CN103535566B - Black-wrapper sweet soup balls - Google Patents
Black-wrapper sweet soup balls Download PDFInfo
- Publication number
- CN103535566B CN103535566B CN201310492274.2A CN201310492274A CN103535566B CN 103535566 B CN103535566 B CN 103535566B CN 201310492274 A CN201310492274 A CN 201310492274A CN 103535566 B CN103535566 B CN 103535566B
- Authority
- CN
- China
- Prior art keywords
- black
- subsequent use
- rice
- black fungus
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 235000014347 soups Nutrition 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 98
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 98
- 235000009566 rice Nutrition 0.000 claims abstract description 98
- 241000233866 Fungi Species 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 36
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 36
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 36
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 15
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 15
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 240000007049 Juglans regia Species 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 11
- 235000020234 walnut Nutrition 0.000 claims abstract description 10
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 238000011049 filling Methods 0.000 claims description 37
- 244000068988 Glycine max Species 0.000 claims description 28
- 235000010469 Glycine max Nutrition 0.000 claims description 28
- 239000000284 extract Substances 0.000 claims description 27
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 19
- 244000000231 Sesamum indicum Species 0.000 claims description 19
- 239000006286 aqueous extract Substances 0.000 claims description 18
- 235000021028 berry Nutrition 0.000 claims description 17
- 238000005266 casting Methods 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000012141 concentrate Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 238000003809 water extraction Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 235000019498 Walnut oil Nutrition 0.000 claims description 10
- 239000008170 walnut oil Substances 0.000 claims description 10
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- 239000008989 cinnamomi cortex Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000011552 falling film Substances 0.000 claims description 3
- 238000009499 grossing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 15
- 239000008280 blood Substances 0.000 abstract description 9
- 210000003734 kidney Anatomy 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 235000007215 black sesame Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 27
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000010985 leather Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 239000011257 shell material Substances 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000003143 atherosclerotic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000272522 Anas Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000037185 Cinnamomum burmannii Species 0.000 description 1
- 235000014487 Cinnamomum burmannii Nutrition 0.000 description 1
- 241000917739 Cinnamomum wilsonii Species 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000011153 ceramic matrix composite Substances 0.000 description 1
- 238000012710 chemistry, manufacturing and control Methods 0.000 description 1
- 239000012627 chemopreventive agent Substances 0.000 description 1
- 229940124443 chemopreventive agent Drugs 0.000 description 1
- 230000008131 children development Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000015654 memory Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 230000001613 neoplastic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses black-wrapper sweet soup balls and relates to the technical field of food processing. The sweet soup balls comprise wrappers and fillings, wherein the wrappers are prepared from the following raw materials: maize starch, black sticky rice, black beans, modified starch, white sticky rice, black rice, a quick-frozen stabilizer, a modifier, black fungi, glycerin monostearate and quick-frozen oil; the fillings are prepared from the following raw materials: the black sesame, peanut kernels, white granulated sugar, cinnamon powder, strawberry pulp, walnut kernels, honey, yolk, maltodextrin, quick-frozen oil, grape pulp and glucose. The sweet soup balls are fragrant and sweet in mouth feel and sticky but not greasy, have the effects of nourishing kidney and nourishing the stomach, producing saliva to slake thirst, regulating middle warmer to lower vital energy, regulating fat to lose weight, preventing and treating atherosis, reducing blood fat and the like, and are suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of casting skin sweet rice balls with sesame filling.
Background technology
The rice dumpling are a kind of emerging quick-frozen foods, the feature glutinous with its fragrant and sweet Ci and well-known.The rice dumpling generally pack form by wrapping up in skin or salty filling or mincemeat etc. outward, can provide certain nutrient, play general food and drink effect.In prior art, the rice dumpling outer wraps up in that Pi Junshi makes by water mill glutinous rice powder or water mill black glutinous rice powder, and taste is single; Meanwhile, although fillings has their own characteristics each, most taste of just adjusting.
As Chinese patent (application number 200610161510.2) " a kind of quick freezing sesame dumplings stuffings ", be made up of black sesame powder, white sugar, shortening, peanut powder, wherein, the weight ratio of each composition is 15: 34: 22: 10; Because this invention adopts rational proportioning, through mixed, be wrapped in rice and flour and starch the intracutaneous made, have in the mouth, mouthfeel is smooth, non-greasy, sugariness is moderate, and the present invention cooks convenience, can be instant, and has higher nutritive value.And for example Chinese patent (application number 201210557900.7) " a kind of quick-frozen black sesame rice ball and preparation method thereof ", be made up of the raw material of following weight parts: glutinous rice 55-65, cream 10-12, glucose 4-6, maltodextrin 3-5, Semen sesami nigrum 5-7, shelled peanut 4-6, starch 1-3, the rose 0.8-1, the matcha powder 0.6-0.8 that dry, salad oil 0.6-0.8, Fructus Hordei Vulgaris (parched) powder 0.5-0.8, water are appropriate.The present invention adds appropriate starch, maltodextrin and Fructus Hordei Vulgaris (parched) powder in the process of fillings processed, serve the effect increasing stable emulsifying, improve the viscosity of fillings and compact sense, reduce the impulsive force of fillings to skin, reduce the disruptor meeting of skin, the matcha powder added and rose enhance fragrance and the mouthfeel of the rice dumpling, use extracts of Chinese herbal medicine to soak and enhance its health value.
Summary of the invention
The object of the present invention is to provide a kind of sweet mouthfeel, the sticky and oiliness rice dumpling.
The technical solution used in the present invention is a kind of casting skin sweet rice balls with sesame filling of invention, is form by wrapping up in filling in skin and the rice dumpling outside the rice dumpling;
Wrapping up in skin outside A, the described rice dumpling is be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, back up respectively;
B, black glutinous rice, glutinous rice, black rice pretreatment: by black glutinous rice for subsequent use and glutinous rice and black rice, clean, dry, pulverize through micronizer, respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, for subsequent use;
C, black fungus pretreatment: by black fungus for subsequent use, drop in the edible ethanol of 1-2 times of weight, volumetric concentration 50-85%, soak 40-80min under normal temperature and pressure, filters, and obtains alcohol extracting black fungus and black fungus alcohol extract respectively, for subsequent use; Again black fungus alcohol extract is concentrated into the 1/4-1/2 of original volume at 50-75 DEG C, becomes black fungus alcohol extracting concentrate; Then, add the silica gel fine powder accounting for black fungus alcohol extracting concentrate weight 4-8%, stir 25-50min clockwise, filter, obtain filtrate; Then by filtrate again through 5000-10000 rev/min of centrifuge, collect the black fungus alcohol extracting clarified solution on upper strata, for subsequent use; In alcohol extracting black fungus, add 1-3 times of clear water again, boil and extract 0.5-1.5 hour, filter, obtain black fungus Aqueous extracts; Again by black fungus Aqueous extracts at 60-90 DEG C of Vacuum Concentration, vacuum degree control is 0.3-0.7MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again by the centrifuge of black fungus water extracting liquid through 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mixing, obtains black fungus extract, for subsequent use again;
D, black soya bean pretreatment: by black soya bean for subsequent use, broken, be separated into Testa sojae atricolor and black soya bean pulp; Testa sojae atricolor is dropped into 1-3 times of weight again, volumetric concentration is soak in the edible ethanol of 30-50%, the time is 1-1.5 hour, and control temperature at 35-50 DEG C, and omnidistancely counterclockwise to stir, and then, filters, collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated at 30-60 DEG C the 1/5-1/2 of original volume through falling film condenser, obtains Testa sojae atricolor alcohol extracting concentrate; Again by the centrifuge of Testa sojae atricolor alcohol extracting concentrate through 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, for subsequent use; Again black soya bean pulp is dropped in the clear water of 2-6 times of weight, at 50-70 DEG C of soak extraction 20-35min, filter, obtain black soya bean pulp Aqueous extracts; By black soya bean pulp Aqueous extracts through concentrated, dry, pulverizing, obtain black soya bean pulp water extraction powder, for subsequent use;
E, mixing: modifying agent for subsequent use, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, to stir evenly homogeneous, obtain outside the rice dumpling and wrap up in leather shell material, for subsequent use;
In B, the described rice dumpling, filling is prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, for subsequent use respectively;
B, shelled peanut pretreatment: fried by shelled peanut for subsequent use, be then ground into 30-50 object shelled peanut fine powder, for subsequent use;
C, walnut kernel pretreatment: by walnut kernel for subsequent use, squeezing process through colding pressing, collecting the walnut oil leached at 0-6 DEG C, for subsequent use;
Prepared by d, cinnamomi cortex pulveratus: get cassia bark raw material, through medicine cutter process; Add 2-4 times of weight more wherein, by water: the solution that ethyl acetate mixes in the ratio of 1:1-3, at 60-90 DEG C, extract 1-3.5 hour, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Again by concentrated for water layer liquid warp, dry, pulverizing, obtain cinnamomi cortex pulveratus, for subsequent use;
E, the preparation of strawberry slurry: get fresh, that nothing is rotten strawberry fruit, drop in beater, add 1-3.5 times of weight simultaneously, temperature is the warm water of 40-65 DEG C, 30-60min is placed at normal temperatures after making beating, then filter through the centrifuge of 2000-4000 rev/min, collect filtered fluid, obtain strawberry slurry, for subsequent use;
F, grape berry slurry preparation: get fresh, that nothing is rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; In grape pomace, add equivalent weight, temperature is the warm water of 50-85 DEG C, soak 25-45min, filter, collect grape pomace Aqueous extracts; Then grape pomace Aqueous extracts is dropped in beater together with grape berry and pull an oar, obtain grape berry slurry, for subsequent use;
White granulated sugar and glucose pretreatment: by white granulated sugar for subsequent use and glucose, pulverize through micronizer, the white granulated sugar after must processing respectively and glucose, for subsequent use;
G, mixing: Semen sesami nigrum for subsequent use is fried, starch with shelled peanut fine powder for subsequent use, white granulated sugar, cinnamomi cortex pulveratus, strawberry again, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, walnut oil, grape berry are starched, glucose drops into mixer, be stirred to and mix, obtain filling in the rice dumpling, for subsequent use;
C, the rice dumpling synthesize: wrap up in filling in leather shell material and the rice dumpling by outside the rice dumpling for subsequent use, in the ratio of 2.5-4.5:1, be prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
The casting skin sweet rice balls with sesame filling that step C is synthesized is put into and throws circle device throwing circle, smoothing interface, then boils 2-6min by it in water, then puts into cold water and soak 2-10min, then put into the freezing 1-8 hour of reach in freezer of-30 ~-15 DEG C, obtain quick-frozen casting skin sweet rice balls with sesame filling.
Modifying agent recited above is the flour improver of food-grade, can improve outside the rice dumpling and wrap up in skin water absorption rate, makes that it is sticky glutinous, does not ftracture, epidermis non muddy soup, non-foaming not broken skin, smooth in taste.
Quick-frozen oil recited above is vegetable oil, can reduce the generation of frost, controls water loss, prevents rice dumpling case-hardening etc.
Quick-frozen stabilizing agent recited above is one or more in polysaccharide gum, sodium carboxymethylcellulose, 0 one CMCs, when for time multiple, the ratio of each component is equal portions or other ratio.Quick-frozen stabilizing agent can improve or the physical behavior of stable cold drink food, food appearance is lubricated fine and smooth, keeps soft, loose institutional framework for a long time.
Converted starch recited above is esterification starch, wraps up in the rehydration of skin, chewiness and elasticity outside can improving, and reduces brew time.
Casting skin sweet rice balls with sesame filling of the present invention, wrapping up in the raw material that skin adopts outside its rice dumpling has cornstarch, black glutinous rice, black soya bean, converted starch, glutinous rice, black rice, quick-frozen stabilizing agent, modifying agent, black fungus, glycerin monostearate and quick-frozen oil; Thus, wrap up in leatherware outside the made rice dumpling and have sweet mouthfeel, sticky and oiliness.The raw material that in its rice dumpling, filling adopts has Semen sesami nigrum, shelled peanut, white granulated sugar, cassia bark, strawberry, walnut kernel, honey, yolk (generally adopt raw egg yolk, also can adopt raw Ovum Anas domestica yolk or the raw egg yolk of other bird), maltodextrin, quick-frozen oil, grape berry slurry and glucose; Thus, filling in the made rice dumpling, its delicious flavour.Meanwhile, cornstarch both can make raw material remove different flavouring, also had the effect reduced blood pressure with cholesterol.Black glutinous rice has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating.Black soya bean (Glycine max) energy kidney tonifying benefit is cloudy, and invigorating spleen to remove dampness, except thermal detoxification; Black soya bean contains abundant vitamin, wherein E race and B family vitamin content very high; Testa sojae atricolor contains anthocyanidin, and anthocyanidin is good antioxidant source, can remove interior free yl.Glutinous rice nourishes kidney and spleen invigorating.Black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthens the spleen and stomach, qi and activate blood circulation, and the effect such as nourish the liver to improve visual acuity.The protein content of black fungus [Auricularia auricula (L.exHook.) Underw] is six times of milk, calcium, phosphorus, iron fiber cellulose content are quite a few, also containing carbohydrates such as mannosan, glucose, wood sugars, and lecithin, ergosterol and vitamin C etc., there is effect that prevention of arterial is atherosis, and there is benefiting qi and nourishing blood, moisten the lung and relieve the cough, anticoagulation, step-down, anticancer, fortune blood, beneficial gas, moistening lung, benefit brain, make light of one's life by commiting suicide, cool blood, hemostasis, puckery intestines, invigorate blood circulation, Qiang Zhi, support the effects such as appearance.Glycerin monostearate can make raw tissue mix, and tissue is fine and smooth, improves conformality.Add quick-frozen stabilizing agent, modifying agent and quick-frozen oil, both can improve the mixed institutional framework of raw material, and improve mouthfeel and the local flavor of food.Thus, wrap up in skin outside the made rice dumpling also to there is nourshing kidney nourishing the stomach, regulating middle-JIAO and making the adverse QI downward, prevent and treat the health-care efficacies such as atherosclerotic.
In the raw material that in its rice dumpling, filling adopts, Semen sesami nigrum (Sesamum indicum L.), containing multiple human body essential amino acid, can accelerate the metabolic function of human body, and has the effects such as filling liver kidney, benefiting essence-blood, ease constipation be dry.Shelled peanut contains vitamin E and a certain amount of zinc, can strengthen memory, anti-aging, delays brain function decline, skin care; Contained unrighted acid has the effect reducing cholesterol, with helping prevent and treat artery sclerosis, hypertension and coronary heart disease; Contained bioactivator resveratrol can prevent and treat neoplastic diseases, is also reduce platelet aggregation, the chemopreventive agent of prevention and therapy atherosclerotic, cardiovascular and cerebrovascular disease simultaneously.White granulated sugar has moistening lung to promote the production of body fluid, cough-relieving and middle beneficial lung, irritability of releiving, enriching yin, seasoning, effect except halitosis.Cassia bark { CinnamomumjaponicumSieb. [C.pedunculatumNees; C.chekiangenseNakai] or Cinnamomumburmannii (C.G.etTh.Nees) Bl. or CinnamomumwilsoniiGamble [C.wilsoniiGamblevar.multiflorumGamble] warm taste, warm liver kidney, be seasoning good merchantable brand.Containing multivitamin, calcium, zinc, iron, amino acid, copper in strawberry (Blueberry), effectively can reduce cholesterol, atherosclerosis, promote cardiovascular health.By the existing walnut oil squeezed of walnut kernel (Juglans regia L.), fresh pure, nutritious, mouthfeel is light, aliphatic acid configuration is similar to breast milk, easy digested absorption, is the child development phase, the high-class healthy edible oil of women's gestational period and postpartum recovery; Meanwhile, walnut oil itself have improve the health, skin care, beautifying face and moistering lotion, brain tonic support brain, prevention cardiovascular and cerebrovascular disease, improve internal system function and the effect such as to replenish the calcium to skeletal system.The effects such as honey has harmonizing the spleen and stomach, relieving spasm to stop pain, moistens the lung and relieve the cough, relaxes bowel, moisturizing myogenic, removing toxic substances.Yolk nutritious, contained oleic acid, useful to prevention of cardiac, also containing valuable vitamin A, vitamin D, vitamin E and vitamin K and vitamin B complex.Grape berry slurry has the effects such as invigorating qi and benefiting blood, Yin-nourishing and body fluid promoting, strengthening the muscles and bones, tonneau urine, and contained cyanine have good antioxidation.Glucose (chemical formula C
6h
12o
6) be the indispensable nutriment of organism intracellular metabolic, its oxidation reaction liberated heat is the important sources of human life activity institute energy requirement.Thus, filling in the made rice dumpling, also have that filling liver kidney, benefiting essence-blood, ease constipation are dry, invigorating qi and benefiting blood, promote the production of body fluid to quench thirst, strengthening the muscles and bones, regulating lipid and reducing weight, the health-care efficacy such as reduction blood fat.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.Explanation below adopts the mode exemplified, but protection scope of the present invention should not be limited to this.
The casting skin sweet rice balls with sesame filling of the present embodiment forms by wrapping up in filling in skin and the rice dumpling outside the rice dumpling;
A, prepare outside the rice dumpling and wrap up in skin:
Wrapping up in skin outside the rice dumpling is be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, back up respectively;
B, black glutinous rice, glutinous rice, black rice pretreatment: by black glutinous rice for subsequent use and glutinous rice and black rice, clean, dry, pulverize through micronizer, crosses 600 mesh sieves, respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, for subsequent use;
C, black fungus pretreatment: by black fungus for subsequent use, drop in the edible ethanol of 1.5 times of weight, volumetric concentration 65%, soak 60min under normal temperature and pressure, filters, and obtains alcohol extracting black fungus and black fungus alcohol extract respectively, for subsequent use; Again black fungus alcohol extract is concentrated into 1/3 of original volume at 60 DEG C, becomes black fungus alcohol extracting concentrate; Then, add the silica gel fine powder accounting for black fungus alcohol extracting concentrate weight 6%, stir 40min clockwise, filter, obtain filtrate; Then by filtrate again through the centrifuge of 5000-10000 rev/min, collect the black fungus alcohol extracting clarified solution on upper strata, for subsequent use; In alcohol extracting black fungus, add 2 times of clear water again, boil extraction 1.0 hours, filter, obtain black fungus Aqueous extracts; Again by black fungus Aqueous extracts at 75 DEG C of Vacuum Concentrations, vacuum degree control is 0.5MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again by the centrifuge of black fungus water extracting liquid through 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mixing, obtains black fungus extract, for subsequent use again;
D, black soya bean pretreatment: by black soya bean for subsequent use, broken, be separated into Testa sojae atricolor and black soya bean pulp; Testa sojae atricolor is dropped into 2 times of weight again, volumetric concentration is soak in the edible ethanol of 40%, the time is 1.2 hours, and control temperature at 40 DEG C, and omnidistancely counterclockwise to stir, and then, filters, collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated into 1/3 of original volume through falling film condenser at 45 DEG C, obtains Testa sojae atricolor alcohol extracting concentrate; Again by the centrifuge of Testa sojae atricolor alcohol extracting concentrate through 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, for subsequent use; Again black soya bean pulp is dropped in the clear water of 4 times of weight, at 60 DEG C of soak extraction 30min, filter, obtain black soya bean pulp Aqueous extracts; By black soya bean pulp aqueous extract through concentrated, dry, pulverizing, cross 600 mesh sieves, obtain black soya bean pulp water extraction powder, for subsequent use;
E, mixing: modifying agent for subsequent use, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, to stir evenly homogeneous, obtain outside the rice dumpling and wrap up in leather shell material, for subsequent use;
B, prepare filling in the rice dumpling:
In the rice dumpling, filling is prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, for subsequent use respectively;
B, shelled peanut pretreatment: fried by shelled peanut for subsequent use, be then ground into 40 object shelled peanut fine powders, for subsequent use;
C, walnut kernel pretreatment: by walnut kernel for subsequent use, squeeze process through colding pressing at 3 DEG C, collects the walnut oil (walnut oil of directly squeezing, can keep the most original local flavor and mouthfeel) leached, for subsequent use;
Prepared by d, cinnamomi cortex pulveratus: get cassia bark raw material, through medicine cutter process; Add 3 times of weight more wherein, by water: the solution that ethyl acetate mixes in the ratio of 1:2, at 75 DEG C, extract 2.5 hours, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Again by concentrated for water layer liquid warp, dry, pulverizing (crossing 40 mesh sieves), obtain cinnamomi cortex pulveratus, for subsequent use;
E, the preparation of strawberry slurry: get fresh, without the strawberry fruit of rotting, drop in beater, add 2.5 times of weight simultaneously, temperature is the warm water of 45 DEG C, place 45min at normal temperatures after making beating, then filter through the centrifuge of 2000-4000 rev/min, collect filtered fluid, obtain strawberry slurry, for subsequent use;
F, grape berry slurry preparation: get fresh, that nothing is rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; In grape pomace, add equivalent weight, temperature is the warm water of 65 DEG C, soak 35min, filter, collect grape pomace Aqueous extracts; Then grape pomace Aqueous extracts is dropped in beater together with grape berry and pull an oar, obtain grape berry slurry, for subsequent use;
White granulated sugar and glucose pretreatment: by white granulated sugar for subsequent use and glucose, pulverize (crossing 40 mesh sieves) through micronizer, the white granulated sugar after must processing respectively and glucose, for subsequent use;
G, mixing: Semen sesami nigrum for subsequent use is fried, starch with shelled peanut fine powder for subsequent use, white granulated sugar, cinnamomi cortex pulveratus, strawberry again, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, walnut fluid, grape berry are starched, glucose drops into mixer, be stirred to and mix, obtain filling in the rice dumpling, for subsequent use;
C, the rice dumpling synthesize: wrap up in filling in leather shell material and the rice dumpling by outside the rice dumpling for subsequent use, in the ratio of 3.5:1, be prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
D, quick-frozen: put into by the casting skin sweet rice balls with sesame filling of above-mentioned preparation and throw circle device and throw circle, smoothing interface, then boils 4min by it in water, then puts into cold water and soak 6min, then put into freezing 6 hours of the reach in freezer of-25 DEG C, obtain quick-frozen casting skin sweet rice balls with sesame filling.
Casting skin sweet rice balls with sesame filling of the present invention, the crowd being suitable for each ages eats.
Claims (2)
1. a casting skin sweet rice balls with sesame filling forms by wrapping up in filling in skin and the rice dumpling outside the rice dumpling; It is characterized in that:
Wrapping up in skin outside A, the described rice dumpling is be prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, back up respectively;
B, black glutinous rice, glutinous rice, black rice pretreatment: by black glutinous rice for subsequent use and glutinous rice and black rice, clean, dry, pulverize through micronizer, respectively black glutinous rice fine powder, glutinous rice fine powder and black rice fine powder, for subsequent use;
C, black fungus pretreatment: by black fungus for subsequent use, drop in the edible ethanol of 1-2 times of weight, volumetric concentration 50-85%, soak 40-80min under normal temperature and pressure, filters, and obtains alcohol extracting black fungus and black fungus alcohol extract respectively, for subsequent use; Again black fungus alcohol extract is concentrated into the 1/4-1/2 of original volume at 50-75 DEG C, becomes black fungus alcohol extracting concentrate; Then, add the silica gel fine powder accounting for black fungus alcohol extracting concentrate weight 4-8%, stir 25-50min clockwise, filter, obtain filtrate; Then by filtrate again through 5000-10000 rev/min of centrifuge, collect the black fungus alcohol extracting clarified solution on upper strata, for subsequent use; In alcohol extracting black fungus, add 1-3 times of clear water again, boil and extract 0.5-1.5 hour, filter, obtain black fungus Aqueous extracts; Again by black fungus Aqueous extracts at 60-90 DEG C of Vacuum Concentration, vacuum degree control is 0.3-0.7MPa, is concentrated into 1/2 of original volume, becomes black fungus water extracting liquid; Again by the centrifuge of black fungus water extracting liquid through 5000-10000 rev/min, obtain black fungus water extraction centrifugate; Black fungus alcohol extracting clarified solution and black fungus water extraction centrifugate are merged, mixing, obtains black fungus extract, for subsequent use again;
D, black soya bean pretreatment: by black soya bean for subsequent use, broken, be separated into Testa sojae atricolor and black soya bean pulp; Testa sojae atricolor is dropped into 1-3 times of weight again, volumetric concentration is soak in the edible ethanol of 30-50%, the time is 1-1.5 hour, and control temperature at 35-50 DEG C, and omnidistancely counterclockwise to stir, and then, filters, collects Testa sojae atricolor alcohol extract; Again Testa sojae atricolor alcohol extract is concentrated at 30-60 DEG C the 1/5-1/2 of original volume through falling film condenser, obtains Testa sojae atricolor alcohol extracting concentrate; Again by the centrifuge of Testa sojae atricolor alcohol extracting concentrate through 5000-10000 rev/min, obtain Testa sojae atricolor alcohol extracting centrifugate, for subsequent use; Again black soya bean pulp is dropped in the clear water of 2-6 times of weight, at 50-70 DEG C of soak extraction 20-35min, filter, obtain black soya bean pulp Aqueous extracts; By black soya bean pulp Aqueous extracts through concentrated, dry, pulverizing, obtain black soya bean pulp water extraction powder, for subsequent use;
E, mixing: modifying agent for subsequent use, quick-frozen oil, converted starch, cornstarch, quick-frozen stabilizing agent, glycerin monostearate and black glutinous rice fine powder, glutinous rice fine powder, black fungus extract, black rice fine powder, Testa sojae atricolor alcohol extracting centrifugate and black soya bean pulp water extraction powder are dropped in dough mixing machine, to stir evenly homogeneous, obtain outside the rice dumpling and wrap up in skin, for subsequent use;
In B, the described rice dumpling, filling is prepared from by following raw material by weight:
Its manufacturing process is as follows:
A, to get the raw materials ready: get each raw material by above-mentioned weight portion, for subsequent use respectively;
B, shelled peanut pretreatment: fried by shelled peanut for subsequent use, be then ground into 30-50 object shelled peanut fine powder, for subsequent use;
C, walnut kernel pretreatment: by walnut kernel for subsequent use, squeezing process through colding pressing, collecting the walnut oil leached at 0-6 DEG C, for subsequent use;
Prepared by d, cinnamomi cortex pulveratus: get cassia bark raw material, through medicine cutter process; Add 2-4 times of weight more wherein, by water: the solution that ethyl acetate mixes in the ratio of 1:1-3, at 60-90 DEG C, extract 1-3.5 hour, filter, obtain cassia bark extract, treat its cooling, layering, collect water layer liquid; Again by concentrated for water layer liquid warp, dry, pulverizing, obtain cinnamomi cortex pulveratus, for subsequent use;
E, the preparation of strawberry slurry: get fresh, that nothing is rotten strawberry fruit, drop in beater, add 1-3.5 times of weight simultaneously, temperature is the warm water of 40-65 DEG C, 30-60min is placed at normal temperatures after making beating, then filter through the centrifuge of 2000-4000 rev/min, collect filtered fluid, obtain strawberry slurry, for subsequent use;
F, grape berry slurry preparation: get fresh, that nothing is rotten grape, be isolated into grape pomace, grape berry and grape kind benevolence; In grape pomace, add equivalent weight, temperature is the warm water of 50-85 DEG C, soak 25-45min, filter, collect grape pomace Aqueous extracts; Then grape pomace Aqueous extracts is dropped in beater together with grape berry and pull an oar, obtain grape berry slurry, for subsequent use;
G, mixing: Semen sesami nigrum for subsequent use is fried, starch with shelled peanut fine powder for subsequent use, white granulated sugar, cinnamomi cortex pulveratus, strawberry again, walnut oil, honey, yolk, maltodextrin, quick-frozen oil, grape berry starches, glucose drops into mixer, whole process is stirred to and mixes, and obtains filling in the rice dumpling, for subsequent use;
C, the rice dumpling synthesize: wrap up in filling in skin and the rice dumpling by outside the rice dumpling for subsequent use, in the ratio of 2.5-4.5:1, be prepared into the rice dumpling through stuffed dumplings machine, casting skin sweet rice balls with sesame filling.
2. a quick-frozen casting skin sweet rice balls with sesame filling, it is characterized in that: be the casting skin sweet rice balls with sesame filling that claim 1 step C is synthesized is put into throw circle device throwing circle, smoothing interface, then it is boiled 2-6min in water, put into cold water again and soak 2-10min, then put into the freezing 1-8 hour of reach in freezer of-30 ~-15 DEG C, obtain quick-frozen casting skin sweet rice balls with sesame filling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310492274.2A CN103535566B (en) | 2013-10-19 | 2013-10-19 | Black-wrapper sweet soup balls |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310492274.2A CN103535566B (en) | 2013-10-19 | 2013-10-19 | Black-wrapper sweet soup balls |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103535566A CN103535566A (en) | 2014-01-29 |
CN103535566B true CN103535566B (en) | 2015-04-01 |
Family
ID=49959729
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310492274.2A Expired - Fee Related CN103535566B (en) | 2013-10-19 | 2013-10-19 | Black-wrapper sweet soup balls |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103535566B (en) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104171943A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Technique for producing instant frozen stuffed dumplings by adopting wet process |
CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
CN106036424A (en) * | 2016-06-28 | 2016-10-26 | 哈尔滨天生态农副产品有限公司 | Anderson bulbophyllum herb lung moistening and phlegm removing children dumpling and preparation method thereof |
CN105942177A (en) * | 2016-06-28 | 2016-09-21 | 哈尔滨天生态农副产品有限公司 | Symplocos sumuntia sweet soup ball capable of helping produce saliva and slake thirst for children and preparation method thereof |
CN107410845A (en) * | 2017-04-06 | 2017-12-01 | 安徽倮倮米业有限公司 | A kind of made quick-frozen dumpling glutinous rice flour and preparation method thereof |
CN106942584A (en) * | 2017-04-26 | 2017-07-14 | 无锡华顺民生食品有限公司 | A kind of transparent rice dumpling of low albumen and preparation method thereof |
CN107912691A (en) * | 2017-12-14 | 2018-04-17 | 安徽阜阳双宇食品科技有限公司 | A kind of made quick-frozen dumpling for possessing healthcare function and preparation method thereof |
CN107997222A (en) * | 2017-12-14 | 2018-05-08 | 安徽阜阳双宇食品科技有限公司 | A kind of quick-frozen shredded coconut stuffing durian rice dumpling and preparation method thereof |
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 |
WO2019196004A1 (en) * | 2018-04-10 | 2019-10-17 | 姚萍 | Food filling for work break meals of company employees |
CN109198418A (en) * | 2018-10-19 | 2019-01-15 | 河源职业技术学院 | A kind of lemon filling rice dumpling and preparation method thereof |
CN110150610A (en) * | 2019-07-04 | 2019-08-23 | 武穴市嘉发食品有限公司 | A kind of fine Glutinous rice sesame balls powder and preparation method |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000106852A (en) * | 1998-10-06 | 2000-04-18 | Shoji Asakura | Production of shuumai (purse-shaped dumpling stuffed with pork and the like) |
CN1253743A (en) * | 1998-11-13 | 2000-05-24 | 冷丙金 | Honey five-kernel sweet dumplings |
CN1253742A (en) * | 1998-11-18 | 2000-05-24 | 陈江辉 | Eight treasure sweet dumplings and its preparation method |
CN1317271A (en) * | 2001-03-20 | 2001-10-17 | 田云卓 | Method for preparing stuffing of dumplings made of glutinous rice flour |
KR20080005756A (en) * | 2006-07-10 | 2008-01-15 | 이선아 | Manufacturing process of instant small dumpling and it's goods |
-
2013
- 2013-10-19 CN CN201310492274.2A patent/CN103535566B/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN103535566A (en) | 2014-01-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103535566B (en) | Black-wrapper sweet soup balls | |
CN103766451B (en) | Kudzu residue crisp biscuit and preparation method thereof | |
CN104824528A (en) | Blood nourishing and essence strengthening health paste preparation method | |
CN102919450B (en) | Cereal leaching solution herbal tea and method for preparing same | |
CN104872539A (en) | Breakfast paste with effects of nourishing and tonifying qi as well as balancing nutrition and preparation method of breakfast paste | |
CN105394637A (en) | Maca, cordyceps sinensis, black wolfberry fruit and poria cocos health hawthorn cakes and preparation process thereof | |
CN105661521A (en) | Composition with functions of reducing hypertension, hyperglycemia and hyperlipidemia and preparation method of composition | |
CN105192567A (en) | Health-care paste with functions of benefiting qi, nourishing blood and relieving fatigue | |
CN104222907B (en) | A kind of sweet potato paste and preparation method | |
CN106983073A (en) | A kind of health-maintaining noodles containing astaxanthin and preparation method thereof | |
CN104643082B (en) | Matrimony vine date | |
CN103549261B (en) | Health care glue pudding capable of assisting to reduce blood fat, and preparation method thereof | |
CN102763801A (en) | Five-cereal drink and preparation method thereof | |
CN104543649A (en) | Preparation method of honeydew melon contained jam | |
CN105875727A (en) | Rose face-caring bread and making method thereof | |
CN105010628B (en) | A kind of women Weight-reducing health tea bag | |
CN103141897A (en) | Preparation method of health-maintenance yam beverage | |
CN106538653A (en) | A kind of nourishing the liver fat-reducing Hericium erinaceus (Bull. Ex Fr.) Pers. tea cake and preparation method thereof | |
CN106490471A (en) | A kind of tomato red curved surface bar and preparation method thereof | |
CN106490470A (en) | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa perfume noodles and preparation method thereof | |
CN104430915A (en) | Rice milk made of cereals and beans and preparation method of rice milk | |
KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough | |
CN204969333U (en) | Matrimony vine date | |
CN103461817A (en) | Nutrient steamed bread containing wooden fish stone powder | |
CN108065309A (en) | A kind of preparation method of five black powder |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150401 Termination date: 20191019 |
|
CF01 | Termination of patent right due to non-payment of annual fee |