CN104509784A - Brown rice cake and preparation method thereof - Google Patents
Brown rice cake and preparation method thereof Download PDFInfo
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- CN104509784A CN104509784A CN201310445905.5A CN201310445905A CN104509784A CN 104509784 A CN104509784 A CN 104509784A CN 201310445905 A CN201310445905 A CN 201310445905A CN 104509784 A CN104509784 A CN 104509784A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 235000009566 rice Nutrition 0.000 claims abstract description 131
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 64
- 239000000843 powder Substances 0.000 claims abstract description 57
- 238000003825 pressing Methods 0.000 claims abstract description 15
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- 238000010025 steaming Methods 0.000 claims abstract description 8
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- 238000004537 pulping Methods 0.000 abstract 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
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- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
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- 230000036737 immune function Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 239000004570 mortar (masonry) Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- 229940048914 protamine Drugs 0.000 description 1
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- 235000019157 thiamine Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- 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)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of special food manufacturing, and specifically relates to a brown rice cake and a preparation method thereof. The brown rice cake is mainly composed of common brown rice and glutinous rice. The preparation method comprises the following steps: pulping brown rice and glutinous rice individually, mixing the brown rice juice and glutinous rice juice together to obtain a mixed juice, filling the mixed juice into a filtering cloth bag, pressing the filtering cloth bag to remove the water so as to obtain solid powder; adding various auxiliary materials with a proper amount into the rice flour, then filling the rice flour into moulds in different shapes, putting the moulded dough in a food steamer, and steaming the dough until the dough is completely cooked so as to obtain the finished rick cake. The cost of brown rice is lower than that of glutinous rice, while the nutritional value of brown rice is higher than that of glutinous rice, so the cost of the brown rice cake is lower than that of common glutinous rice cake, and the nutritional value of brown rice cake is higher than that of common glutinous rice cake. The value of brown rice is increased through the provided technical scheme, the brown rice cake is accord with the modern trend of health food, the market prospect of the brown rice cake is wide, and great profit is brought to the producer.
Description
Technical field
The invention belongs to the manufacture technology field of Speciality Foods, be specifically related to a kind of brown rice rice cake and preparation method thereof.
Technical background
Rice cake has very long history, is one of traditional snack food of China.
Just there is the multiple address such as " rice cake ", " bait ", " Ci " in Han dynasty to rice cake.The appellation of " cake " is just had in Yang Xiong " dialect " book of Han dynasty, popular during early Medieval China.Ancients also have one from grain of rice cake to the evolution of powder cake to the making of rice cake.
The recipe " food " in sixth century of Christian era is just loaded with the preparation method of rice cake " white cocoon sugar ", " ripe sorghum rice meal of cooking a meal; and heat is in the clean person of pestle mortar; what pound is that Ci consulted by rice, must order extremely ripe, order has the grain of rice ... " cook by glutinous rice after, pound into rice while hot to consult, then be cut into peach-pit size, dry fried, roll on sugar and edible.
Learn from related documents, by rice grinds and the method making cake also very early.This point can be shown Important Arts for the People's Welfare from the Jia Sixie in the Northern Wei Dynasty and is proven.Its preparation method is: glutinous rice is polished into Rice & peanut milk, become powder ball, then be attached on powder ball by jujube and chestnut etc. after adding honey after then being sieved by sticky rice syrup thin,tough silk sieve, has wrapped up in cook with indocalamus leaf.This glutinous rice cake has much Central Plains characteristic.
Traditional rice cake is be that raw material is prepared from glutinous rice mostly, no matter prepared rice cake is all very single from mouthfeel, nutrition.Along with the improving constantly of living standard of people, people not only require to have enough, eat, and start pursuit eat smart, healthy.So exquisite, that healthy consumption is becoming people's consumption main flow.
Summary of the invention
Object of the present invention is exactly the deficiency overcoming existing rice cake, and provides brand-new a kind of brown rice rice cake and preparation method thereof.Specifically comprise: this rice cake is primarily of general brown rice and glutinous rice composition.First respectively brown rice and glutinous rice are broken into juice, then mix into compound juice, then compound juice is positioned over filter cloth bag and extrudes elimination moisture and make juice become solid shape powder ball; After as required various auxiliary material being added ground rice, powder ball is positioned in mould and allows it form various moulding, finally the powder ball of shaping is put into food steamer and cook and obtain finished product rice cake.By implementing the present invention, adopt its cost of brown rice lower than glutinous rice, but its nutritive value is high more than glutinous rice.Therefore, prepared its cost of rice cake is out also corresponding low than glutinous rice rice cake, and the nutrition of brown rice rice cake is also much higher than glutinous rice rice cake.
Described brown rice (Brown rice) is that paddy sloughs through hulling machine a kind of Wholegrain rice obtained after rice husk.It still retains after shelling deposits a little outer tissue, so mouthfeel is comparatively thick, quality is tight, boils more time-consuming.But be more rich in many vitamins, mineral matter and dietary fiber compared with common exquisite rice, be considered to be a kind of healthy food of green.In rice, vitamin, mineral matter and a large amount of essential amino acid of 60% one 70% all accumulate in outer tissue, although and the pure white exquisiteness of exquisite rice that we eat at ordinary times, nutritive value is lost in process, add when cooking and repeatedly eluriate, outer field vitamin coarse rice powder and mineral matter run off further, remaining just mainly carbohydrate and partially protein, its nutritive value is lower than brown rice many.Research shows, in brown rice, the content of calcium is 1.7 times of rice, and iron-holder is 2.75 times, and nicotine element is 3.2 times, and Aneurine is up to 12 times.Vitamin E in brown rice is 10 times of rice, and cellulose is up to 14 times.Compared with whole wheat, although the protein content of brown rice is few, but protein quality is better, mainly rice protamine, amino acid whose ratio of components is comparatively complete, and human body is is easily digested and assimilated, but lysine content is less, containing more fat and carbohydrate, in the short time, a large amount of heats can be provided for human body.
Modern nutriology research finds, in brown rice, the Cobastab of rice bran and germ fraction and vitamin E, can improve immune function of human body, stimulate circulation, people can also be helped to eliminate the mood of dejected agitation, make people dynamic.In addition, in brown rice, the trace element such as potassium, magnesium, zinc, iron, manganese, is conducive to angiocardiopathy preventing and anemia.It also retains a large amount of dietary fiber, can promote that intestinal beneficial bacterium is bred, and accelerates intestines peristalsis, softer stool, Constipation and intestinal cancer; Dietary fiber can also be combined with bile cholesterol, promotes the discharge of cholesterol, thus helps hyperlipemia to reduce blood fat.
Eat brown rice for diabetic and overweight people useful especially.Because carbohydrate wherein by crude fibre organize wrap up, human consumption's infiltration rate is comparatively slow, thus can control blood sugar well; Meanwhile, in brown rice, the trace element such as zinc, chromium, manganese, vanadium is conducive to the sensitiveness improving insulin, helpful to the people of impaired glucose tolerance.Japanology proves, the glycemic index of steamed brown rice is more much lower than steamed rice, has better satiety when eating same quantity, is conducive to controlling appetite, thus helps overweight people's fat-reducing.
Meanwhile, brown rice also has following effect: 1. have good curative effect to patient that is fat and gastrointestinal dysfunction, the effective control agent intracellular metabolic of energy, cryptorrhea etc.;
2. treat anaemia;
3. treat constipation, purify the blood, thus have the effect of strengthening physique;
4. the vitamin E be rich in plumule can stimulate circulation, and effectively safeguards whole body function;
5. cell function can be made to transfer to normally, keep incretion balance;
6. brown rice has the effect connecting the radioactive substances such as Sum decomposition agricultural chemicals, thus effectively prevents body absorption harmful substance, reaches the effect of anti-cancer.
The present invention is achieved through the following technical solutions:
A kind of brown rice rice cake and preparation method thereof, comprises the steps: in technical scheme
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 60 ~ 70:30 ~ 40.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 6 ~ 10 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 6 ~ 10 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required auxiliary material to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains finished product rice cake.
Tool of the present invention has the following advantages:
1, proposed by the invention novel by the rice cake of brown rice prepared by primary raw material, manufacture craft simply, is easily implemented.
2, by implementing the present invention, the raw material of employing---brown rice, its cost is lower than glutinous rice, but its nutritive value is high more than glutinous rice.Therefore, prepared its cost of brown rice rice cake is out also corresponding low than glutinous rice rice cake, and the nutrition of brown rice rice cake is also much higher than glutinous rice rice cake.
3, by implementing the present invention, prepared brown rice rice cake good toughness out, mouthfeel is good.
4, by implementing the present invention, rice cake is significantly rised in value, catered to completely people start to pursue eat smart, the main flow of healthy consumption, produce market has a extensive future, and operator makes a profit abundant.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of brown rice rice cake and preparation method thereof, detailed description of the invention is as follows:
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 60 ~ 70:30 ~ 40.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 6 ~ 10 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 6 ~ 10 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required auxiliary material to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains finished product rice cake.
Embodiment 1:
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 60:40.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 10 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 10 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required brown sugar to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains a kind of sweet taste rice cake.
Embodiment 2:
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 70:30.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 8 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 8 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required edible salt to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains a kind of saline taste rice cake.
Embodiment 3:
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 65:35.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 9 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 9 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required white sugar and mung bean to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains sweet taste brown rice mung bean cake.
Embodiment 4:
1, raw material composition: be made up of general brown rice and glutinous rice.
2, pulp furnish: the percentage by weight of brown rice and glutinous rice is 68:32.
3, brown rice making beating: according to quantity brown rice is dipped in water and soaks 10 hours, then brown rice is broken into juice.
4, glutinous rice making beating: according to quantity rice is dipped in water and soaks 10 hours, then glutinous rice is broken into juice.
5, juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice.
6, prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture.
7, rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake.
8, prepare burden: as required edible salt and sesame to be added in ground rice before pressing mold is shaped and stir.
9, pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains saline taste brown rice sesame.
Claims (1)
1. brown rice rice cake and preparation method thereof, its feature comprises the steps:
(1) raw material composition: be made up of general brown rice and glutinous rice;
(2) pulp furnish: the percentage by weight of brown rice and glutinous rice is 60 ~ 70:30 ~ 40;
(3) brown rice making beating: according to quantity brown rice is dipped in water and soaks 6 ~ 10 hours, then brown rice is broken into juice;
(4) glutinous rice making beating: according to quantity rice is dipped in water and soaks 6 ~ 10 hours, then glutinous rice is broken into juice;
(5) juice mixing: above-mentioned brown rice juice and glutinous rice juice are mixed and becomes compound juice;
(6) prepare powder ball: filter cloth bag compound juice being positioned over more than 120 orders, and make juice become solid shape powder ball through extruding elimination moisture;
(7) rub powder ball: carried out rolling about and kneading by powder ball, make the ground rice viscous consistency in powder ball, homogeneous to ensure shaping rice cake;
(8) prepare burden: as required auxiliary material to be added in ground rice before pressing mold is shaped and stir;
(9) pressing mold cooks: be positioned over by powder ball in mould and allow it form various moulding, then the powder ball of shaping is put into food steamer, then heats steaming 25 ~ 30 minutes and obtains finished product rice cake.
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| CN201310445905.5A CN104509784A (en) | 2013-09-26 | 2013-09-26 | Brown rice cake and preparation method thereof |
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| CN201310445905.5A CN104509784A (en) | 2013-09-26 | 2013-09-26 | Brown rice cake and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053792A (en) * | 2015-07-28 | 2015-11-18 | 雷色香 | Preparation method of brown rice flour |
| CN105124371A (en) * | 2015-07-28 | 2015-12-09 | 雷色香 | Preparation method for coix seed rice flour |
| CN105767895A (en) * | 2016-03-22 | 2016-07-20 | 杭州贝因美豆逗儿童营养食品有限公司 | Processing method of milk cakes |
| CN106343344A (en) * | 2016-08-26 | 2017-01-25 | 黄爱红 | Glutinous rice cake with brown rice |
| CN106721917A (en) * | 2015-11-18 | 2017-05-31 | 浙江大学自贡创新中心 | A kind of band filling sprouted unpolished rice cake and preparation method thereof |
| CN108094864A (en) * | 2017-12-25 | 2018-06-01 | 广西兴业百谷米业有限公司 | A kind of brown rice rice cake and preparation method thereof |
-
2013
- 2013-09-26 CN CN201310445905.5A patent/CN104509784A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053792A (en) * | 2015-07-28 | 2015-11-18 | 雷色香 | Preparation method of brown rice flour |
| CN105124371A (en) * | 2015-07-28 | 2015-12-09 | 雷色香 | Preparation method for coix seed rice flour |
| CN106721917A (en) * | 2015-11-18 | 2017-05-31 | 浙江大学自贡创新中心 | A kind of band filling sprouted unpolished rice cake and preparation method thereof |
| CN105767895A (en) * | 2016-03-22 | 2016-07-20 | 杭州贝因美豆逗儿童营养食品有限公司 | Processing method of milk cakes |
| CN106343344A (en) * | 2016-08-26 | 2017-01-25 | 黄爱红 | Glutinous rice cake with brown rice |
| CN108094864A (en) * | 2017-12-25 | 2018-06-01 | 广西兴业百谷米业有限公司 | A kind of brown rice rice cake and preparation method thereof |
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