CN102090572A - Special quick-frozen nut glue pudding and making method thereof - Google Patents
Special quick-frozen nut glue pudding and making method thereof Download PDFInfo
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- CN102090572A CN102090572A CN2009102274310A CN200910227431A CN102090572A CN 102090572 A CN102090572 A CN 102090572A CN 2009102274310 A CN2009102274310 A CN 2009102274310A CN 200910227431 A CN200910227431 A CN 200910227431A CN 102090572 A CN102090572 A CN 102090572A
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Abstract
The invention discloses a quick-frozen glue pudding, and particularly relates to a special quick-frozen nut glue pudding and a making method thereof, which belong to the fields of foods and food processing. A wrapper contains the following components in part by weight: 95 to 120 parts of glutinous rice flour, 3 to 6 parts of cream and 70 to 100 parts of water. A filling contains the following components in part by weight: 18 to 35 parts of white granulated sugar, 3 to 9 parts of xylitol, 4 to 8 parts of sorbitol, 3 to 7 parts of maltitol, 25 to 30 parts of vegetable oil, 20 to 35 parts of nut powder and 10 to 20 parts of nut.
Description
Technical field
The present invention relates to a kind of made quick-frozen dumpling, relate in particular to a kind of quick-frozen nut characteristic rice dumpling and preparation method thereof, it belongs to food and food processing field.
Background technology
The sugar content of its filling material of made quick-frozen dumpling product is higher at present, be unfavorable for that the crowd of special physique is edible, and the nutriment of filling material is single.
Summary of the invention
The purpose of this invention is to provide a kind of quick-frozen nut characteristic rice dumpling, its filling material nutrient balanced composition can replenish needed by human body, and sugar content is lower.The present invention also provides the preparation method of producing these rice dumpling.
For solving the problems of the technologies described above, the present invention includes:: musculus cutaneus and filling material is characterized in that: contain by weight in the musculus cutaneus: glutinous rice flour: 95-120 part, cream: 3-6 part, water: 70-100 part;
Contain by weight in the filling material: white granulated sugar 18-35 part, xylitol 3-9 part, D-sorbite 4-8 part, maltitol 3-7 part, vegetable oil 25-30 part, nut powder 20-35, nut bits 10-20.
Described vegetable oil is a peanut oil: soybean oil=1: 1.
Described nut powder comprises: hazelnut powder: hickory nut powder: U.S.'s jordan almond powder=1: 1: 1.
Described nut bits comprises: fibert grain or hickory nut powder or U.S.'s jordan almond grain.
A kind of preparation method of the quick-frozen nut characteristic rice dumpling is characterized in that comprising the steps:
1. and face, get the said ratio glutinous rice flour, cream and water evenly mix, and make rice dumpling dough;
2. the system filling is got the white granulated sugar of said ratio, xylitol, and D-sorbite, maltitol, vegetable oil, the nut powder, nut bits is uniformly mixed into filling, and above-mentioned mixing filling material is made each 3 ball that restrain, and is under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 12-17 gram of agent machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling were packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product at-30 ℃～-40 ℃ following quick-frozen 30-40 minutes.
The present invention adopts nut powder and nut bits as the batching of filling material, has replenished the single deficiency of existing dumplings stuffings nutriment, has improved the nutritive value of the rice dumpling itself.Simultaneously, also improve mouthfeel of the present invention, increased appetite of people.
The specific embodiment
First kind of embodiment of the present invention:
1. and face, get and contain 95 glutinous rice flour by weight, 3 cream and 70 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 18 white granulated sugar by weight, 3 xylitol, 4 D-sorbite, 3 maltitol, 25 vegetable oil, 20 nut powder, 10 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 3 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 12 gram of agent machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 30 minutes-30 ℃ of following quick-frozens.
Second kind of embodiment of the present invention:
1. and face, get and contain 120 glutinous rice flour by weight, 6 cream and 100 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 35 white granulated sugar by weight, 9 xylitol, 8 D-sorbite, 7 maltitol, 30 vegetable oil, 35 nut powder, 20 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 7 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 17 gram of agent machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 40 minutes-40 ℃ of following quick-frozens.
The third embodiment of the present invention:
1. and face, get and contain 100 glutinous rice flour by weight, 4 cream and 80 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 20 white granulated sugar by weight, 5 xylitol, 5 D-sorbite, 5 maltitol, 27 vegetable oil, 25 nut powder, 13 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 5 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 15 gram of agent machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 35 minutes-35 ℃ of following quick-frozens.
The 4th kind of embodiment of the present invention:
1. and face, get and contain 110 glutinous rice flour by weight, 5 cream and 90 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 30 white granulated sugar by weight, 7 xylitol, 7 D-sorbite, 6 maltitol, 28 vegetable oil, 30 nut powder, 15 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 6 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 16 gram of jizi for making dumplings machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 32 minutes-38 ℃ of following quick-frozens.
The 5th kind of embodiment of the present invention:
1. and face, get and contain 98 glutinous rice flour by weight, 5.5 cream and 75 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 25 white granulated sugar by weight, 8 xylitol, 7 D-sorbite, 4 maltitol, 28 vegetable oil, 30 nut powder, 18 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 4.5 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 15.5 gram of jizi for making dumplings machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 36 minutes-38 ℃ of following quick-frozens.
The 6th kind of embodiment of the present invention:
1. and face, get and contain 117 glutinous rice flour by weight, 6 cream and 98 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 33 white granulated sugar by weight, 4 xylitol, 5 D-sorbite, 6 maltitol, 26 vegetable oil, 22 nut powder, 11 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 5 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 13 gram of jizi for making dumplings machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 38 minutes-32 ℃ of following quick-frozens.
The 7th kind of embodiment of the present invention:
1. and face, get and contain 119 glutinous rice flour by weight, 6 cream and 99 water evenly mix, and make rice dumpling dough;
2. system filling, get and contain 23 white granulated sugar by weight, 5.6 xylitol, 6.5 D-sorbite, 5.5 maltitol, 29 vegetable oil, 32 nut powder, 19 nut bits is uniformly mixed into filling, above-mentioned mixing filling material is made the ball of each 5 gram, under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 16 gram of jizi for making dumplings machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling are packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product in 35 minutes-39 ℃ of following quick-frozens.
Claims (5)
1. quick-frozen nut characteristic rice dumpling, comprising: musculus cutaneus and filling material is characterized in that: contain by weight in the musculus cutaneus: glutinous rice flour: 95-120 part, cream: 3-6 part, water: 70-100 part;
Contain by weight in the filling material: white granulated sugar 18-35 part, xylitol 3-9 part, D-sorbite 4-8 part, maltitol 3-7 part, vegetable oil 25-30 part, nut powder 20-35, nut bits 10-20.
2. a kind of quick-frozen nut characteristic rice dumpling according to claim 1, it is characterized in that: described vegetable oil is a peanut oil: soybean oil=1: 1.
3. a kind of quick-frozen nut characteristic rice dumpling according to claim 1, it is characterized in that: described nut powder comprises: hazelnut powder: hickory nut powder: U.S.'s jordan almond powder=1: 1: 1.
4. a kind of quick-frozen nut characteristic rice dumpling according to claim 1, it is characterized in that: described nut bits comprises: fibert grain or hickory nut powder or U.S.'s jordan almond grain.
5. the preparation method of a kind of quick-frozen nut characteristic rice dumpling according to claim 1 is characterized in that comprising the steps:
1. and face, get the said ratio glutinous rice flour, cream and water evenly mix, and make rice dumpling dough;
2. the system filling is got the white granulated sugar of said ratio, xylitol, and D-sorbite, maltitol, vegetable oil, the nut powder, nut bits is uniformly mixed into filling, and above-mentioned mixing filling material is made the ball that each 3-7 restrains, and is under-30 ℃ condition, 15 minutes, standby after the quick-frozen.
3. moulding with jizi for making dumplings under the rice dumpling dough, is used each jizi for making dumplings 12-17 gram of jizi for making dumplings machine down, wraps into standby filling;
4. dress holder quick-frozen, the ready-made rice dumpling were packed into after the holder of the plastics rice dumpling, and the rice dumpling were made finished product at-30 ℃～-40 ℃ following quick-frozen 30-40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102274310A CN102090572A (en) | 2009-12-10 | 2009-12-10 | Special quick-frozen nut glue pudding and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102274310A CN102090572A (en) | 2009-12-10 | 2009-12-10 | Special quick-frozen nut glue pudding and making method thereof |
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| Publication Number | Publication Date |
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| CN102090572A true CN102090572A (en) | 2011-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009102274310A Pending CN102090572A (en) | 2009-12-10 | 2009-12-10 | Special quick-frozen nut glue pudding and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696975A (en) * | 2012-06-19 | 2012-10-03 | 河南黄国粮业有限公司 | Quick-frozen glue pudding made of hydroxypropyl sticky rice starch |
| CN102771716A (en) * | 2012-07-30 | 2012-11-14 | 陆建益 | Waxberry glutinous rice ball and manufacturing method thereof |
| CN103053869A (en) * | 2013-01-18 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick frozen full-moon dumpling and preparation method thereof |
| CN103082222A (en) * | 2011-11-07 | 2013-05-08 | 郑州三全食品股份有限公司 | Durian rice dumpling stuffing and its preparation method |
| CN103798582A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Hazelnut stuffing with good water-retaining property |
-
2009
- 2009-12-10 CN CN2009102274310A patent/CN102090572A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082222A (en) * | 2011-11-07 | 2013-05-08 | 郑州三全食品股份有限公司 | Durian rice dumpling stuffing and its preparation method |
| CN103082222B (en) * | 2011-11-07 | 2014-10-08 | 三全食品股份有限公司 | Durian rice dumpling stuffing and its preparation method |
| CN102696975A (en) * | 2012-06-19 | 2012-10-03 | 河南黄国粮业有限公司 | Quick-frozen glue pudding made of hydroxypropyl sticky rice starch |
| CN102771716A (en) * | 2012-07-30 | 2012-11-14 | 陆建益 | Waxberry glutinous rice ball and manufacturing method thereof |
| CN102771716B (en) * | 2012-07-30 | 2013-09-18 | 陆建益 | Waxberry glutinous rice ball and manufacturing method thereof |
| CN103798582A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Hazelnut stuffing with good water-retaining property |
| CN103053869A (en) * | 2013-01-18 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick frozen full-moon dumpling and preparation method thereof |
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Application publication date: 20110615 |