CN108936302B - Compound extruded glutinous rice cake and preparation method thereof - Google Patents

Compound extruded glutinous rice cake and preparation method thereof Download PDF

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Publication number
CN108936302B
CN108936302B CN201810964157.4A CN201810964157A CN108936302B CN 108936302 B CN108936302 B CN 108936302B CN 201810964157 A CN201810964157 A CN 201810964157A CN 108936302 B CN108936302 B CN 108936302B
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glutinous rice
rice cake
blank
extruded
rice
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CN108936302A (en
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沈汪洋
苟青松
刘零怡
王展
李芳�
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Wuhan Polytechnic University
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Wuhan Polytechnic University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122Coated, filled, multilayered or hollow ready-to-eat cereals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Abstract

The invention discloses a compound extruded glutinous rice cake and a preparation method thereof, wherein the compound extruded glutinous rice cake comprises the following components in parts by mass: 40-60 parts of compound extruded rice, 40-60 parts of glutinous rice, 90-110 parts of sweetening agent and 5-15 parts of preserved fruit, wherein the compound extruded rice is prepared by mixing glutinous rice flour and coarse cereal flour and then extruding and puffing. According to the technical scheme provided by the invention, the compound extruded rice prepared by extrusion and puffing and the glutinous rice are used as main raw materials for preparing the glutinous rice cake, and compared with the glutinous rice, the formed extruded rice is easier to crush due to the high-temperature shearing action of the compound extruded rice in the extrusion and puffing process, so that the compound extruded glutinous rice cake is easier to crush in the preparation process, the problem that the glutinous rice cake is difficult to crush in the existing glutinous rice cake preparation process is solved, the glutinous rice cake is easier to cook in the steaming and boiling process, and the glutinous rice cake is easier to digest and absorb by a human body when being eaten by consumers.

Description

Compound extruded glutinous rice cake and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a compound extruded glutinous rice cake and a preparation method thereof.
Background
The glutinous rice cake is a traditional food formed by steaming glutinous rice, mashing the glutinous rice and kneading the glutinous rice, and has the characteristics of softness, high elasticity, high nutritional value and the like. However, the glutinous rice as the main raw material is short of dietary fiber, and the starch is basically amylopectin, so that the glutinous rice is difficult to digest, has abdominal distension and can quickly increase blood sugar, and is not easy to be eaten too much; in addition, the existing glutinous rice cake processing process has some defects, such as the problems that the glutinous rice cake is difficult to be mashed due to too high viscosity in the mashing process, the glutinous rice cake is difficult to be bonded after being mashed, and the like.
Disclosure of Invention
The invention mainly aims to provide a compound extruded glutinous rice cake and a preparation method thereof, and aims to solve the problem that the glutinous rice cake is difficult to smash in the existing glutinous rice cake making process.
In order to achieve the purpose, the invention provides a compound extruded glutinous rice cake which comprises the following components in parts by mass:
40-60 parts of compound extruded rice, 40-60 parts of glutinous rice, 90-110 parts of sweetening agent and 5-15 parts of preserved fruit, wherein the compound extruded rice is prepared by mixing glutinous rice flour and coarse cereal flour and then extruding and puffing.
Preferably, the mass ratio of the glutinous rice flour to the coarse cereal flour in the compound extrusion is (5-7): (13-15).
Preferably, the coarse cereal flour comprises at least one of corn flour, sweet potato flour, wheat flour, buckwheat flour, black rice flour, red bean flour and mung bean flour.
Preferably, the sweetener comprises at least one of syrup, honey and chocolate paste.
Preferably, the preserved fruit comprises at least one of hawthorn strips, raisins, dried red dates and dried longans.
In order to achieve the above purpose, the invention also provides a preparation method of the above compound extruded glutinous rice cake, which comprises the following steps:
respectively soaking the sticky rice and the compound extruded rice, taking out, draining and mixing to form a mixed rice material;
steaming the mixed rice material, mashing the cooked mixed rice material into a muddy material, then cutting and forming the muddy material, and adding preserved fruits into the muddy material to prepare a primary blank;
sterilizing the primary blank at high temperature, cooling, and coating a sweetening agent on the surface of the primary blank to obtain a glutinous rice cake blank;
and quickly cooling and forming the glutinous rice cake blank, and then unfreezing to obtain the compound extruded glutinous rice cake.
Preferably, after the sticky rice and the extruded rice are respectively soaked, before the step of taking out and draining and mixing to form the mixed rice material, the method further comprises the following steps:
mixing glutinous rice flour and coarse cereal flour, and then putting the mixture into an extrusion-puffing machine for extrusion-puffing to prepare compound extruded rice, wherein the solid feeding amount of the extrusion-puffing machine is 7-8 kg/h, the liquid feeding amount of the extrusion-puffing machine is 1.5-2.5 kg/h, the screw rotating speed of the extrusion-puffing machine is 40-60 rpm, the extrusion-puffing machine is divided into five temperature zones along the conveying direction of materials, and the temperature of the five temperature zones is set to be 40-60 ℃, 60-80 ℃, 100-120 ℃ and 60-70 ℃ in sequence.
Preferably, the step of steaming the mixed rice material and mashing the steamed mixed rice material into a mud-shaped material, then cutting and molding the mud-shaped material and adding preserved fruit into the mud-shaped material to prepare a primary blank specifically comprises the following steps:
and (3) placing the mixed rice material on a steamer to steam for 30-40 min, mashing the mixed rice material into a muddy material, then cutting and forming the muddy material, and adding preserved fruits into the muddy material to prepare a primary blank.
Preferably, the primary blank is cooled after high-temperature sterilization, and then a sweetener is coated on the surface of the primary blank to obtain the glutinous rice cake blank, wherein the step of:
the high-temperature sterilization temperature is 135-145 ℃, and the high-temperature sterilization time is 4-6 min.
Preferably, the step of quickly cooling and forming the glutinous rice cake blank and then unfreezing the glutinous rice cake blank to prepare the compound extruded glutinous rice cake specifically comprises the following steps:
and (3) freezing the glutinous rice cake blank at the temperature of-20 to-15 ℃ for 4 to 7min, taking out the glutinous rice cake blank, naturally thawing the glutinous rice cake blank in an aseptic box with the temperature of 23 to 27 ℃ to normal temperature, and thus obtaining the compound extruded glutinous rice cake.
According to the technical scheme provided by the invention, the compound extruded rice prepared by extrusion and puffing and the glutinous rice are used as main raw materials for preparing the glutinous rice cake, and compared with the glutinous rice, the formed extruded rice is easier to crush because the compound extruded rice is subjected to high-temperature shearing action in the extrusion and puffing process, so that the compound extruded glutinous rice cake is easier to smash in the preparation process, is easier to cure in the cooking process, and is easier to digest and absorb by a human body when being eaten by consumers.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.
Fig. 1 is a schematic flow chart of an embodiment of the preparation method of the compound extruded glutinous rice cake provided by the invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a compound extruded glutinous rice cake which comprises the following components in parts by mass: 40-60 parts of compound extruded rice, 40-60 parts of glutinous rice, 90-110 parts of sweetening agent and 5-15 parts of preserved fruit, wherein the compound extruded rice is prepared by mixing glutinous rice flour and coarse cereal flour and then extruding and puffing. Obviously, the present invention is not limited thereto, and in other embodiments of the present invention, according to the taste preferences of different consumers, the compound extruded glutinous rice cake may further include nut grains, such as granules made of common nuts, such as almond grains, peanut grains, walnut kernel grains, and the like, so that the compound extruded glutinous rice cake has more various tastes and richer nutritional ingredients, or may further include ingredients, such as sesame, and the like, so as to play a role in enhancing the flavor of the compound extruded glutinous rice cake.
According to the technical scheme provided by the invention, the compound extruded rice prepared by extrusion and puffing and the glutinous rice are used as main raw materials for preparing the glutinous rice cake, and compared with the glutinous rice, the compound extruded rice is subjected to high-temperature shearing action in the extrusion and puffing process, and the formed extruded rice is easier to crush, so that the compound extruded rice cake is added into the raw materials for preparing the glutinous rice cake, so that the compound extruded glutinous rice cake is easier to smash in the preparation process and is easier to cure in the cooking process, the preparation process of the compound extruded glutinous rice cake is simplified, and the compound extruded glutinous rice cake is easier to digest and absorb by a human body when being eaten by a consumer; secondly, the compound extruded rice takes the glutinous rice flour as the main raw material and the coarse cereal flour as the auxiliary material, so that the compound extruded glutinous rice cake has richer taste and higher nutritional value. On the other hand, the raw materials (including the glutinous rice flour and the coarse cereal flour) for preparing the compound extruded rice are all powder instead of complete rice grains, and the compound extruded rice cake is prepared from broken rice, so that the raw material cost of the compound extruded rice cake is reduced compared with a method for completely selecting glutinous rice as the raw materials for preparing the glutinous rice cake.
For the glutinous rice cake, the special edible taste is generated by the glutinous rice, so that in order to ensure the normal edible taste and flavor of the glutinous rice cake, the addition amounts of the glutinous rice and the compound extruded rice are respectively kept at 40-60 parts and 40-60 parts, and the compound extruded rice is prepared by taking glutinous rice powder and coarse cereal powder as raw materials, so that the compound extruded glutinous rice cake is easier to smash in the preparation process, and the original edible taste and flavor of the glutinous rice cake cannot be lost. According to a preferred embodiment of the invention, the mass ratio of the glutinous rice flour to the coarse cereal flour in the compound extrusion is (5-7) - (13-15), the mass ratio of the glutinous rice flour to the coarse cereal flour is 25-37 parts and the mass ratio of the coarse cereal flour is 65-75 parts based on 100 parts of the compound extruded rice.
The coarse cereal powder can be made of one or more kinds of coarse cereal powder made of different coarse cereals, the coarse cereals can be selected from wheat, buckwheat, soybean, corn, blackhead, coix seed, grain amaranth or sorghum and the like, and the compound extruded glutinous rice cake prepared without the coarse cereal powder has different nutritional values, tastes and colors according to different nutritional ingredients, tastes and colors of the coarse cereals, so that the compound extruded glutinous rice cake containing different coarse cereal powder can be provided according to the actual requirements of consumers, and the characteristic of single color and taste of the existing glutinous rice cake is further changed. In a preferred embodiment of the present invention, the coarse cereal powder includes at least one of corn flour, sweet potato flour, wheat flour, buckwheat flour, black rice flour, red bean flour and mung bean flour, and may be any one of the above coarse cereal powders, or may be a mixture of two or more of them.
The sweetener may also be selected according to the taste preferences of the consumer, preferably at least one of syrup, honey and chocolate paste, to suit the most common taste requirements of the majority of the consumer population. Of course, in other embodiments of the present invention, sweet fruit juice such as banana juice, watermelon juice or Hami melon juice can be used as the sweetener, and at least one of syrup, honey and chocolate paste can be used as the sweetener, which is more suitable and convenient for adjusting the sweetness.
The taste of the compound extruded glutinous rice cake can be further enriched by adding the preserved fruit, so that the market demands of different consumers can be met, the preserved fruit can be selected from one or more of dried longan, dried mango or dried apple and other common preserved fruits, preferably at least one of hawthorn strips, raisins, dried red dates and dried longan, the hawthorn strips and the dried grapes are used as the preserved fruit, so that the compound extruded glutinous rice cake can be favorably digested and absorbed by human bodies, and the dried red dates and the dried longan are used as the preserved fruit, so that the compound extruded glutinous rice cake also has the effects of tonifying qi and nourishing blood.
The invention also provides a preparation method of the compound extruded glutinous rice cake, and fig. 1 is an embodiment of the preparation method of the compound extruded glutinous rice cake provided by the invention. Referring to fig. 1, in this embodiment, the method for preparing the extruded glutinous rice cake includes the following steps:
step S10, respectively soaking the sticky rice and the compound extruded rice, taking out, draining and mixing to form a mixed rice material;
respectively soaking sticky rice and compound extruded rice, wherein the soaking time of the sticky rice is 50-70 min, the soaking time of the compound extruded rice is 4-6 min, soaking the compound extruded rice by adopting clear water under the condition of water temperature, taking the amount of water added during soaking until the rice grains are completely submerged (the amount of water can be added in a proper amount), then respectively fishing out the soaked sticky rice and the compound extruded rice from the water, draining the sticky rice and the compound extruded rice, uniformly mixing the sticky rice and the compound extruded rice to form a mixed rice material, and during mixing, adopting a manual stirring mode or a mechanical stirring mode.
In step S10, the compound extruded rice is prepared by mixing glutinous rice flour and coarse cereal flour and then extruding and puffing, and the extruding and puffing process can be implemented by an extruding and puffing device, such as an extruding and puffing machine. In another embodiment of the invention, the preparation method of the compound extruded rice comprises the following steps: mixing glutinous rice flour and coarse cereal flour, and then putting the mixture into an extrusion-puffing machine for extrusion-puffing to prepare compound extruded rice, wherein the solid feeding amount of the extrusion-puffing machine is 7-8 kg/h, the liquid feeding amount of the extrusion-puffing machine is 1.5-2.5 kg/h, the screw rotating speed of the extrusion-puffing machine is 40-60 rpm, the extrusion-puffing machine is divided into five temperature zones along the conveying direction of materials, and the temperature of the five temperature zones is set to be 40-60 ℃, 60-80 ℃, 100-120 ℃ and 60-70 ℃ in sequence. The extrusion bulking machine can be a single-screw extrusion bulking machine and can also be a double-screw extrusion bulking machine, preferably is a double-screw extrusion bulking machine in the embodiment, has stronger shearing action, can improve the mixing efficiency of the glutinous rice flour and the coarse cereal flour, and avoids the problem that the materials are not fully mixed when the single-screw extrusion bulking machine is adopted and need secondary processing.
Step S20, steaming the mixed rice material, mashing the cooked mixed rice material into a mud-shaped material, then cutting and molding the mud-shaped material, and adding preserved fruits into the mud-shaped material to prepare a primary blank;
in the process of making the glutinous rice cake, the glutinous rice is usually steamed and then mashed, and the nutrient components in the raw materials are easier to preserve by adopting a steaming mode. In this embodiment, step S20 can be performed by the following method: the method comprises the steps of placing the mixed rice material on a steamer to steam for 30-40 min, thoroughly cooking the glutinous rice and the compound extruded rice, mashing the glutinous rice and the compound extruded rice into a muddy material without rice-shaped particles (the time required for mashing is determined according to the amount of the material, a mortar can be adopted in a laboratory lab scale, the steamed mixed rice material can be successfully mashed into a muddy substance after 4-8 min), then cutting and molding the muddy material, adding preserved fruits into the muddy material to prepare a primary blank, wherein the shape of the cut and molded products can be any shape such as round, square or heart, the preserved fruits are preferably crushed particles of the preserved fruits, and the muddy material can be added in the process of cutting and molding, and the adding mode can be spreading on the surface of the primary blank or embedding the muddy material in the primary blank.
Through the addition of the compound extruded rice, the mixed rice material can be completely cured only by steaming for 30-40 min, and compared with the scheme that the mixed rice material can be completely cured only by steaming the glutinous rice for at least 1h in the prior art, the compound extruded glutinous rice cake raw material in the embodiment has shorter steaming and curing time, is beneficial to reducing the time and energy consumption required by the preparation of the compound extruded glutinous rice cake, and reduces the process cost.
S30, sterilizing the primary blank at high temperature, cooling, and coating a sweetener on the surface of the primary blank to obtain a glutinous rice cake blank;
after the initial blank is prepared, bacteria in the initial blank are removed in a high-temperature sterilization mode, then the initial blank is taken out and cooled to normal temperature, and the sweetener is coated on the surface of the sterilized initial blank to obtain the glutinous rice cake blank. In this embodiment, the high temperature sterilization may be performed using a sterilization box, and the step S30 may be performed by: and (3) putting the initial blank into a drying and sterilizing box with the temperature of 135-145 ℃ for sterilization for 4-6 min, taking out the initial blank, naturally cooling the initial blank for 4-8 min at room temperature (22-28 ℃), and finally coating the sweetener on the surface of the initial blank to finish the manufacture of the glutinous rice cake blank, wherein the sweetener is at least one of syrup, honey and chocolate paste. It should be noted that if the syrup, honey or chocolate paste is in a non-flowable or poorly flowable state such as a semi-solid or solid state at room temperature, the syrup, honey or chocolate paste may be melted by heating and then applied to the surface of the sterilized preform in order to facilitate rapid and uniform application of the sweetener to the surface of the preform.
And step 40, quickly cooling and forming the glutinous rice cake blank, and then unfreezing to obtain the compound extruded glutinous rice cake.
After the preparation of the glutinous rice cake blank is finished, the glutinous rice cake blank is placed in a low-temperature environment for rapid cooling to realize shaping, and then taken out and thawed to normal temperature, so that the preparation of the compound extruded glutinous rice cake is finished, and the compound extruded glutinous rice cake can be directly eaten or packaged by adopting the existing food packaging material (such as an edible food packaging film) and the method, and the product of the compound extruded glutinous rice cake is obtained. In the present embodiment, step S40 can be performed by the following method: and (2) freezing the glutinous rice cake blank in a freezing cabinet with the temperature set to be-20 to-15 ℃ for 4 to 7min, taking out the glutinous rice cake blank after shaping, naturally thawing the glutinous rice cake blank in an aseptic box with the temperature set to be 23 to 27 ℃ to normal temperature (usually about 25 ℃), and thus obtaining the compound extruded glutinous rice cake.
According to the preparation method of the compound extruded glutinous rice cake, the compound extruded rice and the glutinous rice are used as raw materials, the compound extruded glutinous rice cake is easier to steam and smash in the preparation process, the preparation process is simplified, and the raw material cost and the process cost for preparing the glutinous rice cake are reduced.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Weighing 250g of glutinous rice flour and 750g of corn flour, and putting into a double-screw extrusion puffing machine for extrusion puffing to obtain extruded rice for later use; wherein, the parameters of the extrusion bulking machine are set as follows: the solid feed rate was 7kg/h, the liquid feed rate was 1.5kg/h, the screw rotation speed was 60rpm, and the temperatures of the five temperature zones were set to 60 ℃, 80 ℃, 120 ℃ and 70 ℃ in this order.
(2) Weighing 600g of glutinous rice, soaking in clear water for 60min, weighing 400g of compound extruded rice, soaking in clear water for 5min, taking out the soaked rice grains from water, draining, and mixing uniformly to form a mixed rice material for later use.
(3) Steaming the mixed rice material for 35min in a steamer, mashing for 5min to obtain a muddy material, cutting and molding the muddy material, and adding 100g of hawthorn piece particles in the cutting and molding process to obtain a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box with the temperature set to be 140 ℃ for 5min, taking out the primary blank from the drying and sterilizing box, cooling the primary blank at the temperature of 25 ℃ for 5min, and uniformly coating 900g of syrup on the surface of the sterilized primary blank to obtain a glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be 18 ℃ below zero for freezing for 5min, taking out the glutinous rice cake blank from a bear freezing cabinet, putting the glutinous rice cake blank into a sterile box with the temperature set to be 25 ℃ for naturally thawing to normal temperature, and preparing the compound extruded glutinous rice cake.
Example 2
(1) Weighing 300g of glutinous rice flour and 700g of corn flour, and putting into a double-screw extrusion puffing machine for extrusion puffing to obtain extruded rice for later use; wherein, the parameters of the extrusion bulking machine are set as follows: the solid feed rate was 8kg/h, the liquid feed rate was 2.5kg/h, the screw rotation speed was 40rpm, and the temperatures of the five temperature zones were set to 40 ℃, 60 ℃, 100 ℃ and 60 ℃ in this order.
(2) Weighing 500g of glutinous rice, soaking in clear water for 50min, weighing 500g of compound extruded rice, soaking in clear water for 4min, taking out the soaked rice grains from water, draining, and mixing uniformly to form a mixed rice material for later use.
(3) Steaming the mixed rice material on a steamer for 40min, mashing for 4min to form a muddy material, cutting and molding the muddy material, and adding 50g of hawthorn piece particles in the cutting and molding process to prepare a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box set at 145 ℃ for 4min, taking out the primary blank from the drying and sterilizing box, cooling at 22 ℃ for 4min, and uniformly coating 1100g of syrup on the surface of the sterilized primary blank to obtain a glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be-20 ℃ for freezing for 4min, taking out the glutinous rice cake blank from a bear freezing cabinet, putting the glutinous rice cake blank into an aseptic box with the temperature set to be 23 ℃ for naturally thawing to normal temperature, and preparing the compound extruded glutinous rice cake.
Example 3
(1) Weighing 350g of glutinous rice flour and 650g of corn flour, and putting the glutinous rice flour and the corn flour into a double-screw extrusion puffing machine for extrusion puffing to obtain extruded rice for later use; wherein, the parameters of the extrusion bulking machine are set as follows: the solid feed rate was 7.5kg/h, the liquid feed rate was 2kg/h, the screw rotation speed was 50rpm, and the temperatures of the five temperature zones were set to 50 ℃, 70 ℃, 110 ℃ and 65 ℃ in this order.
(2) Weighing 550g of glutinous rice, soaking in clear water for 70min, weighing 450g of compound extruded rice, soaking in clear water for 6min, taking out the soaked rice grains from the water, draining, and mixing uniformly to form a mixed rice material for later use.
(3) Steaming the mixed rice material on a steamer for 30min, mashing for 6min to form a muddy material, cutting and molding the muddy material, and adding 150g of hawthorn piece particles in the cutting and molding process to prepare a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box set at 135 deg.C for 6min, taking out from the drying and sterilizing box, cooling at 28 deg.C for 8min, and uniformly coating 1000g syrup on the surface of the sterilized primary blank to obtain glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be-15 ℃ for freezing for 7min, taking out the glutinous rice cake blank from a bear freezing cabinet, putting the glutinous rice cake blank into a sterile box with the temperature set to be 27 ℃ for naturally thawing to normal temperature, and preparing the compound extruded glutinous rice cake.
Example 4
(1) Weighing 280g of glutinous rice flour and 720g of corn flour, and putting the glutinous rice flour and the corn flour into a double-screw extrusion puffing machine for extrusion puffing to obtain extruded rice for later use; wherein, the parameters of the extrusion bulking machine are set as follows: the parameters of the extrusion puffing machine are as follows: the solid feed rate was 7.5kg/h, the liquid feed rate was 2kg/h, the screw rotation speed was 50rpm, and the temperatures of the five temperature zones were set to 50 ℃, 70 ℃, 110 ℃ and 65 ℃ in this order.
(2) Weighing 400g of glutinous rice, soaking in clear water for 55min, weighing 600g of compound extruded rice, soaking in clear water for 5min, taking out the soaked rice grains from water, draining, and mixing uniformly to form a mixed rice material for later use.
(3) Steaming the mixed rice material for 35min in a steamer, mashing for 8min to form a muddy material, cutting and molding the muddy material, and adding 120g of hawthorn piece particles in the cutting and molding process to prepare a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box set at 138 ℃ for 5min, taking out the primary blank from the drying and sterilizing box, cooling at 24 ℃ for 6min, and uniformly coating 950g of syrup on the surface of the sterilized primary blank to obtain a glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be 18 ℃ below zero for freezing for 6min, taking out the glutinous rice cake blank from a bear freezing cabinet, putting the glutinous rice cake blank into a sterile box with the temperature set to be 25 ℃ for naturally thawing to normal temperature, and preparing the compound extruded glutinous rice cake.
Example 5
(1) Weighing 330g of glutinous rice flour and 670g of corn flour, and putting into a double-screw extrusion puffing machine for extrusion puffing to obtain extruded rice for later use; wherein, the parameters of the extrusion bulking machine are set as follows: the parameters of the extrusion puffing machine are as follows: the solid feed rate was 7.5kg/h, the liquid feed rate was 2kg/h, the screw rotation speed was 50rpm, and the temperatures of the five temperature zones were set to 50 ℃, 70 ℃, 110 ℃ and 65 ℃ in this order.
(2) Weighing 450g of glutinous rice, soaking the glutinous rice in clear water for 65min, weighing 550g of compound extruded rice, soaking the rice in clear water for 5min, fishing out the soaked rice grains from the water, draining, and uniformly mixing to form a mixed rice material for later use.
(3) Steaming the mixed rice material on a steamer for 40min, mashing for 9min to form a muddy material, cutting and molding the muddy material, and adding 80g of hawthorn piece particles in the cutting and molding process to prepare a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box set at 142 ℃ for 5min, taking out the primary blank from the drying and sterilizing box, cooling at 25 ℃ for 5min, and uniformly coating 1050g of syrup on the surface of the sterilized primary blank to obtain a glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be 18 ℃ below zero for freezing for 5min, taking out the glutinous rice cake blank from a bear freezing cabinet, putting the glutinous rice cake blank into a sterile box with the temperature set to be 25 ℃ for naturally thawing to normal temperature, and preparing the compound extruded glutinous rice cake.
Comparative example
(1) Weighing 1000g of glutinous rice, soaking for 60min, taking out the soaked rice grains from water, and draining for later use.
(3) Steaming the soaked glutinous rice for 80min in a steamer, mashing for 70min to form a muddy material, cutting and molding the muddy material, and adding 50g of hawthorn piece particles in the cutting and molding process to prepare a primary blank;
(4) sterilizing the primary blank in a drying and sterilizing box set at 145 ℃ for 4min, taking out the primary blank from the drying and sterilizing box, cooling at 22 ℃ for 4min, and uniformly coating 1100g of syrup on the surface of the sterilized primary blank to obtain a glutinous rice cake blank;
(5) and (3) putting the glutinous rice cake blank into a freezing cabinet with the temperature set to be-20 ℃ for freezing for 4min, taking out the glutinous rice cake blank from a bear freezing cabinet, and naturally thawing the glutinous rice cake blank in an aseptic box with the temperature set to be 23 ℃ to normal temperature to obtain the glutinous rice cake.
The physical properties of the compounded extruded glutinous rice cake prepared in each embodiment and the glutinous rice cake prepared in the comparative example are analyzed, analysis parameters comprise hardness, elasticity and viscoelasticity of the glutinous rice cake, the analysis parameters are measured by a texture analyzer, and the test method can refer to a test method disclosed in 'research on correlation between basic ingredients of glutinous rice and the quality of glutinous rice cake' (food science and technology, 2018,43(7): 158-: a texture analyzer of a TA-XT2i model is adopted, and the parameters are set as follows:
basic parameters, D50 mm, H10 mm, cylinder;
mode (2): TPA, extrusion probe: d120 mm, speed before test: 1mm/s, medium speed of test: 1mm/s, speed after test: 2 mm/s; compression ratio: 20 percent; minimum induction force 5X 10-3g;
During measurement, the center position of the glutinous rice ball is aligned with the center part of the compression probe. The results of the physical property analysis are shown in Table 1 below.
Table 1 physical property analysis and measurement results of the glutinous rice cake in examples and comparative examples
Hardness of Elasticity Viscoelastic property
Example 1 6322 0.623 4862
Example 2 6234 0.615 4920
Example 3 6135 0.625 4934
Example 4 6335 0.614 4998
Example 5 6133 0.595 4875
Comparative example 5805 0.633 5234
In the process of preparing the compound extruded glutinous rice cake in the embodiments 1 to 5, the mixed rice material of the compound extruded rice and the glutinous rice can be cured only by steaming for 30 to 40min, while the pure glutinous rice in the comparative example can be cured only by steaming for 80 min; the mixed rice steamed in the examples 1 to 5 can be mashed into paste without obvious rice grain shape only by mashing for 4-9 min, while the glutinous rice steamed in the comparative example needs to be mashed for more than 1h, and a little grain shape is still dispersed in the mashed paste. As can be seen from the above analysis and the measurement results in table 1, the properties of the extruded glutinous rice cake prepared from the extruded rice as the raw material in the embodiment of the present invention are not significantly different from those of the conventional extruded glutinous rice cake in terms of hardness, elasticity, viscoelasticity, etc., but the processing time is shorter.
From the above conclusion, in the embodiment of the invention, when the glutinous rice cake is manufactured, the compound extruded rice prepared by extrusion and puffing and the glutinous rice are used as main raw materials for preparing the glutinous rice cake, compared with the glutinous rice, the formed extruded rice is easier to crush because the compound extruded rice is subjected to high-temperature shearing action in the extrusion and puffing process, so that the compound extruded rice cake is added into the raw materials for preparing the glutinous rice cake, the compound extruded rice cake is easier to crush in the preparation process, and is easier to cure in the steaming process, and the manufacturing process of the compound extruded rice cake is simplified.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims (8)

1. The compound extruded glutinous rice cake is characterized by comprising the following components in parts by mass:
40-60 parts of compound extruded rice, 40-60 parts of glutinous rice, 90-110 parts of sweetening agent and 5-15 parts of preserved fruit, wherein the compound extruded rice is prepared by mixing glutinous rice flour and coarse cereal flour and then extruding and puffing; the mass ratio of the glutinous rice flour to the coarse cereal flour is (5-7) to (13-15);
the preparation method of the compound extruded glutinous rice cake comprises the following steps:
mixing glutinous rice flour and coarse cereal flour, and then putting the mixture into an extrusion-puffing machine for extrusion-puffing to prepare compound extruded rice, wherein the solid feeding amount of the extrusion-puffing machine is 7-8 kg/h, the liquid feeding amount of the extrusion-puffing machine is 1.5-2.5 kg/h, the screw rotating speed of the extrusion-puffing machine is 40-60 rpm, the extrusion-puffing machine is divided into five temperature zones along the conveying direction of materials, and the temperature of the five temperature zones is set to be 40-60 ℃, 60-80 ℃, 100-120 ℃ and 60-70 ℃ in sequence;
respectively soaking the sticky rice and the compound extruded rice, taking out, draining and mixing to form a mixed rice material;
steaming the mixed rice material, mashing the cooked mixed rice material into a muddy material, then cutting and forming the muddy material, and adding preserved fruits into the muddy material to prepare a primary blank;
sterilizing the primary blank at high temperature, cooling, and coating a sweetening agent on the surface of the primary blank to obtain a glutinous rice cake blank;
and (3) quickly freezing and forming the glutinous rice cake blank, and then unfreezing to obtain the compound extruded glutinous rice cake.
2. The extruded glutinous rice cake of claim 1, wherein the minor cereal flour comprises at least one of corn flour, sweet potato flour, buckwheat flour, black rice flour, red bean flour, and mung bean flour.
3. The extruded glutinous rice cake of claim 1, wherein the sweetener comprises at least one of syrup, honey, and chocolate paste.
4. The extruded glutinous rice cake of claim 1, wherein the preserved fruit comprises at least one of hawthorn strips, raisins, dried red dates, and dried longan.
5. The preparation method of the recompounded extruded glutinous rice cake as claimed in any one of claims 1 to 4, characterized by comprising the following steps:
mixing glutinous rice flour and coarse cereal flour, and then putting the mixture into an extrusion-puffing machine for extrusion-puffing to prepare compound extruded rice, wherein the solid feeding amount of the extrusion-puffing machine is 7-8 kg/h, the liquid feeding amount of the extrusion-puffing machine is 1.5-2.5 kg/h, the screw rotating speed of the extrusion-puffing machine is 40-60 rpm, the extrusion-puffing machine is divided into five temperature zones along the conveying direction of materials, and the temperature of the five temperature zones is set to be 40-60 ℃, 60-80 ℃, 100-120 ℃ and 60-70 ℃ in sequence;
respectively soaking the sticky rice and the compound extruded rice, taking out, draining and mixing to form a mixed rice material;
steaming the mixed rice material, mashing the cooked mixed rice material into a muddy material, then cutting and forming the muddy material, and adding preserved fruits into the muddy material to prepare a primary blank;
sterilizing the primary blank at high temperature, cooling, and coating a sweetening agent on the surface of the primary blank to obtain a glutinous rice cake blank;
and (3) quickly freezing and forming the glutinous rice cake blank, and then unfreezing to obtain the compound extruded glutinous rice cake.
6. The method for preparing the extruded glutinous rice cake as claimed in claim 5, wherein the step of steaming the mixed rice material, mashing the cooked mixed rice material into a paste, cutting the paste into pieces, adding preserved fruit, and preparing a primary blank comprises the following steps:
and (3) placing the mixed rice material on a steamer to steam for 30-40 min, mashing the mixed rice material into a muddy material, then cutting and forming the muddy material, and adding preserved fruits into the muddy material to prepare a primary blank.
7. The method for preparing the extruded glutinous rice cake as claimed in claim 5, wherein the step of sterilizing the initial blank at high temperature, cooling the initial blank, and then coating the sweetener on the surface of the initial blank to obtain the glutinous rice cake blank comprises:
the high-temperature sterilization temperature is 135-145 ℃, and the high-temperature sterilization time is 4-6 min.
8. The method for preparing the extruded glutinous rice cake as claimed in claim 5, wherein the step of thawing the glutinous rice cake blank after rapid freeze forming to obtain the extruded glutinous rice cake specifically comprises:
and (3) freezing the glutinous rice cake blank at the temperature of-20 to-15 ℃ for 4-7 min, taking out the glutinous rice cake blank, naturally thawing the glutinous rice cake blank in an aseptic box with the temperature of 23-27 ℃ to normal temperature, and thus obtaining the compound extruded glutinous rice cake.
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