CN109007575A - A kind of violet cabbage rice cake and preparation method thereof - Google Patents

A kind of violet cabbage rice cake and preparation method thereof Download PDF

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Publication number
CN109007575A
CN109007575A CN201810938378.4A CN201810938378A CN109007575A CN 109007575 A CN109007575 A CN 109007575A CN 201810938378 A CN201810938378 A CN 201810938378A CN 109007575 A CN109007575 A CN 109007575A
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China
Prior art keywords
parts
rice
violet cabbage
cabbage
rice cake
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CN201810938378.4A
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Chinese (zh)
Inventor
秦义山
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Wuhu Haoyikuai Food Co Ltd Sanshan Branch
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Wuhu Haoyikuai Food Co Ltd Sanshan Branch
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Priority to CN201810938378.4A priority Critical patent/CN109007575A/en
Publication of CN109007575A publication Critical patent/CN109007575A/en
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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
    • 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Cereal-Derived Products (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a kind of violet cabbage rice cakes, including following raw material: 30-40 parts of glutinous rice, 25-30 parts of rice, 8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener and 10-12 parts of nutritional auxiliary part;Its preparation process are as follows: rice and glutinous rice impregnate, and are then milled, and violet cabbage is squeezed the juice for the face of mixing and group, and press mold is steamed, packed.The present invention is added to violet cabbage, okra powder, sweetener etc. on the basis of original rice cake, it is agreeably sweet to be allowed to full of nutrition, mouthfeel, and be easy digestion, raw materials used at low cost, simple process, and has health-care efficacy, is suitble to general population edible.

Description

A kind of violet cabbage rice cake and preparation method thereof
Technical field
The invention belongs to food technology fields, and in particular to a kind of violet cabbage rice cake and preparation method thereof.
Background technique
Rice cake possesses very long history, is one of distinct Chinese characteristics traditional snack food.Rice cake be with the big rice of stickiness or Rice flour is steamed into, and processing and fabricating is convenient, storage tolerance, eating method multiplicity, so very popular.Traditional rice cake is generally only used Single glutinous rice is rubbed powder and is prepared, and taste is single, eats the excessive mouthfeel but also nondigestible of not only influencing.
Summary of the invention
In view of the above, the invention aims to provide a kind of violet cabbage rice cake and preparation method thereof, improve single Rice cake mouthfeel, be easy digest and effectively enhancing tradition rice cake health-care efficacy.
In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention are as follows: a kind of violet cabbage rice cake, including it is following heavy Measure the raw material of part: 30-40 parts of glutinous rice, 25-30 parts of rice, 8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener with And 10-12 parts of nutritional auxiliary part;Wherein, the constituent that nutritional auxiliary is are as follows: 3-5 parts of alcohol soluble protein, soybean oligopeptide 4-7 Part, 1-2 parts of biotin, 6-9 parts of water-soluble dietary fiber.
The sweetener is one or more of isomalto-oligosaccharides, oligofructose, trehalose.
The water-soluble dietary fiber is blueberry pectin.
Above-mentioned violet cabbage rice cake further includes 2-3 parts of sunflower oil.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing;
(2) by violet cabbage, with clear water, cleaning and chopping, 1.5-2 times of addition violet cabbage weight are measured water polishing and are slurried repeatedly, Obtain violet cabbage underflow;
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 12-15h, impregnate Temperature is 22-25 DEG C, is filtered after immersion to draining, for use;
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crushing wear into the wet rice of 80-100 purpose Powder;
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2) After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough;
(6) step (5) and good dough are stood into 10-15min, then again and at dough;
(7) pressing mold, steam, pack.
Violet cabbage is also known as red cabbage, red wild cabbage, is commonly called as purple cabbage, a mutation in Cruciferae, Btassica brassica specie. It is a type in cabbage, since its siphonal lobe and leaf-head are all in aubergine.Violet cabbage is also purple cabbage, and blade is purple Red, there are wax powder, leaf-head subcircular in blade face.Violet cabbage is full of nutrition, according to surveying and determination, every 100 grams of fresh vegetables containing 0.11 milligram of carrotene, .04 milligrams of vitaminB10,0.04 milligram of vitamin B2,39 milligrams of vitamin C, 0.3 milligram of niacin, carbohydrate 4%, protein 1.3%, fatty 0.3%, crude fibre 0.9%, 100 milligrams of calcium, 56 milligrams of phosphorus, 1.9 milligrams of iron.Violet cabbage sulphur member rich in Element, the main function of this element are that desinsection is antipruritic, and for various pruituses, the illness such as eczema have certain curative effect, thus It is highly beneficial for the Maintenance Of Skin Health often to eat this kind of vegetables.Violet cabbage can also provide a certain number of with weight to human body The antioxidant to be acted on: vitamin E and vitamin A precursor (β-carrot), these antioxidant contents can protect body Body and can help to the update of cell from the damage of free radical.It keeps fit and healthy, often edible to enhance people Vigor.
Gumbo, also known as okra, Abelmoschus esculentus, popular name swordweed, purling eggplant;Pingxiang and domestic south that Jiangxi, China saves There is plantation in area, because its appearance exactly likes capsicum, also known as " foreign capsicum ".Its edible portion is fruit pod, and divides green and red Two kinds, feature is tender and crisp succulence, lubricious oiliness, and fragrance is unique.Gumbo contains protein, fat, carbohydrate and abundant Alphalin and B groups, calcium, phosphorus, iron etc., and contain zinc and selenium and other trace elements, to having enhanced human immunity certain help. Mainly there are relieving sore-throat, treating stranguria, lower cream, menstruation regulating and other effects.Also there is treatment abscess of throat, urine leaching is puckery, prevents diabetes, protects stomach The effects of mucous membrane protects liver, goes fatigue, anti-aging.Okra is known as " plant gold " again, is a kind of nutritive value pole Height, and the herbaceous plant with certain health care functions.Tender okra folder is except rich in protein, fat, carbohydrate, dimension life Outside element, minerals and dietary fiber, also rich in ingredients such as flavones, polysaccharide, high-grade vegetables were both can be used as, and can develop into new The functional health-care food of type.
Sunflower oil color is golden yellow, clear, smell faint scent, is a kind of important edible oil.Also contain in sunflower oil Have more vitamin A and carrotene, there is a treatment yctalopia, pre- anti-cancer, reduce serum cholesterol concentration effect. It contains unsaturated fatty acid necessary to the human bodies such as a large amount of linoleic acid, can promote the regeneration and growth of human body cell, protection Skin health, and can be reduced the siltation of cholesterol in blood, thus be a kind of high-grade nutrient oil.Sunflower oil can be strong with salubrity Body is promoted longevity.
Beneficial effects of the present invention: violet cabbage rice cake of the invention is added to purple sweet on the basis of traditional single rice cake It is agreeably sweet to be allowed to full of nutrition, mouthfeel, and is easy digestion, raw materials used at low cost, work for indigo plant, okra powder, sweetener etc. Skill is simple, and has health-care efficacy, is suitble to general population edible.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific Embodiment is merely to illustrate and explain the present invention, it is not limited to these embodiments.In embodiment, all raw materials are all commercially available Product.
Embodiment 1
A kind of violet cabbage rice cake, the raw material including following parts by weight:
34 parts of glutinous rice, 28 parts of rice, 10 parts of violet cabbage, 7.5 parts of okra powder, 8 parts of isomalto-oligosaccharides, oligofructose 5 parts and 11 parts of nutritional auxiliary part, 2.5 parts of sunflower oil;Wherein, the constituent that nutritional auxiliary is are as follows: 4 parts of alcohol soluble protein, 5 parts of soybean oligopeptide, 1.5 parts of biotin, 7 parts of blueberry pectin.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing;
(2) by violet cabbage, with clear water, cleaning and chopping, 1.8 times of amount water polishing that violet cabbage weight is added are slurried, obtain repeatedly Violet cabbage underflow;
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 13h, impregnate temperature Degree is 24 DEG C, is filtered after immersion to draining, for use;
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 100 mesh;
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2) After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough;
(6) step (5) and good dough are stood into 15min, then again and at dough;
(7) pressing mold, steam, pack.
Embodiment 2
A kind of violet cabbage rice cake, the raw material including following parts by weight:
36 parts of glutinous rice, 30 parts of rice, 12 parts of violet cabbage, 8 parts of okra powder, 7 parts of isomalto-oligosaccharides, 7 parts of trehalose And 12 parts of nutritional auxiliary part, 2.8 parts of sunflower oil;Wherein, the constituent that nutritional auxiliary is are as follows: 5 parts of alcohol soluble protein, soybean 6 parts of oligopeptide, 1.6 parts of biotin, 9 parts of blueberry pectin.
The preparation method of above-mentioned violet cabbage rice cake, comprising the following steps:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing;
(2) by violet cabbage, with clear water, cleaning and chopping, 2 times of amount water polishing that violet cabbage weight is added are slurried, obtain purple repeatedly Wild cabbage underflow;
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 13h, impregnate temperature Degree is 25 DEG C, is filtered after immersion to draining, for use;
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 100 mesh;
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, the okra powder, sweetener of the remaining half of step (2) After reconciling uniformly with nutritional auxiliary by formula rate, sunflower oil and suitable quantity of water is added and at dough;
(6) step (5) and good dough are stood into 15min, then again and at dough;
(7) pressing mold, steam, pack.
The violet cabbage rice cake that embodiment is prepared is observed and is tasted by presentation, and rice cake is in lavender, mouthfeel after eating It is agreeably sweet and more easy to digest, it is easily absorbed by stomach, generally reflects that acceptance is higher, but also it is not recommended that disposable excessive food With.

Claims (5)

1. a kind of violet cabbage rice cake, which is characterized in that the raw material including following parts by weight: 30-40 parts of glutinous rice, 25-30 parts of rice, 8-12 parts of violet cabbage, 6-9 parts of okra powder, 12-15 parts of sweetener and 10-12 parts of nutritional auxiliary part;Wherein, nutritional auxiliary is Constituent are as follows: 3-5 parts of alcohol soluble protein, 4-7 parts of soybean oligopeptide, 1-2 parts of biotin, 6-9 parts of water-soluble dietary fiber.
2. a kind of violet cabbage rice cake according to claim 1, which is characterized in that the sweetener is that isomaltose is oligomeric One or more of sugar, oligofructose, trehalose.
3. a kind of violet cabbage rice cake according to claim 1, which is characterized in that the water-soluble dietary fiber is blueberries Glue.
4. a kind of violet cabbage rice cake according to claim 1, which is characterized in that further include 2-3 parts of sunflower oil.
5. a kind of preparation method of violet cabbage rice cake according to any one of claims 1-4, which is characterized in that including with Lower step:
(1) full grains, the good glutinous rice of quality and rice is selected to remove impurity, and clean with clear water repeated flushing;
(2) by violet cabbage, with clear water, cleaning and chopping, 1.5-2 times of addition violet cabbage weight are measured water polishing and are slurried, obtain purple repeatedly Wild cabbage underflow;
(3) it by washed glutinous rice and rice, is placed in the clear water dissolved with the violet cabbage underflow of half and impregnates 12-15h, soaking temperature It is 22-25 DEG C, is filtered after immersion to draining, for use;
(4) by step (3) glutinous rice and rice meal pour into pulverizer, crush and wear into the wet rice flour noodles of 80-100 mesh;
(5) by the resulting wet rice flour noodles of step (4), violet cabbage underflow, okra powder, sweetener and the battalion of the remaining half of step (2) After auxiliary agent is supported by formula rate reconciliation uniformly, sunflower oil and suitable quantity of water is added and at dough;
(6) step (5) and good dough are stood into 10-15min, then again and at dough;
(7) pressing mold, steam, pack.
CN201810938378.4A 2018-08-17 2018-08-17 A kind of violet cabbage rice cake and preparation method thereof Withdrawn CN109007575A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112826012A (en) * 2019-11-25 2021-05-25 衡阳县康强米粉有限公司 Nutritional rice cake and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494089A (en) * 2013-09-25 2014-01-08 合肥丰宝杂粮专业合作社 Health care composite rice and preparation method thereof
CN107048164A (en) * 2017-05-19 2017-08-18 芜湖扬展新材料科技服务有限公司 A kind of low sugar rice cake
CN107048163A (en) * 2017-05-19 2017-08-18 芜湖扬展新材料科技服务有限公司 A kind of clearing damp removes cold rice cake

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494089A (en) * 2013-09-25 2014-01-08 合肥丰宝杂粮专业合作社 Health care composite rice and preparation method thereof
CN107048164A (en) * 2017-05-19 2017-08-18 芜湖扬展新材料科技服务有限公司 A kind of low sugar rice cake
CN107048163A (en) * 2017-05-19 2017-08-18 芜湖扬展新材料科技服务有限公司 A kind of clearing damp removes cold rice cake

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112826012A (en) * 2019-11-25 2021-05-25 衡阳县康强米粉有限公司 Nutritional rice cake and preparation method thereof

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Application publication date: 20181218