CN113875935A - Guangdong cold cake and preparation method thereof - Google Patents
Guangdong cold cake and preparation method thereof Download PDFInfo
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- CN113875935A CN113875935A CN202111245526.2A CN202111245526A CN113875935A CN 113875935 A CN113875935 A CN 113875935A CN 202111245526 A CN202111245526 A CN 202111245526A CN 113875935 A CN113875935 A CN 113875935A
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- parts
- water
- rice flour
- liquorice
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 32
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 29
- 235000011477 liquorice Nutrition 0.000 claims abstract description 29
- 241000209094 Oryza Species 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 15
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 21
- 238000010025 steaming Methods 0.000 claims description 17
- 239000000839 emulsion Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 238000009826 distribution Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a Guangdong cold cake and a preparation method thereof, wherein the Guangdong cold cake is prepared from the following raw materials in parts by weight: 32-48 parts of glutinous rice flour; 32-48 parts of japonica rice powder; 10-15 parts of liquorice tablets; 230 portions and 270 portions of water; 12-20 parts of white granulated sugar; 20-28 parts of pure milk; 40-60 dry sweet osmanthus flowers. According to the invention, by optimizing the formula and the manufacturing process, the manufacturing method is more definite, large-scale production is facilitated, and the product quality is more stable; the grain size distribution of the glutinous rice flour and the polished round-grained rice flour is more uniform through twice screening, so that the texture and the taste of the product are improved.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to a Guangdong cold cake and a preparation method thereof.
Background
The Guang Han cake is from Song dynasty, is a cake-like rice product prepared by taking rice flour as a basic raw material, adding auxiliary materials such as liquorice water, granulated sugar and the like, mixing, stirring, spraying dry sweet osmanthus, and finally steaming. In the used raw materials, the rice is rich in high-quality protein and mineral substances; the liquorice is a traditional Chinese herbal medicine and has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and relieving pain and the like. Therefore, the Guangdong cold cake has certain functional characteristics and is a health food beneficial to human health.
The traditional preparation method of the Guangdong cold cake comprises the following steps: taking a proper amount of sweet osmanthus, mixing with licorice water, adding into rice flour after uniformly mixing, stirring, forming, and finally steaming, wherein the texture of a finished product is unstable due to the unclear dosage of each raw material and the preparation process (preparation steps, time and the like), and the taste of the obtained finished product is greatly influenced because the main raw material (rice flour) is not sieved.
Disclosure of Invention
In order to solve the problems, the invention provides a Guangdong cold cake and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the Guangdong cold cake is prepared from the following raw materials in parts by weight: 32-48 parts of glutinous rice flour; 32-48 parts of japonica rice powder; 10-15 parts of liquorice tablets; 230 portions and 270 portions of water; 12-20 parts of white granulated sugar; 20-28 parts of pure milk; 40-60 dry sweet osmanthus flowers.
The invention also provides a preparation method of the Guangdong cold cake, which comprises the following steps:
s1, preparing liquorice water: taking 10-15 parts of liquorice pieces, placing in 230-270 parts of water, decocting with strong fire until the water is boiled, continuing to boil with slow fire for 10min, filtering, discarding filter residues, and cooling to obtain liquorice water for later use;
s2, taking 40-60 dry sweet osmanthus, soaking for 8-10min, and filtering for later use;
s3, sieving the glutinous rice flour and the polished round-grained rice flour twice through a 120-mesh and 180-mesh sieve respectively, combining the undersize products obtained in the two times, and uniformly mixing for later use;
s4, taking 32-48 parts of glutinous rice flour, 32-48 parts of japonica rice flour and 12-20 parts of white granulated sugar, and uniformly mixing; adding 20-28 parts of pure milk, stirring, slowly and continuously adding licorice water within 3min, and continuously stirring until the mixture is uniform and milky to obtain an emulsion;
s5, scattering the dry sweet osmanthus into the emulsion, uniformly mixing, pouring into a tin paper box with the inner layer brushed with oil, and standing for about 30min to enable the rice flour to fully absorb moisture;
and S6, adding cold water into the steamer, placing the tin foil box filled with the emulsion on a steaming drawer, steaming with strong fire, and continuing steaming for 10min after the water is boiled.
The invention has the following beneficial effects:
1) by optimizing the formula and the manufacturing process, the manufacturing method is more definite, large-scale production is facilitated, and the product quality is more stable;
2) the grain size distribution of the glutinous rice flour and the polished round-grained rice flour is more uniform through twice screening, so that the texture and the taste of the product are improved.
Detailed Description
In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Taking 12 parts of liquorice pieces, putting the liquorice pieces into 240 parts of water, boiling the liquorice pieces with strong fire until the water is boiled, continuing to boil the liquorice pieces with slow fire for 10min, and filtering to remove filter residues to obtain liquorice water for later use; taking 45 dry sweet osmanthus, soaking for 9min, and filtering for later use; sieving Oryza Glutinosa powder and semen oryzae Sativae powder with 150 mesh sieve twice respectively, mixing the sieved materials, and mixing.
Taking 36 parts of glutinous rice flour, 36 parts of japonica rice flour and 14 parts of white granulated sugar, mixing uniformly, adding 23 parts of pure milk, stirring uniformly, continuously and slowly adding liquorice water within 3min, and continuously stirring until the mixture is uniform and milky. Scattering dry sweet osmanthus into the emulsion, uniformly mixing, pouring into a tin paper box with the inner layer brushed with oil, and standing for about 30min to enable the rice flour to fully absorb moisture; adding cold water into the steamer, placing the tin paper box filled with the emulsion on a steaming drawer, steaming with strong fire, and continuing steaming for 10min after the water is boiled.
Example 2
Taking 14 parts of liquorice pieces, putting the liquorice pieces into 260 parts of water, decocting the liquorice pieces with strong fire until the water is boiled, then continuing to decoct the liquorice pieces with small fire for 10min, and filtering and removing filter residues to obtain liquorice water for later use; soaking 50 dried sweet osmanthus for 10min, and filtering for later use; sieving Oryza Glutinosa powder and semen oryzae Sativae powder with 160 mesh sieve twice, mixing the sieved materials, and mixing.
Mixing 40 parts of glutinous rice flour, 40 parts of polished round-grained rice flour and 16 parts of white granulated sugar uniformly, adding 26 parts of pure milk, stirring uniformly, continuously and slowly adding liquorice water within 3min, and continuously stirring until the mixture is uniform and milky. Scattering dry sweet osmanthus into the emulsion, uniformly mixing, pouring into a tin paper box with the inner layer brushed with oil, and standing for about 30min to enable the rice flour to fully absorb moisture; adding cold water into the steamer, placing the tin paper box filled with the emulsion on a steaming drawer, steaming with strong fire, and continuing steaming for 10min after the water is boiled.
Example 3
Taking 13 parts of liquorice pieces, putting the liquorice pieces into 250 parts of water, decocting the liquorice pieces with strong fire until the water is boiled, then continuing to decoct the liquorice pieces with small fire for 10min, and filtering and removing filter residues to obtain liquorice water for later use; taking 55 dry sweet osmanthus, soaking for 10min, and filtering for later use; sieving Oryza Glutinosa powder and semen oryzae Sativae powder with 140 mesh sieve twice respectively, mixing the sieved materials, and mixing.
Uniformly mixing 42 parts of glutinous rice flour, 42 parts of japonica rice flour and 17 parts of white granulated sugar, adding 25 parts of pure milk, uniformly stirring, continuously and slowly adding liquorice water within 3min, and continuously stirring until the mixture is uniform and milky; scattering dry sweet osmanthus into the emulsion, uniformly mixing, pouring into a tin paper box with the inner layer brushed with oil, and standing for about 30min to enable the rice flour to fully absorb moisture; adding cold water into the steamer, placing the tin paper box filled with the emulsion on a steaming drawer, steaming with strong fire, and continuing steaming for 10min after the water is boiled.
The product quality is as follows:
in the traditional preparation method, the formula is not clear, and the dosage of each raw material is unknown, so that the product quality is unstable, which is mainly reflected in that the product has larger color difference, higher collapse rate and higher cracks. Specifically, in the conventional manufacturing method, the relative standard deviation of the product color (L, a, and b values) reaches 20%, and the product molding imperfection rate (collapse rate and crack rate) reaches 20%. In the invention, after the formula and the manufacturing process are optimized, the relative standard deviation of the product color is only 5%, the product molding incomplete rate (collapse rate and crack rate) is reduced to 5%, and the rate of certified products can reach 95%.
Product texture and mouthfeel:
the texture and mouthfeel of the product were evaluated by sensory evaluation methods, and the evaluation criteria were color (10 points), appearance (20 points), internal structure (20 points), flavor (20 points), and palatability (30 points).
The traditional preparation method and the sensory evaluation score of the invention are changed from 65 scores to 85 scores, and the significance is improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (2)
1. The Guangshan cake is characterized in that: the feed is prepared from the following raw materials in parts by weight: 32-48 parts of glutinous rice flour; 32-48 parts of japonica rice powder; 10-15 parts of liquorice tablets; 230 portions and 270 portions of water; 12-20 parts of white granulated sugar; 20-28 parts of pure milk; 40-60 dry sweet osmanthus flowers.
2. The preparation method of the Guangdong cold cake as claimed in claim 1, which is characterized in that: the method comprises the following steps:
s1, preparing liquorice water: taking 10-15 parts of liquorice pieces, placing in 230-270 parts of water, decocting with strong fire until the water is boiled, continuing to boil with slow fire for 10min, filtering, discarding filter residues, and cooling to obtain liquorice water for later use;
s2, taking 40-60 dry sweet osmanthus, soaking for 8-10min, and filtering for later use;
s3, sieving the glutinous rice flour and the polished round-grained rice flour twice through a 120-mesh and 180-mesh sieve respectively, combining the undersize products obtained in the two times, and uniformly mixing for later use;
s4, taking 32-48 parts of glutinous rice flour, 32-48 parts of japonica rice flour and 12-20 parts of white granulated sugar, and uniformly mixing; adding 20-28 parts of pure milk, stirring, slowly and continuously adding licorice water within 3min, and continuously stirring until the mixture is uniform and milky to obtain an emulsion;
s5, scattering the dry sweet osmanthus into the emulsion, uniformly mixing, pouring into a tin paper box with the inner layer brushed with oil, and standing for about 30min to enable the rice flour to fully absorb moisture;
and S6, adding cold water into the steamer, placing the tin foil box filled with the emulsion on a steaming drawer, steaming with strong fire, and continuing steaming for 10min after the water is boiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111245526.2A CN113875935A (en) | 2021-10-26 | 2021-10-26 | Guangdong cold cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111245526.2A CN113875935A (en) | 2021-10-26 | 2021-10-26 | Guangdong cold cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113875935A true CN113875935A (en) | 2022-01-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111245526.2A Pending CN113875935A (en) | 2021-10-26 | 2021-10-26 | Guangdong cold cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113875935A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541880A (en) * | 2018-03-22 | 2018-09-18 | 南平博士达节能科技有限公司 | A kind of osmanthus cake of strengthen immunity and preparation method thereof |
| CN108651672A (en) * | 2017-03-30 | 2018-10-16 | 翁水菊 | A kind of osmanthus cake and preparation method thereof |
-
2021
- 2021-10-26 CN CN202111245526.2A patent/CN113875935A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651672A (en) * | 2017-03-30 | 2018-10-16 | 翁水菊 | A kind of osmanthus cake and preparation method thereof |
| CN108541880A (en) * | 2018-03-22 | 2018-09-18 | 南平博士达节能科技有限公司 | A kind of osmanthus cake of strengthen immunity and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 山家滋味: "宋食-广寒糕（桂花糕）", 下厨房 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20220104 |