Common perilla and brown sugar stuffing sweet dumplings and production method thereof

Abstract

The invention discloses common perilla and brown sugar stuffing sweet dumplings and a production method thereof. The common perilla and brown sugar stuffing sweet dumplings consist of sweet dumpling stuffing and sweet dumpling wrappers, wherein the sweet dumpling stuffing comprises the components of white granulated sugar powder, plant oil, drinking water, wheat flour, brown sugar, common perilla powder, black sesame powder, peanut powder and soybean meal; and the sweet dumpling wrappers comprise the components of water-containing water-milled glutinous rice flour, cooked sticky rice roll, drinking water and konjaku flour. The production method of the common perilla and brown sugar stuffing sweet dumplings comprises the following steps: making the aqueous water-milled glutinous rice flour; preparing a sweet dumpling wrapper dough; preparing the stuffing; and making the sweet dumplings. If the prepared sweet dumplings are frozen quickly and preserved in a freezing manner, the preservation time of the sweet dumplings can be prolonged. Compared with the prior art, the common perilla and brown sugar stuffing sweet dumplings are rich and balanced in nutrition, have the effects of improving health, are good in color and mouthfeel, and are fine and smooth in taste. Moreover, the production method of the common perilla and brown sugar stuffing sweet dumplings is convenient and is easy in operation. The produced sweet dumplings are safer and more sanitary by means of inhibition of the breeding of microorganisms.

Description

technical field [0001] The invention relates to the field of food processing, in particular to glutinous rice balls and a production method thereof. Background technique [0002] There are many kinds of traditional glutinous rice balls, including solid, stuffed, fried, etc., but the calories of traditional glutinous rice balls are generally too high, which is not suitable for people with high blood pressure and blood lipids, and it is not suitable for the elderly, children and the infirm to eat too much. With the improvement of consumers' living standards, our nutritional requirements for glutinous rice balls have become more comprehensive, and providing nutritious, unique-tasting, health-care foods has become one of the standards for improving the quality of life. [0003] The national standard for microbial content in glutinous rice balls is that the total number of bacteria does not exceed 1.5 million cfu / g, while in the conventional production method of water-milled glut...

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Problems solved by technology

[0003] The national standard for microbial content in glutinous rice balls is that the total number of bacteria does not exceed 1.5 million cfu / g, while in the conventional production method of water-milled glutinous rice flour, the total number of bacteria in the aqueous water-milled glutinous rice flour obtained after press filtration is 3 million to 6 million cfu / g, The microbial index is too high to be directly used in the production of glutinous rice balls. It must be dried and sterilized before it can be used in the production of glutinous rice balls. Substance has decreased

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