CN106387255A - Sokmak and making method thereof - Google Patents
Sokmak and making method thereof Download PDFInfo
- Publication number
- CN106387255A CN106387255A CN201610765412.3A CN201610765412A CN106387255A CN 106387255 A CN106387255 A CN 106387255A CN 201610765412 A CN201610765412 A CN 201610765412A CN 106387255 A CN106387255 A CN 106387255A
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- Prior art keywords
- syrup
- sold
- glutinous rice
- sliced pieces
- cake made
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 57
- 235000020357 syrup Nutrition 0.000 claims abstract description 57
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000012216 screening Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 47
- 241000209094 Oryza Species 0.000 claims description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims description 35
- 235000009566 rice Nutrition 0.000 claims description 35
- 235000009392 Vitis Nutrition 0.000 claims description 18
- 241000219095 Vitis Species 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000000465 moulding Methods 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 6
- 240000001890 Ribes hudsonianum Species 0.000 claims description 6
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 238000007493 shaping process Methods 0.000 abstract description 3
- 235000020224 almond Nutrition 0.000 abstract description 2
- 241000408747 Lepomis gibbosus Species 0.000 abstract 2
- 235000020236 pumpkin seed Nutrition 0.000 abstract 2
- 244000226021 Anacardium occidentale Species 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 235000020226 cashew nut Nutrition 0.000 abstract 1
- 235000019864 coconut oil Nutrition 0.000 abstract 1
- 239000003240 coconut oil Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
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- 241000195493 Cryptophyta Species 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
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- 239000011709 vitamin E Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004195 gingiva Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses sokmak and a making method thereof. The sokmak is made from the following raw materials in percentage by weight: 10-15% of walnut kernels, 15-20% of almonds, 20-25% of cashew kernels, 10-15% of pumpkin seeds, 10-15% of raisin and 20-25% of a syrup mixture, wherein the syrup mixture is made from the following components in percentage by weight: 35-40% of trehalose, 50-55% of syrup, 5-10% of water and 1-5% of coconut oil. The making method of the sokmak comprises the following steps of (1) screening the raw materials; (2) sterilizing the screened materials; (3) dissolving the trehalose and the syrup, and performing filtration; (4) performing sugar decoction; (5) mixing materials; (6) performing shaping; and (7) performing packaging. In the process of making the sokmak disclosed by the invention, the sugar decoction temperature is relatively high, when the temperature is increased, the molecule liveness is improved, the intermolecular distance is increased, objects are expanded, the stability is reduced, after products are cooled, the temperature is reduced, the objects are in heat release, the density is improved, and the products become crisp. Purely natural raw materials are adopted, so that the sokmak is easy to absorb by human bodies, and the sokmak is in independent small package and contains the pumpkin seeds; and the blood sugar can be effectively reduced, so that the sokmak is suitable for people suffering from low blood sugar to carry about.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of cake made of glutinous rice, sold in sliced pieces and preparation method thereof.
Background technology
With the progress of social development and science, the living standard of people constantly increases, and the requirement to life is also more
Improve, the comprehensive requirement also more and more higher to the nutrition being absorbed, therefore fabulous, the nutritious food of this mouthfeel of the cake made of glutinous rice, sold in sliced pieces
Product arise at the historic moment.The cake made of glutinous rice, sold in sliced pieces producing at present：The red-jujube flavor cake made of glutinous rice, sold in sliced pieces, the almond cake made of glutinous rice, sold in sliced pieces, the Semen Juglandiss taste cake made of glutinous rice, sold in sliced pieces and the comprehensive taste cake made of glutinous rice, sold in sliced pieces；Institute at present
Make the cake made of glutinous rice, sold in sliced pieces due in manufacturing process temperature relatively low, molecule liveness when doing warm-up movement is less, and intermolecular distance is also relatively
Little, stability is higher, so that product is more soft glutinous, makes product that plastic deformation to occur.
Content of the invention
For the deficiencies in the prior art, the present invention provides a kind of cake made of glutinous rice, sold in sliced pieces and preparation method thereof, and the present invention is in manufacturing process
Temperature is higher, and molecule takes vigorous exercise, so that intermolecular distance increases, object expands, and hardness becomes big, when temperature not
Break and uprise, object continues from extraneous heat absorption so that its stability constantly reduces, so that product becomes more crisp, mouthfeel is more
Good.
For achieving the above object, the technical solution used in the present invention is as follows：
A kind of cake made of glutinous rice, sold in sliced pieces, by weight percentage, including Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, Fructus anacardii 20%-
25%th, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae 10%-15%, syrup mixture 20%-25%, wherein, syrup mixture presses weight
Amount percentages, including trehalose 35%-40%, syrup 50%-55%, water 5%-10%, Oleum Cocois 1%-5%.
A kind of described cake made of glutinous rice, sold in sliced pieces, by optimum weight percentages, including Semen Juglandis 13%, Semen Armeniacae Amarum 18%, Fructus anacardii 23%,
Semen Cucurbitae 13%, dried Fructus Vitis viniferae 10%, syrup mixture 23%, wherein, syrup mixture presses optimum weight percentages, including sea
Algae sugar 39%, syrup 50%, water 7%, Oleum Cocois 4%.
Preferably, dried Fructus Vitis viniferae is black currant dried Fructus Vitis viniferae.
Preferably, Semen Armeniacae Amarum is Amygdalus communis Lamarck core.
Preferably, syrup is maltose syrup or glucose syrup.
A kind of manufacture method of described cake made of glutinous rice, sold in sliced pieces, comprises the following steps：
(1) raw material screening：Choose high-quality Semen Juglandis, Semen Armeniacae Amarum, Fructus anacardii, Semen Cucurbitae, dried Fructus Vitis viniferae, and will be shrivelled, go bad, bad
The kernel damaging selects removal；
(2) raw material sterilization：Raw material sterilization uses the method that rotary wind furnace sterilizes, and its principle is：High temperature makes former
Materials Cell activity reduce, when temperature reaches certain height, affect Cellular respiration, make the protease of cell lose activity from
And kill cell, meanwhile, revolving burner makes raw material thermally equivalent by rotation, so that sterilization is more thorough；Raw material
Method for disinfection is：First revolving burner is carried out the pre-heat treatment, after the kernel screening through step (1) is put to hot-air rotary furnace
Interior, rotation in-furnace temperature controls at 180 DEG C -200 DEG C, and revolving burner makes raw material thermally equivalent by rotation, and sterilize 10-15 minute
Raw material is taken out；
(3) molten sugar filters：Trehalose, syrup are poured into after preheating is melted in sugar dissolver and are filtered by 100 mesh mesh screens,
Reject impurity, and running check mesh screen has or not breakage, blocking, prevents the filtered outflow of sugar liquid；
(4) stir off：Trehalose, syrup, pure water are inserted in jacketed pan by syrup mixture percentage by weight, heating makes
It fully dissolves mixing, then interlayer kettle temperature is controlled in 107 DEG C -110 DEG C infusion 40-60 minutes, makes preliminary syrup and mixes
Compound；It is then placed in electromagnetic cooker, at 125 DEG C -130 DEG C, electromagnetic cooker continues infusion 10-20 minute to electromagnetic cooker temperature control, endures
Add Oleum Cocois 1%-4% by syrup mixture percentage by weight in preliminary syrup mixture after the completion of boiling, obtain syrup and mix
Compound；Stirring off in this step in the purpose of jacketed pan and electromagnetic cooker infusion is respectively：First, jacketed pan is precooked in advance to improve and is produced
Efficiency, second, jacketed pan capacity is too big, produces and is unable to reach saturation it is therefore desirable to secondary concentration infusion；
(5) material mixing：Choose the syrup endure through step (2) the kernel of sterilization processing and through step (4) to mix
Compound, by Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, Fructus anacardii 20%-25%, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae
10%-15%, syrup mixture 20%-25% are mixed and stirred for, and are allowed to be sufficiently mixed；
(6) molding：The material handled well through step (5) is made the circular cake made of glutinous rice, sold in sliced pieces that size is 10g-12g；
(7) pack：Will be through each of step (6) molding circular cake made of glutinous rice, sold in sliced pieces pouch subpack.
Preferably, in step (6), need before shaping remaining unformed material is placed under heater, with avoid because
Temperature reduce and cannot molding.
Preferably, in step (6), the cake made of glutinous rice, sold in sliced pieces of molding is placed under dehumidifier, so that temperature and humidity is reduced, to avoid packing
Because of humidity or temperature is too high and the phenomenon that produces humidity after entering bag, thus producing, not crisp, the consequence such as stick to one's teeth, affect mouthfeel.
Semen Juglandiss, Semen Juglandiss are not only delicious, and are of high nutritive value, and containing abundant vitamin B and E, can prevent cell senescence,
Can brain-strengthening, memory reinforcing energy slow down aging.Semen Juglandiss can also treat neurasthenia, hypertension, coronary heart disease, emphysema, stomach
The diseases such as pain, the physical and mental health of beneficial people.
Amygdalus communis Lamarck, Amygdalus communis Lamarck nutritive value is very high, and its nutrition is higher than the beef of same weight six times, containing abundant albumen
Matter, dietary fiber and Vitamin E, can maintain blood glucose balance, help intestinal health, protect skin, more can be beneficial to heart and be good for
Health.
Fructus anacardii, some vitamin in Fructus anacardii and Trace Elements play the role of good vessel softening, to protection blood
Pipe, prevention and cure of cardiovascular disease benefit.It contains abundant oils and fatss, can lead to stomach, moistening skin beautifying, slow down aging with intestine moistening.
Semen Cucurbitae, the high-content linoleic acid contained by Semen Cucurbitae, blood glucose can be effectively reduced, be the good of diabeticss
Medicine；In Semen Cucurbitae oil containing more than 60% unsaturated fatty acid and vegetable protein, can effectively adjust cholesterolemia, glycerol three
Ester level, prevent arteriosclerosis.
Black currant, contains abundant vitamin C in black currant, more contains substantial amounts of antioxidant content it is ensured that vitamin C
Action effect, so as to firm gingiva, take care of one's teeth；Black currant is rich in multiple antioxidation biology active substances, such as anthocyanidin,
Vitamin C, flavone and phenolic acid etc., can be with liver function protecting, simultaneously can also be by supplementing antioxidant for human body
And protect visual function and slow down aging.
Beneficial effects of the present invention：A kind of cake made of glutinous rice, sold in sliced pieces of the present invention and preparation method thereof, is making a kind of mistake of the cake made of glutinous rice, sold in sliced pieces of the present invention
Cheng Zhong, the temperature of sugar cook is of a relatively high, and after temperature increases, the liveness of molecule increases, and intermolecular spacing becomes big, and object is swollen
Swollen, stability reduces, and after product cooling, temperature reduces, object heat release, and density becomes big, so that product becomes more crisp；
And invent using pure natural raw material, without any preservative it is easy to absorption of human body, the present invention has independent fractional pack, and contains
Semen Cucurbitae, can be effectively reduced blood glucose, be suitable for hypoglycemic people and carry with.
Specific embodiment
A kind of cake made of glutinous rice, sold in sliced pieces, by weight percentage, including Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, Fructus anacardii 20%-
25%th, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae 10%-15%, syrup mixture 20%-25%, wherein, syrup mixture presses weight
Amount percentages, including trehalose 35%-40%, syrup 50%-55%, water 5%-10%, Oleum Cocois 1%-5%.
A kind of described cake made of glutinous rice, sold in sliced pieces, by optimum weight percentages, including Semen Juglandis 13%, Semen Armeniacae Amarum 18%, Fructus anacardii 23%,
Semen Cucurbitae 13%, dried Fructus Vitis viniferae 10%, syrup mixture 23%, wherein, syrup mixture presses optimum weight percentages, including sea
Algae sugar 39%, syrup 50%, water 7%, Oleum Cocois 4%.
In the present embodiment, dried Fructus Vitis viniferae is black currant dried Fructus Vitis viniferae.
In the present embodiment, Semen Armeniacae Amarum is Amygdalus communis Lamarck core.
In the present embodiment, syrup is maltose syrup or glucose syrup.
A kind of manufacture method of described cake made of glutinous rice, sold in sliced pieces, comprises the following steps：
(1) raw material screening：Choose high-quality Semen Juglandis, Semen Armeniacae Amarum, Fructus anacardii, Semen Cucurbitae, dried Fructus Vitis viniferae, and will be shrivelled, go bad, bad
The kernel damaging selects removal；
(2) raw material sterilization：Raw material sterilization uses the method that rotary wind furnace sterilizes, and its principle is：High temperature makes former
Materials Cell activity reduce, when temperature reaches certain height, affect Cellular respiration, make the protease of cell lose activity from
And kill cell, meanwhile, revolving burner makes raw material thermally equivalent by rotation, so that sterilization is more thorough；Raw material
Method for disinfection is：First revolving burner is carried out the pre-heat treatment, after the kernel screening through step (1) is put to hot-air rotary furnace
Interior, rotation in-furnace temperature controls at 180-200 DEG C, and revolving burner makes raw material thermally equivalent by rotation, and sterilization 10-15 minute will
Raw material takes out；
(3) molten sugar filters：Trehalose, syrup are poured into after preheating is melted in sugar dissolver and are filtered by 100 mesh mesh screens,
Reject impurity, and running check mesh screen has or not breakage, blocking, prevents the filtered outflow of sugar liquid；
(4) stir off：Trehalose, syrup, pure water are inserted in jacketed pan by syrup mixture percentage by weight, heating makes
It fully dissolves mixing, then interlayer kettle temperature is controlled in 107 DEG C -110 DEG C infusion 40-60 minutes, makes preliminary syrup and mixes
Compound；It is then placed in electromagnetic cooker, at 125 DEG C -130 DEG C, electromagnetic cooker continues infusion 10-20 minute to electromagnetic cooker temperature control, endures
Add Oleum Cocois 1%-4% by syrup mixture percentage by weight in preliminary syrup mixture after the completion of boiling, obtain syrup and mix
Compound；Stirring off in this step in the purpose of jacketed pan and electromagnetic cooker infusion is respectively：First, jacketed pan is precooked in advance to improve and is produced
Efficiency, second, jacketed pan capacity is too big, produces and is unable to reach saturation it is therefore desirable to secondary concentration infusion；
(5) material mixing：Choose the syrup endure through step (2) the kernel of sterilization processing and through step (4) to mix
Compound, by Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, Fructus anacardii 20%-25%, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae
10%-15%, syrup mixture 20%-25% are mixed and stirred for, and are allowed to be sufficiently mixed；
(6) molding：The material handled well through step (5) is made the circular cake made of glutinous rice, sold in sliced pieces that size is 10g-12g；
(7) pack：Will be through each of step (6) molding circular cake made of glutinous rice, sold in sliced pieces pouch subpack.
In the present embodiment, in step (6), need before shaping remaining unformed material to be placed under heater, to keep away
Exempt from because temperature reduce and cannot molding.
In the present embodiment, in step (6), the cake made of glutinous rice, sold in sliced pieces of molding is placed under dehumidifier, so that temperature and humidity is reduced, to avoid
Because of humidity or temperature is too high and the phenomenon that produces humidity after being packaged into bag, thus producing, not crisp, the consequence such as stick to one's teeth, affect mouthfeel.
Ultimate principle and principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description for the personnel
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and its equivalent thereof.
Claims (8)
1. a kind of cake made of glutinous rice, sold in sliced pieces it is characterised in that by weight percentage, including Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, waist
Kernel 20%-25%, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae 10%-15%, syrup mixture 20%-25%, wherein, syrup mixes
Compound is trehalose 35%-40%, syrup 50%-55%, water 5%-10%, Oleum Cocois 1%-5% by weight percentage.
2. a kind of cake made of glutinous rice, sold in sliced pieces according to claim 1 is it is characterised in that press optimum weight percentages, including Semen Juglandis
13%th, Semen Armeniacae Amarum 18%, Fructus anacardii 23%, Semen Cucurbitae 13%, dried Fructus Vitis viniferae 10%, syrup mixture 23%, wherein, syrup mixture
By weight percentage, including trehalose 39%, syrup 50%, water 7%, Oleum Cocois 4%.
3. a kind of cake made of glutinous rice, sold in sliced pieces according to claim 1 is it is characterised in that described dried Fructus Vitis viniferae is black currant dried Fructus Vitis viniferae.
4. a kind of cake made of glutinous rice, sold in sliced pieces according to claim 1 is it is characterised in that described Semen Armeniacae Amarum is Amygdalus communis Lamarck.
5. a kind of cake made of glutinous rice, sold in sliced pieces according to claim 1 is it is characterised in that described syrup is maltose syrup or glucose syrup.
6. a kind of manufacture method of the cake made of glutinous rice, sold in sliced pieces is it is characterised in that comprise the following steps：
(1) raw material screening：Choose high-quality Semen Juglandis, Semen Armeniacae Amarum, Fructus anacardii, Semen Cucurbitae, dried Fructus Vitis viniferae, and will be shrivelled, go bad, corrupted
Kernel selects removal；
(2) raw material sterilization：Raw material sterilization is made using rotary wind furnace, first revolving burner is carried out the pre-heat treatment, after will be through step
(1) kernel screening is put to hot-air rotary furnace, and rotation in-furnace temperature controls at 180 DEG C -200 DEG C, and revolving burner passes through rotation
Turn and make raw material thermally equivalent, raw material is taken out by sterilization 10-15 minute；
(3) molten sugar filters：Trehalose, syrup are poured into after preheating is melted in sugar dissolver and filtered by 100 mesh mesh screens, rejects
Impurity；
(4) stir off：Trehalose, syrup, pure water are inserted in jacketed pan by syrup mixture percentage by weight, heating makes it fill
Divide dissolving mixing, then interlayer kettle temperature is controlled in 107 DEG C -110 DEG C infusion 40-60 minutes, make preliminary syrup mixture；
It is then placed in electromagnetic cooker, electromagnetic cooker temperature control, at 125 DEG C -130 DEG C, continues infusion 10-20 minute, after the completion of infusion, press sugar
Pulp mixture percentage by weight adds Oleum Cocois 1%-4% in preliminary syrup mixture, obtains syrup mixture；
(5) material mixing：Choose the syrup mixture endure through step (2) the kernel of sterilization processing and through step (4),
By Semen Juglandis 10%-15%, Semen Armeniacae Amarum 15%-20%, Fructus anacardii 20%-25%, Semen Cucurbitae 10%-15%, dried Fructus Vitis viniferae 10%-
15%th, syrup mixture 20%-25% is mixed and stirred for, and is allowed to be sufficiently mixed；
(6) molding：The material handled well through step (5) is made the circular cake made of glutinous rice, sold in sliced pieces that size is 10g-12g；
(7) pack：Will be through each of step (6) molding circular cake made of glutinous rice, sold in sliced pieces pouch subpack.
7. a kind of manufacture method of cake made of glutinous rice, sold in sliced pieces according to claim 4 is it is characterised in that in described step (6), molding it
Front need to by remaining through step (5) process and unformed material be placed under heater, with avoid because temperature reduce and cannot
Molding.
8. a kind of manufacture method of cake made of glutinous rice, sold in sliced pieces according to claim 4 is it is characterised in that in described step (6), by molding
The cake made of glutinous rice, sold in sliced pieces is placed under dehumidifier, so that temperature and humidity is reduced, to avoid being packaged into after bag because humidity or temperature are too high and produce humidity
Phenomenon, thus producing, not crisp, the consequence such as stick to one's teeth, affect mouthfeel.
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|---|---|---|---|
| CN201610765412.3A CN106387255A (en) | 2016-08-31 | 2016-08-31 | Sokmak and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610765412.3A CN106387255A (en) | 2016-08-31 | 2016-08-31 | Sokmak and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982973A (en) * | 2017-03-16 | 2017-07-28 | 梦享时代(湖南)食品发展有限公司 | Mix nut sugar ball and preparation method thereof |
| CN107568399A (en) * | 2017-09-08 | 2018-01-12 | 喀什神恋有机食品有限责任公司 | A kind of kernel candy and preparation method thereof |
| CN109221586A (en) * | 2018-11-02 | 2019-01-18 | 新疆阿布丹食品开发有限公司 | A kind of fruit kernel candy and preparation method thereof |
| CN109275771A (en) * | 2017-10-09 | 2019-01-29 | 厦门谷生园食品有限公司 | A kind of sesame and its manufacture craft |
| CN114287550A (en) * | 2021-12-02 | 2022-04-08 | 广州中医药大学(广州中医药研究院) | Preservative for sliced cake and application thereof |
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| CN103815402A (en) * | 2014-02-28 | 2014-05-28 | 山东东阿阿胶股份有限公司 | Lotus seed-almond-colla corii asini cake and preparation method thereof |
| CN105325654A (en) * | 2014-08-13 | 2016-02-17 | 杭州宇创电子商务有限公司 | Xinjiang nut cake and production technology thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815402A (en) * | 2014-02-28 | 2014-05-28 | 山东东阿阿胶股份有限公司 | Lotus seed-almond-colla corii asini cake and preparation method thereof |
| CN105325654A (en) * | 2014-08-13 | 2016-02-17 | 杭州宇创电子商务有限公司 | Xinjiang nut cake and production technology thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982973A (en) * | 2017-03-16 | 2017-07-28 | 梦享时代(湖南)食品发展有限公司 | Mix nut sugar ball and preparation method thereof |
| CN107568399A (en) * | 2017-09-08 | 2018-01-12 | 喀什神恋有机食品有限责任公司 | A kind of kernel candy and preparation method thereof |
| CN109275771A (en) * | 2017-10-09 | 2019-01-29 | 厦门谷生园食品有限公司 | A kind of sesame and its manufacture craft |
| CN109221586A (en) * | 2018-11-02 | 2019-01-18 | 新疆阿布丹食品开发有限公司 | A kind of fruit kernel candy and preparation method thereof |
| CN114287550A (en) * | 2021-12-02 | 2022-04-08 | 广州中医药大学(广州中医药研究院) | Preservative for sliced cake and application thereof |
| CN114287550B (en) * | 2021-12-02 | 2024-03-19 | 广州中医药大学(广州中医药研究院) | Preservative for cake and application thereof |
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Application publication date: 20170215 |