Wheat bran rice cake and preparation method thereof

Abstract

The present invention relates to a wheat bran rice cake and a preparation method thereof. The wheat bran rice cake is characterized by being prepared from the following raw materials in parts by weight: 10-15 parts of wheat bran, 85-90 parts of glutinous rice flour, 10-20 parts of white granulated sugar, 1.6-2.0 parts of an emulsification enhancer and 60-70 parts of water. A low-temperature and hot-air drying technology is used to remove parts of water content in the wheat bran and the dried wheat bran is ground into a size of 50 [mu]m or below using a ultrafine grinder. Sucrose fatty acid ester is used to disperse the wheat bran and prevent the aging of the rice cakes. A compounding of carrageenan and potassium chloride is used to improve the waxiness and toughness, and prevent collapses of the rice cakes. Finally, the rice cakes are prepared by processing the white granulated sugar and the glutinous rice flour in normal processing methods of the rice cakes. The wheat bran rice cakes are fat, fragrant and soft, sweet, loose, glutinous and tough, and rich in dietary fibers. The preparation method is simple and low in costs.

Description

technical field [0001] The invention relates to the field of flour food and processing, in particular to a bran cake and a preparation method thereof. Background technique [0002] Glutinous rice cake is one of the staple foods in the southern provinces of my country, and has a broad consumer market. Its processing method mainly uses glutinous rice flour, sugar, and water as the main ingredients. After kneading, dividing, and steaming, it is directly processed into cake dough, or after kneading, dividing, and used as a skin material for cake dough, wrapped with various fillings in the middle, and steamed, it is directly processed into cake dough with filling. This kind of dim sum is fat, fragrant and soft, sweet, loose and waxy, tough, simple in color, and beautiful in shape, and is deeply loved by consumers. [0003] Bran is a by-product of wheat processing. Most of them are used as feed and brewing auxiliary materials, and their economic value is not high. Bran contains...

AI Technical Summary

Problems solved by technology

[0004] The processing of bran cakes has the following problems: (1) Due to the large particle size of wheat bran, if wheat bran and glutinous rice flour are directly mixed and processed into cakes, it will destroy the gelatinized amylopectin of the cakes. Therefore, the bran cake produced by this method has disadvantages such as poor formability, spots on the surface, rough taste, and non-smoothness; (2) If the wheat bran is micronized first, and then the wheat bran powder is mixed with Mixing other raw materials such as glutinous rice flour will cause uneven mixing of wheat bran powder and other raw materials such as glutinous rice flour during dough kneading, and the surface and inner texture of the processed cake dough will be uneven, which will affect the sensory quality of the cake dough , which has a negative impact on marketing; (3) Due to the addition of wheat bran powder, the processed cakes have problems such as skin cracks and easy collapse of the steamed cake products

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