Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Panicum miliaceum Zongzi and preparation method thereof

A production method and technology of rhubarb rice, which are applied to food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as roughness and astringency, and achieve sweetness and smooth taste. Sweet, reasonable meal pairing effect

Inactive Publication Date: 2016-11-16
长春市鼎丰真食品有限责任公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of rice dumpling with high nutritional value, good mouthfeel, sweet and soft glutinous, rich taste of yellow rice and glutinous rice dumpling, good elasticity, and suitable for all ages, so as to solve the problem of rough and sticky glutinous glutinous rice after the existing large yellow rice is cooked. Astringent taste problems

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Panicum miliaceum Zongzi and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Selection and preparation of raw materials: 5 kg of rhubarb rice, 2.5 kg of red kidney beans, 1.8 kg of white granulated sugar, 250 g of honey, 30 ml of extract of Sperantosporum, 6 kg of 76-80 Baumé sugar juice, and Ruo Ye.

[0032] Wherein, the preparation method of the extract of Sperancifolia is as follows: take 15 g of Speranthema japonicus, add 400 ml of water, filter out the dregs after boiling, and the rest is the extract;

[0033] The preparation method of 76-80 Baumedo sugar juice is as follows: take 5 g of Speranthum, 5 kg of white sugar, 0.5 kg of honey, and 2 kg of cold water; heat the cold water, add white sugar while heating, and stir to dissolve; boil and add Honey and bone-penetrating herb packs, simmer on low heat for about 1 hour, stop heating at 108°C, and cool down to 76-80 Baume sugar juice.

[0034] How to make Zongzi:

[0035] (1) Prepare raw materials according to the above requirements;

[0036] (2) Filling: Wash the red kidney beans and soak...

Embodiment 2

[0045] Selection and preparation of raw materials: 4 kg of rhubarb rice, 2 kg of red kidney beans, 3 kg of white granulated sugar, 200 g of honey, 10 ml of leaching solution of Speranthema japonica, 5.5 kg of sugar juice of 76-80 Baume degrees, Ruo leaves; Grass extract: Take 10 g of Sperantosporum, add 400 ml of water, boil, filter out the medicinal residues, and the rest is the extract; the preparation of 76-80 Baumé sugar juice is the same as in Example 1.

[0046] The making method of zongzi: with embodiment 1.

Embodiment 3

[0048] Selection and preparation of raw materials: 6 kg of rhubarb rice, 3 kg of red kidney beans, 1 kg of white granulated sugar, 500 g of honey, 50 ml of extract of Sperancifolia, 5.8 kg of sugar juice of 76-80 Baume degrees, Ruo leaves; : Get 20 g of Sperantosporum, add 500 ml of water, filter out the medicinal residues after boiling, and the remainder is the leachate; the preparation of 76-80 Baumé sugar juice is the same as in Example 1.

[0049] The making method of zongzi: with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a panicum miliaceum Zongzi which is made from the raw materials as follows: 4-6 kg of panicum miliaceum, 2-3 kg of red kidney beans, 1-3 kg of white granulated sugar, 0.2-0.5 kg of honey, 10-50 ml of phryma extract, and 5.5-6 kg of sugar juice with the baume degree of 76-80, wherein the preparation method of the phryma extract includes: 10-20 g of phryma is taken, 400-500 ml of water is added, decoction dregs are filtered away after boiling, and the rest is the extract; the preparation method of the sugar juice with the baume degree of 76-80 includes: 5 g of phryma, 5 kg of white granulated sugar, 0.5 kg of honey and 2 kg of cold water are taken; the cold water is heated, the white granulated sugar is added when the cold water is heated, and stirring is performed for dissolution; after water is boiled, a medicine bag containing the honey and the phryma is added, and decocted with soft fire for about 1 hour, and heating is stopped when the temperature is 108 DEG C, and the sugar juice with the baume degree of 76-80 is obtained after cooling. The Zongzi is high in nutritive value, fragrant, sweet, soft and glutinous, has rich panicum miliaceum flavour and Zongzi fragrance, and good elasticity, and is suitable for people of all ages, thereby solving the taste problem that the present cooked panicum miliaceum is coarse and astringent.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a rhubarb rice dumpling and a preparation method thereof. Background technique [0002] Eating zongzi on the Dragon Boat Festival is a traditional custom of the Chinese people. In recent years, there are more and more styles of zongzi, but the improved part is mainly the stuffing wrapped in the zongzi, and the main material of zongzi is still glutinous rice. At present, rice dumplings with various flavors such as red dates, red bean paste, fresh meat, ham, and egg yolk have appeared on the market to meet the needs of different people. But, because existing these zongzi great majority is to be main material to make with glutinous rice, so there is common shortcoming: (1) protein is unbalanced; (2) blood sugar rises fast after eating, and is not suitable for diabetics to eat; 3) The heat produced is high, which is not easy for women who lose weight to eat. [0003] Nor...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/126A23L33/105A23L33/10
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/14
Inventor 王放张秀解宝田何惠芳邵冰
Owner 长春市鼎丰真食品有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com