CN101366472A - Rice fruit jelly and preparation method thereof - Google Patents
Rice fruit jelly and preparation method thereof Download PDFInfo
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- CN101366472A CN101366472A CNA2007100757346A CN200710075734A CN101366472A CN 101366472 A CN101366472 A CN 101366472A CN A2007100757346 A CNA2007100757346 A CN A2007100757346A CN 200710075734 A CN200710075734 A CN 200710075734A CN 101366472 A CN101366472 A CN 101366472A
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- rice
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Abstract
The invention relates to a food technology and provides a rice jelly and a production method thereof. The production method of the rice jelly comprises the following steps: A. water, rice and yeast are utilized to produce sweet rice wine through the fermentation; B a jelly feed liquid is produced; and C. the sweet rice wine and the jelly feed liquid are filled into a container and are produced into the rice jelly through amalgamation treatment. The sweet rice wine is added into the prior jelly pudding to produce the fresh and tasty rice jelly, which strengthens the taste and improves nutrient value.
Description
Technical field
The present invention relates to food technology, more particularly, relate to a kind of rice fruit jelly and preparation method thereof.
Background technology
The jelly pudding is the food that a kind of people know, and comprises compositions such as gel (carragheen), sugar, sweetener, food coloring, flavoring essence, and mouthfeel is satiny.But traditional jelly pudding mouthfeel is more single, and the single nutritive value of composition is lower, can't satisfy the demand of consumer Geng Gao.
Sweet rice wine then is another kind of common food, and raw material adopts glutinous rice and distiller's yeast, and makes through fermentation, and is pleasant to the palate.Therefore, consider sweet rice wine and jelly are fused into a kind of novel, natural healthy food, thereby enrich the mouthfeel of jelly, and improve its nutritive value.
Summary of the invention
The object of the present invention is to provide a kind of rice fruit jelly, be intended to solve the problem that existing jelly pudding mouthfeel is single, be of low nutritive value.
The present invention also aims to provide a kind of preparation method of rice fruit jelly, to solve the above-mentioned problems in the prior art better.
In order to realize goal of the invention, described rice fruit jelly comprises the jelly feed liquid, and described rice fruit jelly also comprises sweet rice wine, and itself and described jelly feed liquid mix.
Preferably, described jelly feed liquid comprises water, white granulated sugar, compound adhesive, milk powder, starch, antholeucin, citric acid, anticorrisive agent, essence.
Preferably, described sweet rice wine comprises water, rice, alcohol, lactic acid.
Preferably, the rice in the described sweet rice wine is meant glutinous rice, corn, potato, rice, millet, polished rice and amyloid potato class.
Preferably, the mass percent concentration of each composition is in the described rice fruit jelly:
Water: 78%;
White granulated sugar: 15.5%;
Compound adhesive: 0.65%;
Milk powder: 0.8%;
Starch: 0.65%;
Antholeucin: 0.07%;
Citric acid: 0.22%;
Anticorrisive agent (sorbic acid): 0.04%;
Essence: 0.1%;
Rice: 3%;
Alcohol :≤0.5%;
Lactic acid: 0.1%.
In order to realize goal of the invention better, the preparation method of described rice fruit jelly may further comprise the steps:
A. utilize water, rice, distiller's yeast, by the ferment making sweet rice wine;
B. make the jelly feed liquid;
C. sweet rice wine and jelly feed liquid are filled in the container, after fusion treatment, make rice fruit jelly.
Preferably, the sequencing interchangeable of described steps A and step B, perhaps both carry out synchronously.
Preferably, described steps A comprises:
A1. soak glutinous rice, starch granules is launched;
A2. glutinous rice is cooked, again cooling;
A3. distiller's yeast is sprinkling upon on the glutinous rice and mixes thoroughly, and the cylinder nest that falls;
A4. place insulating box to cultivate 24-48 hour, make its fermenting-ripening, obtain sweet rice wine.
Preferably, described step B comprises:
B1. in pill tank, add boiling water, add quantitative glucose syrup again, add thermal agitation;
B2. compound adhesive is mixed with white granulated sugar, and add pill tank;
B3. order adds milk powder, antholeucin, vegetable fat powder, the citric acid that boiling water melts;
B4. order adds sweetener, pigment, color stabilizer, essence, anticorrisive agent, and filters.
Preferably, described step C comprises:
C1. in the jelly cup, add sweet rice wine, charge into the jelly feed liquid again, mix;
C2. adopt 75 ℃-100 ℃ temperature sterilization, perhaps adopt 72 ℃-85 ℃ temperature to carry out pasteurize.
The present invention has made pure and fresh tasty and refreshing rice fruit jelly by sweet rice wine being joined in traditional jelly pudding, has strengthened mouthfeel, and has improved nutritive value.
Description of drawings
Fig. 1 is the preparation method flow chart of rice fruit jelly among the present invention;
Fig. 2 is the preparation method flow chart of rice fruit jelly among the present invention;
Fig. 3 is the preparation method flow chart of rice fruit jelly among the present invention;
Fig. 4 is the preparation method flow chart of rice fruit jelly in one embodiment of the present of invention.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with drawings and Examples.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The present invention has made pure and fresh tasty and refreshing rice fruit jelly by sweet rice wine is joined in the jelly pudding, and because sweet rice wine is the fermenting-ripening gained, so the easier absorption of jelly, nutritive value is higher.Its main component comprises water, glucose syrup, white granulated sugar, compound adhesive, milk powder, starch, antholeucin, vegetable fat powder, citric acid, anticorrisive agent (Main Ingredients and Appearance is potassium sorbate or sorbic acid), sweetener (honey element), pigment (lemon yellow), color stabilizer, essence, rice, alcohol, lactic acid etc., and each composition can have multiple mix proportion scheme in rice fruit jelly.Wherein, glucose syrup can replace with white granulated sugar, and vegetable fat powder, sweetener, pigment, color stabilizer are not neccessary composition.
In a embodiment the simplest, the composition in the rice fruit jelly comprises water, white granulated sugar, compound adhesive, milk powder, starch, antholeucin, citric acid, anticorrisive agent, essence, rice, alcohol, lactic acid, and the mass percent concentration of each composition is:
Water: 78%;
White granulated sugar: 15.5%;
Compound adhesive: 0.65%;
Milk powder: 0.8%;
Starch: 0.65%;
Antholeucin: 0.07%;
Citric acid: 0.22%;
Anticorrisive agent (sorbic acid): 0.04%;
Essence: 0.1%;
Rice: 3%;
Alcohol :≤0.5%;
Lactic acid: 0.1%.
In another embodiment, the mass percent concentration of each composition is in the rice fruit jelly:
Water: 79%;
White granulated sugar: 15%;
Compound adhesive: 0.6%;
Milk powder: 0.7%;
Starch: 0.6%;
Antholeucin: 0.08%;
Vegetable fat powder: 0.3%;
Citric acid: 0.2%;
Anticorrisive agent (sorbic acid): 0.05%;
Sweetener (honey element): 0.06%;
Pigment (lemon yellow): 0.0021%;
Color stabilizer: 0.1%;
Essence: 0.1%;
Rice: 3%;
Alcohol :≤0.5%;
Lactic acid: 0.1%.
Certainly, above-mentioned only is typical case scheme of the present invention, and the component of rice fruit jelly and ratio also can be adjusted within the specific limits in actual fabrication process.
Fig. 1 shows the preparation method flow process of rice fruit jelly among the present invention, comprising:
In step S101, utilize water, rice, distiller's yeast, by the ferment making sweet rice wine.Its detailed process comprises: (1) soaks glutinous rice, and the giant molecule chain that makes starch granules is owing to hydration is launched; (2) glutinous rice that drains is placed on the cloth cooks; (3) will steam good glutinous rice and be cooled to room temperature, cool completely; (4) distiller's yeast and glutinous rice are mixed thoroughly, transferred in the container of fermentation, and nest; (5) place the insulating box about 30 degree to cultivate 24 to 48 hours, until fermenting-ripening.
In step S102, make the jelly feed liquid.Its detailed process comprises: (1) adds ingredients pot with a certain amount of boiling water and glucose syrup, opens vapour and adds thermal agitation; (2) compound adhesive is mixed with white granulated sugar, and add pill tank; (3) order adds milk powder, antholeucin, vegetable fat powder, the citric acid that boiling water melts; (4) order adds sweetener, pigment, color stabilizer, essence, anticorrisive agent, and filters.Should be noted that in the jelly feed liquid of the present invention and can add pulp (grain), dry fruit, fresh flower and dried flower etc.
In step S103, sweet rice wine and jelly feed liquid are filled in the container, after fusion treatment, make rice fruit jelly.Its detailed process comprises: (1) adds sweet rice wine in the jelly cup, charges into the jelly feed liquid again, mixes; (2) carry out sterilization, so far then obtain rice fruit jelly.Sterilization mode of the present invention can have multiple, in one embodiment, adopts more than 72 ℃ temperature to carry out pasteurize, and the time is 10-30 minute; In another embodiment, then adopt 75 ℃-100 ℃ temperature sterilization.
Should be noted that in the preparation method flow process of rice fruit jelly shown in Figure 1, the order interchangeable of step S101 and step S102, as shown in Figure 2: in step S201, make the jelly feed liquid; In step S202, utilize water, rice, distiller's yeast, by the ferment making sweet rice wine; In step S203, sweet rice wine and jelly feed liquid are filled in the container, after fusion treatment, make rice fruit jelly.In addition, also can not have strict sequencing between step S101 and the step S102, both can carry out synchronously in the manufacture craft of reality, and as shown in Figure 3: the process of making the jelly feed liquid among the step S301 among the process of making sweet rice wine and the S302 is carried out synchronously, carries out filling treatment at S303 then.
Fig. 4 shows the preparation method flow process of rice fruit jelly in one embodiment of the present of invention, and this method flow is based on flow process shown in Figure 3.The rice of selecting for use when in this embodiment, making sweet rice wine is glutinous rice.Concrete manufacturing process is as follows:
In step S401, soak glutinous rice: glutinous rice is cleaned, soaked 12 to 16 hours, get final product to grinding pure with hand, effect is to make the giant molecule chain of starch granules owing to hydration is launched, and is convenient to after the boiling of normal pressure short time can gelatinization thoroughly, does not cause the rice grain center white heart phenomenon to occur.
In step S402, steamed rice: in steamer, put water, pad one deck calico on the steaming tray, heating up water has boiled to steam, the glutinous rice that drains is placed on the cloth cook about one hour; Drench meal: will steam good glutinous rice end from steamer, and be cooled to room temperature.Between or double to accelerate cooling with chopsticks.Spread several aluminium foils on desk, glutinous rice is spread out into two or three cun thick one deck in the above, cool completely, spill a little cold water on the good glutinous rice of cooling, it is even with hand glutinous rice to be done to break up, and water will lack as far as possible
In step S403, the cylinder nest falls: distiller's yeast is sprinkling upon on the glutinous rice equably, stays a little distiller's yeast a little and use at last, then the glutinous rice levels is mixed together, after mixing thoroughly, glutinous rice is transferred in the container of fermentation, and compacting gently, above after having put the last point distiller's yeast being sprinkling upon.With a little cold water glutinous rice on hand is flushed in the container,,,,, has made gas saccharolytic growth and breeding, cover gauze then to increase the contact area of rice and air at middle nest so that smooth surface is last again with the glutinous rice compacting.
In step S404, fermenting-ripening: place the insulating box about 30 degree to cultivate 24 to 48 hours in basin, if rice deliquescing, represent that saccharification is good, have water that wine flavour is arranged, existing alcohol of expression and lactic acid can stop insulation, steam at last, the microorganism and the enzyme that kill wherein stop its activity again.
In step S405, in pill tank, put into a certain amount of boiling water, and take by weighing a certain amount of glucose syrup, add ingredients pot, open vapour and add thermal agitation.
In step S406, colloidal sol: compound adhesive (carragheen, konjac glucomannan etc.) and load weighted a certain amount of white granulated sugar are mixed, evenly and slowly add pill tank while stirring, after batching is fully dissolved, heat temperature raising stirs, and is heated to 85 ℃, constant temperature number minute (as 5 minutes).
In step S407, allotment: the hot dissolved in boiled water of milk powder, filter the back slowly in the adding ingredients pot, to albumen powder, antholeucin (be titanium dioxide, molecular formula TiO
2), vegetable fat powder, citric acid also carry out same processing, and in 85 ℃ of constant temperature numbers minute.
In step S408, toning, perfume (or spice): sweetener (for example, A Siba sugar generation sugar) dissolve with boiling water, add ingredients pot, pigment, color stabilizer, essence, anticorrisive agent etc. are also carried out same processing, stirring allows feed liquid fully mix then, stop to stir, constant volume, and by jelly national standard (GB19883 respective country standard) carry out PH, soluble solid detects, after filtering the jelly feed liquid is evacuated in the storing pot again.Should be noted that in addition and also can add pulp (grain), dry fruit, fresh flower and dried flower etc. in the jelly feed liquid of the present invention.
In step S409, in the jelly cup, add the sweet rice wine of 1%-15% earlier through fermenting, charge into the above-mentioned jelly feed liquid for preparing again, the jelly film seals then.
In step S410, adopt 75 ℃-100 ℃ temperature sterilization, the time is 10-30 minute.So far then obtain rice fruit jelly, at last the rice fruit jelly of making is packaged into finished product and gets final product.This rice fruit jelly is to be merged by jelly and rice wine to form, and has special mouthfeel and local flavor than traditional jelly pudding.
The above only is preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. rice fruit jelly comprises the jelly feed liquid, it is characterized in that, described rice fruit jelly also comprises sweet rice wine, and itself and described jelly feed liquid mix.
2. rice fruit jelly according to claim 1 is characterized in that, described jelly feed liquid comprises water, white granulated sugar, compound adhesive, milk powder, starch, antholeucin, citric acid, anticorrisive agent, essence.
3. rice fruit jelly according to claim 2 is characterized in that described sweet rice wine comprises water, rice, alcohol, lactic acid.
4. rice fruit jelly according to claim 3 is characterized in that, the rice in the described sweet rice wine is meant glutinous rice, corn, potato, rice, millet, polished rice and amyloid potato class.
5. according to claim 3 or 4 described rice fruit jellies, it is characterized in that the mass percent concentration of each composition is in the described rice fruit jelly:
Water: 78%;
White granulated sugar: 15.5%;
Compound adhesive: 0.65%;
Milk powder: 0.8%;
Starch: 0.65%;
Antholeucin: 0.07%;
Citric acid: 0.22%;
Anticorrisive agent (sorbic acid): 0.04%;
Essence: 0.1%;
Rice: 3%;
Alcohol :≤0.5%;
Lactic acid: 0.1%.
6. the preparation method of the described rice fruit jelly of claim 1 is characterized in that, said method comprising the steps of:
A. utilize water, rice, distiller's yeast, by the ferment making sweet rice wine;
B. make the jelly feed liquid;
C. sweet rice wine and jelly feed liquid are filled in the container, after fusion treatment, make rice fruit jelly.
7. the preparation method of rice fruit jelly according to claim 6 is characterized in that, the sequencing interchangeable of described steps A and step B, and perhaps both carry out synchronously.
8. the preparation method of rice fruit jelly according to claim 6 is characterized in that, described steps A comprises:
A1. soak glutinous rice, starch granules is launched;
A2. glutinous rice is cooked, again cooling;
A3. distiller's yeast is sprinkling upon on the glutinous rice and mixes thoroughly, and the cylinder nest that falls;
A4. place insulating box to cultivate 24-48 hour, make its fermenting-ripening, obtain sweet rice wine.
9. the preparation method of rice fruit jelly according to claim 6 is characterized in that, described step B comprises:
B1. in pill tank, add boiling water, add quantitative glucose syrup again, add thermal agitation;
B2. compound adhesive is mixed with white granulated sugar, and add pill tank;
B3. order adds milk powder, antholeucin, vegetable fat powder, the citric acid that boiling water melts;
B4. order adds sweetener, pigment, color stabilizer, essence, anticorrisive agent, and filters.
10. the preparation method of rice fruit jelly according to claim 6 is characterized in that, described step C comprises:
C1. in the jelly cup, add sweet rice wine, charge into the jelly feed liquid again, mix;
C2. adopt 75 ℃-100 ℃ temperature sterilization, perhaps adopt 72 ℃-85 ℃ temperature to carry out pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100757346A CN101366472A (en) | 2007-08-13 | 2007-08-13 | Rice fruit jelly and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100757346A CN101366472A (en) | 2007-08-13 | 2007-08-13 | Rice fruit jelly and preparation method thereof |
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| CN101366472A true CN101366472A (en) | 2009-02-18 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102178138A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Red date and fresh ginger health-care jelly |
| CN103320288A (en) * | 2013-06-28 | 2013-09-25 | 曹德玉 | Rice wine absorbable jelly product and preparation method thereof |
| CN103416643A (en) * | 2012-12-11 | 2013-12-04 | 华中农业大学 | Nutrient grain jelly and manufacturing method thereof |
| CN105231137A (en) * | 2015-10-10 | 2016-01-13 | 南京来一口食品有限公司 | Egg or chocolate pudding jelly and producing method thereof |
| CN106107803A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of fermentation Oryza glutinosa Resina persicae nutritional jelly |
| CN107279891A (en) * | 2017-08-02 | 2017-10-24 | 集美大学 | A kind of big rice fruit jelly of auxotype and preparation method thereof |
| CN110063474A (en) * | 2019-04-08 | 2019-07-30 | 湖北爽露爽食品股份有限公司 | A kind of refreshing rice wine jelly and preparation method thereof |
| CN111011785A (en) * | 2019-12-12 | 2020-04-17 | 华中农业大学 | Rice wine collagen jelly and preparation method thereof |
| CN112137053A (en) * | 2020-09-03 | 2020-12-29 | 成都巨龙生物科技股份有限公司 | Fermented glutinous rice flower sauce dessert and preparation method thereof |
| CN113712170A (en) * | 2021-08-04 | 2021-11-30 | 康睿食品有限公司 | Grapefruit enzyme jelly and production process thereof |
| CN113785960A (en) * | 2021-07-26 | 2021-12-14 | 福建亲亲股份有限公司 | Processing method of healthy multilayer rice-brewed jelly type food |
-
2007
- 2007-08-13 CN CNA2007100757346A patent/CN101366472A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
| CN102178138A (en) * | 2010-12-01 | 2011-09-14 | 李良 | Red date and fresh ginger health-care jelly |
| CN102178138B (en) * | 2010-12-01 | 2012-11-21 | 李良 | Red date and fresh ginger health-care jelly |
| CN103416643A (en) * | 2012-12-11 | 2013-12-04 | 华中农业大学 | Nutrient grain jelly and manufacturing method thereof |
| CN103320288A (en) * | 2013-06-28 | 2013-09-25 | 曹德玉 | Rice wine absorbable jelly product and preparation method thereof |
| CN105231137A (en) * | 2015-10-10 | 2016-01-13 | 南京来一口食品有限公司 | Egg or chocolate pudding jelly and producing method thereof |
| CN106107803A (en) * | 2016-07-05 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of fermentation Oryza glutinosa Resina persicae nutritional jelly |
| CN107279891A (en) * | 2017-08-02 | 2017-10-24 | 集美大学 | A kind of big rice fruit jelly of auxotype and preparation method thereof |
| CN110063474A (en) * | 2019-04-08 | 2019-07-30 | 湖北爽露爽食品股份有限公司 | A kind of refreshing rice wine jelly and preparation method thereof |
| CN111011785A (en) * | 2019-12-12 | 2020-04-17 | 华中农业大学 | Rice wine collagen jelly and preparation method thereof |
| CN112137053A (en) * | 2020-09-03 | 2020-12-29 | 成都巨龙生物科技股份有限公司 | Fermented glutinous rice flower sauce dessert and preparation method thereof |
| CN113785960A (en) * | 2021-07-26 | 2021-12-14 | 福建亲亲股份有限公司 | Processing method of healthy multilayer rice-brewed jelly type food |
| CN113712170A (en) * | 2021-08-04 | 2021-11-30 | 康睿食品有限公司 | Grapefruit enzyme jelly and production process thereof |
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Open date: 20090218 |