CN111034911A - Making process of ginger sugar-purple perilla rice cake capable of preventing cold - Google Patents
Making process of ginger sugar-purple perilla rice cake capable of preventing cold Download PDFInfo
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- CN111034911A CN111034911A CN202010019793.7A CN202010019793A CN111034911A CN 111034911 A CN111034911 A CN 111034911A CN 202010019793 A CN202010019793 A CN 202010019793A CN 111034911 A CN111034911 A CN 111034911A
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- ginger
- rice cake
- sugar
- perilla
- printer
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 74
- 235000009566 rice Nutrition 0.000 title claims abstract description 74
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- 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
Abstract
The invention belongs to the technical field of food development, and particularly relates to a making process of a ginger sugar-purple perilla rice cake capable of preventing cold. The manufacturing process is completed by the following steps: firstly, uniformly mixing the ingredients, then adding the ingredients into a reaction kettle for treatment, and directly flowing the formed pasty cake into a raw material barrel of a 3D printer for 3D printing. The application of the selected Anqiu old ginger in the processing field is less, and the rice cakes with the tastes lack. The ginger peel is reserved in the processing of the invention, the prepared perilla rice cake has good taste, the taste of the product is enriched, the perilla rice cake has synergistic effect with all the raw materials, the food storage life is prolonged, the commercial value is increased, and the prepared rice cake has good water binding capacity.
Description
Technical Field
The invention belongs to the technical field of food development, and particularly relates to a making process of a ginger sugar-purple perilla rice cake capable of preventing cold.
Background
The rice cake is one of the traditional snacks in China, the rice cake has multiple names of rice cake, bait, glutinous rice cake and the like in the Han Dynasty, the rice cake is steamed by rice or rice flour with large viscosity, the processing and the manufacturing are convenient, the storage is resistant, the eating method is various, the rice cake is popular in China and abroad, and along with the deep development of modern scientific research, the healthy diet effectively prevents diseases and becomes one of the preferred conditions of people for food. In winter when people eat the rice cake, cold air flu is increased in winter, people are susceptible to wind cold, the ginger sugar perilla beverage recorded in the wind cold diet therapy can effectively prevent the wind cold, has the effects of sweating, relieving exterior syndrome, warming middle-jiao and dispelling cold, and can also be used for treating gastrointestinal type cold with symptoms of nausea, vomiting and the like. In conclusion, the rice cake and the perilla beverage are combined to form the medicated diet snack food with the effect of preventing cold, so that the snack food adapts to seasonal changes and better improves the quality of the food.
With the development of modern industrialization, 3D printing technology is under the control of a computer, and the integration of different materials based on a 3D digital model depends on chemical reaction or phase change. The application of the 3D printing technology in food provides excellent opportunity for creating complex innovative products, food with various tastes and shapes is created through the auxiliary design of a computer, specific functionality is achieved, the rice cake made through printing is stable in shape and structure, not prone to breaking and capable of being set according to own favor, better visual impact is brought when the rice cake is eaten, appetite of diners is improved, and the modern life rhythm is better adapted.
Disclosure of Invention
Aiming at the market blank in the prior art, the invention aims to provide a making process of the ginger sugar and purple perilla rice cake for preventing cold, so as to improve the processing process and taste of the rice cake and keep the original taste. The invention utilizes the frontier technology to break through and innovate, thereby not only prolonging the quality guarantee period of the product, but also improving the sensory quality and the nutritional value of the rice cake.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides a making process of ginger sugar perilla rice cake capable of preventing cold, which comprises the following steps:
(1) uniformly mixing the ingredients of the ginger sugar-perilla rice cake;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10-20 minutes at the rotation speed of 150-150 ℃ and the temperature of 100-150 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form mature pasty cake mass which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A to the raw material to form a transparent film with the thickness of less than 100 micrometers to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps to finally stack the three-dimensional solid food, wherein the temperature of the printing workbench is 20-40 ℃, and the raw material cylinder and the forming agent A are kept at 45-55 ℃.
The ginger sugar-perilla rice cake prepared by the invention comprises the following ingredients: 5-8 parts of glutinous rice flour, 1-15 parts of glutinous rice flour, 10-20 parts of water, 3-6 parts of ginger, 3-6 parts of perilla leaf and 10-20 parts of brown sugar.
The rhizoma Zingiberis recens and folium Perillae are superfine powder of rhizoma Zingiberis recens and folium Perillae.
The ginger superfine powder used in the invention is prepared by cleaning ginger, directly grinding, adding egg white into ginger paste, uniformly stirring, standing for 20-30min, freeze-drying the mixture, and carrying out superfine grinding.
Further, the mass ratio of the mashed ginger to the egg white is 5: 1.
further, the forming agent A is alginic acid sugar, aloe extract and water according to a mass ratio of 1:3: 10.
Further, the aloe extract is prepared by the following method: chopping aloe pulp, grinding into meat paste, adding lactalbumin and sodium bicarbonate water solution, dropwise adding citric acid, stirring for 50-60min, squeezing, and filtering to obtain aloe extract.
The addition amount of the whey protein accounts for 2-3% of the weight of the aloe flesh; the liquid-material ratio of the sodium bicarbonate aqueous solution to the aloe pulp is 20 mL: 1g of a compound; the molar ratio of the citric acid to the sodium bicarbonate is 1: 1; the mass concentration of the sodium bicarbonate water solution is 5%.
Further, the forming agent B is brown sugar powder.
The ginger used in the invention is Shandong Anqiu old ginger, the total content of gingerol and 8-10 gingerol is more, the medicinal value is higher than that of fresh ginger and tooth ginger, the ginger is rich in a large amount of soluble dietary fiber, has various physiological functions to human body, has the functions of relieving exterior syndrome, dispelling cold, diminishing inflammation, resisting bacteria, resisting oxidation, resisting aging, resisting tumors, promoting blood circulation, reducing blood fat and the like, and is an economic crop integrating nutrition, seasoning and health care.
The invention has the beneficial effects that:
(1) the application of the selected Anqiu old ginger in the processing field is less, and the rice cakes with the tastes lack. The product retains ginger peel in the processing process, utilizes the balanced pharmacological action of the ginger peel and ginger pulp to reduce the pollution of the ginger peel to the environment, and meanwhile, the prepared perilla rice cake has good taste, enriches the taste of the product, has synergistic effect with all the raw materials, prolongs the storage life of the food, increases the commercial value of the food, and has good water retention property.
(2) The invention selects perilla leaf with the production place of Fujian, the rosmarinic acid content of the perilla leaf is the most, and the rosmarinic acid in the perilla leaf has extremely strong activity of eliminating free radicals in vivo, anti-HIV and anti-herpes virus activity and strong bacteriostatic action.
(3) The ginger, the perilla leaf and the brown sugar are combined into a dietetic therapy formula, and the ginger, sugar and perilla drink has the effects of effectively dispelling cold and warming the body. The ginger and perilla milled powder is applied to the rice cake, so that the nutritional value of the rice cake is enriched, the drug effect of the ginger sugar perilla beverage is improved, the waste of residues of ginger slices and perilla leaves after boiling is avoided, a human body can fully ingest food materials, the nutrients are complemented, the absorption rate is improved, and a better prevention and treatment effect is achieved.
(4) The YHGF-2-20L reaction kettle is designed by inner and outer double-layer glass, the inner layer is provided with a stirring rod, stirring reaction can be carried out under normal pressure or negative pressure according to use requirements in a closed glass reactor, the outer interlayer can carry out circulating heating or cooling reaction through different cold and heat sources (refrigerating fluid and hot water), the YHGF-2-20L reaction kettle is ideal pilot-scale test and production equipment for modern fine factories, biopharmaceuticals and new material synthesis, the YHGF-2-20L reaction kettle is less in application in the food processing industry, the manual or common machine has more material mixing time and often has uneven material mixing in the process of making rice cakes, a heating mature process is carried out after material mixing, the double-glass reaction kettle can reduce the material mixing time and omit a mature heating process after material mixing, the time cost is reduced, and the efficiency is improved.
(5) The 3D printing technology is used for preparing a product in the last forming step, algal polysaccharide and aloe extract are used as adhesives, brown sugar powder is attached to the surface of the product in a spraying mode, so that the product has a stable structural form, the inherent shape of the rice cake is changed, programming setting printing can be performed according to hobbies, sensory evaluation of edible people is improved, attractiveness is achieved, and more consumers are brought to novel 3D printed food.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
The model of the double-glass reaction kettle used by the invention is YHGF-2-20L.
Example 1
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 5 parts of glutinous rice flour, 12 parts of glutinous rice flour, 18 parts of water, 3 parts of ginger, 5 parts of perilla leaf and 10 parts of brown sugar;
preparing rhizoma Zingiberis recens and folium Perillae into superfine powder with particle size of 80-100 μm; the ginger superfine powder is prepared by cleaning ginger, directly grinding, adding egg white which accounts for 1/5 of ginger paste into ginger paste, stirring, standing for 20-30min, freeze drying the mixture, and superfine pulverizing; the folium Perillae is directly freeze-dried and micronized;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10 minutes at the rotating speed of 150 revolutions per minute and the temperature of 1100 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form a mature pasty cake which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A (the mass ratio of sugar alginate to aloe extract to water is 1:3:10) on the raw material to form a transparent film with the thickness of less than 100 microns to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B brown sugar powder on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps, finally stacking the three-dimensional solid food, wherein the printing workbench temperature is 20 ℃, and the raw material cylinder and the forming agent A are kept at 45 ℃;
the aloe extract is prepared by the following method: chopping aloe flesh, grinding into meat paste, adding whey protein accounting for 2.5% of the mass of the aloe flesh and sodium bicarbonate water solution with the mass concentration of 5%, and then dropwise adding sodium bicarbonate with the molar ratio of 1: 1, stirring for 60min, squeezing, and filtering to obtain Aloe extract.
Example 2
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 6 parts of glutinous rice flour, 10 parts of sticky rice flour, 15 parts of water, 5 parts of ginger, 3 parts of perilla leaf and 10 parts of brown sugar;
preparing ginger and perilla leaf into superfine powder with the granularity of 80-100 mu m, and the preparation method is the same as that of the embodiment 1;
(2) and (3) reaction kettle treatment: putting the powder material sieved by the 80-mesh sieve and water into a reaction kettle, starting a machine to heat and stir for 15 minutes at the rotating speed of 150 rpm and the temperature of 120 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form mature pasty cake mass which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A (the mass ratio of sugar alginate to aloe extract to water is 1:3:10) on the raw material to form a transparent film with the thickness of less than 100 microns to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B brown sugar powder on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps, finally stacking the three-dimensional solid food, wherein the printing workbench temperature is 30 ℃, and the raw material cylinder and the forming agent A are kept at 50 ℃;
the aloe extract is prepared by the following method: chopping aloe flesh, grinding into meat paste, adding whey protein accounting for 3% of the mass of the aloe flesh and sodium bicarbonate aqueous solution with the mass concentration of 5%, and then dropwise adding sodium bicarbonate with the molar ratio of 1: 1, stirring for 50min, squeezing, and filtering to obtain aloe extract.
Example 3
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 8 parts of glutinous rice flour, 15 parts of sticky rice flour, 20 parts of water, 6 parts of ginger, 6 parts of perilla leaf and 10 parts of brown sugar;
preparing rhizoma Zingiberis recens and folium Perillae into superfine powder with particle size of 80-100 μm; the preparation method is the same as that of example 1;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10-20 minutes at the rotation speed of 150-150 ℃ and the temperature of 100-150 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form mature pasty cake mass which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A (the mass ratio of sugar alginate to aloe extract to water is 1:3:10) on the raw material to form a transparent film with the thickness of less than 100 microns to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B brown sugar powder on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps, finally stacking the three-dimensional solid food, wherein the printing workbench temperature is 20 ℃, and the raw material cylinder and the forming agent A are kept at 45 ℃;
the aloe extract is prepared by the following method: chopping aloe flesh, grinding into meat paste, adding whey protein accounting for 2% of the mass of the aloe flesh and sodium bicarbonate aqueous solution with the mass concentration of 5%, and then dropwise adding sodium bicarbonate with the molar ratio of 1: 1, stirring for 60min, squeezing, and filtering to obtain Aloe extract.
Comparative example 1 (preparation method of ultrafine ginger powder)
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 5 parts of glutinous rice flour, 12 parts of glutinous rice flour, 18 parts of water, 3 parts of ginger, 5 parts of perilla leaf and 10 parts of brown sugar;
preparing rhizoma Zingiberis recens and folium Perillae into superfine powder with particle size of 80-100 μm; the rhizoma Zingiberis recens micropowder is prepared by cleaning rhizoma Zingiberis recens, directly grinding, freeze drying, and micronizing; the folium Perillae is directly freeze-dried and micronized;
the other steps are the same as in example 1.
Comparative example 2
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 5 parts of glutinous rice flour, 12 parts of glutinous rice flour, 18 parts of water, 3 parts of ginger, 5 parts of perilla leaf and 10 parts of brown sugar;
preparing rhizoma Zingiberis recens and folium Perillae into superfine powder with particle size of 80-100 μm; the preparation method is the same as that of example 1;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10 minutes at the rotating speed of 150 revolutions per minute and the temperature of 1100 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form a mature pasty cake which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A (the mass ratio of sugar alginate to aloe extract to water is 1:3:10) on the raw material to form a transparent film with the thickness of less than 100 microns to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B brown sugar powder on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps, finally stacking the three-dimensional solid food, wherein the printing workbench temperature is 20 ℃, and the raw material cylinder and the forming agent A are kept at 45 ℃;
the aloe extract is prepared by the following method: chopping aloe flesh, grinding into meat paste, adding whey protein 2.5% of aloe flesh, stirring for 60min, squeezing, and filtering to obtain aloe extract.
Comparative example 3
(1) The ingredients of the ginger sugar perilla rice cake are uniformly mixed, and the ingredients are as follows: 5 parts of glutinous rice flour, 12 parts of glutinous rice flour, 18 parts of water, 3 parts of ginger, 5 parts of perilla leaf and 10 parts of brown sugar;
preparing rhizoma Zingiberis recens and folium Perillae into superfine powder with particle size of 80-100 μm; the ginger superfine powder is prepared by cleaning ginger, directly grinding, adding egg white which accounts for 1/5 of ginger paste into ginger paste, stirring, standing for 20-30min, freeze drying the mixture, and superfine pulverizing; the folium Perillae is directly freeze-dried and micronized;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10 minutes at the rotating speed of 150 revolutions per minute and the temperature of 1100 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form a mature pasty cake which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding a mixed solution in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A (alginic acid sugar and water in a mass ratio of 4:10) on the raw material to form a transparent film with the thickness of less than 100 micrometers to prepare an intermediate forming material, starting an atomizing cylinder of the 3D printer to uniformly spray a forming agent B brown sugar powder on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps, finally stacking the three-dimensional solid food, wherein the printing workbench temperature is 20 ℃, and the raw material cylinder and the forming agent A are kept at 45 ℃.
Effect example 1
The ginger sugar perilla rice cakes prepared in the examples and the comparative examples are subjected to water binding property and texture property detection, and the specific detection method comprises the following steps: the water holding rate is that 2g of prepared rice cake is dissolved in 25mL of deionized water, the mixture is evenly oscillated and soaked for 30min at room temperature, then the water separated out by centrifugation is poured out after centrifugation (1000 r/min, 10 min), and the water content is measured by adopting a direct weighing method; the hardness of the rice cake was measured by a physical property tester according to AACC74-09 test method and TPA test mode, and the specific results are shown in Table 1.
TABLE 1
Effect example 2
The sugar-reducing perilla rice cakes prepared in the examples and the comparative examples are subjected to sensory evaluation, and before the evaluation, a reviewer is subjected to targeted training to confirm the sensory characteristics of the glutinous rice cake, and specific evaluation results are shown in table 2.
TABLE 2
The rice cake prepared by the embodiment of the invention has high precision which can reach more than 98%, and is not deformed and collapsed, while in the comparative example 3, the rice cake is partially collapsed after being printed for 1 hour, and the forming precision is about 85%. In the pretreatment method provided by the invention, no barbaloin and barbaloin substances are detected, and in the comparative example 2, a trace amount of barbaloin and barbaloin can be detected.
Effect example 3
The rice cakes prepared in the examples and the comparative examples were subjected to shelf life test and stored at room temperature for specific storage time shown in Table 3.
TABLE 3
Claims (10)
1. The making process of the ginger sugar-purple perilla rice cake capable of preventing cold is characterized by comprising the following steps of:
(1) uniformly mixing the ingredients of the ginger sugar-perilla rice cake;
(2) and (3) reaction kettle treatment: putting the sieved powder and water into a reaction kettle, starting a machine to heat and stir for 10-20 minutes at the rotation speed of 150-150 ℃ and the temperature of 100-150 ℃, connecting a discharge port with a raw material barrel of a 3D printer, and stirring to form mature pasty cake mass which directly flows into the raw material barrel of the 3D printer;
(3) starting a 3D printer, adjusting model layering information in the 3D printer into a hemisphere with the diameter of 5cm, printing by the printer in a spiral lifting mode, extruding mixed liquid in a raw material cylinder on a movable working platform of the printer, simultaneously attaching a mixture of a forming agent A to the raw material to form a transparent film with the thickness of less than 100 micrometers to prepare an intermediate forming material, starting a spraying cylinder of the 3D printer to uniformly spray a forming agent B on the intermediate forming material which is just extruded, and forming a hard sugar thin layer on the surface of the raw material, namely finishing printing; repeating the steps to finally stack the three-dimensional solid food, wherein the temperature of the printing workbench is 20-40 ℃, and the raw material cylinder and the forming agent A are kept at 45-55 ℃.
2. The making process of the ginger sugar-perilla rice cake as claimed in claim 1, wherein the ingredients of the ginger sugar-perilla rice cake are: 5-8 parts of glutinous rice flour, 1-15 parts of glutinous rice flour, 10-20 parts of water, 3-6 parts of ginger, 3-6 parts of perilla leaf and 10-20 parts of brown sugar.
3. The process for making the ginger sugar perilla rice cake as claimed in claim 2, wherein the ginger and perilla leaf are ultrafine powders of ginger and perilla leaf.
4. The preparation process of the ginger, sugar and perilla rice cake as claimed in claim 2 or 3, wherein the ginger superfine powder is prepared by cleaning ginger, directly grinding, adding egg white into mashed ginger, uniformly stirring, standing for 20-30min, freeze-drying the mixture, and carrying out superfine grinding.
5. The making process of the ginger sugar perilla rice cake as claimed in claim 4, wherein the mass ratio of the ginger paste to the egg white is 5: 1.
6. the making process of the ginger sugar-perilla rice cake as claimed in claim 1 or 2, wherein the forming agent A is alginic acid sugar, aloe extract and water according to a mass ratio of 1:3: 10.
7. The process for making ginger sugar perilla rice cake as claimed in claim 6, wherein the aloe extract is prepared by the following method: chopping aloe pulp, grinding into meat paste, adding lactalbumin and sodium bicarbonate water solution, dropwise adding citric acid, stirring for 50-60min, squeezing, and filtering to obtain aloe extract.
8. The making process of the ginger sugar perilla rice cake as claimed in claim 7, wherein the addition amount of the whey protein accounts for 2-3% of the mass of the aloe flesh; the liquid-material ratio of the sodium bicarbonate aqueous solution to the aloe pulp is 20 mL: 1g of a compound; the molar ratio of the citric acid to the sodium bicarbonate is 1: 1.
9. the production process of the ginger sugar-perilla rice cake as claimed in claim 8, wherein the mass concentration of the sodium bicarbonate aqueous solution is 5%.
10. The process for making ginger sugar-perilla rice cake as claimed in any one of claims 1-9, wherein the forming agent B is brown sugar powder.
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