CN112021504A - Glutinous rice paste, processing method thereof and glutinous millet cold cake - Google Patents
Glutinous rice paste, processing method thereof and glutinous millet cold cake Download PDFInfo
- Publication number
- CN112021504A CN112021504A CN202010773457.1A CN202010773457A CN112021504A CN 112021504 A CN112021504 A CN 112021504A CN 202010773457 A CN202010773457 A CN 202010773457A CN 112021504 A CN112021504 A CN 112021504A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- glutinous
- rice
- pulp
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 285
- 235000009566 rice Nutrition 0.000 title claims abstract description 285
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 68
- 235000019713 millet Nutrition 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims abstract description 47
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 284
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- 239000002002 slurry Substances 0.000 claims abstract description 57
- 239000002253 acid Substances 0.000 claims abstract description 40
- 239000008213 purified water Substances 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 53
- 230000004151 fermentation Effects 0.000 claims description 53
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 49
- 235000005979 Citrus limon Nutrition 0.000 claims description 48
- 244000131522 Citrus pyriformis Species 0.000 claims description 48
- 239000011259 mixed solution Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 235000015110 jellies Nutrition 0.000 claims description 11
- 239000008274 jelly Substances 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 6
- 210000004911 serous fluid Anatomy 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 52
- 239000000796 flavoring agent Substances 0.000 abstract description 35
- 235000019634 flavors Nutrition 0.000 abstract description 35
- 238000012545 processing Methods 0.000 abstract description 14
- 238000000034 method Methods 0.000 description 56
- 230000000052 comparative effect Effects 0.000 description 37
- 230000001953 sensory effect Effects 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 18
- 239000006188 syrup Substances 0.000 description 14
- 235000020357 syrup Nutrition 0.000 description 14
- 235000021028 berry Nutrition 0.000 description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000012360 testing method Methods 0.000 description 10
- 210000000936 intestine Anatomy 0.000 description 9
- 210000002784 stomach Anatomy 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 244000262969 Rhus integrifolia Species 0.000 description 3
- 235000013238 Rhus integrifolia Nutrition 0.000 description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 240000004482 Withania somnifera Species 0.000 description 2
- 235000001978 Withania somnifera Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses glutinous rice pulp and a processing method thereof and a glutinous millet cold cake, and relates to the technical field of food processing, wherein the processing method specifically comprises the following steps: cleaning glutinous rice with purified water; according to the weight of glutinous rice: the mass ratio of the acid pulp water is (6.5-7.5): (8.5-9.5) mixing glutinous rice and sour slurry water, fermenting at 18-25 deg.C for 48-72h until the acidity is 4.2-4.6 to obtain sour slurry rice; washing and drying the rice with purified water to obtain glutinous rice; the preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, mixing with purified water at 28-35 deg.C, and adjusting acidity to 4.5-5.0 to obtain sour pulp water. The glutinous rice paste prepared by the processing method has good taste, is delicious and elastic, and has good taste and flavor; and the glutinous rice cake made of the glutinous rice paste obtained by the processing method also has better taste and flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to glutinous rice pulp and a processing method thereof and a glutinous millet cake.
Background
Glutinous rice is a common food material, can be used for making various delicious foods, such as rice dumplings, rice cakes, glutinous rice cakes and the like, and the rice cakes are popular cakes, are soft, glutinous, fragrant and sweet in taste and have certain nutritional value. The rice cake can be made from processed glutinous rice alone or processed glutinous rice and processed glutinous rice.
When people make rice cakes, the finally made rice cakes are poor in taste and not good for selling in stores due to various reasons. Wherein, the more typical rice cake is prepared by directly putting the sticky rice into a pot, adding water for stewing, and the rice cake prepared by the method has poor taste. The processing method of glutinous rice in rice cake is very important for the taste of the final rice cake, but for office workers, few people can or are willing to spend a long time and a great effort on the processing of glutinous rice.
Disclosure of Invention
Aiming at the defects in the prior art, one of the purposes of the invention is to provide a processing method of glutinous rice paste, and the glutinous rice paste prepared by the processing method has good taste, is delicious and elastic, and has good taste and flavor; the starched glutinous millet prepared by the processing method has long shelf life, can be eaten after being heated, can be directly purchased by people, does not need to consume long time and great energy in processing the glutinous millet, and can also eat the starched glutinous millet and rice cakes which have good mouthfeel and are delicious and elastic.
The invention also aims to provide the glutinous rice paste, the glutinous rice paste prepared by the processing method has long shelf life, can be eaten after being heated, and can be directly purchased by people, so that great convenience is brought to people who like eating the glutinous rice paste.
The invention also aims to provide the glutinous millet cake, which comprises the glutinous rice paste prepared by the method, the glutinous millet paste and other various food materials as raw materials, so that the glutinous millet cake has the double tastes of the glutinous rice and the glutinous millet paste and is accompanied with the flavors of various food materials, and the glutinous millet cake has better taste, delicious taste and good taste and flavor.
In order to achieve the first object, the invention provides the following technical scheme: a processing method of glutinous rice pulp specifically comprises the following steps:
rice washing: cleaning glutinous rice with purified water;
fermentation of the sour pulp: according to the weight of glutinous rice: the mass ratio of the acid pulp water is (6.5-7.5): (8.5-9.5) mixing glutinous rice and sour slurry water, fermenting at 18-25 deg.C for 48-72h until the acidity is 4.2-4.6 to obtain sour slurry rice;
washing the rice again: washing and drying the rice with purified water to obtain glutinous rice;
the preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, mixing with purified water at 28-35 deg.C, and adjusting acidity to 4.5-5.0 to obtain sour pulp water.
Through adopting above-mentioned technical scheme, before stewing the glutinous rice, ferment earlier the glutinous rice and soak the processing, can let the glutinous rice fully absorb moisture to prop the crust on glutinous rice surface broken, be favorable to the later stage when stewing the thick liquid glutinous rice, can be with the more soft of thick liquid glutinous rice stewing, thereby guarantee to stew the thick liquid glutinous rice that comes out soft glutinous fragrant sweet, the delicious bullet tooth. Through experimental analysis, the mixing ratio of the glutinous rice and the acid serous fluid is (6.5-7.5): (8.5-9.5), which is favorable for improving the taste and flavor of the prepared glutinous rice pulp. The proper acidity is beneficial to fermentation and the formation of flavor substances, so the acidity after the fermentation of the acid pulp is not too acid and is not too low, when the fermentation time of the acid pulp is controlled within the range of 48-72h, the acidity after the fermentation is controlled within the range of 4.2-4.6, finally, the pulp glutinous rice prepared by processing is full in particles and sufficient in moisture, and the stewed pulp glutinous rice is softer, glutinous, fragrant, sweet, delicious and elastic. If the acidity of the fermented rice with sour pulp is higher, the rice with sour pulp after being washed again still has sour taste, and even the rice with sour pulp is eaten after being stewed, the eating experience of people is influenced. When the acidity of the fermented sour pulp is low, the finally processed glutinous rice pulp has poor soft glutinous fragrance and sweetness and general mouthfeel. Therefore, the fermentation time of the acid pulp fermentation needs to be controlled within 48-72 h.
The sour berry is round and edible, has sour taste, contains various abundant nutrients such as vitamin C, etc., and is prepared by juicing the sour berry, mixing the juice of the sour berry with purified water at 28-35 deg.C, adjusting the acidity of the mixed solution to 4.5-5.0, and making into sour pulp water for sour pulp fermentation. As the sour slurry water is also required to be mixed with the glutinous rice in the later period, the temperature of the sour slurry water can be dissipated in the mixing process, and the optimal fermentation temperature is 18-25 ℃, the temperature of the purified water is 28-35 ℃ when the sour slurry water is prepared, and even if the temperature is dissipated in the mixing process of the sour slurry water and the glutinous rice, the temperature of the mixed sour slurry water and the glutinous rice can be ensured to be in the range of 18-25 ℃, so that the fermentation effect in the sour slurry fermentation process is better. The acidity of the acid pulp water is adjusted to be between 4.5 and 5.0, and the acid pulp water is added into the glutinous rice according to a certain proportion to carry out acid pulp fermentation under the condition of certain initial acidity, which is beneficial to improving the acidity of the fermented solution.
Furthermore, sticky rice with bright color, full grains and no peculiar smell is selected for washing in the rice washing process.
By adopting the technical scheme, the glutinous rice with bright color and full particles has better quality, and in order to ensure that the quality of the finally prepared glutinous rice pulp is better, the glutinous rice with bright color and full particles is selected during processing.
Further, the paste glutinous rice is vacuum-packaged, refrigerated and stored, has a shelf life of 20 days, and can be eaten after being heated.
By adopting the technical scheme, the quality guarantee period of the normally prepared glutinous rice pulp is only 3-5 days even if the glutinous rice pulp is stored in a cold storage mode; the glutinous rice paste prepared by the preparation method is vacuum-packaged and refrigerated for storage, and the shelf life can be as long as 20 days and is longer; the glutinous rice paste prepared by the processing method can be eaten after being heated, people can directly purchase the glutinous rice paste prepared by the processing method, and can eat the glutinous rice paste and the rice cake which have good taste and are delicious and elastic to teeth without consuming long time and great energy in the processing of the glutinous rice, so that the glutinous rice paste is very convenient for office workers.
Further, the preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, and mixing with purified water at 28-35 deg.C to obtain mixed solution; according to the lemon juice: the volume ratio of the mixed solution is (0.5-2.5): 10, adding lemon juice into the mixed solution to obtain acid serous fluid.
By adopting the technical scheme, in order to ensure that the fermentation effect of the sour slurry is better, the lemon juice is added when the sour slurry water is prepared, on one hand, the lemon juice is a liquid with sour taste, the sour taste of the lemon is mainly citric acid, the citric acid is a substance which needs to participate in the process of promoting caloric metabolism and also has the function of eliminating fatigue, and in addition, the lemon juice contains rich vitamin C and can promote the peristalsis of intestines, so that the pressure of eating frequently or eating too much glutinous rice to intestines and stomach is reduced as much as possible, the digestion of the intestines and stomach is promoted, and even for people with poor gastrointestinal functions, the glutinous rice prepared by the processing method can be eaten. On the other hand, citric acid contained in the lemon stimulates taste buds to generate unique delicious taste, stimulates the brain center, increases the secretion of digestive juice, increases the appetite, and simultaneously, the prepared glutinous rice pulp is more tasty and refreshing, thereby further improving the taste and flavor of the glutinous rice pulp.
Further, the acidity of the lemon juice is 4.0-4.5.
By adopting the technical scheme, the acidity of the pure lemon juice is between 4.0 and 6.2, the lemon juice is added in the process of preparing the acid syrup water, and the acidity of the lemon juice can be diluted by a large amount of purified water in the process of preparing the acid syrup water, so that the acidity of the added lemon juice is controlled to be between 4.0 and 4.5, and the later-stage acid syrup water can reach the required acidity.
Further, the lemon juice is any one of freshly squeezed lemon juice or lemon granule solution.
By adopting the technical scheme, the squeezed lemon juice and the lemon granule solution are two common and typical lemon juice types, and the addition of the two lemon juices can further improve the taste and flavor of the glutinous rice pulp and promote the digestion of the intestines and stomach of people eating the glutinous rice pulp. Compared with the lemon granule solution, the freshly squeezed lemon juice has more abundant vitamin C and citric acid, so that the freshly squeezed lemon juice has more beneficial effects on the aspects of improving the taste and flavor of the pulp glutinous rice and promoting digestion.
The glutinous rice paste prepared by the processing method has long shelf life, can be eaten after being heated, can be directly purchased by people, does not need to consume long time and great energy in processing the glutinous rice, can also eat glutinous rice paste and rice cakes which have good taste and are delicious and elastic, and brings great convenience to people who like eating the glutinous rice paste.
The invention also provides a glutinous millet cake, which comprises the glutinous rice paste prepared by the method and other various food materials and glutinous rice paste as raw materials, so that the glutinous millet cake has better taste, delicious taste and good taste and flavor.
Further, the glutinous millet cold cake comprises a plurality of glutinous rice pulp layers and a plurality of glutinous millet pulp layers.
By adopting the technical scheme, the glutinous rice cold cake can be composed of a plurality of layers of glutinous rice paste layers and a plurality of layers of glutinous rice paste layers, and the arrangement mode between the glutinous rice paste layers and the glutinous rice paste layers can be that after single rice layers are continuously arranged, one rice layer is covered on the other rice layer, or two rice layers are alternately arranged. Therefore, the prepared glutinous millet cold cake has various different morphological structures on the basis of better taste and flavor, has better visual impact and is attractive.
Further, the glutinous millet cake includes a glutinous rice layer and a glutinous millet layer; the preparation method of the millet cake jelly specifically comprises the following steps: firstly, laying a layer of prepared glutinous rice paste, sprinkling food materials on the glutinous rice paste, spreading glutinous rice paste on the glutinous rice paste sprinkled with food materials, refrigerating for 3-4h, and forming to obtain the glutinous rice cold cake.
By adopting the technical scheme, the preparation method of the glutinous millet cold cake comprises the steps of firstly laying a layer of glutinous rice paste, scattering food materials on the glutinous rice paste, finally laying a layer of glutinous millet paste, and refrigerating for 3-4 hours to form the glutinous millet cold cake. The prepared glutinous millet cold cake has double tastes of glutinous rice paste and glutinous rice paste, and is accompanied with the flavor of various food materials, wherein the glutinous rice paste prepared by the preparation method has good taste and is delicious and elastic. Therefore, the millet cake is delicious and elastic, has good taste and good flavor. And the foodstuff is added in the making process of the glutinous millet cold cake, so that the glutinous millet cold cake has better taste and flavor to a certain extent.
In conclusion, the invention has the following beneficial effects:
the invention provides a processing method of glutinous rice paste, and the glutinous rice paste prepared by the processing method has good taste, is delicious and elastic, and has good taste and flavor; the lemon juice is added in the preparation process of the sour slurry, so that the taste and flavor of finally prepared slurry glutinous rice can be further improved, the prepared slurry glutinous rice is more tasty and refreshing, and the digestion of intestines and stomach of people eating the slurry glutinous rice is promoted. In addition, the glutinous rice paste prepared by the processing method has long shelf life and can be eaten after being heated, people can directly purchase the glutinous rice paste prepared by the processing method, and can eat the glutinous rice paste and rice cakes which have good taste and are delicious and elastic in teeth without consuming long time and great energy in the processing of the glutinous rice, so that the time of people who like eating the glutinous rice paste is greatly saved, and great convenience is brought to the people. In addition, the invention also provides a glutinous millet cake prepared from the glutinous rice paste prepared by the processing method, and the glutinous millet cake also comprises glutinous millet paste and other various food materials, so that the glutinous millet cake not only has the dual tastes of the glutinous rice paste and the glutinous rice paste, but also has the flavor of various food materials, and the addition of the various food materials can ensure that the mouth feel and the flavor of the glutinous millet cake are better to a certain extent.
Detailed Description
The starting materials and equipment used in the present invention are commercially available.
The invention provides glutinous rice pulp and a processing method thereof, and the method specifically comprises the following steps:
rice washing: selecting glutinous rice with bright color, full particles and no peculiar smell for cleaning, and cleaning the glutinous rice with purified water;
fermentation of the sour pulp: according to the weight of glutinous rice: the mass ratio of the acid pulp water is (6.5-7.5): (8.5-9.5) mixing glutinous rice and sour slurry water, fermenting at 18-25 deg.C for 48-72h until the acidity is 4.2-4.6 to obtain sour slurry rice;
washing the rice again: washing the rice with purified water, and drying to obtain glutinous rice; vacuum packaging glutinous rice, cold preserving, shelf life of 20 days, and heating for eating.
The preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, mixing with purified water at 28-35 deg.C, and adjusting acidity to 4.5-5.0 to obtain sour pulp water.
In addition, the glutinous rice is a food which is difficult to digest, and the long-term eating or the excessive eating can cause great pressure on intestines and stomach, easily cause dyspepsia and inappetence, even can cause certain damage to the intestines and stomach, and is particularly not suitable for people with poor intestines and stomach functions to actually eat the glutinous rice. Therefore, the preparation method of the acid slurry water in the invention is further limited to: squeezing fructus crataegi, and mixing with purified water at 28-35 deg.C to obtain mixed solution; according to the lemon juice: the volume ratio of the mixed solution is (0.5-2.5): 10, adding lemon juice into the mixed solution to obtain acid serous fluid. Wherein the acidity of the lemon juice is 4.0-4.5, and the lemon juice is any one of freshly squeezed lemon juice or lemon granule solution.
The glutinous rice paste prepared by the processing method has good taste, is delicious and elastic, has good taste and flavor, and can further improve the taste and flavor of the finally prepared glutinous rice paste by adding the lemon juice in the preparation process of the sour slurry, so that the prepared glutinous rice paste is more tasty and refreshing, and the digestion of the intestines and stomach of people eating the glutinous rice paste is promoted. The glutinous rice paste prepared by the processing method has long shelf life, can be eaten after being heated, can be directly purchased by people, does not need to consume long time and great energy in the processing of the glutinous rice, and can also eat glutinous rice paste and rice cakes which have good taste and are delicious and elastic, thereby greatly saving the time of people who like eating the glutinous rice paste and bringing great convenience to the people.
The invention also provides a glutinous millet cake made of the glutinous rice paste prepared by the processing method, which comprises a plurality of glutinous rice paste layers and a plurality of glutinous millet paste layers. The invention takes the example that the glutinous rice cake comprises a glutinous rice layer and a glutinous rice layer, and the preparation method of the glutinous rice cake comprises the following steps: firstly, laying a layer of prepared glutinous rice paste, sprinkling food materials on the glutinous rice paste, spreading glutinous rice paste on the glutinous rice paste sprinkled with food materials, refrigerating for 3-4h, and forming to obtain the glutinous rice cold cake. The yellow rice cold cake has good taste, and good taste and flavor. The prepared glutinous millet cold cake has the double tastes of the glutinous rice paste and the glutinous rice paste, is accompanied by the flavor of various food materials, and the addition of the various food materials can ensure that the taste and the flavor of the glutinous millet cold cake are better to a certain extent.
The present invention will be described in further detail with reference to examples, comparative examples and the results of the respective test tests and sensory tests.
Examples
Example 1
The embodiment provides glutinous rice pulp and a processing method thereof, and the method specifically comprises the following steps:
rice washing: selecting glutinous rice with bright color, full particles and no peculiar smell as a raw material for preparing glutinous rice pulp, washing the glutinous rice with purified water for 3 times, cleaning the glutinous rice and putting the glutinous rice into a fermentation box;
fermentation of the sour pulp: juicing and filtering the berries, mixing the juice of the berries with purified water, and adjusting the acidity to 4.5 to obtain acid syrup water, wherein the temperature of the purified water is 35 ℃; adding 85kg of sour slurry water into a fermentation box, mixing with 65kg of glutinous rice, fermenting at 25 ℃ for 48h until the acidity is 4.6 to obtain sour slurry rice;
washing the rice again: washing the rice with purified water for 2 times, and drying to obtain glutinous rice;
and (3) packaging the prepared glutinous rice paste in vacuum by using a rice filling machine, refrigerating and storing the packaged glutinous rice paste for 20 days, and heating the packaged glutinous rice paste for eating after the package is opened.
Example 2
This example is different from example 1 in that 85kg of sour slurry water was added to the fermentation tank to be mixed with 70kg of glutinous rice during fermentation of sour slurry, and the remaining process parameters and process steps were the same as those of example 1.
Example 3
This example is different from example 1 in that 85kg of sour slurry water was added to the fermentation tank to be mixed with 75kg of glutinous rice during fermentation of sour slurry, and the remaining process parameters and process steps were the same as those of example 1.
Example 4
This example is different from example 1 in that 90kg of sour slurry water was added to the fermentation tank to be mixed with 75kg of glutinous rice during fermentation of sour slurry, and the remaining process parameters and process steps were the same as those of example 1.
Example 5
The difference between this example and example 1 is that 95kg of sour slurry water is added into the fermentation tank to be mixed with 75kg of glutinous rice during the fermentation of sour slurry, and the rest of the process parameters and process steps are the same as those of example 1.
Example 6
This example differs from example 3 in that during the fermentation of the acid syrup: juicing and filtering the berries, mixing the juice of the berries with purified water, and adjusting the acidity to 5.0 to obtain a berry juice, wherein the temperature of the purified water is 28 ℃; the fermentation temperature of the acid pulp is 18 ℃, the fermentation time is 72 hours, the acid pulp is fermented until the acidity is 4.2, and the acid pulp rice is obtained, and the rest technological parameters and technological steps are the same as those of the example 3.
Example 7
This example differs from example 3 in that during the fermentation of the acid syrup: juicing and filtering the berries, mixing the juice of the berries with purified water, and obtaining a mixed solution with the acidity of 5.0, wherein the mixed solution is prepared by mixing the following components in percentage by weight: the mixed solution is 0.5: 10 to obtain acid serofluid, wherein the lemon juice is freshly squeezed lemon juice, the acidity is 4.0, and the rest process parameters and process steps are the same as those of the example 3.
Example 8
This example differs from example 3 in that during the fermentation of the acid syrup: juicing and filtering the berries, mixing the juice of the berries with purified water, and obtaining a mixed solution with the acidity of 5.0, wherein the mixed solution is prepared by mixing the following components in percentage by weight: the mixed solution is 1: 10 to obtain acid serofluid, wherein the lemon juice is freshly squeezed lemon juice, the acidity is 4.0, and the rest process parameters and process steps are the same as those of the example 3.
Example 9
This example differs from example 3 in that during the fermentation of the acid syrup: juicing and filtering the berries, mixing the juice of the berries with purified water, and obtaining a mixed solution with the acidity of 5.0, wherein the mixed solution is prepared by mixing the following components in percentage by weight: the mixed solution is 2.5: 10 to obtain acid serofluid, wherein the lemon juice is freshly squeezed lemon juice, the acidity is 4.0, and the rest process parameters and process steps are the same as those of the example 3.
Example 10
The difference between this example and example 8 is that in the preparation of the acid syrup, the lemon juice is added to the mixed solution as a lemon granule solution, the acidity is 4.5, and the remaining process parameters and process steps are the same as those of example 8.
Example 11
This example provides a glutinous millet cake prepared from glutinous rice pulp prepared by the processing method of example 3, and the preparation method of the glutinous millet cake specifically includes: firstly, laying a layer of prepared glutinous rice paste, sprinkling food materials on the laid glutinous rice paste, laying the glutinous rice paste on the glutinous rice paste sprinkled with the food materials, refrigerating for 3h and forming to obtain the yellow rice cold cake. The food material can be cranberry or raisin, or a mixture of the cranberry and the raisin.
Wherein the processing technology of the pulp millet comprises the following steps:
rice washing: selecting bright yellow rice with full granules and no peculiar smell as raw material for making paste yellow rice, washing yellow rice with purified water for 3 times, cleaning yellow rice, and placing into fermentation box;
fermentation of the sour pulp: juicing and filtering the berries, mixing the juice of the berries with purified water, and adjusting the acidity to 4.5 to obtain acid pulp water, wherein the temperature of the purified water is 28 ℃; adding 80kg of wintercherry water into a fermentation tank, mixing with 70kg of yellow rice, fermenting for 60h at 25 deg.C to obtain wintercherry rice;
washing the rice again: washing the rice with purified water for 2 times, and drying to obtain yellow rice.
Example 12
This example provides a glutinous millet cake jelly made from glutinous rice pulp prepared by the processing method of example 8, and the remaining process parameters and process steps are the same as those of example 11.
Example 13
This example provides a glutinous millet cake jelly made of glutinous rice pulp prepared by the processing method of example 8, which is different from the process parameters shown in example 11 in that cooling is performed for 4 hours and the rest of the process parameters and process steps are the same as those of example 11.
Example 14
This example provides a glutinous millet cake made from glutinous rice paste prepared by the processing method of example 8, which had 6 layers of glutinous millet paste and 5 layers of glutinous rice paste, with foodstuff sprinkled between the rice layers, which was a mixture of cranberries and raisins.
10 kinds of glutinous rice pulp and 4 kinds of glutinous rice cakes were prepared according to the above examples 1 to 10 and examples 11 to 14, respectively.
Detection test
The sticky rice pulp obtained in examples 1 to 10 and the glutinous rice cake obtained in examples 11 to 14 were sampled respectively for physical and chemical indicators and microbiological indicators, and the results were measured by the methods of GB/T5009.11 measurement of Total arsenic and inorganic arsenic in food, GB/T5009.12 measurement of lead in food, GB/T5009.13 measurement of copper in food, and GB/T4789.21 microbiological test for food hygiene, as shown in Table 1.
TABLE 1 sample test reports prepared in examples 1-14
As can be seen from Table 1, the glutinous rice pulp prepared by the method for processing glutinous rice pulp provided by the invention meets the above detection standards, and the glutinous rice cake prepared from the glutinous rice pulp also meets the above detection standards. In addition, the glutinous rice pulp obtained in examples 1 to 10 and the glutinous rice cake obtained in examples 11 to 14 both meet GB2760 hygienic Standard for use of food additives.
Comparative example
Comparative example 1
The difference between the comparative example and the example 3 is that 80kg of sour slurry water is added into the fermentation tank to be mixed with 70kg of glutinous rice in sour slurry fermentation, and the rest of the process parameters and process steps are the same as those of the example 3.
Comparative example 2
The difference between this comparative example and example 3 is that 100kg of sour slurry water was added to the fermentation tank and mixed with 70kg of glutinous rice in the sour slurry fermentation, and the remaining process parameters and process steps were the same as those of example 3.
Comparative example 3
The difference between this comparative example and example 3 is that 90kg of sour slurry water was added to the fermentation tank to mix with 60kg of glutinous rice in the sour slurry fermentation, and the remaining process parameters and process steps were the same as those of example 3.
Comparative example 4
The difference between this comparative example and example 3 is that 90kg of sour slurry water was added to the fermentation tank and mixed with 80kg of glutinous rice in the sour slurry fermentation, and the remaining process parameters and process steps were the same as those of example 3.
Comparative example 5
The difference between the comparative example and the example 3 is that the fermentation time in the fermentation of the sour pulp is 40h, and the rest process parameters and process steps are the same as those of the example 3.
Comparative example 6
The difference between the comparative example and the example 3 is that the fermentation time in the fermentation of the sour pulp is 90h, and the rest process parameters and process steps are the same as those of the example 3.
Comparative example 7
The comparative example differs from example 8 in that in the fermentation of the sour pulp: according to the lemon juice: the mixed solution is 0.25: 10 to obtain the acid syrup, and the other process parameters and process steps are the same as those of the example 8.
Comparative example 8
The comparative example differs from example 8 in that in the fermentation of the sour pulp: according to the lemon juice: the mixed solution is 3: 10 to obtain the acid syrup, and the other process parameters and process steps are the same as those of the example 8.
Comparative example 9
The difference between the comparative example and the example 13 is that the millet cake is obtained by the preparation process of the millet cake with the cooling time of 2h, and the other process parameters and process steps are the same as those of the example 13.
Comparative example 10
The difference between the comparative example and the example 13 is that the millet cake is obtained by the millet cake preparation process with the cooling time of 5h, and the rest process parameters and process steps are the same as those of the example 13.
8 kinds of glutinous rice pulp and 2 kinds of glutinous rice cakes prepared according to the comparative examples 1 to 8 and 9 to 10 were also sampled respectively to test the physicochemical index and the microorganism index. The glutinous rice pulp prepared by the processing method of glutinous rice pulp provided in comparative examples 1 to 8 also meets the above detection standards, and the glutinous millet cold cakes prepared by comparative examples 9 to 10 also meet the above detection standards. In addition, the glutinous rice pulp prepared by the comparative examples 1 to 8 and the glutinous rice yellow rice cold cakes prepared by the comparative examples 9 to 10 both accord with GB2760 hygienic Standard for use of food additives.
Sensory test
Sensory tests were conducted on the glutinous rice pulp obtained in examples 1 to 10, the glutinous rice puddings obtained in examples 11 to 14, the glutinous rice pulp obtained in comparative examples 1 to 8, and the glutinous rice puddings obtained in comparative examples 9 to 10, respectively.
The evaluator selects: randomly selecting 80 customers who enter the store as evaluators, randomly dividing the evaluators into two groups, the first group being 60 individuals, and evaluating examples 1-10 and comparative examples 1-8; a second group of 20 individuals evaluated examples 11-14 and comparative examples 9-10.
Evaluation items: the glutinous rice pulp obtained in examples 1 to 10 and comparative examples 1 to 8 and the glutinous rice yellow rice cakes obtained in examples 11 to 14 and comparative examples 9 to 10 were evaluated in terms of color, flavor and taste.
Evaluation criteria: sensory evaluation criteria as shown in table 2, the evaluation items can be scored as evaluation results by the evaluator after the evaluation.
TABLE 2 sensory evaluation criteria detailed rules
The evaluation results were counted, and the final results are shown in Table 3.
TABLE 3 sensory evaluation results of examples 1 to 14 and comparative examples 1 to 10
As shown in Table 3, by comparing the sensory evaluation scores obtained in examples 1 to 6, it can be seen that the slurry glutinous rice prepared using examples 1 to 6 all had higher sensory evaluation scores, indicating that the slurry glutinous rice prepared using the processing methods of the slurry glutinous rice of examples 1 to 6 all had better sensory evaluation and that the slurry glutinous rice prepared using the processing method of example 3 relatively had better sensory test results. Further, as can be seen from comparison of the results of example 3 and comparative examples 1 to 6, the washed glutinous rice and the sour pulp water were mixed in the following ratio (6.5 to 7.5): (8.5-9.5), controlling the fermentation temperature to be in the range of 18-25 ℃, and controlling the fermentation time to be in the range of 48-72h, so that the acidity after fermentation is in the range of 4.2-4.6; in addition, the acidity of the sour slurry is controlled within the range of 4.5-5.0, and finally the processed glutinous rice slurry has better taste and flavor.
From the comparison of the sensory evaluation scores obtained in examples 7 to 10, it can be seen that all of the glutinous rice syrups prepared in examples 7 to 10 had good sensory evaluation scores, indicating that all of the glutinous rice syrups prepared by the processing methods of example 7 to 10 had good sensory evaluation, and that the glutinous rice syrups prepared by the processing methods of examples 7 to 10 had better sensory test results, particularly soft, sweet and delicious, and more refreshing in taste and had better sensory flavor, compared to the sensory evaluation results of examples 1 to 6. Further, as is clear from comparison between example 8 and comparative examples 7 to 8, when preparing a yoghurt water based on the processing method of example 3, the following contents were prepared: the mixed solution is (0.5-2.5): 10, the lemon juice is added into the mixed liquid to prepare the sour slurry water, which is beneficial to improving the fermentation effect of the glutinous rice in the process of fermenting the sour slurry, thereby further improving the taste and flavor of the finally processed glutinous rice slurry. When the mixing ratio of the lemon juice to the mixed solution is not within the above range, the sensory flavor of the finally prepared glutinous rice pulp is greatly affected.
From the comparison of the sensory evaluation scores obtained in examples 11 to 14, it can be seen that the millet cake jellies prepared in examples 11 to 14 all had better sensory evaluation scores, indicating that the millet cake jellies prepared in examples 11 to 14 had better mouthfeel, were delicious and elastic, and were soft, waxy and sweet. Meanwhile, the glutinous millet cake prepared in examples 11 to 14 has not only the dual tastes of glutinous millet paste and glutinous rice paste, but also the flavor and sweetness of various foodstuffs, and further improves the taste and flavor of the glutinous millet cake. Furthermore, as can be seen from the comparison between example 13 and comparative examples 9 to 10, in the process of preparing the glutinous millet cake, the cooling time is controlled within the range of 3 to 4 hours, when the cooling time is low, the shaping of the glutinous millet cake is not facilitated, and when the cooling time is high, the surface of the glutinous millet cake is dry and hard due to the long time, and the sensory flavor of the glutinous millet cake is greatly affected.
According to the analysis, the glutinous rice paste prepared by the processing method has good mouthfeel, is delicious and elastic, and has good mouthfeel and flavor; the glutinous rice paste prepared by the processing method has long shelf life, can be eaten after being heated, and people can directly purchase the glutinous rice paste prepared by the processing method, and can eat the glutinous rice paste and the rice cake which have good taste and are delicious and elastic without consuming long time and great energy in the processing of the glutinous rice. Meanwhile, the glutinous millet cold cake prepared by the glutinous rice paste has good taste, is delicious and elastic, is soft, glutinous and sweet, and has good taste and flavor; in addition, the glutinous millet cake has the double tastes of glutinous rice paste and glutinous rice paste, is accompanied by the fragrance and the sweet taste of various foodstuffs, and further improves the taste and the flavor of the glutinous millet cake.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. The processing method of the glutinous rice pulp is characterized by comprising the following steps:
rice washing: cleaning glutinous rice with purified water;
fermentation of the sour pulp: according to the weight of glutinous rice: the mass ratio of the acid pulp water is (6.5-7.5): (8.5-9.5) mixing glutinous rice and sour slurry water, fermenting at 18-25 deg.C for 48-72h until the acidity is 4.2-4.6 to obtain sour slurry rice;
washing the rice again: washing and drying the rice with purified water to obtain glutinous rice;
the preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, mixing with purified water at 28-35 deg.C, and adjusting acidity to 4.5-5.0 to obtain sour pulp water.
2. The processing method of glutinous rice pulp according to claim 1, wherein: the washed rice is cleaned by selecting the glutinous rice which is bright in color and luster, full in particles and free of peculiar smell.
3. The processing method of glutinous rice pulp according to claim 1, wherein: the paste glutinous rice is vacuum-packaged, refrigerated and stored, has a shelf life of 20 days, and can be eaten after being heated.
4. The processing method of glutinous rice pulp according to claim 1, wherein: the preparation method of the acid slurry water comprises the following steps: squeezing fructus crataegi, and mixing with purified water at 28-35 deg.C to obtain mixed solution; according to the lemon juice: the volume ratio of the mixed solution is (0.5-2.5): 10, adding lemon juice into the mixed solution to obtain acid serous fluid.
5. The processing method of glutinous rice pulp according to claim 4, wherein: the acidity of the lemon juice is 4.0-4.5.
6. The processing method of glutinous rice pulp according to claim 4, wherein: the lemon juice is any one of freshly squeezed lemon juice or lemon granule solution.
7. A slurry glutinous rice obtained by the processing method according to any one of claims 1 to 6.
8. A glutinous millet jelly prepared from the glutinous rice slurry of claim 7.
9. The glutinous millet jelly according to claim 8, wherein the glutinous millet jelly comprises a plurality of glutinous rice pulp layers and a plurality of glutinous millet pulp layers.
10. The glutinous millet jelly according to claim 8, wherein the glutinous millet jelly comprises a glutinous rice pulp layer and a glutinous millet pulp layer; the preparation method of the millet cake jelly specifically comprises the following steps: firstly, laying a layer of prepared glutinous rice paste, sprinkling food materials on the glutinous rice paste, spreading glutinous rice paste on the glutinous rice paste sprinkled with food materials, refrigerating for 3-4h, and forming to obtain the glutinous rice cold cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010773457.1A CN112021504A (en) | 2020-08-04 | 2020-08-04 | Glutinous rice paste, processing method thereof and glutinous millet cold cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010773457.1A CN112021504A (en) | 2020-08-04 | 2020-08-04 | Glutinous rice paste, processing method thereof and glutinous millet cold cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112021504A true CN112021504A (en) | 2020-12-04 |
Family
ID=73582304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010773457.1A Pending CN112021504A (en) | 2020-08-04 | 2020-08-04 | Glutinous rice paste, processing method thereof and glutinous millet cold cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112021504A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090084309A (en) * | 2008-01-31 | 2009-08-05 | 이화여자대학교 산학협력단 | Food additive comprising an extract of physalis alkekengi var. francheti having whitening activities |
| CN106701419A (en) * | 2016-12-23 | 2017-05-24 | 林康 | Physalis pubescens glutinous rice wine and preparation method thereof |
-
2020
- 2020-08-04 CN CN202010773457.1A patent/CN112021504A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090084309A (en) * | 2008-01-31 | 2009-08-05 | 이화여자대학교 산학협력단 | Food additive comprising an extract of physalis alkekengi var. francheti having whitening activities |
| CN106701419A (en) * | 2016-12-23 | 2017-05-24 | 林康 | Physalis pubescens glutinous rice wine and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 何腊平等: "酸浆发酵生产豌豆凉粉的工艺优化", 《食品与机械》 * |
| 后立琼等: "苗族发酵型白酸汤的生产工艺", 《食品科学》 * |
| 孟祥健 编: "《巧厨娘：新手下厨》", 31 March 2015 * |
| 张悦等: "传统酸粥制备工艺的优化", 《食品工业》 * |
| 王丹等: "药食赏型酸浆的开发利用前景", 《北方园艺》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101099565B (en) | Osmanthus flower sauce and preparing method thereof | |
| KR100811204B1 (en) | Kimchi sauce and producing method thereof | |
| CN102228199A (en) | Rice dumpling | |
| KR101885684B1 (en) | Beverage comprising Radish juice and pear juice and the manufacturing method thereof | |
| KR100328612B1 (en) | Persimmon kochujang and process for preparation thereof | |
| KR101162428B1 (en) | Apple pudding composition with good organoleptic properties and its preparation method | |
| CN102342552B (en) | Small white almond fruit juice beverage and preparation method thereof | |
| CN1065722C (en) | Method for producing instant wet noodles (rice flour) | |
| CN110638016A (en) | Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof | |
| CN111329041B (en) | Instant glutinous rice cake and preparation method thereof | |
| CN111328979B (en) | Instant rice-stuffed glutinous rice cake and preparation method thereof | |
| CN107811236A (en) | A kind of low sugar cake made of fruits and vegetables and preparation method thereof | |
| JPS63167757A (en) | Preparation of food or drink material using carrot | |
| KR100813640B1 (en) | A food thermostable jam manufacturing method using a fruits and vegetables | |
| CN112021504A (en) | Glutinous rice paste, processing method thereof and glutinous millet cold cake | |
| CN110122648B (en) | Cake ice cream and preparation method thereof | |
| CN112021505A (en) | Glutinous millet and processing method thereof and glutinous millet cold cake | |
| KR101628347B1 (en) | Corni fructus jam made from corni fructus pulp puree | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| CN111567724A (en) | Fermented soft tribute cake and preparation method thereof | |
| CN101232818B (en) | Acid-thickened food compositions and products | |
| CN101991082A (en) | Cream flavor food additive | |
| KR102241262B1 (en) | Method for producing apple Chojigemi and apple Chojigemi produced by the same method | |
| KR100415320B1 (en) | apple jam for hot pepper paste manufacturing process | |
| CN108522971B (en) | Processing method of nutritional dough balls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210913 Address after: 010000 room 410, management committee building, Shengle economic Park, Helingeer County, Hohhot City, Inner Mongolia Autonomous Region Applicant after: INNER MONGOLIA XIBEI CATERING GROUP Co.,Ltd. Address before: 101200 Room 802, information building, 13 North Lin Street, Pinggu District, Beijing. Applicant before: Beijing xibeilongzhimeng Catering Management Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201204 |