Glutinous rice balls with guava and making method thereof

The technology of guava soup and guava is applied in the directions of food preparation, food ingredients as taste improver, food science, etc., can solve problems such as oil separation, and achieve the effect of increasing nutritional value, making up for indigestion, and having better taste.

Inactive Publication Date: 2015-09-23
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The object of the present invention is also to provide a preparation method of guava glutinous rice balls. In the preparation method, agar powder is first added to guava jam, and the improved guava jam is boiled, so as to better retain the water and water-soluble ingredients in the guava jam. The high nutritional content has changed the current situation that the glutinous rice ball filling cannot use water as the base material, and at the same time, it has avoided the phenomenon of oil separation in the glutinous rice ball stuffing, and solved the problem of juice seepage caused by repeated freezing and thawing of the glutinous rice balls during transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of guava glutinous rice balls comprises dough and stuffing, and its filling is composed as follows by weight percentage:

[0030] Dried guava: 30%, guava powder: 10%, agar powder: 0.4%, guava jam: 27.6%, white sugar: 15%, edible oil: 15%, emulsifier: 2%.

[0031] Its skin is composed as follows by weight percentage:

[0032] White glutinous rice flour: 50%, edible oil: 5%, modified starch: 2%, glutinous rice ball improver: 0.4%, spinach juice: 39%, matcha powder: 3.6%.

[0033] The preparation method of above-mentioned guava glutinous rice balls, comprises the following steps:

[0034] (1) Boil the improved guava jam: take the required raw materials in parts by weight, add agar powder into the guava jam, heat to 85°C to dissolve the agar powder, and then cool and solidify to obtain the product;

[0035] (2) mix well weighed dried guava, freeze-dried guava powder, white granulated sugar and emulsifier, then add edible oil and the improved guava jam prepared in s...

Embodiment 2

[0039] A kind of guava glutinous rice balls comprises dough and stuffing, and its filling is composed as follows by weight percentage:

[0040] Dried guava: 24.4%, guava powder: 10%, agar powder: 0.6%, guava jam: 30%, white sugar: 10%, edible oil: 20%, emulsifier: 5%.

[0041] Its skin is composed as follows by weight percentage:

[0042] White glutinous rice flour: 55%, edible oil: 4%, modified starch: 1%, glutinous rice ball improver: 0.6%, spinach juice: 35.4%, matcha powder: 4%.

[0043] The preparation method of above-mentioned guava glutinous rice balls, comprises the following steps:

[0044] (1) Boil the improved guava jam: take the required raw materials in parts by weight, add the agar powder into the guava jam, heat to 90°C to dissolve the agar powder, and then cool and solidify to obtain the product;

[0045] (2) Mix well weighed dried guava, freeze-dried guava powder, white granulated sugar, and emulsifier, then add edible oil and the improved guava jam prepared...

Embodiment 3

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

[0050] Dried guava: 26.5%, guava powder: 5%, agar powder: 0.5%, guava jam: 30%, white sugar: 14%, edible oil: 20%, emulsifier: 4%.

[0051] Its skin is composed as follows by weight percentage:

[0052]White glutinous rice flour: 52%, edible oil: 2%, modified starch: 3%, glutinous rice ball improver: 0.5%, spinach juice: 39.5%, matcha powder: 3%.

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

[0054] (1) Boil the improved guava jam: take the required raw materials in parts by weight, add the agar powder into the guava jam, heat to 86°C to dissolve the agar powder, and then cool and solidify to obtain the product;

[0055] (2) Mix well weighed dried guava, freeze-dried guava powder, white granulated sugar, and emulsifier, then add edible oil and the improved guava jam prepared i...

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PUM

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Abstract

The invention relates to the technical field of glutinous rice balls, in particular to glutinous rice balls with guava and a making method thereof. Filling for the glutinous rice balls with guava comprises dried guava, guava powder and guava jam. A making method of the filling includes the steps of 1, adding agar powder into the guava jam to obtain modified guava jam; 2, mixing well the weighed dried guava, guava powder and guava jam, adding edible oil and the modified guava jam, and performing mixing to obtain the filling. The glutinous rice balls with guava, novel in taste and flavor and healthier for human bodies, are made mainly with the dried guava, the guava powder and the guava jam by combining the traditional glutinous rice balls with the diet guava; the glutinous rice balls with guava are better in flavor, richer in nutrition, more reasonable in nutrition arrangement and more diversified.

Description

technical field [0001] The invention relates to the technical field of glutinous rice balls, in particular to guava 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 high, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/00A23L7/10
CPCA23V2002/00A23V2200/14A23V2250/5118
Inventor 刘苗孙建伟宋文英冯志强朱香杰
Owner SANQUAN FOOD
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