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Formula of rice cake of castanopsis chinensis hance and production process thereof

A production process, the technology of chestnut, which is applied in the formula of chestnut rice cake and its production technology, can solve the problems of ignoring the nutritional balance of the diet, and achieve the effect of improving nutritional value, simple composition, and high content of nutrient value

Inactive Publication Date: 2014-01-08
FUJIAN QINGRAN FOOD
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AI Technical Summary

Problems solved by technology

The intake of high-calorie, high-protein, high-fat and refined foods has greatly increased, while the intake of other nutrients has been relatively reduced, ignoring the balance of dietary nutrition, which can easily lead to problems such as affluence

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0027] The raw materials composed of glutinous rice, chestnut, rice, white sugar, brown sugar and chestnut essence are respectively 36%, 15%, 15%, 30.94%, 3% and 0.03% by weight, and then add an appropriate amount of preservatives, combined with the above raw materials Produced as follows:

[0028] 1) Soak glutinous rice, rice and chestnut in water for 6 hours;

[0029] 2) Mix and grind the soaked raw materials into slurry;

[0030] 3) Drain the slurry and remove 65% of the water;

[0031] 4) Add white sugar and brown sugar to the dewatered slurry in step 3), and stir evenly for 8 minutes;

[0032] 5) Continue to add chestnut essence in step 4), stir evenly, and stir for 4 minutes;

[0033] 6) Pour the material stirred in step 5) into the layered pot for heating, keep the pressure in the furnace at 1.8 kg, and control the steam heating time at 40 minutes;

[0034] 7) Take out the heated material in step 6), put it into the mold of the cooking pot, and carry out high-temper...

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Abstract

The invention relates to a formula of rice cake of castanopsis chinensis hance and a production process thereof. The formula is characterized in that the rice cake of castanopsis chinensis hance comprises the following raw materials in percentage by weight: 30 to 40 percent of sticky rice, 10 to 20 percent of castanopsis chinensis hance, 10 to 20 percent of rice, 25 to 35 percent of white sugar, 2 to 4 percent of red sugar and 0.02 to 0.04 percent of chestnut essence. The formula has simple composition of raw materials, the production process is quite easy to implement, the content of nutrient substances of the castanopsis chinensis hance is much high, the nutritive value of the rice cake is improved, and the rice cake of castanopsis chinensis hance has a wide market prospect.

Description

technical field [0001] The invention relates to a formula of Chinese chestnut rice cake and a production process thereof, which are applied to the production of rice cakes. Background technique [0002] In recent years, with the continuous improvement of people's living standards, great changes have taken place in people's dietary structure and eating habits. The intake of high-calorie, high-protein, high-fat, and refined foods has greatly increased, while the intake of other nutrients has relatively decreased, ignoring the balance of dietary nutrition, which can easily lead to problems such as affluence. As a food loved by Chinese people, rice cakes can help people obtain nutrients reasonably. As a food with high nutritional value, Chinese chestnuts can be incorporated into rice cakes to help improve the balance of nutrients obtained by users. . Contents of the invention [0003] The object of the present invention is to provide a formula of Chinese chestnut rice cake a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 冯智伟游元斌
Owner FUJIAN QINGRAN FOOD
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