Juicy peach flavor black rice dumpling and preparation method thereof

Abstract

The invention discloses a juicy peach flavor black rice dumpling. The black rice dumpling is prepared from the following raw materials in parts by weight: wrapper prepared from 120-130 parts of sticky rice, 6-8 parts of arabian jasmine flowers, 2-3 parts of gizzard pepsin, 2-3 parts of felwort, 1-2 parts of galangal, 2-3 parts of ardisia japonica, 1-2 parts of Chinese chestnut leaves, 13-15 parts of cream, 11-13 parts of honey, 0.8-1 part of sodium alginate, 1-2 parts of sucrose fatty acid ester, 1-2 parts of sodium carboxymethylcellulose, 2-3 parts of xanthan gum, 3-5 parts of vital gluten and appropriate amount of water, and stuffing prepared from 22-25 parts of black rice, 33-36 parts of sweet potato starch, 3-5 parts of dark plum, 2-3 parts of pulp of dogwood fruit, 4-6 parts of sesame oil, 7-9 parts of juicy peach, 2-3 parts of peach blossom, 5-7 parts of white granulated sugar, and 0.2-0.3 part of pearl 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 black rice glutinous rice ball with peach flavor and a preparation method thereof. Background technique [0002] As a traditional Chinese food, quick-frozen glutinous rice balls are deeply trusted by consumers for their convenience, sanitation, and suitable for all seasons. However, in the large-scale and industrialized production process of glutinous rice balls, the core raw material of water-milled glutinous rice flour is insufficient, resulting in obvious cracks and de-flouring phenomenon in the quick-frozen glutinous rice balls. The mixed soup during cooking of the glutinous rice balls seriously affects the quality of the glutinous rice balls. Traditional glutinous rice balls are mainly used to adjust the fillings to achieve diversified tastes. The noodles are usually made of glutinous rice flour and water, which can no longer meet people's consumption requirements for more nutritious an...

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