CN104938950A - Lemon-fragrant rice steamed sponge cake and preparation method thereof - Google Patents
Lemon-fragrant rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104938950A CN104938950A CN201510302807.5A CN201510302807A CN104938950A CN 104938950 A CN104938950 A CN 104938950A CN 201510302807 A CN201510302807 A CN 201510302807A CN 104938950 A CN104938950 A CN 104938950A
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- hericium erinaceus
- sweet potato
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 37
- 241000238557 Decapoda Species 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 24
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000010726 Vigna sinensis Nutrition 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 7
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 244000042314 Vigna unguiculata Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000207199 Citrus Species 0.000 claims description 13
- 235000020971 citrus fruits Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002699 waste material Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 210000003038 endothelium Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 241000219977 Vigna Species 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002309 gasification Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 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
- 229920002472 Starch Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 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
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses lemon-fragrant rice steamed sponge cake. The lemon-fragrant rice steamed sponge cake comprises, by weight, 95-110 parts of glutinous rice powder, 80-90 parts of raw sweet potato, 10-20 parts of shrimp balls, 8-12 parts of apricot flesh, 6-10 parts of a lemon juice, 10-12 parts of hericium erinaceus, 6-9 parts of salty cowpea, 3-6 parts of green tea powder, 1-3 parts of flower of kudzuvine, 2-4 parts of honeysuckle flower, 1-3 parts of poria cocos, 1-3 parts of grape leaf, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. The lemon-fragrant rice steamed sponge cake can be chewed easily and has a comfortable taste. Through use of the lemon juice, the lemon-fragrant rice steamed sponge cake has a lemon fragrance. The treated cowpea and green tea powder are mixed and put into shrimp balls so that the shrimp balls have a unique taste. The hericium erinaceus shrimp balls powder is used as a rice steamed sponge cake raw material so that a rice steamed sponge cake nutrition cost is improved and more health care functions are obtained.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of citrus scented fermented rice cake and preparation method thereof.
Background technology
Fermented rice cake is the traditional rice fermentation millet cake of Han nationality, and color and luster is pure white, soft sweet, and powder meat is good to eat, is summer and autumn seasonable snacks.There is unique local flavor and higher alimentary health-care function.
Ipomoea batatas is one of staple food crop of China, has very high nutritive value and medical value, and it contains abundant carrotene and ascorbic acid, and its protein composition is similar to glutinous rice powder, and nutritive value is higher, and sweet potato starch is easily digested.Containing the moisture of 60% ~ 80% in general Ipomoea batatas block root, the starch of 10% ~ 30%, the sugar of 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade.In addition, containing abundant vitamin in sweet potato, its starch is easily absorbed by the body.
If Ipomoea batatas is dissolved in fermented rice cake, greatly will improves the nutritional labeling of fermented rice cake, the mouthfeel of fermented rice cake can also be strengthened.But there is the defect being difficult to digest, easily make people's hyperhydrochloria in Ipomoea batatas.
Summary of the invention
The object of the present invention is to provide a kind of citrus scented fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of citrus scented fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, shrimp ball 10-20, apricot flesh 8-12, lemon juice 6-10, Hericium erinaceus 10-12, salty cowpea 6-9, green tea powder 3-6, FI puerariae 1-3, honeysuckle 2-4, Poria cocos 1-3, grape leaf 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for citrus scented fermented rice cake, is characterized in that including following steps:
One, FI puerariae, honeysuckle, Poria cocos and grape leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Salty cowpea is placed on steamer and steams to soft rotten, smashed to pieces, add green tea powder and stir; Hole is drawn out at Xia Wan center, and is tucked into processing the cowpea that obtains in shrimp ball, then the shrimp ball obtained is placed on fill nutrition filtered juice steamer on boiling, obtain steaming shrimp ball;
Two, Hericium erinaceus is cleaned, put in boiling water pot, add and slowly simmer with little fire, until Hericium erinaceus sends out, pull Hericium erinaceus out; Be placed on quick-fried in oil cauldron after being drained by the Hericium erinaceus pulled out together with steaming shrimp ball, after quick-fried 2-4 minute, add apricot flesh, then after quick-fried 3-5 minute, get out, after cooling, drying and crushing obtains Hericium erinaceus shrimp ball powder;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, Hericium erinaceus shrimp ball powder and lemon juice mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains citrus scented fermented rice cake.
Containing a kind of material being named as gasification enzyme in Ipomoea batatas, can a large amount of hydrochloric acid in gastric juice be produced in the stomach and intestine of people, make people eat rear heartburn, gastric disorder causing nausea, acid regurgitation.Therefore, before Ipomoea batatas process, first soak with saline solution and can destroy part gasification enzyme.In addition, last steam can destroy remaining most gasification enzyme, effectively avoids the generation of hydrochloric acid in gastric juice.
Be difficult to the crude fibre digested containing a large amount of human body in sweet potato waste, and effect that ENDOTHELIUM CORNEUM GIGERIAE GALLI has stomach strengthening and digestion promotingization stagnant, both coordinate, and contribute to human body assimilating citrus scented fermented rice cake.
Compared with prior art, advantage of the present invention is:
Fermented rice cake of the present invention is easily chewed, comfortable taste, the lemon juice of the interpolation fermented rice cake made the is possessed fragrance of lemon; In present invention process, the cowpea after process and the mixing of green tea powder are tucked in shrimp ball, make the taste of shrimp ball unique; Hericium erinaceus shrimp ball powder, as the raw material of fermented rice cake, adds the nutritional cost of fermented rice cake especially, makes it possess more health care.
Detailed description of the invention
A kind of citrus scented fermented rice cake, the weight proportion between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, shrimp ball 15, apricot flesh 10, lemon juice 8, Hericium erinaceus 11, salty cowpea 7, green tea powder 4, FI puerariae 2, honeysuckle 3, Poria cocos 2, grape leaf 2, sodium bicarbonate 0.8, white sugar 10.
A preparation method for citrus scented fermented rice cake, is characterized in that including following steps:
One, FI puerariae, honeysuckle, Poria cocos and grape leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Salty cowpea is placed on steamer and steams to soft rotten, smashed to pieces, add green tea powder and stir; Hole is drawn out at Xia Wan center, and is tucked into processing the cowpea that obtains in shrimp ball, then the shrimp ball obtained is placed on fill nutrition filtered juice steamer on boiling, obtain steaming shrimp ball;
Two, Hericium erinaceus is cleaned, put in boiling water pot, add and slowly simmer with little fire, until Hericium erinaceus sends out, pull Hericium erinaceus out; Be placed on quick-fried in oil cauldron after being drained by the Hericium erinaceus pulled out together with steaming shrimp ball, after quick-fried 2-4 minute, add apricot flesh, then after quick-fried 3-5 minute, get out, after cooling, drying and crushing obtains Hericium erinaceus shrimp ball powder;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, Hericium erinaceus shrimp ball powder and lemon juice mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains citrus scented fermented rice cake.
Claims (2)
1. a citrus scented fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, shrimp ball 10-20, apricot flesh 8-12, lemon juice 6-10, Hericium erinaceus 10-12, salty cowpea 6-9, green tea powder 3-6, FI puerariae 1-3, honeysuckle 2-4, Poria cocos 1-3, grape leaf 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of citrus scented fermented rice cake according to claim 1, is characterized in that including following steps:
One, FI puerariae, honeysuckle, Poria cocos and grape leaf mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Salty cowpea is placed on steamer and steams to soft rotten, smashed to pieces, add green tea powder and stir; Hole is drawn out at Xia Wan center, and is tucked into processing the cowpea that obtains in shrimp ball, then the shrimp ball obtained is placed on fill nutrition filtered juice steamer on boiling, obtain steaming shrimp ball;
Two, Hericium erinaceus is cleaned, put in boiling water pot, add and slowly simmer with little fire, until Hericium erinaceus sends out, pull Hericium erinaceus out; Be placed on quick-fried in oil cauldron after being drained by the Hericium erinaceus pulled out together with steaming shrimp ball, after quick-fried 2-4 minute, add apricot flesh, then after quick-fried 3-5 minute, get out, after cooling, drying and crushing obtains Hericium erinaceus shrimp ball powder;
Three, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Four, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, Hericium erinaceus shrimp ball powder and lemon juice mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains citrus scented fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302807.5A CN104938950A (en) | 2015-06-06 | 2015-06-06 | Lemon-fragrant rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302807.5A CN104938950A (en) | 2015-06-06 | 2015-06-06 | Lemon-fragrant rice steamed sponge cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104938950A true CN104938950A (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510302807.5A Pending CN104938950A (en) | 2015-06-06 | 2015-06-06 | Lemon-fragrant rice steamed sponge cake and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
-
2015
- 2015-06-06 CN CN201510302807.5A patent/CN104938950A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813048A (en) * | 2011-06-08 | 2012-12-12 | 饶峰 | Preparation method for black soya bean-glutinous rice steamed sponge cake |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
| CN103404794A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of digestable rice steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 * |
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Application publication date: 20150930 |