CN102550965A - Fruit rice dumpling and preparation method thereof - Google Patents
Fruit rice dumpling and preparation method thereof Download PDFInfo
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- CN102550965A CN102550965A CN201210056779XA CN201210056779A CN102550965A CN 102550965 A CN102550965 A CN 102550965A CN 201210056779X A CN201210056779X A CN 201210056779XA CN 201210056779 A CN201210056779 A CN 201210056779A CN 102550965 A CN102550965 A CN 102550965A
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Abstract
The invention provides a fruit rice dumpling and a preparation method thereof. The preparation method of the fruit rice dumpling comprises the following steps: steaming glutinous rice together with an acid liquid until cooked, coating fruit grains with curdlan gum, wrapping cooked glutinous rice and fruit grains with bamboo leaves, and sterilizing the rice dumpling product. The invention also provides the fruit rice dumpling which comprises 50 to 60 parts of cooked glutinous rice, 0.8 to 1.2 parts of coated fruit grains and 0.1 to 0.3 parts of glutinous rice flour. According to the fruit rice dumpling and the preparation method thereof provided by the invention, the color of fruit grains is not changed after the fruit rice dumpling is sterilized, and the fruit grains are full and the fruit juices do not flow out when the fruit rice dumpling is stored at room temperature.
Description
Technical field
The present invention relates to the food manufacturing field, relate in particular to a kind of fruit pyramid-shaped dumpling and preparation method thereof.
Background technology
The Dragon Boat Festival is eaten the traditional custom that pyramid-shaped dumpling is a China, and the existing pyramid-shaped dumpling in market is many to be main with traditional flavor, has variety designs such as meat rice-pudding, sweetened bean paste rice-pudding, jujube rice-pudding single.Along with the development of frozen food industry, freezing pyramid-shaped dumpling is accepted by increasing people, and pyramid-shaped dumpling is also not only edible by people the Dragon Boat Festival, and pyramid-shaped dumpling becomes the daily edible food of people.
Fruit is rich in multiple nutrients and trace element, with the taste of fruit bag pyramid-shaped dumpling not only abundant existing pyramid-shaped dumpling but also satisfy the demand of people to soft glutinous, the nutrition of pyramid-shaped dumpling product.But, the reason of puzzlement fruit pyramid-shaped dumpling quality in commercial process: the one, the decline that fruit core generation brown stain after the pyramid-shaped dumpling sterilization and high temperature cause fruit rice-pudding sense organ and flavor quality; The 2nd, in the normal temperature storage process, rice-pudding core pulp and juice oozes out and causes pulp shrivelled, and mouthfeel is bad.
Summary of the invention
The purpose of this invention is to provide a kind of fruit pyramid-shaped dumpling and preparation method thereof, fruit core color can not change and normal temperature storage fruit juice can not revealed after the fruit pyramid-shaped dumpling sterilization of making.
In order to solve the problems of the technologies described above, fruit pyramid-shaped dumpling provided by the invention and preparation method thereof is achieved in that
A kind of preparation method of fruit pyramid-shaped dumpling comprises: glutinous rice is added acid solution steam ripe glutinous rice; Use curdlan to hang film to pulp particle; Use said ripe glutinous rice and pulp to pack pyramid-shaped dumpling; With the said pyramid-shaped dumpling sterilization that packs.
Optional, the mass ratio of said acid solution and said glutinous rice is: 3～5: 100.
Optional, said acid solution comprises: citric acid, malic acid and water; The mass ratio of said citric acid, malic acid and water is: 5～8: 4～6: 100.
Optional, said temperature with the said pyramid-shaped dumpling sterilization that packs is 100 ℃.
Optional, said use curdlan is hung film to pulp and is comprised: the configuration curdlan aqueous solution; Heat said curdlan solution to 80～90 ℃ with water-bath, add pulp particle; Then pulp particle is leached cooling.
Optional, the mass ratio of water and curdlan is in the said curdlan aqueous solution: 100: 1～3.
Optional, said the said pyramid-shaped dumpling sterilization that packs is also comprised: the pyramid-shaped dumpling after the sterilization was cultivated 6～7 days at 35～37 ℃.
A kind of fruit pyramid-shaped dumpling comprises: 50～60 parts in ripe glutinous rice, 0.8～1.2 part of pulp, 0.1～0.3 part of glutinous rice flour.
Optional, said ripe glutinous rice is by 100 parts in glutinous rice, and 60～90 parts in clear water and acid solution steam for 3～5 parts and form.
Optional, said acid solution comprises: citric acid, malic acid and water; The mass ratio of said citric acid, malic acid and water is: 5～8: 4～6: 100.
The preparation method of fruit pyramid-shaped dumpling provided by the invention; In glutinous rice, add acid solution; When the pyramid-shaped dumpling sterilization, owing to contain acid solution in the glutinous rice, the temperature of sterilization is low with respect to the sterilization temperature of the pyramid-shaped dumpling that does not contain acid solution in the prior art; Guarantee that the fruit core material in the fruit pyramid-shaped dumpling can not produce brown stain, color is authentic; And use curdlan to hang film to pulp particle, film is a heat irreversible, and in the process of normal temperature storage and heating, the fruit moisture in the pyramid-shaped dumpling can not run off, pulp can be not shrivelled, and is full fresh.
Further, comprise citric acid and malic acid in the fruit pyramid-shaped dumpling acid solution of the present invention, the fruit pyramid-shaped dumpling of both having guaranteed to make acid moderate increases the fragrance of fruit pyramid-shaped dumpling when reducing sterilization temperature.
Further, fruit pyramid-shaped dumpling preparation method provided by the invention, the use curdlan is hung film to pulp, uses water-bath to be heated to 80～90 ℃, and the water-bath heating is heated evenly, and it is even that pulp particle is hung film, conveniently leaches at one time.And curdlan is hung film and had heat irreversible property, and pyramid-shaped dumpling carries out heat can not destroy the colloid of hanging film yet, guarantees that the moisture in the pulp in the pyramid-shaped dumpling can not run off, and is full fresh.
Description of drawings
Fig. 1 is preparation method's flow chart of fruit pyramid-shaped dumpling provided by the invention.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with accompanying drawing and embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The preparation method of fruit pyramid-shaped dumpling provided by the invention comprises:
What the present invention selected is glutinous rice, earlier glutinous rice is cleaned, and puts into pallet and adds acid solution and clear water; The mass ratio of acid solution, clear water and glutinous rice is: 3～5: 60～90: 100; Steaming time is 30min, and steaming temperature is 100 ℃.Acid solution comprises: citric acid, malic acid and water; The mass ratio of citric acid, malic acid and water is: 5～8: 4～6: 100.After citric acid, malic acid and water prepare according to mass ratio, stir and to use.
Specifically: the configuration curdlan aqueous solution; With water-bath heating curdlan solution to 80～90 ℃, add pulp particle; Then pulp particle is leached the cooling film forming.The mass ratio of water and curdlan is in the curdlan aqueous solution: 100: 1～3.
The pulp of step 103, the ripe glutinous rice of use and extension film packs pyramid-shaped dumpling;
According to 50～60 parts in ripe glutinous rice, 0.8～1.2 part of the pulp of extension film, the weight ratio that glutinous rice flour is 0.1～0.3 part takes by weighing raw material; It is even to put into flavoring for mixture such as sugar, preserves value, and rice-pudding leaf is converted into the triangular funnel shape; Get the glutinous rice core material of mixing, wrap, boil bag with vacuum then and vacuumize with rice-pudding line.Back execution in step 104.
The temperature of sterilization is 100 ℃, and execution in step 105 after the sterilization.
Cultivated 6～7 days, and checked whether the pyramid-shaped dumpling sterilization after vacuum-packed and the sterilization was thorough, and whether vacuum packaging leaks air.
For fruit pyramid-shaped dumpling provided by the invention is described better, detailed embodiment is provided below.
Embodiment one
Take by weighing citric acid 5g, malic acid 6g, water 100g mixes and processes acid solution.
Take by weighing glutinous rice 100g, clear water 60g, acid solution 5g after stirring, steams 30min under 100 ℃.Take by weighing ripe glutinous rice 50g, take by weighing the extension film pulp 0.8g that obtains as stated above, glutinous rice flour 0.1g packs into pyramid-shaped dumpling according to the method described above, and cultivated 6～7 days at 35～37 ℃ 100 ℃ of following sterilizations then vacuum-packed back, makes the fruit pyramid-shaped dumpling.
Embodiment two
Take by weighing citric acid 8g, malic acid 4g, water 100g mixes and processes acid solution.
Take by weighing glutinous rice 100g, clear water 90g, acid solution 5g after stirring, steams 30min under 100 ℃.Take by weighing ripe glutinous rice 60g, take by weighing the extension film pulp 1.2g that obtains as stated above, glutinous rice flour 0.3g packs into pyramid-shaped dumpling according to the method described above, and cultivated 6～7 days at 35～37 ℃ 100 ℃ of following sterilizations then vacuum-packed back, makes the fruit pyramid-shaped dumpling.
Embodiment three
Take by weighing citric acid 7g, malic acid 5g, water 100g mixes and processes acid solution.
Take by weighing glutinous rice 100g, clear water 80g, acid solution 3g after stirring, steams 30min under 100 ℃.Take by weighing ripe glutinous rice 55g, take by weighing the extension film pulp 1.0g that obtains as stated above, glutinous rice flour 0.2g packs into pyramid-shaped dumpling according to the method described above, and cultivated 6～7 days at 35～37 ℃ 100 ℃ of following sterilizations then vacuum-packed back, makes the fruit pyramid-shaped dumpling.
Embodiment four
Take by weighing citric acid 6g, malic acid 5g, water 100g mixes and processes acid solution.
Take by weighing glutinous rice 100g, clear water 70g, acid solution 4g after stirring, steams 30min under 100 ℃.Take by weighing ripe glutinous rice 56g, take by weighing the extension film pulp 1.1g that obtains as stated above, glutinous rice flour 0.2g packs into pyramid-shaped dumpling according to the method described above, and cultivated 6～7 days at 35～37 ℃ 100 ℃ of following sterilizations then vacuum-packed back, makes the fruit pyramid-shaped dumpling.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a fruit pyramid-shaped dumpling is characterized in that, comprising: glutinous rice is added acid solution steam ripe glutinous rice; Use curdlan to hang film to pulp particle; Use said ripe glutinous rice and pulp to pack pyramid-shaped dumpling; With the said pyramid-shaped dumpling sterilization that packs.
2. the preparation method of fruit pyramid-shaped dumpling according to claim 1 is characterized in that, the mass ratio of said acid solution and said glutinous rice is: 3～5: 100.
3. the preparation method of fruit pyramid-shaped dumpling according to claim 2 is characterized in that, said acid solution comprises: citric acid, malic acid and water; The mass ratio of said citric acid, malic acid and water is: 5～8: 4～6: 100.
4. according to the preparation method of each described fruit pyramid-shaped dumpling of claim 1 to 3, it is characterized in that said temperature with the said pyramid-shaped dumpling sterilization that packs is 100 ℃.
5. the preparation method of fruit pyramid-shaped dumpling according to claim 1 is characterized in that, said use curdlan is hung film to pulp and comprised: the configuration curdlan aqueous solution; Heat said curdlan solution to 80～90 ℃ with water-bath, add pulp particle; Then pulp particle is leached cooling.
6. the preparation method of fruit pyramid-shaped dumpling according to claim 5 is characterized in that, the mass ratio of water and curdlan is in the said curdlan aqueous solution: 100: 1～3.
7. according to the preparation method of claim 1 or 6 described fruit pyramid-shaped dumplings, it is characterized in that, said the said pyramid-shaped dumpling sterilization that packs is also comprised: the pyramid-shaped dumpling after the sterilization was cultivated 6～7 days at 35～37 ℃.
8. a fruit pyramid-shaped dumpling is characterized in that, comprising: 50～60 parts in ripe glutinous rice, 0.8～1.2 part of the pulp of extension film, 0.1～0.3 part of glutinous rice flour.
9. fruit pyramid-shaped dumpling according to claim 7 is characterized in that, said ripe glutinous rice is by 100 parts in glutinous rice, and 60～90 parts in clear water and acid solution steam for 3～5 parts and form.
10. fruit pyramid-shaped dumpling according to claim 8 is characterized in that, said acid solution comprises: citric acid, malic acid and water; The mass ratio of said citric acid, malic acid and water is: 5～8: 4～6: 100.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271299A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of vegetable and fruit nutrient rice dumpling |
| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
| CN104222844A (en) * | 2014-09-17 | 2014-12-24 | 何明东 | Red bayberry and meat rice dumpling and preparation method thereof |
| CN105011005A (en) * | 2015-08-05 | 2015-11-04 | 哈尔滨天一生态农副产品有限公司 | Rice dumpling with apricot and black sesame stuffing and preparation method thereof |
| CN105595180A (en) * | 2015-12-22 | 2016-05-25 | 广西绿娃农业投资有限公司 | Colorful rice dumplings and preparation method thereof |
| CN107028038A (en) * | 2015-08-05 | 2017-08-11 | 哈尔滨天生态农副产品有限公司 | A kind of cherry sword bean filling Zongzi and preparation method thereof |
| CN108902741A (en) * | 2018-08-27 | 2018-11-30 | 广元市中子越龄食品有限责任公司 | A kind of wild strawberry Zongzi |
| CN114391632A (en) * | 2022-01-27 | 2022-04-26 | 许道杰 | Method for making low-colloid low-fiber fresh fruit and vegetable rice dumplings |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271299A (en) * | 2013-06-27 | 2013-09-04 | 唐德利 | Making method of vegetable and fruit nutrient rice dumpling |
| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
| CN104222844A (en) * | 2014-09-17 | 2014-12-24 | 何明东 | Red bayberry and meat rice dumpling and preparation method thereof |
| CN105011005A (en) * | 2015-08-05 | 2015-11-04 | 哈尔滨天一生态农副产品有限公司 | Rice dumpling with apricot and black sesame stuffing and preparation method thereof |
| CN107028038A (en) * | 2015-08-05 | 2017-08-11 | 哈尔滨天生态农副产品有限公司 | A kind of cherry sword bean filling Zongzi and preparation method thereof |
| CN105595180A (en) * | 2015-12-22 | 2016-05-25 | 广西绿娃农业投资有限公司 | Colorful rice dumplings and preparation method thereof |
| CN108902741A (en) * | 2018-08-27 | 2018-11-30 | 广元市中子越龄食品有限责任公司 | A kind of wild strawberry Zongzi |
| CN114391632A (en) * | 2022-01-27 | 2022-04-26 | 许道杰 | Method for making low-colloid low-fiber fresh fruit and vegetable rice dumplings |
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| CN102550965B (en) | 2013-08-14 |
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Address after: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Patentee after: Sanquan Food Co., Ltd. Address before: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Patentee before: Zhengzhou Sanquan Food Co., Ltd. |