CN107594325A - A kind of preparation method of fatigue-relieving walnut glutinous rice pie - Google Patents
A kind of preparation method of fatigue-relieving walnut glutinous rice pie Download PDFInfo
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- CN107594325A CN107594325A CN201710789235.7A CN201710789235A CN107594325A CN 107594325 A CN107594325 A CN 107594325A CN 201710789235 A CN201710789235 A CN 201710789235A CN 107594325 A CN107594325 A CN 107594325A
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Abstract
The invention discloses a kind of preparation method of fatigue-relieving walnut glutinous rice pie, after walnut-meat hulling, oil expression, crush residue and sealing and standing fermentation is well mixed with other materials, filter to obtain walnut ferment, it will be cleaned and crush after glutinous rice and walnut ferment filtered fluid heating standing for fermentation after drying, must be fermented glutinous rice flour, the filter residue of walnut ferment is mixed with fermentation glutinous rice flour, after adding water and being reacted after sodium citrate with fructose, it is freeze-dried to obtain freeze-dried powder, the microwave bulking after sterilizing that stirred after freeze-dried powder is mixed with other compositions both obtains, walnut glutinous rice pie prepared by the present invention has the unique taste, nutrient health, enhance the vigor of ferment, physical fatigue can be alleviated.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of fatigue-relieving walnut glutinous rice pie.
Background technology
Walnut kernel is the major part that walnut is edible and processes, and nutritive value is high, there is the ease constipation of kidney tonifying warm lung, Qiang Tijian
Brain, macrobiosis of preserving youthful looks effect, have " long live son ", " Longevity ", " intelligent promoting fruit ", " Beauty Fruits ", " jujube adds walnut, is better than ganoderma lucidum
The good reputations such as grass ", are considered as the fine work that lengthens one's life by successive dynasties physician and health scholar.Folk prescription walnut kernel among the people, Semen sesami nigrum, mulberry leaf are smashed to pieces into
Taken after mud, suitable for the more long crowd that has a sleepless night.
Ferment is a kind of material with special bioactivity being made up of amino acid, also known as " enzyme ", comprehensive plant enzyme,
Ferment is in Japan and Taiwan, enzyme is Chinese,.Ferment need not digest again after entering stomach, directly can be inhaled by body
Receive, therefore can not only reduce the consumption of internal original ferment, the burden of various body organs can also be mitigated.Ferment is various
The biocatalyst of biochemical reaction, it is present in all living cells, is that it have activated the vigor of cell, shows cell
A variety of signs of life, it is the necessary material for maintaining the vital movements such as body normal function, digestion food, repair tissue.
Microwave bulking technology is a kind of puffing technique of normal pressure, penetrates conduction by the good fortune of electromagnetic energy, makes in initial product
Hydrone absorbs microwave energy, so that molecule heat absorption produces high vibration, obtains kinetic energy, makes the moisture heat absorption vaporization in material,
Hydrone after vaporization is expanded with regard to that can produce material.
The content of the invention
The present invention provides a kind of preparation method of fatigue-relieving walnut glutinous rice pie, walnut glutinous rice pie mouthfeel prepared by the present invention
Unique, nutrient health, enhances the vigor of ferment, can alleviate physical fatigue.
The present invention is achieved by the following technical solutions：
A kind of preparation method of fatigue-relieving walnut glutinous rice pie, it is characterised in that comprise the following steps：
（1）The preparation of walnut ferment
5-15 parts by weight walnut kernel is dried after 80-90 DEG C, 3%NaOH solution submergence immersion 1-3 minutes, removing Cortex walnut, it
Walnut kernel is extracted oil afterwards, residue is carried out to crushed 100-200 mesh sieves, adds the water and 0.1-1 weight of 30-50 parts by weight
After the maltodextrin, 2-5 parts by weight glucose of part are well mixed, sealing, fermentation 2-5 days are stored at room temperature, adds 0.5-1.5 afterwards
Parts by weight bacillus subtilis, it is left to ferment after stirring, lucifuge is fermented 5-7 days, is filtered after degerming, stand-by；
（2）The preparation of fermentation glutinous rice flour
By 30-40 parts by weight glutinous rice and step（1）Gained filtered fluid mixes, according to 1:1.1-1.5 ratio adds water, and is heated to
40-50 DEG C, simultaneously ferment at constant temperature 8-24 hours being stood, afterwards take out glutinous rice, clear water cleans 3-4 times, crushed 80-150 mesh sieves,
Glutinous rice flour is dried afterwards, drying temperature is 40-60 DEG C, stand-by；
（3）The preparation of freeze-dried powder
By step（1）Filtering gained filter residue is crushed after being dried and step（2）After the glutinous rice flour of gained is mixed, add
The water of 30-50 parts by weight and 2-3 parts by weight of lemon acid sodium, stir after forming pasty state, are so heated to 50-80 DEG C of stirring 30-
After 40 minutes, after cooling, 2-3 parts by weight fructose is added, is stirred for 30-60 minutes, be freeze-dried, obtain freeze-dried powder, it is stand-by；
（4）Microwave bulking
By step（3）After the freeze-dried powder of gained is well mixed with 5-15 parts by weight defatted corns powder, 5-15 parts by weight potato starches
40-80 parts by weight water and 1-3 parts by weight edible colloid, 2-3 parts by weight egg liquids are added, is stirred uniformly using mixer
Afterwards, 1-3 parts by weight honey is added, after high-temperature sterilization, is made after pie drying to water content is 15-25%, it is swollen to carry out micro-wave oven
Change, both obtain fatigue-relieving walnut glutinous rice pie.
Described oil expression is to be extracted oil with small-sized hydraulic oil press, actuating pressure 5-10MPa, minute time 5-15, controls core
Byproduct of the oil yield of peach kernel after 30% or so, oil expression is the degreasing walnut dregs of rice.
The described micro-wave oven expanded time is 100-200s, and power 500-600W, temperature is 130-180 DEG C.
It is an advantage of the invention that：
The present invention oil expression, crushes after walnut-meat hulling residue and sealing and standing fermentation is well mixed with other materials, filter to obtain core
Peach ferment, it will be cleaned and crush after glutinous rice and walnut ferment filtered fluid heating standing for fermentation after drying, fermentation glutinous rice flour obtained, by walnut
The filter residue of ferment mixes with fermentation glutinous rice flour, after adding water and being reacted after sodium citrate with fructose, is freeze-dried to obtain freeze-dried powder, will freeze
Dry powder has stirred after sterilizing microwave bulking both after being mixed with other compositions, using walnut kernel as raw material, using Hydraulic oil press
Method first sloughs partial fat, then the degreasing walnut dregs of rice are fermented, and can fully extract the nutritional ingredient in walnut raw material, ensure that
The active ingredient of ferment, glutinous rice is fermented using zymotic fluid afterwards, it is possible to provide glutinous rice flour natural fermenting aroma, and color
In vain, it is fine and smooth, and extensibility, malleable index are good, are easy to secondary operation, are reacted after mixing afterwards with fructose, it is anti-by Mei Lade
Protein should can be made to carry out covalent bond with sugar, walnut protein/glutinous rice albumen-fructose graft is produced, so as to improve protein
Feature.The degraded of the materials such as macromolecule can be effectively promoted after being handled by microwave bulking, so as to be advantageous to human body pair
The digestion and absorption of nutriment.Walnut glutinous rice pie prepared by the present invention has the unique taste, nutrient health, enhances the work of ferment
Power, physical fatigue can be alleviated.
Embodiment
A kind of preparation method of fatigue-relieving walnut glutinous rice pie, it is characterised in that comprise the following steps：
（1）The preparation of walnut ferment
10 parts by weight walnut kernel are soaked 2 minutes in 85 DEG C, the submergence of 3%NaOH solution, dried after removing Cortex walnut, afterwards by core
Peach kernel is extracted oil, and residue is carried out to crushed 150 mesh sieves, adds the water of 35 parts by weight and the maltodextrin of 0.5 parts by weight, 3
After parts by weight glucose is well mixed, sealing, fermentation 4 days is stored at room temperature, adds 0.5-1.5 parts by weight bacillus subtilis afterwards
Bacterium, it is left to ferment after stirring, lucifuge is fermented 6 days, is filtered after degerming, stand-by；
（2）The preparation of fermentation glutinous rice flour
By 35 parts by weight glutinous rice and step（1）Gained filtered fluid mixes, according to 1:1.3 ratio adds water, and is heated to 45 DEG C, quiet
Simultaneously ferment at constant temperature 12 hours are put, afterwards take out glutinous rice, clear water cleans 3 times, crushed 100 mesh sieves, afterwards carries out glutinous rice flour
Dry, drying temperature is 50 DEG C, stand-by；
（3）The preparation of freeze-dried powder
By step（1）Filtering gained filter residue is crushed after being dried and step（2）After the glutinous rice flour of gained is mixed, 40 are added
The water of parts by weight and 2.5 parts by weight of lemon acid sodium, stir after forming pasty state, be so heated to 60 DEG C stirring 35 minutes after, it is cold
But after, 2.5 parts by weight fructose is added, are stirred for 40 minutes, be freeze-dried, obtain freeze-dried powder, it is stand-by；
（4）Microwave bulking
By step（3）The freeze-dried powder of gained adds after being well mixed with 10 parts by weight defatted corn powder, 10 parts by weight potato starches
60 parts by weight water and 2 parts by weight edible colloids, 2.5 parts by weight egg liquids, after being stirred uniformly using mixer, add 2 weights
Measure part honey, after high-temperature sterilization, be made after pie drying to water content is 20%, it is expanded to carry out micro-wave oven, both fatigue-relieving core
Peach glutinous rice pie.
Described oil expression is to be extracted oil with small-sized hydraulic oil press, actuating pressure 8MPa, 10 minutes time, controls walnut kernel
Byproduct of the oil yield after 30% or so, oil expression is the degreasing walnut dregs of rice.
The described micro-wave oven expanded time is 150s, and power 550W, temperature is 150 DEG C.
Claims (3)
1. a kind of preparation method of fatigue-relieving walnut glutinous rice pie, it is characterised in that comprise the following steps：
(1) preparation of walnut ferment
5-15 parts by weight walnut kernel is dried after 80-90 DEG C, 3%NaOH solution submergence immersion 1-3 minutes, removing Cortex walnut, it
Walnut kernel is extracted oil afterwards, residue is carried out to crushed 100-200 mesh sieves, adds the water and 0.1-1 weight of 30-50 parts by weight
After the maltodextrin, 2-5 parts by weight glucose of part are well mixed, sealing, fermentation 2-5 days are stored at room temperature, adds 0.5-1.5 afterwards
Parts by weight bacillus subtilis, it is left to ferment after stirring, lucifuge is fermented 5-7 days, is filtered after degerming, stand-by；
(2) preparation of fermentation glutinous rice flour
By 30-40 parts by weight glutinous rice and step（1）Gained filtered fluid mixes, according to 1:1.1-1.5 ratio adds water, and is heated to
40-50 DEG C, simultaneously ferment at constant temperature 8-24 hours being stood, afterwards take out glutinous rice, clear water cleans 3-4 times, crushed 80-150 mesh sieves,
Glutinous rice flour is dried afterwards, drying temperature is 40-60 DEG C, stand-by；
(3) preparation of freeze-dried powder
By step（1）Filtering gained filter residue is crushed after being dried and step（2）After the glutinous rice flour of gained is mixed, add
The water of 30-50 parts by weight and 2-3 parts by weight of lemon acid sodium, stir after forming pasty state, are so heated to 50-80 DEG C of stirring 30-
After 40 minutes, after cooling, 2-3 parts by weight fructose is added, is stirred for 30-60 minutes, be freeze-dried, obtain freeze-dried powder, it is stand-by；
(4) microwave bulking
By step（3）After the freeze-dried powder of gained is well mixed with 5-15 parts by weight defatted corns powder, 5-15 parts by weight potato starches
40-80 parts by weight water and 1-3 parts by weight edible colloid, 2-3 parts by weight egg liquids are added, is stirred uniformly using mixer
Afterwards, 1-3 parts by weight honey is added, after high-temperature sterilization, is made after pie drying to water content is 15-25%, it is swollen to carry out micro-wave oven
Change, both obtain fatigue-relieving walnut glutinous rice pie.
A kind of 2. preparation method of fatigue-relieving walnut glutinous rice pie according to claim 1, it is characterised in that described squeezing
Oil is to be extracted oil with small-sized hydraulic oil press, actuating pressure 5-10MPa, minute time 5-15, controls the oil yield of walnut kernel 30%
Left and right, the byproduct after oil expression are the degreasing walnut dregs of rice.
3. the preparation method of a kind of fatigue-relieving walnut glutinous rice pie according to claim 1, it is characterised in that described is micro-
The ripple stove expanded time is 100-200s, and power 500-600W, temperature is 130-180 DEG C.
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| CN201710789235.7A CN107594325A (en) | 2017-09-05 | 2017-09-05 | A kind of preparation method of fatigue-relieving walnut glutinous rice pie |
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| CN201710789235.7A CN107594325A (en) | 2017-09-05 | 2017-09-05 | A kind of preparation method of fatigue-relieving walnut glutinous rice pie |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623202A (en) * | 2019-10-28 | 2019-12-31 | 青岛明月海藻生物健康科技集团有限公司 | Seaweed enzyme rice cake and preparation method thereof |
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| CN103999896A (en) * | 2014-05-04 | 2014-08-27 | 郎溪县百信精米厂 | Sesame health-protection sticky rice cake |
| CN104738396A (en) * | 2015-03-03 | 2015-07-01 | 广西大学 | Sticky rice cake and preparation method thereof |
| CN105053110A (en) * | 2015-07-20 | 2015-11-18 | 冯爱丽 | Purple potato polished glutinous rice cakes and preparation method thereof |
| CN105707190A (en) * | 2016-02-22 | 2016-06-29 | 玉林市心悦食品有限公司 | Making method of sticky rice cake |
| CN105769601A (en) * | 2016-03-30 | 2016-07-20 | 昆明理工大学 | Walnut enzyme whitening and nourishing mud mask and preparation method thereof |
| CN106165870A (en) * | 2016-07-08 | 2016-11-30 | 北京市农林科学院 | Full powder of Semen Juglandis defat and preparation method and application |
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2017
- 2017-09-05 CN CN201710789235.7A patent/CN107594325A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999896A (en) * | 2014-05-04 | 2014-08-27 | 郎溪县百信精米厂 | Sesame health-protection sticky rice cake |
| CN104738396A (en) * | 2015-03-03 | 2015-07-01 | 广西大学 | Sticky rice cake and preparation method thereof |
| CN105053110A (en) * | 2015-07-20 | 2015-11-18 | 冯爱丽 | Purple potato polished glutinous rice cakes and preparation method thereof |
| CN105707190A (en) * | 2016-02-22 | 2016-06-29 | 玉林市心悦食品有限公司 | Making method of sticky rice cake |
| CN105769601A (en) * | 2016-03-30 | 2016-07-20 | 昆明理工大学 | Walnut enzyme whitening and nourishing mud mask and preparation method thereof |
| CN106165870A (en) * | 2016-07-08 | 2016-11-30 | 北京市农林科学院 | Full powder of Semen Juglandis defat and preparation method and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623202A (en) * | 2019-10-28 | 2019-12-31 | 青岛明月海藻生物健康科技集团有限公司 | Seaweed enzyme rice cake and preparation method thereof |
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Application publication date: 20180119 |