阅读说明：本技术 一种凉糕及其制备方法 (Cold cake and preparation method thereof ) 是由 余加义 韩佳冬 张小莉 毛雪江 饶承冬 于 2021-08-31 设计创作，主要内容包括：一种凉糕的制备方法,包括以下步骤：1)取水,加入熟石灰,得到石灰水,备用；2)取大米,洗净,浸泡4-5h,磨浆,磨浆完毕后,加入酵母活化,备用；3)在容器内加水,升温至90-100℃,在搅拌条件下依次加入石灰水、米浆,得到浆体,浆体的温度控制在80-90℃,浆体中大米、熟石灰、酵母与水的重量比为3000-4000：9-10：8-12：50000-60000；4)浆体在120-140℃条件下熟化处理≤15s,得到熟浆；5)熟浆灌装在包装容器中,封口后,经灭菌、冷却,得到凉糕产品。本发明操作简单、方便,加工成本低,可有效避免凉糕发生美拉德反应,保证凉糕产品的质量。(A preparation method of a cold cake comprises the following steps: 1) taking water, adding slaked lime to obtain lime water for later use; 2) cleaning rice, soaking for 4-5h, pulping, and adding yeast for activation after pulping; 3) adding water into a container, heating to 90-100 ℃, sequentially adding lime water and rice milk under the stirring condition to obtain slurry, wherein the temperature of the slurry is controlled to be 80-90 ℃, and the weight ratio of rice, hydrated lime, yeast and water in the slurry is 3000-4000: 9-10: 8-12: 50000-60000; 4) curing the slurry at the temperature of 120-; 5) filling the cooked paste in a packaging container, sealing, sterilizing, and cooling to obtain the cold cake product. The method has the advantages of simple and convenient operation and low processing cost, and can effectively avoid the Maillard reaction of the cool cake and ensure the quality of the cool cake product.)

1. The preparation method of the cool cake is characterized by comprising the following steps:

1) preparation of lime water

Taking water, adding slaked lime to obtain lime water for later use;

2) preparation of Rice slurry

Cleaning rice, soaking for 4-5h, pulping, and adding yeast for activation after pulping;

3) preparation of a slurry

Adding water into a container, heating to 90-100 ℃, sequentially adding lime water and rice milk under the stirring condition to obtain slurry, wherein the temperature of the slurry is controlled to be 80-90 ℃, and the weight ratio of rice, hydrated lime, yeast and water in the slurry is 3000-4000: 9-10: 8-12: 50000-60000;

4) aging

Curing the slurry at the temperature of 120-;

5) filling, sterilizing and cooling

Filling the cooked paste in a packaging container, sealing, sterilizing, and cooling to obtain the cold cake product.

2. The method for preparing a cake jelly according to claim 1, wherein the concentration of the lime water prepared in step 1) is 6 wt%.

3. The preparation method of the summer rice cake according to claim 1, wherein the bad grains and impurities are removed after the rice in the step 2) is soaked for 4-5 hours, and water is continuously added in the process of grinding.

4. The method for preparing a cake jelly according to claim 1, wherein the activation time of the yeast in step 2) is 10 to 20 min.

5. The method for preparing a rice cake according to claim 1, wherein after the rice milk is added in the step 3, a colloidal solution is further added, and the volume ratio of the colloidal solution to the rice milk is 1: 1, the colloidal solution is an aqueous solution of starch, white granulated sugar and auxiliary materials, and the weight ratio of the starch, the white granulated sugar, the auxiliary materials and the water is 9-11: 10-12: 1-3: 16.

6. the method for preparing the summer cake according to claim 5, wherein the starch is a mixture of potato starch and cooked starch, and the mass ratio of the potato starch to the cooked starch is 2: 1, the auxiliary materials are any one or a mixture of more of carrageenan, guar gum, gellan gum, monoglyceride and CMC.

7. The method for preparing a cake jelly according to claim 1, wherein the stirring time in step 3) is 3 min.

8. The method for preparing a summer cake according to claim 1, wherein the filling in step 5) is performed by filling the packaging container with the cooked syrup and sealing the packaging container, and the filling of the cooked syrup is completed within 2 hours.

9. The preparation method of the infant summer cake according to claim 1, wherein the step 5) of sterilizing comprises treating at 121 ℃ for 15min, cooling to 30 ℃ within 10min after sterilizing, cooling to 30 ℃, air-cooling to 25-30 ℃, standing overnight, and detecting to be qualified and packaging.

10. A cold cake is prepared by any one of the above preparation methods.

Technical Field

The invention relates to the field of food processing, in particular to a cold cake and a preparation method thereof.

Background

The cold cake is a traditional Chinese special snack, is fragrant, sweet, sandy and soft in taste, is fresh and cool and delicious to eat, and has the effects of detoxifying, expelling pus, inducing diuresis, reducing edema, clearing heat, removing dampness, tonifying spleen and stopping diarrhea. The main raw materials are rice, well water and brown sugar.

When food processing enterprises produce the cake products, the cake products need to be sterilized at high temperature, and during the sterilization process, reducing saccharides (mainly maltose) in the cake react with amino acid and protein to generate Maillard reaction, so that brown and even black macromolecular substances such as melanoidin are generated, the cake products turn black, and the color sense and taste of the cake products are seriously influenced.

Therefore, the problem to be solved by the technical personnel in the field needs to be solved, which is how to efficiently and safely avoid the Maillard reaction in the preparation process of the cool cake and keep the color sense and taste of the cool cake product.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, and provides the preparation method of the cool cake, which is simple and convenient to operate and low in processing cost, and can effectively avoid the Maillard reaction of the cool cake and ensure the quality of the cool cake product.

The technical scheme of the invention is as follows: a preparation method of a cold cake comprises the following steps:

1) preparation of lime water

Taking water, adding slaked lime to obtain lime water for later use;

2) preparation of Rice slurry

Cleaning rice, soaking for 4-5h, pulping, and adding yeast for activation after pulping;

3) preparation of a slurry

Adding water into a container, heating to 90-100 ℃, sequentially adding lime water and rice milk under the stirring condition to obtain slurry, wherein the temperature of the slurry is controlled to be 80-90 ℃, and the weight ratio of rice, hydrated lime, yeast and water in the slurry is 3000-4000: 9-10: 8-12: 50000-60000;

4) aging

Curing the slurry at the temperature of 120-;

5) filling, sterilizing and cooling

Filling the cooked paste in a packaging container, sealing, sterilizing, and cooling to obtain the cold cake product.

Preferably, the concentration of the lime water prepared in step 1) is 6 wt%.

Further, after the rice in the step 2) is soaked for 4-5 hours, bad grains and impurities are removed, and water is continuously added in the grinding process.

Preferably, the activation time of the yeast in the step 2) is 10-20 min.

Preferably, after the rice milk is added in the step 3, a colloidal solution is also added, and the volume ratio of the colloidal solution to the rice milk is 1: 1, the colloidal solution is an aqueous solution of starch, white granulated sugar and auxiliary materials, and the weight ratio of the starch, the white granulated sugar, the auxiliary materials and the water is 9-11: 10-12: 1-3: 16.

further, the starch is a mixture of potato starch and cooked starch, and the mass ratio of the potato starch to the cooked starch is 2: 1, the auxiliary materials are any one or a mixture of more of carrageenan, guar gum, gellan gum, monoglyceride and CMC.

Preferably, the stirring time in step 3) is 3 min.

Preferably, in the filling in the step 5), the packaging container is sealed after the cooked slurry is filled, and the filling of the cooked slurry is finished within 2 hours.

Preferably, the sterilization in the step 5) is carried out at 121 ℃ for 15min, and after the sterilization is finished, the mixture is cooled to 30 ℃ within 10min, cooled to 30 ℃, air-cooled to 25-30 ℃, kept overnight, and qualified for boxing.

The invention also claims the cool cake prepared by the preparation method.

Adopt above-mentioned technical scheme to have following beneficial effect:

1. the rice milk prepared by the invention is added for activation, and the reducing sugar in the rice milk is decomposed and absorbed by using yeast, so that the quality of the cold cake caused by Maillard reaction with protein in the rice milk under a high-temperature environment is prevented from being reduced, the color and the taste of the cold cake can be effectively maintained, and browning is avoided. The added yeast is rich in physiologically active substances such as protein, vitamins and enzyme, and can improve the flavor and nutritive value of the cold cake.

2. According to the invention, the lime water and the rice milk are sequentially added into the water with the temperature of 90-100 ℃, calcium ions contained in the lime water can attract free carboxyl in the rice milk, and a plurality of pectin chains can form an egg lattice structure by virtue of the calcium ions, so that the compactness is greatly improved, and the originally loose pectin is solidified together. By controlling the temperature to be 90-100 ℃, and controlling the weight ratio of the rice, the hydrated lime, the yeast and the water in the rice milk to be 3000-4000: 9-10: 8-12: 50000-60000, if the addition amount of slaked lime is too much, the finished product has heavy alkali taste and is limited as a processing aid in food, if the concentration of rice milk is too low, the finished product is difficult to form and can not meet the factory requirements, if the temperature is too high, the slurry is pre-cooked, the gelatinization effect is poor, the forming is affected, and if the temperature is too low, the yeast action time is too short, the expected effect can not be achieved, and the color of the finished product is affected.

3. The obtained cured pulp is cured at the temperature of 120-140 ℃, the curing time is less than 15s, if the curing time is too long, the expansion rate of the pulp is increased, the pulp is dried too much, canning and molding are affected, if the curing temperature is too low, the curing purpose cannot be achieved, the pulp is still in a raw pulp state, and the whole curing process is also the most main stage of the action of the pulp molding mechanism.

4. The activation time of the yeast provided by the invention in rice milk is 10-20min, if the activation time is too short, the utilization of sugar is not thorough, and if the activation time is too long, excessive fermentation produces acid, thus affecting the quality.

5. When the slurry is prepared, the colloidal solution is added to assist product forming, if the adding amount is too small, the forming strength is insufficient, and if the adding amount is too large, the taste of a finished product is influenced.

6. When the obtained cooked pulp is filled into a packaging container, the packaging container is sealed after being filled, and if the packaging container is not filled, air remains in the packaging container, so that the subsequent quality guarantee is greatly influenced.

7. The cold cake after the sterilization is cooled within 10min, so that the central temperature of the product is quickly reduced to the normal temperature, and the phenomenon that the pulp becomes black and yellow due to over sterilization caused by overlong central high-temperature retention time is prevented. Through standing overnight, the water vapor on the surface of the cold cake is thoroughly evaporated, whether the cold cake product is a false seal product or not is conveniently checked, and the quality of the outgoing product is ensured.

The following description will be further described with reference to specific embodiments.

Detailed Description

In the invention, the used raw materials are purchased and are food-grade raw materials.

Example 1

The preparation method of the cold cake comprises the following steps:

1) preparation of Rice slurry

Taking 40kg of rice, washing, soaking for 4-5h, and removing bad grains and impurities. Grinding the soaked rice into pulp by using a pulp grinder, wherein water is required to be added in the whole pulp grinding process, specifically, the total amount of the added water is 80kg, and the added water is twisted by fingers, so that obvious granular sensation is avoided, the pulp is fine and smooth, and the rice pulp is obtained for later use;

2) preparation of colloidal solution

32.48kg of potato starch, 16.00kg of cooked starch, 57.60kg of white granulated sugar, 1.00kg of carrageenan, 2.00kg of guar gum, 2.00kg of gellan gum, 3.20kg of monoglyceride, 1.00kg of CMC1 and 80kg of drinking water are taken, stirred and broken up, and ground into uniform and fine solution to obtain colloidal solution for later use;

3) preparation of lime water

According to a fixed proportion of adding 3kg of lime into 50kg of tap water, according to the production requirement of the day, taking a proper amount of lime, completely dissolving the lime with water, and grinding the lime into a fine and uniform solution (twisted by fingers without obvious granular sensation), namely lime water for later use;

4) yeast activation

Adding 0.1kg of yeast into the rice milk prepared in the step 1), and activating for 10 min;

5) preparation of a slurry

Weighing 400kg of water, pouring the water into a jacketed kettle, opening a steam valve, heating to 95 ℃, then closing the steam valve, starting a stirring device matched with the jacketed kettle, and sequentially adding 1.6kg of lime water prepared in the step 3), rice milk containing activated yeast in the step 4) and the colloidal solution prepared in the step 2) to obtain slurry;

6) aging

Curing the obtained slurry at the temperature of 120-140 ℃ for less than or equal to 15s to obtain cured slurry;

7) filling

Filling the packaging box with the boiled paste, sealing, picking out the bubbles with the diameter larger than 0.5cm in the grouting process to obtain the boxed cool cake, and filling the boiled paste obtained in the step 6) within 2 h;

8) sterilizing, cooling, and packaging

Sterilizing the boxed cold cake at 121 deg.C for 15min, cooling to 30 deg.C within 10min, washing, air cooling to 25-30 deg.C, standing overnight, inspecting product quality, and packaging.

The applicant tests and verifies that the produced cool cake is in a rice white paste shape, and the surface is glossy and elastic.