CN103858954A - Glutinous rice cake containing tapioca flour and making method thereof - Google Patents
Glutinous rice cake containing tapioca flour and making method thereof Download PDFInfo
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- CN103858954A CN103858954A CN201410110580.XA CN201410110580A CN103858954A CN 103858954 A CN103858954 A CN 103858954A CN 201410110580 A CN201410110580 A CN 201410110580A CN 103858954 A CN103858954 A CN 103858954A
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- tapioca flour
- tapioca starch
- glutinous rice
- rice cake
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Abstract
The invention discloses a glutinous rice cake containing tapioca flour and a making method of the glutinous rice cake, and relates to the field of the food industry. The making method comprises the steps that the food-grade tapioca flour is weighed, two thirds of the food-grade tapioca flour is evenly mixed with boiled water with the temperature larger than or equal to 95 DEG C, the obtained material is standing for 20-30 minutes, the obtained material is mixed with the rest of the food-grade tapioca flour, and the obtained material and the food-grade tapioca flour are evenly mixed through a dough mixer; the materials are pressed through a double-screw bulking machine, and are kneaded to form dough while the materials are hot; the dough containing the tapioca flour is divided into pieces of small dough with the needed weight while the dough is hot, and forming is carried out. The glutinous rice cake containing the tapioca flour is rich in edible fibers, spongy and highly chewy, has the purgation function and the obesity preventing function, and is suitable for people of all ages; in addition, the glutinous rice cake containing the tapioca flour can still be produced when it is not in the cassava harvest period, and the problems caused by seasonal harvesting of cassava are well solved.
Description
Technical field
The present invention relates to food industrial technical field, in particular a kind of tapioca starch glutinous rice cake and preparation method thereof.
Background technology
Dumpling is a kind of popular food with Chinese characteristics, deeply be subject to liking of the people, along with living standard improves, the transformation of people's consumption idea, concept of health, food has started to change to high quality, nutrient laden, functionalization, high fiber, the trend such as low-yield, and more and more focuses on food variation and coarse food grain, but dumpling foreskin is all to make of wheat flour all the time, material is single, can not meet gradually different consumer groups' needs.
Edible tapioca starch is that tapioca root is removed the operations such as exocuticle, pulverizing, detoxification, dehydration, dry, ultra-fine grinding and prepared, cassava epidermis whole dries are in addition comprised, having saved in cassava the nutritional labelings such as original food fiber, protein, vitamin, amino acid, mineral matter and trace element from damage, is the quality sundry grain raw material of a kind of natural, safety, comprehensive nutrition.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, and a kind of tapioca starch glutinous rice cake and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
A preparation method for tapioca starch glutinous rice cake, its step is as follows:
(1) take food grade tapioca starch, 2/3 and temperature is wherein not less than the boiling water of 95 ℃ and mixes, and leaves standstill 20～30min, obtains tapioca starch and sticks with paste;
(2) tapioca starch in (1) is stuck with paste with the tapioca starch of remainder 1/3 and mixed, and mix with dough mixing machine, wherein dough mixing machine mixing speed is 30r/min～50r/min, and mixing time is 5～10min;
(3) use twin-screw Bulking Machine to push the mixture in (2), under screw speed 250r/min～300r/min, repeatedly push 7～9 times, be kneaded into while hot dough;
(4) while hot cassava dough is divided into the little group of required weight, moulding.
Described food grade tapioca starch, its hydrogen cyanide content≤10mg/kg, water content≤15%wt.
Described preparation method, in step (1), the consumption of boiling water is 70%～100% of 2/3 tapioca starch weight.
The tapioca starch glutinous rice cake that described preparation method makes.
Glutinous rice cake of the present invention can eat immediately, also can by fry, fried, steam, the roasting or microwave-oven-heating of fire etc. is edible, can also be stained with or wrap up white granulated sugar, full fat soybean powder and black sesame powder etc. are eaten, and also can sterilizing final vacuum pack to refrigerate and deposit, 4 months shelf-lifves.
Tapioca starch glutinous rice cake of the present invention is rich in edible fiber, soft, waxy strong, has the effect such as defaecation and prevention of obesity, all-ages.In addition, tapioca starch glutinous rice cake also can be produced non-cassava harvest time, the fine problem causing due to the seasonal results of cassava that solved.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
(1) take 500g food grade tapioca starch, take out wherein 333g, adding 233g temperature at stirring is the water of 95 ℃, mix rear standing 20min, then mix with remaining 167g tapioca starch, and stir 5min with dough mixing machine, dough mixing machine mixing speed is 30r/min;
(2) use twin-screw Bulking Machine to push the mixture in (1), screw speed control is 250r/min, repeats to push 7 times, is kneaded into while hot dough;
(3) immediately hot cassava dough in (2) is divided into the little group of 50g～60g, and is pressed into oblateness.
Embodiment 2
(1) take 900g food grade tapioca starch, to add 600g temperature be the water of 97 ℃ to 600g therein, is stirred to and mixes, leave standstill 30min, move to dough mixing machine bakebread, add remaining 300g tapioca starch, and stirring 10min with dough mixing machine, dough mixing machine mixing speed is 50r/min;
(2) use twin-screw Bulking Machine to push the mixture in (1), screw speed control is 300r/min, repeats to push 9 times, is kneaded into while hot dough;
(3) while hot the hot cassava dough in (2) is divided into the little group of 50g～60g immediately, and is pressed into oblateness.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (4)
1. a preparation method for tapioca starch glutinous rice cake, is characterized in that, its step is as follows:
(1) take food grade tapioca starch, 2/3 and temperature is wherein not less than the boiling water of 95 ℃ and mixes, and leaves standstill 20～30min, obtains tapioca starch and sticks with paste;
(2) tapioca starch in (1) is stuck with paste with the tapioca starch of remainder 1/3 and mixed, and mix with dough mixing machine, wherein dough mixing machine mixing speed is 30r/min～50r/min, and mixing time is 5～10min;
(3) use twin-screw Bulking Machine to push the mixture in (2), under screw speed 250r/min～300r/min, repeatedly push 7～9 times, be kneaded into while hot dough;
(4) while hot cassava dough is divided into the little group of required weight, moulding.
2. preparation method according to claim 1, is characterized in that, described food grade tapioca starch, its hydrogen cyanide content≤10mg/kg, water content≤15%wt.
3. preparation method according to claim 1, is characterized in that, in step (1), the consumption of boiling water is 70%～100% of 2/3 tapioca starch weight.
4. the tapioca starch glutinous rice cake making according to the arbitrary described preparation method of claim 1～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110580.XA CN103858954B (en) | 2014-03-24 | 2014-03-24 | A kind of tapioca starch glutinous rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110580.XA CN103858954B (en) | 2014-03-24 | 2014-03-24 | A kind of tapioca starch glutinous rice cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103858954A true CN103858954A (en) | 2014-06-18 |
| CN103858954B CN103858954B (en) | 2016-02-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410110580.XA Active CN103858954B (en) | 2014-03-24 | 2014-03-24 | A kind of tapioca starch glutinous rice cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187499A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Cassava all-flour rice dumpling and preparing method thereof |
| CN105231268A (en) * | 2015-11-23 | 2016-01-13 | 李先强 | Red rice cake and manufacturing method thereof |
| CN106539008A (en) * | 2016-11-22 | 2017-03-29 | 广西大学 | A kind of preparation method of fresh cassava wormwood glutinous rice cake |
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| CN1048488A (en) * | 1990-06-30 | 1991-01-16 | 熊赤群 | The production technology of instant glutionous rice cake |
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN2912274Y (en) * | 2006-06-14 | 2007-06-20 | 张少仁 | Round-shaped rice cake production machine |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN102648759A (en) * | 2011-02-28 | 2012-08-29 | 樊华轩 | Potato slag food and manufacture method of potato slag food |
| CN103445118A (en) * | 2013-09-06 | 2013-12-18 | 马宗武 | Multifunctional sweet potato powder machine |
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Patent Citations (6)
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| CN1048488A (en) * | 1990-06-30 | 1991-01-16 | 熊赤群 | The production technology of instant glutionous rice cake |
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN2912274Y (en) * | 2006-06-14 | 2007-06-20 | 张少仁 | Round-shaped rice cake production machine |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN102648759A (en) * | 2011-02-28 | 2012-08-29 | 樊华轩 | Potato slag food and manufacture method of potato slag food |
| CN103445118A (en) * | 2013-09-06 | 2013-12-18 | 马宗武 | Multifunctional sweet potato powder machine |
Non-Patent Citations (4)
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| 张怀考: "机制糍粑", 《粮油食品科技》 * |
| 湖南省文化厅: "《湖南省非物质文化遗产名录第三册》", 31 December 2009, 湖南人民出版社 * |
| 阳敏: "香糯麻糍的加工工艺及麻糍机的制作", 《农村科技开发》 * |
| 黄世宁: "农村食谱：糍粑", 《新浪博客》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187499A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Cassava all-flour rice dumpling and preparing method thereof |
| CN105231268A (en) * | 2015-11-23 | 2016-01-13 | 李先强 | Red rice cake and manufacturing method thereof |
| CN106539008A (en) * | 2016-11-22 | 2017-03-29 | 广西大学 | A kind of preparation method of fresh cassava wormwood glutinous rice cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103858954B (en) | 2016-02-10 |
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