CN110169536A - One kind is rich in oleanolic acid flavor low fat white square rice cake and preparation method thereof - Google Patents
One kind is rich in oleanolic acid flavor low fat white square rice cake and preparation method thereof Download PDFInfo
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- CN110169536A CN110169536A CN201910322319.9A CN201910322319A CN110169536A CN 110169536 A CN110169536 A CN 110169536A CN 201910322319 A CN201910322319 A CN 201910322319A CN 110169536 A CN110169536 A CN 110169536A
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- rich
- oleanolic acid
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- low fat
- white square
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 115
- 235000009566 rice Nutrition 0.000 title claims abstract description 115
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 62
- 235000019634 flavors Nutrition 0.000 title claims abstract description 62
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 title claims abstract description 61
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 title claims abstract description 61
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 title claims abstract description 61
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 229940100243 oleanolic acid Drugs 0.000 title claims abstract description 61
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 114
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 239000000084 colloidal system Substances 0.000 claims abstract description 11
- 210000001161 mammalian embryo Anatomy 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 19
- 239000006188 syrup Substances 0.000 claims description 17
- 235000020357 syrup Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 11
- 244000036770 Akebia trifoliata Species 0.000 claims description 9
- 235000012980 Akebia trifoliata Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- 241000272814 Anser sp. Species 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 230000008030 elimination Effects 0.000 claims description 8
- 238000003379 elimination reaction Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000004575 stone Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 230000035943 smell Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 6
- 229910052782 aluminium Inorganic materials 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 239000004411 aluminium Substances 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 240000008027 Akebia quinata Species 0.000 description 2
- 235000007756 Akebia quinata Nutrition 0.000 description 2
- 244000119012 Bequaertiodendron magalismontanum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000722953 Akebia Species 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 108010082126 Alanine transaminase Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001083838 Lardizabalaceae Species 0.000 description 1
- 241000533950 Leucojum Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- XHCLAFWTIXFWPH-UHFFFAOYSA-N [O-2].[O-2].[O-2].[O-2].[O-2].[V+5].[V+5] Chemical compound [O-2].[O-2].[O-2].[O-2].[O-2].[V+5].[V+5] XHCLAFWTIXFWPH-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- -1 lard Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 208000018191 liver inflammation Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229910001935 vanadium oxide Inorganic materials 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses one kind rich in oleanolic acid flavor low fat white square rice cake and preparation method thereof, belongs to food processing field.By the rhizome of caulis akebiae, fruit, through low temperature colloid mill, defibrination, squeeze and filter are made rich in oleanolic acid flavor low fat slurries the present invention repeatedly, and the grease in traditional white square rice cake is substituted, the features such as traditional white square rice cake quality is soft moist, sweet mouthfeel is palatable is maintained in this way；White square rice cake oleanolic acid flavor is assigned again, can be whetted the appetite, soothing liver and strengthening spleen and be enhanced human immunity.
Description
Technical field
The present invention relates to food-processing method technical fields, and in particular to one kind is rich in oleanolic acid flavor low fat white square rice cake
And preparation method thereof.
Background technique
It with glutinous rice is strip, white made of main Raw material processing that white square rice cake, also known as thin slice cake or snow-flake cake, which are a kind of,
Laminar snack food, also just because piece is thin, color is white, like piece piece white clouds shape, the features such as not hard can be hidden long and gained the name.But it is existing
Have in technology, most of traditional white square rice cake is that high oil is high in fat, and single flavor, functional component is few, and nutritive value is low, is unable to satisfy
The higher level pursuit of consumer.
Caulis akebiae divides threeleaf akebia and vanadium oxide xerogel, is Lardizabalaceae, and Akebia fallen leaves bejuco is distributed in China
Hebei, Shanxi, Shandong, Henan, Southern Shaanxi, the southeast of Gansu to each provinces and regions in the Yangtze river basin, are born in 250-2000 meters of height above sea level
In mountainous region cheuch side sparse woods or hills shrubbery.Caulis akebiae complete stool can be used as medicine and eat, and diuresis promotes lactation, and has the benefits of relaxing tendons and activating collaterals, control
Rheumatic arthritis, the functions such as anticancer, rhizome are rich in oleanolic acid；Fruit contains a large amount of organic acids, fat, amino acid, pectin
Etc. nutritional ingredient needed by human, there is pleasant peculiar flavour；Oleanolic acid is clinically used for treatment infectious acute icteric liver
Inflammation has apparent reduction glutamic-pyruvic transaminase and removing jaundice effect, improves viral and chronic persistant hepatitis patient symptom, body
It seeks peace liver function.
Summary of the invention
The purpose of the present invention is to provide one kind rich in oleanolic acid flavor low fat white square rice cake and preparation method thereof, with abundant
White square rice cake flavor kind and substitution reduce the high oily high lipid content of traditional white square rice cake, enhance white square rice cake nutritive value function.
In order to achieve the above purpose, inventor is finally obtained a kind of richness by a large number of experiments research and persistent exploration
The low fat white square rice cake of flavor containing oleanolic acid, the cloud cake slice are made of the raw material of following parts by weight: 60-100 parts of glutinous rice flour, fiveleaf akebia root
Stem fruit is syrup 90-150 parts fat substituted, 2-5 parts of coarse rice powder.
Preferably, as described above a kind of rich in oleanolic acid flavor low fat white square rice cake, the caulis akebiae rhizome fruit fat replaces
Be composed of the following raw materials by weight for syrup: 90-130 parts of white granulated sugar, 10-15 parts of maltose are starched rich in oleanolic acid flavor low fat
45-75 parts of liquid, 6-8 parts of water.
Preferably, as described above a kind of rich in oleanolic acid flavor low fat white square rice cake, wherein being rich in oleanolic acid flavor
Low fat slurries the preparation method comprises the following steps: the whole fruit of threeleaf akebia and rhizome 2:1 in mass ratio after mixing, in 25 DEG C~30 DEG C conditions
Lower immersion 2h~3h, dices broken, adds two parts of ice water colloid mills defibrination squeeze and filter repeatedly, obtains rich in oleanolic acid flavor
Low fat slurries；
A kind of preparation method rich in oleanolic acid flavor low fat white square rice cake, this method comprises the following steps:
(1), picking is cleaned without the rhizome more than whole fruit of mildew and rot threeleaf akebia, life in 3 years, and the whole fruit of threeleaf akebia and rhizome press quality
After mixing than 2:1,2h~3h is impregnated under the conditions of 25 DEG C~30 DEG C, dices broken, two parts of ice water colloid mills is added to grind repeatedly
Squeeze and filter is starched, is obtained rich in oleanolic acid flavor low fat slurries；
(2) formula ratio is pressed, water intaking is added heating in jacketed pan and boils stopping heating, white granulated sugar stirring and dissolving is added, adds and matches
The maltose just measured stirs evenly, and temperature is down to 35 DEG C or less additions and is stirred rich in oleanolic acid flavor low fat slurries,
It is repeatedly levigate through colloid mill again, it obtains and is rich in the fat substituted syrup of oleanolic acid flavor caulis akebiae rhizome fruit；
(3) production of glutinous rice flour: glutinous rice impurity elimination, after cleaning, drying, glutinous rice and goose warm up stone and fry by weight the ratio of 1:5, glutinous
Rice do not bloom, without hard-core, it is non-discolouring have meter fragrance after, separation glutinous rice and goose warm up stone, carry out be milled and cross 100 mesh standard sieves, most
The glutinous rice flour of sieving is placed into being aged for warehouse storage 6 months for cool place afterwards, makes the abundant moisture absorption of glutinous rice flour and loses dry property；
(4) production of coarse rice powder: brown rice impurity elimination after cleaning, drying, is added high fire in pot and quickly great quantities of spare moisture is evaporated,
Then high fire stir-frying in tune carries out milling and crosses 100 mesh standard sieves to obtain coarse rice powder, place until the micro- Huang of rice, smells parched rice perfume
Shady and cool warehouse storage；
(5) mixing: glutinous rice flour, coarse rice powder are weighed, rich in oleanolic acid flavor low fat syrup by formula, be added in machine,massing
Stirring half a minute stirs evenly, and obtains white square rice cake powder embryo material；
(6) buy cake: the white square rice cake powder embryo material that step (5) are uniformly mixed beats sieving by cake making machine and obtains flakes cloud sheet
Cake embryo material；
(7) die mould: the flakes white square rice cake embryo material of step (6) is paved to every lattice: long 21cm wide 6.5cm high 3cm aluminum dipping form presses cake
In machine, is flattened by pressure cake machine, obtain cake embryo；
(8) loin chop: the cake embryo pressed is successively tiled aluminium sheet transmission belt, by loin chop region, 80-90 DEG C of steam coolant-temperature gage, when
Between 4-6min；
(9) wake up cake: by steamed cake embryo, neat storage to can be closed wooden barrel in cooling resurgence 24-30 hours, make each
The dispersion of cake embryo uniform moisture；
(10) cake made of glutinous rice, sold in sliced pieces: the cake embryo that uniform moisture is dispersed, sliced machine-cut are rich in oleanolic acid flavor at 0.15cm cake slice
Low fat white square rice cake；
(11) it packs: gained being packed rich in oleanolic acid flavor low fat white square rice cake with packing machine, obtains finished product.
Compared with prior art, advantages of the present invention are as follows:
1, the disadvantages of present invention is directed to traditional white square rice cake single flavor, and high oil high lipid content is unfavorable for person in middle and old age's health, this
Invention replaces the ingredients such as traditional plant oil, lard, water and sucrose with oleanolic acid flavor low fat syrup, is not changing product processing
Under conditions of Processes and apparatus, one kind is made rich in oleanolic acid flavor low fat white square rice cake, that is, has assigned white square rice cake flavour,
Enhance the functions such as white square rice cake nutrient health again, to solve the high oily high lipid content of traditional white square rice cake, the problem of single flavor.
2, of the invention to be rich in oleanolic acid flavor low fat slurries, slurries can reach two effects: one, Caulis Akebiae fruit
Pectin rich in, grease type, calcium, phosphorus, iron, organic acid, injection Vitamin B_6, B1, B2, B6 etc. in (pulp, pericarp, fruit)
Nutritional ingredient needed by human；Emulsified fat is fatty well for pectin energy, and height oil is high in fat in the traditional white square rice cake of substitution, and nutritional ingredient is again
The soothing liver and strengthening spleen that white square rice cake can be enhanced, promotes the production of body fluid to quench thirst, and enhances human immunity；Secondly, caulis akebiae rhizome contain a large amount of neat pier
Tartaric acid can enrich white square rice cake flavour, and can whet the appetite.
3, hair invention is obtained is rich in oleanolic acid flavor low fat white square rice cake, wherein content of oleanolic acid > 0.18g/
100g, fat content < 0.1g/100g, pectin content > 0.85g/100g, organic acid content > 1.3g/100g, Vc content >
84mg/100g。
Specific embodiment
For that can understand the technical characterstic for illustrating the present invention program with reference to specific embodiments be illustrated to the present invention.
But protection scope of the present invention is not limited to these examples.It is all equal without departing substantially from the change of present inventive concept or equivalent substitute
Including within protection scope of the present invention
Embodiment 1
One kind being rich in oleanolic acid flavor low fat white square rice cake, is made of the raw material of following parts by weight: 60 parts of glutinous rice flour, caulis akebiae rhizome
90 parts, 2 parts of coarse rice powder of the fat substituted syrup of fruit；Wherein the fat substituted syrup of caulis akebiae rhizome fruit is composed of the following raw materials by weight:
90 portions of white granulated sugar, is rich in 45 parts of oleanolic acid flavor low fat slurries, 6 parts of water at 10 parts of maltose.
A kind of preparation method rich in oleanolic acid flavor low fat white square rice cake, method include the following steps:
(1) picking is cleaned without the rhizome more than whole fruit of mildew and rot threeleaf akebia, life in 3 years, by whole fruit: rhizome=2:1(mass ratio) it is mixed
It closes uniformly, 2h~3h is impregnated under the conditions of 25 DEG C~30 DEG C, is diced broken, adding two parts of ice water colloid mills, defibrination squeezed repeatedly
Filter, obtains rich in oleanolic acid flavor low fat slurries；
(2) formula ratio is pressed, water intaking is added heating in jacketed pan and boils stopping heating, white granulated sugar stirring and dissolving is added, adds and matches
The maltose just measured stirs evenly, and temperature is down to 35 DEG C or less additions and is stirred rich in oleanolic acid flavor low fat slurries,
It is repeatedly levigate through colloid mill again, it obtains and is rich in the fat substituted syrup of oleanolic acid flavor caulis akebiae rhizome fruit；
(3) production of glutinous rice flour: glutinous rice warms up the ratio that stone weight ratio is 1:5 in glutinous rice and goose and fries after impurity elimination, cleaning, drying
It is ripe, glutinous rice do not bloom, without hard-core, it is non-discolouring have meter fragrance after, separation glutinous rice and goose warm up stone, be milled and to cross 100 targets quasi-
The glutinous rice flour of sieving is finally placed being aged for warehouse storage 6 months for cool place, makes the abundant moisture absorption of glutinous rice flour and lose dry by sieve
Property；
(4) production of coarse rice powder: northeast brown rice is after impurity elimination, cleaning, drying, and high fire is quickly great quantities of spare moisture in addition pot
It is evaporated, then high fire stir-frying in tune, until the micro- Huang of rice, smells parched rice perfume, carries out milling and cross 100 mesh standard sieves to obtain brown rice
Powder places shady and cool warehouse storage；
(5) mixing: 60 parts of glutinous rice flour of formula ratio are taken, 2 parts of coarse rice powder, 90 parts of oleanolic acid flavor low fat syrup is rich in, is added
Stirring half a minute stirs evenly in machine,massing, obtains white square rice cake powder embryo material；
(6) buy cake: the white square rice cake powder embryo material that step (5) are uniformly mixed beats sieving by cake making machine and obtains flakes cloud sheet
Cake embryo material；
(7) die mould: the flakes white square rice cake embryo material of step (6) is paved to every lattice: long 21cm wide 6.5cm high 3cm aluminum dipping form presses cake
In machine, is flattened by pressure cake machine, obtain cake embryo；
(8) loin chop: the cake embryo pressed is successively tiled aluminium sheet transmission belt, by loin chop region, 80-90 DEG C of steam coolant-temperature gage, when
Between 4-6min；
(9) wake up cake: by steamed cake embryo, neat storage to can be closed wooden barrel in cooling resurgence 24-30 hours, make each
The dispersion of cake embryo uniform moisture；
(10) cake made of glutinous rice, sold in sliced pieces: the cake embryo that uniform moisture is dispersed, sliced machine-cut are rich in oleanolic acid flavor at 0.15cm cake slice
Low fat white square rice cake；
(11) it packs: gained being packed rich in oleanolic acid flavor low fat white square rice cake with packing machine, obtains finished product.
Manufactured in the present embodiment to be rich in content of oleanolic acid > 0.14g in oleanolic acid flavor low fat white square rice cake, fat contains
Measure < 0.082g/100g, pectin content > 0.71g/100g, organic acid content > 1.0g/100g, Vc content > 73mg/100g.
Embodiment 2
One kind being rich in oleanolic acid flavor low fat white square rice cake, is made of the raw material of following parts by weight: 100 parts of glutinous rice flour, fiveleaf akebia root
150 parts, 5 parts of coarse rice powder of the fat substituted syrup of stem fruit；Wherein the fat substituted syrup of caulis akebiae rhizome fruit by following parts by weight raw material
Composition: 130 portions of white granulated sugar, is rich in 75 parts of oleanolic acid flavor low fat slurries, 8 parts of water at 15 parts of maltose.
A kind of preparation method rich in oleanolic acid flavor low fat white square rice cake, this method comprises the following steps:
(1) picking is cleaned without the rhizome more than whole fruit of mildew and rot threeleaf akebia, life in 3 years, by whole fruit: rhizome=2:1(mass ratio) it is mixed
It closes uniformly, 2h~3h is impregnated under the conditions of 25 DEG C~30 DEG C, is diced broken, adding two parts of ice water colloid mills, defibrination squeezed repeatedly
Filter, obtains rich in oleanolic acid flavor low fat slurries；
(2) formula ratio is pressed, water intaking is added heating in jacketed pan and boils stopping heating, white granulated sugar stirring and dissolving is added, adds and matches
The maltose just measured stirs evenly, and temperature is down to 35 DEG C or less additions and is stirred rich in oleanolic acid flavor low fat slurries,
It is repeatedly levigate through colloid mill again, it obtains and is rich in the fat substituted syrup of oleanolic acid flavor caulis akebiae rhizome fruit；
(3) production of glutinous rice flour: glutinous rice warms up the ratio that stone weight ratio is 1:5 in glutinous rice and goose and fries after impurity elimination, cleaning, drying
It is ripe, glutinous rice do not bloom, without hard-core, it is non-discolouring have meter fragrance after, separation glutinous rice and goose warm up stone, be milled and to cross 100 targets quasi-
The glutinous rice flour of sieving is finally placed being aged for warehouse storage 6 months for cool place, makes the abundant moisture absorption of glutinous rice flour and lose dry by sieve
Property；
(4) production of coarse rice powder: northeast brown rice is after impurity elimination, cleaning, drying, and high fire is quickly great quantities of spare moisture in addition pot
It is evaporated, then high fire stir-frying in tune, until the micro- Huang of rice, smells parched rice perfume, carries out milling and cross 100 mesh standard sieves to obtain brown rice
Powder places shady and cool warehouse storage；
(5) mixing: 100 parts of glutinous rice flour of formula ratio are taken, 5 parts of coarse rice powder, 150 parts of oleanolic acid flavor low fat syrup is rich in, adds
Entering stirring half a minute in machine,massing stirs evenly, and obtains white square rice cake powder embryo material；
(6) buy cake: the white square rice cake powder embryo material that step (5) are uniformly mixed beats sieving by cake making machine and obtains flakes cloud sheet
Cake embryo material；
(7) die mould: the flakes white square rice cake embryo material of step (6) is paved to every lattice: long 21cm wide 6.5cm high 3cm aluminum dipping form presses cake
In machine, is flattened by pressure cake machine, obtain cake embryo；
(8) loin chop: the cake embryo pressed is successively tiled aluminium sheet transmission belt, by loin chop region, 80-90 DEG C of steam coolant-temperature gage, when
Between 4-6min；
(9) wake up cake: by steamed cake embryo, neat storage to can be closed wooden barrel in cooling resurgence 24-30 hours, make each
The dispersion of cake embryo uniform moisture；
(10) cake made of glutinous rice, sold in sliced pieces: the cake embryo that uniform moisture is dispersed, sliced machine-cut are rich in oleanolic acid flavor at 0.15cm cake slice
Low fat white square rice cake；
(11) it packs: gained being packed rich in oleanolic acid flavor low fat white square rice cake with packing machine, obtains finished product.
It is manufactured in the present embodiment to be rich in content of oleanolic acid > 0.18g/100g in oleanolic acid flavor low fat white square rice cake, rouge
Fat content < 0.1g/100g, pectin content > 0.85g/100g, organic acid content > 1.3g/100g, Vc content > 84mg/
100g。
Claims (4)
1. one kind be rich in oleanolic acid flavor low fat white square rice cake, it is characterised in that: the cloud cake slice by following parts by weight raw material group
At: 60-100 parts of glutinous rice flour, caulis akebiae rhizome fruit be syrup 90-150 parts fat substituted, 2-5 parts of coarse rice powder.
2. as described in claim 1 a kind of rich in oleanolic acid flavor low fat white square rice cake, it is characterised in that: the caulis akebiae rhizome
The fat substituted syrup of fruit is composed of the following raw materials by weight: 90-130 portions of white granulated sugar, is rich in oleanolic acid wind at 10-15 parts of maltose
45-75 parts of taste low fat slurries, 6-8 parts of water.
3. as claimed in claim 2 a kind of rich in oleanolic acid flavor low fat white square rice cake, it is characterised in that: be rich in oleanolic acid
Flavor low fat slurries the preparation method comprises the following steps: the whole fruit of threeleaf akebia and rhizome 2:1 in mass ratio after mixing, at 25 DEG C~30 DEG C
Under the conditions of impregnate 2h~3h, dice broken, add two parts of ice water colloid mills defibrination squeeze and filter repeatedly, obtain rich in oleanolic acid
Flavor low fat slurries.
4. a kind of preparation method rich in oleanolic acid flavor low fat white square rice cake, it is characterised in that: this method comprises the following steps:
(1) the whole fruit of picking threeleaf akebia, rhizome are cleaned, and the whole fruit of threeleaf akebia and rhizome press 2:1 in mass ratio after mixing,
2h~3h is impregnated under the conditions of 25 DEG C~30 DEG C, is diced broken, is added two parts of ice water colloid mills defibrination squeeze and filter repeatedly, obtain
Rich in oleanolic acid flavor low fat slurries；
(2) formula ratio is pressed, water intaking is added heating in jacketed pan and boils stopping heating, white granulated sugar stirring and dissolving is added, adds and matches
The maltose just measured stirs evenly, and temperature is down to 35 DEG C or less and is added rich in oleanolic acid flavor low fat slurries and is sufficiently stirred
It is even then repeatedly levigate through colloid mill, that is, it obtains and is rich in the fat substituted syrup of oleanolic acid flavor caulis akebiae rhizome fruit；
(3) production of glutinous rice flour: glutinous rice impurity elimination, after cleaning, drying, glutinous rice and goose warm up stone and fry by weight the ratio of 1:5, point
Be milled after warming up stone from glutinous rice and goose and cross 100 mesh standard sieves, the glutinous rice flour of sieving is finally placed to shady and cool warehouse storage 6
It is aged within a month；
(4) production of coarse rice powder: brown rice impurity elimination after cleaning, drying, is added big torch moisture in pot and is evaporated, then high fire in tune
Stir-frying carries out milling and crosses 100 mesh standard sieves to obtain coarse rice powder, place shady and cool warehouse storage until the micro- Huang of rice, smells parched rice perfume
It deposits；
(5) glutinous rice flour, coarse rice powder are weighed, rich in oleanolic acid flavor low fat syrup by formula, stirring in machine,massing is added
Half a minute stirs evenly, and obtains white square rice cake powder embryo material；White square rice cake powder embryo material is bought cake, die mould, loin chop, wake up cake, the cake made of glutinous rice, sold in sliced pieces, packaging again, i.e.,
It is made and is rich in oleanolic acid flavor low fat white square rice cake.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002615A (en) * | 2006-12-18 | 2007-07-25 | 江南大学 | Method for producing fat substitute by using pectin as substrate |
| CN104286368A (en) * | 2014-10-19 | 2015-01-21 | 陆建益 | Health care ice-cream assisting to regulate blood sugar level and preparation method for health care ice-cream |
| CN108740040A (en) * | 2018-05-30 | 2018-11-06 | 湖北顺溪生物食品股份有限公司 | A kind of flavor function fermented bean curd and preparation method thereof rich in oleanolic acid |
-
2019
- 2019-04-22 CN CN201910322319.9A patent/CN110169536A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002615A (en) * | 2006-12-18 | 2007-07-25 | 江南大学 | Method for producing fat substitute by using pectin as substrate |
| CN104286368A (en) * | 2014-10-19 | 2015-01-21 | 陆建益 | Health care ice-cream assisting to regulate blood sugar level and preparation method for health care ice-cream |
| CN108740040A (en) * | 2018-05-30 | 2018-11-06 | 湖北顺溪生物食品股份有限公司 | A kind of flavor function fermented bean curd and preparation method thereof rich in oleanolic acid |
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| 吴越: "云片糕加工技术", 《农村百事通》 * |
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