High-calcium highland barley rice cake with purple rice and dried small shrimps and preparation method thereof

Abstract

The invention discloses a high-calcium highland barley rice cake with purple rice and dried small shrimps, which is composed of, by weight, 130-140 parts of highland barley, 60-65 parts of glutinous rice, 5-6 parts of sucrose, 4-5 parts of purple rice, 3-5 parts of dried small shrimp powder, 5-7 parts of fishbone paste, 10-12 parts of carrots, 10-15 parts of black soybean, 5-8 parts of Gorgon fruit powder, 5-7 parts of kelp, 6-8 parts of pumpkin, 5-7 parts of burdock roots, 4-5 parts of semen cassiae, 0.6-0.8 parts of sucrose fatty acid ester, a proper amount of amylase and a proper amount of pullulanase. In the production process of the rice cake, the highland barley and the glutinous rice are subjected to pressurized heat treatment, and then the flour is treated with the amylase and the pullulanase to prepare resistant starch, thus alleviating aging and retrogradation of the starch. The mixture flour is subjected to secondary steaming to enhance the viscosity of the flour, so that he flour has good shapability. The rice cake is homogeneous and has long shelf life. The added purple rice, dried small shrimps and the like are high in content of calcium, so that the rice cake has good calcium supplement effects. The added semen cassiae has the effect of clearing liver to improve eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple rice shrimp skin high-calcium barley rice cake and a preparation method thereof. Background technique [0002] Highland barley is a crop with high fiber, high vitamin, high protein, low sugar and low fat. It contains an average of 11.31% protein, and the protein content is higher than that of wheat, rice and corn; the content of 8 essential amino acids contained in green tree, especially lysine and tryptophan, is also higher than the above three grains . Highland barley has a unique ratio of amylopectin to amylose, which generally contains about 90% amylopectin, and even new highland barley varieties with amylopectin content close to or reaching 100% have been bred. The amylopectin in highland barley turns into weakly alkaline gel mucus after heating, which has the effect of inhibiting hyperacidity. Highland barley contains a higher amount of dietary fiber in ...

AI Technical Summary

Problems solved by technology

Wang Weiqiong's "Optimization of Highland Barley New Year Cake Process Parameters and Research on Its Storage Characteristics" has made a detailed introduction to the produc