Mantis shrimp healthcare freshness-retaining rice cake and preparation method thereof

Abstract

The invention relates to a mantis shrimp healthcare freshness-retaining rice cake and a preparation method thereof. The mantis shrimp healthcare freshness-retaining rice cake consists of the following materials in percent by weight: 60%-85% of round-grained sticky rice, 5.5%-15% of mantis shrimp enzyme hydrolyzed protein powder, 1.4%-2.5% of glucosamine hydrochloride, 5%-12% of randia cochinchinensis leaf, 3%-10% of Herba Euphorbiae Hirtae and 0.1%-0.5% of tara gum. The rice cake is prepared from the materials by virtue of multi-way processing means. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention not only solves a problem that mantis shrimp enzyme hydrolyzed protein powder is obvious in bitter and raw taste and cannot be used as a food base material, but also enables a nutrient healthcare value to be higher while improving anti-bacterial, anti-corrosive, freshness-retaining and anti-ageing capabilities of the rice cake and prolonging a quality guarantee period of the rice cake, so that a freshness-retaining shelf life is longer. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention is fragrant in smell, delicious and pure in taste, and easy to absorb and utilize by a human body. By being eaten frequently, the mantis shrimp healthcare freshness-retaining rice cake can promote absorption of calcium of the human body, can strengthen the tendons and bones, can regulate microecological balance of the human body, can prevent and treat common diseases such as osteoporosis, hyperostosis and arthrophlogosis; moreover, waste materials are comprehensively utilized, and therefore, the mantis shrimp healthcare freshness-retaining rice cake achieves great social, ecological, environmental and economic benefits.

Description

technical field [0001] The invention relates to a mantis shrimp health-care and fresh-keeping rice cake and a preparation method thereof, belonging to the field of food biotechnology. Background technique [0002] Rice cake is one of the instant cakes that people eat at home, with a production history of more than 2,000 years. Traditional rice cakes are mostly made of high-quality rice, which is processed by soaking and moistening rice, adding water to refine pulp, pressing to control water, steaming, extruding, cooling, and cutting. Its main components are starch, water content and water activity. Higher, it is easy to breed microorganisms such as Aspergillus, Penicillium, and Bacillus megaterium, which will cause mold and deterioration of rice cakes. In addition, rice cakes are prone to hardening and cracking during storage, their flavor deteriorates, and their shelf life is short. And it is not easy to digest, and its flavor and nutritional components are relatively sin...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the current problem that mantis shrimp heads and shrimp shells are discarded as waste, resulting in serious waste of resources, and to provide a process to produce a preparation method for mantis shrimp health-care and fresh rice cakes, which not only solves the problem of mantis shrimp Protein powder has a strong bitter smell and poor flavor, so it cannot be used as a food base material. It also improves the antibacterial, antiseptic, and fresh-keeping capabilities of rice cakes, and at the same time makes the nutritional and health care value even better. It is easy to be absorbed and utilized by the human body, which is helpful for the human body get more health benefits