Dry fruit contained sticky rice cake and preparation method thereof

Abstract

The invention relates to the technical field of cake processing and particularly relates to a dry fruit contained sticky rice cake and a preparation method thereof. The dry fruit contained sticky rice cake is prepared from 5 parts of a main material, 1.01 parts of an auxiliary material and 3.56 parts of an ingredient, wherein the main material is prepared by mixing sticky rice, coix seed and konjac powder; the ingredient is prepared by mixing honey sugar, white gourd tablet sugar, pericarpium citri reticulatae sugar, clausena lansium sugar, white granulated sugar, walnut kernels, peanut kernels, sesame and glycyrrhiza uralensis fisch; the auxiliary material is prepared by mixing white gourd dices, corn germ oil and wheat germ oil. The sugar type raw materials are treated and konjac and other dry fruits are added so that the nutritional structure layer in the cake is further improved and the nutritional structure is abundant; meanwhile, the dry fruit contained sticky rice cake is suitable for people with hyperglycemia and hyperlipidemia to eat and has a certain inhibition effect on blood sugar content.

Description

technical field [0001] The invention relates to the technical field of cake processing, in particular to a sticky rice cake with dried fruit pulp and a preparation method thereof. Background technique [0002] Dried fruit, that is, the fruit whose peel becomes dry when the fruit is ripe or the fruit after human processing. After the fruit is fully ripe, due to the difference in water content and the difference between dried fruit and fleshy fruit, the fruit with dry skin after ripening is called dried fruit. Dried fruit is split fruit and closed fruit. Most of them are rich in protein, vitamins and so on. [0003] Pastry is a food. It is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. It is initially shaped, and then processed by steaming, roasting, frying, etc. . [0004] The processing method of cake and the raw material of cake making have been carried out a large amount of studies...

AI Technical Summary

Problems solved by technology

It can be seen that in the prior art, in the making and collocation of cakes, how to improve the value of cakes is always considered, so that the medicinal value of cakes is improved, and then the nutritional structure of cakes is changed, and dried fruit pulp and glutinous rice are used There are still relatively few technical researches on the preparation, processing and production of pastries. For this reason, we urgently need new ideas on the processing technology of pastries and the selection of raw materials for pastries.