CN107996998A - A kind of black glutinous rice cake and preparation method thereof - Google Patents
A kind of black glutinous rice cake and preparation method thereof Download PDFInfo
- Publication number
- CN107996998A CN107996998A CN201711409472.2A CN201711409472A CN107996998A CN 107996998 A CN107996998 A CN 107996998A CN 201711409472 A CN201711409472 A CN 201711409472A CN 107996998 A CN107996998 A CN 107996998A
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- black glutinous
- glutinous rice
- parts
- rice
- rice cake
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 119
- 235000009566 rice Nutrition 0.000 title claims abstract description 119
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 119
- 239000000843 powder Substances 0.000 claims abstract description 33
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 20
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000011435 rock Substances 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 5
- 235000021096 natural sweeteners Nutrition 0.000 claims description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000014347 soups Nutrition 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of black glutinous rice cake, the black glutinous rice cake is made of black glutinous rice, wheaten starch, white rice flour, passion fruit powder, rock sugar.The present invention also provides a kind of preparation method of black glutinous rice cake, described method includes following steps：Cleaning, dry, crushing, mixing, shaping, to obtain the final product.Black glutinous rice cake raw material composition prepared by the present invention is simple, economical and practical and delicious and tasty, and sweet ingredient is mainly rock sugar and passion fruit powder, and heat is lower, is adapted to diabetes patient.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of black glutinous rice cake and preparation method thereof.
Background technology
Black glutinous rice is originating from China, the history away from modern about more than 1,000 years, is that deep liquid red mold is sent out in rice
A kind of rice that ferment refines.Its crust is in aubergine, and heart is red, and rice matter is preferable, and nutritive value is also higher, micro- to have acid
Taste, it is lightly seasoned, it is a kind of common cereal crops in south.It can make meal congee, soup can be made, can also be processed into cake.
Chinese patent such as Application No. CN201710632971.1 discloses a kind of black glutinous rice cake made of glutinous rice served cold in summer and preparation method thereof,
It is by 130-140 parts of black glutinous rice, 7-8 parts of sodium hydroxide, 3-5 parts of salt, 12-15 parts of glucose, 300-380 parts of pure water,
4-5 parts of fish glue powder, 330-370 parts of osmanthus flower tea, 6-8 parts of mint juice, 40-55 parts of wolfberry juice, 70-85 parts of jasmine tea, black tea 90-
110 parts are raw material, are soaked through black glutinous rice, black glutinous rice defibrination, reconciliation boils, cooled and solidified step is made.
But the black glutinous rice cake contains glucose, and heat is higher, is not suitable for diabetes patient.
The content of the invention
It is an object of the invention to provide a kind of heat it is low, be adapted to diabetes patient and delicious and tasty black glutinous rice cake.
To achieve the above object, the present invention provides a kind of black glutinous rice cake, it is characterised in that the black glutinous rice cake is by black glutinous
Rice, wheaten starch, white rice flour, passion fruit powder, rock sugar composition.
Preferably, the black glutinous rice cake is made of the raw material of following parts by weight：40~80 parts of black glutinous rice, rice 10~40
Part, 30~70 parts of wheaten starch, 50~100 parts of water, 2~10 parts of passion fruit powder, 1~5 part of rock sugar.
Preferably, the black glutinous rice cake is made of the raw material of following parts by weight：60 parts of black glutinous rice, 30 parts of rice, wheat form sediment
50 parts of powder, 70 parts of water, 5 parts of passion fruit powder, 2 parts of rock sugar.
The present invention also provides a kind of preparation method of black glutinous rice cake, described method includes following steps：
(1) clean：Black glutinous rice, rice are cleaned up repeatedly with clear water；
(2) it is dry：By black glutinous rice, rice in 60 DEG C of dry 40min；
(3) crush：Black glutinous rice, rice are crushed to less than 10 μm with micronizer respectively, respectively black glutinous rice powder, white
Rice flour；
(4) mix：The water that black glutinous rice powder, white rice flour add prescription amount half mixes, wheaten starch, passion fruit powder part, ice
The water that sugar also adds prescription amount half mixes, and then mixes two parts, obtains rice paste mixture；
(5) it is molded：Rice paste mixture is poured into mould, in 100 DEG C of boiling 15min, then cools down 1h at room temperature, i.e.,
.
The present invention also provides purposes of the natural sweetener in terms of black glutinous rice cake is prepared
Preferably, the natural sweetener includes passion fruit powder, rock sugar.
Compared with prior art, the present invention has the advantages that：Black glutinous rice cake raw material prepared by the present invention forms letter
Single, economical and practical and delicious and tasty, sweet ingredient is mainly rock sugar and passion fruit powder, and heat is lower, is adapted to diabetes patient.
Embodiment
Embodiment 1
Weigh the raw material of following parts by weight：Black glutinous rice 40g, rice 10g, wheaten starch 30g, water 50g, passion fruit powder 2g,
Rock sugar 1g.Black glutinous rice cake is prepared according to following steps：
(1) clean：Black glutinous rice, rice are cleaned up repeatedly with clear water；
(2) it is dry：By black glutinous rice, rice in 60 DEG C of dry 40min；
(3) crush：Black glutinous rice, rice are crushed to less than 10 μm with micronizer respectively, respectively black glutinous rice powder, white
Rice flour；
(4) mix：The water that black glutinous rice powder, white rice flour add prescription amount half mixes, wheaten starch, passion fruit powder part, ice
The water that sugar also adds prescription amount half mixes, and then mixes two parts, obtains rice paste mixture；
(5) it is molded：Rice paste mixture is poured into mould, in 100 DEG C of boiling 15min, then cools down 1h at room temperature, i.e.,
.
Embodiment 2
Weigh the raw material of following parts by weight：Black glutinous rice 80g, rice 40g, wheaten starch 70g, water 100g, passion fruit powder
10g, rock sugar 5g.Black glutinous rice cake is prepared according to following steps：
(1) clean：Black glutinous rice, rice are cleaned up repeatedly with clear water；
(2) it is dry：By black glutinous rice, rice in 60 DEG C of dry 40min；
(3) crush：Black glutinous rice, rice are crushed to less than 10 μm with micronizer respectively, respectively black glutinous rice powder, white
Rice flour；
(4) mix：The water that black glutinous rice powder, white rice flour add prescription amount half mixes, wheaten starch, passion fruit powder part, ice
The water that sugar also adds prescription amount half mixes, and then mixes two parts, obtains rice paste mixture；
(5) it is molded：Rice paste mixture is poured into mould, in 100 DEG C of boiling 15min, then cools down 1h at room temperature, i.e.,
.
Embodiment 3
Weigh the raw material of following parts by weight：Black glutinous rice 60g, rice 30g, wheaten starch 50g, water 70g, passion fruit powder 5g,
Rock sugar 2g.Black glutinous rice cake is prepared according to following steps：
(1) clean：Black glutinous rice, rice are cleaned up repeatedly with clear water；
(2) it is dry：By black glutinous rice, rice in 60 DEG C of dry 40min；
(3) crush：Black glutinous rice, rice are crushed to less than 10 μm with micronizer respectively, respectively black glutinous rice powder, white
Rice flour；
(4) mix：The water that black glutinous rice powder, white rice flour add prescription amount half mixes, wheaten starch, passion fruit powder part, ice
The water that sugar also adds prescription amount half mixes, and then mixes two parts, obtains rice paste mixture；
(5) it is molded：Rice paste mixture is poured into mould, in 100 DEG C of boiling 15min, then cools down 1h at room temperature, i.e.,
.
1~comparative example of comparative example 4
The raw material weighed respectively by table 1 prepares black glutinous rice cake, and preparation method is the same as embodiment 1
Table 1
| Black glutinous rice | Rice | Wheaten starch | Water | Passion fruit powder | Rock sugar | |
| Comparative example 1 | 20 | 5 | 15 | 30 | 1.0 | 0.5 |
| Comparative example 2 | 30 | 8 | 25 | 40 | 1.5 | 0.8 |
| Comparative example 3 | 100 | 50 | 80 | 120 | 12 | 5 |
| Comparative example 4 | 120 | 60 | 90 | 140 | 14 | 5 |
Sensory evaluation
10 people's taste panels are organized, sensory evaluation is carried out to different process dried orange peel millet cake, take its average value as evaluation
As a result.Standards of grading are shown in Table 2, and evaluation result is shown in Table 3.
Table 2
Table 3
| Comprehensive grading | |
| Embodiment 1 | 69.8 |
| Embodiment 2 | 75.4 |
| Embodiment 3 | 85.3 |
| Comparative example 1 | 42.3 |
| Comparative example 2 | 55.9 |
| Comparative example 3 | 53.2 |
| Comparative example 4 | 40.6 |
As shown in Table 3, the black glutinous rice cake various aspects of performance of the gained of embodiment 3 is optimal, hence it is evident that better than remaining embodiment and
Comparative example；Embodiment 1, the black glutinous rice cake overall merit of the gained of embodiment 2 are better than remaining comparative example.
It is foregoing to the present invention specific exemplary embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplaries and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (6)
- A kind of 1. black glutinous rice cake, it is characterised in that the black glutinous rice cake by black glutinous rice, wheaten starch, white rice flour, passion fruit powder, Rock sugar forms.
- 2. black glutinous rice cake according to claim 1, it is characterised in that the black glutinous rice cake by following parts by weight raw material group Into：40~80 parts of black glutinous rice, 10~40 parts of rice, 30~70 parts of wheaten starch, 50~100 parts of water, 2~10 parts of passion fruit powder, 1~5 part of rock sugar.
- 3. black glutinous rice cake according to claim 2, it is characterised in that the black glutinous rice cake by following parts by weight raw material group Into：60 parts of black glutinous rice, 30 parts of rice, 50 parts of wheaten starch, 70 parts of water, 5 parts of passion fruit powder, 2 parts of rock sugar.
- 4. a kind of preparation method of any black glutinous rice cake of claims 1 to 3, described method includes following steps：(1) clean：Black glutinous rice, rice are cleaned up repeatedly with clear water；(2) it is dry：By black glutinous rice, rice in 60 DEG C of dry 40min；(3) crush：Black glutinous rice, rice are crushed to less than 10 μm with micronizer respectively, obtain black glutinous rice powder, rice respectively Powder；(4) mix：The water that black glutinous rice powder, white rice flour add prescription amount half mixes, wheaten starch, passion fruit powder part, rock sugar The water for adding prescription amount half mixes, and then mixes two parts, obtains rice paste mixture；(5) it is molded：Rice paste mixture is poured into mould, in 100 DEG C of boiling 15min, then cools down 1h at room temperature, to obtain the final product.
- 5. purposes of the natural sweetener in terms of any black glutinous rice cake of claims 1 to 3 is prepared.
- 6. thorough fare according to claim 5, the natural sweetener includes passion fruit powder, rock sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711409472.2A CN107996998A (en) | 2017-12-22 | 2017-12-22 | A kind of black glutinous rice cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711409472.2A CN107996998A (en) | 2017-12-22 | 2017-12-22 | A kind of black glutinous rice cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107996998A true CN107996998A (en) | 2018-05-08 |
Family
ID=62060765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711409472.2A Pending CN107996998A (en) | 2017-12-22 | 2017-12-22 | A kind of black glutinous rice cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107996998A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345386A (en) * | 2020-04-22 | 2020-06-30 | 江西师范大学 | Chocolate honey glutinous rice cake and making method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124426A (en) * | 2015-09-14 | 2015-12-09 | 广州酒家集团利口福食品有限公司 | Stuffed rice cake and preparation method thereof |
| CN105265521A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Making method of potato glutinous rice cakes |
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
| CN106235003A (en) * | 2016-08-10 | 2016-12-21 | 孔令娇 | A kind of Passifolra edulis glutinous rice cakes |
| CN107019154A (en) * | 2016-01-29 | 2017-08-08 | 林东昊 | A kind of west safflower glutinous rice cakes and preparation method thereof |
| CN107212203A (en) * | 2017-04-13 | 2017-09-29 | 和平县维康食品有限公司 | A kind of passion fruit sugar-free fruit juice and preparation method thereof |
-
2017
- 2017-12-22 CN CN201711409472.2A patent/CN107996998A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124426A (en) * | 2015-09-14 | 2015-12-09 | 广州酒家集团利口福食品有限公司 | Stuffed rice cake and preparation method thereof |
| CN105265521A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Making method of potato glutinous rice cakes |
| CN107019154A (en) * | 2016-01-29 | 2017-08-08 | 林东昊 | A kind of west safflower glutinous rice cakes and preparation method thereof |
| CN105779231A (en) * | 2016-05-05 | 2016-07-20 | 广西天龙泉酒业有限公司 | Passion fruit compound wine |
| CN106235003A (en) * | 2016-08-10 | 2016-12-21 | 孔令娇 | A kind of Passifolra edulis glutinous rice cakes |
| CN107212203A (en) * | 2017-04-13 | 2017-09-29 | 和平县维康食品有限公司 | A kind of passion fruit sugar-free fruit juice and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345386A (en) * | 2020-04-22 | 2020-06-30 | 江西师范大学 | Chocolate honey glutinous rice cake and making method thereof |
| CN111345386B (en) * | 2020-04-22 | 2022-04-22 | 江西师范大学 | Chocolate honey glutinous rice cake and making method thereof |
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