CN108244493A - Polysaccharide red yeast rice dietotherapy rice cake and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of polysaccharide red yeast rice dietotherapy rice cakes, are mainly made of following raw material：400 600 parts of rice/rice flour, 50 100 parts of drinkable water, 0 150 parts of white granulated sugar, 10 50 parts of sweetened bean paste powder, 2 20 parts of polysaccharide Hongqu powder (red colouring agent)；Wherein, the polysaccharide Hongqu powder (red colouring agent) is red yeast rice Monascus, and Guangdong Province's Culture Collection is preserved on November 28th, 2016, and biological deposits number is：GDMCC No:60124.Correspondingly, the present invention also provides a kind of preparation methods of polysaccharide red yeast rice dietotherapy rice cake.Using the present invention, safety is delicious, is not easy drying, is unlikely to deteriorate, and has no toxic side effect and with immunoregulation effect, has food therapy effect.

Description

Polysaccharide red yeast rice cake for dietary therapy and preparation method thereof

technical field

The invention relates to the technical field of rice cakes, in particular to a polysaccharide red yeast rice cake for dietary therapy and a preparation method thereof.

Background technique

Rice cake has a very long history and is one of the traditional snack foods with Chinese characteristics. Rice cakes are steamed from sticky rice or rice flour, which are easy to process and have a variety of eating methods.

Yet existing rice cake has following shortcoming: 1, dry very soon: the required indica rice flour of rice cake is easier to dry, and should not be preserved for a long time. 2. Rapid deterioration: Indica rice flour required for rice cakes is easy to deteriorate and should not be stored for a long time. 3. Not suitable for dietary therapy: Rice cakes only have the function of being beautiful and delicious, but they have no therapeutic effect.

In the prior art, there are also solutions to solve the problem of easy hardening of rice cakes. For example, the publication number is CN 103717088 B, and the title of the invention is "Method for making non-hard glutinous rice cakes and glutinous rice cakes made by this method", which discloses a A method for making glutinous rice cakes that are not hardened during the shelf life under the situation of using food additives, the method comprising:

a) soaking the glutinous rice in water, and removing the water from the glutinous rice;

b) steaming the glutinous rice with water removed for the first time;

c) adding salt and water to the glutinous rice after the first cooking, and then cooking for the second time, wherein the amount of water ranges from 2% by weight to 20% by weight based on the water-removed glutinous rice in process a); and

d) cooling the glutinous rice after steaming for the second time, adding flour to the cooled glutinous rice, and then beating, wherein, based on the glutinous rice with water removed in the process a), the amount of flour in the process d) ranges from 0.08% by weight to 1.0% by weight,

Wherein, the beating in the process d) is carried out for 3 minutes to 20 minutes,

Wherein, the cooling temperature of the glutinous rice after the second cooking in the process d) ranges from 51°C to 79°C.

The glutinous rice cake made in reference document 1 has a longer storage period than traditional glutinous rice cakes, and due to the long storage period, the glutinous rice cake still retains its chewy texture and elasticity, which is suitable for consumers' tastes. However, the production process of comparative document 1 is too complicated to prolong its shelf life, and the rice cake of comparative document 1 does not have therapeutic effect.

Contents of the invention

The technical problem to be solved by the present invention is to provide a polysaccharide red yeast rice cake and its preparation method, which are safe and delicious, not easy to dry, not easy to deteriorate, non-toxic and side effects, and have immunoregulatory effect and therapeutic effect.

The technical problem to be solved by the present invention is to provide a polysaccharide red yeast rice cake and its preparation method. The production process is simple and convenient, and it still has a good moisturizing effect during a long storage period, ensuring that the rice cake is soft and elastic. suitable for consumer tastes.

In order to achieve the above-mentioned technical effects, the invention provides a kind of polysaccharide red yeast rice cake for dietary therapy, which is mainly made of the following raw materials:

400-600 parts of rice/rice noodles, 50-100 parts of drinking water, 0-150 parts of white sugar, 10-50 parts of bean paste powder, 2-20 parts of polysaccharide red yeast rice powder;

Wherein, the polysaccharide red yeast rice powder is Monascus monascus, which was preserved in the Guangdong Microbial Culture Collection Center on November 28, 2016, and the biological preservation number is: GDMCC No: 60124.

As an improvement of the above scheme, it is mainly made of the following raw materials:

450-550 parts of rice/rice flour, 60-90 parts of edible water, 50-100 parts of white sugar, 15-45 parts of bean paste powder, 5-15 parts of polysaccharide red yeast rice powder.

As an improvement of the above scheme, it is mainly made of the following raw materials:

500-530 parts of rice/rice flour, 70-80 parts of edible water, 55-80 parts of white granulated sugar, 20-40 parts of bean paste powder, and 8-12 parts of polysaccharide red yeast rice powder.

As an improvement of the above scheme, it also includes 1-10 parts of table salt

As an improvement of the above scheme, the salt is 3-8 parts.

As an improvement of the above scheme, the rice flour is indica rice flour.

Correspondingly, the present invention provides a kind of preparation method of polysaccharide red yeast rice cake, comprising:

(A) add rice/rice flour, white granulated sugar, red bean paste powder and polysaccharide red yeast rice powder in container, mix evenly;

(B) adding edible water to the mixture of step (A), stirring while adding materials, and then dividing into rice cake bases of preset sizes and shapes;

(C) steaming the rice cake body to obtain a finished rice cake.

As an improvement of the above scheme, step (C) includes:

Put the rice cake base on the steamer and steam for 15-25 minutes;

Turn off the power or fire source of the steamer, and steam for 3-8 minutes.

As an improvement of the above scheme, 1-10 parts of table salt is also added in the step (A).

Implementing the present invention has the following beneficial effects:

The invention provides a polysaccharide red yeast rice cake for dietary therapy, comprising 400-600 parts of rice/rice flour, 50-100 parts of edible water, 0-150 parts of white sugar, 10-50 parts of red bean paste powder, and 2-20 parts of polysaccharide red yeast rice powder . The rice cake uses rice/rice flour as the main component, adds appropriate amount of red bean paste powder and polysaccharide red yeast rice powder, and is safe and delicious. Among them, the polysaccharide red yeast rice powder is Monascus monascus, which was preserved in the Guangdong Provincial Microbiological Culture Collection Center on November 28, 2016. The biological preservation number is: GDMCC No: 60124, which can effectively prevent bacterial contamination, mycotoxins and Prescription drugs produced. The present invention adopts above-mentioned raw material formula, has the following advantages:

1. Not easy to deteriorate: The natural solid-state fermented "polysaccharide red yeast rice" with antibacterial effect is added, which can inhibit the deterioration of rice cakes and greatly extend the shelf life of rice cakes.

2. Suitable for diet therapy: use the natural solid-state fermented "polysaccharide red yeast rice" with no toxic side effects and immune regulation effect as the raw material of rice cakes. Polysaccharide red yeast rice is an active substance with immune regulation, liver protection and detoxification, and three high effects. Regulates cell division and differentiation, and has pharmacological effects such as immunoregulation, anti-tumor, anti-oxidation, anti-virus, hypoglycemic, hypolipidemic, and hypotensive, so the present invention has very good dietary effects in addition to safety, health, and nutrition .

3. Not easy to dry: use bean paste powder as the raw material of rice cake, and add polysaccharide red yeast rice powder, so that the rice cake of the present invention still has a good moisturizing effect during a long storage period, ensuring that the rice cake is soft and elastic, suitable for consumers taste.

Moreover, the manufacturing process of the present invention is simple and convenient without additional steps, and can be extended to consumers' daily life.

Detailed ways

In order to make the purpose, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below.

The invention provides a polysaccharide red yeast rice cake for dietary therapy, which is mainly made of the following raw materials:

400-600 parts of rice/rice noodles, 50-100 parts of drinking water, 0-150 parts of white sugar, 10-50 parts of bean paste powder, 2-20 parts of polysaccharide red yeast rice powder;

The rice cake is mainly composed of rice/rice flour and bean paste powder, added with an appropriate amount of polysaccharide red yeast rice powder, and then supplemented with white sugar, which is safe and delicious, not easy to dry, not easy to deteriorate, non-toxic and side effects, and has immune regulation effect It has a therapeutic effect.

Wherein, the rice cake can be made from viscous rice or rice flour, and the rice flour can specifically be indica rice flour, rice flour, japonica rice flour, glutinous rice flour, etc., but is not limited thereto. Preferably, the rice flour is indica rice flour.

Bean paste powder is soaked, cooked and pressed into puree, mixed with oil, syrup or sweet sauce such as rose sauce, and then made into powder. Red bean paste is generally red bean paste, but it can also be mung bean paste or other types of bean paste. The present invention uses bean paste powder as the rice cake raw material, and adds polysaccharide red yeast rice powder, so that the rice cake of the present invention still has a good moisturizing effect in a long storage period, ensures that the rice cake is soft and elastic, and is suitable for consumers' tastes.

The polysaccharide red yeast rice powder is a mutagenic strain Monascus anka Yang YZ2001, and the Monascus anka Yang YZ2001 was preserved in the Guangdong Microbial Culture Collection Center on November 28, 2016. The address is 5th Floor, Building 59, Compound, No. 100 Xianlie Middle Road, Guangzhou City, Guangdong Province. The biological preservation number is: GDMCC No: 60124. The taxonomic name is Monascus anka, which can effectively prevent the contamination of bacteria and mold Toxins and prescription drugs produced.

Polysaccharide red yeast rice is an active substance with immune regulation, liver protection and detoxification, and three high effects. It can regulate cell division and differentiation. and other pharmacological effects. The invention uses the natural solid-state fermented "polysaccharide red yeast rice" with no toxic side effects and immune regulation function as the raw material of rice cakes. In addition to being safe, healthy, nutritious, and improving the effect of diet therapy, it can also inhibit the deterioration of rice cakes and extend the shelf life of rice cakes to 3 to 5 days.

White granulated sugar can be added or not added according to different tastes and target consumer groups. And the rice/rice flour of the present invention, red bean paste powder and polysaccharide red yeast rice powder cooperate with each other, just produce delicious sweetness, be suitable for consumer's taste.

As a preferred embodiment of the present invention, the polysaccharide red yeast rice cake is mainly made of the following raw materials: 450-550 parts of rice/rice flour, 60-90 parts of drinking water, 50-100 parts of white sugar, 15-45 parts of red bean powder part, 5-15 parts of polysaccharide red yeast rice powder.

As a better embodiment of the present invention, the polysaccharide red yeast rice cake is mainly made of the following raw materials: 500-530 parts of rice/rice flour, 70-80 parts of drinking water, 55-80 parts of white sugar, 20-50 parts of red bean powder 40 parts, 8-12 parts of polysaccharide red yeast rice powder.

Further, the raw material for making rice cakes in the present invention also includes 1-10 parts of table salt. Preferably, the salt is 3-8 parts.

It should be noted that the rice cake can also be added with other ingredients according to different tastes, for example, red dates, sesame, barley, melon seeds, wolfberry, pumpkin and so on.

Correspondingly, the present invention provides a kind of preparation method of polysaccharide red yeast rice cake, comprising:

(A) add rice/rice flour, white granulated sugar, red bean paste powder and polysaccharide red yeast rice powder in container, mix evenly;

Preferably, 1-10 parts of salt or other ingredients are also added in step (A).

(B) adding edible water to the mixture of step (A), stirring while adding materials, and then dividing into rice cake bases of preset sizes and shapes;

(C) steaming the rice cake body to obtain a finished rice cake.

Specifically, the step (C) includes:

Put the rice cake body on the steamer and steam for 15-25 minutes; turn off the power or fire source of the steamer and steam for 3-8 minutes; it can ensure that the rice cake is softer and more elastic.

The production process of the present invention is simple and convenient, without adding additional steps, and does not need to carry out multiple steaming and cooking as in Comparative Document 1, and accurately controls the relationship between the amount of water and flour between each step. Moreover, Comparative Document 1 also needs to add flour to the Glutinous rice is beaten. The present invention can be extended to the daily life of consumers.

Further illustrate the present invention with specific embodiment below

Example 1

(1) Formula: 400g rice/rice flour, 50g drinking water, 30g white sugar, 10g red bean paste powder, 2g polysaccharide red yeast rice powder.

(2) Preparation method:

(A) add 400g rice/rice flour, 30g white granulated sugar, 10g red bean paste powder and 2g polysaccharide red yeast rice powder in container, mix evenly;

(B) Add 50g of edible water to the mixture of step (A), stir while adding materials, and then divide into rice cake bases of preset sizes and shapes;

(C) Put the rice cake body on the steamer and steam for 15 minutes; turn off the power or fire source of the steamer, and steam for 3 minutes.

Example 2

(1) Formula: 450g rice/rice flour, 60g drinking water, 40g white sugar, 20g red bean paste powder, 4g polysaccharide red yeast rice powder.

(2) Preparation method:

(A) add 450g rice/rice flour, 40g white granulated sugar, 20g red bean paste powder and 4g polysaccharide red yeast rice powder in container, mix evenly;

(B) Add 60g of edible water to the mixture of step (A), stir while adding materials, and then divide into rice cake blanks of preset size and shape;

(C) Put the rice cake base on the steamer and steam for 18 minutes; turn off the power or fire source of the steamer, and steam for 4 minutes.

Example 3

(1) Formula: 500g rice/rice flour, 70g drinking water, 50g white sugar, 30g red bean paste powder, 6g polysaccharide red yeast rice powder.

(2) Preparation method:

(A) add 500g rice/rice flour, 50g white granulated sugar, 30g red bean paste powder and 6g polysaccharide red yeast rice powder in container, mix evenly;

(B) Add 70g of edible water to the mixture of step (A), stir while adding materials, and then divide into rice cake bases of preset sizes and shapes;

(C) Put the rice cake body on the steamer and steam for 20 minutes; turn off the power or fire source of the steamer, and steam for 5 minutes.

Example 4

(1) Formula: 520g rice/rice flour, 80g drinking water, 100g white sugar, 35g red bean paste powder, 10g polysaccharide red yeast rice powder, 2g table salt.

(2) Preparation method:

(A) add 520g rice/rice flour, 100g white granulated sugar, 35g sweetened bean powder, 2g salt and 10g polysaccharide red yeast rice powder in container, mix evenly;

(B) Add 80g of edible water to the mixture of step (A), stir while adding the material, and then divide it into rice cake blanks of preset size and shape;

(C) Put the rice cake body on the steamer and steam for 20 minutes; turn off the power or fire source of the steamer, and steam for 6 minutes.

Example 5

(1) Formula: 550g rice/rice flour, 90g drinking water, 120g white sugar, 45g red bean paste powder, 15g polysaccharide red yeast rice powder, 5g table salt.

(2) Preparation method:

(A) add 550g rice/rice flour, 120g white granulated sugar, 45g sweetened bean powder, 5g salt and 15g polysaccharide red yeast rice powder in container, mix homogeneously;

(B) Add 90g of edible water to the mixture of step (A), stir while adding materials, and then divide into rice cake blanks of preset size and shape;

(C) Put the rice cake body on the steamer and steam for 20 minutes; turn off the power or fire source of the steamer, and steam for 8 minutes.

Example 6

(1) Recipe: 600g rice/rice flour, 100g drinking water, 50g bean paste powder, 20g polysaccharide red yeast rice powder, 3g table salt.

(2) Preparation method:

(A) add 600g rice/rice flour, 50g red bean powder, salt 3g and 20g polysaccharide red yeast rice powder in container, mix well;

(B) Add 100g of edible water to the mixture of step (A), stir while adding the material, and then divide it into rice cake blanks of preset size and shape;

(C) Put the rice cake body on the steamer and steam for 25 minutes; turn off the power or fire source of the steamer, and steam for 5 minutes.

The rice cake of embodiment 1-6 gained is tested below, specifically as follows:

1. The test method is as follows:

(1) shelf life: Expose the rice cake to the air, and observe how long it has deteriorated;

(2) The softness of rice cake: after the rice cake of the present invention is placed at room temperature for 3 days, select 25 pastry chefs and 25 ordinary people, taste blindfolded, and rinse your mouth with clear water after every taste of a rice cake and every 10 minutes Then proceed to the tasting of the next rice cake. The rice cakes are scored according to the degree of softness. If the rice cake is considered very soft, score 5 points, if it is soft, score 4 points, if it is generally soft, score 3 points, if it is relatively hard, score 2 points, if it is very hard, score 1 point, and finally calculate the average score.

(3) The elasticity degree of the rice cake: after the rice cake of the present invention is placed at room temperature for 3 days, 25 pastry chefs and 25 ordinary people are selected to taste blindfolded. Minutes to carry out the tasting of the next rice cake. The rice cakes are scored according to the degree of springiness. If the rice cake is considered very springy, score 5 points, if it is relatively springy, score 4 points, if it is generally springy, score 3 points, if the taste is loose, score 2 points, if the taste is very loose, score 1 point. The average score.

2. The test results are as follows:

In summary, implementing the present invention has the following beneficial effects:

The invention provides a polysaccharide red yeast rice cake for dietary therapy, comprising 400-600 parts of rice/rice flour, 50-100 parts of edible water, 0-150 parts of white sugar, 10-50 parts of red bean paste powder, and 2-20 parts of polysaccharide red yeast rice powder . The rice cake uses rice/rice flour as the main component, adds appropriate amount of red bean paste powder and polysaccharide red yeast rice powder, and is safe and delicious. Among them, the polysaccharide red yeast rice powder is Monascus monascus, which was preserved in the Guangdong Provincial Microbiological Culture Collection Center on November 28, 2016. The biological preservation number is: GDMCC No: 60124, which can effectively prevent bacterial contamination, mycotoxins and Prescription drugs produced. The present invention adopts above-mentioned raw material formula, has the following advantages:

1. Not easy to deteriorate: The natural solid-state fermented "polysaccharide red yeast rice" with antibacterial effect is added, which can inhibit the deterioration of rice cakes and greatly extend the shelf life of rice cakes.

2. Suitable for diet therapy: use the natural solid-state fermented "polysaccharide red yeast rice" with no toxic side effects and immune regulation effect as the raw material of rice cakes. Polysaccharide red yeast rice is an active substance with immune regulation, liver protection and detoxification, and three high effects. Regulates cell division and differentiation, and has pharmacological effects such as immunoregulation, anti-tumor, anti-oxidation, anti-virus, hypoglycemic, hypolipidemic, and hypotensive, so the present invention has very good dietary effects in addition to safety, health, and nutrition .

3. Not easy to dry: use bean paste powder as the raw material of rice cake, and add polysaccharide red yeast rice powder, so that the rice cake of the present invention still has a good moisturizing effect during a long storage period, ensuring that the rice cake is soft and elastic, suitable for consumers taste.

Moreover, the manufacturing process of the present invention is simple and convenient without additional steps, and can be extended to consumers' daily life.

The above description is a preferred embodiment of the present invention, and it should be pointed out that for those skilled in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, and these improvements and modifications are also considered Be the protection scope of the present invention.

Claims (9)

1. a polysaccharide red yeast rice cake for dietary therapy is characterized in that it is mainly made of the following raw materials: 400-600 parts of rice/rice noodles, 50-100 parts of drinking water, 0-150 parts of white sugar, 10-50 parts of bean paste powder, 2-20 parts of polysaccharide red yeast rice powder; Wherein, the polysaccharide red yeast rice powder is Monascus monascus, which was preserved in the Guangdong Microbial Culture Collection Center on November 28, 2016, and the biological preservation number is: GDMCC No: 60124. 2. polysaccharide red yeast rice cake for dietary therapy as claimed in claim 1, is characterized in that, it is mainly made of following raw material: 450-550 parts of rice/rice flour, 60-90 parts of edible water, 50-100 parts of white sugar, 15-45 parts of bean paste powder, 5-15 parts of polysaccharide red yeast rice powder. 3. polysaccharide red yeast rice cake as claimed in claim 1, is characterized in that, it is mainly made of following raw material: 500-530 parts of rice/rice flour, 70-80 parts of edible water, 55-80 parts of white granulated sugar, 20-40 parts of bean paste powder, and 8-12 parts of polysaccharide red yeast rice powder. 4. The polysaccharide red yeast rice cake for diet therapy according to any one of claims 1-3, further comprising 1-10 parts of salt. 5. polysaccharide red yeast rice cake for diet therapy as claimed in claim 4, is characterized in that, described salt is 3-8 parts. 6. The polysaccharide red yeast rice cake for diet therapy according to any one of claims 1-3, wherein said rice flour is indica rice flour. 7. a preparation method of the polysaccharide red yeast rice cake as described in any one of claims 1-6, is characterized in that, comprises: (A) add rice/rice flour, white granulated sugar, red bean paste powder and polysaccharide red yeast rice powder in container, mix evenly; (B) adding edible water to the mixture of step (A), stirring while adding materials, and then dividing into rice cake bases of preset sizes and shapes; (C) steaming the rice cake body to obtain a finished rice cake. 8. the preparation method of polysaccharide red yeast rice cake as claimed in claim 7, is characterized in that, step (c) comprises: Put the rice cake base on the steamer and steam for 15-25 minutes; Turn off the power or fire source of the steamer, and steam for 3-8 minutes. 9. the preparation method of polysaccharide red yeast rice cake as claimed in claim 7, is characterized in that, also adds 1-10 parts of salt in step (A).