Production method of color-changeable rice dumplings

Abstract

The invention provides a production method of color-changeable rice dumplings and relates to the field of food production. The production method comprises the following steps: 1, selecting fresh leaves of vaccinium bracteatum thumb, and washing the selected vaccinium bracteatum thunb; 2, after washing, adding 1500-2500g of water according to a process of crushing 300-500g of the leaves and crushing; 3, filtering the crushed leaves of the vaccinium bracteatum thunb and the water by a filtering screen; 4, immersing 2000-2500g of sticky rice by a filtered extracting solution and immersing for about 24 hours by controlling a water temperature to be lower than 25-35 DEG C; 5, filtering and washing the immersed sticky rice; 6, milling the washed sticky rice into sticky rice powder; 7, leaching the sticky rice powder; 8, adding the leached sticky rice powder on an automatic rice dumpling machine; 9, producing stuffing; 10, processing and producing; and 11, checking and storing. According to the production method disclosed by the invention, the color-changeable rice dumplings have natural freezing resistance and very strong enzyme inhibiting performance and antibacterial activity; under a low-temperature state, the expiration date can be prolonged; the color can be changed after the rice dumplings are steamed and cooked, the change of the color is obvious and the color does not fade; after the rice dumplings are cooked and cooled, the rice dumplings have the property of no sticking and have the characteristic of not blocking teeth.

Description

Technical field: [0001] The invention relates to the field of food production, in particular to a method for producing color-changing glutinous rice balls. Background technique: [0002] Tangyuan is one of the delicacies of the traditional food culture of the Chinese nation. Every year during the Lantern Festival, there is a metaphor for tasting glutinous rice balls to celebrate the festival. Now there are various varieties and colors of glutinous rice balls on the market. With the improvement of people's living standards, glutinous rice balls have gradually become a daily food for every household, such as breakfast and snacks. The market demand is also diversified, and there are many varieties such as colorful glutinous rice balls, colorful glutinous rice balls, and dry glutinous rice balls. However, the traditional glutinous rice balls always have the following disadvantages: 1. The glutinous rice balls are all made of highly viscous and non-digestible high-precision glut...

AI Technical Summary

Problems solved by technology

However, the traditional glutinous rice balls always have the following disadvantages: 1. The glutinous rice balls are all made of highly viscous and non-digestible high-precision glutinous rice flour. Eating too much will easily lead to gastrointestinal discomfort, abdominal distension and other indigestion symptoms; Frost resistance, only by adding antifreeze can it not crack under quick freezing conditions; 3. Extend the shelf life by adding preservatives