阅读说明：本技术 一种发酵米曲奇饼干及其制作方法 (Fermented rice cookies and preparation method thereof ) 是由 陈凤莲 张娜 管哲贤 张红玉 孙贵尧 范洪臣 于 2020-04-22 设计创作，主要内容包括：一种发酵米曲奇饼干及其制作方法。本发明属于食品领域。本发明的目的在于解决目前市售曲奇饼干热量高、营养价值不高以及口味单一的技术问题。产品由大米粉、黄油、绵白糖、蛋清液、糖化酶、乳酸菌和水制备而成；方法：一、制备糖化液；二、制备乳酸菌液；三、发酵；四、干燥过筛；五、米糊调制；六、焙烤成型。本文利用乳酸菌发酵和大米的特性,研制出发酵米曲奇饼干,通过乳酸菌发酵,不仅成本低廉,且能使大米粉中的部分大分子物质被降解,尤其便于产生更多的香味成分,使面团具有乳酸菌发酵的风味。本发明的发酵米曲奇饼干,上下表面色泽均匀,疏松细腻,发酵风味浓郁,甜脆适宜,品质优良。(A fermented rice cookie and its preparation method are provided. The invention belongs to the field of food. The invention aims to solve the technical problems of high heat, low nutritional value and single taste of the cookie currently sold on the market. The product is prepared from rice flour, butter, soft sugar, egg white liquid, diastase, lactobacillus and water; the method comprises the following steps: firstly, preparing saccharification liquid; secondly, preparing lactic acid bacteria liquid; thirdly, fermenting; fourthly, drying and sieving; fifthly, blending rice paste; sixthly, baking and forming. According to the fermented rice cookies, the characteristics of lactobacillus fermentation and rice are utilized, the fermented rice cookies are developed, through the lactobacillus fermentation, the cost is low, part of macromolecular substances in the rice flour can be degraded, more fragrant components can be generated conveniently, and the dough has the flavor of the lactobacillus fermentation. The fermented rice cookies of the invention have the advantages of uniform upper and lower surface color, looseness, fineness, rich fermentation flavor, appropriate sweet and crisp taste and excellent quality.)

1. A fermented rice cookie is characterized by being prepared from 9-13 parts by weight of rice flour, 4.5-6.5 parts by weight of butter, 2-4 parts by weight of soft sugar, 1-3 parts by weight of egg white liquid, 0.02-0.03 part by weight of saccharifying enzyme, 0.16-0.20 part by weight of lactic acid bacteria and 5-7 parts by weight of water.

2. The fermented rice cookie according to claim 1, wherein the fermented rice cookie is prepared from 10 parts by weight of rice flour, 5.5 parts by weight of butter, 3 parts by weight of soft sugar, 2 parts by weight of egg white, 0.025 parts by weight of saccharifying enzyme, 0.18 parts by weight of lactic acid bacteria, and 5.18 parts by weight of water.

3. A method of making a fermented rice cookie as claimed in any of claims 1 to 2, wherein the method comprises the steps of:

firstly, preparing a saccharification liquid: preheating water to 60-70 ℃, adding 0.8-1.2 parts of rice flour, heating to boiling, then preserving heat for 8-12 min, cooling to 60-70 ℃, adding saccharifying enzyme, culturing at constant temperature for 3-5 h, sterilizing, cooling, and then adjusting the sugar degree to 7-9 DEG Bx to obtain a saccharified liquid; the mass ratio of the rice flour to the water is 1: (4-6);

secondly, preparing lactic acid bacteria liquid: adding the lactobacillus into the rest water for activation, then adding the activated lactobacillus into the saccharified liquid obtained in the step one, and culturing the saccharified liquid at the constant temperature of 30-40 ℃ for 22-26 h to obtain lactobacillus liquid;

thirdly, fermentation: adding the lactic acid bacteria liquid obtained in the step two into the remaining rice flour to prepare rice balls with the water content of 50-60%, and fermenting for 24-72 h at 30-40 ℃ to obtain fermented rice balls;

fourthly, drying and sieving: drying the fermented rice balls obtained in the step three, crushing and sieving to obtain fermented rice flour;

and fifthly, rice paste preparation: softening butter at room temperature, beating at 70-270 rpm until the color is uniform, the volume is expanded and the butter is feather-shaped, continuously adding soft white sugar into the beaten butter for 2 times at 70-270 rpm, continuously stirring until the soft white sugar is uniformly dispersed, then adding egg white liquid for 2-3 times at 70-270 rpm, continuously stirring until the butter is fluffy and the color is whitish to obtain a mixture, adding the fermented rice flour obtained in the fourth step into the mixture for 2-4 times, and continuously stirring at 70-270 rpm until the butter is fluffy to obtain rice paste;

sixthly, baking and forming: and (4) brushing oil on the baking tray, filling the rice paste obtained in the fifth step into a mold, carrying out extrusion forming, and putting into an oven for baking to obtain the fermented rice cookies.

4. A method of making fermented rice cookies as claimed in claim 3, wherein in step one, water is preheated to 65 ℃ and then 1 part of rice flour is added.

5. The method for making fermented rice cookies as claimed in claim 3, wherein in the first step, the mass ratio of the rice flour to the water is 1: 5.

6. the method for making fermented rice cookies as claimed in claim 3, wherein after cooling to 65 ℃ in the first step, saccharifying enzyme is added, and incubation is carried out for 4h at constant temperature, and water is added to dilute until the sugar degree is 8 ° Bx in the first step.

7. The method for making fermented rice cookies as claimed in claim 3, wherein said sterilization in the first step is performed by high pressure steam sterilization.

8. The method for making fermented rice cookies as claimed in claim 3, wherein the mass ratio of the lactic acid bacteria to the water in the second step is 1: 1.

9. the method for making fermented rice cookies as claimed in claim 3, wherein in the process of adding the fermented rice flour obtained in the fourth step in the fifth step, the mixture is scraped and stirred for 6-8 times every 10 seconds.

10. A method of making fermented rice cookies as claimed in claim 3, wherein said baking process in step six is: setting the baking temperature of 160-180 ℃ and the baking temperature of 150-170 ℃ for 15-25 min, then adjusting the baking temperature of 180-200 ℃ and the baking temperature of 170-190 ℃ for 4-6 min.

Technical Field

The invention belongs to the field of food, and particularly relates to a fermented rice cookie and a making method thereof.

Background

With the continuous improvement of living standard of people, the health care consciousness of people is gradually enhanced, the harm of excessive intake of fat and sugar to health has attracted the wide attention of society, and the polysaccharide-fat characteristic of cookies also attracts the general attention of the food industry. In order to adapt to the taste and health requirements of different people, the defect that the traditional cookies are high in sugar and fat and further generate high calorie is overcome by adjusting the formula and the making process, so that the flavor characteristic cookies suitable for modern people are developed, and related researches become the key points of cookie improvement researches.

Rice is a common staple food in China, contains abundant starch and protein, and is the most daily main raw material for human energy supply. The rice is rich in water-soluble fiber and water-soluble protein, and has unique flavor. Practice proves that the food prepared by fermenting the rice is greatly improved in taste and flavor. The fermentation plays an important role in improving and enhancing the quality of rice food, and the rice fermented food is an incomplete degradation product of plant protein and contains a large amount of polypeptide and amino acid; probiotic bacteria and enzymes, lactic acid bacteria are among the most important ones among the microorganisms having a health-care effect, and the presence of lactic acid bacteria can be detected in the production of most of rice fermented foods and drinks. In addition to lactic acid bacteria, a large number of enzymes with special effects exist in rice fermented foods, are often generated in the process of physiological metabolism of microorganisms in the fermented foods, and common enzymes in the rice fermented foods comprise digestive enzymes such as protease, amylase and lipase, so that the rice products are endowed with special flavor.

With the improvement of living standard of people, various convenient snack foods are more and more popular with people, and the biscuits are taken as one kind of convenient foods. Due to the characteristics of easy carrying, long storage life, snack and staple food, the snack becomes a necessary thing for outing, entertainment and leisure. However, with the improvement of the living standard of people, the common cookies can not meet the requirements of people and are difficult to adapt to the requirements of modern consumers on new taste, so that the development of new nutritional value and new taste of cookies becomes a new direction for the development of cookies.

Disclosure of Invention

The invention aims to solve the technical problems of high heat, low nutritional value and single taste of the current commercial cookies, and provides a fermented rice cookie and a making method thereof.

The fermented rice cookie is prepared from, by weight, 9-13 parts of rice flour, 4.5-6.5 parts of butter, 2-4 parts of soft sugar, 1-3 parts of egg white liquid, 0.02-0.03 part of saccharifying enzyme, 0.16-0.20 part of lactic acid bacteria and 5-7 parts of water.

Further limited, the fermented rice cookie is prepared from 10 parts of rice flour, 5.5 parts of butter, 3 parts of soft sugar, 2 parts of egg white liquid, 0.025 part of saccharifying enzyme, 0.18 part of lactic acid bacteria and 5.18 parts of water in parts by weight.

The making method of the fermented rice cookie biscuits comprises the following steps:

firstly, preparing a saccharification liquid: preheating water to 60-70 ℃, adding 0.8-1.2 parts of rice flour, heating to boiling, then preserving heat for 8-12 min, cooling to 60-70 ℃, adding saccharifying enzyme, culturing at constant temperature for 3-5 h, sterilizing, cooling, and then adjusting the sugar degree to 7-9 DEG Bx to obtain a saccharified liquid; the mass ratio of the rice flour to the water is 1: (4-6);

secondly, preparing lactic acid bacteria liquid: adding the lactobacillus into the rest water for activation, then adding the activated lactobacillus into the saccharified liquid obtained in the step one, and culturing the saccharified liquid at the constant temperature of 30-40 ℃ for 22-26 h to obtain lactobacillus liquid;

thirdly, fermentation: adding the lactic acid bacteria liquid obtained in the step two into the remaining rice flour to prepare rice balls with the water content of 50-60%, and fermenting for 24-72 h at 30-40 ℃ to obtain fermented rice balls;

fourthly, drying and sieving: drying the fermented rice balls obtained in the step three, crushing and sieving to obtain fermented rice flour;

and fifthly, rice paste preparation: softening butter at room temperature, beating at 70-270 rpm until the color is uniform, the volume is expanded and the butter is feather-shaped, continuously adding soft white sugar into the beaten butter for 2 times at 70-270 rpm, continuously stirring until the soft white sugar is uniformly dispersed, then adding egg white liquid for 2-3 times at 70-270 rpm, continuously stirring until the butter is fluffy and the color is whitish to obtain a mixture, adding the fermented rice flour obtained in the fourth step into the mixture for 2-4 times, and continuously stirring at 70-270 rpm until the butter is fluffy to obtain rice paste;

sixthly, baking and forming: and (4) brushing oil on the baking tray, filling the rice paste obtained in the fifth step into a mold, carrying out extrusion forming, and putting into an oven for baking to obtain the fermented rice cookies.

Further limiting, in step one, the water is preheated to 65 ℃, and then 1 part of rice flour is added.

Further limiting, in the first step, the mass ratio of the rice flour to the water is 1: 5.

further limiting, in the step one, cooling to 65 ℃, adding saccharifying enzyme, and culturing for 4h at constant temperature.

Further limiting, in the first step, water is added for dilution until the sugar degree is 8 degrees Bx.

Further, the sterilization in the first step adopts high-pressure steam sterilization.

Further limiting, in the second step, the culture is carried out for 24 hours at a constant temperature of 36 ℃.

Further limiting, in the second step, the mass ratio of the lactic acid bacteria to the water is 1: 1.

further limiting, the fermentation is carried out at 36 ℃ in step three.

Further limited, the drying in the fourth step is natural ventilation drying.

And further limiting, in the fourth step, the sieving is carried out by sieving with 80-100 meshes.

And further limiting, scraping and stirring for 6-8 times every 10s in the process of adding the fermented rice flour obtained in the fourth step in the fifth step.

Further defined, the baking process in step six is: setting the baking temperature of 160-180 ℃ and the baking temperature of 150-170 ℃ for 15-25 min, then adjusting the baking temperature of 180-200 ℃ and the baking temperature of 170-190 ℃ for 4-6 min.

Further defined, the baking process in step six is: setting the baking temperature of 170 ℃ and the baking temperature of 160 ℃ for baking for 20min, and then adjusting the baking temperature of 190 ℃ and the baking temperature of 180 ℃ for baking for 5 min.

Compared with the prior art, the invention has the remarkable effects as follows:

1) according to the fermented rice cookies, the characteristics of lactic acid bacteria fermentation and rice are utilized to develop the fermented rice cookies, so that the fermented rice cookies are healthy while enjoying delicious taste, and become fast leisure food loved by the public.

2) Drying and sieving to make the fermented rice flour have better state and higher fineness.

3) Through lactobacillus fermentation, not only is the cost low, but also part of macromolecular substances in the rice flour can be degraded, and more fragrant components can be particularly conveniently generated, so that the dough has the flavor of lactobacillus fermentation.

4) The fermented rice cookies of the invention have the advantages of uniform upper and lower surface color, looseness, fineness, rich fermentation flavor, appropriate sweet and crisp taste and excellent quality.

Detailed Description

The first embodiment is as follows: the fermented rice cookie is prepared from 10 parts by weight of rice flour, 5.5 parts by weight of butter, 3 parts by weight of soft sugar, 2 parts by weight of egg white liquid, 0.025 parts by weight of saccharifying enzyme, 0.18 parts by weight of lactic acid bacteria and 5.18 parts by weight of water.

The method for making the fermented rice cookies comprises the following steps:

firstly, preparing a saccharification liquid: preheating water to 65 ℃, adding 1 part of rice flour, heating to boil, keeping the temperature for 10min, cooling to 65 ℃, adding saccharifying enzyme, culturing for 4h at constant temperature, sterilizing by high-pressure steam, cooling, and adjusting the sugar degree to 8-degree Bx to obtain a saccharified solution; the mass ratio of the rice flour to the water is 1: 5;

secondly, preparing lactic acid bacteria liquid: adding the lactobacillus into the rest water for activation, then adding the activated lactobacillus into the saccharified liquid obtained in the step one, and culturing the saccharified liquid at the constant temperature of 36 ℃ for 24 hours to obtain lactobacillus liquid;

thirdly, fermentation: adding the lactic acid bacteria liquid obtained in the step two into the remaining rice flour to prepare rice balls with the water content of 50-60%, and fermenting for 24 hours at 36 ℃ to obtain fermented rice balls;

fourthly, drying and sieving: naturally ventilating and drying the fermented rice balls obtained in the step three for 25 hours, then crushing, and sieving by a 80-mesh sieve to obtain fermented rice powder;

and fifthly, rice paste preparation: softening butter at room temperature, beating at 170rpm until the color is uniform, the volume is expanded and the butter is feather-shaped, continuously adding soft white sugar into the beaten butter for 2 times at 170rpm, continuously stirring until the soft white sugar is uniformly dispersed, then adding egg white liquid for 3 times at 170rpm, continuously stirring until the butter is fluffy and the color is whitish to obtain a mixture, adding the fermented rice flour obtained in the fourth step into the mixture for 3 times, scraping and stirring for 7 times every 10s in the process of adding the fermented rice flour, and continuously stirring at 170rpm until the butter is fluffy to obtain rice paste;

sixthly, baking and forming: and (3) brushing oil on the baking tray, putting the four-side paste into a mold, carrying out extrusion molding, putting the four-side paste into an oven for baking, setting the baking temperature at 170 ℃ and the baking temperature at 160 ℃ for 20min, then adjusting the baking temperature at 190 ℃ and the baking temperature at 180 ℃ for 5min, and thus obtaining the fermented rice cookies.

Detection experiment

The sensory quality evaluation is carried out on the influence of the rice flour fermentation time and drying time, the butter amount and the soft sugar amount on the biscuit quality in the preparation process of the fermented rice cookie biscuit prepared in the first embodiment, and the results are shown in tables 1-4:

TABLE 1 influence of fermentation time of rice flour on quality of fermented rice cookies

TABLE 2 influence of rice flour drying time on cookie quality

TABLE 3 Effect of butter dosage on biscuit quality

TABLE 4 influence of soft sugar dosage on quality of fermented rice cookies