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Digestion-promoting stagnation-resolving glutinous rice sesame ball with hawthorn fruit and production method thereof

A technology for glutinous rice and digestion, which is applied in fried food, food science, baked food with modified ingredients, etc. It can solve the problems of affecting product quality and easy aging and regeneration, and achieve the effect of rich nutrition, good taste and guaranteed overall quality

Inactive Publication Date: 2017-04-26
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, because glutinous rice food is easy to age and regenerate after storage, which seriously affects product quality, therefore, preventing or delaying starch aging is an urgent need to improve during processing.

Method used

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Embodiment Construction

[0021] A hawthorn glutinous rice ball for digestion and stagnation, which is made from the following raw materials in parts by weight:

[0022] Glutinous rice 300-310, wheat bran 20-24, egg white liquid 20-23, hawthorn fruit 30-34, cassia seeds 3-4, sugar, 75-80, baking powder 4-5, white sesame, edible oil and water.

[0023] A method for preparing hawthorn glutinous rice balls for digestion and stagnation, comprising the following steps:

[0024] (1) Extract the cassia seed with 13-15 times of water, filter to obtain the Chinese medicine extract, spray dry the Chinese medicine extract to make Chinese medicine powder, steam the wheat bran for 5-7 minutes, then dry it and grind it into a fine powder , fine powder mixed with traditional Chinese medicine powder;

[0025] (2) Squeeze the hawthorn fruit with 1-2 times of water to make juice, heat the juice to 80-85°C, mix the egg white liquid into it, and stir evenly;

[0026] (3) After cleaning the glutinous rice, wash it with d...

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Abstract

The invention discloses a digestion-promoting stagnation-resolving glutinous rice sesame ball with hawthorn fruit, produced from, by weight, 300-310 parts of glutinous rice, 20-24 parts of wheat bran, 20-23 parts of egg white, 30-34 parts of hawthorn fruit, 3-4 parts of cassia seed, 75-80 parts of white sugar, 4-5 parts of baking powder, white sesame seed, edible oil and suitable water. The glutinous rice sesame ball of the invention is produced by reasonable matching of the main material glutinous rice with egg white, hawthorn fruit and other materials, has rich nutrition and good taste, and has high nutritional value; in the processing process, the glutinous rice is soaked via two steps and pulped via two steps, so that overall quality of the glutinous rice flour is guaranteed; the glutinous rice sesame ball can be consumed to maintain health and can promote digestion and remove stagnation, and the hawthorn fruit can lower blood lipid and pressure.

Description

technical field [0001] The invention relates to the technical field of glutinous rice processed food, and mainly relates to a hawthorn glutinous rice ball for digestion and stagnation and a preparation method thereof. Background technique [0002] Glutinous rice has high nutritional value and production utilization value, and can be processed into various foods. With the development of modern society and the improvement of people's living standards, people's demand for traditional food flavor, quality, and variety continues to increase, so it is necessary to add nutritional elements to process multi-taste, multi-nutrition characteristic flavor traditional food. [0003] Glutinous rice must first be made into glutinous rice flour in the processing process. The processing of glutinous rice flour has developed from the traditional folk manual stone milling method to the present, mainly including dry grinding, semi-dry grinding and wet grinding. affect the quality of glutinous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D2/36A21D13/06
CPCA21D2/36
Inventor 童伟雄
Owner WUHE TONGSHIFU FOOD
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