Anthocyanin-rich taro rice cake and production method thereof

Abstract

The invention provides an anthocyanin-rich taro rice cake and a production method thereof. The anthocyanin-rich taro rice cake is characterized in that 5-35wt% of taro and 65-95wt% of round-grained rice are mixed; and, the taro powder contains Fenghua red taro and purple yam accounting for 10-40% of the total weight of the taro powder. Compared with the prior art, the purple yam and the round-grained rice (amylopectin-based) in the taro are rich in mineral substance nutrition and bioactive substances (comprising anthocyanin), thus improving the nutrition and health care values of the rice cake; and in addition, the internal microstructure and physicochemical property of the taro are enhanced, so that the nutrition and quality are tend to be more reasonable and the taste is also unique.

Description

technical field [0001] The invention relates to a rice cake, and also relates to a production method of the rice cake. Background technique [0002] Existing rice cakes are basically divided into three categories according to the differences in raw materials: [0003] The first type uses glutinous rice as the main raw material, such as Yunnan Mengzi New Year Cake, and there are also purple (black) rice and glutinous rice mixed with sugar to make "Purple Glutinous Rice Cake", such as the Chinese invention patent "Purple Glutinous Rice Cake" with patent number ZL99104762.1 And its production method", the method of this kind of rice cake is to mix purple (black) rice and glutinous rice flour in a certain proportion, add an appropriate amount of sugar, adjust it into a slurry, and then add ham, peanuts, sesame seeds, osmanthus, peach kernels or roses, etc. The auxiliary materials are put into bowls or molds, fumigated at 150°C for 3~4h, cooled, then bagged and vacuumed, and the...

AI Technical Summary

Problems solved by technology

[0004] The second category uses japonica rice as the main raw material, such as Ningbo Shuimo rice cakes and Shangyu Lianghu rice cakes, which are usually made by water milling, drying, loose powder, steaming powder, and rolling. The steaming time is generally 5-20 minutes, and the vacuum packaging is 80~ Pasteurization at 95°C for 30-40 minutes, but the disadvantage is that the rice cakes will become hard after being left for a long time, easy to age, and sometimes stick to the teeth;

[0005] The 3rd kind is the colored rice cake that is main raw material with miscellaneous grains, as taking corn as main raw material to make " corn rice cake ", as the Chinese invention patent " corn rice cake and its production method " of patent No. ZL 01117276.2, this kind of rice cake production technology and purple glutinous rice Similar to rice cakes, soak the corn and grind it into a slurry, add sugar, sesame, peanuts, cinnamon and other auxiliary materials into a bowl or mold at 180°C for 3~4 hours, then pack it into a vacuum bag after natural cooling, and then heat it at 180~200°C Sterilized products are different from water-milled rice cakes; although in recent years, there have also been a number of water-milled rice cakes with added fruits and vegetables, such as adding broccoli, carrots, purple cabbage, watermelon, tomato and other vegetable and fruit powders to make colorful rice cakes, such as patent applications No. 200910095386.8 Chinese Invention Patent Application Publication "A Method for Making Colored Water-milled Rice Cakes" has changes in color and nutrition, but the starch structure of the produced rice cakes is basically the same as that of ordinary water-milled rice cakes. , easily oxidized situation

Images