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Mung bean sticky rice cakes and making method thereof

A technology of glutinous rice cake and mung bean, which is applied in the direction of food heat treatment, function of food ingredients, food science, etc., can solve problems such as single variety, and achieve the effect of good integrity, non-sticking into groups, and enriching product types.

Inactive Publication Date: 2016-11-09
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a kind of mung bean glutinous rice cake to solve the problem of single variety of existing cakes. The mung bean glutinous rice cake perfectly combines mung bean and glutinous rice, and the finished mung bean glutinous rice cake is light gray in color Green, has the advantages of uniform texture, light mung bean fragrance, moderate sweetness, good glutinous rice cakes, non-sticky teeth, and good integrity

Method used

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  • Mung bean sticky rice cakes and making method thereof
  • Mung bean sticky rice cakes and making method thereof
  • Mung bean sticky rice cakes and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The mung bean glutinous rice cake provided by the present embodiment adopts the following method to make:

[0038] (1) Dry the cleaned mung beans and glutinous rice with a dryer, then pulverize them with a universal grinder, and cross a 100-mesh sieve to obtain mung bean flour and glutinous rice flour respectively;

[0039] (2) Mix 3 parts of mung bean flour and 1 part of glutinous rice flour, add 1.6 parts of soft white sugar and 3 parts of ultrapure water, stir well to obtain mung bean glutinous rice paste, put the mung bean glutinous rice paste into a sterilized mold to shape, steam After 30min, mung bean glutinous rice cake was obtained.

Embodiment 2

[0041] The mung bean glutinous rice cake provided by the present embodiment adopts the following method to make:

[0042] (1) with step (1) in embodiment 1;

[0043] (2) Mix 2 parts of mung bean flour and 1 part of glutinous rice flour, add 1.2 parts of soft white sugar and 3 parts of ultrapure water, and stir well to obtain a mung bean and glutinous rice paste. Put the mung bean and glutinous rice paste into a sterilized mold to shape it, steam it After 30min, mung bean glutinous rice cake was obtained.

Embodiment 3

[0045] The mung bean glutinous rice cake provided by the present embodiment adopts the following method to make:

[0046] (1) with step (1) in embodiment 1;

[0047] (2) Mix 1 part of mung bean flour and 1 part of glutinous rice flour, add 0.8 parts of soft white sugar and 3 parts of ultrapure water, and stir well to obtain a mung bean and glutinous rice paste, put the mung bean and glutinous rice paste into a sterilized mold to shape, steam After 30min, mung bean glutinous rice cake was obtained.

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Abstract

The invention provides mung bean sticky rice cakes and a making method thereof. The mung bean sticky rice cakes are made from sticky rice flour, mung bean powder, soft sugar and ultrapure water, wherein the mass ratio of the mung bean powder to the sticky rice flour is 1:3-3:1. The finished mung bean sticky rice cakes are celandine green in color and luster, uniform in texture and appropriate in sweetness, has the slight faint scent of mung beans and has the advantages of being good in agglomeration, not sticky to teeth, good in completeness and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a mung bean glutinous rice cake and a preparation method thereof. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, the consumption of cakes in my country will increase rapidly; the domestic baking industry is developing faster and faster, the quality of products is getting better and better, and there are more and more varieties. The gap between the production level of cakes and the international level is increasing. Shrinking, inter-regional exchanges are becoming more and more frequent, and they are quickly infiltrating into the daily diet of ordinary people. But the pastry class food sold on the market is more single, can't satisfy people's requirements. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] The first object of the present invention is to provi...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L7/117A23L5/10
CPCA23V2002/00A23V2200/044A23V2300/24
Inventor 彭湘莲付红军李安平张慧刘莹莹
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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