Sweet osmanthus flavor sticky rice filled lotus root and preparation method thereof

A technology of glutinous rice lotus root and sweet-scented osmanthus is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc. It can solve the problems of short shelf life and poor taste of glutinous rice, achieve long shelf life and enhance immunity of the body. , the effect of good health care

Inactive Publication Date: 2017-06-13
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Glutinous rice lotus root is made by putting glutinous rice into lotus root and adding seasonings. It has high nutritional value and is very popular among people. In view of the existing problems of glutinous rice, s

Method used

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  • Sweet osmanthus flavor sticky rice filled lotus root and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] A kind of sweet-scented osmanthus glutinous rice lotus root, comprising the following parts by weight:

[0034] 40 parts of glutinous rice and lotus root, 60 parts of sugar liquid and 0.02 parts of sweet-scented osmanthus essence;

[0035] Among them, the sugar liquid includes the following raw materials in parts by weight:

[0036] 18 parts white sugar, 4 parts wolfberry, 0.5 parts chitosan and 42 parts water.

[0037] In glutinous rice and lotus root, the added amount of glutinous rice is 10% of the total weight of glutinous rice and lotus root.

[0038] The preparation method of the sweet-scented osmanthus glutinous rice lotus root includes the following steps:

[0039] (1) Choose lotus roots without disease and mechanical damage, wash with water to remove surface impurities, then remove knots, roots, and peel; wash and float the wolfberry for use; wash the blood glutinous rice, soak for 12h, drain the water and put it Put it into the oven and dry it at 60℃ f...

Example Embodiment

[0046] Example 2

[0047] The difference between this embodiment and embodiment 1 is that the sweet-scented osmanthus glutinous rice lotus root of this embodiment includes the following substances by weight:

[0048] 46 parts of glutinous rice and lotus root, 69 parts of sugar liquid and 0.02 parts of sweet-scented osmanthus essence;

[0049] The ratio of white granulated sugar, wolfberry, chitosan and water in the sugar solution is 3:0.1:0.01:7.

[0050] In glutinous rice and lotus root, the added amount of glutinous rice is 15% of the total weight of glutinous rice and lotus root.

[0051] The preparation method of the sweet-scented osmanthus glutinous rice and lotus root is the same as the preparation method of Example 1, and it is not described here too much.

Example Embodiment

[0052] Example 3

[0053] A kind of sweet-scented osmanthus glutinous rice lotus root, comprising the following raw materials by weight:

[0054] 46 parts of glutinous rice and lotus root, 69 parts of sugar liquid and 0.02 parts of sweet-scented osmanthus essence;

[0055] The sugar solution includes white granulated sugar, wolfberry, chitosan, maltose and water, and the ratio of white granulated sugar, wolfberry, maltose, chitosan and water is 3:0.1:0.1:0.01:7.

[0056] In glutinous rice and lotus root, the added amount of glutinous rice is 15% of the total weight of glutinous rice and lotus root.

[0057] The preparation method of the sweet-scented osmanthus glutinous rice lotus root includes the following steps:

[0058] (1) Choose lotus roots without disease and mechanical damage, wash with water to remove surface impurities, then remove knots, roots, and peel; wash and float the wolfberry for use; wash the blood glutinous rice, soak for 12h, drain the water and put it Put it into t...

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Abstract

The invention discloses a sweet osmanthus flavor sticky rice filled lotus root and a preparation method thereof. The sweet osmanthus flavor sticky rice filled lotus root comprises the following substances in parts by weight: 40-46 parts of sticky rice filled lotus root, 60-78 parts of sugar solution and 0.01-0.03 part of sweet osmanthus essence, wherein the sugar solution comprises the following raw materials in parts by weight: 18-21 parts of white granulated sugar, 4-7 parts of Chinese wolfberry, 0.5-0.8 part of chitosan and 42-49 parts of water. The sticky rice filled lotus root disclosed by the invention is sweet and delicious, has high nutritive value, belongs to a natural nutritional food and contains no additive; and through the preparation method disclosed by the invention, the sticky rice filled lotus root has long shelf life, is sterilized thoroughly and conforms to public taste demands.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an osmanthus glutinous rice lotus root and a preparation method thereof. Background technique [0002] As a common food material, lotus root can be processed in various ways, such as direct steaming, frying, and soup, but this is only for areas that produce lotus root; in areas that do not produce lotus root, due to various factors such as transportation, the above methods Seems unavailable, so in order to meet the requirements, manufacturers often carry out secondary processing of lotus root by various methods and then pack it through vacuum sterilization; then transport it to the destination for human consumption. [0003] Glutinous rice lotus root is made by putting glutinous rice into lotus root and adding seasonings. It has high nutritional value and is very popular among people. In view of the existing problems of glutinous rice, such as poor taste, short shelf lif...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L7/10A23L33/10A23L33/125A23L27/10
CPCA23V2002/00A23V2200/16A23V2200/328A23V2200/324
Inventor 章燎源魏本强潘敏牛超峰
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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