CN104431723A - Preparation method of fruit and vegetable New Year cake made from finely ground rice flour - Google Patents
Preparation method of fruit and vegetable New Year cake made from finely ground rice flour Download PDFInfo
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- CN104431723A CN104431723A CN201410746160.0A CN201410746160A CN104431723A CN 104431723 A CN104431723 A CN 104431723A CN 201410746160 A CN201410746160 A CN 201410746160A CN 104431723 A CN104431723 A CN 104431723A
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- rice
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- ground rice
- vegetable
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 title claims abstract description 21
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 105
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000003490 calendering Methods 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 239000004744 fabric Substances 0.000 claims abstract description 9
- 239000011812 mixed powder Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 230000015572 biosynthetic process Effects 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 206010033546 Pallor Diseases 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000000654 additive Substances 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 210000002966 serum Anatomy 0.000 abstract 2
- 238000011049 filling Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 244000078782 Brassica arvensis Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a fruit and vegetable New Year cake made from finely ground rice flour. The preparation method comprises the following steps: preparing fruit and vegetable flour, namely, firstly, processing fruit and vegetables into powdery additive powder for later use; soaking polished round-grained rice; grinding into a thick liquid, namely grinding the soaked polished round-grained rice into a thick liquid by a grinder, and filtering the serum by screen cloth; carrying out press filtering, namely, filling the filtered serum into a cloth bag for press filtering; disintegrating, namely, crushing the drained off rice flour pieces by a disintegrator so as to form rice four; mixing, namely, mixing the rice four with additive flour uniformly to form mixed flour; stewing, namely, stewing the mixed flour by utilizing steam with pressure of 2-4 kg until stewing the mixed flour to be done; and calendering and molding. The invention provides a preparation method of fruit and vegetable New Year cake made from finely ground rice flour with fruit and vegetable ingredients. The addition of the fruit and vegetable flour enables that the New Year cake with relatively high nutritional ingredients contains rich fruit and vegetable nutritional ingredients; nemaline in vegetables is preserved; the fruit and vegetable New Year cake is relatively fine, fresh, smooth and tough and chewy, and is beneficial to assimilation and digestion by human bodies.
Description
(1) technical field
The present invention relates to a kind of preparation method of New Year cake made from finely ground rice flour.
(2) background technology
The New Year cake made from finely ground rice flour of the south of the lower reaches of the Yangtze River is with a long history, with high quality materials, manufactures meticulously famous.Rice cake contains the nutrients such as protein, fat, carbohydrate, nicotinic acid, calcium, phosphorus, potassium, magnesium.Rice cake is because homophonic with " year is high ", and promotion every year of residing of anticipating, has added diversified taste, almost become the food of every household indispensability in New Year.But the rice cake nutritional labeling of selling in the market is not enriched.
The vegetal pole horn of plenty of fruits and vegetables, is rich in carrotene, riboflavin, vitamin C, calcium, fiber etc.If fruits and vegetables and rice cake combined make colored rice cake, the color of rice cake can be enriched, cause the appetite of people, effect of nutrition and health care can be played again.But also fruits and vegetables and rice cake are not carried out the technique mixed at present.
(3) summary of the invention
In view of the rice cake manufacture craft of also fruits and vegetables and rice cake not being carried out mixing at present, the invention provides a kind of preparation method of fruits and vegetables and rice cake being carried out the fruits and vegetables New Year cake made from finely ground rice flour mixed.
The technical scheme that the present invention solves its technical problem is: a kind of preparation method of colorful wet milled rice cake, comprises the following steps:
(1). the preparation of fruit vegetable powder: first that fruit or vegetable cleaning is clean, after section, blanching, cooling, through pulverizing, oven dry, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 10-24 hour in water, after preventing from soaking, produce tart flavour, General Requirements water temperature is at 0 DEG C ~ 15 DEG C as well;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining is 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion.The height of ground rice block moisture directly affects the quality of rice cake.Drop obtains not to be done, and moisture is too high, the rice cake Moisture high UCL (rice cake moisture requirement 44 ± 2%) made, and outward appearance is rough, and rice cake is clouding, sticks to one's teeth, and boils rear easy paste;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 5 ~ 10: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 2 ~ 4 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Beneficial effect of the present invention is: provide a kind of preparation method with the fruits and vegetables ink rice cake of fruits and vegetables composition, adding of fruit vegetable powder makes the rice cake that original nutritional labeling is higher contain abundant fruit vegetable nutrient composition again, save the cellulosic in vegetables, finer and smoother in mouthfeel, delicious, smooth, chewiness, contributes to absorption of human body, digestion.
(4) detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail.
Embodiment one
A preparation method for green New Year cake made from finely ground rice flour, comprises the following steps:
(1). the preparation of Vegetable powder: first cleaned up by broccoli, after section, blanching, cooling, through pulverizing, drying, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 10 hours in water, the water temperature of soaking water is 0 DEG C;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining controls 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 7: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 3 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Embodiment two
A preparation method for orange New Year cake made from finely ground rice flour, comprises the following steps:
(1). the preparation of Vegetable powder: first that carrot cleaning is clean, after section, blanching, cooling, through pulverizing, drying, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 20 hours in water, the water temperature of soaking water is 11 DEG C;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining controls 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 10: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 2 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Embodiment three
A preparation method for purple New Year cake made from finely ground rice flour, comprises the following steps:
(1). the preparation of Vegetable powder: first cleaned up by violet cabbage, after section, blanching, cooling, through pulverizing, drying, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 24 hours in water, the water temperature of soaking water is 5 DEG C;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining controls 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 8: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 3.5 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Embodiment four
A preparation method for red New Year cake made from finely ground rice flour, comprises the following steps:
(1). the preparation of Fruit powder: first cleaned up by flesh of Pulp Citrulli, after section, blanching, cooling, through pulverizing, drying, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 15 hours in water, the water temperature of soaking water is 15 DEG C;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining controls 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 5: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 4 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Embodiment five
A preparation method for red New Year cake made from finely ground rice flour, comprises the following steps:
(1). the preparation of Vegetable powder: first cleaned up by tomato, after section, blanching, cooling, through pulverizing, drying, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 15 hours in water, the water temperature of soaking water is 5 DEG C;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining controls 25% ~ 35%, and visual sense breaks ground rice block into two with one's hands with hand, and fracture is clear-cut, adhesion;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 7: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 3 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
Claims (2)
1. a preparation method for fruits and vegetables New Year cake made from finely ground rice flour, is characterized in that comprising the following steps:
(1). the preparation of fruit vegetable powder: first that fruit or vegetable cleaning is clean, after section, blanching, cooling, through pulverizing, oven dry, forms pulverous interpolation powder, for subsequent use;
(2). the immersion of polished rice: polished rice is soaked 10-24 hour in water;
(3). defibrination: the polished rice clean water after immersion carries out defibrination with mill after rinsing the grain of rice, and slurries are filtered by wire screen;
(4). press filtration: the slurries after filtration load cloth bag and carry out press filtration, and the mass percent of the ground rice block moisture after draining is 25% ~ 35%;
(5). beat powder: the ground rice block powder beater after draining is broken, form ground rice;
(6). mixing: by ground rice with add powder Homogeneous phase mixing thus forms mixed powder, wherein ground rice is 5 ~ 10: 1 with the mass ratio of interpolation powder;
(7). boiling: utilize pressure to be that the steam of 2 ~ 4 kilograms carries out boiling to mixed powder, until cooked by mixed powder;
(8). calendering formation: the mixed powder just cooked is carried out calendering formation, and namely finished product is made.
2. the preparation method of fruits and vegetables New Year cake made from finely ground rice flour as claimed in claim 1, is characterized in that: in step (2), soaks the water temperature of water at 0 DEG C ~ 15 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410746160.0A CN104431723A (en) | 2014-12-05 | 2014-12-05 | Preparation method of fruit and vegetable New Year cake made from finely ground rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410746160.0A CN104431723A (en) | 2014-12-05 | 2014-12-05 | Preparation method of fruit and vegetable New Year cake made from finely ground rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431723A true CN104431723A (en) | 2015-03-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410746160.0A Pending CN104431723A (en) | 2014-12-05 | 2014-12-05 | Preparation method of fruit and vegetable New Year cake made from finely ground rice flour |
Country Status (1)
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| CN (1) | CN104431723A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886447A (en) * | 2015-05-21 | 2015-09-09 | 遵义市杨老大米粉厂 | Pollen typhae rice flour and preparation method thereof |
| CN108552471A (en) * | 2018-04-25 | 2018-09-21 | 福建北记食品有限公司 | A kind of fruits and vegetables Tian Cakes and preparation method thereof |
| CN115669848A (en) * | 2022-08-23 | 2023-02-03 | 浙江大学 | Method for making asparagus rice cake |
| CN116762934A (en) * | 2023-06-30 | 2023-09-19 | 福州宏彦食品有限公司 | Preparation method of fish rice cake roll |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461496A (en) * | 2009-01-12 | 2009-06-24 | 宁波市大桥生态农业有限公司 | Method for making colorful wet milled rice cake |
| CN101491337A (en) * | 2009-03-06 | 2009-07-29 | 食品行业生产力促进中心 | Alfalfa red-date rice cake |
-
2014
- 2014-12-05 CN CN201410746160.0A patent/CN104431723A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461496A (en) * | 2009-01-12 | 2009-06-24 | 宁波市大桥生态农业有限公司 | Method for making colorful wet milled rice cake |
| CN101491337A (en) * | 2009-03-06 | 2009-07-29 | 食品行业生产力促进中心 | Alfalfa red-date rice cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886447A (en) * | 2015-05-21 | 2015-09-09 | 遵义市杨老大米粉厂 | Pollen typhae rice flour and preparation method thereof |
| CN108552471A (en) * | 2018-04-25 | 2018-09-21 | 福建北记食品有限公司 | A kind of fruits and vegetables Tian Cakes and preparation method thereof |
| CN115669848A (en) * | 2022-08-23 | 2023-02-03 | 浙江大学 | Method for making asparagus rice cake |
| CN116762934A (en) * | 2023-06-30 | 2023-09-19 | 福州宏彦食品有限公司 | Preparation method of fish rice cake roll |
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