CN113785960A - Processing method of healthy multilayer rice-brewed jelly type food - Google Patents
Processing method of healthy multilayer rice-brewed jelly type food Download PDFInfo
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- CN113785960A CN113785960A CN202110843961.9A CN202110843961A CN113785960A CN 113785960 A CN113785960 A CN 113785960A CN 202110843961 A CN202110843961 A CN 202110843961A CN 113785960 A CN113785960 A CN 113785960A
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- 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 description 6
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- 235000010418 carrageenan Nutrition 0.000 claims description 5
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- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a processing method of healthy multilayer rice wine jelly type food, which at least comprises a jelly colloid layer and a rice wine layer which are arranged in a layered mode, wherein the jelly colloid layer is positioned below the rice wine layer. The invention takes rice wine and jelly as main bodies to form a layered clear structure, namely the lower layer is the jelly, the upper layer is the rice wine, the whole appearance is further beautified, and the product can be mixed and matched in flavor, so that different taste experiences are brought.
Description
Technical Field
The invention relates to a processing method of healthy multilayer rice-brewed jelly type food.
Background
The traditional rice wine is contained in a container such as a glass bottle, a pottery jar and the like and is used as a rice dumpling or breakfast for catering.
Jelly (pudding) is a jelly food which is processed by water, sugar and thickener through the procedures of proportioning, sol, blending, filling, sterilization, cooling and the like, is an instant colloid food, has a wider consumer group through decades of development, and exists in a small-cup type plastic cup packaging form. How to integrate rice-brewed rice and jelly into the same product, and simultaneously keep the layered existence of the rice-brewed rice and the jelly and achieve the optimal mouthfeel, becomes one direction for the research of developers.
Although Chinese patent CN200710075734.6 discloses a rice jelly and a manufacturing method thereof, the product produced by the patent is a mixed product, namely rice wine ingredients are added in jelly liquid, the produced product is the mixed taste of rice wine jelly, and the product is single and opaque in shape, in addition, the product filling machine of the patent only needs one material cylinder, and the sterilized and cooled product is mixed to flow through a production line; chinese patent CN200610117975 discloses a novel composite food gum for preparing soft sweets, which comprises 45% -50% of gellan gum, 10% -15% of xanthan gum, 10% -15% of locust bean gum, 5% -10% of KCl and 20% -25% of calcium lactate, thereby achieving the purpose of reducing the dosage and cost of the gel; however, the formula and the application principle of the compound glue are different from those of CN200610117975, and the formula is prepared by the following components: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5, improving the application economy of the colloid and forming special taste (strength, toughness and breakage degree) of the texture by utilizing the synergistic effect of specific components and contents among hydrophilic colloids, and simultaneously forming a non-reversible glue characteristic by utilizing the chemical structural characteristic of the reaction of sodium alginate and calcium ions in order to ensure that the product is in a complete layered form and is not mixed when the product is subjected to high-temperature secondary filling and subsequent pasteurization, so that a special refrigeration process is introduced, the product is fully gelled to form the non-reversible glue before being filled with a rice brewing layer, and the jelly layer is ensured not to be damaged by the rice brewing layer in the processing process. Different from the application of CN200610117975 in colloid form and function, the invention mainly aims at elasticity, transparency and chewing, the formula of the invention mainly uses colloid compound synergy to form colloid sense and forms irreversible action of gel with specific structure to realize the processing characteristic and applicability of the product, therefore, the rice-brewed jelly prepared by the invention has more superior property.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a processing method of a healthy multilayer rice-stuffed jelly-type food.
The invention is realized by the following technical scheme: a processing method of a healthy multilayer rice wine jelly type food at least comprises a jelly colloid layer and a rice wine layer which are arranged in a layered mode, wherein the jelly colloid layer is positioned below the rice wine layer, and the processing method comprises the following steps:
step A: glutinous rice, water and distiller's yeast are fermented into rice wine, and the addition amount of the distiller's yeast is 5-8% of the amount of the glutinous rice;
and B: preparing a jelly material liquid, wherein the jelly material liquid comprises the following components in percentage by mass: water: 80% -88%, white sugar or high fructose corn syrup: 12 to 18 percent of the total weight of the fruit juice, 1 to 1.5 percent of concentrated apple juice, 0.7 to 1 percent of fresh fruit juice, and non-reversible compound gum: 0.7% -0.8%, potassium chloride: 0.1-0.15%, calcium lactate: 0.4% -0.46%, citric acid: 0.018-0.022%, sodium citrate: 0.09% -0.12%, potassium sorbate: 0.03-0.04%, edible essence: 0.09% -0.1%, pigment: 0.001 to 0.002%.
The non-reversible composite adhesive is prepared by compounding the following components in proportion: carrageenin: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5;
and C: primary filling: filling the jelly liquid prepared in the step B into a container;
step D: cooling gel: c, cooling the feed liquid subjected to primary filling in the step C for 1-3 minutes in a space at 0-4 ℃ to quickly gel the feed liquid;
step E: secondary filling: b, performing secondary filling on the rice wine prepared in the step A on the basis of the step D;
step F: scraping and sealing: scraping the material liquid at the bottle mouth of the product prepared in the step E, and sealing;
step G: placing a plate for sterilization: the sealed product is neatly and fixedly placed in a container, and steam sterilization is carried out at the temperature of 85-89 ℃;
step H: cooling and packaging: the product is cooled by cold water and then is dried by air and packaged.
Preferably, in step E, the jelly liquid prepared in step C is filled in advance, and the rice wine prepared in step a is filled in again, so that the jelly is formed on the lower layer of the container and the rice wine is formed on the upper layer of the jelly.
Preferably, in the step B, the jelly liquid comprises the following components in percentage by mass: water: 84%, white sugar: 15%, concentrated apple juice 1.2%, fresh fruit juice 1%, and non-reversible compound gum: 0.7%, potassium chloride: 0.1%, calcium lactate: 0.44%, citric acid: 0.02%, sodium citrate: 0.1 percent, 0.04 percent of potassium sorbate, 0.1 percent of edible essence and 0.001 percent of pigment.
Preferably, in the step B, the steps mainly include:
b1, mixing sugar and gelatin powder: fully and uniformly mixing the white sugar and the non-reversible compound gum;
b2, stirring sol: slowly pouring the sugar gum powder and the auxiliary materials into pre-weighed and heated water;
b3, heating and boiling: heating, stirring and boiling the feed liquid to 95 ℃, and then cooling and blending.
Preferably, in step B2, the sugar gum powder is stirred at a water temperature of 50 ℃ until it is sufficiently dissolved and no lumps are formed.
Preferably, in the step B3, the feed liquid is boiled to 95 ℃ within 20-30 minutes, and then the temperature is kept for 3 minutes.
Preferably, the rice wine comprises the following components in parts by weight: water: 81% -86%, glutinous rice: 14% -16%, distiller's yeast: 0.9-1.2%, wherein the koji uses honeycomb koji and Angel sweet koji according to the ratio of 1: 1 is compounded according to the proportion of 1.
Preferably, in the step a, the steps mainly include:
a1, soaking sticky rice: removing impurities from glutinous rice, and soaking in water to soften and spread starch granules in the rice;
a2, steaming rice and cooling: cooking glutinous rice in a steamer, cooling, and mixing with yeast;
a3, stirring and mixing: stirring and stirring the distiller's yeast into the cooled glutinous rice;
a4, saccharification and fermentation: fermenting for 36-48 hours in a space of 32-35 ℃;
a5, inactivation for standby: and sterilizing and inactivating the fermented material.
Preferably, in the step A5, the fermented rice wine juice and the rice wine lees are filled into a stainless steel tank, sterilized by a water bath sterilization method, the temperature is controlled to be 82-85 ℃, the sterilization time is controlled to be 18-25 minutes, and then the fermented rice wine juice and the rice wine lees are put into cooling water at the temperature of 20-25 ℃ for cooling.
Preferably, in the step D, the jelly liquid filled in the step C is cooled to gel through an air-conditioning refrigeration channel.
The invention takes rice wine and jelly as main bodies, wherein the jelly and the rice wine are matched with each other by utilizing rice wine, jelly formula and process to enable the product to form a hierarchical structure, the lower layer is the jelly, the upper layer is the rice wine, the whole appearance is further beautified, and the product can be mixed and matched in flavor, so that different taste experiences are brought.
Drawings
In order to more clearly illustrate the technical solution of the present invention, the drawings needed for the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a schematic process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
Referring to the attached figure 1 of the specification, the processing method of the healthy multilayer rice wine jelly type food comprises an irreversible jelly colloid and rice wine, wherein the irreversible jelly colloid and the rice wine are respectively and independently present in the product in corresponding forms, the rice wine is in a semi-solid state, the irreversible jelly is alternately in a jelly state, the rice wine and the irreversible jelly colloid are in two-layer states, the layers are not mixed, the rice wine layer is in an opaque state, the jelly colloid layer is in a transparent state, the jelly colloid layer is positioned below the rice wine layer, the layers and the jelly are independently present in the product in respective states and are arranged in layers, each layer of the product is a flavor, and the layers are not mixed, so that the mixed rice wine flavor jelly in the prior art is not formed. Referring to the attached figure 1, the processing method of the healthy multilayer rice-stuffed jelly-type food comprises the following steps:
step A: the fermented glutinous rice is prepared from glutinous rice, water and distiller's yeast through fermentation, and comprises the following components in parts by mass: water: 81% -86%, glutinous rice: 14% -16%, distiller's yeast: 0.9% -1.2%, edible essence: 0.09% -0.12%, wherein the said koji uses honeycomb koji and Angel sweet koji according to the ratio of 1: 1, the steps mainly comprise:
a1, soaking sticky rice: removing impurities from glutinous rice, and soaking in water to soften and spread starch granules in the rice;
a2, steaming rice and cooling: cooking glutinous rice in a steamer, cooling, and mixing with yeast;
a3, stirring and mixing: stirring while stirring the distiller's yeast into the cooled glutinous rice to ensure uniform stirring, wherein the addition amount of the distiller's yeast is about 5-8% of the amount of the glutinous rice;
a4, saccharification and fermentation: fermenting for 36-48 hours in a space of 32-35 ℃;
a5, inactivation for standby: and sterilizing and inactivating the fermented material.
And B: preparing orange-flavor fruit juice jelly feed liquid, wherein the fruit juice jelly feed liquid comprises the following components in percentage by mass: water: 80% -88%, white sugar: 12 to 18 percent of the total weight of the fruit juice, 1 to 1.5 percent of concentrated apple juice, 0.7 to 1 percent of fresh orange cloudy juice and non-reversible compound gum: 0.7% -0.8%, potassium chloride: 0.1-0.15%, calcium lactate: 0.4% -0.46%, citric acid: 0.018-0.022%, sodium citrate: 0.09% -0.12%, potassium sorbate: 0.03-0.04%, edible essence: 0.09% -0.1%, lemon yellow: 0.0008-0.001%, allura red: 0.0008 to 0.001 percent, wherein the white granulated sugar can be completely or partially replaced by the high fructose corn syrup, and the edible essence, the preservative and the pigment are not necessary components; in addition, the non-reversible compound adhesive is compounded by adopting the following components in proportion: carrageenin: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5, it can promote gel intensity through the synergistic effect between each colloid, simultaneously in production process or add rice brewing process, can make the jelly colloid be stable state to can cooperate each other with rice brewing and form the rice brewing jelly product that the stratiform is clear, in addition, this formula adopts carrageenin: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5, improving the application economy of the colloid and forming special taste (strength, toughness and breakage degree) of the texture by utilizing the synergistic effect of specific components and contents among hydrophilic colloids, and simultaneously forming a non-reversible glue characteristic by utilizing the chemical structural characteristic of the reaction of sodium alginate and calcium ions in order to ensure that the product is in a complete layered form and is not mixed during high-temperature secondary filling and subsequent pasteurization, so that a special refrigeration process is introduced to ensure that the product is fully gelled to form the non-reversible glue before filling a rice-brewing layer so as to ensure that the jelly layer is not damaged by the rice-brewing layer in the processing process. The method mainly comprises the following steps:
b1, mixing sugar and gelatin powder: fully and uniformly mixing the white sugar and the non-reversible compound gum;
b2, stirring sol: slowly pouring the sugar gum powder and the auxiliary materials into pre-weighed and heated water;
b3, heating and boiling: heating, and boiling the feed liquid to 95 ℃ while stirring;
b4, cooling and blending: according to the taste requirement, acid, edible essence and pigment after weighing can be slowly added into the feed liquid while stirring;
and C: primary filling: filling the jelly liquid prepared in the step B into a container;
step D: cooling gel: c, cooling the feed liquid subjected to primary filling in the step C for 1-3 minutes in a space at 0-4 ℃ to quickly gel the feed liquid;
step E: secondary filling: b, performing secondary filling on the rice wine prepared in the step A on the basis of the step D, wherein the jelly liquid prepared in the step C is required to be filled firstly and then the rice wine prepared in the step A, the sequence cannot be reversed, so that the jelly is formed on the lower layer of the container, the rice wine is formed on the upper layer of the jelly, and the boundary between the two layers is clear and obvious;
step F: scraping and sealing: scraping the material liquid at the bottle mouth of the product prepared in the step E, and sealing;
step G: placing a plate for sterilization: the sealed product is neatly and fixedly placed in a container, and steam sterilization is carried out at the temperature of 85-89 ℃ for 30 minutes, and the traditional water bath pasteurization cannot be used due to the fact that the product relates to the problem that contents are stacked clearly, and the steam sterilization of the swinging plate is beneficial to neatly and orderly sterilizing the product and more thoroughly sterilizing the product in the sterilization process;
step H: cooling and packaging: the product is cooled by 20 ℃ cold water showering and then is dried by air and packaged.
The invention takes rice wine and jelly as main bodies, wherein the jelly and the rice wine are matched with each other by utilizing the rice wine, the jelly formula and the processing technology to enable the product to form a hierarchical structure, the lower layer is the jelly, and the upper layer is the rice wine, so that the overall appearance is further beautified, and the product can be mixed and matched in flavor, thereby bringing different taste experience. In addition, the filling machine utilized by the invention is a lengthened filling machine, two independent material cylinders are needed, products need to be refrigerated by utilizing an air conditioner, the products need to be fixed by placing cups in the links of disinfection, sterilization and cooling, the inter-layer inclination and material mixing of the products are prevented, and the production requirement is higher.
In one embodiment, a method for processing a healthy multi-layer rice wine jelly type food, taking the processing of 36g of square healthy multi-layer rice wine jelly as an example, comprises the following steps:
step A: the fermented glutinous rice is prepared from glutinous rice, water and distiller's yeast through fermentation, and comprises the following components in parts by mass: water: 84%, glutinous rice: 15%, distiller's yeast: 1% of edible essence: 0.1 percent, wherein the koji adopts honeycomb koji of filial piety and Angel sweet koji according to the proportion of 1: 1, the steps mainly comprise:
a1, soaking sticky rice: before soaking glutinous rice, checking the appearance of the whole glutinous rice, confirming that the glutinous rice has no deterioration or foreign matters (if necessary, removing foreign matters or mildewed grains by adopting equipment modes such as magnetic separation, color separation and the like), and then pouring the glutinous rice into water for soaking so that macromolecular chains of starch grains in the rice are unfolded under the action of the water;
a2, steaming rice and cooling: draining glutinous rice, steaming the glutinous rice on cloth of a steamer for cooking, wherein the cooking time is determined according to the cooking amount and can be generally cooked within about 1 hour, and the cooked glutinous rice is spread and cooled to room temperature (if the processing is in urgent need, the cooling speed can be increased by rice turning action);
a3, stirring and mixing: compounding XIAOYANG cellular distiller's yeast and Angel sweet distiller's yeast (1: 1), and adding into Oryza Glutinosa while stirring to ensure that the distiller's yeast is uniformly mixed, wherein the addition amount of distiller's yeast is about 5-8% of that of Oryza Glutinosa;
a4, saccharification and fermentation: filling the glutinous rice mixed with the yeast into a container, forming a nest in the middle to increase the contact surface between the glutinous rice and the air, improving the propagation speed of the saccharifying bacteria, and fermenting the saccharifying bacteria in a clean space at the temperature of 32-35 ℃ for 36-48 hours;
a5, inactivation for standby: rice becomes soft, the fermentation is basically finished when the rice has aroma, the fermented rice wine juice and rice wine lees are filled into a stainless steel tank, the sterilization is carried out by a water bath sterilization mode, the temperature is controlled to be 82-85 ℃, the sterilization time is controlled to be 18-25 minutes, and then the rice wine juice and the rice wine lees are put into cooling water of 20-25 ℃ for cooling for 18 minutes for standby;
and B: preparing jelly feed liquid, wherein the jelly feed liquid comprises the following components in percentage by mass: water: 84%, white sugar: 15%, concentrated apple juice 1.2%, fresh fruit juice 1%, and non-reversible compound gum: 0.7%, potassium chloride: 0.1%, calcium lactate: 0.44%, citric acid: 0.02%, sodium citrate: 0.1 percent of potassium sorbate, 0.04 percent of edible essence and 0.001 percent of pigment, wherein the white granulated sugar can be completely or partially replaced by the high fructose corn syrup, and the edible essence and the preservative are not necessary components; in addition, the non-reversible compound adhesive is compounded by adopting the following components in proportion: carrageenin: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5, the gel strength can be improved through the synergistic effect among all colloids, and simultaneously, during the production process or the rice wine adding process, the jelly colloid can be in a stable state, so that the jelly colloid can be matched with rice wine to form a rice wine jelly product with distinct layers, and the steps mainly comprise:
b1, mixing sugar and gelatin powder: in order to ensure that the non-reversible compound rubber powder is completely dissolved, the rubber powder and the white sugar are stirred in advance, so that the rubber powder is uniformly dispersed in the white sugar;
b2, stirring sol: slowly adding the sugar gum powder into pre-weighed and heated warm water, wherein the overall water temperature cannot be too high and is controlled to be about 50 ℃ until the sugar gum powder is fully dissolved and no caking phenomenon is generated;
b3, heating and boiling: boiling the glue after dissolving, boiling the feed liquid to 95 ℃ within 20-30 minutes, and then preserving heat for 3 minutes to ensure that the glue fully plays a role, and the whole process keeps the stirring action to be carried out uninterruptedly;
b4, cooling and blending: cooling the feed liquid to about 82 ℃, namely starting blending work, and adding corresponding essence and pigment according to the flavor required to be produced, wherein the pigment and the essence are dissolved by a small amount of water before being added and then added, so that the formed appearance effect is better, and meanwhile, the whole process keeps the stirring action to be carried out uninterruptedly;
and C: primary filling: and (4) filling into 36g of square plastic cups, dividing into two layers, and partially filling the jelly liquid in the step (B) into the first layer (namely the lower layer).
Step D: cooling gel: c, cooling the plastic cup filled with the jelly liquid in the step C for 1-3 minutes through an air-conditioning refrigeration channel at 0-4 ℃ to enable the product to be in a gel state;
step E: filling the second layer of the plastic cup with the prepared standby rice wine until the edge of the cup mouth, so that the jelly is formed on the lower layer of the plastic cup, and the rice wine is formed on the upper layer of the plastic cup;
step F: scraping and sealing: the feed liquid overflowing from the cup opening is scraped, so that the sealing is prevented from being influenced;
step G: placing a plate for sterilization: putting the sealed product in a container in order, and carrying out steam sterilization at the temperature of 85-89 ℃ for 30 minutes;
step H: cooling and packaging: the product is cooled by 20 ℃ cold water showering and then is dried by air and packaged.
Therefore, the healthy multi-layer rice wine jelly can be produced through the processing steps, each layer can be designed with the flavor, and compared with the traditional jelly, the healthy multi-layer rice wine jelly has more aesthetic property and tastiness, and the problems of single taste and attractive shape of the product are solved.
While the foregoing description shows and describes the preferred embodiments of the present invention, it is to be understood that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as described herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The processing method of the healthy multilayer rice wine jelly type food is characterized by at least comprising a jelly colloid layer and a rice wine layer which are arranged in a layered mode, wherein the jelly colloid layer is positioned below the rice wine layer, and the processing method comprises the following steps:
step A: glutinous rice, water and distiller's yeast are fermented into rice wine, and the addition amount of the distiller's yeast is 5-8% of the amount of the glutinous rice;
and B: preparing a jelly material liquid, wherein the jelly material liquid comprises the following components in percentage by mass: water: 80% -88%, white sugar or high fructose corn syrup: 12 to 18 percent of the total weight of the fruit juice, 1 to 1.5 percent of concentrated apple juice, 0.7 to 1 percent of fresh fruit juice and non-reversible compound gum: 0.7% -0.8%, potassium chloride: 0.1-0.15%, calcium lactate: 0.4% -0.46%, citric acid: 0.018-0.022%, sodium citrate: 0.09% -0.12%, potassium sorbate: 0.03-0.04%, edible essence: 0.09% -0.1%, pigment: 0.001-0.002%, wherein the non-reversible compound adhesive is compounded by the following components in proportion: carrageenin: konjac glucomannan: sodium alginate: guar gum ═ 1: 1.5: 3: 0.5;
and C: primary filling: filling the jelly liquid prepared in the step B into a container;
step D: cooling gel: c, cooling the feed liquid subjected to primary filling in the step C for 1-3 minutes in a space at 0-4 ℃ to quickly gel the feed liquid;
step E: secondary filling: b, performing secondary filling on the rice wine prepared in the step A on the basis of the step D;
step F: scraping and sealing: scraping the material liquid at the bottle mouth of the product prepared in the step E, and sealing;
step G: placing a plate for sterilization: the sealed product is neatly and fixedly placed in a container, and steam sterilization is carried out at the temperature of 85-89 ℃;
step H: cooling and packaging: the product is cooled by cold water and then is dried by air and packaged.
2. The method for processing a healthy multi-layer rice wine jelly type food as claimed in claim 1, wherein in step E, the jelly liquid prepared in step C is filled in advance to refill the rice wine prepared in step A, so that the jelly is formed in the lower layer of the container and the rice wine is formed in the upper layer of the jelly.
3. The processing method of the healthy multi-layer rice brewing jelly type food according to any one of claims 1 or 2, wherein in the step B, the ingredients and mass percentages of the jelly liquid comprise: water: 84%, white sugar: 15%, concentrated apple juice 1.2%, fresh fruit juice 0.9%, non-reversible complex gum: 0.7%, potassium chloride: 0.1%, calcium lactate: 0.44%, citric acid: 0.02%, sodium citrate: 0.1%, edible essence 0.1%, pigment: 0.0015 percent.
4. The processing method of a healthy multi-layer rice-brewed jelly-type food according to claim 1, wherein the step B mainly comprises the following steps:
b1, mixing sugar and gelatin powder: fully and uniformly mixing the white sugar and the non-reversible compound gum;
b2, stirring sol: slowly pouring the sugar gum powder and the auxiliary materials into pre-weighed and heated water;
b3, heating and boiling: heating, stirring and boiling the feed liquid to 95 ℃, and then cooling and blending.
5. The method for processing a healthy multi-layer rice brewing jelly type food as claimed in claim 4, wherein in step B2, the sugar gum powder is stirred at a water temperature of 50 ℃ until it is fully dissolved and no lump is generated.
6. The processing method of the healthy multi-layer rice brewing jelly type food according to claim 4, wherein in the step B3, the material liquid is boiled to 95 ℃ within 20-30 minutes, and then the temperature is kept for 3 minutes.
7. The processing method of the healthy multilayer rice wine jelly-type food as claimed in claim 1, wherein the rice wine comprises the following components in parts by mass: water: 81% -86%, glutinous rice: 14% -16%, distiller's yeast: 0.9-1.2%, wherein the koji uses honeycomb koji and Angel sweet koji according to the ratio of 1: 1 is compounded according to the proportion of 1.
8. The processing method of a healthy multi-layer rice-brewed jelly-type food according to claim 7, wherein the step A mainly comprises the following steps:
a1, soaking sticky rice: removing impurities from glutinous rice, and soaking in water to soften and spread starch granules in the rice;
a2, steaming rice and cooling: cooking glutinous rice in a steamer, cooling, and mixing with yeast;
a3, stirring and mixing: stirring and stirring the distiller's yeast into the cooled glutinous rice;
a4, saccharification and fermentation: fermenting for 36-48 hours in a space of 32-35 ℃;
a5, inactivation for standby: and sterilizing and inactivating the fermented material.
9. The processing method of the healthy multi-layer rice wine jelly type food according to claim 8, wherein in the step A5, the fermented rice wine juice and the rice wine lees are filled in a stainless steel tank, and are sterilized by a water bath sterilization method, wherein the temperature is controlled to 82-85 ℃, the sterilization time is controlled to 18-25 minutes, and then the food is cooled in cooling water at 20-25 ℃.
10. The method for processing a healthy multi-layer rice brewing jelly type food as claimed in claim 1, wherein in step D, the jelly liquid filled in step C is passed through an air-conditioning refrigeration passage to cool the jelly.
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