CN104171816A - 一种水果味糍粑的制备方法 - Google Patents
一种水果味糍粑的制备方法 Download PDFInfo
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- CN104171816A CN104171816A CN201410310775.9A CN201410310775A CN104171816A CN 104171816 A CN104171816 A CN 104171816A CN 201410310775 A CN201410310775 A CN 201410310775A CN 104171816 A CN104171816 A CN 104171816A
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- glutinous rice
- fruit
- rice cake
- fruit juice
- cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 70
- 235000009566 rice Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000001590 oxidative effect Effects 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 235000005686 eating Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 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
-
- 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
- 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
Abstract
本发明公开一种水果味糍粑的制备方法,与传统的制作糍粑的工艺差别是:在蒸糯米饭的时候加入果汁,使果汁充分融入到饱满的糯米饭中,再将糯米饭捣成面团,使果汁的香味与糯米饭的香味更深层的融合。使糯米饭既具有水果的鲜香,又不失糯香味,满足了现代人们口感多样化的需求。本发明不含防腐剂、无任何香精和添加剂,香甜可口、口感细腻、营养丰富、老少皆宜。其加入了纯天然果汁,使其口感风味更佳,不腻口,促进肠胃吸收,解决了传统吃糯米引起的胃肠道不适,适合广大人群食用,可广泛推广。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种水果味糍粑的制备方法。
背景技术
糍粑,又称年糕、打糕、粘糕,是我国中南地区的传统食品之一。糍粑是用秋季收割的糯谷打出来的糯米制成的,其口感香甜、柔韧适口,深受人们的喜爱。但是随着人们生活节奏的加快,糍粑繁琐的制作工艺已经很难满足现代快节奏人们的生活方式。而且单纯用糯米做出来的糍粑粘性很高,吃多了会腻人、不易消化,不适宜肠胃功能不佳的人群、老人及儿童食用。
目前市场上还未发现有水果味糍粑,因此其具有一定的市场潜力。
发明内容
为满足上述需求,本发明提供一种香甜可口、老少皆宜、营养丰富、口味清爽、不腻口的水果味糍粑的制备方法。
本发明的技术方案如下:
一种水果味糍粑的制备方法,包括如下步骤:
(1)选择新鲜、成熟的水果,洗净,打浆榨汁、过滤,得果汁A;
(2)将上述所得的果汁A加入适量的纯净水和单晶冰糖,调节其浓度为70-80%,糖度为10-20%,并且加入适量的柠檬酸用以抑制氧化酶,使其不发生褐变,得到备用果汁B;
(3)将精选优质糯米冷水洗净后,30-45℃的温水浸泡8-10小时后,滤水,在95-105℃隔水蒸30min后,将备用果汁B均匀浇上半成熟的糯米饭上,再煮15min,取出得蒸好的水果糯米饭;
(4)将上述蒸好的水果糯米饭放入到糍粑机中以600-800r/min转速将糯米饭捣成面团状,再经揉搓,成型;
(5)进行无菌处理、冷却、真空包装。
本发明与传统的制作糍粑的工艺差别是:在蒸糯米饭的时候加入果汁,使果汁充分融入到饱满的糯米饭中,再将糯米饭捣成面团,使果汁的香味与糯米饭的香味更深层的融合。使糯米饭既具有水果的鲜香,又不失糯香味,满足了现代人们口感多样化的需求。
本发明即可直接食用,也可以加工清蒸吃,还可以油炸吃,还可以加入糖、芝麻、熟黄豆粉等,做成各种风味的糍粑。不仅味美,而且营养丰富。
本发明的有益效果是:本发明不含防腐剂、无任何香精和添加剂,香甜可口、口感细腻、营养丰富、老少皆宜、食用方便、吃法多样化。其加入了纯天然果汁,使其口感风味更佳,不腻口,促进肠胃吸收,解决了传统吃糯米引起的胃肠道不适,适合广大人群食用,可广泛推广。
具体实施方式:
实施例1
一种水果味糍粑的制备方法,包括如下步骤:
(1)选择新鲜、成熟的水果,洗净,打浆榨汁、过滤,得果汁A;
(2)将上述所得的果汁A加入适量的纯净水和单晶冰糖,调节其浓度为70%,糖度为10%,并且加入适量的柠檬酸用以抑制氧化酶,使其不发生褐变,得到备用果汁B;
(3)将精选优质糯米冷水洗净后,30℃的温水浸泡8小时后,滤水,在95℃隔水蒸30min后,将备用果汁B均匀浇上半成熟的糯米饭上,再煮15min,取出得蒸好的水果糯米饭;
(4)将上述蒸好的水果糯米饭放入到糍粑机中以600r/min转速将糯米饭捣成面团状,再经揉搓,成型;
(5)进行无菌处理、冷却、真空包装。
实施例2
一种水果味糍粑的制备方法,包括如下步骤:
(1)选择新鲜、成熟的水果,洗净,打浆榨汁、过滤,得果汁A;
(2)将上述所得的果汁A加入适量的纯净水和单晶冰糖,调节其浓度为75%,糖度为15%,并且加入适量的柠檬酸用以抑制氧化酶,使其不发生褐变,得到备用果汁B;
(3)将精选优质糯米冷水洗净后,40℃的温水浸泡9小时后,滤水,在100℃隔水蒸30min后,将备用果汁B均匀浇上半成熟的糯米饭上,再煮15min,取出得蒸好的水果糯米饭;
(4)将上述蒸好的水果糯米饭放入到糍粑机中以700r/min转速将糯米饭捣成面团状,再经揉搓,成型;
(5)进行无菌处理、冷却、真空包装。
实施例3
一种水果味糍粑的制备方法,包括如下步骤:
(1)选择新鲜、成熟的水果,洗净,打浆榨汁、过滤,得果汁A;
(2)将上述所得的果汁A加入适量的纯净水和单晶冰糖,调节其浓度为70-80%,糖度为10-20%,并且加入适量的柠檬酸用以抑制氧化酶,使其不发生褐变,得到备用果汁B;
(3)将精选优质糯米冷水洗净后,45℃的温水浸泡10小时后,滤水,在105℃隔水蒸30min后,将备用果汁B均匀浇上半成熟的糯米饭上,再煮15min,取出得蒸好的水果糯米饭;
(4)将上述蒸好的水果糯米饭放入到糍粑机中以800r/min转速将糯米饭捣成面团状,再经揉搓,成型;
(5)进行无菌处理、冷却、真空包装。
Claims (1)
1.一种水果味糍粑的制备方法,包括如下步骤:
(1)选择新鲜、成熟的水果,洗净,打浆榨汁、过滤,得果汁A;
(2)将上述所得的果汁A加入适量的纯净水和单晶冰糖,调节其浓度为70-80%,糖度为10-20%,并且加入适量的柠檬酸用以抑制氧化酶,使其不发生褐变,得到备用果汁B;
(3)将精选优质糯米冷水洗净后,30-35℃的温水浸泡8-10小时后,滤水,在95-100℃隔水蒸30min后,将备用果汁B均匀浇上半成熟的糯米饭上,再煮15min,取出得蒸好的水果糯米饭;
(4)将上述蒸好的水果糯米饭放入到糍粑机中以600-800r/min转速将糯米饭捣成面团状,再经揉搓,成型;
(5)进行无菌处理、冷却、真空包装。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106306998A (zh) * | 2016-08-19 | 2017-01-11 | 戴海 | 一种桑葚糯米糍粑及其制作方法 |
CN106307068A (zh) * | 2016-08-19 | 2017-01-11 | 戴海 | 一种猕猴桃糍粑及其制作方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1139526A (zh) * | 1996-05-21 | 1997-01-08 | 赵洪 | 快餐糕及制作方法 |
CN1309931A (zh) * | 2000-02-23 | 2001-08-29 | 福州市吉达餐饮有限公司 | 袋装年糕的生产工艺 |
KR101275326B1 (ko) * | 2011-08-22 | 2013-06-17 | 윤희선 | 과즙떡 제조방법 |
-
2014
- 2014-06-30 CN CN201410310775.9A patent/CN104171816A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1139526A (zh) * | 1996-05-21 | 1997-01-08 | 赵洪 | 快餐糕及制作方法 |
CN1309931A (zh) * | 2000-02-23 | 2001-08-29 | 福州市吉达餐饮有限公司 | 袋装年糕的生产工艺 |
KR101275326B1 (ko) * | 2011-08-22 | 2013-06-17 | 윤희선 | 과즙떡 제조방법 |
Non-Patent Citations (1)
Title |
---|
林晓岚,等: "软包装桔汁年糕的研制", 《福建轻纺》, no. 11, 30 November 2004 (2004-11-30), pages 16 - 19 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106306998A (zh) * | 2016-08-19 | 2017-01-11 | 戴海 | 一种桑葚糯米糍粑及其制作方法 |
CN106307068A (zh) * | 2016-08-19 | 2017-01-11 | 戴海 | 一种猕猴桃糍粑及其制作方法 |
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