CN114680272A - Rice steamed cake and preparation method thereof - Google Patents
Rice steamed cake and preparation method thereof Download PDFInfo
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- CN114680272A CN114680272A CN202011607213.2A CN202011607213A CN114680272A CN 114680272 A CN114680272 A CN 114680272A CN 202011607213 A CN202011607213 A CN 202011607213A CN 114680272 A CN114680272 A CN 114680272A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
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- 238000002360 preparation method Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 40
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- 239000004615 ingredient Substances 0.000 claims description 8
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- 238000001816 cooling Methods 0.000 claims description 6
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- 238000010025 steaming Methods 0.000 description 2
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- 241001076416 Dendrobium tosaense Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020112 Hirsutism Diseases 0.000 description 1
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- 240000006394 Sorghum bicolor Species 0.000 description 1
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- 240000004922 Vigna radiata Species 0.000 description 1
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 210000000969 egg white Anatomy 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention provides a rice steamed cake which is characterized by comprising 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein by mass; preferably, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour. The rice steamed cake provided by the invention has good texture and mouthfeel compactness.
Description
The technical field is as follows:
the invention relates to the field of food processing, in particular to a cake.
Background
The traditional cake is a baked product which is mainly prepared by taking low-gluten wheat flour as a raw material, adding auxiliary materials such as sugar, oil and the like, and baking in an oven. As research on gluten-free products has increased, the use of other grains in place of flour has increased. The rice has a long history in China, has the advantages of comprehensive essential amino acid content and the like, and does not contain gluten. Therefore, the flour can be used as a raw material for replacing flour to process and make cakes.
Currently, research concerning cakes is mainly focused on adding other ingredients to the cake: the influence of coarse cereal powder on the mixing characteristics and the cake quality, such as plum phase sensitivity, and the like, the influence of coarse cereal powder on the mixing characteristics and the cake quality, the influence of dendrobium officinale flower cake process optimization and quality structure characteristic analysis, such as zhengxiangling, and the like, the development of sorghum powder sponge cake, such as yuxiangling, the development of rice bran cake and the quality evaluation, and the like, are innovations by adding other components into the traditional cake;
some patents also focus on adding other raw and auxiliary materials to complete the processing, such as CN111449115A, fermented wheat bran is firstly prepared, and then the fermented wheat bran is partially substituted for wheat flour to prepare high-fiber cakes with fermented fruity flavor. CN111436475A adds low temperature rice bran into the cake to increase the content of dietary fiber, vitamins and the like in the cake, so as to prepare a full-nutrient health meal replacement food.
Although the CN110771795A discloses a rice steamed cake and a processing technology thereof, rice flour and rice oil are added in a formula to make the rice steamed cake, and the problems of product taste and mouth melting are partially solved, the scheme has many defects in the aspects of product organization structure, adhesion, finished product rate of the made product and the like.
Disclosure of Invention
According to the invention, different emulsifier combinations are selected preferably mainly through adjustment of the formula, and the rice milk liquid butter is added, so that the problems of flavor attenuation, stickiness and the like are improved to a great extent, and the preparation method is easy to operate and improves the industrial yield.
In a first aspect of the present invention, there is provided an emulsifier composition comprising 1-60% of a mono-diglycerol ester, preferably 10-50%, more preferably 30-50%; 1-50% of sucrose fatty acid ester, preferably 15-45%, more preferably 20-40%; 1-40% of propylene glycol fatty acid ester, preferably 10-35%, more preferably 15-30%.
In one or more preferred embodiments, the emulsifier composition further comprises lecithin and/or xanthan gum.
In one or more preferred embodiments, the emulsifier composition comprises lecithin and/or xanthan gum in an amount of 0-10%, preferably 4-6%.
In a second aspect of the present invention, there is provided an oil-and-fat composition comprising, based on the total mass of the oil-and-fat composition, 0 to 99% rice oil, 0 to 99% shortening, preferably 40 to 60% rice oil and 40 to 60% shortening in combination, more preferably 45 to 55% rice oil and 55 to 45% shortening in combination.
In one or more preferred embodiments, based on the total amount of fatty acid residues on the triglyceride in the oil and fat composition, the content of C16:0 is 4-40%, the content of C18:0 is 0-10%, the content of C18:1 is 20-60%, and the content of C18:2 is 5-50%.
In the present invention, the shortening is a plastic oil product obtained by using oil or modified oil as a raw material, with or without adding water, additives (e.g., essence, TBHQ, glycerin monostearate, etc.), and other auxiliary materials (milk powder, cream, condensed milk, syrup, etc.), and with or without rapid cooling and kneading.
In one or more preferred embodiments, the oil composition further comprises the emulsifier composition of the present invention.
In one or more preferred embodiments, the oil composition contains 10 to 15 parts by mass of the emulsifier composition of the present invention based on the total mass of the oil composition.
A third aspect of the present invention provides a ready-mixed flour comprising: 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein.
In one or more preferred embodiments, the protein is whey protein, egg protein.
In one or more preferred embodiments, the protein is present in an amount of 40 to 45 parts.
In one or more preferred embodiments, the ready-mix powder further comprises 10-25 parts of sugar.
In one or more preferred embodiments, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour.
In a fourth aspect of the present invention, there is provided a food prepared from a raw material comprising the fat or oil composition or the ready-mixed flour of the present invention.
According to the fifth aspect of the invention, the rice steamed cake comprises, by mass, 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein.
In one or more preferred embodiments, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour.
In one or more preferred embodiments, the rice steamed cake comprises 5-10 parts of starch.
In one or more preferred embodiments, the starch is selected from one or more of mung bean starch, potato starch, wheat starch, sweet potato starch, tapioca starch.
In one or more preferred embodiments, the fat composition comprises 0 to 99% rice oil, 0 to 99% shortening, preferably 40 to 60% rice oil and 40 to 60% shortening in combination, more preferably 45 to 55% rice oil and 55 to 45% shortening in combination, based on the total mass of the fat composition.
In one or more preferred embodiments, based on the total amount of fatty acid residues on the triglyceride in the oil and fat composition, the content of C16:0 is 4-40%, the content of C18:0 is 0-10%, the content of C18:1 is 20-60%, and the content of C18:2 is 5-50%.
In one or more preferred embodiments, the grease composition further comprises 15 to 50% by mass of other liquid grease, based on the total mass of the grease composition.
In one or more preferred embodiments, the other liquid oil includes one or more of soybean oil, corn oil, rapeseed oil, and sunflower seed oil, preferably one or more of soybean oil, corn oil, and rapeseed oil.
In one or more preferred embodiments, the emulsifier composition comprises 1-60% of a mono-diglycerol, preferably 10-50%, more preferably 30-50%; 1-50% of sucrose fatty acid ester, preferably 15-45%, more preferably 20-40%; 1-40% of propylene glycol fatty acid ester, preferably 10-35%, more preferably 15-30%.
In one or more preferred schemes, the rice steamed cake further comprises 30-50% of potassium sorbate, 30-50% of sodium dehydroacetate and 60-80% of sorbitol.
In a sixth aspect of the present invention, there is provided a method for preparing a rice steamed cake, the method comprising the steps of:
(1) stirring the protein and the sugar until the sugar is completely melted;
(2) adding ingredients except the grease, and beating until the beating degree is more than or equal to 0.6;
(3) adding oil and fat, and stirring to obtain a paste;
(4) cooking the batter.
In one or more preferred embodiments, the method further comprises the step of placing the batter into a mold.
In one or more preferred embodiments, cooking is carried out at 85-100 deg.C for 10-20 min.
In one or more preferred aspects, the method further comprises the steps of: and (6) cooling and packaging.
Detailed Description
Emulsifier composition
An emulsifier composition comprising, based on the total mass of the emulsifier composition, 1-60% of a mono-diglycerol lipid, preferably 10-50%, more preferably 30-50%; 1-50% of sucrose fatty acid ester, preferably 15-45%, more preferably 20-40%; 1-40% of propylene glycol fatty acid ester, preferably 10-35%, more preferably 15-30%.
In one or more embodiments of the present invention, the emulsifier composition further comprises lecithin and/or xanthan gum.
In one or more embodiments of the invention, the emulsifier composition comprises 0-10% lecithin and/or xanthan gum, preferably 4-6%.
Oil and fat composition
An oil composition comprising, based on the total mass of the oil composition, 0 to 99% rice oil, 0 to 99% shortening, preferably 40 to 60% rice oil and 40 to 60% shortening in combination, more preferably 45 to 55% rice oil and 45 to 55% shortening in combination.
In the present invention, the shortening is a plastic oil product obtained by using oil or modified oil as a raw material, with or without adding water, additives (e.g., essence, TBHQ, glycerin monostearate, etc.), and other auxiliary materials (milk powder, cream, condensed milk, syrup, etc.), and with or without rapid cooling and kneading.
Premixed flour
A ready-mix powder comprising: 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein.
In one or more embodiments of the invention, the protein is whey protein, egg protein.
In one or more embodiments of the invention, the protein is present in an amount of 40 to 45 parts.
In one or more embodiments of the present invention, the ready-mix powder further comprises 10-25 parts of sugar.
In one or more embodiments of the present invention, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour.
Food product
A food is prepared from the raw material containing the oil and fat composition or the premixed flour.
The original source is as follows:
eggs, white granulated sugar, salt, potassium sorbate, sodium dehydroacetate, mono-diglyceride, sucrose fatty acid ester, propylene glycol fatty acid ester, xanthan gum, SP cake oil (early seedling), baking powder and cassava starch are all commercially available products.
The rice flour, the glutinous rice flour, the lecithin, the soybean oil, the Jinli rice tasty liquid ghee (GLMOO-06) and the rice oil are all products of Yihaijiali flag.
Steamed cake processing and making method
1. Stirring the chicken protein, the white granulated sugar and the salt in the formula table shown in the table 1 at a low speed until the sugar is completely melted;
2. adding other components (except oil) in the formula table, stirring at medium speed until the degree of expansion is more than or equal to 0.6;
3. adding oil and fat into the beaten ingredients, and stirring and mixing uniformly at a low speed; obtaining a batter
4. Filling the stirred paste into a decorating bag and extruding into a paper holder;
5. steaming at 95 deg.C for 15 min;
6. and (6) cooling and packaging.
Table 1 ingredient table for steamed cake
And (3) testing results:
stability of batter development
Measurement of overrun
The weight of the frothing cup is weighed to be M1
Filling the dispensing cup with water, recording the weight M2 of the water
Putting egg white, white granulated sugar and salt into an egg-whisking pot, and stirring with a stirring paddle
Beating the egg beater (KOLB, SP12F) for 1 minute at the speed of 1 gear, collecting the grease and powdered sugar in the container by a scraper, adjusting the speed of the egg beater to 5 gears, and continuing beating for 5 minutes. The sample was filled with the dispensing cup without any voids, the weight of the dispensing cup and the sample was weighed, and the average of two replicates was weighed and recorded as M3. The challenge was continued for 30 minutes, during which time the temperature and weight of the challenge samples were recorded every 5 minutes. After being weighed
And (4) returning the samples in the dispensing cup to the pot, and gathering all the samples in the pot by using a scraper.
Batter beating stability (batter beating is measured immediately and then every hour, recording the change in beating)
The time of issuance is as follows: the ingredients are placed in the egg beater to beat and start timing, and the time for continuous beating is beating time.
TABLE 2 batter overrun stability
Note: in comparison with examples 4, 5 and 6, the burst length was determined as the shortest time when the burst length was not changed. Indicating that the processed and prepared cakes can not be formed into lines and can not bake qualified cakes at all.
As can be seen from the above table, the degree of fullness of the examples is relatively stable, and the degree of fullness is maintained constant with time. The hairiness degrees of comparative example 1 and comparative example 2 gradually increased with time, and the stability was deteriorated.
Aspects of tissue structure
The steamed cake product prepared by the embodiment is adopted to evaluate the tissue structure and the taste.
Scoring criteria for tissue structure:
the tissue is fine and the pores are uniform for 8 to 10 minutes;
the tissue is basically fine and smooth, and the pores are basically uniform for 5 to 7 minutes;
the tissue is rough, and pores are not uniform for 2-4 minutes;
the tissue is poor and the pores are very uneven < 2 points.
The mouthfeel is compact:
the mouthfeel is fluffy for 8-10 minutes;
the mouthfeel is basically fluffy, and the teeth are not stuck for 5 to 7 minutes;
the mouth feel is fluffy and slightly sticks to teeth for 2 to 4 minutes;
the mouth feel is compact, and the tooth sticking is less than 2 minutes.
And (3) comprehensive preference scoring standard:
very much like 8-10 points;
generally prefers 5-7 points;
no feeling is given for 2-4 points;
dislike < 2 points.
TABLE 3 texture of steamed cake
Ease of demolding
Three batches of samples were made for each of example 1 and comparative examples 1-4, each batch was 10 samples,. the bottom of the cup was pulled by the left hand, the edge of the cup was gently pressed by the right hand, after the cake was separated from the cup for one week in a cycle, the bottom of the cake was separated from the cup by gently taking with the right hand, the weight of the cup was weighed, and the amount of cake remaining in the cup was examined, with the results shown in table 4. By adopting the embodiment of the invention, the demoulding effect is good, the shape change of the cake is small, and the yield is high.
Table 4 weight of paper cup after demoulding (paper cup + cake of adhesion, g)
Processing and making method of rice steamed cake
1. Stirring the chicken protein, white granulated sugar and salt in the formula table shown in table 5 at a low speed until the sugar is completely melted;
2. adding other components (except oil) in the formula table, stirring at medium speed until the degree of expansion is more than or equal to 0.6;
3. adding oil and fat into the beaten ingredients, and stirring and mixing uniformly at a low speed; obtaining a batter
4. Filling the stirred paste into a decorating bag and extruding into a paper holder;
5. steaming at 95 deg.C for 15 min;
6. and (6) cooling and packaging.
Table 5 ingredient tables for examples 2-6
The texture of the rice steamed cakes of examples 2 to 6 was evaluated, and the results are shown in Table 6.
TABLE 6 histological texture assessment of examples 2-6
From the above results, it can be seen that the tissue texture and overall preference scores of examples 2-6 were both above 8.5 points.
The fatty acid composition of the oils and fats in the examples and comparative examples are as follows:
| example 1 | Example 3 | Example 4 | Example 5 | Example 6 | Comparative example 1 | Comparative example 3 | Comparative example 5 | |
| C16:0 | 15 | 12.5 | 13.8 | 14.4 | 15 | 15 | 15 | 15 |
| C18:0 | 1.5 | 2.3 | 2.1 | 1.8 | 1.5 | 1.5 | 1.5 | 1.5 |
| C18:1 | 43 | 33 | 38 | 40.5 | 43 | 43 | 43 | 43 |
| C18:2 | 37 | 45.5 | 41.25 | 39.1 | 37 | 37 | 37 | 37 |
It is to be understood that while the application is illustrated in certain forms, it is not limited to what has been shown and described herein. It will be apparent to those skilled in the art that various changes can be made without departing from the scope of the application. Such variations are within the scope of the claims of this application.
Claims (10)
1. An emulsifier composition comprising, based on the total mass of the emulsifier composition, 1-60% of a mono-diglycerol lipid, preferably 10-50%, more preferably 30-50%; 1-50% of sucrose fatty acid ester, preferably 15-45%, more preferably 20-40%; 1-40% of propylene glycol fatty acid ester, preferably 10-35%, more preferably 15-30%.
2. The composition of claim 1, wherein the emulsifier composition further comprises lecithin and/or xanthan gum.
3. An oil composition comprising, based on the total mass of the oil composition, 0-99% rice oil, 0-99% shortening, preferably 40-60% rice oil and 40-60% shortening in combination, more preferably 45-55% rice oil and 55-45% shortening in combination; preferably, comprising the emulsifier composition of claim 1 or 2; preferably, based on the total amount of fatty acid residues on the triglyceride in the oil and fat composition, the content of C16:0 is 4-40%, the content of C18:0 is 0-10%, the content of C18:1 is 20-60%, and the content of C18:2 is 5-50%.
4. A ready-mix powder comprising: 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein.
5. The ready-mix flour of claim 4, wherein the protein is whey protein and/or egg protein.
6. The ready-mix flour of claim 4, wherein the protein is present in an amount of 40-45 parts;
preferably, the premixed flour further comprises 10-25 parts of sugar;
preferably, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour.
7. A food is prepared from the raw material containing the oil and fat composition or the premixed flour.
8. The rice steamed cake is characterized by comprising 20-30 parts of rice flour, 5-20 parts of an oil composition, 4-8 parts of an emulsifier composition and 35-60 parts of protein by mass; preferably, the rice flour comprises 0-30 parts of glutinous rice flour and 70-100 parts of rice flour.
9. A method for preparing a rice steamed cake, the method comprising the steps of:
(1) stirring the protein and the sugar until the sugar is completely melted;
(2) adding ingredients except the grease, and beating until the beating degree is more than or equal to 0.6;
(3) adding oil and fat, and stirring to obtain a paste;
(4) cooking the batter.
10. The method of claim 9, wherein the method further comprises the steps of: putting the batter into a mould; preferably, the cooking is performed at 85-100 ℃ for 10-20 min; preferably, the method further comprises the step of: and (6) cooling and packaging.
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