CN103999906B - A kind of fragrance of osmanthus glutinous rice pie - Google Patents

A kind of fragrance of osmanthus glutinous rice pie Download PDF

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Publication number
CN103999906B
CN103999906B CN201410184902.5A CN201410184902A CN103999906B CN 103999906 B CN103999906 B CN 103999906B CN 201410184902 A CN201410184902 A CN 201410184902A CN 103999906 B CN103999906 B CN 103999906B
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rhizoma
glutinous rice
glutinous
fragrance
oryza glutinosa
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CN103999906A (en
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李森庭
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Fengyang Zhongyi Agriculture Development Co. Ltd.
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Polished Rice Factory Is Believed In Langxi County Hundred
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Abstract

A kind of fragrance of osmanthus glutinous rice pie, relate to field of food, be made up of the raw material of following weight: Oryza glutinosa 150~180g, glutinous rice flour 20~25g, Semen Helianthi 15~20g, Rhizoma Steudnerae Henryanae 15~20g, Rhizoma Imperatae 4~6g, Herba Dendrobii 5 10g, Rhizoma Zingiberis Recens 10~15g, Flos Osmanthi Fragrantis 30~40g.The fragrance of osmanthus glutinous rice pie that the present invention provides, unique flavor, sweet mouthfeel is crisp, nutritious, has special health care, it is possible to keep Oryza glutinosa natural flavour mountaineous.

Description

A kind of fragrance of osmanthus glutinous rice pie
Technical field
The present invention relates to field of food, particularly relate to a kind of fragrance of osmanthus glutinous rice pie.
Background technology
Traditional rice cake makes simple, and nutrition and taste are single, such as Fructus Cucurbitae moschatae rice cake, sweet potato rice cake etc., with The raising of people's living standard, people also gradually step up for the requirement of food quality, by some more The food additive of nutrition and health care effect is added in rice flour prepare rice cake, not only enriches the taste of rice cake, nutrition, The natural colour of meter cake can also be enriched, make up the deficiency of tradition rice cake.
Summary of the invention
The technical problem to be solved is to overcome the defect of prior art, it is further proposed that a kind of Fragrance of osmanthus glutinous rice pie.
The technical problem to be solved realizes by the following technical solutions.
A kind of fragrance of osmanthus glutinous rice pie, it is characterised in that be made up of the raw material of following weight: Oryza glutinosa 150~180g, Glutinous rice flour 20~25g, Semen Helianthi 15~20g, Rhizoma Steudnerae Henryanae 15~20g, Rhizoma Imperatae 4~6g, Herba Dendrobii 5-10g, Rhizoma Zingiberis Recens 10~15g, Flos Osmanthi Fragrantis 30~40g;
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4~5 hours, then pulls Oryza glutinosa steam out and cook, cook Oryza glutinosa is placed in clean container, when temperature drops to 30~40 DEG C, mixes into distillers yeast that (distillers yeast is mixed in proportion Enter ratio by the operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 25~30 hours;
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud;
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould;
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste;
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then Carry out baking or vacuum frying.
The condition of described vacuum frying be 0.09MPa, 108 DEG C, 20min fried.
The described temperature baked controls at 250~300 DEG C, time 15min.
The invention have the benefit that
The fragrance of osmanthus glutinous rice pie that the present invention provides, unique flavor, sweet mouthfeel is crisp, nutritious, tool There is special health care, it is possible to keep Oryza glutinosa natural flavour mountaineous.
It is characterized in that:
1. Rhizoma Imperatae, Herba Dendrobii, Rhizoma Zingiberis Recens, has effect of clearing away heat and cooling blood, reinforcing stomach reg fluid, and often eating can To improve the function of digestive system;Selenium in Rhizoma Steudnerae Henryanae and ferrum be human body resisting fatigue, defying age, enrich blood must Want element;
Rhizoma Steudnerae Henryanae rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and several mineral materials, The most also rich in selenium element and anthocyanidin.The special health care of the nutritious tool of Rhizoma Steudnerae Henryanae, protein therein Aminoacid is all easily by human consumption and absorption.Wherein rich in vitamin A can improve vision and skin The mucomembranous epithelial cell of skin, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation, Anthocyanidin is natural potent free radical scavenger.It is possible not only to improve the taste of rice cake in joining meter cake, Can also enrich the nutrition of meter cake, Rhizoma Steudnerae Henryanae is made Rhizoma Steudnerae Henryanae mud and is mixed with wine rice simultaneously, can make glutinous Between the grain of rice, and and Semen Helianthi between bond, it is simple to molding.
Flos Osmanthi Fragrantis has appetizing refreshment, effect of spleen invigorating qi-restoratives, and the water extract of Flos Osmanthi Fragrantis is made with the ethanol in wine rice With, the effect of skin maintenance, life lengthening can be played.
2. Oryza glutinosa is after distillers yeast fermentation process, and the rice cake made has what existing rice cake did not had Peculiar flavour, and the ethanol produced can play the effect of Synergistic, taste with other component after mixing Road is more delicious, and after rice cake is heated, ethanol volatilizees naturally, will not be too much remain in food.
3. this interiors of products maintains the rice grain structure of Oryza glutinosa, with Oryza glutinosa as major ingredient, adds health or merit Energy type food/raw material of Chinese medicine, is not added with any food additive or processing aid, maintains glutinous to greatest extent The natural taste and flavor of rice;Carry out again baking or fried after the glutinous paste parcel of rice cake surface, rice can be made Cake surface is crisp, and internal soft perfume (or spice) is good to eat, and rice cake also has the fragrance of osmanthus of uniqueness simultaneously.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from Solve, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 150g, glutinous rice flour 20g, certain herbaceous plants with big flowers Flower seed core 15g, Rhizoma Steudnerae Henryanae 15g, Rhizoma Imperatae 4g, Herba Dendrobii 5g, Rhizoma Zingiberis Recens 10g, Flos Osmanthi Fragrantis 30g;
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4 hours, then pulls Oryza glutinosa steam out and cook, the Oryza glutinosa cooked Be placed in clean container, when temperature drops to 30 DEG C, mix in proportion into distillers yeast (distillers yeast mix into ratio by Operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 25 hours;
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud;
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould;
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste;
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then Baking, the temperature baked controls at 300 DEG C, time 15min.
Embodiment 2
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 180g, glutinous rice flour 25g, certain herbaceous plants with big flowers Flower seed core 20g, Rhizoma Steudnerae Henryanae 20g, Rhizoma Imperatae 6g, Herba Dendrobii 10g, Rhizoma Zingiberis Recens 15g, Flos Osmanthi Fragrantis 40g;
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 5 hours, then pulls Oryza glutinosa steam out and cook, the Oryza glutinosa cooked Be placed in clean container, when temperature drops to 40 DEG C, mix in proportion into distillers yeast (distillers yeast mix into ratio by Operation instruction in distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 30 hours;
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud;
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould;
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste;
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then Carry out vacuum frying, the condition of vacuum frying be 0.09MPa, 108 DEG C, 20min fried.
Embodiment 3
A kind of fragrance of osmanthus glutinous rice pie, is made up of the raw material of following weight: Oryza glutinosa 160g, glutinous rice flour 23g, certain herbaceous plants with big flowers Flower seed core 18g, Rhizoma Steudnerae Henryanae 17g, Rhizoma Imperatae 5g, Herba Dendrobii 8g, Rhizoma Zingiberis Recens 13g, Flos Osmanthi Fragrantis 35g;
The processing method of glutinous rice pie:
Being steeped 4.5 hours by the Oryza glutinosa of group component cold water, then pull Oryza glutinosa steam out and cook, cook is glutinous Rice is placed in clean container, when temperature drops to 35 DEG C, mixes into distillers yeast that (distillers yeast is mixed into ratio in proportion Operation instruction by distillers yeast packaging), it is incubated 25 DEG C, wine rice can be obtained through 28 hours;
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud;
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould;
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste;
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then Baking, the temperature baked controls at 280 DEG C, time 15min.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.This Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and saying The principle that the present invention is simply described described in bright book, 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 both fall within claimed invention model In enclosing.Claimed scope is defined by appending claims and equivalent thereof.

Claims (3)

1. a fragrance of osmanthus glutinous rice pie, it is characterised in that be made up of the raw material of following weight: Oryza glutinosa 150~ 180g, glutinous rice flour 20~25g, Semen Helianthi 15~20g, Rhizoma Steudnerae Henryanae 15~20g, Rhizoma Imperatae 4~6g, stone Dry measure used in former times 5-10g, Rhizoma Zingiberis Recens 10~15g, Flos Osmanthi Fragrantis 30~40g;
The processing method of glutinous rice pie:
The Oryza glutinosa of group component cold water is steeped 4~5 hours, then pulls Oryza glutinosa steam out and cook, cook Oryza glutinosa is placed in clean container, when temperature drops to 30~40 DEG C, mixes into distillers yeast in proportion, is incubated 25 DEG C, wine rice can be obtained through 25~30 hours;
Add in 400ml water after the Rhizoma Imperatae of group component, Herba Dendrobii, Rhizoma Zingiberis Recens, Flos Osmanthi Fragrantis are cleaned and decoct, decoct During to 150ml, cooling, remove slag and stay juice, obtain decoction liquor;
The Rhizoma Steudnerae Henryanae of group component is cooked or boiled, and peeling is smashed to pieces, makes Rhizoma Steudnerae Henryanae mud;
By Rhizoma Steudnerae Henryanae mud, wine rice, Semen Helianthi mixing and stirring, make wine rice cake with mould;
Decoction liquor is added in glutinous rice flour and stir, be diluted with water to 200ml, prepare glutinous paste;
Wine rice cake is completely immersed in glutinous paste, further takes out, make wine rice cake surface hang up glutinous paste, then Carry out baking or vacuum frying.
Fragrance of osmanthus glutinous rice pie the most according to claim 1, it is characterised in that: the bar of described vacuum frying Part be 0.09MPa, 108 DEG C, 20min fried.
Fragrance of osmanthus glutinous rice pie the most according to claim 1, it is characterised in that the temperature control baked described in: Make at 250~300 DEG C, time 15min.
CN201410184902.5A 2014-05-04 2014-05-04 A kind of fragrance of osmanthus glutinous rice pie Active CN103999906B (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
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
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

Family Cites Families (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
桂花糯米饼;无;《信息时报,http://informationtimes.dayoo.com/html/2013-07/18/content_2322908.htm》;20130718;第C16版 *

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Effective date of registration: 20181227

Address after: No. 99, Tongshan University Road, Xuzhou, Jiangsu Province, Jiangsu

Patentee after: XUZHOU YIHUI MACHINERY MANUFACTURING CO., LTD.

Address before: 242100 Shaqiao, Taocheng Town, Langxi County, Xuancheng City, Anhui Province

Patentee before: Polished rice factory is believed in Langxi County hundred

TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20191205

Address after: 233100 Xiaogang provincial modern agricultural demonstration zone, Fengyang County, Chuzhou City, Anhui Province

Patentee after: Fengyang Zhongyi Agriculture Development Co. Ltd.

Address before: 221000 No. 99 University Road, copper mountain, Jiangsu, Xuzhou

Patentee before: XUZHOU YIHUI MACHINERY MANUFACTURING CO., LTD.

TR01 Transfer of patent right