Rice dumplings easy to digest, and making method of rice dumplings

An easy-to-digest, zongzi technology, applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, food ingredients functions, etc., can solve problems such as the stickiness of zongzi, easy to dirty face and clothes, and food waste. , to achieve the effect of improving digestion and absorption rate, easy digestion, and increasing content

Inactive Publication Date: 2018-10-02
GUIZHOU PSN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the existing technology is still difficult to solve the stickiness of zongzi, resulting in the serious phenomenon of glutinous rice sticking to the leaves, so that when people eat zongzi, glutinous rice sticks to the leaves, which not only easily stains the face and clothes, but also causes food waste.

Method used

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  • Rice dumplings easy to digest, and making method of rice dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] This embodiment provides a kind of easily digestible zongzi. After mixing glutinous rice and stuffing at a weight ratio of 10:1, wrap it with softened pomelo leaves. The stuffing includes: 13kg pomelo peel, 9kg borneol, 8kg thyme, Copper gluconate 0.7kg, egg white 20kg, compound enzyme 1.6kg, ethanol 40kg;

[0051] The composite enzyme is composed of cellulose, hemicellulose, and amylase in an inoculum ratio of 7:1:5;

[0052] Described ethanol, its mass concentration is 60%;

[0053] Described stuffing, its preparation method is:

[0054] ① Microwave the pomelo peel and thyme under the power of 250W until the water content does not exceed 8%, and then grind until passing through a 40-mesh sieve;

[0055] ②Mix the ground pomelo peel, thyme, copper gluconate and compound enzyme, and place it at 15°C for 3 hours at a constant temperature;

[0056]③Mix the product obtained in step ② with borneol thoroughly, then place it in ethanol at a temperature of 55°C for 3 hours, ...

Embodiment 2

[0061] This embodiment provides a kind of easily digestible zongzi. After mixing glutinous rice and stuffing at a weight ratio of 8:1, they are wrapped with softened pomelo leaves. Copper gluconate 0.3kg, egg white 15kg, compound enzyme 0.8kg, ethanol 35kg;

[0062] The composite enzyme is composed of cellulose, hemicellulose, and amylase in an inoculum ratio of 5:1:2;

[0063] Described ethanol, its mass concentration is 45%;

[0064] Described stuffing, its preparation method is:

[0065] ① Microwave the pomelo peel and thyme under the power of 230W until the water content does not exceed 8%, and then grind until passing through a 40-mesh sieve;

[0066] ②Mix the ground pomelo peel, thyme, copper gluconate, and compound enzyme, and place it at 5°C for 2 hours at a constant temperature;

[0067] ③Mix the product obtained in step ② with borneol thoroughly, then place it in ethanol at a temperature of 48°C for heat preservation for 2 hours, then heat it to 88°C until there i...

Embodiment 3

[0072] This embodiment provides a kind of easily digestible zongzi. After mixing glutinous rice and stuffing at a weight ratio of 9:1, they are wrapped with softened grapefruit leaves. The stuffing includes: 12kg of grapefruit peel, 6kg of borneol, 5kg of thyme Copper gluconate 0.5kg, egg white 16kg, compound enzyme 1.5kg, ethanol 38kg;

[0073] The composite enzyme is composed of cellulose, hemicellulose, and amylase in an inoculum ratio of 5:1:5;

[0074] Described ethanol, its mass concentration is 50%;

[0075] Described stuffing, its preparation method is:

[0076] ① Microwave the pomelo peel and thyme under the power of 238W until the water content does not exceed 8%, and then grind until passing through a 40-mesh sieve;

[0077] ② Mix the ground pomelo peel and thyme with copper gluconate and compound enzyme, and place it at 5-15°C for 2-3 hours at a constant temperature;

[0078] ③Mix the product obtained in step ② with borneol thoroughly, then place it in ethanol a...

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Abstract

The invention relates to a production technique of rice dumplings, in particular to rice dumplings easy to digest, and a making method of the rice dumplings. According to the rice dumplings easy to digest, polished glutinous rice and fillings are mixed in the weight ratio of the polished glutinous rice to the fillings being (8-10) to 1 to obtain a mixture, the mixture is wrapped with softened pomelo leaves to be shaped, wherein the fillings comprise the following components in parts by weight of 10-13 parts of pomelo peel, 5-9 parts of borneol, 4-8 parts of murraya paniculata, 0.3-0.7 part ofcopper gluconate, 15-20 parts of egg white, 0.8-1.6 parts of complex enzymes and 35-40 parts of ethanol. The rice dumplings disclosed by the invention have favorable hardness, stickiness, elasticity and chewiness, so that the rice dumplings are good in mouth feel, rich in fragrance, fine and smooth, easy to digest, convenient and edible, and is not easily stuck to leaf surfaces, and the productionflow is simplified.

Description

technical field [0001] The invention relates to the production technology of zongzi, in particular to an easily digestible zongzi and a preparation method thereof. Background technique [0002] Glutinous rice dumplings are fragrant and elegant, soft, waxy and smooth, and have various tastes. They are very popular among people. Ordinary craft rice dumplings are soaked in glutinous rice for 2-4 hours, mixed with other fresh ingredients and seasonings to make rice dumplings with different tastes, and then choose bamboo leaves or Zongzi made of reed leaves are steamed for a long time, vacuum-packed, and then put into a sterilizing pot for sterilization. The whole time lasts for 4-5 hours, and because of the high oiliness and viscosity, it is difficult to digest and easily causes gastric acid secretion to increase. , abdominal distension, abdominal pain, diarrhea and other symptoms. [0003] Patent No. CN201710633510.6 discloses a method of making beef zongzi with indica rice. S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L33/10A23L33/105A23L29/00
CPCA23V2002/00A23L7/126A23L29/06A23L33/10A23L33/105A23V2200/30A23V2200/32A23V2200/308A23V2200/14A23V2200/15A23V2250/21
Inventor 周俊朱颖
Owner GUIZHOU PSN FOOD CO LTD
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