Chrysanthemum-morifolium-containing heat-clearing highland barley flavored rice cake and preparation method thereof

Abstract

The invention discloses a chrysanthemum-morifolium-containing heat-clearing highland barley flavored rice cake. The rice cake is prepared from, by weight, 130-140 parts of highland barley, 60-64 parts of glutinous rice, 5-6 parts of saccharose, 2-3 parts of perilla nankinensis seed powder, 8-10 parts of cocoa powder, 20-25 parts of soybean sprouts, 6-8 parts of mangosteen pulp, 4-5 parts of asparagus, 25-30 parts of coconut juice, 3-5 parts of gelatine powder, 6-9 parts of chrysanthemum morifolium, 6-8 parts of bulbus lilii, 2-4 parts of semen ginkgo, 0.6-0.8 part of sucrose fatty acid ester, an appropriate amount of amylase and an appropriate amount of pullulanase. In a manufacturing process, the highland barley and the glutinous rice are treated to obtain resistant starch to decelerate starch aging and retrogradation; by secondary steaming of mixed powder, viscosity of the powder is enhanced, high plasticity is achieved, and the rice cake is uniform in texture and long in storage time. Due to addition of rich-nutrition components such as the perilla nankinensis seed powder, a dietary structure of the rice cake is improved; due to addition of Chinese herbal medicines such as the chrysanthemum morifolium and the bulbus lilii, healthcare efficacies of heat clearing and lung moistening are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hangbai chrysanthemum heat-clearing 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 f...

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.