CN106819990A - A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof - Google Patents
A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof Download PDFInfo
- Publication number
- CN106819990A CN106819990A CN201611261851.7A CN201611261851A CN106819990A CN 106819990 A CN106819990 A CN 106819990A CN 201611261851 A CN201611261851 A CN 201611261851A CN 106819990 A CN106819990 A CN 106819990A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- parts
- glutinous rice
- stuffed
- steamed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 119
- 235000009566 rice Nutrition 0.000 title claims abstract description 119
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 74
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 74
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 33
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 18
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 13
- 241000333181 Osmanthus Species 0.000 claims abstract description 13
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 114
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000000996 additive effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 230000001629 suppression Effects 0.000 description 6
- 230000003796 beauty Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000040710 Chela Species 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000005030 aluminium foil Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000005188 flotation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 241000863032 Trieres Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof, including following weight portion each material：0.01 0.03 parts of 40 46 parts of glutinous rice lotus root, 60 78 parts of liquid glucose and osmanthus flower fragrance；The liquid glucose includes each raw material of following weight portion：42 49 parts of 18 21 parts of white granulated sugar, 47 parts of matrimony vine, 0.5 0.8 parts of shitosan and water.Glutinous rice lotus root of the invention is sweet and delicious, is of high nutritive value, and belongs to natural nutrient food, without additive, by preparation method of the invention glutinous rice lotus root shelf lives can be made long, and sterilizing is thorough, meets the edible taste demand of masses.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof.
Background technology
Lotus root is used as a kind of common food materials, and its processing method is varied, there is direct boiling, stir-fry, Baoshang, but this is right
For is produced from lotus root area；Lotus root area is not being produced, due to the restriction of each factor such as transit link, the above method seems non-availability, therefore
Require that manufacturer packs after lotus root is carried out into secondary operation usually through various methods by vacreation to meet；It is then sent to mesh
Ground human consumption.
Glutinous rice lotus root is that glutinous rice is put into lotus root, is equipped with taste substance and is made, deep joyous by people with nutritive value higher
Meet, for the problems such as existing glutinous rice taste is good, shelf lives are shorter and preservative is added, how to prepare it is a kind of it is fragrant and sweet it is tasty and refreshing,
Shelf lives are long, the sterilizing problem that thoroughly glutinous rice lotus root is wanted to solve as people.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, the present invention provides a kind of osmanthus
Flower glutinous rice lotus root and preparation method thereof, it is therefore an objective to which glutinous rice lotus root is good in taste, and with the effect of certain suppression blood sugar.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice, including following weight portion each material：
40-46 parts, liquid glucose 60-78 parts and osmanthus flower fragrance 0.01-0.03 parts of glutinous rice lotus root；
The liquid glucose includes each raw material of following weight portion：
White granulated sugar 18-21 parts, matrimony vine 4-7 parts, shitosan 0.5-0.8 parts and water 42-49 parts.
The Steamed Lotus Root Stuffed with Sweet Sticky Rice, the liquid glucose also includes maltose 4-7 parts.
Preferably, the liquid glucose and the mass ratio of glutinous rice lotus root are 2:3.
The mass ratio of white granulated sugar, matrimony vine, maltose, shitosan and water is 3 in the liquid glucose:0.1:0.1:0.01:7.Adopt
The liquid glucose obtained with this ratio is cooked together with glutinous rice lotus root, makes that the glutinous rice lotus root for finally giving is sweet and delicious, and sugariness is moderate, meets big
While many tastes, with preferable health-care effect.
The addition of glutinous rice is the 10-16% of glutinous rice lotus root gross weight in the glutinous rice lotus root.Glutinous rice can be made using this proportioning
Lotus root mouthfeel more preferably, and makes that glutinous rice lotus root form is more attractive in appearance, circularity is moderate, and glutinous rice is unlikely to excessively expansion after cooking.
The preparation method of the Steamed Lotus Root Stuffed with Sweet Sticky Rice, comprises the following steps：
(1) lotus root carried out into cleaning removal of impurities, go to save, go root, peeling；Matrimony vine, sticky rice washing are standby；
(2) load glutinous rice in lotus root according to formula ratio and obtain glutinous rice lotus root；
(3) sugar making liquid is matched somebody with somebody according to formula ratio；
(4) glutinous rice lotus root is put into liquid glucose and is cooked；
(5) osmanthus flower fragrance of formula ratio, mixing, cooling and standings are added in the feed liquid after cooking；
(6) after taking out the sliced glutinous rice lotus root after above-mentioned cooling and standings, vacuum packaging, sterilization, obtain final product.
Step (1) also includes carrying out the glutinous rice after cleaning the pre-cooked step of drying.Preferably, it is described drying it is pre-cooked be
60 DEG C of drying 55-65min.Pre-cooked it is easy to subsequent charge operation in the drying of this temperature, it is easy to cure.It is preferably advanced after sticky rice washing
Row immersion treatment, drain again carries out drying pre-cooked deal afterwards, it is therefore an objective to be easy to the shortening of glutinous rice.
The method that step (2) loads glutinous rice in lotus root is：Fixed lotus root section, intercepts the cross section of the aperture maximum area of lotus root,
Glutinous rice is interrupted from eminence or uninterruptedly quantitatively drops, and allows glutinous rice to enter lotus root hole by machine vibration (up and down, left and right form), reaches
Enter lotus root hole to glutinous rice but will not excessively consolidation additive effect.Then otch is tied down using gauze and cotton cord, in case cooking
When spill.
The thickness of section is 1.0-1.5cm in step (6), is easy to packaging, and meet the edible demand of consumer.
Sterilization is the 18-25min that sterilized at 120-123 DEG C in step (6).By high-temperature sterilization treatment after vacuum packaging, protect
While card food security, be conducive to the preservation of glutinous rice lotus root local flavor.
Effect of black sticky rice it the effects such as there is nourishing the liver, beauty treatment, damp skin, it is adaptable to malnutrition, pale complexion, skin are dry
Dry and gynecological ailments person is edible.By appropriate edible black sticky rice, beauty care can be played a part of.
The fruit of Chinese wolfberry contain abundant natural Beta-carotene, vitamin C, matrimony vine proteoglycan, glycine betaine, linoleic acid and iron,
The nutritional ingredients such as phosphorus, calcium, have qi-restoratives to calm the nerves, improving eyesight wind-dispelling, kidney-nourishing moistening lung, protect liver be antitumor, hypoglycemic and anti-ageing work of waiting for a long time
With.
Shitosan has good bio-compatibility with biological cell, does not have toxicity and can be decomposed by organism, has
Bioactivity, has the beneficial special efficacy of all multipair human bodies with this biological health-care product being made.Shitosan can prevent oral cavity from bursting
Ulcer, the activated immune factor, increment intestinal beneficial bacterium, suppression fat absorption, reduction blood fat and cholesterol, removing free radical poison
Element, suppression blood pressure rise, reduce blood sugar etc., thus with activating cell, suppression aging, beauty treatment weight reducing, prevent modern civilization diseases
The function of (cardiovascular and cerebrovascular diseases, hypertension, diabetes etc.).
Maltose moistening lung, promotes the production of body fluid, and goes dry；Can beauty treatment, invigorate the spleen and benefit qi, moisten the lung and relieve the cough, relieving spasm to stop pain, moisten internal organ, appetizing
Relieving restlessness, defaecation are secret etc..And maltose taste is more sweet, slightly warm in nature.
Beneficial effects of the present invention：Glutinous rice lotus root of the invention is sweet and delicious, is of high nutritive value, and belongs to natural nutrient food,
Without additive, by preparation method of the invention glutinous rice lotus root shelf lives can be made long, sterilizing is thorough, meet the edible of masses
Taste demand, the combination of each material is cooked together with glutinous rice lotus root in liquid glucose formula, and suppression blood sugar is played to a certain extent rapidly
Elevated effect, it is edible for a long time to be conducive to strengthening immunity of organisms, with preferable health-care effect.
Specific embodiment
Below by the description to embodiment, specific embodiment of the invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding to design of the invention, technical scheme, and helps
In its implementation.
Glutinous rice mentioned by the present invention is preferably commercially available black sticky rice.
Embodiment 1
A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice, including following weight portion each material：
0.02 part of 40 parts of glutinous rice lotus root, 60 parts of liquid glucose and osmanthus flower fragrance；
Wherein, liquid glucose includes each raw material of following weight portion：
42 parts of 18 parts of white granulated sugar, 4 parts of matrimony vine, 0.5 part of shitosan and water.
In glutinous rice lotus root, the addition of glutinous rice is the 10% of glutinous rice lotus root gross weight.
The preparation method of the Steamed Lotus Root Stuffed with Sweet Sticky Rice, comprises the following steps：
(1) lotus root of disease-free mechanical wound is selected, removing surface impurity is cleaned with water, gone to save afterwards, go root, peeling；Will
Matrimony vine cleaning flotation is standby；Black sticky rice eluriates clean, immersion 12h, baking oven is put into after draining the water and dries 1h at a temperature of 60 DEG C, reaches
To pre-cooked purpose；
(2) fixed lotus root section, intercepts the cross section of the aperture maximum area of lotus root, and glutinous rice is interrupted or uninterrupted quantitative from eminence
Drop, allow glutinous rice to enter lotus root hole by machine vibration (up and down, left and right form), reach glutinous rice into lotus root hole but will not be excessively tight
Real additive effect, then ties down otch using gauze and cotton cord, in case being spilt when cooking；
(3) 18 parts of white granulated sugar, 4 parts of matrimony vine, the 42 parts of mixing of 0.5 part of shitosan and water are cooked into liquid glucose；
(4) the glutinous rice lotus root that will install glutinous rice is put into cooking in liquid glucose, and big fire is boiled and keeps 10min, slow fire infusion 2.5h；
(5) after the completion of cooking, room temperature cooling adds 0.02 part of osmanthus flower fragrance, well mixed to be cooled to normal temperature；
(6) the glutinous rice lotus root after cooling and standings is fixed on slicer and is cut into slices, thickness is 1.0cm；
(7) it is vacuum-packed using aluminium foil, 121 DEG C of sterilizing 20min is kept in sterilization kettle, is obtained final product.
Embodiment 2
The present embodiment is that the Steamed Lotus Root Stuffed with Sweet Sticky Rice of the present embodiment, including following weight portion is each with the difference of embodiment 1
Material：
0.02 part of 46 parts of glutinous rice lotus root, 69 parts of liquid glucose and osmanthus flower fragrance；
The proportioning of white granulated sugar, matrimony vine, shitosan and water is 3 in liquid glucose:0.1:0.01:7.
In glutinous rice lotus root, the addition of glutinous rice is the 15% of glutinous rice lotus root gross weight.
The preparation method of the Steamed Lotus Root Stuffed with Sweet Sticky Rice as the preparation method of embodiment 1, state here by no longer excessive chela.
Embodiment 3
A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice, including following weight portion raw material：
0.02 part of 46 parts of glutinous rice lotus root, 69 parts of liquid glucose and osmanthus flower fragrance；
Liquid glucose include white granulated sugar, matrimony vine, shitosan, maltose and water, wherein white granulated sugar, matrimony vine, maltose, shitosan and
The proportioning of water is 3:0.1:0.1：0.01:7.
In glutinous rice lotus root, the addition of glutinous rice is the 15% of glutinous rice lotus root gross weight.
The preparation method of the Steamed Lotus Root Stuffed with Sweet Sticky Rice, comprises the following steps：
(1) lotus root of disease-free mechanical wound is selected, removing surface impurity is cleaned with water, gone to save afterwards, go root, peeling；Will
Matrimony vine cleaning flotation is standby；Black sticky rice eluriates clean, immersion 12h, baking oven is put into after draining the water and dries 1h at a temperature of 60 DEG C, reaches
To pre-cooked purpose；
(2) fixed lotus root section, intercepts the cross section of the aperture maximum area of lotus root, and glutinous rice is interrupted or uninterrupted quantitative from eminence
Drop, allow glutinous rice to enter lotus root hole by machine vibration (up and down, left and right form), reach glutinous rice into lotus root hole but will not be excessively tight
Real additive effect, then ties down otch using gauze and cotton cord, in case being spilt when cooking；
(3) white granulated sugar, matrimony vine, shitosan, maltose and water are mixed according to said ratio and cooks into liquid glucose；
(4) the glutinous rice lotus root that will install glutinous rice is put into cooking in liquid glucose, and big fire is boiled and keeps 10min, slow fire infusion 3h；
(5) after the completion of cooking, room temperature cooling adds 0.02 part of osmanthus flower fragrance, well mixed to be cooled to normal temperature；
(6) the glutinous rice lotus root after cooling and standings is fixed on slicer and is cut into slices, thickness is 1.2cm；
(7) it is vacuum-packed using aluminium foil, 121 DEG C of sterilizing 20min is kept in sterilization kettle, is obtained final product.
Embodiment 4
The present embodiment is that the Steamed Lotus Root Stuffed with Sweet Sticky Rice of the present embodiment, including following weight portion is each with the difference of embodiment 3
Material：
0.02 part of 42 parts of glutinous rice lotus root, 74 parts of liquid glucose and osmanthus flower fragrance；Wherein, liquid glucose includes each raw material of following weight portion：
45 parts of 20 parts of white granulated sugar, 4.5 parts of matrimony vine, 4 parts of maltose, 0.5 part of shitosan and water.
In glutinous rice lotus root, the addition of glutinous rice is the 13% of glutinous rice lotus root gross weight.
The preparation method of the Steamed Lotus Root Stuffed with Sweet Sticky Rice as the preparation method of embodiment 3, state here by no longer excessive chela.
Embodiment 5
The present embodiment is that the Steamed Lotus Root Stuffed with Sweet Sticky Rice of the present embodiment, including following weight portion is each with the difference of embodiment 3
Material：
0.02 part of 45 parts of glutinous rice lotus root, 78 parts of liquid glucose and osmanthus flower fragrance；Wherein, liquid glucose includes each raw material of following weight portion：
46 parts of 18 parts of white granulated sugar, 6.7 parts of matrimony vine, 6.7 parts of maltose, 0.6 part of shitosan and water.
In glutinous rice lotus root, the addition of glutinous rice is the 12% of glutinous rice lotus root gross weight.
The preparation method of the glutinous rice lotus root is to be cut into slices in step (6) with the glutinous rice lotus root preparation method difference with embodiment 3
Thickness be 1.5cm；123 DEG C of sterilizing 20min are kept in step (7) in sterilization kettle.
Comparative example
Liquid glucose only adds white granulated sugar and water in this comparative example, and its preparation method is similar to Example 1, here no longer excessive chela
State.
Eating effect is investigated
Steamed Lotus Root Stuffed with Sweet Sticky Rice prepared by embodiment 1-5 and comparative example is evaluated following with edible rear effect.Using the will of the people
Investigation point system, chooses 60 people of 20-50 Sui age bracket as object on probation, is arbitrarily divided into five groups, eats implement respectively
Steamed Lotus Root Stuffed with Sweet Sticky Rice prepared by example 1-5, every effect total score is 5 points：5 points is best result, represents fine, very satisfied；4 points be compared with
It is good；3 points is to receive；Less than 3 points is bad, it is impossible to received.It is below every average, is specifically shown in table 1 below.
Found in addition, carrying out blood glucose value by the Steamed Lotus Root Stuffed with Sweet Sticky Rice to the edible the various embodiments described above of trier and measuring, eaten
Same amount of Steamed Lotus Root Stuffed with Sweet Sticky Rice, eats Steamed Lotus Root Stuffed with Sweet Sticky Rice prepared by embodiment 1-5, and its blood glucose value rises amplitude apparently without comparative example
Steamed Lotus Root Stuffed with Sweet Sticky Rice is high, therefore, Steamed Lotus Root Stuffed with Sweet Sticky Rice prepared by the present invention has the effect of certain suppression blood sugar.
The present invention is exemplarily described above.Obviously, the present invention is implemented and is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities that method of the present invention design and technical scheme are carried out；Or it is not improved, will
Above-mentioned design of the invention and technical scheme directly apply to other occasions, within protection scope of the present invention.
Claims (10)
1. a kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice, it is characterised in that each material including following weight portion：
40-46 parts, liquid glucose 60-78 parts and osmanthus flower fragrance 0.01-0.03 parts of glutinous rice lotus root；
The liquid glucose includes each raw material of following weight portion：
White granulated sugar 18-21 parts, matrimony vine 4-7 parts, shitosan 0.5-0.8 parts and water 42-49 parts.
2. Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 1, it is characterised in that the liquid glucose also includes maltose 4-7 parts.
3. Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 2, it is characterised in that the liquid glucose is 2 with the mass ratio of glutinous rice lotus root:3.
4. Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 2, it is characterised in that white granulated sugar, matrimony vine, maltose, shell in the liquid glucose
The mass ratio of glycan and water is 3:0.1:0.1:0.01:7.
5. Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 1, it is characterised in that the addition of glutinous rice is glutinous rice lotus root in the glutinous rice lotus root
The 10-16% of gross weight.
6. according to claim any one of 1-5 Steamed Lotus Root Stuffed with Sweet Sticky Rice preparation method, it is characterised in that comprise the following steps：
(1) lotus root carried out into cleaning removal of impurities, go to save, go root, peeling；Matrimony vine, sticky rice washing are standby；
(2) load glutinous rice in lotus root according to formula ratio and obtain glutinous rice lotus root；
(3) sugar making liquid is matched somebody with somebody according to formula ratio；
(4) glutinous rice lotus root is put into liquid glucose and is cooked；
(5) osmanthus flower fragrance of formula ratio, mixing, cooling and standings are added in the feed liquid after cooking；
(6) after taking out the sliced glutinous rice lotus root after above-mentioned cooling and standings, vacuum packaging, sterilization, obtain final product.
7. the preparation method of Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 6, it is characterised in that after step (1) also includes to cleaning
Glutinous rice carry out the pre-cooked step of drying.
8. the preparation method of Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 7, it is characterised in that it is in 60 DEG C of bakings that the drying is pre-cooked
Dry 55-65min.
9. the preparation method of Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 6, it is characterised in that the thickness of section is in step (6)
1.0-1.5cm。
10. the preparation method of Steamed Lotus Root Stuffed with Sweet Sticky Rice according to claim 6, it is characterised in that sterilization is in 120- in step (6)
123 DEG C of sterilizing 18-25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261851.7A CN106819990A (en) | 2016-12-30 | 2016-12-30 | A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611261851.7A CN106819990A (en) | 2016-12-30 | 2016-12-30 | A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819990A true CN106819990A (en) | 2017-06-13 |
Family
ID=59112773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611261851.7A Pending CN106819990A (en) | 2016-12-30 | 2016-12-30 | A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819990A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783318A (en) * | 2018-06-27 | 2018-11-13 | 扬州天禾食品有限公司 | A kind of preparation method of glutinous rice lotus rhizome |
| CN112826055A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Preparation method of sweet osmanthus and glutinous rice lotus root |
| CN113303453A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Preparation method of normal-temperature glutinous rice lotus root food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129181A (en) * | 2007-09-18 | 2008-02-27 | 蔡华珍 | Process for producing glutinous rice lotus rhizome with low sugar |
| CN102599447A (en) * | 2011-11-09 | 2012-07-25 | 陆菊芳 | Glutinous rice lotus root cooking method |
| CN104172015A (en) * | 2014-07-22 | 2014-12-03 | 宝应县神禾食品厂 | Processing method of sweet-scented osmanthus glutinous rice lotus root |
| CN104872576A (en) * | 2015-04-30 | 2015-09-02 | 江苏奥斯忒食品有限公司 | Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices |
| CN105475921A (en) * | 2015-12-31 | 2016-04-13 | 王坤 | Processing method for lotus root filled with sticky rice |
-
2016
- 2016-12-30 CN CN201611261851.7A patent/CN106819990A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129181A (en) * | 2007-09-18 | 2008-02-27 | 蔡华珍 | Process for producing glutinous rice lotus rhizome with low sugar |
| CN102599447A (en) * | 2011-11-09 | 2012-07-25 | 陆菊芳 | Glutinous rice lotus root cooking method |
| CN104172015A (en) * | 2014-07-22 | 2014-12-03 | 宝应县神禾食品厂 | Processing method of sweet-scented osmanthus glutinous rice lotus root |
| CN104872576A (en) * | 2015-04-30 | 2015-09-02 | 江苏奥斯忒食品有限公司 | Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices |
| CN105475921A (en) * | 2015-12-31 | 2016-04-13 | 王坤 | Processing method for lotus root filled with sticky rice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783318A (en) * | 2018-06-27 | 2018-11-13 | 扬州天禾食品有限公司 | A kind of preparation method of glutinous rice lotus rhizome |
| CN112826055A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Preparation method of sweet osmanthus and glutinous rice lotus root |
| CN113303453A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Preparation method of normal-temperature glutinous rice lotus root food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495314A (en) | Porous coarse cereal flour including dietary fibers | |
| CN106720868A (en) | One plant tea yam crisp preparation method | |
| CN106417621A (en) | Sour soybean milk and preparation technology thereof | |
| CN106819990A (en) | A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof | |
| CN104939253A (en) | Fragrant and sweet water-chestnut oat beverage and preparation method thereof | |
| CN103652639B (en) | Radix asparagi and platycodon grandiflorum healthcare rice crust | |
| KR20140045708A (en) | Manufacturing method of bread using lotus leaf | |
| CN105994549A (en) | Nutritional and health purple perilla moon cake and production process thereof | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| CN106036511A (en) | Instant salt baked muttonchops and preparation method thereof | |
| CN105520064B (en) | The additive-free full seed mung bean nutritional staple food of one kind and its production method | |
| CN105767693A (en) | Method for preparing instant Chinese yam tablets | |
| CN108013343A (en) | Highland barley nourishing the stomach mixed congee and preparation method thereof | |
| CN109418655A (en) | A kind of mung bean-lily health drink and preparation method thereof | |
| CN109601863B (en) | Preparation method of oil-free parched rice | |
| CN106387677A (en) | Fermented chicken breast meat soybean sauce | |
| CN105815736A (en) | Preparation method of healthy and delicious peanut product | |
| CN105831374A (en) | Cumin needle mushroom sticky candy | |
| KR20170049103A (en) | Preparation Method of the the Fermentation Cereal Bar using Chestnut Shell | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN105767696A (en) | Osmanthus fragrans flower, purple glutinous rice and yam cake preparation method | |
| CN103584001A (en) | Production method of covering black soybean with crushed peanut | |
| CN107198067A (en) | A kind of onion, lemon beverage made of fruits or vegetables and preparation method thereof | |
| KR101323615B1 (en) | Producing method of cheonggukjang confectionery | |
| CN107890050A (en) | A kind of sweet potato cake and preparation method thereof |
Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
|
| RJ01 | Rejection of invention patent application after publication |