CN106107510A - A kind of local flavor rice cake made of glutinous rice served cold in summer of convenient and instant and preparation method thereof - Google Patents
A kind of local flavor rice cake made of glutinous rice served cold in summer of convenient and instant and preparation method thereof Download PDFInfo
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- CN106107510A CN106107510A CN201510803552.0A CN201510803552A CN106107510A CN 106107510 A CN106107510 A CN 106107510A CN 201510803552 A CN201510803552 A CN 201510803552A CN 106107510 A CN106107510 A CN 106107510A
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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
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the local flavor rice cake made of glutinous rice served cold in summer of a kind of convenient and instant, including meter cake made of glutinous rice served cold in summer and local flavor red juice, described rice cake made of glutinous rice served cold in summer includes pure water 86～95%, rice meal 5～10%, konjaku powder 0.01～0.20%, carrageenan 0.01～0.03%, xanthan gum 0.001～0.02%, sodium carbonate 0.1～0.9% according to the raw material of the proportioning component of percentage by weight；Described local flavor red juice includes pure water 20～70%, brown sugar 30～80%, fresh squeezing pineapple juice 10～30%, fresh squeezing Fructus Citri Limoniae juice 5～20%, citric acid 0.1～0.2% according to the raw material of the proportioning component of percentage by weight, the present invention mainly utilizes modern food processing technology, overcome existing Related product deficiency technically or defect, change rice cake made of glutinous rice served cold in summer formula and production technology, develop that long shelf-life, convenient and instant, local flavor be identical or the most distinctive pre-packaged rice cake made of glutinous rice served cold in summer food product.
Description
Technical field
The present invention relates to food processing field, local flavor rice cake made of glutinous rice served cold in summer of a kind of convenient and instant and preparation method thereof.
Background technology
Rice cake made of glutinous rice served cold in summer is derived from the special flavor snack food in Yibin, Sichuan, has the continuous feature that bundle is delicate, entrance is salubrious, it is stated that also have heat clearing away, stomach invigorating, effect of skin care, mainly brown sugar taste.This snack food, for a long time deeply by southern Sichuan (Yibin, Zi Gong and Luzhou) consumers, particularly likes in hot summer, Yibin City that to eat the men and women, old and young of meter cake made of glutinous rice served cold in summer in an endless stream the snack bar in streets and lanes in.Folk tradition processing technology is as follows: 1. formula.Semen Oryzae 500 grams, 2. soak.Clean Semen Oryzae clean water is invaded under 15 DEG C of-30 DEG C of environment bubble 6-10 hour, in time can being twisted unqualified with hands, decantation water.3. defibrination；3000 grams of water are separately added in immersion after terminating, wear into thin Rice & peanut milk with stone grinder or machine stand-by.4. the preparation of coagulator.100 grams of quick lime are stired and make muddy with on 400 grams of blisters, to be precipitated after, lime water will be clarified stand-by.5. slurry solidification.In 3000 grams of well water are put aluminum pot boiled, Rice & peanut milk is stirred evenly, pours boiled water (slowly falling), with punching with stirring, stir slurry by time ripe, instill lime water and continue to stir companion and makes it well-done, move in fire Separated-loading bowl, after cooling cake made of glutinous rice served cold in summer.6. the preparation of red juice.500 grams of brown sugar adds 150 grams of water and is brewed into juice on fire, when eating, rice cake made of glutinous rice served cold in summer is cut into little diamond block, waters red juice.Although this food is the most prevailing for summer at south, river one band (the most having expanded to Chengdu-Chongqing two places), but the most also do not have industrialization product to come out, it is all to sell at snack restaurant, oodle shop and chafing dish restaurant as snack food, do not develop into prepacked meal products to sell in market, do not enter into common people house！Trace it to its cause we analyze have three below aspect: 1. product is prone to putrid and deteriorated.Because of with rice as raw material, the nutritional labeling of cooperating microorganisms it is prone to rich in carbohydrate, protein and vitamin etc., product is utilized by microorganism and putrid and deteriorated, even cold preservation does not puts several days yet in being placed on refrigerator, impossible cold storage again, loses the original quality of meter cake made of glutinous rice served cold in summer because being frozen into the just dehydration of ice slag.2. be prone to aging to bring back to life, bleed shrinks.Rice cake made of glutinous rice served cold in summer jelly food unlike fruit jelly, rice cake made of glutinous rice served cold in summer contains a number of starch, although Heat Gelatinization in the basic conditions, but after long time stored, due to the hydrogen bond association of starch linear molecule, there will be in various degree is aging, again becoming a kind of undissolved, form of gathering and precipitate contraction, dissolubility reduction, a large amount of elutriations go out, and sink to container bottom under starch group, top is clear water, and the organoleptic quality not only losing meter cake made of glutinous rice served cold in summer is lost the local flavor of meter cake made of glutinous rice served cold in summer.3. sterilize difficulty.Reason of both having, first, rice cake made of glutinous rice served cold in summer has added alkali, pH value is more than 7, it is impossible to use simple pasteurize just can reach the requirement of commercial sterilization；Second, if simply conventional formulation, be i.e. after big Rice & peanut milk and the mixing gelatinizing of quick lime (calcium hydroxide) water cooled and solidified form, as used high temperature high pressure sterilizing, the then carbohydrate in starch and protein is susceptible to hydrolysis becomes small-molecule substance and lose viscosity, viscosity declines, and water absorbing capacity and moisture holding capacity decline, it is impossible to solidify, can not form a meter cake made of glutinous rice served cold in summer jelly.4. in traditional handicraft, the rice in steep time is long, soaks the water yield big.5. coagulator prepare loaded down with trivial details.Quick lime be soaked in water precipitation, only with the clarification lime water on top, precipitation is outwelled, if producing substantial amounts of quick lime precipitation in enormous quantities will pollute environment.The most traditional rice cake made of glutinous rice served cold in summer product seasoning is mainly pure red juice, and local flavor is single, again because of red juice is nutritious and also pH value is higher, close to neutral food, it is easy to microbial contamination is putrid and deteriorated, and preservation term is the longest.In sum, only change meter cake made of glutinous rice served cold in summer formula and a production technology, could realize industrialized production, develops the pre-packaged rice cake made of glutinous rice served cold in summer food product of long shelf-life, convenient and instant, and to meet the demand of consumers in general, this is the purport that this is clearly demarcated.
For now, convenient and instant local flavor rice cake made of glutinous rice served cold in summer and production technology thereof yet there are no report in open file, and only document and the patent of invention of Related product has disclosure in open file, typically has following several:
(1) Related product patent of invention disclosed in.
Patent 1: " a kind of multi-taste rice tofu and production technology thereof; Publication No. CN101664125A ", disclose the production technology of a kind of rice tofu, soak in clear water 4～12 hours including by rice, mill Rice & peanut milk, add calcium hydroxide stir, mashing off ebuillition of heated 20～40 minutes, after adding vegetable and fruit, cooled and solidified becomes rice tofu.Formula is calcium hydroxide and the weight ratio of rice is 30～80:500, does not has the weight ratio of rice and water.This patent rice in steep time is long, does not has the weight proportion of rice and water, does not the most mention rice tofu product aging resistance problem.
Patent 2: " giving state's rice tofu series food and processing method thereof; Publication No. CN101940281A ", disclose one and give state's rice tofu series food and processing method thereof, it is to give addition clear water after state's rice soaks in sodium bicarbonate aqueous solution, wear into Rice & peanut milk, then Rice & peanut milk cools down molding, fried processing obtains fried processing rice tofu or Rice & peanut milk being placed in heating vessel in heating and adds various flavoring agent and form the group of paste, then it is extruded, toast, spray various flavouring agent and obtain delicious and crisp rice tofu.The product of this patent is entirely different with the rice cake made of glutinous rice served cold in summer product of the present invention.
(2) research paper of Related product.
" oil and foodstuffs science and technology " 1991 the 5th phases, the rice tofu processing technique that the paper " processing technique of rice tofu " of author Liu Qing is introduced is: rice clears up → soaks → grind → gelatinizing → cooling → stripping and slicing → product.Rice soaks 2～3 hours in water, and add water defibrination, and rice is 1:(1～2 with the ratio of water), quick lime is added clarification of water and is used as coagulator, rice is 100:1～2 with the ratio of quick lime, and Heat Gelatinization cools down molding, puts in water fresh-keeping.The product of this invention is different from the rice cake made of glutinous rice served cold in summer product of the present invention, and charge ratio is the most different, it is impossible to long-period freshness preserving and aging resistance.
" Food Science " 2007 the 9th phase, the paper " research of Compound Formula of Rice-Tofu " of author Zhang Kemei describes a kind of rice tofu processing technique: golden yellow Semen Maydis, rice are through soaking (summer soaks 5 hours, soaks 12 hours winter), water mill, filtration treatment, boiling, molding, prepare the fresh and tender good to eat rice tofu of yellow after cooling.Main dispensing and proportioning be: the golden corn 10.0% of peeling, rice 10.0%, fresh quick lime 1.0%.Adding 1.5 in per kilogram Semen Maydis or rice～the ratio of 2kg water adds clear water or lime water, final products moisture is 80%～85%.The product of this invention is still different from the rice cake made of glutinous rice served cold in summer product of the present invention, and raw material is different, and charge ratio is the most different, the problem that the most not mentioned product long-period freshness preserving, aging resistance, anti-bleed shrink.
Therefore, present invention aim to utilize modern food processing technology, overcome existing Related product deficiency technically or defect, change rice cake made of glutinous rice served cold in summer formula and production technology, develop that long shelf-life, convenient and instant, local flavor be identical or the most distinctive pre-packaged rice cake made of glutinous rice served cold in summer food product.
Summary of the invention
Local flavor rice cake made of glutinous rice served cold in summer that it is an object of the invention to provide a kind of convenient and instant and preparation method thereof, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of local flavor rice cake made of glutinous rice served cold in summer of convenient and instant, including meter cake made of glutinous rice served cold in summer and local flavor red juice, described rice cake made of glutinous rice served cold in summer includes pure water 86～95%, rice meal 5～10%, konjaku powder 0.01～0.20%, carrageenan 0.01～0.03%, xanthan gum 0.001～0.02%, sodium carbonate 0.1～0.9% according to the raw material of the proportioning component of percentage by weight；Described local flavor red juice includes pure water 20～70%, brown sugar 30～80%, fresh squeezing pineapple juice 10～30%, fresh squeezing Fructus Citri Limoniae juice 5～20%, citric acid 0.1～0.2% according to the raw material of the proportioning component of percentage by weight.
As the further scheme of the present invention: described rice cake made of glutinous rice served cold in summer includes pure water 90%, rice meal 8%, konjaku powder according to the raw material of the proportioning component of percentage by weight
0.05%, carrageenan 0.02%, xanthan gum 0.0015%, sodium carbonate 0.5%；Described local flavor red juice includes pure water 45%, brown sugar 50%, fresh squeezing pineapple juice 15%, fresh squeezing Fructus Citri Limoniae juice 10%, citric acid 0.15% according to the raw material of the proportioning component of percentage by weight.
As the present invention further scheme: the preparation method of the local flavor rice cake made of glutinous rice served cold in summer of described convenient and instant, comprise the following steps:
(1) rice cake made of glutinous rice served cold in summer is prepared:
1) by rice meal, konjaku powder, carrageenan, xanthan gum and sodium carbonate, proportioning by weight percentage is thoroughly mixed uniformly after weighing, and obtains compounding rice meal；
2) compounding rice meal is poured into proportioning addition pure water by weight percentage in jacketed pan, it is thoroughly mixed and is prepared as Rice & peanut milk shape, then heating infusion gelatinizing, insulation gelatinizing 5～20 minutes when Rice & peanut milk temperature reaches 85～100 DEG C, obtain the rice after abundant gelatinizing and stick with paste；
3) rice is stuck with paste and is filtered by the filter cloth using 80 mesh～100 mesh；
4) rice after filtering is stuck with paste and is incubated 60～80 DEG C in cold wall tank, is filled in packaging for foodstuff level plastic polyester cup by filling and sealing machine while hot, and plastic cup volume is 120～260 milliliters, and seals with packaging for foodstuff level plastic foil；
5) plastic cup after rice is stuck with paste and sealed by fill in retorts at 115～121 DEG C constant temperature sterilize 30～50 minutes, be then cooled to 25～35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer；
(2) local flavor red juice is prepared:
1) raw material screening: brown sugar is commercially available prod, standard should meet the requirement of GB/T4561-2013；Fructus Ananadis comosi and Fructus Citri Limoniae Maturity are more than 80%, without rotting, without pest and disease damage and mechanical damage；Citric acid is commercially available prod, and standard should meet the requirement of GB1987 food additive citric acid；
2) preparation of Fresh Juice: Fructus Ananadis comosi and Fructus Citri Limoniae are cleaned up with circulating water, remove the peel, go seed, squeeze the juice, filter after standby；
3) preparation of pure red juice: proportioning by weight percentage is thoroughly mixed after brown sugar and pure water being weighed, and is prepared as red juice standby after heating for dissolving；
4) allotment: proportioning by weight adds fresh squeezing pineapple juice in brown sugar is starched and Fructus Citri Limoniae juice prepares local flavor brown sugar slurry semi-finished product；
5) fill sterilizes: by deployed local flavor red juice semi-finished product 200 mesh filter-cloth filterings, then it is filled in packaging for foodstuff level plastic bag, every bag of red juice content is 20～50 grams and sterilizes 5～10 minutes at 80 DEG C～95 DEG C, is finished product local flavor red juice seasoning bag after cooling inspection.
Compared with prior art, the invention has the beneficial effects as follows: the rice cake made of glutinous rice served cold in summer of present invention exploitation is jelly based food, feature be good springiness, toughness delicacy strong, smooth, entrance clearly, syneresis, syneresis rate be not the lowest, the most aging, safety and sanitation, long shelf-life, instant；Save the consumption of pure water, decrease the discharge pollution on the environment soaking water；Shorten the production cycle, decrease cost of labor.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment one
1, pure water, rice meal, konjaku powder, carrageenan, xanthan gum and the sodium carbonate comprised in dispensing, proportioning component by weight percentage is as follows:
Pure water 90%
Rice meal 8%
Konjaku powder 0.05%
Carrageenan 0.02%
Xanthan gum 0.0015%
Sodium carbonate 0.5%
Described rice meal uses rinsing-free Semen Oryzae to be raw material, and quality standard should meet GB1354-2009(rice) requirement, size-reduced mistake 120 mesh sieve is prepared from；Konjaku powder is commercially available prod, and quality standard meets GB/T18104-2000(konjaku powder) requirement；Carrageenan is commercially available prod, and quality standard meets GB15044-2009(food additive carrageenan)；Xanthan gum is commercially available prod, and quality standard meets GB13886-2007(food additive xanthan gum) requirement；Sodium carbonate is commercially available prod, and quality standard meets GB1886-2008(food additive sodium carbonate) requirement.
Prepare according to the following steps:
(1) by rice meal, konjaku powder, carrageenan, xanthan gum and sodium carbonate, proportioning by weight percentage is thoroughly mixed uniformly after weighing, and obtains compounding rice meal；
(2) described compounding rice meal is poured into proportioning addition pure water by weight percentage in jacketed pan, it is thoroughly mixed and is prepared as Rice & peanut milk shape, then heating infusion gelatinizing, is incubated gelatinizing 10 minutes when Rice & peanut milk temperature reaches 98 DEG C, obtains the rice after abundant gelatinizing and sticks with paste；
(3) described rice is stuck with paste and is filtered by the filter cloth using 80 mesh；
(4) rice after filtering is stuck with paste and is incubated 75 DEG C in cold wall tank, it is filled in packaging for foodstuff level plastic polyester cup by filling and sealing machine while hot, plastic cup volume is 150 milliliters and seals with packaging for foodstuff level plastic foil, this link is incubated extremely important, sticks with paste if not being incubated rice cooled and solidified cannot be filled to plastic cup suffer；
(5) plastic cup after rice is stuck with paste and sealed by fill in retorts at 121 DEG C constant temperature sterilize 35 minutes, be then cooled to 35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer.
2, the preparation of local flavor red juice seasoning bag, local flavor red juice proportioning component by weight percentage is as follows:
Pure water 30%
Brown sugar 60%
Fresh squeezing pineapple juice 10%
Fresh squeezing Fructus Citri Limoniae juice 5%
Citric acid 0.1%
Prepare according to the following steps:
(1) raw material screening: brown sugar is commercially available prod, standard should meet the requirement of GB/T4561-2013；Fructus Ananadis comosi and Fructus Citri Limoniae Maturity are more than 80%, without rotting, without pest and disease damage and mechanical damage；Citric acid is commercially available prod, and standard should meet GB1987(food additive citric acid) requirement；
(2) preparation of Fresh Juice: Fructus Ananadis comosi and Fructus Citri Limoniae are cleaned up with circulating water, remove the peel, go seed, squeeze the juice, filter after standby；
(3) preparation of pure red juice: proportioning by weight percentage is thoroughly mixed after brown sugar and pure water being weighed, and is prepared as red juice standby after heating for dissolving；
(4) allotment: add fresh squeezing pineapple juice in red juice by proportioning by weight and Fructus Citri Limoniae juice prepares local flavor red juice semi-finished product；
(5) fill sterilization: by deployed local flavor red juice semi-finished product with 120 mesh filter-cloth filterings, be then filled in packaging for foodstuff level plastic bag, every bag of red juice content is 30 grams and sterilizes 10 minutes at 85 DEG C, is finished product local flavor red juice after cooling inspection.
3, pouring in meter cake made of glutinous rice served cold in summer by local flavor red juice when edible, after rice cake made of glutinous rice served cold in summer being pitched into fragment with spoon and local flavor red juice mixed edible, unique flavor, smooth delicacy, entrance is salubrious, enjoy endless aftertastes.
Embodiment two
1, pure water, rice meal, konjaku powder, carrageenan, xanthan gum and the sodium carbonate comprised in dispensing, proportioning component by weight percentage is as follows:
Pure water 88%
Rice meal 10%
Konjaku powder 0.06%
Carrageenan 0.01%
Xanthan gum 0.0018%
Sodium carbonate 0.4%
Described rice meal uses rinsing-free Semen Oryzae to be raw material, and quality standard should meet GB1354-2009(rice) requirement, size-reduced mistake 100 mesh sieve is prepared from；Konjaku powder is commercially available prod, and quality standard meets GB/T18104-2000(konjaku powder) requirement；Carrageenan is commercially available prod, and quality standard meets GB15044-2009(food additive carrageenan)；Xanthan gum is commercially available prod, and quality standard meets GB13886-2007(food additive xanthan gum) requirement；Sodium carbonate is commercially available prod, and quality standard meets GB1886-2008(food additive sodium carbonate) requirement.
Prepare according to the following steps:
(1) by rice meal, konjaku powder, carrageenan, xanthan gum and sodium carbonate, proportioning by weight percentage is thoroughly mixed uniformly after weighing, and obtains compounding rice meal；
(2) described compounding rice meal is poured into proportioning addition pure water by weight percentage in jacketed pan, it is thoroughly mixed and is prepared as Rice & peanut milk shape, then heating infusion gelatinizing, is incubated gelatinizing 20 minutes when Rice & peanut milk temperature reaches 90 DEG C, obtains the rice after abundant gelatinizing and sticks with paste；
(3) described rice is stuck with paste and is filtered by the filter cloth using 80 mesh；
(4) rice after filtering is stuck with paste and is incubated 80 DEG C in cold wall tank, it is filled in packaging for foodstuff level plastic polyester cup by filling and sealing machine while hot, plastic cup volume is 300 milliliters, and seal with packaging for foodstuff level plastic foil, this link is incubated extremely important, sticks with paste if not being incubated rice cooled and solidified cannot be filled to plastic cup suffer；
(5) plastic cup after rice is stuck with paste and sealed by fill in retorts at 121 DEG C constant temperature sterilize 50 minutes, be then cooled to 35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer；
2, the preparation of local flavor red juice seasoning bag, local flavor red juice proportioning component by weight percentage is as follows:
Pure water 35%
Brown sugar 55%
Fresh squeezing pineapple juice 10%
Fresh squeezing Fructus Citri Limoniae juice 10%
Citric acid 0.12%
Prepare according to the following steps:
(1) raw material screening: brown sugar is commercially available prod, standard should meet the requirement of GB/T4561-2013；Fructus Ananadis comosi and Fructus Citri Limoniae Maturity are more than 80%, without rotting, without pest and disease damage and mechanical damage；Citric acid is commercially available prod, and standard should meet GB1987(food additive citric acid) requirement；
(2) preparation of Fresh Juice: Fructus Ananadis comosi and Fructus Citri Limoniae are cleaned up with circulating water, remove the peel, go seed, squeeze the juice, filter after standby；
(3) preparation of pure red juice: proportioning by weight percentage is thoroughly mixed after brown sugar and pure water being weighed, and is prepared as red juice standby after heating for dissolving；
(4) allotment: add fresh squeezing pineapple juice in red juice by proportioning by weight and Fructus Citri Limoniae juice prepares local flavor red juice semi-finished product；
(5) fill sterilization: by deployed local flavor red juice semi-finished product with 200 mesh filter-cloth filterings, be then filled in packaging for foodstuff level plastic bag, every bag of red juice content is 35 grams and sterilizes 10 minutes at 90 DEG C, is finished product local flavor red juice after cooling inspection.
3, pouring in meter cake made of glutinous rice served cold in summer by local flavor red juice when edible, after rice cake made of glutinous rice served cold in summer being pitched into fragment with spoon and local flavor red juice mixed edible, unique flavor, smooth delicacy, entrance is salubrious, enjoy endless aftertastes.
The present invention uses the hydrophilic colloids such as konjaku powder, carrageenan and xanthan gum to compound, and the starch gel in these three compound gel and rice has synergistic function, thus it is possible not only to strengthen the elasticity of rice cake made of glutinous rice served cold in summer, toughness, intensity and retentiveness, make the not flexible type of the product after molding, good looking appearance, surface is soft and smooth and glossy, and has more preferable mouthfeel.Hydrophilic colloid has the function of anti-age of starch simultaneously, can be effectively prevented product bleed during sterilization, long-term storage and shrink, affect product quality.It addition, konjaku powder is a kind of well dietary fiber, there is plurality of health care functions and such as prevent and treat the health-care effects such as obesity, colon cancer, blood fat reducing, cholesterol reducing and beauty treatment, make product have certain health care bright spot.
Compared with the preparation technology in traditional handicraft and document, the production technology of the present invention has done following significant improvement: first, uses rice meal, do not use rice in steep and refining process in dispensing.Great advantage is to save the consumption of pure water, decreases the discharge pollution on the environment soaking water.Owing to soak time length adds refining process, technique is loaded down with trivial details to consume manually again, after removing immersion and refining process, shortens the production cycle, decreases cost of labor.Second, use sodium carbonate without quick lime, eliminate the preparation technology of coagulator.Owing to quick lime to be soaked in water precipitation, only with the primary water on top, and container bottom quick lime precipitation will be outwelled, complex process, particularly during industrialized mass, the discharge of substantial amounts of quick lime precipitation will pollute environment, environmental ecology is impacted, also saves manpower after removing the preparation technology of lime water and reduce the impact of manual operation factor.3rd, first the food processing modern technologies such as fill, High Temperature High Pressure are used in the production of meter cake made of glutinous rice served cold in summer, the pre-packaged rice cake made of glutinous rice served cold in summer shelf life of products prepared is long, facilitates accumulating, can enter huge numbers of families.
Traditional rice cake made of glutinous rice served cold in summer product seasoning is mainly pure red juice, and local flavor is single, because of nutritious and pH value is higher, close to neutral food, it is easy to microbial contamination is putrid and deteriorated, and preservation term is the longest.The present invention with the addition of in red juice fresh squeezing pineapple juice and Fructus Citri Limoniae juice, unique flavor, it is simultaneously introduced food stage citric acid and red juice pH value is turned down (pH is less than 4.5), get final product long term storage through pasteurize after being filled into food grade plastic bag, solve red juice seasoning wrap in summer because microbial reproduction causes swollen bag, spoilage problems.
The present invention also has following than more prominent advantage and good effect:
(1) there is strong synergism due to the Rhizoma amorphophalli glucomannan in konjaku powder and xanthan gum and carrageenan etc., the viscosity of its Blend rubber single glue of viscosity ratio same concentrations increases several times, thus the product after addition seldom can make molding congeals, do not bring other bad flavors into, thus do not affect a meter fragrance, maintaining the traditional properties of meter cake made of glutinous rice served cold in summer, addition is high, and Rhizoma amorphophalli taste is the heaviest, and the essence of its meter of cake made of glutinous rice served cold in summer just becomes.
(2) production technology is to more environment-friendly and ecological.Owing to dispensing using rice meal and sodium carbonate, do not use rice in steep and prepare coagulator with quick lime, decreasing and soak water and the discharge of quick lime precipitation and pollution on the environment.
(3) in red juice, with the addition of fresh squeezing pineapple juice and Fructus Citri Limoniae juice, local flavor is unique than traditional product, it is simultaneously introduced citric acid and red juice pH value is turned down (pH is less than 4.5), be filled into after food grade plastic bag through pasteurize can long term storage and the most swollen bag, solve the accumulating problem of red juice seasoning bag.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes fallen in the implication of equivalency and scope of claim included in the present invention.
In addition, it is to be understood that, although this specification is been described by according to embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, description should can also be formed, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that as an entirety, the technical scheme in each embodiment by those skilled in the art.
Claims (3)
1. the local flavor rice cake made of glutinous rice served cold in summer of a convenient and instant, including meter cake made of glutinous rice served cold in summer and local flavor red juice, it is characterized in that, described rice cake made of glutinous rice served cold in summer includes pure water 86～95%, rice meal 5～10%, konjaku powder 0.01～0.20%, carrageenan 0.01～0.03%, xanthan gum 0.001～0.02%, sodium carbonate 0.1～0.9% according to the raw material of the proportioning component of percentage by weight；Described local flavor red juice includes pure water 20～70%, brown sugar 30～80%, fresh squeezing pineapple juice 10～30%, fresh squeezing Fructus Citri Limoniae juice 5～20%, citric acid 0.1～0.2% according to the raw material of the proportioning component of percentage by weight.
The local flavor rice cake made of glutinous rice served cold in summer of convenient and instant the most according to claim 1, it is characterized in that, described rice cake made of glutinous rice served cold in summer includes pure water 90%, rice meal 8%, konjaku powder 0.05%, carrageenan 0.02%, xanthan gum 0.0015%, sodium carbonate according to the raw material of the proportioning component of percentage by weight
0.5%；Described local flavor red juice includes pure water 45%, brown sugar 50%, fresh squeezing pineapple juice 15%, fresh squeezing Fructus Citri Limoniae juice 10%, citric acid according to the raw material of the proportioning component of percentage by weight
0.15%。
3. the preparation method of the local flavor rice cake made of glutinous rice served cold in summer of the convenient and instant as described in claim 1-2 is arbitrary, it is characterised in that comprise the following steps:
Prepare rice cake made of glutinous rice served cold in summer:
1) by rice meal, konjaku powder, carrageenan, xanthan gum and sodium carbonate, proportioning by weight percentage is thoroughly mixed uniformly after weighing, and obtains compounding rice meal；
2) compounding rice meal is poured into proportioning addition pure water by weight percentage in jacketed pan, it is thoroughly mixed and is prepared as Rice & peanut milk shape, then heating infusion gelatinizing, insulation gelatinizing 5～20 minutes when Rice & peanut milk temperature reaches 85～100 DEG C, obtain the rice after abundant gelatinizing and stick with paste；
3) rice is stuck with paste and is filtered by the filter cloth using 80 mesh～100 mesh；
4) rice after filtering is stuck with paste and is incubated 60～80 DEG C in cold wall tank, is filled in packaging for foodstuff level plastic polyester cup by filling and sealing machine while hot, and plastic cup volume is 120～260 milliliters, and seals with packaging for foodstuff level plastic foil；
5) plastic cup after rice is stuck with paste and sealed by fill in retorts at 115～121 DEG C constant temperature sterilize 30～50 minutes, be then cooled to 25～35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer；
(2) local flavor red juice is prepared:
1) raw material screening: brown sugar is commercially available prod, standard should meet the requirement of GB/T4561-2013；Fructus Ananadis comosi and Fructus Citri Limoniae Maturity are more than 80%, without rotting, without pest and disease damage and mechanical damage；Citric acid is commercially available prod, and standard should meet the requirement of GB1987 food additive citric acid；
2) preparation of Fresh Juice: Fructus Ananadis comosi and Fructus Citri Limoniae are cleaned up with circulating water, remove the peel, go seed, squeeze the juice, filter after standby；
3) preparation of pure red juice: proportioning by weight percentage is thoroughly mixed after brown sugar and pure water being weighed, and is prepared as red juice standby after heating for dissolving；
4) allotment: proportioning by weight adds fresh squeezing pineapple juice in brown sugar is starched and Fructus Citri Limoniae juice prepares local flavor brown sugar slurry semi-finished product；
5) fill sterilizes: by deployed local flavor red juice semi-finished product 200 mesh filter-cloth filterings, then it is filled in packaging for foodstuff level plastic bag, every bag of red juice content is 20～50 grams and sterilizes 5～10 minutes at 80 DEG C～95 DEG C, is finished product local flavor red juice seasoning bag after cooling inspection.
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Application publication date: 20161116 |