CN108703297A - 一种水果糯米包及其制作方法 - Google Patents
一种水果糯米包及其制作方法 Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 40
- 235000019219 chocolate Nutrition 0.000 claims abstract description 19
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 239000008273 gelatin Substances 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 15
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 15
- 239000004334 sorbic acid Substances 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000002245 particle Substances 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
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- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000002184 metal Substances 0.000 claims description 10
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- 238000001514 detection method Methods 0.000 claims description 9
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
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- 239000000203 mixture Substances 0.000 claims 1
- 238000012858 packaging process Methods 0.000 claims 1
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- 230000036541 health Effects 0.000 abstract description 3
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- 239000000047 product Substances 0.000 description 9
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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Abstract
本发明公开了一种水果糯米包及其制作方法。所述一种水果糯米包,由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉60~80份、水果粉20~40份;内馅由以下原料按照如下重量的配比组成:水果粒80~90份、纯牛奶4~8份、白砂糖0.4~0.6份、葡萄糖1~3份、明胶0.01~0.03份、山梨酸0.01~0.03份、马苏里拉1~2份。本发明具有以下有益效果:丰富了我国糯米包的种类,还满足了人们对绿色、营养、健康、美味的高质量美食的追求,具有21个月的保质期。
Description
技术领域
本发明涉及一种食品原料及其制作方法,具体说是一种及其制作方法。
背景技术
糯米包是我国一种民间传统休闲食品,因其口味丰富和香糯爽口而备受消费者青睐。然而,人们生活节奏不断增快,传统糯米糍中较高含量的碳水化合物非常容易增加消费者“三高”疾病的出现频率。但是水果除了营养价值特别高之外,保健功效特别突出,除了具有清热解毒、美容养颜、减肥通便的功效,还有预防高血压、疲劳、防治胃溃汤、癌症、解郁、增强人体免疫活性等保健功效[4-5]。所以,水果糯米包的制作,不仅丰富了我国糯米包的种类,还满足了人们对绿色、营养、健康、美味的高质量美食的追求。
发明内容
本发明所要解决的技术问题是提供一种水果糯米包及其制作方法。
为解决上述技术问题,本发明的技术方案是:一种水果糯米包,由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉60~80份、水果粉20~40份;内馅由以下原料按照如下重量的配比组成:水果粒80~90份、纯牛奶4~8份、白砂糖0.4~0.6份、葡萄糖1~3份、明胶0.01~0.03份、山梨酸0.01~0.03份、马苏里拉1~2份。
作为优选的技术方案,所述一种水果糯米包,由以下重量份原料制成:由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉70份、水果粉30份;内馅由以下原料按照如下重量的配比组成:水果粒85份、纯牛奶6份、白砂糖0.5份、葡萄糖2份、明胶0.02份、山梨酸0.02份、马苏里拉1.5份。
本发明还提供了上述一种水果糯米包的制作方法,包括以下步骤:(1)外皮制作工艺:将选好的糯米粉、水果粉及纯净水投入和面机内,在100 rpm转速下混合3 min至搅拌均匀,得到糯米团;
(2)内馅制作工艺:
a、水果粒处理工艺:将无病害、霉变、损害的水果去皮、切断、热漂(75℃,5~10 s),迅速用刀切割成0.5 cm* 0.5 cm* 0.5 cm的颗粒,冷藏待用;
b、马苏里拉处理工艺:马苏里拉尽量保持冷冻状态,用刀尽快切块,切成0.2 cm* 0.2cm* 0.2 cm的颗粒,冷冻待用;
c、将水果粒和纯牛奶加入打浆机,在20 rpm 转速下打浆1 min至水果颗粒和纯牛奶分布均匀,再加入白砂糖、葡萄糖、明胶及山梨酸在20 rpm 转速下混合均匀,得到均匀、稳定的浆液,最后加入马苏里拉颗粒,继续以20 rpm 转速混匀即可;
d、煮制成型:用包心机把打浆好的皮和馅填入加工成直径3cm的球状,在80~90℃水中煮熟后捞出、冷却,煮制时间为6~10 min;
e、速冻:将成型后的产品摆盘放入速冻库进行速冻,进行速冻时,产品在盘子内只能摆放一层,且不相互挤压;
f、包装:产品速冻好后进行金属探测、包装,所述金属探测参数为:Fe1.5,Sus2.0。
由于采用了上述技术方案,一种水果糯米包,,由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉60~80份、水果粉20~40份;内馅由以下原料按照如下重量的配比组成:水果粒80~90份、纯牛奶4~8份、白砂糖0.4~0.6份、葡萄糖1~3份、明胶0.01~0.03份、山梨酸0.01~0.03份、马苏里拉1~2份;本发明具有以下有益效果:1、丰富了我国糯米包的种类,还满足了人们对绿色、营养、健康、美味的高质量美食的追求。
2. 葡萄糖、明胶、山梨酸、马苏里拉的加入使产品的保质期延长为21个月。
具体实施方式
下面结合具体实施例对本发明做进一步地说明。
实施例1
一种水果糯米包,由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉80份、水果粉40份;内馅由以下原料按照如下重量的配比组成:水果粒90份、纯牛奶8份、白砂糖0.6份、葡萄糖3份、明胶0.03份、山梨酸0.03份、马苏里拉2份。
上述的制作方法,包括以下步骤:
(1)外皮制作工艺:将选好的糯米粉、水果粉及纯净水投入和面机内,在100 rpm转速下混合3 min至搅拌均匀,得到糯米团;
(2)内馅制作工艺:
a、水果粒处理工艺:将无病害、霉变、损害的水果去皮、切断、热漂(75℃,5~10 s),迅速用刀切割成0.5 cm* 0.5 cm* 0.5 cm的颗粒,冷藏待用;
b、马苏里拉处理工艺:马苏里拉尽量保持冷冻状态,用刀尽快切块,切成0.2 cm* 0.2cm* 0.2 cm的颗粒,冷冻待用;
c、将水果粒和纯牛奶加入打浆机,在20 rpm 转速下打浆1 min至水果颗粒和纯牛奶分布均匀,再加入白砂糖、葡萄糖、明胶及山梨酸在20 rpm 转速下混合均匀,得到均匀、稳定的浆液,最后加入马苏里拉颗粒,继续以20 rpm 转速混匀即可;
d、煮制成型:用包心机把打浆好的皮和馅填入加工成直径3cm的球状,在80~90℃水中煮熟后捞出、冷却,煮制时间为6~10 min;
e、速冻:将成型后的产品摆盘放入速冻库进行速冻,进行速冻时,产品在盘子内只能摆放一层,且不相互挤压;
f、包装:产品速冻好后进行金属探测、包装,所述金属探测参数为:Fe1.5,Sus2.0。
实施例2
一种水果糯米包, 由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉60份、水果粉20份;内馅由以下原料按照如下重量的配比组成:水果粒80份、纯牛奶4份、白砂糖0.4份、葡萄糖1份、明胶0.01份、山梨酸0.01份、马苏里拉1份。
上述的制作方法,包括以下步骤:
(1)外皮制作工艺:将选好的糯米粉、水果粉及纯净水投入和面机内,在100 rpm转速下混合3 min至搅拌均匀,得到糯米团;
(2)内馅制作工艺:
a、水果粒处理工艺:将无病害、霉变、损害的水果去皮、切断、热漂(75℃,5~10 s),迅速用刀切割成0.5 cm* 0.5 cm* 0.5 cm的颗粒,冷藏待用;
b、马苏里拉处理工艺:马苏里拉尽量保持冷冻状态,用刀尽快切块,切成0.2 cm* 0.2cm* 0.2 cm的颗粒,冷冻待用;
c、将水果粒和纯牛奶加入打浆机,在20 rpm 转速下打浆1 min至水果颗粒和纯牛奶分布均匀,再加入白砂糖、葡萄糖、明胶及山梨酸在20 rpm 转速下混合均匀,得到均匀、稳定的浆液,最后加入马苏里拉颗粒,继续以20 rpm 转速混匀即可;
d、煮制成型:用包心机把打浆好的皮和馅填入加工成直径3cm的球状,在80~90℃水中煮熟后捞出、冷却,煮制时间为6~10 min;
e、速冻:将成型后的产品摆盘放入速冻库进行速冻,进行速冻时,产品在盘子内只能摆放一层,且不相互挤压;
f、包装:产品速冻好后进行金属探测、包装,所述金属探测参数为:Fe1.5,Sus2.0。
实施例3
一种水果糯米包,由外皮和内馅组成,外皮由下列原料按照如下的重量配比制成:糯米粉70份、水果粉30份;内馅由以下原料按照如下重量的配比组成:水果粒85份、纯牛奶6份、白砂糖0.5份、葡萄糖2份、明胶0.02份、山梨酸0.02份、马苏里拉1.5份
上述的制作方法,包括以下步骤:
(1)外皮制作工艺:将选好的糯米粉、水果粉及纯净水投入和面机内,在100 rpm转速下混合3 min至搅拌均匀,得到糯米团;
(2)内馅制作工艺:
a、水果粒处理工艺:将无病害、霉变、损害的水果去皮、切断、热漂(75℃,5~10 s),迅速用刀切割成0.5 cm* 0.5 cm* 0.5 cm的颗粒,冷藏待用;
b、马苏里拉处理工艺:马苏里拉尽量保持冷冻状态,用刀尽快切块,切成0.2 cm* 0.2cm* 0.2 cm的颗粒,冷冻待用;
c、将水果粒和纯牛奶加入打浆机,在20 rpm 转速下打浆1 min至水果颗粒和纯牛奶分布均匀,再加入白砂糖、葡萄糖、明胶及山梨酸在20 rpm 转速下混合均匀,得到均匀、稳定的浆液,最后加入马苏里拉颗粒,继续以20 rpm 转速混匀即可;
d、煮制成型:用包心机把打浆好的皮和馅填入加工成直径3cm的球状,在80~90℃水中煮熟后捞出、冷却,煮制时间为6~10 min;
e、速冻:将成型后的产品摆盘放入速冻库进行速冻,进行速冻时,产品在盘子内只能摆放一层,且不相互挤压;
f、包装:产品速冻好后进行金属探测、包装,所述金属探测参数为:Fe1.5,Sus2.0。
以上所述仅为本发明示意性的具体实施方式,并非用以限定本发明的范围。任何本领域的技术人员,在不脱离本发明的构思和原则的前提下所作出的等同变化与修改,均应属于本发明保护的范围。
Claims (8)
1.一种水果糯米包,由外皮和内馅组成,其特征在于,外皮由下列原料按照如下的重量配比制成:糯米粉60~80份、水果粉20~40份;内馅由以下原料按照如下重量的配比组成:水果粒80~90份、纯牛奶4~8份、白砂糖0.4~0.6份、葡萄糖1~3份、明胶0.01~0.03份、山梨酸0.01~0.03份、马苏里拉1~2份。
2.如权利要求1所述的一种水果糯米包,由外皮和内馅组成,其特征在于,外皮由下列原料按照如下的重量配比制成:糯米粉70份、水果粉30份;内馅由以下原料按照如下重量的配比组成:水果粒85份、纯牛奶6份、白砂糖0.5份、葡萄糖2份、明胶0.02份、山梨酸0.02份、马苏里拉1.5份。
3.如权利要求1或2所述的一种水果糯米包的制作方法,其特征在于,包括以下步骤:(1)外皮制作工艺:将选好的糯米粉、水果粉及纯净水投入和面机内,在100 rpm转速下混合3 min至搅拌均匀,得到糯米团;
(2)内馅制作工艺:
a、水果粒处理工艺:将无病害、霉变、损害的水果去皮、切断、热漂(75℃,5~10 s),迅速用刀切割成0.5 cm* 0.5 cm* 0.5 cm的颗粒,冷藏待用;
b、马苏里拉处理工艺:马苏里拉尽量保持冷冻状态,用刀尽快切块,切成0.2 cm* 0.2cm* 0.2 cm的颗粒,冷冻待用;
c、将水果粒和纯牛奶加入打浆机,在20 rpm 转速下打浆1 min至水果颗粒和纯牛奶分布均匀,再加入白砂糖、葡萄糖、明胶及山梨酸在20 rpm 转速下混合均匀,得到均匀、稳定的浆液,最后加入马苏里拉颗粒,继续以20 rpm 转速混匀即可;
d、煮制成型:用包心机把打浆好的皮和馅填入加工成直径3cm的球状,在80~90℃水中煮熟后捞出、冷却;
e、速冻:将成型后的产品摆盘放入速冻库进行速冻;
f、包装:产品速冻好后进行金属探测、包装。
4.如权利要求3所述的一种水果糯米包及其制备方法,其特征在于:所使用的水果为经去皮、切块、漂烫处理后所切水果颗粒。
5.如权利要求3所述的一种水果糯米包的制备方法,其特征在于:包心馅打浆过程中要保证低速搅拌均匀,防止水果颗粒和马苏里拉颗粒破碎。
6.如权利要求3所述的一种水果糯米包的制备方法,其特征在于:上述糯米球煮制时间为6~10 min。
7.如权利要求3所述的一种水果糯米包的制备方法,其特征在于:进行速冻时,产品在盘子内只能摆放一层,且不相互挤压。
8.如权利要求3所述的一种水果糯米包的制备方法,其特征在于: 包装工序中,金属探测参数为:Fe1.5,Sus2.0。
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