CN113180221A - Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls - Google Patents

Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls Download PDF

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Publication number
CN113180221A
CN113180221A CN202110589646.8A CN202110589646A CN113180221A CN 113180221 A CN113180221 A CN 113180221A CN 202110589646 A CN202110589646 A CN 202110589646A CN 113180221 A CN113180221 A CN 113180221A
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stuffing
portions
sweet osmanthus
white
stirring
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刘重新
王宇
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Wuhan Jialemei Food Co ltd
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Wuhan Jialemei Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • 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
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The application relates to the technical field of food processing, and particularly discloses stuffing for making rice dumplings, a preparation method of the stuffing and the rice dumplings. The stuffing for making the rice dumpling is prepared from the following raw materials in parts by weight: 200 portions of solid lard oil, 200 portions of black sesame powder, 20 to 30 portions of white sesame powder, 600 portions of white sugar powder, 20 to 30 portions of orange cake, 40 to 65 portions of sweet osmanthus sauce and 0.8 to 1.5 portions of edible salt. A preparation method of stuffing for making rice dumplings comprises the steps of stirring and mixing the raw materials in batches. The glue pudding prepared by the application has the advantages of smooth taste, less cracking and long preservation time, is more suitable for cold storage, and the preparation method has the advantages of simplicity in operation, high efficiency and suitability for mass production.

Description

Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls
Technical Field
The application relates to the field of food processing, in particular to stuffing for making rice dumplings, a preparation method of the stuffing and the rice dumplings.
Background
The rice dumpling is one of representative snacks in China, and has a very long history. The rice dumpling originated in the song dynasty, is a novel food which is made up in Mingzhou (Ningbo city) at that time, and is distributed to the present, because the novel food floats and sinks when being cooked in a pot, people call the food as the "float dumpling", and the "float dumpling" is changed into the rice dumpling or the rice dumpling with the later development. In addition, the glue pudding or the sweet dumpling also indicates that the glue pudding or the sweet dumpling is reutilized as a family, and the eating of the glue pudding or the sweet dumpling means that the family is happy and all the time in a new year.
With the continuous development of society, the life rhythm of people is accelerated continuously, and people prefer quick-frozen food, especially quick-frozen glue pudding, in the aspect of diet. However, the glue pudding sold in the market at present is poor in taste, bad in aftertaste, short in refrigeration storage time and easy to crack, and when the glue pudding is cooked, stuffing in the glue pudding easily flows out, so that the eating taste of the glue pudding is affected.
Disclosure of Invention
In order to manufacture glue puddings more suitable for refrigeration, the application provides stuffing for manufacturing the glue puddings, a preparation method thereof and the glue puddings.
The application provides a stuffing for making rice dumplings and a preparation method thereof, and the rice dumplings adopt the following technical scheme: in a first aspect, a stuffing for making rice dumplings adopts the following technical scheme:
the stuffing for making the rice dumpling is characterized in that: the stuffing is prepared from the following raw materials in parts by weight: 200 portions of solid lard oil, 200 portions of black sesame powder, 20 to 30 portions of white sesame powder, 600 portions of white sugar powder, 20 to 30 portions of orange cake, 40 to 65 portions of sweet osmanthus sauce and 0.8 to 1.5 portions of edible salt.
The preparation method of the sweet osmanthus sauce comprises the following steps:
s1: soaking the dried sweet osmanthus in saline water, removing impurities in the dried sweet osmanthus, soaking the dried sweet osmanthus, fishing out, draining water, and crushing for later use;
s2: mixing and stirring maltose and maltose syrup, after uniformly mixing, slowly adding white granulated sugar powder while continuously stirring, and uniformly mixing for later use;
s3: adding the crushed osmanthus fragrans into the step S2, and mixing and stirring;
s4: and finally adding white spirit into the S3.
By adopting the technical scheme, the orange cakes and the sweet osmanthus sauce are added on the basis of the solid lard, the black sesame powder, the white sesame powder and the white sugar powder, so that the fragrance of the stuffing can be increased. The orange cake is a distinctive food, has high nutritive value, and has the effects of moistening lung and relieving cough. In addition, the orange is rich in vitamin C and citric acid, the former has the function of beautifying, and the latter has the function of eliminating fatigue; the thin inner orange peel contains dietary fiber and pectin, and has effects in promoting defecation, and reducing cholesterol.
The sweet osmanthus sauce is prepared by the preparation method, the fresh sweet osmanthus is cleaned by clear water and is naturally dried to avoid direct irradiation of sunlight, and finally the dry sweet osmanthus is prepared. The fresh sweet osmanthus is prepared into the dry sweet osmanthus, so that the shelf life can be prolonged, and the aromatic smell of the sweet osmanthus can be well kept. Sweet osmanthus also has the effects of dispelling cold, breaking knots, reducing phlegm and relieving cough.
The Chinese liquor has effects of promoting blood circulation, dredging collaterals, stimulating appetite, relieving fatigue, dilating small blood vessel, reducing sugar content in blood, promoting blood circulation, delaying deposition of lipid such as cholesterol on blood vessel wall, and is beneficial to circulatory system and cardiovascular and cerebrovascular. White spirit is added in the process of making the sweet osmanthus sauce, so that the sweet osmanthus and the white spirit are mutually enhanced, the aroma of the sweet osmanthus is fully exerted, and in addition, the white spirit has the effect of removing greasiness.
The orange cakes and the sweet osmanthus sauce are added into the stuffing, so that the use of a part of white sugar powder can be reduced, the special mixed fragrance of the stuffing is increased on the basis of meeting the sweetness of the stuffing, the original taste of the stuffing is changed, and the stuffing has a certain health-care effect.
Preferably, the weight ratio of the dry sweet osmanthus, the maltose syrup, the white granulated sugar powder and the white spirit is 1: 1: 2: 0.5: 0.2.
by adopting the technical scheme, the maltose syrup is a good sweetener, the sweetness of maltose is about 30-40% of that of cane sugar, the sweetness is lower than that of cane sugar, and the sweetness of cane sugar in food can be reduced. Secondly, the malt syrup has low hygroscopicity, good water retention performance and certain corrosion resistance, and can prolong the shelf life of the stuffing. The sweetness of the sweet osmanthus sauce is adjusted through the using amount of white granulated sugar powder, finally, the fragrance of the sweet osmanthus is fully exerted through the mutual matching of the white spirit and the dry sweet osmanthus, the sweet osmanthus sauce is added into the stuffing, and the stuffing is sufficient in fragrance and moderate in sweetness through the mutual assistance of the components, and also has certain corrosion resistance, so that the shelf life of the stuffing is prolonged.
Preferably, the orange cake is 24-28 parts, and the sweet osmanthus sauce is 42-48 parts.
By adopting the technical scheme, the application range of the orange cake and the sweet osmanthus sauce is further optimized, namely the application ratio of the orange cake to the sweet osmanthus sauce is reduced, and the evaluation of the rice dumplings made of the orange cake and the sweet osmanthus sauce in the range is the highest in the scoring process of consumers and experts.
Preferably, the white spirit is 52-degree white spirit.
Through adopting above-mentioned technical scheme, the white spirit has the aroma enhancement, remove greasy effect, still has certain bactericidal action, selects the white spirit of 52 degrees, can exert the fragrance of sweet-scented osmanthus to the maximize, restrain breeding of bacterium in the sweet-scented osmanthus sauce, add the sweet-scented osmanthus sauce again in the filling, other components in abundant and the filling mix, make and have special mixed fragrance in the filling, through the possibility that bacterium breeds in the white spirit reduction filling to the life of extension filling.
In a second aspect, the application provides a preparation method of stuffing for making rice dumplings, which adopts the following technical scheme: a preparation method of stuffing for making rice dumplings comprises the following preparation steps of,
s1: putting black sesame powder, white sugar powder and edible salt into a stirrer, and mixing and stirring;
s2: then, the orange cakes are put into a grinder to be ground, and then the orange cakes and the sweet osmanthus sauce are put into a stirrer to be mixed and stirred to obtain a mixture A;
s3: and finally, uniformly dividing the mixture A obtained by mixing the S2 into three parts, adding the three parts into the solid lard for mixing and stirring for 1-2min each time, and finally uniformly mixing and stirring.
By adopting the technical scheme, the preparation method of the stuffing is simple, easy to realize and suitable for large-batch production. The components are stirred and mixed according to the proportion, the orange cake is firstly crushed, and the particle diameter of the crushed orange cake is 3-4 times of that of the sesame powder. The mixture A is added into the solid lard oil for three times, so that the mixture A and the solid lard oil can be fully mixed, and the mouthfeel of the stuffing is improved through the mutual matching of the raw materials. According to the weight of the mixture A and the solid lard, the stirring time of each time is adjusted, the stirring time is short, the mixture A is insufficiently mixed, a large amount of the mixture A is accumulated at a certain position of the solid lard, and the mouthfeel of the stuffing is poor; the stirring time is too long, so that the viscosity of the solid lard is reduced, and the taste of the stuffing is poor.
Preferably, the stirring time in the step of S1 is 3-6 min.
By adopting the technical scheme, when the black sesame powder, the white sesame powder and the white sugar powder are mixed, the mixture is required to be uniformly mixed, the stirring time is less than 3min, the black sesame powder, the white sesame powder and the white sugar powder are not fully mixed, and the large area of the unmixed black sesame powder exists in the aspect of color. When the stirring time is longer than 6min, the black sesame powder, the white sesame powder and the white sugar powder are fully mixed, and the longer the stirring time is, the more resources are wasted.
Preferably, the mixing and stirring time in the step of S2 is 5-10 min.
By adopting the technical scheme, the orange cake and the sweet osmanthus sauce are added in the process, the sweet osmanthus sauce is in a colloid state and contains a certain amount of water, and then the sweet osmanthus sauce is mixed with powdery black sesame powder, powdery white sesame powder and powdery white sugar powder, when the mixture is not uniformly mixed and stirred, a granular mixture A is generated, in order to avoid generating the granular mixture A, the lowest stirring time is set to be 5min, when the stirring time is longer than 10min, the mixture A is fully mixed, the longer the stirring time is, no obvious effect is caused on the mixture A, the damage to the stirrer is caused, and the service life of the stirrer is shortened.
Preferably, the rotating speed of the stirrer is 30-35r/min, and the temperature is 2-10 ℃.
Through adopting above-mentioned technical scheme, the final state of filling material is being influenced directly to the rotational speed of mixer, and when the rotational speed of mixer was less than 30r/min, the rotational speed was low, makes each raw materials mix inadequately, and when stirring solid-state lard, when the rotational speed was higher than 35r/min, stirring speed was too fast, made solid-state lard thin, directly influenced the use and the taste in later stage. The lard is white or light yellow solid at normal temperature, and becomes thin during stirring, so the temperature needs to be reduced to keep the lard in a solid state.
In a third aspect, the present application provides a rice dumpling, which adopts the following technical scheme:
a rice dumpling comprising a wrapper and a filling, said filling being prepared by a method of preparing a filling according to any one of claims 1 to 5 for making a rice dumpling.
By adopting the technical scheme, the stuffing of the rice dumpling is wrapped by the wrapper and then twisted into a round ball shape, and the stuffing of the rice dumpling is prepared according to any one of claims 1 to 5. The orange cakes and the sweet osmanthus sauce are added into the stuffing, so that the use of a part of white sugar powder can be reduced, the special mixed fragrance of the stuffing is increased on the basis of meeting the sweetness of the stuffing, the original taste of the stuffing is changed, and the stuffing has a certain health-care effect. The sweet-scented osmanthus sauce is added with the white spirit, so that the orange cake, the dried sweet-scented osmanthus and the white spirit are mutually enhanced, the respective fragrance is fully exerted, and the sweet-scented osmanthus sauce is also added with the maltose syrup which has certain corrosion resistance, so that the increase speed of the number of bacteria in the rice dumpling is slowed down, and the quality guarantee period of the rice dumpling is prolonged.
The glue pudding is quick-frozen at the temperature below minus 25 ℃ and then stored at about minus 18 ℃, so that the wrappers and the stuffing of the glue pudding can expand after quick-freezing, the wrappers freely expand outwards, the wrappers gradually compress the stuffing inwards, no space is left in the stuffing, and finally the glue pudding cracks. The orange cakes are added into the stuffing of the rice dumpling, the particle size of the crushed orange cakes is 3-4 times that of sesame powder, the orange cakes are soft and have certain elasticity, a certain yielding space exists, after the rice dumpling is quickly frozen, the wrapper is gradually compressed towards the direction of the stuffing, other raw materials are enabled to continuously extrude the orange cakes, and then cracking of the rice dumpling can be reduced. When more orange cakes are added, the fragrance of sweet osmanthus is reduced, when the addition amount of the orange cakes is less, the cracking amount of the rice dumpling is increased, and the optimal range of the orange cakes is 24-28 parts by comprehensive consideration.
In summary, the present application has the following beneficial effects:
1. the orange cakes and the osmanthus sauce are added on the basis of the solid lard, the black sesame powder, the white sesame powder and the white granulated sugar, the sweetness of the stuffing is adjusted, the fragrance and the taste of the stuffing are increased, and the stuffing also has a certain health-care effect;
2. the sweet osmanthus sauce contains white spirit and maltose, the aroma of sweet osmanthus is exerted to the maximum extent by the white spirit, the breeding of bacteria in the sweet osmanthus sauce is inhibited, the maltose has certain corrosion resistance, and the sweet osmanthus sauce is added into stuffing, so that the stuffing has special mixed aroma, and the service life of the stuffing is prolonged;
3. the orange cakes have certain elasticity, the granularity of the orange cakes is 3-4 times that of the sesame powder, the orange cakes are added into the stuffing, and a certain space is reserved in the freezing process, so that the possibility of cracking of the rice dumpling is reduced;
4. the preparation method of the stuffing is simple to operate, high in efficiency and capable of achieving large-batch production.
Detailed Description
Preparation examples of starting materials and intermediates
The sources of the raw materials used in this application are as follows:
TABLE 1 sources of raw materials
Name of raw materials Source
Solid lard Hebei Dahongmen Jinsheng grease
Black sesame powder Sihaitong farmer Limited of Dongxing City
White sesame seed powder Sihaitong farmer Limited of Dongxing City
White sugar powder Guangxi Feng candy water-melting and peace candy industry
Modifying agent YL 3081-ZHANLIN BIOLOGY
Quick-frozen oil Palm oil Yihaijiali
The raw materials except for the osmanthus sauce and the raw materials listed in the table are all sold on the market and have no special requirements.
The sweet osmanthus sauce is prepared from the following raw materials in parts by weight: 10Kg of dried sweet osmanthus, 10Kg of maltose, 20Kg of maltose syrup, 5Kg of white sugar powder and 2Kg of white spirit.
The preparation method of the sweet osmanthus sauce comprises the following steps:
s1: soaking the dried sweet osmanthus in saline water, removing impurities in the dried sweet osmanthus, soaking the dried sweet osmanthus, fishing out, draining water, and crushing for later use;
s2: mixing and stirring maltose and maltose syrup, after uniformly mixing, continuously stirring while slowly adding white granulated sugar powder, and uniformly mixing for later use;
s3: adding the crushed osmanthus fragrans into the step S2, and mixing and stirring;
s4: and finally adding 52-degree white spirit into the S3.
TABLE 2 composition table of raw materials in preparation example of sweet osmanthus sauce
Preparation example (1) Gan Guihua Maltose Maltose syrup White granulated sugar 52-degree white spirit
Preparation example (2) Fresh sweet osmanthus Maltose Maltose syrup White granulated sugar 52-degree white spirit
Preparation example (3) Gan Guihua Maltose Maltose syrup White granulated sugar 48 degree white spirit
Preparation example (4) Gan Guihua Maltose Maltose syrup White granulated sugar 62 degree white spirit
Preparation example (5) Gan Guihua Maltose MaltosePulp and its production process White granulated sugar Chinese liquor without addition of Chinese liquor
Examples
The preparation process of the stuffing is as follows:
s1: putting black sesame powder, white sugar powder and edible salt into a stirrer, and mixing and stirring;
s2: crushing the orange cakes in a crusher, and putting the crushed orange cakes and the sweet osmanthus sauce prepared in the preparation example into a stirrer for mixing and stirring to obtain a mixture A;
s3: and finally, uniformly dividing the mixture A obtained by mixing the S2 into three parts, adding the three parts into the solid lard for mixing and stirring for 1-2min each time, and finally uniformly mixing and stirring.
TABLE 3 raw materials and contents of stuffing materials for examples and comparative examples Table (unit: Kg)
Figure BDA0003088250000000051
Figure BDA0003088250000000061
In the table, 4.5(1) in the sweet osmanthus sauce column has the following meanings: the osmanthus sauce prepared by the preparation (1) is added with the weight of 4.5 Kg.
Biological safety detection of filling
The fillings prepared in the examples 1 to 6 and the comparative examples 1 to 8 are quickly frozen at the temperature below-15 ℃, the total number of bacterial colonies of the quick-frozen fillings under different durations is detected according to GB4789.2-2010 national standard food microbiology test bacterial colony total number determination, and the detection durations and results are shown in the following table:
TABLE 4 detection results of colony count of quick-frozen stuffing (unit: CFU/g)
Figure BDA0003088250000000062
Figure BDA0003088250000000071
Making of rice dumplings
In the real month fifteen every year, people eat the glue puddings which are in the shape of balls, the glue puddings are symbolized to have the meaning of reunion, and the eating of the glue puddings means that the new family reunion is happy and all the way. The rice dumpling is made of wrapper and stuffing, and the wrapper is only used for wrapping the stuffing and then is kneaded into individual balls.
The wrapper is prepared from the following raw materials in parts by weight: 18Kg of rice cake, 0.1Kg of pregelatinized starch, 0.09Kg of modifier, 0.27Kg of quick-frozen oil and 4Kg of water.
(1) The preparation process of the dough sheet is as follows:
s1: adding the rice cake, the gelatinized starch and the modifying agent into a stirrer, and mixing and stirring to obtain a mixture B, wherein the stirring time is 0.5-1 min; s2: adding quick-frozen oil into the stirrer, and stirring for 3-5 min;
s3: finally, adding a proper amount of water into the mixture B to finally enable the mixture B to be in a dough shape;
s4: the mixture B having a dough shape obtained in S3 was equally divided into 10g of small dough pieces, and the small dough pieces were pressed into wrappers for later use.
(2) The fillings used were the fillings given in examples 1-6 and comparative examples 1-8.
(3) The making process of the rice dumpling comprises the following steps:
s1: wrapping the stuffing obtained in the step (2) by using the wrapper obtained in the step (1), wherein the ratio of the wrapper to the stuffing is 2:3, so that the prepared glue pudding with the wrapper wrapped with the stuffing is in a spherical shape;
s2: the rice dumpling prepared by S1 was subjected to quick freezing. Is prepared at a temperature lower than-25 deg.C for 30-60min, and is stored in a low-temperature refrigerator at a temperature lower than-18 deg.C for refrigeration.
Performance test
First, evaluation of taste of sweet soup balls
1. Evaluation personnel
The appraisers have good health condition, sense organs are healthy, and the distinguishing capability is good; no smoking and drinking, good personal sanitary condition and no obvious personal smell.
The appraisers have two groups, one group is composed of professionals in the field and is called expert group, the expert group comprises 10 persons, each half of men and women, the age is 30-45 years, and the experts group require to have related certificates and engage in the food sensory identification for 5-10 years of experience; the other group is composed of common consumers and is called a consumer group, the consumer group comprises consumers of 20-50 years old, 30 consumers in total, one group of 10 consumers and 3 groups in total, and the details are shown in a table 5;
TABLE 5 requirements for each packet
Group of Age (age) Sex Health condition
Expert group 30-45 Half of a man or woman Health care
Group of consumers 20-30 Half of a man or woman Health care
Two groups of consumers 31-40 Half of a man or woman Health care
Three groups of consumers 41-50 Half of a man or woman Health care
2. Procedure of the test
(1) Test area requirements
White paint is preferably used for the inner wall of the test area, and the emotion of a tester can be influenced by too deep color. The temperature in the test area is generally constant at about 21 ℃, the humidity is kept at about 65%, no peculiar smell is generated, and good natural lighting and light supplement sources are provided. 10 work tables are placed in the test area, and the work tables are separated from each other by partition plates, so that evaluators are separated, discussion among the evaluators is forbidden, and the evaluators can be intensively and objectively evaluated. After the evaluators eat the test food each time, the evaluators rinse the mouth by using water, so that the influence on the judgment of the next test food is reduced.
(2) Requirements of the test procedure
The test time is selected from 10 am and 15 pm, so that the influence of external factors is avoided as much as possible; two groups of experiments are carried out every day, the glue puddings prepared according to the formula and the method of the examples and the comparative examples are eaten in a trial mode, one kind of eating is carried out every time, scores are carried out after eating in a trial mode, professional personnel carry out collection and statistical calculation, an evaluator gargles the mouth, and the next kind of eating in a trial mode is carried out after 3-5min intervals.
(3) The characteristic feature that the standard sample has been swallowed (or expectorated) and continues to be felt is called retention. In some cases, the evaluator may be asked to identify the aftertaste and determine its intensity, or to determine the intensity and duration of the retention.
TABLE 6 evaluation standard table for sweet dumplings
Figure BDA0003088250000000081
(4) Score statistics calculation
The expert group and the consumer group are 10 in each person, and the consumer group accounts for 70 percent and the expert group accounts for 30 percent respectively based on the average score of the expert group and the consumer group.
The calculation formula is as follows:
Figure BDA0003088250000000082
the final score is shown in table 7 after counting and calculating the score:
TABLE 7 scores for examples and comparative examples
Examples 1 2 3 4 5 6
Score of 8 is divided into 9 minutes 8 is divided into 7 points of 7 points of 6 minutes
Comparative example 1 2 3 4 5 6 7 8
Score of 5 points of 4 is divided into 2 is divided into 6 minutes 5 points of 6 minutes 5 points of 3 points of
Nutrient components
The nutrient contents of the dumplings in example 2 and comparative example 3 were measured according to the test (food physicochemical analysis, Liuhui, Zhang, Tang Shirong main code-Beijing: Chinese textile Press, 2017.12), and the specific test results are as follows:
table 8 nutritional ingredients of example 2
Item Each 100 g Reference value of nutrient content%
(Energy) 1365 kilojoule 16％
Protein 15.6 g 20％
Fat 8.5 g 12％
Carbohydrate compound 35.2 g 11％
Sodium salt 10 mg of 1％
TABLE 9 nutritional ingredients of comparative example 3
Item Each 100 g Reference value of nutrient content%
(Energy) 1139 kilojoule 14％
Protein 10.9 g 18％
Fat 6.1 g 10％
Carbohydrate compound 42.8 g 14％
Sodium salt 105 mg of 5％
Third, the number of cracks in the glue pudding
The stuffing prepared in the examples 1 to 3 and the comparative examples 1 to 3 is made into glue puddings, then the cracking condition of the glue puddings is observed by quick freezing at minus 25 ℃ and minus 30 ℃, and each group contains 100 glue puddings:
TABLE 10 cracking number of dumplings (unit: one)
Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3
-25℃ 6 3 0 15 6 25
-30℃ 10 5 1 26 11 32
As can be seen by combining examples 1-6 with Table 7, the combined score between the consumer and the expert is more than 6, especially the score of example 2 is the highest, which indicates that the dumplings made of the stuffing materials made by the present application are very popular with consumers in terms of smell, sweetness and retention.
Combining example 2 with comparative examples 1-3 and table 7, it can be seen that the consumer scored lower on the rice dumpling when no orange cake or no sweet osmanthus sauce was added to the filling or no orange cake and sweet osmanthus sauce were added, and especially when no orange cake and sweet osmanthus sauce were added, the final score was 2 points, indicating that the taste and aroma of the rice dumpling were lower when no orange cake and sweet osmanthus sauce were added to the filling.
Combining examples 1-3 and comparative examples 1-3 and combining table 10, it can be seen that when the dumplings were subjected to quick freezing at-25 ℃ and-30 ℃, the number of cracked dumplings was significantly reduced when orange cakes were added to the filling as compared to when no orange cakes were added to the filling.
Combining examples 1-6 with comparative example 8 and combining tables 4 and 7, it can be seen that the score of comparative example 8 is significantly lower than the scores of examples 1-6, indicating that the effect of adding commercially available sweet osmanthus sauce to the filling is not as good as the effect of adding sweet osmanthus sauce prepared by preparation examples 1, 3 and 4 to the filling; the fillings of examples 1-6 all had colony numbers less than 4009CFU/g at 72h, while the fillings of comparative example 8 had colony numbers greater than 10000CFU/g at 72h, indicating that the fillings of examples 1-6 had a longer shelf life than comparative example 8.
Combining example 2 with comparative example 4 and combining tables 8 and 9, it can be seen that the major nutrient content measured in example 2 is higher than that measured in comparative example 4, indicating a reduction in the nutritional content of the filling without the addition of the orange cake and the sweet osmanthus sauce.
By combining the example 2, the comparative examples 1-3 and the comparative example 7 and combining the table 4, it can be seen that the osmanthus sauce is not added into the stuffing prepared in the comparative examples 2 and 3, the osmanthus sauce is not added into the comparative example 7, the colony number of the comparative examples 2, 3 and 7 in each testing time period is higher than that of the example 2 and 1, the fact that the osmanthus sauce is not added into the stuffing is short in storage time period is illustrated, and further the fact that the white spirit and malt syrup in the osmanthus sauce can inhibit the breeding of bacteria and prolong the service life of the stuffing.
The present embodiment is only for explaining the present application, and it is not limited to the present application, 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 application.

Claims (9)

1. The stuffing for making the rice dumpling is characterized in that: the stuffing is prepared from the following raw materials in parts by weight: 200 portions of solid lard, 200 portions of black sesame powder, 200 portions of white sesame powder, 20 to 30 portions of white sesame powder, 600 portions of white sugar powder, 20 to 30 portions of orange cake, 40 to 65 portions of sweet osmanthus sauce and 0.8 to 1.5 portions of edible salt,
the preparation method of the sweet osmanthus sauce comprises the following steps:
s1: soaking the dried sweet osmanthus in saline water, removing impurities in the dried sweet osmanthus, soaking the dried sweet osmanthus, fishing out, draining water, and crushing for later use;
s2: mixing and stirring maltose and maltose syrup, after uniformly mixing, slowly adding white granulated sugar powder while continuously stirring, and uniformly mixing for later use;
s3: adding the crushed sweet osmanthus into the step S2, and mixing and stirring;
s4: and finally adding white spirit into the S3.
2. The filling for making dumplings according to claim 1, wherein: the weight ratio of the dry sweet osmanthus, the maltose syrup, the white granulated sugar powder and the white spirit is 1: 1: 2: 0.5: 0.2.
3. the filling for making dumplings according to claim 1, wherein: the orange cake is 24-28 parts, and the sweet osmanthus sauce is 42-48 parts.
4. The filling for making dumplings according to claim 1, wherein: the white spirit is preferably 52-degree white spirit.
5. The method for preparing a filling for making dumplings according to any one of claims 1 to 4, wherein: the preparation steps of the stuffing are as follows,
s1: putting black sesame powder, white sugar powder and edible salt into a stirrer, and mixing and stirring;
s2: then, the orange cakes are put into a grinder to be ground, and then are put into a stirrer together with the sweet osmanthus sauce to be mixed and stirred to obtain a mixture A;
s3: and finally, uniformly dividing the mixture A obtained by mixing the S2 into three parts, adding the three parts into the solid lard for mixing and stirring for 1-2min each time, and finally uniformly mixing and stirring.
6. The method for preparing stuffing for making rice dumpling according to claim 5, wherein: the stirring time in the step S1 is 5-10 min.
7. The method for preparing stuffing for making rice dumpling according to claim 5, wherein: the mixing and stirring time in the step S2 is 3-6 min.
8. The method for preparing stuffing for making rice dumpling according to claim 5, wherein: the rotating speed of the stirrer is 30-35r/min, and the temperature is 2-10 ℃.
9. A rice dumpling comprises a wrapper and stuffing, and is characterized in that: the filling is prepared by the preparation method of the filling for making the rice dumpling according to any one of claims 1 to 5.
CN202110589646.8A 2021-05-27 2021-05-27 Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls Pending CN113180221A (en)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
CN103815106A (en) * 2014-01-20 2014-05-28 宁波市缸鸭狗健康食品与生物技术研究所 Sugar sweet osmanthus processing method
CN108283291A (en) * 2018-02-06 2018-07-17 湖北汉川东湖藕业有限公司 A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof
CN108902948A (en) * 2018-07-24 2018-11-30 贵州省毕节绿色畜牧科技开发有限责任公司 A kind of rice dumpling stuffing and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815106A (en) * 2014-01-20 2014-05-28 宁波市缸鸭狗健康食品与生物技术研究所 Sugar sweet osmanthus processing method
CN108283291A (en) * 2018-02-06 2018-07-17 湖北汉川东湖藕业有限公司 A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof
CN108902948A (en) * 2018-07-24 2018-11-30 贵州省毕节绿色畜牧科技开发有限责任公司 A kind of rice dumpling stuffing and preparation method thereof

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Title
《家庭厨房百科知识》编委会 编, 西北农林科技大学出版社 *

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Application publication date: 20210730