CN115500447A - A kind of rice cake preparation process and preparation device - Google Patents

Abstract

The invention belongs to the technical field of rice product processing, and in particular relates to a rice cake preparation process and a preparation device. The preparation process includes decolorizing the rice milk under an environment with an ozone concentration of 5 mg/L-10 mg/L and a decolorization temperature of 30°C-35°C; wherein, the water in the rice milk is 5-6 times the weight of the rice. The rice cake processed by this preparation process is whiter in color, does not introduce any additives at all, and the half-life of ozone into oxygen is only about 30 minutes, and it is unstable under heating, so there will be no residue; and rice cake processing is optional. The variety is more extensive; in addition, because the ozone is injected during the soaking process, the proliferation of microorganisms is inhibited, so it can achieve a longer soaking time than the conventional process, the starch granules swell and break more fully, and the obtained rice cakes taste dry and more delicate.

Description

A kind of rice cake preparation process and preparation device

technical field

The invention belongs to the technical field of rice product processing, and in particular relates to a rice cake preparation process and a preparation device.

Background technique

Rice cake is a traditional rice product that is widely consumed in my country and some Asian countries. In addition to being used as a custom and festival food, it is also often used as a grain and staple food in consumers' daily recipes. At present, among the non-colored rice cakes that do not add other colored raw materials, the market has a preference for products with a whiter color, so the industry often chooses rice raw materials with higher whiteness for processing, which makes some rice cakes that can bring good taste New rice cake raw materials, such as the Ning 84 variety, are limited in use because the rice cake processed into it has a yellowish and darker color. In addition, in order to make the color of rice cake products whiter, there is a solution to improve starch products by adding whitening agents, such as adding calcium stearoyl lactylate/sodium stearoyl lactylate in patent CN100348112C, adding sodium sulfite in patent CN91109211.0 , but the use of whitening agents will bring additional food safety risks, and the standards issued by the Ministry of Commerce "SB/T 10507-2008 The People's Republic of China Domestic Trade Industry Standard Rice Cake" and "GB 2760-2014 Food Safety National Standard Food Additives In the "Use Standard", there is no permission to add whitening agents to non-colored rice cakes.

Therefore, a kind of high security, and the preparation technology of the rice cake that can realize whitening is necessary.

Contents of the invention

In view of the above problems, one of the objects of the present invention is to provide a preparation process for rice cakes, which is based on the decolorization ability of ozone, decomposes the pigment substances in rice, and reduces the color of rice from the raw material processing level. The preparation process does not need to rely on any whitening and decolorizing agents, and the prepared rice cake is green and safe without any residue.

In order to achieve the above object, the present invention can adopt the following technical solutions:

One aspect of the present invention provides a preparation process for rice cakes, which includes: decolorizing rice milk under an environment with an ozone concentration of 5 mg/L-10 mg/L and a decolorization temperature of 30°C-35°C; wherein, in the rice milk, Water is 5-6 times the weight of rice.

Another aspect of the present invention provides a rice cake preparation device, which includes: an oxygen generator, an ozone generator and a decolorization kettle, the oxygen generator is connected with the ozone generator, and the ozone generator is connected with the decolorization kettle.

The beneficial effects of the present invention at least include: the rice cake processed by the rice cake preparation process provided by the present invention has a whiter color, does not introduce any additives at all, the half-life of ozone into oxygen is only about 30 minutes, and is unstable under heating, so it does not There will be any residue; and rice cakes can be processed with a wider range of rice varieties; in addition, due to the introduction of ozone during the soaking process, the proliferation of microorganisms is inhibited, so it can reach a longer soaking time than the conventional process, and the starch granules will expand and break more easily. Fully, the resulting nian gao tastes drier and more delicate.

Description of drawings

Fig. 1 is the partial device schematic diagram of the preparation device of rice cake;

Fig. 2 is the structural representation of decolorization kettle;

Fig. 3 is the physical picture of the rice cake sample prepared by rice variety 1;

Fig. 4 is the physical picture of the rice cake sample prepared by rice variety 2;

Among the figure, 1: oxygen generator; 2: ozone generator; 3: decolorization kettle; 31: jacket; 32: inner vessel; 33: agitator; 34: sensor; 35: emptying pipeline; 351: second valve Body; 36: intake pipe; 361: first valve body.

detailed description

The examples given are for better description of the present invention, but the content of the present invention is not limited to the examples given. Therefore, non-essential improvements and adjustments to the implementation by those skilled in the art based on the content of the invention above still fall within the protection scope of the present invention.

The terminology used herein is for describing particular embodiments only and is not intended to limit the present disclosure. Expressions in the singular include expressions in the plural unless there are clearly different meanings in the context. As used herein, it should be understood that terms such as "comprising", "having", "comprising" are intended to indicate the presence of features, numbers, operations, components, parts, elements, materials or combinations. The terms of the present invention are disclosed in the specification, and it is not intended to exclude the possibility that one or more other features, numbers, operations, components, parts, elements, materials or combinations thereof may exist or may be added. As used herein, "/" may be interpreted as "and" or "or" as the case may be.

The embodiment of the present invention provides a preparation process of rice cakes, which includes: decolorizing the rice milk in an environment with an ozone concentration of 5 mg/L-10 mg/L and a decolorization temperature of 30°C-35°C; wherein, in the rice milk, Water is 5-6 times the weight of rice. It should be noted that the present invention is based on the decolorization ability of ozone, decomposes the pigment substances in rice, and reduces the color of rice from the raw material processing level, thereby realizing the whitening of rice cakes; the ozone concentration is particularly critical, and if the ozone concentration is too low, it cannot be achieved. Sufficient decolorization ability, and will increase the risk of microbial proliferation; on the one hand, too high ozone concentration will degrade raw materials and damage equipment; on the other hand, higher ozone water concentration requires additional equipment costs; If the temperature is too low, the decolorization efficiency will be affected, and if the temperature is too high, there will be a risk of deterioration. The temperature of 30°C-35°C in the present invention may not affect the decolorization and avoid the risk of deterioration.

In some specific embodiments, the ozone concentration is 5mg/L, 6mg/L or 10mg/L, etc.; the decolorization temperature can be 30°C, 33°C, or 35°C, etc.

In some embodiments, in the above-mentioned rice cake preparation process, the rice in the rice milk is soaked in water with an ozone concentration of 1 mg/L-5 mg/L for 36 hours-72 hours before grinding. It should be noted that soaking in water with an ozone concentration of 1 mg/L-5 mg/L can further decolorize the rice without affecting the taste of the prepared rice cake before the rice in the rice milk is ground; In an embodiment, the ozone concentration may be 1 mg/L, 4 mg/L or 5 mg/L, etc.

In some embodiments, in the above rice cake preparation process, the rice is washed with water before soaking.

In some embodiments, in the preparation process of the above-mentioned rice cake, the rice milk is extruded and dehydrated to a water content of 35%-45%, then powdered, and then heated. It should be noted that the method of loose powder is a method known in the art.

In some embodiments, the above-mentioned rice cake preparation process may also include: extruding and dehydrating the rice milk to a moisture content of 35%-45%, and then performing the step of loosening powder: (1) Extruding and dehydrating: extruding the rice milk Press and dehydrate to 30%-40% water content of the rice flour blocks, then loosen the powder to obtain rice flour; (2) then use 5-10 times the weight of rice flour to soak the rice flour for 1h-2h, and keep stirring during the period; (3) repeat the steps (1) and (2) at least once, then repeat (1) and adjust the water content of rice flour to 35%-45%.

It should be noted that the present invention also introduces a second cleaning step and low-temperature hydrothermal technology for rice noodles, which are respectively removed from amine-containing substances (amino acids, nucleotides, biogenic amines, etc.) and replaced by oxygen-insulated low-temperature heating. The two directions of traditional steam heating inhibit the color deepening effect brought by the Maillard reaction, and further realize the whitening of rice cakes.

In some embodiments, in the above rice cake preparation process, the heating temperature is 80°C-90°C, such as 82°C, 85°C or 87°C, preferably 85°C.

It should also be noted that, in addition to the above-mentioned steps, the above-mentioned rice cake preparation process also includes conventional steps such as shaping and sterilization.

Another embodiment of the present invention provides a rice cake preparation device, which includes: an oxygen generator, an ozone generator and a decolorization kettle, the oxygen generator is connected to the ozone generator, and the ozone generator is connected to the decolorization kettle.

In some embodiments, in the above rice cake preparation device, the decolorization kettle includes a jacket, an inner container, an emptying pipe, a sensor and an air inlet, and the ozone generator is connected to the decolorization kettle through the air inlet.

In some embodiments, in the above-mentioned device for preparing rice cakes, the air inlet pipeline is provided with a first valve body, and the exhaust pipeline is provided with a second valve body.

It should be noted that, in the above rice cake preparation device, all components and installation methods are components and installation methods known in the art.

In order to better understand the present invention, the content of the present invention will be further clarified below in conjunction with specific examples, but the content of the present invention is not limited to the following examples.

1. Rice cake preparation

In the following examples, rice variety 1 is japonica rice Ning 84, which has a soft and glutinous taste but a yellowish color; rice variety 2 is an indica rice Zhongzheyou No. 8, which has a hard taste but a white color.

Example 1

(1) Cleaning: select rice variety 1 to clean with drinking water to remove dust and impurity particles;

(2) Soaking: Soak the cleaned rice with 3 times the quality of drinking water, pass ozone into the water during the soaking process, maintain the ozone concentration in the water at 4 mg/L, and soak for 36 hours;

(3) Grinding: the soaked rice is sent to an electric stone mill to be ground into rice slurry, and the stone mill speed is 1500rpm;

(4) Decolorization: add water to the rice milk to 5 times the weight of the rice, decolorize in the decolorization kettle, during which ozone is introduced to maintain the ozone concentration in water at 5 mg/L, the decolorization temperature is 30 ° C, and the decolorization time is 30 hours;

(5) extruding and dehydrating: use box-type filter press to carry out dehydration to rice milk, become the rice noodle block of moisture content 30%-40% to rice milk; rice flour;

(7) Powder washing: Soak the rice noodles in drinking water with 7 times the weight of the rice noodles for 1.5 hours, keep stirring during this period, then dehydrate and loosen the powder by the method (5)-(6), repeat 2 times;

(8) Heating: adjust the water content of rice noodles to 35%-45%, put into a sealed sandwich pot for heating, feed nitrogen gas twice the volume of the pot before heating to remove oxygen in the air, stir continuously during heating, heating temperature 85°C, heat Time 20 minutes;

(9) Extrusion: Use a single-screw extruder or a twin-screw extruder to extrude the cooked rice noodles through a mold and cut them into rice cakes, and cool and shape them;

(10) Packaging and sterilization: use a vacuum packaging machine with a vacuum degree of (-100kPa)-(-50kPa) to pack the rice cakes, and then pasteurize them with water at 80°C-85°C for 20min-30min.

Example 2

(1) Cleaning: select rice variety 1 to clean with drinking water to remove dust and impurity particles;

(2) Soaking: Soak the cleaned rice with drinking water of 5 times the quality, pass ozone into the water during the soaking process, maintain the ozone concentration in the water at 1 mg/L, and soak for 72 hours;

(3) Grinding: the soaked rice is sent into an electric stone mill to be ground into rice slurry, and the stone mill speed is 1000rpm;

(4) Decolorization: add water to the rice milk to 6 times the weight of rice, decolorize in a decolorization kettle, during which ozone is introduced to maintain the ozone concentration in water at 10 mg/L, the decolorization temperature is 35 ° C, and the decolorization time is 24 hours;

(5) extruding and dehydrating: use box-type filter press to carry out dehydration to rice milk, become the rice noodle block of moisture content 30%-40% to rice milk; rice flour;

(7) Powder washing: Soak the rice noodles in drinking water 5 times the mass of the rice noodles for 1 hour, stirring continuously during this period, then dehydrate and loosen the powder by the method (5)-(6), repeat once;

(8) Heating: adjust the water content of rice noodles to 35%-45%, put into a sealed sandwich pot for heating, feed nitrogen gas twice the volume of the pot before heating to remove oxygen in the air, stir continuously during heating, heating temperature 70°C, heat Time 30 minutes;

(9) Extrusion: Use a single-screw extruder or a twin-screw extruder to extrude the cooked rice noodles through a mold and cut them into rice cakes, and cool and shape them;

(10) Packaging and sterilization: use a vacuum packaging machine with a vacuum degree of (-100kPa)-(-50kPa) to pack the rice cakes, and then pasteurize them with water at 80°C-85°C for 20min-30min.

Example 3

The rice variety 1 in Example 1 was replaced by rice variety 2 for testing, and other conditions were unchanged, and rice cakes were prepared.

Example 4

The rice variety 1 in Example 2 was replaced by rice variety 2 for testing, and other conditions were unchanged, and rice cakes were prepared.

Comparative example 1

Some steps in Example 1 were changed: step (2) was passed through without ozone, and the soaking time was 12 hours; no step (7); step (8) was heated using a conventional cooking box, and the temperature was about 105 ° C; other conditions Prepare rice cakes unchanged.

Comparative example 2

The rice variety 1 in Comparative Example 1 was replaced with rice variety 2 for the test, and other conditions remained unchanged, and rice cakes were prepared.

2. Performance verification

(1) Color difference analysis

The rice cakes prepared in Example 1, Example 2, Example 3, Example 4, Comparative Example 1 and Comparative Example 2 were analyzed for color difference, and the analysis results are shown in Table 1 below.

Table 1 Sample color difference analysis

sample L a Example 1 74.25±8.78 4.75±0.64 Example 2 71.73±6.35 4.28±0.20 Comparative example 1 64.26±5.97 18.34±1.61 Example 3 85.07±11.36 3.91±0.63 Example 4 78.55±8.85 4.20±0.31 Comparative example 2 73.10±2.32 4.35±1.31

(2) Sensory score

Select the sensory evaluation team formed by 8 people through sensory evaluation training to carry out appearance and mouthfeel scoring on the rice cakes prepared by embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1 and comparative example 2, and take the average score; The scoring criteria are shown in Table 2 below (2 is between 1 and 3, 4 is between 3 and 5), and the scoring is shown in Table 3 below.

Table 2 Sensory scoring criteria

Table 3 Sensory scores

sample Exterior Taste Example 1 5.00±0.00 4.33±0.82 Example 2 4.83±0.41 4.67±0.52 Comparative example 1 2.00±0.00 3.67±0.82 Example 3 4.33±0.52 3.17±0.41 Example 4 4.83±0.41 3.33±0.52 Comparative example 2 3.83±0.41 2.50±0.84

As can be seen from the above table 3, the rice cake prepared in Example 1 (rice variety 1) has a yellower color but good mouthfeel; the rice cake prepared in Example 2 (rice variety 2) has a white color but poor mouthfeel; in Example 1 (rice variety 2) 1) After decolorization, the rice variety 1 used as a raw material also has a good appearance, while taking into account the taste.

(3) Total number of colonies

In the step (2) in the embodiment 1, the soaking water is sampled, and the total number of bacterial colonies (unit: CFU/mL) is recorded. After the step (2) has been processed, leave 10% rice and water, and continue to soak to provide sampling ( For example after comparative document 1 soaks 6 hours, leave 10% amount and continue soaking to 12 hours, 24 hours and 36 hours), embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1 and comparative example 2 The total number of colonies after soaking is shown in Table 4 below.

Table 4 The total number of bacterial colonies

It can be seen from the above table 4 that the preparation process of Comparative Example 1 and Comparative Example 2 has reached the limit after 12 hours of immersion due to the absence of ozone, and has completely deteriorated after more than 24 hours. In the case of ozone, the total number of colonies is suppressed below 100CFU/mL throughout the process. .

Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out Modifications or equivalent replacements without departing from the spirit and scope of the technical solution of the present invention shall fall within the scope of the claims of the present invention.

Claims (10)

1. A preparation process for rice cakes, characterized in that it comprises: decolorizing the rice milk under an environment where the ozone concentration is 5mg/L-10mg/L and the decolorization temperature is 30°C-35°C; wherein, in the rice milk, Water is 5-6 times the weight of rice. 2. The preparation process of rice cake according to claim 1, characterized in that before the rice in the rice milk is ground, it is soaked in water with an ozone concentration of 1 mg/L-5 mg/L, and the soaking time is 36 hours-72 hours . 3. The preparation process of rice cake according to claim 2, characterized in that, before soaking the rice, it is washed with water. 4. The preparation process of rice cake according to claim 1, 2 or 3, characterized in that the rice milk is extruded and dehydrated to a water content of 35%-45%, then powdered, and then heated. 5. The preparation process of rice cake according to claim 4, characterized in that, the step of extruding and dehydrating the rice milk to a water content of 35%-45% and then loosening the powder comprises: (1) extruding and dehydrating: making the rice milk Squeeze and dehydrate the rice flour blocks with a water content of 30%-40% and then loosen the powder to obtain rice flour; (2) then use 5-10 times the weight of the rice flour to soak the rice flour for 1h-2h, stirring continuously during the period; (3) repeat Steps (1) and (2) at least once, then repeat (1) and adjust the water content of the rice flour to 35%-45%. 6. The preparation process of rice cake according to claim 4, characterized in that the heating temperature is 80°C-90°C. 7. The preparation process of rice cake according to claim 5, characterized in that the heating temperature is 80°C-90°C. 8. A rice cake preparation device, characterized in that it comprises: an oxygen generator, an ozone generator and a decolorization kettle, the oxygen generator is connected with the ozone generator, and the ozone generator is connected with the decolorization kettle. 9. the preparation device of rice cake according to claim 6, is characterized in that, decolorization kettle comprises jacket, inner vessel, emptying pipeline, agitator, sensor and air inlet pipeline, and ozone generator passes through air inlet pipeline and decolorization kettle connected. 10. The device for preparing rice cakes according to claim 7, characterized in that, the air inlet pipeline is provided with a first valve body, and the exhaust pipeline is provided with a second valve body.

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