CN103858972A - Preparation method of fried glutinous rice powder bars - Google Patents

Abstract

The invention discloses a preparation method of cakes and pastries and particularly relates to a preparation method of fried glutinous rice powder bars. The preparation method of fried glutinous rice powder bars comprises a formula and the preparation method. The formula adopts long-shaped rice, glutinous rice, maltose and white granulated sugar to serve as main ingredients. By means of the preparation method of fried glutinous rice powder bars, small and medium-sized food enterprise can perform semi-mechanization small scale production, therefore, labor intensity is reduced, efficiency is increased, taste is improved, and quality of fried glutinous rice powder bars is kept consistent.

Description

The preparation method of a kind of polishes fruit

Technical field

The present invention relates to a kind of preparation method of cake food, specifically refer to that being applicable to middle-size and small-size food enterprise carries out semi-mechanization production polishes a kind of polishes really preparation method really.

Background technology

Polishes fruit is the cake food of a kind of necessary small lot to the fresh supply of material in supermarket, prior art polishes fruit takes to carry out manual processing by the cake portion in supermarket or by fixed point pastry paving, because manual processing work intensity is large, efficiency is low, cost of labor is high, the taste quality of each batch is difficult to be consistent, therefore, prior art exists that working strength is large, efficiency is low, cost is high, mouthfeel is poor, quality is difficult to consistent problems and shortcomings.

Summary of the invention

The problems and shortcomings that exist for above-mentioned prior art, the formula that it is main component by long-grained nonglutinous rice, glutinous rice, Fructus Hordei Germinatus maltose, white granulated sugar that the present invention adopts, and the supporting technical scheme with preparation method, the preparation method of a kind of polishes fruit is provided, be intended to make the making of polishes fruit to be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reach and alleviate working strength, raise the efficiency, reduce costs, improve mouthfeel, keep the object of uniform quality.

The object of the present invention is achieved like this: the preparation method of a kind of polishes fruit, comprise formula and preparation method, wherein:

Described formula is,

A raw material: long-grained nonglutinous rice, 10 kilograms;

B raw material: glutinous rice, 40 kilograms;

Paste agent: boiling water, the drinking water of 95 DEG C～100 DEG C, 1 kilogram;

Sweet taste coupler: Fructus Hordei Germinatus maltose, maltose content 40%～60%, 20 kilograms;

Sweet taste coagulating agent: white granulated sugar, 10 kilograms;

Solvent: normal temperature drinking water, 5 kilograms;

Flavor enhancement: salt, 50 grams;

Formula unit is weight in grams;

Described preparation method is,

Step 1, A raw material in will formula and B raw material drop in electrical stirring barrel and rinse and be uniformly mixed with running water submergence, and 40 revs/min of speeds of agitator, rinse and stir 30 minutes used times, obtain and mix wet meter; Afterwards wet mixing meter Yi Zhi is leaked in basket and leaves standstill and drain, leave standstill and drain 24 hours used times, obtain clean rice;

Step 2, the clean rice of general are pulverized and sieve with high speed Universalpulverizer, and screen number is 40 orders, obtains mixing rice powder, stand-by;

Step 3, the paste agent in formula and the mixing rice powder of 2.5 kilograms are dropped in dough mixing machine and mix to pasty state, afterwards, to in the sweet taste coupler in formula and remaining mixing rice powder input dough mixing machine, together carry out three period of batch (-type) mix and blend, per 5 minutes mix and blend used times period, intermittently 4 minutes, stir 115 revs/min of hook rotating speeds, add up to 15 minutes mix and blend used times, add up to intermittently 8 minutes used times, amount to 23 minutes used times, obtain rice flour mash;

Step 4, rice flour mash is divided into 2～2.5 kilograms of portions, carries out that sheet is logical rolls stretching with shortbread machine, be divided into that four sheets are logical rolls stretching, rice flour mash is rolled and is stretched to widely 45 centimetres, thickness is the sheet of 0.5 centimetre, obtains ground rice sheet; Afterwards, by 3.5 centimetres of food masticator cut growths for ground rice sheet, wide 0.3 centimetre, the rectangular strip of high 0.5 centimetre, obtains crude green body material;

Step 5, fried by carrying out in crude green body material input Fryer, frying oils is palm oil, and oil temperature is 180 DEG C, and the every basket of steel mesh basket of Fryer carries 10 kg crude blanks, steel mesh basket movement velocity is 30～40 ms/min, and the fried used time is 6 minutes/basket, afterwards, pick up, drain, obtain fried blank;

Step 6, sweet taste coagulating agent, solvent in will formula and flavor enhancement drop in sugar boiler and boil, and boiling temperature is 114 DEG C, and 150 revs/min of the agitator speeds of sugar boiler boil 25 minutes used times, obtain hot molass;

Step 7, will fried blank and hot molass drop in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 90 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, be uniformly mixed 20 minutes used times, obtain sugar-coat blank, afterwards, sugar-coat blank is moved on on workbench and spreads the standing room temperature that is condensed to out, obtain polishes fruit;

Step 8, carry out metering, distributing, packaging with automatic packaging machine, polishes fruit is packed in composite package film bag and sealed, obtain polishes fruit finished product.

The polishes fruit mouthfeel of making of the present invention is pure, just melt in the mouth, crisp toughly do not stick to one's teeth, the present invention adopts semi-mechanization to produce, alleviate working strength, improved production efficiency, reduced cost, made quality be easy to be consistent, be suitable for middle-size and small-size food enterprise and carry out small lot and produce in time the supply of material.

Above-mentioned, the formula that it is main component by long-grained nonglutinous rice, glutinous rice, Fructus Hordei Germinatus maltose, white granulated sugar that the present invention adopts, and the supporting technical scheme with preparation method, overcome prior art and had that working strength is large, efficiency is low, cost is high, mouthfeel is poor, quality is difficult to consistent problems and shortcomings, the preparation method of a kind of polishes fruit providing, make the making of polishes fruit be suitable for middle-size and small-size food enterprise and carry out semi-mechanization small lot batch manufacture, reached and alleviated working strength, raise the efficiency, reduce costs, improve mouthfeel, keep the object of uniform quality.

Embodiment explanation

By specific embodiment, the preparation method of a kind of polishes fruit of the present invention is described in further detail below, those skilled in the art can make polishes fruit with reference to the formula of embodiment and preparation method, but should not be construed as any limitation of the invention.

Detailed description of the invention

Embodiment

The name of an article: polishes fruit

Formula: formula unit is weight in grams;

A raw material: long-grained nonglutinous rice, 10 kilograms;

B raw material: glutinous rice, 40 kilograms;

Paste agent: boiling water, the drinking water of 95 DEG C～100 DEG C, 1 kilogram;

Sweet taste coupler: Fructus Hordei Germinatus maltose, maltose content 40%～60%, 20 kilograms;

Sweet taste coagulating agent: white granulated sugar, 10 kilograms;

Solvent: normal temperature drinking water, 5 kilograms;

Flavor enhancement: salt, 50 grams;

Make:

Manufacturing conditions

Ambient pressure a: atmospheric pressure;

Environment temperature: room temperature;

Making apparatus: electrical stirring barrel, leakage basket, high speed Universalpulverizer, dough mixing machine, shortbread machine, Fryer (electric heating open type), sugar boiler (electrothermal), electric-heating pot, workbench, automatic packaging machine (vertical);

Preparation method:

Step 1, A raw material in will formula and B raw material drop in electrical stirring barrel and rinse and be uniformly mixed with running water submergence, and 40 revs/min of speeds of agitator, rinse and stir 30 minutes used times, obtain and mix wet meter; Afterwards wet mixing meter Yi Zhi is leaked in basket and leaves standstill and drain, leave standstill and drain 24 hours used times, obtain clean rice;

Step 2, the clean rice of general are pulverized and sieve with high speed Universalpulverizer, and screen number is 40 orders, obtains mixing rice powder, stand-by;

Step 3, the paste agent in formula and the mixing rice powder of 2.5 kilograms are dropped in dough mixing machine and mix to pasty state, afterwards, to in the sweet taste coupler in formula and remaining mixing rice powder input dough mixing machine, together carry out three period of batch (-type) mix and blend, per 5 minutes mix and blend used times period, intermittently 4 minutes, stir 115 revs/min of hook rotating speeds, add up to 15 minutes mix and blend used times, add up to intermittently 8 minutes used times, amount to 23 minutes used times, obtain rice flour mash;

Step 4, rice flour mash is divided into 2～2.5 kilograms of portions, carries out that sheet is logical rolls stretching with shortbread machine, be divided into that four sheets are logical rolls stretching, rice flour mash is rolled and is stretched to widely 45 centimetres, thickness is the sheet of 0.5 centimetre, obtains ground rice sheet; Afterwards, by 3.5 centimetres of food masticator cut growths for ground rice sheet, wide 0.3 centimetre, the rectangular strip of high 0.5 centimetre, obtains crude green body material;

Step 5, fried by carrying out in crude green body material input Fryer, frying oils is palm oil, and oil temperature is 180 DEG C, and the every basket of steel mesh basket of Fryer carries 10 kg crude blanks, steel mesh basket movement velocity is 30～40 ms/min, and the fried used time is 6 minutes/basket, afterwards, pick up, drain, obtain fried blank;

Step 6, sweet taste coagulating agent, solvent in will formula and flavor enhancement drop in sugar boiler and boil, and boiling temperature is 114 DEG C, and 150 revs/min of the agitator speeds of sugar boiler boil 25 minutes used times, obtain hot molass;

Step 7, will fried blank and hot molass drop in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 90 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, be uniformly mixed 20 minutes used times, obtain sugar-coat blank, afterwards, sugar-coat blank is moved on on workbench and spreads the standing room temperature that is condensed to out, obtain polishes fruit;

Step 8, carry out metering, distributing, packaging with automatic packaging machine, polishes fruit is packed in composite package film bag and sealed, obtain polishes fruit finished product.

Claims (1)

1. a preparation method for polishes fruit, comprises formula and preparation method, it is characterized in that:

Described formula is,

A raw material: long-grained nonglutinous rice, 10 kilograms;

B raw material: glutinous rice, 40 kilograms;

Paste agent: boiling water, the drinking water of 95 DEG C～100 DEG C, 1 kilogram;

Sweet taste coupler: Fructus Hordei Germinatus maltose, maltose content 40%～60%, 20 kilograms;

Sweet taste coagulating agent: white granulated sugar, 10 kilograms;

Solvent: normal temperature drinking water, 5 kilograms;

Flavor enhancement: salt, 50 grams;

Formula unit is weight in grams;

Described preparation method is,

Step 1, A raw material in will formula and B raw material drop in electrical stirring barrel and rinse and be uniformly mixed with running water submergence, and 40 revs/min of speeds of agitator, rinse and stir 30 minutes used times, obtain and mix wet meter; Afterwards wet mixing meter Yi Zhi is leaked in basket and leaves standstill and drain, leave standstill and drain 24 hours used times, obtain clean rice;

Step 2, the clean rice of general are pulverized and sieve with high speed Universalpulverizer, and screen number is 40 orders, obtains mixing rice powder, stand-by;

Step 3, the paste agent in formula and the mixing rice powder of 2.5 kilograms are dropped in dough mixing machine and mix to pasty state, afterwards, to in the sweet taste coupler in formula and remaining mixing rice powder input dough mixing machine, together carry out three period of batch (-type) mix and blend, per 5 minutes mix and blend used times period, intermittently 4 minutes, stir 115 revs/min of hook rotating speeds, add up to 15 minutes mix and blend used times, add up to intermittently 8 minutes used times, amount to 23 minutes used times, obtain rice flour mash;

Step 4, rice flour mash is divided into 2～2.5 kilograms of portions, carries out that sheet is logical rolls stretching with shortbread machine, be divided into that four sheets are logical rolls stretching, rice flour mash is rolled and is stretched to widely 45 centimetres, thickness is the sheet of 0.5 centimetre, obtains ground rice sheet; Afterwards, by 3.5 centimetres of food masticator cut growths for ground rice sheet, wide 0.3 centimetre, the rectangular strip of high 0.5 centimetre, obtains crude green body material;

Step 5, fried by carrying out in crude green body material input Fryer, frying oils is palm oil, and oil temperature is 180 DEG C, and the every basket of steel mesh basket of Fryer carries 10 kg crude blanks, steel mesh basket movement velocity is 30～40 ms/min, and the fried used time is 6 minutes/basket, afterwards, pick up, drain, obtain fried blank;

Step 6, sweet taste coagulating agent, solvent in will formula and flavor enhancement drop in sugar boiler and boil, and boiling temperature is 114 DEG C, and 150 revs/min of the agitator speeds of sugar boiler boil 25 minutes used times, obtain hot molass;

Step 7, will fried blank and hot molass drop in electric-heating pot and be uniformly mixed, be uniformly mixed temperature and keep 90 DEG C, 60 revs/min of the agitator speeds of electric-heating pot, be uniformly mixed 20 minutes used times, obtain sugar-coat blank, afterwards, sugar-coat blank is moved on on workbench and spreads the standing room temperature that is condensed to out, obtain polishes fruit;

Step 8, carry out metering, distributing, packaging with automatic packaging machine, polishes fruit is packed in composite package film bag and sealed, obtain polishes fruit finished product.