CN106721994A - A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves - Google Patents
A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves Download PDFInfo
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- CN106721994A CN106721994A CN201611075019.8A CN201611075019A CN106721994A CN 106721994 A CN106721994 A CN 106721994A CN 201611075019 A CN201611075019 A CN 201611075019A CN 106721994 A CN106721994 A CN 106721994A
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- China
- Prior art keywords
- rosa roxburghii
- glutinous rice
- lotus leaves
- filling
- fruit
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- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of method of production of Rosa roxburghii glutinous rice wrapped in lotus leaves.By Rosa roxburghii it is preprocessed, be beaten, allocate, boil etc. be fabricated to blended stirring, boiling, the sizings such as filling, glutinous rice flour, cornstarch, white granulated sugar, fruit-and-vegetable puree after be made skin.Filling is put in skin and wraps up agglomerating, after being placed in the sizing of refrigerator cold-storage certain hour, packaging.Present invention process is simple, and low cost is pollution-free, it is easy to industrialized production, product sweet and sour taste, nutritious, is easy to carry.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of Rosa roxburghii taste glutinous rice wrapped in lotus leaves.
Background technology
Rosa roxburghii, the fruit of the perennial machaka rosa roxburghii of the rose family is to be grown on Guizhou, Mountain Area of Western Hubei Province, the western Hunan, cool
The natural wild fruit on the ground such as mountain, Mianning mountain area.Rosa roxburghii has medical value very high, and its flower, leaf, fruit, seed can be used as medicine, and have strong
Stomach, help digestion, nourish, the effects such as antidiarrheal.Superoxide dismutase (abbreviation SOD) is particularly rich in, SOD is internationally recognized with anti-
Decline, the active material of protective effect on cancer risk, also acted on antiviral, radioresistance etc., in cardiovascular, digestive system and various tumour diseases
The aspect application such as disease preventing and treating is quite varied.
At present, it has been disclosed that the patent related on Rosa roxburghii etc. be all concentrated mainly on beverage, Yoghourt, wine, vinegar, jam, fruit
Dried meat, can etc., the making of the glutinous rice wrapped in lotus leaves of Rosa roxburghii filling is not related to.The present invention is fabricated to filling by by Single Roxburgh Rose Fruit, glutinous rice flour and
Fruit-and-vegetable puree etc. makes cutification, filling is wrapped in skin and is made.The product sour and sweet palatability, it is bright in colour, it is nutritious, it is suitable to not
It is edible with crowd.
The content of the invention
It is to cook filling using Rosa roxburghii to make glutinous rice wrapped in lotus leaves that the purpose of the present invention is, with Rosa roxburghii, glutinous rice flour as primary raw material, is passed through
Boil, the treatment such as boiling is made.
The technical scheme that the present invention takes is as follows：
The making of Rosa roxburghii glutinous rice wrapped in lotus leaves, its step is as follows：
(1) pretreatment of raw material：The Single Roxburgh Rose Fruit of select is cleaned, the mashing of deburring remove seed；
(2) making of filling：Add Rosa roxburghii slurry 60%~65%, white granulated sugar 30%~33%, xanthans 3%~5%, lemon
Acid 1%, suitable quantity of water is boiled 3~5 minutes in steamer and is made filling；
(3) making of skin：Glutinous rice flour 35%~40%, white granulated sugar 20%~25%, cornstarch 15%~20%, plant
Skin of the fruit-and-vegetable puree boilings such as oil 15%~18%, milk 15%~20%, appropriate pumpkin, dragon fruit, celery into colors；
(4) faric sizing：During filling in step (2) wrapped into the skin that step (3) is obtained, glutinous rice wrapped in lotus leaves shaping；
(5) pack：Rosa roxburghii glutinous rice wrapped in lotus leaves after shaping is packed with transparent plastic bag, Rosa roxburghii glutinous rice wrapped in lotus leaves finished product, refrigerated.
The present invention has advantages below compared with existing product：
(1) present invention is made filling using Single Roxburgh Rose Fruit, takes full advantage of the vitamin C of high content in Rosa roxburghii.
(2) manufacturing process of the present invention is simple, is mixed colours with fruit-and-vegetable puree, without any chemical addition agent.
Specific embodiment
The present invention is further described by specific examples below, but is not limited to this, can weighed in the present invention
Profit requires to carry out various changes in the range of restriction.
Embodiment 1：A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves
(1) pretreatment of raw material：The fresh selected rear deburring cleaning of Rosa roxburghii, stoning mashing is standby；
(2) material is weighed：Weigh Rosa roxburghii pulp 50g, white granulated sugar 25g, xanthans 4g, citric acid 1g standby；Glutinous rice is taken again
Powder 150g, cornstarch 75g, fruit-and-vegetable puree 27g, white granulated sugar 90g, milk 54g, vegetable oil 27g mix sticky rear standby；
(3) boiling, concentration：The raw mixture boiling in pot that will be stirred in step (2), takes out after its is well-done
(boiling 20 minutes in pot)；Rosa roxburghii, syrup (sugar+65g water+citric acid) are placed in pot rapid heating concentration, concentrated
It is stirred continuously in journey, adds xanthans to stir-fry 3min into after pasty state when sauce body soluble solid is concentrated into up to 70%~75%
Can take the dish out of the pot；
(4) faric sizing：The filling fried in step (3) is put in skin, with suitcase into small round shape, glutinous rice wrapped in lotus leaves shaping (skin
Ratio with filling is 2: 1)；
(5) pack：The shaping glutinous rice wrapped in lotus leaves that step (4) is obtained, is put in especially customized packaging bag, sealing, sticks mark
Sign.
Embodiment 2：A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves
(1) pretreatment of raw material：The fresh selected rear deburring cleaning of Rosa roxburghii, stoning mashing is put in refrigeration in minus 80 DEG C of refrigerators
It is stand-by；
(2) material is weighed：Weigh Rosa roxburghii pulp 50g, white granulated sugar 25g, xanthans 4g, citric acid 1g standby；Glutinous rice is taken again
Powder 150g, cornstarch 75g, fruit-and-vegetable puree 27g, white granulated sugar 90g, milk 54g, vegetable oil 27g mix sticky rear standby；
(3) boiling, concentration：The raw mixture boiling in pot that will be stirred in step (2), takes out after its is well-done
(boiling 20 minutes in pot)；Rosa roxburghii, syrup (sugar+65g water+citric acid) are placed in pot rapid heating concentration, concentrated
It is stirred continuously in journey, adds xanthans to stir-fry 3min into after pasty state when sauce body soluble solid is concentrated into up to 70%~75%
Can take the dish out of the pot；
(4) faric sizing：The filling fried in step (3) is put in skin, with suitcase into small round shape, glutinous rice wrapped in lotus leaves shaping (skin
Ratio with filling is 3: 1)；
(5) pack：The shaping glutinous rice wrapped in lotus leaves that step (4) is obtained, is put in especially customized packaging bag, sealing, sticks mark
Sign.
Claims (3)
1. a kind of Rosa roxburghii glutinous rice wrapped in lotus leaves, it is characterised in that：A kind of Rosa roxburghii glutinous rice wrapped in lotus leaves is by Rosa roxburghii, glutinous rice flour, cornstarch, white sand
Sugar, milk, vegetable oil, fruit-and-vegetable puree, thickener, flavor enhancement composition, raw material is cleaned, be beaten, boil, boiling, shaping, packaging and
It is made, is calculated by quality and 100%, Rosa roxburghii slurry content 60%~65%, white sugar content 30%~33%, thickener in its filling
Content 3%~5%, seasoning agent content 1%, remaining composition is water；Glutinous rice powder content 35%~40%, white sugar content in its skin
20%~25%, Maize Starch Content 15%~20%, content of vegetable oil 15%~18%, milk level 15%~20%, its
Remaining composition is water and fruit-and-vegetable puree.
2. a kind of Rosa roxburghii glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that：Filling is Rosa roxburghii filling, and thickener is xanthans, is adjusted
Taste agent is citric acid.
3. the preparation method of Rosa roxburghii glutinous rice wrapped in lotus leaves as claimed in claim 1, its step is as follows：
(1) pretreatment of raw material：Cleaned after the Single Roxburgh Rose Fruit of select is gone into stalk deburring, cleaned again after remove seed；
(2) it is beaten：Cleaned Rosa roxburghii is put into beater, plus suitable quantity of water breaks into Rosa roxburghii and starches standby；
(3) making of filling：The Rosa roxburghii slurry 60%~65% that will be obtained in step (2), white granulated sugar 30%~33%, thickener 3%
~5%, citric acid 1%, suitable quantity of water is boiled 3~5 minutes in steamer, is made filling；
(4) boiling of skin：Glutinous rice flour 35%~40%, white granulated sugar 20%~25%, cornstarch 15%~20%, vegetable oil
15%~18%, milk 15%~20% adds the fruit-and-vegetable purees such as appropriate pumpkin, dragon fruit, celery respectively, stirs, boiling
Into the skin of the different colours produced due to fruit-and-vegetable puree；
(5) faric sizing：During filling in step (3) wrapped into the skin that step (4) is obtained, small round shape, glutinous rice wrapped in lotus leaves shaping are kneaded into；
(6) pack：The shaping glutinous rice wrapped in lotus leaves that step (5) is obtained, is packed with transparent plastic bag, obtains heretofore described Rosa roxburghii
Glutinous rice wrapped in lotus leaves finished product, refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611075019.8A CN106721994A (en) | 2016-11-25 | 2016-11-25 | A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611075019.8A CN106721994A (en) | 2016-11-25 | 2016-11-25 | A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106721994A true CN106721994A (en) | 2017-05-31 |
Family
ID=58898494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611075019.8A Pending CN106721994A (en) | 2016-11-25 | 2016-11-25 | A kind of development of Rosa roxburghii glutinous rice wrapped in lotus leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106721994A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558817A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Red bean nuomici |
| CN105558813A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Chinese chestnut Nuomici |
| CN105557913A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Sesame seed glutinous rice cakes |
| CN105557912A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Sweet potato glutinous rice cakes |
-
2016
- 2016-11-25 CN CN201611075019.8A patent/CN106721994A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558817A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Red bean nuomici |
| CN105558813A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Chinese chestnut Nuomici |
| CN105557913A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Sesame seed glutinous rice cakes |
| CN105557912A (en) * | 2015-12-14 | 2016-05-11 | 陈燕妮 | Sweet potato glutinous rice cakes |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |