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Jack fruit seed kernel rice dumplings as well as preparation method thereof

A technology for jackfruit seed kernels and jackfruit seed kernel powder is applied in the field of jackfruit seed kernel dumplings and their preparation, and can solve problems such as unformed products, achieve the effects of improving gastrointestinal conditions, improving human immunity and high acceptance rate

Active Publication Date: 2014-11-19
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few domestic and foreign research reports on the use of jackfruit seeds for food processing, and there are no formed products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: prepare pineapple seed kernel rice dumpling of the present invention

[0033] Jackfruit seed powder preparation: Weigh fresh jackfruit kernels, add cold boiled water, boil for 30 minutes, manually peel, pulverize with a grinder, pass through a 60-mesh sieve, and the mass ratio of jackfruit seeds to water is 1:3;

[0034] Filling preparation: Weigh 35 parts of jackfruit seed powder, 8 parts of cooked sesame, 15 parts of butter, 15 parts of high-grade flour, 30 parts of white sugar, 8 parts of cold boiled water, and 0.4 part of baking soda, stir well, and prepare the filling ;

[0035] Leather preparation: Weigh 50 parts of glutinous rice flour, 8 parts of jackfruit seed powder, and 55 parts of cold boiled water, and mix them into a soft dough to make leather;

[0036] Wrap the skin and stuffing in a ratio of 3:7 to form glutinous rice balls, pack them in quantitative bags and vacuumize them, and then seal and refrigerate at 4°C.

[0037] The product has b...

Embodiment 2

[0038] Embodiment 2: prepare pineapple seed kernel rice dumpling of the present invention

[0039] Jackfruit seed powder preparation: Weigh fresh jackfruit kernels, add cold boiled water, boil for 40 minutes, manually peel, pulverize with a grinder, pass through a 60-mesh sieve, and the mass ratio of jackfruit seeds to water is 1:4;

[0040] Filling preparation: Weigh 30 parts of jackfruit seed powder, 4 parts of cooked sesame, 10 parts of butter, 10 parts of high-grade flour, 25 parts of white sugar, 4 parts of cold boiled water, 0.1 part of baking soda, stir well, and prepare the filling ;

[0041] Leather preparation: weigh 45 parts of glutinous rice flour, 4 parts of pineapple seed kernel powder, and 45 parts of cold boiled water, and mix them into a soft dough to make leather;

[0042] Wrap the leather and stuffing in a ratio of 1:4 to form glutinous rice balls, pack them in quantitative bags and vacuumize them, and then seal and refrigerate at 4°C.

[0043] The product...

Embodiment 3

[0044] Embodiment 3: prepare pineapple seed kernel rice dumpling of the present invention

[0045] Jackfruit seed powder preparation: Weigh fresh jackfruit kernels, add cold boiled water, boil for 50 minutes, manually peel, pulverize with a grinder, pass through a 60-mesh sieve, and the mass ratio of jackfruit seeds to water is 1:2;

[0046] Filling preparation: Weigh 33 parts of jackfruit seed powder, 6 parts of cooked sesame seeds, 12 parts of butter, 13 parts of high-grade flour, 27 parts of white sugar, 6 parts of cold boiled water, and 0.3 parts of baking soda, stir well, and prepare the filling ;

[0047] Leather preparation: Weigh 47 parts of glutinous rice flour, 6 parts of pineapple seed kernel powder, and 50 parts of cold boiled water, and mix them into a soft dough to make leather;

[0048]The ratio of leather and filling is 2:3 and wrapped into glutinous rice balls, packed in quantitative bags and vacuumized, then sealed and refrigerated at 4°C.

[0049] The prod...

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PUM

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Abstract

The invention relates to the field of food processing, and discloses jack fruit seed kernel rice dumplings as well as a preparation method thereof. The rice dumplings provided by the invention are prepared by wrapping fillings by wrappers, wherein the wrappers are prepared from 45-50 parts of glutinous rice flour, 4-8 parts of jack fruit seed kernel flour and 45-55 parts of cooled boiled water; the fillings are prepared from 30-35 parts of jack fruit seed kernel flour, 4-8 parts of processed sesame, 10-15 parts of butter, 10-15 parts of high-grade flour, 25-30 parts of white sugar, 4-8 pars of cooled boiled water and 0.1-0.4 part of baking soda. According to the invention, the jack fruit seed kernel rice dumplings which are sweet, tasty, fine and smooth, contain rich protein, starch and dietary fiber, and also have multiple health-care efficacies of improving the human body immunity, relieving irritation, treating diarrhea and the like are prepared by optimizing a processing technique, selecting appropriate ingredients and starting from the characteristics of jack fruit seed kernels, so that the utilization ratio of the jack fruit seed kernels is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pineapple seed kernel glutinous rice ball and a preparation method thereof. Background technique [0002] Jackfruit (Artocarpus heterophylls Lam.), also known as wood pineapple and tree pineapple, belongs to the evergreen tree of Moraceae Osmanthus genus. It is a tropical tree species integrating fruit, grain and precious materials. It is native to India in tropical Asia. Widely cultivated, mainly distributed in Southeast Asian countries such as Sri Lanka, Myanmar, Indonesia, and China. In China, it is mainly distributed in Hainan, Guangdong, Guangxi, Yunnan, Fujian and Sichuan, among which Hainan Province is the most planted. [0003] Generally, the pulp of a jackfruit accounts for about 35% of the total weight, and the seed kernel and skin dregs account for 20% and 45% respectively. When the pulp is intensively processed, there will inevitably be a large amount of leftovers-se...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/36A23L1/29A23L7/10A23L25/00A23L33/00A23P20/25
Inventor 谭乐和张彦军初众徐飞卢少芳谷风林贺书珍
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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