CN115517334A - Red orange rice cake preparation method and red orange rice cake - Google Patents

Red orange rice cake preparation method and red orange rice cake Download PDF

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Publication number
CN115517334A
CN115517334A CN202211306040.XA CN202211306040A CN115517334A CN 115517334 A CN115517334 A CN 115517334A CN 202211306040 A CN202211306040 A CN 202211306040A CN 115517334 A CN115517334 A CN 115517334A
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China
Prior art keywords
peel
parts
finished product
rice cake
red orange
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CN202211306040.XA
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Chinese (zh)
Inventor
麦洋铭
麦康庆
刘忠娟
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Lianjiang Zhenqida Food Factory
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Lianjiang Zhenqida Food Factory
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Priority to CN202211306040.XA priority Critical patent/CN115517334A/en
Publication of CN115517334A publication Critical patent/CN115517334A/en
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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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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Abstract

The invention discloses a preparation method of a red orange rice cake, which comprises the following steps: selecting fresh red oranges, cleaning, and then separating pulp and peel; dehydrating the peel, soaking in clear water, and naturally drying; cooking the peel, taking out and cleaning; sugaring the peel; mixing pericarp and pulp with water, and decocting to obtain paste mixture; grinding the pasty mixture into a pasty body; adding glutinous rice flour into the paste, stirring, and filtering to obtain semi-finished product; and (4) molding the semi-finished product, steaming and boiling the semi-finished product to be cooked, cooling the semi-finished product, smearing sesame oil on the semi-finished product, and packaging the semi-finished product to obtain the finished product. The peel is subjected to boiling treatment by separating the pulp from the peel, citric acid in the peel is decomposed at high temperature, the finished product taste is prevented from being acidified, and the boiled peel is subjected to sugaring treatment, so that the bitter principles such as hesperidin and the like in the peel are covered, and the problems that the taste of the red orange rice cake is bitter and the like are solved. The invention also provides the red orange rice cake.

Description

Red orange rice cake preparation method and red orange rice cake
Technical Field
The invention relates to the field of food processing, in particular to a red orange rice cake and a preparation method thereof.
Background
The rice cake is a traditional food in China, and the main raw materials of the traditional rice cake are rice or rice flour with high viscosity, sugar and the like. With the continuous pursuit of consumers for health and taste, some fruity or coarse cereal rice cakes appear on the market. For example, the Chinese patent publication specification with publication number CN109717375A discloses a red orange rice cake and a preparation method thereof, which comprises the following steps: cleaning Lianjiang red oranges, removing bitter taste of peels, drying and grinding the peels, grinding sticky rice into powder, making white sugar into syrup, drying and grinding water chestnuts, grinding red onion heads into pulp, grinding hawthorn into pulp, cleaning and grinding lucid ganoderma, putting the raw materials into a stirrer, uniformly stirring, weighing, steaming and boiling the raw materials in a split-disc manner at high temperature and high pressure, discharging the cooked materials out of the furnace for cooling, smearing sesame oil, and carrying out vacuum packaging to finish the production process; the rice cake has red orange flavor, unique taste, no sticking, convenient service, long shelf life, and no liability to off-flavor.
However, the citrus fruits such as red oranges contain a large amount of bitter and sour substances such as hesperidin in the peel, and if the orange fruits are directly smashed and ground into powder to be added into the preparation process, the red oranges are easy to have poor taste.
Therefore, there is a need for a method for preparing red orange rice cake to solve the above problems.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a preparation method capable of improving the taste of red oranges.
The technical scheme is as follows: a method for preparing red orange rice cake comprises:
(1) Selecting fresh red oranges, cleaning, and then separating pulp from peel;
(2) Dehydrating the peel, soaking in clear water for 6-10h, taking out, naturally drying, placing in clear water for 5-7h, naturally drying, soaking in clear water for 4-6h, taking out, and drying;
(3) Steaming the dried pericarp for 40-100min, taking out and cleaning;
(4) Sugaring the peel treated in the step (3);
(5) Adding water into the peel treated in the step (4) and the pulp obtained in the step (1), mixing and cooking to obtain a pasty mixture, wherein the pasty mixture comprises 15-20 parts of red oranges and 2-4 parts of water in parts by mass;
(6) Grinding the pasty mixture into a pasty body;
(7) Adding glutinous rice flour into the paste, uniformly stirring, and filtering to obtain a semi-finished product, wherein the semi-finished product comprises 15-28 parts of the paste and 70-80 parts of glutinous rice flour by mass;
(8) And (4) molding the semi-finished product, steaming and boiling the semi-finished product to be cooked, cooling the semi-finished product, smearing sesame oil on the semi-finished product, and packaging the semi-finished product to obtain the finished product.
Further, water chestnut powder and onion pulp are also added in the step (5), and the red orange, the water chestnut powder, the onion pulp and the water comprise the following components in parts by mass: 15-20 parts of red orange, 4-6 parts of water chestnut powder, 5-6 parts of onion pulp and 2-4 parts of water.
Further, a sweetening agent, honey, peanut oil, a ganoderma lucidum extract and hawthorn powder are added in the step (7), and the components comprise the following components in parts by weight: 15-28 parts of the paste, 70-80 parts of glutinous rice flour, 18-36 parts of a sweetening agent, 18-36 parts of honey, 2-4 parts of peanut oil, 1-2 parts of ganoderma lucidum water and 4-7 parts of hawthorn powder.
Further, the sweetener is white sugar, crystal sugar or syrup.
Further, the sweetener is sucralose.
Further, the stirring process in the step (7) is configured to be 30r/min, and the stirring time is 10-15min.
Further, the sugar soaking treatment in the step (4) comprises the following steps of adding white sugar into the peel treated in the step (3), mixing, cooking for 10-30min, taking out, standing for 6-12h, wherein the white sugar and the peel components are in a mass ratio: 0.8-1.2:1
Further, in the step (7), the method further includes the following steps:
heating at the speed of 2 ℃/min, stirring while adding the sweetening agent, the honey, the peanut oil, the lucid ganoderma extract and the hawthorn powder, keeping the constant temperature state when the temperature reaches 50 ℃, stirring at 30r/min for 10-15min, filtering after stirring, cooling to below 10 ℃ within 10min after filtering, and entering the step (8).
Further, step (2) is followed by step (2 a):
soaking the dehydrated pericarp with 1-percent baking soda solution for 1-4h, wherein the mass ratio of the pericarp to the baking soda solution is 1:1-4. And continuously carrying out ultrasonic treatment on the baking soda solution in the soaking process, collecting the baking soda solution for later use after the soaking is finished, and replacing water with the baking soda solution collected after the soaking is finished in the step (5).
A red orange rice cake is prepared by any one of the above red orange rice cakes preparation methods.
Has the advantages that: according to the preparation method of the red orange rice cake, red orange pulp and peel are separated, the peel is subjected to cooking treatment, citric acid in the peel is decomposed at high temperature, the taste acidification of the finished red orange rice cake is avoided, the cooked peel is subjected to sugaring treatment, so that hesperidin and other bitter substances in the peel are subjected to covering treatment, the problems of bitter taste of the red orange rice cake and the like are avoided, the processed peel and pulp are mixed and are cooked into paste by adding water, the fragrance of red orange is stimulated to the maximum extent, and then the pulp and the fibers in the peel are ground by grinding, so that the finished red orange rice cake is more delicate in taste, the taste and the flavor are improved, and the red orange rice cake is more popular with consumers.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that the technical solutions in the embodiments may be combined with each other, but must be based on the realization of the technical solutions by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not to be within the protection scope of the present invention.
Example 1:
the preparation method of the red orange rice cake comprises the following steps:
(1) Selecting fresh red oranges, cleaning and then separating pulp and peel, wherein the pulp and the peel are respectively used for later use, the red oranges are preferably Lianjiang red oranges, the Lianjiang red oranges have sour sweet inside, thin and thick peel inside, more juice without slag and reddish flesh, contain various nutritional components, vitamins, amino acids and plant proteins required by a human body, and are listed by the state for protection and key development of fruits.
(2) And (3) dehydrating the peel, soaking the dehydrated peel in clear water for 6h, taking out the peel, naturally drying the peel, placing the peel in the clear water for 5h, naturally drying the peel, soaking the peel in the clear water for 6h, taking out the peel and drying the peel for later use. The dehydration mode can adopt the modes of drying in the sun, airing or baking and the like, the water content of the peel is reduced to be below 5 percent, the flavor of the peel is highlighted, the peel is also favorably stored, and the next production time is conveniently arranged based on the production requirement.
(3) And cooking the dried peels for 60min, fishing out and cleaning, decomposing sour substances such as citric acid and the like in a part of the peels by cooking, avoiding the acidification of the taste of the finished red orange rice cake, improving the taste and flavor of the finished product, and simultaneously decomposing polysaccharide in the pulp into monosaccharide which is easy to be absorbed by a human body more completely by cooking at high temperature, converting long fibers into short fibers which are more beneficial to the human body, and dissolving pectin.
(4) And (4) sugaring the pericarp treated in the step (3), so that an environment with higher osmotic pressure is caused to ensure that the pericarp has dehydration effect, thereby inhibiting microorganism propagation, being beneficial to the preservation of the pericarp, facilitating the arrangement of the next production time based on the production requirement, covering the tastes of bitter principles such as hesperidin in the pericarp by using sugaring, avoiding the bitterness in the taste, and improving the flavor of the finished product.
(5) And (3) adding water into the pericarp treated in the step (4) and the pulp obtained in the step (1), mixing and cooking to obtain a pasty mixture, wherein the pasty mixture comprises 20 parts of the red oranges and 3 parts of water in parts by mass. The water and the processed peel and the pulp in the step (1) are mixed and cooked to be pasty, the sugar in the sugar-soaked peel is diffused into the pulp, the taste sweetness of the pulp is improved to be synchronous and uniform with the peel, meanwhile, the polysaccharide in the pulp is further decomposed by high-temperature cooking to be partially converted into monosaccharide which is easy to be absorbed by a human body, the long fiber is also partially converted into short fiber which is more beneficial to the human body, and pectin is dissolved out, so that aromatic substances in the pulp are fully released.
(6) And grinding the pasty mixture into a paste, thoroughly smashing fibers in pulp and peel, enabling the taste to be finer and smoother, improving the taste flavor, and enabling the paste to be easier to store.
(7) Adding glutinous rice flour into the paste, uniformly stirring, and filtering to obtain a semi-finished product, wherein the semi-finished product comprises 20 parts of the paste and 75 parts of glutinous rice flour by mass;
(8) And (4) molding the semi-finished product, steaming and boiling the semi-finished product to be cooked, cooling the semi-finished product, smearing sesame oil on the semi-finished product, and packaging the semi-finished product to obtain the finished product.
The method comprises the steps of separating the pulp and peel of red oranges, cooking the peel, decomposing citric acid in the peel at high temperature to avoid the acidification of the taste of the finished red orange rice cake, performing sugar soaking treatment on the cooked peel to cover bitter substances such as hesperidin in the peel, avoiding the problems of bitter taste of the red orange rice cake, maintaining high osmotic pressure through sugar soaking to keep the flavor of the peel, mixing the treated peel and pulp, adding water to cook the peel and pulp into paste, exciting the flavor of red oranges to the maximum extent, grinding fibers in the pulp and the peel through grinding, further refining the taste of the finished rice cake, improving the taste flavor, enjoying consumers, and improving the nutritional value of the rice cake due to retention of nutritional substances such as hesperidin.
Example 2:
this embodiment differs from embodiment 1 in that: and (3) dehydrating the peel in the step (2), soaking the dehydrated peel in clear water for 10 hours, fishing out, naturally drying, placing the dried peel in clear water for 7 hours, naturally drying, soaking the dried peel in clear water for 4 hours, fishing out, and drying for later use.
And (3) steaming the dried pericarp for 100min.
Example 3:
this embodiment differs from embodiment 1 in that: and (3) dehydrating the peel in the step (2), soaking the dehydrated peel in clear water for 8 hours, fishing out, naturally drying, placing the dried peel in clear water for 6 hours, naturally drying, soaking the dried peel in clear water for 5 hours, fishing out, and drying for later use.
And (4) steaming and boiling the dried pericarp for 80min in the step (3).
Example 4:
this embodiment differs from embodiment 1 in that: and (3) dehydrating the peel in the step (2), soaking the dehydrated peel in clear water for 7 hours, fishing out and naturally drying the peel, placing the dried peel in clear water for 5.5 hours, naturally drying the peel, soaking the dried peel in clear water for 4 hours, fishing out and drying the peel for later use. And (4) steaming the dried fruit peel for 40min in the step (3).
Example 5:
this embodiment differs from embodiment 1 in that: this embodiment differs from embodiment 1 in that: and (3) dehydrating the peel in the step (2), soaking the dehydrated peel in clear water for 9 hours, fishing out, naturally drying, placing the dried peel in clear water for 6.5 hours, naturally drying, soaking the dried peel in clear water for 4.5 hours, fishing out, and drying for later use. And (4) steaming the dried fruit peel for 70min in the step (3).
Example 6:
this embodiment differs from embodiment 1 in that: the sugar curing treatment in the step (4) comprises the following steps: adding white sugar into the peel treated in the step (3), mixing, cooking for 30min, taking out, and standing for 6 days, wherein the white sugar and the peel components are mixed according to a mass ratio of 1:1.
example 7:
this example differs from example 6 in that: the white sugar and the peel components are mixed according to the mass ratio of 1.1:1, adding white sugar into the peel, mixing, cooking for 100min, taking out, and standing for 12h.
Example 8:
this embodiment differs from embodiment 6 in that: the white sugar and the peel components are mixed according to a mass ratio of 0.9:1, adding white sugar into the peel, mixing, cooking for 20min, taking out, and standing for 9h.
Example 9:
this embodiment differs from embodiment 1 in that: and (3) adding water chestnut powder and onion pulp into the step (5), wherein the red orange, the water chestnut powder, the onion pulp and the water comprise the following components in parts by weight: 20 parts of red orange, 4 parts of water chestnut powder, 5 parts of onion pulp and 2 parts of water. The water chestnut powder has the effects of clearing heat, detoxifying, removing deficiency fire, clearing liver heat, softening blood vessels, cooling blood and the like. The onion not only can relieve greasiness and discomfort caused by grease, but also is beneficial to treating osteoporosis, hypertension, cholesterol, diabetes, cancer and other diseases. Meanwhile, the water chestnut powder has a water retention effect, and can adsorb water molecules when being ground into powder and meeting water, so that the finished red orange rice cake has a mild taste, and the flavor is improved. The onion pulp is prepared by crushing and grinding onions, and compared with onion powder, the onion pulp has the advantages that more moisture is reserved and more nutrient substances can be kept.
Example 10:
this example differs from example 9 in that: the red orange, the water chestnut powder, the onion pulp and the water comprise the following components in parts by weight: 18 parts of red orange, 6 parts of onion pulp, 6 parts of hawthorn powder and 4 parts of water.
Example 11:
this example differs from example 9 in that: the red orange, the water chestnut powder, the onion pulp and the water comprise the following components in parts by weight: 16 parts of red orange, 5 parts of onion pulp, 5 parts of hawthorn powder and 3 parts of water.
Example 12:
this embodiment differs from embodiment 1 in that: the sweetening agent, honey, peanut oil, lucid ganoderma extract and hawthorn powder are also added in the step (7), and the components comprise the following components in parts by mass: 22 parts of the paste, 75 parts of glutinous rice flour, 27 parts of a sweetening agent, 27 parts of honey, 3 parts of peanut oil, 1.5 parts of ganoderma lucidum extract and 5.5 parts of hawthorn powder.
The stirring process in the step (7) is configured to be 30r/min, and the stirring time is 10min.
The ganoderma lucidum extract is obtained by adding water into ganoderma lucidum and steaming at high temperature, and has the effects of strengthening spleen, preserving health, reducing blood pressure, treating insomnia and the like. However, the ganoderma lucidum has sweet and bitter taste, and the flavor of the red orange rice cake is improved by using the sweetening agent and the honey as auxiliary materials, so that the bitter and astringent feeling is avoided. The fructus crataegi has effects of invigorating stomach and promoting digestion.
Example 13:
this embodiment differs from embodiment 12 in that: the components comprise the following components in parts by mass: 15 parts of the paste, 70 parts of glutinous rice flour, 18 parts of a sweetening agent, 18 parts of honey, 2 parts of peanut oil, 1 part of ganoderma lucidum extract and 7 parts of hawthorn powder. In this embodiment, the ganoderma lucidum extract is ganoderma lucidum powder.
Example 14:
this embodiment differs from embodiment 12 in that: the components comprise the following components in parts by mass: 28 parts of the paste, 80 parts of glutinous rice flour, 36 parts of a sweetening agent, 36 parts of honey, 4 parts of peanut oil, 2 parts of ganoderma lucidum water and 4 parts of hawthorn powder.
Example 15:
this embodiment differs from embodiment 12 in that:
in the step (7), the method further comprises the following steps: heating at the speed of 2 ℃/min, stirring while adding the sweetening agent, honey, peanut oil, ganoderma lucidum water and hawthorn powder, keeping the constant temperature state when the temperature reaches 50 ℃, stirring at 30r/min for 15min, filtering after stirring, cooling to below 10 ℃ within 10min after filtering, and entering the step (8).
Therefore, stirring is promoted to be high in stirring efficiency in a heating state, the uniform fusion effect of all components is improved, meanwhile, the flavors of honey, hawthorn and lucid ganoderma are excited through heating, the fragrance is improved, nutrient substances of the honey and the hawthorn are prevented from being damaged at high temperature, and harmful bacteria such as salmonella in the whole are killed. And after filtration, the mixture is rapidly cooled to fix the uniform state of each component in the whole body, so that harmful bacteria are prevented from breeding.
Example 16:
this embodiment differs from embodiment 12 in that: the sweetener is at least one of white sugar, crystal sugar or syrup.
Example 17:
this embodiment differs from embodiment 12 in that: the sweetener is sucralose. The adopted sucralose is not easy to decompose at high temperature, does not have heat, is relatively healthy, and provides a healthier low-sugar red orange rice cake for consumers.
Example 18:
this embodiment differs from embodiment 1 in that: the step (2) is followed by a step (2 a):
soaking the dehydrated pericarp in 1% baking soda solution for 4h, wherein the mass ratio of pericarp to baking soda solution is 1:4. And continuously carrying out ultrasonic treatment on the baking soda solution in the soaking process, and collecting the baking soda solution for later use after the soaking is finished.
Further, the water added in step (5) is replaced by the baking soda solution. Therefore, through baking soda solution and ultrasonic treatment, hesperidin is subjected to ring opening dissolution under an alkaline condition for extraction, hesperidin in peel is collected, loss of hesperidin which is a nutrient is avoided, the hesperidin is added into the rice cake making process instead of water again, the nutritional value of the rice cake is improved, no additive is needed except for baking soda in the process, and the food safety is improved.
Example 19:
this embodiment differs from embodiment 18 in that: the weight percentage of the baking soda solution is 3%, the weight ratio of the pericarp to the baking soda solution is 1:2, and the soaking time is 1h.
Example 20:
this embodiment differs from embodiment 18 in that: the weight percentage of the baking soda solution is 2%, the weight ratio of the pericarp to the baking soda solution is 1:3, and the soaking time is 2.5h.
The invention also provides the red orange rice cake prepared by the preparation method of any one of the red orange rice cakes.
Fifty volunteers were collected to taste the red orange rice cakes prepared according to the 20 embodiments of the present invention, and the red orange rice cakes were scored according to the taste and flavor of 1-10 points, and the highest was 10 points, and ordinary glutinous rice cakes were selected as a control, and the results were calculated according to the average points, as follows:
Figure BDA0003906068140000091
Figure BDA0003906068140000101
the above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.

Claims (10)

1. The preparation method of the red orange rice cake is characterized by comprising the following steps:
(1) Selecting fresh red oranges, cleaning, and then separating pulp from peel;
(2) Dehydrating the peel, soaking the peel in clear water for 6-10h, taking out the peel, naturally drying the peel, placing the peel in clear water for 5-7h, naturally drying the peel, soaking the peel in clear water for 4-6h, taking out the peel and drying the peel for later use;
(3) Steaming the dried pericarp for 40-100min, taking out and cleaning;
(4) Sugaring the peel treated in the step (3);
(5) Adding water into the peel treated in the step (4) and the pulp obtained in the step (1), mixing and cooking to obtain a pasty mixture, wherein the pasty mixture comprises 15-20 parts by mass of the red oranges and 2-4 parts by mass of the water;
(6) Grinding the pasty mixture into a pasty body;
(7) Adding glutinous rice flour into the paste, uniformly stirring, and filtering to obtain a semi-finished product, wherein the semi-finished product comprises 15-28 parts of the paste and 70-80 parts of glutinous rice flour by mass;
(8) And (4) molding the semi-finished product, steaming and boiling the semi-finished product to be cooked, cooling the semi-finished product, smearing sesame oil on the semi-finished product, and packaging the semi-finished product to obtain the finished product.
2. The method for preparing red orange rice cake according to claim 1, characterized in that: and (3) adding water chestnut powder and onion pulp into the step (5), wherein the red orange, the water chestnut powder, the onion pulp and the water comprise the following components in parts by weight: 15-20 parts of red orange, 4-6 parts of water chestnut powder, 5-6 parts of onion pulp and 2-4 parts of water.
3. The method for preparing red orange rice cake according to claim 1, characterized in that: the sweetening agent, honey, peanut oil, lucid ganoderma extract and hawthorn powder are also added in the step (7), and the components comprise the following components in parts by mass: 15-28 parts of the paste, 70-80 parts of glutinous rice flour, 18-36 parts of a sweetening agent, 18-36 parts of honey, 2-4 parts of peanut oil, 1-2 parts of lucid ganoderma water and 4-7 parts of hawthorn powder.
4. The method for preparing red orange rice cake according to claim 3, characterized in that: the sweetener is white sugar, crystal sugar or syrup.
5. The method for preparing red orange rice cake according to claim 3, characterized in that: the sweetener is sucralose.
6. The method for preparing red orange rice cake according to claim 1, characterized in that: the stirring process in the step (7) is configured to be 30r/min, and the stirring time is 10-15min.
7. The method for preparing red orange rice cake according to claim 1, characterized in that: the sugar soaking treatment in the step (4) comprises the following steps: adding white sugar into the peel treated in the step (3), mixing, cooking for 10-30min, taking out, standing for 6-12h, wherein the white sugar and the peel components are in mass ratio: 0.8-1.2: 1.
8. The method for preparing red orange rice cake according to claim 3, characterized in that: in the step (7), the method further comprises the following steps:
heating at the speed of 2 ℃/min, stirring while adding the sweetening agent, the honey, the peanut oil, the lucid ganoderma extract and the hawthorn powder, keeping the constant temperature state when the temperature reaches 50 ℃, stirring at 30r/min for 10-15min, filtering after stirring, cooling to below 20 ℃ within 10min after filtering, and entering the step (8).
9. The method for preparing red orange rice cake according to claim 1, characterized in that: the step (2) is followed by a step (2 a):
soaking the dehydrated pericarp with 1-percent baking soda solution for 1-4h, wherein the mass ratio of the pericarp to the baking soda solution is 1:1-4. And continuously carrying out ultrasonic treatment on the sodium bicarbonate solution in the soaking process, collecting the sodium bicarbonate solution for standby after the soaking is finished, and replacing water with the sodium bicarbonate solution collected after the soaking is finished in the step (5).
10. A red orange rice cake characterized by being prepared by the red orange rice cake preparation method according to any one of claims 1 to 9.
CN202211306040.XA 2022-10-24 2022-10-24 Red orange rice cake preparation method and red orange rice cake Pending CN115517334A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637032A (en) * 2013-12-12 2014-03-19 重庆市柚神酒业有限责任公司 Debitterizing method for shaddock peel and application thereof
CN107242442A (en) * 2017-07-04 2017-10-13 何小平 High resiliency dragon fruit rice cake and manufacturing process containing honey
CN107518141A (en) * 2017-05-24 2017-12-29 赣州团团科技有限公司 A kind of orange peel honey pomelo preserved fruit and preparation method thereof
CN109287995A (en) * 2018-09-30 2019-02-01 贵州省印江县依仁食品有限公司 A kind of sweet potato powder rice cake and preparation method thereof
CN109717375A (en) * 2019-01-29 2019-05-07 廉江市真奇达食品厂 A kind of rice cake and preparation method thereof with blood orange mouthfeel

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637032A (en) * 2013-12-12 2014-03-19 重庆市柚神酒业有限责任公司 Debitterizing method for shaddock peel and application thereof
CN107518141A (en) * 2017-05-24 2017-12-29 赣州团团科技有限公司 A kind of orange peel honey pomelo preserved fruit and preparation method thereof
CN107242442A (en) * 2017-07-04 2017-10-13 何小平 High resiliency dragon fruit rice cake and manufacturing process containing honey
CN109287995A (en) * 2018-09-30 2019-02-01 贵州省印江县依仁食品有限公司 A kind of sweet potato powder rice cake and preparation method thereof
CN109717375A (en) * 2019-01-29 2019-05-07 廉江市真奇达食品厂 A kind of rice cake and preparation method thereof with blood orange mouthfeel

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