CN107279713A - High resiliency dragon fruit rice cake and manufacturing process containing jujube - Google Patents
High resiliency dragon fruit rice cake and manufacturing process containing jujube Download PDFInfo
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- CN107279713A CN107279713A CN201710588308.6A CN201710588308A CN107279713A CN 107279713 A CN107279713 A CN 107279713A CN 201710588308 A CN201710588308 A CN 201710588308A CN 107279713 A CN107279713 A CN 107279713A
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- dragon fruit
- juice
- rice cake
- jujube
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 74
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 74
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 72
- 235000009566 rice Nutrition 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 71
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241001247821 Ziziphus Species 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000654 additive Substances 0.000 claims abstract description 22
- 230000000996 additive effect Effects 0.000 claims abstract description 22
- 235000020419 dragon fruit juice Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 235000020989 red meat Nutrition 0.000 claims abstract description 14
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 13
- 108010053775 Nisin Proteins 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000004309 nisin Substances 0.000 claims abstract description 13
- 235000010297 nisin Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 229920002101 Chitin Polymers 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000012054 meals Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 230000000215 hyperchromic effect Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 241000231286 Neottia Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000193996 Streptococcus pyogenes Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002623 sporogenic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of high resiliency dragon fruit rice cake containing jujube and manufacturing process, block rice cake including dragon fruit juice and rice cake powder mixed-forming, described dragon fruit juice includes red meat dragon fruit pulp juice and red skin dragon fruit peel juice and additive, and additive includes citric acid, sucrose, nisin, chitin, Tea Polyphenols；Described rice cake powder includes rice meal, glutinous rice flour, wheat flour, yeast, jujube.The high resiliency dragon fruit rice cake containing jujube of the present invention is by the way that citric acid, sucrose, nisin, chitin, Tea Polyphenols plurality of active ingredients are added in red skin dragon fruit peel juice, the pericarp composition for being not only effectively utilized dragon fruit avoids wasting, and by the way that yeast fermentation technique improves rice cake elasticity, mouthfeel can use transparent wrapper, and increase medical value by jujube.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of high resiliency dragon fruit rice cake containing jujube.
Background technology
Rice cake is that the tradition of Chinese people is delicious, deep popular.Existing rice cake is mixed to form with some fruit juice and carried
The existing small lot production of the rice cake of color, particularly dragon fruit rice cake are very popular due to the distinctive nutritive value of dragon fruit, mesh
It is mainly manufactured preceding dragon fruit rice cake using the pulp mixing rice cake powder of red meat dragon fruit, this formula or manufacturer
Formula is excessively traditional, it is impossible to the storage dragon fruit rice cake of long period, particularly this its color and luster of dragon fruit rice cake by boiling with
Become the aubergine of color and luster dimness partially afterwards, not only give old sense, and it is yellowish that can not irradiate easily discoloration in the sun
Color is, it is necessary to which lucifuge is packed, and on the other hand the existing more closely knit mouthfeel of its quality of rice cake is poor, how to solve above-mentioned technical problem one
It is directly the object of those skilled in the art's research.
The content of the invention
The invention provides it is a kind of it is bright in luster, in good taste can be with the high resiliency dragon fruit containing jujube of transparent wrapper
Rice cake.
A kind of high resiliency dragon fruit rice cake containing jujube, includes the block year of dragon fruit juice and rice cake powder mixed-forming
Cake, described dragon fruit juice includes red meat dragon fruit pulp juice；Described rice cake powder include rice meal, glutinous rice flour, wheat flour,
Yeast, jujube, improve the mouthfeel of dragon fruit rice cake by rice meal, two kinds of material mixings of glutinous rice flour, and the knot of wheat flour, yeast
The elasticity that a large amount of micro-bubbles improve rice cake can be produced by fermentation by closing, and the addition of particularly jujube has reached necessarily medicinal
Value.
Described dragon fruit juice also includes red skin dragon fruit peel juice.Dragon fruit pericarp is at present mostly as discarded object quilt
Abandon, larger burden is not only caused to environment, and also form a large amount of wastes.Red skin dragon fruit peel juice is used as natural colour
Plain raw material considerably increases the genuineness of dragon fruit rice cake color, reduces manufacturing cost.Dragon fruit pericarp contains very precious
The expensive anthocyanidin of nutriment one.Anthocyanidin is a kind of antioxidant of strength, is better than carrotene more than 10 times, and can be in people
The health that activity greatly improves dragon fruit rice cake for 75 hours is preserved in body blood.
Described rice cake powder and the percentage by weight of dragon fruit juice are 5: 3 mouthfeels and viscosity for improving rice cake.
Anti-light, health care, the additive of resistance to storage are added with described red skin dragon fruit peel juice, described additive includes
Citric acid, sucrose, nisin, chitin, Tea Polyphenols.Citric acid, sucrose, streptococcus lactis in described additive
Element, chitin, the weight proportion of Tea Polyphenols are 2: 6: 2: 2: 1.Inventor has found red skin flue by prolonged observation, research
It is very easy to discoloration or color is dim not bright-coloured enough in the sun for pigment in fruit pericarp, in addition its storage performance and color
Color concentration is nor especially desirable.Common preservative is existing there is also slackening for the pigment in red skin dragon fruit peel juice
As.In order to prove that the beneficial effect of the additive in the present invention has carried out following serial experiment, other compositions all same is distinguished only
For additive：
It is stronger hyperchromic that thus upper table proves that additive of the present invention has by citric acid for red skin dragon fruit peel juice
Effect.
Thus upper table proves that sucrose, chitin are added under sunlight has stronger hyperchromic work for red skin dragon fruit peel juice
With.
Thus upper table proves that Tea Polyphenols superposition nisin for red skin dragon fruit peel juice there is stronger, resistance to storage to increase
Color is acted on.The polypeptide compounds that nisin is made up of several amino acids, can be absorbed by the body as nutriment
Utilize., the Food and Agricultural Organization of the United Nations/World Health Organization (FAL/WHO) food additives joint specialist committee member in 1969
It can confirm that nisin can be as food preservative.It can effectively suppress to cause many Gram-positives of food spoilage thin
Bacterium, such as clostridium botulinum, staphylococcus aureus, Streptococcus hemolyticus, Listera, the growth of stearothermophilus bud pole bacterium and numerous
Grow, especially there is special efficacy to be good preservative to producing sporogenic gram-positive bacterium.Tea Polyphenols has very strong anti-oxidant
Property and physiologically active, it coordinates nisin to slow down oxidation reaction of composition in red skin dragon fruit peel juice significantly to prolong
Long storage time.
The additive of the present invention is included into citric acid, sucrose, streptococcus lactis again by above-mentioned various experiment applicants
Element, chitin, Tea Polyphenols, and be that 2: 6: 2: 2: 1 formation additive is added in red skin dragon fruit peel juice according to weight proportion, and
And no matter contrasted with the red skin dragon fruit peel juice of no additive in color and luster or resistance to storage, or light influence aspect is
It is to be greatly improved.
A kind of manufacturing process of the high resiliency dragon fruit rice cake containing jujube comprises the following steps：
First, the red skin dragon fruit of ripe red meat is cut into demucilage and pericarp, pulp breaks essence and squeezed the juice, filtering obtains red meat fire
Imperial fruit pulp juice；
2nd, break essence after the pericarp cleaning obtained step one to squeeze the juice, filtering obtains primary red skin dragon fruit peel juice, primary
Red skin dragon fruit peel juice is dried to form fruit powder, according to 1: 100 weight than fruit powder is put into the ethanol solution that concentration is 40%
Middle extraction pigment, 2 hours of standing take supernatant, and supernatant is put into Rotary Evaporators removes the red skin dragon fruit fruit of ethanol acquisition
Skin juice；
3rd, it is 2: 6: 2: 2: 1 mixed according to weight proportion by citric acid, sucrose, nisin, chitin, Tea Polyphenols
Conjunction forms additive, and additive adds red skin dragon fruit peel juice according to weight proportion 1: 100, then mixes red meat dragon fruit fruit
Gravy formation dragon fruit juice；
4th, rice meal, glutinous rice flour, wheat flour, yeast were mixed after 5 hours of immersion, by water mill, mashing, filtering, baking
Crushed after dry, be then mixed into wheat flour and yeast, obtain rice cake powder；
5th, rice cake powder and dragon fruit juice are mixed according to percentage by weight 5: 3,20-30 degree heat-preservation fermentations 1-2 is small
When, then the well-done rear addition New Year cake preparation machine of boiling, high resiliency dragon fruit rice cake of the cutting acquisition containing jujube.
High resiliency dragon fruit rice cake of the present invention containing jujube is cut into 25 centimetres of length as further architectural feature, it is wide
2 centimetres, high 1.5 centimetres of block structure is easy to packed and transported.
The high resiliency dragon fruit rice cake containing jujube of the present invention is by by citric acid, sucrose, nisin, crust
Element, Tea Polyphenols plurality of active ingredients are added in red skin dragon fruit peel juice, and the pericarp composition for being not only effectively utilized dragon fruit is kept away
Transparent wrapper can be used, and be increased by jujube by exempting to waste, and improving rice cake elasticity, mouthfeel by yeast fermentation technique
Medical value.
Embodiment
A kind of high resiliency dragon fruit rice cake containing jujube, includes the block year of dragon fruit juice and rice cake powder mixed-forming
Cake, dragon fruit juice includes red meat dragon fruit pulp juice and/or red skin dragon fruit peel juice, and rice cake powder includes rice meal, glutinous rice
Powder, wheat flour, yeast, jujube, in order to increase the soft glutinous mouthfeel of rice cake, the percentage by weight of rice cake powder and dragon fruit juice is 5:
3。
Anti-light, health care, the resistance to storage independently researched and developed added with the present inventor preferably in red skin dragon fruit peel juice as structure
Additive, additive include citric acid, sucrose, nisin, chitin, Tea Polyphenols, wherein the weight of each composition is matched somebody with somebody
Than for 2: 6: 2: 2: 1.
A kind of manufacturing process of the high resiliency dragon fruit rice cake containing jujube comprises the following steps：
First, the red skin dragon fruit of ripe red meat is cut into demucilage and pericarp, pulp breaks essence and squeezed the juice, filtering obtains red meat fire
Imperial fruit pulp juice；
2nd, break essence after the pericarp cleaning obtained step one to squeeze the juice, filtering obtains primary red skin dragon fruit peel juice, primary
Red skin dragon fruit peel juice is dried to form fruit powder, according to 1: 100 weight than fruit powder is put into the ethanol solution that concentration is 40%
Middle extraction pigment, 2 hours of standing take supernatant, and supernatant is put into Rotary Evaporators removes the red skin dragon fruit fruit of ethanol acquisition
Skin juice；
3rd, it is 2: 6: 2: 2: 1 mixed according to weight proportion by citric acid, sucrose, nisin, chitin, Tea Polyphenols
Conjunction forms additive, and additive adds red skin dragon fruit peel juice according to weight proportion 1: 100, then mixes red meat dragon fruit fruit
Gravy formation dragon fruit juice；
4th, rice meal, glutinous rice flour, wheat flour, yeast, jujube were mixed after 5 hours of immersion, by water mill, mashing, mistake
Crushed after filter, drying, obtain rice cake powder；
5th, rice cake powder and dragon fruit juice are mixed according to percentage by weight 5: 3,20-30 degree heat-preservation fermentations 1-2 is small
When, then the well-done rear addition New Year cake preparation machine of boiling, high resiliency dragon fruit rice cake of the cutting acquisition containing jujube.
Claims (6)
1. a kind of high resiliency dragon fruit rice cake containing jujube, includes the block year of dragon fruit juice and rice cake powder mixed-forming
Cake, it is characterised in that：Described dragon fruit juice includes red meat dragon fruit pulp juice；Described rice cake powder includes rice meal, glutinous
Ground rice, wheat flour, yeast, jujube.
2. the high resiliency dragon fruit rice cake as claimed in claim 1 containing jujube, it is characterised in that：Described dragon fruit juice
Also include red skin dragon fruit peel juice.
3. the high resiliency dragon fruit rice cake as claimed in claim 1 containing jujube, it is characterised in that：Described rice cake powder and fire
The percentage by weight of imperial fruit fruit juice is 5: 3.
4. the high resiliency dragon fruit rice cake as claimed in claim 2 containing jujube, it is characterised in that：Described red skin dragon fruit
Anti-light, health care, the additive of resistance to storage are added with peel juice, described additive includes citric acid, sucrose, streptococcus lactis
Element, chitin, Tea Polyphenols.
5. the high resiliency dragon fruit rice cake as claimed in claim 4 containing jujube, it is characterised in that：Lemon in described additive
Lemon acid, sucrose, nisin, chitin, the weight proportion of Tea Polyphenols are 2: 6: 2: 2: 1.
6. a kind of manufacturing process of the high resiliency dragon fruit rice cake containing jujube comprises the following steps：
First, the red skin dragon fruit of ripe red meat is cut into demucilage and pericarp, pulp breaks essence and squeezed the juice, and filtering obtains red meat dragon fruit
Pulp juice；
2nd, break essence after the pericarp cleaning obtained step one to squeeze the juice, filtering obtains primary red skin dragon fruit peel juice, primary red skin
Dragon fruit peel juice is dried to form fruit powder, is soaked according to 1: 100 weight than fruit powder is put into the ethanol solution that concentration is 40%
Pigment is carried, 2 hours of standing take supernatant, supernatant is put into Rotary Evaporators removes the red skin dragon fruit pericarp of ethanol acquisition
Juice；
3rd, it is 2: 6: 2: 2: 1 mixing shape according to weight proportion by citric acid, sucrose, nisin, chitin, Tea Polyphenols
Into additive, additive adds red skin dragon fruit peel juice according to weight proportion 1: 100, then mixes red meat dragon fruit pulp juice
Form dragon fruit juice；
4th, by rice meal, glutinous rice flour, wheat flour, yeast, jujube mix immersion 5 hours after, by water mill, mashing, filtering,
Crushed after drying and obtain rice cake powder；
5th, rice cake powder and dragon fruit juice are mixed according to percentage by weight 5: 3,20-30 degree heat-preservation fermentations 1-2 hours,
New Year cake preparation machine is added after boiling is well-done again, cutting obtains the high resiliency dragon fruit rice cake containing jujube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588308.6A CN107279713A (en) | 2017-07-04 | 2017-07-04 | High resiliency dragon fruit rice cake and manufacturing process containing jujube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588308.6A CN107279713A (en) | 2017-07-04 | 2017-07-04 | High resiliency dragon fruit rice cake and manufacturing process containing jujube |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279713A true CN107279713A (en) | 2017-10-24 |
Family
ID=60101070
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710588308.6A Pending CN107279713A (en) | 2017-07-04 | 2017-07-04 | High resiliency dragon fruit rice cake and manufacturing process containing jujube |
Country Status (1)
| Country | Link |
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| CN (1) | CN107279713A (en) |
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2017
- 2017-07-04 CN CN201710588308.6A patent/CN107279713A/en active Pending
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Application publication date: 20171024 |
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| WD01 | Invention patent application deemed withdrawn after publication |