CN106819844A - A kind of fresh flower jujube Zongzi - Google Patents
A kind of fresh flower jujube Zongzi Download PDFInfo
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- CN106819844A CN106819844A CN201611220674.8A CN201611220674A CN106819844A CN 106819844 A CN106819844 A CN 106819844A CN 201611220674 A CN201611220674 A CN 201611220674A CN 106819844 A CN106819844 A CN 106819844A
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- 239000000284 extract Substances 0.000 claims abstract description 51
- 241000722949 Apocynum Species 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 241001247821 Ziziphus Species 0.000 claims description 46
- 240000007594 Oryza sativa Species 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 244000265913 Crataegus laevigata Species 0.000 claims description 17
- 235000013175 Crataegus laevigata Nutrition 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000004575 stone Substances 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
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- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 241000219784 Sophora Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
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- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
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- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
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- 241000209094 Oryza Species 0.000 abstract 4
- 230000000052 comparative effect Effects 0.000 description 13
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- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
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- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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
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- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The invention mainly relates to food technology field, a kind of fresh flower jujube Zongzi is disclosed, be made up of following raw material：Glutinous rice, rice-pudding leaf, jujube, fresh flower, xylo-oligosaccharide, Angel Saccharomyces cerevisiae, salt, apocynum extract, extract is pierced in vain；Aromatic flavour, color and luster is pale red, and sugariness is moderate, instant, is placed in less than 18 DEG C and preserves, and shelf life is 12 months, and income improves 13.1%；Glutinous rice is added after the size-reduced extraction of rice-pudding leaf, increases Zongzi fragrance, it is to avoid artificial bag rice-pudding, simple and fast, safety and sanitation, improve production efficiency；Glutinous rice ferments in short-term after eluriating through Angel Saccharomyces cerevisiae, promotes growth, tarts up and nutrition, promotes glutinous rice rapid aging；Raw material is freezed, and is interpenetrated between promoting each composition, and mouthfeel is uniform, and fermentation is proceeded in course of defrosting, accelerates curing, improves operating efficiency；Freeze-drying is carried out after steaming, is easy to pack and is preserved, Shelf-life ensures the original local flavor of Zongzi when eating.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of fresh flower jujube Zongzi.
Background technology
Zongzi, also known as " angle broomcorn millet ", " cylinder rice-pudding ", is the traditional festival food of Dragon Boat Festival Han nationality, by rice-pudding leaf parcel glutinous rice steam and
Into.Legend is in honor of in the wrong former and spread, be the most deep traditional food of cultural infrastructure on Chinese history.
Jujube Zongzi is one of traditional ancestor's product for being loved by people, and the traditional method of current Zongzi is first by all raw materials
Soaked, then carry out bag rice-pudding and boil rice-pudding, process is cumbersome, it is time-consuming more long by artificial, in order that Zongzi has the perfume (or spice) of rice-pudding leaf
Taste, only boil rice-pudding will 2 ~ 3 hours, preparation efficiency is relatively low, boils rice-pudding time and shortens and will result in that fragrance is thin and half-cooked phenomenon, influence
The mouthfeel of Zongzi, and the size of each Zongzi is different with component ratio, and mouthfeel has certain difference.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of fresh flower jujube Zongzi.
A kind of fresh flower jujube Zongzi, is made up of the raw material of following weight portion：Glutinous rice 78 ~ 80, rice-pudding leaf 13 ~ 15, jujube 18 ~
20th, fresh flower 7 ~ 9, xylo-oligosaccharide 6 ~ 8, Angel Saccharomyces cerevisiae 4 ~ 6, salt 0.2 ~ 0.4, apocynum extract 0.03 ~ 0.05, white thorn
Extract 0.03 ~ 0.05.
Described rice-pudding leaf, is dry weight, is any combination of one or more in lotus leaf, maize leaves, Reed Leaves.
Described jujube, is red date without stone.
Described fresh flower, in being rose, Jasmine, planning, chrysanthemum, lily, sophora flower, shrub althea flower, Roselle, peach blossom
Any combination of one or more.
Described apocynum extract, is to clean bluish dogbane, is crushed to 80 ~ 100 mesh, is fried to raw perfume, and addition particle diameter is
50 ~ 60 times of water of amount of medical stone and bluish dogbane weight of 0.6 ~ 0.8cm, it is 1/10 that heating is boiled to volume, filtering, by extract solution
Drying to water content is 6 ~ 8%, obtains apocynum extract.
Described white thorn extract, is to clean white thorn, is crushed, and the volume fraction for adding 30 ~ 40 times of amounts of white thorn weight is
0.3 ~ 0.5% acetum, in 32 ~ 34kHz ultrasounds 20 ~ 25 minutes, it was original 1/10 that heating is boiled to volume, and filtering is dried
It is 4 ~ 6%, get Bai Ci extracts to do to water content.
A kind of preparation method of fresh flower candied date Zongzi, specifically includes following steps：
（1）Rice-pudding leaf is cleaned, 80 ~ 100 mesh are crushed to, the wine that 60 ~ 80 times of volume fractions of amount of rice-pudding leaf weight are 36 ~ 38% is added
Smart solution, soak 30 ~ 40 minutes, boil rear small fire to be heated to volume is original 1/12, filtering, drying to water content be 8 ~
10%, rice-pudding leaf extract is obtained, increase Zongzi fragrance, it is to avoid artificial bag rice-pudding, simple and fast, safety and sanitation, improve production efficiency；
（2）Jujube and fresh flower are mixed, is cleaned, add 2 times of water of amount of jujube weight, soaked 40 ~ 50 minutes, by jujube and fresh flower
80 ~ 100 mesh are crushed to, broken rear addition makes zong-zi taste uniform, it is to avoid the outside of traditional Zongzi is thin, internal too sweet, obtains jujube
Fresh flower is starched；
（3）Glutinous rice is cleaned, draining, add Angel Saccharomyces cerevisiae, be well mixed, be placed in 32 ~ 34 DEG C and stand 8 ~ 10 hours, promoted
Growth, tarts up and nutrition, promotes glutinous rice rapid aging, obtains one time fermentation glutinous rice；
（4）Rice-pudding leaf extract, jujube fresh flower slurry, xylo-oligosaccharide, salt, apocynum extract and in vain are added to one time fermentation glutinous rice
Thorn extract, be well mixed, be placed in -20 ~ -18 DEG C freeze 12 ~ 14 hours, take out, thawed completely in 36 ~ 38 DEG C, promote it is each into
Interpenetrated between point, mouthfeel is uniform, fermentation is proceeded in course of defrosting, accelerate curing, shorten steaming time, improve work effect
Rate, obtains defrosting glutinous rice；
（5）Defrosting glutinous rice is steamed 30 ~ 35 minutes in 127 ~ 129 DEG C, is taken out, be placed in Zongzi pattern tool, the demoulding, size phase
Together, mouthfeel is uniform, obtains just fresh flower candied date Zongzi；
（6）It is 31 ~ 33% by first fresh flower candied date Zongzi drying to water content, reduces moisture, be easy to pack and preserve, extends shelf
Phase, easily rehydration when edible, it is ensured that the original local flavor of Zongzi obtains fresh flower candied date Zongzi；
（7）Inflated with nitrogen is packed, 31 ~ 32kGy radio sterilizations, inspection, and less than -18 DEG C preserve, and obtain finished product.
The step（6）Drying, be that first fresh flower candied date Zongzi is placed in into -43 ~ -41 DEG C to carry out freeze-drying.
The eating method of the fresh flower candied date Zongzi, opens packaging, fresh flower candied date Zongzi is placed in container, in steam
Steam 15 ~ 20 minutes.
It is an advantage of the invention that：A kind of fresh flower candied date Zongzi that the present invention is provided, can carry out scale machinery production, size
Identical, mouthfeel is uniform, and aromatic flavour, color and luster is pale red, and sugariness is moderate, instant, is placed in less than -18 DEG C and preserves, and shelf life is
12 months, income improved 13.1%；Glutinous rice is added after the size-reduced extraction of rice-pudding leaf, increases Zongzi fragrance, it is to avoid artificial bag rice-pudding,
Simple and fast, safety and sanitation, improve production efficiency；Glutinous rice ferments in short-term after eluriating through Angel Saccharomyces cerevisiae, promotes growth,
Tart up and nutrition, promote glutinous rice rapid aging；Jujube and fresh flower are added after crushed, make zong-zi taste uniform, it is to avoid passed
The outside of system Zongzi is thin, internal too sweet；Various plants extract is added, is tarted up, strengthen healthcare function, extend shelf
Phase, it is to avoid additive is used, safety and Health；Raw material is freezed, and is interpenetrated between promoting each composition, and mouthfeel is uniform, thaws
Proceed fermentation in journey, accelerate curing, shorten steaming time, improve operating efficiency；Freeze-drying is carried out after steaming, water is reduced
Point, it is easy to pack and preserves, Shelf-life, easily rehydration when edible, it is ensured that the original local flavor of Zongzi.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of fresh flower jujube Zongzi, is made up of the raw material of following weight portion：Glutinous rice 78, rice-pudding leaf 13, jujube 18, fresh flower 7, oligomeric wood
Sugar 6, Angel Saccharomyces cerevisiae 4, salt 0.2, apocynum extract 0.03, white thorn extract 0.03.
Described rice-pudding leaf, is dry weight, is any combination of one or more in lotus leaf, maize leaves, Reed Leaves.
Described jujube, is red date without stone.
Described fresh flower, in being rose, Jasmine, planning, chrysanthemum, lily, sophora flower, shrub althea flower, Roselle, peach blossom
Any combination of one or more.
Described apocynum extract, is to clean bluish dogbane, is crushed to 80 mesh, is fried to raw fragrant, add particle diameter be 0.6 ~
50 times of water of amount of the medical stone of 0.8cm and bluish dogbane weight, it is 1/10 that heating is boiled to volume, filtering, by extract solution dry to
Water content is 6 ~ 8%, obtains apocynum extract.
Described white thorn extract, is to clean white thorn, is crushed, and it is 0.3% to add white 30 times of volume fractions of amount of thorn weight
Acetum, in 32kHz ultrasounds 20 minutes, to boil to volume be original 1/10 for heating, filtering, drying to water content is 4 ~
6%, get Bai Ci extract.
A kind of preparation method of fresh flower candied date Zongzi, specifically includes following steps：
（1）Rice-pudding leaf is cleaned, 80 mesh are crushed to, the volume fraction for adding 60 times of amounts of rice-pudding leaf weight is 36% alcoholic solution, immersion
30 minutes, boil rear small fire to be heated to volume was original 1/12, and filtering, drying to water content is 8 ~ 10%, obtained rice-pudding leaf extraction
Thing, increases Zongzi fragrance, it is to avoid artificial bag rice-pudding, simple and fast, safety and sanitation, improve production efficiency；
（2）Jujube and fresh flower are mixed, is cleaned, add 2 times of water of amount of jujube weight, soaked 40 minutes, by jujube and fresh flower powder
80 mesh are broken to, broken rear addition makes zong-zi taste uniform, it is to avoid the outside of traditional Zongzi is thin, internal too sweet, obtains jujube fresh flower
Slurry；
（3）Glutinous rice is cleaned, draining, add Angel Saccharomyces cerevisiae, be well mixed, be placed in 32 DEG C and stand 8 hours, promote strain life
It is long, tart up and nutrition, promote glutinous rice rapid aging, obtain one time fermentation glutinous rice；
（4）Rice-pudding leaf extract, jujube fresh flower slurry, xylo-oligosaccharide, salt, apocynum extract and in vain are added to one time fermentation glutinous rice
Thorn extract, is well mixed, and is placed in -20 DEG C and freezes 12 hours, takes out, and is thawed completely in 36 DEG C, is mutually oozed between promoting each composition
Thoroughly, mouthfeel is uniform, and fermentation is proceeded in course of defrosting, accelerates curing, shortens steaming time, improves operating efficiency, must thaw
Glutinous rice；
（5）Defrosting glutinous rice is steamed 30 minutes in 127 DEG C, is taken out, be placed in Zongzi pattern tool, the demoulding, size is identical, and mouthfeel is equal
It is even, obtain just fresh flower candied date Zongzi；
（6）It is 31 ~ 33% by first fresh flower candied date Zongzi drying to water content, reduces moisture, be easy to pack and preserve, extends shelf
Phase, easily rehydration when edible, it is ensured that the original local flavor of Zongzi obtains fresh flower candied date Zongzi；
（7）Inflated with nitrogen is packed, 31kGy radio sterilizations, inspection, and less than -18 DEG C preserve, and obtain finished product.
The step（6）Drying, be that first fresh flower candied date Zongzi is placed in into -43 DEG C to carry out freeze-drying.
The eating method of the fresh flower candied date Zongzi, opens packaging, fresh flower candied date Zongzi is placed in container, in steam
Steam 15 ~ 20 minutes.
Embodiment 2
A kind of fresh flower jujube Zongzi, is made up of the raw material of following weight portion：Glutinous rice 79, rice-pudding leaf 14, jujube 19, fresh flower 8, oligomeric wood
Sugar 7, Angel Saccharomyces cerevisiae 5, salt 0.3, apocynum extract 0.04, white thorn extract 0.04.
Described rice-pudding leaf, is dry weight, is any combination of one or more in lotus leaf, maize leaves, Reed Leaves.
Described jujube, is red date without stone.
Described fresh flower, in being rose, Jasmine, planning, chrysanthemum, lily, sophora flower, shrub althea flower, Roselle, peach blossom
Any combination of one or more.
Described apocynum extract, is to clean bluish dogbane, is crushed to 80 mesh, is fried to raw fragrant, add particle diameter be 0.6 ~
55 times of water of amount of the medical stone of 0.8cm and bluish dogbane weight, it is 1/10 that heating is boiled to volume, filtering, by extract solution dry to
Water content is 6 ~ 8%, obtains apocynum extract.
Described white thorn extract, is to clean white thorn, is crushed, and it is 0.4% to add white 35 times of volume fractions of amount of thorn weight
Acetum, in 33kHz ultrasounds 23 minutes, to boil to volume be original 1/10 for heating, filtering, drying to water content is 4 ~
6%, get Bai Ci extract.
Prepare and eating method, with embodiment 1.
Embodiment 3
A kind of fresh flower jujube Zongzi, is made up of the raw material of following weight portion：Glutinous rice 80, rice-pudding leaf 15, jujube 20, fresh flower 9, oligomeric wood
Sugar 8, Angel Saccharomyces cerevisiae 6, salt 0.4, apocynum extract 0.05, white thorn extract 0.05.
Described rice-pudding leaf, is dry weight, is any combination of one or more in lotus leaf, maize leaves, Reed Leaves.
Described jujube, is red date without stone.
Described fresh flower, in being rose, Jasmine, planning, chrysanthemum, lily, sophora flower, shrub althea flower, Roselle, peach blossom
Any combination of one or more.
Described apocynum extract, is to clean bluish dogbane, is crushed to 100 mesh, is fried to raw fragrant, add particle diameter be 0.6 ~
60 times of water of amount of the medical stone of 0.8cm and bluish dogbane weight, it is 1/10 that heating is boiled to volume, filtering, by extract solution dry to
Water content is 6 ~ 8%, obtains apocynum extract.
Described white thorn extract, is to clean white thorn, is crushed, and it is 0.5% to add white 40 times of volume fractions of amount of thorn weight
Acetum, in 34kHz ultrasounds 25 minutes, to boil to volume be original 1/10 for heating, filtering, drying to water content is 4 ~
6%, get Bai Ci extract.
Prepare and eating method, with embodiment 1.
Comparative example 1
Removal Angel Saccharomyces cerevisiae and step（3）, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Removal apocynum extract, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
The white thorn extract of removal, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Removal step（1）The crushing and extraction of middle rice-pudding leaf, bag rice-pudding is used for by rice-pudding leaf, and remaining is prepared and eating method, same to embodiment
1。
Comparative example 5
Removal step（2）The crushing of middle jujube and fresh flower, whole jujube and fresh flower are used in Zongzi, and remaining is prepared and edible
Method, with embodiment 1.
Comparative example 6
Removal step（4）Freezing, remaining prepare and eating method, with embodiment 1.
Comparative example 7
Removal step（6）Drying, remaining prepare and eating method, with embodiment 1.
Comparative example 8
Existing commercially available fast food jujube Zongzi.
The index contrast of embodiment and comparative example fast food jujube Zongzi：
The fast food jujube Zongzi of random selection embodiment and comparative example, is 1 month from the date of manufacture, randomly chooses 100 people, right
The Zongzi of each group carries out subjective appreciation, and carries out sanitary index detection and shelf life when spontaneous postpartum is placed in -18 DEG C, embodiment
Index contrast with comparative example fast food jujube Zongzi is shown in Table 1.
Table 1：The index contrast of embodiment and comparative example fast food jujube Zongzi
From the results shown in Table 1, the fresh flower jujube Zongzi of embodiment, mouthfeel is uniform, and aromatic flavour, sugariness is moderate, bacterium colony
Sum and mould number are substantially few compared with comparative example, meet national standard, and safety and Health, shelf life is long, illustrate present invention offer
Fresh flower jujube Zongzi has preferable health and health indicator.
Claims (9)
1. a kind of fresh flower jujube Zongzi, it is characterised in that be made up of the raw material of following weight portion：Glutinous rice 78 ~ 80, rice-pudding leaf 13 ~ 15,
Jujube 18 ~ 20, fresh flower 7 ~ 9, xylo-oligosaccharide 6 ~ 8, Angel Saccharomyces cerevisiae 4 ~ 6, salt 0.2 ~ 0.4, apocynum extract 0.03 ~
0.05th, white thorn extract 0.03 ~ 0.05.
2. fresh flower jujube Zongzi according to claim 1, it is characterised in that described rice-pudding leaf, is dry weight, is lotus leaf, corn
Any combination of one or more in leaf, Reed Leaves.
3. fresh flower jujube Zongzi according to claim 1, it is characterised in that described jujube, is red date without stone.
4. fresh flower jujube Zongzi according to claim 1, it is characterised in that described fresh flower, is rose, Jasmine, rule
Draw, chrysanthemum, lily, sophora flower, shrub althea flower, Roselle, any combination of one or more in peach blossom.
5. fresh flower jujube Zongzi according to claim 1, it is characterised in that described apocynum extract, is by bluish dogbane
Clean, be crushed to 80 ~ 100 mesh, fry to raw perfume, it is 50 ~ 60 times of amounts of medical stone and bluish dogbane weight of 0.6 ~ 0.8cm to add particle diameter
Water, heating boil to volume be 1/10, filtering, by extract solution dry to water content be 6 ~ 8%, obtain apocynum extract.
6. fresh flower jujube Zongzi according to claim 1, it is characterised in that described white thorn extract, is to clean white thorn,
Crush, the acetum for piercing that 30 ~ 40 times of volume fractions of amount of weight are for 0.3 ~ 0.5% in vain is added, in 32 ~ 34kHz ultrasounds 20 ~ 25
Minute, it is original 1/10 that heating is boiled to volume, filtering, and drying to water content is 4 ~ 6%, get Bai Ci extracts.
7. the preparation method of fresh flower jujube Zongzi described in a kind of claim 1, it is characterised in that specifically include following steps：
（1）Rice-pudding leaf is cleaned, 80 ~ 100 mesh are crushed to, the wine that 60 ~ 80 times of volume fractions of amount of rice-pudding leaf weight are 36 ~ 38% is added
Smart solution, soak 30 ~ 40 minutes, boil rear small fire to be heated to volume is original 1/12, filtering, drying to water content be 8 ~
10%, obtain rice-pudding leaf extract；
（2）Jujube and fresh flower are mixed, is cleaned, add 2 times of water of amount of jujube weight, soaked 40 ~ 50 minutes, by jujube and fresh flower
80 ~ 100 mesh are crushed to, jujube fresh flower slurry is obtained；
（3）Glutinous rice is cleaned, draining, add Angel Saccharomyces cerevisiae, be well mixed, be placed in 32 ~ 34 DEG C and stand 8 ~ 10 hours, obtain one
Secondary fermentation glutinous rice；
（4）Rice-pudding leaf extract, jujube fresh flower slurry, xylo-oligosaccharide, salt, apocynum extract and in vain are added to one time fermentation glutinous rice
Thorn extract, is well mixed, and is placed in -20 ~ -18 DEG C and freezes 12 ~ 14 hours, takes out, and is thawed completely in 36 ~ 38 DEG C, must thaw glutinous
Rice；
（5）Defrosting glutinous rice is steamed 30 ~ 35 minutes in 127 ~ 129 DEG C, is taken out, be placed in Zongzi pattern tool, the demoulding, obtain just fresh flower
Candied date Zongzi；
（6）It is 31 ~ 33% by first fresh flower candied date Zongzi drying to water content, obtains fresh flower candied date Zongzi；
（7）Inflated with nitrogen is packed, 31 ~ 32kGy radio sterilizations, inspection, and less than -18 DEG C preserve, and obtain finished product.
8. the preparation method of fresh flower jujube Zongzi according to claim 7, it is characterised in that the step（6）Drying, be
First fresh flower candied date Zongzi is placed in into -43 ~ -41 DEG C carries out freeze-drying.
9. the eating method of fresh flower jujube Zongzi described in a kind of any one of claim 1 ~ 8, it is characterised in that open packaging, will
Fresh flower candied date Zongzi is placed in container, is steamed in steam 15 ~ 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611220674.8A CN106819844A (en) | 2016-12-26 | 2016-12-26 | A kind of fresh flower jujube Zongzi |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611220674.8A CN106819844A (en) | 2016-12-26 | 2016-12-26 | A kind of fresh flower jujube Zongzi |
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| Publication Number | Publication Date |
|---|---|
| CN106819844A true CN106819844A (en) | 2017-06-13 |
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ID=59136367
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611220674.8A Pending CN106819844A (en) | 2016-12-26 | 2016-12-26 | A kind of fresh flower jujube Zongzi |
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| CN (1) | CN106819844A (en) |
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| CN113907248A (en) * | 2020-07-11 | 2022-01-11 | 董摄 | Making method of rice dumplings |
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| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN102763811A (en) * | 2012-06-27 | 2012-11-07 | 南昌大学 | Method for processing zongzi without wrapping leaf |
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| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
| CN104366258A (en) * | 2014-11-15 | 2015-02-25 | 重庆市双桥区危思科技有限公司 | Production method of glutinous rice rolls |
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| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN103082165A (en) * | 2011-11-07 | 2013-05-08 | 刘保兴 | Manufacturing method of eight-treasure glutinous rice dumpling |
| CN102763811A (en) * | 2012-06-27 | 2012-11-07 | 南昌大学 | Method for processing zongzi without wrapping leaf |
| CN103431299A (en) * | 2013-08-05 | 2013-12-11 | 柳培健 | Processing method of green bean rice dumpling |
| CN103919047A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Fruit rice dumplings and making method thereof |
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| CN113907248A (en) * | 2020-07-11 | 2022-01-11 | 董摄 | Making method of rice dumplings |
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Application publication date: 20170613 |