CN115251289A - Low-sugar pumpkin Chongming rice cake with health-care function and preparation method thereof - Google Patents

Low-sugar pumpkin Chongming rice cake with health-care function and preparation method thereof Download PDF

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CN115251289A
CN115251289A CN202210942983.5A CN202210942983A CN115251289A CN 115251289 A CN115251289 A CN 115251289A CN 202210942983 A CN202210942983 A CN 202210942983A CN 115251289 A CN115251289 A CN 115251289A
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parts
pumpkin
preparation
rice
chongming
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Inventor
张向东
曹金姹
曹欢欢
廖健利
汤海军
施颖红
吴珏
唐玉英
邹琼
费燕萍
武天龙
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Shanghai Caoye Agricultural Development Co ltd
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Shanghai Caoye Agricultural Development 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
    • 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
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a low-sugar pumpkin Chongming rice cake with a health-care function and a preparation method thereof, wherein the low-sugar pumpkin Chongming rice cake comprises the following components in parts by weight: 20-30 parts of pumpkin, 40-50 parts of quinoa, 60-70 parts of glutinous rice, 20-30 parts of rice, 10-20 parts of bitter gourd, 10-20 parts of konjak, 10-20 parts of kudzu root, 10-20 parts of corn stigma, 10-20 parts of pedicellus equi, 2-3 parts of yeast chromium, 2-4 parts of camellia oil and 0.1-0.2 part of xylitol. The preparation method comprises the following steps: 1) Making the raw materials into tins, powder and juice; 2) Uniformly mixing the prepared raw materials; 3) Extrusion molding; 4) And (6) packaging. The invention is simple and convenient to implement, and the processed Chongming cake has the nutritional health-care effects of preventing and treating diabetes and reducing blood sugar, and has the characteristics of convenience for eating, easiness for absorption and the like.

Description

Low-sugar pumpkin Chongming rice cake with health-care function and preparation method thereof
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a low-sugar pumpkin Chongming rice cake with a health-care function and a preparation method thereof.
Background
The Chongming cake is popular with many people as a local traditional special cake which is famous for a long time, but the fat and overweight people are prohibited by using a large amount of sucrose (20 percent of rice) in the making process, and the risk of cardiovascular diseases, diabetes and the like is easily caused. Chen Lihua CN 110463809A provides a preparation method of a low-sugar Chongming cake, which is characterized by comprising the following steps: step 1: respectively weighing glutinous rice and polished round-grained rice, cleaning, adding water, soaking for 30-60 minutes, and grinding to obtain wet glutinous rice powder and wet polished round-grained rice powder; step 2: mixing wet glutinous rice flour and wet polished round-grained rice flour according to the weight ratio of 6-8:2-4, adding 2.0-4.0% of cane sugar, 13-15% of sweetening agent, 2.35-4.85% of composite quality modifier and 0-0.02% of preservative into the obtained mixed wet rice flour (the dosage of each component is based on the total mass of the dry glutinous rice and the polished round-grained rice), uniformly stirring, and rolling and kneading to obtain wet rice flour dough; and step 3: and placing the obtained wet dough into a die for extrusion forming, and placing the formed wet dough into a steamer for steaming for 30-60 minutes to obtain the low-sugar Chongming cake.
The research of homology of medicine and food and modern medicine in China discovers that some foods have certain curative effects on preventing and treating diabetes and reducing blood sugar. The pumpkin contains rich cobalt, and the cobalt content of various vegetables is the top. Cobalt can activate metabolism of human body, promote hematopoiesis, participate in synthesis of vitamin B12 in human body, and is a necessary microelement for human islet cells. Chenopodium quinoa is a unique monomer plant, can basically meet the basic nutritional requirements of human bodies, and is rich in flavonoids, quercetin, saponin and phytosterol substances. Balsam pear is extremely bitter in taste and cold in nature. Contains momordin, and the crude extract has insulin-like effect. The glucomannan contained in rhizoma Amorphophalli has low heat energy, and can increase satiety, relieve hunger sensation, and form protective film in intestinal tract. The corn stigma has mild nature and sweet and bland taste, enters bladder, liver and gallbladder meridians, and has the effects of reducing blood sugar and blood fat. Radix Puerariae has effects of relieving muscles and fever, promoting eruption, promoting fluid production to quench thirst, invigorating yang and relieving diarrhea. The water chestnut is rich in cellulose, eleocharis tuberosa and other active substances, and has a certain effect of reducing blood pressure. Recent medical studies have shown that: the chromium element can enhance the action of insulin, wherein the active yeast chromium can smoothly pass through cell membranes and directly act on tissue cells, can regulate blood sugar and enhance the activity of insulin, also contains various digestive enzymes and physiologically active substances, such as glutathione and the like, and has important nutritional and health-care values.
The invention provides a low-sugar health-care pumpkin Chongming cake which is prepared by compounding pumpkin with diabetes, blood pressure and blood fat reduction, chromium yeast for latest medical research and various plants with health-care functions, and is more suitable for people who like cakes.
Disclosure of Invention
The invention aims to provide a low-sugar pumpkin Chongming rice cake with a health-care function and a preparation method thereof, so that the Chongming rice cake has the nutritional health-care effects of preventing and treating diabetes and reducing blood sugar, and has the characteristics of convenience in eating, easiness in absorption and the like.
The invention is realized by the following technical scheme: the low-sugar pumpkin Chongming rice cake with the health care function and the preparation method thereof are prepared from the following raw materials in parts by weight: 20-30 parts of pumpkin, 40-50 parts of quinoa, 60-70 parts of glutinous rice, 20-30 parts of rice, 10-20 parts of bitter gourd, 10-20 parts of konjak, 10-20 parts of kudzu root, 10-20 parts of corn stigma, 10-20 parts of pedicellus equi, 2-3 parts of yeast chromium, 2-4 parts of camellia oil and 0.1-0.2 part of xylitol.
The pumpkin Chongming rice cake with the low-sugar health-care function and the preparation method thereof comprise the following steps:
1) Preparing pumpkin into dried pumpkin bite, preparing quinoa, sticky rice, rice stem, balsam pear, konjak, kudzu root and water chestnut into powder, and preparing corn stigma into aqua;
2) Preparing a low-sugar pumpkin Chongming rice cake with a health-care function: uniformly mixing the raw material powder obtained in the step 1) with yeast chromium, camellia oil and xylitol according to parts by weight, wherein 40-50 parts of quinoa wheat powder, 60-70 parts of glutinous rice powder, 20-30 parts of rice stem powder, 10-20 parts of konjac flour, 0.5-0.8 part of bitter gourd extract, 10-20 parts of kudzu root powder, 10-20 parts of corn stigma juice, 10-20 parts of pedicel, 2-3 parts of yeast chromium, 2-4 parts of camellia oil and 0.1-0.2 part of xylitol; stirring uniformly, adding 5-10 parts of water, rolling and kneading to obtain wet powder dough;
3) And step 3: and putting the obtained wet rice flour dough into a die for extrusion forming, adding 20-30 parts of pumpkin bite into the surface layer, and putting the formed wet rice flour dough into a steamer for steaming for 30-60 minutes to obtain the low-sugar Chongming cake.
4) And (6) packaging.
Preferably, the preparation method of the pumpkin dry sting comprises the following steps: the pumpkin is preferably dry matter/g -1 (FW) 180-190; starch/g.kg -1 (FW) 60 to 70; soluble sugar/g.kg -1 130-140; solid/Brix (FW) 8-9. Removing soil and other impurities on the surface of the pumpkin, rinsing with clean water for 1-2 minutes, and draining; cutting into 5-7 × 8-10 mm size pieces, oven drying at 90-95 deg.C in a constant temperature blast box for 30-40 min to obtain dried pumpkin with water content of 32-36%.
Preferably, the preparation method of the quinoa wheat flour comprises the following steps: cleaning quinoa, soaking in water for 70-90 min, grinding into powder, pulverizing wheat into 20-30 meshes, and parching with slow fire for 20-30 min to cooked.
Preferably, the preparation method of the glutinous rice flour and the rice stem flour comprises the following steps: cleaning glutinous rice and polished round-grained rice, soaking in water for 40-50 minutes, and grinding into powder; the glutinous rice grains are crushed to 50-60 meshes, and the rice grains are crushed to 70-80 meshes.
Preferably, the preparation method of the balsam pear powder comprises the following steps: cleaning fructus Momordicae Charantiae, cutting into 2-3 mm slices, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
Preferably, the preparation method of the konjac flour comprises the following steps: cleaning rhizoma Amorphophalli, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 55-65 min, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in constant temperature blast box, and pulverizing to 80-90 mesh.
Preferably, the preparation method of the kudzu root powder comprises the following steps: the radix Puerariae is preferably radix Puerariae, and is prepared by cleaning radix Puerariae, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 45-55 min, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
Preferably, the preparation method of the corn stigma juice comprises the following steps: cleaning corn stigma, adding 1: boiling 6-7 parts of water for 30-40 min, and removing dregs.
Preferably, the making method of the water chestnut powder comprises the following steps: peeling pedicellus equi, cleaning, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 40-50 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
Preferably, the preparation method of the yeast chromium comprises the following steps: selecting Hangzhou bimales bioengineering limited company, food-grade chromium-rich yeast content: not less than 0.25%, and protein content not less than 38%.
Preferably, the preparation method of the balsam pear extract comprises the following steps: selecting fructus Momordicae Charantiae extractive solution produced by Sichuan Siji Biotechnology limited company, wherein the content of momordicoside is 10-20%, momordicin is 10-20%, and high-energy lipid-removing essence is 10-20%.
Preferably, the preparation method of the xylitol comprises the following steps: selecting food-grade xylitol produced by Yongshengmen Biotechnology Limited company in Henan, the purity of the food-grade xylitol is not less than 99 percent
The invention aims to provide a low-sugar pumpkin Chongming rice cake with a health-care function and a preparation method thereof, so that the Chongming rice cake has the nutritional health-care effects of preventing and treating diabetes and reducing blood sugar, and has the characteristics of convenience in eating, easiness in absorption and the like.
Detailed Description
The following detailed description of the embodiments of the present invention will make the technical contents thereof clearer and easier to understand. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
Example one
1) Making the raw materials into Ding, powder and aqua
Dried pumpkin bite: the pumpkin is preferably dry matter/g -1 (FW) 180; starch/g.kg -1 (FW) 60; soluble sugar/g.kg -1 130, 130; soluble solids/Brix (FW) 8. Removing soil and other impurities on the surface of the pumpkin, rinsing with clean water for 1 minute, and draining; cutting into 5 × 8 mm pieces, oven drying at 90 deg.C for 30 min in a constant temperature blast box to obtain dried pumpkin with water content of 32%.
Quinoa: cleaning quinoa, soaking in water for 70-90 min, grinding into powder, pulverizing wheat grains to 20-30 mesh, and parching with slow fire for 20-30 min to cooked.
Glutinous rice, rice stem: cleaning glutinous rice and polished round-grained rice, soaking in water for 40 minutes, and grinding into powder; the glutinous rice grains are crushed to 50 meshes, and the rice grains are crushed to 70 meshes.
Bitter gourd: cleaning fructus Momordicae Charantiae, cutting into 2 mm slices, steaming for 5 min, oven drying at 90 deg.C for 60 min in a constant temperature blast box, and pulverizing to 80 mesh.
Konjak: cleaning rhizoma Amorphophalli, cutting into 2 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 55 min, steaming for 5 min, oven drying at 90 deg.C for 60 min in constant temperature blast box, and pulverizing to 80 mesh.
Kudzu root: the radix Puerariae is preferably radix Puerariae, and is prepared by cleaning radix Puerariae, cutting into 2 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 45 min, steaming for 5 min, oven drying at 90 deg.C for 60 min in a constant temperature blast box, and pulverizing to 80 mesh.
Corn silk: cleaning corn stigma, adding 1:6 parts of water, boiling for 30 minutes and removing dregs.
Water chestnut: peeling and cleaning pedicellus equi, cutting into 2 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 40 min, oven drying at 90 deg.C for 60 min in a constant temperature blast box, and pulverizing to 80 mesh.
Yeast chromium: selecting Hangzhou bimales bioengineering limited company, food-grade chromium-rich yeast content: not less than 0.25%, and protein content not less than 38%.
Bitter gourd: selecting fructus Momordicae Charantiae extractive solution produced by Sichuan four-season biotechnology, wherein the content of momordicoside is 10%, momordicin is 10%, and high-energy lipid-removing essence is 10%.
Xylitol: the food-grade xylitol produced by Yongsheng Biotechnology Limited company in Henan is selected, and the purity is not less than 99 percent.
2) Preparing a low-sugar pumpkin Chongming rice cake with a health-care function: uniformly mixing the raw material powder obtained in the step 1) with yeast chromium, camellia oil and xylitol according to parts by weight, wherein 40 parts of quinoa wheat powder, 60 parts of glutinous rice powder, 20 parts of rice stem powder, 10 parts of konjaku flour, 0.5 part of bitter gourd extract, 10 parts of kudzu root powder, 10 parts of corn stigma juice, ma Difen, 2 parts of yeast chromium, 2 parts of camellia oil and 0.1 part of xylitol; stirring uniformly, adding 5 parts of water, rolling and kneading to obtain the wet powder dough.
3) And putting the obtained wet rice flour dough into a die for extrusion forming, adding 20 parts of pumpkin bite into the surface layer, and putting the formed wet rice flour dough into a steamer for steaming for 30 minutes to obtain the low-sugar Chongming cake.
4) Sealing the vacuum flexible package.
Example two
1) Making into water solution, powder, or tincture
Dried pumpkin bite: the fructus Cucurbitae Moschatae preferably contains dry matter/g.kg -1 (FW) 185; starch/g.kg -1 (FW) 65; soluble sugar/g.kg -1 135 of the total weight of the raw materials; soluble solids/Brix (FW) 8.5. Removing soil and other impurities on the surface of the pumpkin, rinsing with clean water for 1.5 minutes, and draining; cutting into 6 × 9 mm pieces, drying in a constant temperature blast box at 93 deg.C for 35 min to obtain dried pumpkin with water content of 34%.
Quinoa wheat flour: cleaning quinoa, soaking in water for 80 min, grinding, pulverizing to 25 mesh, and parching with slow fire for 25 min to be cooked.
Glutinous rice, rice stem: cleaning glutinous rice and rice, soaking in water for 45 min, and grinding into powder; the glutinous rice grains are crushed to 55 meshes, and the stalk grains are crushed to 75 meshes.
Bitter gourd: cleaning fructus Momordicae Charantiae, cutting into 2.5 mm slices, steaming for 6 min, oven drying at 93 deg.C for 65 min in a constant temperature blast box, and pulverizing to 85 mesh.
Konjak: cleaning rhizoma Amorphophalli, cutting into 2.5 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 60 min, steaming for 6 min, oven drying at 93 deg.C for 65 min in a constant temperature blast box, and pulverizing to 85 mesh.
Kudzu root: the radix Puerariae is preferably radix Puerariae, and is prepared by cleaning radix Puerariae, cutting into 2.5 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 50 min, steaming for 6 min, oven drying at 93 deg.C for 65 min in constant temperature blast box, and pulverizing to 85 mesh.
Corn silk: cleaning stigma Maydis, adding 1:6.5 parts of water, boiled for 35 minutes and dregs removed.
Water chestnut: peeling and cleaning pedicellus equi, cutting into 2.5 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 45 min, oven drying at 93 deg.C for 65 min in constant temperature blast box, and pulverizing to 85 mesh.
Yeast chromium: selecting Hangzhou bimales bioengineering limited company, food-grade chromium-rich yeast content: not less than 0.25%, and protein content not less than 38%.
Bitter gourd: selecting fructus Momordicae Charantiae extract solution produced by Siam Siji biotechnology, wherein the content of momordicoside is 15%, momordicin is 15%, and high-energy lipid-removing agent is 15%.
Preferably, the preparation method of the xylitol comprises the following steps: food-grade xylitol produced by Yongshengmen Biotechnology limited company in Henan is selected, and the purity is not less than 99 percent.
2) Preparing a low-sugar pumpkin Chongming rice cake with a health-care function: uniformly mixing the obtained raw material powder with yeast chromium, camellia oil and xylitol according to parts by weight, wherein 45 parts of quinoa wheat powder, 65 parts of glutinous rice flour, 25 parts of rice stem powder, 15 parts of konjaku flour, 0.6 part of bitter gourd extract, 15 parts of kudzu root powder, 15 parts of corn stigma juice, 15 parts of pedicel powder, 2.5 parts of yeast chromium, 3 parts of camellia oil and 0.15 part of xylitol; stirring evenly, adding 8 parts of water, and rolling and kneading to obtain wet powder dough.
3) And placing the obtained wet rice flour dough into a die to be extruded and formed, adding 25 parts of pumpkin bite into the surface layer, and placing the formed wet rice flour dough into a steamer to steam for 45 minutes to obtain the low-sugar Chongming cake.
4) Sealing the vacuum flexible package.
EXAMPLE III
1) Making into water solution, powder, or tincture
Dried pumpkin bite: south ChinaThe melon is preferably dried substance/g -1 (FW) 190; starch/g.kg -1 (FW) 70; soluble sugar/g.kg -1 140 of a solvent; soluble solids/Brix (FW) 9. Removing soil and other impurities on the surface of the pumpkin, rinsing with clean water for 2 minutes, and draining; cutting into 8 × 10 mm pieces, oven drying at 95 deg.C for 40 min in a constant temperature blast box to obtain dried pumpkin with water content of 36%.
Quinoa: cleaning quinoa, soaking in water for 90 min, grinding into powder, crushing wheat grains to 30 meshes, and parching with slow fire for 30 min to be cooked.
Preferably, the preparation method of the glutinous rice flour and the rice stem flour comprises the following steps: cleaning glutinous rice and rice, soaking in water for 50 min, and grinding into powder; the glutinous rice grains are crushed to 60 meshes, and the rice grains are crushed to 80 meshes.
Bitter gourd: cleaning fructus Momordicae Charantiae, cutting into 3 mm slices, steaming for 7 min, oven drying at 95 deg.C for 70 min in a constant temperature blast box, and pulverizing to 90 mesh.
Konjak: cleaning rhizoma Amorphophalli, cutting into 3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 65 min, steaming for 7 min, oven drying at 95 deg.C for 70 min in constant temperature blast box, and pulverizing to 90 mesh.
Kudzu root: the radix Puerariae is preferably radix Puerariae, and is prepared by cleaning radix Puerariae, cutting into 3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 55 min, steaming for 7 min, oven drying at 95 deg.C for 70 min in a constant temperature blast box, and pulverizing to 90 mesh.
Corn silk: cleaning stigma Maydis, adding 1:7 parts of water, boiling for 40 minutes and removing dregs.
Water chestnut: peeling and cleaning pedicellus equi, cutting into 3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 50 min, oven drying at 95 deg.C for 70 min in constant temperature blast box, and pulverizing to 90 mesh.
Yeast chromium: selecting Hangzhou bimales bioengineering limited company, food-grade chromium-rich yeast content: not less than 0.25%, and protein content not less than 38%.
Bitter gourd: selecting fructus Momordicae Charantiae extract produced by Siam Siji biotechnology, wherein the content of momordicoside is 20%, momordicin is 20%, and high-energy lipid-removing agent is 20%.
Xylitol: food-grade xylitol produced by Yongshengmen Biotechnology limited company in Henan is selected, and the purity is not less than 99 percent.
2) Preparing a low-sugar pumpkin Chongming rice cake with a health-care function:
uniformly mixing the obtained raw material powder with yeast chromium, camellia oil and xylitol according to parts by weight, wherein 50 parts of quinoa wheat powder, 70 parts of glutinous rice powder, 30 parts of rice stem powder, 20 parts of konjac flour, 0.8 part of bitter gourd extract, 20 parts of kudzu root powder, 20 parts of corn stigma juice, 20 parts of pedicellus equi powder, 3 parts of yeast chromium, 4 parts of camellia oil and 0.2 part of xylitol; stirring uniformly, adding 10 parts of water, rolling and kneading to obtain wet powder dough.
3) And putting the obtained wet rice flour dough into a die for extrusion forming, adding 30 parts of pumpkin bites on the surface layer, and putting the formed wet rice flour dough into a steamer for steaming for 60 minutes to obtain the low-sugar Chongming cake.
4) Sealing the vacuum flexible package.
The invention aims to provide a low-sugar pumpkin Chongming rice cake with a health-care function and a preparation method thereof, so that the Chongming rice cake has the nutritional health-care effects of preventing and treating diabetes and reducing blood sugar, and has the characteristics of convenience in eating, easiness in absorption and the like.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations can be devised by those skilled in the art in light of the above teachings. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.

Claims (10)

1. A low-sugar pumpkin Chongming rice cake with a health-care function is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of pumpkin, 40-50 parts of quinoa, 60-70 parts of glutinous rice, 20-30 parts of rice, 10-20 parts of bitter gourd, 10-20 parts of konjak, 10-20 parts of kudzu root, 10-20 parts of corn stigma, 10-20 parts of pedicellus equi, 2-3 parts of yeast chromium, 2-4 parts of camellia oil and 0.1-0.2 part of xylitol.
2. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function as claimed in claim 1, characterized by comprising the following steps:
1) Preparing pumpkin into dried pumpkin bite, preparing quinoa, sticky rice, rice stem, balsam pear, konjak, kudzu root and water chestnut into powder, and preparing corn stigma juice from corn stigma;
2) Preparing a low-sugar pumpkin Chongming rice cake with a health-care function: uniformly mixing the raw material powder obtained in the step 1) with yeast chromium, camellia oil and xylitol according to parts by weight, wherein 40-50 parts of quinoa wheat powder, 60-70 parts of glutinous rice flour, 20-30 parts of rice stem powder, 10-20 parts of konjaku flour, 0.5-0.8 part of balsam pear extract, 10-20 parts of kudzu root, 10-20 parts of corn stigma, 10-20 parts of pedicel of horse, 2-3 parts of yeast chromium, 2-4 parts of camellia oil and 0.1-0.2 part of xylitol; stirring uniformly, adding 5-10 parts of water, rolling and kneading to obtain wet powder dough;
3) Placing the wet dough into a die to be extruded and formed, adding 20-30 parts of pumpkin bites into the surface layer, and placing the formed wet dough into a steamer to steam for 30-60 minutes to obtain the low-sugar Chongming cake;
4) And (6) packaging.
3. The preparation method of the low-sugar health-care pumpkin Chongming rice cake as claimed in claim 2, wherein the preparation method of the pumpkin dry bite in the step 1) comprises the following steps: the pumpkin is dry matter/g -1 (FW) 180-190; starch/g.kg -1 (FW) 60 to 70; soluble sugar/g.kg -1 130-140; cocoa solids/Brix (FW) 8-9; removing soil and other impurities on the surface of the pumpkin, rinsing with clean water for 1-2 minutes, and draining; cutting into 5-7 × 8-10 mm pieces, oven drying in a constant temperature blast box at 90-95 deg.C for 30-40 min to obtain dried pumpkin with water content of 32-36%; the preparation method of the quinoa wheat powder comprises the following steps: cleaning quinoa, soaking in water for 70-90 min, grinding into powder, pulverizing wheat grains to 20-30 mesh, and parching with slow fire for 20-30 min to cooked.
4. The preparation method of the low-sugar health-care pumpkin Chongming rice cake as claimed in claim 2, wherein the preparation method of the glutinous rice flour and the rice stem flour in the step 1) comprises the following steps: cleaning glutinous rice and polished round-grained rice, soaking in water for 40-50 minutes, and grinding into powder; crushing glutinous rice grains to 50-60 meshes, and crushing stem rice grains to 70-80 meshes; the preparation method of the balsam pear powder in the step 1) comprises the following steps: cleaning fructus Momordicae Charantiae, cutting into 2-3 mm slices, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
5. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function according to claim 2, wherein the preparation method of the konjac flour in the step 1) is as follows: cleaning rhizoma Amorphophalli, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 55-65 min, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in constant temperature blast box, and pulverizing to 80-90 mesh; the preparation method of the kudzu root powder in the step 1) comprises the following steps: the radix Puerariae is radix Puerariae, cleaning radix Puerariae, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 45-55 min, steaming for 5-7 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
6. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function as claimed in claim 2, wherein the preparation method of the corn silk juice in the step 1) comprises the following steps: cleaning stigma Maydis, adding 1: boiling 6-7 parts of water for 30-40 minutes, and removing dregs.
7. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function as claimed in claim 2, wherein the preparation method of the water chestnut powder in the step 1) is as follows: peeling and cleaning pedicellus Mariae, cutting into 2-3 mm slices, protecting color with 35% citric acid and 30% sodium pyrosulfite for 40-50 min, oven drying at 90-95 deg.C for 60-70 min in a constant temperature blast box, and pulverizing to 80-90 mesh.
8. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function as claimed in claim 2, wherein the preparation method of the yeast chromium in the step 1) comprises the following steps: food-grade chromium-rich yeast content: not less than 0.25%, and protein content not less than 38%.
9. The preparation method of the low-sugar pumpkin Chongming rice cake with the health care function according to claim 2, wherein in the step 1), the content of momordin in the balsam pear extract is 10-20%, the content of momordicin is 10-20%, and the content of high-energy fat-clearing essence is 10-20%.
10. The preparation method of the low-sugar health-care pumpkin Chongming rice cake as claimed in claim 2, wherein the xylitol in the step 1) is food-grade xylitol with the purity of not less than 99%.
CN202210942983.5A 2022-08-08 2022-08-08 Low-sugar pumpkin Chongming rice cake with health-care function and preparation method thereof Pending CN115251289A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102210428A (en) * 2010-04-01 2011-10-12 李潮 Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof
CN103704548A (en) * 2013-12-25 2014-04-09 山东龙力生物科技股份有限公司 Xylitol and radix puerariae jelly and preparation method thereof
CN106261506A (en) * 2016-08-13 2017-01-04 陈荣 A kind of manufacture method of Fructus Cucurbitae moschatae side cake
CN110463809A (en) * 2019-09-03 2019-11-19 上海应用技术大学 A kind of preparation method of low sugar Chongming cake

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102210428A (en) * 2010-04-01 2011-10-12 李潮 Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof
CN103704548A (en) * 2013-12-25 2014-04-09 山东龙力生物科技股份有限公司 Xylitol and radix puerariae jelly and preparation method thereof
CN106261506A (en) * 2016-08-13 2017-01-04 陈荣 A kind of manufacture method of Fructus Cucurbitae moschatae side cake
CN110463809A (en) * 2019-09-03 2019-11-19 上海应用技术大学 A kind of preparation method of low sugar Chongming cake

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