Kumquat and sticky rice cake and production method thereof

A technology for cakes and glutinous rice, applied in baking, dough processing, baked food, etc., can solve problems such as slow sales of kumquats, and achieve the effects of factory production, enhanced nutrition, and large volume.

Inactive Publication Date: 2016-06-29
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, the kumquat planting industry has developed rapidly, and the output has continued to increase, and the kumquat has become unsalable; in order to make full use of resources and bring into play the therapeutic and health-care effects of the kumquat, the present invention utilizes the kumquat to develop a new kumquat glutinous rice cake product with a unique flavor , has a unique sweet smell and golden color of kumquat; this product has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation method of broken wall kumquat leaf paste

[0017] Soak 500g of fresh kumquats in 1000ml of sodium bicarbonate solution with a concentration of 0.05-0.15% for 3-5 minutes, pick up for later use; cut the kumquats horizontally, and squeeze out the core for later use; put the pretreated kumquats Put it into a wall-breaking machine, and use a rotating speed of 30,000 rpm to break the wall for 1-3 minutes to make a uniform paste of broken kumquat paste for later use.

Embodiment 2

[0018] Embodiment 2: the preparation method of micron glutinous rice flour

[0019] Take by weighing 1000 g of glutinous rice and pulverize the glutinous rice with ultra-fine grinding equipment, and pass through a 400 mesh sieve to obtain micron glutinous rice flour with a particle diameter below 38 microns for subsequent use.

Embodiment 3

[0020] Embodiment 3: A kind of kumquat glutinous rice cake and production method thereof

[0021] Weigh 1200g of eggs, 400g of broken kumquat paste, 1000g of micron glutinous rice flour, 300g of low-gluten wheat flour, 800g of white sugar, 200g of xylitol, 100g of nanofibers, and 1.2g of polylysine according to the formula; Mix micron glutinous rice flour and low-gluten wheat flour evenly to make a mixed powder and sieve it for later use; put the egg shells together with sugar and xylitol into a multi-functional blender for 5-15 minutes at high speed, add broken kumquat Continue to beat the paste and nanofibers at high speed for 10-20 minutes, and stir into a stable yellow foam for later use; add the mixed powder and stir at a low speed to form a uniform cake paste; put the cake paste into the automatic quantitative injection molding machine, and automatically quantitatively inject it neatly Put it in a 20-50g disposable cake mold on the steaming tray; pour all the cake molds ...

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Abstract

The invention provides a kumquat and sticky rice cake and a production method thereof and belongs to the technical field of food processing. According to the production method, kumquats are utilized to develop a new kumquat and sticky rice cake product which is unique in flavor and has unique fragrant and sweet flavor and golden color and luster of the kumquats; the low-sugar and high-fiber kumquat and sticky rice cake is prepared by taking eggs, sticky rice, kumquats and lower-gluten wheat flour as main raw materials, and white sugar and xylitol as auxiliary materials, and adding nano-fibers, polylysine and the like, and can serve as a health food for middle-aged and old people; and the production method is simple in process, energy-saving, high in operability and capable of realizing industrial production.

Description

1. Technical field [0001] The invention belongs to the field of food, and specifically refers to a kumquat glutinous rice cake and a production method thereof. 2. Background technology [0002] Kumquat belongs to Rutaceae and is a famous fruit-watching plant. It is native to my country and has a cultivation history of more than 1,700 years. Kumquat fruit is rich in vitamin C, vitamin P, dietary fiber, sugars, carotene, volatile oil, Special aromatic substances such as kinquat glycosides have a pleasant aroma and have high nutritional value and dietotherapy and health care; Cold ability can prevent colds and lower blood lipids; kumquat can prevent pigmentation, improve skin luster and elasticity, slow down aging, and avoid skin sagging and wrinkling; kumquat has certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and high blood pressure. role. [0003] CN104642695A discloses a method for making kumquat cake, which is charac...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18
CPCA21D2/36A21D2/181
Inventor袁秋萍钱云祁翼余文文洪晨晨应旭霞刘栗杨曹国萍
OwnerZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY