Preparation method of sticky rice added with superfine green tea powder for color protection

Abstract

The invention discloses sticky rice added with superfine green tea powder for color protection, which consists of the following raw materials in parts by weight: 100-105 parts of sticky rice powder, 2-3 parts of sweet potato powder, 1-2 parts of orange juice, 2-3 parts of flos chrysanthemi, 1-2 parts of fructus lycii, 4-5 parts of oat, 1-2 parts of sesame powder, 0.1-0.2 part of pumpkin stem, 0.2-0.4 part of zornia gibbosa, 0.4-0.5 part of abrus cantoniensis hance, 1-2 parts of radix rehmanniae recens, 1-2 parts of zinnia, 15-20 parts of barley malt syrup, 3-5 parts of superfine green tea powder, 2-15 parts of edible oil and a proper amount of water. The sticky rice disclosed by the invention has a certain healthcare value; the zinnia can clear heat and promote diuresis, the zornia gibbosa can clear heat and drain dampness, and the pumpkin stem can calm the liver and harmonize the stomach; the sticky rice is green and healthy and does not have any toxic or side effect; by long-time eating, the sticky rice can enhance the body immunity and is favorable for keeping health.

Description

technical field [0001] The invention mainly relates to a glutinous rice ball added with superfine green tea powder for color protection, which belongs to the field of food. Background technique [0002] Ultrafine green tea powder is usually made from tender raw fresh leaves through multiple processes such as greening, cooling, dehydration, compound drying, and combined crushing. Because of its emerald green color, fine powder, and good solubility, it has become an excellent food additive and is known as "the food of the 21st century". Existing studies have shown that the leaching rate of active ingredients in ultra-finely pulverized tea leaves has increased, and the composition and content of volatile flavor substances have not changed; good dispersibility and solubility are conducive to the digestion and absorption of active ingredients; tea contains more natural antioxidants Phenol can prolong the shelf life of food, and it can be prepared and processed into various f...

AI Technical Summary

Problems solved by technology

However, in the process of processing, especially under the conditions of humidity and heat, the phenomenon of green tea food loss is very serious, which greatly reduces its commodity value.