CN111887382A - Polygonatum odoratum glutinous rice cake with health care function and preparation method thereof - Google Patents
Polygonatum odoratum glutinous rice cake with health care function and preparation method thereof Download PDFInfo
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- CN111887382A CN111887382A CN202010810497.9A CN202010810497A CN111887382A CN 111887382 A CN111887382 A CN 111887382A CN 202010810497 A CN202010810497 A CN 202010810497A CN 111887382 A CN111887382 A CN 111887382A
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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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of agricultural product processing, and particularly discloses a polygonatum glutinous rice cake with a health-care function and a preparation method thereof, wherein the polygonatum glutinous rice cake comprises the following components in parts by mass: 1-10 parts of black fungus, 1-10 parts of black bean, 1-10 parts of carrot, 5-10 parts of white gourd, 1000 parts of sticky rice and 1500 parts of polygonatum, 10-20 parts of momordica grosvenori and 1-10 parts of mixed oil. According to the invention, on the basis of improving the existing preparation process, the nutritive substances with health care effects are added, so that the glutinous rice cake has the effects of relieving body fatigue, improving immunity and the like under the condition that no pigment, additive, chemical component or mineral substance is added; meanwhile, the prepared glutinous rice cake has long storage time.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a polygonatum odoratum glutinous rice cake with a health-care function and a preparation method thereof.
Background
The development of social civilization, sub-health chronic diseases also slowly permeate into people, various diseases, especially sub-health chronic diseases become important reasons for harming human health, and how to treat and prevent various chronic diseases and various foods with health care functions become objects sought by people. How to absorb the medicinal ingredients with health care effect while eating food and realize the effect of eating, treating and preventing multiple purposes has become a topic of attention of people. By improving the nutritive value and health quality of food, concepts of health, green health care and the like are integrated into the food, which has become the key point of attention of people.
The glutinous rice cake is a traditional food in China and is prepared by using glutinous rice as a raw material. Because the traditional preparation method of the glutinous rice cake is limited, the glutinous rice cake can be prepared only in winter, and does not have the health-care effect. In order to facilitate the production throughout the year and meet the requirement of the modern civilized society on health care, the polygonatum glutinous rice cake with the health care function needs to be researched and developed, and is not limited by seasons.
The patent with the application number of CN202010171654.6 discloses a glutinous rice cake and a preparation method thereof, wherein the glutinous rice cake at least comprises a glutinous rice cake main body and an anti-adhesion layer; the anti-adhesion layer is wrapped on the outer surface of the glutinous rice cake main body; the glutinous rice cake main body at least comprises the following components: glutinous rice, water, edible oil, sugar and crop fermentation product. The crop leavening is added into the glutinous rice cake, so that different taste and flavor are added to the glutinous rice cake, and simultaneously, the crop leavening can resolve the greasy feeling of the fried glutinous rice cake, so that the surface of the glutinous rice cake is crisp, and the requirements of consumers are met; by adding food materials such as black sesame, oat and the like in the glutinous rice cake, the uniqueness of glutinous rice ingredients is avoided, different flavors are added to the glutinous rice cake, and the glutinous rice cake better meets the dietary requirements of modern people on diet, health preservation and balanced nutrition.
Disclosure of Invention
The invention aims to provide a polygonatum glutinous rice cake with a health-care function and a preparation method thereof, and the glutinous rice cake has the effects of relieving body fatigue, improving immunity and the like under the condition of not adding any pigment, additive, chemical component and mineral substance by adding nutrient substances with the health-care function on the basis of improving the existing preparation process; meanwhile, the prepared glutinous rice cake has long storage time.
In order to solve the technical problems, the invention adopts the following technical scheme:
on one hand, the invention provides a polygonatum glutinous rice cake with a health care function, which comprises the following components in parts by mass: 1-10 parts of black fungus, 1-10 parts of black bean, 1-10 parts of carrot, 5-10 parts of white gourd, 1000 parts of sticky rice and 1500 parts of polygonatum, 10-20 parts of momordica grosvenori and 1-10 parts of mixed oil.
Further, the polygonatum glutinous rice cake with the health care function comprises the following components in parts by mass: 6 parts of black fungus, 4 parts of black beans, 5 parts of carrots, 10 parts of white gourd, 1200 parts of sticky rice, 80 parts of polygonatum odoratum, 15 parts of momordica grosvenori and 8 parts of mixed oil.
Further, the polygonatum odoratum glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 1-5 parts of liquorice, 1-5 parts of pepper, 2-4 parts of anise, 2-4 parts of fennel, 1-10 parts of salt and 1-5 parts of monosodium glutamate.
Further, the polygonatum odoratum glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 4 parts of liquorice, 3 parts of pepper, 2 parts of anise, 2 parts of fennel, 5 parts of salt and 4 parts of monosodium glutamate.
Further, the mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
On the other hand, the invention provides a preparation method of the polygonatum odoratum glutinous rice cake with the health-care effect, which comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
Further, the glutinous rice is fried and then added with seasonings for seasoning.
Further, the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
The polygonatum odoratum is steamed to fully soften the tissue structure, so that the nutritional components are fully released, the original tissue effect and the original flavor are retained, rich edible fibers are contained, the intestinal tract garbage in the body can be cleaned, the defect that the traditional glutinous rice cake is not easy to digest is overcome, and the range of edible people is wide;
the black fungus is crushed, so that the subsequent uniform mixing is facilitated, the original softened tissue is effectively reserved, and the black fungus is rich in edible fibers;
the glutinous rice is fried to generate fragrance and then is cooked, so that the fragrance of the subsequently cooked rice is rich, and the color, the fragrance and the taste of the prepared glutinous rice cake can be kept; the burning of the glutinous rice and the burnt smell can be avoided by first big fire and then small fire.
The time is proper in the frying and cooking processes, and the original taste of each component can be fully reserved.
The polygonatum fine pulp, the black fungus pulp, the black soybean milk, the carrot pulp, the winter melon pulp and the siraitia grosvenorii water are steamed with the fried sticky rice, so that the sticky rice can fully absorb various nutrient substances, and the full utilization of various components is ensured.
The components after being well cooked are subjected to hot extrusion molding, and meanwhile, the smearing of the mixed oil can efficiently lock the water in the glutinous rice cake, so that the fragrant solomonseal rhizome glutinous rice cake has a fresh-keeping effect, the preservation time is prolonged, and the glutinous rice cake can be preserved for 6 months under the condition of avoiding direct sunlight at normal temperature; vacuum heat packaging can avoid being polluted after being exposed in the air for a long time, and can realize bacteriostasis, corrosion prevention and fresh keeping.
The Auricularia has effects of moistening and strengthening body, clearing lung-heat, invigorating qi, replenishing blood, promoting blood circulation, tranquilizing and relieving pain;
the black bean has the effects of tonifying kidney and spleen, moistening skin, resisting aging and the like;
fructus Siraitiae Grosvenorii has effects of clearing away summer-heat, clearing lung-heat, moisturizing intestine, promoting fluid production, and quenching thirst;
rhizoma Polygonati Odorati has effects of nourishing yin, moistening dryness, promoting fluid production, and quenching thirst;
carrots are rich in vitamins and various nutritional components;
the fructus Benincasae contains edible fiber, and has antiinflammatory, diuretic and repercussive effects.
Compared with the prior art, the invention has the following beneficial effects:
(1) the components of the invention can not only exert respective effects, but also embody the synergistic effect of the components, the taking dosage is small, the effective components can be quickly absorbed, the bioavailability is high, the drug effect can be fully exerted, the curative effect is obvious, the invention has the effects of preventing and treating diseases, strengthening and improving immunity, relieving body fatigue, clearing heat and detoxicating, and simultaneously can balance nutrition and mutually promote absorption. In the process of eating, no contraindication exists, and other living habits of patients are not affected.
(2) The polygonatum odoratum glutinous rice cake with the health care effect has the effects of promoting the production of body fluid to quench thirst, tonifying qi and blood, clearing heat and relieving restlessness, recovering the physical condition of a patient, regulating qi and smooth qi, and recovering physiological functions. Compared with the existing western medicines, the health-care food has no influence on the body, and can improve the appetite of patients and improve the immunity.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. These examples are intended to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 6 parts of black fungus, 4 parts of black beans, 5 parts of carrots, 10 parts of white gourd, 1200 parts of sticky rice, 80 parts of polygonatum odoratum, 15 parts of momordica grosvenori and 8 parts of mixed oil.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
Example 2
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 10 parts of black fungus, 10 parts of black bean, 1 part of carrot, 5 parts of white gourd, 1500 parts of glutinous rice, 100 parts of polygonatum odoratum, 10 parts of momordica grosvenori and 1 part of mixed oil.
The fragrant solomonseal rhizome glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 4 parts of liquorice, 3 parts of pepper, 2 parts of anise, 2 parts of fennel, 5 parts of salt and 4 parts of monosodium glutamate.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
After the glutinous rice is fried, seasoning is added for seasoning; the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
Example 3
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 1 part of black fungus, 1 part of black bean, 10 parts of carrot, 10 parts of white gourd, 1000 parts of glutinous rice, 50 parts of polygonatum odoratum, 20 parts of momordica grosvenori and 10 parts of mixed oil.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
Example 4
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 4 parts of black fungus, 6 parts of black beans, 7 parts of carrots, 8 parts of white gourds, 1200 parts of sticky rice, 70 parts of polygonatum odoratum, 15 parts of momordica grosvenori and 10 parts of mixed oil.
The fragrant solomonseal rhizome glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 4 parts of liquorice, 2 parts of pepper, 3 parts of anise, 3 parts of fennel, 5 parts of salt and 3 parts of monosodium glutamate.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
After the glutinous rice is fried, seasoning is added for seasoning; the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
Example 5
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 6 parts of black fungus, 9 parts of black beans, 2 parts of carrots, 7 parts of white gourds, 1500 parts of sticky rice, 100 parts of polygonatum odoratum, 10 parts of momordica grosvenori and 10 parts of mixed oil.
The fragrant solomonseal rhizome glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 2 parts of liquorice, 3 parts of pepper, 3 parts of anise, 3 parts of fennel, 10 parts of salt and 2 parts of monosodium glutamate.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
After the glutinous rice is fried, seasoning is added for seasoning; the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
Example 6
A fragrant solomonseal rhizome glutinous rice cake with a health care function comprises the following components in parts by mass: 3 parts of black fungus, 3 parts of black bean, 3 parts of carrot, 8 parts of white gourd, 1500 parts of glutinous rice, 60 parts of polygonatum odoratum, 16 parts of momordica grosvenori and 7 parts of mixed oil.
The fragrant solomonseal rhizome glutinous rice cake also comprises perfume, wherein the perfume comprises the following components in parts by weight: 2 parts of liquorice, 3 parts of pepper, 5 parts of anise, 3 parts of fennel, 9 parts of salt and 4 parts of monosodium glutamate.
The mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
A preparation method of a polygonatum odoratum glutinous rice cake with a health care effect comprises the following specific steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
After the glutinous rice is fried, seasoning is added for seasoning; the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
Effect embodiment:
subject: 60 patients susceptible to fatigue, general weakness and lassitude are divided into 2 groups of 30 patients;
group A edible common glutinous rice cake; b group eat the glutinous rice cake of radix polygonati officinalis prepared by the invention;
the product is taken for 1 year 2 times a day, 200g each time;
the experimental results are as follows: patients in group A are susceptible to fatigue, general weakness and lassitude without relief;
after patients in group B eat the food for 2 months, 3 people feel that the mental state is improved, and 30 people feel that the tiredness rate is obviously improved after eating the food for 6 months; after the food is eaten for one year, people do not feel tired, and the food is good in mental state and vigorous.
The experimental results show that the health-care tea has the effects of improving immunity, nourishing heart, tranquilizing mind and relieving body fatigue.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The polygonatum odoratum glutinous rice cake with the health care function is characterized by comprising the following components in parts by mass: 1-10 parts of black fungus, 1-10 parts of black bean, 1-10 parts of carrot, 5-10 parts of white gourd, 1000 parts of sticky rice and 1500 parts of polygonatum, 10-20 parts of momordica grosvenori and 1-10 parts of mixed oil.
2. The polygonatum glutinous rice cake with health care function as claimed in claim 1, which comprises the following components in parts by mass: 6 parts of black fungus, 4 parts of black beans, 5 parts of carrots, 10 parts of white gourd, 1200 parts of sticky rice, 80 parts of polygonatum odoratum, 15 parts of momordica grosvenori and 8 parts of mixed oil.
3. The polygonatum glutinous rice cake with health care function as claimed in claim 1, further comprising a perfume, wherein the perfume comprises the following components in parts by weight: 1-5 parts of liquorice, 1-5 parts of pepper, 2-4 parts of anise, 2-4 parts of fennel, 1-10 parts of salt and 1-5 parts of monosodium glutamate.
4. The polygonatum glutinous rice cake with health care function as claimed in claim 1, further comprising a perfume, wherein the perfume comprises the following components in parts by weight: 4 parts of liquorice, 3 parts of pepper, 2 parts of anise, 2 parts of fennel, 5 parts of salt and 4 parts of monosodium glutamate.
5. The polygonatum odoratum glutinous rice cake with health care function as claimed in claim 1, wherein the mixed oil is a mixture of peanut oil, tea oil and olive oil in a weight ratio of 1:1: 2.
6. The method for preparing Yuzhu glutinous rice cake with health care efficacy according to any one of claims 1 to 5, which comprises the following steps:
1) cleaning rhizoma Polygonati Odorati, removing epidermis, steaming with strong fire for 30 min, then steaming with slow fire for 0.5-1.5 hr, and stopping heating; taking out, draining, and crushing to obtain rhizoma Polygonati Odorati fine pulp with particle size less than 0.5 mm;
2) cleaning black fungus, soaking in water for 2 hr, taking out black fungus, and pulverizing to particle size less than 0.5mm to obtain black fungus slurry;
3) cleaning black beans, adding water with the same volume as the black beans, soaking for 1 hour, adding water with the same volume as the original volume, heating, grinding into thick liquid, and filtering to obtain black soybean milk for later use;
4) cleaning carrot, and crushing until the particle size is less than 0.5mm to obtain carrot pulp;
5) cleaning wax gourd, and grinding until the granularity is less than 0.5mm to obtain wax gourd pulp;
6) cleaning fructus Siraitiae Grosvenorii, and steaming with water of the same volume for three times to obtain fructus Siraitiae Grosvenorii water;
7) cleaning glutinous rice, soaking in water for 3-4 hr, parching with rapeseed oil with strong fire for 1-5 min, parching with slow fire for 5-10 min, and stopping heating to obtain parched glutinous rice;
8) mixing rhizoma Polygonati Odorati fine pulp, Oryza Glutinosa, Auricularia auricula pulp, black soybean milk, radix Dauci Sativae pulp, fructus Trichosanthis pulp and fructus Siraitiae Grosvenorii water, steaming, cooking thoroughly, hot-extruding with a double screw extruder at a screw rotation speed of 100r/min to obtain long strip, cutting into pieces, coating mixed oil on the surface, and vacuum packaging under-0.1 MPa.
7. The method of preparing Yuzhu glutinous rice cake with health care effect as claimed in claim 6, wherein the glutinous rice is parched and then seasoned with a seasoning.
8. The method for preparing Yuzhu glutinous rice cake with health care function as claimed in claim 7, wherein the seasoning process is as follows: and adding salt, liquorice, pepper, anise, fennel and monosodium glutamate into the fried sticky rice for seasoning to obtain the seasoned sticky rice.
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| CN103704846A (en) * | 2014-01-23 | 2014-04-09 | 湖北生龙清米酒股份有限公司 | Preservation technology for glutinous rice cake |
| CN106071809A (en) * | 2016-06-07 | 2016-11-09 | 倪铫阳 | A kind of coarse grain glutinous rice cake |
| CN106360341A (en) * | 2015-07-24 | 2017-02-01 | 莫丽洁 | Multi-flavor glutinous rice cake having multiple nutrition functions |
| CN107712624A (en) * | 2017-11-20 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof |
| CN109123357A (en) * | 2018-08-14 | 2019-01-04 | 刘磊 | A kind of cucumber carrot glutinous rice cake and preparation method thereof |
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2020
- 2020-08-13 CN CN202010810497.9A patent/CN111887382A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704846A (en) * | 2014-01-23 | 2014-04-09 | 湖北生龙清米酒股份有限公司 | Preservation technology for glutinous rice cake |
| CN106360341A (en) * | 2015-07-24 | 2017-02-01 | 莫丽洁 | Multi-flavor glutinous rice cake having multiple nutrition functions |
| CN106071809A (en) * | 2016-06-07 | 2016-11-09 | 倪铫阳 | A kind of coarse grain glutinous rice cake |
| CN107712624A (en) * | 2017-11-20 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof |
| CN109123357A (en) * | 2018-08-14 | 2019-01-04 | 刘磊 | A kind of cucumber carrot glutinous rice cake and preparation method thereof |
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Application publication date: 20201106 |