CN113789271A - Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof - Google Patents

Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof Download PDF

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CN113789271A
CN113789271A CN202111036550.5A CN202111036550A CN113789271A CN 113789271 A CN113789271 A CN 113789271A CN 202111036550 A CN202111036550 A CN 202111036550A CN 113789271 A CN113789271 A CN 113789271A
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glutinous rice
rice flour
pulp
weight
dry yeast
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CN113789271B (en
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邹育
任元元
孟资宽
张鑫
王拥军
李宇航
华苗苗
吴淼
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Sichuan Food Fermentation Industry Research and Design Institute
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention relates to the technical field of food fermentation, and discloses a food leavening agent and application thereof in preparation of glutinous rice flour. The invention also discloses glutinous rice flour prepared by using the food leavening agent, a preparation method thereof and application of the glutinous rice flour in preparing sweet dumplings, wherein the preparation method of the glutinous rice flour comprises the following steps: mixing glutinous rice with water, soaking, and grinding to obtain glutinous rice pulp; uniformly mixing high-activity dry yeast, lactobacillus plantarum and lactobacillus casei with the glutinous rice pulp, and fermenting to obtain fermented glutinous rice pulp; carrying out filter pressing on the fermented glutinous rice pulp to obtain a fermented material; drying the fermented material to obtain the glutinous rice flour. The food leavening agent of the invention achieves the effects of shortening the fermentation time and reducing the leavening agent dosage when preparing the glutinous rice flour through the synergistic effect generated among all strains, and improves the processing performance and the eating quality of the glutinous rice balls prepared by the glutinous rice flour.

Description

Food leavening agent and application thereof, glutinous rice flour prepared by using food leavening agent, and preparation method and application thereof
Technical Field
The invention relates to the technical field of food fermentation, in particular to a food leavening agent and application thereof in preparing glutinous rice flour, glutinous rice flour prepared by using the food leavening agent and a preparation method thereof, and application of the glutinous rice flour in preparing rice dumplings.
Background
Glutinous rice is commonly used for making various sticky snacks, and has extremely high nutritional value because the sticky snacks contain abundant substances such as protein, fat, starch, calcium, phosphorus, iron, vitamins, nicotinic acid and the like. Meanwhile, the amylopectin content in the glutinous rice starch is high, so that the glutinous rice starch has strong ageing resistance, weak retrogradation and freeze-thaw stability, and is often used for preparing refrigerated foods such as quick-frozen glue pudding and the like.
However, in the production process of the quick-frozen rice dumplings, the common glutinous rice flour is directly adopted for processing, so that some defects exist. Particularly, due to poor ductility of common glutinous rice flour, the quick-frozen glue pudding subjected to low-temperature storage often cracks in different degrees, so that the height-diameter ratio of the quick-frozen glue pudding is not ideal, the soup mixing rate is high, and the problems of easy collapse and difficult boiling are presented. Among them, the cracking phenomenon mainly includes: on one hand, in the quick-freezing process of the glue pudding, the outer skin of the glue pudding is frozen and solidified firstly, but a large amount of moisture in the glue pudding is not frozen, and along with the continuous reduction of the temperature, the moisture in the glue pudding can be frozen and expanded and generates internal pressure, so that the outer skin is cracked; on the other hand, in the quick-freezing process, the temperature of the outer skin of the glue pudding is continuously reduced due to heat exchange, the water retention capacity is continuously reduced, moisture is continuously volatilized, moisture is lost, and the glue pudding is cracked.
In this regard, in the related art, the glutinous rice flour is generally modified by fermenting glutinous rice, thereby solving the above-mentioned problems. However, the current fermentation mode is single-strain fermentation, which not only causes the problems of long fermentation time and large addition amount of strains, but also has general modification effect on the glutinous rice flour.
Therefore, it is desired to obtain a method for preparing glutinous rice flour, which not only can shorten the fermentation time and reduce the amount of a leaven, but also can improve the processability and eating quality of the prepared rice dumpling,
disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a food leavening agent and application thereof in preparing glutinous rice flour, glutinous rice flour prepared by using the food leavening agent, a preparation method thereof and application of the glutinous rice flour in preparing sweet dumplings, so as to at least achieve the effects of shortening fermentation time and reducing the using amount of the leavening agent in the process of preparing the glutinous rice flour and improving the processing performance and the eating quality of the sweet dumplings prepared by using the glutinous rice flour.
The purpose of the invention is realized by the following technical scheme:
in one aspect, a food leavening agent is provided. The food leaven comprises high-activity dry yeast, lactobacillus plantarum and lactobacillus casei.
In some of the above embodiments, by using the highly active dry yeast, the lactobacillus plantarum, and the lactobacillus casei as the food leavening agents, a synergistic effect can be generated among the above strains to promote the growth of each other, thereby achieving the effects of shortening the fermentation time and reducing the amount of leavening agent in the process of preparing the glutinous rice flour, and improving the processability and eating quality of the glutinous rice balls prepared from the glutinous rice flour.
Specifically, during the fermentation process, the above strains can use starch molecules in the glutinous rice as a carbon source, and the fermentation produces various enzymes and metabolites, and the produced various enzymes and metabolites can react with the starch molecules, so that the structure of part of the starch molecules is reduced, and the binding between the starch molecules is tighter. On the basis, when the glutinous rice flour is used for preparing the sweet soup balls, the cohesiveness and the elasticity of the glutinous rice flour balls obtained by mixing the glutinous rice flour with water are enhanced, so that the height-diameter ratio of the sweet soup balls is increased, the frost cracking rate in the storage process is reduced, the muddy soup rate in the eating process is reduced, the taste is more delicate, and the effects of improving the processing performance and the eating quality of the sweet soup balls are finally achieved.
Wherein, the main products of the high-activity dry yeast are lactic acid, acetic acid, glycerol, ethanol, vitamins, amino acid and other substances; the main products of the lactobacillus plantarum are substances such as lactic acid, acetic acid, formic acid, propionic acid and the like; the main product of lactobacillus casei is lactic acid. In the whole fermentation system, the lactic acid generated by the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei can reduce the pH value of the fermentation system and enhance the activity of other organic acids and enzymes; meanwhile, acetic acid and propionic acid generated by the high-activity dry yeast and the lactobacillus plantarum can inhibit the growth of other mixed bacteria, so that the growth of the high-activity dry yeast is promoted; furthermore, the vitamins and amino acids produced by the highly active dry yeast can also provide nutrients for the growth of the lactobacillus plantarum and the lactobacillus casei, thereby promoting the growth of the lactobacillus plantarum and the lactobacillus casei. Therefore, the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei in the food leavening finally achieve the effects of shortening the fermentation time and reducing the leavening agent dosage in the process of preparing the glutinous rice flour and improving the processing performance and the eating quality of the glutinous rice balls prepared by the glutinous rice flour through the synergistic effect of the aspects.
In some embodiments, the weight ratio of the highly active dry yeast, the lactobacillus plantarum and the lactobacillus casei is 1.3-1.7: 0.8-1.2.
It should be noted that the fermentation characteristics of the strains in the food leavening agent are different, and the different ratios of the strains will affect the fermentation effect. For example, if the proportion of the highly active dry yeast is too high, the fermentation degree is too high, and the accumulation of metabolites is too fast, while the fermentation degree of the lactobacillus plantarum and the lactobacillus casei is low, and the accumulation of metabolites is low, so that a good synergistic effect cannot be formed among the metabolites of the lactobacillus plantarum and the lactobacillus casei. For example, if the ratio of lactobacillus plantarum to lactobacillus casei is too high, the accumulation of the metabolite (lactic acid) is too rapid, and the acidity of the fermentation system increases, so that the fermentation of the highly active dry yeast is inhibited, and the ratio of the metabolites of the three is not consistent, resulting in an unsatisfactory fermentation effect. Therefore, in some embodiments, the ratio of the metabolites of the three strains can be adjusted by limiting the ratio of the strains, so that the fermentation process can achieve the desired effect.
In some embodiments, the viable count of the high activity dry yeast is 1.0 × 1010～2.0×1010cfu/g; and/or the viable count of the lactobacillus plantarum is 1.0 multiplied by 1010～2.0×1010cfu/g; and/or the viable count of the lactobacillus casei is 1.0 multiplied by 1010～2.0×1010cfu/g。
In another aspect, there is provided a use of the food leavening agent according to any one of the above embodiments in preparing glutinous rice flour.
In still another aspect, there is provided a glutinous rice flour prepared using the food fermentation agent according to any one of the above embodiments.
In another aspect, there is provided a method of preparing the glutinous rice flour according to any one of the above embodiments. The method comprises the following steps: mixing glutinous rice with water, soaking, and grinding to obtain glutinous rice pulp; uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting to obtain fermented glutinous rice pulp; carrying out filter pressing on the fermented glutinous rice pulp to obtain a fermented material; and drying the fermented material until the water content is 11% -13%, so as to obtain the glutinous rice flour.
In some embodiments, the weight ratio of the glutinous rice to the water is 1: 0.8-1.2; and/or the soaking time is 8-12 h.
In some of the above embodiments, the refining effect can be ensured regardless of whether the weight ratio of the glutinous rice to the water is limited or the soaking time is limited.
In some embodiments, the fineness of the glutinous rice pulp is 120-160 meshes.
In some of the above embodiments, by limiting the fineness of the glutinous rice slurry, not only can the product quality of the glutinous rice flour prepared into the glutinous rice dumpling, such as whiteness, viscosity, taste and the like of the glutinous rice dumpling be ensured, but also the energy consumption can be controlled.
In some embodiments, the weight of the highly active dry yeast is 0.13% to 0.17% of the weight of the glutinous rice slurry; and/or the weight of the lactobacillus plantarum accounts for 0.08-0.12% of the weight of the glutinous rice pulp; and/or the weight of the lactobacillus casei accounts for 0.08-0.12% of the weight of the glutinous rice pulp.
In addition, the fermentation effect is influenced by the change of the addition amount of the food starter (the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei). Therefore, in some of the above embodiments, by limiting the addition amount of the food leaven, the fermentation effect can be ensured.
In some embodiments, the temperature of the fermentation is 23-27 ℃, and the time of the fermentation is 22-26 h.
It should be noted that the fermentation effect is affected by the change of the fermentation time and temperature. For example, if the fermentation time is too long, the metabolic products of the respective strains are accumulated too much, thereby affecting the flavor of the resulting rice dumpling. For example, if the fermentation time is too short, the starch molecules in the glutinous rice pulp cannot be sufficiently modified. Therefore, in some embodiments, the fermentation time and temperature are limited, so that the fermentation effect and the flavor of the obtained rice dumpling can be ensured.
In some embodiments, the pressure filtration is performed in a plate and frame filter press; the pressure of the plate-and-frame filter press is 8-12 kg, and the filter pressing time is 13-17 min.
It should be noted that the pressure change affects the filter pressing effect of the plate and frame filter press. For example, if the pressure is too high, powder leakage may occur. For example, if the pressure is too low, the effect of moisture permeation is poor. Therefore, in some of the above embodiments, by limiting the pressure of the plate and frame filter press, the filter press effect can be ensured.
In some embodiments, the drying is drying with a gas stream; wherein the temperature of the air flow is 100-120 ℃.
It should be noted that a change in the drying conditions affects the drying effect. For example, if the drying temperature is too high, the glutinous rice flour may have a yellowish color. Therefore, in some of the above embodiments, by limiting the drying conditions, the quality of the glutinous rice flour can be ensured under the condition of shortening the required time.
In another aspect, there is provided a use of the glutinous rice flour according to any one of the above embodiments or the method according to any one of the above embodiments for preparing a rice dumpling.
In some embodiments, the method of making the rice dumpling comprises: uniformly mixing the glutinous rice flour with water to obtain a glutinous rice flour dough; and kneading the glutinous rice flour dough until the surface is smooth, and standing to obtain the rice dumpling.
In some embodiments, the weight ratio of the glutinous rice flour to the water is 1: 0.75-0.79.
In some of the above embodiments, the moldability of the glutinous rice flour dough can be ensured by defining the weight ratio of the glutinous rice flour to the water.
In some embodiments, the standing time is 8-12 min.
In some embodiments, after obtaining the rice dumpling, the method further comprises: quickly freezing the rice dumplings, and storing at the temperature of between 20 ℃ below zero and 16 ℃ below zero.
In some embodiments, the temperature of the quick freezing is-34 to-26 ℃, and the time of the quick freezing is 26 to 34 min.
In some embodiments, the quick-freezing conditions are limited, so that the central temperature of the glue pudding can be rapidly reduced to-18 ℃, and the obvious frost cracking of the glue pudding during transportation and storage can be avoided.
The invention has the beneficial effects that:
1. according to the food leavening agent, the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei are used as components, so that the synergistic effect among the strains can be generated, the growth of the strains is promoted, the fermentation time is shortened in the process of preparing the glutinous rice flour, the using amount of the leavening agent is reduced, and the processing performance and the eating quality of the glutinous rice balls prepared from the glutinous rice flour are improved.
2. According to the method for preparing the glutinous rice flour, disclosed by the invention, the quality of the glutinous rice flour and the quality of the glutinous rice balls prepared from the glutinous rice flour are further improved by limiting various preparation conditions, such as the addition amount of the food leavening agent, the fermentation time and temperature, the pressure of pressure filtration, the drying temperature and the like.
Detailed Description
The technical solutions in some embodiments of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived from the embodiments provided by the invention by a person skilled in the art are within the scope of the disclosure.
In describing some embodiments, the expression "a and/or B" may be used. It is readily understood that "a and/or B" includes the following three combinations: a alone, B alone, and a combination of A and B.
Example 1
1. A food leaven comprises high activity dry yeast, Lactobacillus plantarum and Lactobacillus casei. Wherein the viable count of the high-activity dry yeast is 1.0 × 1010cfu/g, viable count of Lactobacillus plantarum 1.0 × 1010cfu/g, viable count of Lactobacillus casei not less than 1.0 × 1010cfu/g。
2. A method for preparing glutinous rice flour by using the food leaven comprises the following steps:
s1, mixing and soaking glutinous rice and water (the weight ratio is 1:0.8) for 8 hours, and then grinding the mixture into pulp to obtain glutinous rice pulp with the fineness of 120 meshes;
s2, uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting for 22 hours at 23 ℃ to obtain fermented glutinous rice pulp; wherein the weight of the high-activity dry yeast accounts for 0.13 percent of the weight of the glutinous rice pulp, the weight of the lactobacillus plantarum accounts for 0.08 percent of the weight of the glutinous rice pulp, and the weight of the lactobacillus casei accounts for 0.08 percent of the weight of the glutinous rice pulp;
s3, placing the fermented glutinous rice pulp in a plate-and-frame filter press for filter pressing to remove water, wherein the pressure of the plate-and-frame filter press is 8kg, and the filter pressing time is 13min to obtain a fermented material;
s4, drying the fermented material by adopting air flow at the temperature of 100 ℃ until the water content is 11% to obtain the glutinous rice flour.
3. A method for preparing a rice dumpling by using the glutinous rice flour comprises the following steps:
s100, uniformly mixing glutinous rice flour and water (the weight ratio is 1:0.75) to obtain glutinous rice flour dough;
s200, kneading the glutinous rice flour dough until the surface is smooth, and standing for 8min to obtain the rice dumplings;
s300, quickly freezing the glue pudding at-34 ℃ for 26min to ensure that the temperature of the center of the glue pudding is reduced to-18 ℃, taking out the glue pudding, and storing the glue pudding at-20 ℃.
Example 2
1. A food leaven comprises high activity dry yeast, Lactobacillus plantarum and Lactobacillus casei. Wherein the viable count of the high-activity dry yeast is 1.2 × 1010cfu/g, viable count of Lactobacillus plantarum 1.2 × 1010cfu/g, viable count of Lactobacillus casei not less than 1.2 × 1010cfu/g。
2. A method for preparing glutinous rice flour by using the food leaven comprises the following steps:
s1, mixing and soaking glutinous rice and water (the weight ratio is 1:0.9) for 9 hours, and then grinding the mixture into pulp to obtain glutinous rice pulp with the fineness of 130 meshes;
s2, uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting for 23 hours at 24 ℃ to obtain fermented glutinous rice pulp; wherein the weight of the high-activity dry yeast accounts for 0.14 percent of the weight of the glutinous rice pulp, the weight of the lactobacillus plantarum accounts for 0.09 percent of the weight of the glutinous rice pulp, and the weight of the lactobacillus casei accounts for 0.09 percent of the weight of the glutinous rice pulp;
s3, placing the fermented glutinous rice pulp in a plate-and-frame filter press for filter pressing to remove water, wherein the pressure of the plate-and-frame filter press is 9kg, and the filter pressing time is 14min to obtain a fermented material;
s4, drying the fermented material by adopting airflow at the temperature of 105 ℃ until the water content is 11.5%, and obtaining the glutinous rice flour.
3. A method for preparing a rice dumpling by using the glutinous rice flour comprises the following steps:
s100, uniformly mixing glutinous rice flour and water (the weight ratio is 1:0.76) to obtain glutinous rice flour dough;
s200, kneading the glutinous rice flour dough until the surface is smooth, and standing for 9min to obtain the rice dumplings;
s300, quickly freezing the glue pudding at-32 ℃ for 28min to ensure that the temperature of the center of the glue pudding is reduced to-18 ℃, taking out the glue pudding, and storing the glue pudding at-19 ℃.
Example 3
1. A food leaven comprises high activity dry yeast, Lactobacillus plantarum and Lactobacillus casei. Wherein the viable count of the high-activity dry yeast is 1.5 × 1010cfu/g, viable count of Lactobacillus plantarum 1.5 × 1010cfu/g, viable count of Lactobacillus casei not less than 1.5 × 1010cfu/g。
2. A method for preparing glutinous rice flour by using the food leaven comprises the following steps:
s1, mixing and soaking glutinous rice and water (the weight ratio is 1:1) for 10 hours, and then grinding the mixture into slurry to obtain glutinous rice slurry with the fineness of 140 meshes;
s2, uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting at 25 ℃ for 24 hours to obtain fermented glutinous rice pulp; wherein the weight of the high-activity dry yeast accounts for 0.15 percent of the weight of the glutinous rice pulp, the weight of the lactobacillus plantarum accounts for 0.1 percent of the weight of the glutinous rice pulp, and the weight of the lactobacillus casei accounts for 0.1 percent of the weight of the glutinous rice pulp;
s3, placing the fermented glutinous rice pulp in a plate-and-frame filter press for filter pressing to remove water, wherein the pressure of the plate-and-frame filter press is 10kg, and the filter pressing time is 15min to obtain a fermented material;
s4, drying the fermented material by adopting air flow at the temperature of 110 ℃ until the water content is 12% to obtain the glutinous rice flour.
3. A method for preparing a rice dumpling by using the glutinous rice flour comprises the following steps:
s100, uniformly mixing glutinous rice flour and water (the weight ratio is 1:0.77) to obtain glutinous rice flour dough;
s200, kneading the glutinous rice flour dough until the surface is smooth, and standing for 10min to obtain the rice dumplings;
s300, quickly freezing the glue pudding at-30 ℃ for 30min to ensure that the temperature of the center of the glue pudding is reduced to-18 ℃, taking out the glue pudding, and storing the glue pudding at-18 ℃.
Example 4
1. A food leaven comprises high activity dry yeast, Lactobacillus plantarum and Lactobacillus casei. Wherein the viable count of the high-activity dry yeast is 1.7 × 1010cfu/g, viable count of Lactobacillus plantarum 1.7 × 1010cfu/g, viable count of Lactobacillus casei not less than 1.7 × 1010cfu/g。
2. A method for preparing glutinous rice flour by using the food leaven comprises the following steps:
s1, mixing and soaking glutinous rice and water (the weight ratio is 1:1.1) for 11 hours, and then grinding the mixture into slurry to obtain glutinous rice slurry with the fineness of 150 meshes;
s2, uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting at 26 ℃ for 25 hours to obtain fermented glutinous rice pulp; wherein the weight of the high-activity dry yeast accounts for 0.16 percent of the weight of the glutinous rice pulp, the weight of the lactobacillus plantarum accounts for 0.11 percent of the weight of the glutinous rice pulp, and the weight of the lactobacillus casei accounts for 0.11 percent of the weight of the glutinous rice pulp;
s3, placing the fermented glutinous rice pulp in a plate-and-frame filter press for filter pressing to remove water, wherein the pressure of the plate-and-frame filter press is 11kg, and the filter pressing time is 16min to obtain a fermented material;
s4, drying the fermented material by adopting airflow at the temperature of 115 ℃ until the water content is 12.5%, and obtaining the glutinous rice flour.
3. A method for preparing a rice dumpling by using the glutinous rice flour comprises the following steps:
s100, uniformly mixing glutinous rice flour and water (the weight ratio is 1:0.78) to obtain a glutinous rice flour dough;
s200, kneading the glutinous rice flour dough until the surface is smooth, and standing for 11min to obtain the rice dumplings;
s300, quickly freezing the glue pudding at-28 ℃ for 32min to ensure that the temperature of the center of the glue pudding is reduced to-18 ℃, taking out the glue pudding, and storing the glue pudding at-17 ℃.
Example 5
1. A food leaven comprises high activity dry yeast, Lactobacillus plantarum and Lactobacillus casei. Wherein the viable count of the high-activity dry yeast is 2.0 × 1010cfu/g, viable count of Lactobacillus plantarum 2.0 × 1010cfu/g, viable count of Lactobacillus casei not less than 2.0 × 1010cfu/g。
2. A method for preparing glutinous rice flour by using the food leaven comprises the following steps:
s1, mixing and soaking glutinous rice and water (in a weight ratio of 1:1.2) for 12 hours, and then grinding the mixture into pulp to obtain glutinous rice pulp with the fineness of 160 meshes;
s2, uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting for 26 hours at 27 ℃ to obtain fermented glutinous rice pulp; wherein the weight of the high-activity dry yeast accounts for 0.17 percent of the weight of the glutinous rice pulp, the weight of the lactobacillus plantarum accounts for 0.12 percent of the weight of the glutinous rice pulp, and the weight of the lactobacillus casei accounts for 0.12 percent of the weight of the glutinous rice pulp;
s3, placing the fermented glutinous rice pulp in a plate-and-frame filter press for filter pressing to remove water, wherein the pressure of the plate-and-frame filter press is 12kg, and the filter pressing time is 17min to obtain a fermented material;
s4, drying the fermented material by adopting air flow at the temperature of 120 ℃ until the water content is 13% to obtain the glutinous rice flour.
3. A method for preparing a rice dumpling by using the glutinous rice flour comprises the following steps:
s100, uniformly mixing glutinous rice flour and water (the weight ratio is 1:0.79) to obtain a glutinous rice flour dough;
s200, kneading the glutinous rice flour dough until the surface is smooth, and standing for 12min to obtain the rice dumplings;
s300, quickly freezing the glue pudding at-26 ℃ for 34min to ensure that the temperature of the center of the glue pudding is reduced to-18 ℃, taking out the glue pudding, and storing the glue pudding at-16 ℃.
Blank control example
The inventive example 3 was compared with a blank control example, which differs from the example 3 in that: the method for preparing the rice dumplings by using the common glutinous rice flour is the same as the embodiment 3 of the invention (compared with the embodiment 3 in the blank comparison example, the method for preparing the rice dumplings by using the common glutinous rice flour is used for proving that the quality of the rice dumplings prepared by the glutinous rice flour is better).
Comparative example 1
Inventive example 3 was compared with comparative example 1, wherein comparative example 1 differs from example 3 in that: in S2, high-activity dry yeast, lactobacillus plantarum and lactobacillus casei are not added; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (compared with example 3, the present comparative example does not add food leaven, and is used for proving that the glutinous rice flour and the glutinous rice balls prepared by the food leaven of the present invention have better quality).
Comparative example 2
Inventive example 3 was compared with comparative example 2, wherein comparative example 2 differs from example 3 in that: in S2, only high-activity dry yeast is added, and the dosage of the high-activity dry yeast in the comparative example 2 is the same as the sum of the dosages of the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei in the example 3; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those of the example 3 (compared with the example 3, only high-activity dry yeast is added in the comparative example, which is used for proving that the glutinous rice flour and the sweet soup balls prepared by the food leaven of the invention have better quality).
Comparative example 3
Inventive example 3 was compared with comparative example 3, wherein comparative example 3 differs from example 3 in that: in S2, only lactobacillus plantarum is added, and the dosage of lactobacillus plantarum in the comparative example 3 is the same as the sum of the dosages of the highly active dry yeast, lactobacillus plantarum and lactobacillus casei in the example 3; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those of the example 3 (compared with the example 3, the comparative example only adds lactobacillus plantarum to prove that the glutinous rice flour and the glutinous rice balls prepared by the food leavening agent of the invention have better quality).
Comparative example 4
Inventive example 3 was compared with comparative example 4, wherein comparative example 4 differs from example 3 in that: in S2, only lactobacillus casei is added, and the dosage of lactobacillus casei in the comparative example 4 is the same as the sum of the dosages of the highly active dry yeast, the lactobacillus plantarum and the lactobacillus casei in the example 3; other conditions such as selection and dosage of the remaining materials, process steps and the like are the same as those of the example 3 (compared with the example 3, the comparative example only adds lactobacillus casei and is used for proving that the glutinous rice flour and the sweet dumplings prepared by the food leavening agent of the invention have better quality).
Comparative example 5
Inventive example 3 was compared with comparative example 5, wherein comparative example 5 differs from example 3 in that: in S2, only the highly active dry yeast was added, and the amount of the highly active dry yeast in comparative example 5 was the same as that in example 3; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those of the example 3 (compared with the example 3, only high-activity dry yeast is added in the comparative example, which is used for proving that the glutinous rice flour and the sweet soup balls prepared by the food leaven of the invention have better quality).
Comparative example 6
Inventive example 3 was compared with comparative example 6, wherein comparative example 6 differs from example 3 in that: in S2, only lactobacillus plantarum was added, and the amount of lactobacillus plantarum used in comparative example 6 was the same as that used in example 3; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those of the example 3 (compared with the example 3, the comparative example only adds lactobacillus plantarum to prove that the glutinous rice flour and the glutinous rice balls prepared by the food leavening agent of the invention have better quality).
Comparative example 7
Inventive example 3 was compared with comparative example 7, wherein comparative example 7 differs from example 3 in that: in S2, only lactobacillus casei was added, and the amount of lactobacillus casei in comparative example 7 was the same as that in example 3; other conditions such as selection and dosage of the remaining materials, process steps and the like are the same as those of the example 3 (compared with the example 3, the comparative example only adds lactobacillus casei and is used for proving that the glutinous rice flour and the sweet dumplings prepared by the food leavening agent of the invention have better quality).
Comparative example 8
Inventive example 3 was compared with comparative example 8, wherein comparative example 8 differs from example 3 in that: in S2, the fermentation time is 18 h; other conditions such as selection and dosage of materials, process steps and the like are the same as those in example 3 of the present invention (the comparative example has too short fermentation time compared with example 3, and is used for proving that the glutinous rice flour prepared by the method of the present invention and the prepared sweet dumplings have better quality).
Comparative example 9
Inventive example 3 was compared with comparative example 9, wherein comparative example 9 differs from example 3 in that: in S2, the fermentation time is 30 h; other conditions such as selection and dosage of materials, process steps and the like are the same as those in example 3 of the present invention (the comparative example has too long fermentation time compared with example 3, and is used for proving that the glutinous rice flour prepared by the method of the present invention and the prepared sweet dumplings have better quality).
Comparative example 10
Inventive example 3 was compared with comparative example 10, wherein comparative example 10 differs from example 3 in that: in S2, the weight of the high-activity dry yeast accounts for 0.1 percent of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (the dosage of the high-activity dry yeast is too low compared with example 3 in this comparative example, which is used to prove that the glutinous rice flour prepared by the method of the present invention and the quality of the prepared rice dumpling are better).
Comparative example 11
Inventive example 3 was compared with comparative example 11, wherein comparative example 11 differs from example 3 in that: in S2, the weight of the high-activity dry yeast accounts for 0.2 percent of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (the comparative example shows that the dosage of the high-activity dry yeast is too high compared with example 3, which proves that the glutinous rice flour prepared by the method of the present invention and the quality of the prepared rice dumpling thereof are better).
Comparative example 12
Inventive example 3 was compared with comparative example 12, wherein comparative example 12 differs from example 3 in that: in S2, the weight of the lactobacillus plantarum accounts for 0.06% of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (compared with example 3, the dosage of lactobacillus plantarum is too low in this comparative example, which is used to prove that the glutinous rice flour prepared by the method of the present invention and the quality of the glutinous rice balls prepared by the method of the present invention are better).
Comparative example 13
Inventive example 3 was compared with comparative example 13, wherein comparative example 13 differs from example 3 in that: in S2, the weight of the lactobacillus plantarum accounts for 0.15% of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (the dosage of lactobacillus plantarum is too high compared with example 3 in this comparative example, which is used to prove that the glutinous rice flour prepared by the method of the present invention and the quality of the glutinous rice balls prepared by the glutinous rice flour are better).
Comparative example 14
Inventive example 3 was compared with comparative example 14, wherein comparative example 14 differs from example 3 in that: in S2, the weight of the lactobacillus casei accounts for 0.06% of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (the dosage of lactobacillus casei is too low compared with example 3 in this comparative example, which is used to prove that the glutinous rice flour prepared by the method of the present invention and the quality of the glutinous rice balls prepared by the glutinous rice flour are better).
Comparative example 15
Inventive example 3 was compared with comparative example 15, wherein comparative example 15 differs from example 3 in that: in S2, the weight of the lactobacillus casei accounts for 0.15 percent of the weight of the glutinous rice pulp; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 3 of the present invention (the dosage of lactobacillus casei is too high compared with example 3 in this comparative example, which is used for proving that the glutinous rice flour prepared by the method of the present invention and the quality of the prepared rice dumpling thereof are better).
Test effects
1. In order to verify the effect of the glutinous rice flour of the present invention on improving the processability of the glutinous rice balls, examples 1 to 5 and comparative examples 1 to 15 were divided into 20 groups, and the processability of each group of the glutinous rice balls was tested. The test method comprises the following steps:
measurement of aspect ratio: and taking out the glue pudding stored for 14 days, placing the glue pudding on a right-angle surface according to a placing mode of a swinging plate, measuring the height and the diameter of the glue pudding, and determining the ratio of the height to the diameter as the height-diameter ratio.
And (3) measuring the frost cracking rate: taking out the stored rice dumplings after 14 days, and observing the frost cracking condition. The frost cracking condition comprises two conditions of frost cracking and non-frost cracking, and the judgment standard is as follows:
a. and (3) frost cracking: the surface has obvious cracks, more than half of the surface area has folds, and the undulation of the folds is obvious;
b. no frost cracking: the surface has no crack and no obvious fold, and the contact part of the glue pudding and the right-angle surface is allowed to have fine lines.
The frost cracking rate of each group is the ratio of the number of the frost cracked glue puddings of the group to the total number of the glue puddings. For the sake of accuracy of determination, if the frost cracking of a certain dumpling is between the frost cracking and non-frost cracking, it is regarded as 0.5 frost cracking.
Wherein, each group needs to perform 5 parallel tests when performing the test of any item, and each group needs to take 20 rice dumplings when performing each parallel test.
The results are shown in the following table:
group of Height to diameter ratio Percentage of frost cracking%
Example 1 0.91±0.02c 4.12±0.45e
Example 2 0.95±0.02b 3.86±0.87f
Example 3 0.98±0.02a 2.12±0.65g
Example 4 0.96±0.03a 3.67±0.32f
Example 5 0.92±0.01c 4.89±0.74e
Blank control example 0.83±0.01d 8.34±0.76a
Comparative example 1 0.85±0.01e 8.13±0.46a
Comparative example 2 0.90±0.02d 4.95±0.55e
Comparative example 3 0.88±0.01d 4.98±0.45e
Comparative example 4 0.87±0.03e 5.12±0.62d
Comparative example 5 0.90±0.02d 6.54±0.34e
Comparative example 6 0.89±0.02d 6.32±0.45e
Comparative example 7 0.88±0.01d 6.76±0.35d
Comparative example 8 0.90±0.02c 5.36±0.52f
Comparative example 9 0.89±0.02b 5.48±0.45e
Comparative example 10 0.89±0.01d 5.21±0.38d
Comparative example 11 0.88±0.02d 5.55±0.65d
Comparative example 12 0.86±0.02e 6.92±0.43c
Comparative example 13 0.85±0.03e 6.76±0.32c
Comparative example 14 0.84±0.01f 7.88±0.76b
Comparative example 15 0.84±0.03f 7.62±0.74b
From the above table, it can be seen that:
1) the rice dumplings produced from the glutinous rice flour of examples 1 to 5 (particularly example 3) had a significantly higher aspect ratio and a significantly lower frost cracking rate than the rice dumplings produced from the glutinous rice flour of the blank control and comparative examples 1 to 15. This demonstrates that the glutinous rice flour of the present invention can improve the processability of the prepared rice dumpling.
2) The processing properties of the dumplings made from the glutinous rice flour of comparative examples 2 to 4 were superior to those of the dumplings made from the glutinous rice flour of comparative example 1, but inferior to those of the dumplings made from the glutinous rice flour of examples 1 to 5. That is, regarding the processing performance of the rice dumpling, the improvement effect of the glutinous rice flour prepared by singly adding the high-activity dry yeast, the lactobacillus plantarum or the lactobacillus casei is better than that of the glutinous rice flour prepared by not adding the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei, but is not better than that of the glutinous rice flour prepared by simultaneously adding the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei; this demonstrates that the highly active dry yeast, lactobacillus plantarum and lactobacillus casei in the food leaven of the present invention have a synergistic effect on the improvement of the processability of the rice dumpling.
3) Compared with the glue pudding prepared from the glutinous rice flour in the comparative example 1, the glue pudding prepared from the glutinous rice flour in the comparative example 5 has the advantages that the height-diameter ratio is improved by 5.88 percent, and the frost cracking rate is reduced by 1.59 percent; the height-diameter ratio of the rice dumpling prepared from the glutinous rice flour in the comparative example 6 is improved by 4.71 percent, and the frost cracking rate is reduced by 1.81 percent; the height-diameter ratio of the rice dumpling prepared from the glutinous rice flour in the comparative example 7 is improved by 3.53 percent, and the frost cracking rate is reduced by 1.37 percent; the height-diameter ratio of the rice dumpling prepared from the glutinous rice flour in the example 3 is improved by 15.29%, and the frost cracking rate is reduced by 6.01%. That is, the degree of improvement in processability of the rice dumpling made of the glutinous rice flour in example 3 was greater than the sum of the degrees of improvement in processability of the rice dumplings made of the glutinous rice flours in comparative examples 5 to 7, compared with the processability of the rice dumpling made of the glutinous rice flour in comparative example 1; this further demonstrates that the highly active dry yeast, lactobacillus plantarum and lactobacillus casei in the food leaven of the present invention have a synergistic effect on the improvement of the processability of the rice dumpling.
4) The rice dumplings produced from the glutinous rice flour of examples 1 to 5 (particularly example 3) had an improved aspect ratio and a reduced frost cracking rate, compared to the rice dumplings produced from the glutinous rice flour of comparative examples 8 to 9. This demonstrates that the method for preparing glutinous rice flour according to the present invention can improve the effect of improving the processability of rice dumplings by limiting the fermentation time.
5) The rice dumplings produced from the glutinous rice flour of examples 1 to 5 (particularly example 3) had an improved aspect ratio and a reduced frost cracking rate, compared to the rice dumplings produced from the glutinous rice flour of comparative examples 10 to 15. This shows that the food leaven of the present invention can improve the processing performance of the rice dumpling by limiting the mixture ratio of the components.
2. In order to verify the effect of the glutinous rice flour of the present invention on improving the eating quality of the glutinous rice balls, examples 1 to 5 and comparative examples 1 to 15 were divided into 20 groups, and the eating quality of each group of glutinous rice balls was tested. The testing method comprises the following steps:
determination of the turbid soup: weighing 1000mL of distilled water, pouring the distilled water into a pot, heating the distilled water to boil, wherein the power of an induction cooker is 1000W; selecting 5 intact glue puddings which are stored for 14 days and are not frozen and cracked, putting the intact glue puddings into a pot, boiling for 6min, and fishing out the glue puddings; cooling the soup obtained by boiling, and fixing the volume to 1000mL by using a volumetric flask; the transmittance of the broth was measured at 650nm using distilled water as a blank control. Wherein, the smaller the light transmittance is, the higher the solid content in the soup is, and the more serious the soup is.
The results are shown in the following table:
Figure BDA0003247212040000121
Figure BDA0003247212040000131
from the above table, it can be seen that:
1) the sweet dumplings made of the glutinous rice flour of examples 1 to 5 (particularly example 3) had significantly improved light transmittance compared to the sweet dumplings made of the glutinous rice flour of the blank control and comparative examples 1 to 15. This demonstrates that the glutinous rice flour of the present invention can improve the eating quality of the prepared rice dumplings.
2) The eating quality of the dumplings made of the glutinous rice flour of comparative examples 2 to 4 was superior to that of the dumplings made of the glutinous rice flour of comparative example 1, but was inferior to that of the dumplings made of the glutinous rice flour of examples 1 to 5. That is, regarding the eating quality of the rice dumpling, the improvement effect of the glutinous rice flour prepared by singly adding the high-activity dry yeast, the lactobacillus plantarum or the lactobacillus casei is better than that of the glutinous rice flour prepared by not adding the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei, but is not better than that of the glutinous rice flour prepared by simultaneously adding the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei; this demonstrates that the highly active dry yeast, lactobacillus plantarum and lactobacillus casei in the food leaven of the present invention have a synergistic effect on the improvement of the eating quality of the rice dumplings.
3) Compared with the glue pudding prepared from the glutinous rice flour in the comparative example 1, the light transmittance of the glue pudding prepared from the glutinous rice flour in the comparative example 5 is improved by 3.57%; the light transmittance of the rice dumpling prepared from the glutinous rice flour in the comparative example 6 is improved by 1.55 percent; the light transmittance of the rice dumpling prepared from the glutinous rice flour in the comparative example 7 is improved by 1.13%; the transmittance of the rice dumpling made of the glutinous rice flour of example 3 was improved by 16.51%. That is, the degree of improvement in eating quality of the rice dumpling made of the glutinous rice flour in example 3 was greater than the sum of the degrees of improvement in eating quality of the rice dumplings made of the glutinous rice flours in comparative examples 5 to 7, compared with the eating quality of the rice dumpling made of the glutinous rice flour in comparative example 1; this further demonstrates that the highly active dry yeast, lactobacillus plantarum and lactobacillus casei in the food leaven of the present invention have a synergistic effect on the improvement of the eating quality of the rice dumpling.
4) The sweet dumplings produced from the glutinous rice flour of examples 1 to 5 (particularly example 3) had improved light transmittance compared to those produced from the glutinous rice flour of comparative examples 8 to 9. This demonstrates that the method for preparing glutinous rice flour according to the present invention can improve the effect of improving the eating quality of rice dumplings by limiting the fermentation time.
5) The sweet dumplings produced from the glutinous rice flour of examples 1 to 5 (particularly example 3) had improved light transmittance compared to those produced from the glutinous rice flour of comparative examples 10 to 15. This shows that the food leaven of the invention can improve the effect of improving the eating quality of the rice dumpling by limiting the mixture ratio of each component.
In conclusion, the food leavening agent and the application thereof in preparing the glutinous rice flour, the glutinous rice flour prepared by using the food leavening agent, the preparation method thereof and the application of the glutinous rice flour in preparing the rice dumplings at least achieve the effects of shortening the fermentation time and reducing the using amount of the leavening agent in the process of preparing the glutinous rice flour, and improving the processing performance and the eating quality of the rice dumplings prepared by using the glutinous rice flour.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (10)

1. A food starter culture is characterized by comprising high-activity dry yeast, lactobacillus plantarum and lactobacillus casei.
2. The food leavening agent according to claim 1, wherein the weight ratio of the highly active dry yeast, the lactobacillus plantarum and the lactobacillus casei is 1.3-1.7: 0.8-1.2;
and/or the viable count of the high-activity dry yeast is 1.0 multiplied by 1010～2.0×1010cfu/g；
And/or the viable count of the lactobacillus plantarum is 1.0 multiplied by 1010～2.0×1010cfu/g；
And/or the viable count of the lactobacillus casei is 1.0 multiplied by 1010～2.0×1010cfu/g。
3. Use of the food leavening agent according to claim 1 or 2 for preparing glutinous rice flour.
4. A glutinous rice flour prepared using the food leavening agent according to claim 1 or 2.
5. A method for preparing the glutinous rice flour according to claim 4, comprising the steps of:
mixing glutinous rice with water, soaking, and grinding to obtain glutinous rice pulp;
uniformly mixing the high-activity dry yeast, the lactobacillus plantarum and the lactobacillus casei with the glutinous rice pulp, and fermenting to obtain fermented glutinous rice pulp;
carrying out filter pressing on the fermented glutinous rice pulp to obtain a fermented material;
and drying the fermented material until the water content is 11% -13%, so as to obtain the glutinous rice flour.
6. The method according to claim 5, wherein the weight ratio of the glutinous rice to the water is 1: 0.8-1.2;
and/or the soaking time is 8-12 h;
and/or the fineness of the glutinous rice pulp is 120-160 meshes.
7. The method according to claim 5, wherein the weight of the highly active dry yeast is 0.13 to 0.17% of the weight of the glutinous rice slurry;
and/or the weight of the lactobacillus plantarum accounts for 0.08-0.12% of the weight of the glutinous rice pulp;
and/or the weight of the lactobacillus casei accounts for 0.08-0.12% of the weight of the glutinous rice pulp;
and/or the fermentation temperature is 23-27 ℃, and the fermentation time is 22-26 h.
8. The process according to claim 5, wherein the pressure filtration is carried out in a plate and frame filter press; the pressure of the plate-and-frame filter press is 8-12 kg, and the filter pressing time is 13-17 min.
9. The method of claim 5, wherein the drying is drying with a gas stream; wherein the temperature of the air flow is 100-120 ℃.
10. Use of the glutinous rice flour according to claim 4 or the method according to any one of claims 5 to 9 for preparing a rice dumpling.
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