CN104938621A - Coconut juice and red glutinous rice dessert can - Google Patents
Coconut juice and red glutinous rice dessert can Download PDFInfo
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- CN104938621A CN104938621A CN201510290134.6A CN201510290134A CN104938621A CN 104938621 A CN104938621 A CN 104938621A CN 201510290134 A CN201510290134 A CN 201510290134A CN 104938621 A CN104938621 A CN 104938621A
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Abstract
The invention discloses a coconut juice and red glutinous rice dessert can. 1000G of the coconut juice and red glutinous rice dessert can comprises 50-90g of white granulated sugar, 60-80g of coconut juice, 10-60g of glutinous rice, 5-20g of red glutinous rice, 5-20g of black rice, 5-20g of dehusked barley, 0.5-2g of tremella, 0.1-0.2g of sodium bicarbonate, 0.1-1g of sodium pyrophosphate, 0-0.3g of a food flavor, 0-0.2g of AK sugar, 2-8g of an emulsifier, and the balance of purified water. The coconut juice and red glutinous rice dessert is substantially different from present can products in the market, has smooth mouthfeel, and is an innovated product with blood benefiting and face nourishing effects.
Description
Technical field
The present invention relates to canned pack production technical field, particularly a kind of Coconut Juice black sticky rice sweets can.
Background technology
Tradition tinned food is first-class based on fruit, vegetables, meat, fish, eight treasures gruel tank, and wherein mixed congee is product item maximum in tinned food.Mixed congee is since last century, the nineties was come out, and deeply like by consumers in general, sales volume significantly increases progressively every year; But the problems such as it is many that current mixed congee market faces brand, and kind is many, and homogeneity is serious, and price competition is fierce, and profit margin is narrow and small, and novelty is not enough; And on the other hand, consumer has changed to the demand of mixed congee, turn to special taste from convenient, full abdomen, nutrition, balanced in nutrition, high-gradely to have enjoyed.
Based on the quagmire in current canned pack market, need the significant can new product of a kind of differentiation of exploitation badly.Trendy styles from Hong Kong sweets (HK Dessert) be the eighties in last century Hong Kong native on the basis of Guangdong, traditional port syrup, merge outstanding sweets culture all over the world and the brand-new sweet food kind of of developing, nowadays trendy styles from Hong Kong sweets market has been spread to continent, and be rooted in the hearts of the people, in occupation of a large amount of market shares.How to utilize the advantage of trendy styles from Hong Kong sweets, the canned pack of development of new is the problem needing solution badly.
Summary of the invention
The object of the invention is to the quagmire of breaking current canned pack market, a kind of Coconut Juice black sticky rice sweets can is provided, obtain with the existing canned pack differentiation in market remarkable, and mouthfeel is smooth, the creative product of beneficial blood beauty treatment.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Coconut Juice black sticky rice sweets can, described Coconut Juice black sticky rice sweets can comprises following raw material components, with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 50-90g, coconut palm slurry 60-80g, glutinous rice 10-60g, black sticky rice 5-20g, black rice 5-20g, barley benevolence 5-20g, white fungus 0.5-2g, sodium acid carbonate 0.1-0.2g, sodium pyrophosphate 0.1-1g, flavoring essence 0-0.3g, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0-0.2g, emulsifying agent 2-8g, pure water surplus.
Black sticky rice is one of treasure in China's rice, it is nutritious, protein, fat, amino acid, vitamin equal size all exceed the quality of common rice, have enriching yin and nourishing kidney, the effect such as beneficial gas is kept fit, spleen benefiting and stimulating the appetite, tonifying liver improving eyesight, are the excellent tonic products of anti-decrepit beauty, anti-treating diseases and making health-care.
The present invention is with the sweets canned pack of the thinking development of new of trendy styles from Hong Kong sweets, with quality glutinous rice, black sticky rice, black rice, barley benevolence, coconut palm slurry for primary raw material, there is provided a kind of with existing main flow canned pack differentiation is obvious, mouthfeel is smooth, the Creative product of benefit blood beauty treatment, product processes is simple, be easy to promote, for the expansion in canned pack market provides power.
The common sweets based on black sticky rice mainly black sticky rice milk tea on market, it for main material, is aided with honey with red bean and black sticky rice, milk, sugar, black tea are allocated.Because milk tea is now do the product now drunk, the problems such as it does not exist, and whether raw material can precipitate, whether the shelf-life is enough, whether raw material supply is stable.And canned pack is completely different for the requirement of composition of raw materials, it requires that raw material can not float or sink within the shelf-life, stable and uniform, and secondly the shelf-life is enough long, and raw material sources are wanted large and stablized etc.In the formula of black sticky rice milk tea, the content of black sticky rice is higher, out of question for the milk tea now done, if in can, because can needs long-time preservation, such black sticky rice meeting adhesion is agglomerating, and cause sinking, the uniformity of product is very poor, and mouthfeel quality is bad.And the Yield compari@of black sticky rice is few, if for can large-scale production, raw material supply is a very large problem.
Therefore, the present invention reforms formula, and waxy supplying raw materials replaces simple black sticky rice with the combination of black sticky rice+glutinous rice.Such reason is: if adopt simple black sticky rice to provide waxy, and black sticky rice amount is too much, and product can adhesion, agglomerating, and simple black sticky rice waxy meeting in long-time preservation process obviously declines, and mouthfeel can be roughening.Glutinous rice is waxy stable, and adopt glutinous rice collocation black sticky rice, glutinous rice well can compensate the waxy loss of black sticky rice, solves the waxy meeting in long-time preservation process of simple black sticky rice and obviously declines, the deficiency that mouthfeel can be roughening.In addition, during large-scale production, adopt simple black sticky rice, because the Yield compari@of black sticky rice is few, supply can be unstable, is not suitable for large-scale production.And glutinous rice output is large, supply is stable, the problem of raw material supply instability when adopting glutinous rice part to replace black sticky rice fine to solve large-scale production.
Although replace black sticky rice to solve certain problem by glutinous rice part, but product meeting adhesion, agglomerating defect certainly will be there is in the use of waxy raw material, therefore, barley benevolence is added in the present invention's formula, play good iris action, effectively can prevent the adhesion of glutinous rice, black sticky rice, ensure the uniform and stable of product.In addition, adding of barley benevolence also can bring abundant nutrition, and the nutrition of product is enriched more comprehensively.
Because glutinous rice part replaces black sticky rice, the beneficial blood beauty treatment of black sticky rice energy, certainly will the beneficial blood moistening face of product can greatly decline like this, simultaneously, glutinous rice part replaces black sticky rice also can cause the color and luster dimness (color and luster brings primarily of black sticky rice) of product, therefore, black rice is added in the present invention's formula, black rice is identical with equivalent black sticky rice light tone effect, black rice not only can compensate black sticky rice (it is thin out that glutinous rice adds color) and add less and cause the problem of being faint in color, make color vivid, simultaneously, black rice blood-enriching face-nourishing, also can compensate black sticky rice and add the deficiency causing product benefit blood beauty treatment hydraulic performance decline less.And adding of black rice also can bring abundant nutrition, the nutrition of product is enriched more comprehensively.
But the significant deficiency that black rice exists is that mouthfeel is more coarse, although black rice add the deficiency solving black sticky rice and add existence less, but it greatly reduces the mouthfeel of product equally, therefore, coconut palm slurry is added in the present invention's formula, adding of coconut palm slurry can solve the more coarse defect of black rice mouthfeel, makes products taste smooth.
In order to ensure that canned pack products material in long-time preservation is evenly distributed stable, needing product to compare thickness, the flowing of raw material can be reduced like this.Conventional way adds thickener, as pectin etc., and adds white fungus in the present invention's formula, white fungus can provide a large amount of colloid, and instead of conventional thickener, more nutrient health is natural, make product compare thickness, ensure that canned pack products material in long-time preservation is evenly distributed stable.And white fungus can also give product smooth mouthfeel, in addition, white fungus energy beautifying face and moistering lotion, strengthens the beauty treatment effect of product.
As preferably, described emulsifying agent is selected from one or both the mixture in Sodium Caseinate, molecule distillating monoglyceride.Sodium Caseinate belongs to food-grade macromole emulsifying agent, and while as emulsifying agent, its aqueous solution itself, containing certain viscosity, can improve emulsion intercalation method after being prepared into emulsion to a certain extent.Sodium Caseinate is a kind of hmw protein, applies to can increase percent protein in food.Molecule distillating monoglyceride uses comparatively general emulsifying agent in food, has good emulsifiability, can better play its emulsibility with the composite use of macromole emulsifying agent.
As preferably, the fat content of described coconut palm slurry is 25%-30%.The taste of fat content with product, the fragrance that control coconut palm slurry are relevant, and fat content is too high, fat floating poor quality, and fat content is too low, and product taste, fragrance are not good.
A preparation method for Coconut Juice black sticky rice sweets can, comprises the steps:
(1) black rice pre process: take sodium pyrophosphate, adds pure water wiring solution-forming, and the sodium pyrophosphate hydrothermal solution taking black rice 60-70 DEG C by formula soaks, insulation 2-3 hour, and the black rice and the black rice soak that obtain pre after feed liquid is separated are for subsequent use;
(2) black rice of glutinous rice, black sticky rice, pre, barley Renhe white fungus cleaned up and drain, stirring after mixing, tinning;
(3) take coconut palm slurry and emulsifying agent, in 65-70 DEG C of hot water high speed shear 5-10min, become white uniformity emulsion for subsequent use by homogeneous;
(4) white granulated sugar, flavoring essence, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt sodium acid carbonate and pure water is taken, pour in syrup tank, warming while stirring, then adds the black rice soak in step (1) and the emulsion in step (3), and constant volume stirs 10-15 minute;
(5) filling, sealed cans, make can central temperature remain on more than 65 DEG C;
(6) product introduction retort infusion, infusion temperature 120-123 DEG C, time 40-45 minute, infusion terminates rear employing running water and is cooled to 40-50 DEG C.
As preferably, the speed of step (3) high speed shear is that 7000-10000 turns/min.
The invention has the beneficial effects as follows:
The present invention starches as primary raw material with quality glutinous rice, black sticky rice, black rice, barley benevolence, coconut palm, there is provided a kind of with existing main flow canned pack differentiation is obvious, mouthfeel is smooth, the Creative product of benefit blood beauty treatment, product processes is simple, be easy to promote, for the expansion in canned pack market provides power.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopted and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Coconut palm slurry is commercially available, and fat content is 25%-30%, purchased from upper Haicheng one raw-food material Co., Ltd.
Embodiment 1:
A kind of Coconut Juice black sticky rice sweets can formula is: with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 90g, coconut palm slurry 60g, glutinous rice 10g, black sticky rice 5g, black rice 5g, barley benevolence 5g, white fungus 2g, sodium acid carbonate 0.1g, sodium pyrophosphate 0.1g, Sodium Caseinate 2g, pure water surplus.
Preparation method, comprises the steps:
(1) black rice pre process: take sodium pyrophosphate, add the solution that pure water is made into mass concentration 1%, take the black rice sodium pyrophosphate hydrothermal solution immersion of 60 DEG C by formula, be incubated 3 hours, the black rice and the black rice soak that obtain pre after feed liquid is separated are for subsequent use;
(2) black rice of glutinous rice, black sticky rice, pre, barley Renhe white fungus cleaned up and drain, stirring after mixing, tinning;
(3) take coconut palm slurry and emulsifying agent, high speed shear 10min under the rotating speed of 65 DEG C of hot water, 7000 turns/min, become white uniformity emulsion (in 1000g emulsion, the consumption of water is 200g, and all the other are coconut palm slurry and emulsifying agent) for subsequent use by homogeneous;
(4) take white granulated sugar, sodium acid carbonate and pure water, pour in syrup tank, warming while stirring, then add the black rice soak in step (1) and the emulsion in step (3), constant volume stirs 10 minutes;
(5) filling, sealed cans, make can central temperature remain on more than 65 DEG C;
(6) product introduction retort infusion, infusion temperature 120 DEG C, 45 minutes time, infusion terminates rear employing running water and is cooled to 40 DEG C.
Embodiment 2:
A kind of Coconut Juice black sticky rice sweets can formula is: with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 50g, coconut palm slurry 80g, glutinous rice 60g, black sticky rice 20g, black rice 20g, barley benevolence 20g, white fungus 0.5g, sodium acid carbonate 0.2g, sodium pyrophosphate 1g, flavoring essence 0.3g, Sodium Caseinate 5g, molecule distillating monoglyceride 3g, pure water surplus.
Preparation method, comprises the steps:
(1) black rice pre process: take sodium pyrophosphate, add the solution that pure water is made into mass concentration 1%, take the black rice sodium pyrophosphate hydrothermal solution immersion of 70 DEG C by formula, be incubated 2 hours, the black rice and the black rice soak that obtain pre after feed liquid is separated are for subsequent use;
(2) black rice of glutinous rice, black sticky rice, pre, barley Renhe white fungus cleaned up and drain, stirring after mixing, tinning;
(3) take coconut palm slurry and emulsifying agent, high speed shear 5min under the rotating speed of 70 DEG C of hot water, 10000 turns/min, become white uniformity emulsion (in 1000g emulsion, the consumption of water is 200g, and all the other are coconut palm slurry and emulsifying agent) for subsequent use by homogeneous;
(4) take white granulated sugar, flavoring essence, sodium acid carbonate and pure water, pour in syrup tank, warming while stirring, then add the black rice soak in step (1) and the emulsion in step (3), constant volume stirs 15 minutes;
(5) filling, sealed cans, make can central temperature remain on more than 65 DEG C;
(6) product introduction retort infusion, infusion temperature 123 DEG C, 40 minutes time, infusion terminates rear employing running water and is cooled to 50 DEG C.
Embodiment 3:
A kind of Coconut Juice black sticky rice sweets can formula is: with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 79g, coconut palm slurry 70g, glutinous rice 50g, black sticky rice 18g, black rice 18g, barley benevolence 15g, white fungus 1.2g, sodium acid carbonate 0.15g, sodium pyrophosphate 0.8g, flavoring essence 0.2g, Sodium Caseinate 3g, molecule distillating monoglyceride 2g, pure water surplus.
The present embodiment preparation method is with embodiment 2.
Embodiment 4:
A kind of Coconut Juice black sticky rice sweets can formula is: with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 60g, coconut palm slurry 70g, glutinous rice 50g, black sticky rice 15g, black rice 15g, barley benevolence 12g, white fungus 1g, sodium acid carbonate 0.15g, sodium pyrophosphate 0.5g, flavoring essence 0.2g, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt (acesulfame potassium, commercially available) 0.2g, Sodium Caseinate 3g, molecule distillating monoglyceride 2g, pure water surplus.
Preparation method, comprises the steps:
(1) black rice pre process: take sodium pyrophosphate, add the solution that pure water is made into mass concentration 1%, take the black rice sodium pyrophosphate hydrothermal solution immersion of 65 DEG C by formula, be incubated 2 hours, the black rice and the black rice soak that obtain pre after feed liquid is separated are for subsequent use;
(2) black rice of glutinous rice, black sticky rice, pre, barley Renhe white fungus cleaned up and drain, stirring after mixing, tinning;
(3) take coconut palm slurry and emulsifying agent, high speed shear 8min under the rotating speed of 65 DEG C of hot water, 8000 turns/min, become white uniformity emulsion (in 1000g emulsion, the consumption of water is 200g, and all the other are coconut palm slurry and emulsifying agent) for subsequent use by homogeneous;
(4) white granulated sugar, flavoring essence, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, sodium acid carbonate and pure water is taken, pour in syrup tank, warming while stirring, then add the black rice soak in step (1) and the emulsion in step (3), constant volume stirs 15 minutes;
(5) filling, sealed cans, make can central temperature remain on more than 65 DEG C;
(6) product introduction retort infusion, infusion temperature 121 DEG C, 45 minutes time, infusion terminates rear employing running water and is cooled to 45 DEG C.
Embodiment 5:
A kind of Coconut Juice black sticky rice sweets can formula is: with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 79g, coconut palm slurry 70g, glutinous rice 52g, black sticky rice 20g, black rice 16g, barley benevolence 13g, white fungus 1.5g, sodium acid carbonate 0.15g, sodium pyrophosphate 0.6g, flavoring essence 0.3g, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.05g, Sodium Caseinate 3g, molecule distillating monoglyceride 2g, pure water surplus.
The present embodiment preparation method is with embodiment 4.
Product physical and chemical inspection result following (examination criteria SB/T10652-2012):
Shelf life of products 18 months.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (5)
1. a Coconut Juice black sticky rice sweets can, is characterized in that: described Coconut Juice black sticky rice sweets can comprises following raw material components, with 1000g total weight, the proportioning of each raw material components is as follows: white granulated sugar 50-90g, coconut palm slurry 60-80g, glutinous rice 10-60g, black sticky rice 5-20g, black rice 5-20g, barley benevolence 5-20g, white fungus 0.5-2g, sodium acid carbonate 0.1-0.2g, sodium pyrophosphate 0.1-1g, flavoring essence 0-0.3g, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0-0.2g, emulsifying agent 2-8g, pure water surplus.
2. a kind of Coconut Juice black sticky rice sweets can according to claim 1, is characterized in that: described emulsifying agent is selected from one or both the mixture in Sodium Caseinate, molecule distillating monoglyceride.
3. a kind of Coconut Juice black sticky rice sweets can according to claim 1 and 2, is characterized in that: the fat content of described coconut palm slurry is 25%-30%.
4. a preparation method for Coconut Juice black sticky rice sweets can as claimed in claim 1, is characterized in that, comprise the steps:
(1) black rice pre process: take sodium pyrophosphate, adds pure water wiring solution-forming, and the sodium pyrophosphate hydrothermal solution taking black rice 60-70 DEG C by formula soaks, insulation 2-3 hour, and the black rice and the black rice soak that obtain pre after feed liquid is separated are for subsequent use;
(2) black rice of glutinous rice, black sticky rice, pre, barley Renhe white fungus cleaned up and drain, stirring after mixing, tinning;
(3) take coconut palm slurry and emulsifying agent, in 65-70 DEG C of hot water high speed shear 5-10min, become white uniformity emulsion for subsequent use by homogeneous;
(4) white granulated sugar, flavoring essence, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, sodium acid carbonate and pure water is taken, pour in syrup tank, warming while stirring, then adds the black rice soak in step (1) and the emulsion in step (3), and constant volume stirs 10-15 minute;
(5) filling, sealed cans, make can central temperature remain on more than 65 DEG C;
(6) product introduction retort infusion, infusion temperature 120-123 DEG C, time 40-45 minute, infusion terminates rear employing running water and is cooled to 40-50 DEG C.
5. preparation method according to claim 4, is characterized in that: the speed of step (3) high speed shear is that 7000-10000 turns/min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
| CN111820353A (en) * | 2020-08-10 | 2020-10-27 | 优源创(厦门)生物科技有限公司 | Black rice and coconut milk beverage without residue removal and preparation method thereof |
| CN112021498A (en) * | 2020-08-20 | 2020-12-04 | 吉林祥裕食品有限公司 | Formula and processing technology of coconut juice sweet corn kernel can |
| CN114052171A (en) * | 2021-11-19 | 2022-02-18 | 扬州亲亲食品有限公司 | Canned porridge and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107212327A (en) * | 2017-07-06 | 2017-09-29 | 湖南海联食品有限责任公司 | A kind of orange can of delicate fragrance local flavor and preparation method thereof |
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