keeps for a long time, namely occurring bringing back to life), as pectin or the gelatin solution of condensation, this phenomenon is called bringing back to life of starch or aging.The essence of bringing back to life be the starch molecule of gelatinization when temperature reduces because molecular motion is slowed down, now the branch of amylose molecule and branched amylopectin molecules all later trends towards arranged in parallel, draws close mutually, each other with Hydrogenbond, reformulates mixed microcrystalline bundle.Its structure is very similar to the structure of raw starch grain, but does not become radial, but messy combination.Because the hydrogen bond in the gelatinized corn starch Middle molecule of its gained is a lot, Interpolymer Association is very firm, and water-soluble declines, if the cooling velocity of gelatinized corn starch is very fast, the particularly gelatinized corn starch of higher concentration, amylose molecule has little time to rearrange forms fascicular texture, just forms gelinite.
Affect the factor of starch retrogradation mainly: spatial obstacle is little in the solution for the chain structure of amylose, be easy to orientation, therefore be easy to bring back to life: amylopectin is tree, and spatial obstacle is large in the solution, is not easy to orientation, so be difficult to bring back to life, but Ruo Zhi starch branch head, concentration is high, also can bring back to life, waxy starch, because of hardly containing amylose, is therefore not easily brought back to life.And the cereal starch such as corn, wheat is brought back to life, degree is larger.If amylose chain is oversize, orientation difficulty, also not easily brings back to life; On the contrary, if chain is too short, is easy to diffusion, is not easy to align, is also not easy to bring back to life, so only have the amylose of moderate-length just easily to bring back to life.Such as, the chain of the amylose in farina is longer, and the degree of polymerization is about 1000-6000, so it is slow to bring back to life; In cornstarch, the degree of polymerization of amylose is about 200-1200, and average 800, so easily bring back to life, adding the lipid material also containing 0.6%, having facilitation to bringing back to life.Starch solution concentration is large, and molecular collision chance is high, is easy to bring back to life; Concentration is little then contrary.The starch solution of general moisture 30%-60% is easily brought back to life, and the drying regime that moisture is less than 10% is then difficult to bring back to life.When temperature is spent close to 0-4, storage can accelerate bringing back to life of starch.Slow cooling can make starch molecule have sufficient time orientation arranged in parallel, is thus conducive to bringing back to life.Rapid cooling can reduce brings back to life.PH value neutrality is easily brought back to life, and at higher or lower pH value, not easily brings back to life.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of sapid rice cake manufacture method of not easily bringing back to life.
The solution that the present invention solves its technical problem is: the long-grained nonglutinous rice cake with the yellow millet local flavor in Shandong village, is formed by following component and step:
Its component proportion calculates by weight: grain in storage for years long rice flour: 50 ~ 60 parts; The yellow millet powder in Shandong village: 15 ~ 20 parts; Clear powder: 10 ~ 18 parts; Dusty yeast: 1 ~ 3 part; Rock sugar: 25 ~ 35 parts; Peanut oil: 8 ~ 12 parts; Mineral water: 60 ~ 80 parts;
Step is as follows:
1, grain in storage for years long rice flour good for counterweight and yellow millet powder are first stirred, then add clear powder, fully mix, form stand-by powder;
2, mineral water is boiled then rock sugar is added in water, form syrup and also cool stand-by;
3, the syrup after cooling in step 2 is poured in powder slowly, and predominate syrup stirs powder, rapidly until form raw rice cake;
4, add saccharomycete in the raw rice cake formed in step 3, and fully stir, until saccharomycete fully mixes with raw rice cake;
5, the raw rice cake after completing steps 4 is put in insulating box and ferments 50 ~ 70 minutes;
6, boiled one pot of water, is then placed in an aluminium basin on the water surface and heats 3 ~ 5 minutes, then in basin, pour 3-5 part peanut oil into, and by the inner surface of peanut oil uniform fold in basin, is then poured into by the raw rice cake fermented in step 5 in aluminium basin and also tile evenly;
7, continue the water boiling kept in pot, raw rice cake Steam by water bath was obtained ripe rice cake after 25 ~ 35 minutes;
8, remaining peanut oil is coated on uniformly the surface of ripe rice cake, i.e. edible.
As the further improvement of technique scheme, the incubator set point temperature in step 5 is 35 ~ 45 DEG C.
As the further improvement of technique scheme, it is 25 ~ 40 DEG C that the syrup in step 2 cools temperature.
As the further improvement of technique scheme, also comprise granulated sugar, after completing steps 8, granulated sugar is spread on the surface of ripe rice cake.
The invention has the beneficial effects as follows: the present invention is by utilizing the characteristic of grain in storage for years long-grained nonglutinous rice and clear powder; Grain in storage for years long-grained nonglutinous rice due to standing time long, amylose can reduce, and clear powder loin chop shaping after can increase the fragility of rice cake, promote mouthfeel, reduce the mouthfeel brought because rice cake hardens stiff.And, be coated with peanut oil on its surface after steamed rice cake, effectively can slow down the speed of starch retrogradation.
Detailed description of the invention
Technique effect below with reference to embodiment and design of the present invention, concrete structure and generation is clearly and completely described, to understand object of the present invention, characteristic sum effect fully.Obviously; described embodiment is a part of embodiment of the present invention, instead of whole embodiment, based on embodiments of the invention; other embodiments that those skilled in the art obtains under the prerequisite not paying creative work, all belong to the scope of protection of the invention.Each technical characteristic in the invention, can combination of interactions under the prerequisite of not conflicting conflict.
There is the long-grained nonglutinous rice cake of the yellow millet local flavor in Shandong village, formed by following component and step:
Its component proportion calculates by weight: grain in storage for years long rice flour: 50 ~ 60 parts; The yellow millet powder in Shandong village: 15 ~ 20 parts; Clear powder: 10 ~ 18 parts; Dusty yeast: 1 ~ 3 part; Rock sugar: 25 ~ 35 parts; Peanut oil: 8 ~ 12 parts; Mineral water: 60 ~ 80 parts; The content of each component requires suitably to do various combination according to each one different taste;
Step is as follows:
1, grain in storage for years long rice flour good for counterweight and yellow millet powder are first stirred, then add clear powder, fully mix, form stand-by powder; 2, mineral water is boiled then rock sugar is added in water, form syrup and also cool stand-by; 3, the syrup after cooling in step 2 is poured in powder slowly, and predominate syrup stirs powder, rapidly until form raw rice cake; 4, add saccharomycete in the raw rice cake formed in step 3, and fully stir, until saccharomycete fully mixes with raw rice cake; 5, the raw rice cake after completing steps 4 is put in insulating box and ferments 50 ~ 70 minutes; 6, boiled one pot of water, is then placed in an aluminium basin on the water surface and heats 3 ~ 5 minutes, then in basin, pour 3-5 part peanut oil into, and by the inner surface of peanut oil uniform fold in basin, is then poured into by the raw rice cake fermented in step 5 in aluminium basin and also tile evenly; Oiling can avoid steamed rear rice cake to be bonded in basin; 7, continue the water boiling kept in pot, raw rice cake Steam by water bath was obtained ripe rice cake after 25 ~ 35 minutes; 8, remaining peanut oil is coated on uniformly the surface of ripe rice cake, i.e. edible.
Be added into the yellow millet powder in Shandong village, mainly change the color and luster of rice cake, the rice cake attractive color be steamed out, and the yellow millet powder in Shandong village is of high nutritive value, particularly folate content enriches, and good mouthfeel, meets popular taste; Employing mineral water is the micronutrient levels in order to increase in rice cake, and the fermentation that the mineral matter simultaneously in mineral water is conducive to rice cake is shaping.
Be further used as preferred embodiment, the non-high glycoform saccharomycete of the saccharomycete added in step 4; Incubator set point temperature in step 5 is 35 ~ 45 DEG C.Because the sugar content in raw rice cake is high, common saccharomycete survival rate is low, adopts high sugar yeast can make yeast energy fully aerogenesis in raw rice cake, and under the environment of 35 ~ 45 DEG C, saccharomycetic activity is maximum, makes dough fluffy expansion to greatest extent, make the product of more high-quality under this environment.
Be further used as preferred embodiment, it is 25 ~ 40 DEG C that the syrup in step 2 cools temperature.
Be further used as preferred embodiment, also comprise granulated sugar, after completing steps 8, granulated sugar is spread on the surface of ripe rice cake.Different according to each one taste, can increase granulated sugar, the particle mouthfeel that tasting not only increases sweet taste but also granulated sugar also adds.
Above better embodiment of the present invention is illustrated, but the invention is not limited to described embodiment, those of ordinary skill in the art also can make all equivalent modifications or replacement under the prerequisite without prejudice to spirit of the present invention, and these equivalent modification or replacement are all included in the application's claim limited range.
Claims (5)
1. there is the long-grained nonglutinous rice cake of the yellow millet local flavor in Shandong village, it is characterized in that: formed by following component and step:
Its component proportion calculates by weight: grain in storage for years long rice flour: 50 ~ 60 parts; The yellow millet powder in Shandong village: 15 ~ 20 parts; Clear powder: 10 ~ 18 parts; Dusty yeast: 1 ~ 3 part; Rock sugar: 25 ~ 35 parts; Peanut oil: 8 ~ 12 parts; Mineral water: 60 ~ 80 parts;
Step is as follows:
1, grain in storage for years long rice flour good for counterweight and yellow millet powder are first stirred, then add clear powder, fully mix, form stand-by powder;
2, mineral water is boiled then rock sugar is added in water, form syrup and also cool stand-by;
3, the syrup after cooling in step 2 is poured in powder slowly, and predominate syrup stirs powder, rapidly until form raw rice cake;
4, add saccharomycete in the raw rice cake formed in step 3, and fully stir, until saccharomycete fully mixes with raw rice cake;
5, the raw rice cake after completing steps 4 is put in insulating box and ferments 50 ~ 70 minutes;
6, boiled one pot of water, is then placed in an aluminium basin on the water surface and heats 3 ~ 5 minutes, then in basin, pour 3-5 part peanut oil into, and by the inner surface of peanut oil uniform fold in basin, is then poured into by the raw rice cake fermented in step 5 in aluminium basin and also tile evenly;
7, continue the water boiling kept in pot, raw rice cake Steam by water bath was obtained ripe rice cake after 25 ~ 35 minutes;
8, remaining peanut oil is coated on uniformly the surface of ripe rice cake, i.e. edible.
2. the long-grained nonglutinous rice cake with the yellow millet local flavor in Shandong village according to claim 1, is characterized in that: the incubator set point temperature in step 5 is 35 ~ 45 DEG C.
3. the long-grained nonglutinous rice cake with the yellow millet local flavor in Shandong village according to claim 2, is characterized in that: it is 25 ~ 40 DEG C that the syrup in step 2 cools temperature.
4. the long-grained nonglutinous rice cake with the yellow millet local flavor in Shandong village according to claim 3, is characterized in that: the saccharomycete added in step 4 is high glycoform saccharomycete.
5. the long-grained nonglutinous rice cake with the yellow millet local flavor in Shandong village according to claim 1, is characterized in that: also comprise granulated sugar, after completing steps 8, granulated sugar is spread on the surface of ripe rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564997.3A CN104286688A (en) | 2014-10-22 | 2014-10-22 | Long-shaped rice cake with Lu-village yellow millet flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564997.3A CN104286688A (en) | 2014-10-22 | 2014-10-22 | Long-shaped rice cake with Lu-village yellow millet flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286688A true CN104286688A (en) | 2015-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410564997.3A Pending CN104286688A (en) | 2014-10-22 | 2014-10-22 | Long-shaped rice cake with Lu-village yellow millet flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN104286688A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041439A (en) * | 2017-12-06 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | Tortoiseshell health care rice cake and production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041439A (en) * | 2017-12-06 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | Tortoiseshell health care rice cake and production method |
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