Green rice ball capable of keeping soft for long time without color change and preparation method thereof

A production method and a long-term technology, applied in food preparation, food ingredients containing natural extracts, food science and other directions, can solve the problems of easy blackening and hardening of green balls, and achieve the effect of overcoming easy blackening and hardening.

Inactive Publication Date: 2015-02-18
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of green dough that is soft and does not change color for a long time and its preparation method that overcomes the problem that the green dough is easy to turn black and hard during the production process and later storage.

Method used

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Embodiment Construction

[0012] Below in conjunction with embodiment the present invention is described in further detail.

[0013] Embodiment: the green group that keeps soft and does not change color for a long time, comprises main material, auxiliary material, and auxiliary material contains extra functional component; Functional component contains green tea leaf 0.15-3 part by weight, color retention agent 0.05-1.5 The main ingredient contains 17.5-40 parts of glutinous rice flour and 5-8 parts of rice; the auxiliary materials contain 1-10 parts of mugwort leaves and 5-30 parts of drinking water. The color retaining agent is baking soda. The color retention agent is sodium citrate. The auxiliary material also contains 2-3 parts of edible oil. The ratio of glutinous rice flour to rice flour is 3.5:1-5:1. The main ingredients also include fillings; the fillings are red bean paste or fresh meat. ①Treatment of mugwort leaves: wash 1-10 parts of freshly picked mugwort leaves, add 0.15-3 parts of gr...

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PUM

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Abstract

The invention discloses a green rice ball capable of keeping soft for long time without color change and a preparation method thereof. The green rice ball comprises main materials and auxiliary materials, wherein the auxiliary materials contain additional function components; the function components comprise 0.15-3 parts of green-tea leaf and 0.05-1.5 parts of a color retention agent in parts by weight; the main materials contain the following components in parts by weight: 17.5-40 parts of glutinous rice flour and 5-8 parts of rice; and the auxiliary materials contain the following components in parts by weight: 1-10 parts of folium artemisiae argyi and 5-30 parts of drinking water. Therefore, the green rice ball and the preparation method have the advantage that the defect that the green rice ball easily becomes black and hard in the preparation process and later-period storage is overcome.

Description

technical field [0001] The invention relates to a kind of pasta and a special processing method thereof, in particular to green dough which remains soft and does not change color for a long time and a preparation method thereof. Background technique [0002] In ancient China, during the Cold Food Festival, people would not light a fire to cook, but only eat cold food. Cold food is food that is prepared in advance and does not need to be heated. Qingtuan, named for its color, is a traditional dessert in the south during the Ching Ming and Cold Food Festivals. It is made by mixing the juice of a kind of wormwood that is only available around the Qingming Festival into the glutinous rice flour prepared in proportion, kneading well, and then wrapping it with different fillings according to each person's preference. However, the youth group is easy to blacken and harden during the production process, and further improvement is needed. Contents of the invention [0003] The o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L5/41A23L7/10A23L33/10A23V2002/00A23V2250/21
Inventor 张申微陈荫牛庆凤金鑫
Owner ZHEJIANG OCEAN UNIV
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