CN104664180A - Flower sweet dumplings and preparation method thereof - Google Patents

Abstract

Flower sweet dumplings comprise a filling material and a wrapper material, wherein the filling material contains 15-20 percent by weight of candied flower. The filling material comprises 14-16.5% of quick-frozen oil, 27-30% of glucose, 8-11% of maltodextrin, 10-13% of corn starch, 15-20% of white sugar, 2% of modified starch and 15-20% of candied flower; and the wrapper material is commercially available sticky rice sweet dumpling flour, and is matched with the filling material according to a normal mode of material using and production of sweet dumplings. The flower sweet dumplings have the positive effect as follows: flower is taken as the filling material, so that the flower sweet dumplings are not oily, have strong fragrance, are smooth, soft and delicious, contain a great amount of amino acids and vitamins and supplement the nutrients which are not contained by black sesames and peanuts; the flower sweet dumplings are high in nutritive value and have unique flavor, and people never get tired of the flower sweet dumplings; and the flower sweet dumplings are convenient to eat and are health-care food suitable for people of all ages.

Description

Fresh flower rice dumpling and preparation method thereof

Technical field

The present invention relates to a kind of fresh flower rice dumpling and preparation method thereof.

Background technology

The rice dumpling are skin with sticky rice powder, and sweetened bean paste sugaring is the confectionery of filling.Rice dumpling stuffing is in the market major ingredient with sweetened bean paste, and what add black sesame powder, peanut powder, walnut powder or these raw materials grinds bulk goods, to tart up and the nutritional labeling of the rice dumpling; Also there is the extract adding rose to make the rice dumpling stuffing of spices, make the hobby of the taste adaptation some consumers of the rice dumpling.But what add is fresh flower composition through extracting, and thus, extract component is just as the flavor enhancement of dumplings stuffings, and the ratio accounted in whole fillings is also limited, and the nutritive value of fresh flower can not be fully used.Next is that the cost of this additive is high, brings the problem of cost up also to rice dumpling product.Poor according to the fresh and dried fancy top sense after dehydration, fragrance, and be difficult to ensure and demonstrate,prove each batch products unified mouthfeel, fragrance.

Summary of the invention

The object of this invention is to provide a kind of fresh flower rice dumpling and preparation method thereof, to solve the current present situation of dumplings stuffings, increase nutritive value and the kind of the rice dumpling.

Technical scheme: a kind of fresh flower rice dumpling, comprises fillings and musculus cutaneus material, by weight, containing the fresh flower 15-20% that sugaring is good in fillings.

Described fillings comprises together with quick-frozen oil 14-16.5, glucose 27-30, maltodextrin 8-11, cornstarch 10-13, white sugar 15-20, the converted starch 2 fresh flower 15-20 good with sugaring to be made; Rice dumpling musculus cutaneus material is commercially available glutinous rice flour for dumpling, to arrange in pairs or groups taken amount by the conventional materials of the rice dumpling and the mode of production and fillings.

Fresh flower described in above-mentioned dumplings stuffings is edible rose, Jasmine, chrysanthemum and lily, and obtains according to the cultivating and growing of pollution-free vegetable or organic vegetable and administrative standard.

The preparation method of fresh flower dumplings stuffings: the fresh flower getting quick-frozen oil, glucose, maltodextrin, cornstarch, white sugar, converted starch and sugaring according to the above ratio good is for subsequent use;

A, the fresh flower of taking, wash clean petal, dries, and clean fresh flower is crushed to the granularity being not more than 3mm, for making sugaring;

The mode of b, fresh flower sugaring: one deck white sugar or grind brown sugar, one deck petal, is put into inside glass container, within 10 days, at least stirs once, observes petal and sugar and melts and mix, become fresh flower honey; By the weight sum of fresh flower and sugar, add sugar for 20-25%, fresh flower be 75-80%, sugaring time 15-20 days under room temperature;

The mill sugar machine that 60 mesh sieves inserted by c, white sugar is pulverized;

The processing mode of d, quick-frozen oil is the 5-9 month because matter is soft, is cut into 3cm sheet for subsequent use; April October to next year because of matter hard, need after section to insert in meat grinder rub for subsequent use;

Maltodextrin in e, fillings, glucose, converted starch in proportion feeding are directly for subsequent use;

F, the above-mentioned raw material got ready weigh in proportion, enter premix discharging after 30-50 seconds in mixer, reenter in the φ 6 ~ 8cm meat grinder of aperture and twist one time, stir 3 ~ 4 minutes afterwards, observe its uniformity and reach rice dumpling stuffing requirement, pour containers for future use in mixer.

Rice dumpling musculus cutaneus production method dough mixing machine is processed, and dough is even, smooth surface, non-stick cooker.

Rice dumpling musculus cutaneus material adopts commercially available glutinous rice rice dumpling flour, and way adds the element of glue, oily, the emulsifying agent of quick-frozen and water routinely, stir in dough mixing machine rub into dough evenly, the rice dumpling musculus cutaneus material of smooth surface, non-stick cooker.

In the bucket that the rice dumpling musculus cutaneus material that above-mentioned steps is obtained and dumplings stuffings enter stuffed dumplings machine and filling bucket, machining skin filling to be adjusted to meets standard-required, packs into the fresh flower rice dumpling, enter instant freezer and freeze through machine.Quick freezing temperature requires lower than-36 DEG C, minimum temperature-40 DEG C, product center temperature after quick-frozen reaches less than-12 DEG C, this is because the freezing point of sugaring flower stuffing improves, require quick-frozen routinely, rice dumpling core not easy freezing, also create in its shipping storage process, core material exosmoses, and affects product quality.

Good effect is with fresh flower as dumplings stuffings not only non-greasy, and the nutrition that the fragrance of flowers is strong, it is tender good to eat to slide, and is rich in a large amount of amino acid and vitamin, can supplements Semen sesami nigrum, peanut does not possess.Existingly to be of high nutritive value, to have again its peculiar flavour, hundred foods are not minded.The fresh flower rice dumpling eat and not only facilitate.Or the food of all-ages tool health care.

Detailed description of the invention

Below embodiments of the invention:

Example one,

1, rice dumpling musculus cutaneus and face technique and key points for operation

Get glutinous rice flour for dumpling 100Kg, plain 1.2 Kg of glue, quick-frozen oil 2 Kg, emulsifying agent 0.5 Kg, the standby raw material for making musculus cutaneus of water 85 Kg.

Amount of water: the water of (May 1-September 31) water temperature≤8 DEG C: 80 ± 2kg;

(April 30 1-next year of October) running water: 85 ± 2kg;

Mixing time: 10-12 minutes.

Method of operating: first glutinous rice flour is poured in mixer, be evenly sprinkled into quick-frozen oil (winter first puts into quick-frozen oil after 130 meat grinders rub and adds, can be cut to thin slice other season and directly add), add 50kg water, start the machine stirring 2 minutes.Then be evenly sprinkled into the element of emulsification and glue while stirring, after adding, continue stirring 5 ~ 6 minutes, afterwards remaining water is added in mixer, stir 3-5 minutes, smooth surface, non-stick cookers even to dough.

2, stuffing making process and key points for operation

(1), fresh flower

For subsequent use by rubbing in the φ 3mm meat grinder of fresh flower sugaring cutter aperture.

(2), white sugar

By white sugar be equipped with 60 order square-bottomed bamboo baskets mill sugar machine in pulverize one time for subsequent use.

(3), quick-frozen oil

For subsequent use after can being cut into thick about 3cm thin slice time softer summer and autumn (May ~ September), winter-spring season (October ~ April next year) if comparatively hard, can be cut into block in φ 6 ~ 8cm meat grinder, twist one time after for subsequent use.

(4), maltodextrin, glucose, converted starch can directly use.

(5), filling processed

Above-mentioned raw materials is taken in proportion, pours premix in mixer into and take the dish out of the pot after 30-50 seconds, twist one time in the φ 6 ~ 8cm meat grinder of aperture, then stir 3 ~ 4 minutes in mixer, evenly, enter store in clean container for subsequent use

3, rice dumpling moulding process and key points for operation

(1), by the dough of becoming reconciled and the fillings stirred put into bucket and the filling bucket of stuffed dumplings machine respectively, machining skin filling to be adjusted to meets standard-required, packs the substandard products choosing surperficial major defect, then finished product is put into instant freezer and freeze through machine.

(2), stuffed dumplings machine once add dough weight require control at below 5kg.

(3), rice dumpling simple grain weight and filling content control overflow:

Rice dumpling weight: 11-13g/ grain, filling 2.8 ~ 3.2g/ grain.

4, quick-frozen

(1), equipment requirement

Adopt mesh-belt type quick freezing machine, require that in equipment, ventilation by forced draft is good, wind-force is even.

(2), quick-frozen requirement

Equipment quick freezing temperature selects-38 DEG C, and the product center temperature after quick-frozen reaches less than-12 DEG C.

(3), product appearance requirement

Product size after quick-frozen is even, spherical in shape, flawless.

Example two, in the manner described above to rice dumpling fabric, fillings and shaping operating procedure, different to the fresh flower kind selected, the cohesive of various fresh flower raw material, with other mixed sweet taste requirement of preparing burden, different dosages is taked to make rose, Jasmine, chrysanthemum and lily four kinds of flower stuffings respectively.Concrete batching is as follows:

1, rose filling makes: by percent weight, rose 15, quick-frozen oil 16, glucose 28, maltodextrin 10, cornstarch 12, white sugar 17, converted starch 2.

2, Jasmine filling makes: by percent weight, Jasmine 18, quick-frozen oil 15, glucose 28, maltodextrin 10, cornstarch 12, white sugar 15, converted starch 2.

3, chrysanthemum filling makes: by percent weight, chrysanthemum 18, quick-frozen oil 15, glucose 28, maltodextrin 10, cornstarch 12, white sugar 15, converted starch 2, described chrysanthemum is edible snow chrysanthemum.Edible chrysanthemum is from viewing and admiring the kind meticulously selected large chrysanthemum, and the cultivation standard plantation according to pollution-free vegetable or organic vegetable cultivates the chrysanthemum obtained, as chrysanthemum rice dumpling stuffing raw material.

4, lily filling makes: by percent weight, lily 15, quick-frozen oil 16, glucose 28, maltodextrin 10, cornstarch 11, white sugar 18, converted starch 2.

Fresh flower is free of contamination pollution-free food, and it is nutritious, and day by day pursue healthy today consumer, the favor that fresh flower is subject to people is not at all surprising.Plant Inst. professor introduces, in the flower of edibility flower plant, nectar and pollen contain the material 96 kinds that can supply absorption of human body, wherein 22 kinds, amino acid, vitamin l4 kind, and abundant sugar, protein, lipid etc. also have various active protease, nucleic acid, flavone compound isoreactivity material.The micro-fresh flower also containing the higher needed by human such as iron, zinc, calcium, magnesium, carrotene had is free of contamination pollution-free food, and it is nutritious, and day by day pursue healthy today consumer, the favor that fresh flower is subject to people is not at all surprising.Plant Inst. professor introduces, in the flower of edibility flower plant, nectar and pollen contain the material 96 kinds that can supply absorption of human body, wherein 22 kinds, amino acid, vitamin l4 kind, and abundant sugar, protein, lipid etc. also have various active protease, nucleic acid, flavone compound isoreactivity material.The trace element also containing the higher needed by human such as iron, zinc, calcium, magnesium, carrotene had.Fresh flower is not only nutritious, and has higher value medical health care.

Claims (4)

1. fresh flower rice dumpling, comprise fillings and musculus cutaneus material, it is characterized in that by weight, containing the fresh flower 15-20% that sugaring is good in fillings.

2. a kind of fresh flower rice dumpling according to claim 1, is characterized in that described fillings comprises together with quick-frozen oil 14-16.5, glucose 27-30, maltodextrin 8-11, cornstarch 10-13, white sugar 15-20, the converted starch 2 fresh flower 15-20 good with sugaring and make; Rice dumpling musculus cutaneus material is commercially available glutinous rice flour for dumpling, to arrange in pairs or groups taken amount by the conventional materials of the rice dumpling and the mode of production and fillings.

3. a kind of fresh flower rice dumpling according to claim 1 and 2, it is characterized in that fresh flower described in above-mentioned dumplings stuffings is edible rose, Jasmine, chrysanthemum and lily, and produce according to the cultivating and growing of pollution-free vegetable or organic vegetable and administrative standard and obtain.

4. the preparation method of fresh flower dumplings stuffings, is characterized in that:

A, the fresh flower of taking, wash clean petal, dries, and clean fresh flower is crushed to the granularity being not more than 3mm, for making sugaring;

The mode of b, fresh flower sugaring: one deck white sugar or grind brown sugar, one deck petal, is put into inside glass container, within 10 days, at least stirs once, observes petal and sugar and melts and mix, become fresh flower honey; By the weight sum of fresh flower and sugar, add sugar for 20-25%, fresh flower be 75-80%, sugaring time 15-20 days under room temperature;

The mill sugar machine that 60 mesh sieves inserted by c, white sugar is pulverized;

The processing mode of d, quick-frozen oil is the 5-9 month because matter is soft, is cut into 3cm sheet for subsequent use, need to insert in meat grinder after section April October to next year rub for subsequent use;

Maltodextrin in e, fillings, glucose, converted starch in proportion feeding are directly for subsequent use;

F, the above-mentioned raw material got ready weigh in proportion, enter premix discharging after 30-50 seconds in mixer, reenter in the φ 6 ~ 8cm meat grinder of aperture and twist one time, stir 3 ~ 4 minutes afterwards, observe its uniformity and reach rice dumpling stuffing requirement, pour containers for future use in mixer.