CN105076297A - Pumpkin glutinous-rice cake and preparation method thereof - Google Patents

Pumpkin glutinous-rice cake and preparation method thereof Download PDF

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Publication number
CN105076297A
CN105076297A CN201510423899.2A CN201510423899A CN105076297A CN 105076297 A CN105076297 A CN 105076297A CN 201510423899 A CN201510423899 A CN 201510423899A CN 105076297 A CN105076297 A CN 105076297A
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Prior art keywords
pumpkin
glutinous rice
parts
tapioca starch
rice pie
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CN201510423899.2A
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Chinese (zh)
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冯爱丽
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冯爱丽
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Priority to CN201510423899.2A priority Critical patent/CN105076297A/en
Publication of CN105076297A publication Critical patent/CN105076297A/en
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Abstract

The invention discloses a pumpkin glutinous-rice cake and a preparation method thereof. The raw material of the pumpkin glutinous-rice cake comprises following ingredients, 30-50 parts by weight of pumpkin powder, 10-20 parts by weight of cassava powder, 5-10 parts by weight of glutinous-rice powder, 1-3 parts by weight of baking soda, 2-5 parts by weight of peanut oil, 1-2 parts by weight of sesame oil, 0.5-1 part by weight of monosodium glutamate and 1-3 parts by weight of salt. The pumpkin glutinous-rice cake is sweet, delicious, unique and soft and is greatly welcomed by a large number of people.

Description

Pumpkin glutinous rice pie and preparation method thereof
Technical field
The present invention relates to the manufacture craft of wheaten food, particularly relate to a kind of preparation method of pumpkin glutinous rice pie.
Background technology
(Classification system: Cucurbitamoschata (Duch.exLam.), Shandong District is called hangs melon to pumpkin, and the Northeast is called pumpkin.Edible, has crocus and cyan two kinds, and profile is oblate or irregular gourd shape, and the crisp meat of immature fruit skin is fine and close, and can garnish food, cook filling, sweet of ripening fruits, can cook gruel.Pumpkin nutrient enriches, and eats pumpkin and can play the effect eliminating carcinogen anti-cancer, containing a large amount of zinc in pumpkin, skin-friendly and nail health, wherein antioxidant bata-carotene has eyeshield, protects the effect of the heart, well can also eliminate the sudden change of inferior ammonium nitrate, prevents the appearance of cancer cell.Eating pumpkin can help peptic digest to protect gastric mucosa, and the pectin contained in pumpkin can also protect Wei Jiao road mucous membrane, stimulates from coarse food; promote ulcer healing, ingredient can promote choleresis, strengthens gastrointestinal peristalsis; help food digestion, be suitable for stomach patient.The all right effectively preventing diabetes of pumpkin, reduction blood sugar in addition, pumpkin is also good food, has the effect of expelling parasite.Cook congee to eat and more can contribute to digestion.
Pumpkin glutinous rice pie is one of favorite food of people, but the pumpkin glutinous rice pie price that existing commercially pastry shop is bought is more expensive, and taste is single, is not suitable for general household consumption; And existing making pumpkin glutinous rice pie is required that cost of material is high, complex process, common people do not grasp, and cannot meet the demand of the common people.
Cassava is one of the world three yampi class, extensively cultivates in subtropical and tropical zones.Cassava is the block root of euphorbia plant cassava, tapioca root conically, cylindrical or spindle, meat, is rich in starch.65% of the whole output of cassava for human foods in the world, is the main alimentary crop of tropical wetland low income peasant household.In China South Subtropical Area of China, cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn, and be distributed widely in South China, the cultivated area in Guangdong and Guangxi is maximum, take second place in Fujian and Taiwan, Yunnan, Guizhou, Sichuan, Hunan, Jiangxi etc. are economized also a small amount of cultivation.It is in crop allocation, Feed Manufacturing, and the aspects such as commercial Application have important function, has become main producing starch and the forage crop of extensively plantation.Tapioca starch is best in quality, can be edible, or industrial making alcohol, fructose, glucose etc.But the equal cyanogentic glycoside in each position of cassava, poisonous, therefore, the pulp of fresh potato must after the process of the Detoxification such as bubble, drying just edible.
At present, the price of pumpkin glutinous rice pie is more expensive, mainly use the flour price that collocation makes, and the price of tapioca starch is just relatively lower, and, market is not seen yet have using tapioca starch to be prepared into pumpkin glutinous rice pie in conjunction with pumpkin powder.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind ofly to be of high nutritive value, pumpkin glutinous rice pie that production cost is low and preparation method thereof.
To achieve these goals, present invention employs following technical scheme:
A kind of pumpkin glutinous rice pie is be that raw material is made by the component of following parts by weight ratio: pumpkin powder 30 ~ 50 parts, tapioca starch 10 ~ 20 parts, glutinous rice flour 5 ~ 10 parts, 1 ~ 3 part, sodium bicarbonate, peanut oil 2 ~ 5 parts, 1 ~ 2 part, sesame oil, monosodium glutamate 0.5 ~ 1 part, salt 1 ~ 3 part.
The method preparing above-mentioned pumpkin glutinous rice pie comprises the following steps successively:
(1) preparation of pumpkin powder: after squash tissue slice, drying, pulverizing, crosses 60 ~ 100 object sieves, namely obtains pumpkin powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) preparation of pumpkin glutinous rice pie dough: by pumpkin powder, tapioca starch, glutinous rice flour, sodium bicarbonate mixing, add warm water stirring, kneading is extremely agglomerating, then add peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned pumpkin glutinous rice pie dough kneading is become patty, then put into food steamer, steam 5 ~ 10 minutes; Put into baking box baking again 0.5 ~ 1 hour, taking out, is namely pumpkin glutinous rice pie finished product.
Further illustrate as of the present invention, above-described warm water is the warm water of 20 ~ 30 DEG C.
Further illustrate as of the present invention, the baking temperature of above-described baking box is arranged on 50 ~ 70 DEG C.
Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Advantage of the present invention:
1. simple, be easy to promote, can factory prepare in a large number, also can prepare in a small amount in family.
2. be of high nutritive value, production cost is low, except pumpkin powder is main material, selected tapioca starch to replace flour as the second main material, and the cost performance of tapioca starch is high, under the prerequisite ensureing pumpkin glutinous rice pie mouthfeel, nutrition, reduces production cost; Increase glutinous rice flour as one of raw material, glutinous rice has viscosity, and the pumpkin pie of working it out like this chews strength, meets person sponging on an aristocrat's mouthfeel requirement; In addition, the situation of selling well of pumpkin glutinous rice pie, also accelerates the sale of tapioca starch, adds the market of tapioca starch, promotes the development of the secondary industry of tapioca starch, improves the income at the plantation family of plantation tapioca starch.
3. the pumpkin glutinous rice pie obtained by the present invention is fragrant and sweet good to eat, and delicious unique, not salty not light, soft strength of chewing is applicable to, dark liking by numerous people.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
A kind of pumpkin glutinous rice pie is that raw material is made: pumpkin powder 300g by following component, tapioca starch 100g, glutinous rice flour 50g, sodium bicarbonate 10g, peanut oil 20g, sesame oil 10g, monosodium glutamate 5g, salt 10g;
Preparation method comprises the following steps successively:
(1) preparation of pumpkin powder: after squash tissue slice, drying, pulverizing, crosses 60 object sieves, namely obtains pumpkin powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 hours;
2. pull cassava slice out to put into boiling water and precook 20 minutes, then use steamed 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 2 hours, after taking out drying, pulverizing, cross 60 object sieves, obtain tapioca starch finished product;
(3) preparation of pumpkin glutinous rice pie dough: by pumpkin powder, tapioca starch, glutinous rice flour, sodium bicarbonate mixing, adds 20 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned pumpkin glutinous rice pie dough kneading is become patty, then put into food steamer, steam 5 minutes; Put into baking box again, baking temperature is set to 70 DEG C, baking 0.5 hour, and taking out, is namely pumpkin glutinous rice pie finished product.
Embodiment 2:
A kind of pumpkin glutinous rice pie is that raw material is made: pumpkin powder 500g by following component, tapioca starch 200g, glutinous rice flour 100g, sodium bicarbonate 30g, peanut oil 50g, sesame oil 20g, monosodium glutamate 10g, salt 30g;
Preparation method comprises the following steps successively:
(1) preparation of pumpkin powder: after squash tissue slice, drying, pulverizing, crosses 100 object sieves, namely obtains pumpkin powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 minutes, then use steamed 30 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 hour, after taking out drying, pulverizing, cross 100 object sieves, obtain tapioca starch finished product;
(3) preparation of pumpkin glutinous rice pie dough: by pumpkin powder, tapioca starch, glutinous rice flour, sodium bicarbonate mixing, adds 30 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned pumpkin glutinous rice pie dough kneading is become patty, then put into food steamer, steam 10 minutes; Put into baking box again, baking temperature is set to 50 DEG C, baking 1 hour, and taking out, is namely pumpkin glutinous rice pie finished product.
Embodiment 3:
A kind of pumpkin glutinous rice pie is that raw material is made: pumpkin powder 400g by following component, tapioca starch 150g, glutinous rice flour 80g, sodium bicarbonate 20g, peanut oil 40g, sesame oil 15g, monosodium glutamate 8g, salt 20g;
Preparation method comprises the following steps successively:
(1) preparation of pumpkin powder: after squash tissue slice, drying, pulverizing, crosses 80 object sieves, namely obtains pumpkin powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 5 hours;
2. pull cassava slice out to put into boiling water and precook 15 minutes, then use steamed 35 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1.5 hours, after taking out drying, pulverizing, cross 80 object sieves, obtain tapioca starch finished product;
(3) preparation of pumpkin glutinous rice pie dough: by pumpkin powder, tapioca starch, glutinous rice flour, sodium bicarbonate mixing, adds 25 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned pumpkin glutinous rice pie dough kneading is become patty, then put into food steamer, steam 8 minutes; Put into baking box again, baking temperature is set to 60 DEG C, baking 45 minutes, and taking out, is namely pumpkin glutinous rice pie finished product.
The pumpkin glutinous rice pie that embodiment 1-3 prepares is fragrant and sweet good to eat, delicious unique, not salty not light, soft applicable, dark liking by numerous people.

Claims (4)

1. a pumpkin glutinous rice pie, it is characterized in that: pumpkin glutinous rice pie is that raw material is made by the component of following parts by weight ratio: pumpkin powder 30 ~ 50 parts, tapioca starch 10 ~ 20 parts, glutinous rice flour 5 ~ 10 parts, 1 ~ 3 part, sodium bicarbonate, peanut oil 2 ~ 5 parts, 1 ~ 2 part, sesame oil, monosodium glutamate 0.5 ~ 1 part, salt 1 ~ 3 part.
2. prepare a method for pumpkin glutinous rice pie according to claim 1, it is characterized in that: this preparation method comprises the following steps successively:
(1) preparation of pumpkin powder: after squash tissue slice, drying, pulverizing, crosses 60 ~ 100 object sieves, namely obtains pumpkin powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) preparation of pumpkin glutinous rice pie dough: by pumpkin powder, tapioca starch, glutinous rice flour, sodium bicarbonate mixing, add warm water stirring, kneading is extremely agglomerating, then add peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned pumpkin glutinous rice pie dough kneading is become patty, then put into food steamer, steam 5 ~ 10 minutes; Put into baking box baking again 0.5 ~ 1 hour, taking out, is namely pumpkin glutinous rice pie finished product.
3. the method preparing pumpkin glutinous rice pie according to claim 2, is characterized in that: described warm water is the warm water of 20 ~ 30 DEG C.
4. the method preparing pumpkin glutinous rice pie according to claim 2, is characterized in that: the baking temperature of described baking box is arranged on 50 ~ 70 DEG C.
CN201510423899.2A 2015-07-20 2015-07-20 Pumpkin glutinous-rice cake and preparation method thereof Pending CN105076297A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262124A (en) * 2016-08-30 2017-01-04 费纪遥 A kind of manufacture method of health care pumpkin pie
CN106418185A (en) * 2016-08-30 2017-02-22 费纪遥 Pumpkin sticky rice cake and making method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102835443A (en) * 2011-06-21 2012-12-26 欧阳平 Method for preparing pumpkin cake
CN103380884A (en) * 2012-05-04 2013-11-06 李福全 Pumpkin cake and manufacturing method thereof
CN103636718A (en) * 2013-11-29 2014-03-19 侯鹏 Health care pumpkin pie and manufacturing method thereof
CN104621505A (en) * 2014-12-11 2015-05-20 花勇功 Sweet apple and corn nutrient noodle and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102835443A (en) * 2011-06-21 2012-12-26 欧阳平 Method for preparing pumpkin cake
CN103380884A (en) * 2012-05-04 2013-11-06 李福全 Pumpkin cake and manufacturing method thereof
CN103636718A (en) * 2013-11-29 2014-03-19 侯鹏 Health care pumpkin pie and manufacturing method thereof
CN104621505A (en) * 2014-12-11 2015-05-20 花勇功 Sweet apple and corn nutrient noodle and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262124A (en) * 2016-08-30 2017-01-04 费纪遥 A kind of manufacture method of health care pumpkin pie
CN106418185A (en) * 2016-08-30 2017-02-22 费纪遥 Pumpkin sticky rice cake and making method thereof

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Application publication date: 20151125