CN103621904A - Processing method for black rice nutritional cake - Google Patents
Processing method for black rice nutritional cake Download PDFInfo
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- CN103621904A CN103621904A CN201210439437.6A CN201210439437A CN103621904A CN 103621904 A CN103621904 A CN 103621904A CN 201210439437 A CN201210439437 A CN 201210439437A CN 103621904 A CN103621904 A CN 103621904A
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- Prior art keywords
- rice
- black rice
- cake
- processing method
- black
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 title abstract 5
- 241000209094 Oryza Species 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000007983 food acid Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 208000034189 Sclerosis Diseases 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 8
- 239000000843 powder Substances 0.000 abstract description 6
- 240000008467 Oryza sativa Japonica Group Species 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 244000194101 Ginkgo biloba Species 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 208000002173 dizziness Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003127 knee Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000013433 lightheadedness Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
A processing method for a black rice nutritional cake is disclosed. Japonica rice, black rice and glutinous rice are employed as main raw materials, and nutrition powders such as gingko powder, kudzuvine root starch, polygonatum odoratum powder and the like are taken as auxiliary materials. The main steps comprise: mixing japonica rice, black rice and glutinous rice, immersing, stirring, crushing, mixing with the auxiliary materials, boiling with steam, shaping by extrusion, cooling, immersing and packaging. The black rice nutritional cake produced by employing the preparation method is abundant in nutrition and excellent in taste, has certain health-care function; and the preparation method is simple to operate and easy to master.
Description
Technical field
The present invention relates to a kind of processing method of cake, especially relate to a kind of processing method of black rice nourishing cake.
Background technology
Black rice, is the rice of a kind of medicine, food dual-purpose, belongs to glutinous rice class.Through the long-term class feature breed forming of cultivating by grass rice.The traditional Chinese medical science thinks that black rice has significant medical value, and ancient agriculture medical book is recorded: black rice " improving eyesight is invigorated blood circulation for enriching yin and nourishing kidney, body-building warming stomach ", " clearing liver ease constipation ", effects such as " sliding wet benefit essences, tonifying lung is delayed muscle "; Can be used as medicine into meals, especially good to Light-headedness, anaemia white hair, soreness and weakness of waist and knees, yctalopia tinnitus disease, curative effect.Modern medicine confirms, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthen the spleen and stomach, and qi and activate blood circulation, the curative effect such as nourish the liver to improve visual acuity.Frequent edible black rice, is conducive to that control is dizzy, dizzy, anaemia, white hair, eye illness, soreness and weakness of waist and knees, xeropulmonary cough, constipation, difficult urination, edema due to deficiency of the kidney, poor appetite, the disease such as weakness of the spleen and the stomach.
Cake is a kind of traditional food of East Asia Region, and cake is in the eve of the lunar New Year, to be used for being sacrificed to a god and enshrining and worship ancestors in early days, gradually becomes thereafter a kind of popular food.Representative have the northern glutinous millet cake of Bai Gao, north to the Great Wall farmers', the water mill cake of the south of the lower reaches of the Yangtze River, the glutinous cake in southwest, the red tortoise cake in Taiwan etc.Cake has north and south local flavor not, and northern cake has steaming, explodes two kinds, is sweet taste; South cake except steaming, fried, still have sheet to fry and soup boils all methods, taste is sweet saltyly all to be had.
Prior art is produced cake, and to adopt long-grained nonglutinous rice, polished rice and glutinous rice be raw material more, and traditional cake features good taste, is liked by numerous people, but it does not have health care, and raw material using black rice as cake there is not yet report.
Summary of the invention
Technical problem to be solved by this invention is to make on the basis of cake in conventional method, adds black rice as raw material, and a kind of processing method of black rice nourishing cake is provided.
The present invention solves the technical scheme that its technical problem takes: a kind of processing method of black rice nourishing cake, carry out as follows:
A, main material mix: get polished rice, black rice, glutinous rice and mix by a certain percentage, mix, and standby;
B, immersion: the mixed material of polished rice, black rice, glutinous rice is soaked, soak 48～72 hours, making its water content is 40～50%;
C, stirring: in the raw material after immersion, add salt 2～3%, stir;
D, pulverizing: by adding the raw material of salt to pulverize, standby;
E, auxiliary material mix: raw material and auxiliary material after pulverizing are prepared by a certain percentage, mixed;
F, boil extrusion modling: by raw material slaking extrusion modling after pulverizing;
G, cooling: make its sclerosis section by the cake after moulding is cooling;
H, immersion: cake sheet is put in the food acids solution of pH3～4 and soaked 5～10 minutes;
I, packing: take out and be immersed in the cake sheet in food acids solution, dry final vacuum packing.
Further, in steps A, certain proportion is following component: polished rice is 40～55 mass parts, and black rice is 20～40 mass parts, and glutinous rice is 15～20 mass parts.
Further, in described step e, certain proportion is following component: major ingredient is that 85～95 weight portions, auxiliary material are 5～15 mass parts.
Further, the food acids solution in described step I is citric acid solution.
Compared to prior art, adopt step of the present invention, the black rice nourishing cake of producing, nutritious, taste is good, has enriching yin and nourishing kidney, body-building warming stomach, the improving eyesight effect such as invigorate blood circulation, and there is certain health care, and this method simple to operate, be easy to grasp.
The specific embodiment
Embodiment 1: get polished rice 400g, and black rice 400g, glutinous rice 200g, after mixing, soaks 48 hours, makes its water content reach 40%, adds 2% salt, stirs.After crushed, get the mixing rice powder 850g after pulverizing, auxiliary material 150g, mixes, and boils and extrusion modling, cuts into slices, and soak 5 minutes after hardening by cooling in the citric acid solution of pH3, dries final vacuum packing.
Embodiment 2: get polished rice 500g, and black rice 350g, glutinous rice 150g, after mixing, soaks 60 hours, makes its water content reach 45%, adds 2.5% salt, stirs.After crushed, get the mixing rice powder 900g after pulverizing, auxiliary material 100g, mixes, and boils and extrusion modling, cuts into slices, and soak 7 minutes after hardening by cooling in the citric acid solution of pH3.5, dries final vacuum packing.
Embodiment 3: get polished rice 550g, and black rice 200g, glutinous rice 150g, after mixing, soaks 72 hours, makes its water content reach 50%, adds 3% salt, stirs.After crushed, get the mixing rice powder 950g after pulverizing, auxiliary material 50g, mixes, and boils and extrusion modling, cuts into slices, and soak 10 minutes after hardening by cooling in the citric acid solution of pH4, dries final vacuum packing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (4)
1. a processing method for black rice nourishing cake, is characterized in that: adopt following steps:
A, main material mix: get polished rice, black rice, glutinous rice and mix by a certain percentage, mix, and standby;
B, immersion: the mixed material of polished rice, black rice, glutinous rice is soaked, soak 48～72 hours, making its water content is 40～50%;
C, stirring: in the raw material after immersion, add salt 2～3%, stir;
D, pulverizing: by adding the raw material of salt to pulverize, standby;
E, auxiliary material mix: raw material and auxiliary material after pulverizing are prepared by a certain percentage, mixed;
F, boil extrusion modling: by raw material slaking extrusion modling after pulverizing;
G, cooling: make its sclerosis section by the cake after moulding is cooling;
H, immersion: cake sheet is put in the food acids solution of pH3～4 and soaked 5～10 minutes;
I, packing: take out and be immersed in the cake sheet in food acids solution, dry final vacuum packing.
2. the processing method of a kind of black rice nourishing cake according to claim 1, is characterized in that: in steps A, certain proportion is following component: polished rice is 40～55 mass parts, and black rice is 20～40 mass parts, and glutinous rice is 15～20 mass parts.
3. the processing method of a kind of black rice nourishing cake according to claim 1, is characterized in that: in described step e, certain proportion is following component: major ingredient is that 85～95 weight portions, auxiliary material are 5～15 mass parts.
4. the processing method of a kind of black rice nourishing cake according to claim 1, is characterized in that: the food acids solution in described step I is citric acid solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210439437.6A CN103621904A (en) | 2012-10-30 | 2012-10-30 | Processing method for black rice nutritional cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210439437.6A CN103621904A (en) | 2012-10-30 | 2012-10-30 | Processing method for black rice nutritional cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621904A true CN103621904A (en) | 2014-03-12 |
Family
ID=50203636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210439437.6A Pending CN103621904A (en) | 2012-10-30 | 2012-10-30 | Processing method for black rice nutritional cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621904A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982829A (en) * | 2015-08-05 | 2015-10-21 | 江新祥 | Processing method of black rice cake |
| CN106616335A (en) * | 2017-01-19 | 2017-05-10 | 陆川县米场镇合美种养专业合作社联合社 | Nutritional breakfast and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231834A (en) * | 1999-03-24 | 1999-10-20 | 彭兰艳 | Purple glutinous rice new year cake and production method thereof |
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN101449691A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Mentality-improving rice cake |
| CN101744178A (en) * | 2008-12-04 | 2010-06-23 | 金玠恒 | Rice cake |
-
2012
- 2012-10-30 CN CN201210439437.6A patent/CN103621904A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231834A (en) * | 1999-03-24 | 1999-10-20 | 彭兰艳 | Purple glutinous rice new year cake and production method thereof |
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN101449691A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Mentality-improving rice cake |
| CN101744178A (en) * | 2008-12-04 | 2010-06-23 | 金玠恒 | Rice cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982829A (en) * | 2015-08-05 | 2015-10-21 | 江新祥 | Processing method of black rice cake |
| CN106616335A (en) * | 2017-01-19 | 2017-05-10 | 陆川县米场镇合美种养专业合作社联合社 | Nutritional breakfast and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |