Making method of glutinous husked rice dumplings

A production method and technology of glutinous brown rice, applied in food preparation, application, food science, etc., can solve the problems of rough taste of glutinous brown rice, loss of nutrients, and poor taste of glutinous rice balls, so as to improve flavor and nutritional value, reduce rancidity, and taste delicate effect

Active Publication Date: 2012-02-08
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when glutinous brown rice is refined into refined white glutinous rice, a large amount of nutrients are lost.
Glutinous brown rice is rich in protein, dietary fiber, unsaturated fatty acids, trace elements, etc. Its nutritional value is much higher than that of refined white glutinous rice, but the taste of glutinous brown rice is rough, and the taste of glutinous rice balls made is extremely poor, which is difficult for consumers to accept
Moreover, glutinous brown rice contains unsaturated fatty acids, which are easily oxidized and rancid, reducing the nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] (1) Soak glutinous rice: Weigh 100 kg of glutinous brown rice, wash it, add 250 kg of clean water to soak for 3 hours, and drain;

[0011] (2) Put the wet glutinous brown rice in a microwave oven and heat it at 90°C for 13 minutes;

[0012] (3) Then use colloid mill to grind into slurry;

[0013] (4) Add 0.5 kg of food-grade cellulase to the wet glutinous brown rice slurry, heat it at 50°C for 70 minutes, then rapidly raise the temperature to 90°C, keep it warm for 8 minutes, and cool to room temperature to obtain enzyme-treated glutinous brown rice slurry ;

[0014] (5) Ingredients: Add 3 kg of cross-linked oxidized starch, 5 kg of lotus root starch, and 3 kg of honey to the glutinous brown rice slurry; stir evenly to obtain a glutinous brown rice dough;

[0015] (6) make glutinous rice balls according to prior art.

[0016] The glutinous rice balls made in this embodiment have delicate and soft mouthfeel, can preserve the nutritional value of the unsaturated fatty ...

Embodiment 2

[0019] (1) Soak wet glutinous rice: Weigh 100 kg of fresh wet glutinous rice, wash it clean, add 210 kg of clean water to soak for 2.5 hours according to the existing technology, and drain the water;

[0020] (2) Put the wet glutinous brown rice into the microwave oven and heat it at 85°C for 17 minutes;

[0021] (3) Then use colloid mill to grind into slurry;

[0022] (4) Add 0.6 kg of food-grade cellulase to the wet glutinous brown rice slurry, heat it at 52°C for 65 minutes, then rapidly raise the temperature to 90°C, keep it warm for 8 minutes, and cool to room temperature to obtain enzyme-treated glutinous brown rice slurry ;

[0023] (5) Add 4 kilograms of cross-linked oxidized starch, 8 kilograms of lotus root starch, and 2 kilograms of honey to the waxy brown rice slurry obtained in step (4), and stir evenly to obtain a glutinous brown rice dough;

[0024] (6) make glutinous rice balls according to prior art.

[0025] The glutinous rice balls made in this embodiment...

Embodiment 3

[0028] (1) Soak glutinous rice: Weigh 100 kg of glutinous rice, wash it clean, add 2-3 times of clean water to soak for 2-5 hours according to the existing technology, and drain the water;

[0029] (2) Put the wet glutinous brown rice into the microwave oven and heat it at 92°C for 15 minutes;

[0030] (3) Then use colloid mill to grind into slurry;

[0031] (4) Add 0.7 kg of food-grade or higher cellulase to the glutinous rice slurry, heat it at 55°C for 60 minutes, then rapidly raise the temperature to 93°C, hold it for 9 minutes, and cool it to room temperature to obtain enzyme-treated glutinous brown rice slurry;

[0032] (5) Add 5 kg of cross-linked oxidized starch, 6 kg of lotus root powder, and 4 kg of honey to the glutinous brown rice slurry, and stir evenly to obtain a glutinous brown rice dough;

[0033] (6) Make glutinous rice balls with various fillings according to the prior art.

[0034] The glutinous rice balls made in this embodiment have a delicate and soft ...

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PUM

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Abstract

The invention discloses a making method of glutinous husked rice dumplings. The method comprises the following steps of: (1) soaking raw materials; (2) putting the soaked and drained wet glutinous husked rice into a microwave oven, and heating the glutinous husked rice for 10 to 17 minutes at the temperature of between 85 and 95 DEG C; (3) pulping; (4) treating with cellulase: adding food-grade cellulase in an amount which is 0.5 to 0.7 percent of the weight of the glutinous husked rice raw material into the glutinous husked rice pulp, performing heat preservation for 65 to 70 minutes at the temperature of between 50 and 55 DEG C, heating to the temperature of between 90 and 95 DEG C, performing heat preservation for 8 to 10 minutes, and cooling to room temperature; (5) proportioning: adding 3 to 5 percent of cross-linked oxidized starch, 5 to 8 percent of lotus powder and 2 to 4 percent of honey based on the weight of the glutinous husked rice raw material into the glutinous husked rice pulp, stirring uniformly, and obtaining a glutinous husked rice dumpling blank; and (6) preparing the rice dumplings by using the conventional technology. The rice dumplings made by the method hashigh nutritional value and exquisite and soft mouthfeel, and is not easily spoiled.

Description

technical field [0001] The invention relates to a method for making glutinous rice balls, in particular to a method for making glutinous brown rice glutinous rice balls. Background technique [0002] The skin of traditional glutinous rice balls is generally made of glutinous rice. These glutinous rice are generally refined white glutinous rice. The refined white glutinous rice is made from glutinous rice through hulling and glutinous brown rice, and glutinous brown rice is refined. However, when glutinous brown rice is refined into refined white glutinous rice, a large amount of nutrients are lost. Glutinous brown rice is rich in protein, dietary fiber, unsaturated fatty acids, trace elements, etc., and its nutritional value is much higher than that of refined white glutinous rice. However, the taste of glutinous brown rice is rough, and the taste of glutinous rice balls made is extremely poor, which is difficult for consumers to accept. Moreover, glutinous brown rice conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/105A23L7/104
Inventor 林亲录吴跃杨涛梁盈吴伟李丽辉王青云肖华西田蔚
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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