Camellia, cabbage and highland barley rice cakes and preparation method thereof

Abstract

The invention discloses camellia, cabbage and highland barley rice cakes. The camellia, cabbage and highland barley rice cakes are prepared from the following raw materials in parts by weight: 130-140 parts of highland barley, 60-65 parts of polished glutinous rice, 5-6 parts of sucrose, 4-6 parts of camellia, 5-7 parts of cabbages, 8-10 parts of water chestnuts, 6-7 parts of konjak, 7-10 parts of fiveleaf gynostemma herb, 2-4 parts of black garlic, 3-5 parts of dried scallops, 4-7 parts of milk powder, 4-5 parts of fructus amomi, 2-3 parts of preserved duck egg lyophilized powder, 0.6-0.8 part of sucrose fatty acid ester, a proper amount of amylase and a proper amount of pullulanase. In a production process of flour, the highland barley and the polished glutinous rice are subjected to hot pressing treatment, and the amylase and the pullulanase are treated to obtain resistant starch, so that the ageing and retrogradation of the starch can be alleviated; mixed powder is cooked for two times so that the viscosity of the power is enhanced and the plasticity is good; the obtained rice cakes have a uniform texture and long storage life. The added components including the camellia, the cabbages and the like have abundant nutrients and also have a good health-care effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a camellia cabbage highland 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 other cerea...

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 production process of using highland barley rice cakes to produce rice cakes, but in the production, there are shortcomings such as easy aging of rice cakes and short storage time.