CN103858954B - A kind of tapioca starch glutinous rice cake and preparation method thereof - Google Patents
A kind of tapioca starch glutinous rice cake and preparation method thereof Download PDFInfo
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- CN103858954B CN103858954B CN201410110580.XA CN201410110580A CN103858954B CN 103858954 B CN103858954 B CN 103858954B CN 201410110580 A CN201410110580 A CN 201410110580A CN 103858954 B CN103858954 B CN 103858954B
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- tapioca starch
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Abstract
The invention discloses a kind of tapioca starch glutinous rice cake and preparation method thereof, relate to field of food industry.The present invention takes food grade tapioca starch, wherein 2/3 and the temperature boiling water that is not less than 95 DEG C mix, leave standstill 20 ~ 30min, then with remaining 1/3 tapioca starch mixing, and to mix with dough mixing machine; Use twin-screw Bulking Machine to extrude it, be kneaded into dough while hot; The last little group while hot cassava dough being divided into required weight, shaping.Tapioca starch glutinous rice cake of the present invention is rich in edible fibers, soft, by force waxy, 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, solves the problem because cassava seasonality results cause very well.
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, dark liking by 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 microsteping, the trend such as low-yield, and more and more focuses on food variation and coarse food grain, but dumpling foreskin is all that use wheat flour makes all the time, material is single, can not meet the needs of different consumer group gradually.
Edible tapioca starch is prepared by the operations such as tapioca root removal exocuticle, pulverizing, detoxification, dehydration, drying, ultra-fine grinding, contain the whole dries beyond cassava epidermis, having saved in cassava the nutritional labelings such as original food fiber, protein, vitamin, amino acid, mineral matter and trace element from damage, is a kind of quality sundry grain raw material 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, provides a kind of tapioca starch glutinous rice cake and preparation method thereof.
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, wherein 2/3 and the temperature boiling water that is not less than 95 DEG C mix, leave standstill 20 ~ 30min, obtain tapioca starch and stick with paste;
(2) mixed with the tapioca starch of remainder 1/3 by the tapioca starch paste in (1), 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 extrude the mixture in (2), under screw speed 250r/min ~ 300r/min, repeatedly extrude 7 ~ 9 times, be kneaded into dough while hot;
(4) while hot cassava dough is divided into the little group of required weight, shaping.
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 is obtained.
Glutinous rice cake of the present invention can eat immediately, also can pass through 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 pack refrigeration and deposit by sterilizing final vacuum, 4 months shelf-lifves.
Tapioca starch glutinous rice cake of the present invention is rich in edible fibers, soft, by force waxy, 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, solves the problem because cassava seasonality results cause very well.
Detailed description of the invention
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, add at stirring the water that 233g temperature is 95 DEG C, 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 extrude the mixture in (1), screw speed controls, for 250r/min, to repeat extruding 7 times, be kneaded into dough while hot;
(3) immediately cassava dough hot 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, 600g adds the water that 600g temperature is 97 DEG C wherein, 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 extrude the mixture in (1), screw speed controls, for 300r/min, to repeat extruding 9 times, be kneaded into dough while hot;
(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 improve and convert the protection domain that all should belong to claims of the present invention.
Claims (2)
1. a preparation method for tapioca starch glutinous rice cake, is characterized in that, its step is as follows:
(1) food grade tapioca starch is taken, its hydrogen cyanide content≤10mg/kg, water content≤15%wt, wherein 2/3 and the temperature boiling water that is not less than 95 DEG C mix, the consumption of boiling water is 70% ~ 100% of 2/3 tapioca starch weight, leaves standstill 20 ~ 30min, obtains tapioca starch and sticks with paste;
(2) mixed with the tapioca starch of remainder 1/3 by the tapioca starch paste in (1), 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 extrude the mixture in (2), under screw speed 250r/min ~ 300r/min, repeatedly extrude 7 ~ 9 times, be kneaded into dough while hot;
(4) while hot cassava dough is divided into the little group of required weight, shaping.
2. the tapioca starch glutinous rice cake that preparation method according to claim 1 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| 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 |
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| CN201410110580.XA CN103858954B (en) | 2014-03-24 | 2014-03-24 | A kind of tapioca starch glutinous rice cake and preparation method thereof |
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| CN103858954A CN103858954A (en) | 2014-06-18 |
| CN103858954B true CN103858954B (en) | 2016-02-10 |
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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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Families Citing this family (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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2014
- 2014-03-24 CN CN201410110580.XA patent/CN103858954B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (3)
| Title |
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| 农村食谱：糍粑;黄世宁;《新浪博客》;http://blog.sina.com.cn/s/blog_4fcba84d0100nlun.html;20101212;参见第1页第3段 * |
| 机制糍粑;张怀考;《粮油食品科技》;19920828(第4期);第22页 * |
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| CN103858954A (en) | 2014-06-18 |
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