Glutinous rice cake containing artemisia stelleriana

A technology of glutinous rice cakes and wormwood, which is applied in the field of wormwood glutinous rice cakes, can solve the problems of great influence of cooking wormwood, loss of flavor, and oxidative darkening of grass pulp, so as to achieve no obvious retrogradation of starch, less loss of flavor substances, Good anti-aging effect

Inactive Publication Date: 2017-05-31
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The color of the product is not bright, the flavor loss is large, and the aroma of wormwood is not strong enough
The traditional wormwood glutinous rice cake production must first boil the wormwood in lye until the grass pulp is soft and rotten before use, otherwise the product will be rough and not delicate, which will affect the taste
The concentration of lye has a great influence on the cooking of wormwood. If the concentration is high, the wormwood is easy to boil; if the concentration is too low, the cooking time needs to be extended
And the high concentration of lye will affect the flavor of wormwood glutinous rice cakes, so it is often necessary to rinse the wormwood after cooking in production to remove excess alkali, which will inevitably lead to the loss of wormwood flavor and nutritional components; With a low concentration of lye, during the long-term cooking process, the aroma substances of wormwood will be seriously volatilized and lost, and the color of the straw pulp will be oxidized and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of wormwood pulp: take fresh and tender green wormwood, wash it, put it into the color protection solution (prepared by dissolving 0.5g of sodium carbonate in 1000g of pure water) heated to 90°C, and blanch for 5min, remove and drain After the surface water, add 10% trehalose of the weight of blanched Artemisia annua, mix well, put it into a retort bag, vacuum seal it, place it in a high-pressure sterilizer at 118°C for 20 minutes, and cool it to room temperature to obtain Artemisia annua pulp, spare;

[0029] Preparation of raw glutinous rice: wash the glutinous rice purchased in the market, submerge it in an aqueous solution of 0.1% sodium dehydroacetate and soak it for 15 minutes, remove it, drain the surface water, and pulverize it with a pulverizer to obtain the product;

[0030]Take 100 parts of glutinous rice, 20 parts of white wormwood pulp, 0.2 parts of sodium starch octenyl succinate and 10 parts of water, stir well and form a dough, cut the dough ...

Embodiment 2

[0032] Preparation of white wormwood pulp: take fresh and tender green white wormwood, wash it, put it into the color protection solution (prepared by dissolving 1 gram of sodium carbonate in 1000 grams of pure water) heated to 95 ℃, blanching for 2 minutes, remove and drain After the surface water, add 20% trehalose by weight of the blanched Artemisia annua, mix well, put it into a retort bag, vacuum seal it, place it in a high-pressure sterilizer at 115°C for 40 minutes, and cool it to room temperature to obtain Artemisia annua pulp ,spare;

[0033] Preparation of raw glutinous rice: wash the glutinous rice purchased in the market, soak it in an aqueous solution of 0.2% sodium dehydroacetate for 15 minutes, remove it, drain the surface water, and crush it with a pulverizer to obtain the product;

[0034] Take 100 parts of glutinous rice, 30 parts of white wormwood pulp, 0.5 parts of sodium starch octenyl succinate and 6 parts of water, mix well and form a dough, cut the doug...

Embodiment 3

[0036] Preparation of white wormwood pulp: take fresh and tender green white wormwood, wash it, put it into the color protection solution (prepared by dissolving 0.8 grams of sodium carbonate in 1000 grams of pure water) heated to 92 ℃, blanching for 4 minutes, remove and drain After surface water, add 15% trehalose of the weight of the blanched Artemisia annua, mix well, put it into a retort bag, vacuum seal it, place it in a high-pressure sterilizer at 117°C for 30 minutes, and cool it to room temperature to obtain Artemisia annua pulp, spare;

[0037] Preparation of raw glutinous rice: wash the glutinous rice purchased in the market, add it to 0.15% sodium dehydroacetate aqueous solution and soak for 25 minutes, remove it, drain the surface water, and pulverize it with a pulverizer to obtain the product;

[0038] Take 100 parts of glutinous rice as raw materials, 25 parts of white wormwood pulp, 0.3 parts of sodium starch octenyl succinate and 8 parts of water, stir evenly ...

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PUM

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Abstract

The invention provides a glutinous rice cake containing artemisia stelleriana. The glutinous rice cake containing the artemisia stelleriana is prepared through steps as follows: raw materials including 100 parts of glutinous rice, 20-30 parts of artemisia stelleriana pulp, 0.2-0.5 parts of starch sodium octenylsuccinate and water are taken and mixed uniformly, a mixture is kneaded to form dough, and the dough is cooked through steaming; the cooked dough is cooled at the room temperature, bagged, subjected to vacuum sealing and water-bath sterilization and cooled to the room temperature, and the glutinous rice cake containing the artemisia stelleriana is obtained. The artemisia stelleriana pulp is prepared through steps as follows: fresh and tender artemisia stelleriana is cleaned and put in a sodium-carbonate-containing color protecting solution for blanching, trehalose is added and stirred with the blanched artemisia stelleriana after moisture drainage, then the artemisia stelleriana is subjected to bagging, vacuum sealing and high-pressure sterilization, and the artemisia stelleriana pulp is obtained. The processed artemisia stelleriana pulp has bright color and is good in glossiness, loss of flavor substances such as artemisia stelleriana essential oil and the like is low, little oxidizing discoloration is caused, the prepared glutinous rice cake product containing artemisia stelleriana is blackish green, is good in glossiness, tastes soft and has good anti-aging property, quality guarantee period of the product can reach 6 months, the color is stable in the quality guarantee period, and starch retrogradation is not obvious.

Description

technical field [0001] The invention belongs to the field of food, and relates to a glutinous rice cake, in particular to a wormwood glutinous rice cake. Background technique [0002] Artemisia glutinosa, also known as Artemisia glutinosa, is a kind of pastry food made of glutinous rice flour, which is made of glutinous rice flour, added with white wormwood, kneaded into rice balls, made into a certain shape, and cooked. Its color is dark green and has the characteristics of wormwood. Special fragrance. Because the leaves of Artemisia argyi are very similar to mugwort leaves, it is also called mugwort, so it is also known as mugwort leaf cake and mugwort cake. In fact, white wormwood is smaller, and its smell is much lighter than that of mugwort leaves, and it does not have the strong bitter taste of mugwort leaves. Artemisia annua contains volatile essential oils of the genus Artemisia, the main components of which are β-pinene, caprinane, folic acid, etc., which have ant...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L7/122
Inventor 王锋唐绍爽谭兴和
Owner HUNAN AGRICULTURAL UNIV
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