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Preparation method of multi-grain traditional Chinese rice dumplings

A technology for miscellaneous grains and miscellaneous grain powder, which is applied in the field of preparation of miscellaneous grain rice dumplings, can solve the problems of taking a long time to cook bean dumplings, reducing vitamin content, and difficulty in cooking beans, and achieving easy cooking and processing, strong health care effects, and easy digestion and absorption. Effect

Inactive Publication Date: 2017-10-24
倪建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main raw material of zongzi is glutinous rice, which has high viscosity and is not easy to digest. It contains too much fat, salt, and sugar. Eating more will increase the burden on the stomach.
[0003] The existing bean dumplings are mainly made of glutinous rice and filled with red bean paste or beans, which still has the problem of indigestibility. At the same time, the beans are not easy to cook, and it takes a lot of time to cook the bean dumplings
Bean paste rice dumpling uses red bean paste as filling, which is easy to steam and cook. However, the processing process of red bean paste is generally: soak red beans, cook, and grind to a muddy state. However, during the processing process, the multivitamins rich in beans are decomposed due to oxidation. , which greatly reduces the vitamin content in it and reduces its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Soak 100g of mung beans, 100g of soybeans and 100g of red beans in 2500g of pure water at room temperature for 10 hours, then add 17g of β-cyclodextrin and 11.5g of D-glucose. Granules, vacuum-dry the obtained slurry at 65°C until the water content is 15%, add it to a twin-screw extruder for extrusion and expansion, and then cool, crush, and sieve to obtain 182g of cooked miscellaneous grain powder; the specific extrusion and expansion The process parameters are: the extrusion temperature is 125-165°C, the screw speed is 130r / min, and the feeding speed is 18r / min.

[0028] (2) Add 80 g of purified water to the 200 g of cooked miscellaneous grains powder obtained in step (1), and stir until there is no particulate matter to obtain the cooked miscellaneous grains paste;

[0029] (3) Wash the yellow millet, sorghum rice and corn, soak in pure water at room temperature for 20 hours, drain the water for later use; the mass ratio of the yellow millet, sorghum rice, corn a...

Embodiment 2

[0032] (1) Soak 100g of mung beans, 100g of soybeans and 100g of red beans in 2200g of pure water at room temperature for 8 hours, add 24g of β-cyclodextrin and 18g of D-glucose, mix well, stir and pulverize, and pass through a 80-mesh sieve to remove large particles , vacuum-dry the resulting slurry at 65°C until the water content is 16%, add it to a twin-screw extruder for extrusion and expansion, and then cool, crush, and sieve to obtain 175g of cooked miscellaneous grain powder; the specific process of extrusion and expansion The parameters are: the extrusion temperature is 125-165°C, the screw speed is 120r / min, and the feeding speed is 15r / min.

[0033] (2) Add 100 g of purified water to the 200 g of cooked miscellaneous grain powder obtained in step (1), and stir until there is no particulate matter to obtain a cooked miscellaneous grain paste;

[0034] (3) Wash the yellow millet, sorghum rice and corn, soak in pure water at room temperature for 12 hours, drain the wate...

Embodiment 3

[0037](1) Soak 100g of mung beans, 100g of soybeans and 100g of red beans in 3000g of pure water at room temperature for 12 hours, then add 15g of β-cyclodextrin and 8.5g of D-glucose. Granules, vacuum-dry the obtained slurry at 65°C until the water content is 12%, add it to a twin-screw extruder for extrusion and expansion, and then cool, crush, and sieve to obtain 278g of cooked miscellaneous grain powder; the specific extrusion and expansion The process parameters are: the extrusion temperature is 125-165°C, the screw speed is 150r / min, and the feeding speed is 20r / min.

[0038] (2) Add 60 g of purified water to the 200 g of cooked miscellaneous grains powder obtained in step (1), and stir until there is no particulate matter to obtain the cooked miscellaneous grains paste;

[0039] (3) Wash the yellow millet, sorghum rice and corn, soak in pure water at room temperature for 24 hours, drain the water for later use; the mass ratio of the yellow millet, sorghum rice, corn and...

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PUM

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Abstract

The invention provides a preparation method of multi-grain traditional Chinese rice dumplings. The preparation method comprises the following steps: (1) cleaning yellow millets, sorghum rice and corns, soaking in normal-temperature pure water, and draining for standby use; (2) wrapping a mixture obtained in step (1) and used as a main material and cooked multi-grain paste used as fillings into a rice dumpling leaf, soaking and boiling in a pot, cooling, and vacuum packing; and a preparation method of the cooked multi-grain paste comprises the following steps: (a) soaking a bean mixture in normal-temperature pure water, adding beta-cyclodextrin and D-glucose, uniformly mixing, stirring and crushing, filtering to remove large-particle substances, vacuum drying obtained slurry, extruding and expanding, cooling, crushing, and sieving to obtain the cooked multi-grain powder; and (b) adding pure water into the cooked multi-grain powder, and stirring until no particle exists to obtain the cooked multi-grain paste. The multi-grain traditional Chinese rice dumplings prepared by the invention are rich in nutrition, easy to digest, high in content of vitamins, higher in healthcare effect for the human body and easy to steam and process.

Description

technical field [0001] The invention belongs to the technical field of food prices, and in particular relates to a preparation method of miscellaneous rice dumplings. Background technique [0002] Zongzi, also known as "corner millet" and "tube rice dumpling", is made by steaming glutinous rice wrapped in zongzi leaves. It is one of the traditional festival foods of the Chinese nation. Generally, glutinous rice is used as the main raw material. Pork, ham, poultry products, seafood, etc. are used as fillings for salty rice dumplings. Red dates, pineapples, red bean paste, chestnuts, etc. are used as fillings for sweet rice dumplings, and wrapped in bamboo or reed leaves. Bamboo leaves contain a large amount of VC, amino acids, chlorophyll, minerals, flavonoids, etc., which have various functions such as sterilization, antisepsis, and anticancer. Reed leaves also contain many pharmacological components and have certain health care functions. However, the main raw material of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L11/00A23L29/30A23L33/00A23P30/34
CPCA23L7/126A23L11/05A23L11/07A23L29/30A23L29/35A23L33/00A23P30/34A23V2002/00A23V2200/30A23V2250/5112A23V2250/61
Inventor 倪建华朱珠香
Owner 倪建华
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