CN107897691A - A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves - Google Patents
A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves Download PDFInfo
- Publication number
- CN107897691A CN107897691A CN201711083771.1A CN201711083771A CN107897691A CN 107897691 A CN107897691 A CN 107897691A CN 201711083771 A CN201711083771 A CN 201711083771A CN 107897691 A CN107897691 A CN 107897691A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- parts
- powder
- sweet potato
- purple sweet
- Prior art date
- 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.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 144
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 144
- 235000009566 rice Nutrition 0.000 title claims abstract description 144
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 49
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 49
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 49
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 29
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 230000036541 health Effects 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 49
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 235000015097 nutrients Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 11
- 102000013142 Amylases Human genes 0.000 claims abstract description 11
- 108010065511 Amylases Proteins 0.000 claims abstract description 11
- 235000019418 amylase Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 239000011812 mixed powder Substances 0.000 claims abstract description 11
- 235000014036 Castanea Nutrition 0.000 claims abstract description 10
- 241001070941 Castanea Species 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- APTZNLHMIGJTEW-UHFFFAOYSA-N pyraflufen-ethyl Chemical compound C1=C(Cl)C(OCC(=O)OCC)=CC(C=2C(=C(OC(F)F)N(C)N=2)Cl)=C1F APTZNLHMIGJTEW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 9
- 238000003801 milling Methods 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 240000000588 Hericium erinaceus Species 0.000 claims description 5
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 241001247821 Ziziphus Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 4
- 238000010410 dusting Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 239000002068 microbial inoculum Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- 238000000034 method Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 5
- 239000010977 jade Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021180 meal component Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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 discloses a kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves, it is characterised in that including following aspect：（1）Enzymolysis processing, water progress boiling processing is added into glutinous rice flour, is then added amylase constant temperature thereto again and is stood；（2）Steam, mix bacterium agent mixing is added into enzymolysis glutinous rice liquor, insulating box is put into and ferments, add purple sweet potato powder and corn flour is mixed and steamed with after；（3）Knead dough, to steam glutinous rice dough add nutrient powder, mix by hand and；（4）Filling production, obtains mixed powder by thunderbolt fruit, chestnut, fibert, cashew nut and peanut, carries out frying respectively to mixed powder and steam after crushed；（5）Fillings powder, is wrapped into compressing in glutinous rice musculus cutaneus, obtained just rice milling Ci by curing, and water is added into pot and fresh milk carries out stewing system；（6）Frying, soybean oil is heated, and curing rice Ci then is immersed frying.
Description
Technical field
The invention belongs to glutinous rice wrapped in lotus leaves processing technique field, and in particular to a kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves.
Background technology
Glutinous rice wrapped in lotus leaves is a kind of folk nosh for being popular in In Guangdong Province, it is mixed with glutinous rice flour and into face, inside is with more with beans
Sand is filling, and rice dumpling type is made in multi-processing, has the taste flavors such as perfume, sweet tea, soft, sliding and toughness；Its kind can be divided into glutinous rice wrapped in lotus leaves and
Glutinous rice wrapped in lotus leaves ice cream, since the glutinous rice wrapped in lotus leaves after steaming has higher viscosity, applies dry powder on its top layer more, is then packed.
Due to the good mouthfeel of glutinous rice wrapped in lotus leaves and appearance machinability, become daily the liked snacks snack of people, tradition glutinous rice Ci systems
Make using glutinous rice mainly to process raw material, its processability having had, but glutinous rice flour is sticky greatly, is not easy to be disappeared in vivo after eating
Change and absorb, especially old man and child phenomena such as indigestion easily occur after eating；Glutinous rice wrapped in lotus leaves disclosure satisfy that people's eating requirements
While, nutritious component content contained therein is relatively low, and alimentary health-care function and flavor taste are relatively fewer, cannot
Enough meet eating requirements of the people to glutinous rice wrapped in lotus leaves.
The content of the invention
The present invention is directed to the problem of existing：Tradition glutinous rice Ci is made using glutinous rice mainly to process raw material, and what it had had adds
Work, but glutinous rice flour viscosity is big, is not easy to be digested absorption in vivo after edible, especially old man and child easily occurs after eating
Phenomena such as indigestion；While glutinous rice wrapped in lotus leaves disclosure satisfy that people's eating requirements, nutritious component content contained therein is relatively
Low, alimentary health-care function and flavor taste are relatively fewer, the eating requirements it is impossible to meet people to glutinous rice wrapped in lotus leaves.To solve
The above problem, the present invention provides a kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves.
The present invention is achieved by the following technical solutions：
A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves, comprises the following steps：
（1）Enzymolysis processing：Added into glutinous rice flour 4-6 times of its quality water be stirred after carry out boilery reason, then again to
Wherein add amylase and stand 3-4h in 23-26 DEG C of condition constant temperature, obtain enzymolysis glutinous rice liquor；Boiling and enzymolysis processing can be to wherein forming sediment
Meal component is degraded, and reduces content of starch and viscosity in glutinous rice flour；
（2）Steam：Mix bacterium agent mixing is added into enzymolysis glutinous rice liquor, insulating box is put into and carries out fermentation 6-8h, improve nutrition into
Divide content and sugar content, and reduce content of starch in glutinous rice flour, be concentrated into the 1/5 of original volume, add purple sweet potato powder and jade
Glutinous rice dough is mixed and be made to rice flour, wherein containing abundant dietary fiber, can improve the heath-function of glutinous rice wrapped in lotus leaves, then will be glutinous
Rice dough steams 20-30min at a temperature of 75-80 DEG C, must steam glutinous rice dough；
（3）Knead dough：To the nutrient powder for steaming glutinous rice dough and adding its quality 7%-9%, wherein containing abundant polysaccharide component, can carry
Highly nourishing health care function and taste flavor, mix glutinous rice musculus cutaneus is made with after by hand repeatedly；
（4）Filling production：Thunderbolt fruit, chestnut, fibert, cashew nut and peanut are obtained into mixed powder after crushed, wherein containing what is enriched
The component such as unrighted acid and several mineral materials, can improve glutinous rice wrapped in lotus leaves alimentary health-care function and taste flavor, first by mixed powder
Fried in frying pan to micro- Huang, be then placed within distillation layer and steam 32- under the conditions of 95-100 DEG C of temperature, pressure 0.6-0.8Mpa
36min, obtains fillings powder after cooling；
（5）Curing：Fillings powder is wrapped into compressing in glutinous rice musculus cutaneus, just rice milling Ci is made, water and fresh milk are added into pot,
It can assign glutinous rice wrapped in lotus leaves light milk mouthfeel, be then placed in just rice milling Ci and boil in a covered pot over a slow fire 30-40min processed in 88-92 DEG C of temperature, curing is made
Rice Ci；
（6）Frying：Soybean oil is heated to 80-90 DEG C, curing rice Ci is then immersed into frying 15-20S, reduces curing glutinous rice wrapped in lotus leaves
Surface viscosity, avoids wrapping up using dry powder, and assigns the taste flavor of its fried food, and purple sweet potato glutinous rice wrapped in lotus leaves is made.
Step（1）The boiling processing, its temperature are 60-70 DEG C, time 25-30min.
Step（1）The amylase, its addition are the 1%-2% of water quality.
Step（2）The mix bacterium agent, wherein saccharomycete：Aspergillus oryzae quality proportioning is 3-4:2, its addition is enzyme
Solve the 3%-4% of glutinous rice liquor quality.
Step（3）The nutrient powder, its processing method are：21-24 parts of Hericium erinaceus, mushroom are weighed according to quality meter part
16-19 parts, 11-14 parts of jujube, 7-10 parts of fig, 5-7 parts of matrimony vine, by preparation raw material through being enucleated, dry, after dusting be made battalion
Support powder.
Step（2）The glutinous rice dough, it is respectively configured to sub-prime gauge part and is：40-50 parts of glutinous rice flour, purple sweet potato powder 14-
17 parts, 10-13 parts of corn flour.
Step（4）The fillings powder, it is respectively configured to sub-prime gauge part and is：13-17 parts of thunderbolt fruit, 10-14 parts of chestnut,
3-6 parts of 7-9 parts of fibert, 5-8 parts of cashew nut and peanut.
The present invention has the following advantages compared with prior art：Enzymolysis processing, glutinous rice flour plus water are mixed and carry out boiling and shallow lake
Powder enzyme digests, and can degrade to wherein starch component, reduces content of starch and viscosity in glutinous rice flour.Steaming method, first digests
Glutinous rice liquor ferments, wherein the saccharomycete and aspergillus oryzae that contain, can degrade component in glutinous rice flour, can improve wherein
Nutrient composition content, while carrying out diastatic fermentation improves sugar content；Contain abundant meals in purple sweet potato powder and corn flour
Fiber, can improve the healthcare function and appearance colour of glutinous rice wrapped in lotus leaves, after steaming use can further reduce its viscosity, raising subsequently may be used
Processability.Knead dough, containing components such as Hericium erinaceus, mushrooms in nutrient powder, wherein containing abundant polysaccharide component, exempt from adjusting
Epidemic disease, hypoglycemic and blood fat and other effects, can improve the healthcare function and taste flavor of glutinous rice wrapped in lotus leaves.Filling production, thunderbolt fruit, chestnut etc.
Containing components such as abundant unrighted acids and several mineral materials, have and promote the work(such as intestines peristalsis, anti-oxidant, kidney and spleen invigorating
Effect, improves the alimentary health-care function and taste flavor of glutinous rice wrapped in lotus leaves；It can be improved by mixed powder through frying and after steaming and cures journey
Degree and fragrance mouthfeel.Ageing method, fresh milk is added into water, milk constituents, which are infiltrated into glutinous rice wrapped in lotus leaves, can improve it in cooking water
Nutrient composition content and taste flavor, assign its light milk fragrance.Frying method, by curing glutinous rice wrapped in lotus leaves in low temperature soybean oil
Carry out of short duration frying processing, you can cure glutinous rice wrapped in lotus leaves surface viscosity to reduce, avoid wrapping up using dry powder, and it is fried to assign it
The taste flavor of food.
Embodiment
Embodiment 1：
A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves, comprises the following steps：
（1）Enzymolysis processing：Added into glutinous rice flour 4.5 times of its quality water be stirred after carry out boilery reason, then again to
Wherein add amylase and stand 3.5h in 24 DEG C of condition constant temperature, obtain enzymolysis glutinous rice liquor；Boiling and enzymolysis processing can be to wherein starch
Component is degraded, and reduces content of starch and viscosity in glutinous rice flour；
（2）Steam：Mix bacterium agent mixing is added into enzymolysis glutinous rice liquor, insulating box is put into and carries out fermentation 6.5h, improve nutrition into
Divide content and sugar content, and reduce content of starch in glutinous rice flour, be concentrated into the 1/5 of original volume, add purple sweet potato powder and jade
Glutinous rice dough is mixed and be made to rice flour, wherein containing abundant dietary fiber, can improve the heath-function of glutinous rice wrapped in lotus leaves, then will be glutinous
Rice dough steams 23min at a temperature of 76 DEG C, must steam glutinous rice dough；
（3）Knead dough：To the nutrient powder for steaming glutinous rice dough and adding its quality 7.2%, wherein containing abundant polysaccharide component, can carry
Highly nourishing health care function and taste flavor, mix glutinous rice musculus cutaneus is made with after by hand repeatedly；
（4）Filling production：Thunderbolt fruit, chestnut, fibert, cashew nut and peanut are obtained into mixed powder after crushed, wherein containing what is enriched
The component such as unrighted acid and several mineral materials, can improve glutinous rice wrapped in lotus leaves alimentary health-care function and taste flavor, first by mixed powder
Fried in frying pan to micro- Huang, be then placed within distillation layer and steam 34min under the conditions of 96 DEG C of temperature, pressure 0.65Mpa, after cooling
Obtain fillings powder；
（5）Curing：Fillings powder is wrapped into compressing in glutinous rice musculus cutaneus, just rice milling Ci is made, water and fresh milk are added into pot,
It can assign glutinous rice wrapped in lotus leaves light milk mouthfeel, be then placed in just rice milling Ci and boil in a covered pot over a slow fire 33min processed in 89 DEG C of temperature, curing rice Ci is made；
（6）Frying：Soybean oil is heated to 82 DEG C, curing rice Ci is then immersed into frying 16S, curing glutinous rice wrapped in lotus leaves surface is reduced and glues
Property, avoid wrapping up using dry powder, and the taste flavor of its fried food is assigned, purple sweet potato glutinous rice wrapped in lotus leaves is made.
Step（1）The boiling processing, its temperature are 64 DEG C, time 26min.
Step（1）The amylase, its addition are the 1.4% of water quality.
Step（2）The mix bacterium agent, wherein saccharomycete：Aspergillus oryzae quality proportioning is 3:2, its addition is enzymolysis
The 3.2% of glutinous rice liquor quality.
Step（3）The nutrient powder, its processing method are：According to quality meter part weigh 22 parts of Hericium erinaceus, 17 parts of mushroom,
Preparation raw material, is made nutrient powder by 12 parts of jujube, 8 parts of fig, 5.2 parts of matrimony vine through being enucleated, dry, after dusting.
Step（2）The glutinous rice dough, it is respectively configured to sub-prime gauge part and is：43 parts of glutinous rice flour, 15 parts of purple sweet potato powder, jade
11 parts of rice flour.
Step（4）The fillings powder, it is respectively configured to sub-prime gauge part and is：14 parts of thunderbolt fruit, 11 parts of chestnut, fibert
4 parts of 7.4 parts, 6 parts of cashew nut and peanut.
Embodiment 2：
（1）Enzymolysis processing：Added into glutinous rice flour 5.5 times of its quality water be stirred after carry out boilery reason, then again to
Wherein add amylase and stand 4h in 25 DEG C of condition constant temperature, obtain enzymolysis glutinous rice liquor；Boiling and enzymolysis processing can to wherein starch into
Divide and degrade, reduce content of starch and viscosity in glutinous rice flour；
（2）Steam：Mix bacterium agent mixing is added into enzymolysis glutinous rice liquor, insulating box is put into and carries out fermentation 7.5h, improve nutrition into
Divide content and sugar content, and reduce content of starch in glutinous rice flour, be concentrated into the 1/5 of original volume, add purple sweet potato powder and jade
Glutinous rice dough is mixed and be made to rice flour, wherein containing abundant dietary fiber, can improve the heath-function of glutinous rice wrapped in lotus leaves, then will be glutinous
Rice dough steams 28min at a temperature of 79 DEG C, must steam glutinous rice dough；
（3）Knead dough：To the nutrient powder for steaming glutinous rice dough and adding its quality 8.6%, wherein containing abundant polysaccharide component, can carry
Highly nourishing health care function and taste flavor, mix glutinous rice musculus cutaneus is made with after by hand repeatedly；
（4）Filling production：Thunderbolt fruit, chestnut, fibert, cashew nut and peanut are obtained into mixed powder after crushed, wherein containing what is enriched
The component such as unrighted acid and several mineral materials, can improve glutinous rice wrapped in lotus leaves alimentary health-care function and taste flavor, first by mixed powder
Fried in frying pan to micro- Huang, be then placed within distillation layer and steam 35min under the conditions of 99 DEG C of temperature, pressure 0.78Mpa, after cooling
Obtain fillings powder；
（5）Curing：Fillings powder is wrapped into compressing in glutinous rice musculus cutaneus, just rice milling Ci is made, water and fresh milk are added into pot,
It can assign glutinous rice wrapped in lotus leaves light milk mouthfeel, be then placed in just rice milling Ci and boil in a covered pot over a slow fire 38min processed in 91 DEG C of temperature, curing rice Ci is made；
（6）Frying：Soybean oil is heated to 87 DEG C, curing rice Ci is then immersed into frying 18S, curing glutinous rice wrapped in lotus leaves surface is reduced and glues
Property, avoid wrapping up using dry powder, and the taste flavor of its fried food is assigned, purple sweet potato glutinous rice wrapped in lotus leaves is made.
Step（1）The boiling processing, its temperature are 68 DEG C, time 29min.
Step（1）The amylase, its addition are the 1.8% of water quality.
Step（2）The mix bacterium agent, wherein saccharomycete：Aspergillus oryzae quality proportioning is 2:1, its addition is enzymolysis
The 3.8% of glutinous rice liquor quality.
Step（3）The nutrient powder, its processing method are：According to quality meter part weigh 23 parts of Hericium erinaceus, 18 parts of mushroom,
Preparation raw material, is made nutrient powder by 13 parts of jujube, 9 parts of fig, 6.4 parts of matrimony vine through being enucleated, dry, after dusting.
Step（2）The glutinous rice dough, it is respectively configured to sub-prime gauge part and is：48 parts of glutinous rice flour, 16 parts of purple sweet potato powder, jade
12 parts of rice flour.
Step（4）The fillings powder, it is respectively configured to sub-prime gauge part and is：16 parts of thunderbolt fruit, 13 parts of chestnut, fibert
5 parts of 8.2 parts, 7 parts of cashew nut and peanut.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle amylase enzymolysis, other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Middle fermentation, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（3）Middle nutrient powder uses, other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Middle fillings powder, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）In boil in a covered pot over a slow fire method processed, other steps are same as Example 2.
Contrast 6：
This contrast 6 does not carry out step compared with embodiment 2（6）Middle frying, other steps are same as Example 2.
Control group：
Using tradition glutinous rice Ci as reference, its fillings is green bean paste, be not used amylase, fermentation, nutrient powder, fillings powder, stewing system and
Frying method.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5, contrast 6 and control group experiment side
Case, statistics purple sweet potato glutinous rice wrapped in lotus leaves polyoses content, digestibility（4h after edible）, taste flavor evaluation.
Taste flavor is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；Respectively comment
Valency sample size is 130, is subject to super 2/3 evaluation result of sample.
Experimental data：
Synthesis result：The glutinous rice wrapped in lotus leaves that the method for the present invention is processed, compared with the control group, polyoses content improve 324mg/100g, food
35.7% is improved with rear glutinous rice wrapped in lotus leaves digestibility, viscosity is greatly lowered, and adds the taste flavor of glutinous rice wrapped in lotus leaves, and improves glutinous
The healthy nutritive value of rice Ci.Using amylase and method processed is boiled in a covered pot over a slow fire, digestibility can be improved as 9.1%, 6.5%；And use fermentation side
Method, it is 48mg/100g that can improve polyoses content, and digestibility improves 19.8%；Using nutrient powder and fillings powder, mung bean cake can be improved
Middle polyoses content is 183mg/100g, 87mg/100g, and mung bean cake taste flavor can be improved using frying method.
Claims (7)
1. a kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves, it is characterised in that comprise the following steps：
（1）Enzymolysis processing：Added into glutinous rice flour 4-6 times of its quality water be stirred after carry out boilery reason, then again to
Wherein add amylase and stand 3-4h in 23-26 DEG C of condition constant temperature, obtain enzymolysis glutinous rice liquor；
（2）Steam：Mix bacterium agent mixing is added into enzymolysis glutinous rice liquor, insulating box is put into and carries out fermentation 6-8h, be concentrated into substance
Long-pending 1/5, adds purple sweet potato powder and glutinous rice dough is mixed and be made to corn flour, then steams glutinous rice dough at a temperature of 75-80 DEG C
20-30min processed, must steam glutinous rice dough；
（3）Knead dough：To the nutrient powder for steaming glutinous rice dough and adding its quality 7%-9%, mix repeatedly by hand and after glutinous rice musculus cutaneus is made；
（4）Filling production：Thunderbolt fruit, chestnut, fibert, cashew nut and peanut are obtained into mixed powder after crushed, first frying mixed powder
Fried in pot to micro- Huang, be then placed within distillation layer and steam 32-36min under the conditions of 95-100 DEG C of temperature, pressure 0.6-0.8Mpa,
Fillings powder is obtained after cooling；
（5）Curing：Fillings powder is wrapped into compressing in glutinous rice musculus cutaneus, just rice milling Ci is made, water and fresh milk are added into pot,
It is then placed in just rice milling Ci and boils in a covered pot over a slow fire 30-40min processed in 88-92 DEG C of temperature, curing rice Ci is made；
（6）Frying：Soybean oil is heated to 80-90 DEG C, curing rice Ci is then immersed into frying 15-20S, purple sweet potato glutinous rice is made
Ci.
2. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（1）The boiling
Processing, its temperature are 60-70 DEG C, time 25-30min.
3. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（1）The starch
Enzyme, its addition are the 1%-2% of water quality.
4. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（2）The mixing
Microbial inoculum, wherein saccharomycete：Aspergillus oryzae quality proportioning is 3-4:2, its addition is the 3%-4% of enzymolysis glutinous rice liquor quality.
5. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（3）The nutrition
Powder, its processing method are：21-24 parts of Hericium erinaceus, 16-19 parts of mushroom, 11-14 parts of jujube, fig are weighed according to quality meter part
Preparation raw material, is made nutrient powder by 7-10 parts, 5-7 parts of matrimony vine through being enucleated, dry, after dusting.
6. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（2）The glutinous rice
Dough, it is respectively configured to sub-prime gauge part and is：40-50 parts of glutinous rice flour, 14-17 parts of purple sweet potato powder, 10-13 parts of corn flour.
7. the processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves as claimed in claim 1, it is characterised in that step（4）The fillings
Powder, it is respectively configured to sub-prime gauge part and is：13-17 parts of thunderbolt fruit, 10-14 parts of chestnut, 7-9 parts of fibert, 5-8 parts of cashew nut and peanut
3-6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711083771.1A CN107897691A (en) | 2017-11-07 | 2017-11-07 | A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711083771.1A CN107897691A (en) | 2017-11-07 | 2017-11-07 | A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897691A true CN107897691A (en) | 2018-04-13 |
Family
ID=61843579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711083771.1A Pending CN107897691A (en) | 2017-11-07 | 2017-11-07 | A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897691A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384119A (en) * | 2019-08-14 | 2019-10-29 | 浙江华康药业股份有限公司 | A kind of sugar alcohol type brews pot Ci snack food and preparation method thereof |
| CN113678997A (en) * | 2021-08-30 | 2021-11-23 | 合肥工业大学 | Preparation method of medlar and glutinous rice soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125555A (en) * | 2011-11-27 | 2013-06-05 | 重庆市合川区合双科技有限公司 | Fried green bean cake |
| CN103891834A (en) * | 2014-03-03 | 2014-07-02 | 何传化 | Delicious glutinous rice cakes with strawberry stuffing and preparing method thereof |
| CN106306998A (en) * | 2016-08-19 | 2017-01-11 | 戴海 | Mulberry glutinous rice cake and making method thereof |
| CN107095127A (en) * | 2017-03-17 | 2017-08-29 | 安徽农业大学 | A kind of preparation method of the oily fruit of crisp glutinous rice |
-
2017
- 2017-11-07 CN CN201711083771.1A patent/CN107897691A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125555A (en) * | 2011-11-27 | 2013-06-05 | 重庆市合川区合双科技有限公司 | Fried green bean cake |
| CN103891834A (en) * | 2014-03-03 | 2014-07-02 | 何传化 | Delicious glutinous rice cakes with strawberry stuffing and preparing method thereof |
| CN106306998A (en) * | 2016-08-19 | 2017-01-11 | 戴海 | Mulberry glutinous rice cake and making method thereof |
| CN107095127A (en) * | 2017-03-17 | 2017-08-29 | 安徽农业大学 | A kind of preparation method of the oily fruit of crisp glutinous rice |
Non-Patent Citations (1)
| Title |
|---|
| 马尧等: "酶解发酵对玉米面粉黏度研究", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384119A (en) * | 2019-08-14 | 2019-10-29 | 浙江华康药业股份有限公司 | A kind of sugar alcohol type brews pot Ci snack food and preparation method thereof |
| CN113678997A (en) * | 2021-08-30 | 2021-11-23 | 合肥工业大学 | Preparation method of medlar and glutinous rice soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN103932105A (en) | Crisp sweet potato fruit and preparation method thereof | |
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| KR20180137449A (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| KR101215889B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and mulberry | |
| CN107897691A (en) | A kind of processing method of health care purple sweet potato glutinous rice wrapped in lotus leaves | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| CN108077538A (en) | A kind of sesame candy of lowering blood pressure and blood fat and preparation method thereof | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| CN105901057A (en) | Pearl barley pancake and making method thereof | |
| KR101848065B1 (en) | Bread using the lotus root and method for manufacturing the same | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| KR20160081252A (en) | Hamburger patty that contains brown rice, and manufacturing method thereof | |
| CN108029937A (en) | A kind of HERBA DENDROBII juice glutinous rice wrapped in lotus leaves and preparation method thereof | |
| KR102637451B1 (en) | Cookie containing the parsnip and the manufacturing method thereof | |
| CN107751297A (en) | A kind of wheat embryo coarse cereal biscuit | |
| KR100773412B1 (en) | Manufacturing method of brown rice-jelly | |
| CN105475435A (en) | Black tea healthcare biscuits capable of clearing away heat and promoting fluid production and preparation method thereof | |
| CN105231377A (en) | Formula and making technology of pleurotus eryngii leisure foods | |
| CN111387421A (en) | Glutinous rice cake and preparation method thereof | |
| CN104170933B (en) | A kind of containing mantis shrimp head, the health-care moon cake and preparation method thereof of Squilla Oratoria Shell |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180413 |