阅读说明：本技术 一种糯米泡果的制备方法 (A kind of preparation method of glutinous rice bubble fruit ) 是由 王家良 吕超田 田长城 缪新亚 缪向阳 于 2019-07-31 设计创作，主要内容包括：本发明涉及一种糯米泡果的制备方法,其特征在于将糯米与水混合后浸泡,将浸泡好的糯米进行磨制过60目筛,再加入白砂糖粉,使用80-90℃热水对磨制好的糯米粉料进行烫混然后蒸制,将蒸制好的糯米粉放入搅拌揉练锅揉练,再将揉练好的糯米粉擀片切片成果胚,在果胚上滚上玉米淀粉,制好的果胚经过阴干暴晒脱水,果胚经油炸后膨胀3-4倍形成米果后,再升高油温给米果至上色及定型,定型后的米果滚上白糖粉为最终糯米泡果。本发明提供的糯米泡果的制备方法工艺简单、成本低,适合大规模的工业生产,制备的糯米泡果呈圆柱体,个大体松,皮色金黄,肉质洁白,呈丝网状,香甜酥脆,绵软易化。(The present invention relates to a kind of preparation methods of glutinous rice bubble fruit, it is characterized in that being impregnated after glutinous rice is mixed with water, soaked glutinous rice is carried out to grind 60 meshes, add white sugar powder, the glutinous rice powder made using 80-90 DEG C of hot water opposite grinding is carried out scalding mixed and then be steamed, it the glutinous rice flour steamed is put into stirring rubs experienced pot and rub white silk, the glutinous rice flour perfected will be rubbed again rolls piece slice achievement embryo, cornstarch is rolled on fruit embryo, the fruit embryo made is by dehydration of being exposed to the sun of drying in the shade, fruit embryo expanded after frying 3-4 times form rice cracker after, oil temperature is increased again to rice cracker to colouring and sizing, it is that final glutinous rice steeps fruit that rice cracker after sizing, which rolls on powdered sugar,.It is the preparation method simple process of glutinous rice provided by the invention bubble fruit, at low cost, it is suitble to large-scale industrial production, the glutinous rice bubble fruit of preparation is in cylindrical body, and a substantially loose, color of the leather is golden yellow, and meat is pure white, is in mesh-like, fragrant and sweet crisp, soft easyization.)

1. a kind of preparation method of glutinous rice bubble fruit, it is characterised in that the following steps are included:

(1) it impregnates: glutinous rice and water being impregnated by weight 1: 2-2.5, temperature is controlled at 20-25 DEG C, impregnates 10-15 days, water PH value is in 3-4；

(2) it is milled: soaked glutinous rice being subjected to draining, is rinsed with clear water to without white slurry, then uses flour mill after draining Grinding for glutinous rice is carried out, powder was milled to 60 meshes, and the white sugar powder of powder weight ratio 8-10% is added in powder, and mixing is equal It is even；

(3) it scalds mixed: the glutinous rice powder ground scald using 80-90 DEG C of hot water and is mixed, hot water and glutinous rice powder are by weight It is scalded for 1: 9-10 mixed；

(4) boiling: the glutinous rice flour after mixing will be scalded using steaming tray and carry out vapour cooking, 95-100 DEG C of steaming temperature, steaming time is about For 60-70min；

(5) it rubs white silk: the glutinous rice flour steamed being put into stirring rubs and rub experienced 20-25min in experienced pot；

(6) it forms: the glutinous rice flour tiling perfected will be rubbed and roll piece, roll piece thickness 1-1.2cm, piece will be rolled and be cut into fruit embryo, the cutting of fruit embryo Length 5-6cm, width 1-1.2cm roll on cornstarch on fruit embryo；

(7) dry: the fruit embryo made be placed on it is outdoor dry in the shade, temperature of drying in the shade need to be lower than 30 DEG C, dry in the shade the time be 25-30 days, Fruit embryo after drying in the shade be placed on it is outdoor be exposed to the sun 7-8 days in the external world, dry in the shade and be exposed to the sun period one day to turn over and shone the moisture of fruit embryo twice and contain Amount is in 25-30%；

(8) frying-expansion: being added salad oil in deep fryer, and fruit embryo is placed in pot, small fire heat oil temperature, etc. oil temperatures be increased to 110-115 DEG C of beginning starting controls 110-115 DEG C of oil temperature fried 3-4min, and fruit embryo expands 3-4 times and forms rice cracker, then increases oil temperature To 160-165 DEG C to rice cracker to colouring and sizing, time 5-6min；

(9) roll sugared step: it is that final glutinous rice steeps fruit that the rice cracker after sizing, which rolls on powdered sugar,.

Technical field

The present invention relates to flour-made food and manufacture fields, more particularly to a kind of preparation method of glutinous rice bubble fruit.

Background technique

There are many glutinous rice products in China's traditional festival food, such as: Zongzi, Chongyang cake, rice cake, eight-treasure rice pudding, Lantern Festival.I The processing of state's glutinous rice flour also in the industrialized primary stage, most of glutinous rice product processing enterprise be it is small-sized workshop-based, cause The glutinous rice product in China is still in low-end product market, and high-end market product is few.In recent years, the application range of glutinous rice is not Disconnected extension, primarily now in the large-scale industrial production of made quick-frozen dumpling, has driven the large-scale production and utilization of glutinous rice.It is real The modernization demand of existing glutinous rice flour processing increases added value of product, keeps processing enterprise real it is necessary to carry out intensive processing to glutinous rice flour Existing glutinous rice product variety diversification, the production of scale stability are the developing direction of later glutinous rice flour processing.

Summary of the invention

Present invention aim to solve, glutinous rice product variety existing in the prior art is single and production scale is steady The problem of qualitative deficiency, provides a kind of preparation method of glutinous rice bubble fruit, manufactured glutinous rice bubble fruit have be not easy to collapse, color of the leather gold It is yellow, meat is pure white, tissue in mesh-like, the characteristics of sweet mouthfeel is crisp, soft easyization.

To achieve the goals above, present invention employs following technical solutions:

A kind of preparation method of glutinous rice bubble fruit, comprising the following steps:

(1) soaking step: glutinous rice and water being impregnated by weight 1: 2-2.5, temperature is controlled at 20-25 DEG C, impregnates 10-15 days, Centre is dipped to that glutinous rice is broken once pinching without changing water (be unable to water shortage, but want moisturizing), the pH value of water in 3-4,.

Immersion is to allow glutinous rice to ferment, and the time is too short, then subsequent to be not easy starting, and long soaking time, product easily turns sour.

(2) be milled step: soaked glutinous rice being carried out draining, being rinsed with clear water to without white slurry, then after draining makes Grinding for glutinous rice is carried out with flour mill, powder was milled to 60 meshes, and the white granulated sugar of powder weight ratio 8-10% is added in powder Powder is uniformly mixed.

The starting subsequent greatly of glutinous rice flour granularity is difficult, poor taste.

(3) it scalds mixed step: the glutinous rice powder ground scald mixed, hot water and glutinous rice powder using 80-90 DEG C of hot water It is mixed by weight being scalded for 1: 9-10, scald it is mixed after glutinous rice flour, hand pinches that glutinous rice flour is agglomerating, and pressure can scatter again.

(4) boiling step: will scald it is mixed after glutinous rice flour carry out boiling using steaming tray, continuous cloth is placed on steaming tray, scald it is mixed after Glutinous rice flour is laid on steaming tray, is steamed using steam, and 95-100 DEG C of steaming temperature, steaming time is about 60-70min, is steamed System needs completely to steam glutinous rice flour to be cooked thoroughly.

(4) rub experienced step: by the glutinous rice flour steamed be put into stirring rub experienced pot rub experienced 20-25min to surface it is smooth it is shinny, Soft, flexible, starting effect are good.

Rubbing experienced purpose is that glutinous rice flour is made to have toughness, convenient for molding, while being convenient for starting in order to subsequent.

(7) forming step: will rub the glutinous rice flour perfected and first tile and roll piece, piece thickness 1-1.2cm, cut fruit embryo, the cutting of fruit embryo Length 5-6cm, width 1-1.2cm roll on cornstarch on fruit embryo.

For fruit embryo in subsequent frying-expansion, volume can expand 3-4 times, and fruit embryo is excessive, frying-expansion non-uniform temperature, fruit Embryo is too small, and extruding volume does not reach requirement.

(8) dry step: the fruit embryo made be placed on it is outdoor dry in the shade, temperature of drying in the shade need to be lower than 30 DEG C, and the time of drying in the shade is 25-30 days or so.Fruit embryo after drying in the shade be placed on it is outdoor be exposed to the sun 7-8 days in the external world, dry in the shade and be exposed to the sun the phase one day and turn over twice, shone fruit The moisture content of embryo is in 25-30%.

Fruit embryo also is continuing to ferment during drying in the shade, and convenient for the starting in later period, being exposed to the sun is moisture in order to remove fruit embryo, is convenient for Storage.

(9) frying-expansion: being added salad oil in deep fryer, and fruit embryo is placed in pot, small fire heat oil temperature, etc. oil temperatures liter Height arrives 110-115 DEG C of beginning starting, controls 110-115 DEG C of oil temperature fried 3-4min, fruit embryo expands 3-4 times and forms rice cracker, then increases Oil temperature is to 160-165 DEG C to rice cracker to colouring and sizing, time 5-6min.

(10) roll sugared step: it is that final glutinous rice steeps fruit that the rice cracker after sizing, which rolls on powdered sugar,.

Glutinous rice provided by the invention steeps fruit, increases the kind of glutinous rice product, and the preparation method technique letter of glutinous rice bubble fruit It is single, at low cost, it is suitble to large-scale industrial production, the glutinous rice bubble fruit of preparation is in cylindrical body, and a substantially loose, color of the leather is golden yellow, meat It is pure white, it is in mesh-like, fragrant and sweet crisp, soft easyization.

Specific embodiment

The present invention will be further described below with reference to examples:

This part carries out general description to the material and test method that arrive used in present invention experiment.Although to realize Many materials and operating method used in the object of the invention are it is known in the art that still the present invention makees as far as possible in detail herein Description.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor, equipment and operating method of the present invention It is well known in the art.

The measurement of pH value in relation to soaking step water in embodiments discussed below, the measurement of glutinous rice bubble fruit sensory evaluation have Steps are as follows for gymnastics work:

1, the measurement of the pH value of soaking step water

Using pH meter:

(1) plug in switch, opens pH meter switch.

(2) 30 min are preheated.

(3) electrode socket is inserted electrodes into, electrode is adjusted and clips to appropriate location, pull up the electrode sleeve of electrode front end.

(4) the pH switch counted is placed in pH grades, electrode, filter paper blot wash with distilled water, and then electrode is inserted into The standard buffers banyan liquid (pH4.01) of known pH notices that glass marble is completely immersed in solution but bottom of not clinking glasses, adjusts temperature tune Section device keeps indicated temperature identical as solution temperature, and shaking small beaker makes solution reach balance, and rotational positioning adjuster makes The indicated value of instrument is the corresponding pH of temperature where the buffer solution.

(5) distilled water flushing combination electrode is used, filter paper blots, and in electrode insertion detected solution, gently shakes beaker, makes Solution is uniform, when numerical stability when show on instrument, reads the pH of solution.

2, the measurement of fruit embryo moisture

Referring to the measurement of moisture in GB5009.3-2010 national food safety standard food, the 4th method Karl_Fischer method.

3, glutinous rice bubble fruit sensory evaluation test

By 10 Majors of Food teachers and 10 Enterprise Staffs (title for not knowing sample in advance), population is tasted, and according to the form below Standard give the mouthfeel marking of various glutinous rice bubble fruits respectively, total score is 100 points.