CN103859322A - Fresh tapioca glutinous rice cake and production method thereof - Google Patents
Fresh tapioca glutinous rice cake and production method thereof Download PDFInfo
- Publication number
- CN103859322A CN103859322A CN201410110597.5A CN201410110597A CN103859322A CN 103859322 A CN103859322 A CN 103859322A CN 201410110597 A CN201410110597 A CN 201410110597A CN 103859322 A CN103859322 A CN 103859322A
- Authority
- CN
- China
- Prior art keywords
- tapioca
- glutinous rice
- rice cake
- cassava
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 54
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 title claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000641 cold extrusion Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 24
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000006870 function Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 230000003871 intestinal function Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 230000004206 stomach function Effects 0.000 abstract 1
- 229920000945 Amylopectin Polymers 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000149260 Manihot esculenta subsp flabellifolia Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
The invention discloses a fresh tapioca glutinous rice cake and a production method of the fresh tapioca glutinous rice cake, and relates to the technical field of food industry. The production method comprises the following steps of cleaning fresh tapioca, thoroughly removing the outer peel, steaming the tapioca, and crushing the tapioca to obtain tapioca pulp; cold extruding the tapioca pulp by utilizing a double-screw puffing machine for 5 to 8 times, and kneading the hot tapioca pulp into a dough; immediately cutting the tapioca dough into small blocks of the needed weight, and molding the blocks to obtain the fresh tapioca glutinous rice cake. The fresh sweet tapioca is used for producing the glutinous rice cake, the produced glutinous rice cake is rich in nutrients and edible fibers, the intestinal garbage of the human body can be cleaned, functions for relaxing the bowels and preventing the obesity can be realized, the weaknesses that the traditional viscous rice glutinous rice cake is difficult to digest and not suitable for the old people, the babies and people with poor intestinal and stomach function to eat, and the food can be enriched.
Description
Technical field
The present invention relates to food industrial technical field, in particular a kind of fresh cassava glutinous rice cake and preparation method thereof.
Background technology
Glutinous rice cake is the traditional food that China has long history and strong local characteristic, Guangxi, North Guangdong, Guizhou, Sichuan, Chongqing, Fujian, Jiangxi and Hubei etc. had and make the custom that glutinous rice cake is celebrated in special red-letter day, although each regional glutinous rice cake manufacture craft is incomplete same, is all take glutinous rice as raw material.In glutinous rice starch, more than 98% be amylopectin, glutinous rice cake utilizes that viscosity is high after amylopectin gelatinization, bonding force is strong just, and the feature of good water-retaining property is made soft glutinous glutinous rice cake.But because amylopectin in human body stomach, be difficult to digestion, therefore old man, infant and suffer from indiestion should not eat or eat more per capita.
Fresh and sweet cassava be a class hydrogen cyanide content be no more than 50mg/kg can instant cassava, except containing 20～35% starch, also contain abundant nutriment and trace element: edible fiber 1.6g～2.9g/100g, vitamin C 33mg/100g～50mg/100g, amino acid/11 .0g/100g～1.3g/100g, calcium 60mg/100g～90mg/100g, potassium 500mg/100g～750mg/100g, phosphorus 35mg/100g～55mg/100g, magnesium 50mg/100g～70mg/100g.The advantages such as approximately have 83% to be amylopectin in starch contained therein, with respect to glutinous rice amylopectin, the gelatinization point of cassava amylopectin is lower, and viscosity is higher, and the transparency is better, and bonding force is stronger, and water-retaining property, flexibility and retrogradation stability are better, and aging speed is slower.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, and a kind of fresh cassava glutinous rice cake and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
A preparation method for fresh cassava glutinous rice cake, its step is as follows:
(1) by clean new fresh cassava clean, thoroughly remove exocuticle, exocuticle clearance reaches 100%;
(2) the cassava heating of peeling in (1) is cooked; Then by its fragmentation, obtain cassava screened stock, wherein manioc pellet granularity is less than 0.5mm;
(3) using twin-screw Bulking Machine to carry out cold extrusion to the cassava screened stock in (2), is under 200r/min～250r/min, repeatedly to push 5～8 times at screw speed, is kneaded into while hot dough;
(4) immediately hot cassava dough is divided into the group of required weight, moulding.
Described new fresh cassava is cassava, and its water content is 63%～75%wt.
The fresh cassava glutinous rice cake that described preparation method makes.
Glutinous rice cake of the present invention can eat immediately, also can be by fry, fried, steaming, poach, fire roasting or microwave-oven-heating etc. edible, can also be stained with or wrap up white granulated sugar, full fat soybean powder and black sesame powder etc. are eaten, also can sterilizing final vacuum packing refrigerate, the shelf-life reaches 4 months.
The present invention makes glutinous rice cake with fresh cassava, contain abundant nutrition material, also contain and enrich edible fiber, can help human body to sweep enteron aisle rubbish, there is the effect such as defaecation and prevention of obesity, made up traditional round-shaped glutinous rice cake nondigestible, the deficiency that old man, infant and the people who suffers from indiestion should not eat or eat more, has enriched people's food.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
(1) get the new fresh cassava of SC9, clean clean, thoroughly remove exocuticle, exocuticle clearance is 100%, cassava water content 71.3%wt;
(2) with steamer, the fresh cassava heating of peeling in (1) is cooked;
(3) use the small-sized dish machine that falls into will the cassava cooking in (2) size degradation 4 times repeatedly, acquisition cassava screened stock, its manioc pellet granularity is less than 0.5mm;
(4) use twin-screw Bulking Machine to push cassava screened stock, screw speed control is 200r/min, repeatedly pushes 5 times, is kneaded into while hot dough;
(5) immediately the hot cassava dough in (4) is divided into the little group of 60g～80g, and is pressed into oblateness.
Gained glutinous rice cake is golden yellow, soft, waxy good with bonding force, exquisiteness.
Embodiment 2
(1) get fresh cassava and clean totally, thoroughly remove exocuticle, exocuticle clearance is 100%, and cassava water content is 64.2%wt;
(2) go the fresh cassava heating of exocuticle to cook with steamer by cleaning;
(3) use the small-sized dish machine that falls into will the cassava cooking in (2) size degradation 5 times repeatedly, acquisition cassava screened stock, its manioc pellet granularity is less than 0.5mm;
(4) use twin-screw Bulking Machine to push cassava screened stock, screw speed control is 250r/min, repeatedly pushes 7 times, is kneaded into while hot dough;
(5) immediately hot cassava dough is divided into the little group of 40g～60g, and is pressed into oblateness.
Gained glutinous rice cake is white, soft, waxy good with bonding force, exquisiteness.
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 (3)
1. a preparation method for fresh cassava glutinous rice cake, is characterized in that, its step is as follows:
(1) by clean new fresh cassava clean, thoroughly remove exocuticle, exocuticle clearance reaches 100%;
(2) the cassava heating of peeling in (1) is cooked; Then by its fragmentation, obtain cassava screened stock, wherein manioc pellet granularity is less than 0.5mm;
(3) using twin-screw Bulking Machine to carry out cold extrusion to the cassava screened stock in (2), is under 200r/min～250r/min, repeatedly to push 5～8 times at screw speed, is kneaded into while hot dough;
(4) immediately hot cassava dough is divided into the group of required weight, moulding.
2. preparation method according to claim 1, is characterized in that, described new fresh cassava is cassava, and its water content is 63%～75%wt.
3. the fresh cassava glutinous rice cake that preparation method according to claim 1 and 2 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110597.5A CN103859322B (en) | 2014-03-24 | 2014-03-24 | A kind of fresh cassava glutinous rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110597.5A CN103859322B (en) | 2014-03-24 | 2014-03-24 | A kind of fresh cassava glutinous rice cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859322A true CN103859322A (en) | 2014-06-18 |
| CN103859322B CN103859322B (en) | 2016-02-17 |
Family
ID=50898781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410110597.5A Active CN103859322B (en) | 2014-03-24 | 2014-03-24 | A kind of fresh cassava glutinous rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859322B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187374A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Fresh cassava noodles and preparing method thereof |
| CN104814395A (en) * | 2015-05-21 | 2015-08-05 | 安徽省广德县天鑫食品有限公司 | Sagebrush steamed bun and making 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 |
| CN107897675A (en) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | A kind of cassava glutinous rice cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
| CN102461618A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Cassava coconut biscuits and preparation method thereof |
-
2014
- 2014-03-24 CN CN201410110597.5A patent/CN103859322B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
| CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
| CN102461618A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Cassava coconut biscuits and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张怀考: "机制糍粑", 《粮油食品科技》, 28 February 1993 (1993-02-28) * |
| 黄世宁: "农村食谱：糍粑", 《新浪博客:HTTP://BLOG.SINA.COM.CN/S/BLOG_4FCBA84D0100NLUN.HTML》, 12 December 2010 (2010-12-12) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187374A (en) * | 2014-08-11 | 2014-12-10 | 广西大学 | Fresh cassava noodles and preparing method thereof |
| CN104814395A (en) * | 2015-05-21 | 2015-08-05 | 安徽省广德县天鑫食品有限公司 | Sagebrush steamed bun and making 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 |
| CN107897675A (en) * | 2017-11-24 | 2018-04-13 | 桂林满梓玉农业开发有限公司 | A kind of cassava glutinous rice cake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859322B (en) | 2016-02-17 |
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| CB03 | Change of inventor or designer information |
Inventor after: Xie Caifeng Inventor after: Gu Bi Inventor after: Li Kai Inventor before: Gu Bi Inventor before: Xie Caifeng Inventor before: Li Kai |
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