Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit rice dumpling and preparation method thereof

A technology of zongzi and fruit, which is applied in the field of food manufacturing, can solve the problems of browning of fruit cores, troubles in the quality of fruit zongzi, decline in sensory and flavor quality of fruit zongzi, and achieve the effect of authentic color

Active Publication Date: 2012-07-11
SANQUAN FOOD
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reasons that plague the quality of fruit dumplings in the industrial production process are as follows: the first is that the browning of the fruit core after sterilization and the high temperature cause the decline of the sensory and flavor quality of the fruit dumplings; Exudation causes the pulp to dry out and taste bad

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fruit rice dumpling and preparation method thereof
  • Fruit rice dumpling and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The preparation method of fruit zongzi provided by the invention comprises:

[0022] Step 101, steaming glutinous rice with acid solution to make mature glutinous rice;

[0023] What the present invention selects is white glutinous rice, first white glutinous rice is cleaned, puts into tray and adds acid solution and clear water; The mass ratio of acid solution, clear water and glutinous rice is: 3~5:60~90:100; Steaming time is 30min, the steaming temperature is 100°C. The acid solution includes: citric acid, malic acid and water; the mass ratio of the citric acid, malic acid and water is 5-8:4-6:100. After the citric acid, malic acid and water are prepared according to the mass ratio, they can be used after stirring evenly.

[0024] Step 102, using curdlan gum to coat the pulp;

[0025] Specifically, the curdlan gum aqueous solution is prepared; the curdlan gum solution is heated to 80-90° C. with a water bath, and pulp particles are added; then the pulp particles a...

Embodiment 1

[0034] Weigh 5 g of citric acid, 6 g of malic acid, and 100 g of water, and mix them evenly to make an acid solution.

[0035] Weigh 100g of white glutinous rice, 60g of water, and 5g of acid solution, stir well, and steam at 100°C for 30min. Weigh 50g of cooked glutinous rice, weigh 0.8g of the film-hanging pulp obtained by the above method, and 0.1g of glutinous rice flour, make zongzi according to the above method, sterilize at 100°C after vacuum packaging, and then cultivate at 35~37°C for 6~ After 7 days, fruit dumplings were made.

Embodiment 2

[0037] Weigh 8 g of citric acid, 4 g of malic acid, and 100 g of water, and mix them evenly to make an acid solution.

[0038] Weigh 100g of white glutinous rice, 90g of water, and 5g of acid solution, stir well, and steam at 100°C for 30min. Weigh 60g of cooked glutinous rice, weigh 1.2g of film-hanging pulp obtained by the above method, and 0.3g of glutinous rice flour, make zongzi according to the above method, sterilize at 100°C after vacuum packaging, and then cultivate at 35~37°C for 6~ After 7 days, fruit dumplings were made.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fruit rice dumpling and a preparation method thereof. The preparation method of the fruit rice dumpling comprises the following steps: steaming glutinous rice together with an acid liquid until cooked, coating fruit grains with curdlan gum, wrapping cooked glutinous rice and fruit grains with bamboo leaves, and sterilizing the rice dumpling product. The invention also provides the fruit rice dumpling which comprises 50 to 60 parts of cooked glutinous rice, 0.8 to 1.2 parts of coated fruit grains and 0.1 to 0.3 parts of glutinous rice flour. According to the fruit ricedumpling and the preparation method thereof provided by the invention, the color of fruit grains is not changed after the fruit rice dumpling is sterilized, and the fruit grains are full and the fruit juices do not flow out when the fruit rice dumpling is stored at room temperature.

Description

technical field [0001] The invention relates to the field of food production, in particular to a fruit dumpling and a preparation method thereof. Background technique [0002] Eating zongzi on the Dragon Boat Festival is a traditional custom in China. The existing zongzi in the market are mostly traditional flavors, such as meat dumplings, bean paste dumplings, and jujube dumplings. With the development of the frozen food industry, frozen zongzi is accepted by more and more people. Zongzi is not only eaten during the Dragon Boat Festival, but zongzi has become a daily food for people. [0003] Fruits are rich in various nutrients and trace elements. Wrapping zongzi with fruits not only enriches the taste of existing zongzi, but also satisfies people's demand for soft, glutinous and nutritious zongzi products. However, the reasons that plague the quality of fruit dumplings in the industrial production process are as follows: the first is that the browning of the fruit core a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/164A23L1/212A23L19/00
Inventor 张照勇陈俊霞
Owner SANQUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com