CN104207019A - Common perilla and brown sugar stuffing sweet dumplings and production method thereof - Google Patents
Common perilla and brown sugar stuffing sweet dumplings and production method thereof Download PDFInfo
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- CN104207019A CN104207019A CN201410419482.4A CN201410419482A CN104207019A CN 104207019 A CN104207019 A CN 104207019A CN 201410419482 A CN201410419482 A CN 201410419482A CN 104207019 A CN104207019 A CN 104207019A
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000009508 confectionery Nutrition 0.000 title abstract description 16
- 244000124853 Perilla frutescens Species 0.000 title abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 187
- 235000009566 rice Nutrition 0.000 claims abstract description 187
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 239000000843 powder Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003651 drinking water Substances 0.000 claims abstract description 14
- 235000020188 drinking water Nutrition 0.000 claims abstract description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000007215 black sesame Nutrition 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 184
- 238000003801 milling Methods 0.000 claims description 34
- 238000011049 filling Methods 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 23
- 239000006188 syrup Substances 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 21
- 239000000835 fiber Substances 0.000 claims description 18
- 238000007493 shaping process Methods 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 241000519695 Ilex integra Species 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 7
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 4
- 230000001488 breeding effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 3
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000004881 tumor cell Anatomy 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses common perilla and brown sugar stuffing sweet dumplings and a production method thereof. The common perilla and brown sugar stuffing sweet dumplings consist of sweet dumpling stuffing and sweet dumpling wrappers, wherein the sweet dumpling stuffing comprises the components of white granulated sugar powder, plant oil, drinking water, wheat flour, brown sugar, common perilla powder, black sesame powder, peanut powder and soybean meal; and the sweet dumpling wrappers comprise the components of water-containing water-milled glutinous rice flour, cooked sticky rice roll, drinking water and konjaku flour. The production method of the common perilla and brown sugar stuffing sweet dumplings comprises the following steps: making the aqueous water-milled glutinous rice flour; preparing a sweet dumpling wrapper dough; preparing the stuffing; and making the sweet dumplings. If the prepared sweet dumplings are frozen quickly and preserved in a freezing manner, the preservation time of the sweet dumplings can be prolonged. Compared with the prior art, the common perilla and brown sugar stuffing sweet dumplings are rich and balanced in nutrition, have the effects of improving health, are good in color and mouthfeel, and are fine and smooth in taste. Moreover, the production method of the common perilla and brown sugar stuffing sweet dumplings is convenient and is easy in operation. The produced sweet dumplings are safer and more sanitary by means of inhibition of the breeding of microorganisms.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of rice dumpling and production method thereof.
Background technology
Tradition rice dumpling kind is a lot, have solid, faric, fried etc., but the heat of traditional rice dumpling is general too high, is not suitable for the crowd that blood pressure blood fat is high, and old man, child and valetudinarian is not suitable for too much edible.And along with the raising of consumers living, we are also more comprehensive for the nutritional requirement of the rice dumpling, provide nutritious and the food of special taste, health care becomes one of standard that quality of life improves.
In the rice dumpling, the national standard of content of microorganisms is that total number of bacteria is no more than 1,500,000 cfu/g, and in the water-milling glutinous rice flour production method of routine, in the moisture water-milling glutinous rice flour obtained after press filtration, total number of bacteria is 3,000,000 ~ 6,000,000 cfu/g, microbiological indicator is too high, the production rice dumpling can not be directly used in, the production of the rice dumpling could be used for after having to pass through oven dry, process for sterilizing, not only increase operation, increase cost, and water-milling glutinous rice flour through drying, after sterilization is fresh not, nutriment reduces to some extent.
Summary of the invention
Object of the present invention is intended to overcome above-mentioned deficiency of the prior art, provides a kind of nutritious, delicate mouthfeel, health care, Soviet Union's fiber crops brown sugar filling rice dumpling of safety and sanitation and its production method.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
The numb brown sugar filling rice dumpling of a kind of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, and described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
A kind of preferred embodiment of the present invention is that the water content of described moisture water-milling glutinous rice flour is 25% ~ 35%, total number of bacteria is 600,000 ~ 800,000 cfu/g.
A production method for the Soviet Union as above numb brown sugar filling rice dumpling, its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then soak 3 ~ 4h, then adopt levigation method to carry out roughly grinding, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is cooled to less than 18 DEG C, then is extracted in filter press by the sticky rice syrup cooled and carries out press filtration, obtains moisture water-milling glutinous rice flour;
B, preparation rice dumpling surface group:
With parts by weight, 90 ~ 200 parts of moisture water-milling glutinous rice flours, 7 ~ 18 portions of ripe mochis, 7 ~ 18 portions of drinking water, 0.02 ~ 1 portion of konjaku flour are joined in vacuum dough mixing machine and carry out and face, namely obtains rice dumpling surface group;
C, preparation fillings:
With parts by weight, 10 ~ 20 parts of white sugar powder, 3 ~ 8 parts of wheat flours, 3 ~ 8 parts of brown sugar, 5 ~ 12 parts of numb powder of Soviet Union, 1 ~ 5 part of black sesame powder, 1 ~ 4 part of peanut powder, 1 ~ 4 part of analysis for soybean powder are put into stuffing mixer and stirred, slowly add 1 ~ 2 portion of drinking water while stirring, mix and blend adds 8 ~ 15 parts of vegetable oil again after 3 ~ 8 minutes, mixing and stirring, namely obtains fillings;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, namely obtain the described Soviet Union numb brown sugar filling rice dumpling.
A kind of preferred embodiment of the present invention is in step, by controlling water temperature, the pH value of the water of immersion glutinous rice is remained between 5.8 ~ 8, and every 1 ~ 2h replacing once soaks water.
Another kind of preferred embodiment of the present invention is first cooled by double pipe heat exchanger by sticky rice syrup in steps A, then puts into Cooling or heating jar and cool, and the cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water.
Another kind of preferred embodiment of the present invention is use filter press press filtration 30 ~ 40min under pressure is the condition of 10 ~ 30MPa in steps A.
Another kind of preferred embodiment of the present invention is in stepb, and described vacuum dough mixing machine is ZKHM300 vacuum dough mixing machine, vacuum be-50 ~-40KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes.
Another kind of preferred embodiment of the present invention is the mixing speed in step C is 40 ~ 50r/min.
Another kind of preferred embodiment of the present invention is that the rice dumpling surface group that obtained by step B and the fillings that obtains of step C refrigerate, and makes to enter in step D temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings.
Another kind of preferred embodiment of the present invention is that the Soviet Union's fiber crops brown sugar filling rice dumpling obtained by step D carry out quick-frozen, obtains the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen.
Compared with prior art, the invention has the beneficial effects as follows:
Brown sugar is warm in nature, taste is sweet, enter spleen, brown sugar effect and effects beneficial gas are enriched blood, stomach is warmed up in invigorating the spleen, slow in pain relieving, activate blood circulation and disperse blood clots, dispelling cold etc., edible when being especially applicable to puerpera, children anemia.Soviet Union fiber crops are food and medicine, slightly warm in nature, and bitter is pungent, having induce sweat loose cold, except effect of rheumatism; Oil content and the leukotrienes of Soviet Union fiber crops are all higher, the reducing blood lipid of perilla sesame oil energy antithrombotic, and prevention canceration and inhibition tumor cell transfer, suppress abnormalism illness, ediblely to promote longevity if long-term; Before the centuries, the people in Amazon River basin just start Soviet Union fiber crops to be used for nourish, antifatigue, preserve youthful looks, raise libido, the treatment of the aspect disease such as to calm the nerves and prevention, be called as " catholicon ", " Brazil's ginseng ".Wheat flour, black sesame powder, peanut powder, analysis for soybean powder all have abundant nutrition.
The raw materials such as brown sugar, Soviet Union fiber crops and white sugar, wheat flour, black sesame powder, peanut powder, analysis for soybean powder are mixed and made into dumplings stuffings with certain proportioning by the present invention, the toil taste of Soviet Union fiber crops can not only be covered, make the mouthfeel of the rice dumpling, taste all good, and make the nutritious equilibrium of the rice dumpling, and there is effect of health care.
Ripe mochi in the present invention be cook after being kneaded into little group by moisture water-milling glutinous rice flour obtained, because ripe mochi stickiness is larger, adding ripe mochi when preparing rice dumpling surface group not only can make the rice dumpling more closely, more easily bind when the group of bag, and elasticity and the bite of rice dumpling skin can be strengthened, make the mouthfeel of the rice dumpling better.
In the present invention, the component of rice dumpling skin also comprises konjaku flour, it has very strong water imbibition, after water suction, the inflatable 80-100 of volume doubly, in rice dumpling skin, add konjaku flour can make the water imbibition of rice dumpling skin strengthen, there is water conservation, fresh-keeping effect, and increase the stickiness of rice dumpling skin, elasticity and extensibility, make the color and luster of the rice dumpling and mouthfeel better, entrance exquisiteness is smooth, glutinous and oiliness.
Moisture water-milling glutinous rice flour in the present invention in process of production, add the technique that cools, the breeding of microorganism in production process can be suppressed, make the moisture water-milling glutinous rice flour safety and sanitation more of producing, in the moisture water-milling glutinous rice flour obtained after press filtration, total number of bacteria is only 600,000 ~ 800,000 cfu/g, microbiological indicator is very low, the production of the rice dumpling can be directly used in, not only reduce oven dry, the steps such as sterilization, simplify production technology, ratio conventional method produces cost-saving 200 ~ 300 yuan/ton of glutinous rice flour, and the water content of moisture water-milling glutinous rice flour is 25% ~ 35%, fresher than the water-milling glutinous rice flour of drying after sterilization, nutritious, directly better by moisture water-milling glutinous rice flour production rice dumpling mouthfeel, can also avoid because drying, sterilization and cause the minimizing of glutinous rice flour Middle nutrition material.
Successively use double pipe heat exchanger in process for cooling of the present invention, Cooling or heating jar cools sticky rice syrup, under double action, cooling effect is better, more rapidly sticky rice syrup can be cooled to less than 18 DEG C, better suppresses the breeding of microorganism.
When no matter being preparation rice dumpling surface group in the present invention, or during preparation fillings, mixing speed is all unhappy, temperature is avoided to raise, also ensure to enter temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings when the rice dumpling are shaping simultaneously, suppressed the breeding of microorganism like this by control temperature, the rice dumpling safety and sanitation more of production can be made, total number of bacteria in the rice dumpling is controlled at 1,500,000 below cfu/g.
Detailed description of the invention
In order to understand technical scheme of the present invention better, be described in detail below by specific embodiment:
Embodiment one
The numb brown sugar filling rice dumpling of a kind of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, and described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
The water content of described moisture water-milling glutinous rice flour is 35%, total number of bacteria is 800,000 cfu/g.
A production method for the Soviet Union as above numb brown sugar filling rice dumpling, its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then 3h is soaked, and make the pH value of the running water of immersion glutinous rice remain between 5.8 ~ 8 by controlling water temperature, and replacing per hour once soaks water, levigation method is adopted to roughly grind again, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is first cooled by double pipe heat exchanger, put into Cooling or heating jar again to cool, be cooled to 18 DEG C, cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water, finally the sticky rice syrup cooled is extracted in filter press, and be press filtration 30min under the condition of 10MPa at pressure, namely moisture water-milling glutinous rice flour is obtained, refrigerate for subsequent use,
B, preparation rice dumpling surface group:
With parts by weight, 90 parts of moisture water-milling glutinous rice flours, 7 portions of ripe mochis, 7 portions of drinking water, 0.02 portion of konjaku flour are joined in ZKHM300 vacuum dough mixing machine, and vacuum be-50KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes, namely obtain rice dumpling surface group, refrigerate for subsequent use;
C, preparation fillings:
With parts by weight, 10 parts of white sugar powder, 3 parts of wheat flours, 3 parts of brown sugar, 5 parts of numb powder of Soviet Union, 1 part of black sesame powder, 1 part of peanut powder, 1 part of analysis for soybean powder are put into stuffing mixer and stirred, mixing speed is 40r/min, slowly add 1 portion of drinking water while stirring simultaneously, mix and blend adds 8 parts of vegetable oil again after 3 minutes, mixing and stirring, namely obtains fillings, refrigerates for subsequent use;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, enter temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings, namely obtain the described Soviet Union numb brown sugar filling rice dumpling after shaping.
In addition, the Soviet Union the obtained fiber crops brown sugar filling rice dumpling can also be carried out quick-frozen, namely obtain the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen, then freezing, like this can preservation longer time.
Embodiment two
The numb brown sugar filling rice dumpling of a kind of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, and described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
The water content of described moisture water-milling glutinous rice flour is 25%, total number of bacteria is 600,000 cfu/g.
A production method for the Soviet Union as above numb brown sugar filling rice dumpling, its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then 4h is soaked, and make the pH value of the running water of immersion glutinous rice remain between 5.8 ~ 8 by controlling water temperature, and every 2h changes and once soaks water, levigation method is adopted to roughly grind again, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is first cooled by double pipe heat exchanger, put into Cooling or heating jar again to cool, be cooled to 5 DEG C, cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water, finally the sticky rice syrup cooled is extracted in filter press, and be press filtration 40min under the condition of 30MPa at pressure, namely moisture water-milling glutinous rice flour is obtained, refrigerate for subsequent use,
B, preparation rice dumpling surface group:
With parts by weight, 200 parts of moisture water-milling glutinous rice flours, 18 portions of ripe mochis, 18 portions of drinking water, 1 portion of konjaku flour are joined in ZKHM300 vacuum dough mixing machine, and vacuum be-40KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes, namely obtain rice dumpling surface group, refrigerate for subsequent use;
C, preparation fillings:
With parts by weight, 20 parts of white sugar powder, 8 parts of wheat flours, 8 parts of brown sugar, 12 parts of numb powder of Soviet Union, 5 parts of black sesame powders, 4 parts of peanut powders, 4 parts of analysis for soybean powder are put into stuffing mixer and stirred, mixing speed is 50r/min, slowly add 2 portions of drinking water while stirring simultaneously, mix and blend adds 15 parts of vegetable oil again after 8 minutes, mixing and stirring, namely obtains fillings, refrigerates for subsequent use;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, enter temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings, namely obtain the described Soviet Union numb brown sugar filling rice dumpling after shaping.
In addition, the Soviet Union the obtained fiber crops brown sugar filling rice dumpling can also be carried out quick-frozen, namely obtain the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen, then freezing, like this can preservation longer time.
Embodiment three
The numb brown sugar filling rice dumpling of a kind of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, and described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
The water content of described moisture water-milling glutinous rice flour is 30%, total number of bacteria is 700,000 cfu/g.
A production method for the Soviet Union as above numb brown sugar filling rice dumpling, its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then 3.5h is soaked, and make the pH value of the running water of immersion glutinous rice remain between 5.8 ~ 8 by controlling water temperature, and every 1.5h changes and once soaks water, levigation method is adopted to roughly grind again, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is first cooled by double pipe heat exchanger, put into Cooling or heating jar again to cool, be cooled to 12 DEG C, cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water, finally the sticky rice syrup cooled is extracted in filter press, and be press filtration 35min under the condition of 20MPa at pressure, namely moisture water-milling glutinous rice flour is obtained, refrigerate for subsequent use,
B, preparation rice dumpling surface group:
With parts by weight, 145 parts of moisture water-milling glutinous rice flours, 12 portions of ripe mochis, 12 portions of drinking water, 0.06 portion of konjaku flour are joined in ZKHM300 vacuum dough mixing machine, and vacuum be-45KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes, namely obtain rice dumpling surface group, refrigerate for subsequent use;
C, preparation fillings:
With parts by weight, 15 parts of white sugar powder, 5 parts of wheat flours, 5 parts of brown sugar, 8 parts of numb powder of Soviet Union, 3 parts of black sesame powders, 2.5 parts of peanut powders, 2.5 parts of analysis for soybean powder are put into stuffing mixer and stirred, mixing speed is 45r/min, slowly add 1.5 portions of drinking water while stirring simultaneously, mix and blend adds 12 parts of vegetable oil again after 5 minutes, mixing and stirring, namely obtains fillings, refrigerates for subsequent use;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, enter temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings, namely obtain the described Soviet Union numb brown sugar filling rice dumpling after shaping.
In addition, the Soviet Union the obtained fiber crops brown sugar filling rice dumpling can also be carried out quick-frozen, namely obtain the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen, then freezing, like this can preservation longer time.
Embodiment four
The numb brown sugar filling rice dumpling of a kind of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, and described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
The water content of described moisture water-milling glutinous rice flour is 25% ~ 35%, total number of bacteria is 600,000 ~ 800,000 cfu/g.
A production method for the Soviet Union as above numb brown sugar filling rice dumpling, its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then 3 ~ 4h is soaked, and make the pH value of the running water of immersion glutinous rice remain between 5.8 ~ 8 by controlling water temperature, and every 1 ~ 2h changes and once soaks water, levigation method is adopted to roughly grind again, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is first cooled by double pipe heat exchanger, put into Cooling or heating jar again to cool, be cooled to less than 18 DEG C, cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water, finally the sticky rice syrup cooled is extracted in filter press, and be press filtration 30 ~ 40min under the condition of 10 ~ 30MPa at pressure, namely moisture water-milling glutinous rice flour is obtained, refrigerate for subsequent use,
B, preparation rice dumpling surface group:
With parts by weight, 90 ~ 200 parts of moisture water-milling glutinous rice flours, 7 ~ 18 portions of ripe mochis, 7 ~ 18 portions of drinking water, 0.02 ~ 1 portion of konjaku flour are joined in ZKHM300 vacuum dough mixing machine, and vacuum be-50 ~-40KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes, namely obtain rice dumpling surface group, refrigerate for subsequent use;
C, preparation fillings:
With parts by weight, 10 ~ 20 parts of white sugar powder, 3 ~ 8 parts of wheat flours, 3 ~ 8 parts of brown sugar, 5 ~ 12 parts of numb powder of Soviet Union, 1 ~ 5 part of black sesame powder, 1 ~ 4 part of peanut powder, 1 ~ 4 part of analysis for soybean powder are put into stuffing mixer and stirred, mixing speed is 40 ~ 50r/min, slowly add 1 ~ 2 portion of drinking water while stirring simultaneously, mix and blend adds 8 ~ 15 parts of vegetable oil again after 3 ~ 8 minutes, mixing and stirring, namely obtains fillings, refrigerates for subsequent use;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, enter temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings, namely obtain the described Soviet Union numb brown sugar filling rice dumpling after shaping.
In addition, the Soviet Union the obtained fiber crops brown sugar filling rice dumpling can also be carried out quick-frozen, namely obtain the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen, then freezing, like this can preservation longer time.
Although with reference to explanatory embodiment of the present invention, invention has been described here; above-described embodiment is only the present invention's preferably embodiment; embodiments of the present invention are not restricted to the described embodiments; should be appreciated that; those skilled in the art can design a lot of other amendment and embodiment; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the numb brown sugar filling rice dumpling of Soviet Union, it is made up of rice dumpling stuffing and rice dumpling skin, it is characterized in that described rice dumpling stuffing contains following component: with parts by weight,
Described rice dumpling skin contains following component: with parts by weight,
2. the Soviet Union according to claim 1 numb brown sugar filling rice dumpling, is characterized in that the water content of described moisture water-milling glutinous rice flour is 25% ~ 35%, total number of bacteria is 600,000 ~ 800,000 cfu/g.
3. a production method for the numb brown sugar filling rice dumpling of Soviet Union as claimed in claim 1 or 2, is characterized in that its step is as follows:
A, make moisture water-milling glutinous rice flour:
Clean after glutinous rice removal of impurities, then soak 3 ~ 4h, then adopt levigation method to carry out roughly grinding, fine grinding technology obtains sticky rice syrup, then sticky rice syrup is cooled to less than 18 DEG C, then is extracted in filter press by the sticky rice syrup cooled and carries out press filtration, obtains moisture water-milling glutinous rice flour;
B, preparation rice dumpling surface group:
With parts by weight, 90 ~ 200 parts of moisture water-milling glutinous rice flours, 7 ~ 18 portions of ripe mochis, 7 ~ 18 portions of drinking water, 0.02 ~ 1 portion of konjaku flour are joined in vacuum dough mixing machine and carry out and face, namely obtains rice dumpling surface group;
C, preparation fillings:
With parts by weight, 10 ~ 20 parts of white sugar powder, 3 ~ 8 parts of wheat flours, 3 ~ 8 parts of brown sugar, 5 ~ 12 parts of numb powder of Soviet Union, 1 ~ 5 part of black sesame powder, 1 ~ 4 part of peanut powder, 1 ~ 4 part of analysis for soybean powder are put into stuffing mixer and stirred, slowly add 1 ~ 2 portion of drinking water while stirring, mix and blend adds 8 ~ 15 parts of vegetable oil again after 3 ~ 8 minutes, mixing and stirring, namely obtains fillings;
D, the rice dumpling are shaping:
The rice dumpling surface group obtained by step B and the fillings that obtains of step C join carries out shaping in numerical control stuffed dumplings machine, namely obtain the described Soviet Union numb brown sugar filling rice dumpling.
4. production method according to claim 3, is characterized in that in step, by controlling water temperature, the pH value of the water of immersion glutinous rice is remained between 5.8 ~ 8, and every 1 ~ 2h replacing once soaks water.
5. production method according to claim 3, is characterized in that first being cooled by double pipe heat exchanger by sticky rice syrup in steps A, then puts into Cooling or heating jar and cool, and the cooling media in described double pipe heat exchanger and Cooling or heating jar is frozen water.
6. production method according to claim 3, is characterized in that using filter press press filtration 30 ~ 40min under pressure is the condition of 10 ~ 30MPa in steps A.
7. production method according to claim 3, is characterized in that in stepb, and described vacuum dough mixing machine is ZKHM300 vacuum dough mixing machine, vacuum be-50 ~-40KPa, agitator shaft speed be the condition of 45r/min under and face 6 minutes.
8. production method according to claim 3, is characterized in that the mixing speed in step C is 40 ~ 50r/min.
9. production method according to claim 3, the fillings that the rice dumpling surface that it is characterized in that step B to obtain group and step C obtain refrigerates, and makes to enter in step D temperature≤25 DEG C of the rice dumpling surface group in numerical control stuffed dumplings machine, fillings.
10. production method according to claim 3, is characterized in that the Soviet Union's fiber crops brown sugar filling rice dumpling obtained by step D carry out quick-frozen, obtains the fiber crops brown sugar filling rice dumpling of the Soviet Union after quick-frozen.
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| CN105901757A (en) * | 2016-05-13 | 2016-08-31 | 续智元 | Lycopene beauty and health care stuffing-containing food and preparation method thereof |
| CN106879929A (en) * | 2017-05-03 | 2017-06-23 | 青岛春溢食品有限公司 | A kind of color rice dumpling and preparation method thereof |
| CN107439918A (en) * | 2016-05-31 | 2017-12-08 | 宋桂林 | The ginger decoction rice dumpling and preparation method |
| CN108041452A (en) * | 2017-11-27 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of processing method of the instant fried big rice dumpling |
| CN108157752A (en) * | 2018-02-05 | 2018-06-15 | 中山市日威食品有限公司 | A kind of processing method of fillings |
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| CN113812563A (en) * | 2021-09-24 | 2021-12-21 | 宁波市缸鸭狗食品有限公司 | Special flour for instant rice dumplings, instant rice dumplings with green lemon cheese taste and preparation method of instant rice dumplings |
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| CN105495303A (en) * | 2015-12-07 | 2016-04-20 | 徐州猎奇商贸有限公司 | Glutinous rice ball and preparation method thereof |
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| CN105901757B (en) * | 2016-05-13 | 2018-06-15 | 续智元 | A kind of lycopene beauty and health care cored food and preparation method |
| CN107439918A (en) * | 2016-05-31 | 2017-12-08 | 宋桂林 | The ginger decoction rice dumpling and preparation method |
| CN106879929A (en) * | 2017-05-03 | 2017-06-23 | 青岛春溢食品有限公司 | A kind of color rice dumpling and preparation method thereof |
| CN108041452A (en) * | 2017-11-27 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of processing method of the instant fried big rice dumpling |
| CN108157752A (en) * | 2018-02-05 | 2018-06-15 | 中山市日威食品有限公司 | A kind of processing method of fillings |
| CN108378283A (en) * | 2018-03-30 | 2018-08-10 | 安徽金太阳食品有限公司 | A kind of processing method of the high-quality rice dumpling |
| CN108497294A (en) * | 2018-03-30 | 2018-09-07 | 安徽金太阳食品有限公司 | A kind of rice flour composition for making the rice dumpling |
| CN108576586A (en) * | 2018-03-30 | 2018-09-28 | 安徽金太阳食品有限公司 | A kind of processing method of made quick-frozen dumpling |
| CN112293552A (en) * | 2020-11-03 | 2021-02-02 | 周峰 | Caramel treats with special fragrance and preparation method thereof |
| CN113812563A (en) * | 2021-09-24 | 2021-12-21 | 宁波市缸鸭狗食品有限公司 | Special flour for instant rice dumplings, instant rice dumplings with green lemon cheese taste and preparation method of instant rice dumplings |
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