CN107927560A - A kind of Poria cocos white square rice cake - Google Patents
A kind of Poria cocos white square rice cake Download PDFInfo
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- CN107927560A CN107927560A CN201711320229.3A CN201711320229A CN107927560A CN 107927560 A CN107927560 A CN 107927560A CN 201711320229 A CN201711320229 A CN 201711320229A CN 107927560 A CN107927560 A CN 107927560A
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- 244000197580 Poria cocos Species 0.000 title claims abstract description 45
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title claims abstract 5
- 239000011669 selenium Substances 0.000 claims abstract description 80
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 66
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 40
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000003672 processing method Methods 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 12
- 230000036541 health Effects 0.000 description 4
- 206010039921 Selenium deficiency Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241001251949 Xanthium sibiricum Species 0.000 description 2
- 230000001147 anti-toxic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000932 sedative agent Substances 0.000 description 2
- 230000001624 sedative effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
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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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
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- Agronomy & Crop Science (AREA)
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Abstract
A kind of Poria cocos white square rice cake, includes the raw material of following parts by weight：100 ~ 150 parts of flour, 15 ~ 20 parts of selenium-rich soya bean, 15 ~ 20g of selenium-rich Poria cocos powder, 1 ~ 1.5 part of Se-enriched yeast, 1.5 ~ 4.5 parts of chitosan, 1 ~ 1.5 part of baking powder, 3 ~ 5 parts of white sesameseed, 10 ~ 15 parts of white granulated sugar, appropriate amount of water；The processing method of wherein selenium-rich Poria cocos powder is：A, fresh selenium-rich Poria cocos is taken, is soaked, crust is pruned in time after cleaning, cuts into the selenium-rich Indian buead tablet of 1.0 ~ 1.5cm thickness, drying to water content weight ratio is 8% ~ 10%；B, dried selenium-rich Indian buead tablet is positioned in closed container, with 3 ~ 5min of air pressure HIGH PRESSURE TREATMENT after 50 ~ 150s of liquid nitrogen frozen with 1.0 ~ 3.0MPa；C, 10 mesh sieves will be crossed after the selenium-rich Indian buead tablet that step b is handled is crushed with Roughpulverizer, then will cross 300 mesh sieves after the material progress ultramicro grinding of coarse crushing obtains selenium-rich Poria cocos powder.Sweet mouthfeel of the present invention is soft glutinous, silk silk entrance, lips and teeth lasting, can fully supplement the selenium element and chitosan of human body missing, have good health-care effect.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of Poria cocos white square rice cake rich in selenium element.
Background technology
With the development of nutrition science technology and biomedical technology, trace element is to the importance of human body gradual quilt
Confirm, wherein trace elements of selenium has caused the great attention of people as a kind of nutrient needed by human, and selenium is that human body must
One of trace element needed, in people's in-vivo content denier, but has critically important physiological function, mainly has：Antioxidation, promotes
The metabolism of sugared part, reduce blood glucose and glucose in urine, improves the symptom of diabetic, can protect retina, the finish of reinforcing glass body,
Improve eyesight, prevent cataract, play the role of protection and reparation to heart human body, prevention cardiovascular and cerebrovascular disease,
Hypertension, artery sclerosis etc. have preferable effect, moreover it is possible to detoxifies, toxin expelling, prevention hepatopathy, protection liver, and first shape can be adjusted
Gland function, participates in the synthesis such as amino acid, the regional selenium deficiency in China more than 72%, majority of populations can all in selenium deficiency state, selenium deficiency
Human body vitals functional disturbance can be caused to cause the generation of a variety of diseases, it is therefore necessary to add selenium-supply class in dietary program
Food, Poria cocos white square rice cake is as a kind of health care based food, and due to the strengthening the spleen and replenishing qi that it has, antitoxic heart-soothing and sedative, mends smart salubrity, macrobiosis
The effect of lengthening one's life and be subject to the welcome of consumers in general and like, in daily life eat frequency it is higher, therefore, purport of the present invention
Traditional Poria cocos white square rice cake further develop and improve, so that its nutrition and health care value is tightened and improved, so that
A kind of Poria cocos white square rice cake of selenium-rich is obtained, to better meet dual requirements of the contemporary people to cuisines and health care.
The content of the invention
Technical problem solved by the invention is to provide a kind of Poria cocos white square rice cake, to solve asking in above-mentioned background technology
Topic.
Technical problem solved by the invention is realized using following technical scheme：
A kind of Poria cocos white square rice cake, includes the raw material of following parts by weight：100 ~ 150 parts of flour, 15 ~ 20 parts of selenium-rich soya bean, selenium-rich Fu
15 ~ 20g of Siberian cocklebur powder, 1 ~ 1.5 part of Se-enriched yeast, 1.5 ~ 4.5 parts of chitosan, 1 ~ 1.5 part of baking powder, 3 ~ 5 parts of white sesameseed, white granulated sugar 10
~ 15 parts, appropriate amount of water；
The processing method of wherein selenium-rich Poria cocos powder is：A, fresh selenium-rich Poria cocos is taken, is soaked, crust, cutting are pruned in time after cleaning
Into the selenium-rich Indian buead tablet of 1.0 ~ 1.5cm thickness, drying to water content weight ratio is 8% ~ 10%；B, dried selenium-rich Indian buead tablet is put
It is placed in closed container, with 3 ~ 5min of air pressure HIGH PRESSURE TREATMENT after 50 ~ 150s of liquid nitrogen frozen with 1.0 ~ 3.0MPa；C, step will be passed through
The selenium-rich Indian buead tablet of rapid b processing crosses 10 mesh sieves after being crushed with Roughpulverizer, after the material of coarse crushing then is carried out ultramicro grinding
Cross 300 mesh sieves and obtain selenium-rich Poria cocos powder.
Preferably, which includes the raw material of following parts by weight：120 parts of flour, 18 parts of selenium-rich soya bean, selenium-rich Fu
Siberian cocklebur powder 20g, 1.2 parts of Se-enriched yeast, 3 parts of chitosan, 1.2 parts of baking powder, 4 parts of white sesameseed, 13 parts of white granulated sugar, appropriate amount of water.
Se content in the Se-enriched yeast is 2000 ~ 2500mg/kg.
The chitosan is used to supplement required chitosan in human body, acts synergistically with Se-enriched yeast and increases meals in human body
Fiber is eaten, mediates harmful heavy metal in human body.
Poria cocos white square rice cake of the present invention is process using as above component, its production method is as follows：White sesameseed is small
Fire stir-fries spare；Flour, baking powder cross 100 mesh sieves, by flour, selenium-rich Poria cocos powder, Se-enriched yeast, chitosan, stir-fry after it is white
Sesame, white granulated sugar are put into stand-by in basin；Selenium-rich soya bean is pressed 1:12 ratio breaks into soya-bean milk after soaking 2 ~ 4h, while hot mistake
Filter, soya-bean milk are slowly added in basin when being cooled to 30 ~ 40 DEG C and stir into batter；Batter ferments in 25 ~ 35 DEG C of environment to 30 ~
50min；After batter after fermentation is continuously added baking powder and is stirred evenly, 25 ~ 35 DEG C of environment relaying supervention ferment 10 ~
20min；The batter for completion of fermenting is pressed into variously-shaped cake block in a mold, cake block is entered big fire in steamer cooks.
What deserves to be explained is in this production method, soya bean is broken into after soya-bean milk and adjusts batter again, selenium element and effective efficiency component are abundant
Influence of the soybean residue to final products delicate mouthfeel degree is avoided while reservation；At the same time in this production method, when fermentation, takes
The mode of Se-enriched yeast and baking powder combining with fermentation, i.e. biofermentation and chemistry fermentation combine, it is avoided that traditional cake is soft
Degree is inadequate, and the phenomenon that taste turns sour, makes final products softer and fragrant and sweet.
Beneficial effect：A kind of Poria cocos white square rice cake of the present invention, the Poria cocos powder in raw material is ultra micro selenium-rich Poria cocos powder,
Ultra micro selenium-rich Poria cocos powder by drying, liquid nitrogen frozen, HIGH PRESSURE TREATMENT, coarse crushing and it is finely divided obtain, its selenium element and Poria cocos
The yield higher of polysaccharide, and the ratio table that the selenium element and pachymaran wherein contained can be combined with Se-enriched yeast and chitosan
Area increase, with reference to when can produce more preferable synergistic effect, beneficial to human body exogenous selenium element, pachymaran, chitosan with
And other functional components fully absorbing and utilizing, more preferable effect, this Poria cocos white square rice cake sweet mouthfeel are produced to body-care
Soft glutinous, silk silk entrance, lips and teeth lasting, can fully supplement the selenium element and chitosan of human body missing, have good invigorating the spleen benefit
The effect of gas, antitoxic heart-soothing and sedative, enhancing body immunity and toxin expelling.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, tie below
Closing specific embodiment, the present invention is further explained.
Embodiment one
The present embodiment needs the following raw material in the preparation：Flour 240g, selenium-rich soya bean 36g, selenium-rich Poria cocos powder 40g, Se-enriched yeast
2.4 g, chitosan 6g, baking powder 2.4g, white sesameseed 8g, white granulated sugar 26g, appropriate amount of water；The wherein processing method of selenium-rich Poria cocos powder
For：A, fresh selenium-rich Poria cocos is taken, is soaked, crust is pruned in time after cleaning, cuts into the selenium-rich Indian buead tablet of 1.5cm thickness, drying is extremely
Water content weight ratio is 8% ~ 10%；B, dried selenium-rich Indian buead tablet is positioned in closed container, after liquid nitrogen frozen 140s
With the air pressure HIGH PRESSURE TREATMENT 5min of 2.5MPa；C, 10 will be crossed after the selenium-rich Indian buead tablet that step b is handled is crushed with Roughpulverizer
Mesh sieve, then will cross 300 mesh sieves after the material progress ultramicro grinding of coarse crushing and obtains selenium-rich Poria cocos powder.
Its production method of the Poria cocos white square rice cake is as follows：White sesameseed is stir-fried by a small fire spare；Flour, baking powder cross 100 mesh
Sieve, by flour, selenium-rich Poria cocos powder, Se-enriched yeast, chitosan, stir-fry after white sesameseed, white granulated sugar be put into it is stand-by in basin；By selenium-rich
Soya bean presses 1:12 ratio breaks into soya-bean milk after soaking 2h, filters while hot, and soya-bean milk is slowly added in basin when being cooled to 30 ~ 40 DEG C
And stir into batter；Batter is fermented 40min in 25 ~ 35 DEG C of environment；Batter after fermentation is continuously added into baking powder simultaneously
After stirring evenly, in 25 ~ 35 DEG C of environment relaying supervention ferment 15min；The batter for completion of fermenting is pressed into various shapes in a mold
The cake block of shape, enters big fire in steamer by cake block and cooks.
Embodiment two
The present embodiment needs the following raw material in the preparation：Flour 1200g, selenium-rich soya bean 200g, selenium-rich Poria cocos powder 200g, selenium-rich ferment
15 g of mother, chitosan 40g, baking powder 15g, white sesameseed 5g, white granulated sugar 100g, appropriate amount of water；The wherein processing side of selenium-rich Poria cocos powder
Method is：A, fresh selenium-rich Poria cocos is taken, is soaked, crust is pruned in time after cleaning, cuts into the selenium-rich Indian buead tablet of 1.0cm thickness, it is dry
It is 8% ~ 10% to water content weight ratio；B, dried selenium-rich Indian buead tablet is positioned in closed container, with liquid nitrogen frozen 100s
The air pressure HIGH PRESSURE TREATMENT 3min of 3.0MPa is used afterwards；C, by the mistake after the selenium-rich Indian buead tablet that step b is handled is crushed with Roughpulverizer
10 mesh sieves, then will cross 300 mesh sieves after the material progress ultramicro grinding of coarse crushing and obtain selenium-rich Poria cocos powder.
Its production method of the Poria cocos white square rice cake is as follows：White sesameseed is stir-fried by a small fire spare；Flour, baking powder cross 100 mesh
Sieve, by flour, selenium-rich Poria cocos powder, Se-enriched yeast, chitosan, stir-fry after white sesameseed, white granulated sugar be put into it is stand-by in basin；By selenium-rich
Soya bean presses 1:12 ratio breaks into soya-bean milk after soaking 2h, filters while hot, and soya-bean milk is slowly added in basin when being cooled to 30 ~ 40 DEG C
And stir into batter；Batter is fermented 30min in 25 ~ 35 DEG C of environment；Batter after fermentation is continuously added into baking powder simultaneously
After stirring evenly, in 25 ~ 35 DEG C of environment relaying supervention ferment 10min；The batter for completion of fermenting is pressed into various shapes in a mold
The cake block of shape, enters big fire in steamer by cake block and cooks.
Basic principle, main feature and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of Poria cocos white square rice cake, it is characterised in that include the raw material of following parts by weight：100 ~ 150 parts of flour, selenium-rich soya bean 15
~ 20 parts, 15 ~ 20g of selenium-rich Poria cocos powder, 1 ~ 1.5 part of Se-enriched yeast, 1.5 ~ 4.5 parts of chitosan, 1 ~ 1.5 part of baking powder, white sesameseed 3 ~
5 parts, 10 ~ 15 parts of white granulated sugar, appropriate amount of water；
The processing method of wherein selenium-rich Poria cocos powder is：A, fresh selenium-rich Poria cocos is taken, is soaked, crust, cutting are pruned in time after cleaning
Into the selenium-rich Indian buead tablet of 1.0 ~ 1.5cm thickness, drying to water content weight ratio is 8% ~ 10%；B, dried selenium-rich Indian buead tablet is put
It is placed in closed container, with 3 ~ 5min of air pressure HIGH PRESSURE TREATMENT after 50 ~ 150s of liquid nitrogen frozen with 1.0 ~ 3.0MPa；C, step will be passed through
The selenium-rich Indian buead tablet of rapid b processing crosses 10 mesh sieves after being crushed with Roughpulverizer, after the material of coarse crushing then is carried out ultramicro grinding
Cross 300 mesh sieves and obtain selenium-rich Poria cocos powder.
2. a kind of Poria cocos white square rice cake according to claim 1, it is characterised in that include the raw material of following parts by weight：Flour
120 parts, 18 parts of selenium-rich soya bean, selenium-rich Poria cocos powder 20g, 1.2 parts of Se-enriched yeast, 3 parts of chitosan, 1.2 parts of baking powder, white sesameseed 4
Part, 13 parts of white granulated sugar, appropriate amount of water.
A kind of 3. production method of Poria cocos white square rice cake, it is characterised in that formed using Raw material processing described in claim 1 or 2,
Production method is as follows：White sesameseed is stir-fried by a small fire spare；Flour, baking powder cross 100 mesh sieves, by flour, selenium-rich Poria cocos powder, selenium-rich
Yeast, chitosan, stir-fry after white sesameseed, white granulated sugar be put into it is stand-by in basin；Selenium-rich soya bean is pressed 1:12 ratio soaks 2
Soya-bean milk is broken into after ~ 4h, is filtered while hot, soya-bean milk is slowly added in basin when being cooled to 30 ~ 40 DEG C and stirs into batter；By batter 25
Ferment 30 ~ 50min in ~ 35 DEG C of environment；After batter after fermentation is continuously added baking powder and stirred evenly, at 25 ~ 35 DEG C
Environment relaying supervention ferment 10 ~ 20min；The batter for completion of fermenting is pressed into variously-shaped cake block in a mold, cake block is entered
Big fire cooks in steamer.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782675A (en) * | 2018-08-23 | 2018-11-13 | 何宇 | A kind of medicine food prolongs age cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782675A (en) * | 2018-08-23 | 2018-11-13 | 何宇 | A kind of medicine food prolongs age cake |
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