阅读说明：本技术 一种以米为主要原料的烘焙产品的制作方法 (A method for preparing baked product from rice as main raw material ) 是由 陈义 苗宇 杨晓勇 罗远胜 吕莉莉 叶恒强 涂伟 于 2020-12-09 设计创作，主要内容包括：本发明提供了一种以大米或糯米作为主要原料生产烘焙食品,特别是米煎饼的方法；配料包括大米粉,鸡蛋液,白砂糖,木薯淀粉,水,黄油,食盐等；生产方法包括淀粉糊化步骤。(The invention provides a method for producing baked food, in particular rice pancake, by using rice or glutinous rice as main raw material; the ingredients comprise rice flour, egg liquid, white granulated sugar, cassava starch, water, butter, salt and the like; the production method comprises a starch gelatinization step.)

1. A method for producing baked food by using rice or glutinous rice as main raw materials is characterized in that: the ingredients of the baked food comprise: 80-100 parts of rice flour, 40-60 parts of egg liquid, 40-60 parts of white granulated sugar, 5-10 parts of cassava starch, 60-80 parts of water, 3-10 parts of butter and 1-5 parts of salt;

the method comprises the following steps:

(1) weighing required amount of raw materials;

(2) heating water to 90 ℃, pouring cassava starch, stirring while pouring to ensure that the starch is completely gelatinized and is viscous, and keeping the temperature to be reduced to 35 ℃ for later use;

(3) adding salt, egg liquid and white granulated sugar into a stirrer, and stirring at a low speed for 2-10 minutes;

(4) adding the softened butter, and stirring at low speed for 1-3 minutes;

(5) adding the gelatinized cassava starch solution, and stirring at a low speed for 1-3 minutes;

(6) adding rice flour or glutinous rice flour, stirring at low speed for 10-40 s, stirring at medium speed for 10-40 s, and stirring the materials uniformly;

(7) beating the paste, pouring the paste into a pancake machine, automatically injecting paste through the pancake machine, and baking for 4-6 minutes at the baking parameter of 150-;

(8) and (5) after baking, demolding, cooling and packaging.

2. The method of claim 1, wherein the baked food product is a pancake.

3. The method according to claim 1 or 2, wherein the baked food is mainly made of rice.

4. The method of claim 3, wherein the ingredients of the baked good further comprise 2-5 parts oxidized starch.

5. The method according to claim 4, wherein the ingredients of the baked food comprise 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt.

6. The method according to claim 1 or 2, wherein the baked food is mainly made of glutinous rice.

7. The method of claim 6, wherein the ingredients of the baked good further comprise oxidized starch 2-5 parts, alkaline protease 1-3 parts at 5 ten thousand U/g.

8. The method according to claim 7, wherein the ingredients of the baked food comprise 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt.

9. Use of oxidized starch for improving the uniformity of hardness and crispness of rice pancake products of different batches of rice raw material.

10. Use of oxidized starch and alkaline protease for improving the consistency of the stickiness and/or crispness of glutinous rice pancake products of different batches of glutinous rice raw material.

Technical Field

The invention belongs to the field of food, and particularly provides a method for producing baked food, in particular rice pancake, by using rice or glutinous rice as a main raw material.

Background

The traditional pancake (biscuit type) takes flour as a main raw material and finishes the production of the product through the processes of kneading, forming and baking; or the raw material is prepared by the processes of slurry mixing and grouting baking. If the rice flour or the glutinous rice flour can be used as the main raw material of the pancake/biscuit instead of flour, the taste of the product can be completely distinguished from that of the pancake/biscuit taking traditional flour as the main material, the product has natural and different texture, is crisp in taste, has better mouth melting performance and is not sticky to teeth; is a potential development direction of novel battercake/biscuit leisure food.

In practice, the products are rare, and the main reasons are that the difference between the water holding capacity and the flour is obvious, the available ranges of raw material preparation proportion and baking parameters are narrow during actual manufacturing, and the problems of hardening or high tooth sticking caused by incomplete baking water content are easily caused; aiming at different batches of rice/glutinous rice raw materials (differences of production places, production time and even storage conditions/time can influence the properties of the rice/glutinous rice raw materials), the raw material proportion and baking parameters are required to be readjusted, so that a large amount of time is wasted (even if no instrument is used in sensory measurement, the debugging time generally needs 2-3 days), and the uniformity difference among the batches of products is easily caused.

Disclosure of Invention

In order to solve the problems, the invention provides a method for producing baked food by using rice or glutinous rice as a main raw material, which enables different batches of rice or glutinous rice raw materials to use the same formula and baking parameters through starch ingredient adjustment and enzyme preparation treatment and realizes continuous and automatic production with uniform product quality on an automatic pancake machine.

In one aspect, the present application provides a method for producing a baked food using rice or glutinous rice as a main raw material, characterized in that:

the ingredients of the baked food comprise: 80-100 parts of rice flour, 40-60 parts of egg liquid, 40-60 parts of white granulated sugar, 5-10 parts of cassava starch, 60-80 parts of water, 3-10 parts of butter and 1-5 parts of salt;

the method comprises the following steps:

(1) weighing required amount of raw materials;

(2) heating water to 90 ℃, pouring cassava starch, stirring while pouring to ensure that the starch is completely gelatinized and is viscous, and keeping the temperature to be reduced to 35 ℃ for later use;

(3) adding salt, egg liquid and white granulated sugar into a stirrer, and stirring at a low speed for 2-10 minutes;

(4) adding the softened butter, and stirring at low speed for 1-3 minutes;

(5) adding the gelatinized cassava starch solution, and stirring at a low speed for 1-3 minutes;

(6) adding rice flour or glutinous rice flour, stirring at low speed for 10-40 s, stirring at medium speed for 10-40 s, and stirring the materials uniformly;

(7) beating the paste, pouring the paste into a pancake machine, automatically injecting paste through the pancake machine, and baking for 4-6 minutes at the baking parameter of 150-;

(8) and (5) after baking, demolding, cooling and packaging.

Further, the baked food is a pancake.

Further, the baked food uses rice as a main raw material.

Further, the ingredients of the baked food also comprise 2-5 parts of oxidized starch.

Further, the ingredients of the baked food comprise 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt.

Further, the baked food takes glutinous rice as a main raw material.

Further, the ingredients of the baked food also comprise 2-5 parts of oxidized starch and 1-3 parts of 5 ten thousand U/g of alkaline protease.

Further, the ingredients of the baked food comprise 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of tapioca starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt.

Further, the stirring time in step (3) was 10 minutes.

In another aspect, the present application provides the use of oxidized starch to improve the uniformity of hardness and crispness of rice pancake products from batch to batch of rice raw material.

In another aspect, the present application provides the use of oxidized starch and an alkaline protease to improve the consistency of stickiness and/or crispness of glutinous rice pancake products of different batches of glutinous rice raw material.

The battercake described herein is a biscuit-type battercake, not a staple-food type battercake.

The alkaline protease in the present application is not limited to a product of a certain manufacturer or a certain activity, and it is well within the ordinary skill of the art to select an appropriate amount of alkaline protease based on the common knowledge and conversion.

Detailed Description

The main detection equipment comprises: physical Property tester available from Stable Micro System, TA-HD PLUS, mating Probe P2(2mm), test and Return speed 0.6 mm/S.

The main detection method comprises the following steps: the upright pancakes/biscuits are pressed down with a P2 probe and the force curve software obtained from the instrument automatically analyses the number of spatial fractures (crunchiness, times/mm), the maximum force corresponding strain (crunchiness), the hardness (N), the viscosity (mj). Each batch of samples was tested 3 times and averaged.

A pancake machine: yitong YT-10 type.

The rice flour and the glutinous rice flour among the raw materials were purchased or processed as described in the examples; eggs, white granulated sugar, tapioca starch, oxidized starch, butter and salt are all commercially available products of the same brand/producing area; the food-grade alkaline protease is produced by Shandong Nu-He Biotech Co., Ltd. (5 ten thousand U/g).

EXAMPLE 1 basic method for making Rice cake

(1) Weighing required amount of raw materials;

(2) heating water to 90 ℃, pouring cassava starch, stirring while pouring to ensure that the starch is completely gelatinized and is viscous, and keeping the temperature to be reduced to 35 ℃ for later use;

(3) adding salt, egg liquid and white sugar (optional alkaline protease and oxidized starch) into a stirrer, and stirring at low speed for 2 minutes (10 minutes when alkaline protease is added);

(4) adding the softened butter, and stirring at low speed for 1 minute;

(5) adding the gelatinized cassava starch solution, and stirring at a low speed for 1 minute;

(6) adding rice flour or glutinous rice flour, stirring at low speed for 30 s and at medium speed for 30 s, and uniformly stirring all the materials;

(7) and (4) beating the paste, pouring the paste into a pancake machine, automatically injecting the paste through the pancake machine, and baking. Baking parameters 170 ℃ for 5 minutes

(8) After baking, automatically demoulding, cooling and packaging.

Example 2 Properties of different batches of rice/glutinous rice to make Rice cake

Formula 1: northeast rice sample 1 rice flour (produced in jilin, nominally harvested 1 year ago and milled);

and (2) formula: rice flour (Jilin, harvest 1 year before nominal, rice milling 2 months before) made from northeast rice sample 2;

and (3) formula: hunan Rice sample 3 Rice flour (harvested nominally 1 year ago, milled 3 months ago, produced in Hunan of origin);

and (4) formula: glutinous rice flour prepared from Anhui glutinous rice sample 4 (Anhui, production place, nominally harvested 1 year ago and milled);

and (5) formula: rice flour made from sample 5 of glutinous rice in Hunan province (produced in Hunan province, nominally harvested 1 year ago and milled);

and (6) formula: rice flour made from sample 6 of glutinous rice in Hunan province (produced in Hunan province, nominally harvested 1 year ago and milled);

the total formula is as follows: 80 parts of rice flour or glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of cassava starch, 60 parts of water, 5 parts of butter and 2 parts of salt.

The properties of the pancakes/biscuits prepared according to the method of example 1 are as follows:

as can be seen from the above results, the pancake/biscuit processed by using the same formulation with different rice/glutinous rice raw materials has significant quality difference, and compared with the formulations 2 and 4 with more ideal taste results, the samples of the other two rice raw materials have the problem of hardness but not brittleness (consistent with the taste results), and the glutinous rice raw material products have more complicated sample conditions, both the problem of hardness increase and the problems of viscosity increase and crunchiness deterioration.

In previous practical production, the technician is generally required to repeatedly adjust parameters and even recipes for many times, which not only takes 1 day or even several days, but also often affects the uniformity of the product among batches.

Example 3 use of oxidized starch to improve production of rice raw material products

We tried to add partially oxidized starch to the formula (oxidized starch was added with salt, egg liquid and white sugar and stirred in step (3) of example 3 without gelatinization) by groping to make up a new formula: 80 parts of rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of cassava starch, 3 parts of oxidized starch, 65 parts of water, 5 parts of butter and 2 parts of salt.

Using this recipe and the method described in example 1, samples for preparing recipes 1-1, 2-1, and 3-1 were prepared using three kinds of rice of recipes 1-3 in example 2 as raw materials.

It can be seen that various rice materials with the added oxidized starch can be prepared into products with similar properties by the same formula and preparation method, and the quality of the products is basically the same as that of the products without the added oxidized starch from the physical property test results and taste results.

The oxidized starch-added glutinous rice material sample was not satisfactory in result, and although substantially uniform hardness was obtained, the product was increased in stickiness, resulting in poor mouth feel with sticky teeth. Further improvements are needed.

Example 4 use of alkaline protease to improve production of glutinous rice raw material product

We subsequently tried to add 2 parts of alkaline protease (5 ten thousand U/g, added with salt, egg liquid and white granulated sugar in step (3) of example 3 and stirred for 10 minutes, and then operated in sequence, the prepared slurry was directly baked by grouting without storage, and no special enzyme deactivation step was added), and the problem of tooth adhesion of the glutinous rice raw material product found in example 3 was solved by digesting the protein component in the egg liquid. The total formula is as follows: 80 parts of glutinous rice flour, 40 parts of egg liquid, 50 parts of white granulated sugar, 8 parts of cassava starch, 3 parts of oxidized starch, 2 parts of alkaline protease, 65 parts of water, 5 parts of butter and 2 parts of salt.

Using this formulation and the method described in example 1, samples of formulations 4-1, 5-1, 6-1, 7 were prepared starting from three types of glutinous rice of formulations 4-6 in example 2 and another type of old glutinous rice of poor quality (harvested and milled nearly 3 years ago, Hunan of origin).

It can be seen that the oxidized starch and the alkaline protease are added to the glutinous rice raw materials to prepare products with similar properties by the same formula and preparation method, and the quality of the products is basically the same as that of the products without the oxidized starch and the alkaline protease which are produced previously from the results of physical property tests and taste results. It is also worth noting that the crispness of the three samples is significantly improved, reaching or even exceeding the level of the rice raw material product, except for the formula 7 of the old glutinous rice raw material.