CN113519591A - Preparation method of grape mochi - Google Patents
Preparation method of grape mochi Download PDFInfo
- Publication number
- CN113519591A CN113519591A CN202110857598.6A CN202110857598A CN113519591A CN 113519591 A CN113519591 A CN 113519591A CN 202110857598 A CN202110857598 A CN 202110857598A CN 113519591 A CN113519591 A CN 113519591A
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- Prior art keywords
- mochi
- grape
- baking
- butter
- milk
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of grape mochi, which is characterized in that unfrozen butter, whole egg liquid, milk, drinking water, salt and mochi premixed powder are stirred uniformly at a low speed and then stirred rapidly; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder for quick stirring, filling into a decorating bag, extruding into spherical agent, placing into a baking tray, preheating the baking tray in advance, and baking to obtain the grape sweet potatoes. Compared with the prior art, the invention has the following beneficial effects: the invention improves and increases the taste of the grape on the basis of the traditional mochi, enriches the taste of the public and is convenient for consumers to have more diversified choices; special equipment is not needed, the method belongs to a conventional manufacturing process, the simulation or replication performance is high, the product line is rich, the taste of consumers is diversified, and the industrial continuous production can be realized; the product prepared by the proportioning formula of the invention has elastic and tough Q and more nutrient raw materials.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a grape mochi.
Background
The mochi is a glutinous rice cake made of glutinous rice flour or other starch, is an elastic and sticky food, and is favored by consumers due to the unique taste. The traditional mochi has single taste, the difference of the taste is mostly powder which is stained with different tastes, the taste is single in level, the limitation of the taste is large, in order to improve the taste, the taste is usually sacrificed, the improvement is difficult to be accepted by consumers, and resistance is brought to the popularization of products.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the sweet potato cold storage food adopts rich and healthy raw materials, improves the formula and increases the inner stuffing on the basis of the traditional sweet potato, has white and complete mouthfeel, white and complete color and luster, good elasticity and chewiness, has obvious difference after being refrigerated, and is suitable for being eaten in all seasons.
The invention aims to provide a preparation method of a grape mochi.
According to the specific embodiment of the invention, the preparation method of the grape mochi comprises the following specific operation steps:
slowly stirring thawed butter, whole egg liquid, milk, drinking water, salt and mochi premixed powder, and quickly stirring for 20-30 s; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder, quickly stirring for 25-30s, packaging into a decorating bag, extruding into spherical agent, placing into a baking tray, preheating the baking tray in advance, baking at 160-195 deg.C for 30min to obtain the fructus Vitis Viniferae sweet potato.
According to the preparation method of the seed-extracting mochi, the mass ratio of the mochi premixed powder, the butter, the whole egg liquid, the milk, the drinking water, the salt, the red-extracted dry powder and the black sesame is 720-780: 240-115: 110-115:550-570:5-10:140-160: 18.
According to the preparation method of the grape mochi, the weight ratio of the mochi premixed powder to the butter to the whole egg liquid to the milk to the drinking water to the salt to the red raisins to the black sesame is 750:247.5:112.5:112.5:562.5:7.5:150: 18.
According to the preparation method of the grape mochi, the weight of the agent is 1 g.
According to the preparation method of the grape mochi, the diameter of the agent is 3-3.5 cm.
According to the preparation method of the grape mochi, the spacing distance between the agents is 2-3 cm.
According to the preparation method of the grape mochi, the baking temperature is 160 ℃ with the upper fire and 195 ℃ with the lower fire.
According to the preparation method of the grape mochi, the mouth of the decorating bag is 1.5-2 cm.
According to the preparation method of the sweet potato with the grape seeds, the slow speed is 120r/min, and the high speed is 180-200 r/min.
According to the method for preparing the grape mochi of the embodiment of the invention,
compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method of the grape mochi, disclosed by the invention, the formula is refined and improved on the basis of the traditional mochi, the inner stuffing is added, the taste of the public is enriched, and more diversified choices are provided for consumers. The technology of the invention does not need special equipment, belongs to a conventional manufacturing process, has higher simulation or replication performance, enriches product line types, diversifies consumer taste, and can realize industrialized continuous production.
(2) The preparation method of the grape seed mochi is adjusted by using a proportioning formula, the Q is elastic, glutinous and tough, the aroma of the black sesame is improved, and the aroma of the imported cream butter is enhanced. The black sesame contains a large amount of fat and protein, and also contains nutrients such as saccharides, vitamin A, vitamin E, lecithin, calcium, iron, chromium and the like. The grape has more fresh sweet taste, enriches the mouthfeel of the mochi and makes the mouthfeel richer.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials employed in the present invention are all commercially available, again without undue restriction.
Example 1
The embodiment provides a preparation method of a grape mochi, which comprises the following specific operation steps:
stirring thawed butter, whole egg liquid, milk, drinking water, salt and sweet potato premixed powder at 120r/min, and stirring for 20s at 180 r/min; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder, quickly stirring for 25s, filling into a decorating bag with the mouth of the decorating bag being 1.5, extruding into a spherical shape, placing the agent with the weight of 1g into a baking tray, wherein the diameter of the agent is 3cm, the interval distance between the agents is 2cm, preheating the baking tray in advance, baking at 160 ℃ with an upper fire and 195 ℃ with a lower fire for 30min to obtain the grape sweet potatoes. The sweet potato premixed flour, the butter, the whole egg liquid, the milk, the drinking water, the salt, the red raisins and the black sesame are mixed according to the mass ratio of 720:240:110:110:550:5:140: 18. The mochi premixed flour is an existing product and comprises the following components in percentage by mass: 5.42 percent of hydroxypropyl distarch phosphate, 75.81 percent of wheat flour, 8.67 percent of white granulated sugar, 3.25 percent of non-dairy creamer, 5.42 percent of skim milk powder, 1.08 percent of edible salt, 0.27 percent of sucrose fatty acid ester and 0.08 percent of food essence.
Example 2
The embodiment provides a preparation method of a grape mochi, which comprises the following specific operation steps:
stirring thawed butter, whole egg liquid, milk, drinking water, salt and sweet potato premixed powder at 120r/min, and stirring at 200r/min for 30 s; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder, quickly stirring for 30s, filling into a decorating bag with the mouth of the decorating bag being 2cm, extruding into a spherical shape, placing the agent with the weight of 1g into a baking tray, wherein the diameter of the agent is 3.5cm, the interval distance between the agents is 3cm, preheating the baking tray in advance, baking at 160 ℃ with an upper fire and 195 ℃ with a lower fire for 30min to obtain the grape sweet potatoes. The mass ratio of the mochi premixed powder to the butter to the whole egg liquid to the milk to the drinking water to the salt to the red raisins to the black sesame is 780:250:115:115:570:10:160: 18. The mochi premixed flour is an existing product and comprises the following components in percentage by mass: 5.42 percent of hydroxypropyl distarch phosphate, 75.81 percent of wheat flour, 8.67 percent of white granulated sugar, 3.25 percent of non-dairy creamer, 5.42 percent of skim milk powder, 1.08 percent of edible salt, 0.27 percent of sucrose fatty acid ester and 0.08 percent of food essence.
Example 3
The embodiment provides a preparation method of a grape mochi, which comprises the following specific operation steps:
stirring thawed butter, whole egg liquid, milk, drinking water, salt and sweet potato premixed powder at 120r/min, and stirring for 25s at 190 r/min; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder, quickly stirring for 28s, filling into a decorating bag with the mouth of the decorating bag being 1.8cm, extruding into a spherical shape, placing 1g of the paste in a baking tray with the diameter of 3.3cm and the spacing distance between the paste being 2.5cm, preheating the baking tray in advance, baking at 160 ℃ with an upper fire and 195 ℃ with a lower fire for 30min to obtain the grape sweet potatoes. The mass ratio of the mochi premixed powder to the butter to the whole egg liquid to the milk to the drinking water to the salt to the red raisins to the black sesame is 750:247.5:112.5:112.5:562.5:7.5:150: 18. The mochi premixed flour is an existing product and comprises the following components in percentage by mass: 5.42 percent of hydroxypropyl distarch phosphate, 75.81 percent of wheat flour, 8.67 percent of white granulated sugar, 3.25 percent of non-dairy creamer, 5.42 percent of skim milk powder, 1.08 percent of edible salt, 0.27 percent of sucrose fatty acid ester and 0.08 percent of food essence.
The elasticity and chewiness of the product were measured as follows:
the determination method comprises the following steps: the test is carried out by adopting a CT3 type texture analyzer of Brookfield company, and the test mode adopts a TPA test mode, wherein the speed before the test is 2.00mm/s, the speed after the test is 0.50mm/s, the return speed is 0.50mm/s, and the test target distance is 8 mm. Each sample was run in duplicate 3 times and averaged. The measurement results are shown in Table 1:
TABLE 1 comparison of Ipomoea batatas parameters obtained in examples 1-3 with comparative example 1
Of the samples tested on the third day, examples 1-3 were stored at low temperature (4 ℃ C.), and comparative example 1 was stored at normal temperature (25 ℃ C.). Samples at other detection times were stored at ambient temperature.
As can be seen from table 1, the mochi produced in examples 1 to 3 had a slightly soft mouthfeel, but had no significant difference in eating quality, compared to the mochi produced in comparative example 1; and after refrigeration, the mouthfeel of the two is more similar. Moreover, as can be seen from the performance parameters of example 2, the non-steamed mochi prepared by the present invention can still maintain a stable emulsifying system with oil content up to 35%.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (9)
1. A preparation method of a grape mochi is characterized by comprising the following specific operation steps:
slowly stirring thawed butter, whole egg liquid, milk, drinking water, salt and mochi premixed powder, and quickly stirring for 20-30 s; mixing cooked sesame and washed and cut into granular raisins in advance; pouring into a stirring cylinder, quickly stirring for 25-30s, packaging into a decorating bag, extruding into spherical agent, placing into a baking tray, preheating the baking tray in advance, baking at 160-195 deg.C for 30min to obtain the fructus Vitis Viniferae sweet potato.
2. The method for preparing the grape mochi as claimed in claim 1, wherein the mass ratio of the premixed powder of the mochi, the butter, the whole egg liquid, the milk, the drinking water, the salt, the red raisers and the black sesame is 720-780:240-250:110-115: 550-570:5-10:140-160: 18.
3. The method for preparing the grape mochi as claimed in claim 1, wherein the mass ratio of the mochi premixed powder to the butter to the whole egg liquid to the milk to the drinking water to the salt to the red raisins to the black sesame is 750:247.5:112.5:112.5:562.5:7.5:150: 18.
4. The method of claim 1, wherein each of said doses weighs 1 g.
5. The method of claim 1, wherein the size of the grains is 3-3.5cm in diameter.
6. The method for preparing a grape mochi as claimed in claim 1, wherein the space between the baking tray inner agents is 2-3 cm.
7. The method of claim 1, wherein the baking temperature is 160 ℃ with an upper fire and 195 ℃ with a lower fire.
8. The method for preparing a grape mochi as claimed in claim 1, wherein the mouth of the piping bag is 1.5-2 cm.
9. The method as claimed in claim 1, wherein the slow speed is 120r/min and the high speed is 180-200 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110857598.6A CN113519591A (en) | 2021-07-28 | 2021-07-28 | Preparation method of grape mochi |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110857598.6A CN113519591A (en) | 2021-07-28 | 2021-07-28 | Preparation method of grape mochi |
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| CN113519591A true CN113519591A (en) | 2021-10-22 |
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| CN202110857598.6A Pending CN113519591A (en) | 2021-07-28 | 2021-07-28 | Preparation method of grape mochi |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114946912A (en) * | 2022-04-06 | 2022-08-30 | 唐珂艾 | A series of baked products prepared from folium Nelumbinis powder as main raw material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912503A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way in the sandwich soft Europe of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN111742953A (en) * | 2020-06-10 | 2020-10-09 | 斯顿食品原料（苏州）有限公司 | Preparation method of mochi biscuits and mochi biscuit premixed flour used by preparation method |
-
2021
- 2021-07-28 CN CN202110857598.6A patent/CN113519591A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912503A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way in the sandwich soft Europe of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste |
| CN111742953A (en) * | 2020-06-10 | 2020-10-09 | 斯顿食品原料（苏州）有限公司 | Preparation method of mochi biscuits and mochi biscuit premixed flour used by preparation method |
Non-Patent Citations (1)
| Title |
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| 冰冰手记: "提子麻薯", 《HTTPS://WWW.DOUGUO.COM/COOKBOOK/1626612.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114946912A (en) * | 2022-04-06 | 2022-08-30 | 唐珂艾 | A series of baked products prepared from folium Nelumbinis powder as main raw material |
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Application publication date: 20211022 |
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