CN108497295A - A kind of processing method of freeze-resistant glutinous rice cake - Google Patents
A kind of processing method of freeze-resistant glutinous rice cake Download PDFInfo
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- CN108497295A CN108497295A CN201810296309.8A CN201810296309A CN108497295A CN 108497295 A CN108497295 A CN 108497295A CN 201810296309 A CN201810296309 A CN 201810296309A CN 108497295 A CN108497295 A CN 108497295A
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- glutinous rice
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- flour
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 131
- 235000009566 rice Nutrition 0.000 title claims abstract description 131
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 130
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 206010013786 Dry skin Diseases 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013339 cereals Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 7
- 239000012634 fragment Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of processing method of freeze-resistant glutinous rice cake, including：(1) selected glutinous rice, glutinous rice is immersed into water, is picked up, is drained；(2) wet glutinous rice is put into freezing processing in freezing chamber, is then transferred to indoor defrosting, and repeat 2~3 times；(3) glutinous rice is put into closed pressurization in steamer, steamed, then glutinous rice is pulled out to and done drying and processing, then enter in pulverizer to crush；(4) pure water is added into glutinous rice flour, being stirred makes it at paste, and flour is added thereto again after standing, and profit is molded with a mold glutinous rice cake, then sterilizes, dispenses, storage；The present invention is by first carrying out glutinous rice the processing of freeze-thaw, glutinous rice grain is forced to burst apart, then it cooks, then in pulverization process, the property of the ingredients such as the protein, the amino acid that contain in glutinous rice is changed, therefore great change can't occur again after quick-frozen, avoids glutinous rice cake and occurs taste bad after freezing processing.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of freeze-resistant glutinous rice cake.
Background technology
Food apoilage in order to prevent, extends its open date, and people have to that many technological means is taken to protect
The freshness of food is held, in the prior art, such as using low-temperature preservation, dehydration preservation, the osmotic pressure for improving food, improves food
Hydrogen ion concentration, irradiation preservation, completely cut off air vacuum storage, be added preservative and antioxidant etc..But above-mentioned preservation
Method is not appropriate for all food, and preservation means cost in part therein is excessively high, and being not appropriate for promoting on a large scale makes
With.
Low-temperature preservation is a kind of common food preservation process.Wherein, quick refrigeration storage is exactly a kind of common low-temperature preservation
Means, by the lyophilization frozen food of moisture under environment under low pressure, distillation ice be converted into steam and without liquid.But
Being quick refrigeration storage can only often ensure that food does not go bad, and is affected for the mouthfeel of food.
Invention content
It is an object of the invention to overcome deficiency in the prior art, a kind of processing side of freeze-resistant glutinous rice high point is provided
Method prevents taste bad of the glutinous rice cake after keeping in cold storage.
To achieve the goals above, the present invention is achieved by the following scheme：
A kind of processing method of freeze-resistant glutinous rice cake, includes the following steps：
(1) glutinous rice is immersed into immersion treatment in water, then picks up, drains until not dripping by selected glutinous rice；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then will
It is transferred to 10 DEG C~20 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 2~3 times；
(3) glutinous rice in step (2) is put into closed pressurization in the steamer of high-temperature stirring, steamed, after then cooking
Drying and processing is pulled and done to glutinous rice out, then enters the glutinous rice flour that crushes and be sieved in pulverizer and to obtain；
(4) pure water of glutinous rice flour total weight 0.1~0.18% is added into glutinous rice flour, being stirred makes it at paste,
The flour of glutinous rice flour total weight 0.1~0.15% is added thereto again after standing, after being stirred, profit is molded with a mold glutinous rice
Cake is then sterilized, is dispensed, storage.
In the present invention, immersion treatment first is carried out to glutinous rice, so that it is adequately absorbed moisture, then puts it into freezing chamber
Freezing processing is carried out, during freezing, the moisture absorbed in glutinous rice freezes and volume increases, and glutinous rice is forced to burst apart,
And during the freeze-thaw repeated, most glutinous rice is burst apart, and then carries out glutinous rice to cook processing, then carries out powder
It is broken, in this way, greatly reducing the difficulty that glutinous rice is ground into demand grain size, it is ensured that the epigranular of glutinous rice flour is consistent.
In step (4), is carried out pure water is added in glutinous rice flour after mixing and stirring processing, stewing process first is carried out to it, is made
Glutinous rice flour fully absorbs moisture, and flour then is being added, its surface is made to be not easy excessive viscous stick and influence subsequent mold molding.
In the present invention, the purpose that glutinous rice impregnates is that it is made adequately to absorb moisture, before glutinous rice processing, rejects in glutinous rice
Bad rice, impurity or metal fragment for containing etc., being immersed into water makes it adequately absorb moisture, preferably, control
The water temperature of glutinous rice soak is 22~27 DEG C, and continuous dipping handles 10~12h.
According to the present invention, in order to improve the effect that glutinous rice grain bursts apart, in step (2), thawing on treated glutinous rice
Drinking water is sprayed, and freezing processing is carried out again after standing.
According to the present invention, glutinous rice needs to be dried again after being cooked, and processing is crushed to it so that all
Glutinous rice reaches powdery, and ensures the unification of glutinous rice Powder Particle Size.Preferably, in step (3), the glutinous rice after cooking is transferred to
In vacuum drying chamber, control vacuum degree is 0.10~0.35Mpa, and temperature is that 50~65 DEG C of progress dewatered drying to moisture content are
7% or less.Pass through vacuum control so that the fast eliminating of moisture can be realized in glutinous rice grain at a lower temperature, reaches demand
Moisture content.Further, the glutinous rice smashes it through 100 mesh sieve in pulverizer, obtains glutinous rice flour.
According to the present invention, the glutinous rice cake that is obtained in the present invention will also carry out disinfecting action, and the sterilizing methods can be with
Selected in more method, preferably, the sterilizing methods of the glutinous rice cake include ultraviolet-sterilization, ozone sterilization,
One kind or combinations thereof in radiation sterilizing, pasteurize.
Compared with prior art, the processing method of glutinous rice cake provided by the invention is freezed-is solved by first being carried out to glutinous rice
The processing of jelly forces glutinous rice grain to burst apart, and then the glutinous rice grain through processing of bursting apart cooks, and is then crushing processing, is making
The epigranular for obtaining glutinous rice flour is consistent；In addition, the glutinous rice have passed through multiple freezing processing before crushing, contain in glutinous rice
The property of the ingredients such as protein, amino acid changed, therefore great change can't occur again after quick-frozen, avoid glutinous
There is the problem of taste bad after freezing processing in rice cake point.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is furture elucidated.
Embodiment 1
A kind of processing method of freeze-resistant glutinous rice cake, includes the following steps：
(1) selected glutinous rice rejects bad rice, impurity and metal fragment etc. in glutinous rice, glutinous rice is immersed into water, and control is glutinous
The water temperature of rice soak is 25 DEG C, and continuous dipping handles 10h, then picks up, drains until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 40min in -5 DEG C of freezing chambers below, then by its turn
Enter 15 DEG C of indoor defrosting, and repeat above-mentioned freeze-thaw and handle 2 times, sprays drinking water on the glutinous rice that thaws that treated, and
Freezing processing is carried out after standing again；
(3) glutinous rice in step (2) is put into closed pressurization in the steamer of high-temperature stirring, steamed, after then cooking
Drying and processing is pulled and done to glutinous rice out, then enters and crushes and sieve with 100 mesh sieve in pulverizer, obtains glutinous rice flour；
The drying and processing includes that the glutinous rice after cooking is transferred in vacuum drying chamber, and control vacuum degree is 0.2Mpa,
Temperature is that 60 DEG C of progress dewatered drying to moisture content are 7% or less；
(4) pure water of glutinous rice flour total weight 0.15% is added into glutinous rice flour, being stirred makes it at paste, waits standing
The flour of glutinous rice flour total weight 0.10% is added thereto again afterwards, after being stirred, profit is molded with a mold glutinous rice cake, then adopts
Sterilization treatment, packing are carried out with the method for ultraviolet-sterilization, is stored in -18 DEG C of environment.
Embodiment 2
A kind of processing method of freeze-resistant glutinous rice cake, includes the following steps：
(1) selected glutinous rice rejects bad rice, impurity and metal fragment etc. in glutinous rice, glutinous rice is immersed into water, and control is glutinous
The water temperature of rice soak is 22 DEG C, and continuous dipping handles 10h, then picks up, drains until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 40min in -5 DEG C of freezing chambers below, then by its turn
Enter 10 DEG C DEG C of indoor defrosting, and repeat above-mentioned freeze-thaw and handle 3 times, sprays drinking water on the glutinous rice that thaws that treated,
And freezing processing is carried out again after standing；
(3) glutinous rice in step (2) is put into closed pressurization in the steamer of high-temperature stirring, steamed, after then cooking
Drying and processing is pulled and done to glutinous rice out, then enters and crushes and sieve with 100 mesh sieve in pulverizer, obtains glutinous rice flour；
The drying and processing includes that the glutinous rice after cooking is transferred in vacuum drying chamber, and control vacuum degree is 0.10Mpa,
Temperature is that 50 DEG C of progress dewatered drying to moisture content are 7% or less；
(4) pure water of glutinous rice flour total weight 0.1% is added into glutinous rice flour, being stirred makes it at paste, waits standing
The flour of glutinous rice flour total weight 0.1% is added thereto again afterwards, after being stirred, profit is molded with a mold glutinous rice cake, then adopts
Sterilization treatment, packing are carried out with the method for ultraviolet-sterilization, is stored in -18 DEG C of environment.
Embodiment 3
A kind of processing method of freeze-resistant glutinous rice cake, includes the following steps：
(1) selected glutinous rice rejects bad rice, impurity and metal fragment etc. in glutinous rice, glutinous rice is immersed into water, and control is glutinous
The water temperature of rice soak is 27 DEG C, and continuous dipping handles 10h, then picks up, drains until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 50min in -5 DEG C of freezing chambers below, then by its turn
Enter 20 DEG C of indoor defrosting, and repeat above-mentioned freeze-thaw and handle 3 times, sprays drinking water on the glutinous rice that thaws that treated, and
Freezing processing is carried out after standing again；
(3) glutinous rice in step (2) is put into closed pressurization in the steamer of high-temperature stirring, steamed, after then cooking
Drying and processing is pulled and done to glutinous rice out, then enters and crushes and sieve with 100 mesh sieve in pulverizer, obtains glutinous rice flour；
The drying and processing includes that the glutinous rice after cooking is transferred in vacuum drying chamber, and control vacuum degree is 0.35Mpa,
Temperature is that 65 DEG C of progress dewatered drying to moisture content are 7% or less；
(4) pure water of glutinous rice flour total weight 0.18% is added into glutinous rice flour, being stirred makes it at paste, waits standing
The flour of glutinous rice flour total weight 0.15% is added thereto again afterwards, after being stirred, profit is molded with a mold glutinous rice cake, then adopts
Sterilization treatment, packing are carried out with the method for ultraviolet-sterilization, is stored in -18 DEG C of environment.
The basic principles and main features and the features of the present invention of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement is both fallen in the range of claimed invention.The scope of protection of present invention is by appended claims
And its equivalent thereof.
Claims (6)
1. a kind of processing method of freeze-resistant glutinous rice cake, it is characterised in that：Include the following steps：
(1) glutinous rice is immersed into immersion treatment in water, then picks up, drains until not dripping by selected glutinous rice；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then by its turn
Enter 10 DEG C~20 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 2~3 times；
(3) glutinous rice in step (2) is put into closed pressurization in the steamer of high-temperature stirring, steamed, then by the glutinous rice after cooking
It pulls and does drying and processing out, then enter the glutinous rice flour that crushes and be sieved in pulverizer and to obtain；
(4) pure water of glutinous rice flour total weight 0.1~0.18% is added into glutinous rice flour, being stirred makes it at paste, waits for quiet
The flour that glutinous rice flour total weight 0.1~0.15% is added thereto again is postponed, after being stirred, profit is molded with a mold glutinous rice cakes
Point is then sterilized, is dispensed, storage.
2. the processing method of freeze-resistant glutinous rice cake according to claim 1, it is characterised in that：In step (1), control is glutinous
The water temperature of rice soak is 22~27 DEG C, and continuous dipping handles 10~12h.
3. the processing method of freeze-resistant glutinous rice cake according to claim 1, it is characterised in that：In step (2), thawing
Drinking water is sprayed on treated glutinous rice, and carries out freezing processing again after standing.
4. the processing method of freeze-resistant glutinous rice cake according to claim 1, it is characterised in that：In step (3), it will cook
Glutinous rice afterwards is transferred in vacuum drying chamber, and control vacuum degree is 0.10~0.35Mpa, and temperature is 50~65 DEG C of progress dewatered dryings
It is 7% or less to moisture content.
5. the processing method of freeze-resistant glutinous rice cake according to claim 1, it is characterised in that：It is described in step (3)
Glutinous rice smashes it through 100 mesh sieve in pulverizer, obtains glutinous rice flour.
6. the processing method of freeze-resistant glutinous rice cake according to claim 1, it is characterised in that：It is described in step (4)
The sterilizing methods of glutinous rice cake include one kind or combinations thereof in ultraviolet-sterilization, ozone sterilization, radiation sterilizing, pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810296309.8A CN108497295A (en) | 2018-03-30 | 2018-03-30 | A kind of processing method of freeze-resistant glutinous rice cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810296309.8A CN108497295A (en) | 2018-03-30 | 2018-03-30 | A kind of processing method of freeze-resistant glutinous rice cake |
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| Publication Number | Publication Date |
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| CN108497295A true CN108497295A (en) | 2018-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810296309.8A Pending CN108497295A (en) | 2018-03-30 | 2018-03-30 | A kind of processing method of freeze-resistant glutinous rice cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583955A (en) * | 2019-09-29 | 2019-12-20 | 册亨县春福布依特色食品加工厂 | Method for prolonging shelf life of flower glutinous rice without adding preservative |
| KR102393648B1 (en) * | 2020-11-11 | 2022-05-04 | 한국식품연구원 | A preparing method of fermented rice powder and fermented rice powder prepared therefrom |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920951A (en) * | 2015-04-24 | 2015-09-23 | 沈阳福和祥食品有限公司 | Freeze-resistant glutinous rice pastry preparation technology and edible method |
| CN106234929A (en) * | 2016-07-28 | 2016-12-21 | 张家口御嘉禾米业股份有限公司 | Milk milled congee |
-
2018
- 2018-03-30 CN CN201810296309.8A patent/CN108497295A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920951A (en) * | 2015-04-24 | 2015-09-23 | 沈阳福和祥食品有限公司 | Freeze-resistant glutinous rice pastry preparation technology and edible method |
| CN106234929A (en) * | 2016-07-28 | 2016-12-21 | 张家口御嘉禾米业股份有限公司 | Milk milled congee |
Non-Patent Citations (1)
| Title |
|---|
| 严娟，等: ""冻融对糯米淀粉性质的影响"", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583955A (en) * | 2019-09-29 | 2019-12-20 | 册亨县春福布依特色食品加工厂 | Method for prolonging shelf life of flower glutinous rice without adding preservative |
| KR102393648B1 (en) * | 2020-11-11 | 2022-05-04 | 한국식품연구원 | A preparing method of fermented rice powder and fermented rice powder prepared therefrom |
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