CN112586645A - Formula and production method of shaoxiangcao powder balls - Google Patents
Formula and production method of shaoxiangcao powder balls Download PDFInfo
- Publication number
- CN112586645A CN112586645A CN202011593637.8A CN202011593637A CN112586645A CN 112586645 A CN112586645 A CN 112586645A CN 202011593637 A CN202011593637 A CN 202011593637A CN 112586645 A CN112586645 A CN 112586645A
- Authority
- CN
- China
- Prior art keywords
- percent
- powder
- stirring
- pearl
- raw materials
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000009472 formulation Methods 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 22
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 22
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 241001646834 Mesona Species 0.000 claims abstract description 15
- 235000019640 taste Nutrition 0.000 claims abstract description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000008186 Collagen Human genes 0.000 claims abstract description 11
- 108010035532 Collagen Proteins 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 11
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 239000004368 Modified starch Substances 0.000 claims abstract description 11
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 11
- 229920001436 collagen Polymers 0.000 claims abstract description 11
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 11
- 239000000711 locust bean gum Substances 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 11
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 11
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 85
- 238000002156 mixing Methods 0.000 claims description 30
- 240000007594 Oryza sativa Species 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
- 241001646828 Platostoma chinense Species 0.000 claims description 22
- 235000009566 rice Nutrition 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 241000612166 Lysimachia Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 5
- 241000411851 herbal medicine Species 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 239000011049 pearl Substances 0.000 abstract 5
- 240000004064 Poterium sanguisorba Species 0.000 abstract 1
- 235000008291 Poterium sanguisorba Nutrition 0.000 abstract 1
- 235000008282 Sanguisorba officinalis Nutrition 0.000 abstract 1
- 244000290333 Vanilla fragrans Species 0.000 abstract 1
- 235000009499 Vanilla fragrans Nutrition 0.000 abstract 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000032683 aging Effects 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 241000219357 Cactaceae Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 244000018716 Impatiens biflora Species 0.000 description 2
- 235000015912 Impatiens biflora Nutrition 0.000 description 2
- 235000005155 Tanacetum balsamita Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 244000251855 Ledum palustre Species 0.000 description 1
- 235000001506 Ledum palustre Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021460 special beverage Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
Abstract
The invention discloses a formula of a shaoxiangcao powder ball and a production method thereof. In the invention, the formula and the production method of the garden burnet powder ball need the following tools and raw materials during preparation: 15 to 17 percent of immortal grass juice, 0.1 to 0.3 percent of locust bean gum, 0.1 to 0.35 percent of sorbitol powder, 0.1 to 0.3 percent of collagen, 0.13 to 0.17 percent of sodium alginate, 0.1 to 0.3 percent of sodium dehydroacetate, 0.5 to 1.5 percent of French vanilla, 0.02 to 0.09 percent of sodium citrate, 30 to 35 percent of domestic cassava powder, 30 to 33 percent of imported cassava powder, 0.2 to 0.5 percent of pearl preservative gum, 1.5 to 2.0 percent of modified starch, 0.25 to 0.30 percent of citric acid, 2 to 5 percent of Mesona concentrated dry powder Mesona gum and 20 to 25 percent of water; the black components of the burnt mesona are natural and also are components in Chinese herbal medicines, and the burnt mesona is added into the pearl pearls to prepare the pure natural black pearl pearls. In addition to good starch and good gums, it is also an advantage that it tastes chewy and can be aged for a longer period of time.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a formula of a shaoxiangcao rice ball and a production method thereof.
Background
The shaoxiangcao is a traditional special beverage in southwest areas of Fujian Min, wherein the orthodox ancient and early practice in China is to directly cook grass, and other materials are prepared from immortal grass powder and immortal grass liquid. Shaoxian grass is popular in taiwan Fujian and is popular in Japan and southeast Asia. In summer, a bowl of the frozen and cool roasted immortal grass can clear away the stuffy blood and qi of the five zang-organs and six fu-organs, and is a holy product for relieving summer heat due to heat. In winter, the hot burnt mesona blume is also a dessert which can make eaters feel warm, and materials such as peeled peanuts, fine powder balls, flower beans, mung beans, red beans and the like which are fried or boiled in advance are added when the food is eaten, and the food is eaten after being added with sugar and stirred; the pearl rice ball is also called as rice ball, and is a leisure food with crystal clear appearance and high internal nutritive value. The snack food is easy to cook, convenient to transport, long in quality guarantee time, smooth in taste, fragrant and elastic, and has characteristic beauty and taste when matched with any snack food or beverage.
But the two foods can not be combined together at the same time, so that people are inconvenient to eat, and the storage time of the common pearl powder ball is short.
Disclosure of Invention
The invention aims to: in order to solve the problems, a formula of the burnet xiancao fen yuan and a production method thereof are provided.
The technical scheme adopted by the invention is as follows: the formula and the production method of the shaoxiangcao rice dumpling require the following tools and raw materials in preparation: 15 to 17 percent of immortal grass juice, 0.1 to 0.3 percent of locust bean gum, 0.1 to 0.35 percent of sorbitol powder, 0.1 to 0.3 percent of collagen, 0.13 to 0.17 percent of sodium alginate, 0.1 to 0.3 percent of sodium dehydroacetate, 0.5 to 1.5 percent of French vanilla powder, 0.02 to 0.09 percent of sodium citrate, 30 to 35 percent of domestic cassava powder, 30 to 33 percent of imported cassava powder inlet, 0.2 to 0.5 percent of pearl Sanxian gum, 1.5 to 2.0 percent of modified starch, 0.25 to 0.30 percent of citric acid, 2 to 5 percent of Mesona chinensis concentrated dry powder Mesona chinensis gum, 20 to 25 percent of water, one pearl powder round forming machine, one stirring and crushing machine, one packaging machine and one boiling pot.
In a preferred embodiment, the formula of the burnish powder ball and the production method thereof comprise the following steps:
s1, adding 30-35% of domestic cassava flour, 30-33% of imported cassava flour and 1.5-2.0% of modified starch into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use;
s2, taking 0.1-0.35% of sorbitol powder, 0.1-0.3% of collagen and 5-8% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use;
s3, taking 0.1-0.3% of locust bean gum, 0.2-0.5% of pearl fresh gum and 2-4% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use;
s4, taking 15-17% of lysimachia, 0.13-0.17% of sodium alginate, 0.1-0.3% of sodium dehydroacetate, 0.5-1.5% of French vanilla powder, 0.02-0.09% of sodium citrate, 0.25-0.30% of citric acid, 2-5% of Mesona procumbens concentrated dry powder Mesona gum and 15-20% of water, adding the Mesona procumbens concentrated dry powder Mesona gum into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use;
s5, mixing the raw materials in the steps S1, S2, S3 and S4 together, fully mixing and pressing by hands, and kneading into dough;
s6, putting the dough obtained in the step S5 into a pearl ball forming machine, starting the pearl ball forming machine, and collecting the produced pearl balls;
s7, putting the pearl balls prepared in the step S7 into a boiling pot, adding hot water, and starting to boil the pearl balls;
and S8, packaging the cooled rice balls with a packaging machine in the step S7.
In a preferred embodiment, in the step S1, the stirring pulverizer stirs at a speed of 100r/min at 45-58 ℃ for 40min, and after the stirring is finished, the stirring pulverizer may be left to stand for 20min, and the stirring may be cooled.
In a preferred embodiment, in the step S2, the stirring mill is stirred at a speed of 50r/min at 30-40 ℃ for 20 min.
In a preferred embodiment, in step S5, when the raw materials are mixed, the temperature of the liquid in the raw materials can be detected, and if the temperature is too low, the temperature should be controlled to be 35-40 ℃.
In a preferred embodiment, after boiling, the mixture may be left to stand for about 50min in step S7, so that the inside of the rice ball is sufficiently cooled, and when cooled, the immortal grass juice may be added, so that the taste of the rice ball is stronger.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. in the invention, the added components of the burnt mesona blume are natural and are also components in Chinese herbal medicines, and the burnt mesona blume is added into the pearl powder balls to prepare pure natural black pearl powder balls, so that the effect of cooling and reducing internal heat can be achieved for users, the body immunity of eaters is improved, and the health care effect of the pearl powder balls on human bodies is increased.
2. In the invention, the good starch and the good colloid are added, so that the taste of the prepared flour ball is chewier, and meanwhile, the flour ball is more unique by matching with the immortal grass juice, the characteristics of the product are improved, and the aging time can be prolonged.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the formula and the production method of the shaoxiangcao rice dumpling require the following tools and raw materials in preparation: 16% of immortal grass juice, 0.2% of locust bean gum, 0.25% of sorbitol powder, 0.4% of collagen, 0.17% of sodium alginate, 0.3% of sodium dehydroacetate, 1.5% of French vanilla powder, 0.09% of sodium citrate, 35% of domestic cassava powder, 33% of imported cassava powder, 0.4% of pearl Sanxian gum, 2.0% of modified starch, 0.30% of citric acid, 5% of Mesona chinensis concentrated dry powder Mesona chinensis gum, 25% of water, one pearl powder round forming machine, one stirring and crushing machine, one packaging machine and one boiling pot.
The formula of the shaoxiangcao powder ball and the production method thereof comprise the following steps:
s1, adding 35% of domestic cassava flour, 33% of imported cassava flour and 2.0% of modified starch into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use; in step S1, stirring for 40min at 45-58 deg.C at 100r/min with stirring pulverizer, standing for 20min after stirring, and cooling;
s2, taking 0.25% of sorbitol powder, 0.3% of collagen and 8% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; in the step S2, when stirring, the stirring pulverizer stirs for 20min at the speed of 50r/min and the temperature of 30-40 ℃;
s3, taking 0.2% of locust bean gum, 0.4% of pearl gum and 2% -4% of water, putting the three raw materials into a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; the prepared flour balls are chewy in taste due to the addition of the good starch and the good colloid, and the flour balls are more unique in taste due to the cooperation of the immortal grass juice, so that the characteristics of the product are improved, and the aging time can be prolonged;
s4, taking 16% of the ledum palustre juice, 0.17% of sodium alginate, 0.3% of sodium dehydroacetate, 1.5% of French vanilla powder, 0.09% of sodium citrate, 0.30% of citric acid, 5% of Mesona chinensis concentrated dry powder Mesona chinensis gum and 20% of water, adding the materials into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out the materials for later use;
s5, mixing the raw materials in the steps S1, S2, S3 and S4 together, fully mixing and pressing by hands, and kneading into dough; in the step S5, when the raw materials are mixed, the temperature of the liquid in the raw materials can be detected, and if the temperature is too low, the temperature should be controlled to be 35-40 ℃;
s6, putting the dough obtained in the step S5 into a pearl ball forming machine, starting the pearl ball forming machine, and collecting the produced pearl balls;
s7, putting the pearl balls prepared in the step S7 into a boiling pot, adding hot water, and starting to boil the pearl balls; in the step S7, after boiling, the mixture may be left to stand for about 50min to cool the inside of the rice dumpling sufficiently, and when cooling, the cactus juice may be added to make the taste of the rice dumpling more dense;
s8, packaging the cooled rice balls in the step S7 by using a packaging machine; the ingredients of the burnt mesona chinensis benth are natural and are also ingredients in Chinese herbal medicines, the burnt mesona chinensis benth is added into the pearl balls to prepare pure natural black pearl balls, the effect of cooling and reducing internal heat can be achieved for users, the body immunity of eaters is improved, and the health care effect of the pearl balls on human bodies is improved.
Example two:
the formula and the production method of the shaoxiangcao rice dumpling require the following tools and raw materials in preparation: 15% of immortal grass juice, 0.1% of locust bean gum, 0.1% of sorbitol powder, 0.1% of collagen, 0.13% of sodium alginate, 0.1% of sodium dehydroacetate, 0.5% of French vanilla powder, 0.02% of sodium citrate, 30% -35% of domestic cassava powder, 30% of imported cassava powder, 0.2% of pearl Sanxian gum, 1.5% of modified starch, 0.25% of citric acid, 2% of Mesona chinensis concentrated dry powder Mesona chinensis gum, 20% of water, one pearl powder ball forming machine, one stirring and crushing machine, one packaging machine and one boiling pot.
The formula of the shaoxiangcao powder ball and the production method thereof comprise the following steps:
s1, adding 30% of domestic cassava flour, 30% of imported cassava flour and 1.5% -2.0% of modified starch into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use; in step S1, stirring for 40min at 45-58 deg.C at 100r/min with stirring pulverizer, standing for 20min after stirring, and cooling;
s2, taking 0.1% of sorbitol powder, 0.1% of collagen and 5% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; in the step S2, during stirring, the stirring pulverizer is stirred for 20min at the speed of 50r/min and the temperature of 30 ℃;
s3, taking 0.1% of locust bean gum, 0.2% of pearl gum and 2% of water, putting the three raw materials into a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; the prepared flour balls are chewy in taste due to the addition of the good starch and the good colloid, and the flour balls are more unique in taste due to the cooperation of the immortal grass juice, so that the characteristics of the product are improved, and the aging time can be prolonged;
s4, taking 15% of the garden balsam stem juice, 0.13% of sodium alginate, 0.1% of sodium dehydroacetate, 0.5% of French vanilla powder, 0.02% of sodium citrate, 0.25% of citric acid, 2% of Mesona chinensis concentrated dry powder Mesona chinensis gum and 15% of water, adding the materials into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed materials, and taking out the materials for later use;
s5, mixing the raw materials in the steps S1, S2, S3 and S4 together, fully mixing and pressing by hands, and kneading into dough; in the step S5, when the raw materials are mixed, the temperature of the liquid in the raw materials can be detected, and if the temperature is too low, the temperature should be controlled to be 35-40 ℃;
s6, putting the dough obtained in the step S5 into a pearl ball forming machine, starting the pearl ball forming machine, and collecting the produced pearl balls;
s7, putting the pearl balls prepared in the step S7 into a boiling pot, adding hot water, and starting to boil the pearl balls; in the step S7, after boiling, the mixture may be left to stand for about 50min to cool the inside of the rice dumpling sufficiently, and when cooling, the cactus juice may be added to make the taste of the rice dumpling more dense;
s8, packaging the cooled rice balls in the step S7 by using a packaging machine; the ingredients of the burnt mesona chinensis benth are natural and are also ingredients in Chinese herbal medicines, the burnt mesona chinensis benth is added into the pearl balls to prepare pure natural black pearl balls, the effect of cooling and reducing internal heat can be achieved for users, the body immunity of eaters is improved, and the health care effect of the pearl balls on human bodies is improved.
Example three:
the formula and the production method of the shaoxiangcao rice dumpling require the following tools and raw materials in preparation: 17% of immortal grass juice, 0.3% of locust bean gum, 0.35% of sorbitol powder, 0.3% of collagen, 0.17% of sodium alginate, 0.3% of sodium dehydroacetate, 1.5% of French vanilla powder, 0.09% of sodium citrate, 35% of domestic cassava powder, 33% of imported cassava powder, 0.5% of pearl Sanxian gum, 2.0% of modified starch, 0.30% of citric acid, 5% of Mesona chinensis concentrated dry powder Mesona chinensis gum, 25% of water, one pearl powder round forming machine, one stirring and crushing machine, one packaging machine and one boiling pot.
The formula of the shaoxiangcao powder ball and the production method thereof comprise the following steps:
s1, adding 35% of domestic cassava flour, 33% of imported cassava flour and 2.0% of modified starch into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use; in step S1, stirring for 40min at 45-58 deg.C at 100r/min with stirring pulverizer, standing for 20min after stirring, and cooling;
s2, taking 0.35% of sorbitol powder, 0.3% of collagen and 8% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; in the step S2, when stirring, the stirring pulverizer stirs for 20min at the speed of 50r/min and the temperature of 30-40 ℃;
s3, taking 0.3% of locust bean gum, 0.5% of pearl gum and 2% -4% of water, putting the three raw materials into a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use; the prepared flour balls are chewy in taste due to the addition of the good starch and the good colloid, and the flour balls are more unique in taste due to the cooperation of the immortal grass juice, so that the characteristics of the product are improved, and the aging time can be prolonged;
s4, taking 17% of the garden balsam stem juice, 0.17% of sodium alginate, 0.3% of sodium dehydroacetate, 1.5% of French vanilla powder, 0.09% of sodium citrate, 0.30% of citric acid, 5% of Mesona chinensis concentrated dry powder Mesona chinensis gum and 20% of water, adding the mixture into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out the mixture for later use;
s5, mixing the raw materials in the steps S1, S2, S3 and S4 together, fully mixing and pressing by hands, and kneading into dough; in the step S5, when the raw materials are mixed, the temperature of the liquid in the raw materials can be detected, and if the temperature is too low, the temperature should be controlled to be 35-40 ℃;
s6, putting the dough obtained in the step S5 into a pearl ball forming machine, starting the pearl ball forming machine, and collecting the produced pearl balls;
s7, putting the pearl balls prepared in the step S7 into a boiling pot, adding hot water, and starting to boil the pearl balls; in the step S7, after boiling, the mixture may be left to stand for about 50min to cool the inside of the rice dumpling sufficiently, and when cooling, the cactus juice may be added to make the taste of the rice dumpling more dense;
s8, packaging the cooled rice balls in the step S7 by using a packaging machine; the ingredients of the burnt mesona chinensis benth are natural and are also ingredients in Chinese herbal medicines, the burnt mesona chinensis benth is added into the pearl balls to prepare pure natural black pearl balls, the effect of cooling and reducing internal heat can be achieved for users, the body immunity of eaters is improved, and the health care effect of the pearl balls on human bodies is improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. The formula of the shao xian cao fen yuan and the production method thereof are characterized in that: the formula of the shaoxiangcao powder ball and the production method thereof need to use the following tools and raw materials during preparation: 15 to 17 percent of immortal grass juice, 0.1 to 0.3 percent of locust bean gum, 0.1 to 0.35 percent of sorbitol powder, 0.1 to 0.3 percent of collagen, 0.13 to 0.17 percent of sodium alginate, 0.1 to 0.3 percent of sodium dehydroacetate, 0.5 to 1.5 percent of French vanilla powder, 0.02 to 0.09 percent of sodium citrate, 30 to 35 percent of domestic cassava powder, 30 to 33 percent of imported cassava powder inlet, 0.2 to 0.5 percent of pearl Sanxian gum, 1.5 to 2.0 percent of modified starch, 0.25 to 0.30 percent of citric acid, 2 to 5 percent of Mesona chinensis concentrated dry powder Mesona chinensis gum, 20 to 25 percent of water, one pearl powder round forming machine, one stirring and crushing machine, one packaging machine and one boiling pot.
2. The formula of shaoxing grass powder balls as claimed in claim 1 and the production method thereof, wherein the formula comprises: the formula of the shaoxiangcao powder ball and the production method thereof comprise the following steps:
s1, adding 30-35% of domestic cassava flour, 30-33% of imported cassava flour and 1.5-2.0% of modified starch into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use;
s2, taking 0.1-0.35% of sorbitol powder, 0.1-0.3% of collagen and 5-8% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use;
s3, taking 0.1-0.3% of locust bean gum, 0.2-0.5% of pearl fresh gum and 2-4% of water, placing the three raw materials in a stirring and crushing machine, fully stirring and mixing, and taking out the raw materials for later use;
s4, taking 15-17% of lysimachia, 0.13-0.17% of sodium alginate, 0.1-0.3% of sodium dehydroacetate, 0.5-1.5% of French vanilla powder, 0.02-0.09% of sodium citrate, 0.25-0.30% of citric acid, 2-5% of Mesona procumbens concentrated dry powder Mesona gum and 15-20% of water, adding the Mesona procumbens concentrated dry powder Mesona gum into a stirring and crushing machine, turning on a switch of the stirring and crushing machine, fully stirring and mixing the internally mixed raw materials, and taking out for later use;
s5, mixing the raw materials in the steps S1, S2, S3 and S4 together, fully mixing and pressing by hands, and kneading into dough;
s6, putting the dough obtained in the step S5 into a pearl ball forming machine, starting the pearl ball forming machine, and collecting the produced pearl balls;
s7, putting the pearl balls prepared in the step S7 into a boiling pot, adding hot water, and starting to boil the pearl balls;
and S8, packaging the cooled rice balls with a packaging machine in the step S7.
3. The formula of shaoxing grass powder balls as claimed in claim 1 and the production method thereof, wherein the formula comprises: in the step S1, the stirring pulverizer stirs at a speed of 100r/min at 45-58 ℃ for 40min, and after the stirring is finished, the stirring pulverizer can be left to stand for 20min, and the stirring pulverizer can be cooled.
4. The formula of shaoxing grass powder balls as claimed in claim 1 and the production method thereof, wherein the formula comprises: in the step S2, the stirring pulverizer stirs the mixture for 20min at a speed of 50r/min and at a temperature of 30-40 ℃.
5. The formula of shaoxing grass powder balls as claimed in claim 1 and the production method thereof, wherein the formula comprises: in the step S5, when the raw materials are mixed, the temperature of the liquid in the raw materials can be detected, and if the temperature is too low, the temperature should be controlled to be 35-40 ℃.
6. The formula of shaoxing grass powder balls as claimed in claim 1 and the production method thereof, wherein the formula comprises: in the step S7, after boiling, it may be left to stand for about 50min so that the inside of the rice ball is sufficiently cooled, and when cooled, the immortal grass juice may be added so that the taste of the rice ball is more intense.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011593637.8A CN112586645A (en) | 2020-12-29 | 2020-12-29 | Formula and production method of shaoxiangcao powder balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011593637.8A CN112586645A (en) | 2020-12-29 | 2020-12-29 | Formula and production method of shaoxiangcao powder balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112586645A true CN112586645A (en) | 2021-04-02 |
Family
ID=75203318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011593637.8A Pending CN112586645A (en) | 2020-12-29 | 2020-12-29 | Formula and production method of shaoxiangcao powder balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112586645A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| TWM446771U (en) * | 2012-08-22 | 2013-02-11 | Tci Co Ltd | Brewing bag for pearl tapioca milk tea containing collagen |
| CN103211135A (en) * | 2013-04-28 | 2013-07-24 | 广西灵山县宇峰保健食品有限公司 | Herb jelly |
| CN109549139A (en) * | 2018-10-11 | 2019-04-02 | 佛山科学技术学院 | A kind of pueraria lobata mesona powder circle and preparation method thereof |
| CN109892662A (en) * | 2019-04-17 | 2019-06-18 | 上海海洋大学 | A kind of gut purge is made light of one's life by commiting suicide bamboo shoots faint scent dietary fiber Pearl Pill/cream |
| CN111685295A (en) * | 2020-07-08 | 2020-09-22 | 江西德都食品科技有限公司 | Konjak particle production formula and production flow thereof |
-
2020
- 2020-12-29 CN CN202011593637.8A patent/CN112586645A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| TWM446771U (en) * | 2012-08-22 | 2013-02-11 | Tci Co Ltd | Brewing bag for pearl tapioca milk tea containing collagen |
| CN103211135A (en) * | 2013-04-28 | 2013-07-24 | 广西灵山县宇峰保健食品有限公司 | Herb jelly |
| CN109549139A (en) * | 2018-10-11 | 2019-04-02 | 佛山科学技术学院 | A kind of pueraria lobata mesona powder circle and preparation method thereof |
| CN109892662A (en) * | 2019-04-17 | 2019-06-18 | 上海海洋大学 | A kind of gut purge is made light of one's life by commiting suicide bamboo shoots faint scent dietary fiber Pearl Pill/cream |
| CN111685295A (en) * | 2020-07-08 | 2020-09-22 | 江西德都食品科技有限公司 | Konjak particle production formula and production flow thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103229803B (en) | Health-care biscuit containing polygonatum odoratum and preparation method thereof | |
| CN107299021B (en) | Dendrobium officinale fermented wine and making method thereof | |
| CN104247742B (en) | Dragon fruit Chinese mooncake and making method thereof | |
| CN104286318A (en) | Wheat germ acetic acid milk tea and preparation method thereof | |
| CN104187775A (en) | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik | |
| CN101810278A (en) | Nutrient bean curd jelly and soybean milk | |
| CN105747200A (en) | Flavored black bean sauce and making method thereof | |
| CN103583641A (en) | Biscuit capable of benefiting qi and soothing nerves and making method of biscuit | |
| CN104757469A (en) | Production method for puffed lotus root food | |
| CN103783120A (en) | Wild vegetable and dried meat floss pie and making method thereof | |
| CN102899230B (en) | Chinese yam yellow rice wine and preparation process thereof | |
| CN1111013C (en) | Preserved black bean and its preparing process | |
| CN112586645A (en) | Formula and production method of shaoxiangcao powder balls | |
| CN112889883B (en) | Preparation process of polypeptide grain fermented bread | |
| CN104106662A (en) | Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof | |
| CN108208658A (en) | A kind of dried litchi bean jelly | |
| CN105010984A (en) | Rice steamed bread | |
| CN102613531A (en) | Production method of asiatic cornelian cherry fruit sauce | |
| CN107006617B (en) | Processing method of black bean curd sticks | |
| CN105532810A (en) | Skin oil content improving chestnut paste and egg yolk moon cake preparation method | |
| KR20200105108A (en) | Manufacturing method of grain syrup using oat and chrysanthemum | |
| CN108029937A (en) | A kind of HERBA DENDROBII juice glutinous rice wrapped in lotus leaves and preparation method thereof | |
| CN103519272A (en) | Lotus root vinegar drink formula | |
| CN106551049A (en) | A kind of nutritional yogurt rose tea electuary | |
| CN106259680A (en) | A kind of compound dried meat of Semen phaseoli radiati body-building fruit and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210402 |
|
| RJ01 | Rejection of invention patent application after publication |