阅读说明：本技术 一种黑米糕及其制备方法 (Black rice cake and preparation method thereof ) 是由 徐忠良 于 2021-08-19 设计创作，主要内容包括：本发明属于食品技术领域,具体涉及一种黑米糕及其制备方法,所述黑米糕包括皮料与馅料；所述皮料的主材为糯米粉、血糯米粉、糖和水；所述皮料内的糯米粉、血糯米粉、糖和水的质量比为10:10:1:2；所述馅料的主材为鸡蛋、色拉油、糖、全脂奶粉和麦片,所述馅料内的鸡蛋、色拉油、糖、全脂奶粉和麦片的质量比为：5:5:1:1:5；所述皮料中的糖为白砂糖与甲壳寡糖组成的混合糖。本发明解决了现有黑米糕高糖的产品特性,利用甲壳寡糖作为白砂糖辅助料,在保证甜味的同时,有效的降低人体的糖类吸收效率,同时甲壳寡糖的自身性能,有效的提升了皮料稳定,大大延长了保质期。(The invention belongs to the technical field of foods, and particularly relates to a black rice cake and a preparation method thereof, wherein the black rice cake comprises a skin material and a filling material; the main materials of the wrapper are glutinous rice flour, red glutinous rice flour, sugar and water; the mass ratio of the glutinous rice flour, the red glutinous rice flour, the sugar and the water in the wrapper is 10:10:1: 2; the main materials of the stuffing are eggs, salad oil, sugar, full cream milk powder and oatmeal, and the mass ratio of the eggs, the salad oil, the sugar, the full cream milk powder and the oatmeal in the stuffing is as follows: 5:5:1:1: 5; the sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide. The invention solves the product characteristics of high sugar of the existing black rice cake, utilizes the chitosan oligosaccharide as the white granulated sugar auxiliary material, effectively reduces the sugar absorption efficiency of human body while ensuring sweet taste, effectively improves the stability of the coating material and greatly prolongs the quality guarantee period due to the self performance of the chitosan oligosaccharide.)

1. A black rice cake is characterized in that: the black rice cake comprises a wrapper and stuffing;

the main materials of the wrapper are glutinous rice flour, red glutinous rice flour, sugar and water; the mass ratio of the glutinous rice flour, the red glutinous rice flour, the sugar and the water in the wrapper is 10:10:1: 2;

the main materials of the stuffing are eggs, salad oil, sugar, full cream milk powder and oatmeal, and the mass ratio of the eggs, the salad oil, the sugar, the full cream milk powder and the oatmeal in the stuffing is as follows: 5:5:1:1: 5;

the sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide.

2. The black rice cake according to claim 1, wherein: the mass ratio of the white granulated sugar to the chitosan oligosaccharide in the leather material is 1: 3-5.

3. The black rice cake according to claim 1, wherein: beta-cyclodextrin is also added into the wrapper, and the addition amount of the beta-cyclodextrin is 4-9% of the mass of the glutinous rice flour.

4. The black rice cake according to claim 3, wherein: the beta-cyclodextrin contains food-grade ammonium bicarbonate, the ammonium bicarbonate is micro-nano ammonium bicarbonate, and the addition amount of the ammonium bicarbonate is 2-5% of the mass of the beta-cyclodextrin.

5. The black rice cake according to claim 4, wherein: the adding process of the ammonium bicarbonate is as follows: 1, adding beta-cyclodextrin into water, fully stirring to form a dissolved solution, then adding ammonium bicarbonate into the dissolved solution, and rapidly stirring to form a mixed solution, wherein the mass ratio of the beta-cyclodextrin to the water is 2:3-5, the stirring speed is 500-3000 r/min, the rapid stirring speed is 2000-3000r/min, and the temperature is 5-20 ℃; 2, standing and aging the mixed solution, purging with dry nitrogen to obtain a concentrated solution, and then spray-drying the concentrated solution in a dry nitrogen environment to obtain beta-cyclodextrin containing ammonium bicarbonate, wherein the temperature of standing and aging is 20-50 ℃, the temperature of dry nitrogen is 30-50 ℃, the purging speed is 200mL/min, the volume of the concentrated solution is 5-9% of the mixed solution, the spray amount of spray-drying is 2-5mL/min, the spray area is 200cm2, and the stability of spray-drying is 10-30 ℃.

6. The black rice cake according to claim 1, wherein: the shell material is also added with carrageenan, and the addition amount of the carrageenan is 2-5% of the mass of the glutinous rice flour.

7. The black rice cake according to claim 1, wherein: the sugar in the stuffing is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 4-8.

8. The black rice cake according to claim 1, wherein: the preparation method of the black rice cake comprises the following steps: fully stirring the wrapper and the stuffing to form a mixture, adding the low flour into a mold, filling the mixture to one third of the position of the mold, adding the mixture, filling the mold with the low flour, and finally steaming and demolding to obtain the black rice cake.

9. The black rice cake according to claim 8, wherein: the mould adopts a 36-hole mould disc, the feeding amount of each mould hole is 40g, and the filling amount is 8-10 g.

Technical Field

The invention belongs to the technical field of foods, and particularly relates to a black rice cake and a preparation method thereof.

Background

The glutinous rice cake is a cake made of glutinous rice flour as a main raw material, has long history, is delicious and tasty, is simple to prepare, has various types, and meets various requirements of people on taste. However, the existing black rice cakes have the technical problems of quick aging, short shelf life and high sweetness, and are not suitable for people with high blood pressure, high blood sugar and high blood sugar.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides the black rice cake, which solves the product characteristics of high sugar of the existing black rice cake, and the chitosan oligosaccharide is used as the white granulated sugar auxiliary material, so that the sweet taste is ensured, the absorption efficiency of saccharides of a human body is effectively reduced, the self performance of the chitosan oligosaccharide is improved, the stability of the coating is effectively improved, and the quality guarantee period is greatly prolonged.

In order to achieve the technical purpose, the technical scheme of the invention is as follows:

a black rice cake comprises a wrapper and a stuffing;

the main materials of the wrapper are glutinous rice flour, red glutinous rice flour, sugar and water; the mass ratio of the glutinous rice flour, the red glutinous rice flour, the sugar and the water in the wrapper is 10:10:1: 2;

the main materials of the stuffing are eggs, salad oil, sugar, full cream milk powder and oatmeal, and the mass ratio of the eggs, the salad oil, the sugar, the full cream milk powder and the oatmeal in the stuffing is as follows: 5:5:1:1:5.

The sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 3-5; the chitosan oligosaccharide has soft sweet taste, but the chitosan oligosaccharide is not easy to be digested and absorbed by human bodies, and can effectively reduce the intake of self calorie, thereby solving the problem of high calorie caused by sugar content in the conventional black rice cake; furthermore, the chitosan oligosaccharide has antibacterial property and antitumor property, improves the biological activity of animals and plants and other functions, effectively improves the stability of the leather, can be used as a proliferation promoter of lactic acid bacteria, and solves the problem of dyspepsia caused by the ingestion of cake foods.

Beta-cyclodextrin is also added into the wrapper, and the addition amount of the beta-cyclodextrin is 4-9% of the mass of the glutinous rice flour. The beta-cyclodextrin has a special hydrophilic outer surface and a special hydrophobic inner cavity structure and is added into the leather, firstly, the beta-cyclodextrin can form a stable connection effect with other materials under the action of water to form an interlaced structure, the structure ensures the self adhesiveness and stability of the leather, and the problem of cracking is not easy to occur; secondly, a porous system can be formed by the hydrophobic inner cavity in the beta-cyclodextrin, and the shell is ensured to form a cake soft structure, so that the hydrophilicity carried on the surface is combined with the hydrophobicity of the inner cavity, the adhesion connectivity of the shell can be improved, and the internal porous soft structure is also ensured.

Further, the beta-cyclodextrin contains food-grade ammonium bicarbonate, the ammonium bicarbonate is micro-nano ammonium bicarbonate, the adding amount of the ammonium bicarbonate is 2-5% of the mass of the beta-cyclodextrin, and the adding process of the ammonium bicarbonate is as follows: 1, adding beta-cyclodextrin into water, fully stirring to form a dissolved solution, then adding ammonium bicarbonate into the dissolved solution, and rapidly stirring to form a mixed solution, wherein the mass ratio of the beta-cyclodextrin to the water is 2:3-5, the stirring speed is 500-3000 r/min, the rapid stirring speed is 2000-3000r/min, and the temperature is 5-20 ℃; 2, standing and aging the mixed solution, purging with dry nitrogen to obtain a concentrated solution, and then spray-drying the concentrated solution in a dry nitrogen environment to obtain beta-cyclodextrin containing ammonium bicarbonate, wherein the temperature of standing and aging is 20-50 ℃, the temperature of dry nitrogen is 30-50 ℃, the purging speed is 200mL/min, the volume of the concentrated solution is 5-9% of the mixed solution, the spray amount of spray-drying is 2-5mL/min, the spray area is 200cm2, and the stability of spray-drying is 10-30 ℃. In the processing process of the beta-cyclodextrin containing the ammonium bicarbonate structure, the inner hydrophobic cavity based on the inside is decomposed and influenced by the ammonium bicarbonate to form further expansion, so that in the forming process of the black rice cake, the expanded inner cavity structure can effectively improve the softness effect of the black rice cake and improve the taste of the black rice cake, and meanwhile, the molecular chain and the surface hydrophilicity of the beta-cyclodextrin are ensured not to be influenced, the good integrity is still kept, and the crack characteristic is not generated.

In the processing process, carrageenan is added into the wrapper, the addition amount of the carrageenan is 2-5% of the mass of the glutinous rice flour, and the carrageenan can improve the elasticity and the taste of the wrapper and effectively improve the edible characteristics of the black rice cake.

The sugar in the stuffing is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 4-8.

The preparation method of the black rice cake comprises the following steps: fully stirring the wrapper and the stuffing to form a mixture, adding the low flour into a mold, filling the mixture to one third of the position of the mold, adding the mixture, filling the mold with the low flour, and finally steaming and demolding to obtain the black rice cake; the mould adopts a 36-hole mould disc, the feeding amount of each mould hole is 40g, and the filling amount is 8-10 g.

From the above description, it can be seen that the present invention has the following advantages:

1. the invention solves the product characteristics of high sugar of the existing black rice cake, utilizes the chitosan oligosaccharide as the white granulated sugar auxiliary material, effectively reduces the sugar absorption efficiency of human body while ensuring sweet taste, effectively improves the stability of the coating material and greatly prolongs the quality guarantee period due to the self performance of the chitosan oligosaccharide.

2. According to the invention, beta-cyclodextrin is used as an auxiliary material, so that the effect of improving the taste can be achieved, the viscosity of the black rice cake is ensured, and meanwhile, the elasticity and the internal space property of the material are improved. Furthermore, by matching with the proportioning and processing technology of the stuffing, the self taste of the stuffing permeates into the wrapper and enters into the beta-cyclodextrin, so that the tasty degree of the wrapper is effectively improved.

Detailed Description

The present invention is described in detail with reference to examples, but the present invention is not limited to the claims.

Example 1

A black rice cake comprises a wrapper and a stuffing;

the main materials of the wrapper are 5000g of glutinous rice flour, 5000g of red glutinous rice flour, 500g of sugar and 1000g of water;

the main materials of the stuffing are 500g of eggs, 500g of salad oil, 100g of sugar, 100g of whole milk powder and 500g of oatmeal.

The sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 3.

Beta-cyclodextrin is further added into the wrapper, and the addition amount of the beta-cyclodextrin is 4% of the mass of the glutinous rice flour.

Further, the beta-cyclodextrin contains food-grade ammonium bicarbonate, the ammonium bicarbonate is micro-nano ammonium bicarbonate, the adding amount of the ammonium bicarbonate is 2% of the mass of the beta-cyclodextrin, and the adding process of the ammonium bicarbonate is as follows: a1, adding beta-cyclodextrin into water, fully stirring to form a dissolved solution, then adding ammonium bicarbonate, and rapidly stirring to form a mixed solution, wherein the mass ratio of the beta-cyclodextrin to the water is 2:3, the stirring speed is 500r/min, the rapid stirring speed is 2000r/min, and the temperature is 5 ℃; a2, standing and aging the mixed solution, purging with dry nitrogen to obtain a concentrated solution, then spray-drying the concentrated solution in a dry nitrogen environment to obtain beta-cyclodextrin containing ammonium bicarbonate, wherein the temperature of standing and aging is 20 ℃, the temperature of dry nitrogen is 30 ℃, the purging speed is 100mL/min, the volume of the concentrated solution is 5% of the mixed solution, the spray amount of spray-drying is 2mL/min, and the spray area is 100cm²The stability of the spray-drying is 10 ℃.

In the treatment process, carrageenan is also added into the wrapper, and the addition amount of the carrageenan is 2% of the mass of the glutinous rice flour.

The sugar in the stuffing is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 4.

The preparation method of the black rice cake comprises the following steps: fully stirring the wrapper and the stuffing to form a mixture, adding the low flour into a mold, filling the mixture to one third of the position of the mold, adding the mixture, filling the mold with the low flour, and finally steaming and demolding to obtain the black rice cake; the mould adopts a 36-hole mould disc, the feeding amount of each mould hole is 40g, and the filling amount is 8 g.

Example 2

A black rice cake comprises a wrapper and a stuffing;

the main materials of the wrapper are 5000g of glutinous rice flour, 5000g of red glutinous rice flour, 500g of sugar and 1000g of water;

the main materials of the stuffing are 500g of eggs, 500g of salad oil, 100g of sugar, 100g of whole milk powder and 500g of oatmeal.

The sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 3-5.

Beta-cyclodextrin is further added into the wrapper, and the addition amount of the beta-cyclodextrin is 9% of the mass of the glutinous rice flour.

Further, the beta-cyclodextrin contains food-grade ammonium bicarbonate, the ammonium bicarbonate is micro-nano ammonium bicarbonate, the adding amount of the ammonium bicarbonate is 5% of the mass of the beta-cyclodextrin, and the adding process of the ammonium bicarbonate is as follows: a1, adding beta-cyclodextrin into water, fully stirring to form a dissolved solution, then adding ammonium bicarbonate, and rapidly stirring to form a mixed solution, wherein the mass ratio of the beta-cyclodextrin to the water is 2:5, the stirring speed is 1000r/min, the rapid stirring speed is 3000r/min, and the temperature is 20 ℃; a2, standing and aging the mixed solution, purging with dry nitrogen to obtain a concentrated solution, then spray-drying the concentrated solution in a dry nitrogen environment to obtain beta-cyclodextrin containing ammonium bicarbonate, wherein the temperature of standing and aging is 50 ℃, the temperature of dry nitrogen is 50 ℃, the purging speed is 200mL/min, the volume of the concentrated solution is 9% of the mixed solution, the spray amount of spray-drying is 5mL/min, and the spray area is 200cm²The stability of the spray-drying is 30 ℃.

In the treatment process, carrageenan is also added into the wrapper, and the addition amount of the carrageenan is 5% of the mass of the glutinous rice flour.

The sugar in the stuffing is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 8.

The preparation method of the black rice cake comprises the following steps: fully stirring the wrapper and the stuffing to form a mixture, adding the low flour into a mold, filling the mixture to one third of the position of the mold, adding the mixture, filling the mold with the low flour, and finally steaming and demolding to obtain the black rice cake; the mould adopts a 36-hole mould disc, the feeding amount of each mould hole is 40g, and the filling is 10 g.

Example 3

A black rice cake comprises a wrapper and a stuffing;

the main materials of the wrapper are 5000g of glutinous rice flour, 5000g of red glutinous rice flour, 500g of sugar and 1000g of water;

the main materials of the stuffing are 500g of eggs, 500g of salad oil, 100g of sugar, 100g of whole milk powder and 500g of oatmeal.

The sugar in the leather material is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 4.

Beta-cyclodextrin is further added into the wrapper, and the addition amount of the beta-cyclodextrin is 7% of the mass of the glutinous rice flour.

Further, the beta-cyclodextrin contains food-grade ammonium bicarbonate, the ammonium bicarbonate is micro-nano ammonium bicarbonate, the adding amount of the ammonium bicarbonate is 4% of the mass of the beta-cyclodextrin, and the adding process of the ammonium bicarbonate is as follows: a1, adding beta-cyclodextrin into water, fully stirring to form a dissolved solution, then adding ammonium bicarbonate into the dissolved solution, and rapidly stirring to form a mixed solution, wherein the mass ratio of the beta-cyclodextrin to the water is 1:2, the stirring speed is 800r/min, the rapid stirring speed is 2500r/min, and the temperature is 10 ℃; a2, standing and aging the mixed solution, purging with dry nitrogen to obtain a concentrated solution, then spray-drying the concentrated solution in a dry nitrogen environment to obtain beta-cyclodextrin containing ammonium bicarbonate, wherein the temperature of standing and aging is 40 ℃, the temperature of dry nitrogen is 40 ℃, the purging speed is 150mL/min, the volume of the concentrated solution is 7% of the mixed solution, the spray-drying spraying amount is 4mL/min, and the spraying area is 150cm²The stability of the spray-drying is 20 ℃.

In the treatment process, carrageenan is also added into the wrapper, and the addition amount of the carrageenan is 4% of the mass of the glutinous rice flour.

The sugar in the stuffing is mixed sugar consisting of white granulated sugar and chitosan oligosaccharide, and the mass ratio of the white granulated sugar to the chitosan oligosaccharide is 1: 6.

The preparation method of the black rice cake comprises the following steps: fully stirring the wrapper and the stuffing to form a mixture, adding the low flour into a mold, filling the mixture to one third of the position of the mold, adding the mixture, filling the mold with the low flour, and finally steaming and demolding to obtain the black rice cake; the mould adopts a 36-hole mould disc, the feeding amount of each mould hole is 40g, and the filling amount is 9 g.

Performance detection

Sensory index of black rice cake

Sensory indexes all indexes are counted by 10 points, and the evaluation personnel are counted by 9 to 10 points, generally 6 to 8 points and less than 4 to 7 points. The sensory evaluation of the present invention is based on consumer evaluation.

In summary, the invention has the following advantages:

1. the invention solves the product characteristics of high sugar of the existing black rice cake, utilizes the chitosan oligosaccharide as the white granulated sugar auxiliary material, effectively reduces the sugar absorption efficiency of human body while ensuring sweet taste, effectively improves the stability of the coating material and greatly prolongs the quality guarantee period due to the self performance of the chitosan oligosaccharide.

2. According to the invention, beta-cyclodextrin is used as an auxiliary material, so that the effect of improving the taste can be achieved, the viscosity of the black rice cake is ensured, and meanwhile, the elasticity and the internal space property of the material are improved. Furthermore, by matching with the proportioning and processing technology of the stuffing, the self taste of the stuffing permeates into the wrapper and enters into the beta-cyclodextrin, so that the tasty degree of the wrapper is effectively improved.

It should be understood that the detailed description of the invention is merely illustrative of the invention and is not intended to limit the invention to the specific embodiments described. It will be appreciated by those skilled in the art that the present invention may be modified or substituted equally as well to achieve the same technical result; as long as the use requirements are met, the method is within the protection scope of the invention.