CN106722161A - A kind of preparation method of the rice bud rice dumpling - Google Patents

Abstract

A preparation method of rice bud glutinous rice balls, comprising the following steps: (1) preparation of rice buds; (2) frying of rice buds; (3) milling of rice buds; (4) preparation of glutinous rice ball skins; (5) filling; ( 6) Making glutinous rice balls: the glutinous rice balls obtained in step (4) and the stuffing obtained in step (5) are used to make glutinous rice balls, and the glutinous rice balls are processed by ultra-high pressure sterilization technology, vacuum-packed and bagged, and stored at room temperature. The present invention selects glutinous rice, only husk, which itself is a dormant body, and after germination, it becomes an activated body, which can solve the problem that the existing glutinous rice balls are difficult to digest; and the hawthorn is used as filling, one is to provide sweet and sour taste, which can help digestion, so The prepared glutinous rice balls are sweet and sour, suitable for digestion and stomach, and are suitable for all ages. Second, the hawthorn contains acid and can be preserved, so the obtained glutinous rice balls are not easy to deteriorate. The invention also adopts normal temperature ultra-high pressure technology to thoroughly sterilize the glutinous rice balls before leaving the factory, and then vacuumize and pack them, so that not only can the rich nutrition be preserved, but also the glutinous rice balls can be preserved at normal temperature.

Description

A kind of preparation method of rice bud glutinous rice balls

technical field

The invention relates to the technical field of grain food processing and storage, in particular to a method for processing rice bud glutinous rice balls with whole grain rice as raw material and ultra-high pressure technology.

Background technique

Tangyuan is one of the representatives of traditional snacks. It is a spherical food made of glutinous rice flour. It usually has fillings. It is cooked and eaten with soup. It is also the most distinctive food of the Lantern Festival. But the stickiness of existing glutinous rice flour is strong, is unfavorable for digestion, increases stomach burden, thereby has influenced the sales volume of glutinous rice balls.

In the era of advocating nature, pursuing nutrition, and emphasizing health care, the utilization of whole grain food raw materials represented by rice is bound to enter a new era. In addition, in the current era of Internet + e-commerce, the new generation of consumers are more inclined to online shopping , but traditional glutinous rice balls generally need to be frozen, which brings great inconvenience during online shopping and transportation.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, and provide a method for preparing rice bud glutinous rice balls that can be stored at room temperature and facilitate digestion.

The technical scheme that the present invention adopts to solve its technical problem is, a kind of preparation method of rice bud glutinous rice balls, comprises the following steps:

(1) Preparation of rice sprouts: select glutinous rice (preferably mature and plump glutinous rice harvested in the same year), ridge the valley, place it in a bean sprout machine to germinate, and when the fibrous roots are 1cm-3.5cm long, it is ready, and then put the germinated glutinous rice in the oven for 30-37 Dry at ℃ (preferably bake for 4-6 hours) to get rice buds;

(2) Roasting of rice buds: Bake the rice buds treated in step (1) at 160-180°C for 5-10 minutes, then knead to remove the roots;

Knead to remove the root. First, the root has a bitter taste, which affects the taste; second, there are many fibers on the root, which affects the quality of the product;

(3) Rice bud milling: grind the rice bud treated in step (2) with a high-speed mill, and pass through a 100-mesh sieve to obtain rice bud powder;

(4) Prepare glutinous rice ball skin: take the rice bud powder obtained in step (3), add water equivalent to 40-60% of the weight of rice bud powder, and make glutinous rice ball skin;

(5) Stuffing: pound the washed and pitted hawthorn into a puree, add maltose syrup equivalent to 8-15% of the weight of the hawthorn, mix, boil, and make stuffing;

(6) Making glutinous rice balls: use the glutinous rice balls obtained in step (4) and the stuffing obtained in step (5) to make glutinous rice balls according to existing conventional methods, and then use ultra-high pressure sterilization technology to process glutinous rice balls (the preferred parameters of the ultra-high pressure sterilization technology: pressure 400 -600Mpa, time 5-10min, temperature 10-20℃), vacuum-packed and bagged, stored at room temperature (can be stored for 8-12 weeks).

Rice buds have a long history of use in my country, and the relevant literature on the efficacy of rice buds is recorded as follows: "Compendium of Materia Medica": "Sweet, warm, and non-toxic." "Compendium of Materia Medica": "Tiller rice is also rice tiller. It has biochemical properties, so it is an important medicine for digestion and strengthening of the spleen, appetizing and harmonizing the spleen and stomach. When the spleen and stomach are in harmony, the middle is self-warming, the gas is from the bottom, and the heat is self-eliminating." "Materia Medica "Feng Yuan": "Grain buds, open the spleen to eat, widen the middle and eliminate the grains, noodles can nourish the middle, not like the restraint and cutting of malt." Thirst, weight loss". It can be seen from this that the effects of rice buds mainly include several aspects: harmonizing food in the middle and eliminating food, invigorating the spleen and appetizing, diarrhea due to heat toxicity, polydipsia due to body fluid injury, etc.; and rice buds are sweet in nature. According to records, some bitter and sweet medicines can stimulate peripheral nerves, Reflexively secrete saliva, gastric juice and other digestive juices to help digestion and increase appetite.

The present invention selects glutinous rice, only husk, which itself is a dormant body, and after germination becomes an activated body, its own macromolecular protein and starch will be partially converted into small molecular substances, and various enzymes contained in it are activated, which is easier Digestion and absorption can solve the problem that the existing glutinous rice balls are difficult to digest; fry the raw materials, the glutinous rice balls made are rich in baking aroma, tangy aroma, and resistant to cooking; and the hawthorn is used as filling, which provides sweet and sour taste, which can help digestion. The prepared glutinous rice balls digest food and invigorate the stomach, are sweet and sour, and are suitable for all ages; second, the hawthorn contains acid and can be preserved, and the obtained glutinous rice balls are not easy to deteriorate. The invention also adopts normal temperature and ultra-high pressure technology to thoroughly sterilize the glutinous rice balls before leaving the factory, and then vacuumize and pack them, so that not only can the rich nutrition be preserved, but also the glutinous rice balls can be preserved at normal temperature, which is more convenient for online sales of food and the like. Simultaneously, according to the experiment, the glutinous rice balls that the present invention makes is more resistant to boiling, boils 12 minutes, can not appear sticking pan phenomenon.

detailed description

The present invention will be described in further detail below in conjunction with specific examples.

Example 1

The preparation method of the rice bud glutinous rice balls of the present embodiment comprises the following steps:

(1) Preparation of rice sprouts: Select the mature and plump glutinous rice harvested in the same year, ridge the valley, put it in the bean sprouts machine to germinate, and when the fibrous roots are 1cm-2cm long, it is ready, and then dry the germinated glutinous rice in an oven at 35°C (baking for 5 hours ), to get rice buds;

(2) Roasting of rice buds: bake the rice buds treated in step (1) at 160°C for 10 minutes, then knead to remove the roots;

Knead to remove the root. First, the root has a bitter taste, which affects the taste; second, there are many fibers on the root, which affects the quality of the product;

(3) Rice bud milling: grind the rice bud treated in step (2) with a high-speed mill, and pass through a 100-mesh sieve to obtain rice bud powder;

(4) Prepare glutinous rice ball skin: take the rice bud powder obtained in step (3), add water equivalent to 40% of the weight of rice bud powder, and make glutinous rice ball skin;

(5) Making stuffing: mash the washed and pitted hawthorn into a puree, add maltose syrup equivalent to 8% of the weight of the hawthorn, mix, boil, and make stuffing;

(6) Making glutinous rice balls: make glutinous rice balls with the glutinous rice balls skin obtained in step (4) and the stuffing obtained in step (5), and make glutinous rice balls according to the existing conventional method, and then use ultra-high pressure sterilization technology to process glutinous rice balls (the ultra-high pressure sterilization technical parameters: high pressure 400Mpa, Time 10min, temperature 20°C), vacuum bagged and stored at room temperature.

The present invention selects glutinous rice, only husk, which itself is a dormant body, and after germination becomes an activated body, its own macromolecular protein and starch will be partially converted into small molecular substances, and various enzymes contained in it are activated, which is easier Digestion and absorption can solve the problem that the existing glutinous rice balls are difficult to digest; fry the raw materials, the glutinous rice balls made are rich in baking aroma, tangy aroma, and resistant to cooking; and the hawthorn is used as filling, which provides sweet and sour taste, which can help digestion. The prepared glutinous rice balls digest food and invigorate the stomach, are sweet and sour, and are suitable for all ages; second, the hawthorn contains acid and can be preserved, and the obtained glutinous rice balls are not easy to deteriorate, and can be stored at room temperature for 12 weeks. This embodiment also adopts normal temperature and ultra-high pressure technology to thoroughly sterilize the glutinous rice balls before leaving the factory, and then vacuumize and pack them. Not only can the rich nutrition be preserved, but the glutinous rice balls can also be preserved at room temperature, which is more convenient for online sales of food and the like. At the same time, according to the experiment, the glutinous rice balls prepared in this embodiment are more resistant to cooking, and they will not stick to the pan after cooking for 12 minutes.

Example 2

The preparation method of the rice bud glutinous rice balls of the present embodiment comprises the following steps:

(1) Preparation of rice sprouts: Select the mature and plump glutinous rice harvested in the same year, ridge the valley, put it in the bean sprouts machine to germinate, and when the fibrous roots are 2cm-3.5cm long, it is ready, and then dry the germinated glutinous rice in an oven at 37°C (drying 4 hours), get rice buds;

(2) Roasting of rice buds: Bake the rice buds treated in step (1) at 180°C for 5 minutes, then knead to remove the roots;

Knead to remove the root. First, the root has a bitter taste, which affects the taste; second, there are many fibers on the root, which affects the quality of the product;

(3) Rice bud milling: grind the rice bud treated in step (2) with a high-speed mill, and pass through a 100-mesh sieve to obtain rice bud powder;

(4) Prepare glutinous rice ball skin: take the rice bud powder obtained in step (3), add water equivalent to 60% of the weight of rice bud powder, and make glutinous rice ball skin;

(5) Stuffing: pound the washed and pitted hawthorn into a puree, add maltose syrup equivalent to 12% of the weight of the hawthorn, mix, boil, and make stuffing;

(6) Making glutinous rice balls: making glutinous rice balls with the glutinous rice balls skin obtained in step (4) and the stuffing obtained in step (5), making glutinous rice balls according to existing conventional methods, and then using ultra-high pressure sterilization technology to process glutinous rice balls (the ultra-high pressure sterilization technical parameters: high pressure 600Mpa, Time 5min, temperature 20°C), vacuum bagged and stored at room temperature.

The present invention selects glutinous rice, only husk, which itself is a dormant body, and after germination becomes an activated body, its own macromolecular protein and starch will be partially converted into small molecular substances, and various enzymes contained in it are activated, which is easier Digestion and absorption can solve the problem that the existing glutinous rice balls are difficult to digest; fry the raw materials, the glutinous rice balls made are rich in baking aroma, tangy aroma, and resistant to cooking; and the hawthorn is used as filling, which provides sweet and sour taste, which can help digestion. The prepared glutinous rice balls digest food and invigorate the stomach, are sweet and sour, and are suitable for all ages; second, the hawthorn contains acid and can be preserved, and the obtained glutinous rice balls are not easy to deteriorate, and can be stored at room temperature for 11 weeks. This embodiment also adopts normal temperature and ultra-high pressure technology to thoroughly sterilize the glutinous rice balls before leaving the factory, and then vacuumize and pack them. Not only can the rich nutrition be preserved, but the glutinous rice balls can also be preserved at room temperature, which is more convenient for online sales of food and the like. At the same time, according to the experiment, the glutinous rice balls prepared in this embodiment are more resistant to cooking, and they will not stick to the pan after cooking for 12 minutes.

Claims (4)

1. a preparation method of rice bud glutinous rice balls, is characterized in that, comprises the following steps: (1) Preparation of rice sprouts: select glutinous rice, ridge the valley, put it in a bean sprout machine to germinate, and when the fibrous roots are 1cm-3.5cm long, it is ready, and then dry the germinated glutinous rice in an oven at 30-37°C to obtain rice sprouts; (2) Roasting of rice buds: Bake the rice buds treated in step (1) at 160-180°C for 5-10 minutes, then knead to remove the roots; (3) Rice bud milling: grind the rice bud treated in step (2) with a high-speed mill, and pass through a 100-mesh sieve to obtain rice bud powder; (4) Prepare glutinous rice ball skin: take the rice bud powder obtained in step (3), add water equivalent to 40-60% of the weight of rice bud powder, and make glutinous rice ball skin; (5) Stuffing: pound the washed and pitted hawthorn into a puree, add maltose syrup equivalent to 8-15% of the weight of the hawthorn, mix, boil, and make stuffing; (6) Making glutinous rice balls: the glutinous rice balls obtained in step (4) and the stuffing obtained in step (5) are used to make glutinous rice balls, and the glutinous rice balls are processed by ultra-high pressure sterilization technology, vacuum-packed and bagged, and stored at room temperature. 2 . The method for preparing rice bud glutinous rice balls according to claim 1 , characterized in that, in step (1), mature and plump glutinous rice harvested in the current year is selected. 3. The method for preparing rice bud glutinous rice balls according to claim 1 or 2, characterized in that in step (1), the germinated glutinous rice is baked in an oven for 4-6 hours. 4. The method for preparing rice bud glutinous rice balls according to claim 1 or 2, characterized in that, in step (6), the ultra-high pressure sterilization technical parameters: pressure 400-600Mpa, time 5-10min, temperature 10-20 ℃.