Method for producing corn and pine nut rice dumpling

A production method and corn technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of reduced digestion and absorption rate and nutritional value, high gelatinization temperature of corn starch, poor palatability, etc., and achieve high raw material utilization rate and condition Mild, easy-to-eat effect

Inactive Publication Date: 2011-09-14
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Corn starch has a high gelatinization temperature, is easy to age, has a rough taste, and poor palatability
After the starch is ag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Corn softening and anti-aging treatment

[0026] Ordinary fresh corn kernels are cleaned to remove inedible impurities such as corn cobs, sand, stones, and grass seeds. According to the ratio of material to water 1:5, add boiling water to soak for 30 minutes, cool to 85°C, add 70°C-resistant α-amylase according to 0.5% of the mass of corn kernels, and keep warm for 45 minutes to properly degrade cornstarch and generate low-molecular paste. Ethanol, oligosaccharides, etc., soften the tissue structure of corn and improve the anti-aging degree of corn kernels. After the heat preservation is over, heat to 100°C and maintain for 10 minutes to inactivate the enzyme, further soften and anti-aging treatment, and concentrate to remove excess water at the same time, so that the corn kernels are soft and swollen, moderately sticky, and there is no dripping phenomenon;

[0027] (2) Aroma-enhancing treatment of pine nuts

[0028] Choose fresh high-quality pine nuts that are fr...

Embodiment 2

[0038] (1) Corn softening and anti-aging treatment

[0039] Fresh sticky waxy corn kernels are cleaned to remove inedible impurities such as corncobs, sand, stones, and grass seeds. According to the ratio of material to water 1:3, add boiling water to soak for 20 minutes, cool to 80°C, add 80°C-resistant α-amylase according to 0.4% of the mass of corn kernels, and keep warm for 60 minutes to properly degrade cornstarch and generate low-molecular paste. Ethanol, oligosaccharides, etc., soften the tissue structure of corn and improve the anti-aging degree of corn kernels. After the heat preservation is over, heat to 95°C and maintain for 20 minutes to inactivate the enzyme, further soften and anti-aging treatment, and concentrate to remove excess water at the same time, so that the corn kernels are soft and swollen, moderately sticky, and there is no dripping phenomenon;

[0040] (2) Aroma-enhancing treatment of pine nuts

[0041] Choose fresh high-quality pine nuts that are f...

Embodiment 3

[0051] (1) Corn softening and anti-aging treatment

[0052] Fresh sweet corn kernels are cleaned to remove inedible impurities such as corncobs, sand, stones, and grass seeds. According to the ratio of material to water 1:2, add boiling water and soak for 10 minutes, cool to 75°C, add 90°C-resistant α-amylase according to 0.2% of the mass of corn kernels, and keep warm for 30 minutes to properly degrade cornstarch and generate low-molecular paste Ethanol, oligosaccharides, etc., soften the tissue structure of corn and improve the anti-aging degree of corn kernels. After the heat preservation is over, heat to 98°C and maintain for 15 minutes to inactivate the enzyme, further soften and anti-aging treatment, and concentrate to remove excess water at the same time, so that the corn kernels are soft and swollen, moderately sticky, and there is no dripping phenomenon;

[0053] (2) Aroma-enhancing treatment of pine nuts

[0054] Choose fresh high-quality pine nuts that are free fr...

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PUM

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Abstract

The invention relates to a method for producing a corn and pine nut rice dumpling, and belongs to a food processing technology. The method comprises the following steps of: screening fresh corn grains to remove impurities, and softening and performing aging resistance treatment; performing fragrance-enhancing treatment on pine nuts; and mixing the fresh corn grains and the pine nuts in a certain ratio for the production of the rice dumping. The product has good organoleptic quality and a special nutrition effect. The produced rice dumpling product has unique flavor and excellent mouthfeel.

Description

technical field [0001] The invention belongs to food processing technology. Background technique [0002] Corn, also known as corn, corn, pearl rice, grass family, annual herb. Corn is one of the most widely distributed food crops in the world, and its planting area ranks third after wheat and rice. The planting range is from 58°N (Canada and Russia) to 40°S (South America). [0003] Corn is sweet in taste and flat in nature. It has the functions of adjusting the middle and appetizing, benefiting the lungs and calming the heart, clearing dampness and heat, benefiting the liver and gallbladder, and delaying aging. The vitamin content in corn is very high, 5-10 times that of rice and wheat. Every 100 grams of corn contains 106 kcal of calories, 2.9 grams of cellulose, 4.0 grams of protein, 1.2 grams of fat, and 22.8 grams of carbohydrates. Corn also contains special nutrients and has special nutritional effects. Corn has the highest content of fat, phosphorus and vitamin B...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/36A23L1/09A23L7/10A23L25/00
Inventor 王大为张艳荣刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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