CN107712591A - A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow - Google Patents
A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow Download PDFInfo
- Publication number
- CN107712591A CN107712591A CN201711008931.6A CN201711008931A CN107712591A CN 107712591 A CN107712591 A CN 107712591A CN 201711008931 A CN201711008931 A CN 201711008931A CN 107712591 A CN107712591 A CN 107712591A
- Authority
- CN
- China
- Prior art keywords
- stem
- noble dendrobium
- rice flour
- cake bar
- cake
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- 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.)
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Classifications
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- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
The invention discloses a kind of preparation method for the stem of noble dendrobium cake bar that lies fallow, it is using ultra-fine dendrobe powder, glutinous rice flour, long rice flour, carrot, jujube as primary raw material, and through beating, rubbing, cooking, pestle is beaten, is toasted etc., and step is made.The stem of noble dendrobium cake bar that the present invention makes does not add any pigment, its color and luster can people, flavor delicate fragrance is pleasant, chewy in taste, also have heat-clearing, improving eyesight, calm the nerves, stomach invigorating, the health-care efficacy of ease constipation, be natural cancer-resisting health food suitable for all ages, simultaneously, because it uses pouch-packaged, instant bagged, the drawbacks of current stem of noble dendrobium product is not easy edible and carrying is overcome.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method for the stem of noble dendrobium cake bar that lies fallow.
Background technology
Dendrobium candidum (Dendrobium candidum) it is that orchid family (Orchidaceae) Dendrobium (Dendrobium) is more
Year raw herbaceous plant, is national Endangered Chinese Traditional Medicine material, ranks " first of nine big celestial grass of China ", its have nourishing Yin and clearing heat, the beneficial stomach that promotes the production of body fluid,
Moisten the lung and relieve the cough, be antitumor, be anti-oxidant, strengthening body immunity and reduce the plurality of health care functions such as blood glucose.
At present, the edible of stem of noble dendrobium product is mainly to eat it raw or stew to drink, relatively complicated, for being away from home or slightly
It is not convenient enough for inertia person, this have impact on its commercialization process；Simultaneously current stem of noble dendrobium product is often with medicine
Label, it is less to be considered as leisure food.The present invention is made on the basis of the original medicinal and nutritional ingredient of protection dendrobium candidum
Nutrition is delicious and is easy to the stem of noble dendrobium cake bar carried with, its can instant bagged, it is and easy to carry, be adapted to the edible of a variety of occasions,
And product is adapted to crowd wide, there is wide market prospects.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the stem of noble dendrobium cake bar that lies fallow, its bright U.S. of gained cake bar color and luster orange
See, flavor delicate fragrance is pleasant, chewy in taste, also has heat-clearing, improving eyesight, a health-care efficacy calmed the nerves, and is wholefood suitable for all ages.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow, it is based on ultra-fine dendrobe powder, carrot, jujube, glutinous rice flour, long rice flour
Raw material is wanted, through beating, rubbing, cooking, pestle is beaten, is toasted etc., and step is made；Wherein, primary raw material used includes by weight：
Ultra-fine 10 parts of dendrobe powder, 30 parts of long rice flour, 160 parts of glutinous rice flour, 30 parts of carrot, 10 parts of jujube.
Its preparation method specifically includes following steps：
1）Carrot is removed the peel, is cut into small pieces, jujube is cleaned, stoning, is poured into jointly in cooking machine, the water for adding 3 times of its gross weight stirs
2-3min is beaten so that mixing vegetables and fruits mud is made；
2）Ultra-fine dendrobe powder, long rice flour, glutinous rice flour are mixed in proportion, add step 1）Gained mixing vegetables and fruits mud, and according to institute
Need taste to add honey, sugar or salt, add certain amount of boiling water and rubbed, become the Rou Ruan Broad-rice-noodles that dry and wet is moderate, 5cm is thick
Group；
3）Broad-rice-noodles groups are put into the steamer for being lined with gauze, tiled, 30 min are steamed in big fire；
4）Steamed Broad-rice-noodles groups are put into stone mortar, 20-30min is beaten with hammerstone or wooden pestle pestle of exerting oneself；
5）Pestle is beaten into Hou Broad-rice-noodles groups to spread out, is laid in drying tray, tiling thickness is 5mm, is then placed in baking box, 60 DEG C of baking 4h
Seven points are dried to then at 40 DEG C afterwards to do；
6）Stem of noble dendrobium cake after drying is cut into strip, then one layer of long rice flour fried is wrapped up on its surface, gently claps and removes unnecessary powder
Afterwards then at 40 DEG C of drying 4h；
7）By the stem of noble dendrobium cake bar splitting after drying, per pouch 10 or 20, vacuum packaging, the leisure stem of noble dendrobium cake is produced
Bar.
Wherein described ultra-fine dendrobe powder crosses 400 mesh sieves.
The remarkable advantage of the present invention is：
（1）The determination of dendrobe powder, long rice flour, glutinous rice flour ratio in manufacturing process of the present invention, it is the pass for realizing product better quality
Key, if dendrobe powder very little if do not reach health-care efficacy, and if dendrobe powder is excessive, viscosity it is too big, be not easy to rub；Long rice flour plays
The effect of cake bar stickiness is adjusted, can excessively make product stiff, influence mouthfeel.Therefore, prepared in ratio of the present invention,
Cake bar obtained by making is not only delicious, fragrance is unique and being rich in nutrition；
（2）It is of the present invention that Broad-rice-noodles groups pestle is beaten into 20-30 min, the chewy texture of cake bar can be greatly promoted, improves mouthfeel；
（3）Using 40 DEG C ~ 60 DEG C of baking temperature, it can not only avoid baking temperature too high and cause sugared coking, can avoid drying again
Roasting overlong time, and make cake bar really up to the mark, influence mouthfeel；
（4）The stem of noble dendrobium cake bar cut is wrapped up in one layer of powder by the present invention in the long rice flour fried, is eliminated to every cake bar bag glutinous rice
The step of paper, operation is not only simplify, also saves processing cost；
（5）Stem of noble dendrobium cake strip adoption pouch-packaged of the present invention, instant bagged is a kind of portable leisure food easily eaten, and its outward appearance
Strip is shaped as, with more children's interesting, teenager can be used as snacks and eat.
Brief description of the drawings
Fig. 1 is that the front and rear comparison diagram of sample drying is made in different ratios of raw materials, wherein, A is dendrobe powder：Glutinous rice flour：Long-grained nonglutinous rice
Powder：Mix vegetables and fruits mud=1:12:12:0, B is dendrobe powder：Glutinous rice flour：Long rice flour：Mix vegetables and fruits mud=1:12:12:24, C be the stem of noble dendrobium
Powder：Glutinous rice flour：Long rice flour：Mix vegetables and fruits mud=1:6:12:4, D be dendrobe powder：Glutinous rice flour：Long rice flour：Mix vegetables and fruits mud=1:9:
12:16, E be dendrobe powder：Glutinous rice flour：Long rice flour：Mix vegetables and fruits mud=1:16:3:16, F be dendrobe powder：Glutinous rice flour：Long rice flour：It is mixed
Close vegetables and fruits mud=0:24:12:16.
Embodiment
A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow, its preparation method specifically include following steps：
1）By the peeling of 30 parts by weight carrots, it is cut into small pieces, 10 parts by weight jujubes are cleaned, stoning, are poured into cooking machine, are added jointly
The water for entering 120 parts by weight beats 2-3min so that mixing vegetables and fruits mud is made；
2）The ultra-fine dendrobe powder of 10 parts by weight, 30 parts by weight long rice flours, 160 parts by weight glutinous rice flours are mixed, add step 1）Gained
Vegetables and fruits mud is mixed, and honey, sugar or salt are added according to required taste, certain amount of boiling water is added and is rubbed, become dry and wet
The Rou Ruan Broad-rice-noodles groups moderate, 5cm is thick；
3）Broad-rice-noodles groups are put into the steamer for being lined with gauze, tiled, 30 min are steamed in big fire；
4）Steamed Broad-rice-noodles groups are put into stone mortar, 20-30min is beaten with hammerstone or wooden pestle pestle of exerting oneself；
5）Pestle is beaten into Hou Broad-rice-noodles groups to spread out, is laid in drying tray, tiling thickness is 5mm, is then placed in baking box, 60 DEG C of baking 4h
Seven points are dried to then at 40 DEG C afterwards to do；
6）Stem of noble dendrobium cake after drying is cut into strip, then one layer of long rice flour fried is wrapped up on its surface, gently claps and removes unnecessary powder
Afterwards then at 40 DEG C of drying 4h；
7）By the stem of noble dendrobium cake bar splitting after drying, per pouch 10 or 20, vacuum packaging, the leisure stem of noble dendrobium cake is produced
Bar.
To verify influence of the different ratios of raw materials to product quality, to dendrobe powder, glutinous rice flour, long rice flour with mixing vegetables and fruits mud
The sample being mixed to prepare by different proportion carries out subjective appreciation, is as a result shown in Table 1 and Fig. 1 respectively.
Influence of the different ratios of raw materials of table 1 to product quality
From result, only when dendrobe powder, glutinous rice flour, long rice flour and the proportioning for mixing vegetables and fruits mud are 1:16:3:When 16, gained sample
No matter outward appearance, mouthfeel can reach better effects to product.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (3)
- A kind of 1. preparation method for the stem of noble dendrobium cake bar that lies fallow, it is characterised in that：Primary raw material used includes by weight：Ultra-fine stone 10 parts of dry measure used in former times powder, 30 parts of long rice flour, 160 parts of glutinous rice flour, 30 parts of carrot, 10 parts of jujube.
- 2. the preparation method for the stem of noble dendrobium cake bar that lies fallow according to claim 1, it is characterised in that：The ultra-fine dendrobe powder crosses 400 Mesh sieve.
- 3. the preparation method for the stem of noble dendrobium cake bar that lies fallow according to claim 1, it is characterised in that：Comprise the following steps：1）Carrot is removed the peel, is cut into small pieces, jujube is cleaned, stoning, is poured into jointly in cooking machine, the water for adding 3 times of its gross weight stirs 2-3min is beaten, mixing vegetables and fruits mud is made；2）Ultra-fine dendrobe powder, long rice flour, glutinous rice flour are mixed in proportion, add step 1）Gained mixing vegetables and fruits mud, and according to institute Need taste to add honey, sugar or salt, rub into the thick Rou Ruan Broad-rice-noodles groups of 5cm；3）Broad-rice-noodles groups are put into the steamer for being lined with gauze, tiled, 30 min are steamed in big fire；4）Steamed Broad-rice-noodles groups are put into stone mortar, 20-30min is beaten with hammerstone or wooden pestle pestle of exerting oneself；5）Pestle is beaten into Hou Broad-rice-noodles groups to spread out, is laid in drying tray, tiling thickness is 5mm, is then placed in baking box, 60 DEG C of baking 4h Seven points are dried to then at 40 DEG C afterwards to do；6）Stem of noble dendrobium cake after drying is cut into strip, then one layer of long rice flour fried is wrapped up on its surface, gently claps and removes unnecessary powder Afterwards then at 40 DEG C of drying 4h；7）By the stem of noble dendrobium cake bar splitting after drying, vacuum packaging, the leisure stem of noble dendrobium cake bar is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711008931.6A CN107712591A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711008931.6A CN107712591A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow |
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| Publication Number | Publication Date |
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| CN107712591A true CN107712591A (en) | 2018-02-23 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711008931.6A Pending CN107712591A (en) | 2017-10-25 | 2017-10-25 | A kind of preparation method for the stem of noble dendrobium cake bar that lies fallow |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850405A (en) * | 2018-06-05 | 2018-11-23 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of loquat taste dendrobium nobile lollipop and preparation method thereof |
Citations (4)
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| CN103815260A (en) * | 2014-01-24 | 2014-05-28 | 广西健宝石斛有限责任公司 | Dendrobium candidum glue pudding and manufacturing method thereof |
| CN103932025A (en) * | 2014-04-08 | 2014-07-23 | 福建省农业科学院甘蔗研究所 | Preparation method of Hakka ramie leaf rice |
| CN106165828A (en) * | 2016-08-13 | 2016-11-30 | 潘桂枝 | A kind of flower cake and processing method thereof with a smile |
| CN106983064A (en) * | 2017-03-31 | 2017-07-28 | 三只松鼠股份有限公司 | A kind of glutinous rice cakes and preparation method thereof |
-
2017
- 2017-10-25 CN CN201711008931.6A patent/CN107712591A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815260A (en) * | 2014-01-24 | 2014-05-28 | 广西健宝石斛有限责任公司 | Dendrobium candidum glue pudding and manufacturing method thereof |
| CN103932025A (en) * | 2014-04-08 | 2014-07-23 | 福建省农业科学院甘蔗研究所 | Preparation method of Hakka ramie leaf rice |
| CN106165828A (en) * | 2016-08-13 | 2016-11-30 | 潘桂枝 | A kind of flower cake and processing method thereof with a smile |
| CN106983064A (en) * | 2017-03-31 | 2017-07-28 | 三只松鼠股份有限公司 | A kind of glutinous rice cakes and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 刘家宝等: "《食品加工技术、工艺和配方大全：续集3（上）》", 31 August 1997 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850405A (en) * | 2018-06-05 | 2018-11-23 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of loquat taste dendrobium nobile lollipop and preparation method thereof |
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Application publication date: 20180223 |