CN111317096A - Cheese glutinous rice cake and preparation method thereof - Google Patents
Cheese glutinous rice cake and preparation method thereof Download PDFInfo
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- CN111317096A CN111317096A CN202010260875.0A CN202010260875A CN111317096A CN 111317096 A CN111317096 A CN 111317096A CN 202010260875 A CN202010260875 A CN 202010260875A CN 111317096 A CN111317096 A CN 111317096A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 125
- 235000009566 rice Nutrition 0.000 title claims abstract description 125
- 235000013351 cheese Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 124
- 235000012907 honey Nutrition 0.000 claims abstract description 79
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000010985 leather Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 42
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 28
- 239000004471 Glycine Substances 0.000 claims description 21
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 21
- 235000011090 malic acid Nutrition 0.000 claims description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 229940099690 malic acid Drugs 0.000 claims description 14
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- 238000002156 mixing Methods 0.000 claims description 11
- 239000004677 Nylon Substances 0.000 claims description 10
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 10
- 229910052782 aluminium Inorganic materials 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
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- 238000004898 kneading Methods 0.000 claims description 10
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- 238000011049 filling Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000007789 gas Substances 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 229940116298 l- malic acid Drugs 0.000 claims description 7
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 16
- 230000001953 sensory effect Effects 0.000 abstract description 7
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- 230000000050 nutritive effect Effects 0.000 abstract description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 238000002203 pretreatment Methods 0.000 description 7
- 241001061264 Astragalus Species 0.000 description 5
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 5
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- 241000213948 Astragalus sinicus Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a cheese glutinous rice cake and a preparation method thereof, and relates to the field of food processing. The glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 500-800 parts of glutinous rice flour, 80-150 parts of glutinous rice flour, 100-150 parts of mashed potato, 30-50 parts of white granulated sugar and 50-65 parts of water; the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 20-40 parts of cheese and 10-25 parts of honey; the honey is pretreated before the glutinous rice cake stuffing is prepared. The preparation method comprises the following steps: (1) preparing raw materials; (2) manufacturing a leather material; (3) making stuffing; (4) and (5) making the glutinous rice cake. Compared with the traditional process, the cheese honey glutinous rice cake provided by the invention has the advantages of high nutritive value, unique flavor, smooth mouthfeel, capability of meeting different tastes of consumers, simple and feasible preparation method and the like. The cheese honey glutinous rice cake prepared by the method is good in sensory quality and has a sensory score of about 88.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to cheese glutinous rice cake and a preparation method thereof.
Background
The glutinous rice cake is a snack in all the south and is popular in the south of China. The most popular mountain areas of decorated river in Henan, Jiujiang in Jiangxi and Wuyi in Fujian province, and the most unique method of Guangxi Wuzhou. The regional food is also slower to develop, and the consumption field can be expanded if the taste advantage can be developed. However, the traditional glutinous rice cake making method consumes a great amount of manpower and has single taste. The quality of life of modern people is continuously improved, and the single nutrition or taste can not meet the requirements.
Cheese, also known as cheese, is a fermented milk product, has properties similar to those of common yoghurt, is prepared by a fermentation process, contains lactic acid bacteria for health care, but has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value. The milk product is the best choice for supplementing calcium for food, and the cheese is the milk product containing the most calcium, and the calcium is easy to absorb. The lactobacillus and the metabolite thereof have certain health care effect on human bodies, and are beneficial to maintaining the stability and balance of normal flora in intestinal tracts of human bodies.
Honey is listed as the top grade in Shen nong Ben Cao Jing, which indicates that it has the action of treating diseases and mixing medicines, and does not hurt people after long-term administration. The honey has many efficacies, not only has the functions of protecting and maintaining organs such as heart vessels, livers and the like, but also has the efficacies of improving insomnia, maintaining beauty and keeping young and the like. Therefore, the tea is very popular with people. In daily life, people often drink honey water, honey lemon tea and the like.
Disclosure of Invention
The invention provides a cheese glutinous rice cake, which comprises the following raw materials in parts by weight: 500-800 parts of glutinous rice flour, 80-150 parts of glutinous rice flour, 100-150 parts of mashed potato, 30-50 parts of white granulated sugar and 50-65 parts of water; the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 20-40 parts of cheese and 10-25 parts of honey; the honey is pretreated as follows before the glutinous rice cake stuffing is made:
pouring commercially available honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 3 standard atmospheric pressures, maintaining the pressure for more than 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for more than 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Further, after the honey is poured into the sealed container, the water solution of the L-malic acid and the glycine is added into the honey, and the honey in the container is subjected to ultrasonic treatment while the pressure is maintained for the second time.
In the aqueous solution of malic acid and glycine, the mass percent of L-malic acid is 5-9%, the mass percent of glycine is 3-5%, and the mass ratio of the aqueous solution of malic acid and glycine to the mass of honey is 1-2: 10; the power of the ultrasonic wave is 300-600W.
The method for making the cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: weighing glutinous rice flour, cheese, mashed potato, white granulated sugar, water and pretreated honey according to the parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and placing the cylindrical mold in a refrigerator at 4 ℃ for 30-60 min to solidify and mold the stuffing;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming.
Therefore, the beneficial effects of the invention are as follows: the invention combines the traditional glutinous rice cake product with cheese and honey, enriches the flavor of the traditional glutinous rice cake, and improves the nutritive value of the glutinous rice cake by processing the honey.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 500 parts of glutinous rice flour, 80 parts of glutinous rice flour, 100 parts of mashed potato, 30 parts of white granulated sugar and 50 parts of water, wherein the raw materials of the glutinous rice cake stuffing comprise, by weight: 20 parts of cheese and 10 parts of pretreated honey, and weighing the raw material components in parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 30min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
pouring commercially available milk vetch honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Example 2
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potato, 40 parts of white granulated sugar and 58 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 30 parts of cheese and 18 parts of pretreated honey, and weighing the raw material components in parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 40min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
pouring commercially available milk vetch honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Example 3
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 700 parts of glutinous rice flour, 120 parts of glutinous rice flour, 140 parts of mashed potato, 40 parts of white granulated sugar and 60 parts of water, wherein the raw materials of the glutinous rice cake stuffing comprise, by weight: 30 parts of cheese and 20 parts of pretreated honey, and weighing the raw material components according to the parts;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 50min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
pouring commercially available milk vetch honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Example 4
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 800 parts of glutinous rice flour, 150 parts of sticky rice flour, 150 parts of mashed potato, 50 parts of white granulated sugar and 65 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 40 parts of cheese and 25 parts of pretreated honey, and weighing the raw material components according to the parts;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 60min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
pouring commercially available milk vetch honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Comparative example 1
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potato, 40 parts of white granulated sugar and 58 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 30 parts of cheese and 25 parts of astragalus sinicus honey which is purchased in the same batch in the example 2 and is not subjected to pretreatment, and the raw material components are weighed according to the parts;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 40min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
Comparative example 2
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potato, 40 parts of white granulated sugar and 58 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 30 parts of cheese and 18 parts of pretreated honey, and weighing the raw material components in parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 40min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
1) preparing an aqueous solution of malic acid and glycine, wherein the mass percent of L-malic acid is 5%, and the mass percent of glycine is 3%;
2) pouring commercially available astragalus sinicus honey into a sealed container, adding the aqueous solution of malic acid and glycine into the container, and adding the aqueous solution of malic acid and glycine into the container, wherein the mass ratio of the aqueous solution of malic acid and glycine to the mass of honey is 1: 10; stirring the mixture for 5min, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, and performing ultrasonic treatment on the honey in the container in the pressure maintaining process, wherein the ultrasonic power is 500W; keeping the pressure inside and outside the container, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Comparative example 3
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potato, 40 parts of white granulated sugar and 58 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 30 parts of cheese and 18 parts of pretreated honey, and weighing the raw material components in parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 40min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
1) preparing an aqueous solution of malic acid and glycine, wherein the mass percentage of L-malic acid is 9%, and the mass percentage of glycine is 5%;
2) pouring commercially available astragalus sinicus honey into a sealed container, adding the aqueous solution of malic acid and glycine into the container, and adding the aqueous solution of malic acid and glycine into the container, wherein the mass ratio of the aqueous solution of malic acid and glycine to the mass of honey is 2: 10; stirring the mixture for 5min, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, and performing ultrasonic treatment on the honey in the container in the pressure maintaining process, wherein the ultrasonic power is 500W; keeping the pressure inside and outside the container, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
Comparative example 4
A method for making cheese glutinous rice cake comprises the following steps:
(1) preparing raw materials: the glutinous rice cake wrapper material comprises the following raw materials in parts by weight: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potato, 40 parts of white granulated sugar and 58 parts of water, wherein the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 30 parts of cheese and 18 parts of pretreated honey, and weighing the raw material components in parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and standing in a refrigerator at 4 ℃ for 40min to solidify and mold;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming. A cheese glutinous rice cake.
The honey pretreatment method comprises the following steps:
1) preparing an aqueous solution of malic acid and glycine, wherein the mass percent of L-malic acid is 5%, and the mass percent of glycine is 3%;
2) pouring commercially available milk vetch honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is 3 standard atmospheric pressures, maintaining the pressure for 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min again, and performing ultrasonic treatment on the honey in the container in the pressure maintaining process, wherein the ultrasonic power is 500W; keeping the pressure inside and outside the container, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
The contents of selenium and vitamin C in the honey used for making the fillings of examples 1-4 and comparative examples 1-4 were tested, and the results are shown in Table 1. Wherein comparative example 1 honey was passed through a 200 mesh nylon cloth prior to testing.
TABLE 1
| Test set | Selenium content (mug/kg) | Vitamin C content (mg/100g) |
| Example 1 | 17.2 | 0.961 |
| Example 2 | 17.9 | 0.969 |
| Example 3 | 17.6 | 0.972 |
| Example 4 | 16.8 | 0.958 |
| Comparative example 1 | 2.5 | 0.472 |
| Comparative example 2 | 19.1 | 1.103 |
| Comparative example 3 | 19.4 | 1.107 |
| Comparative example 4 | 18.3 | 1.990 |
As can be seen from Table 1, the selenium content and vitamin C content of honey after the pretreatment of the invention are both significantly improved compared with commercially available honey, which is probably due to the fact that the pretreatment of the invention can promote the precipitation of selenium and vitamin C in pollen in honey. As can be seen from comparative example 2, comparative example 2 and comparative example 4, the ultrasonic treatment can increase the selenium content and the vitamin C content of the filtered honey to some extent.
Quality evaluation of the product:
and (3) making a sensory scoring detailed rule, selecting 20 professionals to perform sensory scoring:
cheese honey glutinous rice cake sensory score rule
The average score of the chocolate honey glutinous rice cake is 88 points according to sensory evaluation of 20 professionals.
The cheese glutinous rice cakes prepared in examples 1 to 4 were subjected to sensory evaluation by 20 professionals, and the comprehensive evaluation scores of the groups are shown in table 2.
TABLE 2
| Test group | Taste and mouthfeel | Color and luster | Smell(s) | Tissue state | Total score |
| Example 1 | 27 | 17 | 26 | 18 | 88 |
| Example 2 | 28 | 17 | 27 | 18 | 90 |
| Example 3 | 27 | 17 | 26 | 18 | 88 |
| Example 4 | 27 | 17 | 26 | 17 | 87 |
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (4)
1. The glutinous rice cake is characterized in that the glutinous rice cake wrapper comprises the following raw materials in parts by weight: 500-800 parts of glutinous rice flour, 80-150 parts of glutinous rice flour, 100-150 parts of mashed potato, 30-50 parts of white granulated sugar and 50-65 parts of water; the glutinous rice cake stuffing comprises the following raw materials in parts by weight: 20-40 parts of cheese and 10-25 parts of honey; the honey is pretreated as follows before the glutinous rice cake stuffing is made:
pouring commercially available honey into a sealed container, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 3 standard atmospheric pressures, maintaining the pressure for more than 30min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the pressure in the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for more than 5min again, balancing the internal and external pressures of the container after the pressure maintaining is finished, opening the container to take out the honey, and filtering with 200-mesh nylon cloth to obtain the pretreated honey.
2. The cheese glutinous rice cake as claimed in claim 1, wherein the honey is added with an aqueous solution of L-malic acid and glycine after being poured into the sealed container, and the honey in the container is subjected to ultrasonic treatment while maintaining the pressure for the second time.
3. The cheese glutinous rice cake as claimed in claim 2, wherein in the aqueous solution of malic acid and glycine, the mass percentage of L-malic acid is 5-9%, the mass percentage of glycine is 3-5%, and the mass ratio of the mass of the aqueous solution of malic acid and glycine to the mass of honey is malic acid and glycine/honey = 1-2: 10; the power of the ultrasonic wave is 300-600W.
4. A method of making cheese glutinous rice cake as claimed in any of claims 1 to 3, comprising the steps of:
(1) preparing raw materials: weighing glutinous rice flour, cheese, mashed potato, white granulated sugar, water and pretreated honey according to the parts by weight;
(2) preparing a leather material: kneading glutinous rice flour, mashed potato and white granulated sugar into a round dough;
(3) making stuffing: melting cheese into liquid, and mixing Mel with cheese;
(4) and (3) solidifying the stuffing: placing the stuffing obtained in the step (3) in a cylindrical mold, and placing the cylindrical mold in a refrigerator at 4 ℃ for 30-60 min to solidify and mold the stuffing;
(5) making the glutinous rice cake: wrapping the stuffing obtained in the step (4) with a wrapper to prepare the glutinous rice cake;
(6) cooking to be mature: and (5) putting the glutinous rice cake obtained in the step (5) on oiled aluminum foil paper, and steaming.
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