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Probiotic rice-dumplings and preparation method thereof

A technology of probiotics and zongzi, which is applied in the field of food processing, can solve the problems of lack of health care functions, and achieve the effects of unique taste, long shelf life and rich nutrition.

Inactive Publication Date: 2017-04-26
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous acceleration of work and life rhythms in modern society, and people's attention to the nutrients in the diet, traditional zongzi has been difficult to meet people's needs. For this reason, many people have made various zongzi, but most of them do not have health care. Function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of raw and auxiliary materials: Wash the glutinous rice, soak it in clean water for 5 hours, and drain the water; wash the zong leaves, put them in a pot and boil them for 30 minutes, and then rinse the zong leaves with clean water Rinse once, then put in a basket and drain; put the drained rice into a blender, add other commonly used auxiliary materials, stir evenly, and heat and sterilize at 90°C for 30 minutes.

[0022] 2. Preparation of probiotic fermentation broth: fresh milk without antibiotics, pasteurized, cooled to 30°C-40°C, under aseptic conditions, inoculated with 4% (v / v) probiotics, fermented at 30°C for 10 hours, refrigerated Standby; the probiotics are at least one of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium.

[0023] 3. Fermentation: Add the probiotic fermented liquid into the glutinous rice mixture. The amount of fermented liquid added is based on soaking the glutinous rice mixture. Ferment at 28°C for 12 ...

Embodiment 2

[0027] 1. Prepare raw and auxiliary materials: Wash the glutinous rice, soak it in clean water for 5 hours and drain the water; wash the zong leaves, put them in a pot and boil them for 30 minutes, rinse the cooked zong leaves with clean water Put it in a basket and drain; put the drained rice into a blender, add other commonly used auxiliary materials, stir evenly, and heat and sterilize at 90°C for 30 minutes.

[0028] 2. Preparation of probiotic fermentation broth: fresh milk without antibiotics, pasteurized, cooled to 30°C-40°C, under sterile conditions, inoculated with 5% (v / v) probiotics, fermented at 30°C for 10 hours, refrigerated Standby; the probiotics are at least one of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium.

[0029] 3. Fermentation: Add the probiotic fermentation liquid to the glutinous rice mixture. The amount of fermentation liquid added is based on soaking the glutinous rice mixture. Ferment at 32°C for 10 hours, and filter th...

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Abstract

The invention provides probiotic rice-dumplings and a preparation method thereof. The preparation method of the probiotic rice-dumplings comprises the following steps: preparing raw materials and auxiliary materials; preparing probiotic fermentation liquid; carrying out fermentation; making rice dumplings; and cooking the rice dumplings. The rice dumplings prepared by the preparation method are relatively long in shelf lives, safe, healthy, balanced in nutrition, extremely good in taste, attractive in aroma, not greasy after frequent eating, and easy to digest. The added probiotics can effectively regulate intestinal flora balance of the human body, as well as increase the number of the probiotics in the intestine so as to prevent constipation and diarrhea, and reduce blood sugar and blood lipid. Thus, the probiotic rice-dumplings are a kind of health-care leisure food suitable for people of all ages.

Description

technical field [0001] The invention relates to a probiotic zongzi and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Probiotics are bacteria that are beneficial to the human body. They can be taken directly as food additives to maintain the balance of intestinal flora. They have the functions of protecting the gastrointestinal tract and preventing diarrhea, alleviating lactose intolerance, enhancing immunity, anti-mutation and Various physiological functions such as anticancer activity, cholesterol-lowering effect, and reduction of food allergy. [0003] Zongzi, known as "corner millet" and "tube rice dumpling" in ancient times, is made from steamed glutinous rice wrapped in zongzi leaves. It is one of the traditional festival foods of the Chinese nation. Zong appeared as early as the Spring and Autumn Period, and was originally used to sacrifice ancestors and gods. In the Jin Dynasty, zongzi became the foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/126A23L33/135
CPCA23V2002/00A23V2200/3204
Inventor 张超方诩武道吉贾婕姜岷马江锋
Owner SHANDONG JIANZHU UNIV
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