Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball

A technology of lily soup and ginkgo biloba, applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as high sugar content and oil content, glutinous rice flour is not easy to digest, and high fat content in fillings , to achieve the effect of high nutritional value, make up for indigestibility, and increase graininess

Inactive Publication Date: 2015-09-09
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the main raw material of glutinous rice flour is glutinous rice flour. Glutinous rice flour is sticky and difficult to digest, and the high fat content of fillings makes glutinous rice balls even more difficult to digest.
[0003] The sugar content and oil content are high, the nutritional mix is ​​unreasonable, and the glutinous rice flour is not easy to digest, so the current glutinous rice balls should not be eaten too much, and it is not a healthy food that meets the needs of modern people
In addition, the existing glutinous rice ball fillings are mostly pasty, with poor graininess and no new taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of ginkgo lily glutinous rice balls comprises dough and filling, and its filling is composed as follows by weight percentage:

[0028] Ginkgo biloba: 25%, lily: 20%, wolfberry: 12%, sugar: 18%, edible oil: 20%, emulsifier: 5%.

[0029] Its dough is made of the following raw materials in weight percentage:

[0030] Glutinous rice flour: 50%, edible oil: 2%, modified starch: 2.6%, glutinous rice ball improver: 0.4%, water: 45%.

[0031] The preparation method of above-mentioned ginkgo lily glutinous rice balls, comprises the following steps:

[0032] (1) Steam the well-weighted high-quality depitted and cored ginkgo fruit and lilies soaked in water at room temperature for 2 hours and fully absorb water in a steam cabinet for 20 minutes under the condition of 0.15 MPa, steamed, then taken out, cooled to room temperature, and then The cooled ginkgo fruit and lily are twisted into mud with a meat grinder with an aperture diameter of 6mm, for subsequent use;

[0033...

Embodiment 2

[0038] A kind of ginkgo lily glutinous rice balls comprises dough and filling, and its filling is composed as follows by weight percentage:

[0039] Ginkgo biloba: 35%, lily: 15%, wolfberry: 9%, sugar: 20%, edible oil: 17%, emulsifier: 4%.

[0040] Its dough is made of the following raw materials in weight percentage:

[0041] Glutinous rice flour: 60%, edible oil: 5%, modified starch: 2.4%, glutinous rice ball improver: 0.6%, water: 32%.

[0042] The preparation method of above-mentioned ginkgo lily glutinous rice balls, comprises the following steps:

[0043] (1) Steam the well-weighted high-quality depitted and cored ginkgo fruit and the lily that has been soaked in room temperature water for 2.2 hours and fully absorbed water in a steam cabinet for 15 minutes under the condition of 0.17MPa, steamed, then taken out, cooled to room temperature, Use the meat grinder that the aperture diameter is 6mm to twist the ginkgo fruit after the cooling and the lily to make mud, for s...

Embodiment 3

[0049] A kind of ginkgo lily glutinous rice balls comprises dough and filling, and its filling is composed as follows by weight percentage:

[0050] Ginkgo biloba: 32%, lily: 18%, wolfberry: 10%, sugar: 20%, edible oil: 18%, emulsifier: 2%.

[0051] Its dough is made of the following raw materials in weight percentage:

[0052] Glutinous rice flour: 55%, edible oil: 3.5%, modified starch: 1%, glutinous rice ball improver: 0.5%, water: 40%.

[0053] The preparation method of above-mentioned ginkgo lily glutinous rice balls, comprises the following steps:

[0054] (1) Steam the well-weighted high-quality depitted and cored ginkgo fruit and the lily that has been soaked in room temperature water for 2.5 hours and fully absorbed water in a steam cabinet for 18 minutes under the condition of 0.2 MPa, steamed, then taken out, cooled to room temperature, Use the meat grinder that the aperture diameter is 6mm to twist the ginkgo fruit after the cooling and the lily to make mud, for ...

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PUM

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Abstract

The invention relates to the technical field of sweet soup balls, in particular to a sweet soup ball with ginkgo fruits and lily and a preparation method of the sweet soup ball. Stuffing of the sweet soup ball comprises ginkgo fruits, lily and medlar. The preparation method comprises the following steps of firstly, respectively steaming, cooling and grinding the ginkgo fruits and the lily into paste for later use, and processing the medlar into a uniform granular shape; secondly, mixing ginkgo fruit paste, lily paste and medlar particles which are obtained in the first step according to the weight part, then adding white sugar and an emulsifying agent for uniformly stirring, adding edible oil and uniformly stirring to obtain the sweet soup ball with the ginkgo fruits and the lily. The sweet soup ball provided by the invention has the advantages of unique, sweet, savoury and mellow and non-greasy taste, better flavor and extremely-high nutritive value. The preparation method disclosed by the invention is simpler and more convenient, and is easy to industrialize; in addition, medlar is diced first and then is used for preparing the stuffing; by using the diced medlar, the granular sensation of the stuffing of the sweet soup ball is increased, the mouthfeel of the sweet soup ball is better and the sweet soup ball becomes chewy.

Description

technical field [0001] The invention relates to the technical field of glutinous rice balls, in particular to a ginkgo lily glutinous rice balls and a preparation method thereof. Background technique [0002] Tangyuan is a traditional delicacy in my country. Its main raw materials are glutinous rice flour, sugar and oil. Traditionally, lard is used to make glutinous rice ball fillings. In the south, lard and meat are used to make salty glutinous rice balls, and lard and various nuts are used to make sweet glutinous rice balls. sweet dumpling. Later, products using butter were developed, but from the perspective of saturated fat, the content is more than lard. The new fashion in recent years is to replace butter and lard with vegetable cream, or hydrogenated vegetable oil products, but the health effects of this product are much worse than lard and butter. Sesame, peanuts, nuts, etc. are all high-fat raw materials. Adding the fat mixed with the stuffing, the fat is very hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/30A23L1/214A23L1/212A23L1/36A23P1/08A23L19/00A23L19/10A23L25/00
CPCA23V2002/00A23V2200/14A23V2200/32
Inventor 刘苗孙建伟宋文英冯志强朱香杰
Owner SANQUAN FOOD
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