Spleen and stomach strengthening sticky rice balls and preparation method thereof

Abstract

The invention discloses spleen and stomach strengthening sticky rice balls. The spleen and stomach strengthening sticky rice balls are prepared from the following raw materials in parts by weight: 190-210 parts of sticky rice, 30-45 parts of coix seed, 40-55 parts of oat, 10-15 parts of black rice, 20-25 parts of purple sweet potatoes, 85-95 parts of bananas, 25-35 parts of pumpkins, 45-55 parts of Chinese yam, 30-40 parts of chestnuts, 5-10 parts of raisin, 10-15 parts of dried Chinese data, 75-85 parts of sesame, 5-10 parts of pinenut kernels, 5-10 parts of hazelnut kernels, 40-50 parts of rock candy, 5-10 parts of hawthorn, 5-10 parts of liquorice, 2-4 parts of dried tangerine or orange peel, 2-5 parts of Poria cocos, 0.3-0.6 part of pectin, 0.2-0.6 part of curdlan, 70-80 parts of malt syrup, 50-60 parts of milk, 15-20 parts of honey, and 95-100 parts of water. The invention also discloses a preparation method of the spleen and stomach strengthening sticky rice balls.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to glutinous rice balls for invigorating spleen and stomach and a preparation method thereof. Background technique [0002] Glutinous rice balls are a kind of traditional food with flavor characteristics in my country. They are soft in texture, glutinous and unique in flavor, and are very popular among consumers. Traditional glutinous rice balls are made with glutinous rice flour as the main raw material, and are made by boiling and blanching. Modern developments can add rice flour, corn flour, arrowroot starch and other flours to it to give it a new taste. Therefore, glutinous rice balls are divided into many different forms, such as "qingtuan", "mochi", "waguo" and "donkey rolling" in the north. The eating method of the glutinous rice balls is directly eating cold without heat treatment, or thawing and eating after being frozen. However, in a series of links such as pro...

AI Technical Summary

Problems solved by technology

However, in a series of links such as production, transportation, storage, and sales, glutinous rice balls with starch as the main component cause the product to age and harden due to starch retrogradation, and the edible quality declines, which cannot meet the needs of consumers.

[0003] In the process of making glutinous rice balls, since glutinous rice flour does not give the dough a certain amount of gluten like wheat flour, there are often undesirable phenomena such as glutinous rice balls collapse, filling and easy cracking during storage, which seriously affects the quality of glutinous rice balls

Moreover, most of the traditional glutinous rice balls have a single taste and lack of nutritional elements. They need to be eaten together with other foods to achieve nutritional balance, which brings a lot of trouble to people.