CN104055028A - Fruit coconut flavored rice cake and preparation method thereof - Google Patents
Fruit coconut flavored rice cake and preparation method thereof Download PDFInfo
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- CN104055028A CN104055028A CN201410232189.7A CN201410232189A CN104055028A CN 104055028 A CN104055028 A CN 104055028A CN 201410232189 A CN201410232189 A CN 201410232189A CN 104055028 A CN104055028 A CN 104055028A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 51
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 13
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 9
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 4
- 240000007228 Mangifera indica Species 0.000 claims abstract description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 4
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 238000001192 hot extrusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000371652 Curvularia clavata Species 0.000 abstract 2
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 2
- 240000007926 Ocimum gratissimum Species 0.000 abstract 2
- 235000020238 sunflower seed Nutrition 0.000 abstract 2
- 241001083548 Anemone Species 0.000 abstract 1
- 241000131458 Elsholtzia Species 0.000 abstract 1
- 241001071795 Gentiana Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000243 solution 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
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- 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)
- Botany (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses fruit coconut flavored rice cake. The rice cake is prepared from the following raw materials in parts by weight: 150-200 parts of sticky rice, 30-40 parts of black rice, 20-30 parts of sunflower seed kernel, 10-15 parts of basil seed, 30-40 parts of pineapple, 60-70 parts of pomegranate, 20-30 parts of strawberry, 25-30 parts of sago flour, 30-40 parts of white sugar, 3-4 parts of medlar, 1-2 parts of large-leaved gentian, 2-3 parts of semen oroxyli, 1-2 parts of radix ophiopogonis, 1-3 parts of mint, 1-2 parts of mango kernel, 2-3 parts of anemone dichotoma, 1-2 parts of elsholtzia and a proper amount of coconut juice. According to the fruit coconut flavored rice cake, multiple fruits are added into the rice cake, so that the rice cake is richer in nutrition and unique in taste, and has rich fruit fragrance; the black rice, sunflower seed kernels and basil seeds are added into the rice cake, so that the single composition of the rice cake is improved, and the rice cake is rich in taste, sweet and soft; the rice cake is richer in fragrance and has perfect color, taste and flavor due to addition of the coconut juice.
Description
Technical field
The present invention relates to a kind of rice cake, relate in particular to fragrant rice cake of a kind of fruit coconut palm and preparation method thereof.
Background technology
Rice cake is to be made by glutinous rice, how nondigestiblely eats, and its composition is single, and taste is single, can not meet people's demand; The invention provides the fragrant rice cake of a kind of fruit coconut palm for this reason.
Summary of the invention
It is not enough that the present invention has overcome prior art, and fragrant rice cake of a kind of fruit coconut palm and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The fragrant rice cake of fruit coconut palm is to be made by the raw material of following weight parts:
Glutinous rice 150-200, purple rice 30-40, polly seed nucleole 20-30, blue fragrant sub-10-15, pineapple 30-40, pomegranate 60-70, strawberry 20-30, sago meal 25-30, white sugar 30-40, fruit of Chinese wolfberry 3-4, bark of ash 1-2, SEMEN OROXYLI 2-3, the tuber of dwarf lilyturf, 1-2, peppermint 1-3, mango core 1-2, two discrimination root lotus flower root 2-3, elscholtiza 1-2, Coconut Juice were appropriate.
The fragrant rice cake preparation method of fruit coconut palm, comprises the following steps:
(1) light salt brine for glutinous rice, purple rice is soaked to 42-48 hour, during every 6 hours, change water, filter, the grain of rice that obtains running through, defibrination, obtains Rice & peanut milk;
(2) send in pot after polly seed nucleole, Lan Xiangzi being chosen to assorted cleaning, little fire stir-fries to ripe perfume (or spice), obtains ripe benevolence after cooling, and by pineapple peeling coring, pomegranate peeling is squeezed the juice, and strawberry goes the base of a fruit to clean, and breaks into mud shape after mixing, obtains fruit muddy;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, bark of ash, SEMEN OROXYLIs, add 7-8 times of Coconut Juice, at 55-65 ℃, decoct 3-4 hour, less fire boils 40-50 minute, cross 100-120 mesh filter screen, obtain filtrate;
(4) above-mentioned Rice & peanut milk, ripe benevolence, fruit muddy, filtrate are mixed with sago meal, white sugar, after stirring, send into steamer, big fire cooks, and sends into while hot extrusion modling in rice cake forming machine, and cooling rear taking-up, obtains finished product.
Compared with prior art, advantage of the present invention is:
The present invention adds various fruits in rice cake to, make its nutrition abundanter, mouthfeel is unique, there is strong fruit delicate fragrance, add purple rice, polly seed nucleole and Lan Xiangzi, not only improved the single composition of rice cake, more make it be rich in mouthfeel, fragrant and sweet soft, add Coconut Juice more to make its aromatic flavour, color, smell and taste are all good.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fragrant rice cake of fruit coconut palm is to be made by the raw material of following weight (jin):
Glutinous rice 200, purple rice 40, polly seed nucleole 30, blue fragrant son 15, pineapple 40, pomegranate 70, strawberry 30, sago meal 30, white sugar 40, the fruit of Chinese wolfberry 4, bark of ash 2, SEMEN OROXYLI 3, the tuber of dwarf lilyturf 2, peppermint 3, mango core 2, two discrimination root lotus flower roots 3, elscholtiza 2, Coconut Juice are appropriate.
The fragrant rice cake preparation method of fruit coconut palm, comprises the following steps:
(1) light salt brine for glutinous rice, purple rice is soaked 48 hours, during every 6 hours, change water, filter, the grain of rice that obtains running through, defibrination, obtains Rice & peanut milk;
(2) send in pot after polly seed nucleole, Lan Xiangzi being chosen to assorted cleaning, little fire stir-fries to ripe perfume (or spice), obtains ripe benevolence after cooling, and by pineapple peeling coring, pomegranate peeling is squeezed the juice, and strawberry goes the base of a fruit to clean, and breaks into mud shape after mixing, obtains fruit muddy;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, bark of ash, SEMEN OROXYLIs, add 8 times of Coconut Juices, at 65 ℃, decoct 3 hours, less fire boils 40 minutes, cross 120 mesh filter screens, obtain filtrate;
(4) above-mentioned Rice & peanut milk, ripe benevolence, fruit muddy, filtrate are mixed with sago meal, white sugar, after stirring, send into steamer, big fire cooks, and sends into while hot extrusion modling in rice cake forming machine, and cooling rear taking-up, obtains finished product.
Claims (2)
1. the fragrant rice cake of fruit coconut palm, it is characterized in that being made by the raw material of following weight parts:
Glutinous rice 150-200, purple rice 30-40, polly seed nucleole 20-30, blue fragrant sub-10-15, pineapple 30-40, pomegranate 60-70, strawberry 20-30, sago meal 25-30, white sugar 30-40, fruit of Chinese wolfberry 3-4, bark of ash 1-2, SEMEN OROXYLI 2-3, the tuber of dwarf lilyturf, 1-2, peppermint 1-3, mango core 1-2, two discrimination root lotus flower root 2-3, elscholtiza 1-2, Coconut Juice were appropriate.
2. the fragrant rice cake preparation method of fruit coconut palm as claimed in claim 1, is characterized in that comprising the following steps:
(1) light salt brine for glutinous rice, purple rice is soaked to 42-48 hour, during every 6 hours, change water, filter, the grain of rice that obtains running through, defibrination, obtains Rice & peanut milk;
(2) send in pot after polly seed nucleole, Lan Xiangzi being chosen to assorted cleaning, little fire stir-fries to ripe perfume (or spice), obtains ripe benevolence after cooling, and by pineapple peeling coring, pomegranate peeling is squeezed the juice, and strawberry goes the base of a fruit to clean, and breaks into mud shape after mixing, obtains fruit muddy;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, bark of ash, SEMEN OROXYLIs, add 7-8 times of Coconut Juice, at 55-65 ℃, decoct 3-4 hour, less fire boils 40-50 minute, cross 100-120 mesh filter screen, obtain filtrate;
(4) above-mentioned Rice & peanut milk, ripe benevolence, fruit muddy, filtrate are mixed with sago meal, white sugar, after stirring, send into steamer, big fire cooks, and sends into while hot extrusion modling in rice cake forming machine, and cooling rear taking-up, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410232189.7A CN104055028A (en) | 2014-05-29 | 2014-05-29 | Fruit coconut flavored rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410232189.7A CN104055028A (en) | 2014-05-29 | 2014-05-29 | Fruit coconut flavored rice cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055028A true CN104055028A (en) | 2014-09-24 |
Family
ID=51543186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410232189.7A Pending CN104055028A (en) | 2014-05-29 | 2014-05-29 | Fruit coconut flavored rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055028A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962754A (en) * | 2017-04-03 | 2017-07-21 | 天津农学院 | A kind of colored sugared treacle and preparation method thereof |
| CN108813553A (en) * | 2018-07-09 | 2018-11-16 | 芜湖喜源味食品有限公司 | A kind of sauce and preparation method thereof of health nourishing the stomach |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132833A (en) * | 2011-01-24 | 2011-07-27 | 童跃斌 | Preparation method for rice cake |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN103250966A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Bolete-tremella blood pressure-reducing health-care rice cake and preparation method thereof |
| CN103519058A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Coconut flavor sesame new year cake and preparation method thereof |
| CN103719684A (en) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | Black rice and basil seed rice cake and preparation method thereof |
-
2014
- 2014-05-29 CN CN201410232189.7A patent/CN104055028A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132833A (en) * | 2011-01-24 | 2011-07-27 | 童跃斌 | Preparation method for rice cake |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN103250966A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Bolete-tremella blood pressure-reducing health-care rice cake and preparation method thereof |
| CN103519058A (en) * | 2013-10-22 | 2014-01-22 | 安徽徽王食品有限公司 | Coconut flavor sesame new year cake and preparation method thereof |
| CN103719684A (en) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | Black rice and basil seed rice cake and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962754A (en) * | 2017-04-03 | 2017-07-21 | 天津农学院 | A kind of colored sugared treacle and preparation method thereof |
| CN108813553A (en) * | 2018-07-09 | 2018-11-16 | 芜湖喜源味食品有限公司 | A kind of sauce and preparation method thereof of health nourishing the stomach |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140924 |