CN107691558A - A kind of rice cake and preparation method thereof - Google Patents
A kind of rice cake and preparation method thereof Download PDFInfo
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- CN107691558A CN107691558A CN201711220099.6A CN201711220099A CN107691558A CN 107691558 A CN107691558 A CN 107691558A CN 201711220099 A CN201711220099 A CN 201711220099A CN 107691558 A CN107691558 A CN 107691558A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Food Science & Technology (AREA)
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Abstract
The invention provides a kind of rice cake and preparation method thereof, rice cake includes the raw material of following parts by weight：Rice meal 18-23 parts, glutinous rice flour 4-7 parts, tapioca 3-5 parts, egg white solution 30-38 parts, salad oil 4.5-8.5 parts, white granulated sugar 14-18 parts, sugar alcohol 3-7 parts, cake oil 1-2 parts, leavening agent 0.2-0.5 parts, edible salt 0.3-0.5 parts, rice cake modifying agent 1.8-4.2 parts, preservative 0.2-0.8 parts.The present invention prepares rice cake using egg white solution instead of egg pulp, improve the color and luster of rice cake, and improve the tacky mouthfeel of meter cake by adding rice cake modifying agent, increase the denseness and stability of rice cake, a meter cake spallation, scaling-off is prevented, solves the limitation that rice cake can only be prepared with egg pulp.
Description
Technical field
The present invention relates to a kind of rice cake and preparation method thereof.
Background technology
Rice cake not only has the characteristics that tissue is soft, sweet and dilitious, and more containing protein, carbohydrate, vitamin etc.
Kind nutritional ingredient, is a kind of suitable to people of all ages New-type instant rice food.Conventional rice cake majority is using egg pulp as raw material system
Standby to form, product color is deeper made of egg pulp coordinates baking technology, and comparatively, the partially white rice cake of color and luster is more disappeared
The person of expense favors.
In addition, wheat flour is substituted to make rice cake as primary raw material using white rice flour, because being free of gluten egg in white rice flour
In vain, gluten network structure will not be formed, contributes to the formation of the soft mouthfeel of cake.But the use of white rice flour is primary raw material system
Into the more conventional rice cake of rice cake for, it is easier to there is the problems such as spallation, scaling-off, ageing hardening.
Therefore, how to provide a kind of color and luster it is good, it is in good taste and be not easy spallation, scaling-off rice cake becomes industry needs
Solve the problems, such as.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of rice cake and preparation method thereof, what it was prepared
Rice cake color and luster is good, in good taste and be not easy spallation, scaling-off.
To achieve these goals, the invention provides a kind of rice cake, rice cake to include the raw material of following parts by weight：Greatly
Ground rice 18-23 parts, glutinous rice flour 4-7 parts, tapioca 3-5 parts, egg white solution 30-38 parts, salad oil 4.5-8.5 parts, white sand
Sugared 14-18 parts, sugar alcohol 3-7 parts, cake oil 1-2 parts, leavening agent 0.2-0.5 parts, edible salt 0.3-0.5 parts, rice cake change
Good dose of 1.8-4.2 part, preservative 0.2-0.8 parts.
By the present invention in that replacing egg pulp with egg white solution, and add a meter cake modifying agent and prepare rice cake, to solve mesh
Before can only use egg pulp make cake limitation, because not including yolk in rice cake raw material, obtained rice cake color and luster is partially white,
Meet popular hobby, improve the tacky mouthfeel of rice cake by adding rice cake modifying agent, increase the denseness and stably of rice cake
Property, prevent a meter cake spallation, scaling-off.
Rice cake color and luster provided by the invention is partially white, meets popular hobby, and in good taste, not tacky, is not easy spallation and falls
Slag, instant.
Preferably, rice cake modifying agent, the raw material of following parts by weight is included：Enzyme preparation 0.02-0.25 parts, emulsifying agent
0.4-1.9 parts, converted starch 1.0-3.0 parts, citric acid 0.1-0.3 parts, PURE WHEY 0.35-1.5 parts.
Preferably, enzyme preparation is selected from least one of maltogenic amylase, alpha-amylase.
Preferably, emulsifying agent is selected from least one of glycerin monostearate, sucrose fatty ester, casein sodium.
On the other hand, the invention provides a kind of preparation method for preparing above-mentioned rice cake, it is comprised the following steps：
S1, egg white solution broken up；
S2, after white granulated sugar is well mixed with rice cake modifying agent, add in the egg white solution obtained to step S1,35-
45rpm rotating speed is stirred, and is dissolved to white granulated sugar, is obtained stirring liquid；
S3, rice meal, glutinous rice flour, tapioca, leavening agent, edible salt, preservative added to stirring obtained by step S2
Mix in liquid, stir to no powdered granule；
S4, cake oil and sugar alcohol are added on the basis of step S3 is completed, first disperseed with 25-40rpm rotating speed
It is even, then it is 0.5-0.55 to be dismissed with 250-300rpm rotating speed to proportion；
S5, salad oil is slowly added on the basis of step S4 is completed, stirring is uniform to emulsifying, and must emulsify uniform slurry
Material；
S6, by obtained by step S5 slurry injection mould in, mould is put into steam box, steamed.
The method provided by the invention for preparing rice cake, preparation technology is simple, is not easy to get angry, obtained rice cake color and luster
It is good, it is in good taste, it is not easy spallation and scaling-off.
Preferably, also comprising the preparation process for weighing raw material successively according to following parts by weight before step S1：
Rice meal 18-23 parts, glutinous rice flour 4-7 parts, tapioca 3-5 parts, egg white solution 30-38 parts, salad oil 4.5-
8.5 parts, white granulated sugar 14-18 parts, sugar alcohol 3-7 parts, cake oil 1-2 parts, leavening agent 0.2-0.5 parts, edible salt 0.3-0.5
Part, rice cake modifying agent 1.8-4.2 parts, preservative 0.2-0.8 parts.
Preferably, the steam box in step S6 steams mode using gas, steams to rice cake and cures.
Preferably, the temperature that slurry steams is 85~90 DEG C.
Preferably, the time that slurry steams is 15~20min.
Compared with prior art, the present invention possesses following beneficial effect：
1st, the present invention substitutes egg pulp by using egg white solution, solves the limitation that cake can only be made of egg pulp, matches somebody with somebody
Conjunction steams process, improves the whiteness and tender mouth feel of rice cake.
2nd, the present invention improves the tacky mouthfeel of rice cake, efficiently solved because substituting entirely by adding rice cake modifying agent
The problem of rice cake that egg liquid is brought is easy to aging, delay product spallation, scaling-off, the aging phenomenon such as be hardened generation.
3rd, the present invention all substitutes flour by using rice meal, reduces a meter cake production cost, is also gluten allergy people
Group provides more choices.
Embodiment
To better illustrate the object, technical solutions and advantages of the present invention, below in conjunction with specific embodiment to the present invention
It is described further.It should be noted that the number of the component in the present invention is all parts by weight.
Embodiment 1
A kind of embodiment of the rice cake of the present invention, includes 18 parts of rice meal, 7 parts of glutinous rice flour, 3 parts of tapioca, egg white
38 parts of liquid, 4.5 parts of salad oil, 18 parts of white granulated sugar, 3 parts of sugar alcohol, 2 parts of cake oil, 0.2 part of leavening agent, 0.5 part of edible salt, malt
0.05 part of saccharogenic amylase, 0.5 part of glycerin monostearate, 1.0 parts of converted starch, 0.1 part of citric acid, PURE WHEY 0.35
Part, 0.8 part of preservative.
The preparation method of above-mentioned rice cake, is comprised the steps of：
Weighed according to the parts by weight of above-mentioned raw materials, then prepare slurry.
When preparing slurry, first egg white solution is broken up；Add well mixed white granulated sugar, maltogenic amylase, single tristearin
Acid glyceride, 45rpm rotating speed are stirred, and are dissolved to white granulated sugar, are obtained stirring liquid；Again by rice meal, glutinous rice flour, para arrowroot
Powder, leavening agent, edible salt, preservative are added into above-mentioned stirring liquid, are stirred to no powdered granule；Continuously add cake oil and
Sugar alcohol, first it is uniformly dispersed with 40rpm rotating speed, then it is 0.55 to be dismissed with 250rpm rotating speed to proportion；Finally delay
Slow to add salad oil, stirring is uniform to emulsifying, and must emulsify uniform slurry.
The slurry being prepared is injected in steam box mould, mould is put into steam box, gas is steamed at 85 DEG C, and gas steams
20min, complete the maturing process of steamed rice cake.
Embodiment 2
A kind of embodiment of the rice cake of the present invention, includes 23 parts of rice meal, 4 parts of glutinous rice flour, 5 parts of tapioca, egg white
32 parts of liquid, 8.5 parts of salad oil, 14 parts of white granulated sugar, 7 parts of sugar alcohol, 1 part of cake oil, 0.5 part of leavening agent, 0.3 part of edible salt, malt
0.1 part of saccharogenic amylase, 0.2 part of glycerin monostearate, 0.2 part of sucrose fatty ester, 2.8 parts of converted starch, citric acid 0.1
Part, 0.41 part of PURE WHEY, 0.2 part of preservative.
The preparation method of above-mentioned rice cake, is comprised the steps of：
Weighed according to the parts by weight of above-mentioned raw materials, then prepare slurry.
When preparing slurry, first egg white solution is broken up；Add well mixed white granulated sugar, maltogenic amylase, single tristearin
Acid glyceride, 35rpm rotating speed are stirred, and are dissolved to white granulated sugar, are obtained stirring liquid；Again by rice meal, glutinous rice flour, para arrowroot
Powder, leavening agent, edible salt, preservative are added into above-mentioned stirring liquid, are stirred to no powdered granule；Continuously add cake oil and
Sugar alcohol, first it is uniformly dispersed with 25rpm rotating speed, then it is 0.5 to be dismissed with 300rpm rotating speed to proportion；It is last slow
Salad oil is added, stirring is uniform to emulsifying, and must emulsify uniform slurry.
The slurry being prepared is injected in steam box mould, mould is put into steam box, gas is steamed at 90 DEG C, and gas steams
15min, complete the maturing process of steamed rice cake.
Embodiment 3
The present invention rice cake a kind of embodiment, comprising 20 parts of rice meal, 4.2 parts of glutinous rice flour, 3.5 parts of tapioca,
36 parts of egg white solution, 5 parts of salad oil, 17 parts of white granulated sugar, 3.8 parts of sugar alcohol, 1.7 parts of cake oil, 0.3 part of leavening agent, edible salt 0.46
Part, 0.15 part of alpha-amylase, 0.2 part of glycerin monostearate, 0.15 part of sucrose fatty ester, 0.1 part of casein sodium, become
1.3 parts of starch of property, 0.14 part of citric acid, 1.0 parts of PURE WHEY, 0.64 part of preservative.
The preparation method of above-mentioned rice cake, is comprised the steps of：
Weighed according to the parts by weight of above-mentioned raw materials, then prepare slurry.
When preparing slurry, first egg white solution is broken up；Add well mixed white granulated sugar, maltogenic amylase, single tristearin
Acid glyceride, 40rpm rotating speed are stirred, and are dissolved to white granulated sugar, are obtained stirring liquid；Again by rice meal, glutinous rice flour, para arrowroot
Powder, leavening agent, edible salt, preservative are added into above-mentioned stirring liquid, are stirred to no powdered granule；Continuously add cake oil and
Sugar alcohol, first it is uniformly dispersed with 35rpm rotating speed, then it is 0.54 to be dismissed with 280rpm rotating speed to proportion；Finally delay
Slow to add salad oil, stirring is uniform to emulsifying, and must emulsify uniform slurry.
The slurry being prepared is injected in steam box mould, mould is put into steam box, gas is steamed at 86 DEG C, and gas steams
18min, complete the maturing process of steamed rice cake.
Embodiment 4
The present invention rice cake a kind of embodiment, comprising 21 parts of rice meal, 5.8 parts of glutinous rice flour, 4.1 parts of tapioca,
34 parts of egg white solution, 6 parts of salad oil, 16.3 parts of white granulated sugar, 5 parts of sugar alcohol, 1.5 parts of cake oil, 0.4 part of leavening agent, edible salt 0.4
Part, 0.08 part of maltogenic amylase, 0.08 part of alpha-amylase, 1 part of sucrose fatty ester, 2 parts of converted starch, citric acid 0.21
Part, 0.72 part of PURE WHEY, 0.52 part of preservative.
The preparation method of above-mentioned rice cake, is comprised the steps of：
Weighed according to the parts by weight of above-mentioned raw materials, then prepare slurry.
When preparing slurry, first egg white solution is broken up；Add well mixed white granulated sugar, maltogenic amylase, single tristearin
Acid glyceride, 42rpm rotating speed are stirred, and are dissolved to white granulated sugar, are obtained stirring liquid；Again by rice meal, glutinous rice flour, para arrowroot
Powder, leavening agent, edible salt, preservative are added into above-mentioned stirring liquid, are stirred to no powdered granule；Continuously add cake oil and
Sugar alcohol, first it is uniformly dispersed with 30rpm rotating speed, then it is 0.53 to be dismissed with 260rpm rotating speed to proportion；Finally delay
Slow to add salad oil, stirring is uniform to emulsifying, and must emulsify uniform slurry.
The slurry being prepared is injected in steam box mould, mould is put into steam box, gas is steamed at 87 DEG C, and gas steams
17min, complete the maturing process of steamed rice cake.
Embodiment 5
The present invention rice cake a kind of embodiment, comprising 22 parts of rice meal, 4.7 parts of glutinous rice flour, 3.6 parts of tapioca,
35 parts of egg white solution, 7 parts of salad oil, 15 parts of white granulated sugar, 6 parts of sugar alcohol, 1.3 parts of cake oil, 0.5 part of leavening agent, 0.33 part of edible salt,
0.22 part of alpha-amylase, 0.32 part of sucrose fatty ester, 0.28 part of casein sodium, 1.52 parts of converted starch, citric acid 0.21
Part, 1.18 parts of PURE WHEY, 0.46 part of preservative.
The preparation method of above-mentioned rice cake, is comprised the steps of：
Weighed according to the parts by weight of above-mentioned raw materials, then prepare slurry.
When preparing slurry, first egg white solution is broken up；Add well mixed white granulated sugar, maltogenic amylase, single tristearin
Acid glyceride, 38rpm rotating speed are stirred, and are dissolved to white granulated sugar, are obtained stirring liquid；Again by rice meal, glutinous rice flour, para arrowroot
Powder, leavening agent, edible salt, preservative are added into above-mentioned stirring liquid, are stirred to no powdered granule；Continuously add cake oil and
Sugar alcohol, first it is uniformly dispersed with 30rpm rotating speed, then it is 0.53 to be dismissed with 280rpm rotating speed to proportion；Finally delay
Slow to add salad oil, stirring is uniform to emulsifying, and must emulsify uniform slurry.
The slurry being prepared is injected in steam box mould, mould is put into steam box, gas is steamed at 87 DEG C, and gas steams
17min, complete the maturing process of steamed rice cake.
Embodiment 6
Steamed rice characteristics of cake measure of the present invention
(1) measure object：Embodiment 1 and control group 1-3
Control group 1
This control group uses same cake modifying agent with embodiment 1, and its difference is：Egg white is substituted using egg pulp
Liquid.
Control group 2
This control group uses same raw material and preparation method with embodiment 1, and difference is：Used in rice cake modifying agent
Xanthans substitutes converted starch.
Control group 3
This control group uses same preparation method with embodiment 1, and its difference is：A meter cake modifying agent is not added.
By steamed rice cake made of control group 1-3 compared with the steamed rice cake in embodiment 1, comparative result such as table 4
It is shown.
(2) detection method：The steamed rice characteristics of cake made to embodiment 1 and control group 1-3 is compared test, tests
Index includes viscosity, rice cake color and luster, anti-aging characteristic and the mouthfeel of slurry.
(1) slurry viscosity：Represented with proportion, specific assay method is as follows：Take cleaning, drying, constant weight, precise
Density bottle (m1), after filling sample, put in 20 DEG C of water-baths and soak 0.5h, the temperature of content is reached 20 DEG C, cover bottle cap, be used in combination
Fine filtering paper slip sucks the sample on branch pipe graticule, is taken out after covering small cap, will be dried, put in balance room outside density bottle with filter paper
0.5h, weigh (m2).Sample is poured out again, density bottle is cleaned, fills water, put in 20 DEG C of water-baths and soak 0.5h, make the temperature of content
Degree reaches 20 DEG C, covers bottle cap, and sucks the sample on branch pipe graticule with fine filtering paper slip, is taken out after covering small cap, will with filter paper
Density bottle is dried outside, puts 0.5h in balance room, is weighed (m3)." the obtained ratio of (m2-m1) and (m3-m1) can characterize
The size of viscosity.
(2) color and luster：Using the colourity of color difference meter measure steamed rice cake, specific measure flow is as follows：Steamed rice cake is cut into
Thin slice, directly it is measured with color difference meter, takes three points to be tested per plate sheet, is averaged i.e. available one group
Value, wherein L represent Black-White, and L values are bigger, and color and luster is whiter；A represents red green degree, and a values are bigger, and color and luster is redder；B represents champac color
Degree, b values are bigger, and color and luster is more yellow.
(3) anti-aging characteristic：Objective characterisation is carried out with texture analysis, carries out subjective sign with rate of slag falling, evaluation criterion is shown in
Table 1.
Objective characterisation：After steamed rice cake normal temperature is stored one month, using its elasticity of instrumental test and hardness.Specifically
Assay method is as follows：P25 probes and TPA test patterns are first selected, the height and trigger force of recalibration probe, sets suitable touch
Hair height and triggering force value after, by rice cake section tested, you can obtain one group comprising elasticity, hardness, deadlocked property and
The data of chewiness.Every group of sample is surveyed 6 times, is averaged.
Subjectivity characterizes：After steamed rice cake normal temperature is stored one month, take out rice cake and weigh (m0), use slicer afterwards
Slicing treatment is carried out, rice cake is cut into wide thin slice, collects the cake bits to drop, weigh (m1), rate of slag falling (%)
=m1/m0*100.
(4) mouthfeel：Minor portion and soft characteristic using subjective appreciation evaluation steamed rice cake.Specific assay method is such as
Under：Invite 10 evaluations teacher Jing Guo professional training to participate in Descriptive Sensory Analysis, that is, the description vocabulary of sample characteristic is provided, and
Determine degree score value (marking test) to each vocabulary, then require various features marking of the tester to selected sample, remove
After best result and minimum point, average.Evaluation criterion is shown in Table 2.
The anti-aging characteristic rating scale of the steamed rice cake of table 1
The steamed rice cake mouthfeel rating scale of table 2 (full marks are 10 points)
The slurry viscosity of steamed rice cake, color and luster, anti-aging characteristic and mouthfeel are graded according to test result, graded
Standard is as shown in table 3 below：
Each index rating scale of the steamed rice cake of table 3
(3) testing result such as table 4：
The steamed rice cake indices testing result of table 4
It can be seen that from the testing result of table 4：Using the rice cake that egg white solution makes relative to using egg pulp making
Rice cake color and luster is partially white；When making rice cake using egg white solution, a meter cake modifying agent is not added, then singly improves the color of meter cake
Pool, but its slurry viscosity, ageing resistance, mouthfeel are poor, and after adding rice cake modifying agent, it is its slurry viscosity, anti-ageing
The property changed, mouthfeel make moderate progress；Wherein, in rice cake modifying agent, using the effect of converted starch than the effect using xanthans
It is good a lot.Therefore, the rice cake prepared using rice cake provided by the invention and preparation method, not only color and luster is partially white, meets big
Crowd's hobby, its slurry viscosity, ageing resistance, mouthfeel are also further improved.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than the present invention is protected
The limitation of scope is protected, although being explained in detail with reference to preferred embodiment to the present invention, one of ordinary skill in the art should
Understand, technical scheme can be modified or equivalent substitution, without departing from the essence of technical solution of the present invention
And scope.
Claims (9)
1. a kind of meter cake, it is characterised in that the rice cake includes the raw material of following parts by weight：It is rice meal 18-23 parts, glutinous
Ground rice 4-7 parts, tapioca 3-5 parts, egg white solution 30-38 parts, salad oil 4.5-8.5 parts, white granulated sugar 14-18 parts, sugar alcohol
3-7 parts, cake oil 1-2 parts, leavening agent 0.2-0.5 parts, edible salt 0.3-0.5 parts, rice cake modifying agent 1.8-4.2 parts,
Preservative 0.2-0.8 parts.
2. as claimed in claim 1 meter of cake, it is characterised in that the rice cake modifying agent, include the original of following parts by weight
Material：Enzyme preparation 0.02-0.25 parts, emulsifying agent 0.4-1.9 parts, converted starch 1.0-3.0 parts, citric acid 0.1-0.3 parts, breast
Albumin powder 0.35-1.5 parts.
3. as claimed in claim 2 meter of cake, it is characterised in that the enzyme preparation is selected from maltogenic amylase, alpha-amylase
At least one of.
4. as claimed in claim 2 meter of cake, it is characterised in that the emulsifying agent is selected from glycerin monostearate, Sucrose Fatty Acid Ester
At least one of fat acid esters, casein sodium.
A kind of 5. preparation method for preparing the rice cake as described in one of claim 1-4, it is characterised in that the preparation side
Method comprises the following steps：
S1, egg white solution broken up；
S2, after white granulated sugar is well mixed with rice cake modifying agent, add 35- in the egg white solution obtained to the step S1
45rpm rotating speed is stirred, and is dissolved to white granulated sugar, is obtained stirring liquid；
S3, rice meal, glutinous rice flour, tapioca, leavening agent, edible salt, preservative added to stirring obtained by the step S2
Mix in liquid, stir to no powdered granule；
S4, cake oil and sugar alcohol are added on the basis of the step S3 is completed, first disperseed with 25-40rpm rotating speed
It is even, then it is 0.5-0.55 to be dismissed with 250-300rpm rotating speed to proportion；
S5, the salad oil is slowly added on the basis of the step S4 is completed, stirring is uniform to emulsifying, and must emulsify uniform
Slurry；
S6, by obtained by the step S5 slurry injection mould in, mould is put into steam box, steamed.
6. the preparation method of as claimed in claim 5 meter of cake, it is characterised in that also included before the step S1 according to such as
Lower parts by weight weigh the preparation process of raw material successively：
Rice meal 18-23 parts, glutinous rice flour 4-7 parts, tapioca 3-5 parts, egg white solution 30-38 parts, salad oil 4.5-8.5
Part, white granulated sugar 14-18 parts, sugar alcohol 3-7 parts, cake oil 1-2 parts, leavening agent 0.2-0.5 parts, edible salt 0.3-0.5 parts,
Rice cake modifying agent 1.8-4.2 parts, preservative 0.2-0.8 parts.
7. the preparation method of as claimed in claim 5 meter of cake, it is characterised in that the steam box in the step S6 is steamed using gas
Mode, steam to rice cake and cure.
8. the preparation method of as claimed in claim 5 meter of cake, it is characterised in that the temperature that the slurry steams is 85~90
℃。
9. the preparation method of as claimed in claim 5 meter of cake, it is characterised in that the time that the slurry steams be 15~
20min。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522590A (en) * | 2018-04-11 | 2018-09-14 | 南安联华食品有限公司 | Steamed rice cake with soft taste and preparation method thereof |
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
| CN110896979A (en) * | 2019-12-05 | 2020-03-24 | 江南大学 | Gluten-free brown rice cake and preparation method thereof |
| CN112244061A (en) * | 2020-10-23 | 2021-01-22 | 泉州贝夫食品有限公司 | Steamed rice cake containing plant fiber and preparation method thereof |
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| CN102885109A (en) * | 2012-10-23 | 2013-01-23 | 华中农业大学 | Anti-ageing agent for rice cake and rice cake as well as preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108522590A (en) * | 2018-04-11 | 2018-09-14 | 南安联华食品有限公司 | Steamed rice cake with soft taste and preparation method thereof |
| CN109730243A (en) * | 2018-12-30 | 2019-05-10 | 安徽六花庭食品有限公司 | A kind of steamed rice cake and preparation method thereof made using glutinous rice powder and rice flour |
| CN110896979A (en) * | 2019-12-05 | 2020-03-24 | 江南大学 | Gluten-free brown rice cake and preparation method thereof |
| CN110896979B (en) * | 2019-12-05 | 2023-05-23 | 江南大学 | Gluten-free brown rice cake and preparation method thereof |
| CN112244061A (en) * | 2020-10-23 | 2021-01-22 | 泉州贝夫食品有限公司 | Steamed rice cake containing plant fiber and preparation method thereof |
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