CN104957529A - Pumpkin and sticky rice steamed sponge cake and preparation method thereof - Google Patents
Pumpkin and sticky rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104957529A CN104957529A CN201510302792.2A CN201510302792A CN104957529A CN 104957529 A CN104957529 A CN 104957529A CN 201510302792 A CN201510302792 A CN 201510302792A CN 104957529 A CN104957529 A CN 104957529A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 39
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 39
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 39
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 39
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims description 45
- 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
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 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
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000019219 chocolate Nutrition 0.000 claims abstract description 7
- 235000020251 goat milk Nutrition 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 240000004244 Cucurbita moschata Species 0.000 claims description 30
- 241000238557 Decapoda Species 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002699 waste material Substances 0.000 claims description 10
- 235000016709 nutrition 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
- 230000035764 nutrition Effects 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001647745 Banksia Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 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
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 9
- 241000143060 Americamysis bahia Species 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000245665 Taraxacum Species 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
- 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
- 238000002372 labelling Methods 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
- 239000003814 drug Substances 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
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a pumpkin and sticky rice steamed sponge cake. The pumpkin and sticky rice steamed sponge cake comprises the following raw materials in parts by weight: 95-110 parts of sticky rice flour, 80-90 parts of raw sweet potatoes, 4-7 parts of stir-fried rice sprout powder, 8-10 parts of figs, 6-10 parts of small shrimps, 5-9 parts of chocolate chip, 15-20 parts of fermented glutinous rice, 10-14 parts of pumpkin, 7-10 parts of goat milk, 1-3 parts of litchi kernels, 2-4 parts of dried lemon slices, 1-3 parts of perilla leaves, 1-3 parts of costustoot, 2-4 parts of dandelions, 0.5-1 part of sodium bicarbonate and 8-15 parts of white sugar. The sticky rice steamed sponge cake prepared in the invention has good elasticity and is chewy. The pumpkin is added in the raw materials so that the prepared sticky rice steamed sponge cake has the fragrance of the pumpkin. The figs are stewed in the fermented glutinous rice, so that the nutrients of the figs are retained. In addition, with the addition of the small shrimps, traditional Chinese medicines and the like, the prepared sticky rice steamed sponge cake contains more abundant nutrients, and the health-care function of clearing summer heat is increased.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of pumpkin 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 pumpkin fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of pumpkin 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, stir-fry corn sprout powder 4-7, fig 8-10, dried shrimp 6-10, chocolate crumb 5-9, fermented glutinous rice 15-20, pumpkin 10-14, goat milk 7-10, semen litchi 1-3, dry lemon tablet 2-4, perilla leaf 1-3, banksia rose 1-3, dandelion 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for pumpkin fermented rice cake, is characterized in that including following steps:
One, by semen litchi, dry lemon tablet, perilla leaf, the banksia rose and dandelion mixing, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pumpkin is cut into block to mix with dried shrimp and be placed in nutrition filtered juice, boil to pumpkin soft rotten after, pull pumpkin, dried shrimp add stir-fry corn sprout powder out, stir, obtain dried shrimp pumpkin and stick with paste;
Two, after fig is put in fermented glutinous rice boiling 10-20 minute, pull out; Join in fig by after chocolate crumb heating and melting, mix and blend, obtain fig mud;
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, dried shrimp pumpkin paste, fig mud and goat milk 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 pumpkin 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 pumpkin fermented rice cake.
Compared with prior art, advantage of the present invention is:
Fermented rice cake good springiness of the present invention, chew strength; Add pumpkin in raw material, make in fermented rice cake, to have possessed the fragrance of pumpkin; Fig is placed in fermented glutinous rice and boils, and has pinned the nutrition of fig, and the interpolation of dried shrimp and Chinese medicine etc., make the nutritional labeling of fermented rice cake abundanter, and add the health cares such as clearing away summerheat.
Detailed description of the invention
A kind of pumpkin fermented rice cake, the weight between its each raw material components is: glutinous rice powder 100, raw Ipomoea batatas 85, stir-fry corn sprout powder 5, fig 9, dried shrimp 8, chocolate crumb 7, fermented glutinous rice 18, pumpkin 12, goat milk 8, semen litchi 2, dry lemon tablet 3, perilla leaf 2, the banksia rose 2, dandelion 3, sodium bicarbonate 0.6, white sugar 12.
A preparation method for pumpkin fermented rice cake, is characterized in that including following steps:
One, by semen litchi, dry lemon tablet, perilla leaf, the banksia rose and dandelion mixing, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pumpkin is cut into block to mix with dried shrimp and be placed in nutrition filtered juice, boil to pumpkin soft rotten after, pull pumpkin, dried shrimp add stir-fry corn sprout powder out, stir, obtain dried shrimp pumpkin and stick with paste;
Two, after fig is put in fermented glutinous rice boiling 10-20 minute, pull out; Join in fig by after chocolate crumb heating and melting, mix and blend, obtain fig mud;
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, dried shrimp pumpkin paste, fig mud and goat milk 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 pumpkin fermented rice cake.
Claims (2)
1. a pumpkin 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, stir-fry corn sprout powder 4-7, fig 8-10, dried shrimp 6-10, chocolate crumb 5-9, fermented glutinous rice 15-20, pumpkin 10-14, goat milk 7-10, semen litchi 1-3, dry lemon tablet 2-4, perilla leaf 1-3, banksia rose 1-3, dandelion 2-4, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of pumpkin fermented rice cake according to claim 1, is characterized in that including following steps:
One, by semen litchi, dry lemon tablet, perilla leaf, the banksia rose and dandelion mixing, add water to liquid level and exceed material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; Pumpkin is cut into block to mix with dried shrimp and be placed in nutrition filtered juice, boil to pumpkin soft rotten after, pull pumpkin, dried shrimp add stir-fry corn sprout powder out, stir, obtain dried shrimp pumpkin and stick with paste;
Two, after fig is put in fermented glutinous rice boiling 10-20 minute, pull out; Join in fig by after chocolate crumb heating and melting, mix and blend, obtain fig mud;
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, dried shrimp pumpkin paste, fig mud and goat milk 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 pumpkin fermented rice cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302792.2A CN104957529A (en) | 2015-06-06 | 2015-06-06 | Pumpkin and sticky rice steamed sponge cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302792.2A CN104957529A (en) | 2015-06-06 | 2015-06-06 | Pumpkin and sticky rice steamed sponge cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957529A true CN104957529A (en) | 2015-10-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510302792.2A Pending CN104957529A (en) | 2015-06-06 | 2015-06-06 | Pumpkin and sticky rice steamed sponge cake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104957529A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879930A (en) * | 2017-03-31 | 2017-06-23 | 淳安县千岛湖益联茶果专业合作社 | A kind of processing method of stone mill fermented glutinous rice steamed sponge cake |
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 CN201510302792.2A patent/CN104957529A/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 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879930A (en) * | 2017-03-31 | 2017-06-23 | 淳安县千岛湖益联茶果专业合作社 | A kind of processing method of stone mill fermented glutinous rice steamed sponge cake |
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Application publication date: 20151007 |