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Corn glutinous rice cake and preparation method thereof

A production method and technology of corn, which is applied in the field of Ciba food, can solve the problems of single material, low energy, shelf life of changing taste, etc., and achieve the effect of delicate and shiny appearance

Inactive Publication Date: 2017-03-08
CORN RES INST SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional process of preparing glutinous rice cakes mainly has the following disadvantages and shortcomings: firstly, the production efficiency of the traditional process is low, and it cannot meet the needs of large-scale production; secondly, the traditional glutinous rice cakes have problems such as easy aging, cracking, and short shelf life, which restrict sales and sales. promotion; thirdly, with the improvement of people's living standards and the change of consumption concepts and health concepts, food has begun to change to high-quality, nutritious, functional, high-fiber, low-energy trends, and more and more attention has been paid to food diversification and Coarse grains, but glutinous rice and japonica rice are the main raw materials of glutinous rice and glutinous rice on the market, and the material is single, which can no longer meet the needs of different consumer groups.
[0005] So far, the corn glutinous rice cakes sold on the market are all made of glutinous rice flour or other glutinous flour and cornmeal, which greatly affects the original flavor and mouthfeel of corn glutinous rice cakes. Therefore, it is necessary to provide a green, nutritious, Healthy corn glutinous rice cake and its production process, and promote the further development of corn planting scale and production

Method used

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  • Corn glutinous rice cake and preparation method thereof
  • Corn glutinous rice cake and preparation method thereof
  • Corn glutinous rice cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] (1) Take the freshly picked common corn at the stage of milk maturity, peel off, remove the beard and impurities, then clean it, and perform manual threshing.

[0058] (2) Use a pulverizer to pulverize the detached corn kernels into paste particles.

[0059] (3) Put the pulverized pasty particles into egg tart molds and steam them in a steamer. The steaming temperature is 90°C and the steaming time is 6 minutes.

[0060] (4) The steamed corn glutinous rice cake is placed in the packaging bag and vacuumized and sealed. In the vacuum pumping process, the pumping rate of the vacuum pump is 50m / h, and the pumping time is 16s.

[0061] (5) Put the packaged corn glutinous rice cake into an autoclave, wherein the pressure of the sterilization process is set to 1.0 MPa, the temperature is set to 120° C., and the sterilization time is set to 12 minutes.

[0062] The corn glutinous rice cake prepared through the above steps is golden in color, full of corn flavor, and has a shel...

Embodiment 2

[0064] (1) Peel the freshly picked sweet corn in the milk ripening stage, remove the beard and impurities, then clean it and manually thresh it.

[0065] (2) Use a pulverizer to pulverize the detached corn kernels into paste particles.

[0066] (3) Put the pulverized pasty particles into egg tart molds and steam them in a steamer. The steaming temperature is 120°C and the steaming time is 10 minutes.

[0067] (4) The steamed corn glutinous rice cake is placed in the packaging bag and vacuumized and sealed. The pumping speed of the vacuum pump used in the vacuum pumping process is 80m / h, and the pumping time is 20s.

[0068] (5) Put the packaged corn glutinous rice cakes into an autoclave, wherein the pressure of the sterilization process is set to 1.0 MPa, the temperature is set to 130° C., and the sterilization time is set to 20 minutes.

[0069] The corn glutinous rice cake prepared through the above steps has golden color, sweet taste and a shelf life of up to one year.

Embodiment 3

[0071] (1) Peel, remove beard and impurities from freshly picked waxy corn at milk maturity stage, then clean and manually thresh.

[0072] (2) Use a pulverizer to pulverize the detached corn kernels into paste particles.

[0073] (3) Put the pulverized pasty particles into egg tart molds and steam them in a steamer. The steaming temperature is 100°C and the steaming time is 8 minutes.

[0074] (4) Put the steamed corn glutinous rice cake into the packaging bag for vacuuming and sealing. In the vacuuming process, the pumping speed of the vacuum pump is 60m / h, and the pumping time is 18.5s.

[0075] (5) Put the packaged corn glutinous rice cake into an autoclave, wherein the pressure of the sterilization process is set to 1.4MPa, the temperature is set to 126°C, and the sterilization time is set to 16min.

[0076] The glutinous corn glutinous rice cake prepared through the above steps has a shelf life of up to one year, a golden color, a sweet taste, and is ready to eat after ...

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Abstract

The invention relates to the technical field of glutinous rice cake-like foods, and mainly relates to corn glutinous rice cake and a preparation method thereof. The corn glutinous rice cake is prepared from natural and environment-friendly coarse cereal corn as a raw material through threshing, grinding, steam, vacuum packaging, sterilizing and other steps. The prepared corn glutinous rice cake has a smooth and bright appearance and sweet and non-greasy taste, has the expiration date of one year, and opens a brand new development direction to glutinous rice cake-like foods.

Description

technical field [0001] The invention relates to the technical field of glutinous rice cake food, and mainly relates to a corn glutinous rice cake and a preparation method thereof. Background technique [0002] Glutinous rice cake is a kind of traditional famous food among the Chinese people, which is popular in southern China, and is mainly used as festival food for guests to taste. Traditional glutinous rice cakes are mainly made of glutinous rice and potatoes, soaked in water, steamed in a steamer, and then quickly placed in a stone scoop until soft and pliable, and then made into balls that can be large or small while still hot , put fried sesame powder mixed with white sugar (or fried soybean powder mixed with white sugar) and roll it on the plate, and you can eat it, and the taste is sweet. [0003] The traditional process of preparing glutinous rice cakes mainly has the following disadvantages and shortcomings: firstly, the production efficiency of the traditional pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 韩永明宋景楠
Owner CORN RES INST SHANXI ACAD OF AGRI SCI
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