CN107897675A - A kind of cassava glutinous rice cake and preparation method thereof - Google Patents
A kind of cassava glutinous rice cake and preparation method thereof Download PDFInfo
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- CN107897675A CN107897675A CN201711189128.7A CN201711189128A CN107897675A CN 107897675 A CN107897675 A CN 107897675A CN 201711189128 A CN201711189128 A CN 201711189128A CN 107897675 A CN107897675 A CN 107897675A
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- cassava
- glutinous rice
- rice cake
- pumpkin
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to technical field of agricultural product process, more particularly to a kind of cassava glutinous rice cake and preparation method thereof, mainly prepared by glutinous rice, cassava, pumpkin, konjaku, wild sand sagebrush (Artemisia filifolia) seed, tamarind, natural perfume material, natural dye, Fungal Alpha amylase, sweetener, sesame oil, calcium gluconate, almond, peanut, pumpkin, orange peel and white sugar through raw material, knead dough and shaping and etc. be made.The cassava glutinous rice cake of the present invention is beautiful in colour, has effects that double-deck, the nutritive value height of nutrition and health care, with clearing heat and detoxicating, dispelling wind and eliminating dampness, inducing diuresis for removing edema, promoting blood circulation and stopping pain and other effects, sensory evaluation and mouthfeel are improved, while also extend the shelf-life of glutinous rice cake, it is easy to operate and its preparation method is simple.
Description
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of cassava glutinous rice cake and preparation method thereof.
Background technology
Glutinous rice cake is the traditional food that China has long history and strong local characteristic, Guangxi, North Guangdong, Guizhou, four
River, Chongqing, Fujian, Jiangxi and Hubei etc. have in special red-letter day makes the custom that glutinous rice cake is celebrated, although each area glutinous rice cake system
It is not exactly the same to make technique, but is using glutinous rice as raw material.Tapioca root rich in starch, crude fibre, fat, calcium, potassium, phosphorus, plant
The components such as acid, vitamin C, vitamin A, vitamin B1, vitamin B2, and the gelatinization point of the amylopectin of cassava is lower, glues
The advantages that degree higher, the transparency is good, and bonding force is strong, and water-retaining property, flexibility and condensational growth are more preferable, and aging speed is slower, than
Pure round-shaped glutinous rice cake is more delicious, easy to digest.Cassava is sweet in flavor, cold in nature, has effects that clearing heat and detoxicating, cool blood.Ci made of cassava
Cake is tasty, is easy to digest, but makes glutinous rice cake with cassava at present and do not developed also, therefore limits the application neck of cassava
Domain, cannot get good development and application.
The content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of cassava glutinous rice cake and preparation method thereof,
So that cassava glutinous rice cake has effects that the double-deck of nutrition and health care, nutritive value is high, and there is clearing heat and detoxicating, dispelling wind and eliminating dampness, Li Shui to disappear
Swollen, promoting blood circulation and stopping pain and other effects, sensory evaluation and mouthfeel are improved, while also extend the shelf-life of glutinous rice cake, and its preparation method
Simply, it is easy to operate.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of cassava glutinous rice cake, is mainly made of following raw material：20-30 parts of glutinous rice, 17-20 parts of cassava, pumpkin 10-
12 parts, 7-9 parts of konjaku, 5-7 parts of wild sand sagebrush (Artemisia filifolia) seed, 3-5 parts of tamarind, 2-3 parts of natural perfume material, 5-10 parts of natural dye, fungi α-
- 3 parts of amylase 2,10-15 parts of sweetener, 10-12 parts of sesame oil, 1-2 parts of calcium gluconate, 25-30 parts of fillings；The fillings
Mainly mixed by weight by 2-3 parts of 3-4 part of almond, 5-6 parts of peanut, 2-3 parts of pumpkin, 0.7-1 parts of orange peel and white sugar and
Into.
Preferably, mainly it is made of following raw material：25 parts of glutinous rice, 18.5 parts of cassava, 11 parts of pumpkin, 8 parts of konjaku,
Wild 6 parts of sand sagebrush (Artemisia filifolia) seed, 4 parts of tamarind, 2.5 parts of natural perfume material, 7 parts of natural dye, 2.5 parts of fungal alpha-amylase, 13 parts of sweetener,
11 parts of sesame oil, 1.5 parts of calcium gluconate, 27 parts of fillings；The fillings is mainly by weight by 3.5 parts of almond, peanut 5.5
Part, 2.5 parts of pumpkin, 0.85 part of orange peel and 2.5 parts of white sugar mix.
Preferably, the sweetener is by weight by 10-15 parts of stevioside, 10-11 parts of protein sugar and orange syrup 5-7
Part is made.
Preferably, the vegetable colour is by weight by 10-15 parts of hispid arthraxon, 13-15 parts of madder, indigo plant 8-10 Fen Ji buildings
Terraced 9-11 parts of grass is made.
Preferably, the natural perfume material is by weight by 5-7 parts of sweet osmanthus, 2-4 parts of Jasmine, 5-7 parts of oriental variegated coralbean leaf, Yilan
3-4 parts of 3-5 parts of flower and sophora flower are made.
The production method of cassava glutinous rice cake as described above, specifically includes following steps：
(1) it is fresh cassava, pumpkin, konjaku and tamarind is clean, exocuticle is thoroughly removed, it is spare；
(2) by the cassava stripping and slicing of peeling, it is put into brine-vinegar solution, heats the 5-7min that scalds, pick up, it is spare；
(3) pumpkin handled well, konjaku and tamarind are shredded, and cassava is put into togerther heating in food steamer and cooks, and smashs to pieces into
Pulpous state, granularity is less than 0.5mm, spare；
(4) glutinous rice is soaked in water after 5-7h and picked up, smash pulp after cooking to pieces, granularity is less than 0.5mm, then with step
(3) the slurry mixing obtained, carries out cold extrusion, is kneaded into dough, spare；
(5) after the impurity removing of vegetable colour and natural perfume material is cleaned, with saline sook 10-15min, after picking up rinsing
Surface moisture is drained, transposition decocts 3-5h in frying pan after chopping, and filtrate is obtained by filtration, and filtrate is concentrated, until loss of weight
60-70%, obtains the concentration mixed liquor of vegetable colour and natural perfume material, spare；
(6) by the concentration mixed liquor of vegetable colour and natural perfume material made from sesame oil, step (5) and the face of step (4)
Group's extruding, rubbing are uniformly mixed, and stand 40-60min, dough then is cut into some pieces of obtained glutinous rice cake skins, spare；
(7) it is uniformly mixed after crushing almond, peanut, pumpkin, orange peel and white sugar, fillings is made, fillings is wrapped into Ci
Cake is intracutaneous, and spherical shape is twisted into after sealing, then is pressed into ellipticity, obtains molding cassava glutinous rice cake.
Preferably, the screw speed of cold extrusion described in step (4) is 150-200r/min, is extruded 5-7 times repeatedly.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The cassava glutinous rice cake of the present invention is mainly by glutinous rice, cassava, pumpkin, konjaku, wild sand sagebrush (Artemisia filifolia) seed, tamarind, natural perfume material, day
The raw materials such as right dyestuff, fungal alpha-amylase, sweetener, sesame oil, calcium gluconate, fillings prepare through raw material, knead dough and shaping
And etc. be made.Wherein wild sand sagebrush (Artemisia filifolia) seed can increase the toughness of dough, improve chewy texture；Hispid arthraxon bitter, it is mild-natured, it is distributed in lung channel, have
Relieving cough and relieving asthma, removing toxic substances desinsection and other effects；Madder is cold in nature, bitter, converge to heart and liver channels, and there is cooling blood and hemostasis, promoting blood circulation, antibacterial to resist
Cancer, antibechic method phlegm and other effects；Indigo plant bitter, it is cold in nature, there is removing toxic substances, antipyretic and sterilization and other effects；Zlatostema involucratum Franch. Et savat mildly bitter flavor, it is mild-natured,
Return large intestine, liver, the spleen channel, there is clearing heat and detoxicating, dispelling wind and eliminating dampness, inducing diuresis for removing edema, promoting blood circulation and stopping pain and other effects；Dye made of these materials
Material not only increases the color and luster of cassava glutinous rice cake, improves appearance, the health care work(also with necessarily clearing heat and detoxicating, promoting blood circulation and antibacterial
Effect, while the component that can also have additional nutrients, improve nutritive value；Made of sweet osmanthus, Jasmine, oriental variegated coralbean leaf, Cananga odorata and sophora flower
Natural perfume material effectively increases the fragrance of cassava glutinous rice cake, improves a poor appetite；The addition of these materials so that cassava glutinous rice cake has nutrition
And double-deck effect of health care, sensory evaluation and mouthfeel are improved, while also extend the shelf-life of glutinous rice cake.
Embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is only
Part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
All other embodiments obtained without making creative work, belong to the scope of protection of the invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The normally understood implication of technical staff is identical.Term used in the description of the invention herein is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein " and/or " include one or more phases
The arbitrary and all combination of the Listed Items of pass.
Embodiment 1
A kind of cassava glutinous rice cake, is mainly made of following raw material：20 parts of glutinous rice, 17 parts of cassava, 10 parts of pumpkin, konjaku
7 parts, 5 parts of wild sand sagebrush (Artemisia filifolia) seed, 3 parts of tamarind, 2 parts of natural perfume material, 5 parts of natural dye, 2 parts of fungal alpha-amylase, 10 parts of sweetener,
10 parts of sesame oil, 1 part of calcium gluconate, 25 parts of fillings；The fillings is mainly by weight by 3 parts of almond, 5 parts of peanut, south
2 parts of 2 parts of melon seeds, 0.7 part of orange peel and white sugar mix；
Wherein, sweetener is made of 5 parts of 10 parts of stevioside, 10 parts of protein sugar and orange syrup by weight；
Vegetable colour is made of 9 parts of 10 parts of hispid arthraxon, 13 parts of madder, 8 parts of indigo plant and Zlatostema involucratum Franch. Et savat by weight；
Natural perfume material is by weight by 3 parts of 5 parts of sweet osmanthus, 2 parts of Jasmine, 5 parts of oriental variegated coralbean leaf, 3 parts of Cananga odorata and sophora flower systems
Into.
The expectation of said ratio is prepared into cassava glutinous rice cake using following methods, specifically includes following steps：
(1) it is fresh cassava, pumpkin, konjaku and tamarind is clean, exocuticle is thoroughly removed, it is spare；
(2) by the cassava stripping and slicing of peeling, it is put into brine-vinegar solution, heats the 5min that scalds, pick up, it is spare；
(3) pumpkin handled well, konjaku and tamarind are shredded, and cassava is put into togerther heating in food steamer and cooks, and smashs to pieces into
Pulpous state, granularity is less than 0.5mm, spare；
(4) glutinous rice is soaked in water after 5-7h and picked up, smash pulp after cooking to pieces, granularity is less than 0.5mm, then with step
(3) the slurry mixing obtained, carries out cold extrusion, screw speed 150r/min, extrudes 5 times, be kneaded into dough repeatedly, standby
With；
(5) after the impurity removing of vegetable colour and natural perfume material is cleaned, with saline sook 10min, dripped after picking up rinsing
Dry surface moisture, transposition decocts 3h in frying pan after chopping, and filtrate is obtained by filtration, and filtrate is concentrated, until loss of weight 60%,
The concentration mixed liquor of vegetable colour and natural perfume material is obtained, it is spare；
(6) by the concentration mixed liquor of vegetable colour and natural perfume material made from sesame oil, step (5) and the face of step (4)
Group's extruding, rubbing are uniformly mixed, and stand 40min, dough then is cut into some pieces of obtained glutinous rice cake skins, spare；
(7) it is uniformly mixed after crushing almond, peanut, pumpkin, orange peel and white sugar, fillings is made, fillings is wrapped into Ci
Cake is intracutaneous, and spherical shape is twisted into after sealing, then is pressed into ellipticity, obtains molding cassava glutinous rice cake.
Embodiment 2
A kind of cassava glutinous rice cake, is mainly made of following raw material：25 parts of glutinous rice, 18.5 parts of cassava, 11 parts of pumpkin, evil spirit
8 parts of taro, 6 parts of wild sand sagebrush (Artemisia filifolia) seed, 4 parts of tamarind, 2.5 parts of natural perfume material, 7 parts of natural dye, 2.5 parts of fungal alpha-amylase, sweet taste
13 parts of agent, 11 parts of sesame oil, 1.5 parts of calcium gluconate, 27 parts of fillings；The fillings mainly by weight by 3.5 parts of almond,
2.5 parts of 5.5 parts of peanut, 2.5 parts of pumpkin, 0.85 part of orange peel and white sugar mix；
Wherein, sweetener is made of 6 parts of 13 parts of stevioside, 10.5 parts of protein sugar and orange syrup by weight；
Vegetable colour is made of 10 parts of 13 parts of hispid arthraxon, 14 parts of madder, 9 parts of indigo plant and Zlatostema involucratum Franch. Et savat by weight；
Natural perfume material is by weight by 3.5 parts of 6 parts of sweet osmanthus, 3 parts of Jasmine, 6 parts of oriental variegated coralbean leaf, 4 parts of Cananga odorata and sophora flower
It is made.
The expectation of said ratio is prepared into cassava glutinous rice cake using following methods, specifically includes following steps：
(1) it is fresh cassava, pumpkin, konjaku and tamarind is clean, exocuticle is thoroughly removed, it is spare；
(2) by the cassava stripping and slicing of peeling, it is put into brine-vinegar solution, heats the 6min that scalds, pick up, it is spare；
(3) pumpkin handled well, konjaku and tamarind are shredded, and cassava is put into togerther heating in food steamer and cooks, and smashs to pieces into
Pulpous state, granularity is less than 0.5mm, spare；
(4) glutinous rice is soaked in water after 5-7h and picked up, smash pulp after cooking to pieces, granularity is less than 0.5mm, then with step
(3) the slurry mixing obtained, carries out cold extrusion, screw speed 170r/min, extrudes 6 times, be kneaded into dough repeatedly, standby
With；
(5) after the impurity removing of vegetable colour and natural perfume material is cleaned, with saline sook 13min, dripped after picking up rinsing
Dry surface moisture, transposition decocts 3-5h in frying pan after chopping, and filtrate is obtained by filtration, and filtrate is concentrated, until loss of weight
65%, the concentration mixed liquor of vegetable colour and natural perfume material is obtained, it is spare；
(6) by the concentration mixed liquor of vegetable colour and natural perfume material made from sesame oil, step (5) and the face of step (4)
Group's extruding, rubbing are uniformly mixed, and stand 50min, dough then is cut into some pieces of obtained glutinous rice cake skins, spare；
(7) it is uniformly mixed after crushing almond, peanut, pumpkin, orange peel and white sugar, fillings is made, fillings is wrapped into Ci
Cake is intracutaneous, and spherical shape is twisted into after sealing, then is pressed into ellipticity, obtains molding cassava glutinous rice cake.
Embodiment 3
A kind of cassava glutinous rice cake, is mainly made of following raw material：30 parts of glutinous rice, 20 parts of cassava, 12 parts of pumpkin, konjaku
9 parts, 7 parts of wild sand sagebrush (Artemisia filifolia) seed, 5 parts of tamarind, 3 parts of natural perfume material, 10 parts of natural dye, 3 parts of fungal alpha-amylase, sweetener 15
Part, 12 parts of sesame oil, 2 parts of calcium gluconate, 30 parts of fillings；The fillings mainly by weight by 4 parts of almond, 6 parts of peanut,
3 parts of 3 parts of pumpkin, 1 part of orange peel and white sugar mix；
Wherein, sweetener is made of 7 parts of 15 parts of stevioside, 11 parts of protein sugar and orange syrup by weight；
Vegetable colour is made of 11 parts of 15 parts of hispid arthraxon, 15 parts of madder, 10 parts of indigo plant and Zlatostema involucratum Franch. Et savat by weight；
Natural perfume material is by weight by 4 parts of 7 parts of sweet osmanthus, 4 parts of Jasmine, 7 parts of oriental variegated coralbean leaf, 5 parts of Cananga odorata and sophora flower systems
Into.
The expectation of said ratio is prepared into cassava glutinous rice cake using following methods, specifically includes following steps：
(1) it is fresh cassava, pumpkin, konjaku and tamarind is clean, exocuticle is thoroughly removed, it is spare；
(2) by the cassava stripping and slicing of peeling, it is put into brine-vinegar solution, heats the 7min that scalds, pick up, it is spare；
(3) pumpkin handled well, konjaku and tamarind are shredded, and cassava is put into togerther heating in food steamer and cooks, and smashs to pieces into
Pulpous state, granularity is less than 0.5mm, spare；
(4) glutinous rice is soaked in water after 7h and picked up, smash pulp after cooking to pieces, granularity is less than 0.5mm, then with step
(3) the slurry mixing obtained, carries out cold extrusion, screw speed 200r/min, extrudes 7 times, be kneaded into dough repeatedly, standby
With；
(5) after the impurity removing of vegetable colour and natural perfume material is cleaned, with saline sook 15min, dripped after picking up rinsing
Dry surface moisture, transposition decocts 5h in frying pan after chopping, and filtrate is obtained by filtration, and filtrate is concentrated, until loss of weight 70%,
The concentration mixed liquor of vegetable colour and natural perfume material is obtained, it is spare；
(6) by the concentration mixed liquor of vegetable colour and natural perfume material made from sesame oil, step (5) and the face of step (4)
Group's extruding, rubbing are uniformly mixed, and stand 60min, dough then is cut into some pieces of obtained glutinous rice cake skins, spare；
(7) it is uniformly mixed after crushing almond, peanut, pumpkin, orange peel and white sugar, fillings is made, fillings is wrapped into Ci
Cake is intracutaneous, and spherical shape is twisted into after sealing, then is pressed into ellipticity, obtains molding cassava glutinous rice cake.
Applicant has carried out the glutinous rice cake of the present invention part comparative example experiment, and carries out relevant partial properties detection, ties
Fruit is as shown in table 1.
Comparative example 1：Traditional glutinous rice cake preparation method prepares cassava glutinous rice cake.
Comparative example 2：The raw material of cassava glutinous rice cake is glutinous rice, cassava and fillings, other are identical with the embodiment of the present invention 1.
Comparative example 3：The raw material of cassava glutinous rice cake is glutinous rice, cassava, fungal alpha-amylase, sesame oil, calcium gluconate and filling
Material, other are identical with the embodiment of the present invention 1.
Comparative example 4：The raw material of cassava glutinous rice cake for glutinous rice, cassava, pumpkin, konjaku, wild sand sagebrush (Artemisia filifolia) seed, tamarind and fillings, its
He is identical with the embodiment of the present invention 1.
Comparative example 5：The raw material of cassava glutinous rice cake is glutinous rice, cassava, natural perfume material, sweetener and fillings, other and the present invention
Embodiment 1 is identical.
Comparative example 6：The raw material of cassava glutinous rice cake is glutinous rice, cassava, natural dye, sweetener and fillings, other and the present invention
Embodiment 1 is identical.
Soluble solids, shelf-life and the sensory evaluation of 1 cassava glutinous rice cake of table
As known from Table 1, the composition of raw materials of cassava glutinous rice cake of the invention is scientific and reasonable, bright-colored, soft, there is chewy texture, fragrant
Agreeably sweet double-deck, the nutritive value height, with clearing heat and detoxicating, dispelling wind and eliminating dampness, inducing diuresis for removing edema, work with nutrition and health care
Blood and relieving pain and other effects, sensory evaluation and mouthfeel are improved, while also extend the shelf-life of glutinous rice cake.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, equal change or the modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of cassava glutinous rice cake, it is characterised in that be mainly made of following raw material：20-30 parts of glutinous rice, cassava 17-20
Part, 10-12 parts of pumpkin, 7-9 parts of konjaku, 5-7 parts of wild sand sagebrush (Artemisia filifolia) seed, 3-5 parts of tamarind, 2-3 parts of natural perfume material, natural dye 5-10
Part, 2-3 parts of fungal alpha-amylase, 10-15 parts of sweetener, 10-12 parts of sesame oil, 1-2 parts of calcium gluconate, 25-30 parts of fillings；
The fillings is mainly by weight by 3-4 parts of almond, 5-6 parts of peanut, 2-3 parts of pumpkin, 0.7-1 parts of orange peel and white sugar 2-3
Part mixes.
2. cassava glutinous rice cake according to claim 1, it is characterised in that be mainly made of following raw material：Glutinous rice 25
Part, 18.5 parts of cassava, 11 parts of pumpkin, 8 parts of konjaku, 6 parts of wild sand sagebrush (Artemisia filifolia) seed, 4 parts of tamarind, 2.5 parts of natural perfume material, natural dye 7
Part, 2.5 parts of fungal alpha-amylase, 13 parts of sweetener, 11 parts of sesame oil, 1.5 parts of calcium gluconate, 27 parts of fillings；The fillings
Mainly by weight by 3.5 parts of almond, 5.5 parts of peanut, 2.5 parts of pumpkin, 0.85 part of orange peel and the mixing of 2.5 parts of white sugar and
Into.
3. cassava glutinous rice cake according to claim 1 or 2, it is characterised in that：The sweetener is by weight by stevioside
5-7 parts of 10-15 parts, 10-11 parts of protein sugar and orange syrup are made.
4. cassava glutinous rice cake according to claim 1 or 2, it is characterised in that：The vegetable colour is by weight by hispid arthraxon
9-11 parts of 10-15 parts, 13-15 parts of madder, 8-10 parts of indigo plant and Zlatostema involucratum Franch. Et savat are made.
5. cassava glutinous rice cake according to claim 1 or 2, it is characterised in that：The natural perfume material is by weight by sweet osmanthus
3-4 parts of 5-7 parts, 2-4 parts of Jasmine, 5-7 parts of oriental variegated coralbean leaf, 3-5 parts of Cananga odorata and sophora flower are made.
6. the production method of the cassava glutinous rice cake according to any one of claim 1-5, it is characterised in that specifically include following
Step：
(1) it is fresh cassava, pumpkin, konjaku and tamarind is clean, exocuticle is thoroughly removed, it is spare；
(2) by the cassava stripping and slicing of peeling, it is put into brine-vinegar solution, heats the 5-7min that scalds, pick up, it is spare；
(3) pumpkin handled well, konjaku and tamarind are shredded, and cassava is put into togerther heating in food steamer and cooks, and smashs pulp to pieces,
Granularity is less than 0.5mm, spare；
(4) glutinous rice is soaked in water after 5-7h and picked up, smash pulp after cooking to pieces, granularity is less than 0.5mm, then with step (3)
Obtained slurry mixing, carries out cold extrusion, is kneaded into dough, spare；
(5) after the impurity removing of vegetable colour and natural perfume material is cleaned, with saline sook 10-15min, drained after picking up rinsing
Surface moisture, transposition decocts 3-5h in frying pan after chopping, and filtrate is obtained by filtration, and filtrate is concentrated, until loss of weight 60-
70%, the concentration mixed liquor of vegetable colour and natural perfume material is obtained, it is spare；
(6) the concentration mixed liquor of vegetable colour and natural perfume material made from sesame oil, step (5) and the dough of step (4) are squeezed
Pressure, rubbing are uniformly mixed, and stand 40-60min, dough then is cut into some pieces of obtained glutinous rice cake skins, spare；
(7) it is uniformly mixed after crushing almond, peanut, pumpkin, orange peel and white sugar, fillings is made, fillings is wrapped into glutinous rice cake skin
It is interior, spherical shape is twisted into after sealing, then ellipticity is pressed into, obtain molding cassava glutinous rice cake.
7. the production method of cassava glutinous rice cake according to claim 6, it is characterised in that：Cold extrusion described in step (4)
Screw speed is 150-200r/min, is extruded 5-7 times repeatedly.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248403A (en) * | 2020-02-20 | 2020-06-09 | 贵溪市高紫红农林开发有限公司 | Rhizoma podophylli rice cake and preparation method thereof |
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