CN-120391611-B - Oat rice steamed sponge cake and preparation method thereof

Abstract

The invention discloses an oat rice steamed sponge cake and a preparation method thereof. According to the invention, the whole oat flour is used for replacing refined rice flour, so that the starch digestion rate of the rice steamed sponge cake is reduced, and the flavor and the nutritional value of the rice steamed sponge cake are enriched. According to the invention, the quality of the oat rice steamed sponge cake is improved by adopting mixed fermentation, and by optimizing parameters such as fermentation strain, time, temperature, compound proportion and the like, and combining with the addition of beta-glucanase in the fermentation process, the mixed strain is subjected to two-stage fermentation and matched with the proper addition of beta-glucanase, so that the effect of improving the quality is achieved, the consumption of carbon source white granulated sugar in the formula can be further reduced, the good quality characteristics are ensured, and a certain sugar reducing effect can be achieved.

Inventors

• WU FENGFENG
• Xu Ruohuan
• ZHU MENGYU
• ZHU YITONG
• XU XUEMING
• XU DAN
• JIN YAMEI
• YANG NA

Assignees

• 江南大学

Dates

Publication Date

20260508

Application Date

20250617

Claims (9)

1. 1. A preparation method of oat rice steamed sponge cake is characterized by comprising the following steps: S1, mixing 35-45 parts of whole oat flour and 55-65 parts of rice flour according to parts by weight to obtain a mixed raw material; S2, adding 1-3 parts of beta-glucanase and 80-100 parts of water into the mixed raw materials according to parts by weight, and adding the mixed raw materials into thick semi-pasty rice milk; S3, fermenting the semi-pasty rice milk according to the following fermentation process, namely adding 0.5-1.0 part of lactobacillus plantarum in parts by weight, fermenting at 28-32 ℃ for 3-4 hours, adding 0.1-0.5 part of saccharomycetes, and continuing fermenting at 32-36 o ℃ for 1.5-2.5 hours; S4, steaming the fermented rice slurry in boiling water in a steamer to obtain the oat rice steamed sponge cake; The mixed raw material also comprises 8-12 parts of sugar.
2. 2. The method of claim 1, wherein the sugar is white granulated sugar.
3. 3. The preparation method of claim 1, wherein the whole oat flour is prepared by grinding oat and sieving with a 80-100 mesh sieve to obtain the whole oat flour.
4. 4. The method of claim 1, wherein the whole oat flour and rice flour are further subjected to a 60-100 mesh screen prior to mixing.
5. 5. The preparation method of claim 1, wherein the lactobacillus plantarum is lactobacillus plantarum CGMCC15801.
6. 6. The method of claim 1, wherein the yeast is Angel yeast.
7. 7. The preparation method of claim 1, wherein the enzyme activity of the beta-glucanase is 110-130U/mg.
8. 8. The preparation method according to claim 1, wherein the steaming time is 10-20 min.
9. 9. An oat rice sponge cake prepared by the preparation method of any one of claims 1-8.

Description

Oat rice steamed sponge cake and preparation method thereof Technical Field The invention relates to an oat rice steamed sponge cake and a preparation method thereof, and belongs to the technical field of food processing. Background The rice steamed sponge cake is used as a traditional fermented rice product, is popular with consumers due to the convenient manufacturing flow, fluffy and soft mouthfeel and unique fermentation flavor. At the moment that healthy diet concepts are increasingly prevalent, the gluten-free property of the dietary fiber meets the requirements of a plurality of gluten intolerant people and healthy diet pursuing groups, and the market potential is huge. However, rice flour, which is a raw material for making rice steamed sponge cakes, is usually subjected to fine processing, and a large amount of vitamins, minerals, dietary fibers and various bioactive components are removed along with outer bran in the refining processes of grinding, polishing and the like, so that the finished rice steamed sponge cakes have the problems of unbalanced nutrition, damaged integrity and the like, and the dietary requirements of modern consumers on comprehensive nutrition are difficult to meet. Oat is a high quality gluten-free whole grain with extremely rich nutrients. It not only contains basic nutrients of protein, carbohydrate and fat, but also contains several mineral substances, vitamins and dietary fibre, and its composition balance of amino acid and fatty acid is reasonable. In addition, oat contains phenolic acid, oat amide, gamma-oryzanol and other bioactive functional components. These components impart various health benefits to oat such as immunity modulation, antioxidant, cholesterol lowering, cardiovascular protection, and intestinal flora improvement. The oat and the rice flour are combined to prepare the rice steamed sponge cake, so that the nutritional deficiency of the rice steamed sponge cake can be effectively made up, and the nutritional value of the product is improved. However, in practical application, oat flour has significant differences between protein composition and rice flour, contains more dietary fibers and beta-glucan, and the components interfere with a network structure in the dough forming process, so that the quality of cereal products such as rice cakes is reduced, such as rough mouthfeel, insufficient elasticity, reduced volume and the like, and the application and popularization of oat in the rice cake production are also limited to a great extent. Disclosure of Invention In order to solve the defects in the prior art, the invention provides a method for preparing high-quality oat rice steamed sponge cake. The invention is realized by the following technical scheme: the first object of the invention is to provide a preparation method of oat rice steamed sponge cake, comprising the following steps: S1, mixing 35-45 parts of whole oat flour and 55-65 parts of rice flour according to parts by weight to obtain a mixed raw material; S2, adding 1-3 parts of beta-glucanase and 80-100 parts of water into the mixed raw materials according to parts by weight, and adding the mixed raw materials into thick semi-pasty rice milk; S3, fermenting the semi-pasty rice milk according to the following fermentation process, namely adding 0.5-1.0 part of lactobacillus plantarum in parts by weight, fermenting at 28-32 ℃ for 3-4 hours, adding 0.1-0.5 part of saccharomycetes, and continuing fermenting at 32-36 ℃ for 1.5-2.5 hours; S4, steaming the fermented rice slurry in boiling water in a steamer to obtain the oat rice steamed sponge cake. In one embodiment of the present invention, 8 to 12 parts of sugar is further included in the mixed raw material. In one embodiment of the invention, the sugar is white granulated sugar. In one embodiment of the invention, the whole oat flour is prepared by grinding oat and sieving the ground oat with a 80-100 mesh sieve to obtain the whole oat flour. In one embodiment of the invention, the whole oat flour and rice flour are further subjected to 60-100 mesh screening before mixing. In one embodiment of the invention, the lactobacillus plantarum is lactobacillus plantarum CGMCC15801. In one embodiment of the invention, the yeast is Angel yeast. In one embodiment of the invention, the enzyme activity of the beta-glucanase is 110-130U/mg. In one embodiment of the present invention, the steaming time is 10 to 20 minutes. The second object of the invention is to provide the oat rice steamed sponge cake prepared by the preparation method. The invention has the beneficial effects that: According to the invention, the whole oat flour is used for replacing refined rice flour, so that the starch digestion rate of the rice steamed sponge cake is reduced, and the flavor and the nutritional value of the rice steamed sponge cake are enriched. According to the invention, the texture of the oat rice steamed sponge cake is improved by adopting two-stage mixed ferment