CN108371284A - A kind of production method of mugwort rice cake - Google Patents
A kind of production method of mugwort rice cake Download PDFInfo
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- CN108371284A CN108371284A CN201810139751.XA CN201810139751A CN108371284A CN 108371284 A CN108371284 A CN 108371284A CN 201810139751 A CN201810139751 A CN 201810139751A CN 108371284 A CN108371284 A CN 108371284A
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- mugwort
- folium artemisiae
- artemisiae argyi
- powder
- rice flour
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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
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention relates to food processing technology field more particularly to a kind of production methods of mugwort rice cake, and the preparation method comprises the following steps：The processing of S1, mugwort；The preparation of S2, watermelon peel；The pretreatment of S3, dried orange peel；The making of S4, dough；Using the mugwort rice cake that the production method obtains, rich in nutrition content provides a variety of nutrients while supplementing energy for eater；Production method is simple, mugwort, watermelon peel and dried orange peel are respectively processed, to ensure the reservation of nutritional ingredient in mugwort, watermelon peel and dried orange peel, and mugwort is handled using hot water treatment and frozen dried, the color for removing the bitterness sense in mugwort folium artemisiae argyi, keeping mugwort, the nutritional ingredient also retained in folium artemisiae argyi are not suffered a loss；The formula of rice cake is reasonable, and also there is healthcare function, long-term consumption can realize the antitumaous effect of daily life while supplementing nutrient.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of mugwort rice cake.
Background technology
Cake be one kind with flour, rice flour, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary materials, fillings and
Seasoning, is just made type, then a kind of snack food being process through the modes such as steaming, baking, fry, fry, deep by consumers in general's
Favor.A kind of wherein best-selling cake just belongs to rice cake, and rice cake is made of being steamed by the big glutinous rice of stickiness or rice flour.Usual year
Other auxiliary materials are less other than glutinous rice or rice flour in cake, cause the nutritional ingredient of rice cake relatively simple, and most rice cake
Healthcare function is not had, as the improvement of people's living standards, consumer is more and more stronger to the need awareness of high quality food
Strong, this is but also food is increasingly towards science, rationally, with functional food direction develops.
Mugwort is perennial herb, and sometimes at suffruticose, complete stool is aromatic.Stem is 80~150 centimetres high, has rib, more
Branch；Stem, branch, above leaf and phyllary is at the beginning by pubescence, after fall off hairless, leaf back is by arachnoid hair.Mugwort returns spleen,
Liver and kidney channel has the effect of wind-dispelling detumescence, antalgesic-antipruritic, regulating menstruation, hemostasis, is commonly used in Chinese traditional treatment, for example folium artemisiae argyi is decocted
Water is for treating the gynaecological diseases such as functional uterine bleeding, dysmenorrhoea, irregular menstruation, and decoction washout is for treating skin eczema, itch
Etc. symptoms, folium artemisiae argyi mash into moxa, then be made moxa stick or Chinese mugwort cake, be used for Chinese medicine moxibustion therapy.But its application in food is less,
And since then slight bitter is too pungent for folium artemisiae argyi life, ripe then micro-pungent is too bitter, therefore the mouthfeel on food is applied seldom to be connect by people
By.Based on this, the present invention proposes a kind of production method of mugwort rice cake.
Invention content
In order to effectively solve the above problems, the present invention provides a kind of production method of mugwort rice cake.
The specific technical solution of the present invention is as follows：A kind of production method of mugwort rice cake, includes the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90~105 DEG C
It is handled 2~3 times in water, and each time is 10~20s, then takes out the temperature for being placed in 5~10 DEG C of water and being dipped to folium artemisiae argyi
Degree is room temperature, further takes out and drains the moisture on folium artemisiae argyi surface, be placed in freeze dryer and carry out freeze-drying operation, is placed in crushing after freeze-drying again
Folium Artemisiae Argyi powder is crushed to obtain in machine, it is spare；
The preparation of S2, watermelon peel：Fresh watermelon is taken, is cleaned up, outer layer green peel layer, internal layer soft layer and watermelon seeds are removed,
And by intermediate watermelon peel stripping and slicing, dry, it crushes, crosses 40~100 mesh and sieve to get watermelon peel powder, it is spare；
The pretreatment of S3, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, carry out
It crushes, crosses 40~100 mesh and sieve to get tangerine peel powder, it is spare；
The making of S4, dough：Glutinous rice flour and rice flour are taken, crosses 40~100 mesh sieve respectively, then will be added in the glutinous rice flour of sieving
The water for entering 0.5~1 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, salt addition, continues to stir
Mix, it is to be mixed uniformly after the rice flour after sieving is added, and beat or rub into dough, if during beating or can not rub
Group, then plus a small amount of water covers wet cloth until dough slightly has viscosity on dough, places 5~10min, dough is then placed in smearing
Have and carries out 15~25min of boiling on the food steamer of edible oil to get mugwort rice cake.
Further, the concrete operations of the freeze-drying operation are that -35 DEG C are cooled in 2 hours, then with the speed of 2 DEG C/h
Degree is warming up to -10 DEG C, then is warming up to 10 DEG C with the speed of 4 DEG C/h, and keeps 10 DEG C of temperature until moisture is less than in folium artemisiae argyi
2%, that is, complete freeze-drying operation.
Further, the speed of mainshaft of the pulverizer is 4200r/min, and smashing fineness is 40~100 mesh.
Further, the mass ratio of the glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt is
100：60~80：20~40：20~40：10~18：8~16：3~8：0.6~1.6.
Further, the mass ratio of the glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt is
100：70：30：30：14：12：5：1.
Further, the mass ratio of the glutinous rice flour and rice flour is 1：0.65~0.75.
A kind of production method of mugwort rice cake, the production method include the following steps：
S1：The preparation of mugwort salt:Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, for use；
Clean pig iron pot is taken, the edible refined salt of 20-40 mesh is put into, stir-frying edible refined salt is heated to 50 DEG C -65 with small fire
DEG C, and continue the 5-10min that stir-fries, and continue the 5-10min that stir-fries；
It is put into folium artemisiae argyi to stir-fry, the weight ratio of folium artemisiae argyi and edible refined salt is 3-5.5:1, slowly stir-fried with slow fire folium artemisiae argyi with
Edible refined salt, until folium artemisiae argyi juice completely disengages folium artemisiae argyi, is dissolved in edible refined salt to 55 DEG C -70 DEG C, and it is standby to obtain mugwort salt
With；
S2, part Chinese mugwort salt is dissolved in the water, obtains Chinese mugwort saline solution；
The processing of S3, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, 100 DEG C of hot water is placed in
Middle processing 3 times, and each time is 15s, then takes out and is placed in 8 DEG C -15 DEG C of cold water, the temperature for being dipped to folium artemisiae argyi is room
Temperature is cleaned with clear water, further takes out and drain the moisture on folium artemisiae argyi surface, and it is that -1 DEG C of freeze-drying is grasped to be placed in freeze dryer and carry out freeze temperature
Make, is placed in again in pulverizer after freeze-drying and crushes to obtain Folium Artemisiae Argyi powder, it is spare；
The preparation of S4, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon seeds,
And by intermediate watermelon peel stripping and slicing, dry, it crushes, sieves with 100 mesh sieve to get watermelon peel powder, it is spare；
The pretreatment of S5, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, carry out
It crushes, sieves with 100 mesh sieve to get tangerine peel powder, it is spare；
The making of S6, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, then will be added 1 in the glutinous rice flour of sieving
The water of amount again after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, the addition of mugwort salt, continues to stir,
It is to be mixed uniformly after the rice flour after sieving is added, and beat or rub into dough, if not agglomerating during beating or rubbing,
Add a small amount of water, until dough slightly has viscosity, wet cloth is covered on dough, 10min is placed, then dough is placed in and is coated with edible oil
Food steamer on carry out boiling 20min to get mugwort rice cake.
Further, in step s 2, end the preparation of saline solution：Part mugwort salt is modulated into the Chinese mugwort salt of high concentration
The Chinese mugwort saline solution of aqueous solution and low concentration, it is spare；
In step s3, the processing of mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 100
DEG C low concentration Chinese mugwort saline solution in handle 3 times, and each time be 15s, then take out the Chinese mugwort brine for being placed in high concentration
Solution, and cellulase is added in the Chinese mugwort saline solution of high concentration simultaneously, the temperature for being dipped to folium artemisiae argyi is room temperature, is washed with clear water
Only, it further takes out and drains the moisture on folium artemisiae argyi surface, it is that -1 DEG C of freeze-drying operates to be placed in freeze dryer and carry out freeze temperature, after freeze-drying again
It is placed in pulverizer and crushes to obtain Folium Artemisiae Argyi powder, it is spare；
Then freeze-drying operation is warming up to -10 DEG C to be cooled to -35 DEG C in 1.2 hours with the speed of 2 DEG C/h, then
10 DEG C are warming up to the speed of 4 DEG C/h, and keeps 10 DEG C of temperature until moisture is less than 2% in folium artemisiae argyi, is i.e. operation is lyophilized in completion；
The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh.
Further, the Chinese mugwort saline solution that the Chinese mugwort saline solution of the high concentration is 75%-80%；
The Chinese mugwort saline solution that the Chinese mugwort saline solution of the low concentration is 10%-15%.
Further, in step s 6, the glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and
The mass ratio of mugwort salt is 100：70：30：20：14：12：5：1.
Usefulness of the present invention：It is had the following technical effect that using the production method of mugwort rice cake of the present invention：
1, rich in nutrition content is being supplemented rich in a large amount of volatile oil, vitamin, Argine Monohydrochloride, tomatin and sugared part
A variety of nutrients are provided for eater while energy, and there is auxiliary to make invigorating the spleen, eliminating dampness and eliminating phlegm, detumescence, analgesic, regulating menstruation, hemostasis
With；
2, production method is simple, is respectively processed to mugwort, watermelon peel and dried orange peel, to ensure mugwort, watermelon peel
With the reservation of nutritional ingredient in dried orange peel, and mugwort is handled using hot water treatment and frozen dried, to remove mugwort
The color of bitterness sense, holding mugwort in folium artemisiae argyi, the nutritional ingredient also retained in folium artemisiae argyi are not suffered a loss；
The formula of rice cake is reasonable, suitable in good taste, and tangerine peel powder and salt are added in formula, occurs after capable of reducing eater's use
The addition of the milk powder, watermelon peel powder, tangerine peel powder of the probability rational proportion of indigestion, heartburn phenomenon can also make the rice cake of making
Smell with faint scent covers the bitter taste of folium artemisiae argyi, keeps the agreeable to the taste sense of rice cake more preferable.Long-term consumption, while supplementing nutrient
Also there is healthcare function, can realize the antitumaous effect of daily life.
Description of the drawings
Fig. 1 is the process flow chart of preparation method described in the embodiment of the present invention one；
Fig. 2 is the process flow chart of preparation method described in the embodiment of the present invention four.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to the accompanying drawings and embodiments, right
The present invention is explained in further detail.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, and
It is not used in the restriction present invention.
On the contrary, the present invention covers any replacement done in the spirit and scope of the present invention being defined by the claims, repaiies
Change, equivalent method and scheme.Further, in order to make the public have a better understanding the present invention, below to the thin of the present invention
It is detailed to describe some specific detail sections in section description.Part without these details for a person skilled in the art
Description can also understand the present invention completely.
As shown in Figure 1, in the embodiment of the present invention one, a kind of production method of mugwort rice cake of proposition, including with
Lower step：
The processing of S1.1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, 100 DEG C of water is placed in
Middle processing 3 times, and each time is 15s, it is room temperature to then take out and be placed in 8 DEG C of water the temperature for being dipped to folium artemisiae argyi, then is taken
Go out and drain the moisture on folium artemisiae argyi surface, it is that -1 DEG C of freeze-drying operates to be placed in freeze dryer and carry out freeze temperature, is placed in powder after freeze-drying again
Folium Artemisiae Argyi powder is crushed to obtain in broken machine, it is spare；
The preparation of S1.2, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon
Seed, and by intermediate watermelon peel stripping and slicing, dry, it crushes, sieves with 100 mesh sieve to get watermelon peel powder, it is spare；
The pretreatment of S1.3, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, into
Row crushes, and sieves with 100 mesh sieve to get tangerine peel powder, spare；
The making of S1.4, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, then will be added in the glutinous rice flour of sieving
The water of 1 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, salt addition, continues to stir, waits mixing
The rice flour after sieving is added after closing uniformly, and beats or rub into dough, if not agglomerating during beating or rubbing plus few
Water is measured, until dough slightly has viscosity, wet cloth is covered on dough, 10min is placed, then dough is placed in the steaming for being coated with edible oil
Boiling 20min is carried out on cage to get mugwort rice cake.
In the present invention, glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt mass ratio be 100：
70：30：30：14：12：5：1.
Embodiment two
A kind of production method of mugwort rice cake proposed by the present invention, includes the following steps：
The processing of S2.1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, 105 DEG C of water is placed in
Middle processing 2 times, and each time is 20s, it is room temperature to then take out and be placed in 10 DEG C of water the temperature for being dipped to folium artemisiae argyi, then is taken
Go out and drain the moisture on folium artemisiae argyi surface, be placed in freeze dryer and carry out freeze-drying operation, is placed in again in pulverizer after freeze-drying and crushes to obtain Chinese mugwort
Ye Fen, it is spare；
The preparation of S2.2, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon
Seed, and by intermediate watermelon peel stripping and slicing, dry, it crushes, crosses 40~100 mesh and sieve to get watermelon peel powder, it is spare；
The pretreatment of S2.3, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, into
Row crushes, and sieves with 100 mesh sieve to get tangerine peel powder, spare；
The making of S2.4, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, then will be added in the glutinous rice flour of sieving
The water of 0.5 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, salt addition, continues to stir, wait for
The rice flour after sieving is added after mixing, and beats or rub into dough, if it is not agglomerating during beating or rubbing, plus
A small amount of water covers wet cloth until dough slightly has viscosity on dough, places 5min, is then placed in dough and is coated with edible oil
Boiling 25min is carried out on food steamer to get mugwort rice cake.
In the present invention, glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt mass ratio be 100：
75：20：30：12：16：5：1.2.
Embodiment three
A kind of production method of mugwort rice cake proposed by the present invention, includes the following steps：
The processing of S3.1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, 105 DEG C of water is placed in
Middle processing 2 times, and each time is 10s, it is room temperature to then take out and be placed in 10 DEG C of water the temperature for being dipped to folium artemisiae argyi, then is taken
Go out and drain the moisture on folium artemisiae argyi surface, be placed in freeze dryer and carry out freeze-drying operation, is placed in again in pulverizer after freeze-drying and crushes to obtain Chinese mugwort
Ye Fen, it is spare；
The preparation of S3.2, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon
Seed, and by intermediate watermelon peel stripping and slicing, dry, it crushes, sieves with 100 mesh sieve to get watermelon peel powder, it is spare；
The pretreatment of S3.3, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, into
Row crushes, and sieves with 100 mesh sieve to get tangerine peel powder, spare；
The making of S3.4, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, then will be added in the glutinous rice flour of sieving
The water of 0.8 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, salt addition, continues to stir, wait for
The rice flour after sieving is added after mixing, and beats or rub into dough, if it is not agglomerating during beating or rubbing, plus
A small amount of water covers wet cloth until dough slightly has viscosity on dough, places 5min, is then placed in dough and is coated with edible oil
Boiling 20min is carried out on food steamer to get mugwort rice cake.
In the present invention, glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt mass ratio be 100：
65：40：30：10：16：5：0.6.
In above-described embodiment one, embodiment two and embodiment three, the concrete operations that operation is lyophilized are to cool down in 2 hours
To -35 DEG C, -10 DEG C then are warming up to the speed of 2 DEG C/h, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature
For degree until moisture is less than 2% in folium artemisiae argyi, i.e. operation is lyophilized in completion；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is
80 mesh；
Randomly select 200 persons of foretasting, the age from 12~58 years old, respectively to embodiment one, embodiment two, embodiment three with
And commercially available rice cake is foretasted, and the person of foretasting is allowed to select optimal one of mouthfeel, statistics as follows：
| Embodiment one | Embodiment two | Embodiment three | It is commercially available | |
| The optimal number of mouthfeel | 68 | 61 | 59 | 12 |
| Mouthfeel most excellent rate | 34% | 30.5% | 29.5% | 6% |
As shown in Fig. 2, example IV, the embodiment and above-described embodiment the difference is that, example IV propose
A kind of production method of mugwort rice cake has significant therapeutic effect for neural paralysis epiphora disease patient, and long-term consumption can
It helps patient to cure symptom, reduces incidence of recurrences, a kind of production method of mugwort rice cake includes the following steps：
The preparation of S4.1, mugwort salt:Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, for use；
Clean pig iron pot is taken, the edible refined salt of 20-40 mesh is put into, stir-frying edible refined salt is heated to 50 DEG C -65 with small fire
DEG C, and continue the 5-10min that stir-fries, and continue the 5-10min that stir-fries；
It is put into folium artemisiae argyi to stir-fry, the weight ratio of folium artemisiae argyi and edible refined salt is 3-5.5:1, slowly stir-fried with slow fire folium artemisiae argyi with
Edible refined salt, until folium artemisiae argyi juice completely disengages folium artemisiae argyi, is dissolved in edible refined salt to 55 DEG C -70 DEG C, and it is standby to obtain mugwort salt
With；
The preparation of S4.2, the saline solution that ends：Part mugwort salt is modulated into the Chinese mugwort of the high concentration of a concentration of 75%-80%
The Chinese mugwort saline solution of the low concentration of saline solution and a concentration of 10%-15%, it is spare；
The processing of S4.3, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, 100 DEG C low is placed in
It is handled 3 times in the Chinese mugwort saline solution of concentration, and each time is 15s, then takes out the Chinese mugwort for the high concentration for being placed in 8 DEG C -15 DEG C
Saline solution adds cellulase in the Chinese mugwort saline solution of high concentration, and the temperature for being dipped to folium artemisiae argyi is room temperature, is washed with clear water
Only, it further takes out and drains the moisture on folium artemisiae argyi surface, it is that -1 DEG C of freeze-drying operates to be placed in freeze dryer and carry out freeze temperature, after freeze-drying again
It is placed in pulverizer and crushes to obtain Folium Artemisiae Argyi powder, it is spare；
Specifically, freeze-drying operation is is cooled to -35 DEG C in 1.2 hours, be then warming up to the speed of 2 DEG C/h -
10 DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until moisture is less than 2% in folium artemisiae argyi, i.e. completion is frozen
Dry run；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；
The preparation of S4.4, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon
Seed, and by intermediate watermelon peel stripping and slicing, dry, it crushes, sieves with 100 mesh sieve to get watermelon peel powder, it is spare；
The pretreatment of S4.5, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, into
Row crushes, and sieves with 100 mesh sieve to get tangerine peel powder, spare；
The making of S4.6, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, then will be added in the glutinous rice flour of sieving
The water of 1 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, the addition of mugwort salt, continues to stir
Mix, it is to be mixed uniformly after the rice flour after sieving is added, and beat or rub into dough, if during beating or can not rub
Group, then plus a small amount of water covers wet cloth until dough slightly has viscosity on dough, places 10min, is then placed in dough and is coated with
Boiling 20min is carried out on the food steamer of edible oil to get mugwort rice cake.
In the present embodiment four, glutinous rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and mugwort salt matter
Amount is than being 100：70：30：20：14：12：5：1.
The mugwort rice cake that the production method of Application Example four obtains, uses mugwort salt for auxiliary material, can reduce food
Occur indigestion, heartburn phenomenon after user's use, there is improvement affected part to recycle neural paralysis epiphora disease, stablize the state of an illness,
Restore the auxiliaring effect of the contractile function of eyelid orbicularis, and in the folium artemisiae argyi impregnated by Chinese mugwort salting liquid, it will be bitter, pungent in folium artemisiae argyi
Ingredient solution modeling, promoting the mouthfeel of mugwort rice cake, it is thin can effectively to kill folium artemisiae argyi after the immersion of 100 DEG C of high temperature
Bacterium fungi places into the Chinese mugwort saline solution of high concentration low temperature and impregnates, and adds cellulase simultaneously, high concentration Chinese mugwort saline solution
The temperature of folium artemisiae argyi can be declined rapidly, and rational enzymolysis environment is provided for cellulase, save the cooling time of folium artemisiae argyi
Meanwhile further the fiber outer wall of enzymolysis folium artemisiae argyi obtains, due to cellulase in operating process is lyophilized according to many experiments
Enzymolysis, suddenly freeze during time foreshorten in 1.2 hours, ensure the case where active ingredient of folium artemisiae argyi is not lost in
Under, crush folium artemisiae argyi so that the nutritional ingredient in folium artemisiae argyi is easier to be absorbed by the body, and whole preparation process composition is simple, making side
Just.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of production method of mugwort rice cake, which is characterized in that include the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90~105 DEG C of water
Processing 2~3 times, and each time is 10~20s, then takes out and is placed in 5~10 DEG C of water the temperature for being dipped to folium artemisiae argyi and is
Room temperature further takes out and drains the moisture on folium artemisiae argyi surface, is placed in freeze dryer and carries out freeze-drying operation, is placed in pulverizer again after freeze-drying
Folium Artemisiae Argyi powder is crushed to obtain, it is spare；
The preparation of S2, watermelon peel：Fresh watermelon is taken, is cleaned up, removes outer layer green peel layer, internal layer soft layer and watermelon seeds, and will
Intermediate watermelon peel stripping and slicing, is dried, and is crushed, and is crossed 40~100 mesh and is sieved to get watermelon peel powder, spare；
The pretreatment of S3, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, crush,
40~100 mesh are crossed to sieve to get tangerine peel powder, it is spare；
The making of S4, dough：Glutinous rice flour and rice flour are taken, 40~100 mesh sieve is crossed respectively, then will be added in the glutinous rice flour of sieving
The water of 0.5~1 times of amount after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, salt addition, continues to stir,
It is to be mixed uniformly after the rice flour after sieving is added, and beat or rub into dough, if not agglomerating during beating or rubbing,
Add a small amount of water, until dough slightly has viscosity, wet cloth is covered on dough, 5~10min is placed, then dough is placed in and is coated with food
15~25min of boiling is carried out to get mugwort rice cake on the food steamer of oil.
2. a kind of production method of mugwort rice cake according to claim 1, which is characterized in that the tool of the freeze-drying operation
Gymnastics is warming up to -10 DEG C as being cooled to -35 DEG C in 2 hours, then with the speed of 2 DEG C/h, then is heated up with the speed of 4 DEG C/h
To 10 DEG C, and 10 DEG C of temperature is kept until moisture is less than 2% in folium artemisiae argyi, i.e. operation is lyophilized in completion.
3. a kind of production method of mugwort rice cake according to claim 1, which is characterized in that the main shaft of the pulverizer
Rotating speed is 4200r/min, and smashing fineness is 40~100 mesh.
4. a kind of production method of mugwort rice cake according to claim 1, which is characterized in that the glutinous rice flour, rice flour,
Milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt mass ratio be 100：60~80：20~40：20~40：10~18：8
~16：3~8：0.6~1.6.
5. a kind of production method of mugwort rice cake according to claim 1, which is characterized in that the glutinous rice flour, rice flour,
Milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and salt mass ratio be 100：70：30：30：14：12：5：1.
6. a kind of production method of mugwort rice cake according to claim 1, which is characterized in that the glutinous rice flour and rice flour
Mass ratio be 1：0.65~0.75.
7. a kind of production method of mugwort rice cake, which is characterized in that the production method includes the following steps：
S1：The preparation of mugwort salt:Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, for use；
Clean pig iron pot is taken, the edible refined salt of 20-40 mesh is put into, stir-frying edible refined salt is heated to 50 DEG C -65 DEG C with small fire, and
Persistently stir-fry 5-10min, and continues the 5-10min that stir-fries；
It is put into folium artemisiae argyi to stir-fry, the weight ratio of folium artemisiae argyi and edible refined salt is 3-5.5:1, slowly stir-fried with slow fire folium artemisiae argyi with it is edible
Refined salt, until folium artemisiae argyi juice completely disengages folium artemisiae argyi, is dissolved in edible refined salt to 55 DEG C -70 DEG C, and it is spare to obtain mugwort salt；
S2, part Chinese mugwort salt is dissolved in the water, obtains Chinese mugwort saline solution；
The processing of S3, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 100 DEG C of hot water
Reason 3 times, and each time is 15s, then takes out and is placed in 8 DEG C -15 DEG C of cold water, the temperature for being dipped to folium artemisiae argyi is room temperature,
It is cleaned with clear water, further takes out and drain the moisture on folium artemisiae argyi surface, it is that -1 DEG C of freeze-drying operates to be placed in freeze dryer and carry out freeze temperature,
It is placed in again in pulverizer after freeze-drying and crushes to obtain Folium Artemisiae Argyi powder, it is spare；
The preparation of S4, watermelon peel take fresh watermelon, clean up, and remove outer layer green peel layer, internal layer soft layer and watermelon seeds, and will
Intermediate watermelon peel stripping and slicing, is dried, and is crushed, is sieved with 100 mesh sieve to get watermelon peel powder, spare；
The pretreatment of S5, dried orange peel：It takes dried orange peel to be dried again, is dried to moisture and is less than 0.5%, be cooled to room temperature, crush,
It sieves with 100 mesh sieve to get tangerine peel powder, it is spare；
The making of S6, dough：Glutinous rice flour and rice flour are taken, is sieved with 100 mesh sieve respectively, 1 times of amount then will be added in the glutinous rice flour of sieving
Water, after stirring evenly, then by milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil, mugwort salt be added, continue to stir, wait mixing
The rice flour after sieving is added after closing uniformly, and beats or rub into dough, if not agglomerating during beating or rubbing plus few
Water is measured, until dough slightly has viscosity, wet cloth is covered on dough, 10min is placed, then dough is placed in the steaming for being coated with edible oil
Boiling 20min is carried out on cage to get mugwort rice cake.
8. a kind of production method of mugwort rice cake according to claim 7, which is characterized in that in step s 2, end brine
The preparation of solution：Part mugwort salt is modulated into the Chinese mugwort saline solution of high concentration and the Chinese mugwort saline solution of low concentration, it is spare；
In step s3, the processing of mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 100 DEG C
It is handled 3 times in the Chinese mugwort saline solution of low concentration, and each time is 15s, then takes out the Chinese mugwort saline solution for being placed in high concentration,
And cellulase is added in the Chinese mugwort saline solution of high concentration simultaneously, the temperature for being dipped to folium artemisiae argyi is room temperature, is cleaned with clear water, then
Taking-up drains the moisture on folium artemisiae argyi surface, and it is that -1 DEG C of freeze-drying operates to be placed in freeze dryer and carry out freeze temperature, is placed in again after freeze-drying
Folium Artemisiae Argyi powder is crushed to obtain in pulverizer, it is spare；
Then the freeze-drying operation is warming up to -10 DEG C, then with 4 to be cooled to -35 DEG C in 1.2 hours with the speed of 2 DEG C/h
DEG C/speed of h is warming up to 10 DEG C, and keep 10 DEG C of temperature until moisture is less than 2% in folium artemisiae argyi, that is, complete freeze-drying operation；Powder
The speed of mainshaft of broken machine is 4200r/min, and smashing fineness is 80 mesh.
9. a kind of production method of mugwort rice cake according to claim 8, which is characterized in that the Chinese mugwort brine of the high concentration
Solution is the Chinese mugwort saline solution of 75%-80%；
The Chinese mugwort saline solution that the Chinese mugwort saline solution of the low concentration is 10%-15%.
10. a kind of production method of mugwort rice cake according to claim 7, which is characterized in that in step s 6, described glutinous
Rice flour, rice flour, milk powder, Folium Artemisiae Argyi powder, watermelon peel powder, tangerine peel powder, oil and mugwort salt mass ratio be 100：70：30：20：14：
12：5：1.
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| CN102038127A (en) * | 2009-10-26 | 2011-05-04 | 郭旭东 | Wormwood rice cake |
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| CN103766714A (en) * | 2013-12-17 | 2014-05-07 | 当涂县科辉商贸有限公司 | Watermelon peel and shaddock peel rice cake and preparation method thereof |
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