CN109287949A - 一种全糯米黄粑的生产工艺 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title claims abstract 12
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- 241001328788 Camellia nitidissima Species 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 238000012423 maintenance Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000021270 cold food Nutrition 0.000 abstract description 3
- 238000005336 cracking Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 40
- 239000000047 product Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 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 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
本发明涉及食品技术领域,尤其涉及一种全糯米黄粑的生产工艺,该工艺以糯米、黄豆、金花茶叶片、莲藕、山药、黄糖为原料,制得的黄粑颠覆了传统黄粑粘米占到整个黄粑生产中原材料的60‑80%,糯米只占15‑30%的比例。生产出来的黄粑色泽金黄,口感松软不粘手、风味独特、甜度适中,可作为旅游食品随身携带,方便取食。避免了传统配方工艺生产的产品容易开裂,不适用冷食的弊端。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种全糯米黄粑的生产工艺。
背景技术
黄粑作为云贵川及其周边省份老百姓重要的地方小吃,每个地方的生产配方工艺变化不大。主要是粘米、糯米、黄豆、黄糖。作为主料的粘米占到整个黄粑生产中原材料的40-60%,秦纪煌食品有限公司通过改变生产工艺,在整个生产过程中不用一粒粘米,全部采用糯米进行生产,生产过程中添加有明显降血糖和尿糖、降血压、降血脂、降胆固醇作用的金花茶,通便止泻、健脾开胃的莲藕,改善睡眠、强体健身,养血、补脑、益肾、抗衰老的山药等药食同源的植物。通过该生产工艺生产的黄粑口感松软、风味独特、甜度适中,避免了传统配方工艺生产的产品容易开裂,不适用冷食的弊端。
发明内容
为克服上述现有技术的缺陷,本发明提供一种全糯米黄粑的生产工艺。
具体是通过以下技术方案得以实现的:
一种全糯米黄粑的生产工艺,其特征在于,按如下步骤进行操作:
(1)取30斤糯米、5公斤黄豆混合浸泡10-24小时,沥干水分后,将混合物与其质量1.5倍的水混合磨浆备用;
(2)将新鲜的金花茶叶片0.5公斤、莲藕3公斤、山药3公斤、黄糖3公斤、水2公斤混合磨成浓浆备用;
(3)把步骤(1)和步骤(2)制得的浆液倒入同一容器,并搅拌均匀,得到糯米混合浆;
(4)取70斤糯米浸泡5-8小时,沥干水分,用高温蒸汽蒸1.5小时,取出摊凉至常温,得到糯米饭;
(5)将摊凉至常温的糯米饭加入到糯米混合浆中并搅拌均匀;
(6)将步骤(5)所得混合物自然发酵0.5-1小时后,按每个300克用玉米壳将发酵物包成长方形,做成黄粑半成品;
(7)将黄粑半成品装入蒸锅,用猛火烧开并维持2个小时;再改用中火蒸6-7小时;待黄粑从浅白色完全变为金黄色时停火,自然冷却后取出即可。
本发明的有益效果:
本发明颠覆了传统黄粑粘米占到整个黄粑生产中原材料的60-80%,糯米只占15-30%的比例。全糯米黄粑在生产过程中一粒粘米都不用,并加入了药食同源植物金花茶、莲藕、山药。用该配方工艺生产出来的黄粑色泽金黄,口感松软不粘手、风味独特、甜度适中,可作为旅游食品随身携带,方便取食。避免了传统配方工艺生产的产品容易开裂,不适用冷食的弊端。
具体实施方式
实施例1
一种全糯米黄粑的生产工艺,按如下步骤进行操作:
(1)取30斤糯米、5公斤黄豆混合浸泡10小时,沥干水分后,将混合物与其质量1.5倍的水混合磨浆备用;
(2)将新鲜的金花茶叶片0.5公斤、莲藕3公斤、山药3公斤、黄糖3公斤、水2公斤混合磨成浓浆备用;
(3)把步骤(1)和步骤(2)制得的浆液倒入同一容器,并搅拌均匀,得到糯米混合浆;
(4)取70斤糯米浸泡5小时,沥干水分,用高温蒸汽蒸1.5小时,取出摊凉至常温,得到糯米饭;
(5)将摊凉至常温的糯米饭加入到糯米混合浆中并搅拌均匀;
(6)将步骤(5)所得混合物自然发酵0.5小时后,按每个300克用玉米壳将发酵物包成长方形,做成黄粑半成品;
(7)将黄粑半成品装入蒸锅,用猛火烧开并维持2个小时;再改用中火蒸6小时;待黄粑从浅白色完全变为金黄色时停火,自然冷却后取出即可。
实施例2
一种全糯米黄粑的生产工艺,按如下步骤进行操作:
(1)取30斤糯米、5公斤黄豆混合浸泡24小时,沥干水分后,将混合物与其质量1.5倍的水混合磨浆备用;
(2)将新鲜的金花茶叶片0.5公斤、莲藕3公斤、山药3公斤、黄糖3公斤、水2公斤混合磨成浓浆备用;
(3)把步骤(1)和步骤(2)制得的浆液倒入同一容器,并搅拌均匀,得到糯米混合浆;
(4)取70斤糯米浸泡8小时,沥干水分,用高温蒸汽蒸1.5小时,取出摊凉至常温,得到糯米饭;
(5)将摊凉至常温的糯米饭加入到糯米混合浆中并搅拌均匀;
(6)将步骤(5)所得混合物自然发酵1小时后,按每个300克用玉米壳将发酵物包成长方形,做成黄粑半成品;
(7)将黄粑半成品装入蒸锅,用猛火烧开并维持2个小时;再改用中火蒸7小时;待黄粑从浅白色完全变为金黄色时停火,自然冷却后取出即可。
实施例3
一种全糯米黄粑的生产工艺,按如下步骤进行操作:
(1)取30斤糯米、5公斤黄豆混合浸泡15小时,沥干水分后,将混合物与其质量1.5倍的水混合磨浆备用;
(2)将新鲜的金花茶叶片0.5公斤、莲藕3公斤、山药3公斤、黄糖3公斤、水2公斤混合磨成浓浆备用;
(3)把步骤(1)和步骤(2)制得的浆液倒入同一容器,并搅拌均匀,得到糯米混合浆;
(4)取70斤糯米浸泡6小时,沥干水分,用高温蒸汽蒸1.5小时,取出摊凉至常温,得到糯米饭;
(5)将摊凉至常温的糯米饭加入到糯米混合浆中并搅拌均匀;
(6)将步骤(5)所得混合物自然发酵0.8小时后,按每个300克用玉米壳将发酵物包成长方形,做成黄粑半成品;
(7)将黄粑半成品装入蒸锅,用猛火烧开并维持2个小时;再改用中火蒸6.5小时;待黄粑从浅白色完全变为金黄色时停火,自然冷却后取出即可。所述仅为本发明的优选实施例而已,并不用于限制本发明, 对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (1)
1.一种全糯米黄粑的生产工艺,其特征在于,按如下步骤进行操作:
(1)取30斤糯米、5公斤黄豆混合浸泡10-24小时,沥干水分后,将混合物与其质量1.5倍的水混合磨浆备用;
(2)将新鲜的金花茶叶片0.5公斤、莲藕3公斤、山药3公斤、黄糖3公斤、水2公斤混合磨成浓浆备用;
(3)把步骤(1)和步骤(2)制得的浆液倒入同一容器,并搅拌均匀,得到糯米混合浆;
(4)取70斤糯米浸泡5-8小时,沥干水分,用高温蒸汽蒸1.5小时,取出摊凉至常温,得到糯米饭;
(5)将摊凉至常温的糯米饭加入到糯米混合浆中并搅拌均匀;
(6)将步骤(5)所得混合物自然发酵0.5-1小时后,按每个300克用玉米壳将发酵物包成长方形,做成黄粑半成品;
(7)将黄粑半成品装入蒸锅,用猛火烧开并维持2个小时;再改用中火蒸6-7小时;待黄粑从浅白色完全变为金黄色时停火,自然冷却后取出即可。
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CN111838544A (zh) * | 2019-04-24 | 2020-10-30 | 金沙县秦纪煌食品有限责任公司 | 一种黄粑的制作工艺 |
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CN104489510A (zh) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | 荞麦糯米粑 |
CN107535809A (zh) * | 2016-06-23 | 2018-01-05 | 贵州省瓮安县猴场左氏食品有限责任公司 | 一种荞麦黄粑及其制作方法 |
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CN104489510A (zh) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | 荞麦糯米粑 |
CN107535809A (zh) * | 2016-06-23 | 2018-01-05 | 贵州省瓮安县猴场左氏食品有限责任公司 | 一种荞麦黄粑及其制作方法 |
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