Banana flavor mung bean rice dumpling and preparation method thereof

Abstract

The invention discloses a banana flavor mung bean rice dumpling. The rice dumpling is prepared from the following raw materials in parts by weight: wrapper prepared from 130-140 parts of sticky rice, 7-10 parts of olive, 4-6 parts of purple cabbage, 2-3 parts of shaddock peels, 2-3 parts of viola diffusa ging, 1-2 parts of common cowpea leaves, 2-3 parts of emblic leafflower fruits, 14-16 parts of cream, 11-13 parts of honey, 0.8-1 part of sodium alginate, 1-2 parts of sucrose fatty acid ester, 2-3 parts of sodium carboxymethylcellulose, 1-2 parts of xanthan gum, 3-5 parts of vital gluten and appropriate amount of water, and stuffing prepared from 25-28 parts of pumpkins, 20-26 parts of mung beans, 2-3 parts of turnjujube, 5-8 parts of peanut kernels, 4-6 parts of peanut oil, 6-8 parts of bananas, 4-6 parts of white granulated sugar, 1-2 parts of common floweringquince seed and 0.5-1 part of hawthorn kernel powder. The rice dumpling disclosed by the invention is long in quality guarantee period; the wrapper of the rice dumpling is not easy to rupture and is unlikely to mix with soup in a cooking process; and the rice dumpling is delicate and soft in taste, unique in flavor, high in nutrition and health care value, and wide in market prospect.

Description

technical field [0001] The invention relates to a glutinous rice ball, in particular to a banana-flavored mung bean glutinous rice ball and a preparation method thereof. Background technique [0002] As a traditional food in China, quick-frozen glutinous rice balls are deeply trusted by consumers for their convenience and hygiene, and are suitable for all seasons. However, due to the large-scale and industrialized production process of glutinous rice balls, the core raw material of water-milled glutinous rice flour has insufficient gluten strength, resulting in obvious cracks and off-powdering of the glutinous rice balls after quick freezing. , the traditional glutinous rice balls mainly achieve diversified tastes by adjusting the fillings. The dough is usually made of glutinous rice flour and water, which can no longer meet people's consumption requirements for more nutritious and flavorful glutinous rice balls. Glutinous rice balls, to meet the growing demand of consumers...

AI Technical Summary

Problems solved by technology

However, due to the large-scale and industrialized production process of glutinous rice balls, the core raw material of water-milled glutinous rice flour has insufficient gluten strength, resulting in obvious cracks and off-powdering of the glutinous rice balls after quick freezing. , the traditional glutinous rice balls mainly achieve diversified tastes by adjusting the fillings. The dough is usually made of glutinous rice flour and water, which can no longer meet people's consumption requirements for more nutritious and flavorful glutinous rice balls. glutinous rice balls, to meet the growing demand of consumers