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Making method of watermelon-flavored rice cakes capable of being cool and refreshing and relieving summer-heat

A watermelon and refreshing technology, applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve problems such as influence, achieve delicate taste, slow down the speed of retrogradation and hardening, and unique flavor effects

Inactive Publication Date: 2018-07-13
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To preserve the quality and freshness of this kind of food, in addition to improving the basic formula and process, as well as improving the production environment and packaging methods, additives such as enzyme preparations, edible colloids, edible emulsifiers, and modified starches are generally used to inhibit starch retrogradation, but these food additives are harmful to the human body. slight effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of the watermelon-flavored rice cake for refreshing and reducing summer heat comprises the following steps:

[0016] 1) Add 0.08% guar gum to freshly squeezed watermelon juice, homogenize at 20°C for 15 seconds, and let it stand for 30 minutes before use; 2) Select plump and intact brown rice grains and rinse them with deionized water , then spread the brown rice on a petri dish, add deionized water, put it into a constant temperature incubator at 23°C to germinate, and obtain germinated brown rice that has germinated for 2 days; put the germinated brown rice into a 38°C oven to dry for 12 hours, and after crushing, pass 120-mesh sieve to obtain germinated brown rice powder; 3) Put the tangerine peel in a juicer and grind it into tangerine peel powder, soak in 3 times the amount of warm water for 60 minutes, filter the tangerine peel powder, and obtain a 35% concentration of tangerine peel extract ;4) Add 30 parts of millet flour, 40 parts of germ...

Embodiment 2

[0018] The preparation method of the watermelon-flavored rice cake for refreshing and reducing summer heat comprises the following steps:

[0019] 1) Prepare watermelon juice: add 0.10% guar gum to freshly squeezed watermelon juice, homogenize at 25°C for 25 seconds, and let it stand for 45 minutes before use; the color of watermelon juice added with guar gum is watermelon Red color, rich fruit aroma, uniform state, refreshing taste, good color and flavor, good fluidity, strong fruit aroma, uniform state, high stability and uniformity;

[0020] 2) Preparation of germinated brown rice flour: select full and intact brown rice grains, rinse them with deionized water, spread the brown rice on a petri dish, add deionized water, put it in a constant temperature incubator at 25°C to germinate, and obtain Germinated 3 The germinated brown rice of the first day; the germinated brown rice was put into 40 ℃ oven and dried for 18 hours, and passed through a 200-mesh sieve after crushing t...

Embodiment 3

[0024] The preparation method of the watermelon-flavored rice cake for cooling down the summer heat comprises: blending watermelon juice, preparing germinated brown rice flour, making tangerine peel extract, and making cake, specifically including the following steps:

[0025] Prepare watermelon juice: add 0.09% guar gum to freshly squeezed watermelon juice, homogenize it at 24°C for 20 seconds, and let it stand for 35 minutes before use; the color of watermelon juice added with guar gum is watermelon red, Strong fruit aroma, uniform state, refreshing taste, good color and flavor, good fluidity, strong fruit aroma, uniform state, high stability and uniformity;

[0026]Preparation of germinated brown rice flour: select full and intact brown rice grains, rinse them with deionized water, spread the brown rice on a petri dish, add deionized water, put it in a constant temperature incubator at 24°C to germinate, and obtain germinated brown rice flour for 2 days. Germinated brown ri...

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PUM

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Abstract

The invention discloses a making method of watermelon-flavored rice cakes capable of being cool and refreshing and relieving summer-heat. The making method comprises the following steps of performingblending to obtain watermelon juice, preparing sprouted brown rice powder, making a dried orange peel extraction solution, and making cakes. The making method comprises the specific steps of adding guar gum to watermelon juice for blending to obtain the watermelon juice; additionally, enabling brown rice to sprout for 2-3 days, and preparing the sprouted brown rice powder; in addition, preparing the dried orange peel extraction solution; mixing millet flour with the sprouted brown rice powder, glutinous rice flour, white granulated sugar, the dried orange peel extraction solution, the watermelon juice and a blending agent to obtain paste, pouring the paste into a mold, and performing steaming so as to obtain the watermelon-flavored rice cakes having functions of being cool and refreshing and relieving summer-heat. The rice cakes have the beneficial effects that the rice cakes have the efficacy of clearing heat, relieving summer-heat, promoting production of body fluid to quench thirst,preventing summer-heat and reducing temperature, are unique in flavor and fine and smooth in mouth feel, have special sweet taste of watermelons, also contain traditional Chinese medicine components,are suitable for preventing discomfort caused by summer-heat, cold caused by four seasons, fever and indigestion, can benefit the spleen and the stomach and remove stagnant qi, and are superior watermelon-flavored rice cakes having the efficacy of being cool and refreshing and relieving summer-heat.

Description

technical field [0001] The invention relates to the field of rice cake preparation, in particular to a preparation method for refreshing watermelon flavored rice cake. technical background [0002] As a traditional food with unique flavor, rice cake has profound cultural connotation and heritage, and is very popular among consumers. In addition to the characteristics of high sugar, high oil and high starch in traditional rice cakes, rice cakes will gradually age, harden, lose water and significantly reduce edible quality during the series of production, transportation, storage and sales. Can not meet the requirements of consumers. Therefore, rice cakes currently on the market are mainly sold in the form of making and selling now, and the shelf life is shorter, generally no more than 3 days. According to reports, the main reason for the aging of high-starch foods is starch retrogradation. And content, protein, fat content and other factors. To preserve the quality and fre...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L3/3562A23L19/00A23L33/105
CPCA23L7/117A23L3/3562A23L19/00A23L33/105A23V2002/00A23V2200/16A23V2200/30A23V2200/32A23V2250/21A23V2250/506A23V2250/55
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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