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Nourishing black rice cake

A technology of purple rice and oats, applied in food science and other directions, can solve the problems of lack of nutrient elements, single taste, single taste, etc., and achieve the effect of sweet taste and rich nutrition.

Inactive Publication Date: 2016-09-07
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional rice cakes, due to the single source of raw materials, mostly have a single taste and lack of nutritional elements, which cannot meet people's pursuit of food diversification requirements that are rich in nutrition, diverse in taste, unique in flavor and have health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A nourishing purple rice cake, made from the following raw materials in parts by weight: 260 parts of purple rice, 50 parts of oats, 30 parts of Chinese yam, 40 parts of pumpkin, 5 parts of astragalus, 3 parts of angelica, 3 parts of Chuanxiong, 5 parts of Atractylodes macrocephala, and 8 parts of dodder 8 parts of medlar, 8 parts of white vinegar, 40 parts of white sugar, 6 parts of nutritional additives.

[0018] The nutritional additive is composed of the following raw materials in parts by weight: 5 parts of soybean lecithin, 5 parts of locust bean gum, and 8 parts of konjac powder.

[0019] The preparation method of above-mentioned nourishing purple rice cake comprises the following steps:

[0020] (1) soak purple rice and oats with clear water, and filter out when the water content of purple rice grains reaches 35%;

[0021] (2) Mix the soaked purple rice and oats evenly and pour them into a pulverizer, pulverize and grind them into 70-80 mesh wet rice flour;

...

Embodiment 2

[0027] A nourishing purple rice cake, made of the following raw materials in parts by weight: 280 parts of purple rice, 65 parts of oats, 35 parts of yam, 50 parts of pumpkin, 5.5 parts of astragalus, 4 parts of angelica, 4 parts of Chuanxiong, 5.5 parts of Atractylodes macrocephala, and 9 parts of dodder 9 parts of medlar, 10 parts of white vinegar, 45 parts of white sugar, 8 parts of nutritional additives.

[0028] The nutritional additive is composed of the following raw materials in parts by weight: 5.5 parts of soybean lecithin, 5.5 parts of locust bean gum and 9 parts of konjac powder.

[0029] The preparation method of above-mentioned nourishing purple rice cake comprises the following steps:

[0030] (1) soak purple rice and oats with clear water, and filter out when the water content of purple rice grains reaches 40%;

[0031] (2) Mix the soaked purple rice and oats evenly and pour them into a pulverizer, pulverize and grind them into 70-80 mesh wet rice flour;

[0...

Embodiment 3

[0037] A nourishing purple rice cake, made from the following raw materials in parts by weight: 300 parts of purple rice, 80 parts of oats, 40 parts of Chinese yam, 60 parts of pumpkin, 6 parts of astragalus, 5 parts of angelica, 5 parts of Chuanxiong, 6 parts of Atractylodes macrocephala, and 10 parts of dodder 10 parts of medlar, 12 parts of white vinegar, 50 parts of white sugar, 10 parts of nutritional additives.

[0038] The nutritional additive is composed of the following raw materials in parts by weight: 6 parts of soybean lecithin, 6 parts of locust bean gum, and 10 parts of konjac powder.

[0039] The present invention also provides a preparation method of the above nourishing purple rice cake, comprising the following steps:

[0040] (1) soak purple rice and oats with clear water, and filter out when the water content of purple rice grains reaches 45%;

[0041] (2) Mix the soaked purple rice and oats evenly and pour them into a pulverizer, pulverize and grind them ...

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PUM

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Abstract

The invention discloses a nourishing black rice cake which is made from, by weight, 260-300 parts of black rice, 50-80 parts of oat, 30-40 parts of Chinese yam, 40-60 parts of pumpkin, 5-6 parts of astragalus membranaceus, 3-5 parts of angelica sinensis, 3-5 parts of ligusticum wallichii, 5-6 parts of rhizoma atractylodis macrocephalae, 8-10 parts of semen cuscutae, 8-10 parts of fructus lycii, 8-12 parts of white vinegar, 40-50 parts of white sugar and 6-10 parts of nutrition additives. The nourishing black rice cake is rich in nutrition and fragrant and sweet in taste; and multiple Chinese herbal medicinal ingredients are added and are in mutual cooperation and promotion to enable the nourishing black rice cake to have the effects of adjusting the vitality and nourishing the blood, warming the stomach and tonifying the spleen, and nourishing liver and kidney.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nourishing purple rice cake. Background technique [0002] Rice cake has a very long history and is one of the traditional snack foods in China. Rice cakes are usually made of rice, glutinous rice or japonica rice, and are processed through process steps such as cleaning, soaking, milling, kneading, batching, and steaming. But traditional rice cake, because raw material source is single, mostly taste is single, and nutrient element is deficient, can not satisfy present people's pursuit of the food diversification requirement that nutrition is rich, taste is varied, unique flavor has health care function concurrently. Contents of the invention [0003] For above-mentioned, the object of the present invention is to provide a kind of nourishing purple rice cake. [0004] The technical scheme that the present invention takes is: [0005] A nourishing purple rice cake is made from...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/105A23L33/10
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD
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