CN111808703A - Snowflake rice milk and preparation method thereof - Google Patents
Snowflake rice milk and preparation method thereof Download PDFInfo
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- CN111808703A CN111808703A CN202010494133.4A CN202010494133A CN111808703A CN 111808703 A CN111808703 A CN 111808703A CN 202010494133 A CN202010494133 A CN 202010494133A CN 111808703 A CN111808703 A CN 111808703A
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- 235000020195 rice milk Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title description 6
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 82
- 235000009566 rice Nutrition 0.000 claims abstract description 82
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- 238000004090 dissolution Methods 0.000 claims description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Chemical & Material Sciences (AREA)
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- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses snowflake rice milk which is prepared from the following raw materials in parts by weight: 6-27 parts of adenophora stricta, 3.1-15.5 parts of white sugar, 5-25 parts of rock candy, 3-13.5 parts of walnut, 3-13.5 parts of white sesame, 20-67 parts of snow pear, 37.2-186 parts of sweet fermented glutinous rice, 8-40 parts of lean pork, 0.3-1.5 parts of badam, 22-110 parts of water, 0.1-0.5 part of sodium carboxymethylcellulose and 0.1-0.5 part of citric acid. The snowflake rice milk disclosed by the invention is sweet, mellow and fragrant through fermentation, can stimulate secretion of digestive glands, promotes appetite and is beneficial to digestion. The glutinous rice is brewed, so that the nutrient components are easier to be absorbed by human bodies, and the glutinous rice is a good product for tonifying qi and nourishing blood for middle-aged and elderly people and people with weak health.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to snowflake rice milk and a preparation method thereof.
Background
The sweet fermented glutinous rice is a traditional fermented food which is prepared by taking glutinous rice as a raw material, mixing the cooked glutinous rice with sweet fermented glutinous rice and fermenting, is sour, sweet and delicious, has low alcohol content, contains various nutrient substances such as organic acid, protein, amino acid, polypeptide and the like which are easy to be digested and absorbed by human bodies, is suitable for people of all ages, and also has the effects of promoting appetite, helping digestion, warming cold, tonifying deficiency, refreshing, relieving fatigue, quenching thirst, relieving summer heat, promoting blood circulation, moistening skin and the like. Although the sweet fermented glutinous rice has a plurality of efficacies and a good industrial development prospect, the development of the sweet fermented glutinous rice is relatively lagged due to the influence of factors in historical conditions, regional limitations, wind, soil and human conditions and the like for hundreds of years. At present, the domestic sweet fermented glutinous rice market has the defects of less product types, insufficient taste, difficult absorption of nutrient components, difficult preservation of flavor substances after processing and the like on the whole.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides snowflake rice milk and a preparation method thereof.
The invention aims to provide a snowflake rice milk which is realized by the following technical scheme:
the snowflake rice milk is prepared from the following raw materials in parts by weight: 6-27 parts of adenophora stricta, 3.1-15.5 parts of white sugar, 5-25 parts of rock candy, 3-13.5 parts of walnut, 3-13.5 parts of white sesame, 20-67 parts of snow pear, 37.2-186 parts of sweet fermented glutinous rice, 8-40 parts of lean pork, 0.3-1.5 parts of badam, 22-110 parts of water, 0.1-0.5 part of sodium carboxymethylcellulose and 0.1-0.5 part of citric acid.
Preferably, the feed additive is prepared from the following raw materials in parts by weight: 10-20 parts of adenophora stricta, 4-10 parts of white sugar, 8-15 parts of rock sugar, 5-10 parts of walnut, 6-12 parts of white sesame, 25-45 parts of snow pear, 45-120 parts of sweet fermented glutinous rice, 15-30 parts of lean pork, 0.6-1.2 parts of badam, 50-90 parts of water, 0.2-0.4 part of sodium carboxymethylcellulose and 0.2-0.4 part of citric acid.
More preferably, the feed additive is prepared from the following raw materials in parts by weight: 15 parts of adenophora stricta, 5 parts of white sugar, 10 parts of rock sugar, 8 parts of walnut, 10 parts of white sesame, 35 parts of snow pear, 70 parts of sweet fermented glutinous rice, 25 parts of lean pork, 1 part of badam, 80 parts of water, 0.3 part of sodium carboxymethylcellulose and 0.3 part of citric acid.
The invention also aims to provide a preparation method of the snowflake rice milk.
The preparation method of the snowflake rice milk comprises the following steps:
(1) soaking radix Adenophorae in water, and making into slurry;
(2) beating the peeled snow pear pulp into snow pear pulp;
(3) respectively pulverizing semen Sesami Indici, semen Juglandis and semen Armeniacae amarum into powder;
(4) dissolving white sugar and crystal sugar in boiling water, standing and cooling to room temperature after full dissolution, and filtering to obtain upper layer sugar water for later use;
(5) boiling lean pork in cold water, taking out, cooling to room temperature, pulverizing into meat pulp, mixing with radix Adenophorae pulp, fructus Pyri pulp, semen Sesami Indici powder, semen Juglandis powder, and Almond powder, and fermenting at 20-25 deg.C for 1.5-2.5 hr;
(6) and (3) taking the sweet water obtained in the step (4), boiling, adding the fermentation product obtained in the step (5), uniformly mixing, adding sweet fermented glutinous rice, boiling, adding sodium carboxymethylcellulose and citric acid, and uniformly mixing to obtain the snowflake rice milk.
Preferably, the water used for soaking the adenophora stricta in the step (1) is 20-30 ℃.
Preferably, the particle size of the straight ladybell pulp and the snow pear pulp is 1-3 mm.
Preferably, in the step (3), the white sesame seeds, the walnuts and the badam are respectively crushed into 150-250-mesh powder.
Preferably, the sweet fermented glutinous rice is prepared by the following steps:
(a) soaking 500-600 parts of glutinous rice in water for 6-10 hours;
(b) draining the soaked sticky rice and steaming;
(c) airing the steamed sticky rice to 30-36 ℃, adding 250-300 parts of cold boiled water and 2-3 parts of liqueur, uniformly dispersing, putting into a jar, compacting, uniformly spreading 1-2 parts of liqueur on the surface of the sticky rice, and then sealing;
(d) fermenting at 24-26 deg.C for 36-40 hr to obtain sweet fermented glutinous rice.
Preferably, the step (c) is that after the steamed sticky rice is aired to 30-36 ℃, 250-300 parts of cool boiled water is added and the sticky rice is scattered, 2-3 parts of liqueur are added, the sticky rice is placed into a jar to be compacted after being uniformly scattered, at least one hole which is directly communicated to the bottom of the jar is formed in the center of the surface of the compacted sticky rice, the wall of the hole is compacted, and then 1-2 parts of liqueur are uniformly spread on the surface of the sticky rice and then the sticky rice is covered. Through the hole which is directly communicated to the bottom of the pot, the glutinous rice can be heated more uniformly in the steaming process.
Adding the liqueur drug when the steamed sticky rice is aired to 30-36 ℃, mainly considering that the surface temperature and the internal temperature of the sticky rice are close to each other, and avoiding adding the liqueur drug when the surface is cooled but the inside is hot, if the internal temperature is higher, the finished product is sour due to adding the liqueur drug, and if the temperature is too low, the finished product is over-sweet due to adding the liqueur drug. Before adding the sweet wine medicine, the glutinous rice can be scattered and stirred for several times to ensure that the temperature of the glutinous rice is uniform.
The badam is a Xinjiang special forest fruit and has the medicinal functions of invigorating stomach, strengthening body resistance, reinforcing primordial qi, calming nerves, tonifying brain, relaxing bowel, improving eyesight and promoting brightness. The protein content of the badam reaches 20 to 23 percent, and the types of protein amino acid are complete; the lysine content is obviously higher than that of any grain, and reaches 26.7 g/100 g of protein, and the lysine can be used as a lysine source to be supplemented to grain food; the fat content reaches 55-60%, and the unsaturated fatty acid exceeds 90%; the vitamin E, the flavonoid and the trace elements are all higher than those of the cereal food; has delicate and sweet taste and unique nut flavor. The consumption of the badam can effectively reduce the content of cholesterol and triglyceride in a human body, reduce the potential threat of heart attack and effectively control the blood sugar level. In addition, the consumption of almonds can produce a significant feeling of satiety, thereby helping to control the intake of other high calorie foods; dietary fiber contained in badam also reduces fat absorption rate, and can effectively control body weight.
The sodium carboxymethyl cellulose is a high-polymerization cellulose ether prepared by using cellulose, caustic soda and chloroacetic acid as main raw materials, and the molecular weight of the compound is different from thousands to millions. The sodium carboxymethylcellulose can be used as an additive in food, integrates multiple functions of thickening, suspending, emulsifying, stabilizing, shape-preserving, film forming, corrosion and freshness retaining, acid resistance and the like, can replace the functions of gelatin, agar and the like in food production, and can also be called as cellophane with high purity. Widely applied to modern food industry, such as cold products, beverages, fruit juice, seasonings, biscuits, meat products and the like, therefore, the gourmet powder is a name of industrial gourmet powder. The low-viscosity sodium carboxymethyl cellulose can play a role in emulsifying and stabilizing the beverage containing the oleosin protein, has excellent suspension bearing force, can suspend pulp, various solids or other substances in a container when being used for liquid beverage, is uniform and full, improves the mouthfeel, plays a certain role in maintaining the stability of the beverage, and prolongs the fresh-keeping period of the beverage.
The citric acid is mild and aromatic, and can be mixed with other spices to generate fresh sour taste, so that the appetite can be enhanced, the normal metabolism of a human body can be enhanced, the indigestion can be improved, the taste can be improved after the use, and simultaneously, due to the weak acid of the citric acid, the bacterial reproduction can be inhibited in a certain pH range, so that the effects of corrosion prevention and fresh keeping are achieved.
The snowflake rice milk disclosed by the invention is sweet, mellow and fragrant through fermentation, can stimulate secretion of digestive glands, promotes appetite and is beneficial to digestion. The glutinous rice is brewed, so that the nutrient components are easier to be absorbed by human bodies, and the glutinous rice is a good product for tonifying qi and nourishing blood for middle-aged and elderly people and people with weak health. The flavor substances in the pulp can be reserved by directly pulping the adenophora stricta and the pears and then fermenting, the grain diameter of the pulp is an important factor influencing the alcoholic fermentation efficiency and the raw material utilization rate, and the adenophora stricta and the pears are pulped into the pulp with the grain diameter of 1-3mm and then fermented, so that the flavor substances in the pulp are reserved to the maximum extent in the fermentation process.
Detailed Description
The present invention is further illustrated by the following specific examples, which are not intended to limit the invention in any way. The following examples are all commercially available starting materials and equipment unless otherwise specified.
Example 1
The snowflake rice milk is prepared from the following raw materials in parts by weight: 15 parts of adenophora stricta, 5 parts of white sugar, 10 parts of rock sugar, 8 parts of walnut, 10 parts of white sesame, 35 parts of snow pear, 70 parts of sweet fermented glutinous rice, 25 parts of lean pork, 1 part of badam, 80 parts of water, 0.3 part of sodium carboxymethylcellulose and 0.3 part of citric acid.
The snowflake rice milk is prepared by the following steps:
(1) soaking radix Adenophorae in water of 25 deg.C for 24 hr, replacing water every 6 hr, and pulverizing into radix Adenophorae slurry with particle diameter of 1mm with a pulverizer;
(2) beating the peeled snow pear pulp into snow pear pulp with the particle size of about 2mm by using a grinder;
(3) respectively pulverizing semen Sesami Indici, semen Juglandis and semen Armeniacae amarum into 200 mesh powder;
(4) dissolving white sugar and crystal sugar in boiling water, boiling for 15 min, stopping heating, standing, cooling to room temperature, filtering, and collecting upper layer sugar water;
(5) boiling lean pork in cold water, keeping the temperature for 12 minutes, taking out, cooling to room temperature, crushing into meat pulp, mixing with radix Adenophorae pulp, fructus Pyri pulp, semen Sesami Indici powder, semen Juglandis powder and semen Armeniacae amarum powder, stirring, and fermenting at 22 deg.C for 2 hr;
(6) and (3) taking the sweet water in the step (4), boiling, adding the fermentation product obtained in the step (5), mixing and stirring uniformly, adding sweet fermented glutinous rice, boiling, adding sodium carboxymethyl cellulose and citric acid, mixing and stirring uniformly, keeping the temperature at 100 ℃ for 20 minutes, and pasteurizing in an aseptic environment for 15 minutes to obtain the snowflake rice syrup.
The sweet fermented glutinous rice is prepared by the following steps:
(a) soaking 550 parts of glutinous rice in water for 8 hours;
(b) draining the soaked sticky rice and steaming;
(c) airing the steamed sticky rice to 36 ℃, adding 300 parts of cool boiled water, scattering the sticky rice, adding 2 parts of liqueur, uniformly dispersing, putting into a jar for compacting, forming a hole which is directly communicated to the bottom of the jar at the center position of the surface of the compacted sticky rice, compacting the wall of the hole, uniformly spreading 1 part of liqueur on the surface of the sticky rice, and then sealing;
(d) fermenting at 25 deg.C for 36 hr to obtain sweet fermented glutinous rice.
Example 2
The snowflake rice milk is prepared from the following raw materials in parts by weight: 6 parts of adenophora stricta, 3.1 parts of white sugar, 25 parts of rock sugar, 3 parts of walnut, 13.5 parts of white sesame, 20 parts of snow pear, 37.2 parts of sweet fermented glutinous rice, 8 parts of lean pork, 1.5 parts of badam, 110 parts of water, 0.5 part of sodium carboxymethylcellulose and 0.1 part of citric acid.
The snowflake rice milk is prepared by the following steps:
(1) soaking radix Adenophorae in 30 deg.C water for 20 hr, replacing water every 5 hr, and pulverizing into radix Adenophorae slurry with particle diameter of 3mm with pulverizer;
(2) beating the peeled snow pear pulp into snow pear pulp with the particle size of about 1mm by using a grinder;
(3) respectively pulverizing semen Sesami Indici, semen Juglandis and semen Armeniacae amarum into 150 mesh powder;
(4) dissolving white sugar and crystal sugar in boiling water, boiling for 12 min, stopping heating, standing, cooling to room temperature, filtering, and collecting upper layer sugar water;
(5) boiling lean pork in cold water, keeping the temperature for 10 minutes, taking out, cooling to room temperature, crushing into meat pulp, mixing with radix Adenophorae pulp, fructus Pyri pulp, semen Sesami Indici powder, semen Juglandis powder and semen Armeniacae amarum powder, stirring well, fermenting at 25 deg.C for 2.5 hr;
(6) and (3) taking the sweet water in the step (4), boiling, adding the fermentation product obtained in the step (5), mixing and stirring uniformly, adding sweet fermented glutinous rice, boiling, adding sodium carboxymethyl cellulose and citric acid, mixing and stirring uniformly, keeping the temperature at 105 ℃ for 15 minutes, and carrying out pasteurization in an aseptic environment for 25 minutes to obtain the snowflake rice syrup.
The sweet fermented glutinous rice is prepared by the following steps:
(a) soaking 500 parts of glutinous rice in water for 6 hours;
(b) draining the soaked sticky rice and steaming;
(c) airing the steamed sticky rice to 33 ℃, adding 250 parts of cool boiled water, scattering the sticky rice, adding 3 parts of liqueur, uniformly dispersing, putting into a jar for compacting, forming a hole which is directly communicated to the bottom of the jar at the center position of the surface of the compacted sticky rice, compacting the wall of the hole, uniformly spreading 2 parts of liqueur on the surface of the sticky rice, and then sealing;
(d) fermenting at 26 deg.C for 40 hr to obtain sweet fermented glutinous rice.
Example 3
The snowflake rice milk is prepared from the following raw materials in parts by weight: 27 parts of adenophora stricta, 15.5 parts of white sugar, 5 parts of rock candy, 13.5 parts of walnut, 3 parts of white sesame, 67 parts of snow pear, 186 parts of sweet fermented glutinous rice, 40 parts of lean pork, 0.3 part of badam, 22 parts of water, 0.1 part of sodium carboxymethylcellulose and 0.5 part of citric acid.
The snowflake rice milk is prepared by the following steps:
(1) soaking radix Adenophorae in water at 20 deg.C for 30 hr, replacing water every 6 hr, and pulverizing into slurry with particle diameter of 2mm with pulverizer;
(2) beating the peeled snow pear pulp into snow pear pulp with the grain diameter of about 3mm by using a grinder;
(3) respectively pulverizing semen Sesami Indici, semen Juglandis and semen Armeniacae amarum into 250 mesh powder;
(4) dissolving white sugar and crystal sugar in boiling water, boiling for 18 min, stopping heating, standing, cooling to room temperature, filtering, and collecting upper layer sugar water;
(5) boiling lean pork in cold water, keeping the temperature for 15 minutes, taking out, cooling to room temperature, crushing into meat pulp, mixing with radix Adenophorae pulp, fructus Pyri pulp, semen Sesami Indici powder, semen Juglandis powder and semen Armeniacae amarum powder, stirring well, fermenting at 20 deg.C for 1.5 hr;
(6) and (3) taking the sweet water in the step (4), boiling, adding the fermentation product obtained in the step (5), mixing and stirring uniformly, adding sweet fermented glutinous rice, boiling, adding sodium carboxymethyl cellulose and citric acid, mixing and stirring uniformly, keeping the temperature at 95 ℃ for 25 minutes, and carrying out pasteurization in an aseptic environment for 15 minutes to obtain the snowflake rice syrup.
The sweet fermented glutinous rice is prepared by the following steps:
(a) soaking 600 parts of glutinous rice in water for 10 hours;
(b) draining the soaked sticky rice and steaming;
(c) airing the steamed sticky rice to 30 ℃, adding 275 parts of cool boiled water, scattering the sticky rice, adding 2.5 parts of liqueur, uniformly dispersing, putting into a jar for compacting, forming a hole which is directly communicated to the bottom of the jar at the center position of the surface of the compacted sticky rice, compacting the wall of the hole, uniformly spreading 1.5 parts of liqueur on the surface of the sticky rice, and then sealing;
(d) fermenting for 38 hours at 24 ℃ to obtain the sweet fermented glutinous rice.
Claims (9)
1. The snowflake rice milk is characterized by being prepared from the following raw materials in parts by weight: 6-27 parts of adenophora stricta, 3.1-15.5 parts of white sugar, 5-25 parts of rock candy, 3-13.5 parts of walnut, 3-13.5 parts of white sesame, 20-67 parts of snow pear, 37.2-186 parts of sweet fermented glutinous rice, 8-40 parts of lean pork, 0.3-1.5 parts of badam, 22-110 parts of water, 0.1-0.5 part of sodium carboxymethylcellulose and 0.1-0.5 part of citric acid.
2. The snowflake rice milk according to claim 1, which is prepared from the following raw materials in parts by weight: 10-20 parts of adenophora stricta, 4-10 parts of white sugar, 8-15 parts of rock sugar, 5-10 parts of walnut, 6-12 parts of white sesame, 25-45 parts of snow pear, 45-120 parts of sweet fermented glutinous rice, 15-30 parts of lean pork, 0.6-1.2 parts of badam, 50-90 parts of water, 0.2-0.4 part of sodium carboxymethylcellulose and 0.2-0.4 part of citric acid.
3. The snowflake rice milk according to claim 1, which is prepared from the following raw materials in parts by weight: 15 parts of adenophora stricta, 5 parts of white sugar, 10 parts of rock sugar, 8 parts of walnut, 10 parts of white sesame, 35 parts of snow pear, 70 parts of sweet fermented glutinous rice, 25 parts of lean pork, 1 part of badam, 80 parts of water, 0.3 part of sodium carboxymethylcellulose and 0.3 part of citric acid.
4. A method for preparing the snowflake rice milk as claimed in any one of claims 1 to 3, which comprises the following steps:
(1) soaking radix Adenophorae in water, and making into slurry;
(2) beating the peeled snow pear pulp into snow pear pulp;
(3) respectively pulverizing semen Sesami Indici, semen Juglandis and semen Armeniacae amarum into powder;
(4) dissolving white sugar and crystal sugar in boiling water, standing and cooling to room temperature after full dissolution, and filtering to obtain upper layer sugar water for later use;
(5) boiling lean pork in cold water, taking out, cooling to room temperature, pulverizing into meat pulp, mixing with radix Adenophorae pulp, fructus Pyri pulp, semen Sesami Indici powder, semen Juglandis powder, and Almond powder, and fermenting at 20-25 deg.C for 1.5-2.5 hr;
(6) and (3) taking the sweet water obtained in the step (4), boiling, adding the fermentation product obtained in the step (5), uniformly mixing, adding sweet fermented glutinous rice, boiling, adding sodium carboxymethylcellulose and citric acid, and uniformly mixing to obtain the snowflake rice milk.
5. The method according to claim 4, wherein the water for soaking the adenophora stricta in the step (1) is 20-30 ℃.
6. The method as claimed in claim 4, wherein the particle size of the straight ladybell pulp and snow pear pulp is 1-3 mm.
7. The method as claimed in claim 4, wherein the white sesame, walnut and almond are respectively crushed into 150-250 mesh powders in the step (3).
8. The method of claim 4, wherein the sweet fermented glutinous rice is prepared by the steps of:
(a) soaking 500-600 parts of glutinous rice in water for 6-10 hours;
(b) draining the soaked sticky rice and steaming;
(c) airing the steamed sticky rice to 30-36 ℃, adding 250-300 parts of cold boiled water and 2-3 parts of liqueur, uniformly dispersing, putting into a jar, compacting, uniformly spreading 1-2 parts of liqueur on the surface of the sticky rice, and then sealing;
(d) fermenting at 24-26 deg.C for 36-40 hr to obtain sweet fermented glutinous rice.
9. The method as claimed in claim 8, wherein the step (c) is that after the steamed glutinous rice is dried to 30-36 ℃, 250-300 parts of cool boiled water is added and the glutinous rice is scattered, 2-3 parts of liqueur drug is added, the glutinous rice is placed into a jar to be compacted after being uniformly dispersed, at least one hole which is directly communicated to the bottom of the jar is formed at the center position of the surface of the compacted glutinous rice and the wall of the hole is compacted, and then 1-2 parts of liqueur drug is uniformly spread on the surface of the glutinous rice and then the glutinous rice is covered.
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Application publication date: 20201023 |