CN108378282A - A kind of mugwort rice dumpling and preparation method thereof - Google Patents
A kind of mugwort rice dumpling and preparation method thereof Download PDFInfo
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- CN108378282A CN108378282A CN201810139705.XA CN201810139705A CN108378282A CN 108378282 A CN108378282 A CN 108378282A CN 201810139705 A CN201810139705 A CN 201810139705A CN 108378282 A CN108378282 A CN 108378282A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 83
- 239000000843 powder Substances 0.000 claims abstract description 63
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of production method of the mugwort rice dumpling, the production method include the following steps：The processing of S1, mugwort：Mugwort cleaning, degerming, freeze-drying are ground into powdery；The preparation of S2, shredded coconut：Ripe coconut, freeze-drying is taken to pulverize, it is spare；The pretreatment of S3, sesame：Sesame is baked and banked up with earth to and is made powdery, it is spare；The preparation of S4, rice dumpling skin：Glutinous rice flour and cold water are taken, is mixed, orange powder and hot water are then increased, rice dumpling skin is obtained after the completion of being mixed；The preparation of S5, the rice dumpling：Mugwort, black sesame powder, coconut powder, sugar, milk powder and oil is taken to be mixed, mixture is packed in rice dumpling skin by mixing, obtain the mugwort rice dumpling, the production method of the present invention is easy to operate, and nutrition is abundant, and also has healthcare function while supplementing nutrient, it is a supporting role in terms of to detumescence, analgesic, regulating menstruation, hemostasis, 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 fields, and in particular to a kind of mugwort rice dumpling and preparation method thereof.
Background technology
The rice dumpling are one of the representatives of Chinese tradition snack, are the spherical foods done by glutinous rice flour etc..Generally there is fillings, boils
Ripe band soup is edible.It is also the Lantern Festival most distinctive food simultaneously, history is very long.According to biography, the rice dumpling originate from the Song dynasty.When
Shi Mingzhou (existing Ningbo City, Zhejiang Province), which rises, eats a kind of novel food, i.e., cooks filling with Semen sesami nigrum, lard, a little white granulated sugar is added,
Outside is twisted into circle with glutinous rice flour, after being cooked, tastes sweet and dilitious, full of wit and humor.Because this glutinous rice rice dumpling boil in pot
It floats not only but also heavy, so it is cried " floating member " earliest, " floating member " is renamed as dumplings by the area having later, and is referred to as soup in Guangdong
Ball.It is said that dumplings symbol reunite of the whole family it is finer, eat the rice dumpling meaning the new year it is happy of the whole family, round round and round, so being the first month of the lunar year
15 Lantern Festival indispensability cuisines.And in southern certain areas, people can also be accustomed to eating when the Spring Festival rice dumpling, rather than dumpling
Son.
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 provides a kind of production method of the mugwort rice dumpling.
Invention content
In order to effectively solve the above problems, a kind of mugwort rice dumpling of present invention offer and preparation method thereof.
Specific technical solution provided by the present invention is as follows：A kind of mugwort rice dumpling, the rice dumpling include rice dumpling stuffing and soup
Circle skin, the rice dumpling stuffing are made of following components：Mugwort, black sesame powder, coconut powder, sugar, milk powder and oil；
The mugwort, black sesame powder, coconut powder, sugar, milk powder and oil mass ratio be 20~40：5~10：30~50：20
~40：15~25：20~40.
Further, the rice dumpling stuffing further includes collagen, and the quality of the collagen is aforementioned rice dumpling stuffing raw material
The 5-8% of gross mass.
Further, the rice dumpling skin includes glutinous rice flour, orange powder and water；
The mass ratio of the glutinous rice flour, orange powder and water is 40-50：1-2：30-32.
A kind of production method of the mugwort rice dumpling, the production method include the following steps：
The processing of S1, mugwort：Mugwort cleaning, degerming, freeze-drying are ground into powdery, it is spare；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and be lyophilized and be ground into
Powder, it is spare；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, it is spare；
The preparation of S4, rice dumpling skin：It is 5 to take quality：3 glutinous rice flour and cold water, is mixed, and quality 1 is then increased：
1 orange powder and hot water obtains rice dumpling skin after the completion of being mixed；
And the mass ratio of the hot water and cold water is 1：10；
The preparation of S5, the rice dumpling：It takes mugwort, black sesame powder, coconut powder, sugar, milk powder and oil to be mixed, mixes mixture
Be packed in rice dumpling skin, the mugwort, black sesame powder, coconut powder, sugar, milk powder and oil mass ratio be 20~40：5~10：30~
50：20~40：15~25：20~40.
Further, it is specially in the step S1：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in
It is handled 2~3 times in 90~105 DEG C of water, and each time is 10~20s, then takes out to be placed in 5~10 DEG C of water and impregnate
Temperature to folium artemisiae argyi 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, after freeze-drying
It is placed in crush in pulverizer again and obtains Folium Artemisiae Argyi powder, it is spare.
Further, the Folium Artemisiae Argyi powder freeze-drying operation the step of be specially：- 35 DEG C are cooled in 2h, then with 2
DEG C/speed of h is warming up to -10 DEG C, then is warming up to 10 DEG C with the speed of 4 DEG C/h, and 10 DEG C of temperature is kept until water in folium artemisiae argyi
Divide and be less than 2%, that is, completes freeze-drying operation；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 40~100 mesh.
Further, the diameter of the shredded coconut in the step S2 is less than 5mm, length is less than 10cm, then by coconut palm
Sub- silk freeze-drying is placed in pulverizer after freeze-drying and crushes, grinds acquisition coconut powder again, crosses 40~100 mesh sieve, spare.
Further, the shredded coconut freeze-drying operation the step of be specially：Be cooled in 35-45min -22 DEG C~-
24 DEG C, and at a temperature of, keep 1h, be then warming up to -5 DEG C with the speed of 2 DEG C/h, then 12 DEG C are warming up to the speed of 6 DEG C/h
~14 DEG C, and keep being less than 2% to folium artemisiae argyi moisture at this temperature, that is, complete freeze-drying operation；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness sieves for 40~100 mesh.
Further, the black sesame powder in the step S3 crosses 40~100 mesh sieve.
Further, further include addition collagen, the quality of the collagen is aforementioned original in the step S5
The raw material mixture is obtained rice dumpling stuffing, juxtaposition of shaping after mixture by the 5-8% for expecting gross mass together by adding collagen
It being refrigerated at a temperature of 5-7 DEG C, when refrigeration, rice dumpling stuffing was packed in rice dumpling skin by a length of 15-20min after the completion of refrigeration,
The rice dumpling are completed to prepare.
Beneficial effects of the present invention are：
1, nutrition is abundant, is rich in a large amount of protein, vitamin, lecithin, minerals and trace element, is supplementing
There is provided a variety of nutrients for eater while energy, and also there is healthcare function while supplementing nutrient, to detumescence, analgesic,
It is a supporting role in terms of regulating menstruation, hemostasis；
2, production method is simple, is respectively processed to mugwort, coconut and sesame, to ensure mugwort, coconut and sesame
The reservation of nutritional ingredient in fiber crops, and mugwort is handled using hot water treatment and frozen dried, to remove mugwort folium artemisiae argyi
In bitterness sense, ensure the color of mugwort, the nutritional ingredient also retained in folium artemisiae argyi do not suffer a loss；
3, the formula of the mugwort rice dumpling fits in good taste, the sugar of rational proportion in formula, milk powder, coconut powder and black sesame powder
Addition can improve the bitter taste that folium artemisiae argyi brings, and the mugwort rice dumpling sugar content prepared is relatively low, can also be according to mouthfeel
The difference of preference is fabricated to the mugwort rice dumpling of other tastes.
4, because mugwort is the important component of anticancer drug, it is daily through often feeding that mugwort is made into people as raw material
Staple food etc. can improve the anticancer effect of daily life.
Description of the drawings
Fig. 1 is the fabrication processing figure of the present invention.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments and attached drawing, right
The present invention is explained in further detail.It should be appreciated that specific embodiment described herein is only used for explaining the present invention, not
For limiting the 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.
As shown in Figure 1, being a kind of flow chart of the production method of the mugwort rice dumpling provided by the invention, the production method
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
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
It is crushed in machine and obtains Folium Artemisiae Argyi powder, it is spare；
The Folium Artemisiae Argyi powder freeze-drying operation the step of be specially：- 35 DEG C are cooled in 2h, then with the speed of 2 DEG C/h
It is warming up to -10 DEG C, then 10 DEG C is 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,
Complete freeze-drying operation；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 40~100 mesh；
In step sl, using hot water treatment and frozen dried, mugwort is handled, mugwort folium artemisiae argyi can be removed
The bitterness sense of middle part keeps the color of mugwort, also ensures that the nutrition of mugwort is not suffered a loss；
Specially：The folium artemisiae argyi belongs to hot substance, and during frozen dried, folium artemisiae argyi will not be denaturalized, together
Nutritional ingredient inside Shi Aiye will not volatilize, and lose very little, and the applicant knows the application with research and development through a large number of experiments
Proposed in folium artemisiae argyi application freeze-drying mentioned above detailed operation data under, can realize optimum efficiency nutrient protect
It deposits, and by being lyophilized convenient for being ground in powdery after operation, convenient for being mixed with the raw material of subsequent step；
For folium artemisiae argyi during aforementioned process hot water treatment, the loose porous state of substance is presented in folium artemisiae argyi, can be effective simultaneously
Carry out degerming；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is lyophilized, and is placed in again after freeze-drying in pulverizer and crushes, grinds acquisition coconut
Powder crosses 40~100 mesh sieve, spare；
The shredded coconut freeze-drying operation the step of be specially：It is cooled to -22 DEG C~-24 DEG C in 35-45min, and
At a temperature of, 1h is kept, is then warming up to -5 DEG C with the speed of 2 DEG C/h, then 12 DEG C~14 DEG C are warming up to the speed of 6 DEG C/h, and
It keeps being less than 2% to folium artemisiae argyi moisture at this temperature, that is, completes freeze-drying operation；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness sieves for 40~100 mesh；
In S2 steps, it is capable of providing the nutrition deployment of the entire mugwort rice dumpling using coconut powder, while it can be coordinated
His raw material realizes the bitter mouthfeel for reducing mugwort folium artemisiae argyi；
Ripe coconut flesh is wherein processed into coconut filiform, convenient for fast implementing for freeze-drying operation, while can be protected
Original nutrition is held, not will produce excessive nutrient loss, will not so that mouthfeel is rotten, and then be ground into powdery knot
Structure, convenient for being mixed with Folium Artemisiae Argyi powder；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 40~100 mesh and sieve to get black sesame powder, it is spare；
Using the structure for being ground into powdery, can be convenient for efficiently being mixed with Folium Artemisiae Argyi powder and coconut powder；
The preparation of S4, rice dumpling skin：It is 5 to take quality：3 glutinous rice flour and cold water, is mixed, and quality 1 is then increased：
1 orange powder and hot water obtains rice dumpling skin after the completion of being mixed；
And the mass ratio of the hot water and cold water is 1：10；
The preparation of S5, the rice dumpling：Mugwort, black sesame powder, coconut powder, sugar, milk powder and oil is taken to be mixed, in mixed process
In, collagen is added, the quality of the collagen is the 5-8% of aforementioned raw material gross mass, will by adding collagen
The raw material mixture obtains rice dumpling stuffing together, after mixture sizing refrigerated at a temperature of being placed in 5-7 DEG C, when refrigeration, is a length of
Rice dumpling stuffing is packed in rice dumpling skin by 15-20min after the completion of refrigeration, completes the rice dumpling and prepares；
The mugwort, black sesame powder, coconut powder, sugar, milk powder and oil mass ratio be 20~40：5~10：30~50：20
~40：15~25：20~40.
It is of the present invention to increase collagen in rice dumpling stuffing, can internal rice dumpling stuffing be effectively bonded in one
It rises, and during edible, collagen can bond rice dumpling stuffing and rice dumpling skin, avoid having the rice dumpling stuffing of folium artemisiae argyi from existing
It is scattered during edible, and increased collagen can effectively promote edible mouthfeel, because mugwort is anticancer drug
Mugwort is made the daily staple food etc. often eaten of people as raw material, can improve the anti-of daily life by important component
Cancer effect.
The present invention also provides a second embodiments, and the present embodiment is identical as above-described embodiment content part, herein will not
It repeats again, only the difference is that, production method provided in this embodiment, the step S1 is specially the processing of mugwort：
Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90~105 DEG C of high concentration Chinese mugwort brine
Reason 2~3 times, and each time is 10~20s, then takes out in the low concentration Chinese mugwort brine for be placed in 5~10 DEG C and is dipped to folium artemisiae argyi
Temperature be room temperature, further take out and drain the moisture on folium artemisiae argyi surface, be placed in freeze dryer and carry out freeze-drying operation, be placed in again after freeze-drying
It is crushed in pulverizer and obtains Folium Artemisiae Argyi powder, it is spare；
The preparation of the high concentration and low concentration Chinese mugwort brine uses following steps：
1.1 take fresh mugwort, folium artemisiae argyi are removed, and cleans up, for use；
1.2 take clean pig iron pot, are put into the edible refined salt of 20-40 mesh, are heated with slow fire, are heated to edible refined salt temperature
It is 90 DEG C -105 DEG C, 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, it is slowly stir-fried with slow fire, until
Folium artemisiae argyi juice completely disengages folium artemisiae argyi, is dissolved in edible refined salt, and it is spare to obtain mugwort salt；
1.3, part mugwort salt is modulated into the Chinese mugwort saline solution of the high concentration of a concentration of 75%-80% and a concentration of
The Chinese mugwort saline solution of the low concentration of 10%-15%, it is spare；
By ending, brine carries out immersion and clean folium artemisiae argyi, can go out bitter, the pungent taste in folium artemisiae argyi to the greatest extent, promote mugwort
Edible mouthfeel, while being impregnated in low concentration ends brine, and increasing cellulase, high concentration ends brine strength can be fast
Speed declines the temperature of folium artemisiae argyi, and provides rationally enzymolysis environment for cellulase, while saving the cooling time of folium artemisiae argyi, into one
The fiber outer wall of step enzymolysis folium artemisiae argyi so that the nutritional ingredient in folium artemisiae argyi is easier to be absorbed by the body；
The Folium Artemisiae Argyi powder freeze-drying operation the step of be specially：- 35 DEG C are cooled in 1.2h, 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；
Because having carried out enzymolysis processing in the brine that ends, it is therefore desirable to anxious jelly is completed in a short time, to ensure to end
The nutrition activity of interlobar part.
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 40~100 mesh；
In step sl, using hot water treatment and frozen dried, mugwort is handled, mugwort folium artemisiae argyi can be removed
The bitterness sense of middle part keeps the color of mugwort, also ensures that the nutrition of mugwort is not suffered a loss；
Specially：The folium artemisiae argyi belongs to hot substance, and during frozen dried, folium artemisiae argyi will not be denaturalized, together
Nutritional ingredient inside Shi Aiye will not volatilize, and lose very little, and the applicant knows the application with research and development through a large number of experiments
Proposed in folium artemisiae argyi application freeze-drying mentioned above detailed operation data under, can realize optimum efficiency nutrient protect
It deposits, and by being lyophilized convenient for being ground in powdery after operation, convenient for being mixed with the raw material of subsequent step；
For folium artemisiae argyi during aforementioned process hot water treatment, the loose porous state of substance is presented in folium artemisiae argyi, can be effective simultaneously
Carry out degerming.
Claims (10)
1. a kind of mugwort rice dumpling, the rice dumpling include rice dumpling stuffing and rice dumpling skin, which is characterized in that the rice dumpling stuffing is by with the following group
Divide and constitutes：Mugwort, black sesame powder, coconut powder, sugar, milk powder and oil；
The mugwort, black sesame powder, coconut powder, sugar, milk powder and oil mass ratio be 20~40：5~10：30~50：20~40：
15~25：20~40.
2. a kind of mugwort rice dumpling according to claim 1, which is characterized in that the rice dumpling stuffing further includes collagen,
The quality of the collagen is the 5-8% of aforementioned rice dumpling stuffing raw material gross mass.
3. a kind of mugwort rice dumpling according to claim 1, which is characterized in that the rice dumpling skin includes glutinous rice flour, orange powder
And water；
The mass ratio of the glutinous rice flour, orange powder and water is 40-50：1-2：30-32.
4. a kind of production method of the mugwort rice dumpling, which is characterized in that the production method includes the following steps：
The processing of S1, mugwort：Mugwort cleaning, degerming, freeze-drying are ground into powdery, it is spare；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and be lyophilized and pulverize, it is standby
With；
The pretreatment of S3, sesame：Sesame is placed in progress low temperature baking in curer, low temperature bakes postcooling to room temperature, then sets
It pulverizes in grinder, it is spare；
The preparation of S4, rice dumpling skin：It is 5 to take quality：3 glutinous rice flour and cold water, is mixed, and quality 1 is then increased：1
Orange powder and hot water obtain rice dumpling skin after the completion of being mixed；
And the mass ratio of the hot water and cold water is 1：10；
The preparation of S5, the rice dumpling：Mugwort, black sesame powder, coconut powder, sugar, milk powder and oil is taken to be mixed, mixture is packed in by mixing
In rice dumpling skin, the mugwort, black sesame powder, coconut powder, sugar, milk powder and oil mass ratio be 20~40：5~10：30~50：20
~40：15~25：20~40.
5. a kind of production method of mugwort rice dumpling according to claim 4, which is characterized in that specific in the step S1
For：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90~105 DEG C of water and handles 2~3 times, and every time
Time be 10~20s, then take out be placed in 5~10 DEG C of water the temperature for being dipped to folium artemisiae argyi be room temperature, further take out folium artemisiae argyi
The moisture on surface drains, and is placed in freeze dryer and carries out freeze-drying operation, is placed in crushing in pulverizer after freeze-drying again and obtains Folium Artemisiae Argyi powder, standby
With.
6. a kind of production method of mugwort rice dumpling according to claim 5, which is characterized in that the freeze-drying of the Folium Artemisiae Argyi powder
The step of operation is specially：It is cooled to -35 DEG C in 2h, is then warming up to -10 DEG C with the speed of 2 DEG C/h, then with the speed of 4 DEG C/h
Degree is warming up to 10 DEG C, and keeps 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying operation less than 2%；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 40~100 mesh.
7. a kind of production method of mugwort rice dumpling according to claim 4, which is characterized in that in the step S2
The diameter of the shredded coconut is less than 5mm, length is less than 10cm, then shredded coconut is lyophilized, be placed in again after freeze-drying in pulverizer crush,
Grinding obtains coconut powder, crosses 40~100 mesh sieve, spare.
8. a kind of production method of mugwort rice dumpling according to claim 7, which is characterized in that the freeze-drying of the shredded coconut
The step of operation is specially：Be cooled to -22 DEG C~-24 DEG C in 35-45min, and at a temperature of, 1h is kept, then with 2 DEG C/h
Speed be warming up to -5 DEG C, then be warming up to 12 DEG C~14 DEG C with the speed of 6 DEG C/h, and kept at this temperature to folium artemisiae argyi moisture being less than
2%, that is, complete freeze-drying operation；
Wherein the speed of mainshaft of pulverizer is 4200r/min, and smashing fineness sieves for 40~100 mesh.
9. a kind of production method of mugwort rice dumpling according to claim 4, which is characterized in that the sesame in the step S3
Numb powder crosses 40~100 mesh sieve.
10. a kind of production method of mugwort rice dumpling according to claim 4, which is characterized in that in the step S5,
Further include addition collagen, the quality of the collagen is the 5-8% of aforementioned raw material gross mass, by adding collagen
The raw material mixture is obtained into rice dumpling stuffing together, shapes after mixture and is refrigerated at a temperature of being placed in 5-7 DEG C, refrigerate duration
Rice dumpling stuffing is packed in rice dumpling skin after the completion of refrigeration for 15-20min, the rice dumpling is completed and prepares.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
| CN101773228A (en) * | 2010-02-04 | 2010-07-14 | 孙福莲 | Preparation method of nutritional artemisia leaf glutinous rice ball |
| CN102696734A (en) * | 2012-06-29 | 2012-10-03 | 南宁明顶商旅有限公司 | Making method of Guangdong-style folium artemisiae argyi-lotus seed paste moon cakes |
-
2018
- 2018-02-11 CN CN201810139705.XA patent/CN108378282A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
| CN101773228A (en) * | 2010-02-04 | 2010-07-14 | 孙福莲 | Preparation method of nutritional artemisia leaf glutinous rice ball |
| CN102696734A (en) * | 2012-06-29 | 2012-10-03 | 南宁明顶商旅有限公司 | Making method of Guangdong-style folium artemisiae argyi-lotus seed paste moon cakes |
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