Purple rice cake and preparation method thereof

A technology of purple rice and millet noodles, which is applied in the food field, can solve the problems of lack of nutritional elements and single taste, achieve balanced and reasonable nutrition, improve methods and nutrients, and benefit the health of the body

Active Publication Date: 2013-11-20
佛山市顺德区百辉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional rice cakes have a single taste and lack of nutritional elements. They need to be eaten together with other foods to achieve nutritional balance, which brings a lot of trouble to people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The purple rice cake of the present embodiment is made up of the following raw materials proportioned by weight: 150 parts of purple rice, 30 parts of millet flour, 20 parts of chestnut flour, 15 parts of pumpkin, 10 parts of chrysanthemum, 6 parts of sweet-scented osmanthus, 5 parts of cassia seed, 3 parts of tangerine peel, 4 parts of lemon slices, 10 parts of honey, 10 parts of milk, 10 parts of wine, 5 parts of yogurt, 2 parts of salt-baked cashew nuts, 5 parts of red dates, and 3 parts of corn kernels.

Embodiment 2

[0019] The purple rice cake of the present embodiment is made up of the following raw materials in parts by weight: 200 parts of purple rice, 50 parts of millet flour, 40 parts of chestnut flour, 30 parts of pumpkin, 15 parts of chrysanthemum, 12 parts of sweet-scented osmanthus, 9 parts of cassia seed, 8 parts of tangerine peel, 6 parts of lemon slices, 18 parts of honey, 20 parts of milk, 12 parts of wine, 8 parts of yogurt, 4 parts of salt-baked cashew nuts, 8 parts of red dates, and 6 parts of corn kernels.

Embodiment 3

[0021] The purple rice cake of the present embodiment is made up of the following raw materials with the optimal ratio by weight: 180 parts of purple rice, 40 parts of millet flour, 22 parts of chestnut flour, 18 parts of pumpkin, 12 parts of chrysanthemum, 9 parts of sweet-scented osmanthus, 6 parts of cassia seed 6 servings of tangerine peel, 5 servings of lemon slices, 15 servings of honey, 18 servings of milk, 10 servings of wine, 6 servings of yogurt, 3 servings of salt-baked cashew nuts, 7 servings of red dates, and 4 servings of corn kernels.

[0022] The preparation method of purple rice cake in the above embodiment may further comprise the steps:

[0023] (1) Put chrysanthemum, sweet-scented osmanthus, cassia seeds, tangerine peel, and lemon slices into the pot, add water to boil, and continue to boil for 10 minutes after the water boils, then take the tea for later use, let the tea cool down, add honey, and mix well;

[0024] (2) Wash the purple rice and put it into ...

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PUM

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Abstract

The invention relates to a purple rice cake and a preparation method thereof, and belongs to the technical field of food. The purple rice cake is composed of the following raw materials by weight: 150-200 parts of purple rice, 30-50 parts of millet flour, 20-40 parts of chestnut flour, 15-30 parts of pumpkin, 10-15 parts of chrysanthemum, 6-12 parts of sweet scented osmanthus, 5-9 parts of cassia seed, 3-8 parts of tangerine peel, 4-6 parts of lemon slice, 10-18 parts of honey, 10-20 parts of milk, 10-12 parts of wine, 5-8 parts of yogurt, 2-4 parts of salt roasted cashew nut, 5-8 parts of red dates and 3-6 parts of niblet. The purple rice cake provided by the invention is added with a tea soup prepared from a plurality of teas with different efficacies as traditional Chinese medicines, so that a finished product contains tea fragrance and has health care effect; in addition, other substances containing abundant nutrition elements are added to improve the preparation method and enrich nutrients in the traditional purple rice cake. The purple rice cake has more equalized and reasonable nutrition matching and is beneficial for human health.

Description

[0001] technical field [0002] The invention relates to purple rice cake and a preparation method thereof, belonging to the technical field of food. Background technique [0003] Rice cake has a long history and is a traditional snack. It is very popular because of its convenient processing, storage resistance and various eating methods. But most of the traditional rice cakes have a single taste and lack of nutritional elements. They need to be eaten together with other foods to achieve nutritional balance, which brings a lot of trouble to people. Contents of the invention [0004] The purpose of the present invention is to solve the deficiencies in the above-mentioned prior art, and provide a purple rice cake that is easy to make and nutritionally balanced and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A purple rice cake, which is special in that it is composed of the following raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L1/36A23L7/117A23L33/105
Inventor 陈键
Owner 佛山市顺德区百辉食品有限公司
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