CN110063495A - A kind of bird's nest rice dumpling and preparation method thereof - Google Patents
A kind of bird's nest rice dumpling and preparation method thereof Download PDFInfo
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- CN110063495A CN110063495A CN201910434212.3A CN201910434212A CN110063495A CN 110063495 A CN110063495 A CN 110063495A CN 201910434212 A CN201910434212 A CN 201910434212A CN 110063495 A CN110063495 A CN 110063495A
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of bird's nest rice dumpling and preparation method thereof, a kind of bird's nest rice dumpling are made of rice dumpling skin and rice dumpling stuffing, wherein the rice dumpling skin is prepared by dried sweet-scented osmanthus, bird's nest, glutinous rice flour and water, and the rice dumpling stuffing is prepared by native plate lard, white sugar, Semen sesami nigrum, walnut kernel and dried orange peel.The cracking rate of the rice dumpling can be effectively reduced in the bird's nest rice dumpling of the invention, keep product surface more smooth, reduce the generation that product boils rear muddy soup phenomenon, mouthfeel is more preferably, and production is simple, and it is easily stored after quick-frozen, in addition it is added in the present invention with nourishing yin to moisten dryness, invigorating middle warmer and replenishing QI and with the bird's nest of functions of relieving cough and reducing phlegm, so that the rice dumpling are more nutritious, all age group it is edible per capita.
Description
Technical field
The present invention relates to food-making technology fields more particularly to a kind of bird's nest rice dumpling and preparation method thereof.
Background technique
With the continuous quickening of current rhythm of life, modern processes the consumption demand of food by traditional rice-made food
The mode that technique is manufactured cannot be met, and quick-frozen food keeps the original nutrition of food in most fiery degree
On the basis of ingredient and qualitative characteristics, more conveniently and quickly than traditional food, contemporary allegro living habit is complied with, because
And increasingly have been favored by people, this also promotes fast freezing food industry rapid development to a certain extent.
There are many type of China's quick-frozen food, have reached more than 300 kinds, and the quality of part quick-frozen food have reached or
Close to the advanced level for reaching the world.Since China's quick-frozen food raw material are sufficient, yield is high and quality-high and inexpensive, meeting
Under the premise of home sale demand, portioned product has also opened up the market all over the world such as the U.S., Europe, Japan and Southeast Asia, by
The consistent favorable comment of domestic and international the majority of consumers is arrived.
Made quick-frozen dumpling is deeply loved by the public as one of quick-frozen conditioning food, and the emulsification of quick-frozen special oil is special
Property and cream characteristic can guarantee the stability of musculus cutaneus, fillings quality in processing and cold storage procedure.In the market quick-frozen dedicated
For oil and fat product mainly based on universal margarine, shortening, basic oil is mostly the vegetable and animals oils of refining, hydrogenated vegetable oil
Or the mixture of above-mentioned grease.But hydrogenated oil and fat hardness is higher, influences mouthfeel, and easily cause cardiovascular and cerebrovascular disease containing trans acids；
Saturated acid and cholesterol level is higher adversely affects to health in animal oil.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of bird's nest rice dumpling.The present invention is to come by the following technical programs in fact
Existing:
A kind of bird's nest rice dumpling, including rice dumpling skin and rice dumpling stuffing, the rice dumpling skin includes following raw material dried sweet-scented osmanthus, bird's nest, glutinous
Rice flour and water, the rice dumpling stuffing include following raw materials: native plate lard, white sugar, Semen sesami nigrum, walnut kernel and dried orange peel.
Preferably, the rice dumpling skin and the weight ratio of rice dumpling stuffing are (2-3): (1-2)；The rice dumpling skin includes following weight
Component raw material: 5-25 parts of dried sweet-scented osmanthus, 20-60 parts of bird's nest, 150-250 parts of glutinous rice flour and 100-200 parts of water；The rice dumpling stuffing includes
Following weight component raw material: 30-50 parts of native plate lard, 40-80 parts of white sugar, 100-200 parts of Semen sesami nigrum, 20-40 parts of walnut kernel and
10-20 parts of dried orange peel.
Preferably, the native plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at (1-2) cm × (1-2) cm × (1-2) cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 is placed on electromagnetic oven and refines 10-30min, is refined
Temperature is 100-130 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Sodium hydrate aqueous solution is added dropwise under stirring, after being added dropwise to complete continue constant temperature stir 5-15min, stirring after the completion of carry out from
Heart separation retains oily phase layer, and water progress constant temperature is then added in oily phase layer and stirs 10-20min, uses liquid separation after the completion of stirring
Funnel separates fuel-displaced phase layer, the lard after obtaining impurity elimination；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 70-
90 DEG C, melt lard, while using the lard after blender stirring thawing and vegetable oil is added, continues constant temperature and stir 20-
After 40min, it is cooled to 45-65 DEG C, and lipase is added, then constant temperature stirs 3-5h, centrifuge separation, the pig after obtaining transesterification
Oil；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 70-90 DEG C, while emulsifier is added, and constant temperature
20-40min is stirred, then stops stirring, is cooled to room temperature, obtains the native plate lard.
It is furthermore preferred that the mass concentration of sodium hydrate aqueous solution is 5-15% in the step 3, dosage is the weight of thick lard
The 0.05-0.15% of amount.
It is furthermore preferred that the vegetable oil is one of sunflower oil, peanut oil or a variety of, the dosage of the vegetable oil is
The 50-150% of the weight of lard after impurity elimination.
It is furthermore preferred that the vegetable oil is sunflower oil.
It is furthermore preferred that the lipase is one in animal fat enzyme, vegetablefats enzyme and microbes lipase
Kind is a variety of, and the dosage of the lipase is the 5-15% of lard weight after impurity elimination.
It is furthermore preferred that the lipase is mixed by immobilized lipase, wheat germ lipase, the immobilization rouge
Fat enzyme, wheat germ lipase weight ratio be (1-2): (1-2).
It is furthermore preferred that the emulsifier is one of propylene glycol ester, polyglycerol ester or a variety of, the dosage of the emulsifier
For the 1-5% of the lard weight after transesterification.
It is furthermore preferred that the emulsifier is mixed by propylene glycol ester, polyglycerol ester, the propylene glycol ester, polyglycerol ester
Weight ratio be (1-2): (1-2).
The present invention also provides a kind of preparation methods of bird's nest rice dumpling, comprising the following steps:
Step 1, production rice dumpling skin: glutinous rice, dried sweet-scented osmanthus and bird's nest are placed in pulverizer respectively after crushing, use 100-
The sieve of 300 mesh is sieved, and uniformly mixes after sieving, and water is then added and is stirred rubbing, forms dough after being sufficiently mixed, stands
10-30min obtains the rice dumpling skin；
Step 2, production rice dumpling stuffing: Semen sesami nigrum, walnut kernel and dried orange peel are placed in pulverizer respectively after crushing, are used
The sieve of 100-300 mesh is sieved, and uniformly mixes after sieving, and white sugar is then added and is placed in temperature to stir in 100-140 DEG C of pot
It mixes, is cooled to room temperature after the completion of stirring, is eventually adding native plate lard, sufficiently crumple, obtain the rice dumpling stuffing；
Step 3, faric molding: rice dumpling skin being placed in rice dumpling molding machine, rice dumpling stuffing is then added, and obtains the molding rice dumpling,
It the rice dumpling is finally packaged into bag is placed in refrigerator and be rapidly frozen.
Compared with prior art, the present invention has the advantages that following prominent and effect:
The cracking rate of the rice dumpling can be effectively reduced in the bird's nest rice dumpling of the invention, keep product surface more smooth, after reduction product boils
The generation of muddy soup phenomenon, mouthfeel more preferably, and makes simply, easily stored after quick-frozen, is in addition added to have in the present invention and support
Yin moisturizes, invigorating middle warmer and replenishing QI and the bird's nest with functions of relieving cough and reducing phlegm, so that the rice dumpling are more nutritious, all age group is per capita
It is edible.
Specific embodiment
Foregoing invention content of the invention is described in further detail With reference to embodiment, but should not be incited somebody to action
This range for being interpreted as the above-mentioned theme of the present invention is only limitted to following embodiments.
Each raw material and equipment introduction in embodiment:
Glutinous rice, source area Jiangsu Taizhou City are purchased from Jiangsu this life taste Food Co., Ltd, and the trade mark is that generation occupies glutinous rice, glutinous rice
Moisture content is less than 14.5%, packing specification 50kg.
Dried sweet-scented osmanthus is purchased from Kang Bo Food Co., Ltd, Guilin City, is W8 grades of sweet osmanthus.
Bird's nest is Indonesia's spun gold bird's nest, is purchased from Shang Yan trade Co., Ltd.
Lard plate, is purchased from the great source ecological cultivation farm in Yuncheng County, and embodiment uses on the great source board selenium-rich nonreactive aardvark of canal
Leaf fat.
White sugar is that board soft white sugar is shipped in exhibition used in embodiment.
Dried orange peel is Xinhui tangerine peel used in embodiment.
Semen sesami nigrum, source area Anhui are purchased from Bozhou City moral reputation hall medicine company sale Co., Ltd.
Walnut kernel, source area Shaanxi are purchased from Luonan county magistrate and win Agricultural Products Trade Co., Ltd.
Sunflower oil is golden dragonfish sunflower seeds edible blend oil used in embodiment.
Immobilized lipase, is purchased from Jinan Xin Dayuan Biotechnology Co., Ltd, and enzyme activity is 100,000 u/g.
Wheat germ lipase is prepared crude by reference to the embodiment 1 in Chinese invention patent CN2012105778034
Wheat germ lipase liquid, purified using the embodiment 5 in the invention, wheat germ lipase be prepared.
Propylene glycol ester is methyl glycol fatty acid ester used in embodiment, is purchased from the Longgang District of Shenzhen City good food of benefit taste and matches
Expect factory, food-grade.
Polyglycerol ester is polyglyceryl fatty acid ester used in embodiment, and it is limited up to food additives through this to be purchased from Henan
Company, food-grade.
Pulverizer is purchased from Wuyi Hai Na Electrical Appliances Co., Ltd, model HC-100T.
Refrigerator is purchased from Zhucheng Hong Ke Machinery Co., Ltd., model Hk-100.
Rice dumpling molding machine is purchased from Shanghai Ye Chang Food Machinery Co., Ltd., model VFD-4000B.
The measurement of rice dumpling Frost cleft rate:
The quality of the rice dumpling is accelerated to deteriorate and (bursting by freezing occur) measurement of Lai Jinhang made quick-frozen dumpling Frost cleft rate by multigelation.Speed
Freeze the rice dumpling to refrigerate for 24 hours at -20 DEG C, then take out and be placed in insulating box 1h under the conditions of 20 DEG C, places at -20 DEG C and refrigerate for 24 hours, weight
It is 3 times multiple.The formula of Frost cleft rate are as follows:
Frost cleft rate (%)=(rice dumpling number of bursting by freezing/rice dumpling sum) × 100%
Bursting by freezing evaluation criteria are as follows: there is breach on rice dumpling surface, and face crack is relatively mostly bursting by freezing state；Rice dumpling surface is without splitting
Mouthful, and face crack is less.
Rice dumpling sensory evaluation score by rules:
Taste panel is trained and experienced person forms by 10, according to made quick-frozen dumpling sensory evaluation scores detailed rules and regulations table 1
Content is given a mark item by item.
1 rice dumpling score by rules of table
Embodiment 1
A kind of bird's nest rice dumpling, including rice dumpling skin and rice dumpling stuffing, wherein the rice dumpling skin and the weight ratio of rice dumpling stuffing are 2:1,
The rice dumpling skin includes following weight component raw material: 15 parts of dried sweet-scented osmanthus, 40 parts of bird's nest, 200 parts of glutinous rice flour and 150 parts of water；It is described
Rice dumpling stuffing includes following weight component raw material: 40 parts of native plate lard, 60 parts of white sugar, 150 parts of Semen sesami nigrum, 30 parts of walnut kernel and dried orange peel
15 parts.
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively 0.05%, 0.1%, the 0.15% of the weight of thick lard, and rate of addition is
0.05g/s continues to stir 10min with 200r/min, 75 DEG C of condition after being added dropwise to complete, carries out being placed in centrifuge after the completion of stirring
In 5min is centrifuged with the rate of 3000r/min, retain oily phase layer, going for the three times of oily phase layer weight be then added in oily phase layer
Ionized water stirs 15min under conditions of 50 DEG C, 300r/min, separates fuel-displaced phase layer using separatory funnel after the completion of stirring, obtains
Lard after to impurity elimination；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
Be added impurity elimination after lard weight 10% lipase, then stir 4h under the conditions of 50 DEG C, 300r/min, after the completion of stirring with
The rate of 2000r/min is centrifuged 10min, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, obtains institute
State native plate lard.
The lipase is mixed by immobilized lipase, wheat germ lipase, the immobilized lipase, wheat
The weight ratio of germ fatty enzyme is 1:1.
The emulsifier is mixed by propylene glycol ester, polyglycerol ester, the propylene glycol ester, polyglycerol ester weight ratio be
1:1.
A kind of preparation method of the bird's nest rice dumpling, comprising the following steps:
Step 1, production rice dumpling skin: glutinous rice, dried sweet-scented osmanthus and bird's nest are placed in pulverizer respectively after crushing, use 200
The sieving of purpose sieve, uniformly mixes after sieving, and water is then added and is stirred rubbing 30min, forms dough after being sufficiently mixed, quiet
30min is set, the rice dumpling skin is obtained；
Step 2, production rice dumpling stuffing: Semen sesami nigrum, walnut kernel and dried orange peel are placed in pulverizer respectively after crushing, are used
The sieve of 200 mesh is sieved, and uniformly mixes after sieving, and white sugar is then added and is placed in temperature to stir in 120 DEG C of pot, has stirred
It is cooled to room temperature after, is eventually adding native plate lard, crumpled 20min, obtain the rice dumpling stuffing；
Step 3, faric molding: rice dumpling skin being placed in rice dumpling molding machine, rice dumpling stuffing is then added, and obtains the molding rice dumpling,
It the rice dumpling is finally packaged into bag is placed in refrigerator and be rapidly frozen.
Embodiment 2
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
50%, 100%, 150% sunflower oil of the weight of oil continues after the condition of 80 DEG C, 300r/min stir 30min, cold
But to 50 DEG C, and 10% lipase of lard weight after impurity elimination is added, then stirs 4h under the conditions of 50 DEG C, 300r/min,
10min is centrifuged with the rate of 2000r/min after the completion of stirring, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, obtains institute
State native plate lard.
Embodiment 3
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
5%, 10%, 15% lipase of lard weight, then stirs 4h under the conditions of 50 DEG C, 300r/min, stirs after addition impurity elimination
10min is centrifuged with the rate of 2000r/min after the completion of mixing, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, obtains institute
State native plate lard.
Embodiment 4
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
Be added impurity elimination after lard weight 10% lipase, then stir 4h under the conditions of 50 DEG C, 300r/min, after the completion of stirring with
The rate of 2000r/min is centrifuged 10min, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
1%, 3%, 5% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 are cooled to after the completion of stirring
DEG C, obtain the native plate lard.
Test case 1
Embodiment 1-4 is carried out to the measurement and sensory evaluation of rice dumpling Frost cleft rate, test result such as table 2 and table 3:
2 rice dumpling Frost cleft rate of table
3 rice dumpling Analyses Methods for Sensory Evaluation Results of table
Embodiment 5
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
10% immobilized lipase of lard weight, then stirs 4h under the conditions of 50 DEG C, 300r/min, has stirred after addition impurity elimination
10min is centrifuged with the rate of 2000r/min after, removes immobilized lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, obtains institute
State native plate lard.
The emulsifier is mixed by propylene glycol ester, polyglycerol ester, the propylene glycol ester, polyglycerol ester weight ratio be
1:1.
Embodiment 6
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
10% wheat germ lipase of lard weight, then stirs 4h under the conditions of 50 DEG C, 300r/min after addition impurity elimination, stirs
10min is centrifuged with the rate of 2000r/min after the completion, removes wheat germ lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% emulsifier of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, obtains institute
State native plate lard.
The emulsifier is mixed by propylene glycol ester, polyglycerol ester, the propylene glycol ester, polyglycerol ester weight ratio be
1:1.
Embodiment 7
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
Be added impurity elimination after lard weight 10% lipase, then stir 4h under the conditions of 50 DEG C, 300r/min, after the completion of stirring with
The rate of 2000r/min is centrifuged 10min, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% propylene glycol ester of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, is obtained
The soil plate lard.
The lipase is mixed by immobilized lipase, wheat germ lipase, the immobilized lipase, wheat
The weight ratio of germ fatty enzyme is 1:1.
Embodiment 8
Substantially the same manner as Example 1, difference is only that:
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, separates fuel-displaced phase layer, the pig after obtaining impurity elimination using separatory funnel after the completion of stirring
Oil；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 80
DEG C, the pig for melting lard, while the lard after melting being stirred with the rate of 300r/min using blender and is added after impurity elimination
100% sunflower oil of the weight of oil continues to be cooled to 50 DEG C after the condition of 80 DEG C, 300r/min stir 30min, and
Be added impurity elimination after lard weight 10% lipase, then stir 4h under the conditions of 50 DEG C, 300r/min, after the completion of stirring with
The rate of 2000r/min is centrifuged 10min, removes lipase, the lard after obtaining transesterification；
Step 5, emulsification: the lard after transesterification in step 4 is warming up to 80 DEG C, while the lard weight after transesterification is added
3% polyglycerol ester of amount, and 30min is stirred under the conditions of 80 DEG C, 400r/min, 25 DEG C are cooled to after the completion of stirring, is obtained
The soil plate lard.
The lipase is mixed by immobilized lipase, wheat germ lipase, the immobilized lipase, wheat
The weight ratio of germ fatty enzyme is 1:1.
Comparative example 1
A kind of bird's nest rice dumpling, including rice dumpling skin and rice dumpling stuffing, wherein the rice dumpling skin and the weight ratio of rice dumpling stuffing are 2:1,
The rice dumpling skin includes following weight component raw material: 15 parts of dried sweet-scented osmanthus, 40 parts of bird's nest, 200 parts of glutinous rice flour and 150 parts of water；It is described
Rice dumpling stuffing includes following weight component raw material: 40 parts of native plate lard, 60 parts of white sugar, 150 parts of Semen sesami nigrum, 30 parts of walnut kernel and dried orange peel
15 parts.
The soil plate lard specific the preparation method comprises the following steps:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, then cuts leaf fat
It is rubbed at 1cm × 1cm × 1cm and using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 30min, refining temperature
Degree is 120 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: being placed in agitating and heating in constant temperature blender with magnetic force for the round-bottomed flask equipped with thick lard,
Wherein mixing speed is 200r/min, and it is water-soluble that the sodium hydroxide that mass concentration is 10% is added dropwise when temperature rises to 75 DEG C while stirring
Liquid, wherein the dosage of sodium hydrate aqueous solution is respectively the 0.1% of the weight of thick lard, and rate of addition 0.05g/s is dripped
10min is stirred with 200r/min, 75 DEG C of condition at rear continuation, is placed in a centrifuge after the completion of stirring with 3000r/min
Rate be centrifuged 5min, retain oily phase layer, be then added in oily phase layer the deionized waters of the three times of oily phase layer weight 50 DEG C,
15min is stirred under conditions of 300r/min, is separated fuel-displaced phase layer using separatory funnel after the completion of stirring, is obtained the lard.
Test case 2
Embodiment 5-10 and comparative example 1 are carried out to the measurement and sensory evaluation of rice dumpling Frost cleft rate, test result such as table 4 and table
5:
4 rice dumpling Frost cleft rate of table
| Serial number | Rice dumpling sum | Rice dumpling bursting by freezing number | Frost cleft rate (%) |
| Embodiment 5 | 50 | 17 | 66 |
| Embodiment 6 | 50 | 20 | 60 |
| Embodiment 7 | 50 | 23 | 54 |
| Embodiment 8 | 50 | 25 | 50 |
| Comparative example 1 | 50 | 34 | 32 |
3 rice dumpling Analyses Methods for Sensory Evaluation Results of table
Claims (8)
1. a kind of bird's nest rice dumpling, including rice dumpling skin and rice dumpling stuffing, which is characterized in that the rice dumpling skin includes that following raw materials do osmanthus
Flower, bird's nest, glutinous rice flour and water, the rice dumpling stuffing include following raw materials: native plate lard, white sugar, Semen sesami nigrum, walnut kernel and dried orange peel.
2. a kind of bird's nest rice dumpling according to claim 1, which is characterized in that the rice dumpling skin and the weight ratio of rice dumpling stuffing are
(2-3): (1-2)；
The rice dumpling skin includes following weight component raw material: 5-25 parts of dried sweet-scented osmanthus, 20-60 parts of bird's nest, 150-250 parts of glutinous rice flour and
100-200 parts of water；
The rice dumpling stuffing includes following weight component raw material: 30-50 parts of native plate lard, 40-80 parts of white sugar, Semen sesami nigrum 100-200
Part, 20-40 parts of walnut kernel and 10-20 parts of dried orange peel.
3. a kind of bird's nest rice dumpling according to claim 1, which is characterized in that the specific preparation method of the soil plate lard
Are as follows:
Step 1, pretreatment of raw material: choosing fresh leaf fat and removes the impurity on leaf fat, and leaf fat is then cut into (1-
2) it cm × (1-2) cm × (1-2) cm and is rubbed using masticator, obtains pretreated leaf fat；
Step 2, lard refining: leaf fat pretreated in step 1 being placed on electromagnetic oven and refines 10-30min, refining temperature
It is 100-130 DEG C, removes the dregs of fat to get thick lard is arrived after the completion of refining；
Step 3, thick lard impurity elimination: the round-bottomed flask equipped with thick lard is placed in agitating and heating in constant temperature blender with magnetic force, is being stirred
It mixes and sodium hydrate aqueous solution is added dropwise under state, continue constant temperature after being added dropwise to complete and stir 5-15min, centrifugation point is carried out after the completion of stirring
From then water is added in oily phase layer and carries out constant temperature stirring 10-20min, uses separatory funnel after the completion of stirring for the oily phase layer of reservation
Separate fuel-displaced phase layer, the lard after obtaining impurity elimination；
The transesterification of step 4, lard: the lard after impurity elimination will be obtained in step 3 and sets in a round bottom flask and is warming up to 70-90
DEG C, melt lard, while using the lard after blender stirring thawing and vegetable oil is added, continues constant temperature and stir 20-40min
Afterwards, it is cooled to 45-65 DEG C, and lipase is added, then constant temperature stirs 3-5h, centrifuge separation, the lard after obtaining transesterification；
Step 5, emulsification: being warming up to 70-90 DEG C for the lard after transesterification in step 4, while emulsifier be added, and constant temperature stirs
Then 20-40min stops stirring, is cooled to room temperature, obtain the native plate lard.
4. a kind of bird's nest rice dumpling according to claim 3, which is characterized in that sodium hydrate aqueous solution in the step 3
Mass concentration is 5-15%, and dosage is the 0.05-0.15% of the weight of thick lard.
5. a kind of bird's nest rice dumpling according to claim 3, which is characterized in that the vegetable oil is sunflower oil, peanut oil
One of or it is a variety of.
6. a kind of bird's nest rice dumpling according to claim 3, which is characterized in that the lipase is immobilized lipase, small
One of wheat germ lipase is a variety of.
7. a kind of bird's nest rice dumpling according to claim 3, which is characterized in that the emulsifier is propylene glycol ester, polyglycereol
One of ester is a variety of.
8. a kind of preparation method of the bird's nest rice dumpling described in any one of -7 according to claim 1, which is characterized in that including following
Step:
Step 1, production rice dumpling skin: glutinous rice, dried sweet-scented osmanthus and bird's nest are placed in pulverizer respectively after crushing, use 100-300
The sieving of purpose sieve, uniformly mixes after sieving, and water is then added and is stirred rubbing, forms dough after being sufficiently mixed, stands 10-
30min obtains the rice dumpling skin；
Step 2, production rice dumpling stuffing: Semen sesami nigrum, walnut kernel and dried orange peel are placed in pulverizer respectively after crushing, use 100-
The sieve of 300 mesh is sieved, and uniformly mixes after sieving, and white sugar is then added and is placed in temperature to stir in 100-140 DEG C of pot, stirs
It is cooled to room temperature after the completion of mixing, is eventually adding native plate lard, sufficiently crumpled, obtain the rice dumpling stuffing；
Step 3, faric molding: rice dumpling skin being placed in rice dumpling molding machine, rice dumpling stuffing is then added, and obtains the molding rice dumpling, finally
It the rice dumpling is packaged into bag is placed in refrigerator and be rapidly frozen.
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