CN108095044A - A kind of fermented glutinour rice salad and its processing method - Google Patents
A kind of fermented glutinour rice salad and its processing method Download PDFInfo
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- CN108095044A CN108095044A CN201711454043.7A CN201711454043A CN108095044A CN 108095044 A CN108095044 A CN 108095044A CN 201711454043 A CN201711454043 A CN 201711454043A CN 108095044 A CN108095044 A CN 108095044A
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- fermented glutinour
- glutinour rice
- salad
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- mayonnaise
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The present invention discloses a kind of fermented glutinour rice salad and its processing method, and in parts by weight, fermented glutinour rice salad raw material includes：Fresh 60 80 parts of fermented glutinour rice, 0~10 part of vegetable oil, 10~20 parts of water, 1~10 part of milk powder, 0.1~0.5 part of citric acid, 0.5~5 part of white granulated sugar, 0.2~1 part of thickener；The processing method includes：Weighing, allotment, homogeneous, filling and sterilization and packaging.The fermented glutinour rice salad is full of nutrition, and heat is low, and mouthfeel is smooth, eats health.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fermented glutinour rice salad and its processing method.
Background technology
Traditional mayonnaise originates from the Minorca in Mediterranean, is to be made with a large amount of eggs and oil, mayonnaise is usual
It using primary raw material vegetable oil, egg yolk and makes vinegar, then flavoring and spice is added to be made, content of vegetable oil is up to
More than 50%.Therefore, mayonnaise is a kind of high heat, food high in fat, high cholesterol；Average every portion 15g mayonnaise is about
Heat containing 100kcal, wherein, for the content of cholesterol also above normal food, excessive amount can cause body bad shadow
It rings, hinders the development of mayonnaise industry.
The content of the invention
In view of this, this application provides a kind of fermented glutinour rice salad and its processing methods；The fermented glutinour rice salad is full of nutrition, heat
Measure low, mouthfeel is smooth, eats health.
For solution more than technical problem, technical solution provided by the invention is a kind of fermented glutinour rice salad, in parts by weight, fermented glutinour rice
Salad raw material includes：Fresh fermented glutinour rice 60-80 parts, 0~10 part of vegetable oil, 10~20 parts of water, 1~10 part of milk powder, citric acid 0.1~
0.5 part, 0.5~5 part of white granulated sugar, 0.2~1 part of thickener.
Preferably, the fresh fermented glutinour rice by glutinous rice successively by immersion, boiling, spread that song mixes meal, diastatic fermentation is made.
Preferably, one or more of the vegetable oil in corn oil, soybean oil, sunflower oil, olive oil.
Preferably, the vegetable oil is olive oil.
Preferably, one or more of the thickener in konjaku powder, xanthans and converted starch.
Preferably, the milk powder is whole milk powder.
The present invention also provides a kind of processing methods of fermented glutinour rice salad, comprise the following steps：
It weighs：Take fermented glutinour rice salad raw material；In parts by weight, the fermented glutinour rice salad raw material includes：It fresh fermented glutinour rice 60-80 parts, plants
0~10 part of object oil, 10~20 parts of water, 1~10 part of milk powder, 0.1~0.5 part of citric acid, 0.5~5 part of white granulated sugar, thickener 0.2
~1 part；
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice and starches 60-80 parts；
Allotment：The fermented glutinour rice is taken to starch, the vegetable oil, the water, the milk powder, the citric acid, the white granulated sugar, institute
Thickener mixing is stated, obtains fermented glutinour rice mayonnaise；
Homogeneous：The fermented glutinour rice mayonnaise is ground twice, obtains the fermented glutinour rice mayonnaise of homogeneous；
It is filling：The fermented glutinour rice mayonnaise of the homogeneous is filled into packing container, and is covered, is obtained described equipped with fermented glutinour rice
The packing container of mayonnaise；
Sterilization and packaging：The packing container equipped with fermented glutinour rice mayonnaise is heated into sterilization, sub-sectional cooling to room temperature, bag
Dress is to get the fermented glutinour rice salad.
Preferably, the allocation process is specially：
It is first that 0.2~1 part of 1~10 part of the milk powder, 0.5~5 part of the white granulated sugar and the thickener is dry-mixed uniformly, add
Enter the fermented glutinour rice and starch 60-80 parts of mixing, then be uniformly mixed with 10~20 parts of the water, add in 0~10 part of the vegetable oil, finally
0.1~0.5 part of the citric acid is added in be uniformly mixed.
Preferably, the homogenizing process is specially：The fermented glutinour rice mayonnaise is ground into 5min through first time, by the
Secondary grinding 5min, cooling, obtains the fermented glutinour rice mayonnaise of homogeneous；The first time process of lapping rotating speed 800~
1400r/min, second of process of lapping rotating speed, 2400~2800r/min.
Preferably, the sterilization and packaging process are specially：The packing container equipped with fermented glutinour rice mayonnaise is heated
To 120 DEG C of sterilization 10min, sub-sectional cooling is packed to 15~30 DEG C to get the fermented glutinour rice salad.
Preferably, the packaging process is specially：Labeling vanning.
Part of the present invention is in terms of g.
Compared with prior art, detailed description are as follows by the application：
The wine with dregs for the fermented glutinour rice salad that the processing method of fermented glutinour rice salad provided by the invention and use fermented glutinour rice salad of the present invention obtains
Fermented glutinour rice, water, milk powder, citric acid, white granulated sugar, thickener in poor salad raw material have ensured that fermented glutinour rice salad is full of nutrition.
Fermented glutinour rice salad provided by the invention and the fermented glutinour rice salad raw material that the processing method of fermented glutinour rice salad of the present invention is used to obtain
In be with the addition of fresh fermented glutinour rice, processing method includes pulping process, is beaten to obtain fermented glutinour rice slurry by fresh fermented glutinour rice, is mixed with other raw material components
It closes, fresh fermented glutinour rice effectively reduces the usage amount of vegetable oil in raw material, makes the reduction of fermented glutinour rice salad heat, eats health, while make fermented glutinour rice
Salad mouthfeel is smooth, has sour-sweet, faint scent mouthfeel.Further, preferably vegetable oil of the present invention is rich in oleic acid, the vitamin same clan
With the olive oil of polyphenoils, edible health is further ensured.
The allocation process of processing method of the present invention, it is first that milk powder, white granulated sugar and thickener is dry-mixed uniformly, it is inhaled using thickener
It is aqueous to be uniformly mixed beneficial to component raw material, promote fermented glutinour rice salad mouthfeel.
The present invention selects milk powder, preferably whole milk powder, instead of egg yolk used in traditional mayonnaise, so as to reduce
High cholesterol count in egg yolk is to the freshness of salmonella and egg in threat caused by health and egg
Influence to mayonnaise has ensured edible health, has improved edible safety.
Specific embodiment
In order to which those skilled in the art is made to more fully understand technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
A kind of fermented glutinour rice salad, fermented glutinour rice salad raw material include：Fresh fermented glutinour rice 60g, vegetable oil 10g, water 20g, milk powder 5g, citric acid
0.5g, white granulated sugar 4g, thickener 0.5g.
Wherein, the fresh fermented glutinour rice by glutinous rice successively by immersion, boiling, spread that song mixes meal, diastatic fermentation is made.
The vegetable oil is olive oil, and the thickener is xanthans, and milk powder is whole milk powder.
The processing method of above-mentioned fermented glutinour rice salad, comprises the following steps：
It weighs：Take above-mentioned fermented glutinour rice salad raw material；
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice slurry 60g；
Allotment：The fermented glutinour rice is taken to starch, the vegetable oil, the water, the milk powder, the citric acid, the white sand
Sugar, the thickener mixing, obtains fermented glutinour rice mayonnaise；
Homogeneous：The fermented glutinour rice mayonnaise is ground twice, obtains the fermented glutinour rice mayonnaise of homogeneous；
It is filling：The fermented glutinour rice mayonnaise of the homogeneous is filled into packing container, and is covered, is obtained described equipped with fermented glutinour rice
The packing container of mayonnaise；
Sterilization and packaging：The packing container equipped with fermented glutinour rice mayonnaise is heated into sterilization, sub-sectional cooling to room temperature, bag
Dress is to get the fermented glutinour rice salad.
Wherein, the allocation process is specially：First the milk powder 5g, the white granulated sugar 4g and the thickener 0.5g are done
It is mixed even, adds in the fermented glutinour rice and starch 60g part mixing, then be uniformly mixed with the water 20g, add in the vegetable oil 10g, finally add
Enter the citric acid 0.5g to be uniformly mixed.
The homogenizing process is specially：The fermented glutinour rice mayonnaise is ground into 5min through first time, is ground by second
5min, cooling, obtains the fermented glutinour rice mayonnaise of homogeneous；The first time process of lapping 800~1400r/min of rotating speed,
Second of process of lapping rotating speed, 2400~2800r/min.
The sterilization and packaging process are specially：The packing container equipped with fermented glutinour rice mayonnaise is heated to 120 DEG C
10min is sterilized, sub-sectional cooling is packed to 15~30 DEG C to get the fermented glutinour rice salad.
The packaging process is specially：Labeling vanning.
Embodiment 2
The present embodiment and embodiment 1 differ only in：Fermented glutinour rice salad raw material includes：Fresh fermented glutinour rice 75g, vegetable oil 8g, water
15g, milk powder 8g, citric acid 0.2g, white granulated sugar 2g, thickener 0.5g.
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice slurry 75g.
Allocation process is specially：It is first that the milk powder 8g, the white granulated sugar 2g and the thickener 0.5g is dry-mixed uniformly, add
Enter the fermented glutinour rice and starch 75g parts of mixing, then be uniformly mixed with the water 15g, add in the vegetable oil 8g, be eventually adding the lemon
Sour 0.2g is uniformly mixed.
Embodiment 3
The present embodiment and embodiment 1 differ only in：Fermented glutinour rice salad raw material includes：Fermented glutinour rice 72g, vegetable oil 5g, water
10g, milk powder 10g, citric acid 0.1g, white granulated sugar 5g, thickener 0.2g.
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice slurry 72g.
Allocation process is specially：It is first that the milk powder 10g, the white granulated sugar 5g and the thickener 0.2g is dry-mixed uniformly,
It adds in the fermented glutinour rice and starches 72g parts of mixing, then be uniformly mixed with the water 10g, add in the vegetable oil 5g, be eventually adding the lemon
Lemon acid 0.1g is uniformly mixed.
Embodiment 4
The present embodiment and embodiment 1 differ only in：Fermented glutinour rice salad raw material includes：Fermented glutinour rice 75g, water 10g, milk powder 10g,
Citric acid 0.1g, white granulated sugar 5g, thickener 0.2g.
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice slurry 75g.
Allocation process is specially：It is first that the milk powder 10g, the white granulated sugar 5g and the thickener 0.2g is dry-mixed uniformly,
It adds in the fermented glutinour rice and starches 75g parts of mixing, then be uniformly mixed with the water 10g, be eventually adding the citric acid 0.1g and be uniformly mixed.
Embodiment 5
The present embodiment and embodiment 1 differ only in：Fermented glutinour rice salad raw material includes：Fermented glutinour rice 80g, water 10g, milk powder 1g,
Citric acid 0.1g, white granulated sugar 0.5g, thickener 1g.
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice slurry 80g.
Allocation process is specially：It is first that the milk powder 1g, the white granulated sugar 0.5g and the thickener 1g is dry-mixed uniformly, add
Enter the fermented glutinour rice and starch 80g parts of mixing, then be uniformly mixed with the water 10g, be eventually adding the citric acid 0.1g and be uniformly mixed.
Embodiment 6
The present embodiment and embodiment 1 differ only in：Vegetable oil is corn oil, and thickener is konjaku powder.
Embodiment 7
The present embodiment and embodiment 1 differ only in：The vegetable oil is selected from soybean oil, and the thickener includes xanthan
Glue and converted starch, the xanthans and the converted starch weight ratio are 1：1.
Embodiment 8
The present embodiment and embodiment 1 differ only in：The vegetable oil includes sunflower oil and olive oil, the sunflower
The oily and described olive oil weight ratio of seed is 1：1.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (11)
1. a kind of fermented glutinour rice salad, which is characterized in that in parts by weight, fermented glutinour rice salad raw material includes：Fresh fermented glutinour rice 60-80 parts, plant
0~10 part of oil, 10~20 parts of water, 1~10 part of milk powder, 0.1~0.5 part of citric acid, 0.5~5 part of white granulated sugar, thickener 0.2~1
Part.
2. fermented glutinour rice salad according to claim 1, which is characterized in that the fresh fermented glutinour rice is by glutinous rice successively by impregnating, steaming
It boils, spread that song mixes meal, diastatic fermentation is made.
3. fermented glutinour rice salad according to claim 1, which is characterized in that the vegetable oil is selected from corn oil, soybean oil, sunflower
One or more in seed oil, olive oil.
4. fermented glutinour rice salad according to claim 3, which is characterized in that the vegetable oil is olive oil.
5. fermented glutinour rice salad according to claim 1, which is characterized in that the thickener be selected from konjaku powder, xanthans and
One or more in converted starch.
6. fermented glutinour rice salad according to claim 1, which is characterized in that the milk powder is whole milk powder.
7. a kind of processing method of fermented glutinour rice salad, which is characterized in that comprise the following steps：
It weighs：Take fermented glutinour rice salad raw material；In parts by weight, the fermented glutinour rice salad raw material includes：Fresh fermented glutinour rice 60-80 parts, vegetable oil 0
~10 parts, 10~20 parts of water, 1~10 part of milk powder, 0.1~0.5 part of citric acid, 0.5~5 part of white granulated sugar, 0.2~1 part of thickener；
Mashing：The fresh fermented glutinour rice mashing, obtains fermented glutinour rice and starches 60-80 parts；
Allotment：The fermented glutinour rice is taken to starch, the vegetable oil, the water, the milk powder, the citric acid, the white granulated sugar, institute
Thickener mixing is stated, obtains fermented glutinour rice mayonnaise；
Homogeneous：The fermented glutinour rice mayonnaise is ground twice, obtains the fermented glutinour rice mayonnaise of homogeneous；
It is filling：The fermented glutinour rice mayonnaise of the homogeneous is filled into packing container, and is covered, is obtained described equipped with fermented glutinour rice salad
The packing container of sauce；
Sterilization and packaging：The packing container equipped with fermented glutinour rice mayonnaise is heated into sterilization, sub-sectional cooling to room temperature is packed, i.e.,
Obtain the fermented glutinour rice salad.
8. processing method according to claim 7, which is characterized in that the allocation process is specially：
It is first that 0.2~1 part of 1~10 part of the milk powder, 0.5~5 part of the white granulated sugar and the thickener is dry-mixed uniformly, add in institute
It states fermented glutinour rice and starches 60-80 parts of mixing, then be uniformly mixed with 10~20 parts of the water, add in 0~10 part of the vegetable oil, be eventually adding
0.1~0.5 part of the citric acid is uniformly mixed.
9. processing method according to claim 7, which is characterized in that the homogenizing process is specially：The fermented glutinour rice is husky
Sauce is drawn to grind 5min through first time, by second of grinding 5min, obtains the fermented glutinour rice mayonnaise of homogeneous；The first time is ground
800~1400r/min of journey rotating speed, second of process of lapping rotating speed, 2400~2800r/min.
10. processing method according to claim 7, which is characterized in that the sterilization and packaging process are specially：By described in
Packing container equipped with fermented glutinour rice mayonnaise is heated to 120 DEG C of sterilization 10min, and sub-sectional cooling is packed to 15~30 DEG C to get described
Fermented glutinour rice salad.
11. processing method according to claim 7, which is characterized in that the packaging process is specially：Labeling vanning.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902902A (en) * | 2018-06-08 | 2018-11-30 | 冯琼 | A kind of curry flavor mayonnaise and preparation method thereof |
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