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Manufacturing method of sticky rice beverage

A production method and technology of glutinous rice, applied in the field of beverages, can solve the problems of low utilization rate of raw materials, less use, etc., and achieve the effects of good taste, good edible taste and good dispersion.

Inactive Publication Date: 2012-08-15
凌连聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Glutinous rice is the main grain species in my country. Because it contains a lot of starch, it is used more in the brewing industry, but it is used less in beverage production. Generally, it can only be used as an auxiliary material for fermented beverages, and the utilization rate of raw materials very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of glutinous rice drink, comprises the following steps:

[0023] 1) Choose good glutinous rice, wash it with clean water, dye it with color, add water and soak it for 12-18 hours;

[0024] 2) White sugar is added with a little water to melt into syrup;

[0025] 3) Add the glutinous rice soaked in step 1 to the syrup prepared in step 2, stir evenly, put it in a steamer, heat it at high temperature and steam it until cooked;

[0026] 4) After the steamed glutinous rice in step 3 is left to stand at room temperature, the particles are dispersed, and part of the glutinous rice is condensed into a ball, and a little corn flour or rice flour is added to the condensed glutinous rice to stir and disperse;

[0027] 5) Remove the corn flour or rice flour in the glutinous rice, and flatten the granules;

[0028] 6) Dry the flattened glutinous rice, then add edible oil into a dry fryer, adjust the proper temperature, put in the glutinous rice obtained...

Embodiment 2

[0032] Select good mung beans and wash them with clean water, put them in a container, add water to cook, and boil the mung beans until they are rotten; remove the bean dregs from the cooked mung beans with gauze, take out the mung bean water, put the glutinous rice prepared in Example 1 in the mung bean water, soak for two Minutes, ready to drink. Mung beans are sweet and cool in nature and have the effect of clearing away heat and detoxifying. People who work in high-temperature environments in summer sweat a lot, lose a lot of water, and destroy the electrolyte balance in the body. It is the most ideal way to supplement with mung bean water. , and it can also supplement inorganic salts in time, which is of great significance to maintain the balance of water and electrolyte.

Embodiment 3

[0034] Choose the best mung beans, wash them with water, put them in a container, add water to cook, and boil the mung beans until they are rotten; extrude them with gauze to get bean dregs, dry and grind the obtained bean dregs with instant tea powder, milk powder and stir-fried glutinous rice Mixing obtains solid milk tea, is that embodiment 2 implements together, and mung bean water is made into beverage, and mung bean dregs is made into solid milk tea, and mung bean is fully utilized.

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Abstract

The invention relates to a manufacturing method of a sticky rice beverage, and the method comprises the following steps of: washing sticky rice and adding water to immerse the sticky rice for 12-18 hours; adding water into white sugar to dissolve the white sugar into syrup; adding the prepared syrup into the immersed sticky rice and uniformly agitating; adding the mixture into a food steamer, andheating and steaming the mixture; standing the steamed sticky rice to reduce the temperature to room temperature; carrying out grain dispersion and condensing parts of the sticky rice into clusters; adding corn flour or rice flour into the sticky rice which is condensed into the clusters; removing the corn flour or the rice flour in the sticky rice and compressing grains to be flat; airing the rice which is compressed to be flat; and then, dry-frying to crack the grains. The sticky rice used in the invention exists in cooked sticky rice grains and keeps the original health-care effect and curative effect of the sticky rice, so that the sticky rice beverage has a health-care function and a certain dietary therapy effect in the process of eating; and the corn flour or the rice flour is added so that the clustered sticky rice grains are uniformly dispersed, the grains are small and the eating taste is better.

Description

technical field [0001] The invention relates to a drink, in particular to a method for making a glutinous rice drink. Background technique [0002] At present, carbonated drinks, tea drinks, milk and juice drinks are common in the market, while grains such as glutinous rice are rich in dietary fiber, various vitamins and nutrients, which are beyond the reach of ordinary drinks. Motherland medicine believes that glutinous rice is a good product in grains and has a good therapeutic effect. According to the analysis of medicinal properties in "Materia Medica", glutinous rice tastes sweet and flat, beneficial to Qi and invigorating the spleen, appetizing and eliminating food. [0003] Glutinous rice is the main grain species in my country. Because it contains a lot of starch, it is used more in the brewing industry, but it is used less in beverage production. Generally, it can only be used as an auxiliary material for fermented beverages, and the utilization rate of raw materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09
Inventor 凌连聪
Owner 凌连聪
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