CN107136417A - It is a kind of to contain sweet potato dietary fiber Ma Rice-cakes and preparation method thereof - Google Patents
It is a kind of to contain sweet potato dietary fiber Ma Rice-cakes and preparation method thereof Download PDFInfo
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- CN107136417A CN107136417A CN201710390359.8A CN201710390359A CN107136417A CN 107136417 A CN107136417 A CN 107136417A CN 201710390359 A CN201710390359 A CN 201710390359A CN 107136417 A CN107136417 A CN 107136417A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Contain sweet potato dietary fiber Ma Rice-cakes the invention provides a kind of, including Ma Rice-cakes crust, Ma Rice-cakes fillingss and the matrimony vine being embedded on Ma Rice-cakes crusts, preparing the material of the Ma Rice-cakes crusts includes sweet potato dietary fiber, sugar, glutinous rice flour, starch from sweet potato and water, and preparing the material of the Ma Rice-cakes fillingss includes raisins, walnut kernel grain, lily and white lotus Rong.Present invention also offers the above-mentioned preparation method containing sweet potato dietary fiber Ma Rice-cakes.The present invention containing sweet potato dietary fiber Ma Rice-cakes mouthfeels are unique, heat is low, healthy attribute is high, reduction cholesterol, preventing hypertension can be played a part of, prevention and treatment atherosclerosis, promote to be intestines peristalsis.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of to contain sweet potato dietary fiber Ma Rice-cakes and its preparation
Method.
Background technology
Ma Rice-cakes are also known as " Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste " or " glutinous rice wrapped in lotus leaves ", are a kind of main food prepared by glutinous rice flour or other starch,
Soft and have stickiness, it appears that close to circle, inside is surrounded by fillings, and mouthfeel is soft glutinous, is the snack of Japan, very popular in East Asia.
Publication No. CN103651687 A Chinese invention patent, denomination of invention：Sakura flavor mochi and its preparation side
Method, discloses one kind and naturally extracts essence and oriental cherry by water, flour, starch, whipping cream, milk, grease, egg, sugar, oriental cherry
Powder, is mainly prepared from Ma Rice-cakes products by baking；Publication No. CN104187409 A Chinese invention patent, invention name
Claim：Sprouted unpolished rice Ma Rice-cakes and preparation method thereof, disclose a kind of by glutinous rice flour, germination brown rice powder, water, malt syrup and conventional fiber crops
Ma Rice-cakes products are made in Rice-cakes fillingss etc..However, both the above Ma Rice-cakes products add grease in preparation process（Food plant
Oil）, grease intake excessively easily triggers various chronic diseases, such as obesity, diabetes, hypertension, heart disease, especially female
Property, grease intake excessively is also easy to cause breast cancer, colon cancer etc..Accordingly, it would be desirable to improve Ma Rice-cakes healthy attribute.
Sweet potato contains the favor that abundant dietary fiber, vitamin, mineral matter etc. are increasingly subject to consumer because of it.Meals are fine
Dimension belongs to active polysaccharide, and it can improve the microbial population composition in intestinal tract, with different physiological roles, such as reduction courage
The murder by poisoning of sterol, preventing hypertension, prevention and treatment atherosclerosis, reduction and prevention harmful chemical to human body is made
With.Therefore, inventor considers to be improved numb Rice-cakes formulas, and part glutinous rice flour is substituted using sweet potato dietary fiber, both can be with
Increase Ma Rice-cakes nutritive value, Ma Rice-cakes local flavor and mouthfeel is improved again.
On the other hand, the material in existing Ma Rice-cakes most frequently as interior filling includes red bean paste, green bean paste, sesame, taro mud etc., but
Mouthfeel of tasting is typically more sweet.Publication number CN105962077A Chinese invention patent（Denomination of invention：A kind of wormwood Ma Rice-cakes
And preparation method thereof）Walnut kernel, raisins etc. can be added in fillings by disclosing, that is, add Ma Rice-cakes nutritive value, together
When can improve the sweet mouthfeels of Ma Rice-cakes.Inventor further carries out Upgrading to the formula of fillings, so as to complete the present invention.
The content of the invention
It is an object of the invention to overcome above-mentioned deficiency of the prior art, there is provided a kind of unique not sweet, nutrition of mouthfeel
Abundant, low in calories and healthy attribute is higher to contain sweet potato dietary fiber Ma Rice-cakes.
Another object of the present invention also resides in the above-mentioned preparation method containing sweet potato dietary fiber Ma Rice-cakes of offer.
Therefore, in one aspect, sweet potato dietary fiber Ma Rice-cakes, including Ma Rice-cakes crusts, fiber crops are contained the present invention relates to a kind of
Rice-cakes fillingss and the matrimony vine being embedded on Ma Rice-cakes crusts, prepare the material of the Ma Rice-cakes crusts include sweet potato dietary fiber, it is sugar, glutinous
Ground rice, starch from sweet potato and water, preparing the material of the Ma Rice-cakes fillingss includes raisins, walnut kernel grain, lily and white lotus Rong.
The sugar can be white sugar, such as white granulated sugar, soft white sugar.The lily is edible dried lily.
It is highly preferred that the weight ratio of crust and fillings is（4.4~5.0）：1st, preferably 4.7:1.
In further preferably embodiment, in parts by weight, preparing the material of the Ma Rice-cakes includes：Sweet potato diet is fine
25-50 parts of dimension, 50-150 parts of sugar, 150-250 parts of glutinous rice flour, 80-120 parts of starch from sweet potato, 200-240 parts of water, raisins 20-30
25-35 parts of part, 15-25 parts of walnut kernel grain, 30-40 parts of lily, 50-70 parts of white lotus Rong and matrimony vine.It is highly preferred that containing described in preparing
The material for having sweet potato dietary fiber Ma Rice-cakes includes：40 parts of sweet potato dietary fiber, 100 parts of sugar, 200 parts of glutinous rice flour, starch from sweet potato
30 parts of 100 parts, 220 parts of water, 25 parts of raisins, 20 parts of walnut kernel grain, 35 parts of lily, 60 parts of white lotus Rong and matrimony vine.
Preferably, the preparation process of the sweet potato dietary fiber is：First the sweet potato waste after removal starch is crushed, added
Weight concentration is soaked for 2% saleratus solution, then with centrifuge, outwells supernatant, and precipitation first uses alpha-amylase and sugar
Change the complex enzyme zymohydrolysis of enzyme, then with neutral protease enzymolysis, then with centrifuge, outwell supernatant, precipitation hot air drying
Dry case is dried, and high speed disintegrator crushes to obtain sweet potato dietary fiber.
Preferably, the soak time is 30min-60min, and the weight ratio of the sweet potato waste and saleratus solution is（1:
5-10）；The rotating speed of the centrifugation is 3000r/min, and centrifugation time is 5-10min；The drying temperature is 55 DEG C -60 DEG C, institute
Drying time is stated for 18-24h.
Preferably, alpha-amylase and the weight of carbohydrase ratio are 2 in the complex enzyme:1；Complex enzyme zymohydrolysis condition is：It is multiple
The consumption of synthase is the 2-3% of Sediment weight, 48 DEG C -52 DEG C of hydrolysis temperature, enzymolysis time 5-6h, enzymolysis pH 6.2-6.5；Institute
Stating neutral protease enzymolysis condition is：The consumption of neutral proteinase is the 0.6-1.1% of Sediment weight, hydrolysis temperature 43 DEG C -47
DEG C, enzymolysis time 2-3h, digest pH6.8-7.0.
In another aspect, the invention further relates to the above-mentioned preparation method containing sweet potato dietary fiber Ma Rice-cakes, the side
Method includes：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, is taken out after adding water, stirring 10-20min, obtains dough；
（2）The dough is kneaded into strip, cut into chunks, is flattened, is put into boiling water and boils 20-30min, takes out, is stirred in agitator
30-35min is mixed, to pasty state, point 3-5 addition sugar, obtains Ma Rice-cakes pastes, naturally cool to room temperature during stirring；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes pastes into strips, cut into chunks, Ma Rice-cakes crusts are made in flattening；
（4）By walnut kernel grain, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
Preferably, step（1）Described in the temperature of water be 38 DEG C -45 DEG C.
Preferably, step（2）Or（3）Described in the diameter of strip be 5-8cm, described section of length is 2-3cm.
Preferably, step（1）With（2）In, it is stirred using hook type agitator, it is highly preferred that the hook type agitator
Rotating speed be 600rpm-680rpm.
Preferably, the step（4）The particle diameter of the middle walnut kernel grain used is 1-3mm.
Beneficial effects of the present invention：
1. the dietary fiber in sweet potato can play reduction cholesterol, preventing hypertension, prevention and treatment atherosclerosis, reduction
Toxic action with prevention harmful chemical to human body；Sweet potato can play a part of fat-reducing simultaneously, more meet modern youth
The need for people's health diet, the sweet potato dietary fiber of the invention used is available to produce remaining sweet potato waste conduct after starch from sweet potato
Prepared by raw material, greatly save production cost, improves raw material comprehensive utilization value.
2. further adding lily in fillings to be arranged in pairs or groups with walnut kernel grain, white lotus Rong and raisins, fiber crops are added
Rice-cakes nutritive value, while bitter taste slight in lily improves the sweet mouthfeel of existing Ma Rice-cakes fillingss, adds salubrious local flavor,
It is more suitable for the taste of modern.
3. the matrimony vine of Ma Rice-cakes outer layers can both play a part of decoration, Ma Rice-cakes nutritive value can be increased again.
Embodiment
The present invention is expanded on further with reference to specific embodiment：
The sweet potato dietary fiber used in embodiments of the invention is prepared by the following method：
First the sweet potato waste after removal starch is crushed, the saleratus solution that weight concentration is 2% is added（The sweet potato waste with it is small
The weight ratio of soda solution is 1:8）30min is soaked, centrifuge is then used（3000r/min）8min, outwells supernatant, sinks
The complex enzyme formed sediment first with alpha-amylase and carbohydrase（Alpha-amylase and the weight of carbohydrase ratio are 2 in complex enzyme:1）Enzymolysis, then
With neutral protease enzymolysis, centrifuge is then used（3000r/min）10min, outwells supernatant, precipitation hot air drier
（55℃）20h is dried, high speed disintegrator crushes to obtain sweet potato dietary fiber.
Wherein, complex enzyme zymohydrolysis condition is：When the consumption of complex enzyme is 50 DEG C of the 2% of Sediment weight, hydrolysis temperature, enzymolysis
Between 5h, enzymolysis pH 6.3；The neutral protease enzymolysis condition is：The consumption of neutral proteinase is the 0.9% of Sediment weight, enzyme
46 DEG C of temperature, enzymolysis time 3h are solved, pH7.0 is digested.
Embodiment 1
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：160 grams of glutinous rice flour, 55 grams of white granulated sugar, 30 grams of lily, Chinese holly
25 grams of Qi, 25 grams of sweet potato dietary fiber, 85 grams of starch from sweet potato, 20 grams of raisins, 52 grams of white lotus Rong, 200 grams of water and walnut kernel grain
16 grams.
The method containing sweet potato dietary fiber Ma Rice-cakes of preparation includes：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, 38 DEG C of warm water is added, in rotating speed in 680rpm hook type agitator
Stir and taken out after 20min, obtain dough；
（2）The dough is kneaded into 5cm strips, 3cm sections are cut into, flattening is put into boiling water and boils 30min, takes out, is in rotating speed
35min is stirred in 600rpm hook type agitator, to pasty state, point 5 addition white granulated sugars, obtain Ma Rice-cakes during stirring
Paste, naturally cools to room temperature；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes and paste into 5cm strips, be cut into 3cm sections, Ma Rice-cakes crusts are made in flattening；
（4）By the walnut kernel grain that particle diameter is 1mm, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
Embodiment 2
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：180 grams of glutinous rice flour, 85 grams of white granulated sugar, 33 grams of lily, Chinese holly
27 grams of Qi, 30 grams of sweet potato dietary fiber, 95 grams of starch from sweet potato, 23 grams of raisins, 58 grams of white lotus Rong, 240 grams of water and walnut kernel grain
18 grams.
A kind of preparation method containing sweet potato dietary fiber Ma Rice-cakes, comprises the following steps：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, 45 DEG C of warm water is added, in rotating speed in 640rpm hook type agitator
Stir and taken out after 10min, obtain dough；
（2）The dough is kneaded into 8cm strips, 2cm sections are cut into, flattening is put into boiling water and boils 20min, takes out, is in rotating speed
30min is stirred in 640rpm hook type agitator, to pasty state, point 3 addition white granulated sugars, obtain Ma Rice-cakes during stirring
Paste, naturally cools to room temperature；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes and paste into 5cm strips, be cut into 3cm sections, Ma Rice-cakes crusts are made in flattening；
（4）By the walnut kernel grain that particle diameter is 3mm, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
Embodiment 3
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：200 grams of glutinous rice flour, 100 grams of soft white sugar, 35 grams of lily, Chinese holly
30 grams of Qi, 40 grams of sweet potato dietary fiber, 100 grams of starch from sweet potato, 25 grams of raisins, 60 grams of white lotus Rong, 220 grams of water and walnut kernel
20 grams of grain.
A kind of preparation method containing sweet potato dietary fiber Ma Rice-cakes, comprises the following steps：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, 40 DEG C of warm water is added, in rotating speed in 600rpm hook type agitator
Stir and taken out after 20min, obtain dough；
（2）The dough is kneaded into 6cm strips, 2cm sections are cut into, flattening is put into boiling water and boils 20min, takes out, is in rotating speed
35min is stirred in 600rpm hook type agitator, to pasty state, point 3 addition soft white sugars, obtain Ma Rice-cakes during stirring
Paste, naturally cools to room temperature；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes and paste into 7cm strips, be cut into 2cm sections, Ma Rice-cakes crusts are made in flattening；
（4）By the walnut kernel grain that particle diameter is 2mm, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
Embodiment 4
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：220 grams of glutinous rice flour, 140 grams of white granulated sugar, 39 grams of lily, Chinese holly
33 grams of Qi, 50 grams of sweet potato dietary fiber, 110 grams of starch from sweet potato, 30 grams of raisins, 65 grams of white lotus Rong, 215 grams of water and walnut kernel grain
22 grams.
A kind of preparation method containing sweet potato dietary fiber Ma Rice-cakes, comprises the following steps：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, 38 DEG C of warm water is added, in rotating speed in 620rpm hook type agitator
Stir and taken out after 20min, obtain dough；
（2）The dough is kneaded into 5cm strips, 3cm sections are cut into, flattening is put into boiling water and boils 30min, takes out, is in rotating speed
35min is stirred in 620rpm hook type agitator, to pasty state, point 5 addition white granulated sugars, obtain Ma Rice-cakes during stirring
Paste, naturally cools to room temperature；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes and paste into 5cm strips, be cut into 3cm sections, Ma Rice-cakes crusts are made in flattening；
（4）By the walnut kernel grain that particle diameter is 1mm, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
Comparative example 1
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：It is 200 grams of glutinous rice flour, 100 grams of soft white sugar, 30 grams of matrimony vine, red
60 grams of 40 grams of potato dietary fiber, 100 grams of starch from sweet potato, 220 grams of water and white lotus Rong；Its preparation process is same as Example 3.
Comparative example 2
Preparing the material containing sweet potato dietary fiber Ma Rice-cakes includes：160 grams of glutinous rice flour, 55 grams of white granulated sugar, 30 grams of lily, Chinese holly
16 grams of 25 grams of Qi, 85 grams of starch from sweet potato, 20 grams of raisins, 52 grams of white lotus Rong, 215 grams of water and walnut kernel grain；Its preparation process with
Embodiment 1 is identical.
Drawn from above-described embodiment and comparative example：1）Embodiment 1-4 prepares the mistake containing sweet potato dietary fiber Ma Rice-cakes
Journey is simple, and the numb Rice-cakes crusts containing sweet potato dietary fiber are fine and smooth, unique tasty and refreshing not sweet, the nutritious, heat of mouthfeel is low, health
Attribute is high, especially embodiment 3 obtain containing sweet potato dietary fiber Ma Rice-cakes are neither too hard, nor too soft, mouthfeel is optimal；2）Comparative example 1 and reality
Example 3 is applied compared to raisins, lily and walnut kernel grain is lacked, it is too sweet that comparative example 1 prepares Ma Rice-cakes mouthfeels, the salubrious mouth of shortage
Sense；3）Comparative example 2 lacks sweet potato dietary fiber compared with Example 1, and it is not comprehensive enough that comparative example 2 prepares Ma Rice-cakes nutrition, mouthfeel
It is single.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, this area is common
Other modifications or equivalent substitution that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover among scope of the presently claimed invention.
Claims (10)
1. a kind of contain sweet potato dietary fiber Ma Rice-cakes, it is characterised in that including Ma Rice-cakes crust, Ma Rice-cakes fillingss and be embedded in fiber crops
Matrimony vine on Rice-cakes crusts, preparing the material of the Ma Rice-cakes crusts includes sweet potato dietary fiber, sugar, glutinous rice flour, starch from sweet potato and water,
Preparing the material of the Ma Rice-cakes fillingss includes raisins, walnut kernel grain, lily and white lotus Rong.
2. Ma Rice-cakes as claimed in claim 1, it is characterised in that the sugar is white sugar, preferably white granulated sugar or soft white sugar.
3. Ma Rice-cakes as claimed in claim 1, it is characterised in that the weight ratio of crust and fillings is（4.4~5.0）：1, preferably
4.7:1。
4. Ma Rice-cakes as claimed in claim 1, it is characterised in that in parts by weight, preparing the material of the Ma Rice-cakes includes：Sweet potato
25-50 parts of dietary fiber, 50-150 parts of sugar, 150-250 parts of glutinous rice flour, 80-120 parts of starch from sweet potato, 200-240 parts of water, grape
25-35 parts of dry 20-30 parts, 15-25 parts of walnut kernel grain, 30-40 parts of lily, 50-70 parts of white lotus Rong and matrimony vine；
Preferably, preparing the material of the Ma Rice-cakes includes：40 parts of sweet potato dietary fiber, 100 parts of sugar, 200 parts of glutinous rice flour, sweet potato are formed sediment
30 parts of 100 parts of powder, 220 parts of water, 25 parts of raisins, 20 parts of walnut kernel grain, 35 parts of lily, 60 parts of white lotus Rong and matrimony vine.
5. the Ma Rice-cakes as any one of claim 1-4, it is characterised in that the sweet potato dietary fiber is by following methods
Prepare：
First the sweet potato waste after removal starch is crushed, weight concentration is added and is soaked for 2% saleratus solution, is then centrifuged for,
Fall supernatant, precipitation first uses the complex enzyme zymohydrolysis of alpha-amylase and carbohydrase, then with neutral protease enzymolysis, is then centrifuged for, and falls
Fall supernatant, precipitation is dried, sweet potato dietary fiber is crushed to obtain；
Preferably, the soak time is 30min-60min, and the weight ratio of the sweet potato waste and saleratus solution is（1:5-
10）；The rotating speed of the centrifugation is 3000r/min, and centrifugation time is 5-10min；The drying temperature is 55 DEG C -60 DEG C, described
Drying time is 18-24h；
Preferably, alpha-amylase and the weight of carbohydrase ratio are 2 in the complex enzyme:1；Complex enzyme zymohydrolysis condition is：Complex enzyme
Consumption be the 2-3% of Sediment weight, 48 DEG C -52 DEG C of hydrolysis temperature, enzymolysis time 5-6h, enzymolysis pH 6.2-6.5；In described
Property protease hydrolyzed condition is：The consumption of neutral proteinase is the 0.6-1.1% of Sediment weight, 43 DEG C -47 DEG C of hydrolysis temperature, enzyme
Solution time 2-3h, digests pH6.8-7.0.
6. the preparation method containing sweet potato dietary fiber Ma Rice-cakes any one of claim 1-4, methods described includes：
（1）Sweet potato dietary fiber is mixed with glutinous rice flour, is taken out after adding water, stirring 10-20min, obtains dough；
（2）The dough is kneaded into strip, cut into chunks, is flattened, is put into boiling water and boils 20-30min, takes out, is stirred in agitator
30-35min is mixed, to pasty state, point 3-5 addition sugar, obtains Ma Rice-cakes pastes, naturally cool to room temperature during stirring；
（3）Starch from sweet potato is sprinkling upon on plate, and numb Rice-cakes pastes are placed in plate, makes numb Rice-cakes pastes are two-sided to be stained with starch from sweet potato,
Elongate Ma Rice-cakes pastes into strips, cut into chunks, Ma Rice-cakes crusts are made in flattening；
（4）By walnut kernel grain, white lotus Rong, raisins, lily stirring mixing, Ma Rice-cakes fillingss are made；
（5）Fillings is packed tightly Yong Ma Rice-cakes crusts, circle is pinched into, the starch from sweet potato on top layer is brushed off, matrimony vine is bumped on top layer, is obtained
To containing sweet potato dietary fiber Ma Rice-cakes.
7. preparation method as claimed in claim 6, it is characterised in that step（1）Described in the temperature of water be 38 DEG C -45 DEG C.
8. preparation method as claimed in claim 6, it is characterised in that step（2）Or（3）Described in the diameter of strip be 5-
8cm, described section of length is 2-3cm.
9. preparation method as claimed in claim 6, it is characterised in that step（1）With（2）In, carried out using hook type agitator
Stirring；It is highly preferred that the rotating speed of the hook type agitator is 600rpm-680rpm.
10. preparation method as claimed in claim 6, it is characterised in that the step（4）The particle diameter of the middle walnut kernel grain used
For 1-3mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108567119A (en) * | 2017-12-25 | 2018-09-25 | 湖南省天香生物科技有限责任公司 | The production method of the compound sweet potato of non-fried instant |
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| CN102885318A (en) * | 2012-10-14 | 2013-01-23 | 李冉 | Method for extracting sweet potato dietary fibers |
| CN104351689A (en) * | 2014-11-24 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof |
| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
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| CN1481728A (en) * | 2003-06-25 | 2004-03-17 | 杨志刚 | Coarse cereals dumpling and method for producing thereof |
| CN102885318A (en) * | 2012-10-14 | 2013-01-23 | 李冉 | Method for extracting sweet potato dietary fibers |
| CN104351689A (en) * | 2014-11-24 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Gluten-protein-free steamed sponge cakes produced by sweet potato coarse dietary fibers and preparation method thereof |
| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
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Application publication date: 20170908 |