CN107279735A - A kind of preparation method of coarse cereals rice-pudding - Google Patents
A kind of preparation method of coarse cereals rice-pudding Download PDFInfo
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- CN107279735A CN107279735A CN201710509704.5A CN201710509704A CN107279735A CN 107279735 A CN107279735 A CN 107279735A CN 201710509704 A CN201710509704 A CN 201710509704A CN 107279735 A CN107279735 A CN 107279735A
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- pudding
- rice
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- coarse cereals
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Abstract
The invention provides a kind of preparation method of coarse cereals rice-pudding, comprise the following steps：(1) yellow millet, sorghum rice and corn are cleaned, after the immersion of normal temperature pure water, drained away the water stand-by；(2) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf using mixture obtained by step (1), is put into bubble in pot and boils, be subject to vacuum packaging after cooling；It is described curing coarse cereal paste preparation method be：(a) beans mixture normal temperature pure water is soaked, adds beta cyclodextrin and D glucose, after being well mixed, stirring is crushed, and sieving removes bulky grain thing, by gained slurries after vacuum is dry, through extrusion, cooled down, crush, sieve and must cure coarse cereal powder；(b) pure water is added into curing coarse cereal powder, stirring extremely must cure coarse cereal paste without particulate matter.Made coarse cereals rice-pudding is nutritious, it is easy to digest and assimilate, and vitamin content is high, has stronger health-care effect to human body, while being easy to boiling processing.
Description
Technical field
The invention belongs to food price technical field, and in particular to a kind of preparation method of coarse cereals rice-pudding.
Background technology
Zongzi is also known as " angle broomcorn millet ", " cylinder rice-pudding ", is steamed and is formed by rice-pudding leaf parcel glutinous rice, be Chinese traditional festival celebration food it
One.Typically using glutinous rice as primary raw material, saline taste Zongzi selection pork, ham, birds meat products, marine product etc. cook filling, sweet taste Zongzi
Selection jujube, pineapple, sweetened bean paste, Chinese chestnut etc. cook filling, are wrapped up with the leaf of bamboo or reed leaf.Contain a large amount of VC, amino acid, Ye Lv in the leaf of bamboo
Element, mineral matter, Flavonoid substances etc., with multiple efficacies such as sterilization, anti-corrosion, anticancers, reed leaf also contains many pharmaceutical components, tool
There is certain healthcare function.But Zongzi primary raw material is glutinous rice, viscosity is high, nondigestible, containing excess fat, salt, sugar, eats more
Aggravate stomach burden.
Existing beans rice-pudding is using glutinous rice as major ingredient, and sweetened bean paste or beans are fillings, however it remains the problem of nondigestible, while beans
Class is difficult to be cooked, and is required a great deal of time in beans rice-pudding digestion process.Sweetened bean paste rice-pudding, uses sweetened bean paste for fillings, it is easy to boiling, but
It is that the process of sweetened bean paste is generally：Red bean is soaked, and boiling is rolled to pureed, but is rich in its process in beans
Multivitamin because of oxidation decomposition, greatly reduce vitamin content therein, reduce its nutritive value.Therefore, open
The coarse cereals rice-pudding for send out nutritive value a kind of and enrich, being easy to digest and assimilate turns into urgent problem to be solved.
The content of the invention
The invention provides a kind of preparation method of coarse cereals rice-pudding, major ingredient is made using yellow millet, sorghum rice and corn mixture,
Use curing coarse cereal paste for fillings, made coarse cereals rice-pudding is nutritious, it is easy to digest and assimilate, and vitamin content is high, has to human body
Stronger health-care effect, while being easy to boiling processing.
The technical proposal for solving the technical problem of the invention is：
A kind of preparation method of coarse cereals rice-pudding, the preparation method of described coarse cereals rice-pudding comprises the following steps：
(1) yellow millet, sorghum rice and corn are cleaned, after normal temperature pure water soaks 12-24 hours, drained away the water stand-by；
(2) using mixture obtained by step (1) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf, pot is put into
Middle bubble is boiled 1-3 hours, is subject to vacuum packaging after cooling；
Described in step (2) cure coarse cereal paste preparation method be：
(a) after soaks beans mixture normal temperature pure water 8-12 hours, beta-schardinger dextrin and D-Glucose are added, is well mixed
Afterwards, stirring is crushed, and crosses 80 mesh sieves, removes big particulate matter, by gained slurries after 65 DEG C are dried in vacuo, and adds twin-screw extrusion
Extrusion is carried out in machine, then coarse cereal powder must be cured through cooling down, crushing, sieve；
(b) adds pure water into curing coarse cereal powder obtained by step (a), and stirring extremely must cure coarse cereal paste without particulate matter.
Contain a small amount of ANFs in cereal, simultaneously containing a large amount of indigestibility albumen and starch, it is necessary to fully
Heat treatment process could be eaten.Extruding-puffing technique is to realize that cereal is miscellaneous by the HTHP high shear in extruder
Grain rapid aging.Usual coarse cereals frequently with extruding-puffing technique flow be：Raw material is size-reduced, sieving, moisture regulation, extrude it is swollen
Change, drying, crush, sieving, it is not high using the made coarse cereal powder amount of cure of the bulking process, cause the more difficult ripe beans in part without
Method is fully cured, while the vitamin substances oxidative degradation in process in coarse cereals is more serious, greatly reduces coarse cereals
Nutritive value.
In the step (a) of the present invention, first beans mixture is adopted and is soaked in water, so that albumen therein and starch energy
Fully water suction, is easy to it to be gelatinized, makes it higher through extrusion post curing degree.Simultaneously in order to avoid beans is in broken and extruding
Vitamin is aoxidized in expanded process, is added before crushing in beta-schardinger dextrin and D-Glucose, D-Glucose rich in abundant hydroxyl
Base can be combined with the hydroxyl of vitamin in beans with hydrogen bond formation, add the stability of vitamin, while beta-schardinger dextrin energy
Ring-type cladding is formed on the two surface, further the probability of reduction vitamin oxidative degradation, remains beans to greatest extent
Nutrition.
Preferably, yellow millet described in step (1), sorghum rice, the mass ratio of corn and pure water are 1：0.3-0.6：
0.1-0.3：15-25, yellow millet has certain viscosity, can be bonded together each fillings of coarse cereals rice-pudding, yellow millet, sorghum rice
Ratio regular meeting with corn influences the caking property of coarse food grain rice-pudding, and the content of yellow millet is too low, then coarse food grain rice-pudding easily occurs to dissipate block, and yellow millet contains
Amount is too high, then coarse food grain rice-pudding can not meet demand of the people to various nutrient elements.
Yellow millet, which has, treats dyspeptic effect, and yellow millet is a kind of cereal material of Multivitamin, wherein dimension life
The highest and these vitamins of plain B classes play the role of side digestion, therefore people eat yellow millet not only effectively to prevent from disappearing
The appearance of bad phenomenon.Calcium in yellow millet, vitamin A, vitamin D, vitamin B12 content hands over high, with strengthening the spleen and stomach, help
It is deficient, and middle kidney-nourishing, except heat, the effect of removing toxic substances.There is certain embodiment preventing and treating indigestion, cure mainly taste abnormal heat, it is regular
Meals, can reduce blood pressure, and help prevents complication.Corn can pierce brain cell, and enhancing people's is mental, and memory and human body are new
Power is metabolized, adjustment nervous function often to eat corn is good for health.Corn is also containing abundant B family vitamin, nicotinic acid etc., to protecting
Nerve conduction and gastrointestinal function are protected, prevents athlete's foot, myocarditis has certain effect.Husked kaoliang can protect angiocarpy, husked kaoliang
In be rich in magnesium elements, can adjust human body cardiac activity, promote the dissolving of human fiber's albumen, reduce the hair of angiocardiopathy
It is raw.
Preferably, major ingredient described in step (2) and the mass ratio of fillings are 15-20：1.
Preferably, beans mixture described in step (a) be selected from mung bean, soya bean, red bean, rde bean, kidney bean, black soya bean,
At least two in pea and Semen Coicis.Beans is rich in vegetable protein, several amino acids, grease and vitamin, with prevention sclerotin
The effects such as loose, raising immunity of organisms, Constipation, prevention cardiovascular and cerebrovascular disease.
Preferably, beans mixture described in step (a), pure water, the mass ratio of beta-schardinger dextrin and D-Glucose are
1：8-10：0.05-0.08：0.03-0.06.
Preferably, the specific process parameter of extrusion described in step (a) is：Extrusion temperature is 125-165 DEG C, spiral shell
Bar rotating speed is 120-150r/min, and feeding rotating speed is 15-20 r/min.Extruder screw rotating speed is an important work in production
Skill parameter, is to influence the shear rate and residence time, the key factor for setting up die orifice pressure and determining quantities of production runs of material.It is too high
Or too low screw speed makes the moisture premature evaporation or heat absorption deficiency in material, is unfavorable for the gelatinization of starch, and cause swollen
Change coarse cereals residual moisture amount more, so that the color and luster and local flavor score of expanded coarse cereals are relatively low.Extrusion temperature influences the ripe of coarse cereals
Change degree, temperature is too low, cures insufficient, the local flavor of influence coarse cereals；Temperature is too high, then part nutriment is degraded, and seeks it
Support value reduction.
Preferably, water content after slurries are vacuum dried described in step (a) is 12-16%, a small amount of water in slurries
Divide has the water content in lubrication, slurries too high during extrusion, and dividing causes expanded coarse cereals moisture to increase
Greatly, material starch burn degree is strongly reduced, and pastes aroma fades so that the flavor taste of curing coarse cereal powder is substantially reduced.
Preferably, the mass ratio of coarse cereal powder described in step (b) and pure water is 1：0.3-0.5.
Beneficial effects of the present invention are：
1st, the present invention makees major ingredient using yellow millet, sorghum rice and corn, and a variety of beans curing things are fillings, are different from existing
A variety of Zongzis, nutritious, it is easy to digest and assimilate, vitamin content is high, has stronger health-care effect to human body, while easily
In boiling processing.
2nd, beans curing process of the present invention, remains the various nutriments of beans to greatest extent, it is to avoid
The wherein oxidative degradation of vitamin, while make its local flavor optimal.
Embodiment
With reference to specific embodiment, the present invention is further described, but it is specific real not limit the invention to these
Apply mode.
Embodiment 1
(1) by 100g mung beans, 100g soya beans and 100g red beans after 2500g pure water soak at room temperature 10 hours, addition 17g β-
Cyclodextrin and 11.5g D-Glucoses, after being well mixed, stirring is crushed, and crosses 80 mesh sieves, big particulate matter is removed, by gained slurries
It is 15% that water content is dried under vacuum in 65 DEG C, adds and extrusion is carried out in double screw extruder, then through cooling, crushing, screening
Obtain 182g curing coarse cereal powders；The specific process parameter of the extrusion is：Extrusion temperature is 125-165 DEG C, and screw speed is
130r/min, feeding rotating speed is 18 r/min.
(2) cured to 200g obtained by step (1) and 80g pure water is added in coarse cereal powder, stirring is miscellaneous to that must be cured without particulate matter
Grain is pasted；
(3) yellow millet, sorghum rice and corn are cleaned, after normal temperature pure water soaks 20 hours, drained away the water stand-by；The Huang
Millet, sorghum rice, the mass ratio of corn and pure water are 1：0.5：0.2：20；
(4) using mixture obtained by step (3) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf, pot is put into
Middle bubble is boiled 1-3 hours, is subject to vacuum packaging after cooling；The major ingredient and the mass ratio of fillings are 15：1.
Embodiment 2
(1) by 100g mung beans, 100g soya beans and 100g red beans after 2200g pure water soak at room temperature 8 hours, 24g β-ring is added
Dextrin and 18g D-Glucoses, after being well mixed, stirring is crushed, and crosses 80 mesh sieves, big particulate matter is removed, by gained slurries in 65
It is 16% DEG C to be dried under vacuum to water content, adds in double screw extruder and carries out extrusion, then through cooling down, crushing, sieve
175g cures coarse cereal powder；The specific process parameter of the extrusion is：Extrusion temperature is 125-165 DEG C, and screw speed is
120r/min, feeding rotating speed is 15 r/min.
(2) cured to 200g obtained by step (1) and 100g pure water is added in coarse cereal powder, stirring must extremely be cured without particulate matter
Coarse cereal paste；
(3) yellow millet, sorghum rice and corn are cleaned, after normal temperature pure water soaks 12 hours, drained away the water stand-by；The Huang
Millet, sorghum rice, the mass ratio of corn and pure water are 1：0.3：0.3：15；
(4) using mixture obtained by step (3) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf, pot is put into
Middle bubble is boiled 1-3 hours, is subject to vacuum packaging after cooling；The major ingredient and the mass ratio of fillings are 20：1.
Embodiment 3
(1) by 100g mung beans, 100g soya beans and 100g red beans after 3000g pure water soak at room temperature 12 hours, addition 15g β-
Cyclodextrin and 8.5g D-Glucoses, after being well mixed, stirring is crushed, and crosses 80 mesh sieves, big particulate matter is removed, by gained slurries
It is 12% that water content is dried under vacuum in 65 DEG C, adds and extrusion is carried out in double screw extruder, then through cooling, crushing, screening
Obtain 278g curing coarse cereal powders；The specific process parameter of the extrusion is：Extrusion temperature is 125-165 DEG C, and screw speed is
150r/min, feeding rotating speed is 20 r/min.
(2) cured to 200g obtained by step (1) and 60g pure water is added in coarse cereal powder, stirring is miscellaneous to that must be cured without particulate matter
Grain is pasted；
(3) yellow millet, sorghum rice and corn are cleaned, after normal temperature pure water soaks 24 hours, drained away the water stand-by；The Huang
Millet, sorghum rice, the mass ratio of corn and pure water are 1：0.6：0.1：25；
(4) using mixture obtained by step (3) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf, pot is put into
Middle bubble is boiled 1-3 hours, is subject to vacuum packaging after cooling；The major ingredient and the mass ratio of fillings are 18：1.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (8)
1. a kind of preparation method of coarse cereals rice-pudding, it is characterised in that the preparation method of described coarse cereals rice-pudding comprises the following steps：
(1) yellow millet, sorghum rice and corn are cleaned, after normal temperature pure water soaks 12-24 hours, drained away the water stand-by；
(2) using mixture obtained by step (1) as major ingredient, to cure coarse cereal paste as fillings, the two is wrapped into rice-pudding leaf, pot is put into
Middle bubble is boiled 1-3 hours, is subject to vacuum packaging after cooling；
Described in step (2) cure coarse cereal paste preparation method be：
(a) after beans mixture normal temperature pure water is soaked 8-12 hours, beta-schardinger dextrin and D-Glucose are added, is well mixed
Afterwards, stirring is crushed, and crosses 80 mesh sieves, removes big particulate matter, by gained slurries after 65 DEG C are dried in vacuo, and adds twin-screw extrusion
Extrusion is carried out in machine, then coarse cereal powder must be cured through cooling down, crushing, sieve；
(b) pure water is added into curing coarse cereal powder obtained by step (a), stirring extremely must cure coarse cereal paste without particulate matter.
2. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that yellow millet, sorghum described in step (1)
The mass ratio of rice, corn and pure water is 1：0.3-0.6：0.1-0.3：15-25.
3. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that major ingredient described in step (2) and fillings
Mass ratio is 15-20：1.
4. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that beans mixture described in step (a) selects
At least two from mung bean, soya bean, red bean, rde bean, kidney bean, black soya bean, pea and Semen Coicis.
5. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that beans mixture described in step (a), pure
The mass ratio of water purification, beta-schardinger dextrin and D-Glucose is 1：8-10：0.05-0.08：0.03-0.06.
6. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that the tool of extrusion described in step (a)
Body technology parameter is：Extrusion temperature is 125-165 DEG C, and screw speed is 120-150r/min, and feeding rotating speed is 15-20 r/
min。
7. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that slurries described in step (a) are dry through vacuum
Water content after dry is 12-16%.
8. the preparation method of coarse cereals rice-pudding as claimed in claim 1, it is characterised in that coarse cereal powder described in step (b) and pure
The mass ratio of water is 1：0.3-0.5.
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| CN111513287A (en) * | 2020-05-15 | 2020-08-11 | 咀香园健康食品（中山）有限公司 | Fermented bitter coarse cereal stuffing and preparation method thereof |
| CN115137036A (en) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | Processing technology of sugar-free food |
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Application publication date: 20171024 |