CN107028093A - Anti-aging cake made of glutinous rice served cold in summer and preparation method thereof - Google Patents
Anti-aging cake made of glutinous rice served cold in summer and preparation method thereof Download PDFInfo
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- CN107028093A CN107028093A CN201710299896.1A CN201710299896A CN107028093A CN 107028093 A CN107028093 A CN 107028093A CN 201710299896 A CN201710299896 A CN 201710299896A CN 107028093 A CN107028093 A CN 107028093A
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- glutinous rice
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- served cold
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 96
- 235000009566 rice Nutrition 0.000 title claims abstract description 96
- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 95
- 230000032683 aging Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 230000008719 thickening Effects 0.000 claims abstract description 13
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 10
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 238000001746 injection moulding Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 27
- 239000011707 mineral Substances 0.000 claims description 27
- 235000010755 mineral Nutrition 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 24
- 229920002261 Corn starch Polymers 0.000 claims description 21
- 239000008120 corn starch Substances 0.000 claims description 21
- 229940099112 cornstarch Drugs 0.000 claims description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 235000020265 peanut milk Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 235000019082 Osmanthus Nutrition 0.000 claims description 14
- 241000333181 Osmanthus Species 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 12
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 235000017550 sodium carbonate Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 125000000647 trehalose group Chemical group 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 15
- 235000019698 starch Nutrition 0.000 abstract description 15
- 239000008107 starch Substances 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 5
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 238000001953 recrystallisation Methods 0.000 abstract description 4
- 241000628997 Flos Species 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000001802 infusion Methods 0.000 abstract description 2
- 238000010899 nucleation Methods 0.000 abstract description 2
- 230000006911 nucleation Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 8
- 230000008859 change Effects 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 125000003071 maltose group Chemical group 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003643 water by type Substances 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of anti-aging cake made of glutinous rice served cold in summer and preparation method thereof, including step：Immersion, slurrying, boil, thickening, endure slurry, injection molding, cooling, examine, temperature swing storage, compound age resister of the present invention, the aging of starch can effectively be suppressed, so as to improve the Storing quality of food, extend shelf life, the method that alpha amylase immersion is employed in technique due to the anti-aging cake made of glutinous rice served cold in summer that the present invention is provided, alpha amylase can be by reducing quality starch side chain lengths, suppress the recrystallization of amylopectin, delay age of starch, the method that the present invention employs temperature swing storage in technique, the nucleation rate and growth rate for adjusting crystal in starch by alternating temperature suppress the recrystallization of amylopectin, the purpose for delaying age of starch can effectively be reached, the method that heated at constant temperature infusion is employed in technique due to the present invention, compared with pouring type summer rice cake powder, cake made of glutinous rice served cold in summer amount of cure is high, it is waxy strong, taste delicate fragrance, transparent clear, soft silk floss is tasty and refreshing.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of anti-aging cake made of glutinous rice served cold in summer and preparation method thereof.
Background technology
The cake made of glutinous rice served cold in summer is the traditional summer summer food of China, pricks the characteristics of delicate, entrance is salubrious, aftertaste is fragrant and sweet with silk floss, is
A kind of local delicacies in the area such as China Sichuan, Guizhou, Jiangxi, all the year round since deep liked by the masses.
But the current cake made of glutinous rice served cold in summer be generally it is workshop-based make by hand, product quality is unstable, and processing environment is difficult to ensure, product is deposited
In potential safety hazard.During the storage of the summer cake made of glutinous rice served cold in summer, easily there is different degrees of aging, edible quality significantly declines.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of anti-aging cake made of glutinous rice served cold in summer and its preparation
Method.
For achieving the above object, technical solution of the present invention is as follows：
A kind of preparation method of the anti-aging cake made of glutinous rice served cold in summer, comprises the following steps：
(1) soak：Full grains, the round and smooth glossiness osmanthus in surface are selected towards rice, alpha-amylase and mineral water immersion is added
Overnight, filtering is drained, and mineral water immersion is added again；
(2) slurrying：The osmanthus after immersion is taken towards meter Shui, unpolished rice slurry is broken into beater；Unpolished rice starched colloid mill and obtains Rice ＆ peanut milk；
(3) boil：Edible soda ash, compound age resister are weighed, is dissolved in successively in mineral water, is heated to micro-boiling, and keep
Fluidized state, obtains prefabricated solution；
(4) thickening：Continue to heat, cornstarch liquid is added while stirring, it is to avoid a large amount of foams are produced, and obtain translucent
Thickening soup liquid；
(5) slurry is endured：Continue to heat thickening soup liquid, add Rice ＆ peanut milk when increasing mixing speed, stir, be heated to after gentle boil
Turn small fire, continue to stir, to be heated to Rice ＆ peanut milk well-done；
(6) injection molding：Well-done Rice ＆ peanut milk is poured into mould while hot, sealed with plastic foil, finished product is obtained；
(7) cool down：Cooled down with 10-15 DEG C of flowing water；
(8) examine：Non-compliant product is picked out, is rejected；Qualified products are packaged into case；
(9) temperature swing storage：It will place to be placed in again after 3~7d at 0~8 DEG C at 20~28 DEG C of the cake made of glutinous rice served cold in summer and store.
It is preferred that, before filtering in the step (1), osmanthus towards rice and alpha-amylase, the mass ratio of mineral water be 1:
(0.010~0.015):After (1.5~2), filtering osmanthus towards rice and mineral water mass ratio be 1:(1.5~2).
It is preferred that, the mass ratio of edible soda ash, compound age resister and mineral water is (0.1 in the step (3)
~0.3):(5~7):700, wherein, the composition for being combined age resister is trehalose in mass ratio：Maltogenic amylase：Xanthans
=5:(0.02~0.05):(0.5~1).
It is preferred that, the mass ratio of prefabricated solution and cornstarch liquid is (9~10) in the step (4):1.
It is preferred that, cornstarch liquid is as made from following methods in the step (4)：Extracting corn starch and ore deposit
Spring is with mass ratio 1:(3~4) it is well mixed, does not stop stirring, prevent cornstarch from sinking to the bottom.
It is preferred that, the mass ratio of edible soda ash, compound age resister and mineral water is 0.2 in the step (3):
5:700。
It is preferred that, the composition that age resister is combined in the step (3) is trehalose in mass ratio：Maltose forms sediment
Powder enzyme：Xanthans=5:0.03:0.5.
It is preferred that, the mass ratio of prefabricated solution and cornstarch liquid is 10 in the step (4):1.
It is preferred that, temperature swing storage in the step (9)：It will place to be placed in again after 5d at 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer and store up
Hide.
For achieving the above object, the present invention also provides the anti-aging cake made of glutinous rice served cold in summer obtained by a kind of above-mentioned preparation method.
The present invention has the following advantages that compared with existing product and technology：
1st, compound age resister is with the addition of in the anti-aging cake made of glutinous rice served cold in summer provided due to the present invention, compound age resister is respectively by sea
Algae sugar, maltogenic amylase and xanthans composition.Three can suppress the aging retrogradation of starch to a certain extent, improve cake made of glutinous rice served cold in summer matter
Structure.Age of starch is the multifactor coefficient result such as the components such as starch, albumen, lipid, carbohydrate and extraneous factor, is such as selected
Single age resister, it is impossible to efficiently delay age of starch, suppresses age of starch, so necessary enter from food system each side
Hand, reasonable selection age resister is simultaneously compounded, and suppresses the progress of aging.Compound age resister of the present invention, Neng Gouyou
The aging of the suppression starch of effect, so as to improve the Storing quality of food, extend shelf life.
2nd, due to the method that the anti-aging cake made of glutinous rice served cold in summer that the present invention is provided employs alpha-amylase immersion in technique, alpha-amylase
It can suppress the recrystallization of amylopectin by reducing quality starch side chain lengths, delay age of starch.
3rd, due to the method that the anti-aging cake made of glutinous rice served cold in summer that the present invention is provided employs temperature swing storage in technique, adjusted by alternating temperature
The nucleation rate of crystal and growth rate suppress the recrystallization of amylopectin in starch, can effectively reach the mesh for delaying age of starch
's.
4th, due to the method that the anti-aging cake made of glutinous rice served cold in summer that the present invention is provided employs heated at constant temperature infusion in technique, with pouring type
Summer rice cake powder is compared, and cake made of glutinous rice served cold in summer amount of cure is high, and waxy strong, taste delicate fragrance, transparent clear, soft silk floss is tasty and refreshing.
Embodiment
Illustrate embodiments of the present invention below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.
Comparative example 1
The preparation method of the existing common cake made of glutinous rice served cold in summer comprises the following steps：
(1) soak：Full grains, the round and smooth glossiness 400 parts of osmanthus in surface are selected towards rice, 600 parts of mineral water immersions are added；
(2) slurrying：The osmanthus after immersion is taken towards meter Shui, unpolished rice slurry is broken into beater；Unpolished rice starched colloid mill and obtains Rice ＆ peanut milk；
(3) boil：2 parts of edible soda ash are weighed, is dissolved in successively in 800 portions of mineral waters, is heated to micro-boiling, and keep boiling-like
State；
(4) thickening：Continue to heat, 80 parts of cornstarch liquid are added while stirring, it is to avoid a large amount of foams are produced, and obtain semi-transparent
Bright shape thickening soup liquid；
(5) slurry is endured：Continue to heat thickening soup liquid, 200 portions of Rice ＆ peanut milks are added while stirring, stir, be heated to turning after gentle boil
Small fire, continues to stir, to be heated to Rice ＆ peanut milk well-done；
(6) injection molding：Well-done Rice ＆ peanut milk is poured into mould while hot, sealed with plastic foil, finished product is obtained；
(7) examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Evaluation method：The cake made of glutinous rice served cold in summer sample as obtained by the embodiment of comparative example 1, is placed in 15-20 DEG C, the observation cake made of glutinous rice served cold in summer starts aging
Time, and record.
Evaluation result：The cake made of glutinous rice served cold in summer begins to aging in 3d (the 3rd day).
Embodiment
A kind of preparation method of the anti-aging cake made of glutinous rice served cold in summer, comprises the following steps：
(1) soak：Full grains, the round and smooth glossiness osmanthus in surface are selected towards rice, alpha-amylase and mineral water immersion is added
Overnight, filtering is drained, and mineral water immersion is added again；
(2) slurrying：The osmanthus after immersion is taken towards meter Shui, unpolished rice slurry is broken into beater；Unpolished rice starched colloid mill and obtains Rice ＆ peanut milk；
(3) boil：Edible soda ash, compound age resister are weighed, is dissolved in successively in mineral water, is heated to micro-boiling, and keep
Fluidized state, obtains prefabricated solution；
(4) thickening：Continue to heat, cornstarch liquid is added while stirring, it is to avoid a large amount of foams are produced, and obtain translucent
Thickening soup liquid；
(5) slurry is endured：Continue to heat thickening soup liquid, add Rice ＆ peanut milk when increasing mixing speed, stir, be heated to after gentle boil
Turn small fire, continue to stir, to be heated to Rice ＆ peanut milk well-done；
(6) injection molding：Well-done Rice ＆ peanut milk is poured into mould while hot, sealed with plastic foil, finished product is obtained；
(7) cool down：Cooled down with 10-15 DEG C of flowing water；
(8) examine：Non-compliant product is picked out, is rejected；Qualified products are packaged into case；
(9) temperature swing storage：It will place to be placed in again after 3~7d at 0~8 DEG C at 20~28 DEG C of the cake made of glutinous rice served cold in summer and store.
Specifically, before being filtered in the step (1), osmanthus towards the mass ratio of rice and alpha-amylase, mineral water be 1:(0.010
~0.015):After (1.5~2), filtering osmanthus towards rice and mineral water mass ratio be 1:(1.5~2).
Specifically, the mass ratio of edible soda ash in the step (3), compound age resister and mineral water for (0.1~
0.3):(5~7):700, wherein, the composition for being combined age resister is trehalose in mass ratio：Maltogenic amylase：Xanthans=
5:(0.02~0.05):(0.5~1).
Specifically, the mass ratio of prefabricated solution and cornstarch liquid is (9~10) in the step (4):1.
Specifically, cornstarch liquid is as made from following methods in the step (4)：Extracting corn starch and mineral water with
Mass ratio 1:(3~4) it is well mixed, does not stop stirring, prevent cornstarch from sinking to the bottom.
Specifically, the mass ratio of edible soda ash, compound age resister and mineral water is 0.2 in the step (3):5:700.
Specifically, the composition that age resister is combined in the step (3) is trehalose in mass ratio：Maltogenic amylase：
Xanthans=5:0.03:0.5.
Specifically, the mass ratio of prefabricated solution and cornstarch liquid is 10 in the step (4):1.
Specifically, temperature swing storage in the step (9)：It will place to be placed in again after 5d at 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer and store.
Implementation：Tested by the embodiment in embodiment, the change of each formula and process conditions refers to experiment 1
To experiment 4.When the changes in process parameters enumerated in table, remaining unrequited technological parameter keeps constant.
Evaluation method：The cake made of glutinous rice served cold in summer sample as obtained by the embodiment of each embodiment, is placed under corresponding storage condition, observation
The cake made of glutinous rice served cold in summer starts ageing time, and records.
Evaluation index：The time that the cake made of glutinous rice served cold in summer starts to occur aging is more late, and its ageing resistace is better.
Experiment 1：The change of the mass ratio of edible soda ash, compound age resister and mineral water is to cake made of glutinous rice served cold in summer performance in step (3)
Influence
| Embodiment is numbered | Edible soda ash | Compound age resister | Mineral water | Cake made of glutinous rice served cold in summer ageing time |
| 1-1 | 0.1 | 5 | 700 | 8 |
| 1-2 | 0.2 | 5 | 700 | 12 |
| 1-3 | 0.3 | 5 | 700 | 10 |
| 1-4 | 0.2 | 6 | 700 | 9 |
| 1-5 | 0.2 | 7 | 700 | 11 |
Evaluation result：Find out that embodiment 1-2 ageing resistace is best from upper table.
Experiment 2：Influence of its composition of age resister with the change of ratio to cake made of glutinous rice served cold in summer performance is combined in step (3)
Evaluation result：Find out that embodiment 2-4 ageing resistace is best from upper table.
Experiment 3：Whether the mass ratio change pair of cornstarch liquid and cornstarch liquid is added in step (4) in prefabricated solution
The influence of cake made of glutinous rice served cold in summer performance：
| Embodiment is numbered | Prefabricated solution | Cornstarch liquid | Cake made of glutinous rice served cold in summer ageing time (d) |
| 3-1 | 10 | 0 | 7 |
| 3-2 | 9 | 1 | 10 |
| 3-3 | 10 | 1 | 12 |
| 3-4 | 9.5 | 1 | 9 |
Evaluation result：Find out that embodiment 3-3 ageing resistace is best from upper table
Experiment 4：Influence of the change temperature swing storage condition to cake made of glutinous rice served cold in summer performance in step (9)
| Embodiment is numbered | Storage condition | Cake made of glutinous rice served cold in summer ageing time (d) |
| 4-1 | The cake made of glutinous rice served cold in summer is stored at room temperature | 6 |
| 4-2 | Place after 4d and stored in the case where being placed in 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer | 12 |
| 4-3 | Place after 5d and stored in the case where being placed in 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer | 14 |
| 4-4 | Place after 6d and stored in the case where being placed in 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer | 11 |
| 4-5 | Place after 4d and stored in the case where being placed in 4 DEG C at 28 DEG C of the cake made of glutinous rice served cold in summer | 10 |
| 4-6 | Place after 5d and stored in the case where being placed in 4 DEG C at 28 DEG C of the cake made of glutinous rice served cold in summer | 9 |
| 4-7 | Place after 6d and stored in the case where being placed in 4 DEG C at 28 DEG C of the cake made of glutinous rice served cold in summer | 8 |
| 4-8 | Place after 5d and stored in the case where being placed in 6 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer | 10 |
| 4-9 | Place after 5d and stored in the case where being placed in 8 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer | 9 |
| 4-10 | Place after 3d and stored in the case where being placed in 0 DEG C at 20 DEG C of the cake made of glutinous rice served cold in summer | 10 |
| 4-11 | Place after 7d and stored in the case where being placed in 2 DEG C at 21 DEG C of the cake made of glutinous rice served cold in summer | 8 |
Evaluation result：Find out that embodiment 4-3 ageing resistace is best from upper table.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, all those of ordinary skill in the art without departing from disclosed spirit with being completed under technological thought
All equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
1. a kind of preparation method of the anti-aging cake made of glutinous rice served cold in summer, it is characterised in that comprise the following steps：
(1) soak：Full grains, the round and smooth glossiness osmanthus in surface are selected towards rice, alpha-amylase and mineral water soaked overnight is added,
Filtering is drained, and mineral water immersion is added again；
(2) slurrying：The osmanthus after immersion is taken towards meter Shui, unpolished rice slurry is broken into beater；Unpolished rice starched colloid mill and obtains Rice ＆ peanut milk；
(3) boil：Edible soda ash, compound age resister are weighed, is dissolved in successively in mineral water, micro-boiling is heated to, and keep boiling
State, obtains prefabricated solution；
(4) thickening：Continue to heat, cornstarch liquid is added while stirring, it is to avoid a large amount of foams are produced, and obtain translucent thickening soup
Liquid；
(5) slurry is endured：Continue to heat thickening soup liquid, Rice ＆ peanut milk is added when increasing mixing speed, stir, be heated to turning small after gentle boil
Fire, continues to stir, to be heated to Rice ＆ peanut milk well-done；
(6) injection molding：Well-done Rice ＆ peanut milk is poured into mould while hot, sealed with plastic foil, finished product is obtained；
(7) cool down：Cooled down with 10-15 DEG C of flowing water；
(8) examine：Non-compliant product is picked out, is rejected；Qualified products are packaged into case；
(9) temperature swing storage：It will place to be placed in again after 3~7d at 0~8 DEG C at 20~28 DEG C of the cake made of glutinous rice served cold in summer and store.
2. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Before being filtered in the step (1),
Osmanthus towards the mass ratio of rice and alpha-amylase, mineral water be 1:(0.010~0.015):Osmanthus is towards rice and mineral spring after (1.5~2), filtering
The mass ratio of water is 1:(1.5~2).
3. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Eaten in the step (3) pure
The mass ratio of alkali, compound age resister and mineral water is (0.1~0.3):(5~7):700, wherein, it is combined the group of age resister
Into in mass ratio be trehalose：Maltogenic amylase：Xanthans=5:(0.02~0.05):(0.5~1).
4. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Prefabricated solution in the step (4)
Mass ratio with cornstarch liquid is (9~10):1.
5. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Corn forms sediment in the step (4)
Powder liquid is as made from following methods：Extracting corn starch is with mineral water with mass ratio 1:(3~4) it is well mixed, does not stop stirring, prevents
Only cornstarch is sunk to the bottom.
6. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Eaten in the step (3) pure
The mass ratio of alkali, compound age resister and mineral water is 0.2:5:700.
7. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：It is combined in the step (3) anti-
The composition of aging agent is trehalose in mass ratio：Maltogenic amylase：Xanthans=5:0.03:0.5.
8. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Prefabricated solution in the step (4)
Mass ratio with cornstarch liquid is 10:1.
9. the preparation method of the anti-aging cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that：Alternating temperature is stored up in the step (9)
Hide：It will place to be placed in again after 5d at 4 DEG C at 25 DEG C of the cake made of glutinous rice served cold in summer and store.
10. the anti-aging cake made of glutinous rice served cold in summer obtained by a kind of preparation method as described in claim 1 to 9 any one.
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