Purple sweet potato colocasia esculenta glutinous rice cake, and preparation method thereof

A production method and the technology of fragrant taro, which are applied in the field of food processing, can solve the problems of less glutinous rice cakes, single raw materials and nutrition, and achieve the effects of being easy to implement, enhancing learning and memory abilities, and reducing body eating

Inactive Publication Date: 2017-07-04
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, most of the glutinous rice cakes are relatively simple in raw materials and nutrition, and there are relatively few nutritious and delicious glutinous rice cakes on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of purple sweet potato glutinous rice cake, comprises purple sweet potato, fragrant taro, glutinous rice flour and additive, and the weight ratio of described purple sweet potato, fragrant taro, glutinous rice flour and additive is 1:2:8:2, and described additive It is composed of the following raw materials in parts by weight: 20 parts of peanuts, 5 parts of almonds, 30 parts of pine nuts, 10 parts of walnuts, 10 parts of soybeans, 30 parts of lotus seeds, 5 parts of dried hawthorn peel and 50 parts of water.

[0039] According to above formula, described a kind of preparation method of purple sweet potato glutinous rice cake comprises the following steps:

[0040] (1) Take peanuts, almonds, black sesame seeds, walnuts, soybeans, lotus seeds, and yellow peels and mix them evenly, then use a crushing machine to add water to make a slurry, and set aside;

[0041] (2) Take fresh wild purple sweet potato and fragrant taro respectively, steam them in a pot, take them...

Embodiment 2

[0046] A kind of purple sweet potato glutinous rice cake, comprises purple sweet potato, fragrant taro, glutinous rice flour and additive, and the weight ratio of described purple sweet potato, fragrant taro, glutinous rice flour and additive is 3:4:12:5, and described additive It is composed of the following raw materials in parts by weight: 30 parts of peanuts, 10 parts of almonds, 40 parts of pine nuts, 20 parts of walnuts, 20 parts of red beans, 40 parts of lotus seeds, 10 parts of dried hawthorn peel and 60 parts of water.

[0047] According to above formula, described a kind of preparation method of purple sweet potato glutinous rice cake comprises the following steps:

[0048] (1) Take peanuts, almonds, black sesame seeds, walnuts, red beans, lotus seeds, and yellow peels and mix them evenly, then use a crushing machine to add water to make a slurry, and set aside;

[0049] (2) Take fresh wild purple sweet potato and fragrant taro respectively, steam them in a pot, take...

Embodiment 3

[0054] A kind of purple sweet potato glutinous rice cake, comprises purple sweet potato, fragrant taro, glutinous rice flour and additive, and the weight ratio of described purple sweet potato, fragrant taro, glutinous rice flour and additive is 2:3:10:3.5, and described additive It is composed of the following raw materials in parts by weight: 22 parts of peanuts, 6 parts of almonds, 32 parts of pine nuts, 12 parts of walnuts, 12 parts of beans, 32 parts of lotus seeds, 6 parts of dried huangpi peel and 52 parts of water.

[0055] According to above formula, described a kind of preparation method of purple sweet potato glutinous rice cake comprises the following steps:

[0056] (1) Take peanuts, almonds, black sesame seeds, walnuts, beans, lotus seeds, and yellow peels and mix them evenly, then use a crushing machine to add water to make a slurry, and set aside;

[0057] (2) Take fresh wild purple sweet potato and fragrant taro respectively, steam them in a pot, take them out...

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PUM

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Abstract

The invention provides a purple sweet potato colocasia esculenta glutinous rice cake, and a preparation method thereof, and belongs to the technical field of food processing. The purple sweet potato colocasia esculenta glutinous rice cake is prepared from purple sweet potato, colocasia esculenta, glutinous rice flour, and additives; the additives comprise peanut, apricot kernel, black sesame, walnut, bean, lotus seed, and dried clausena excavata fruit peel. The preparation method comprises following steps: 1, the above additives are mixed to be uniform, and are smashed so as to obtain a slurry; 2, fresh wild purple sweet potato and colocasia esculenta are steamed and cooled in a pot, and are smashed into smashed purple sweet potato and smashed colocasia esculenta; 3, smashed purple sweet potato and smashed colocasia esculenta are mixed with glutinous rice flour, and then are uniformly mixed with the slurry obtained in the step 1 and white granulated sugar, and an obtained mixture is made into small ball via kneading; and 4, the small ball are packaged with fresh leaves, and are subjected to steaming so as to obtain purple sweet potato colocasia esculenta glutinous rice cake. The purple sweet potato colocasia esculenta glutinous rice cake is capable of improving brain power, improving studying capacity and memory; all the additives are smashed into the slurry via wet grinding; the preparation method is simple, and is convenient to realize; the obtained purple sweet potato colocasia esculenta glutinous rice cake is thick in fragrance, and is suitable for eating at home.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a purple sweet potato glutinous rice cake and a preparation method thereof. [0003] 【Background technique】 [0004] Ciba, a snack of the Han nationality, is popular in southern China, and it is found in Guizhou, Chongqing, Sichuan, Hunan, Fujian, Hubei, Guangxi, Shaanxi and other provinces and cities, and Wuyi Mountain is the most popular. It is also available in southern Anhui, mainly during the Double Ninth Festival, as a festival food for guests to taste. Glutinous rice cakes are made of glutinous rice and potatoes. After soaking, put them in a steamer and steam them until they are cooked. Then they are quickly placed in a stone scoop until they are soft and pliable. While they are still hot, the rice cakes are made into balls that can be large or small, and they are fried with sesame seeds. Roll the powder and sugar (or stir-fried soybean powder and sugar) i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L25/00A23L11/00A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/322A23V2200/326A23V2200/318A23V2200/324A23V2200/32
Inventor 黄斌
Owner BAISE UNIV
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