CN102960625A - Sandwich rice cake and processing method thereof - Google Patents
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- 235000013312 flour Nutrition 0.000 claims abstract description 20
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- 238000000465 moulding Methods 0.000 claims abstract 2
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Abstract
本发明公开了一种夹心型年糕及其加工方法。该夹心型年糕的原料配比组成为：胚料包括籼米粉10～15份，糯米粉10～15份、白糖5～10份、水15～20份，猪油1份、果胶0.5份，预糊化淀粉0.5份；芯料包括红枣1～5份以及花生1～3份；它的加工方法包括以下步骤：1)加工熟化胚料；2)加工熟化芯料；3)成型；4)再熟化；5)包装和冷却。与现有技术相比，本发明的优点是丰富了产品的营养成分，改善了产品的可消化性，扩大了适合食用的人群范围，赋予了产品新的“夹心”形态和更高层次的文化内涵，提高了产品的附加值。The invention discloses a sandwich type rice cake and a processing method thereof. The raw material ratio of the sandwich-type rice cake is as follows: embryo material includes 10-15 parts of indica rice flour, 10-15 parts of glutinous rice flour, 5-10 parts of white sugar, 15-20 parts of water, 1 part of lard, 0.5 part of pectin, 0.5 parts of pregelatinized starch; the core material includes 1 to 5 parts of red dates and 1 to 3 parts of peanuts; its processing method includes the following steps: 1) processing mature embryo material; 2) processing mature core material; 3) molding; 4) Recure; 5) Packing and cooling. Compared with the prior art, the present invention has the advantages of enriching the nutritional content of the product, improving the digestibility of the product, expanding the range of people suitable for eating, endowing the product with a new "sandwich" form and a higher level of culture Connotation, improve the added value of the product.
Description
技术领域technical field
本发明涉及一种内核为红枣、花生的夹心型年糕及其加工方法。The invention relates to a sandwich-type rice cake with red dates and peanuts as its inner core and a processing method thereof.
背景技术Background technique
年糕是我国具有民族特色的传统食品，其加工过程已经产业化，包括已公开的专利报道在内有关传统年糕的改进配方和加工技术众多，尽管如此，生产年糕的现有配方和技术仍然存在一些问题和不足，概括起来有以下几点：(1)生产原料仍然以糯米为主，只是将现代食品工业的加工技术引入到年糕生产中，产品口味单一；(2)传统年糕不容易消化，易生痰，不适合患有消化不良、胃肠疾病、高血脂、肥胖及哮喘等慢性病的人群食用，不具有功能性食品的特征；(3)产品型态单一，仍然为实心糕饼；(4)产品未体现出更多的饮食文化，附加值低。针对以上的问题和不足，我们发明了一种新型的夹心型年糕及其加工方法。Rice cake is a traditional food with national characteristics in China. Its processing process has been industrialized. There are many improved formulas and processing technologies about traditional rice cakes including published patent reports. However, there are still some existing formulas and technologies for producing rice cakes. Problems and deficiencies, summed up have the following points: (1) production raw material is still based on glutinous rice, just introduces the processing technology of modern food industry in the production of rice cake, and product taste is single; (2) traditional rice cake is not easy to digest, easily Phlegm, not suitable for people suffering from chronic diseases such as indigestion, gastrointestinal diseases, hyperlipidemia, obesity and asthma, does not have the characteristics of functional food; (3) the product type is single, still solid cake; (4) The product does not reflect more food culture, and the added value is low. For the above problems and deficiencies, we have invented a novel sandwich-type rice cake and a processing method thereof.
发明内容Contents of the invention
本发明要解决的技术问题是，针对现有技术提出一种口味新颖、易于消化、蕴含饮食文化的夹心型年糕及其加工方法。The technical problem to be solved by the present invention is to propose a sandwich-type rice cake with novel taste, easy digestion and food culture and its processing method in view of the prior art.
本发明所采用的技术方案如下：The technical scheme adopted in the present invention is as follows:
一种夹心型年糕，原料的重量份数比例如下：胚料包括籼米粉10～15份，糯米粉10～15份、白糖5～10份、水15～20份，猪油1份、果胶0.5份，预糊化淀粉0.5份；芯料包括红枣1～5份以及花生1～3份；A sandwich-type rice cake, the ratio of raw materials by weight is as follows: embryo material includes 10-15 parts of indica rice flour, 10-15 parts of glutinous rice flour, 5-10 parts of white sugar, 15-20 parts of water, 1 part of lard, pectin 0.5 parts, 0.5 parts of pregelatinized starch; the core material includes 1 to 5 parts of red dates and 1 to 3 parts of peanuts;
这种夹心型年糕的加工步骤如下：The processing steps of this sandwich type rice cake are as follows:
1)加工熟化胚料：按照上述重量份数比例，将籼米粉、糯米粉、白糖、水、猪油、果胶和预糊化淀粉混合均匀，蒸汽加热熟化30分钟，用食品挤压机挤压成片状，得到熟化胚料；1) Processing and ripening embryo material: According to the above-mentioned proportions by weight, mix indica rice flour, glutinous rice flour, white sugar, water, lard, pectin and pregelatinized starch evenly, heat and ripen with steam for 30 minutes, and extrude with a food extruder Press into flakes to obtain mature embryos;
2)加工熟化芯料：将粉碎的红枣和花生按照上述重量份数比例混合均匀，蒸汽加热熟化，得到熟化芯料；2) Processing and curing the core material: mixing the pulverized red dates and peanuts evenly according to the above weight ratio, heating and curing with steam to obtain the mature core material;
3)成型：将上述步骤得到的熟化胚料和熟化芯料，按照一层熟化胚料加一层熟化芯料再加一层熟化胚料的次序叠放，同时保持三者的重量份数比为3∶1∶3，按压，用模具切割成心形或正方形，得到半成品夹心型年糕；3) Forming: stack the matured blanks and matured cores obtained in the above steps in the order of one layer of matured blanks, one layer of matured cores, and one layer of matured blanks, while maintaining the weight ratio of the three 3:1:3, pressed, cut into a heart shape or square with a mold, to get a semi-finished sandwich rice cake;
4)再熟化：将上述的半成品夹心型年糕进一步蒸汽加热熟化15分钟得到熟化的夹心型年糕；4) Recooking: the above-mentioned semi-finished sandwich-type rice cake was further steam-heated and matured for 15 minutes to obtain a mature sandwich-type rice cake;
5)包装和冷却：将上述的熟化的夹心型年糕进行真空包装，高温灭菌，冷却，得到夹心型年糕成品。5) Packaging and cooling: vacuum-pack the above-mentioned aged sandwich-type rice cake, sterilize at high temperature, and cool to obtain the finished sandwich-type rice cake.
本发明与现有技术相比，本发明的优点在于改进了传统年糕的原料配方，引入了具有富含多种维生素、氨基酸和微量元素的红枣和花生作为辅料，丰富了产品的营养成分，改善了产品口感，使其比传统年糕更加香甜可口，并且改善了产品的可消化性，红枣与花生均具有健脾和胃、助消化、补气血的保健功能，使年糕更容易被消化吸收，同时赋予了年糕软化血管、养血安神、延缓衰老等功能食品的特性，扩大了适合食用的人群范围。“夹心”制作工艺赋予了产品“白皮红心”的新形态，也方便制作出心型、正方形等不同外观。并且由产品的三种主要原料——年糕、红枣和花生——谐音产生的“早高升”，赋予了产品更高层次的文化内涵，适宜于产品作为馈赠礼品表达美好祝愿，因而进一步提高了产品的附加值。Compared with the prior art, the present invention has the advantages of improving the raw material formula of traditional rice cakes, introducing red dates and peanuts rich in various vitamins, amino acids and trace elements as auxiliary materials, enriching the nutritional components of the product, improving the It improves the taste of the product, making it sweeter and more delicious than traditional rice cakes, and improves the digestibility of the product. Both red dates and peanuts have health functions of invigorating the spleen and stomach, aiding digestion, and nourishing qi and blood, making the rice cakes easier to digest and absorb. At the same time, rice cakes are endowed with the characteristics of functional foods such as softening blood vessels, nourishing blood and calming the nerves, and delaying aging, expanding the range of people suitable for consumption. The "sandwich" production process endows the product with a new form of "white skin and red heart", and it is also convenient to produce different appearances such as heart shape and square shape. And the homonym of "Zao Gao Sheng" produced by the three main raw materials of the product - rice cake, red dates and peanuts - endows the product with a higher level of cultural connotation, and is suitable for the product to be used as a gift to express good wishes, thus further improving the product quality. added value.
具体实施方式Detailed ways
以下结合具体实施例对本发明进行进一步描述，但本发明的保护范围并不仅限于此。The present invention will be further described below in conjunction with specific examples, but the protection scope of the present invention is not limited thereto.
实施例1Example 1
一种夹心型年糕，原料组成如下：胚料为籼米粉10Kg，糯米粉15Kg、白糖5Kg、水15Kg，猪油1Kg、果胶0.5Kg，预糊化淀粉0.5Kg；芯料为红枣5Kg以及花生1Kg；A kind of sandwich type rice cake, the raw material composition is as follows: Embryo material is indica rice flour 10Kg, glutinous rice flour 15Kg, white sugar 5Kg, water 15Kg, lard 1Kg, pectin 0.5Kg, pregelatinized starch 0.5Kg; Core material is red jujube 5Kg and peanut 1Kg;
加工步骤如下：The processing steps are as follows:
1)加工熟化胚料：将上述籼米粉、糯米粉、白糖、水、猪油、果胶和预糊化淀粉混合均匀，蒸汽加热熟化30分钟，用食品挤压机挤压成片状，得到熟化胚料；1) Processing and ripening embryo material: mix the above-mentioned indica rice flour, glutinous rice flour, white sugar, water, lard, pectin and pre-gelatinized starch evenly, steam heating and aging for 30 minutes, extrude into flakes with a food extruder, and obtain mature embryo material;
2)加工熟化芯料：将粉碎的上述红枣和花生混合均匀，蒸汽加热熟化，得到熟化芯料；2) Processing and curing the core material: mixing the pulverized red dates and peanuts evenly, heating and curing with steam to obtain the mature core material;
3)成型：将上述步骤得到的熟化胚料和熟化芯料，按照一层熟化胚料加一层熟化芯料再加一层熟化胚料的次序叠放，同时保持三者的重量份数比为3∶1∶3，按压，用模具切割成心形，得到半成品夹心型年糕；3) Forming: stack the matured blanks and matured cores obtained in the above steps in the order of one layer of matured blanks, one layer of matured cores, and one layer of matured blanks, while maintaining the weight ratio of the three 3:1:3, pressed, cut into a heart shape with a mold to get a semi-finished sandwich-type rice cake;
4)再熟化：将上述的半成品夹心型年糕进一步蒸汽加热熟化15分钟得到熟化的夹心型年糕；4) Recooking: the above-mentioned semi-finished sandwich-type rice cake was further steam-heated and matured for 15 minutes to obtain a mature sandwich-type rice cake;
5)包装和冷却：将上述的熟化的夹心型年糕进行真空包装，高温灭菌，冷却，得到夹心型年糕成品。5) Packaging and cooling: vacuum-pack the above-mentioned aged sandwich-type rice cake, sterilize at high temperature, and cool to obtain the finished sandwich-type rice cake.
实施例2Example 2
一种夹心型年糕，原料组成如下：胚料为籼米粉15Kg，糯米粉10Kg、白糖10Kg、水20Kg，猪油1Kg、果胶0.5Kg，预糊化淀粉0.5Kg；芯料为红枣1Kg以及花生3Kg；A kind of sandwich-type rice cake, the raw material composition is as follows: Embryo material is indica rice flour 15Kg, glutinous rice flour 10Kg, white sugar 10Kg, water 20Kg, lard 1Kg, pectin 0.5Kg, pregelatinized starch 0.5Kg; Core material is red jujube 1Kg and peanut 3Kg;
加工步骤如下：The processing steps are as follows:
1)将上述籼米粉、糯米粉、白糖、水、猪油、果胶和预糊化淀粉混合均匀，蒸汽加热熟化30分钟，用食品挤压机挤压成片状，得到熟化胚料；1) Mix the above-mentioned indica rice flour, glutinous rice flour, white sugar, water, lard, pectin and pregelatinized starch evenly, heat and ripen with steam for 30 minutes, extrude into flakes with a food extruder, and obtain the ripened embryo material;
2)将粉碎的上述红枣和花生按照上述重量份数比例混合均匀，蒸汽加热熟化，得到熟化芯料；2) Mix the pulverized above-mentioned red dates and peanuts evenly according to the above-mentioned ratio of parts by weight, heat and steam them for curing to obtain the matured core material;
3)成型：将上述步骤得到的熟化胚料和熟化芯料，按照一层熟化胚料加一层熟化芯料再加一层熟化胚料的次序叠放，同时保持三者的重量份数比为3∶1∶3，按压，用模具切割成正方形，得到半成品夹心型年糕；3) Forming: stack the matured blanks and matured cores obtained in the above steps in the order of one layer of matured blanks, one layer of matured cores, and one layer of matured blanks, while maintaining the weight ratio of the three 3:1:3, pressed, cut into squares with a mold to get a semi-finished sandwich-type rice cake;
4)再熟化：将上述的半成品夹心型年糕进一步蒸汽加热熟化15分钟得到熟化的夹心型年糕；4) Recooking: the above-mentioned semi-finished sandwich-type rice cake was further steam-heated and matured for 15 minutes to obtain a mature sandwich-type rice cake;
5)包装和冷却：将上述的熟化的夹心型年糕进行真空包装，高温灭菌，冷却，得到夹心型年糕成品。5) Packaging and cooling: vacuum-pack the above-mentioned aged sandwich-type rice cake, sterilize at high temperature, and cool to obtain the finished sandwich-type rice cake.
实施例3Example 3
一种夹心型年糕，原料组成如下：胚料为籼米粉12Kg，糯米粉12Kg、白糖8Kg、水18Kg，猪油1Kg、果胶0.5Kg，预糊化淀粉0.5Kg；芯料为红枣4Kg、花生2Kg；A kind of sandwich-type rice cake, the raw material composition is as follows: Embryo material is indica rice flour 12Kg, glutinous rice flour 12Kg, white sugar 8Kg, water 18Kg, lard 1Kg, pectin 0.5Kg, pregelatinized starch 0.5Kg; Core material is red jujube 4Kg, peanut 2Kg;
加工步骤如下：The processing steps are as follows:
1)将上述籼米粉、糯米粉、白糖、水、猪油、果胶和预糊化淀粉混合均匀，蒸汽加热熟化30分钟，用食品挤压机挤压成片状，得到熟化胚料；1) Mix the above-mentioned indica rice flour, glutinous rice flour, white sugar, water, lard, pectin and pregelatinized starch evenly, heat and ripen with steam for 30 minutes, extrude into flakes with a food extruder, and obtain the ripened embryo material;
2)将粉碎的上述红枣和花生按照上述重量份数比例混合均匀，蒸汽加热熟化，得到熟化芯料；2) Mix the pulverized above-mentioned red dates and peanuts evenly according to the above-mentioned ratio of parts by weight, heat and steam them for curing to obtain the matured core material;
3)成型：将上述步骤得到的熟化胚料和熟化芯料，按照一层熟化胚料加一层熟化芯料再加一层熟化胚料的次序叠放，同时保持三者的重量份数比为3∶1∶3，按压，用模具切割成心形，得到半成品夹心型年糕；3) Forming: stack the matured blanks and matured cores obtained in the above steps in the order of one layer of matured blanks, one layer of matured cores, and one layer of matured blanks, while maintaining the weight ratio of the three 3:1:3, pressed, cut into a heart shape with a mold to get a semi-finished sandwich-type rice cake;
4)再熟化：将上述的半成品夹心型年糕进一步蒸汽加热熟化15分钟得到熟化的夹心型年糕；4) Recooking: the above-mentioned semi-finished sandwich-type rice cake was further steam-heated and matured for 15 minutes to obtain a mature sandwich-type rice cake;
5)包装和冷却：将上述的熟化的夹心型年糕进行真空包装，高温灭菌，冷却，得到夹心型年糕成品。5) Packaging and cooling: vacuum-pack the above-mentioned aged sandwich-type rice cake, sterilize at high temperature, and cool to obtain the finished sandwich-type rice cake.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349057A (en) * | 2013-07-10 | 2013-10-16 | 杭州老朋友食品有限公司 | Fried glutinous pudding rice cake and manufacturing method thereof |
| CN104186891A (en) * | 2014-08-06 | 2014-12-10 | 浙江草苗食品有限公司 | Method for industrially producing traditional sugar cake |
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| CN105124426A (en) * | 2015-09-14 | 2015-12-09 | 广州酒家集团利口福食品有限公司 | Stuffed rice cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349057A (en) * | 2013-07-10 | 2013-10-16 | 杭州老朋友食品有限公司 | Fried glutinous pudding rice cake and manufacturing method thereof |
| CN104186891A (en) * | 2014-08-06 | 2014-12-10 | 浙江草苗食品有限公司 | Method for industrially producing traditional sugar cake |
| CN104286688A (en) * | 2014-10-22 | 2015-01-21 | 广东省工业贸易职业技术学校 | Long-shaped rice cake with Lu-village yellow millet flavor |
| CN104381867A (en) * | 2014-10-30 | 2015-03-04 | 昆明理工大学 | Method for preparing composite fruit-vegetable glutinous rice cake |
| CN104381867B (en) * | 2014-10-30 | 2017-06-13 | 昆明理工大学 | A kind of preparation method of compound fruit and vegetable glutinous rice cake |
| CN105124426A (en) * | 2015-09-14 | 2015-12-09 | 广州酒家集团利口福食品有限公司 | Stuffed rice cake and preparation method thereof |
| CN105614665A (en) * | 2016-02-09 | 2016-06-01 | 罗建华 | Healthcare new-year cake with aromatic smell and method for processing healthcare new-year cake |
| CN106261585A (en) * | 2016-09-22 | 2017-01-04 | 黄秋丽 | A kind of nutritious chestnut cake |
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