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Coarse cereal fermented glutinous rice steamed cake and preparation method thereof

A technology for fermented rice and steamed cakes, which is applied in the field of preparation of steamed rice brewed with miscellaneous grains and rice, and can solve the problems of surface cracking, difficulty in molding, and difficulty in fermentation of miscellaneous grains.

Pending Publication Date: 2022-02-08
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the defects existing in the prior art, the present invention provides a preparation method of steamed fermented glutinous rice cake, on the basis of improving appearance, texture, taste and other qualities, it not only solves the difficulty of fermenting miscellaneous grains, surface cracking and forming of steamed fermented glutinous rice cake Difficult problems, and can reduce the loss of its functional active ingredients

Method used

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  • Coarse cereal fermented glutinous rice steamed cake and preparation method thereof
  • Coarse cereal fermented glutinous rice steamed cake and preparation method thereof
  • Coarse cereal fermented glutinous rice steamed cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of miscellaneous grain wine-stuffed steamed cake:

[0043] (1) Preparation of millet and tartary buckwheat rice wine: glutinous rice, millet and tartary buckwheat are weighed and washed in a mass ratio of 6:3:2, and then the raw materials are soaked in pure water at 21°C for 3 hours. Put it in a steamer to steam for 20min, spread it out to cool, add 0.4% of Angel Yeast Co., Ltd.'s sweet distiller's yeast and cool white with a material-to-liquid ratio of 10:3, and ferment for 96h to obtain millet tartary buckwheat rice wine;

[0044] (2) Raw material pretreatment: Wash and drain high-quality millet, tartary buckwheat, and rice with uniform particle size, full and lustrous grains, and grind them; Rice noodles, 100 parts of full-fat UHT milk, 80 parts of millet tartary buckwheat rice wine, 30 parts of tartary buckwheat flour, 10 parts of white sugar, 4 parts of baking soda, 2 parts of yeast;

[0045] (3) mixture preparation: after above-mentioned rice...

Embodiment 2

[0052] A preparation method of miscellaneous grain wine-stuffed steamed cake:

[0053] (1) Preparation of millet and tartary buckwheat rice wine: glutinous rice, millet and tartary buckwheat were weighed and washed in a mass ratio of 6:3:2, and then the raw materials were soaked in pure water at 22°C for 3 hours. Put it in a steamer to steam for 20min, spread it out to cool, add 0.4% of Angel Yeast Co., Ltd.'s sweet distiller's yeast and cool white with a material-to-liquid ratio of 10:3, and ferment for 96h to obtain millet tartary buckwheat rice wine;

[0054] (2) Raw material pretreatment: Wash and drain high-quality millet, tartary buckwheat, and rice with uniform particle size, full and lustrous grains, and grind them; Rice flour, 100 parts of full-fat UHT milk, 70 parts of millet tartary buckwheat rice wine, 30 parts of tartary buckwheat flour, 15 parts of sugar, 3 parts of baking soda, 4 parts of yeast;

[0055] (3) mixture preparation: after above-mentioned rice flour...

Embodiment 3

[0062] A preparation method of miscellaneous grain wine-stuffed steamed cake:

[0063] (1) Preparation of millet and tartary buckwheat rice wine: glutinous rice, millet and tartary buckwheat were weighed in a mass ratio of 6:3:2 and washed, and then the raw materials were soaked in pure water at 23°C for 3 hours. Put it in a steamer to steam for 20min, spread it out to cool, add 0.4% of Angel Yeast Co., Ltd.'s sweet distiller's yeast and cool white with a material-to-liquid ratio of 10:3, and ferment for 96h to obtain millet tartary buckwheat rice wine;

[0064] (2) Raw material pretreatment: wash and drain high-quality millet, tartary buckwheat, and rice with uniform particle size, plump and glossy, and then grind and pass through a 60-mesh sieve; millet and tartary buckwheat rice wine is crushed and homogenized for use; 50 parts of rice flour are weighed , 50 parts of millet flour, 100 parts of full-fat UHT milk, 90 parts of millet tartary buckwheat rice wine, 50 parts of ta...

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Abstract

The invention discloses a preparation method of a coarse cereal fermented glutinous rice steamed cake, and belongs to the technical field of coarse cereal deep processing. The millet, the tartary buckwheat, the glutinous rice, the japonica rice, the full-fat ultrahigh-temperature sterilized milk and the like are used as main raw materials, and the raw materials are pretreated, mixed, fermented, steamed and the like, so that the novel coarse cereal fermented glutinous rice steamed cake which is good in taste, unique in flavor and rich in various nutritional functional components is obtained. The coarse cereal fermented glutinous rice steamed cake disclosed by the invention is complete in form and rich in nutritional ingredients, and is rich in functional active ingredients of flavonoids and polyphenols. By preparing the millet tartary buckwheat rice wine and adding the coarse cereal fermented glutinous rice steamed cake, the flavor and taste of the coarse cereal fermented glutinous rice steamed cake are improved, and the functional active ingredients of the coarse cereal fermented glutinous rice steamed cake are also enhanced. The invention provides the novel coarse cereal fermented glutinous rice steamed cake which is good in taste, unique in flavor and rich in nutritional ingredients, and application and production of coarse cereals are promoted.

Description

technical field [0001] The invention relates to the technical field of deep processing of miscellaneous grains, and discloses a preparation method of a steamed cake with miscellaneous grains and wine and a steamed cake with miscellaneous grains and wine made by the preparation method. Background technique [0002] Wine-stuffed steamed cake has a long history and is one of the traditional Chinese snacks. The traditional steamed glutinous rice cake is obtained by soaking the rice for several days and then adding rice wine. It is obtained through a series of processes such as beating, fermentation and steaming. However, there are many problems in the preparation process, including: long fermentation time, the surface of the steamed cake is cracked , molding difficulty, single taste, insufficient nutritional function and other problems. Tartary buckwheat is rich in a variety of nutrients, including protein, amino acids, dietary fiber, bioflavonoids, vitamins, etc. In particula...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00C12G3/021C12G3/022C12G3/026
CPCA23L7/104A23L29/015C12G3/021C12G3/022C12G3/026A23V2002/00A23V2250/1614A23V2250/76
Inventor 赵江林贺祺涵张萍钟灵允母志平赵钢廖青夏李强任远航严慧玲
Owner CHENGDU UNIV
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