CN103535566B - Black-wrapper sweet soup balls - Google Patents

Black-wrapper sweet soup balls Download PDF

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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
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black
subsequent use
rice
black fungus
water
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CN103535566A (en
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周太平
周继灵
蔡忠央
游国华
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

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  • 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

A kind of casting skin sweet rice balls with sesame filling
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.
CN201310492274.2A 2013-10-19 2013-10-19 Black-wrapper sweet soup balls Expired - Fee Related CN103535566B (en)

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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
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