CN105594961A

CN105594961A - Glutinous rice snow jujube and production method thereof

Info

Publication number: CN105594961A
Application number: CN201510787933.4A
Authority: CN
Inventors: 吴青平
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-17
Filing date: 2015-11-17
Publication date: 2016-05-25

Abstract

The invention relates to the field of agricultural product processing, and in particular, relates to a glutinous snow jujube and a production method thereof. The glutinous rice snow jujube is produced through blank preparation, deep-frying, and sugar-coating, and is characterized by comprising the glutinous rice snow jujube raw materials by weight: 50 of glutinous rice, 5-10 of taro, 1-5 of soybeans, 0.1-0.3 of alumen, 15-20 of edible oil, 5-10 of syrup, and 3-5 of powdered sugar. The glutinous rice snow jujube keeps the flavor characteristics of traditional glutinous rice snow jujubes, overcomes the seasonal effects of the traditional glutinous rice snow jujube production, has stable product quality, and can achieve scale production.

Description

A kind of glutinous rice snow jujube and preparation method thereof

Technical field

The present invention relates to processing of farm products field, especially a kind of glutinous rice snow jujube and preparation method thereof.

Background technology

Snow jujube is a kind of Traditional Folk cuisines. What snow jujube among the people was more famous has Anhui Susong snow jujube, Xiushan, Chongqing snow jujube, Jingmen, Hubei snow jujube and Hunan Jing Gang snow jujube.

Pass on from one to another, the Empress Dowager is as a child with father Anqing of living, once to autumn and winter season cough incessantly. Have the individual officials of local governments to hear the news to send here some Susongs snow jujubes, it is also gradually good that she eats rear disease. Kindly afterwards auspiciousnessly face political affairs and be in power, just allow Susong regularly pay tribute, as food for the emperor dessert. So the snow jujube of Susong just name is broadcast all over the world. Food for the emperor snow jujube is traditional special product of Susong, is to be that raw material is elaborated and formed with first-class glutinous rice, taro slurry, white sugar, peanut wet goods. Its profile is as jujube, and flesh is as white as snow, entrance shortcakeization, fragrant and sweet uniqueness, the effect of have anti-asthma, cough-relieving, reducing phlegm. Make snow jujube and mainly contain twice technique, first do semifinished product, the finished product of re-refining. Tradition snow jujube base must just can do after the Frost's Descent, is mainly because avenging jujube raw material all goes on the market after autumn, and local autumn drought, and dry weather is easily shone embryo. The quality glutinous rice that snow jujube utilization locality, Jingmen, Hubei abounds with, Xiushan, Chongqing snow jujube, the dragon and phoenix glutinous rice that produce on select-elite mountain, water mill becomes glutinous rice flour, cooks, dries as base, fried forming.

The quality glutinous rice that snow jujube in Jingmen, Hubei abounds with taking locality is primary raw material, cooks and smashes young pilose antler, adds that soya bean, land plaster and white sugar etc. are mixed with base, expanded through fermenting, and dries, then forms with the fried ripe sugar-coat of wrapping up in of refined sesame oil. Jingmen snow jujube Production Time optimum is selected materials in the Mid-autumn Festival later, soaks glutinous rice preferably since the Double Ninth Festival, and soak time reaches a wheat harvesting period. Soaked glutinous rice is placed in wooden barrel or cairn, and with artificial pestle or pound, upper pot cooks, cooling, cut base, naturally dries. Jingmen snow jujube look white as a jade is, bright as snow sparkling and crystal-clear, and profile is as jujube, and interior silvery fibre sky is fresh and sweet, crisp, tasty and refreshing.

Hunan Jing Gang snow jujube is the brand south food of Jing Gang, is also taking glutinous rice as primary raw material, through base, fried, wrap up in Icing Sugar and form, bubble pine pine, after food, acid, profusely lasting are not stayed in dispute.

Tradition snow jujube complex manufacturing, all must be through steaming, shining, explode, wrap up in, and production is seasonal strong, and key is to put base to shine base, and climate condition limit limits, and each production link is random large, and unstable product quality, is difficult to realize standardization, large-scale production.

The application for a patent for invention of application publication number CN101658231, a kind of multi-flavored white jujube-shaped glutinous rice cake and preparation method thereof is disclosed, adopt glutinous rice flour, taro slurry, sugar, cake powder and taste massecuite to make a kind of multi-flavored white jujube-shaped glutinous rice cake, the expanded volume of gained snow jujube is about a times of jujube base, mouthfeel is more coarse, differs larger with tradition snow jujube local flavor.

Summary of the invention

The invention provides a kind of glutinous rice snow jujube; and glutinous rice is avenged to preforming standardization, the industrialization of the most critical in jujube traditional handicraft; and determine glutinous rice snow jujube processing parameter; keep the flavor characteristics of traditional glutinous rice snow jujube; overcome the seasonal effect that traditional glutinous rice snow jujube is produced; constant product quality, can accomplish scale production.

The present invention is achieved by the following technical solutions:

A kind of glutinous rice snow jujube, is made through base, fried, upper sugar-coat, and the weight ratio formula of described glutinous rice snow jujube raw material is: glutinous rice 50, taro 5-10, soya bean 1-5, alum 0.1-0.3, edible oil 15-20, malt sugar 5-10, Icing Sugar 3-5; Preferred weight ratio formula is: glutinous rice 50, taro 5, soya bean 1.5, alum 0.1, edible oil 15, malt sugar 10, Icing Sugar 5.

A preparation method for glutinous rice snow jujube, comprises base, fried, upper sugar-coat process, it is characterized in that being made through following steps:

(1) base: glutinous rice snow jujube base raw material is quality glutinous rice, taro, soya bean, alum, when base:

First glutinous rice is eluriated totally, soaked 48-72 hour, after drain well, wear into glutinous rice flour, cross 60 mesh sieves; 80 DEG C of-95 DEG C of hot water that add glutinous rice flour weight ratio 30%-35% enter dough mixing machine and stir 10-15 point of kind, take out, and are pressed into the rectangular of wide 4-6 centimetre, thick 1-1.5 centimetre; Upper rice steamer steams 30-45 and divides kind to cook; Going out rice steamer is cooled to 60 DEG C-70 DEG C and is cut into while hot the stick of wide 2-2.5 centimetre; Enter mixer and stir into mud, stirring is first slow rear fast, mixing time 20-30 minute;

Soya bean is cleaned out and soaks 8-24 hour, add dry beans 2-3 times soft water and grind and filter out soya-bean milk, be heated to 95 DEG C of-110 DEG C of 3-5 minute, be cooled to 60 DEG C-80 DEG C;

30-45 minute is cleaned, steamed to taro to well-done, and while being cooled to 50 DEG C-60 DEG C, peeling, adds hot alum water to smash into taro paste while hot;

Then hot glutinous rice piece, hot soya-bean milk and hot taro paste are mixed in proportion, enter mixer and stir 10-15 minute, take out, leave standstill 1-4 hour, be cut into the jujube base of long 4-5 centimetre, wide 1-1.5 centimetre, thick 1-1.5 centimetre, swing in drip pan; 30 DEG C of-45 DEG C of hot-air seasonings are to water content 10%-12%; Be stored in shady and cool dry place for subsequent use;

(2) fried: fried point of bubble base of glutinous rice snow jujube, circle base, fried jujube three steps:

Bubble base: will put into 40 DEG C of-60 DEG C of edible oils and soak 4-12 hour after fried jujube base decontamination, to the deliquescing of jujube base;

Circle base: will explode jujube oil content and add for 3-5 time in bubble base pot, and make a pot interior oil temperature rise to 90 DEG C-110 DEG C, and pass through 30-45 minute, and heave to jujube base;

Fried base: the glutinous rice snow jujube base of circle base is put into rapidly to 170 DEG C of-180 DEG C of pot frying 3-5 minute of oil temperature, to jujube base substrate long-pending expand to former base substrate long-pending more than three times;

Take the dish out of the pot and drain;

(3) hanging, upper sugar-coat: the jujube base having exploded is put into the malt sugar hanging boiling, then wrapped Icing Sugar.

For shortening glutinous rice soak time, enhance productivity, in the time of base, soak the wintercherry water that adds 20%-30% in glutinous rice water used; Described wintercherry water is the water that drop goes out when brewed glutinous rice from least one week.

Detailed description of the invention

Below by specific embodiment, the present invention will be described:

First 50kg glutinous rice is eluriated totally, acid adding pulp-water soaks 72 hours, wears into glutinous rice flour after drain well, crosses 60 mesh sieves; Add 95 DEG C of hot water 15kg and enter dough mixing machine and stir 15 points of kinds, take out, be pressed into wide 6 centimetres, thick 1.5 centimetres rectangular; Upper rice steamer steams 30 points of kinds and cooks; Going out rice steamer is cooled to 70 DEG C and is cut into while hot the stick of wide 2-2.5 centimetre; Enter mixer and stir into mud, stirring is first slow rear fast, mixing time 30 minutes; 1.5kg fresh high-quality soya bean is cleaned out and soaked 12 hours, and the 4kg that adds water grinds and filters out soya-bean milk, is heated to 95 DEG C of-110 DEG C of 3-5 minute, is cooled to 80 DEG C; 45 minutes are cleaned, steamed to 5kg taro to well-done, and while being cooled to 60 DEG C, peeling, adds hot alum water to smash into taro paste while hot; Then hot glutinous rice piece, hot soya-bean milk and hot taro paste are mixed, enter mixer and stir 15 minutes, take out, leave standstill 1 hour, be cut into the jujube base of long 4-5 centimetre, wide 1-1.5 centimetre, thick 1-1.5 centimetre, swing in drip pan; 30 DEG C of-45 DEG C of hot-air seasonings are to water content 10%-12%; Be stored in shady and cool dry place for subsequent use; To after fried jujube base decontamination, put into 40 DEG C of-60 DEG C of edible oils and soak 4 hours, to the deliquescing of jujube base; To explode jujube oil content and add for 3 times in bubble base pot, and make a pot interior oil temperature rise to 90 DEG C-110 DEG C, through 45 minutes, heave to jujube base; The glutinous rice snow jujube base of circle base is put into rapidly to 170 DEG C of-180 DEG C of pot frying 3-5 minute of oil temperature, to jujube base substrate long-pending expand to former base substrate long-pending more than three times; Take the dish out of the pot and drain; Finally the jujube base having exploded is put into the malt sugar hanging boiling, then wrap Icing Sugar.

Claims

1. a glutinous rice snow jujube, be made through base, fried, upper sugar-coat, it is characterized in that the weight ratio formula of described glutinous rice snow jujube raw material is: glutinous rice 50, taro 5-10, soya bean 1-5, alum 0.1-0.3, edible oil 15-20, malt sugar 5-10, Icing Sugar 3-5.

2. glutinous rice snow jujube as claimed in claim 1, is characterized in that the weight ratio formula of described glutinous rice snow jujube raw material is: glutinous rice 50, taro 5, soya bean 1.5, alum 0.1, edible oil 15, malt sugar 10, Icing Sugar 5.

3. a preparation method for glutinous rice snow jujube claimed in claim 1, comprises base, fried, upper sugar-coat process, it is characterized in that comprising the following steps:

(1) base: glutinous rice snow jujube base raw material is high-quality, when base:

Take the dish out of the pot and drain;

(3) hanging, upper sugar-coat: the jujube base having exploded is put into the malt sugar hanging boiling, then wrapped.

4. the preparation method of glutinous rice snow jujube as claimed in claim 3, is characterized in that, in described step (1) preforming, soaks the wintercherry water that adds 20%-30% in glutinous rice water used; Described wintercherry water is the water that drop goes out when brewed glutinous rice from least one week.