CN106614927A - Fermented sticky rice cake with effect of nourishing liver and making method thereof - Google Patents
Fermented sticky rice cake with effect of nourishing liver and making method thereof Download PDFInfo
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- CN106614927A CN106614927A CN201611139626.6A CN201611139626A CN106614927A CN 106614927 A CN106614927 A CN 106614927A CN 201611139626 A CN201611139626 A CN 201611139626A CN 106614927 A CN106614927 A CN 106614927A
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- glutinous rice
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
-
- 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
-
- 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
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a fermented sticky rice cake with the effect of nourishing the liver. The fermented sticky rice cake is prepared from, by weight, 220-250 parts of high protein flour, 40-45 parts of sticky rice, 5-6 parts of sagittaria sagittifolia, 5-7 parts of passion flowers, 4-5 parts of shrimp sauce, 3-4 parts of sweet almond powder, 0.8-0.9 part of a honeysuckle, 0.8-1 part of radix ophiopogonis, 0.5-0.6 part of a stevia rebaudian leaf, 22-25 parts of butter, 40-45 parts of white granulated sugar, 2-3 parts of salt, 18-20 parts of eggs, 1.2-1.5 parts of yeast, 0.8-1 part of konjak refined powder, a proper amount of distiller's yeast powder and a proper amount of water. According to the fermented sticky rice cake with the effect of nourishing the liver, the auxiliary materials such as the passion flowers have the functions of refreshing spirits, restoring consciousness, reducing blood fat and blood pressure and resisting aging, and the Chinese herbal medicine such as the stevia rebaudian leaf has the effects of nourishing the liver, conserving strength, refreshing spirits, weight losing and nourishing the skin.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of nourishing liver fermentation glutinous rice bread and its preparation side
Method.
Background technology
Fermented glutinous rice is, with glutinous rice as primary raw material, to mix one kind tradition that distiller's yeast is brewed under certain temperature and humidity
Fermented food.Fermented glutinous rice is rich in vitamin and organic acid, also various glucides being easily absorbed by the body and various human bodies institute
Essential amino acid, aldehyde material, nutritious, sweet and sour taste, wine degree are low.The formation of fermented glutinous rice mainly due to distiller's yeast in it is mould
Bacterium produces α-amylase and carbohydrase, and in the presence of enzyme, starch is degraded to fermentable sugar and not fermentable sugar.Can ferment
Property sugar mould produce zymase and saccharomycetic utilization under generate alcohol, fermentable sugar does not then form peculiar in system
Fragrant and sweet taste.Meanwhile, into amino acid, in addition lactic acid and ethanol react life the proteases for decomposing that protein is produced by microorganism
It is the important flavor substance of rice wine into esters, gives the special nutrition of fermented glutinous rice and local flavor.
At present, the main additive being applied in bread has oxidant, emulsifying agent, enzyme preparation etc., by these additives
To make bread texture more soft, Shelf-life, delaying aging.Fermented glutinous rice has also had certain application in bread product.
Huang Lu of Agricultural University Of Nanjing's food science and technology institute etc. is mentioned in paper and fermented glutinous rice is leached into juice is added in bread, and fermented glutinous rice is leached
Juice is made up of abundant microorganism and enzyme system, its wine degree is low, sweet and sour taste and rich in several amino acids, glucose, maltose with
And appropriate organic acid；It was found that fermented glutinous rice is leached in juice because containing the amylase produced by mould, starch is hydrolyzed into reduced sugar
And dextrin, cause bread more fragrant and more sweet in mouthfeel, simultaneously because diastatic addition, dough becomes more soft, holds gas energy
Power strengthens, and the loaf volume for bakeing out is bigger, and quality is also softer.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided one kind nourish liver fermentation glutinous rice bread and its
Preparation method.
The present invention is achieved by the following technical solutions：
One kind nourishes liver fermentation glutinous rice bread, is made up of the raw material of following weight parts：
Strong flour 220-250, glutinous rice 40-45, arrowhead 5-6, passionflower 5-7, shrimp paste 4-5, dessert almond powder 3-4, honeysuckle
0.8-0.9, tuber of dwarf lilyturf 0.8-1, stevia rebaudian leaf 0.5-0.6, butter 22-25, white granulated sugar 40-45, salt 2-3, egg 18-20, yeast
1.2-1.5, konjaku powder 0.8-1, distiller's yeast powder are appropriate, appropriate amount of water.
A kind of described preparation method for nourishing liver fermentation glutinous rice bread, comprises the following steps：
（1）Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25-30%；Glutinous rice after immersion is put
Enter and steam in steamer 15-20min, then dry in the air to 28-30 DEG C, add the distiller's yeast powder of dry glutinous rice weight 0.3-0.5%, sealing and fermenting 24-
36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, fermented glutinous rice is collected and is leached juice and fermented glutinous rice filter residue, it is stand-by；
（2）Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinization is cooled down at room temperature, use
Vacuum drying chamber is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry goes to and carry out in microwave bulking equipment microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieves, obtains glutinous rice yeast powder；
（3）Honeysuckle, the tuber of dwarf lilyturf, stevia rebaudian leaf are cleaned, rear co-grinding is dried to 80-100 mesh, 8-10 times of clear water, big fire is added
Boil rear small fire and decoct 40-45min, with 200 mesh sieve net filtrations, obtain Chinese medicine liquid；
（4）Arrowhead, passionflower are mixed, plus 2-3 times of water beating, gained slurries mix infusion with shrimp paste, dessert almond powder to be done to water,
Discharging, drying, grind into powder；
（5）White granulated sugar, salt, egg are first put in mixer, after stirring 2-3min, Strong flour, yeast, fermented glutinous rice are leached
Juice, glutinous rice yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature：Get angry 190 DEG C, lower fire
200 DEG C, baking time：12min, discharging gets product.
It is an advantage of the invention that：Glutinous rice is cooked, admixes distiller's yeast powder and fermented by the present invention, and by the fermented glutinous rice obtained by fermentation
Leach juice and fermented glutinous rice filter residue is separately in bread；Wherein, fermented glutinous rice is leached containing amylase and protease in juice, with high muscle face
Powder, yeast mixing, improve the microstructure of albumen and starch in bread raw materials so that starch is broken down into and is available for yeast to utilize
Reduced sugar and dextrin, and then improve gluten network structure hold gas so that specific volume increases, and bread texture is loose；Due to
It is higher that fermented glutinous rice leaches content of reducing sugar in juice so that bread is more fragrant and more sweet, and fragrance is stronger；Due to the paste of low molecule quality
Essence disturbs the interaction between starch and protein network structure so that the degree of moisture loss is reduced, so as to hinder
The recrystallization of starch, can significantly reduce bread water translocation speed, and the aging of bread has been delayed to a certain extent；Fermented glutinous rice is filtered
Containing abundant starch and carbohydrate in slag, it be beaten successively, be gelatinized, being dried, expanding treatment, microwave bulking is caused material
Internal moisture is drastically vaporized, and promotes starch body expanded, in cellular, further improves brittleness and the inside of bread surface
Fluffy degree；Konjaku powder is also added in the present invention, due to the molecular weight of konjaku powder is high, hydratability is strong and substantially without
Electric charge, therefore with excellent thickening property and good water solubility, and have the gel characteristic of hydrophilic colloid, with gluten protein
Interact, increased the intensity of gluten network, improve the setting temperature during gas-holding ability and bread baking of gluten network,
Strengthen pliability, the bulkiness of bread again；Additionally, the auxiliary material such as passionflower that the present invention is adopted have refresh the mind, reducing blood lipid,
The Chinese herbal medicines such as hypotensive, anti-aging function, the stevia rebaudian leaf of employing have functions that nourish liver, support essence refresh oneself, fat-reducing and beauty.
Specific embodiment
One kind nourishes liver fermentation glutinous rice bread, is made up of the raw material of following weight parts：
Strong flour 220, glutinous rice 40, arrowhead 5, passionflower 5, shrimp paste 4, dessert almond powder 3, honeysuckle 0.8, the tuber of dwarf lilyturf 0.8, stevia rebaudian leaf
0.5th, butter 22, white granulated sugar 40, salt 2, egg 18, yeast 1.2, konjaku powder 0.8, distiller's yeast powder be appropriate, appropriate amount of water.
A kind of described preparation method for nourishing liver fermentation glutinous rice bread, comprises the following steps：
（1）Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25%；Glutinous rice after immersion is put into
15min is steamed in steamer, is then dried in the air to 28 DEG C, add dry glutinous rice to weigh 0.3% distiller's yeast powder, sealing and fermenting 24h；By what is fermented
Fermented glutinous rice takes out, and with 8 layers of filtered through gauze, collects fermented glutinous rice and leaches juice and fermented glutinous rice filter residue, stand-by；
（2）Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinization is cooled down at room temperature, use
Vacuum drying chamber is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry goes to and carry out in microwave bulking equipment microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80 mesh sieves, obtains glutinous rice yeast powder；
（3）Honeysuckle, the tuber of dwarf lilyturf, stevia rebaudian leaf are cleaned, rear co-grinding is dried to 80 mesh, 8 times of clear water are added, it is little after being boiled by fire
Fire decocts 40min, with 200 mesh sieve net filtrations, obtains Chinese medicine liquid；
（4）Arrowhead, passionflower are mixed, plus 2 times of water beating, gained slurries mix infusion with shrimp paste, dessert almond powder to be done to water, is gone out
Material, drying, grind into powder；
（5）White granulated sugar, salt, egg are first put in mixer, after stirring 2min, Strong flour, yeast, fermented glutinous rice are leached
Juice, glutinous rice yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature：Get angry 190 DEG C, lower fire
200 DEG C, baking time：12min, discharging gets product.
Claims (2)
1. it is a kind of to nourish liver fermentation glutinous rice bread, it is characterised in that to be made up of the raw material of following weight parts：
Strong flour 220-250, glutinous rice 40-45, arrowhead 5-6, passionflower 5-7, shrimp paste 4-5, dessert almond powder 3-4, honeysuckle
0.8-0.9, tuber of dwarf lilyturf 0.8-1, stevia rebaudian leaf 0.5-0.6, butter 22-25, white granulated sugar 40-45, salt 2-3, egg 18-20, yeast
1.2-1.5, konjaku powder 0.8-1, distiller's yeast powder are appropriate, appropriate amount of water.
2. it is a kind of it is as claimed in claim 1 nourish liver ferment glutinous rice bread preparation method, it is characterised in that including following
Step：
（1）Glutinous rice is placed in 30 DEG C of water and is soaked, till moisture absorption amount reaches 25-30%；Glutinous rice after immersion is put
Enter and steam in steamer 15-20min, then dry in the air to 28-30 DEG C, add the distiller's yeast powder of dry glutinous rice weight 0.3-0.5%, sealing and fermenting 24-
36h；The fermented glutinous rice for fermenting is taken out, with 8 layers of filtered through gauze, fermented glutinous rice is collected and is leached juice and fermented glutinous rice filter residue, it is stand-by；
（2）Fermented glutinous rice filter residue is gone to and break in beater slurry, slurry is placed in container, the container for filling slurry is put into into 90 DEG C
In hot water, heat while stirring, till slurry becomes thick-pasty；After material after gelatinization is cooled down at room temperature, use
Vacuum drying chamber is dried, and it is 45 DEG C, 2h that the first stage arranges temperature, and second stage temperature is 60 DEG C, the time is 3h；Will be dry
Material after dry goes to and carry out in microwave bulking equipment microwave bulking, and Condition for expansion is：Power 450W, 110 DEG C of temperature, time
90s；Discharging, is placed in pulverizer and crushes, crosses 80-100 mesh sieves, obtains glutinous rice yeast powder；
（3）Honeysuckle, the tuber of dwarf lilyturf, stevia rebaudian leaf are cleaned, rear co-grinding is dried to 80-100 mesh, 8-10 times of clear water, big fire is added
Boil rear small fire and decoct 40-45min, with 200 mesh sieve net filtrations, obtain Chinese medicine liquid；
（4）Arrowhead, passionflower are mixed, plus 2-3 times of water beating, gained slurries mix infusion with shrimp paste, dessert almond powder to be done to water,
Discharging, drying, grind into powder；
（5）White granulated sugar, salt, egg are first put in mixer, after stirring 2-3min, Strong flour, yeast, fermented glutinous rice are leached
Juice, glutinous rice yeast powder, konjaku powder, step（3）（4）Material and suitable quantity of water after process, after stirring 35min, is eventually adding Huang
Oil, is stirred for 15min, obtains dough；
（6）Dough is every 60g point one piece, rub with the hands and be put on baking tray after circle, it is placed in constant temperature and humidity incubator and is proofed, proof phase
To 32 DEG C of humidity 82%, temperature, baking tray is put in the baking box of prior preheating after proofing, baking temperature：Get angry 190 DEG C, lower fire
200 DEG C, baking time：12min, discharging gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611139626.6A CN106614927A (en) | 2016-12-12 | 2016-12-12 | Fermented sticky rice cake with effect of nourishing liver and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611139626.6A CN106614927A (en) | 2016-12-12 | 2016-12-12 | Fermented sticky rice cake with effect of nourishing liver and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106614927A true CN106614927A (en) | 2017-05-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611139626.6A Withdrawn CN106614927A (en) | 2016-12-12 | 2016-12-12 | Fermented sticky rice cake with effect of nourishing liver and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106614927A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704299A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Bread containing sticky rice and shiitake |
| CN105341091A (en) * | 2015-11-16 | 2016-02-24 | 李桦 | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof |
-
2016
- 2016-12-12 CN CN201611139626.6A patent/CN106614927A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704299A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Bread containing sticky rice and shiitake |
| CN105341091A (en) * | 2015-11-16 | 2016-02-24 | 李桦 | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof |
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Application publication date: 20170510 |
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| WW01 | Invention patent application withdrawn after publication |