Glutinous rice cake containing artemisia stelleriana

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...

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 darkened seriously, so the color and flavor of the wormwood cake produced from this raw material are not good.

[0004] 2. Difficult to achieve annual production

Therefore, the annual supply period of wormwood is actually only a short period in spring, which makes it impossible for annual production of wormwood food

[0005] 3. It is easy to be corrupted and deteriorated, and it is difficult to circulate

Artemisia glutinous rice cakes are not suitable for high-temperature sterilization, because the high-temperature process is easy to cause deformation and browning, and conventional water-bath sterilization cannot completely kill microorganisms, so it is easy to spoil and deteriorate, and sales are limited

[0006] 4. The quality is easy to deteriorate

However, the radiation sterilization device is expensive, resulting in a substantial increase in production costs, and this method only considers the killing of microorganisms, and does not consider the quality deterioration caused by the aging of starch during product storage