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Red sticky rice and lotus root jellies and preparation method thereof

A technology of blood glutinous rice and lotus root is applied in the field of blood glutinous rice lotus root jelly and its preparation, which can solve the problems of rare lotus root and the like, and achieve the effects of unique flavor, strong fragrance and improved nutritional value.

Inactive Publication Date: 2016-11-16
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lotus root contains starch, protein, asparagine, vitamin C, and antioxidant enzymes. It is extremely nutritious, and tastes sweet, crisp and refreshing. It can be eaten raw or cooked. Jelly is a snack that people often eat. Consumers love it, but lotus root jelly and jelly with health care functions are rarely seen in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A blood glutinous rice lotus root jelly is made from the following raw materials in parts by weight (Kg): 10 blood glutinous rice, 8 mushrooms, 4 rice wine, 70 lotus root, 45 papaya juice, 50 yam, 70 salt water with a mass concentration of 2%, and 30 fresh milk , Lactobacillus 5.5, Lily 6, Ganoderma 5, Pearl 6, Angelica 5, Atractylodes 5, Black Lycium 7, Nepeta 2, Konjac Gum 15, Carrageenan 3, Citric Acid 0.4, Sucrose 75, Pine Pollen 10, Water amount.

[0016] Described a kind of preparation method of blood glutinous rice lotus root jelly, comprising the following steps:

[0017] (1) Wash the bloody glutinous rice with clean water, put it in a container after washing, pour it into the water, soak the bloody glutinous rice for 5 hours, and take the bloody glutinous rice for use; wash the mushrooms and put them in a grinder crushed for use;

[0018] (2) Mix the blood glutinous rice, mushrooms, and rice wine, stir and mix evenly for later use, wash the lotus root with wat...

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Abstract

The invention discloses red sticky rice and lotus root jellies. The red sticky rice and lotus root jellies are prepared from the following raw materials in parts by weight: 10-12 parts of red sticky rice, 8-10 parts of dried black mushrooms, 4-5 parts of rice wine, 70-80 parts of lotus roots, 45-50 parts of papaya juice, 50-55 parts of Chinese yams, 70-80 parts of a saline solution with the mass concentration of 2%, 30-32 parts of fresh milk, 5.5-6.5 parts of lactic acid bacteria, 6-8 parts of lily bulbs, 5-7 parts of ganodorma lucidum, 6-7 parts of pearls, 5-6 parts of radix angelicae dahuricae, 5-6 parts of bighead atractylodes rhizomes, 7-8 parts of black wolfberry fruits, 2-3 parts of herba schizonepetae, 15-20 parts of konjac gum, 3-4 parts of carrageenan, 0.4-0.5 part of citric acid, 75-80 parts of sucrose and the like.

Description

technical field [0001] The invention relates to the technical field of lotus root jelly, in particular to a blood glutinous rice lotus root jelly and a preparation method thereof. Background technique [0002] Lotus root contains starch, protein, asparagine, vitamin C, antioxidant enzymes and other ingredients. It is rich in nutrients and has a sweet, crisp and refreshing taste. It can be eaten raw or cooked. Jelly is a snack that people often eat. Consumers love it, but lotus root jelly and jelly with health care functions are rare in the market. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to make up for the defects of the prior art, and to provide a blood glutinous rice lotus root jelly and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A blood glutinous rice lotus root jelly is prepared from the following raw materials in parts by weight: 10-12 blood glutinous r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/12A23L21/15
CPCA23V2002/00A23V2200/30A23V2200/318
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