CN102669235B - Processing method of functional glutinous rice flaky pastries - Google Patents
Processing method of functional glutinous rice flaky pastries Download PDFInfo
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- CN102669235B CN102669235B CN201210168321.3A CN201210168321A CN102669235B CN 102669235 B CN102669235 B CN 102669235B CN 201210168321 A CN201210168321 A CN 201210168321A CN 102669235 B CN102669235 B CN 102669235B
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- 235000014594 pastries Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 83
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 12
- 241000207961 Sesamum Species 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 9
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 8
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims description 8
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 5
- 229910052934 alunite Inorganic materials 0.000 claims description 5
- 239000010424 alunite Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 5
- KPZTWMNLAFDTGF-UHFFFAOYSA-D trialuminum;potassium;hexahydroxide;disulfate Chemical compound [OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[Al+3].[Al+3].[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O KPZTWMNLAFDTGF-UHFFFAOYSA-D 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
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- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a processing method of functional glutinous rice flaky pastries. The processing method comprises the following steps: cleaning glutinous rice, steaming the rice, adding oligosaccharides, and arranging, molding and drying the mixture until moisture in glutinous rice cakes accounts for 6 percents to 8 percents. The processing method is characterized in that two times of vacuum frying are performed after drying under the pressure of 0.075 MPa to 0,085 MPa and at a temperature of 70 DEG C for 5 minutes; and the glutinous rice cakes are taken out and subjected to a second-time of vacuum frying after the temperature drops to 40 DEG C to 48 DEG C under the pressure of 0.085 MPa to 0.098 MPa and at a temperature of 105 DEG C to 110 DEG C for 15 minutes to 20 minutes, and functional glutinous rice flaky pastries can be obtained. The processing method has the advantages that functional glutinous rice flaky pastries manufactured through the method have a unique flavor, can be stored for a long time, and are tasty, fragrant, sweet and crisp, the nutrition is abundant, and the functional glutinous rice flaky pastry is a 'green food' with special health care functions and glutinous rice natural flavor.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing method of functional glutinous rice crisp short cakes with sesame.
Background technology
At present, sticky rice food of a great variety, glutinous rice cakes (glutinous rice cake), glutinous rice, a glutinous rice ball, glutinous rice flour, glutinous rice crisp sweets etc. have been summed up, with regard to raw material, its processing method is all processed with the powdery of glutinous rice fecula or ripe powder, being equipped with other auxiliary material, flavoring, processing aid or food additives processes again, destroyed the rice grain structure of glutinous rice, eating mouth feel is poor stale, apt to deteriorate, the shelf-life is short, preserves difficulty, eat extremely inconveniently, most importantly glutinous rice product function is single and glutinous rice is natural flavour mountaineous has a greatly reduced quality.
Summary of the invention
Object of the present invention is exactly the defect that is to overcome above-mentioned prior art, take glutinous rice as primary raw material, add a certain amount of functional oligose as oligomeric raffinose, oligomeric maltose, oligoisomaltose, soyabean oligosaccharides (raffinose, stachyose), FOS, xylo-oligosaccharide, palatinose, milk ketose, galactooligosaccharide, trehalose, any one or two kind of coupling in sugar, three kinds of combinations, by certain processing technology instant that is made, can store for a long time, mouthfeel is fragrant and sweet crisp, nutritious, there is special health care and glutinous rice natural flavour mountaineous " pollution-free food "---functional glutinous rice crisp short cakes with sesame.
The present invention is achieved through the following technical solutions:
Sticky rice washing, is dipped to that bubble standard is complete with the grain of rice, finger alunite rice is broken;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 15min-25min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard be evenly advisable thoroughly and not, the final grain of rice should be without the white heart;
Add compound sugar: after sticky rice stewing, be cooled to 75 ℃-85 ℃, add the compound sugar of glutinous rice raw material weight amount 10%-20%, stir glutinous rice is mixed with compound sugar;
Arrange moulding: batch mixing is put into mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, microwave drying or heated-air drying;
Natural air drying is for putting natural air drying in air, drying time 3-7 days;
Microwave drying: 1.5KW, 105 ℃-110 ℃, 4min-6min in microwave dryer;
Heated-air drying: put in air drier 80 ℃, 10hr-12hr and make glutinous rice pie moisture reach 6-8%:
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, vacuum frying condition is that 0.075MPa-0.085MPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 40-48 ℃ and carry out the 2nd vacuum frying, condition is that 0.085MPa-0.098MPa, 105 ℃-110 ℃, 15min-20min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Described immersion is that water normal temperature (18 ℃-25 ℃) soaks, and soak time is 24-48 hours, and moisture reaches 25%-30%, and immersion standard is complete with the grain of rice, finger alunite rice is broken;
Described compound sugar consists of the oligomeric raffinose of 60-70% and the stachyose of 30-40%;
The glutinous rice pie local flavor of natural air drying is unique.
Beneficial effect
The present invention has introduced a kind of unique flavor, can store for a long time, and mouthfeel is fragrant and sweet crisp, nutritious, has special health care and glutinous rice natural flavour mountaineous " pollution-free food "---functional glutinous rice crisp short cakes with sesame.It is characterized in that 1. is functional strong: the propagation that can promote Bifidobacterium in human body stomach, suppress pathogen growth, prevent constipation, eliminate enterogenous endotoxin and carcinogenic substance, slow down burden of liver, improve immunity, anti-ageing, pre-anti-cancer occurs, reduce cholesterol and blood fat, promote the elderly to calcareous absorption, effectively prevent decayed tooth, cerebral function can increase by 30%.2. by lower temperature vacuum frying, not only guarantee the functional and expansion effect of product, and effectively prevented spoiled by rancid oil or fatly, strengthened foodsafety, reduced the water activity of product simultaneously, extended shelf life.3. effectively kept the natural flavour mountaineous of glutinous rice: this product has maintained the rice grain structure of glutinous rice, take glutinous rice as major ingredient, add new resource food as oligomeric raffinose, it is the organic assembling of raw-food material, do not add any food additives or processing aid, kept to greatest extent natural mouthfeel and the local flavor of glutinous rice.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, and following examples are descriptive, is not restrictive, can not limit protection scope of the present invention with this.
Embodiment 1
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, is dipped to that bubble standard is complete with the grain of rice, finger alunite rice is broken;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard be evenly advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: after sticky rice stewing, be cooled to 80 ℃, add the compound sugar of glutinous rice raw material weight amount 15%, stir glutinous rice is mixed with compound sugar; Described compound sugar consists of 65% oligomeric raffinose and 35% stachyose;
Arrange moulding: batch mixing is put into mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, puts natural air drying in air, 5 days drying times;
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, vacuum frying condition is that 0.080MPaMPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 45 ℃ and carry out the 2nd vacuum frying, condition is that 0.090MPa, 108 ℃, 18min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Described immersion is 23 ℃ of immersions of water normal temperature, and soak time is 38 hours, and moisture reaches 27%, and immersion standard is complete with the grain of rice, finger alunite rice is broken;
Functional glutinous rice crisp short cakes with sesame vacuumizes with asepsis vacuum packing bag to be packed (vacuum 0.098MPa, pumpdown time 3s) and can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame, shelf-life >=180 day.
Experiment effect: this product selects 100 ages of Zhongweiof Ningxia, northwest China area to eat continuously January 60～75 years old the elderly in the winter time, edible 100 grams of every day, to eat front and edible rear effect comparison, the results are shown in Table 1, result shows that this product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that to take for a long time effect better, and health is better.
The table 1 eating effect table of comparisons
| Number | Edible first 30 days constipation number of times (total) | Constipation number of times (total) in 30 days after edible January |
| 100 | 18 | 8 |
Claims (2)
1. the processing method of a functional glutinous rice crisp short cakes with sesame, it is characterized in that, comprise the steps: sticky rice washing, immersion water temperature in described sticky rice washing is 18 ℃-25 ℃, soak time is 24-48 hours, moisture reaches 25%-30%, and immersion standard is complete with the grain of rice, finger alunite rice is broken, steams rice; Add compound sugar: after sticky rice stewing, be cooled to 75 ℃-85 ℃, add the compound sugar of glutinous rice raw material weight 10%-20%, stir glutinous rice is mixed with compound sugar; Arrange moulding; Being dried to glutinous rice pie moisture is 6-8%, carries out twice vacuum frying after dry, and described twice vacuum frying condition is that 0.075MPa-0.085MPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 40-48 ℃ and carry out the 2nd vacuum frying, condition is that 0.085MPa-0.098MPa, 105 ℃-110 ℃, 15min-20min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame;
Described drying means is natural air drying, microwave drying or heated-air drying, and wherein, natural air drying is for putting natural air drying in air, drying time 3-7 days; Microwave drying: 1.5KW, 105 ℃-110 ℃, 4min-6min in microwave dryer; Heated-air drying: put 80 ℃, 10h-12h in air drier,
Described compound sugar is to consist of the oligomeric raffinose of 60-70% and the stachyose of 30-40%.
2. the processing method of a kind of functional glutinous rice crisp short cakes with sesame as claimed in claim 1, is characterized in that, described compound sugar consists of 65% oligomeric raffinose and 35% stachyose.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210168321.3A CN102669235B (en) | 2012-05-28 | 2012-05-28 | Processing method of functional glutinous rice flaky pastries |
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| CN201210168321.3A CN102669235B (en) | 2012-05-28 | 2012-05-28 | Processing method of functional glutinous rice flaky pastries |
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| CN102669235A CN102669235A (en) | 2012-09-19 |
| CN102669235B true CN102669235B (en) | 2014-03-26 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999906B (en) * | 2014-05-04 | 2016-08-24 | 郎溪县百信精米厂 | A kind of fragrance of osmanthus glutinous rice pie |
| CN104824564A (en) * | 2015-04-27 | 2015-08-12 | 苏州科谷米业有限公司 | Method for producing spinach-flavored instant cornflakes |
| CN106983107A (en) * | 2017-03-29 | 2017-07-28 | 卢仁华 | The preparation method that a kind of pachyrhizus glutinous rice fries bar |
| CN114287565A (en) * | 2021-12-28 | 2022-04-08 | 武汉轻工大学 | Crispy rice grains, preparation method and application thereof, and baked product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN1451297A (en) * | 2003-05-08 | 2003-10-29 | 皮展辉 | Rice ball with novel taste and producing process thereof |
| CN101828674A (en) * | 2009-03-13 | 2010-09-15 | 张胜富 | Method for producing sliced sticky crispyrice |
-
2012
- 2012-05-28 CN CN201210168321.3A patent/CN102669235B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN1451297A (en) * | 2003-05-08 | 2003-10-29 | 皮展辉 | Rice ball with novel taste and producing process thereof |
| CN101828674A (en) * | 2009-03-13 | 2010-09-15 | 张胜富 | Method for producing sliced sticky crispyrice |
Non-Patent Citations (2)
| Title |
|---|
| 刘书成.真空油炸技术的原理和特点.《水产食品加工学》.郑州大学出版社,2011,(第1版),第365页. * |
| 管正学.什么是功能性甜味剂？对人体的保健功能有哪些？.《保健食品开发生产技术问答》.中国轻工业出版社,2000,(第1版),第38-39页. * |
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