CN103535566A - Black-wrapper sweet soup balls - Google Patents
Black-wrapper sweet soup balls Download PDFInfo
- Publication number
- CN103535566A CN103535566A CN201310492274.2A CN201310492274A CN103535566A CN 103535566 A CN103535566 A CN 103535566A CN 201310492274 A CN201310492274 A CN 201310492274A CN 103535566 A CN103535566 A CN 103535566A
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- black
- standby
- rice
- black fungus
- water
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- 239000008158 vegetable oil Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses black-wrapper sweet soup balls and relates to the technical field of food processing. The sweet soup balls comprise wrappers and fillings, wherein the wrappers are prepared from the following raw materials: maize starch, black sticky rice, black beans, modified starch, white sticky rice, black rice, a quick-frozen stabilizer, a modifier, black fungi, glycerin monostearate and quick-frozen oil; the fillings are prepared from the following raw materials: the black sesame, peanut kernels, white granulated sugar, cinnamon powder, strawberry pulp, walnut kernels, honey, yolk, maltodextrin, quick-frozen oil, grape pulp and glucose. The sweet soup balls are fragrant and sweet in mouth feel and sticky but not greasy, have the effects of nourishing kidney and nourishing the stomach, producing saliva to slake thirst, regulating middle warmer to lower vital energy, regulating fat to lose weight, preventing and treating atherosis, reducing blood fat and the like, and are suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of casting skin sweet rice balls with sesame filling.
Background technology
The rice dumpling are a kind of emerging quick-frozen foods, well-known with the glutinous feature of its fragrant and sweet Ci.The rice dumpling generally pack and form by wrapping up in skin or salty filling or mincemeat etc. outward, and certain nutrient can be provided, and play general food and drink effect.In prior art, the rice dumpling outer wraps up in that Pi Junshi makes by water mill glutinous rice powder or water mill black glutinous rice powder, and taste is single; Meanwhile, although fillings has their own characteristics each, mostly just adjust taste.
As Chinese patent (application number 200610161510.2) " a kind of quick freezing sesame dumplings stuffings ", by black sesame powder, white sugar, shortening, peanut powder, formed, wherein, the weight ratio of each composition is 15: 34: 22: 10; Because this invention adopts rational proportioning, through mixed, be wrapped in the intracutaneous that rice and flour slurry is made, to have in the mouth, mouthfeel is smooth, non-greasy, and sugariness is moderate, and the present invention cooks conveniently, can be instant, and there is higher nutritive value.Chinese patent (application number 201210557900.7) " a kind of quick-frozen Semen sesami nigrum rice dumpling and preparation method thereof " and for example, is comprised of the raw material of following weight parts: glutinous rice 55-65, cream 10-12, glucose 4-6, maltodextrin 3-5, Semen sesami nigrum 5-7, shelled peanut 4-6, starch 1-3, the rose 0.8-1 drying, smear tea powder 0.6-0.8, salad oil 0.6-0.8, Fructus Hordei Vulgaris (parched) powder 0.5-0.8, water is appropriate.The present invention adds appropriate starch, maltodextrin and Fructus Hordei Vulgaris (parched) powder in the process of fillings processed, played the effect that increases stable emulsifying, viscosity and the compact sense of fillings have been improved, reduced the impulsive force of fillings to skin, reduced the disruptor meeting of skin, what add smears fragrance and the mouthfeel that tea powder and rose have strengthened the rice dumpling, uses extracts of Chinese herbal medicine to soak to have strengthened its health care to be worth.
Summary of the invention
The object of the present invention is to provide fragrant and sweet, the sticky and oiliness rice dumpling of a kind of mouthfeel.
The technical solution used in the present invention is a kind of casting skin sweet rice balls with sesame filling of invention, is by the rice dumpling, to wrap up in filling in skin and the rice dumpling outward to form;
It is to be prepared from by following raw material by weight that A, the described rice dumpling are wrapped up in skin outward:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, respectively backup;
B, black glutinous rice, glutinous rice, black rice pretreatment: by standby black glutinous rice and glutinous rice and black rice, clean, dry, through micronizer, pulverize, obtain respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, standby;
C, black fungus pretreatment: by standby black fungus, drop in the edible ethanol of 1-2 times of weight, volumetric concentration 50-85%, under normal temperature and pressure, soak 40-80min, filter, obtain respectively alcohol extracting black fungus and black fungus alcohol extract, standby; Again by black fungus alcohol extract at 50-75 ℃ of 1/4-1/2 that is concentrated into original volume, become black fungus alcohol extracting concentrate; Then, add the silica gel fine powder that accounts for black fungus alcohol extracting concentrate weight 4-8%, stir clockwise 25-50min, filter, obtain filtrate; Then filtrate is centrifugal through 5000-10000 rev/min of centrifuge again, collect the black fungus alcohol extracting clarified solution on upper strata, standby; In alcohol extracting black fungus, add 1-3 times of clear water again, boil and extract 0.5-1.5 hour, filter, obtain black fungus water extraction liquid; Again by black fungus water extraction liquid at 60-90 ℃ of Vacuum Concentration, vacuum degree control is 0.3-0.7MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again that black fungus water extracting liquid is centrifugal through the centrifuge of 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Again black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mix, obtain black fungus extract, standby;
D, black soya bean pretreatment: by standby black soya bean, broken, be separated into Testa sojae atricolor and black soya bean pulp; In the edible ethanol that Testa sojae atricolor to be dropped into 1-3 times of weight, volumetric concentration be 30-50% again, soak, the time is 1-1.5 hour, controls temperature at 35-50 ℃, and omnidistancely counterclockwise stirs, and then, filters, and collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated at 30-60 ℃ to the 1/5-1/2 of original volume through falling film condenser, obtains Testa sojae atricolor alcohol extracting concentrate; Again that Testa sojae atricolor alcohol extracting concentrate is centrifugal through the centrifuge of 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, standby; Again black soya bean pulp is dropped in the clear water of 2-6 times of weight, at 50-70 ℃, soak and extract 20-35min, filter, obtain black soya bean pulp water extraction liquid; Black soya bean pulp water extraction liquid, through concentrated, dry, pulverizing, is obtained to black soya bean pulp water extraction powder, standby;
E, mixing: standby modifying agent, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, till stirring evenly homogeneous, obtain the rice dumpling and wrap up in leather shell material outward, standby;
B, the described interior filling of the rice dumpling are to be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, standby respectively;
B, shelled peanut pretreatment: standby shelled peanut is fried, be then ground into 30-50 object shelled peanut fine powder, standby;
C, walnut kernel pretreatment: by standby walnut kernel, at 0-6 ℃, through colding pressing, squeeze and process, collect the walnut oil leaching, standby;
D, cinnamomi cortex pulveratus preparation: get cassia bark raw material, through medicine cutter, process; Add wherein again 2-4 times of weight, by water: the solution that ethyl acetate mixes in the ratio of 1:1-3, at 60-90 ℃, extract 1-3.5 hour, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Water layer liquid warp is concentrated, dry, pulverizing, obtains cinnamomi cortex pulveratus again, standby;
E, strawberry slurry preparation: get fresh, without rotten strawberry really, drop in beater, add 1-3.5 times of weight, temperature is the warm water of 40-65 ℃ simultaneously, after making beating, place at normal temperatures 30-60min, then through the centrifuge of 2000-4000 rev/min, filter, collect filtered fluid, obtain strawberry slurry, standby;
The preparation of f, grape berry slurry: get fresh, without rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; To adding equivalent weight, temperature in grape pomace, be the warm water of 50-85 ℃, soak 25-45min, filter, collect grape pomace water extraction liquid; Then grape pomace water extraction liquid is dropped in beater and pulled an oar together with grape berry, obtain grape berry slurry, standby;
White granulated sugar and glucose pretreatment: by standby white granulated sugar and glucose, through micronizer, pulverize, white granulated sugar and glucose after must processing respectively, standby;
G, mixing: standby Semen sesami nigrum is fried, drop into mixer with standby shelled peanut fine powder, white granulated sugar, cinnamomi cortex pulveratus, strawberry slurry, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, walnut oil, grape berry slurry, glucose again, be stirred to and mix, obtain filling in the rice dumpling, standby;
C, the rice dumpling are synthetic: the standby rice dumpling are wrapped up in to filling in leather shell material and the rice dumpling outward, and the ratio in 2.5-4.5:1, is prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
The synthetic casting skin sweet rice balls with sesame filling of C step is put into and thrown circle device throwing circle, it is then boiled 2-6min, then put into cold water and soak 2-10min in smoothing interface in water, then put into the freezing 1-8 hour of reach in freezer of-30～-15 ℃, obtain quick-frozen casting skin sweet rice balls with sesame filling.
Modifying agent recited above is the flour improver of food-grade, can improve the rice dumpling and wrap up in skin water absorption rate outward, it is not glued and stick, do not ftracture, and epidermis non muddy soup, non-foaming not broken skin, mouthfeel is smooth.
Quick-frozen oil recited above is vegetable oil, can reduce the generation of frost, controls water loss, prevents rice dumpling case-hardening etc.
Quick-frozen stabilizing agent recited above is one or more in polysaccharide gum, sodium carboxymethylcellulose, 0 one CMCs, when being multiple, the ratio of each component is equal portions or other ratio.Quick-frozen stabilizing agent can improve or the physical behavior of stable cold drink food, makes food appearance lubricated fine and smooth, keeps soft, loose institutional framework for a long time.
Converted starch recited above is esterification starch, can improve outer rehydration, chewiness and the elasticity of wrapping up in skin, reduces the boiling time.
Casting skin sweet rice balls with sesame filling of the present invention, its rice dumpling are wrapped up in the raw material that skin adopts outward cornstarch, black glutinous rice, black soya bean, converted starch, glutinous rice, black rice, quick-frozen stabilizing agent, modifying agent, black fungus, glycerin monostearate and quick-frozen oil; Thereby the made rice dumpling are wrapped up in leatherware outward has mouthfeel fragrant and sweet, sticky and oiliness.The raw material that in its rice dumpling, filling adopts has Semen sesami nigrum, shelled peanut, white granulated sugar, cassia bark, strawberry, walnut kernel, honey, yolk (generally adopt raw egg yolk, also can adopt raw Ovum Anas domestica yolk or the raw egg yolk of other bird), maltodextrin, quick-frozen oil, grape berry slurry and glucose; Thereby, filling in the made rice dumpling, its delicious flavour.Meanwhile, cornstarch both can make raw material remove different flavouring, also had the effect reducing blood pressure with cholesterol.Black glutinous rice has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the only effect of abnormal sweating.Black soya bean (Glycine max) energy kidney tonifying benefit is cloudy, and invigorating spleen to remove dampness, except thermal detoxification; Black soya bean contains abundant vitamin, and wherein E family and B family vitamin content are very high; Testa sojae atricolor contains anthocyanidin, and anthocyanidin is good antioxidant source, can remove interior free yl.Glutinous rice nourishes kidney and spleen invigorating.Black rice has enriching yin and nourishing kidney, and strengthening spleen and warming liver strengthens the spleen and stomach, qi and activate blood circulation, and the effect such as nourish the liver to improve visual acuity.The protein content of black fungus [Auricularia auricula (L.exHook.) Underw] is six times of milk, calcium, phosphorus, iron fiber cellulose content are quite a few, also contain the carbohydrates such as mannosan, glucose, wood sugar, and lecithin, ergosterol and vitamin C etc., there is the effect that prevention of arterial is atherosis, and there is benefiting qi and nourishing blood, moisten the lung and relieve the cough, anticoagulation, step-down, anticancer, fortune blood, beneficial gas, moistening lung, benefit brain, make light of one's life by commiting suicide, cool blood, hemostasis, puckery intestines, invigorate blood circulation, strong will, support the effects such as appearance.Glycerin monostearate can make raw tissue mix, and tissue is fine and smooth, improves conformality.Add quick-frozen stabilizing agent, modifying agent and quick-frozen oil, both can improve the mixed institutional framework of raw material, improve mouthfeel and the local flavor of food.Thereby the made rice dumpling are wrapped up in skin outward and are also had nourshing kidney nourishing the stomach, regulating middle-JIAO and making the adverse QI downward, prevent and treat the health-care efficacies such as atherosclerotic.
In the raw material that filling adopts in its rice dumpling, Semen sesami nigrum (Sesamum indicum L.) contains multiple human body essential amino acid, can accelerate the metabolic function of human body, and has the effects such as filling liver kidney, benefiting essence-blood, ease constipation be dry.Shelled peanut contains vitamin E and a certain amount of zinc, can strengthen memory, anti-aging, delays brain function decline, skin care; Contained unrighted acid has the effect that reduces cholesterol, with helping prevent and treat artery sclerosis, hypertension and coronary heart disease; Contained bioactivator resveratrol can anti-curing oncoma class disease, is also to reduce platelet aggregation the chemopreventive agent of prevention and treatment atherosclerotic, cardiovascular and cerebrovascular disease simultaneously.White granulated sugar has that moistening lung is promoted the production of body fluid, cough-relieving and middle beneficial lung, the irritability of releiving, enriching yin, seasoning, except the effect of halitosis.Cassia bark { CinnamomumjaponicumSieb.[C.pedunculatumNees; C.chekiangenseNakai] or Cinnamomumburmannii (C.G.etTh.Nees) Bl. or CinnamomumwilsoniiGamble[C.wilsoniiGamblevar.multiflorum Gamble] warm taste, warm liver kidney, be seasoning good merchantable brand.In strawberry (Blueberry), contain multivitamin, calcium, zinc, iron, amino acid, copper, can effectively reduce cholesterol, atherosclerosis, promotes cardiovascular health.By the existing walnut oil squeezing of walnut kernel (Juglans regia L.), fresh pure, nutritious, mouthfeel is light, aliphatic acid configuration is similar to breast milk, easy digested absorption is the child development phase, the high-class healthy edible oil of women's gestational period and postpartum recovery; Meanwhile, walnut oil itself have improve the health, skin care, beautifying face and moistering lotion, brain tonic are supported brain, prevention cardiovascular and cerebrovascular disease, improve internal system function and to the skeletal system effect such as replenish the calcium.The effects such as honey has harmonizing the spleen and stomach, relieving spasm to stop pain, moistens the lung and relieve the cough, relaxes bowel, moisturizing myogenic, removing toxic substances.Nutritious, the contained oleic acid of yolk, useful to prevention of cardiac, also contain valuable vitamin A, vitamin D, vitamin E and vitamin K and vitamin B complex.Grape berry slurry has the effects such as invigorating qi and benefiting blood, Yin-nourishing and body fluid promoting, strengthening the muscles and bones, tonneau urine, and contained cyanine have good antioxidation.Glucose (chemical formula C
6h
12o
6) be the indispensable nutriment of organism intracellular metabolic, its oxidation reaction liberated heat is the important sources of human life activity institute energy requirement.Thereby, filling in the made rice dumpling, also have that filling liver kidney, benefiting essence-blood, ease constipation are dry, invigorating qi and benefiting blood, promote the production of body fluid to quench thirst, the health-care efficacy such as strengthening the muscles and bones, regulating lipid and reducing weight, reduction blood fat.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.Explanation is below to adopt the mode exemplifying, but protection scope of the present invention should not be limited to this.
The casting skin sweet rice balls with sesame filling of the present embodiment is by the rice dumpling, to wrap up in filling in skin and the rice dumpling outward to form;
A, prepare the rice dumpling and wrap up in skin outward:
It is to be prepared from by following raw material by weight that the rice dumpling are wrapped up in skin outward:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, respectively backup;
B, black glutinous rice, glutinous rice, black rice pretreatment: by standby black glutinous rice and glutinous rice and black rice, clean, dry, through micronizer, pulverize, cross 600 mesh sieves, obtain respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, standby;
C, black fungus pretreatment: by standby black fungus, drop in the edible ethanol of 1.5 times of weight, volumetric concentration 65%, under normal temperature and pressure, soak 60min, filter, obtain respectively alcohol extracting black fungus and black fungus alcohol extract, standby; Again black fungus alcohol extract is concentrated into 1/3 of original volume at 60 ℃, becomes black fungus alcohol extracting concentrate; Then, add the silica gel fine powder that accounts for black fungus alcohol extracting concentrate weight 6%, stir clockwise 40min, filter, obtain filtrate; Then filtrate is centrifugal through the centrifuge of 5000-10000 rev/min again, collect the black fungus alcohol extracting clarified solution on upper strata, standby; In alcohol extracting black fungus, add 2 times of clear water again, boil and extract 1.0 hours, filter, obtain black fungus water extraction liquid; Again by black fungus water extraction liquid at 75 ℃ of Vacuum Concentrations, vacuum degree control is 0.5MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again that black fungus water extracting liquid is centrifugal through the centrifuge of 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Again black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mix, obtain black fungus extract, standby;
D, black soya bean pretreatment: by standby black soya bean, broken, be separated into Testa sojae atricolor and black soya bean pulp; Again Testa sojae atricolor is dropped in the edible ethanol that 2 times of weight, volumetric concentrations are 40% and soaked, the time is 1.2 hours, controls temperature at 40 ℃, and omnidistance counterclockwise stirring, then, filters, and collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated into 1/3 of original volume through falling film condenser at 45 ℃, obtains Testa sojae atricolor alcohol extracting concentrate; Again that Testa sojae atricolor alcohol extracting concentrate is centrifugal through the centrifuge of 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, standby; Again black soya bean pulp is dropped in the clear water of 4 times of weight, at 60 ℃, soak and extract 30min, filter, obtain black soya bean pulp water extraction liquid; Black soya bean pulp aqueous extract, through concentrated, dry, pulverizing, is crossed to 600 mesh sieves, obtain black soya bean pulp water extraction powder, standby;
E, mixing: standby modifying agent, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, till stirring evenly homogeneous, obtain the rice dumpling and wrap up in leather shell material outward, standby;
B, prepare filling in the rice dumpling:
In the rice dumpling, filling is to be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, standby respectively;
B, shelled peanut pretreatment: standby shelled peanut is fried, be then ground into 40 object shelled peanut fine powders, standby;
C, walnut kernel pretreatment: by standby walnut kernel, at 3 ℃, through colding pressing, squeeze and process, collect the walnut oil (directly the walnut oil of squeezing, can keep the most original local flavor and mouthfeel) leaching, standby;
D, cinnamomi cortex pulveratus preparation: get cassia bark raw material, through medicine cutter, process; Add wherein again 3 times of weight, by water: the solution that ethyl acetate mixes in the ratio of 1:2, at 75 ℃, extract 2.5 hours, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Water layer liquid warp is concentrated, dry, pulverizing (crossing 40 mesh sieves), obtains cinnamomi cortex pulveratus again, standby;
The preparation of e, strawberry slurry: get fresh, without rotten strawberry fruit, in input beater, add 2.5 times of weight, temperature is the warm water of 45 ℃ simultaneously, after making beating, place at normal temperatures 45min, then, through the centrifuge filtration of 2000-4000 rev/min, collect filtered fluid, obtain strawberry slurry, standby;
The preparation of f, grape berry slurry: get fresh, without rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; To adding equivalent weight, temperature in grape pomace, be the warm water of 65 ℃, soak 35min, filter, collect grape pomace water extraction liquid; Then grape pomace water extraction liquid is dropped in beater and pulled an oar together with grape berry, obtain grape berry slurry, standby;
White granulated sugar and glucose pretreatment: by standby white granulated sugar and glucose, through micronizer, pulverize (crossing 40 mesh sieves), white granulated sugar and glucose after must processing respectively, standby;
G, mixing: standby Semen sesami nigrum is fried, drop into mixer with standby shelled peanut fine powder, white granulated sugar, cinnamomi cortex pulveratus, strawberry slurry, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, walnut fluid, grape berry slurry, glucose again, be stirred to and mix, obtain filling in the rice dumpling, standby;
C, the rice dumpling are synthetic: the standby rice dumpling are wrapped up in to filling in leather shell material and the rice dumpling outward, and the ratio in 3.5:1, is prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
D, quick-frozen: the casting skin sweet rice balls with sesame filling of above-mentioned preparation is put into and thrown circle device and throw circle, and it is then boiled 4min, then put into cold water and soak 6min in smoothing interface in water, then put into freezing 6 hours of the reach in freezer of-25 ℃, obtains quick-frozen casting skin sweet rice balls with sesame filling.
Casting skin sweet rice balls with sesame filling of the present invention, the crowd who is suitable for each ages is edible.
Claims (2)
1. a casting skin sweet rice balls with sesame filling, is by the rice dumpling, to wrap up in filling in skin and the rice dumpling outward to form; It is characterized in that:
It is to be prepared from by following raw material by weight that A, the described rice dumpling are wrapped up in skin outward:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, respectively backup;
B, black glutinous rice, glutinous rice, black rice pretreatment: by standby black glutinous rice and glutinous rice and black rice, clean, dry, through micronizer, pulverize, obtain respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, standby;
C, black fungus pretreatment: by standby black fungus, drop in the edible ethanol of 1-2 times of weight, volumetric concentration 50-85%, under normal temperature and pressure, soak 40-80min, filter, obtain respectively alcohol extracting black fungus and black fungus alcohol extract, standby; Again by black fungus alcohol extract at 50-75 ℃ of 1/4-1/2 that is concentrated into original volume, become black fungus alcohol extracting concentrate; Then, add the silica gel fine powder that accounts for black fungus alcohol extracting concentrate weight 4-8%, stir clockwise 25-50min, filter, obtain filtrate; Then filtrate is centrifugal through 5000-10000 rev/min of centrifuge again, collect the black fungus alcohol extracting clarified solution on upper strata, standby; In alcohol extracting black fungus, add 1-3 times of clear water again, boil and extract 0.5-1.5 hour, filter, obtain black fungus water extraction liquid; Again by black fungus water extraction liquid at 60-90 ℃ of Vacuum Concentration, vacuum degree control is 0.3-0.7MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again that black fungus water extracting liquid is centrifugal through the centrifuge of 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Again black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mix, obtain black fungus extract, standby;
D, black soya bean pretreatment: by standby black soya bean, broken, be separated into Testa sojae atricolor and black soya bean pulp; In the edible ethanol that Testa sojae atricolor to be dropped into 1-3 times of weight, volumetric concentration be 30-50% again, soak, the time is 1-1.5 hour, controls temperature at 35-50 ℃, and omnidistancely counterclockwise stirs, and then, filters, and collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated at 30-60 ℃ to the 1/5-1/2 of original volume through falling film condenser, obtains Testa sojae atricolor alcohol extracting concentrate; Again that Testa sojae atricolor alcohol extracting concentrate is centrifugal through the centrifuge of 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, standby; Again black soya bean pulp is dropped in the clear water of 2-6 times of weight, at 50-70 ℃, soak and extract 20-35min, filter, obtain black soya bean pulp water extraction liquid; Black soya bean pulp water extraction liquid, through concentrated, dry, pulverizing, is obtained to black soya bean pulp water extraction powder, standby;
E, mixing: standby modifying agent, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, till stirring evenly homogeneous, obtain the rice dumpling and wrap up in leather shell material outward, standby;
B, the described interior filling of the rice dumpling are to be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, get the raw materials ready: by above-mentioned weight portion, get each raw material, standby respectively;
B, shelled peanut pretreatment: standby shelled peanut is fried, be then ground into 30-50 object shelled peanut fine powder, standby;
C, walnut kernel pretreatment: by standby walnut kernel, at 0-6 ℃, through colding pressing, squeeze and process, collect the walnut oil leaching, standby;
D, cinnamomi cortex pulveratus preparation: get cassia bark raw material, through medicine cutter, process; Add wherein again 2-4 times of weight, by water: the solution that ethyl acetate mixes in the ratio of 1:1-3, at 60-90 ℃, extract 1-3.5 hour, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Water layer liquid warp is concentrated, dry, pulverizing, obtains cinnamomi cortex pulveratus again, standby;
E, strawberry slurry preparation: get fresh, without rotten strawberry really, drop in beater, add 1-3.5 times of weight, temperature is the warm water of 40-65 ℃ simultaneously, after making beating, place at normal temperatures 30-60min, then through the centrifuge of 2000-4000 rev/min, filter, collect filtered fluid, obtain strawberry slurry, standby;
The preparation of f, grape berry slurry: get fresh, without rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; To adding equivalent weight, temperature in grape pomace, be the warm water of 50-85 ℃, soak 25-45min, filter, collect grape pomace water extraction liquid; Then grape pomace water extraction liquid is dropped in beater and pulled an oar together with grape berry, obtain grape berry slurry, standby;
G, mixing: standby Semen sesami nigrum is fried, drop into mixer with standby shelled peanut fine powder, white granulated sugar, cinnamomi cortex pulveratus, strawberry slurry, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, walnut oil, grape berry slurry, glucose again, whole process is stirred to and mixes, obtain filling in the rice dumpling, standby;
C, the rice dumpling are synthetic: the standby rice dumpling are wrapped up in to filling in leather shell material and the rice dumpling outward, and the ratio in 2.5-4.5:1, is prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
2. casting skin sweet rice balls with sesame filling according to claim 1, it is characterized in that: the synthetic casting skin sweet rice balls with sesame filling of C step is put into and thrown circle device throwing circle, smoothing interface, then it is boiled in water to 2-6min, put into again cold water and soak 2-10min, then put into the freezing 1-8 hour of reach in freezer of-30～-15 ℃, obtain quick-frozen casting skin sweet rice balls with sesame filling.
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| CN104171943A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Technique for producing instant frozen stuffed dumplings by adopting wet process |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105942177A (en) * | 2016-06-28 | 2016-09-21 | 哈尔滨天生态农副产品有限公司 | Symplocos sumuntia sweet soup ball capable of helping produce saliva and slake thirst for children and preparation method thereof |
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| CN104171943A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Technique for producing instant frozen stuffed dumplings by adopting wet process |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105942177A (en) * | 2016-06-28 | 2016-09-21 | 哈尔滨天生态农副产品有限公司 | Symplocos sumuntia sweet soup ball capable of helping produce saliva and slake thirst for children and preparation method thereof |
| CN106036424A (en) * | 2016-06-28 | 2016-10-26 | 哈尔滨天生态农副产品有限公司 | Anderson bulbophyllum herb lung moistening and phlegm removing children dumpling and preparation method thereof |
| CN107410845A (en) * | 2017-04-06 | 2017-12-01 | 安徽倮倮米业有限公司 | A kind of made quick-frozen dumpling glutinous rice flour and preparation method thereof |
| CN106942584A (en) * | 2017-04-26 | 2017-07-14 | 无锡华顺民生食品有限公司 | A kind of transparent rice dumpling of low albumen and preparation method thereof |
| CN107912691A (en) * | 2017-12-14 | 2018-04-17 | 安徽阜阳双宇食品科技有限公司 | A kind of made quick-frozen dumpling for possessing healthcare function and preparation method thereof |
| CN107997222A (en) * | 2017-12-14 | 2018-05-08 | 安徽阜阳双宇食品科技有限公司 | A kind of quick-frozen shredded coconut stuffing durian rice dumpling and preparation method thereof |
| CN108497294A (en) * | 2018-03-30 | 2018-09-07 | 安徽金太阳食品有限公司 | A kind of rice flour composition for making the rice dumpling |
| WO2019196004A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Food filling for work break meals of company employees |
| CN109198418A (en) * | 2018-10-19 | 2019-01-15 | 河源职业技术学院 | A kind of lemon filling rice dumpling and preparation method thereof |
| CN110150610A (en) * | 2019-07-04 | 2019-08-23 | 武穴市嘉发食品有限公司 | A kind of fine Glutinous rice sesame balls powder and preparation method |
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