CN104273520A - Milk-egg fermented glutinous rice - Google Patents
Milk-egg fermented glutinous rice Download PDFInfo
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- CN104273520A CN104273520A CN201310271272.0A CN201310271272A CN104273520A CN 104273520 A CN104273520 A CN 104273520A CN 201310271272 A CN201310271272 A CN 201310271272A CN 104273520 A CN104273520 A CN 104273520A
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- powder
- milk
- fermented glutinour
- glutinour rice
- nuts
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses milk-egg fermented glutinous rice and relates to a drink. The milk-egg fermented glutinous rice comprises the components by mass: 10-20 g of fermented glutinous rice, 1-4 g of walnut kernels, 1-3 g of shelled melon seeds, 0.5-2 g of dried medlar, 1-5 g of peanut kernels, 1-6 g of white sesame seeds, 1-5 g of raisin, 1-5 g of cane sugar, 0.01-0.04 g of vanillin, 1-3 g of guar gum, 0.5-2 g of citric acid, 0.01-0.08 g of sodium cyclamate, 0.1-0.5 g of an egg yolk essence, 0.01-0.08 g of potassium sorbate, 10-40 g of a non-dairy creamer, 1-3 g of maltodextrin, and 10-40 g of a milk powder. The raw materials adopt the scientific ratio, the taste is good after the finished product is prepared, consumers do not need to make themselves done but can enjoy the good food, nutrition is supplemented, and convenient and fast use is provided.
Description
Technical field
The present invention relates to a kind of drink, be specifically related to a kind of formula and preparation method of milk egg fermented glutinour rice drink.
Background technology
Milk egg fermented glutinour rice as its name suggests, forms with milk, egg, fermented glutinour rice together boiling exactly, is the popular cuisines in Jin Cheng Lanzhou, and that edible milk egg amazake is people from Linxia, Gansu at first, after import Lanzhou into.Its way is: first fermented glutinour rice is placed in milk boiled, squeeze into frangipanis, and be sprinkled into raisins, matrimony vine, peanut, white sugar etc., its finished product is yellowish-white alternate, and the fragrance of milk and rice wine makes people intoxicated, and egg of tasting spends softness, sliding tender tasty and refreshing, fragrant and sweet slightly acid, look good, smell good and taste good, various dry and fresh fruit is fragmentarily, colorful, is rare generation delicacies in fact.
Milk egg fermented glutinour rice has the following advantages:
One: nutritious: easily digest and assimilate, have aid digestion and orectic function.
Two: refresh oneself and recover from fatigue: quench one's thirst and relieve summer heat, stimulating circulation, stimulate the circulation of the blood and cause the muscles and joints to relax, strong physique, is also the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.
Three: beautifying face and moistering lotion: be rich in protein, mineral matter etc., particularly containing more vitamin B complex, its energy Glycerin, protection epidermis, the wrinkle resistant skin smooth softness that makes are delicate, the pitch-black minimizing of hair is come off, thus plays cosmetology effect.
Four: fat-reducing.
But because milk egg fermented glutinour rice makes more complicated, and raw-material amount is difficult to hold, and the finished product mouthfeel of working it out is not good enough.In addition, busy working clan does this food seldom if having time, eats but be disinclined to do if want, very inconvenient.
Summary of the invention
The object of this invention is to provide a kind of milk egg fermented glutinour rice, raw material are adopted the proportioning of science by it, and after making finished product, mouthfeel is good, and consumer does not need to do it yourself, making can enjoy this cuisines, supplement the nutrients, convenient to use.
In order to solve the problem existing for background technology, the present invention is by the following technical solutions: its mass ratio formula consists of: fermented glutinour rice 10-20g, walnut kernel 1-4g, shelled melon seed 1-3g, Chinese wolfberry fruit dry 0.5-2g, shelled peanut 1-5g, white sesameseed 1-6g, raisins 1-5g, sucrose 1-5 g, vanillic aldehyde 0.01-0.04g, guar gum 1-3g, citric acid 0.5-2g, honey element 0.01-0.08g, yolk essence 0.1-0.5g, potassium sorbate 0.01-0.08g, vegetable fat powder 10-40g, maltodextrin 1-3g, milk powder 10-40g.
Preparation method of the present invention is: 1, by powder: after vegetable fat powder, maltodextrin, citric acid, honey element, yolk essence, vanillic aldehyde, milk powder configure in proportion, packs by weight, sterilizing with little sealed plastic packing bag; 2, by dried food and nuts: broken into about 3-4 cubic millimeter fritter, then walnut kernel, shelled peanut, raisins, Chinese wolfberry fruit dry, white sesameseed, shelled melon seed weight plastic packaging bag vacuum packaging in proportion; 3, by fermented glutinour rice: with plastic packaging bag with liquid: solid=2:1 packs rear high-temperature sterilization; 4, by white sugar: pack pouch-packaged by papery; 5, after packaging successively by powder, dried food and nuts, fermented glutinour rice, white sugar packing method, pack with product external packaging band/cup; 6, dried food and nuts and powder and fermented glutinour rice are poured in cup successively, pour boiling water and stir, powder is fully dissolved and and dried food and nuts fully mix, 30 seconds are namely drinkable afterwards.
Raw material are adopted the proportioning of science by the present invention, and after making finished product, mouthfeel is good, and consumer does not need to do it yourself, making can enjoy this cuisines, supplement the nutrients, convenient to use.
Detailed description of the invention
This detailed description of the invention is by the following technical solutions: its mass ratio formula consists of: fermented glutinour rice 15g, walnut kernel 2g, shelled melon seed 2g, Chinese wolfberry fruit dry 1g, shelled peanut 3g, white sesameseed 3g, raisins 3g, sucrose 3g, vanillic aldehyde 0.03g, guar gum 2g, citric acid 1g, honey element 0.05g, yolk essence 0.3g, potassium sorbate 0.05g, vegetable fat powder 35g, maltodextrin 2g, milk powder 15g.
The preparation method of this detailed description of the invention is: 1, by powder: after vegetable fat powder, maltodextrin, citric acid, honey element, yolk essence, vanillic aldehyde, milk powder configure in proportion, packs by weight, sterilizing with little sealed plastic packing bag; 2, by dried food and nuts: broken into about 3-4 cubic millimeter fritter, then walnut kernel, shelled peanut, raisins, Chinese wolfberry fruit dry, white sesameseed, shelled melon seed weight plastic packaging bag vacuum packaging in proportion; 3, by fermented glutinour rice: with plastic packaging bag with liquid: solid=2:1 packs rear high-temperature sterilization; 4, by white sugar: pack pouch-packaged by papery; 5, after packaging successively by powder, dried food and nuts, fermented glutinour rice, white sugar packing method, pack with product external packaging band/cup; 6, dried food and nuts and powder and fermented glutinour rice are poured in cup successively, pour boiling water and stir, powder is fully dissolved and and dried food and nuts fully mix, 30 seconds are namely drinkable afterwards.
Described vegetable fat powder, also known as cream, is the novel product that is primary raw material with hydrogenated vegetable oil casein.This product has special effect in food production and processing, is also a kind of modern food simultaneously.Be with refining hydrogenated vegetable oil and numerous food auxiliary material for raw material, form through allotment, emulsification, sterilization, spraying dry.This product has good dispersiveness, water-soluble, stability, for improving nutritive value and caloric value, raising instant capacity and brew in various food, improve mouthfeel, makes product tastier.Be used for replacing milk or milk powder at this, or reduce its consumption, to reduce costs.
Described fermented glutinour rice forms through glutinous rice fermentation, and summer can relieving summer-heat.Primary raw material is glutinous rice, and fermentation technique is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, and heat is higher, is therefore loved by the people.In the making of some dish, glutinous rice wine is also often by as important flavoring
The batching such as described various dry fruits is for increasing food nutrition and local flavor, and be absolutely necessary part, is unique taste chief component.
Described vanillic aldehyde, has another name called vanillic aldehyde, is the widely used edible spices of one, can finds in the seed of vanilla, also can Prof. Du Yucang, has strong milk breath.Being widely used in variously needs to increase in the blending food of milk breath, as cake, cold drink, chocolate, candy etc.Usually to require in beverage that content must not more than 95mg/kg, must not more than 70mg/kg in infant's product.If at dairy products milk, Yoghourt, play stabilizer function in milk tea, and play thickening, emulsification, improve the effect of mouthfeel.That natural thickener medium viscosity is the highest, the thickener that cost performance is the highest.
Described honey element chemical name is sodium cyclohexylsulfamate, is additive conventional in food production.Honey element is a kind of conventional sweetener, and its sugariness is 30 ~ 40 times of sucrose.According to the regulation of China " food additives use sanitary standard " (GB 2760), " honey element " can as sweetener, and in beverage, its maximum use amount is 0.65g/kg.And the valency of honey element is sweet higher, is 0.29, is only second to asccharin, and asccharin is comparatively large to harm, therefore need not.
Described citric acid is for the emulsification in dairy products or cold food and stable auxiliary use, and general addition is 0.2 ~ 0.3%, and can increase sweet taste with sweetener is collaborative.Citric acid is to human body without direct harm, but it can promote excretion and the deposition of calcium in body, is inverted calcium loss, generally use 0.1% ~ 0.3%, therefore amount ratio is less.
Described potassium sorbate is looked production material humidity and is determined whether to add.
Described milk powder can be skimmed milk power or whole milk powder.
Raw material are adopted the proportioning of science by this detailed description of the invention, and after making finished product, mouthfeel is good, and consumer does not need to do it yourself, making can enjoy this cuisines, supplement the nutrients, convenient to use.
Claims (2)
1. milk egg fermented glutinour rice, is characterized in that its mass ratio formula consists of: fermented glutinour rice 10-20g, walnut kernel 1-4g, shelled melon seed 1-3g, Chinese wolfberry fruit dry 0.5-2g, shelled peanut 1-5g, white sesameseed 1-6g, raisins 1-5g, sucrose 1-5 g, vanillic aldehyde 0.01-0.04g, guar gum 1-3g, citric acid 0.5-2g, honey element 0.01-0.08g, yolk essence 0.1-0.5g, potassium sorbate 0.01-0.08g, vegetable fat powder 10-40g, maltodextrin 1-3g, milk powder 10-40g.
2. milk egg fermented glutinour rice, it is characterized in that its preparation method is: (1), by powder: after vegetable fat powder, maltodextrin, citric acid, honey element, yolk essence, vanillic aldehyde, milk powder configure in proportion, pack by weight with little sealed plastic packing bag, sterilizing; (2), by dried food and nuts: broken into about 3-4 cubic millimeter fritter, then walnut kernel, shelled peanut, raisins, Chinese wolfberry fruit dry, white sesameseed, shelled melon seed weight plastic packaging bag vacuum packaging in proportion; (3), by fermented glutinour rice: with plastic packaging bag with liquid: solid=2:1 packs rear high-temperature sterilization; (4), by white sugar: pack pouch-packaged by papery; (5), package successively by powder, dried food and nuts, fermented glutinour rice, white sugar packing method after, pack with product external packaging band/cup; (6), by dried food and nuts and powder and fermented glutinour rice pour into successively in cup, pour boiling water and stir, powder is fully dissolved and and dried food and nuts fully mix, 30 seconds are namely drinkable afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271272.0A CN104273520A (en) | 2013-07-01 | 2013-07-01 | Milk-egg fermented glutinous rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310271272.0A CN104273520A (en) | 2013-07-01 | 2013-07-01 | Milk-egg fermented glutinous rice |
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| CN104273520A true CN104273520A (en) | 2015-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310271272.0A Pending CN104273520A (en) | 2013-07-01 | 2013-07-01 | Milk-egg fermented glutinous rice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687096A (en) * | 2015-03-26 | 2015-06-10 | 熊翼德 | Fermented glutinous rice and egg convenient food and manufacturing method thereof |
| CN105285258A (en) * | 2015-11-23 | 2016-02-03 | 黄宏荣 | Brown sugar vinasse tea production method |
| CN108851042A (en) * | 2018-05-28 | 2018-11-23 | 广州宝旺农副产品有限公司 | A kind of fermented glutinous rice poultry egg food and its processing method |
| CN111808703A (en) * | 2020-06-03 | 2020-10-23 | 江门市给力生物科技有限公司 | Snowflake rice milk and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817185A (en) * | 2006-01-24 | 2006-08-16 | 郭安朝 | Flavouring fermented glutinous rice without slag and production thereof |
| CN102715407A (en) * | 2012-06-28 | 2012-10-10 | 成都巨龙生物科技有限公司 | Egg amazake fast-food product and processing method thereof |
| CN102887283A (en) * | 2012-06-28 | 2013-01-23 | 成都巨龙生物科技有限公司 | Glutinous rice wine fast-food product and processing method thereof |
-
2013
- 2013-07-01 CN CN201310271272.0A patent/CN104273520A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817185A (en) * | 2006-01-24 | 2006-08-16 | 郭安朝 | Flavouring fermented glutinous rice without slag and production thereof |
| CN102715407A (en) * | 2012-06-28 | 2012-10-10 | 成都巨龙生物科技有限公司 | Egg amazake fast-food product and processing method thereof |
| CN102887283A (en) * | 2012-06-28 | 2013-01-23 | 成都巨龙生物科技有限公司 | Glutinous rice wine fast-food product and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| BIGBANGFLT4: "牛奶醪糟鸡蛋", 《百度百科》 * |
| W_OU: "牛奶鸡蛋醪糟", 《百度百科》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687096A (en) * | 2015-03-26 | 2015-06-10 | 熊翼德 | Fermented glutinous rice and egg convenient food and manufacturing method thereof |
| CN105285258A (en) * | 2015-11-23 | 2016-02-03 | 黄宏荣 | Brown sugar vinasse tea production method |
| CN108851042A (en) * | 2018-05-28 | 2018-11-23 | 广州宝旺农副产品有限公司 | A kind of fermented glutinous rice poultry egg food and its processing method |
| CN111808703A (en) * | 2020-06-03 | 2020-10-23 | 江门市给力生物科技有限公司 | Snowflake rice milk and preparation method thereof |
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