Method for producing glutinous rice dumplings

A production method and technology of Zongzi, applied in application, food preparation, food science, etc., can solve the problems of shortening cooking time, insufficient and uneven aroma, etc., and achieve the effect of good taste, obvious aroma, and improved product quality

Inactive Publication Date: 2011-11-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention adopts ultra-high static pressure to treat glutinous rice, so that the glutinous rice, the raw material of zongzi, can fully absorb water and beneficial components of zongzi leaves before cooking, which solves the problem of insufficient and uneven flavor of zongzi cooked under high temperature and high pressure, and accelerates the water absorption rate of glutinous rice, shortening the cooking time , improved economic efficiency

Method used

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  • Method for producing glutinous rice dumplings
  • Method for producing glutinous rice dumplings
  • Method for producing glutinous rice dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Carry out according to following production process in the Zongzi production:

[0019] ① Raw material preparation

[0020] a. Clean the rice, wash the glutinous rice and drain the water;

[0021] b. Wash the zong leaves and boil them in boiling water for about half an hour, then soak the cooked zong leaves in clean water;

[0022] ②Preparation of zongzi leaf extract: adopt high-temperature extraction method, the extraction conditions simulate the cooking of zongzi under normal pressure, first crush 20g of dried reed leaves, put them into an extraction container, add 200g of boiling water, and extract in boiling water for 60min, Filter out residue, promptly make the zongzi leaf extract that this technique is used;

[0023] ③Soak glutinous rice: put 100g of glutinous rice into a container, add 200g of Zongye extract, and soak the glutinous rice in Zongye extract for 1 hour;

[0024] ④Ultra-high static pressure treatment: The glutinous rice added with Zongye extract was...

Embodiment 2

[0038] The difference between this embodiment and embodiment 1 is:

[0039] ②Preparation of zongzi leaf extract: use high temperature extraction method, the extraction conditions simulate the cooking of zongzi under normal pressure, first crush 20g of dry reed leaves, put them into the extraction container, add 400g of boiling water, and extract in boiling water for 120min, Filter out residue, promptly make the zongzi leaf extract that this technique is used;

[0040] ③Soak glutinous rice: Put 100g of glutinous rice into a container, add 200g of Zongye extract, and soak the glutinous rice in Zongye extract for 1.5h;

[0041] ④Ultra-high static pressure treatment: the glutinous rice added with Zongye extract is vacuum-packed in a polyethylene plastic bag and placed in an ultra-high pressure device for treatment under a pressure of 200MPa and kept for 30 minutes;

[0042] The texture and organoleptic properties of the prepared zongzi are close to the results of Example 1.

Embodiment 3

[0044] The difference between this embodiment and embodiment 1 is:

[0045] ②Preparation of zongzi leaf extract: adopt high-temperature extraction method, the extraction conditions simulate the cooking of zongzi under normal pressure, first crush 20g of dried lotus leaves, put them into an extraction container, add 300g of boiling water, and extract in boiling water for 90min, Filter out residue, promptly make the zongzi leaf extract that this technique is used;

[0046] ③Soak glutinous rice: Put 100g of glutinous rice into a container, add 200g of Zongye extract, and soak the glutinous rice in Zongye extract for 2 hours;

[0047] ④Ultra-high static pressure treatment: The glutinous rice added with Zongye extract was vacuum-packed in a polyethylene plastic bag and placed in an ultra-high pressure device for treatment under a pressure of 300MPa and kept for 10 minutes;

[0048] The texture and organoleptic properties of the prepared zongzi are close to the results of Example 1...

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Abstract

The invention relates to a method for producing glutinous rice dumplings, and belongs to the field of food processing. The method mainly comprises the following process steps of: (1) soaking rice, namely adding glutinous rice into reed leaf extracting solution and soaking for 0.5 to 2h; (2) performing ultrahigh pressure processing, namely performing ultrahigh pressure processing on the glutinous rice into which the reed leaf extracting solution is added, and maintaining pressure to ensure that the glutinous rice fully absorbs the reed leaf extracting solution; (3) wrapping dumplings, namely wrapping the soaked glutinous rice with reed leaves to obtain the dumplings; and (4) steaming the dumplings, namely steaming the wrapped dumplings until the dumplings are cooked. The dumplings preparedby the method have remarkable dumpling fragrance which is uniformly distributed from inside to outside, have golden and uniformly distributed color and luster, moderate hardness and good mouthfeel, are bouncy, have a good health-care effect, and can effectively reduce starch retrogradation phenomenon.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of rice dumplings. Background technique [0002] In a broad sense, zong leaves include reed leaves, reed leaves, and lotus leaves. They are not only a packaging material, but also a "natural green food". It has great medicinal value. It has been recorded in "Compendium of Materia Medica" that Ruoye has the functions of clearing away heat and stopping bleeding, detoxifying and reducing swelling, treating hematemesis, bleeding, dysuria, and carbuncle. Studies in recent years have proved that Ruoye polysaccharides have anti-cancer effects, and have strong anti-oxidation, antibacterial, and antibacterial effects. Reed leaves contain pentosan, coixin, vitamin B 1 , Vitamin B 2 and other rich pharmacological ingredients. Lotus leaf contains a variety of alkaloids, vitamin C and polysaccharides such as lotus leaf, protonuciferine and nuciferine. It ha...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 李汴生陈云辉阮征粱锐鸿
Owner SOUTH CHINA UNIV OF TECH
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