CN107183495A - A kind of method of saturated fatty acid during fried rice cake of reduction - Google Patents
A kind of method of saturated fatty acid during fried rice cake of reduction Download PDFInfo
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- 235000009566 rice Nutrition 0.000 title claims abstract description 115
- 150000004671 saturated fatty acids Chemical class 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract description 100
- 235000013312 flour Nutrition 0.000 claims abstract description 72
- 239000003921 oil Substances 0.000 claims abstract description 49
- 235000019198 oils Nutrition 0.000 claims abstract description 49
- 239000002002 slurry Substances 0.000 claims abstract description 35
- 239000008159 sesame oil Substances 0.000 claims abstract description 30
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 30
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 29
- 239000010495 camellia oil Substances 0.000 claims abstract description 29
- 239000003549 soybean oil Substances 0.000 claims abstract description 29
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- 238000002791 soaking Methods 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 16
- 239000000853 adhesive Substances 0.000 claims description 16
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- 235000019698 starch Nutrition 0.000 claims description 16
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- 238000010025 steaming Methods 0.000 claims description 15
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- 238000003483 aging Methods 0.000 claims description 9
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- 238000001816 cooling Methods 0.000 claims description 2
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- 241000209094 Oryza Species 0.000 claims 15
- 241000256844 Apis mellifera Species 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 20
- 239000003963 antioxidant agent Substances 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 235000006708 antioxidants Nutrition 0.000 abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 3
- IKGXIBQEEMLURG-UHFFFAOYSA-N Rutin Chemical compound OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-UHFFFAOYSA-N 0.000 abstract description 3
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- 239000000463 material Substances 0.000 abstract description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 abstract description 3
- 235000005493 rutin Nutrition 0.000 abstract description 3
- 229960004555 rutoside Drugs 0.000 abstract description 3
- 229930194248 Licoflavone Natural products 0.000 abstract description 2
- MEHHCBRCXIDGKZ-UHFFFAOYSA-N Licoflavone C Natural products CC(C)=CCC1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 MEHHCBRCXIDGKZ-UHFFFAOYSA-N 0.000 abstract description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 241000207961 Sesamum Species 0.000 description 3
- 235000021003 saturated fats Nutrition 0.000 description 3
- 241001122767 Theaceae Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021081 unsaturated fats 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of method of saturated fatty acid during fried rice cake of reduction, it is characterised in that including following aspect：Material composition includes glutinous rice flour, flour, salt, buckwheat, radix glycyrrhizae, propolis, white sugar, the soybean oil of quality proportioning：Sesame oil：Tea oil, dusty yeast, cellulase, pectase；By adjusting edible oil allotment ratio, by soybean oil：Sesame oil：Tea oil is according to quality 9.2:0.4：0.4‑8:1:The antioxidant content such as sesame acid, VE, Tea Polyphenols in 1 proportioning, increase soybean oil；And to frying equipment, low temperature frying is set and stops frying parameter, low temperature frying oil temperatures stop frying oil temperatures；In pone slurries, licorice powder, buckwheat and cellulase, pectase are added, 1.5 2h are stood in 25 DEG C of 30 DEG C of insulating boxs, licoflavone, rutin sophorin antioxidant content in bag slurry processing, increase rice cake are then carried out to rice cake.
Description
Technical field
The invention belongs to food processing technology field, and in particular to saturated fatty acid during a kind of fried rice cake of reduction
Method.
Background technology
Fried food is one of traditional food of China, either fried snack on New Year's Day or other festivals, or breakfast is eaten daily
Deep-fried twisted dough sticks, oil cake, face nest, indispensable food type in being lived as us.But in frying course, can by oil not
Saturated fatty acid is oxidized to saturated fatty acid, and unrighted acid is essential fatty acid, and it can adjust blood fat, reduces blood
Middle cholesterol and triglycerides, improve immunological regulation, enhancing memory and thinking ability；And saturated fatty acid intake is excessive,
Arterial lumen can be caused narrow, form atherosclerosis, the risk of coronary heart disease is suffered from increase.
The content of tea oil monounsaturated fatty acids is up to 85%-97%, and rich in higher vitamin E and Tea Polyphenols, it has
Have very strong inoxidizability, be natural materials to body fanout free region, Tea Polyphenols inoxidizability is higher than VE, VC, BHT, BHA several times；
Main component is that unrighted acid accounts for 85%~90% in sesame oil, simultaneously containing natural-sesame acid, and is contained
The mineral matters such as protein, sesamin, vitamin E, lecithin, are a kind of edible oils of vegetal pole horn of plenty.
The content of the invention
The present invention it is targeted the problem of be：During food frying, unrighted acid is easily oxidized to saturated fat
Acid, is damaged to health；Why unrighted acid is oxidized easily, and mainly nonreactive is oxidized in food, oil
Point, frying temperature is too high or does not control, increase unrighted acid oxidation probability.To solve the above problems, the invention provides
A kind of method of saturated fatty acid during fried rice cake of reduction：By adjusting edible oil allotment ratio, by soybean oil：Sesame
Oil：Tea oil is according to matter 9.2:0.4：0.4-8:1:The antioxidant content such as sesame acid, VE, Tea Polyphenols in 1 proportioning, increase soybean oil；
And to frying equipment, low temperature frying is set and stops frying parameter, while in pone slurries, add licorice powder, buckwheat and
Cellulase, pectase, then carry out licoflavone, rutin sophorin antioxidant content in bag slurry processing, increase rice cake to rice cake.
The present invention is achieved by the following technical solutions：
The method of saturated fatty acid, comprises the following steps during a kind of fried rice cake of reduction：
（1）Dough makes：Into agitator, 5-10 parts of flour is added, adds water 40-50 parts and stirs into slurry；Then, food is sequentially added
Salt, propolis, white sugar, mixing speed 100 turns/min, mixing time 5min, are placed in water-bath, temperature setting parameter be 50 DEG C-
60 DEG C, flour slurry is made；Flour is put into agitator, glutinous rice flour and 1%-2% dusty yeast is placed into, 50 turns/min of low speed,
Stir 3-5min；After stirring, pour into starch adhesive point 3-4 time, slow hand operated mixing, after starch adhesive has been poured into completely, 80 turns of low speed/
Min, stirs 5-7min, and rice group keeps certain pliability；
（2）Rice cake makes：Rice group is placed in insulating box, 15 DEG C -20 DEG C of temperature setting places 30-40min, makes rice group low
Temperature is lower to be fermented；By the rice flour mash after curing, it is fitted into square or circular strip shaping mould and is molded, be placed on food steamer, each bar
Between keep appropriate spacing；Cover steaming lid, 120 DEG C -140 DEG C of steamer temperature setting, boiling 30-40min；After boiling, by surface
Steam cloth to rapidly remove, prevent after cooling, steaming cloth can bond with steaming；Rice stick after boiling is positioned in insulating box, temperature is set
2 DEG C -5 DEG C are put, 4-6h agings is stood, is cut into 0.2-0.3cm thickness by knife；
（3）Edible oil is prepared：According to soybean oil：Sesame oil：Tea oil is according to mass ratio 9.2:0.4:0.4-8:1:1 weighs, and first will
Soybean oil is poured into agitator, sesame oil, tea oil is then poured into successively, mixing speed 50 turns/min, mixing time 3-5min are mixed
Close uniform；
（4）Corn soaking paste：Corn flour, licorice powder, buckwheat are placed in agitator, tentatively stirred manually, is then added
1%-2% celluloses and pectase（Mass ratio 1:1）, 50 turns/min of mixing speed, stirring 2-3min；Temperature is added at 25 DEG C -35
DEG C warm water, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is positioned in insulating box, temperature 25 is set
DEG C -30 DEG C, 1.5-2h is stood, is conducive to cellulase and pectase to play a role, will be in buckwheat and radix glycyrrhizae plant cell effectively
Composition discharges, and improves oxidation resistance；
（5）Frying-expansion：To frying equipment, low temperature frying is set and stops frying parameter, 150 DEG C -160 of low temperature frying oil temperatures
℃；Between stop 110 DEG C -130 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；It will cut
In rice piece after good, the corn steep liquor after fried preceding immersion curing, make to take out after the fully wrapped around rice piece of slurries；After after oily heat, by soaking paste
Rice piece place oil in, fry to epidermis present yellow, frying time 2-4min, you can expanded rice cake is made.
Further, step（1）Described face material quality is counted as：
64 parts of glutinous rice flour, 43 parts of flour, 3.2 parts of salt, 24 parts of corn flour, 3.6 parts of buckwheat, 3.2 parts of radix glycyrrhizae, 1.4-3 parts of propolis,
7 parts of white sugar, soybean oil：Quality proportioning 9.2:0.4：0.4-8:1:1 sesame oil：100 parts of tea oil, 0.14 part of dusty yeast, fiber
Plain 0.15 part of enzyme, 0.16 part of pectase.
Further, step（3）Described soybean oil, sesame oil, tea oil quantity count proportioning are：
Soybean oil：Sesame oil：Tea oil is according to mass ratio 9.2:0.4:0.4.
The present invention has advantages below compared with prior art：Traditional frying course is solved, edible oil is easily aoxidized, form full
And aliphatic acid, cause the potential risk of coronary heart disease；Using being rich in sesame oil, tea oil, VE, sesame acid and Tea Polyphenols etc. are anti-oxidant
Composition, and frying temperature is set to frying equipment and stops temperature, reduce edible oil during frying and produce excessive saturation
Aliphatic acid, while improving unrighted acid absorption of human body amount in oil；In radix glycyrrhizae and buckwheat, radix glycyrrhizae containing antioxidant content is yellow
Ketone, rutin sophorin, rice cake surface is wrapped in by it by soaking corn steep liquor, improves the anti-oxidant energy of rice cake in frying course in itself
Power, while the also taste and trophism of increase rice cake.
Embodiment
Embodiment 1：
Weigh glutinous rice flour 64kg, flour 44kg, salt 3.5kg, corn flour 25kg, buckwheat 3.5kg, radix glycyrrhizae 3.5kg, propolis
1.5kg, white sugar 6kg, yeast 1.2kg, cellulase 0.15kg, pectase 0.15kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120
Mesh screen；Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, mixing speed
100 turns/min, mixing time 5min is placed in water-bath, and temperature setting is 60 DEG C；Flour is put into agitator, placed into
The dusty yeast of glutinous rice flour and 1%-2%, 50 turns/min of low speed stirs 4min；Then, divide 3-4 times and pour into starch adhesive, slowly stir manually
Mix, after starch adhesive has been poured into completely, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, 15 DEG C of temperature setting is put
40min is put, rice group is fermented at low temperature；Rice flour mash after curing, is fitted into square or circular strip shaping mould, is made
Diameter 5-6cm strips, and wrap up steaming and be arranged in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, cloth is steamed on surface
Rapidly remove, be positioned in insulating box, 5 DEG C of temperature setting stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil,
Sesame oil, tea oil are according to mass ratio 9.2:0.4:0.4 is weighed, and first pours into soybean oil in agitator, and sesame is then poured into successively
Oil, tea oil, 50 turns/min of mixing speed stir 4min, are well mixed；Corn flour, licorice powder, buckwheat are placed in agitator
In, tentatively stir manually, then add 1%-2% celluloses and pectase（Mass ratio 1:1）0.3kg, 50 turns of mixing speed/
Min, stirs 3min；Warm water of the temperature at 25 DEG C -35 DEG C is added, 80 turns/min of mixing speed stirs into pasty state slurries；By corn
Soaking paste is positioned in insulating box, sets 25 DEG C of temperature, stands 1.5h；To frying equipment, low temperature frying and a not frying is set to join
Number, 160 DEG C of low temperature frying oil temperatures；Between stop 110 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fat
Acid is produced；It will cut in rear rice piece, the corn steep liquor after fried preceding immersion curing, and make to take out after the fully wrapped around rice piece of slurries；Treat oil
After heat, the rice piece of soaking paste is placed in oil, fries to epidermis and yellow, 3min during frying, you can expanded rice cake is made is presented.
Embodiment 2：
Glutinous rice flour 68kg, flour 47kg, salt 4kg, corn flour 30kg, buckwheat 4.5kg, radix glycyrrhizae 4.5kg, propolis 2.5kg are weighed,
White sugar 8kg, yeast 1.5kg, cellulase 0.2kg, pectase 0.2kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120 mesh screens；
Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, 100 turns of mixing speed/
Min, mixing time 5min, is placed in water-bath, and temperature setting parameter is 60 DEG C；First flour is put into agitator, placed into
The dusty yeast 1.2kg of glutinous rice flour and 1%-2%, 50 turns/min of low speed, stir 4min；After stirring, divide 3-4 times and pour into starch adhesive,
Slow hand operated mixing, after starch adhesive has been poured into completely, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, temperature is set
15 DEG C are put, 40min is placed, rice group is fermented at low temperature；Rice flour mash is fitted into square or circular strip shaping mould, is made
Diameter 5-6cm strips, and wrap up steaming and be arranged in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, cloth is steamed on surface
Rapidly remove, be positioned in insulating box, 5 DEG C of temperature setting stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil,
Sesame oil, tea oil are according to mass ratio 8:1:1 is weighed, and first pours into soybean oil in agitator, and sesame oil, tea are then poured into successively
Oil, 50 turns/min of mixing speed stirs 4min, is well mixed；Corn flour, licorice powder, buckwheat are placed in agitator, manually
Tentatively stir, then add 1%-2% celluloses and pectase（Mass ratio 1:1）0.4kg, 50 turns/min of mixing speed, is stirred
Mix 3min；Warm water of the temperature at 25 DEG C -35 DEG C is added, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is put
It is placed in insulating box, 25 DEG C of temperature is set, stands 1.5h；To frying equipment, low temperature frying is set and stops frying parameter, low temperature
150 DEG C of frying oil temperatures；Between stop 120 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；
It will cut in rear rice piece, the corn steep liquor after fried preceding immersion curing, and make to take out after the fully wrapped around rice piece of slurries；, will after oil is warm
The rice piece of soaking paste is placed in oil, fries to epidermis and yellow, frying time 3min, you can expanded rice cake is made is presented.
Contrast 1：
Weigh glutinous rice flour 64kg, flour 44kg, salt 3.5kg, corn flour 25kg, buckwheat 3.5kg, radix glycyrrhizae 3.5kg, propolis
1.5kg, white sugar 6kg, yeast 1.2kg, cellulase 0.15kg, pectase 0.15kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120
Mesh screen；Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, mixing speed
100 turns/min, mixing time 5min is placed in water-bath, and temperature setting is 60 DEG C；First flour is put into agitator, then put
Enter glutinous rice flour and 1%-2% dusty yeast, 50 turns/min of low speed stirs 4min；Divide 3-4 times and pour into starch adhesive, slow hand operated mixing, face
After slurry has been poured into completely, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, 15 DEG C of temperature setting is placed
40min, makes rice group be fermented at low temperature；Rice flour mash after curing, is fitted into square or circular strip shaping mould, is made straight
Footpath 5-6cm strips, parcel steaming is arranged in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, cloth is steamed on surface rapid
Remove, be positioned in insulating box, 5 DEG C of temperature setting, stand 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil, sesame
Oil, tea oil are according to mass ratio 9.5:0.25:0.25 weighs, and first pours into soybean oil in agitator, then pour into successively sesame oil,
Tea oil, 50 turns/min of mixing speed stirs 4min, is well mixed；Corn flour, licorice powder, buckwheat are placed in agitator, hand
It is dynamic tentatively to stir, then add 1%-2% celluloses and pectase（Mass ratio 1:1）0.3kg, 50 turns/min of mixing speed,
Stir 3min；Warm water of the temperature at 25 DEG C -35 DEG C is added, 80 turns/min of mixing speed stirs into pasty state slurries；By corn soaking paste
It is positioned in insulating box, 25 DEG C of temperature, stands 1.5h；To frying equipment, low temperature frying is set and stops frying parameter, low temperature is fried
160 DEG C of liquefaction temperature；Between stop 110 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；Will
Cut in rear rice piece, the corn steep liquor after fried preceding immersion curing, make to take out after the fully wrapped around rice piece of slurries；After after oily heat, it will soak
The rice piece of slurry is placed in oil, frying 3min, fries to epidermis and yellow is presented, you can expanded rice cake is made.
Contrast 2：
Glutinous rice flour 68kg, flour 47kg, salt 4kg, corn flour 30kg, buckwheat 4.5kg, radix glycyrrhizae 4.5kg, propolis 2.5kg are weighed,
White sugar 8kg, yeast 1.5kg, cellulase 0.2kg, pectase 0.2kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120 mesh screens；
Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, 100 turns of mixing speed/
Min, mixing time 5min, is placed in water-bath, and temperature setting is 60 DEG C；First flour is put into agitator, glutinous rice is placed into
The dusty yeast of powder and 1%-2%, 50 turns/min of low speed stirs 4min；Divide 3-4 times and pour into starch adhesive, slow hand operated mixing, starch adhesive is complete
After having poured into, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, 15 DEG C of temperature setting places 40min, makes rice
Group is fermented at low temperature；Rice flour mash after curing, is fitted into square or circular strip shaping mould, diameter 5-6cm bars is made
Shape, parcel steaming is arranged in steamer, 130 DEG C of steamer temperature, boiling 35min；After boiling, surface steaming cloth is rapidly removed, placed
In insulating box, 5 DEG C of temperature stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil, sesame oil, tea oil according to matter
Amount compares 7:1.5:1.5 are weighed, and first pour into soybean oil in agitator, and sesame oil, tea oil, mixing speed 50 are then poured into successively
Turn/min, stir 4min, be well mixed；Corn flour, licorice powder, buckwheat are placed in agitator, tentatively stirred manually,
Then 1%-2% celluloses and pectase are added（Mass ratio 1:1）0.4kg, 50 turns/min of mixing speed, stir 3min；Add temperature
The warm water at 25 DEG C -35 DEG C is spent, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is positioned in insulating box,
25 DEG C of temperature is set, 1.5h is stood；To frying equipment, low temperature frying is set and stops frying parameter, low temperature frying oil temperatures 150
℃；Between stop 120 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；Rear rice will be cut
In piece, the corn steep liquor after fried preceding immersion curing, make to take out after the fully wrapped around rice piece of slurries；After after oily heat, by the rice piece of soaking paste
Place in oil, frying 3min, fry to epidermis and yellow is presented, you can expanded rice cake is made.
Contrast 3：
Weigh glutinous rice flour 64kg, flour 44kg, salt 3.5kg, propolis 1.5kg, white sugar 6kg, yeast 1.2kg.Into agitator,
Appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, 100 turns/min of mixing speed, mixing time
5min, is placed in water-bath, and temperature setting is 60 DEG C；Flour is put into agitator, glutinous rice flour and 1%-2% yeast is placed into
Powder, 50 turns/min of low speed stirs 4min；After stirring, divide 3-4 times and pour into starch adhesive, slow hand operated mixing, until starch adhesive is complete
Pour into, 80 turns/min of low speed, stir 6min；Rice group is placed in insulating box, 15 DEG C of temperature setting places 40min, at low temperature
Fermented；Rice flour mash after curing, is fitted into square or circular strip shaping mould, and diameter 5-6cm strips are made, and parcel steams cloth
It is placed in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, surface steaming cloth is rapidly removed, is positioned in insulating box,
5 DEG C of temperature setting, stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil, sesame oil, tea oil according to mass ratio 9.2:
0.4:0.4 weighs, and first pours into soybean oil in agitator, then pours into sesame oil, tea oil successively, 50 turns/min of mixing speed,
4min is stirred, is well mixed；To frying equipment, low temperature frying is set and stops frying parameter, 160 DEG C of low temperature frying oil temperatures；Between
Not 110 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；Rear rice piece will be cut, oil
In corn steep liquor before fried after immersion curing, make to take out after the fully wrapped around rice piece of slurries；After after oily heat, the rice piece of soaking paste is placed into oil
In, frying 3min fries to epidermis and yellow is presented, you can expanded rice cake is made.
Contrast 4：
Glutinous rice flour 68kg, flour 47kg, salt 4kg, corn flour 30kg, buckwheat 4.5kg, radix glycyrrhizae 4.5kg, propolis 2.5kg are weighed,
White sugar 8kg, yeast 1.5kg, cellulase 0.2kg, pectase 0.2kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120 mesh screens；
Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, 100 turns of mixing speed/
Min, mixing time 5min, is placed in water-bath, and temperature setting is 60 DEG C；First flour is put into agitator, glutinous rice is placed into
The dusty yeast 1.2kg of powder and 1%-2%, 50 turns/min of low speed, stir 4min；, divide 3-4 times and pour into starch adhesive, slow hand operated mixing, face
After slurry has been poured into completely, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, 15 DEG C of temperature places 40min,
Fermented under low temperature；Rice flour mash after curing, is fitted into square or circular strip shaping mould, diameter 5-6cm strips is made, and wraps
Wrap up in steaming to be arranged in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, surface steaming cloth is rapidly removed, constant temperature is positioned over
In case, 5 DEG C of temperature stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil, sesame oil, tea oil according to mass ratio 8:
1:1 is weighed, and first pours into soybean oil in agitator, and sesame oil, tea oil, 50 turns/min of mixing speed, stirring are then poured into successively
4min, is well mixed；Corn flour, licorice powder, buckwheat are placed in agitator, tentatively stirred manually, 1%- is then added
2% cellulose and pectase（Mass ratio 1:1）0.4kg, 50 turns/min of mixing speed, stir 3min；Temperature is added at 25 DEG C -35
DEG C warm water, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is positioned in insulating box, temperature 25 is set
DEG C, stand 1.5h；It will cut in rear rice piece, the corn steep liquor after fried preceding immersion curing, and make to take out after the fully wrapped around rice piece of slurries；
After after oily heat, the rice piece of soaking paste is placed in oil, frying 3min, fry to epidermis and yellow is presented, you can expanded rice cake is made.
Contrast 5：
Glutinous rice flour 68kg, flour 47kg, salt 4kg, corn flour 30kg, buckwheat 4.5kg, radix glycyrrhizae 4.5kg, propolis 2.5kg are weighed,
White sugar 8kg, yeast 1.5kg, cellulase 0.2kg, pectase 0.2kg.Buckwheat and radix glycyrrhizae efflorescence are handled, 120 mesh screens；
Into agitator, appropriate flour is added, adds water and stirs into slurry；Sequentially add salt, propolis, white sugar, 100 turns of mixing speed/
Min, mixing time 5min, is placed in water-bath, and temperature setting parameter is 60 DEG C；First flour is put into agitator, placed into
The dusty yeast 1.2kg of glutinous rice flour and 1%-2%, 50 turns/min of low speed, stir 4min；After stirring, divide 3-4 times and pour into starch adhesive,
Slow hand operated mixing, after starch adhesive has been poured into completely, 80 turns/min of low speed stirs 6min；Rice group is placed in insulating box, temperature is set
15 DEG C are put, 40min is placed, rice group is fermented at low temperature；Rice flour mash is fitted into square or circular strip shaping mould, is made
Diameter 5-6cm strips, and wrap up steaming and be arranged in steamer, 130 DEG C of temperature setting, boiling 35min；After boiling, cloth is steamed on surface
Rapidly remove, be positioned in insulating box, 5 DEG C of temperature setting stands 4h agings, and be cut into 0.2-0.3cm thickness；By soybean oil,
Sesame oil, tea oil are according to mass ratio 8:1:1 is weighed, and first pours into soybean oil in agitator, and sesame oil, tea are then poured into successively
Oil, 50 turns/min of mixing speed stirs 4min, is well mixed；Corn flour, licorice powder, buckwheat are placed in agitator, manually
Tentatively stir, then add 1%-2% celluloses and pectase（Mass ratio 1:1）0.4kg, 50 turns/min of mixing speed, is stirred
Mix 3min；Warm water of the temperature at 25 DEG C -35 DEG C is added, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is put
It is placed in insulating box, 25 DEG C of temperature is set, stands 1.5h；To frying equipment, low temperature frying is set and stops frying parameter, low temperature
180 DEG C of frying oil temperatures；Between stop 150 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；
It will cut in rear rice piece, the corn steep liquor after fried preceding immersion curing, and make to take out after the fully wrapped around rice piece of slurries；, will after oil is warm
The rice piece of soaking paste is placed in oil, fries to epidermis and yellow, frying time 3min, you can expanded rice cake is made is presented.
Evaluation method：Respectively to edible oil in embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5,
Saturated fatty acid, unrighted acid account for fatty acid proportion in test oil when in use；After fried 48h, saturated fat in test oil
Fat acid, unrighted acid account for fatty acid proportion；And after rice cake frying, wherein saturated fatty acid, unrighted acid account for fat
Fat acid ratio.
Determination of fatty acid：Extraction-gas chromatography is hydrolyzed with reference to GB/T22223-2008；
Mouthfeel is evaluated：Sampling step（9）Described, soybean oil, sesame oil, tea oil quality proportioning are：
Soybean oil：Sesame oil：Tea oil is according to mass ratio 9.2:0.4:It is 0.4 mouthfeel extreme difference, difference, general, preferably, very well, evaluate most
Termination fruit more than total number of amount of sampling 2/3 to be defined.
Experimental project：
Experimental result：
Formula contrast：Embodiment 1 and embodiment 2, composition of raw materials are different with frying parameter setting, saturated fatty acid and not after 48h
Saturated fatty acid change is little, and mouthfeel and content of fatty acid change, are showed good after rice cake frying.
Edible oil proportioning contrast：Embodiment 1 and contrast 1, embodiment 2 and contrast 2, embodiment 1 is contrasted with embodiment 2, right
21.6% is reached using saturated fatty acid content ascensional range after 48h than 1, contrast 2 is compared with the saturated fatty acid amplitude of variation of embodiment 2
Lower 2%, but contrast 2 is of a relatively high using oily cost；Embodiment 2 is improved compared with embodiment 1, saturated fatty acid change reduction by 2.2%
Sesame oil and tea oil proportioning content, can effectively lower unsaturated fat acid oxidase.
Soaking paste is contrasted：Embodiment 1 and contrast 3, without corn soaking paste liquid in contrast 3, fried rear saturated fatty acid accounting is obvious
Improve.
Frying parameter comparison：Embodiment 2 is compared with contrast 4, contrast 5, and contrast 4 does not set regulation parameter to frying equipment,
Contrast the super prescribed limit of 5 arrange parameters, cause saturated fatty acid increase in saturated fatty acid and rice cake in oil, taste quality by
To influence.
Synthesis result：In edible oil proportioning in control range, formula rate change, to saturated fatty acid and rice cake quality
Without considerable influence；Sesame oil in edible oil, tea oil proportioning are improved, saturated fatty acid content can be effectively reduced, but can increase and use
Cost, lowers proportioning and goes beyond the scope, and can cause the increase of saturated fatty acid amplitude of variation；Radix glycyrrhizae, buckwheat components in soaking paste, it is possible to decrease
Saturated fatty acid content in rice cake frying course, improves quality；Low temperature frying and a not frying is set to join to frying equipment
Number, can be effectively improved oil and be aoxidized during frying, improve rice cake frying quality.
Claims (2)
1. a kind of method of saturated fatty acid during fried rice cake of reduction, it is characterised in that comprise the following steps：
（1）Dough makes：Into agitator, 5-10 parts of flour is added, adds water 40-50 parts and stirs into slurry；Then, food is sequentially added
Salt, propolis, white sugar, mixing speed 100 turns/min, mixing time 5min, are placed in water-bath, temperature setting parameter be 50 DEG C-
60 DEG C, flour slurry is made；Flour is put into agitator, glutinous rice flour and 1%-2% dusty yeast is placed into, 50 turns/min of low speed,
Stir 3-5min；After stirring, pour into starch adhesive point 3-4 time, slow hand operated mixing, after starch adhesive has been poured into completely, 80 turns of low speed/
Min, stirs 5-7min, and rice group keeps certain pliability；
（2）Rice cake makes：Rice group is placed in insulating box, 15 DEG C -20 DEG C of temperature setting places 30-40min, makes rice group low
Temperature is lower to be fermented；By the rice flour mash after curing, it is fitted into square or circular strip shaping mould and is molded, be placed on food steamer, each bar
Between keep appropriate spacing；Cover steaming lid, 120 DEG C -140 DEG C of steamer temperature setting, boiling 30-40min；After boiling, by surface
Steam cloth to rapidly remove, prevent after cooling, steaming cloth can bond with steaming；Rice stick after boiling is positioned in insulating box, temperature is set
2 DEG C -5 DEG C are put, 4-6h agings is stood, is cut into 0.2-0.3cm thickness by knife；
（3）Edible oil is prepared：According to soybean oil：Sesame oil：Tea oil is according to mass ratio 9.2:0.4:0.4-8:1:1 weighs, and first will
Soybean oil is poured into agitator, sesame oil, tea oil is then poured into successively, mixing speed 50 turns/min, mixing time 3-5min are mixed
Close uniform；
（4）Corn soaking paste：Corn flour, licorice powder, buckwheat are placed in agitator, tentatively stirred manually, is then added
1%-2% celluloses and pectase, mass ratio 1:1,50 turns/min of mixing speed, stir 2-3min；Temperature is added at 25 DEG C -35 DEG C
Warm water, 80 turns/min of mixing speed stirs into pasty state slurries；Corn soaking paste is positioned in insulating box, 25 DEG C of temperature of setting-
30 DEG C, 1.5-2h is stood, is conducive to cellulase and pectase to play a role, by active ingredient in buckwheat and radix glycyrrhizae plant cell
Release, improves oxidation resistance；
（5）Frying-expansion：To frying equipment, low temperature frying is set and stops frying parameter, 150 DEG C -160 of low temperature frying oil temperatures
℃；Between stop 110 DEG C -130 DEG C of frying oil temperatures, it is to avoid during non-frying rice cake, high oil temperature causes saturated fatty acid to produce；It will cut
In rice piece after good, the corn steep liquor after fried preceding immersion curing, make to take out after the fully wrapped around rice piece of slurries；After after oily heat, by soaking paste
Rice piece place oil in, fry to epidermis present yellow, frying time 2-4min, you can expanded rice cake is made.
2. the method for saturated fatty acid during a kind of fried rice cake of reduction as claimed in claim 1, it is characterised in that step
（1）Described face raw material, is made up of the composition of following quantity count：
60-70 parts of glutinous rice flour, 40-50 parts of flour, 3-5 parts of salt, 20-30 parts of corn flour, 3-5 parts of buckwheat, 3-5 parts of radix glycyrrhizae, honeybee
1-3 parts of glue, 5-10 parts of white sugar, soybean oil：Quality proportioning 9.2:0.4：0.4-8:1:1 sesame oil：100 parts of tea oil, dusty yeast
0.1-0.3 parts, 0.1-0.3 parts of cellulase, 0.1-0.3 parts of pectase.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114631555A (en) * | 2021-12-03 | 2022-06-17 | 王世渊 | Production equipment and production process of polygonum flower sugar, taro crisp and snow jujube cakes |
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| CN1586278A (en) * | 2004-08-26 | 2005-03-02 | 高志春 | Oil fried food and its producing method |
| CN103652701A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Method for processing shepherd's purse and fish roll |
| CN104664251A (en) * | 2015-03-19 | 2015-06-03 | 湖南农业大学 | Prepared green onion oil rice cake |
| CN105341314A (en) * | 2015-10-30 | 2016-02-24 | 中国农业科学院作物科学研究所 | Buckwheat bran active protein extraction and separation technology |
| CN105532799A (en) * | 2016-01-21 | 2016-05-04 | 梁燕 | Deep-fried cake with low oil content and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586278A (en) * | 2004-08-26 | 2005-03-02 | 高志春 | Oil fried food and its producing method |
| CN103652701A (en) * | 2013-11-25 | 2014-03-26 | 魏春 | Method for processing shepherd's purse and fish roll |
| CN104664251A (en) * | 2015-03-19 | 2015-06-03 | 湖南农业大学 | Prepared green onion oil rice cake |
| CN105341314A (en) * | 2015-10-30 | 2016-02-24 | 中国农业科学院作物科学研究所 | Buckwheat bran active protein extraction and separation technology |
| CN105532799A (en) * | 2016-01-21 | 2016-05-04 | 梁燕 | Deep-fried cake with low oil content and preparation method thereof |
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| CN114631555A (en) * | 2021-12-03 | 2022-06-17 | 王世渊 | Production equipment and production process of polygonum flower sugar, taro crisp and snow jujube cakes |
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