CN108272008A - The preparation method of refrigerant drop heat watermelon taste rice cake - Google Patents
The preparation method of refrigerant drop heat watermelon taste rice cake Download PDFInfo
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- CN108272008A CN108272008A CN201810118320.5A CN201810118320A CN108272008A CN 108272008 A CN108272008 A CN 108272008A CN 201810118320 A CN201810118320 A CN 201810118320A CN 108272008 A CN108272008 A CN 108272008A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses the preparation methods of refrigerant drop heat watermelon taste rice cake, including：Allotment watermelon juice prepares germination brown rice powder, makes dried orange peel extracting solution, cake processed, guar gum is added in watermelon juice and carries out allotment watermelon juice, separately brown rice germination is allowed to prepare germination brown rice powder after 23 days, separately prepare dried orange peel extracting solution, millet powder, germination brown rice powder, glutinous rice flour, white granulated sugar, dried orange peel extracting solution, watermelon juice, blender are tuned into paste, watermelon of the boiling to obtain the final product with refrigerant drop heat function is rice cake after pouring into mold.It has the beneficial effect that：Rice cake has effects that clearing away summerheat, promotes the production of body fluid to quench thirst, prevents heatstroke and lower the temperature, unique flavor, delicate mouthfeel, with special watermelon sweet taste, also contain effective component of chinese medicine, suitable for preventing hot summer weather discomfort, pestilent cold, generating heat and stagnate, Energy benefit taste, broken stagnant gas are a kind of watermelon taste rice cakes that is good, having effects that refrigerant drop heat.
Description
Technical field
The present invention relates to rice cake preparation fields, more particularly, to the preparation method of refrigerant drop heat watermelon taste rice cake.
Technical background
As a kind of traditional food of unique flavor, rice cake has deep cultural connotation and inside information, deep by vast consumption
The welcome of person.Traditional rice cake in production, transport, storage and sells this other than having the characteristics that high sugar, high oil and high starch
In a series of links, rice cake can gradual aging, be hardened, water loss and edible quality are decreased obviously, consumption cannot be met
The requirement of person.Therefore, rice cake currently on the market is mainly sold in the form of now doing and now selling, and the shelf-life is shorter, does not surpass generally
Spend 3 days.It is reported that caused by the main reason for high starch food products aging is starch retrogradation, rate of ageing is by moisture and temperature
Degree, amylase, emulsifier, straight chain and the chain length and ratio of amylopectin, dextrin, small molecular sugar type and content, protein, fat
The multiple factors such as fat content influence.It is fresh-keeping for this kind of food preserving, in addition to improving basic recipe, technique and improving production ring
Outside border and packing method, generally inhibit starch using additives such as enzyme preparation, edible colloid, food emulsifier, converted starches
Retrogradation, but these food additives have micro influence to human body.
Invention content
The purpose of the present invention is to provide the preparation methods of refrigerant drop heat watermelon taste rice cake, and preparation method is simple for this,
Any additive is not added, and there is strong watermelon sweet taste, can have healthy nutritive value, rice cake starch while refrigerant drop heat
Retrogradation speed it is slower, freshness date is longer.
The present invention is directed to the problem of being mentioned in background technology, and the technical solution taken is：Refrigerant drop heat watermelon taste rice cake
Preparation method, including：Allotment watermelon juice prepares germination brown rice powder, makes dried orange peel extracting solution, cake processed, specifically includes following steps：
Allocate watermelon juice：The guar gum of 0.08-0.10%, homogeneous 15- at a temperature of 20-25 DEG C are added in fresh squeezing watermelon juice
It 25 seconds, is used after standing 30-45 minutes；The watermelon juice color for adding guar gum is red in watermelon, and the smell of fruits is very sweet, and state is equal
Even, clean taste has good color and luster and flavor, and good fluidity, and the smell of fruits is very sweet, and state is uniform, has higher steady
Qualitative and homogeneity；
Prepare germination brown rice powder：Full intact brown rice is chosen, is rinsed well with deionized water, brown rice is then laid in training
It supports on ware, deionized water is added, be put into 23-25 DEG C of constant incubator germination, the sprouted unpolished rice of germination 2-3 days is made；It will hair
Bud brown rice is put into 38-40 DEG C of oven drying 12-18 hours, smashes it through 120-200 mesh sieve, obtains germination brown rice powder；Brown rice is sent out
The degradation of starch leads to the reduction of its total starch, straight chain and amylopectin content and the increasing of dextrin and small molecular sugar content after bud
Add, small molecular sugar is easy to dissociate the space between starch and protein molecule or the space between starch and starch molecule, leads to it
Crosslinked action between the two be not susceptible to, to inhibit aging, therefore utilize rice cake made of germination brown rice powder, retrogradation
Speed is slower, and fresh-keeping effect is preferable；
Prepare dried orange peel extracting solution：Dried orange peel is put into juice extractor and is polished into tangerine peel powder, is placed in the warm water that 3-5 times is measured and impregnates 60-
80 minutes, tangerine peel powder is filtered off, the dried orange peel extracting solution of 35-50% concentration is made；It is bitter that dried orange peel mainly contains hesperetin, hesperidine, lemon
The nutritional ingredients such as element and citral lead cold-evil in the heart, and Energy benefit taste breaks the effect of stagnant gas, is prepared by raw material of dried orange peel extracting solution
Rice cake have higher healthy nutritive value；
Cake processed：30-45 parts of millet powders, 40-50 parts of germination brown rice powders, 10-12 parts of glutinous rice flours, 13-15 portions of white granulated sugars are added and are adjusted
It in powder cylinder, stirs evenly, adds 15-18 parts of dried orange peel extracting solutions, 50-60 parts of watermelon juices, 0.1-0.12 portions of blenders, be tuned into paste
Shape；Rice paste is poured into rice cake mold, mold is placed in steamer boiling 15-25 minutes, to protect after taking-up watermelon taste brown rice cake
Fresh film cladding, it is cooling up to the watermelon taste rice cake with refrigerant drop heat function at room temperature；Blender is a kind of Functional Polypeptides, Functional Polypeptides
Amino acid sequence be：SCASRCRRCRARKSRCRARRCRARRCGCRARRCGYYVSVFRC；High starch food products aging
Caused by main cause is starch retrogradation, blender can be with the amylose of millet powder, germination brown rice powder, glutinous rice flour in rice cake
Molecule forms hydrogen bond, and to cause starch molecule to be bound, to inhibit the retrogradation of amylose, cooperation small molecular sugar is to starch
Inhibition retrogradation effect, the retrogradation that can significantly alleviate rice cake is hardened speed, extends the freshness date of rice cake, and blender
A kind of Functional Polypeptides, into human body after can be broken down into amino acid for absorption of human body utilize；Rice cake has clearing away summerheat, promotes the production of body fluid
The effect of quenching the thirst, preventing heatstroke and lower the temperature, unique flavor, delicate mouthfeel have special watermelon sweet taste, also contain effective component of chinese medicine,
Suitable for preventing hot summer weather discomfort, pestilent cold, generating heat and stagnate, Energy benefit taste, broken stagnant gas are that one kind is good, have refrigerant drop heat
The watermelon taste rice cake of effect.
Compared with the prior art, the advantages of the present invention are as follows：
1）Small molecular sugar in germination brown rice powder is easy to dissociate space between starch and protein molecule or starch and starch point
Space between son causes the crosslinked action between both to be not susceptible to, and to inhibit aging, therefore utilizes germination brown rice powder
Manufactured rice cake, retrogradation speed is slower, and fresh-keeping effect is preferable；
2）Blender can in rice cake millet powder, germination brown rice powder, glutinous rice flour amylose molecule formed hydrogen bond, to cause
Starch molecule is set to be bound, to inhibit the retrogradation of amylose, cooperation small molecular sugar acts on the inhibition retrogradation of starch, can be with
The retrogradation for significantly alleviating rice cake is hardened speed, extends the freshness date of rice cake, and blender is a kind of Functional Polypeptides, into people
Amino acid can be broken down into after body to utilize for absorption of human body；
3）Rice cake has effects that clearing away summerheat, promotes the production of body fluid to quench thirst, prevents heatstroke and lower the temperature, unique flavor, delicate mouthfeel, has special west
Melon sweet taste, also contains effective component of chinese medicine, is suitable for preventing hot summer weather discomfort, pestilent cold, generate heat stagnant, Energy benefit taste, broken stagnant gas,
It is a kind of watermelon taste rice cake that is good, having effects that refrigerant drop heat.
Specific implementation mode
The present invention program is described further below by embodiment：
Embodiment 1：
The preparation method of refrigerant drop heat watermelon taste rice cake, includes the following steps：
1）The guar gum of addition 0.08% in fresh squeezing watermelon juice, homogeneous 15 seconds at a temperature of 20 DEG C, after standing 30 minutes i.e.
With；2）Full intact brown rice is chosen, is rinsed well with deionized water, then brown rice is laid on culture dish, addition is gone
Ionized water is put into 23 DEG C of constant incubator germination, the sprouted unpolished rice of germination 2 days is made；Sprouted unpolished rice is put into 38 DEG C of baking ovens
It is 12 hours dry, 120 mesh sieve is smashed it through, germination brown rice powder is obtained；3）Dried orange peel is put into juice extractor and is polished into tangerine peel powder, is set
It is impregnated 60 minutes in the warm water of 3 times of amounts, filters off tangerine peel powder, the dried orange peel extracting solution of 35% concentration is made；4）By 30 parts of millet powders,
40 parts of germination brown rice powders, 10 parts of glutinous rice flours, 13 portions of white granulated sugars are added and adjust in powder cylinder, stir evenly, and add 16 parts of dried orange peel extractions
Liquid, 50 parts of watermelon juices, 0.1 portion of blender, are tuned into paste；Rice paste is poured into rice cake mold, mold is placed in boiling in steamer
It 15 minutes, is coated with preservative film after taking out watermelon taste brown rice cake, it is cooling up to the watermelon taste with refrigerant drop heat function at room temperature
Rice cake；Blender is a kind of Functional Polypeptides, and the amino acid sequence of Functional Polypeptides is：SCASRCRRCRARKSRCRARRCRARRCGCRARR
CGYYVSVFRC；Caused by the main reason for high starch food products aging is starch retrogradation, blender can be with the millet in rice cake
The amylose molecule formation hydrogen bond of powder, germination brown rice powder, glutinous rice flour, to cause starch molecule to be bound, to inhibit straight
The retrogradation of chain starch, cooperation small molecular sugar act on the inhibition retrogradation of starch, and the retrogradation that can significantly alleviate rice cake is hardened speed
Degree, extend the freshness date of rice cake, and blender is a kind of Functional Polypeptides, into human body after can be broken down into amino acid for people
Body is absorbed and utilized；Rice cake has effects that clearing away summerheat, promotes the production of body fluid to quench thirst, prevents heatstroke and lower the temperature, unique flavor, delicate mouthfeel, has spy
Different watermelon sweet taste, also contains effective component of chinese medicine, is suitable for preventing hot summer weather discomfort, pestilent cold, generates heat and stagnate, Energy benefit taste,
Broken stagnant gas is a kind of watermelon taste rice cake that is good, having effects that refrigerant drop heat.
Embodiment 2：
The preparation method of refrigerant drop heat watermelon taste rice cake, includes the following steps：
1）Allocate watermelon juice：The guar gum of addition 0.10% is stood homogeneous 25 seconds at a temperature of 25 DEG C in fresh squeezing watermelon juice
It is used after 45 minutes；The watermelon juice color for adding guar gum is red in watermelon, and the smell of fruits is very sweet, and state is uniform, clean taste, tool
There are good color and luster and flavor, and good fluidity, the smell of fruits is very sweet, and state is uniform, has higher stability and homogeneity；
2）Prepare germination brown rice powder：Full intact brown rice is chosen, is rinsed well with deionized water, is then laid in brown rice
On culture dish, deionized water is added, is put into 25 DEG C of constant incubator germination, the sprouted unpolished rice of germination 3 days is made；It will germinate rough
Rice is put into 40 DEG C of oven dryings 18 hours, smashes it through 200 mesh sieve, obtains germination brown rice powder；The degradation of starch after brown rice germination
The reduction of its total starch, straight chain and amylopectin content and the increase of dextrin and small molecular sugar content, small molecular sugar is caused to be held
Easy dissociate the space between starch and protein molecule or the space between starch and starch molecule, lead to the friendship between both
Connection effect is not susceptible to, and to inhibit aging, therefore using rice cake made of germination brown rice powder, retrogradation speed is slower, fresh-keeping
Effect is preferable；
3）Prepare dried orange peel extracting solution：Dried orange peel is put into juice extractor and is polished into tangerine peel powder, is placed in the warm water of 5 times of amounts and impregnates 80 points
Clock filters off tangerine peel powder, and the dried orange peel extracting solution of 50% concentration is made；Dried orange peel mainly contains hesperetin, hesperidine, limonin and lemon
The nutritional ingredients such as lemon aldehyde, lead cold-evil in the heart, and Energy benefit taste breaks the effect of stagnant gas, the rice cake prepared as raw material using dried orange peel extracting solution
With higher healthy nutritive value；
4）Cake processed：45 parts of millet powders, 50 parts of germination brown rice powders, 12 parts of glutinous rice flours, 15 portions of white granulated sugars are added and are adjusted in powder cylinder, stirring
Uniformly, 18 parts of dried orange peel extracting solutions, 60 parts of watermelon juices, 0.12 portion of blender are added, paste is tuned into；Rice paste is poured into rice cake mold
In, mold is placed in boiling 25 minutes in steamer, is coated with preservative film after taking out watermelon taste brown rice cake, it is cooling up to tool at room temperature
There is the watermelon taste rice cake of refrigerant drop heat function；Rice cake has effects that clearing away summerheat, promotes the production of body fluid to quench thirst, prevents heatstroke and lower the temperature, unique flavor,
Delicate mouthfeel has special watermelon sweet taste, also contains effective component of chinese medicine, is suitable for preventing hot summer weather discomfort, pestilent cold, hair
Heat is stagnant, Energy benefit taste, broken stagnant gas, is a kind of watermelon taste rice cake that is good, having effects that refrigerant drop heat.
Embodiment 3：
The preparation method of refrigerant drop heat watermelon taste rice cake, including：Allotment watermelon juice prepares germination brown rice powder, makes dried orange peel extraction
Liquid, cake processed, specifically include following steps：
Allocate watermelon juice：The guar gum of addition 0.09% stands 35 homogeneous 20 seconds at a temperature of 24 DEG C in fresh squeezing watermelon juice
It is used after minute；The watermelon juice color for adding guar gum is red in watermelon, and the smell of fruits is very sweet, and state is uniform, and clean taste has
Good color and luster and flavor, and good fluidity, the smell of fruits is very sweet, and state is uniform, has higher stability and homogeneity；
Prepare germination brown rice powder：Full intact brown rice is chosen, is rinsed well with deionized water, brown rice is then laid in training
It supports on ware, deionized water is added, be put into 24 DEG C of constant incubator germination, the sprouted unpolished rice of germination 2 days is made；By sprouted unpolished rice
It is put into 38 DEG C of oven dryings 15 hours, smashes it through 160 mesh sieve, obtain germination brown rice powder；The degradation of starch is led after brown rice germination
The reduction of its total starch, straight chain and amylopectin content and the increase of dextrin and small molecular sugar content, small molecular sugar is caused to be easy
Dissociate the space between starch and protein molecule or the space between starch and starch molecule, leads to the crosslinking between both
Effect is not susceptible to, and to inhibit aging, therefore using rice cake made of germination brown rice powder, retrogradation speed is slower, fresh-keeping effect
Fruit is preferable；
Prepare dried orange peel extracting solution：Dried orange peel is put into juice extractor and is polished into tangerine peel powder, is placed in the warm water of 4 times of amounts and impregnates 65 points
Clock filters off tangerine peel powder, and the dried orange peel extracting solution of 38% concentration is made；Dried orange peel mainly contains hesperetin, hesperidine, limonin and lemon
The nutritional ingredients such as lemon aldehyde, lead cold-evil in the heart, and Energy benefit taste breaks the effect of stagnant gas, the rice cake prepared as raw material using dried orange peel extracting solution
With higher healthy nutritive value；
Cake processed：40 parts of millet powders, 45 parts of germination brown rice powders, 10 parts of glutinous rice flours, 15 portions of white granulated sugars are added and are adjusted in powder cylinder, stirring is equal
It is even, 16 parts of dried orange peel extracting solutions, 55 parts of watermelon juices, 0.1 portion of blender are added, paste is tuned into；Rice paste is poured into rice cake mold,
Mold is placed in boiling 20 minutes in steamer, is coated with preservative film after taking out watermelon taste brown rice cake, cooling at room temperature has to obtain the final product
The watermelon taste rice cake of refrigerant drop heat function；Blender is a kind of Functional Polypeptides, and the amino acid sequence of Functional Polypeptides is：
SCASRCRRCRARKSRCRARRCRARRCGCRARRCGYYVSVFRC；The main reason for high starch food products aging is that starch returns
Caused by life, blender can in rice cake millet powder, germination brown rice powder, glutinous rice flour amylose molecule formed hydrogen bond, from
And starch molecule is caused to be bound, to inhibit the retrogradation of amylose, cooperation small molecular sugar to act on the inhibition retrogradation of starch,
The retrogradation that rice cake can significantly be alleviated is hardened speed, extends the freshness date of rice cake, and blender is a kind of Functional Polypeptides, into
Amino acid can be broken down into for absorption of human body utilization after entering human body；Rice cake has clearing away summerheat, promotes the production of body fluid to quench thirst, prevents heatstroke and lower the temperature
Effect, unique flavor, delicate mouthfeel have special watermelon sweet taste, also contain effective component of chinese medicine, are suitable for preventing hot summer weather not
Suitable, pestilent cold, fever are stagnant, Energy benefit taste, broken stagnant gas, are a kind of watermelon taste rice cakes that is good, having effects that refrigerant drop heat.
Routine operation in operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Sequence table
<110>Such as food science and technology Co., Ltd of Pujiang County Thailand
<120>The preparation method of refrigerant drop heat watermelon taste rice cake
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 42
<212> PRT
<213>Artificial synthesized (Mytilus coruscus)
<400> 1
Ser Cys Ala Ser Arg Cys Arg Arg Cys Arg Ala Arg Lys Ser Arg Cys
1 5 10 15
Arg Ala Arg Arg Cys Arg Ala Arg Arg Cys Gly Cys Arg Ala Arg Arg
20 25 30
Cys Gly Tyr Tyr Val Ser Val Phe Arg Cys
35 40
Claims (8)
1. the preparation method of refrigerant drop heat watermelon taste rice cake, it is characterised in that：The preparation method includes：
Allocate watermelon juice：Guar gum is added in fresh squeezing watermelon juice, is used after standing 30-45 minutes after homogeneous；
Prepare germination brown rice powder：Full intact brown rice is chosen, is rinsed well with deionized water, brown rice is then laid in training
It supports on ware, deionized water is added, be put into 23-25 DEG C of constant incubator and germinate, obtained germination sprouted unpolished rice, crushed after being dried,
120-200 mesh sieve is crossed, germination brown rice powder is obtained；
Prepare dried orange peel extracting solution：Dried orange peel is put into juice extractor and is polished into tangerine peel powder, is placed in the warm water that 3-5 times is measured and impregnates 60-
80 minutes, tangerine peel powder is filtered off, dried orange peel extracting solution is made；
Cake processed：Millet powder, germination brown rice powder, glutinous rice flour, white granulated sugar are added and adjusted in powder cylinder, is stirred evenly, is added dried orange peel and carry
Liquid, watermelon juice, blender are taken, paste is tuned into；Rice paste is poured into rice cake mold, mold is placed in steamer boiling 15-25 points
Clock is coated after taking out watermelon taste brown rice cake with preservative film, cooling up to the watermelon taste rice cake with refrigerant drop heat function at room temperature.
2. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：The allotment watermelon
In juice step, the additive amount of guar gum is 0.08-0.10%.
3. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：The allotment watermelon
In juice step, homogeneous temperature is 20-25 DEG C, and the homogeneous time is 5-25 seconds.
4. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：The preparation germination
In coarse rice powder step, the germinating time of sprouted unpolished rice is 2-3 days.
5. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：The preparation germination
In coarse rice powder step, sprouted unpolished rice drying temperature is 38-40 DEG C, and drying time is 12-18 hours.
6. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：It is described to prepare dried orange peel
In extracting solution step, a concentration of 35-50% of dried orange peel extracting solution.
7. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1, it is characterised in that：The cake step processed
In, each raw material and its parts by weight are：30-45 parts of millet powder, 40-50 parts of germination brown rice powder, 10-12 parts of glutinous rice flour, white granulated sugar 13-
15 parts, 15-18 parts of dried orange peel extracting solution, 50-60 parts of watermelon juice, 0.1-0.12 parts of blender.
8. the preparation method of refrigerant drop heat watermelon taste rice cake according to claim 1 or claim 7, it is characterised in that：The cake processed
In step, blender is a kind of Functional Polypeptides, and the amino acid sequence of Functional Polypeptides is：
SCASRCRRCRARKSRCRARRCRARRCGCRARRCGYYVSVFRC。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938306A (en) * | 2019-03-22 | 2019-06-28 | 五邑大学 | Nine dried orange peel alms bowl son cakes and its preparation facilities processed |
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| CN104686935A (en) * | 2015-02-03 | 2015-06-10 | 江南大学 | Anti-retrogradation germinated brown rice cake and production method thereof |
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| CN104686935A (en) * | 2015-02-03 | 2015-06-10 | 江南大学 | Anti-retrogradation germinated brown rice cake and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938306A (en) * | 2019-03-22 | 2019-06-28 | 五邑大学 | Nine dried orange peel alms bowl son cakes and its preparation facilities processed |
| CN109938306B (en) * | 2019-03-22 | 2023-11-24 | 五邑大学 | Nine-made dried orange peel bowl cake and preparation device thereof |
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Application publication date: 20180713 |