CN106418185A - Pumpkin sticky rice cake and making method thereof - Google Patents

Pumpkin sticky rice cake and making method thereof Download PDF

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Publication number
CN106418185A
CN106418185A CN201610814191.4A CN201610814191A CN106418185A CN 106418185 A CN106418185 A CN 106418185A CN 201610814191 A CN201610814191 A CN 201610814191A CN 106418185 A CN106418185 A CN 106418185A
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cucurbitae moschatae
fructus cucurbitae
glutinous rice
vitamin
pie
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费纪遥
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费纪遥
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Abstract

The invention relates to a pumpkin sticky rice cake, relates to a making method of the pumpkin sticky rice cake which is prepared from the main raw materials of pumpkin and sticky rice, and belongs to the technical field of food making. The making method of the pumpkin sticky rice cake comprises the following steps: (1) carrying out peeling and pulp discarding on a mature pumpkin, and stripping and slicing to obtain pumpkin pulp; (2) completely dissolving 10-20 parts by mass of dietary alkali with water to obtain dietary alkali water; (3) adding 95-105 parts by mass of sticky rice flour and 90-100 parts by mass of the pumpkin pulp into a steamer, and adding the dietary alkali water in the step (2) while stirring until an even pumpkin and sticky rice mixture is formed; (4) heating the above pumpkin and sticky rice mixture in the steamer, and keeping the temperature at 45-55DEG C for 30-45 minutes; (5) spreading 15-25 parts by mass of sugar, and stirring and kneading into a dough; (6) twisting into balls, and flattening the balls; (7) steaming for 10-15 minutes. The pumpkin sticky rice cake prepared by the above formula has the advantages of nutrition and health for eating, tender pulp quality and aromatic flavor, can be easily absorbed and is suitable for both the old and the young.

Description

A kind of Fructus Cucurbitae moschatae glutinous rice pie and preparation method thereof
Technical field
The present invention relates to a kind of Fructus Cucurbitae moschatae glutinous rice pie, is directed to a kind of system of the pumpkin pie with Fructus Cucurbitae moschatae and Oryza glutinosa as primary raw material Make method, belong to making food technical field.
Background technology
Fructus Cucurbitae moschatae glutinous rice pie is a kind of widely known traditional cake cuisines, and its main food materials is exactly Fructus Cucurbitae moschatae and Oryza glutinosa.
Fructus Cucurbitae moschatae is overgrow herbaceous plant for annual Cucurbitaceae, and pumpkin fruit has round, oblate, oval, spindle or Pear-Shaped, It is recessed tip more, smooth surface or has strumae and longitudinal furrow, after maturation, has bloom.Skin canescence or dark brown is planted, edge is bright Aobvious coarse.Meat thickness, yellow-white, aging after have special aroma, taste is sweet and face, and many places are referred to as " meal melon ".Fructus Cucurbitae moschatae main Composition is sugar, the carotene containing one of the substantial amounts of raw material as vitamin A, dietary fiber and vitamin B, dimension life The trace element such as plain B2, vitamin C and calcium, ferrum, phosphorus, while also rich in the protease component for having anti-cancer efficacy.
Oryza glutinosa is the rice of Oryza sativa L. var. glutinosa Matsum. shelling, is referred to as Oryza glutinosa in southern china.Oryza glutinosa contain protein, fat, saccharide, calcium, phosphorus, Ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, it is the strong food of temperature compensation, with invigorating the spleen and replenishing QI, spleen invigorating is supported Stomach.Oryza glutinosa is manufacture viscosity snack, such as rice-pudding, BABAOZHOU, the primary raw material of various sweets.
Traditional Fructus Cucurbitae moschatae glutinous rice pie master is that Fructus Cucurbitae moschatae is typically removed by manufacture method with Fructus Cucurbitae moschatae and glutinous rice flour as main food materials Skin, well-done to minced pumpkin, plus in glutinous rice flour, stirring is kneaded into dough, then pie is made, or steam or decoct or iron, nutritive value is enriched, In mouthfeel, " face " of existing Fructus Cucurbitae moschatae has " sticking " of Oryza glutinosa again.
But as Oryza glutinosa is extremely soft glutinous, it is difficult to digest, the unsuitable polyphagia of weakness of the spleen and stomach person;Old man, child or patient are more preferably careful With.
Content of the invention
Present invention aim to address tradition glutinous rice pumpkin pie is extremely soft glutinous and nondigestible because of Oryza glutinosa, old man, child is caused Or the problem of the unsuitable polyphagia of the weakness of the spleen and stomach person such as patient etc., it is intended to invent one kind and can retain tradition delicious food, can make again wherein to contain There is the Oryza glutinosa pumpkin pie of the big mpd polypeptide that can digest and assimilate in a large number, a kind of nutrition composition for making full use of Fructus Cucurbitae moschatae and Oryza glutinosa be provided, Combined using superfine grinding, alkali soluble dispersion, enzymatic hydrolysises, make the Oryza glutinosa south rich in the big mpd polypeptide that can digest and assimilate in a large number The method of melon cake.
Technical scheme:A kind of Fructus Cucurbitae moschatae glutinous rice pie, raw material includes by weight:Glutinous rice flour 95-105 part, Fructus Cucurbitae moschatae Meat 90-100 part, table sugar 15-25 part, edible alkali 10-20 part.
Preferably, containing compound vitamin 3-7 part in Fructus Cucurbitae moschatae glutinous rice pie;
The each constituent content of the compound vitamin is following (/ 1000g):Ten thousand IU of vitamin A 800-900, vitamin B1 1- 2.5g, vitamin B2 3.5-4g, vitamin B6 0.5-2g, vitamin B12 1-3g, ten thousand IU of vitamin D3 350-500, dimension life Plain ten thousand IU of E 0.1-0.5, vitamin K3 0.5-2g, Folic Acid 0.1-0.3g.
Preferably, also including Semen Lini oil 6-10 part, microalgae oil 3-4 part, lecithin in Fructus Cucurbitae moschatae glutinous rice pie by weight 6-10 part.
Inventor carries out substantial amounts of according to the physical property such as rule of similarity and Semen Lini oil, microalgae oil, lecithin Repetition test, finally determines optimum content and the ratio of the Fructus Cucurbitae moschatae glutinous rice pie;Can be evenly distributed in Fructus Cucurbitae moschatae glutinous rice pie So which is fully dissolved, retain volatile during heating, hydrogenation nutrient substance amount to greatest extent.
Preferably, also including compound enzyme 0.01-0.03 part, DHA 2-8 part, ARA 1- in Fructus Cucurbitae moschatae glutinous rice pie by weight 3 parts, oatmeal 5-15 part, Semen sojae atricolor 6-8 part, sodium caseinate 3-10 part, whole milk powder 1-4 part, maltodextrin 5-18 part, single hard Glycerol 2-6 part.
DHA, docosahexenoic acid, NAOHUANGJIN is commonly called as, is a kind of to the very important unsaturated fatty acid of human body, belongs to Important member in Omega-3 unsaturated fatty acid family.DHA is nervous system cell growth and a kind of main unit for maintaining Element, is the important composition composition of brain and retina, and in human brain cortex, content is up to 20%, institute in eye retina Accounting example maximum, accounts for 50%, therefore, most important to tire infant intelligence and visual acuity.ARA is arachidonic contracting Write, belong to Omega-6 clan elder's chain polybasic unsaturated fatty acid, visual acuity to human body and level of intelligence development also play important Effect.Belong to essential fatty acid in child period ARA.But the ability for synthesizing ARA in infantile period, dotey's body is relatively low, because This provides certain ARA for the dotey of anthropometic golden period is in food, can be more beneficial for its physique Development.
Preferably, the compound enzyme is made up of α-amylase and neutral protease, the addition of the α-amylase is 0.005-0.015 part, the addition of the neutral protease is 0.005-0.015 part.
Preferably, a kind of Fructus Cucurbitae moschatae glutinous rice pie, raw material includes by weight:Glutinous rice flour 95-105 part, pumpkin pulp 90-100 part, Pawpaw meat 20-30 part, table sugar 15-25 part, edible alkali 10-20 part.
As a kind of manufacture method of Fructus Cucurbitae moschatae glutinous rice pie of the present invention, comprise the following steps:
(1) by ripe Fructus Cucurbitae moschatae removing peel and pulp, stripping and slicing, obtain pumpkin pulp;
(2) with water, edible alkali 10-20 mass parts are completely dissolved, obtain and eat aqueous alkali;
(3) glutinous rice flour 95-105 mass parts and the pumpkin pulp 90-100 mass parts through above-mentioned process are put in steamer, side Stirring side adds the edible aqueous alkali of above-mentioned second step, to forming uniform Fructus Cucurbitae moschatae Oryza glutinosa mixture;
(4) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa mixture is heated in steamer, keeping temperature 45-55 DEG C, minute time 30-45;
(5) table sugar 15-25 mass parts are uniformly sprinkled the Fructus Cucurbitae moschatae Oryza glutinosa mixture surface for taking the dish out of the pot, stirring is kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough;
(6) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;
(7) finally round pie dough is put into Steam by water bath 10-15 minute in steamer, you can take the dish out of the pot.
Fructus Cucurbitae moschatae glutinous rice pie of the present invention and preparation method thereof, with Fructus Cucurbitae moschatae, Oryza glutinosa as primary raw material, nutrition in good taste is good and pacifies Full health, the especially present invention are using Fructus Cucurbitae moschatae itself except containing sugar, and one of the substantial amounts of raw material as vitamin A Carotene, dietary fiber and vitamin B, vitamin B2, vitamin C and the trace element such as calcium, ferrum, phosphorus, while being also rich in The feature of protease alkali, using enzyme alkali principle, the rice protein in Oryza glutinosa is changed into rice protein polypeptide, rice protein polypeptide biology Activity is high, and product is dissolved in water, no anaphylaxis entirely, easily digested, overcomes traditional Fructus Cucurbitae moschatae glutinous rice pie and is difficult to disappear Change, especially for the problem of the unsuitable polyphagia of weakness of the spleen and stomach person.
Big mpd polypeptide be rice protein after albumen enzyme effect, then specially treated obtained from proteolysis produce Thing, big mpd polypeptide mainly contains peptide molecule blending ingredients and a small amount of free AA, saccharide, moisture content and inorganic salt etc..Therefore rice Polypeptide powder has significant function in addition to the Nutrition with general rice protein in terms of digesting and assimilating with health care.
It is an advantage of the invention that raw material sources extensively, process is simple, low cost, products obtained therefrom is except with general rice egg Outside white Nutrition, there is significant function digesting and assimilating with aspects such as health cares, therefore the product of the present invention has very Good development prospect.
In order to preferably adjust taste, the nutritive value of Fructus Cucurbitae moschatae glutinous rice pie is improved, in preparing ingredients of the present invention, can also be by Fructus Cucurbitae moschatae feedstock portions are substituted for Fructus Chaenomeliss, will the Fructus Cucurbitae moschatae batching adjusting of above-mentioned manufacturing process third step be:Pumpkin pulp 90-100 Part, pawpaw meat 20-30 part.
Pawpaw nutrient enriches, and rich in vitamin, and Fructus Chaenomeliss are also containing abundant protease, it with Fructus Cucurbitae moschatae in the egg that is rich in White enzyme is handed over and is mutually echoed, and the rice protein in Oryza glutinosa preferably can be converted into the rice protein polypeptide composition of easy absorption.
Preferably, after the step (3) is added and eats aqueous alkali, sequentially adding Semen Lini oil, microalgae oil and lecithin Decocting liquid is added after fat, and raw material to be decocted includes oatmeal 5-15 part, Semen sojae atricolor 6-8 part, sodium caseinate 3-10 part, entirely by weight Fat milk powder 1-4 part, maltodextrin 5-18 part, glyceryl monostearate 2-6 part, plus the deionization of 3-5 times of raw material quality to be decocted Decocting boils 4-5h, filters, filtered solution is carried out being concentrated to give the decocting liquid with reverse osmosis membrane.
Order of addition is had an impact to the taste of Fructus Cucurbitae moschatae glutinous rice pie, is therefore improved in preparation, is finally obtained fragrant and sweet green The natural Fructus Cucurbitae moschatae glutinous rice pie of color.In the decoction liquor of the present invention, Herba bromi japonici is rich in rich in vitamin and mineral and various nutrition, Semen sojae atricolor Dimension E and lecithin;Addition sodium caseinate, whole milk powder and maltodextrin can improve local flavor and the mouthfeel of bread, with Fructus Cucurbitae moschatae The above-mentioned raw materials of glutinous rice pie and preparation method play coordination potentiation, increase the fragrant and sweet soft glutinous and beneficial of Fructus Cucurbitae moschatae glutinous rice pie natural faint scent Intelligence function, while be conducive to digestion.
Preferably, described after pan-fried raw material deionized water is decocted, filtered after being cooled to 10-20 DEG C again;Institute State step (3) be additionally included in addition decocting liquid after add sequentially add compound vitamin 3-7 part, DHA 2-8 part, ARA 1-3 part, Compound enzyme 0.01-0.03 part, stirs 10-15min.
Order of addition is had an impact to the taste of Fructus Cucurbitae moschatae glutinous rice pie, is therefore improved in preparation, is finally obtained fragrant and sweet green The natural Fructus Cucurbitae moschatae glutinous rice pie of color, increases the fragrant and sweet soft glutinous and intelligence development functions of Fructus Cucurbitae moschatae glutinous rice pie natural faint scent, while being conducive to digestion.
Preferably, after methods described is additionally included in step (4), prepare the new fresh bananas of 20-40 part by mass parts, will be new Cold preservation after fresh bananas peeling, beating after then mixing with 8-15 part defatted milk powder obtains starch, by gained starch and the south for taking the dish out of the pot Melon Oryza glutinosa mixture stirs kneading, then uniformly sprinkles table sugar 15-25 mass parts again, is again stirring for being kneaded into uniform Fructus Cucurbitae moschatae glutinous Rice dough;Above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;Finally by round pie Dough is put into Steam by water bath 10-15 minute in steamer, you can take the dish out of the pot.
The Fructus Cucurbitae moschatae glutinous rice pie of Banana in hot toffee local flavor can be prepared into using the method, it is unique that taste is better, is suitable for great majority People tastes.
The present invention adopts above formula, made Fructus Cucurbitae moschatae glutinous rice pie, edible nourishing health, Fresh & Tender in Texture, fragrance Strong, and absorption easy to digest, old and young and suitable.
Specific embodiment
Embodiment one
The manufacture method of Fructus Cucurbitae moschatae glutinous rice pie, comprises the following steps:
(1) by ripe Fructus Cucurbitae moschatae removing peel and pulp, stripping and slicing, obtain pumpkin pulp;
(2) with water, 10 mass parts of edible alkali are completely dissolved, obtain and eat aqueous alkali;
(3) 95 mass parts of glutinous rice flour and 90 mass parts of pumpkin pulp through above-mentioned process are put in steamer, while stirring plus Enter the edible aqueous alkali of above-mentioned second step, to forming uniform Fructus Cucurbitae moschatae Oryza glutinosa mixture;
(4) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa mixture is heated in steamer, 45 DEG C of keeping temperature, 30 minutes time;
(5) 15 mass parts of table sugar are uniformly sprinkled the Fructus Cucurbitae moschatae Oryza glutinosa mixture surface for taking the dish out of the pot, stirring is kneaded into uniform south Melon Oryza glutinosa dough;
(6) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;
(7) Steam by water bath 10 minutes in steamer are put into finally round pie dough, you can take the dish out of the pot.
Embodiment two
The manufacture method of Fructus Cucurbitae moschatae glutinous rice pie, comprises the following steps:
(1) by ripe Fructus Cucurbitae moschatae removing peel and pulp, stripping and slicing, obtain pumpkin pulp;
(2) with water, 20 mass parts of edible alkali are completely dissolved, obtain and eat aqueous alkali;
(3) 105 mass parts of glutinous rice flour and 100 mass parts of pumpkin pulp through above-mentioned process are put in steamer, while stirring The edible aqueous alkali of above-mentioned second step is added, to forming uniform Fructus Cucurbitae moschatae Oryza glutinosa mixture;
(4) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa mixture is heated in steamer, 55 DEG C of keeping temperature, minute time 30-45;
(5) 25 mass parts of table sugar are uniformly sprinkled the Fructus Cucurbitae moschatae Oryza glutinosa mixture surface for taking the dish out of the pot, stirring is kneaded into uniform south Melon Oryza glutinosa dough;
(6) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;
(7) Steam by water bath 15 minutes in steamer are put into finally round pie dough, you can take the dish out of the pot.
Embodiment three
The manufacture method of Fructus Cucurbitae moschatae glutinous rice pie, comprises the following steps:
(1) by ripe Fructus Cucurbitae moschatae removing peel and pulp, stripping and slicing, obtain pumpkin pulp;
(2) with water, 15 mass parts of edible alkali are completely dissolved, obtain and eat aqueous alkali;
(3) 100 mass parts of glutinous rice flour and 95 mass parts of pumpkin pulp through above-mentioned process are put in steamer, while stirring plus Enter the edible aqueous alkali of above-mentioned second step, to forming uniform Fructus Cucurbitae moschatae Oryza glutinosa mixture;
(4) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa mixture is heated in steamer, 50 DEG C of keeping temperature, 35 minutes time;
(5) 20 mass parts of table sugar are uniformly sprinkled the Fructus Cucurbitae moschatae Oryza glutinosa mixture surface for taking the dish out of the pot, stirring is kneaded into uniform south Melon Oryza glutinosa dough;
(6) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;
(7) Steam by water bath 12 minutes in steamer are put into finally round pie dough, you can take the dish out of the pot.
Example IV
With embodiment one, except for the difference that after step (3) is added and eats aqueous alkali, 8 parts of Semen Lini oil, microalgae is sequentially added Decocting liquid is added after 3.4 parts of oil, 9 parts of lecithin, and raw material to be decocted includes 8 parts of oatmeal, 7 parts of Semen sojae atricolor, caseinic acid by weight 6 parts of sodium, 3 parts of whole milk powder, 10 parts of maltodextrin, 5 parts of glyceryl monostearate, plus 3-5 times of raw material quality to be decocted go from Sub- decocting boils 4.5h, is cooled to 15 DEG C, filters, filtered solution is carried out being concentrated to give decocting liquid with reverse osmosis membrane.Step (3) also includes Add after decocting liquid is added sequentially and 3 parts of compound vitamin, 2 parts of DHA, 1 part of ARA, 0.03 part of compound enzyme is added, stirring 10min.
The each constituent content of compound vitamin is following (/ 1000g):8,500,000 IU of vitamin A, vitamin B1 1.5g, vitamin B2 3.8g, vitamin B6 1.5g, vitamin B12 2g, 4,500,000 IU of vitamin D3,0.4 ten thousand IU of vitamin E, vitamin K3 1.2g, Folic Acid 0.2g;
Compound enzyme is made up of α-amylase and neutral protease, and the addition of α-amylase is 0.015 part, neutral protease Addition be 0.015 part.
Embodiment five
With embodiment two, except for the difference that after step (3) is added and eats aqueous alkali, sequentially add Semen Lini oil 6-10 part, Decocting liquid is added after microalgae oil 3-4 part, lecithin 6-10 part, and raw material to be decocted includes 5 parts of oatmeal, 6 parts of Semen sojae atricolor, cheese by weight 3 parts of protein acid sodium, 1 part of whole milk powder, 5 parts of maltodextrin, 2 parts of glyceryl monostearate, plus the going of 3 times of raw material quality to be decocted Ionized water decocts 4h, is cooled to 10 DEG C, filters, filtered solution is carried out being concentrated to give decocting liquid with reverse osmosis membrane.Raw material to be decocted is used After deionized water is decocted, filtered after being cooled to 10-20 DEG C again;Step (3) is added sequentially after being additionally included in addition decocting liquid 7 parts of compound vitamin, 8 parts of DHA, 3 parts of ARA, 0.01 part of compound enzyme is added, stirs 15min.
The each constituent content of compound vitamin is following (/ 1000g):8,000,000 IU of vitamin A, vitamin B1 1g, vitamin B2 3.5g, vitamin B6 0.5g, vitamin B12 1g, 3,500,000 IU of vitamin D3,0.1 ten thousand IU of vitamin E, vitamin K3 0.5g, Folic Acid 0.3g;
Compound enzyme is made up of α-amylase and neutral protease, and the addition of α-amylase is 0.01 part, neutral protease Addition be 0.01 part.
Embodiment six
With embodiment three, except for the difference that after step (3) is added and eats aqueous alkali, sequentially add Semen Lini oil 6-10 part, After microalgae oil 3-4 part, lecithin 6-10 part add decocting liquid, raw material to be decocted include by weight 15 parts of oatmeal, 8 parts of Semen sojae atricolor, 10 parts of sodium caseinate, 4 parts of whole milk powder, 18 parts of maltodextrin, 6 parts of glyceryl monostearate, plus 5 times of raw material quality to be decocted Deionized water decoct 5h, be cooled to 20 DEG C, filter, filtered solution is carried out being concentrated to give decocting liquid with reverse osmosis membrane.Thing original to be decocted After material deionized water is decocted, filtered after being cooled to 10-20 DEG C again;Step (3) be additionally included in addition decocting liquid after add according to Order adds 5 parts of compound vitamin, 6 parts of DHA, 2 parts of ARA, 0.02 part of compound enzyme, stirs 13min.
The each constituent content of compound vitamin is following (/ 1000g):9,000,000 IU of vitamin A, vitamin B1 2.5g, vitamin B2 4g, vitamin B6 2g, vitamin B12 3g, 5,000,000 IU of vitamin D3,0.5 ten thousand IU of vitamin E, vitamin K3 2g, Folic Acid 0.1g;Compound enzyme is made up of α-amylase and neutral protease, and the addition of α-amylase is 0.005 part, neutral protein The addition of enzyme is 0.005 part.
Embodiment seven
Same example IV, except for the difference that after step (4), prepares 20 parts of new fresh bananas by mass parts, by new fresh bananas Cold preservation after peeling, beating after then mixing with 15 parts of defatted milk powder obtains starch, and gained starch is mixed with the Fructus Cucurbitae moschatae Oryza glutinosa for taking the dish out of the pot Compound stirs kneading, then uniformly sprinkles table sugar 15-25 mass parts again, is again stirring for being kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough; Above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;Finally round pie dough is put Enter Steam by water bath 10 minutes in steamer, you can take the dish out of the pot;So as to be prepared into the Fructus Cucurbitae moschatae glutinous rice pie of Banana in hot toffee local flavor, taste is better solely Spy, suitable most people is tasted.
Embodiment eight
With embodiment five, except for the difference that after step (4), prepare 40 parts of new fresh bananas by mass parts, by new fresh bananas Cold preservation after peeling, beating after then mixing with 8 parts of defatted milk powder obtains starch, and gained starch is mixed with the Fructus Cucurbitae moschatae Oryza glutinosa for taking the dish out of the pot Thing stirs kneading, then uniformly sprinkles table sugar 15-25 mass parts again, is again stirring for being kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough;Will Above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;Finally round pie dough is put into Steam by water bath 15 minutes in steamer, you can take the dish out of the pot;So as to be prepared into the Fructus Cucurbitae moschatae glutinous rice pie of Banana in hot toffee local flavor, it is unique that taste is better, Suitable most people is tasted.
Embodiment nine
With embodiment six, except for the difference that after step (4), prepare 30 parts of new fresh bananas by mass parts, by new fresh bananas Cold preservation after peeling, beating after then mixing with 10 parts of defatted milk powder obtains starch, and gained starch is mixed with the Fructus Cucurbitae moschatae Oryza glutinosa for taking the dish out of the pot Compound stirs kneading, then uniformly sprinkles 20 mass parts of table sugar again, is again stirring for being kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough;Will be upper State the ball that Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into required size, then by flat become round pie dough;Finally round pie dough is put into steaming Steam by water bath 12 minutes in pot, you can take the dish out of the pot;So as to be prepared into the Fructus Cucurbitae moschatae glutinous rice pie of Banana in hot toffee local flavor, it is unique that taste is better, fits Close most people trial test.
This specific embodiment is only explanation of the invention, and which is not limitation of the present invention, people in the art Member can make the modification without creative contribution after this specification is read as needed to the present embodiment, but as long as at this All protected by Patent Law in the right of invention.

Claims (10)

1. a kind of Fructus Cucurbitae moschatae glutinous rice pie, it is characterised in that raw material includes by weight:Glutinous rice flour 95-105 part, pumpkin pulp 90-100 Part, table sugar 15-25 part, edible alkali 10-20 part.
2. a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 1, it is characterised in that:Contain compound vitamin in Fructus Cucurbitae moschatae glutinous rice pie 3-7 part;
The each constituent content of the compound vitamin is following (/ 1000g):Ten thousand IU of vitamin A 800-900, vitamin B1 1-2.5g, Vitamin B2 3.5-4g, vitamin B6 0.5-2g, vitamin B12 1-3g, ten thousand IU of vitamin D3 350-500, vitamin E Ten thousand IU of 0.1-0.5, vitamin K3 0.5-2g, Folic Acid 0.1-0.3g.
3. a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 2, it is characterised in that:Also include in Fructus Cucurbitae moschatae glutinous rice pie by weight Semen Lini oil 6-10 part, microalgae oil 3-4 part, lecithin 6-10 part.
4. a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 3, it is characterised in that:Also include in Fructus Cucurbitae moschatae glutinous rice pie by weight Compound enzyme 0.01-0.03 part, DHA 2-8 part, ARA 1-3 part, oatmeal 5-15 part, Semen sojae atricolor 6-8 part, sodium caseinate 3-10 Part, whole milk powder 1-4 part, maltodextrin 5-18 part, glyceryl monostearate 2-6 part.
5. a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 4, it is characterised in that:The compound enzyme is by α-amylase and neutrality Protease constitutes, and the addition of the α-amylase is 0.005-0.015 part, and the addition of the neutral protease is 0.005- 0.015 part.
6. a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 5, it is characterised in that:Raw material includes by weight:Glutinous rice flour 95- 105 parts, pumpkin pulp 90-100 part, pawpaw meat 20-30 part, table sugar 15-25 part, edible alkali 10-20 part.
7. a kind of manufacture method of Fructus Cucurbitae moschatae glutinous rice pie, it is characterised in that comprise the following steps:
(1) by ripe Fructus Cucurbitae moschatae removing peel and pulp, stripping and slicing, obtain pumpkin pulp;
(2) with water, edible alkali 10-20 mass parts are completely dissolved, obtain and eat aqueous alkali;
(3) glutinous rice flour 95-105 mass parts and the pumpkin pulp 90-100 mass parts through above-mentioned process are put in steamer, side is stirred Side adds the edible aqueous alkali of above-mentioned second step, to forming uniform Fructus Cucurbitae moschatae Oryza glutinosa mixture;
(4) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa mixture is heated in steamer, keeping temperature 45-55 DEG C, minute time 30-45;
(5) table sugar 15-25 mass parts are uniformly sprinkled the Fructus Cucurbitae moschatae Oryza glutinosa mixture surface for taking the dish out of the pot, stirring is kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough;
(6) above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into the ball of required size, then by flat become round pie dough;
(7) finally round pie dough is put into Steam by water bath 10-15 minute in steamer, you can take the dish out of the pot.
8. the manufacture method of a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 7, it is characterised in that:Add in the step (3) After entering edible aqueous alkali, after sequentially adding Semen Lini oil, microalgae oil and lecithin, decocting liquid is added, raw material to be decocted is wrapped by weight Include oatmeal 5-15 part, Semen sojae atricolor 6-8 part, sodium caseinate 3-10 part, whole milk powder 1-4 part, maltodextrin 5-18 part, single Hard Fat Acid glyceride 2-6 part, plus the deionized water decoction 4-5h of 3-5 times of raw material quality to be decocted, filter, by filtered solution reverse osmosis membrane Carry out being concentrated to give the decocting liquid.
9. the manufacture method of a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 8, it is characterised in that:The raw material to be decocted is used After deionized water is decocted, filtered after being cooled to 10-20 DEG C again;Step (3) be additionally included in addition decocting liquid after add according to Order adds compound vitamin 3-7 part, DHA 2-8 part, ARA 1-3 part, compound enzyme 0.01-0.03 part, stirs 10-15min.
10. the manufacture method of a kind of Fructus Cucurbitae moschatae glutinous rice pie according to claim 9, it is characterised in that:Methods described also includes After step (4), prepare the new fresh bananas of 20-40 part by mass parts, then cold preservation after the peeling of new fresh bananas is taken off with 8-15 part Beating after the mixing of fat milk powder obtains starch, and gained starch and the Fructus Cucurbitae moschatae Oryza glutinosa mixture for taking the dish out of the pot are stirred kneading, then uniform again Table sugar 15-25 mass parts are sprinkled, is again stirring for being kneaded into uniform Fructus Cucurbitae moschatae Oryza glutinosa dough;Above-mentioned Fructus Cucurbitae moschatae Oryza glutinosa dough is twisted into institute Need the ball of size, then by flat become round pie dough;Finally round pie dough is put into Steam by water bath 10-15 minute in steamer, Can take the dish out of the pot.
CN201610814191.4A 2016-08-30 2016-08-30 Pumpkin sticky rice cake and making method thereof Pending CN106418185A (en)

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CN107252049A (en) * 2017-07-12 2017-10-17 福建峨嵋祥鑫生态笋竹食品有限公司 A kind of manufacture craft of bamboo shoot cake
CN110604154A (en) * 2019-10-30 2019-12-24 福建省然利食品有限公司 Pumpkin bread without adding water and making process thereof

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CN103027283A (en) * 2013-01-15 2013-04-10 郑海鸿 Banana jam and preparation method thereof
CN103155966A (en) * 2011-12-09 2013-06-19 李赣平 Preparation method of fried pumpkin cake
CN104757232A (en) * 2015-03-27 2015-07-08 王林林 Processing technique of Chinese yam and pumpkin cakes
CN105055224A (en) * 2015-08-07 2015-11-18 蚌埠市兄弟粮油食品科技有限公司 Glutinous rice composite whitening facial mask
CN105076297A (en) * 2015-07-20 2015-11-25 冯爱丽 Pumpkin glutinous-rice cake and preparation method thereof

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CN102048087A (en) * 2009-10-30 2011-05-11 成都市龙泉驿龙东桃片厂 Preparation method of sweet potato and pumpkin cakes
CN103155966A (en) * 2011-12-09 2013-06-19 李赣平 Preparation method of fried pumpkin cake
CN103027283A (en) * 2013-01-15 2013-04-10 郑海鸿 Banana jam and preparation method thereof
CN104757232A (en) * 2015-03-27 2015-07-08 王林林 Processing technique of Chinese yam and pumpkin cakes
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CN107252049A (en) * 2017-07-12 2017-10-17 福建峨嵋祥鑫生态笋竹食品有限公司 A kind of manufacture craft of bamboo shoot cake
CN110604154A (en) * 2019-10-30 2019-12-24 福建省然利食品有限公司 Pumpkin bread without adding water and making process thereof

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