CN103999906A - Sweet osmanthus sticky rice cake - Google Patents
Sweet osmanthus sticky rice cake Download PDFInfo
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- CN103999906A CN103999906A CN201410184902.5A CN201410184902A CN103999906A CN 103999906 A CN103999906 A CN 103999906A CN 201410184902 A CN201410184902 A CN 201410184902A CN 103999906 A CN103999906 A CN 103999906A
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- glutinous rice
- glutinous
- rice
- osmanthus
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 99
- 235000009566 rice Nutrition 0.000 title claims abstract description 99
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 17
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 98
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 14
- 241000352057 Solanum vernei Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000019082 Osmanthus Nutrition 0.000 claims description 12
- 241000333181 Osmanthus Species 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 12
- 240000004638 Dendrobium nobile Species 0.000 claims description 11
- 235000013575 mashed potatoes Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
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- 240000007171 Imperata cylindrica Species 0.000 claims 2
- 241001598107 Imperata Species 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
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- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 244000025254 Cannabis sativa Species 0.000 abstract 1
- 241001523681 Dendrobium Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
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- 229910052711 selenium Inorganic materials 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 125000003158 alcohol group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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Abstract
The invention provides a sweet osmanthus sticky rice cake, and relates to the field of food. The sweet osmanthus sticky rice cake comprises, by weight, 150-180 g of sticky rice, 20-25 g of sticky rice flour, 15-20 g of sunflower seeds, 15-20 g of purple potatoes, 4-6 g of lalang grass rhizome, 5-10 g of dendrobium, 10-15 g of fresh ginger and 30-40 g of sweet osmanthus. The sweet osmanthus sticky rice cake is special in flavor, fragrant, sweet and crisp in taste and rich in nutrient, has the special health care function and can keep the natural flavor of the sticky rice.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of fragrance of osmanthus glutinous rice pie.
Background technology
Traditional rice cake is made simple, nutrition and taste are single, as pumpkin rice cake, sweet potato rice cake etc., raising along with people's living standard, people also improve gradually for the requirement of food quality, and the food additive that some are had more to nutrition and health care effect is added to preparation rice cake, not only taste, the nutrition of abundant rice cake in ground rice, can also enrich the natural colour of meter cake, make up the deficiency of tradition rice cake.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, further proposes a kind of fragrance of osmanthus glutinous rice pie.
Technical problem to be solved by this invention realizes by the following technical solutions.
A fragrance of osmanthus glutinous rice pie, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, polly seed nucleole 15～20g, purple potato 15～20g, cogongrass rhizome 4～6g, stem of noble dendrobium 5-10g, ginger 10～15g, sweet osmanthus 30～40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4～5 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30～40 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 25～30 hours, can obtain wine rice;
The cogongrass rhizome of group component, the stem of noble dendrobium, ginger, sweet osmanthus are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The purple potato of group component is cooked or boiled, and peeling is smashed to pieces, makes purple mashed potatoes;
By purple mashed potatoes, wine rice, polly seed nucleole mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake or vacuum frying.
The condition of described vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
The described temperature baking is controlled at 250～300 ℃, time 15min.
Beneficial effect of the present invention is:
Fragrance of osmanthus glutinous rice pie provided by the invention, unique flavor, mouthfeel is fragrant and sweet crisp, nutritious, has special health care, can keep glutinous rice natural flavour mountaineous.
It is characterized in that:
1. cogongrass rhizome, the stem of noble dendrobium, ginger, have the effect of clearing heat and cooling blood, reinforcing stomach reg fluid, often the edible function that can improve digestive system; Selenium in purple potato and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood;
Purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human body, to be digested and absorb.The vitamin A being wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthetic, prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.Join the taste that not only can improve meter cake in meter cake, can also enrich the nutrition of meter cake, simultaneously purple potato is made purple mashed potatoes and wine rice mixes, can make between glutinous rice grain, and and polly seed nucleole between bonding, be convenient to moulding.
Sweet osmanthus has the effect of appetizing inducing resuscitation, invigorating the spleen qi-restoratives, the alcohol function in the water extract of sweet osmanthus and wine rice, the effect of can play skin maintenance, promoting longevity.
2. glutinous rice is after distiller's yeast fermentation process, the rice cake of making has the peculiar flavour that existing rice cake does not all have, and the alcohol producing can play the effect of Synergistic after mixing with other component, more delicious taste, after rice cake is heated, alcohol volatilizees naturally, can be not too much remain in food.
3. this interiors of products has maintained the rice grain structure of glutinous rice, take glutinous rice as major ingredient, adds health or functional food/Chinese medicine material, does not add any food additives or processing aid, has kept to greatest extent natural mouthfeel and the local flavor of glutinous rice; Rice cake surface bakes after wrapping up with glutinous paste again or is fried, can make meter cake surface crisp, and inner soft perfume (or spice) is good to eat, and a rice cake also has unique fragrance of osmanthus simultaneously.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A fragrance of osmanthus glutinous rice pie, is made by the raw material of following weight: glutinous rice 150g, glutinous rice flour 20g, polly seed nucleole 15g, purple potato 15g, cogongrass rhizome 4g, stem of noble dendrobium 5g, ginger 10g, sweet osmanthus 30g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 25 hours, can obtain wine rice;
The cogongrass rhizome of group component, the stem of noble dendrobium, ginger, sweet osmanthus are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The purple potato of group component is cooked or boiled, and peeling is smashed to pieces, makes purple mashed potatoes;
By purple mashed potatoes, wine rice, polly seed nucleole mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake, the temperature baking is controlled at 300 ℃, time 15min.
Embodiment 2
A fragrance of osmanthus glutinous rice pie, is made by the raw material of following weight: glutinous rice 180g, glutinous rice flour 25g, polly seed nucleole 20g, purple potato 20g, cogongrass rhizome 6g, stem of noble dendrobium 10g, ginger 15g, sweet osmanthus 40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 5 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 40 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 30 hours, can obtain wine rice;
The cogongrass rhizome of group component, the stem of noble dendrobium, ginger, sweet osmanthus are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The purple potato of group component is cooked or boiled, and peeling is smashed to pieces, makes purple mashed potatoes;
By purple mashed potatoes, wine rice, polly seed nucleole mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then carry out vacuum frying, the condition of vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
Embodiment 3
A fragrance of osmanthus glutinous rice pie, is made by the raw material of following weight: glutinous rice 160g, glutinous rice flour 23g, polly seed nucleole 18g, purple potato 17g, cogongrass rhizome 5g, stem of noble dendrobium 8g, ginger 13g, sweet osmanthus 35g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4.5 hours with cold water, then pulling glutinous rice out cooks with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 35 ℃, mix in proportion into distiller's yeast (distiller's yeast is mixed into ratio by the operation instruction in distiller's yeast packing), be incubated 25 ℃, through 28 hours, can obtain wine rice;
The cogongrass rhizome of group component, the stem of noble dendrobium, ginger, sweet osmanthus are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The purple potato of group component is cooked or boiled, and peeling is smashed to pieces, makes purple mashed potatoes;
By purple mashed potatoes, wine rice, polly seed nucleole mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake, the temperature baking is controlled at 280 ℃, time 15min.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a fragrance of osmanthus glutinous rice pie, is characterized in that being made by the raw material of following weight: glutinous rice 150～180g, glutinous rice flour 20～25g, polly seed nucleole 15～20g, purple potato 15～20g, cogongrass rhizome 4～6g, stem of noble dendrobium 5-10g, ginger 10～15g, sweet osmanthus 30～40g;
The processing method of glutinous rice pie:
The glutinous rice of group component is steeped 4～5 hours with cold water, then pull glutinous rice out and cook with steam, the glutinous rice cooking is placed in clean container, when temperature drops to 30～40 ℃, mixes in proportion into distiller's yeast, is incubated 25 ℃, through 25～30 hours, can obtain wine rice;
The cogongrass rhizome of group component, the stem of noble dendrobium, ginger, sweet osmanthus are added in 400ml water and decocted after cleaning, while decocting to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The purple potato of group component is cooked or boiled, and peeling is smashed to pieces, makes purple mashed potatoes;
By purple mashed potatoes, wine rice, polly seed nucleole mixing and stirring, with mould, make wine rice cake;
Decoction liquor is added in glutinous rice flour and stirred, be diluted with water to 200ml, make glutinous paste;
Wine rice cake is immersed in glutinous paste completely, then take out, make wine rice cake surface hang up glutinous paste, then bake or vacuum frying.
2. fragrance of osmanthus glutinous rice pie according to claim 1, is characterized in that: the condition of described vacuum frying is that 0.09MPa, 108 ℃, 20min are fried.
3. fragrance of osmanthus glutinous rice pie according to claim 1, is characterized in that: described in the temperature that bakes be controlled at 250～300 ℃, time 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410184902.5A CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410184902.5A CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
Publications (2)
| Publication Number | Publication Date |
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| CN103999906A true CN103999906A (en) | 2014-08-27 |
| CN103999906B CN103999906B (en) | 2016-08-24 |
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| CN201410184902.5A Active CN103999906B (en) | 2014-05-04 | 2014-05-04 | A kind of fragrance of osmanthus glutinous rice pie |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020030456A (en) * | 2000-10-17 | 2002-04-25 | 이숙미 | Method of manufacture and an annex of rice cake nutritive herb |
| CN102599219A (en) * | 2012-04-04 | 2012-07-25 | 安徽燕之坊食品有限公司 | Glutinous rice cake and making method thereof |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN102669234A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry |
| CN103005122A (en) * | 2011-09-28 | 2013-04-03 | 沈春健 | Sticky rice cake containing purple sweet potato and lily and method for making same |
-
2014
- 2014-05-04 CN CN201410184902.5A patent/CN103999906B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020030456A (en) * | 2000-10-17 | 2002-04-25 | 이숙미 | Method of manufacture and an annex of rice cake nutritive herb |
| CN103005122A (en) * | 2011-09-28 | 2013-04-03 | 沈春健 | Sticky rice cake containing purple sweet potato and lily and method for making same |
| CN102599219A (en) * | 2012-04-04 | 2012-07-25 | 安徽燕之坊食品有限公司 | Glutinous rice cake and making method thereof |
| CN102669235A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of functional glutinous rice flaky pastries |
| CN102669234A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry |
Non-Patent Citations (1)
| Title |
|---|
| 无: "桂花糯米饼", 《信息时报，HTTP://INFORMATIONTIMES.DAYOO.COM/HTML/2013-07/18/CONTENT_2322908.HTM》, 18 July 2013 (2013-07-18), pages 16 * |
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| CN103999906B (en) | 2016-08-24 |
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Effective date of registration: 20181227 Address after: No. 99, Tongshan University Road, Xuzhou, Jiangsu Province, Jiangsu Patentee after: XUZHOU YIHU MACHINERY MANUFACTURING CO.,LTD. Address before: 242100 Shaqiao, Taocheng Town, Langxi County, Xuancheng City, Anhui Province Patentee before: LANGXI BAIXIN POLISHED RICE FACTORY |
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Effective date of registration: 20191205 Address after: 233100 Xiaogang provincial modern agricultural demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee after: FENGYANG ZHONGYI AGRICULTURAL DEVELOPMENT CO.,LTD. Address before: 221000 No. 99 University Road, copper mountain, Jiangsu, Xuzhou Patentee before: XUZHOU YIHU MACHINERY MANUFACTURING CO.,LTD. |
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| CP03 | Change of name, title or address |
Address after: 233100 Xiaogang provincial modern agriculture demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee after: Fengyang Zhongyi Agriculture Co.,Ltd. Guo jiahuodiqu after: Zhong Guo Address before: 233100 Xiaogang provincial modern agriculture demonstration zone, Fengyang County, Chuzhou City, Anhui Province Patentee before: FENGYANG ZHONGYI AGRICULTURAL DEVELOPMENT CO.,LTD. Guo jiahuodiqu before: Zhong Guo |