CN102132850A - Glue pudding and preparation method thereof - Google Patents
Glue pudding and preparation method thereof Download PDFInfo
- Publication number
- CN102132850A CN102132850A CN2011100767556A CN201110076755A CN102132850A CN 102132850 A CN102132850 A CN 102132850A CN 2011100767556 A CN2011100767556 A CN 2011100767556A CN 201110076755 A CN201110076755 A CN 201110076755A CN 102132850 A CN102132850 A CN 102132850A
- Authority
- CN
- China
- Prior art keywords
- potato
- taro
- rice dumpling
- ipomoea batatas
- sweetener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000003292 glue Substances 0.000 title abstract 5
- 235000011962 puddings Nutrition 0.000 title abstract 5
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 26
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 26
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 25
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 25
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 25
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 25
- 241000352057 Solanum vernei Species 0.000 claims abstract description 25
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 25
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 21
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 20
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 20
- 241000209094 Oryza Species 0.000 claims description 31
- 235000007164 Oryza sativa Nutrition 0.000 claims description 29
- 235000009566 rice Nutrition 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a glue pudding and a preparation method thereof. The glue pudding and the preparation method of the glue pudding are characterized in that the glue pudding contains one of potatoes, sweet potatoes, purple potatoes or dasheen, as well as cassava and a sweetener. The invention has the advantages of being good in mouthfeeling, rich in tastes, easy to cook, and low in raw material cost.
Description
Technical field
The present invention relates to prescription of a kind of food and preparation method thereof, particularly a kind of rice dumpling and preparation method thereof.
Background technology
The rice dumpling in the market are many to be added other cereal with glutinous rice and makes, and it is not high to grow slippery, and mouthfeel is more greasy, and glutinous rice is not anti-boils, if control sticking easily pot, broken skin or stick with paste soup heat time heating time well, influence the mouthfeel of the rice dumpling, and the cleaning tableware is wasted time and energy.The rice dumpling color made from glutinous rice is single, mostly is black-and-white two color and the cost material is higher.
Summary of the invention
The object of the present invention is to provide a kind of rice dumpling and preparation method thereof, not only mouthfeel is good for it, taste is abundant but also easily culinary art, the cost of raw material are low.
The technical scheme that realizes the object of the invention is: a kind of rice dumpling is characterized in that: contain a kind of and cassava and sweetener in potato, Ipomoea batatas, purple potato or the taro in the rice dumpling.
And by weight, a kind of in potato, Ipomoea batatas, purple potato or the taro: cassava: sweetener is 1: 0.3～0.7: 0.1～0.5.
And sweetener is sugar sweetener or non-sugar sweetener.
And may further comprise the steps:
4.1 potato, Ipomoea batatas, purple potato or taro and cassava are cleaned;
4.2 potato, Ipomoea batatas, purple potato or taro are cooked the back peeling;
4.3 after will removing the peel potato, Ipomoea batatas, purple potato or taro are made the mud shape;
4.4 get by weight, a kind of in potato, Ipomoea batatas, purple potato or the taro of mud shape: tapioca starch: sweetener is 1: 0.3～0.7: 0.1～0.5 to make mixture and it is stirred;
Contain filling or do not have the filling rice dumpling 4.5 make.
And the 4.5th adopt mixer and stirred 3～15 minutes.
The invention has the advantages that: 1. grow the slippery height, fine and smooth tasty and refreshing, agreeably sweet.2. taste is abundant, easily culinary art.3. color is enriched and is raw-material natural colour, does not have artificial pigment.4. the prices of raw and semifnished materials are low, and are easy to process.
The specific embodiment
The present invention will be further described below with reference to embodiment.
A kind of rice dumpling is characterized in that: contain a kind of and cassava and sweetener in potato, Ipomoea batatas, purple potato or the taro in the rice dumpling.
When containing potato in the rice dumpling, be white in color, be yellow when containing Ipomoea batatas, be purple when containing purple potato, gray when containing taro uses different potato classes can make the rice dumpling that vary in color, and taste has nothing in common with each other, and be raw-material natural colour, do not contain artificial color, harmless.
Select tapioca starch and potato, Ipomoea batatas, purple potato or the taro of being processed into the mud shape mixing manufacture rice dumpling according to a certain percentage for use, can be so that the taste slippery height of product be fine and smooth tasty and refreshing, and boil than the glutinous rice rice dumpling are anti-, be difficult for adhesion, easily culinary art.
The market price of the technical program is about 1/2 of the glutinous rice rice dumpling, and cost is low.
And by weight, get a kind of in potato, Ipomoea batatas, purple potato or the taro of making the mud shape: tapioca starch: sweetener is 1: 0.3～0.7: 0.1～0.5.
Further technical scheme can be that sweetener is sugar sweetener or non-sugar sweetener.
Sugar sweetener can be selected sucrose for use, and non-sugar sweetener can be selected xylitol, FOS or stevioside for use, even if it is also edible so to suffer from the crowd of diabetes.
And may further comprise the steps:
4.1 potato, Ipomoea batatas, purple potato or taro and cassava are cleaned;
4.2 potato, Ipomoea batatas, purple potato or taro are cooked the back peeling;
4.3 after will removing the peel potato, Ipomoea batatas, purple potato or taro are made the mud shape;
4.4 by weight, get a kind of in mud shape potato, Ipomoea batatas, purple potato or the taro: tapioca starch: sweetener is 1: 0.3～0.7: 0.1～0.5 to make mixture and it is stirred;
Contain filling or do not have the filling rice dumpling 4.5 make.
Need not to add water in the step 4.3 in the process of potato, Ipomoea batatas, purple potato or taro being made the mud shape, the potato after directly will cooking, Ipomoea batatas, purple potato or taro peeling blend and get final product, and make it keep certain viscosity.
Employed tapioca starch can directly be buied from the market in the step 4.4, but uses the tapioca starch mouthfeel of oneself making better, and preparation method is as follows:
With cassava stripping and slicing and cassava by weight: water is that the ratio of 2:1 is converted the water mill pulp, removes slag with 50～150 purpose strainer filterings again, wait to precipitate 12～30 hours after, go upper water and airing or be dried into tapioca starch.
Further technical scheme also can be the 4.5th employing mixer and stir 3～15 minutes.
Need check constantly in the process that stirs whether the raw-material density in the stirring is fit to formed product, rarely then add a small amount of tapioca starch, if a kind of in feeding-up potato, Ipomoea batatas, purple potato or the taro that then adds a small amount of mud shape or pasty state if cross.
The following tabulation lattice of specific embodiment:
One, select for use potato to make the rice dumpling
Two, select for use Ipomoea batatas to make the rice dumpling
Three, select for use purple potato to make the rice dumpling
Four, select for use taro to make the rice dumpling
Claims (5)
1. rice dumpling is characterized in that: contain a kind of and cassava and sweetener in potato, Ipomoea batatas, purple potato or the taro in the rice dumpling.
2. the rice dumpling according to claim 1 is characterized in that: by weight, a kind of in potato, Ipomoea batatas, purple potato or the taro: cassava: sweetener is 1: 0.3～0.7: 0.1～0.5.
3. the rice dumpling according to claim 1 is characterized in that: sweetener is sugar sweetener or non-sugar sweetener.
4. method for preparing the described rice dumpling of claim 1 is characterized in that: may further comprise the steps:
4.1 potato, Ipomoea batatas, purple potato or taro and cassava are cleaned;
4.2 potato, Ipomoea batatas, purple potato or taro are cooked the back peeling;
4.3 after will removing the peel potato, Ipomoea batatas, purple potato or taro are made the mud shape;
4.4 get by weight, a kind of in potato, Ipomoea batatas, purple potato or the taro of mud shape: tapioca starch: sweetener is 1: 0.3～0.7: 0.1～0.5 to make mixture and it is stirred;
Contain filling or do not have the filling rice dumpling 4.5 make.
5. the preparation method of a kind of rice dumpling according to claim 4 is characterized in that: the 4.5th adopts mixer also to stir 3～15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100767556A CN102132850A (en) | 2011-03-29 | 2011-03-29 | Glue pudding and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100767556A CN102132850A (en) | 2011-03-29 | 2011-03-29 | Glue pudding and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102132850A true CN102132850A (en) | 2011-07-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100767556A Pending CN102132850A (en) | 2011-03-29 | 2011-03-29 | Glue pudding and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102132850A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550999A (en) * | 2012-01-09 | 2012-07-11 | 赵绪德 | Potato ball and making method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN105124355A (en) * | 2015-10-22 | 2015-12-09 | 山东农业大学 | Potato, cordyceps militaris and flower glue pudding and making method thereof |
| CN105166895A (en) * | 2015-09-06 | 2015-12-23 | 甘肃乡草坊土特产品有限公司 | Processing method of whole potato flour rice dumplings |
| CN107156732A (en) * | 2017-06-15 | 2017-09-15 | 西南大学 | A kind of processing method of the full purple potato rice dumpling |
| CN107455660A (en) * | 2017-10-12 | 2017-12-12 | 贵州省生物技术研究所 | A kind of preparation method of the mashed purple sweet potato rice dumpling |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153015A (en) * | 1995-12-29 | 1997-07-02 | 何登田 | Method for manufacturing flour ball |
| CN1286039A (en) * | 2000-09-28 | 2001-03-07 | 邹锦章 | Crystalloid dumpling and its preparing process |
-
2011
- 2011-03-29 CN CN2011100767556A patent/CN102132850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153015A (en) * | 1995-12-29 | 1997-07-02 | 何登田 | Method for manufacturing flour ball |
| CN1286039A (en) * | 2000-09-28 | 2001-03-07 | 邹锦章 | Crystalloid dumpling and its preparing process |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550999A (en) * | 2012-01-09 | 2012-07-11 | 赵绪德 | Potato ball and making method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN105166895A (en) * | 2015-09-06 | 2015-12-23 | 甘肃乡草坊土特产品有限公司 | Processing method of whole potato flour rice dumplings |
| CN105124355A (en) * | 2015-10-22 | 2015-12-09 | 山东农业大学 | Potato, cordyceps militaris and flower glue pudding and making method thereof |
| CN107156732A (en) * | 2017-06-15 | 2017-09-15 | 西南大学 | A kind of processing method of the full purple potato rice dumpling |
| CN107455660A (en) * | 2017-10-12 | 2017-12-12 | 贵州省生物技术研究所 | A kind of preparation method of the mashed purple sweet potato rice dumpling |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110727 |