Fermented rice milk modulation technology.
Wen Du Dechun.
Fermented rice milk is made from rice flour after it has been fermented. Glutinous rice and japonica rice contain a lot of amylopectin, so they cannot be fermented, and only indica rice flour can be fermented by the method of cross-fluffing.
The general process of fermenting rice milk is: first use 1 10 parts of rice flour to add water to cook mature thickener, after cooling, mix and stir well with the rest of the raw rice flour slurry, then add cake fertilizer (fermented rice flour), water mix and stir well, and place it in a warm place to ferment. After the powder is fermented, add sugar, baking powder, and soap water and mix well.
Soap water is a kind of alkaline water commonly used in Cantonese pastry, which is extracted from grass and wood ash, and its chemical properties are similar to soda ash.
Attention should be paid to the fermentation process of rice milk: after the powder is fermented, the sugar should be mixed first to melt and be absorbed, and then the baking powder and soap water (the same alkali as the effect) should be put and stirred evenly.
When making rice cakes, sugar cakes and other foods, the steps of adding cooked rice milk and then fermenting can be explained from two aspects: the list of ingredients and the steps of making it
1.In terms of ingredient list:
The addition of cooked rice milk can provide a richer taste and better fermentation effect for rice cakes and sugar cakes. The starch and protein in cooked rice milk change during the heating process, making the rice milk easier to ferment, and the addition of cooked rice milk can increase the toughness and elasticity of rice cake and white sugar cake, making it more soft and delicious.
2.In terms of production steps:
When making rice cakes or sugar cakes, the rice milk is first cooked to make it cooked rice milk. Then, the cooked rice milk is mixed with other ingredients such as sticky rice flour, sugar, etc., and fermented. The purpose of this step is to allow the yeast in the rice milk to ferment to produce gas, which causes the rice milk to expand and make a fluffy rice cake or sugar cake.
In summary, the step of adding cooked rice milk and then fermenting it is to provide a better taste, increase toughness and elasticity, and also to make the rice milk easier to ferment, so as to make a more delicious rice cake or white sugar cake.
The principle of rice milk fermentation is to produce a large amount of gas inside the rice milk through the fermentation source, and then when it is steamed in the pot, these gases will expand due to heat, so it will be like blowing up a balloon to fill the inside of the rice cake with pores and hollow structure, and at the same time, the rice milk will be cooked and shaped due to the heat of steaming.
The fermentation time varies depending on the temperature and the activity of the yeast (and if the recipe is de-sugared, it will also ferment faster). Please judge based on the actual situation. Avoid over-fermentation, as this will cause a sour taste.
Fermentation method of rice milk:
1. First of all, we need to soak the rice overnight and use a soybean milk machine to break it into rice milk.
2. Divide the pulp into three parts, add yeast powder to ferment in the basin, and heat one bowl in the microwave for 1 minute.
3. Mix with another bowl of raw rice milk, melt the sugar with water, and stir together with the rice milk.
4. After the rice milk is about to ferment, filter out part of the water from the ground soybean milk and add dry yeast.
5. After adding appropriate salt and sugar, it will ferment at about 25 degrees Celsius for about 4 hours, and the rice milk will be fermented.
Du Dechun: Chief Engineer of Baked Food Process Technology, Ph.D., Vertical Life.