Fructus lycii and red date sweet soup balls and making method thereof

A technology of wolfberry red dates and wolfberry powder is applied in the fields of food science, function of food ingredients, coating of food, etc. It can solve problems such as affecting the sales of small rice balls, increasing the burden on the stomach and stomach, and being unfavorable for digestion, and achieves low cost, easy operation, and low cost. The effect of promoting digestion

Inactive Publication Date: 2016-08-17
HENAN HUANGGUO GRAIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing glutinous rice flour has a strong nourishing property, which is not conducive to digestion and will increase the burden on the stomach
With the improvement of people's living standards, people's requirements for food quality are gradually increasing, and the existing small glutinous rice balls can no longer meet people's needs, thus affecting the sales of small glutinous rice balls

Method used

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  • Fructus lycii and red date sweet soup balls and making method thereof
  • Fructus lycii and red date sweet soup balls and making method thereof
  • Fructus lycii and red date sweet soup balls and making method thereof

Examples

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Effect test

Embodiment 1

[0018] Embodiment 1 of the present invention provides a small glutinous rice ball with Chinese wolfberry and red dates, which mainly comprises the following raw materials by mass: 75 parts of tempered glutinous rice flour, 5 parts of red date powder, and 5 parts of Chinese wolfberry powder.

[0019] Wherein, the tempered glutinous rice flour is mainly prepared by the following method: adding water to the glutinous rice, sealing and shaking, so that the glutinous rice and water are fully mixed uniformly, and then stirring and moistening the rice at room temperature for 5 hours to form tempered glutinous rice, using GB / The moisture content in the tempered glutinous rice is determined to be 33% by the method T 5009.3-2010; the tempered glutinous rice is milled by a cyclone mill to prepare tempered glutinous rice flour. Scanning electron microscope photo like figure 1 Shown. The content of damaged starch in the tempered glutinous rice flour is approximately 2.5% as measured by the M...

Embodiment 2

[0030] The main difference between this embodiment and embodiment 1 is: a small glutinous rice dumpling with Chinese wolfberry and red dates, which mainly comprises the following raw materials by weight: 80 parts of tempered glutinous rice flour, 6 parts of red date powder, and 8 parts of wolfberry powder. The glutinous rice flour is moistened for 6 hours during the preparation process, and the moisture content in the tempered glutinous rice formed is 35%; in the grinding step, the damaged starch content in the obtained glutinous rice flour is approximately 2.6%.

[0031] The embodiment of the present invention provides a method for preparing the above-mentioned wolfberry and red date glutinous rice balls. The preparation method includes: mixing the tempered glutinous rice flour, the red date powder and the wolfberry powder with water according to the above-mentioned parts by weight, and kneading To make glutinous rice dough, cut the glutinous rice dough into a single weight of 10...

Embodiment 3

[0033] The main difference between this embodiment and embodiment 1 lies in: a small glutinous rice ball with Chinese wolfberry and red dates, which mainly includes the following raw materials in parts by weight: 85 parts of tempered glutinous rice flour, 8 parts of red date powder, and 10 parts of wolfberry powder. The glutinous rice flour was moistened for 4 hours during the preparation process, and the moisture content of the tempered glutinous rice formed was 34%; in the grinding step, the damaged starch content in the glutinous rice flour obtained was approximately 2.55%.

[0034] The embodiment of the present invention provides a method for preparing the above-mentioned wolfberry and red date glutinous rice balls. The preparation method includes: mixing the tempered glutinous rice flour, the red date powder and the wolfberry powder with water according to the above-mentioned parts by weight, and kneading Make glutinous rice dough, cut the glutinous rice dough into 15g single...

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Abstract

The invention provides fructus lycii and red date sweet soup balls. The fructus lycii and red date sweet soup balls are mainly prepared from, by weight, 75-95 parts of tempered glutinous rice flour, 5-8 parts of red date powder and 5-10 parts of fructus lycii powder. The tempered glutinous rice flour is mainly prepared in the way of adding water to glutinous rice, conducting uniform mixing, conducting stirring and rice moistening for 4-6 h at room temperature to obtain tempered glutinous rice, and grinding the tempered glutinous rice with grinding equipment to obtain the tempered glutinous rice flour. The invention further provides a fructus lycii and red date sweet soup ball preparing method. The fructus lycii and red date sweet soup balls are rich in nutrition, have the flavor of fructus lycii and red dates, and are easy to digest.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a small glutinous rice dumpling with wolfberry and red dates and a preparation method thereof. Background technique [0002] Tangyuan is one of the representatives of traditional snacks of the Han nationality. Xiaotangyuan is a kind of glutinous rice balls. It is mainly made of glutinous rice flour and has a relatively simple taste. Although glutinous rice flour is sweet in taste and warm in nature, it enters the spleen, stomach, and lung meridian, has the effects of nourishing the qi, strengthening the spleen and stomach, stopping deficiency and sweating, etc., and relieves the deficiency of the spleen and stomach, poor appetite, abdominal distension and diarrhea; It also contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients; it also has a soft, smooth and sweet taste. However, the existing gl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L7/10A23L33/00A23P20/25
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/302
Inventor 周兴伍周子钞叶长明张红燕杨俊生廖东栋杨庭巍
Owner HENAN HUANGGUO GRAIN COMPANY
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