CN106722128A - A kind of pachyrhizus taro rice cake - Google Patents
A kind of pachyrhizus taro rice cake Download PDFInfo
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- CN106722128A CN106722128A CN201611078595.8A CN201611078595A CN106722128A CN 106722128 A CN106722128 A CN 106722128A CN 201611078595 A CN201611078595 A CN 201611078595A CN 106722128 A CN106722128 A CN 106722128A
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- pachyrhizus
- taro
- rice cake
- red bean
- pumpkin
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 43
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 43
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 23
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 23
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 21
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 21
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 20
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 20
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 20
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 244000241257 Cucumis melo Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000001125 extrusion Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000009923 sugaring Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- -1 carrotene Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 230000001142 anti-diarrhea Effects 0.000 description 1
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- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of pachyrhizus taro rice cake and preparation method thereof.Rice cake raw material weight proportioning of soup processed is：Glutinous millet face 50 55%, pachyrhizus 20 25%, pumpkin 5 10%, taro 6 10%, raisins 3 5%, matrimony vine 3 5%, red bean 3 5%.Preparation method is by pachyrhizus, taro and the red bean that soaked adds water and is cooked in advance, after pumpkin is cooked, is put into food steamer by all raw materials are well mixed, cooks, extrusion forming, cooling, vacuum packaging, sterilize both the pachyrhizus taro rice cake.Pachyrhizus taro rice cake of the present invention is easy to digest without sugaring sweet mouthfeel, soft glutinous, high nutrition.Both the nutritive value that improve rice cake have also been enlarged the range of application of agricultural product, improve the added value of agricultural product, to promoting increasing peasant income, resolving three rural isssues significant.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of pachyrhizus taro rice cake and preparation method thereof.
Background technology
Rice cake is the traditional food of China, and there is the custom for eating rice cake in every Spring Festival, many areas of China.Rice cake has yellowish-white
Dichromatism, signifies gold and silver, and rice cake is homophonic with " every year high " also known as " year rice cake ", and the life of implied meaning people 1 year is better than 1 year.Year
The main component of cake is glutinous rice, and glutinous rice is although nutritious, but because its it is edible after do not allow easy to digest, be also easy to produce acid, therefore not
It is adapted to old man, child and the weak people of digestion power largely to eat.
With the raising of people's living standard, consumer proposes higher to the color of food and nutrition
It is required that, various health rice cakes also arise at the historic moment, and in such as patent application CN103284075A, are added in dispensing a certain amount of black
Matrimony vine and kudzu-vine root powder, in patent application CN103229953A, add a certain amount of ganoderma lucidum, Chinese hawthorn seed, grape leaf in dispensing.In year
The Chinese medicine with healthcare function is added in cake formula can no doubt improve the healthcare function of rice cake, but can influence the mouth of rice cake simultaneously
Sense and the production cost of raising product.
To overcome the shortcomings of existing production technology, the present invention intends in rice cake factory formula with appropriate pachyrhizus, pumpkin, taro
Instead of glutinous millet, the new rice cake for being suitable for daily consumption that is a kind of not only delicious but also nutritious and being easy to digestion is produced.
Pachyrhizus-be commonly called as sweet potato, Ipomoea batatas, sweet potato, sweet potato, it is nutritious, staple food can be worked as instead of rice grain, dish can be worked as again
Go with rice or bread.Chinese Medicine ancient books is recorded：Pachyrhizus is sweet, mild-natured, nontoxic, enter spleen, kidney two warp；Qi-restoratives is weary for tool, QI invigorating power, strengthening the spleen and stomach,
The effects such as strong kidney yin.Pachyrhizus contains a large amount of dietary fibers, and absorption cannot be digested in enteron aisle, can stimulate enteron aisle, and enhancing is wriggled,
Catharsis and toxin expelling, especially there is preferable curative effect to atonic constipation.
Pumpkin contains the compositions such as starch, protein, carrotene, vitamin B, vitamin C and calcium, phosphorus, does not only have higher
Edibility, and have very important health-care efficacy.According to《The southern regions of the Yunnan Province book on Chinese herbal medicine》Carry：Pumpkin is warm in nature, sweet nontoxic, enters spleen, stomach two
Through, energy moistening lung qi-benefitting, row is dense for resolving sputum, expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle and constipation, and have diuresis, beauty etc. to act on.
Dasheen nutrient enriches, and wherein carbohydrate containing is up to 13%, predominantly starch；Containing protein about 2%, fat is very
It is few.Taro containing Multiple components such as potassium, calcium, carrotene, vitamin C, B family vitamin, saponins, can also improve a poor appetite, and help
Digestion, there is antidiarrheal；There is the function of dietary fiber again simultaneously, can relax bowel, prevent constipation；And body can be improved to resist
Sick ability, helps rehabilitation after being ill.
Pachyrhizus, pumpkin, dasheen nutrient enrich, but do not have it while applying the document report in rice cake at present.Grape
Dry, red bean, matrimony vine are all generally acknowledged nutritional health foods, and the present invention is with glutinous millet, pachyrhizus, pumpkin, taro, raisins, red bean, Chinese holly
Qi is raw material, makes sweet mouthfeel, soft glutinous, high nutrition, digestible rice cake, is great innovation of the invention.
The content of the invention
It is an object of the invention to provide a kind of pachyrhizus rice cake and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50-55%, pachyrhizus 20-25%, pumpkin 5-10%, taro
Head 6-10%, raisins 3-5%, matrimony vine 3-5%, red bean 3-5%.
Specifically, a kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 25%, pumpkin 10%,
Taro 6%, raisins 3%, matrimony vine 3%, red bean 3%.
Specifically, a kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 55%, pachyrhizus 20%, pumpkin 5%,
Taro 10%, raisins 4%, matrimony vine 3%, red bean 3%.
Specifically, a kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 20%, pumpkin 5%,
Taro 10%, raisins 5%, matrimony vine 5%, red bean 5%.
Specifically a kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 53%, pachyrhizus 23%, pumpkin 7%, taro
First 8%, raisins 3%, matrimony vine 3%, red bean 3%.
A kind of preparation method of pachyrhizus rice cake, comprises the following steps：
(1), red bean adds the water of two volumes to soak in advance 10-14 hours；
(2), pachyrhizus and taro clean respectively, peeling, the stripping and slicing and red bean that soaked mixes plus suitable quantity of water is cooked, cool；
(3), pumpkin is cleaned, peeling, is put into food steamer after stripping and slicing, is steamed 10-15 minutes under 110-120 DEG C of steam, is cooled；
(4), glutinous millet face, suitable quantity of water, raisins, matrimony vine is added uniformly to mix foregoing 2-3 step resulting materials,；
(5), will it is well mixed after material be put into food steamer, steamed 15-20 minutes under 110-120 DEG C of steam, it is extrusion forming, cold
But again by sterilization treatment after, being vacuum-packed.
It is an advantage of the invention that：
The present invention production rice cake without sugaring both sweet mouthfeel, it is soft it is glutinous, be of high nutritive value, be easy to digestion, be adapted to daily consumption.
Pachyrhizus and pumpkin are generally acknowledged " life prolonging foods ", add pachyrhizus, taro and pumpkin both to improve rice cake in rice cake production dispensing
Nutritive value have also been enlarged the range of application of pachyrhizus, taro and pumpkin, improve the added value of agricultural product, to promoting peasant to increase
Receipts, resolving three rural isssues are significant.
Specific embodiment
Embodiment 1：A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50-55%, pachyrhizus 20-25%, south
Melon 5-10%, taro 6-10%, raisins 3-5%, matrimony vine 3-5%, red bean 3-5%.
Embodiment 2：A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 25%, pumpkin
10%th, taro 6%, raisins 3%, matrimony vine 3%, red bean 3%.
Embodiment 3：A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 55%, pachyrhizus 20%, pumpkin 5%,
Taro 10%, raisins 4%, matrimony vine 3%, red bean 3%.
Embodiment 4：A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 20%, pumpkin 5%,
Taro 10%, raisins 5%, matrimony vine 5%, red bean 5%.
Embodiment 5：A kind of pachyrhizus, taro rice cake, raw material weight proportioning of soup processed is：Glutinous millet face 53%, pachyrhizus 23%, pumpkin 7%,
Taro 8%, raisins 3%, matrimony vine 3%, red bean 3%.
Embodiment 6：On the basis of above-described embodiment, the preparation method of pachyrhizus rice cake is comprised the following steps：
(1), red bean adds the water of twice times volume to soak in advance 10-14 hours；
(2), pachyrhizus and taro clean respectively, peeling, the stripping and slicing and red bean that soaked mixes plus suitable quantity of water is cooked, cool；
(3), pumpkin is cleaned, peeling, is put into food steamer after stripping and slicing, is steamed 10-15 minutes under 110-120 DEG C of steam, is cooled；
(4), glutinous millet face, suitable quantity of water, raisins, matrimony vine is added uniformly to mix foregoing 2-3 step resulting materials,；
(5), will it is well mixed after material be put into food steamer, steamed 15-20 minutes under 110-120 DEG C of steam, it is extrusion forming, cold
But again by sterilization treatment after, being vacuum-packed.
It should be noted that：The detailed word description though above-described embodiment is contrasted to the present invention, these words
Description is simply briefly described to mentality of designing of the present invention, any without departing from this rather than the limitation to mentality of designing of the present invention
Combination, increase or the modification of invention mentality of designing, each fall within protection scope of the present invention.
Claims (5)
1. a kind of pachyrhizus taro rice cake, it is characterised in that rice cake raw material weight proportioning of soup processed is：Glutinous millet face 50-55%, pachyrhizus 20-
25%th, pumpkin 5-10%, taro 6-10%, raisins 3-5%, matrimony vine 3-5%, red bean 3-5%.
2. rice cake according to claim 1, it is characterised in that raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 25%, south
Melon 10%, taro 6%, raisins 3%, matrimony vine 3%, red bean 3%.
3. rice cake according to claim 1, it is characterised in that raw material weight proportioning of soup processed is：Glutinous millet face 55%, pachyrhizus 20%, south
Melon 5%, taro 10%, raisins 4%, matrimony vine 3%, red bean 3%.
4. rice cake according to claim 1, it is characterised in that raw material weight proportioning of soup processed is：Glutinous millet face 50%, pachyrhizus 20%, south
Melon 5%, taro 10%, raisins 5%, matrimony vine 5%, red bean 5%.
5. rice cake according to claim 1, it is characterised in that raw material weight proportioning of soup processed is：Glutinous millet face 53%, pachyrhizus 23%, south
Melon 7%, taro 8%, raisins 3%, matrimony vine 3%, red bean 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611078595.8A CN106722128A (en) | 2016-11-30 | 2016-11-30 | A kind of pachyrhizus taro rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611078595.8A CN106722128A (en) | 2016-11-30 | 2016-11-30 | A kind of pachyrhizus taro rice cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722128A true CN106722128A (en) | 2017-05-31 |
Family
ID=58898960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611078595.8A Pending CN106722128A (en) | 2016-11-30 | 2016-11-30 | A kind of pachyrhizus taro rice cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN106722128A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115381018A (en) * | 2022-08-12 | 2022-11-25 | 黄山市超港食品有限公司 | Health-care stomach-invigorating rice cake and preparation method thereof |
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|---|---|---|---|---|
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN102488066A (en) * | 2011-12-29 | 2012-06-13 | 湛江市金钩王食品有限公司 | Eight-treasure rice cake with barbecued pork and manufacturing method thereof |
| CN103750116A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Pumpkin five-bean rice cake and preparation method thereof |
| CN103859301A (en) * | 2012-12-18 | 2014-06-18 | 肖燕萍 | Health-preserving rice cake and preparation method thereof |
| CN104068314A (en) * | 2014-06-24 | 2014-10-01 | 樊世菊 | Colorful rice cake |
| CN105495315A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Pumpkin rice cake and preparation method thereof |
-
2016
- 2016-11-30 CN CN201611078595.8A patent/CN106722128A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN102488066A (en) * | 2011-12-29 | 2012-06-13 | 湛江市金钩王食品有限公司 | Eight-treasure rice cake with barbecued pork and manufacturing method thereof |
| CN103859301A (en) * | 2012-12-18 | 2014-06-18 | 肖燕萍 | Health-preserving rice cake and preparation method thereof |
| CN103750116A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Pumpkin five-bean rice cake and preparation method thereof |
| CN104068314A (en) * | 2014-06-24 | 2014-10-01 | 樊世菊 | Colorful rice cake |
| CN105495315A (en) * | 2015-12-21 | 2016-04-20 | 沈文治成 | Pumpkin rice cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115381018A (en) * | 2022-08-12 | 2022-11-25 | 黄山市超港食品有限公司 | Health-care stomach-invigorating rice cake and preparation method thereof |
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Application publication date: 20170531 |