CN108576567A - A kind of production method for the bubble cake that fermented by Zhi Toushi fermenting agents - Google Patents
A kind of production method for the bubble cake that fermented by Zhi Toushi fermenting agents Download PDFInfo
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- CN108576567A CN108576567A CN201810415984.8A CN201810415984A CN108576567A CN 108576567 A CN108576567 A CN 108576567A CN 201810415984 A CN201810415984 A CN 201810415984A CN 108576567 A CN108576567 A CN 108576567A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The present invention relates to a kind of fermented by Zhi Toushi fermenting agents to steep the production method of cake.Including impregnating rice, slurrying, fermentation, allotment, quantitative separating, steaming and pack；Steeping cake production, never Continuous maching turns to serialization processing, reduces the uncertainty of process, has more operability compared with conventional fermentation mode, it is easier to industrialized production.Gas flush packaging is used, the shelf life of product is obviously prolonged.It is dispensed using unified mold, form, weight of product etc. are more unified.
Description
Technical field
The present invention relates to a kind of fermentation rice-made foods, more particularly relate to a kind of ferment by Zhi Toushi fermenting agents and steep cake
Production method.
Background technology
Bubble cake is a kind of characteristic craft snack of the classics in Sichuan province, belongs to one kind of fermentation rice-made food, and succession is long.Steep cake
Fermentation process, be using the process of starch, protein and foreign aid's sweetener contained in microbial degradation Raw Materials Rice etc.,
Abundant enzyme system, flavor substance can be formed in this process and the macromolecular substances that human body is not easy to absorb are degraded to human body
The small-molecule substance easily absorbed.It steams the bubble cake Rice ＆ peanut milk after making fermentation to cure rapidly, forms the structure of bulk multi-hole, color such as congealed fat
Appearance, comfortable fine and smooth mouthfeel and unique flavor, and be easy to be digested.
Fermentation is the important key point of fermentation rice-made food, and tradition steeps cake using Rice ＆ peanut milk raw material and glutinous rice clinker as raw material, then
It is fermentation source nature normal temperature fermentation with a certain proportion of ripe old slurry.Fermenting microbe is all previous to retain the micro- of self-assembling formation in old slurry
Biology, microbe species are complicated, and viable count is unknown, cause bubble cake fermentation time long（≥24h）, fermentation quality is also unstable, increases
Add production difficulty.Traditional bubble cake mode of production, fermentation process can not accurately control fermentation temperature, time, and ferment effect is not
Stablize, entire technological process poor operability is unfavorable for commercial introduction.In terms of quality stability, differ greatly per a batch of,
It is easy fermentation failure.
Compared with traditional handicraft, using zymotechnique is delivered directly, microorganism system is simple in fermentation process, can more accurately control
Fermentation temperature processed, time, ferment effect are stablized relatively, and entire technological process has more operability, more conducively commercial introduction.
Invention content
It is an object of the invention to overcome the prior art, a kind of fermented by Zhi Toushi fermenting agents is provided and steeps cake
Production method.
The purpose of the present invention is achieved through the following technical solutions：A kind of life for the bubble cake that fermented by Zhi Toushi fermenting agents
Production method, includes the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 2 ~ 3 times, 75 ~ 85 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 60 ~ 80 mesh screens；
S3 ferments：0.5 ~ 2.7 part of self-control direct putting type bubble cake leavening is added in the slurry of step S2,3.6 ~ 9 parts of white granulated sugar stirs
It mixes uniformly；
S4. it allocates：The sweetener of 14 ~ 21 parts of addition in the slurry of step S3,0.27 ~ 0.29 part of sodium bicarbonate, 0.07 ~ 0.09 part
Citric acid, 0~32 part of lard, 3.5 ~ 7.8 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it being distributed into mold, single 30 ~ 60g of weight, steam steams 15 ~
25min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Further, rice described in step S1 include in polished rice, long-grained nonglutinous rice, glutinous rice, brown rice it is arbitrary two or more.
Further, it makes direct putting type described in step S3 by oneself and steep cake leavening, is detached from bubble cake spontaneous fermentation always slurry
The dominant bacteria of purifying is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Further, the sweetener described in step S4 includes white granulated sugar, maltitol, D-sorbite, xylitol, lactose
It is one or more in alcohol.
Further, the additive described in step S4 includes 3.5~7 parts of modified potato starch, lard additive amount
0.02% part of tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon,
0.175 part of sodium tripolyphosphate.
Further, the mold used in step S5 is aluminium foil support, diameter 4.5 ~ 7cm, high 2.54 ~ 3.5cm.
Further, the gas flush packaging described in step S7 is using in nitrogen or carbon dioxide.
Further, 9 ~ 15h of soaking time described in step S1,25 ~ 35 DEG C of soaking temperature.
Further, 20 ~ 35 DEG C, 6 ~ 15h of fermentation time, fermentation termination pH of fermentation temperature is 4 ~ 4.5 in step S3.
The present invention has the following advantages：
1. the leavening that the present invention uses is from extraction and compound domestication inside the natural microorganisms group in the old slurry of bubble cake fermentation
Culture makes, and remains the dominant bacteria of bubble cake fermentation and the flavour of microbial fermentation to the greatest extent.
2. the present invention delivers directly fermentation using leavening, the viable count after actication of culture contained by direct putting type bubble cake leavening is basic
Stablize, fungus strain is simple, as long as additive amount when controlling fermentation and corresponding fermentation parameter, so that it may to ensure to steep cake attenuation degree
Stablize with ferment effect, promote to steep cake production never Continuous maching steering serialization processing, reduce the uncertainty of process,
Operability is had more compared with conventional fermentation mode, it is easier to industrialized production.
3. the present invention is added to portions additive, and uses gas flush packaging, the shelf life of product is obviously prolonged.
4. the present invention is dispensed using unified mold, form, weight of product etc. are more unified.
Description of the drawings
Fig. 1 is the production structural schematic diagram of the present invention.
Specific implementation mode
The present invention will be further described below in conjunction with the accompanying drawings, but protection scope of the present invention is not limited to following institute
It states.
Embodiment 1
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 2 times, 75 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 60 mesh screens；
S3 ferments：0.5 part of self-control direct putting type bubble cake leavening is added in the slurry of step S2,3.6 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：14 parts of sweetener, 0.27 part of sodium bicarbonate, 0.07 part of citric acid, 32 portions of pigs are added in the slurry of step S3
Oil, 3.5 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 30g, steam steams 15min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 includes polished rice and long-grained nonglutinous rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes white granulated sugar and maltitol.
Specifically, the additive described in step S4 include 3.5 parts of modified potato starch, lard additive amount 0.02%
Part tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175
Part sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 4.5cm, high 2.54cm.
Specifically, the gas flush packaging described in step S7 uses nitrogen.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 20 DEG C of fermentation temperature in step S3, fermentation time 6h, fermentation termination pH are 4.
Embodiment 2
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 2 times, 75 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 70 mesh screens；
S3 ferments：1.2 parts of self-control direct putting type bubble cake leavening is added in the slurry of step S2,3.6 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：The sweetener of 14 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.09 part of citric acid, 32 parts
Lard, 7.8 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 60g, steam steams 15min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 includes polished rice and glutinous rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes white granulated sugar and D-sorbite.
Specifically, the additive described in step S4 include 3.5 parts of modified potato starch, lard additive amount 0.02%
Part tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175
Part sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 7cm, high 3.5cm.
Specifically, the gas flush packaging described in step S7 uses nitrogen.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 35 DEG C of fermentation temperature in step S3, fermentation time 15h, fermentation termination pH are 4.5.
Embodiment 3
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 3 times, 85 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 60 mesh screens；
S3 ferments：1.8 parts of self-control direct putting type bubble cake leavening is added in the slurry of step S2,5.0 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：The sweetener of 18 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.09 part of citric acid, 32 parts
Lard, 7.8 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 50g, steam steams 20min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 includes polished rice and brown rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes white granulated sugar and xylitol.
Specifically, the additive described in step S4 include 5 parts of modified potato starch, 0.02% part of lard additive amount
Tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175 part
Sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 6cm, high 2.8cm.
Specifically, the gas flush packaging described in step S7 uses carbon dioxide.
Specifically, the soaking time 15h described in step S1,30 DEG C of soaking temperature.
Specifically, 20 DEG C of fermentation temperature in step S3, fermentation time 6h, fermentation termination pH are 4.
Embodiment 4
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 3 times, 75 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 80 mesh screens；
S3 ferments：0.5 part of self-control direct putting type bubble cake leavening is added in the slurry of step S2,9 parts of white granulated sugar stirs evenly；
S4. it allocates：The sweetener of 21 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.07 part of citric acid, 32 parts
Lard, 3.5 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 60g, steam steams 20min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 is polished rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes white granulated sugar and lactitol.
Specifically, the additive described in step S4 include 6 parts of modified potato starch, 0.02% part of lard additive amount
Tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175 part
Sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 4.5cm, high 2.54cm.
Specifically, the gas flush packaging described in step S7 is using in nitrogen or carbon dioxide.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 20 DEG C of fermentation temperature in step S3, fermentation time 6h, fermentation termination pH are 4.5.
Embodiment 5
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 3 times, 80 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 70 mesh screens；
S3 ferments：0.5 part of self-control direct putting type bubble cake leavening is added in the slurry of step S2,3.6 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：The sweetener of 20 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.09 part of citric acid, 32 parts
Lard, 7.8 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 30g, steam steams 25min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 includes glutinous rice and brown rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes D-sorbite, xylitol, lactitol.
Specifically, the additive described in step S4 include 3.5 parts of modified potato starch, lard additive amount 0.02%
Part tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175
Part sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 7cm, high 3.5cm.
Specifically, the gas flush packaging described in step S7 is using in nitrogen or carbon dioxide.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 20 DEG C of fermentation temperature in step S3, fermentation time 10h, fermentation termination pH are 4.2.
Embodiment 6
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 2 times, 80 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 80 mesh screens；
S3 ferments：2.5 parts of self-control direct putting type bubble cake leavening is added in the slurry of step S2,6.5 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：The sweetener of 17 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.09 part of citric acid, 32 parts
Lard, 3.5 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 40g, steam steams 25min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 include in polished rice, long-grained nonglutinous rice, glutinous rice, brown rice it is arbitrary two or more.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes maltitol, D-sorbite, xylitol, lactitol.
Specifically, the additive described in step S4 include 3.5 parts of modified potato starch, lard additive amount 0.02%
Part tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175
Part sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 7cm, high 3.5cm.
Specifically, the gas flush packaging described in step S7 uses nitrogen.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 20 DEG C of fermentation temperature in step S3, fermentation time 6h, fermentation termination pH are 4.
Embodiment 7
Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 3 times, 75 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 80 mesh screens；
S3 ferments：1.8 parts of self-control direct putting type bubble cake leavening is added in the slurry of step S2,4.5 parts of white granulated sugar, stirring is
It is even；
S4. it allocates：The sweetener of 14 parts of addition in the slurry of step S3,0.29 part of sodium bicarbonate, 0.07 part of citric acid, 32 parts
Lard, 3.5 portions of food additives；And it is mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it is distributed into mold, single weight 45g, steam steams 25min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
Specifically, rice described in step S1 includes polished rice, long-grained nonglutinous rice, glutinous rice.
Specifically, described in step S3 make by oneself direct putting type steep cake leavening, be from bubble cake spontaneous fermentation always slurry in detach it is pure
The dominant bacteria of change is cultivated and prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and acidophilus lactic acid
Bacterium；Wherein S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
Specifically, the sweetener described in step S4 includes white granulated sugar, maltitol, xylitol, lactitol.
Specifically, the additive described in step S4 include 7 parts of modified potato starch, 0.02% part of lard additive amount
Tert-butylhydroquinone, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175 part
Sodium tripolyphosphate.
Specifically, the mold used in step S5 is aluminium foil support, diameter 4.5cm, high 2.54cm.
Specifically, the gas flush packaging described in step S7 uses carbon dioxide.
Specifically, the soaking time 9h described in step S1,25 DEG C of soaking temperature.
Specifically, 35 DEG C of fermentation temperature in step S3, fermentation time 15h, fermentation termination pH are 4.5.
Embodiment 1 ~ 7 all uses direct putting type bubble cake leavening production bubble cake, the wherein side of direct putting type bubble cake leavening production bubble cake
In formula, the viable count in leavening after contained actication of culture is basicly stable, and fungus strain is simple, as long as additive amount when controlling fermentation
With corresponding fermentation parameter, so that it may to ensure that bubble cake attenuation degree and ferment effect are stablized.Compared with tradition steeps the cake mode of production
Compared with the direct putting type bubble cake mode of production enables to the production of bubble cake, and never Continuous maching turns to serialization processing, reduces process
Uncertainty, compared with conventional fermentation mode have more operability, it is easier to industrialized production.
Claims (9)
1. a kind of production method for the bubble cake that fermented by Zhi Toushi fermenting agents, it is characterised in that：Include the following steps：
S1 impregnates rice：100 parts of rice, after eluriating 2 ~ 3 times, 75 ~ 85 parts of immersions of fetching water；
S2 slurrying：Rice aqueous mixtures in step S1 are utilized into paste mill grinding, cross 60 ~ 80 mesh screens；
S3 ferments：0.5 ~ 2.7 part of self-control direct putting type bubble cake leavening is added in the slurry of step S2,3.6 ~ 9 parts of white granulated sugar stirs
It mixes uniformly；
S4. it allocates：The sweetener of 14 ~ 21 parts of addition in the slurry of step S3,0.27 ~ 0.29 part of sodium bicarbonate, 0.07 ~ 0.09 part
Citric acid, 0~32 part of lard, 3.5 ~ 7.8 portions of food additives, and be mixed uniformly；
S5 quantitative separatings：By the modulated raw materials of step S4, it being distributed into mold, single 30 ~ 60g of weight, steam steams 15 ~
25min；
S6 is steamed：The mold that step S5 packing is completed is put into corresponding steam box and is steamed；
S7 is packed：The product steamed in step s 4 is using heat-sealing gas flush packaging.
2. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：Rice described in step S1 include in polished rice, long-grained nonglutinous rice, glutinous rice, brown rice it is arbitrary two or more.
3. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：It makes direct putting type described in step S3 by oneself and steeps cake leavening, be the dominant bacteria isolated and purified from bubble cake spontaneous fermentation always slurry
It cultivates and is prepared by domestication, wherein including S. cervisiae, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus；It wherein makes wine ferment
Female bacterium, aroma yeast, lactobacillus plantarum and lactobacterium acidophilus' viable count ratio 2.5:2:1:0.5.
4. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：Sweetener described in step S4 includes white granulated sugar, maltitol, D-sorbite, xylitol, one kind or more in lactitol
Kind.
5. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：Additive described in step S4 includes 0.02% part of tertiary butyl pair of 3.5~7 parts of modified potato starch, lard additive amount
Benzenediol, 0.175 part of Capmul MCM C8,0.175 part of sodium pyrophosphate, 0.175 part of calgon, 0.175 part of tripolyphosphate
Sodium.
6. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：The mold used in step S5 is aluminium foil support, diameter 4.5 ~ 7cm, high 2.54 ~ 3.5cm.
7. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：Gas flush packaging described in step S7 is using in nitrogen or carbon dioxide.
8. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：9 ~ 15h of soaking time described in step S1,25 ~ 35 DEG C of soaking temperature.
9. a kind of production method of bubble cake that fermented by Zhi Toushi fermenting agents according to claim 1, feature exist
In：20 ~ 35 DEG C of fermentation temperature in step S3,6 ~ 15h of fermentation time, fermentation termination pH are 4 ~ 4.5.
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