CN111528402A - Crystal cubilose rice dumpling and preparation method thereof - Google Patents

Crystal cubilose rice dumpling and preparation method thereof Download PDF

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Publication number
CN111528402A
CN111528402A CN202010462749.3A CN202010462749A CN111528402A CN 111528402 A CN111528402 A CN 111528402A CN 202010462749 A CN202010462749 A CN 202010462749A CN 111528402 A CN111528402 A CN 111528402A
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cubilose
crystal
rice dumpling
zongzi
rice
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单勇军
黄红岺
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Dazhou Xinyan Xiamen Biological Technology Co ltd
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Dazhou Xinyan Xiamen Biological Technology Co ltd
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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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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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Abstract

The invention relates to a crystal cubilose zongzi and a preparation method thereof, wherein the method comprises the following steps: after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain soaked bird's nest; cleaning the reed leaves, and soaking the reed leaves in sodium carbonate solution cold water for 3 hours; mixing glutinous rice and sago at a ratio of 1:1, soaking in water for 30min, inoculating composite probiotics, fermenting at normal temperature for 6h, and filtering to obtain fermentation product; mixing the fermentation product, the soaked bird's nest and auxiliary materials to obtain the rice dumpling stuffing; taking the rice dumpling leaves to pack the rice dumpling stuffing into rice dumplings; and steaming or cooking the rice dumpling to obtain the crystal cubilose rice dumpling. The method can avoid the phenomena of leaf sticking and excessive addition of food additives of the rice dumpling products on the market, and the rice dumpling products are refined into instant products through scientific matching with the cubilose, so that the rice dumpling products are more convenient to nourish, more convenient to store and transport and have better market competitiveness.

Description

Crystal cubilose rice dumpling and preparation method thereof
Technical Field
The invention relates to the field of food, and particularly relates to a crystal cubilose rice dumpling and a preparation method thereof.
Background
The rice dumpling is also called as 'jiaozhu' or 'zhuangzi', which is a traditional festival food of the Han nationality of the early morning festival and is made by wrapping glutinous rice with rice dumpling leaves and steaming. In recent years, with the development of fast food, quick-frozen rice dumplings appear in the market, are popular with people due to convenience and delicious taste, and are popular with consumers.
However, the sticky phenomenon of sticky rice on the leaf always appears in current zongzi, and these sticky rice that stick on the leaf are handled inconveniently, have lost again extravagantly to because traditional zongzi are made with sticky rice mostly, high sugar high energy lacks dietary fiber, protein, and the nutrition is unbalanced, and the viscosity is high, be difficult for the digestion, does not conform to modern scientific reasonable diet demand, especially gastrointestinal diseases. .
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide a preparation method of the crystal cubilose zongzi. The method overcomes the quality and nutrition defects of high sugar, high energy, easy retrogradation and the like of the traditional rice dumpling, widens the application field of probiotics, improves the edible value of the rice dumpling, avoids the phenomenon that the rice dumpling products are adhered to leaves in the market, and improves the market competitiveness of the products.
Specifically, the invention provides the following technical scheme:
in a first aspect of the present invention, an embodiment of the present invention provides a preparation method of a crystal cubilose zongzi, which includes the following steps:
(1) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain soaked bird's nest;
(2) cleaning the reed leaves, and soaking the reed leaves in sodium carbonate solution cold water for 3 hours;
(3) mixing glutinous rice and sago at a ratio of 1:1, soaking in water for 30min, inoculating composite probiotics, fermenting at normal temperature for 6h, and filtering to obtain fermentation product;
(4) mixing the fermentation product, the soaked bird's nest and auxiliary materials to obtain the rice dumpling stuffing;
(5) taking the rice dumpling leaves processed in the step (2) to package the rice dumpling stuffing into rice dumplings;
(6) and steaming or cooking the rice dumpling to obtain the crystal cubilose rice dumpling.
According to the preparation method of the crystal cubilose zongzi provided by the embodiment of the invention, after the zongzi leaves are soaked in the sodium carbonate solution, fibers on the surfaces of the zongzi leaves can be effectively softened, so that the zongzi is smoother, and the phenomenon that the rice grains are stuck to the leaves can be effectively reduced. Meanwhile, glutinous rice and sago are mixed according to the proportion of 1:1 and then subjected to compound probiotic fermentation, so that the surface tissue of the grains can be effectively softened, insoluble impurities in the grains are removed, the permeability of the crystal cubilose rice dumpling is improved, the aging degree and the viscosity of the glutinous rice and the sago are reduced when the product is cooked, the product has smooth and soft glutinous taste, meanwhile, gastrointestinal diseases can be effectively regulated through probiotics, and the consumption population of the rice dumpling products is widened. The edible bird's nest and the edible bird's nest are scientifically matched and refined into an instant product, so that the nourishing effect is better, the storage and the transportation are more convenient, and the market competitiveness is better.
In addition, the preparation method of the crystal cubilose zongzi provided by the embodiment of the invention can also have the following additional technical characteristics:
optionally, in the step (1), the cubilose is sterilized in a sterilization steam cabinet at 90-110 ℃ for 10-20 min.
Optionally, in step (2), the concentration of the sodium carbonate solution is 1%.
Optionally, in step (3), the complex probiotics are streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium breve, bifidobacterium longum, bacillus coagulans, lactobacillus plantarum and several of rhamnosus.
Optionally, in the step (3), the inoculation amount of the composite probiotics is 1% of the culture volume.
Optionally, in the step (4), the auxiliary material is one or more of red date, tremella, wild jujube kernel powder, cranberry extract, longan extract, lily extract, mango jam, grape jam, honey peach jam and apple jam.
Optionally, in the step (4), the zongzi stuffing comprises, by weight, 10-15 parts of fermentation products, 1-5 parts of foamed bird's nest, 3-10 parts of rock candy, 1-5 parts of jam and 0.5-3 parts of plant extracts.
In a second aspect of the invention, embodiments of the invention provide a crystal cubilose zongzi prepared according to the method of any embodiment of the first aspect of the invention.
According to the crystal cubilose zongzi provided by the embodiment of the invention, the phenomena that the zongzi products on the market are stuck to leaves and food additives are excessively added can be avoided, and the crystal cubilose zongzi is refined into an instant product through scientific matching with cubilose, so that the crystal cubilose zongzi is more convenient to nourish and store and transport, and has better market competitiveness.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The technical solution of the present invention is illustrated by specific examples below. It is to be understood that one or more method steps mentioned in the present invention do not exclude the presence of other method steps before or after the combination step or that other method steps may be inserted between the explicitly mentioned steps; it should also be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
In order to better understand the above technical solutions, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention have been shown, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The test materials adopted by the invention are all common commercial products and can be purchased in the market.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.
Example 1
In this example, a crystal cubilose rice dumpling was prepared according to the following method:
(1) and (3) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain the soaked bird's nest.
(2) Cleaning the reed leaves, soaking the reed leaves in 1% sodium carbonate solution for 3 hours, and draining for later use.
(3) Mixing glutinous rice and sago according to a ratio of 1:1, soaking in cold water for 30min, inoculating composite probiotics (Bacillus coagulans: Lactobacillus bulgaricus ═ 1:1), fermenting at normal temperature for 6h, filtering, and draining to obtain a fermentation product.
(4) Mixing the fermentation product, the soaked bird's nest and auxiliary materials according to a certain proportion to obtain the rice dumpling stuffing; wherein the adjuvants are fructus Jujubae, Tremella, semen Ziziphi Spinosae powder, cranberry extract, arillus longan extract, Bulbus Lilii extract and fructus Persicae jam. Then 100g of fermentation product, 5g of soaked bird's nest, 3g of rock candy and 5g of auxiliary material.
(5) And (3) taking the rice dumpling leaves processed in the step (2) to package the rice dumpling stuffing into rice dumplings.
(6) And (3) putting the rice dumpling into a cooking pot at 100 ℃, and cooking for 16min to obtain the crystal cubilose rice dumpling.
Therefore, the obtained crystal cubilose rice dumpling is crystal clear, soft, glutinous and smooth in taste and rich in nutritive value, and the product is still in flavor and free of leaf sticking after being placed at normal temperature for 9 months.
Example 2
In this example, a crystal cubilose rice dumpling was prepared according to the following method:
(1) and (3) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain the soaked bird's nest.
(2) Cleaning the reed leaves and drying for later use.
(3) Mixing glutinous rice and sago according to a ratio of 1:1, soaking in cold water for 30min, inoculating composite probiotics (Bacillus coagulans: Lactobacillus bulgaricus ═ 1:1), fermenting at normal temperature for 6h, filtering, and draining to obtain a fermentation product.
(4) Mixing the fermentation product, the soaked bird's nest and auxiliary materials according to a certain proportion to obtain the rice dumpling stuffing; wherein the adjuvants are fructus Jujubae, Tremella, semen Ziziphi Spinosae powder, cranberry extract, arillus longan extract, Bulbus Lilii extract and fructus Persicae jam. Then 100g of fermentation product, 5g of soaked bird's nest, 3g of rock candy and 5g of auxiliary material.
(5) And (3) taking the rice dumpling leaves in the step (2) to make the rice dumpling filling material into rice dumplings.
(6) And (3) putting the rice dumpling into a cooking pot at 100 ℃, and cooking for 16min to obtain the crystal cubilose rice dumpling.
Therefore, the obtained crystal cubilose zongzi has the advantages of visible impurities, soft and smooth mouthfeel and rich nutritive value, and the product still has the flavor but leaves are sticky after being placed at the normal temperature for 9 months.
Example 3
In this example, a crystal cubilose rice dumpling was prepared according to the following method:
(1) and (3) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain the soaked bird's nest.
(2) Cleaning the reed leaves, soaking the reed leaves in 1% sodium carbonate solution for 3 hours, and draining for later use.
(3) Soaking glutinous rice in cold water for 30min, inoculating composite probiotics (Bacillus coagulans, Lactobacillus bulgaricus, 1:1) with the inoculum size of 1% of the culture volume, fermenting at room temperature for 6h, filtering, and draining to obtain fermented product.
(4) Mixing the fermentation product, the soaked bird's nest and auxiliary materials according to a certain proportion to obtain the rice dumpling stuffing; wherein the adjuvants are fructus Jujubae, Tremella, semen Ziziphi Spinosae powder, cranberry extract, arillus longan extract, Bulbus Lilii extract and fructus Persicae jam. Then 100g of fermentation product, 5g of soaked bird's nest, 3g of rock candy and 5g of auxiliary material.
(5) And (3) taking the rice dumpling leaves processed in the step (2) to package the rice dumpling stuffing into rice dumplings.
(6) And (3) putting the rice dumpling into a cooking pot at 100 ℃, and cooking for 16min to obtain the crystal cubilose rice dumpling.
Therefore, the obtained crystal cubilose rice dumpling has obvious impurities, soft and glutinous taste and rich nutritive value, and the flavor of the product is still after the product is placed at the normal temperature for 9 months, but the phenomenon of sticking leaves occurs.
Example 4
In this example, a crystal cubilose rice dumpling was prepared according to the following method:
(1) and (3) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain the soaked bird's nest.
(2) Cleaning the reed leaves, soaking the reed leaves in 1% sodium carbonate solution for 3 hours, and draining for later use.
(3) Mixing glutinous rice and sago at a ratio of 1:1, soaking in cold water for 30min, and draining to obtain mixed rice.
(4) Mixing the mixed rice, the soaked bird's nest and auxiliary materials according to a certain proportion to obtain the rice dumpling stuffing; wherein the adjuvants are fructus Jujubae, Tremella, semen Ziziphi Spinosae powder, cranberry extract, arillus longan extract, Bulbus Lilii extract and fructus Persicae jam. Then 100g of fermentation product, 5g of soaked bird's nest, 3g of rock candy and 5g of auxiliary material.
(5) And (3) taking the rice dumpling leaves processed in the step (2) to package the rice dumpling stuffing into rice dumplings.
(6) And (3) putting the rice dumpling into a cooking pot at 100 ℃, and cooking for 16min to obtain the crystal cubilose rice dumpling.
Therefore, the obtained crystal cubilose zongzi has impurities, soft, glutinous and smooth mouthfeel and rich nutritive value, and the product is still in flavor but has the phenomenon of leaf adhesion after being placed at normal temperature for 9 months.
In summary, according to the preparation method of the crystal cubilose zongzi provided by the embodiment of the invention, the alkaline soaking pretreatment of the zongzi leaves is combined with the composite probiotic fermentation technology, so that the fibers on the surfaces of the zongzi leaves are softened and smooth, and the phenomenon that rice grains stick to the leaves on the zongzi leaves is reduced. Meanwhile, the composite probiotic fermentation technology is combined, the surface tissues of the grains are softened, impurities are removed, the added nutritive value of the product is increased, the aging degree of the grains in cooking is reduced, excessive moisture is removed, the product is glittering and translucent, the phenomena that the traditional Chinese rice-pudding products are stuck with leaves and food additives are excessively added in the market can be avoided, the traditional Chinese rice-pudding products are scientifically matched with the bird's nest, the instant product is refined, the nourishing effect is better, the storage and the transportation are better, and the market competitiveness is better.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above should not be understood to necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples described in this specification can be combined and combined by those skilled in the art.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims (8)

1. A preparation method of a crystal cubilose zongzi is characterized by comprising the following steps:
(1) after the bird's nest is subjected to steam sterilization treatment, soaking to 2-5 times of the dry weight of the bird's nest so as to obtain soaked bird's nest;
(2) cleaning the reed leaves, and soaking the reed leaves in sodium carbonate solution cold water for 3 hours;
(3) mixing glutinous rice and sago at a ratio of 1:1, soaking in water for 30min, inoculating composite probiotics, fermenting at normal temperature for 6h, and filtering to obtain fermentation product;
(4) mixing the fermentation product, the soaked bird's nest and auxiliary materials to obtain the rice dumpling stuffing;
(5) taking the rice dumpling leaves processed in the step (2) to package the rice dumpling stuffing into rice dumplings;
(6) and steaming or cooking the rice dumpling to obtain the crystal cubilose rice dumpling.
2. The preparation method of the crystal cubilose zongzi as claimed in claim 1, wherein in the step (1), the cubilose is sterilized in a sterilization steam cabinet at 90-110 ℃ for 10-20 min.
3. The method for preparing crystal cubilose zongzi according to claim 1, characterized in that in the step (2), the concentration of the sodium carbonate solution is 1%.
4. The method for preparing crystal cubilose zongzi according to claim 1, wherein in the step (3), the complex probiotics are selected from streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium breve, bifidobacterium longum, bacillus coagulans, lactobacillus plantarum and lactobacillus rhamnosus.
5. The preparation method of the crystal cubilose zongzi as claimed in claim 1, characterized in that in the step (3), the inoculation amount of the compound probiotics is 1% of the culture volume.
6. The preparation method of the crystal cubilose zongzi as claimed in claim 1, wherein in the step (4), the auxiliary materials are one or more of red dates, tremella, spine date seed powder, cranberry extract, longan extract, lily extract, mango jam, grape jam, honey peach jam and apple jam.
7. The preparation method of the crystal cubilose zongzi as claimed in claim 6, wherein in the step (4), the zongzi stuffing comprises 10-15 parts by weight of fermentation products, 1-5 parts by weight of soaked cubilose, 3-10 parts by weight of rock candy, 1-5 parts by weight of jam and 0.5-3 parts by weight of plant extracts.
8. The crystal cubilose zongzi is characterized in that the crystal cubilose zongzi is prepared by the preparation method of any one of claims 1 to 7.
CN202010462749.3A 2020-05-27 2020-05-27 Crystal cubilose rice dumpling and preparation method thereof Pending CN111528402A (en)

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Publication number Priority date Publication date Assignee Title
CN117223850A (en) * 2023-09-26 2023-12-15 广东旺合生物科技有限公司 Bird's nest product and preparation method thereof

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CN103099095A (en) * 2011-11-09 2013-05-15 刘保兴 Preparation method of crystal cherry zongzi
CN105105018A (en) * 2014-06-22 2015-12-02 吴金玉 Traditional Chinese rice-pudding capable of reducing rice stuck to steamed rice dumpling leaf
CN106578909A (en) * 2016-12-24 2017-04-26 山东建筑大学 Probiotic rice-dumplings and preparation method thereof
CN107495120A (en) * 2017-09-30 2017-12-22 浙江青莲食品股份有限公司 The preparation method of corn fresh meat rice-pudding
CN107712876A (en) * 2017-11-01 2018-02-23 金腰燕（广州）食品有限公司 Food containing bird's nest and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099095A (en) * 2011-11-09 2013-05-15 刘保兴 Preparation method of crystal cherry zongzi
CN105105018A (en) * 2014-06-22 2015-12-02 吴金玉 Traditional Chinese rice-pudding capable of reducing rice stuck to steamed rice dumpling leaf
CN106578909A (en) * 2016-12-24 2017-04-26 山东建筑大学 Probiotic rice-dumplings and preparation method thereof
CN107495120A (en) * 2017-09-30 2017-12-22 浙江青莲食品股份有限公司 The preparation method of corn fresh meat rice-pudding
CN107712876A (en) * 2017-11-01 2018-02-23 金腰燕（广州）食品有限公司 Food containing bird's nest and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117223850A (en) * 2023-09-26 2023-12-15 广东旺合生物科技有限公司 Bird's nest product and preparation method thereof

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