CN106614905B - Preparation method of nutritional rice cake for infants - Google Patents
Preparation method of nutritional rice cake for infants Download PDFInfo
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- CN106614905B CN106614905B CN201611187041.1A CN201611187041A CN106614905B CN 106614905 B CN106614905 B CN 106614905B CN 201611187041 A CN201611187041 A CN 201611187041A CN 106614905 B CN106614905 B CN 106614905B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a preparation method of a nutritional rice cake for infants, which comprises the following steps: (1) preparing sardine powder; (2) preparing rice cakes: treating sardine powder with medium-fire microwave for 10-15s, adding glutinous rice powder, ginger juice, sea moss powder, olive powder, walnut powder, wheat flour, sesame powder, spinach juice, crude salt and potherb mustard juice, mixing, rolling to obtain cake blank, coating a layer of rice cake protective agent on the surface of the cake blank, air drying, brushing a layer of vegetable oil mixed solution, placing in an oven, baking at the conditions of an upper fire temperature of 130-150 ℃ and a lower fire temperature of 145-157 ℃ for 40-48min, cooling for 6-10h, sterilizing with ultraviolet rays for 15-20min, sealing and packaging to obtain the rice cake finished product. The nutritional rice cake for the infants prepared by the invention has the characteristics of attractive appearance, good taste and rich nutrition, promotes the growth of the infants, and has wide market popularization value.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of rice cake making, and particularly relates to a preparation method of a nutritional rice cake for infants.
[ background of the invention ]
Infants, typically between 1 and 3 years of age, have a slower rate of growth in length and weight than infants under 1 year of age. After the age of 1 year, the weight of the infant is increased by about 2 kilograms per year until the school age. Usually, the weight of children before the age of 3 years is increased more. Thus, infants require a lot of energy and abundant nutrients during growth.
Rice cake is traditional food of Chinese nation's nation, and the development has had a long history for hundreds of years to date, and in the time of the festival, every family household is the sound of rice cake hammer beating cake, and hearing cake hammer just means the emergence of happy events. The rice cake is a good product for serving relatives and friends and visiting friends. The rice cake is refined by using high-quality rice, selected peanuts as main raw materials and salt and sugar as auxiliary materials. The crisp sausage is popular with consumers by the characteristics of thin wrapper, more stuffing, crisp and delicious taste, moderate saltiness, faint scent and pleasant taste, and suitability for both the old and the young.
Along with the development of economy and the improvement of living standard, consumers pay more and more attention to health, and especially have higher and more requirements on infant food, although the rice cake has the advantages of natural materials and good taste, the rice cake has few and incomplete tastes and nutrition and cannot provide comprehensive and balanced nutrition for infants, so that the research on the infant nutritional rice cake with complete nutrition has wide market popularization value.
[ summary of the invention ]
The invention aims to provide a preparation method of infant nutritional rice cakes.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 300 parts of sardine 200-fold by weight, cleaning, steaming for 15-25min at 120 ℃ of 110-fold, coating a layer of microbial solution on the surface, solarizing for 14-20 days, crushing, sieving with a 10-mesh sieve, then adding 15-25 parts of deionized water, uniformly mixing, sealing and fermenting for 2-3 days at 20-30 ℃, drying in the air, drying in a rotary atomizing dryer with a rotary throwing disc rotating speed of 20000-fold 25000r/min for 30-45s, and sieving with a 800-mesh sieve to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 30-45 parts of sardine powder is subjected to microwave treatment for 10-15s by using medium fire, 65-85 parts of glutinous rice flour, 5-10 parts of ginger juice, 4-10 parts of sea moss powder, 2-4 parts of olive powder, 3-5 parts of walnut powder, 10-17 parts of wheat flour, 3-6 parts of sesame powder, 5-8 parts of spinach juice, 2-4 parts of crude salt and 8-15 parts of potherb mustard juice are added and mixed, a cake blank is obtained by rolling forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil is brushed after air drying, the cake blank is placed in an oven, the mixture is baked for 40-48min under the conditions that the temperature of the mixed solution is 130-150 ℃ and the temperature of the lower fire is 145-157 ℃, the cake is cooled for 6-10h, the cake is sterilized for 15-20min by using ultraviolet rays, and the finished rice cake is obtained after sealing and packaging.
In the present invention, as a further illustration, the microbial solution described in step (1) is prepared by the following method: according to the weight parts, 160 parts of fresh papaya in 100 plus materials is peeled and cut into blocks, the fresh papaya is pickled for 15-25min by 35-42 parts of crude salt, the fresh papaya is washed clean by cold boiled water, the dried fresh papaya is added with 30-52 parts of orange juice, 10-14 parts of green lemon juice, 20-26 parts of minced garlic, 10-17 parts of ginger juice, 20-30 parts of crude salt and 30-50 parts of gelatinized starch, the mixture is uniformly stirred, the mixture is hermetically fermented for 72-120h at the temperature of 3-6 ℃, and the filtrate is filtered, namely the microbial solution.
In the invention, as a further explanation, the sesame in the step (2) is sesame which is processed by nine times of steaming and nine times of sun drying.
In the present invention, as a further illustration, the rice cake protective agent of the step (2) is prepared by the following method: according to the parts by weight, 42-50 parts of egg liquid, 5-10 parts of cheese, 3-5 parts of green tea juice, 8-12 parts of softened butter and 7-11 parts of chrysanthemum juice are stirred by an electric stirrer for 30-45min to obtain the rice cake protective agent.
In the present invention, as a further explanation, the vegetable oil mixture solution in the step (2) is prepared by the following method: according to the weight portion, after 15-20 portions of olive oil, 6-11 portions of rapeseed oil, 2 portions of emulsifier and 40-53 portions of deionized water are mixed, stirring is carried out for 120 plus 180min at the stirring speed of 10000 plus 15000r/min, and then the vegetable oil mixed solution is obtained.
In the invention, as a further explanation, the gelatinized starch is one or more of gelatinized corn starch, gelatinized tapioca starch, gelatinized dry lotus root starch and gelatinized lotus root starch.
In the invention, as a further illustration, the emulsifier is soybean lecithin or glycerol monooleate.
The functions of part of the raw materials are introduced as follows:
sardines, surprisingly rich in nutritional value, are rich in phospholipids, namely OMEGA-3 fatty acids, proteins, calcium and phospholipids. Phospholipids have a beneficial effect on the promotion of brain development in the fetus. The bones of sardine are soft and can be eaten safely. Sardines are also suitable for people of different ages due to their rich calcium content, and can be absorbed by cooked sardines. In the present invention, sardines are used as the main raw material for making sardine powder.
Glutinous rice flour is flour milled from seeds of rice (rice or glutinous rice) belonging to the family Gramineae, also called rice flour or long-shaped rice flour, is a raw material for various foods, and is the first choice for making snacks. In the present invention, glutinous rice flour is the main raw material for making rice cake.
The ginger juice is prepared by peeling fresh ginger and squeezing, and has effects of dispelling cold and relieving vomit. In the present invention, ginger juice is used as a raw material for preparing rice cake for removing fishy smell of sardine powder; the other function is to prepare raw materials of the microbial solution.
Sea sedge, a general name for inter-growing algae in the sea, is also called laver. The main components comprise about 50 percent of carbohydrate, about 30 percent of crude protein, abundant vitamin A, B, C, iodine, phosphorus, calcium and the like, and has high nutritional value. In the present invention, the laver is used to be ground into powder, which is a raw material for preparing the rice cake.
The olive is not only a vegetable but also a fruit, and has high nutritive value. The olive contains 67% of water, 23% of oil and fat, 5% of protein, 1% of minerals such as calcium, iron and phosphorus, and also contains various vitamins such as vitamin A, vitamin D, vitamin K and vitamin E. In the present invention, olives are used for grinding into powder, which is a raw material for preparing rice cakes.
The walnut is also called walnut and walnut, has high nutritive value, contains rich vitamin B and E, can prevent cell aging, and can strengthen brain, enhance memory and delay aging. In the present invention, walnuts are used for grinding into powder, which is a raw material for preparing rice cakes.
Wheat flour, flour processed from wheat, generally refers to flour from which bran is extracted. In the present invention, wheat flour is a main raw material for preparing rice cake.
Sesame, which contains a large amount of fats and proteins, mainly glycerolipids such as oleic acid, linoleic acid, palmitic acid, arachidic acid, etc.; also contains sterol, sesamin, sesamol, folic acid, nicotinic acid, sucrose, lecithin, and protein; and nutritional ingredients such as dietary fiber, saccharides, vitamin A, vitamin B1, B2, nicotinic acid, vitamin E, lecithin, calcium, iron, magnesium and the like. In the present invention, sesame is used for grinding into powder, which is a raw material for preparing rice cake.
Spinach is rich in carotenoid, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10, etc. In the present invention, spinach is used for juicing, which is a raw material for preparing rice cakes.
The crude salt is a crystal formed by frying and drying seawater or salt water in a salt well, a salt pond and a salt spring, namely natural salt which is unprocessed large-particle salt, mainly contains sodium chloride and contains rich nutrient elements: protein, carbohydrate, calcium, potassium, sodium, magnesium, iron, zinc, copper, manganese, and selenium. In the present invention, the crude salt is a raw material for preparing rice cake.
The potherb mustard is important vegetables in winter and spring which are generally cultivated in Yangtze river basin in China, and contains rich nutrient elements: protein, fat, carbohydrates, ash, calcium, phosphorus and iron. In the present invention, the potherb mustard is used for juicing, which is a raw material for preparing rice cakes.
Pawpaw has smooth and beautiful peel, thick and delicate pulp, strong fragrance, rich juice, sweet and delicious taste and rich nutrition, and is rich in more than 17 amino acids, calcium, iron and the like, and also contains papain, caricaine and the like. In the present invention, papaya is used as a main raw material for preparing a microbial solution.
Tangerine, orange in sweet and sour flavor, warm in nature, enters lung. The tangerine contains more than 170 plant compounds and more than 60 flavonoid compounds, and most of the substances are natural antioxidants. In the invention, the orange is used for juicing, and the orange juice is used as a raw material for preparing the microbial solution and provides the acidic solution for the pawpaw.
Green lemon juice is a kind of lemon, mainly used for juicing, has thin peel and much juice, and is sour and fragrant. Lemon has strong acidity and is considered as a good drug for treating diseases. In the invention, the green lemon juice is a raw material for preparing the microbial solution and provides an acidic solution for the pawpaw.
Mashing garlic, namely peeling and mashing garlic into paste to obtain mashed garlic. It is used as seasoning and also as medicine. Garlic is pungent in flavor and warm in nature, and enters spleen, stomach and lung meridians; has effects of warming spleen and stomach, resolving food stagnation, activating qi-flowing, warming spleen and stomach, resolving food stagnation, removing toxic substance, and killing parasite. In the present invention, a raw material for preparing a microbial solution is used.
Gelatinized starch, which is insoluble in water at normal temperature, but has obviously changed physical properties when the water temperature is over 53 ℃. The characteristic of starch that swells and splits at high temperature to form a homogeneous pasty solution is called gelatinization of starch. In the present invention, gelatinized starch is a raw material for preparing a microbial solution.
Corn starch, tapioca starch, dry lotus root starch and lotus root starch, which are used as starch raw materials in the present invention.
The egg liquid is a liquid egg product prepared by using fresh eggs as raw materials, cleaning and sterilizing the eggs by using egg shells, automatically beating the eggs, separating yolk or albumen, and performing pasteurization. In the invention, the egg liquid is used for increasing the color of the outer surface of the rice cake and is a raw material for preparing the rice cake protective agent.
Cheese is a fermented milk product, has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value. It is rich in protein, calcium, fat, phosphorus, vitamins and other nutrients, and is a natural food. In the invention, cheese is a raw material for preparing the rice cake protective agent.
The green tea juice is prepared by deactivating enzyme, pulverizing, and squeezing fresh leaves, and has antioxidant effect. In the invention, the green tea juice is used as a raw material for preparing the rice cake protective agent.
The chrysanthemum juice, juice squeezed from fresh chrysanthemum, has the functions of sterilizing and diminishing inflammation, preventing eye fatigue, improving eyesight and tranquilizing, preventing radiation and resisting aging.
Butter, also called butter fat and butter white, is prepared by separating cream from skim milk in milk, ripening the cream and stirring. In the present invention, butter is used as a raw material for preparing a rice cake protectant.
Olive oil and rapeseed oil in the present invention, are used as raw materials for preparing a vegetable oil mixture.
Soya lecithin and glycerol monooleate are used as emulsifiers in the present invention.
The invention has the following beneficial effects:
1. the sardine powder prepared by the invention can furthest retain the nutrient components of sardine, and the prepared sardine powder has small particle size and is easy to absorb. According to the invention, the sardine is cooked at high temperature, and aldehydes, alcohols, hydrocarbons, fatty acids and other nutritional ingredients in the sardine are reserved; then smearing a microbial solution on the surface of the sardine, killing bacteria on the surface of the sardine by lactic acid bacteria, alcohol and butyric acid bacteria in the microbial solution, forming a film on the surface of the sardine by a smearing mode, isolating the corrosion of the outside air and bacteria on the surface of the sardine, playing a role in corrosion prevention, combining the two, further protecting the nutritional ingredients of the sardine, providing the lactic acid bacteria for the fermentation process of the sardine powder by the microbial solution, promoting the fermentation of the sardine powder, and decomposing macromolecules in the sardine powder into small molecules which can be easily absorbed by a human body; the sardine is dried instantly in a spray drying mode, so that the nutritional ingredients of the sardine can be retained to the maximum extent; and finally, the sardine powder is finely crushed, so that the prepared sardine powder is small in particle size, easy to absorb by a human body and capable of promoting the growth of infants, and the fine sardine powder can improve the rough taste of the rice cake and enable the rice cake to be finer and finer. The invention adopts various technical means of the sardine powder, reserves the nutrient components of the sardine from different angles and different modes, and keeps the nutrient components of the sardine step by step and in a loop-by-loop manner to the maximum extent, and the generated effect is not achieved by simple addition of single technical means.
2. The nutritional rice cake for children prepared by the invention has the characteristics of good taste, rich nutritional ingredients and easy absorption, wherein the protein content is 0.37-0.41g/100KJ, the fat content is 1.4-1.6g/100KJ, the vitamin A content is 30-35 mu gRE/100KJ, the vitamin D content is 0.56-0.68 mu g/100KJ, the calcium content is 15-17mg/100KJ, and the iron content is 0.38-0.41mg/100 KJ. The sardines in the nutritional rice cake for the children prepared by the invention contain rich OMEGA-3 fatty acid, and can promote the brain development of the children; the glutinous rice flour, the wheat flour and the sardine are rich in protein and carbohydrate, and can provide energy required by growth for infants; the ginger juice can remove the fishy smell of the sardine powder, improve the taste of the rice cake and promote the appetite of infants; the sea sedge powder, the spinach juice and the snow vegetable juice all contain rich nutrient elements such as calcium, potassium, iodine, iron, zinc and the like, and meet the requirements of the infants on metal elements in the growth process; the walnut powder and the sesame powder contain rich vitamin B and vitamin E, can prevent cell aging, has the effects of strengthening brain and enhancing memory, and improves the learning ability of infants; the raw materials in the rice cake are matched and promoted mutually, so that rich nutritional ingredients are provided for infants, and the healthy growth of the infants is promoted together.
3. According to the invention, pawpaw is subjected to anaerobic fermentation to generate a microbial solution containing lactic acid bacteria, butyric acid bacteria, alcohol and an acidic solution, so that a natural microbial treatment agent is provided for the preparation of sardine powder, and the preparation of sardine powder is promoted. According to the invention, after the pawpaw is treated by the crude salt, the moisture in the pawpaw is discharged, then under the surrounding of the acidic liquid of the orange juice and the green lemon juice, the pawpaw can accelerate the step of promoting anaerobic fermentation, a large amount of lactic acid bacteria and a small amount of butyric acid bacteria are generated, and meanwhile, under the environment of the acidic liquid, the biochemical characteristics and stability of microorganisms can be retained to the maximum extent, so that the stability of the quality of a microorganism solution is ensured; on the other hand, the gelatinized starch can be fermented into alcohol under the anaerobic fermentation condition, so that raw materials are provided for the subsequent sardine sterilization treatment. The components of the microbial solution can provide different substances for the subsequent sardine treatment from different aspects, and the preparation of the sardine powder is promoted.
4. The rice cake protective agent prepared by the invention forms a layer of protective film on the outer surface of the rice cake, not only can protect the outer surface of the rice cake from being oxidized easily, but also can moisten the surface of the rice cake to prevent the surface of the rice cake from cracking, and simultaneously endows the rice cake with milk flavor to promote the eating desire of eating people. The chrysanthemum juice and the green tea juice contained in the rice cake protective agent adopted by the invention have antioxidant components, so that an antioxidant layer can be formed on the surface of the rice cake, and the phenomenon that the appearance quality is poor in the baking process due to premature oxidation of the surface layer of the rice cake is avoided; cheese and butter in the rice cake protective agent can form a layer of fatty acid oil film on the surface of the rice cake, so that the phenomenon of cracking of the rice cake in the baking process is prevented; meanwhile, the rice cake can be endowed with milk flavor, so that the appetite of people is expanded, and the eating desire is promoted; the egg liquid, the cheese and the butter are mixed with each other, so that the absorption of the rice cake on the cheese and the butter can be promoted; the components are matched with each other and are mutually promoted, a layer of protective film is formed on the surface of the rice cake, and the appearance quality of the rice cake in the baking process is improved together.
[ detailed description ] embodiments
Example 1:
1. early preparation:
preparation of the microbial solution: according to the weight parts, 100 parts of fresh pawpaw is peeled and cut into blocks, the fresh pawpaw blocks are pickled for 15min by 35 parts of crude salt, the fresh pawpaw blocks are washed clean by cold boiled water, after the fresh pawpaw blocks are dried in the air, 30 parts of orange juice, 10 parts of green lemon juice, 20 parts of minced garlic, 10 parts of ginger juice, 20 parts of crude salt and 30 parts of gelatinized corn starch are added, the mixture is uniformly stirred, the mixture is hermetically fermented for 72 hours at the temperature of 3 ℃, and the filtrate is filtered, namely the microbial solution.
Preparation of rice cake protective agent: and (3) stirring 42 parts of egg liquid, 5 parts of cheese, 3 parts of green tea juice, 8 parts of softened butter and 7 parts of chrysanthemum juice by using a motor stirrer for 30min to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight portion, 15 portions of olive oil, 6 portions of rapeseed oil, 2 portions of soybean phospholipid and 40 portions of deionized water are mixed and stirred for 120min at the stirring speed of 10000r/min, and then the mixed liquid of vegetable oil is obtained.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 200 parts of sardines by weight, cleaning, steaming and boiling for 15min at 110 ℃, coating a layer of microbial solution on the surface, solarizing for 14 days, crushing, sieving by a sieve of 10 meshes, then adding 15 parts of deionized water, uniformly mixing, sealing and fermenting for 2 days at 20 ℃, drying in the air, drying in a rotary atomizing dryer with a rotary throwing disc rotating speed of 20000r/min for 30s, and sieving by a sieve of 800 meshes to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 30 parts of sardine powder is subjected to medium-fire microwave treatment for 10s, 65 parts of glutinous rice flour, 5 parts of ginger juice, 4 parts of sea sedge powder, 2 parts of olive powder, 3 parts of walnut powder, 10 parts of wheat flour, 3 parts of sesame powder, 5 parts of spinach juice, 2 parts of crude salt and 8 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is subjected to nine-steaming and nine-sun-drying treatment, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil mixed liquid is brushed after air drying, the cake blank is placed in an oven and baked for 40min under the conditions that the upper fire temperature is 130 ℃ and the lower fire temperature is 145 ℃, the cake blank is cooled for 6h, then the cake blank is sterilized by ultraviolet rays for 15min, and the finished rice cake.
Example 2:
1. early preparation:
preparation of the microbial solution: according to the weight parts, 135 parts of fresh pawpaw is peeled and cut into blocks, the fresh pawpaw blocks are pickled for 17min by 40 parts of crude salt, the fresh pawpaw blocks are washed clean by cold boiled water, the dried pawpaw blocks are added with 44 parts of orange juice, 11 parts of green lemon juice, 22 parts of minced garlic, 15 parts of ginger juice, 23 parts of crude salt, 20 parts of gelatinized tapioca starch and 17 parts of gelatinized dry lotus root starch, the mixture is stirred uniformly, the mixture is sealed and fermented for 100h at the temperature of 4 ℃, and the filtrate is filtered, namely the microbial solution.
Preparation of rice cake protective agent: according to the parts by weight, 45 parts of egg liquid, 6 parts of cheese, 3.5 parts of green tea juice, 10 parts of softened butter and 10 parts of chrysanthemum juice are stirred for 38min by a motor stirrer to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight portion, 17 portions of olive oil, 7 portions of rapeseed oil, 2 portions of glycerol monooleate and 52 portions of deionized water are mixed and stirred for 150min at the stirring speed of 14000r/min, and then the mixed liquid of vegetable oil is obtained.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 240 parts of sardines according to parts by weight, cleaning, cooking for 20min at 114 ℃, coating a layer of microbial solution on the surface, solarizing for 17 days, crushing, sieving by a sieve of 10 meshes, then adding 20 parts of deionized water, uniformly mixing, sealing and fermenting for 2.5 days at 25 ℃, drying in the air, drying for 41s in a rotary atomizing dryer with a rotary throwing disc rotating speed of 22000r/min, and sieving by a sieve of 800 meshes to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 41 parts of sardine powder is subjected to medium-fire microwave treatment for 12s, 80 parts of glutinous rice flour, 7 parts of ginger juice, 5 parts of sea sedge powder, 2.5 parts of olive powder, 4 parts of walnut powder, 13 parts of wheat flour, 4 parts of sesame powder, 6 parts of spinach juice, 2.5 parts of crude salt and 9 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is subjected to nine-steaming and nine-sunning treatment, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil mixed solution is brushed after airing, the cake blank is placed in an oven and is baked for 46min under the conditions that the upper fire temperature is 135 ℃ and the lower fire temperature is 152 ℃, the cake blank is cooled for 8h, then the cake is sterilized for 16min through ultraviolet rays, and the rice cake finished product is.
Example 3:
1. early preparation:
preparation of the microbial solution: according to the weight parts, 145 parts of fresh pawpaw is peeled and cut into blocks, the fresh pawpaw blocks are pickled for 17min by 39 parts of crude salt, the blocks are washed clean by cold boiled water, 38 parts of orange juice, 12 parts of green lemon juice, 23 parts of minced garlic, 15 parts of ginger juice, 24 parts of crude salt and 47 parts of gelatinized lotus root starch are added after the blocks are dried in the air, the blocks are uniformly stirred, the blocks are hermetically fermented for 95h at the temperature of 3.5 ℃, and the filtrate is filtered, namely the microbial solution.
Preparation of rice cake protective agent: according to the parts by weight, 47 parts of egg liquid, 7 parts of cheese, 4 parts of green tea juice, 11 parts of softened butter and 8 parts of chrysanthemum juice are stirred for 37min by a motor stirrer to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight portion, 19 portions of olive oil, 8 portions of rapeseed oil, 2 portions of soybean phospholipid and 45 portions of deionized water are mixed and stirred for 160min at the stirring speed of 11000r/min, and then the mixed liquid of vegetable oil is obtained.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 240 parts of sardines according to parts by weight, cleaning, steaming and boiling for 17min at 112 ℃, coating a layer of microbial solution on the surface, solarizing for 17 days, crushing, sieving by a sieve of 10 meshes, then adding 19 parts of deionized water, uniformly mixing, sealing and fermenting for 2.5 days at 24 ℃, drying in the air, drying for 37s in a rotary atomizing dryer with a rotary throwing disc rotating speed of 24000r/min, and sieving by a sieve of 800 meshes to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 43 parts of sardine powder is subjected to medium-fire microwave treatment for 13s, 72 parts of glutinous rice flour, 9 parts of ginger juice, 5 parts of sea sedge powder, 3 parts of olive powder, 4.5 parts of walnut powder, 13 parts of wheat flour, 4 parts of sesame powder, 6 parts of spinach juice, 3 parts of crude salt and 11 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is subjected to nine-steaming and nine-sunning treatment, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, after air drying, a layer of vegetable oil mixed liquid is brushed, the cake blank is placed in an oven and baked for 44min under the conditions that the upper fire temperature is 146 ℃ and the lower fire temperature is 150 ℃, after cooling is carried out for 8h, ultraviolet sterilization is carried out for 17min, and the rice cake finished product is obtained after.
Example 4:
1. early preparation:
preparation of the microbial solution: according to the weight parts, 120 parts of fresh pawpaw is peeled and cut into blocks, the fresh pawpaw blocks are pickled for 20min by 40 parts of crude salt, the fresh pawpaw blocks are washed clean by cold boiled water, after the fresh pawpaw blocks are dried in the air, 45 parts of orange juice, 12 parts of green lemon juice, 23 parts of minced garlic, 16 parts of ginger juice, 24 parts of crude salt, 10 parts of gelatinized corn starch, 10 parts of gelatinized tapioca starch, 10 parts of gelatinized dry lotus root starch and 10 parts of gelatinized lotus root starch are added, the mixture is uniformly stirred, the mixture is hermetically fermented for 110h at the temperature of 5 ℃, and the obtained filtrate is the microbial solution.
Preparation of rice cake protective agent: and (3) stirring 47 parts of egg liquid, 6 parts of cheese, 4.5 parts of green tea juice, 11 parts of softened butter and 8 parts of chrysanthemum juice by using an electric stirrer for 36min to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight parts, 16 parts of olive oil, 7 parts of rapeseed oil, 2 parts of glycerol monooleate and 50 parts of deionized water are mixed and stirred for 135min at the stirring speed of 12000r/min to obtain the vegetable oil mixed solution.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 240 parts of sardines according to parts by weight, cleaning, steaming and boiling for 17min at 119 ℃, coating a layer of microbial solution on the surface, solarizing for 15 days, crushing, sieving by a sieve of 10 meshes, then adding 23 parts of deionized water, uniformly mixing, sealing and fermenting for 2 days at 24 ℃, drying in the air, drying in a rotary atomizing dryer with a rotary throwing disc rotating speed of 22000r/min for 40s, and sieving by a sieve of 800 meshes to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 32 parts of sardine powder are subjected to medium-fire microwave treatment for 12s, 74 parts of glutinous rice flour, 6 parts of ginger juice, 7 parts of sea sedge powder, 3.5 parts of olive powder, 4 parts of walnut powder, 14 parts of wheat flour, 5 parts of sesame powder, 7 parts of spinach juice, 3.5 parts of crude salt and 12 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is steamed and aired for nine times, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil mixed solution is brushed after airing, the cake blank is placed in an oven and is baked for 44min under the conditions that the upper fire temperature is 136 ℃ and the lower fire temperature is 152 ℃, the cake blank is cooled for 8.5h, the cake blank is sterilized for 17min through ultraviolet rays, and the rice cake finished product is obtained after sealing and.
Example 5:
1. early preparation:
preparation of the microbial solution: according to the weight parts, 135 parts of fresh pawpaw is peeled and cut into blocks, 38 parts of crude salt is used for pickling for 23min, then the fresh pawpaw is washed clean by cold boiled water, 43 parts of orange juice, 11 parts of green lemon juice, 24 parts of minced garlic, 16 parts of ginger juice, 23 parts of crude salt, 15 parts of gelatinized tapioca starch, 15 parts of gelatinized dry lotus root starch and 10 parts of gelatinized lotus root starch are added after the fresh pawpaw is dried in the air, the mixture is uniformly stirred, the mixture is sealed and fermented for 85 hours at the temperature of 5 ℃, and the filtrate is filtered, namely the microbial solution.
Preparation of rice cake protective agent: according to the parts by weight, 45 parts of egg liquid, 6 parts of cheese, 4.5 parts of green tea juice, 9 parts of softened butter and 8 parts of chrysanthemum juice are stirred for 33min by a motor stirrer to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight portion, 17 portions of olive oil, 8 portions of rapeseed oil, 2 portions of glycerol monooleate and 47 portions of deionized water are mixed and stirred for 150min at the stirring speed of 13000r/min, and then the mixed liquid of the vegetable oil is obtained.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 250 parts of sardines according to parts by weight, cleaning, cooking for 20min at 113 ℃, coating a layer of microbial solution on the surface, solarizing for 16 days, crushing, sieving by a 10-mesh sieve, then adding 23 parts of deionized water, uniformly mixing, sealing and fermenting for 2.5 days at 24 ℃, drying in the air, drying for 42s in a rotary atomizing dryer with a rotary throwing disc rotating speed of 23000r/min, and sieving by a 800-mesh sieve to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 41 parts of sardine powder is subjected to medium-fire microwave treatment for 12s, 72 parts of glutinous rice flour, 6 parts of ginger juice, 5 parts of sea sedge powder, 3.5 parts of olive powder, 4 parts of walnut powder, 14 parts of wheat flour, 5 parts of sesame powder, 7 parts of spinach juice, 3 parts of crude salt and 10 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is subjected to nine-steaming and nine-sunning treatment, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, after air drying, a layer of vegetable oil mixed liquid is brushed, the cake blank is placed in an oven and baked for 43min under the conditions that the upper fire temperature is 137 ℃ and the lower fire temperature is 149 ℃, after cooling is carried out for 8h, ultraviolet sterilization is carried out for 16min, and the rice cake finished product is obtained after.
Example 6:
1. early preparation:
preparation of the microbial solution: 160 parts by weight of fresh pawpaw is peeled and cut into blocks, 42 parts of crude salt is used for pickling for 25min, then the fresh pawpaw is washed clean by cold boiled water, 52 parts of orange juice, 14 parts of green lemon juice, 26 parts of minced garlic, 17 parts of ginger juice, 30 parts of crude salt, 20 parts of gelatinized corn starch, 10 parts of gelatinized tapioca starch, 10 parts of gelatinized dry lotus root starch and 10 parts of gelatinized lotus root starch are added after the fresh pawpaw is dried in the air, the mixture is uniformly stirred, the mixture is sealed and fermented for 120h at the temperature of 6 ℃, and the filtrate is filtered, namely the microbial solution.
Preparation of rice cake protective agent: according to the parts by weight, 50 parts of egg liquid, 10 parts of cheese, 5 parts of green tea juice, 12 parts of softened butter and 11 parts of chrysanthemum juice are stirred for 45min by a motor stirrer to obtain the rice cake protective agent.
Preparing a vegetable oil mixed solution: according to the weight portion, 20 portions of olive oil, 11 portions of rapeseed oil, 2 portions of soybean phospholipid and 53 portions of deionized water are mixed and stirred for 180min at the stirring speed of 15000r/min, and then the mixed liquid of vegetable oil is obtained.
2. A preparation method of a nutritional rice cake for infants comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 300 parts of sardines, cleaning, steaming at 120 ℃ for 25min, coating a layer of microbial solution on the surface, solarizing for 20 days, crushing, sieving with a 10-mesh sieve, adding 25 parts of deionized water, uniformly mixing, sealing and fermenting at 30 ℃ for 3 days, drying in a rotary atomizing dryer with a rotating throwing disc rotating speed of 25000r/min for 45s, and sieving with a 800-mesh sieve to obtain sardine powder;
(2) preparing rice cakes: according to the weight parts, 45 parts of sardine powder is subjected to medium-fire microwave treatment for 15s, 85 parts of glutinous rice flour, 10 parts of ginger juice, 10 parts of sea sedge powder, 4 parts of olive powder, 5 parts of walnut powder, 17 parts of wheat flour, 6 parts of sesame powder, 8 parts of spinach juice, 4 parts of crude salt and 15 parts of potherb mustard juice are added and mixed, sesame in the sesame powder is subjected to nine-steaming and nine-sun-drying treatment, a cake blank is obtained through roll forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil mixed liquid is brushed after air drying, the cake blank is placed in an oven and baked for 48min under the conditions that the upper fire temperature is 150 ℃ and the lower fire temperature is 157 ℃, the cake blank is cooled for 10h and then sterilized by ultraviolet rays for 20min, and the rice cake finished product is obtained after.
Comparative example 1: the specific steps and raw materials of the preparation method of the infant nutritional rice cake are basically the same as those in the example 1, and the differences are that: there is no preparation step for preparing sardine powder, and commercial sardine powder is used instead.
Comparative example 2: the specific steps and raw materials of the preparation method of the infant nutritional rice cake are basically the same as those in the example 1, and the differences are that: no microbial solution was used in the preparation step of sardine powder.
Comparative example 3: the specific steps and raw materials of the preparation method of the infant nutritional rice cake are basically the same as those in the example 1, and the differences are that: the preparation step of the rice cake does not use the rice cake protective agent.
Comparative experiment 1:
sensory evaluation test: the infant nutritional rice cakes prepared in comparative examples 1-4 and examples 1-6 were subjected to sensory evaluation using a systematic scoring method, with an evaluation panel consisting of 20 persons skilled in food science. The evaluation indexes are the shape and the roughness, the total score of the average value of each single item is taken as a scoring result, the total score is 20, the scoring standard is shown in a table 1, and the scoring result is shown in a table 2.
Table 1:
table 2:
the results in table 2 show that: the higher the total score is, the better the quality of the nutritional rice cake for children is, the total score is arranged from high to low: example 4> example 2> example 6> example 1> example 3> example 5> comparative example 2> comparative example 3> comparative example 1;
comparative example 1 there is no step of preparing sardine powder, and the prepared infant nutritional rice cake is slightly hard, has fine cracks and has an insufficiently fine taste; comparative example 2 no microbial solution was used in the preparation step of sardine powder, and the prepared infant nutritional rice cake was slightly coarse; comparative example 3 no rice cake protective agent was added and the surface of the prepared infant nutritional rice cake had significant cracks.
Comparative experiment 2:
500g of infant nutritional rice cakes were prepared according to the preparation methods of comparative examples 1 to 3 and examples 1 to 6, respectively, and the nutritional components of the infant nutritional rice cakes were examined according to the national standard GB10769-2010, and all the examination results are shown in Table 3.
Table 3:
the results in table 3 show that: the higher the energy, the more easily the rice cake is beneficial to the growth of the infant, the energy is arranged from high to low: example 4> example 3> example 5> example 6> example 2> example 1> comparative example 2> comparative example 3> comparative example 1;
the higher the protein content, the more easily the rice cake is beneficial for the growth of young children, the protein is arranged from high to low: example 4> example 6> example 3> example 1 ═ example 5> example 2> comparative example 3> comparative example 1;
the higher the fat content, the easier the rice cake is to provide energy for the growth of the infant, the fat content is ranked from high to low: example 3> example 4> example 6> example 5> example 1> example 2> comparative example 3> comparative example 1;
vitamin A promotes growth and development and maintains reproductive function, vitamin A participates in cartilage osteogenesis, long-term bone formation and tooth development are affected due to lack of vitamin A, vitamin A can improve the antibody generating capacity of immune cells and can also promote the immune function of cells, in GB10769-2010, the standard range of vitamin A content is 14-43 mu gRE/100KJ, in the range, the higher the vitamin A content is, the more beneficial the growth of infants is, the vitamin A is arranged from high to low: example 4> example 2> example 3> example 1 ═ example 6> example 5> comparative example 2> comparative example 3> comparative example 1;
vitamin D promotes the absorption and metabolism of calcium, strengthens the calcification of bones, prevents and treats rickets in children, and in GB10769-2010, the standard range of vitamin A content is 0.25-0.75 mug/100 KJ, and in the range, the higher the vitamin D content is, the lower the vitamin D content is, the order is from high to low for children: example 4> example 5> example 6> example 3> example 2> example 1> comparative example 2> comparative example 3> comparative example 1;
the higher the calcium content, the easier it is to promote the growth of the skeleton of the infant, the calcium content is ranked from high to low: example 4> example 2> example 3> example 6> example 1> example 5> comparative example 2> comparative example 1> comparative example 3;
the higher the iron content is, the development of intelligence and hematopoietic function of children is promoted, and the iron content is arranged from high to low: example 2> example 4> example 5> example 3> example 1> example 6> comparative example 2> comparative example 3> comparative example 1.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (4)
1. A preparation method of the nutritional rice cake for children is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing sardine powder: removing viscera and head of 300 parts of sardine 200-fold by weight, cleaning, steaming for 15-25min at 120 ℃ of 110-fold, coating a layer of microbial solution on the surface, solarizing for 14-20 days, crushing, sieving with a 10-mesh sieve, then adding 15-25 parts of deionized water, uniformly mixing, sealing and fermenting for 2-3 days at 20-30 ℃, drying in the air, drying in a rotary atomizing dryer with a rotary throwing disc rotating speed of 20000-fold 25000r/min for 30-45s, and sieving with a 800-mesh sieve to obtain sardine powder; the microorganism solution is prepared by the following method: according to the weight parts, 160 parts of fresh papaya in 100 plus materials is peeled and cut into blocks, the fresh papaya is pickled for 15-25min by 35-42 parts of crude salt, the fresh papaya is washed clean by cold boiled water, the dried fresh papaya is added with 30-52 parts of orange juice, 10-14 parts of green lemon juice, 20-26 parts of minced garlic, 10-17 parts of ginger juice, 20-30 parts of crude salt and 30-50 parts of gelatinized starch, the mixture is uniformly stirred and is subjected to sealed fermentation for 72-120h at the temperature of 3-6 ℃, and the filtrate is filtered, namely the microbial solution;
(2) preparing rice cakes: according to the weight parts, 30-45 parts of sardine powder is subjected to microwave treatment for 10-15s by using medium fire, 65-85 parts of glutinous rice flour, 5-10 parts of ginger juice, 4-10 parts of sea moss powder, 2-4 parts of olive powder, 3-5 parts of walnut powder, 10-17 parts of wheat flour, 3-6 parts of sesame powder, 5-8 parts of spinach juice, 2-4 parts of crude salt and 8-15 parts of potherb mustard juice are added and mixed, a cake blank is obtained by rolling forming, a layer of rice cake protective agent is coated on the surface of the cake blank, a layer of vegetable oil is brushed after air drying, the cake blank is placed in an oven, the mixture is baked for 40-48min under the conditions that the temperature of mixed liquor is 130-150 ℃ and the temperature of 145-157 ℃ and the temperature of mixed liquor is lower fire, the cake is cooled for 6-10h, the cake is sterilized for 15-20min by using ultraviolet rays, and the finished rice cake is; the sesame is processed by nine times of steaming and nine times of drying; the vegetable oil mixed solution is prepared by the following method: according to the weight portion, after 15-20 portions of olive oil, 6-11 portions of rapeseed oil, 2 portions of emulsifier and 40-53 portions of deionized water are mixed, stirring is carried out for 120 plus 180min at the stirring speed of 10000 plus 15000r/min, and then the vegetable oil mixed solution is obtained.
2. The method for preparing the rice cake for infant nutrition according to claim 1, wherein the method comprises the following steps: the sesame in the step (2) is processed by nine times of steaming and nine times of drying.
3. The method for preparing the rice cake for infant nutrition according to claim 1, wherein the method comprises the following steps: the gelatinized starch is one or more of gelatinized corn starch, gelatinized tapioca starch, gelatinized dry lotus root starch and gelatinized lotus root starch.
4. The method for preparing the rice cake for infant nutrition according to claim 1, wherein the method comprises the following steps: the emulsifier is soybean phospholipid or glyceryl monooleate.
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| CN104738396A (en) * | 2015-03-03 | 2015-07-01 | 广西大学 | Sticky rice cake and preparation method thereof |
| CN105495579A (en) * | 2015-12-08 | 2016-04-20 | 北京真普惠生物科学技术研究院 | Child nutrient multifunctional food and preparing and eating method thereof |
| CN106035559A (en) * | 2016-08-16 | 2016-10-26 | 民乐县丰源薯业有限责任公司 | Potato and highland barley whole-powder biscuits and making method thereof |
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| CN104738396A (en) * | 2015-03-03 | 2015-07-01 | 广西大学 | Sticky rice cake and preparation method thereof |
| CN105495579A (en) * | 2015-12-08 | 2016-04-20 | 北京真普惠生物科学技术研究院 | Child nutrient multifunctional food and preparing and eating method thereof |
| CN106035559A (en) * | 2016-08-16 | 2016-10-26 | 民乐县丰源薯业有限责任公司 | Potato and highland barley whole-powder biscuits and making method thereof |
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