CN108065198A - A kind of mung bean cake made of glutinous rice served cold in summer and preparation method thereof - Google Patents
A kind of mung bean cake made of glutinous rice served cold in summer and preparation method thereof Download PDFInfo
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- CN108065198A CN108065198A CN201711329168.7A CN201711329168A CN108065198A CN 108065198 A CN108065198 A CN 108065198A CN 201711329168 A CN201711329168 A CN 201711329168A CN 108065198 A CN108065198 A CN 108065198A
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- rice
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; 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
- 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
- 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
- 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 invention discloses a kind of mung bean cake made of glutinous rice served cold in summers, including the rice cake made of glutinous rice served cold in summer and flavor red juice, the rice cake made of glutinous rice served cold in summer includes pure water 86~95%, rice meal 5~10%, konjaku powder 0.01~0.20%, carragheen 0.01~0.03%, xanthans 0.001~0.02%, sodium carbonate 0.1~0.9% according to the raw material of the proportioning component of weight percent；The flavor red juice includes pure water 20~70%, brown sugar 30~80%, fresh squeezing pineapple juice 10~30%, fresh squeezing lemon juice 5~20%, citric acid 0.1~0.2% according to the raw material of the proportioning component of weight percent, it is of the invention mainly to utilize modern food processing technology, overcome the shortcomings of existing Related product technically or defect, change rice cake made of glutinous rice served cold in summer formula and production technology, develop that long shelf-life, convenient and instant, flavor be identical or more distinctive pre-packaged rice cake made of glutinous rice served cold in summer food product.
Description
Technical field
The present invention relates to food processing fields, are specifically a kind of mung bean cake made of glutinous rice served cold in summer and preparation method thereof.
Background technology
The rice cake made of glutinous rice served cold in summer is derived from the special flavor snack food in Sichuan Yibin, there is the feature that continuous bundle is delicate, entrance is salubrious, it is stated that
Also heat-clearing, stomach invigorating, beauty treatment the effect of, mainly brown sugar taste.The snack food it is deep for a long time by southern Sichuan (Yibin, from
Tribute and Luzhou) consumers, the man of meter cake made of glutinous rice served cold in summer is eaten in happiness in the snack bar in streets and lanes particularly in hot summer, Yibin City
Female the old and the young are in an endless stream.Folk tradition manufacture craft is as follows：1. it is formulated.2. 500 grams of long-grained nonglutinous rice impregnates.Clean long-grained nonglutinous rice is clean
Water invaded under 15 DEG C of -30 DEG C of environment bubble 6-10 it is small when, when can be twisted powder with hand, decantation water.3. defibrination；Immersion terminates
3000 grams of water are separately added afterwards, and it is for use to wear into thin Rice ＆ peanut milk with stone mill or machine.4. the preparation of coagulator.100 grams of quick limes with 400
It is stired and make muddy on gram bubble, it is for use by limewash is clarified after to be precipitated.5. point slurry solidification.3000 grams of well water are put it is boiled in aluminum pot,
Rice ＆ peanut milk stirs evenly, and pours boiling water (slowly falling), with punching with stirring, stirs slurry when will be ripe, instills limewash and continues to stir with making its well-done, moves
In fiery Separated-loading bowl, after cooling the cake made of glutinous rice served cold in summer.6. the preparation of red juice.500 grams of brown sugar adds in 150 grams of water and is brewed on fire
The rice cake made of glutinous rice served cold in summer when eating, is cut into small diamond block, waters red juice by juice.Although the food (has expanded to now in one band of river south
Chengdu-Chongqing two places) summer is very prevailing, but so far there are no industrialization product appearance, be as snack food snack restaurant,
Oodle shop and chafing dish restaurant are sold, and are not developed into prepacked meal products and are sold in market, do not enter into common people house！It is former to study carefully it
There are following three aspects because we analyze：1. product is easy to putrid and deteriorated.Cause is using rice as raw material, rich in carbohydrate, egg
White matter and vitamin etc. are easy to the nutritional ingredient of cooperating microorganisms, and product is putrid and deteriorated by microorganism utilization, even if being placed on
Refrigeration is not put several days yet in refrigerator, but can not possibly cold storage, lose the original quality of meter cake made of glutinous rice served cold in summer when being frozen into ice slag and be just dehydrated.
2. it is easy to aging retrogradation, bleed is shunk.Rice cake made of glutinous rice served cold in summer jelly food unlike jelly, the rice cake made of glutinous rice served cold in summer contain a certain number of shallow lakes
Powder, although Heat Gelatinization in alkaline conditions, after long time stored, due to the hydrogen bond association of starch linear molecule,
It is present with different degrees of aging, becomes a kind of undissolved, aggregation form again and precipitates contraction, solubility reduction, greatly
Amount elutriation goes out, and container bottom is sunk under starch group, top is clear water, and the organoleptic quality for not only losing meter cake made of glutinous rice served cold in summer is lost meter Liang
The flavor of cake.3. sterilization is difficult.Reason of both having, first, alkali is added in the rice cake made of glutinous rice served cold in summer, pH value is more than 7, it is impossible to using letter
Single pasteurize is with regard to that can reach the requirement of commercial sterilization；Second, if simply conventional formulation, i.e. simply big Rice ＆ peanut milk and quick lime
(calcium hydroxide) water mixing gelatinization postcooling solidifies, such as using high temperature high pressure sterilizing, then the carbohydrate in starch and
Protein is susceptible to hydrolysis to be become small-molecule substance and loses viscosity, and viscosity declines, and water absorbing capacity and moisture holding capacity decline, it is impossible to solidifying
Gu, can not form a meter cake made of glutinous rice served cold in summer jelly.4. the rice in steep time is long in traditional handicraft, it is big to impregnate water.5. preparing for coagulator is cumbersome.
Quick lime is soaked in water precipitation, only uses the clarification limewash on top, precipitation is outwelled, if producing substantial amounts of raw stone in enormous quantities
Ash precipitation will pollute environment.6. traditional rice cake made of glutinous rice served cold in summer product seasoning is mainly pure red juice, flavor is single, and because of red juice nutrition
Abundant and pH value is higher, close to neutral food, is easy to that microbial contamination is putrid and deteriorated, and preservation term is not grown.In conclusion only
Have and change rice cake made of glutinous rice served cold in summer formula and production technology, could realize industrialized production, develop long shelf-life, convenient and instant it is pre-packaged
Rice cake made of glutinous rice served cold in summer food product, to meet the needs of consumers in general, this is this clearly demarcated purport.
For now, the convenient and instant flavor rice cake made of glutinous rice served cold in summer and its production technology yet there are no report in open file, only
There are the document of Related product and patent of invention to have disclosure in open file, typically have several following：
(1) Related product patent of invention disclosed in.
Patent 1：" a kind of multi-taste rice tofu and its production technology, Publication No. CN101664125A ", disclose one kind
The production technology of rice tofu, including rice is impregnated in clear water 4~12 it is small when, grind Rice ＆ peanut milk, add in calcium hydroxide stir evenly,
Mashing off ebuillition of heated 20~40 minutes, addition vegetable and fruit postcooling are frozen into rice tofu.It is formulated as calcium hydroxide and rice
Weight ratio is 30~80：500, without the weight ratio of rice and water.The patent rice in steep time is long, without rice and the weight of water
Amount proportioning, does not refer to the anti-aging problem of rice tofu product yet.
Patent 2：" state's rice tofu series food and its processing method are given, Publication No. CN101940281A " discloses one
Zhong Feng states rice tofu series food and its processing method are will to give after state's rice impregnates in sodium bicarbonate aqueous solution to add in clear water,
Rice ＆ peanut milk is worn into, is then cooled and shaped Rice ＆ peanut milk, fried toast obtains fried toast rice tofu or Rice ＆ peanut milk is placed in heating vessel in heating and is added
Various condiment is added to form paste group, its extrusion forming, baking, the various flavorings of sprinkling are then obtained into delicious and crisp rice tofu.The patent
Product and the present invention rice cake made of glutinous rice served cold in summer product it is entirely different.
(2) research paper of Related product.
《Oil and foodstuffs science and technology》1991 the 5th phases, the rice tofu of paper " processing technology of the rice tofu " introduction of author Liu Qing
Processing technology is：Rice cleaning → immersion → grinds → gelatinization → and cools down → stripping and slicing → product.It is small that rice impregnates 2~3 in water
When, water mill is added to starch, the ratio of rice and water is 1：Quick lime plus clarification of water are used as coagulator, rice and quick lime by (1~2)
Ratio be 100：1~2, Heat Gelatinization is cooled and shaped, fresh-keeping into the water.The product of the invention and the rice cake made of glutinous rice served cold in summer of the present invention
Product is different, and charge ratio is also different, it is impossible to long-period freshness preserving and anti-aging.
《Food Science》2007 the 9th phases, the paper " research of Compound Formula of Rice-Tofu " of author Zhang Kemei describe one
Kind rice tofu processing technology：Golden yellow corn, rice are by impregnating (when summer immersion 5 is small, when winter immersion 12 is small), water mill, mistake
The fresh and tender tasty rice tofu of yellow is made after filter processing, cooked, shaping, cooling.Main dispensing and proportioning are：The golden yellow corn of peeling
Grain 10.0%, rice 10.0%, fresh quick lime 1.0%.In per kilogram corn or rice the ratio of 1.5~2kg water is added to add in clear
Water or limewash, final products moisture are 80%~85%.The product of the invention still with the present invention rice cake made of glutinous rice served cold in summer product not
Together, raw material is different, and charge ratio is also different, does not refer to the problem of product long-period freshness preserving, anti-aging, anti-bleed are shunk yet.
Therefore, present invention aim to utilize modern food processing technology, existing Related product is overcome technically
Deficiency or defect, change rice cake made of glutinous rice served cold in summer formula and production technology, it is identical or more to develop long shelf-life, convenient and instant, flavor
Distinctive pre-packaged rice cake made of glutinous rice served cold in summer food product.
The content of the invention
Flavor rice cake made of glutinous rice served cold in summer it is an object of the invention to provide a kind of convenient and instant and preparation method thereof, to solve the above-mentioned back of the body
The problem of being proposed in scape technology.
To achieve the above object, the present invention provides following technical solution：
A kind of flavor rice cake made of glutinous rice served cold in summer of convenient and instant, including the rice cake made of glutinous rice served cold in summer and flavor red juice, the rice cake made of glutinous rice served cold in summer is according to weight hundred
Divide the raw material of the proportioning component of ratio to include pure water 86~95%, rice meal 5~10%, konjaku powder 0.01~0.20%, card
Draw glue 0.01~0.03%, xanthans 0.001~0.02%, sodium carbonate 0.1~0.9%；The flavor red juice is according to weight
The raw material of the proportioning component of percentage includes pure water 20~70%, brown sugar 30~80%, fresh squeezing pineapple juice 10~30%, fresh squeezing
Lemon juice 5~20%, citric acid 0.1~0.2%.
As further embodiment of the present invention：The rice cake made of glutinous rice served cold in summer includes pure according to the raw material of the proportioning component of weight percent
Water purification 90%, rice meal 8%, konjaku powder 0.05%, carragheen 0.02%, xanthans 0.0015%, sodium carbonate 0.5%；Institute
State flavor red juice includes pure water 45%, brown sugar 50%, fresh squeezing pineapple juice according to the raw material of the proportioning component of weight percent
15%th, fresh squeezing lemon juice 10%, citric acid 0.15%.
As further scheme of the invention：The preparation method of the flavor rice cake made of glutinous rice served cold in summer of the convenient and instant, including with
Lower step：
(1) the rice cake made of glutinous rice served cold in summer is prepared：
1) by rice meal, konjaku powder, carragheen, xanthans and sodium carbonate, after proportioning by weight percentage weighs
It is thoroughly mixed uniformly, obtains compounding rice meal；
2) compounding rice meal is poured into the proportioning in jacketed pan by weight percentage and adds in pure water, is thoroughly mixed
Rice ＆ peanut milk shape is prepared into, then heats infusion gelatinization, gelatinization 5~20 minutes is kept the temperature when Rice ＆ peanut milk temperature reaches 85~100 DEG C, obtains
Rice paste fully after gelatinization；
3) rice is pasted using the filter cloth of the mesh of 80 mesh~100 and filtered；
4) rice after filtering is pasted and 60~80 DEG C is kept the temperature in cold wall tank, food bag is filled by filling and sealing machine while hot
It fills in grade plastic polyester cup, plastic cup volume is 120~260 milliliters, and is sealed with food packaging grade plastic foil；
5) filling rice pasted and plastic cup constant temperature sterilization 30~50 at 115~121 DEG C in retort after sealing
Minute, it is then cooled to 25~35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer；
(2) flavor red juice is prepared：
1) raw material screening：Brown sugar is commercial product, and standard should meet the requirement of GB/T4561-2013；Pineapple and lemon into
Ripe degree is more than 80%, without rotten, no disease and pests harm and mechanical damage；Citric acid is commercial product, and standard should meet GB1987 foods
The requirement of product additive citric acid；
2) preparation of Fresh Juice：Pineapple and lemon are cleaned up with circulating water, peeling, remove seed squeeze the juice, filter standby
With；
3) preparation of pure red juice：Proportioning by weight percentage is sufficiently stirred mixed after weighing brown sugar and pure water
It closes, it is spare to be prepared into red juice after heating for dissolving；
4) allocate：Proportioning by weight adds in fresh squeezing pineapple juice into brown sugar slurry and flavor brown sugar slurry is made in lemon juice
Semi-finished product；
5) filling sterilization：By deployed flavor red juice semi-finished product with 200 mesh filter-cloth filterings, food bag is then filled to
It fills in grade polybag, every bag of red juice content for 20~50 grams and is sterilized 5~10 minutes at 80 DEG C~95 DEG C, after cooling is examined
As finished product flavor red juice seasoning bag.
Compared with prior art, the beneficial effects of the invention are as follows：The rice cake made of glutinous rice served cold in summer that the present invention develops be jelly based food, feature
Be elasticity is good, toughness is strong, it is smooth it is delicate, entrance is salubrious, syneresis, syneresis rate be not very low, not aging, safety and sanitation, guarantees the quality
Phase is long, convenient；The dosage of pure water is saved, reduces the discharge pollution on the environment of soaking water；Shorten life
The cycle is produced, reduces cost of labor.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, those of ordinary skill in the art's all other embodiments obtained without making creative work, all
Belong to the scope of protection of the invention.
Embodiment one
1st, pure water, rice meal, konjaku powder, carragheen, xanthans and the sodium carbonate included in dispensing, by weight percentage
The proportioning component of ratio is as follows：
Pure water 90%
Rice meal 8%
Konjaku powder 0.05%
Carragheen 0.02%
Xanthans 0.0015%
Sodium carbonate 0.5%
The rice meal uses rinsing-free long-grained nonglutinous rice as raw material, and quality standard should meet wanting for GB1354-2009 (rice)
It asking, being prepared through crushed 120 mesh sieves；Konjaku powder is commercial product, and quality standard meets GB/T18104-2000 (konjakus
Fine powder) requirement；Carragheen is commercial product, and quality standard meets GB15044-2009 (food additives carragheen)；Xanthan
Glue is commercial product, and quality standard meets the requirement of GB13886-2007 (food additives xanthans)；Sodium carbonate is commercially available production
Product, quality standard meet the requirement of GB1886-2008 (food additives sodium carbonate).
It prepares according to the following steps：
(1) by rice meal, konjaku powder, carragheen, xanthans and sodium carbonate, after proportioning by weight percentage weighs
It is thoroughly mixed uniformly, obtains compounding rice meal；
(2) proportioning that the compounding rice meal is poured into jacketed pan by weight percentage is added in into pure water, fully stirred
It mixes and is prepared by mixing into Rice ＆ peanut milk shape, then heat infusion gelatinization, keep the temperature gelatinization 10 minutes when Rice ＆ peanut milk temperature reaches 98 DEG C, filled
Divide the rice paste after gelatinization；
(3) rice is pasted using the filter cloth of 80 mesh and filtered；
(4) rice after filtering is pasted and 75 DEG C is kept the temperature in cold wall tank, food packaging is filled by filling and sealing machine while hot
In grade plastic polyester cup, plastic cup volume seals for 150 milliliters and with food packaging grade plastic foil, is kept the temperature very in this link
It is important, it cooled and solidified cannot be filled to plastic cup suffers if do not kept the temperature rice paste；
(5) filling rice pasted and the plastic cup after sealing constant temperature sterilizes 35 minutes at 121 DEG C in retort, then
It is cooled to 35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer.
2nd, the preparation of flavor red juice seasoning bag, the proportioning component of flavor red juice by weight percentage are as follows：
Pure water 30%
Brown sugar 60%
Fresh squeezing pineapple juice 10%
Fresh squeezing lemon juice 5%
Citric acid 0.1%
It prepares according to the following steps：
(1) raw material screening：Brown sugar is commercial product, and standard should meet the requirement of GB/T4561-2013；Pineapple and lemon into
Ripe degree is more than 80%, without rotten, no disease and pests harm and mechanical damage；Citric acid is commercial product, and standard should meet GB1987 (foods
Product additive citric acid) requirement；
(2) preparation of Fresh Juice：Pineapple and lemon are cleaned up with circulating water, peeling, remove seed, after squeezing the juice, filtering
It is spare；
(3) preparation of pure red juice：Proportioning by weight percentage is sufficiently stirred mixed after weighing brown sugar and pure water
It closes, it is spare to be prepared into red juice after heating for dissolving；
(4) allocate：Fresh squeezing pineapple juice and lemon juice are added in into red juice by proportioning by weight, and that flavor is made is red
Syrup semi-finished product；
(5) filling sterilization：By deployed flavor red juice semi-finished product with 120 mesh filter-cloth filterings, food is then filled to
In packaging level polybag, every bag of red juice content for 30 grams and is sterilized 10 minutes at 85 DEG C, is finished product wind after cooling inspection
Taste red juice.
3rd, flavor red juice is poured into meter cake made of glutinous rice served cold in summer when edible, after with spoon, the rice cake made of glutinous rice served cold in summer is pitched into fragment and flavor red juice
Mixed edible, unique flavor, smooth delicacy, entrance is salubrious, enjoys endless aftertastes.
Embodiment two
1st, pure water, rice meal, konjaku powder, carragheen, xanthans and the sodium carbonate included in dispensing, by weight percentage
The proportioning component of ratio is as follows：
Pure water 88%
Rice meal 10%
Konjaku powder 0.06%
Carragheen 0.01%
Xanthans 0.0018%
Sodium carbonate 0.4%
The rice meal uses rinsing-free long-grained nonglutinous rice as raw material, and quality standard should meet wanting for GB1354-2009 (rice)
It asking, being prepared through crushed 100 mesh sieves；Konjaku powder is commercial product, and quality standard meets GB/T18104-2000 (konjakus
Fine powder) requirement；Carragheen is commercial product, and quality standard meets GB15044-2009 (food additives carragheen)；Xanthan
Glue is commercial product, and quality standard meets the requirement of GB13886-2007 (food additives xanthans)；Sodium carbonate is commercially available production
Product, quality standard meet the requirement of GB1886-2008 (food additives sodium carbonate).
It prepares according to the following steps：
(1) by rice meal, konjaku powder, carragheen, xanthans and sodium carbonate, filled after proportioning weighing by weight percentage
Divide and be uniformly mixed, obtain compounding rice meal；
(2) proportioning that the compounding rice meal is poured into jacketed pan by weight percentage is added in into pure water, fully stirred
It mixes and is prepared by mixing into Rice ＆ peanut milk shape, then heat infusion gelatinization, keep the temperature gelatinization 20 minutes when Rice ＆ peanut milk temperature reaches 90 DEG C, filled
Divide the rice paste after gelatinization；
(3) rice is pasted using the filter cloth of 80 mesh and filtered；
(4) rice after filtering is pasted and 80 DEG C is kept the temperature in cold wall tank, food packaging is filled by filling and sealing machine while hot
In grade plastic polyester cup, plastic cup volume is 300 milliliters, and is sealed with food packaging grade plastic foil, is kept the temperature in this link non-
Often important, plastic cup cannot be filled to by cooled and solidified and suffer by not keeping the temperature rice such as and pasting；
(5) filling rice pasted and the plastic cup after sealing constant temperature sterilizes 50 minutes at 121 DEG C in retort, then
It is cooled to 35 DEG C and can be prepared by a meter cake made of glutinous rice served cold in summer；
2nd, the preparation of flavor red juice seasoning bag, the proportioning component of flavor red juice by weight percentage are as follows：
Pure water 35%
Brown sugar 55%
Fresh squeezing pineapple juice 10%
Fresh squeezing lemon juice 10%
Citric acid 0.12%
It prepares according to the following steps：
(1) raw material screening：Brown sugar is commercial product, and standard should meet the requirement of GB/T4561-2013；Pineapple and lemon into
Ripe degree is more than 80%, without rotten, no disease and pests harm and mechanical damage；Citric acid is commercial product, and standard should meet GB1987 (foods
Product additive citric acid) requirement；
(2) preparation of Fresh Juice：Pineapple and lemon are cleaned up with circulating water, peeling, remove seed, after squeezing the juice, filtering
It is spare；
(3) preparation of pure red juice：Proportioning by weight percentage is sufficiently stirred mixed after weighing brown sugar and pure water
It closes, it is spare to be prepared into red juice after heating for dissolving；
(4) allocate：Fresh squeezing pineapple juice and lemon juice are added in into red juice by proportioning by weight, and that flavor is made is red
Syrup semi-finished product；
(5) filling sterilization：By deployed flavor red juice semi-finished product with 200 mesh filter-cloth filterings, food is then filled to
In packaging level polybag, every bag of red juice content for 35 grams and is sterilized 10 minutes at 90 DEG C, is finished product wind after cooling inspection
Taste red juice.
3rd, flavor red juice is poured into meter cake made of glutinous rice served cold in summer when edible, after with spoon, the rice cake made of glutinous rice served cold in summer is pitched into fragment and flavor red juice
Mixed edible, unique flavor, smooth delicacy, entrance is salubrious, enjoys endless aftertastes.
The present invention is using the hydrophilic colloids such as konjaku powder, carragheen and xanthans compounding, and these three compound gels and big
Starch gel in rice has synergistic function, thus can not only enhance elasticity, toughness, intensity and the water holding of meter cake made of glutinous rice served cold in summer
Property, make the not flexible type of the product after shaping, good appearance, surface is soft and smooth and glossy, and has better mouthfeel.Parent simultaneously
Hydrocolloid has the function of anti-age of starch, can be effectively prevented bleed of the product during sterilization, long-term storage and shrink, influence
Product quality.In addition, konjaku powder is a kind of good dietary fiber, there is plurality of health care functions such as to prevent obesity, colon
The health-care effects such as cancer, reducing blood lipid, norcholesterol and beauty make product have certain health care bright spot.
Compared with the preparation process in traditional handicraft and document, production technology of the invention has done following significant improvement：The
One, using rice meal in dispensing, without using rice in steep and refining process.Great advantage is to save the dosage of pure water, is subtracted
The discharge pollution on the environment of soaking water is lacked.Since soaking time length is along with refining process, technique is cumbersome and consumes
Manually, after removing immersion and refining process, the production cycle is shortened, reduces cost of labor.Second, life is not had to using sodium carbonate
Lime eliminates the preparation process of coagulator.Since quick lime will be soaked in water precipitation, the primary water on top is only used, and container
Bottom quick lime precipitation will outwell, complex process, be particularly the discharge of substantial amounts of quick lime precipitation during industrial mass production
Environment will be polluted, environmental ecology will be impacted, manpower is also saved after removing the preparation process of lime water and reduces artificial behaviour
Make the influence of factor.3rd, the food processings such as filling, high temperature and pressure modern technologies are used in the production of the rice cake made of glutinous rice served cold in summer for the first time, system
The pre-packaged rice cake made of glutinous rice served cold in summer shelf life of products obtained is long, facilitates accumulating, can enter huge numbers of families.
Traditional rice cake made of glutinous rice served cold in summer product seasoning is mainly pure red juice, and flavor is single, because full of nutrition and pH value is higher, is approached
Neutral food, is easy to that microbial contamination is putrid and deteriorated, and preservation term is not grown.Fresh squeezing pineapple is with the addition of in the present invention in red juice
Juice and lemon juice, unique flavor, while add in food-grade citric acid and red juice pH value is turned down into (pH is less than 4.5), filling food
After grade polybag through pasteurize can long term storage, solve red juice seasoning bag it is swollen because microbial reproduction causes in summer
Bag, spoilage problems.
The present invention also has the advantages that below than more prominent and good effect：
(1) since the konjaku glucomannan in konjaku powder and xanthans and carragheen etc. are there are strong synergistic effect,
The viscosity of its single glue of Blend rubber viscosity ratio same concentrations increases several times, thus additive amount seldom can coagulate the product after shaping
Freeze, do not bring other bad flavors into, because without influencing rice fragrance, maintaining the traditional properties of meter cake made of glutinous rice served cold in summer, additive amount high evil spirit
Taro taste is just very heavy, and the essence of meter cake made of glutinous rice served cold in summer just becomes.
(2) production technology is to more environment-friendly and ecological.Due to using rice meal and sodium carbonate in dispensing, without using big
Rice impregnate and prepare coagulator with quick lime, reduce soaking water and quick lime precipitation discharge and pollution on the environment.
(3) fresh squeezing pineapple juice and lemon juice are with the addition of in red juice, flavor is unique than traditional product, adds in simultaneously
Red juice pH value is turned down (pH is less than 4.5) by citric acid, and being filled into after food grade plastic bag can long term storage through pasteurize
Without swollen bag, solves the problems, such as the accumulating of red juice seasoning bag.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requirement rather than above description limit, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
Moreover, it will be appreciated that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
Using specification as an entirety, the technical solutions in each embodiment can also be properly combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (3)
1. a kind of mung bean rice cake made of glutinous rice served cold in summer, which is characterized in that according to weight percent proportioning component raw material include pure water 86~
95%th, rice meal 5~10%, mung bean flour 5~10%, carragheen 0.01~0.03%, sodium carbonate 0.1~0.9%, red juice 5
~10%；Red juice includes pure water 20~70%, brown sugar 30~80%, fresh according to the raw material of the proportioning component of weight percent
Squeeze lemon juice 5~20%, citric acid 0.1~0.2%.
2. the mung bean rice cake made of glutinous rice served cold in summer according to claim 1, which is characterized in that the rice cake made of glutinous rice served cold in summer according to weight percent proportioning
The raw material of component includes pure water 90%, rice meal 8%, konjaku powder 0.05%, carragheen 0.02%, xanthans
0.0015%th, sodium carbonate 0.5%；The flavor red juice includes pure water according to the raw material of the proportioning component of weight percent
45%th, brown sugar 50%, fresh squeezing pineapple juice 15%, fresh squeezing lemon juice 10%, citric acid 0.15%.
3. the preparation method of a kind of mung bean rice cake made of glutinous rice served cold in summer as described in claim 1-2 is any, which is characterized in that including following step
Suddenly：
Prepare the rice cake made of glutinous rice served cold in summer：
1) it is abundant after proportioning weighing by weight percentage by rice meal, konjaku powder, carragheen, xanthans and sodium carbonate
It is uniformly mixed, obtains compounding rice meal；
2) compounding rice meal is poured into the proportioning in jacketed pan by weight percentage and adds in pure water, is thoroughly mixed preparation
Into Rice ＆ peanut milk shape, infusion gelatinization is then heated, gelatinization 5~20 minutes is kept the temperature when Rice ＆ peanut milk temperature reaches 85~100 DEG C, obtains fully
Rice paste after gelatinization；
3) rice is pasted using the filter cloth of the mesh of 80 mesh~100 and filtered；
4) rice after filtering is pasted and 60~80 DEG C is kept the temperature in cold wall tank, food packaging grade is filled by filling and sealing machine while hot
In plastic polyester cup, plastic cup volume is 120~260 milliliters, and is sealed with food packaging grade plastic foil；
5) filling rice pasted and the plastic cup after sealing constant temperature is sterilized 30~50 minutes at 115~121 DEG C in retort,
Then 25~35 DEG C are cooled to and can be prepared by a meter cake made of glutinous rice served cold in summer；
(2) flavor red juice is prepared：
1) raw material screening：Brown sugar is commercial product, and standard should meet the requirement of GB/T4561-2013；Pineapple and lemon maturity
For more than 80%, without rot, no disease and pests harm and mechanical damage；Citric acid is commercial product, and standard should meet GB1987 food additives
Add the requirement of agent citric acid；
2) preparation of Fresh Juice：Pineapple and lemon are cleaned up with circulating water, peeling, remove seed, squeeze the juice, filter after it is spare；
3) preparation of pure red juice：Proportioning by weight percentage is thoroughly mixed after weighing brown sugar and pure water, is added
It is spare that red juice is prepared into after heat of solution；
4) allocate：Proportioning by weight adds in fresh squeezing pineapple juice into brown sugar slurry and lemon juice be made flavor brown sugar slurry half into
Product；
5) filling sterilization：By deployed flavor red juice semi-finished product with 200 mesh filter-cloth filterings, food packaging grade is then filled to
In polybag, every bag of red juice content for 20~50 grams and is sterilized 5~10 minutes at 80 DEG C~95 DEG C, is after cooling inspection
Finished product flavor red juice seasoning bag.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567152A (en) * | 2018-12-24 | 2019-04-05 | 西昌市正中食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
| CN110959808A (en) * | 2019-12-19 | 2020-04-07 | 重庆食品工业研究所 | Cold cake capable of being stored for long time and preparation method thereof |
-
2017
- 2017-12-13 CN CN201711329168.7A patent/CN108065198A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567152A (en) * | 2018-12-24 | 2019-04-05 | 西昌市正中食品有限公司 | A kind of low-sugar mooncake syrup and preparation method thereof |
| CN110959808A (en) * | 2019-12-19 | 2020-04-07 | 重庆食品工业研究所 | Cold cake capable of being stored for long time and preparation method thereof |
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