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Purple potato and taro glutinous rice cake, a special snack of the Zhuang nationality, and its preparation method

A technology of purple sweet potato and taro, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of glutinous rice cakes that are not easy to digest nutrients, single, and cannot meet the health needs of food, so as to achieve easy absorption , Improve nutritional content, strengthen the effect of digestive function

Active Publication Date: 2020-03-31
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because glutinous rice cakes are not easy to digest and its nutritional components are single, it is not suitable for people with poor gastrointestinal digestion function such as the elderly and children to eat for a long time, and it is increasingly unable to meet the health needs of consumers for food.

Method used

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  • Purple potato and taro glutinous rice cake, a special snack of the Zhuang nationality, and its preparation method
  • Purple potato and taro glutinous rice cake, a special snack of the Zhuang nationality, and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Preliminary preparation:

[0037] Preparation of the active solution: in parts by weight, the Trichoderma viride strain was transferred to the Chaschette slant medium, cultivated at 23°C for 4h, and then the spores of the cultured strain were put into a container with 20 parts by mass fraction of In the Erlenmeyer flask of 5% urea solution, vibrate for 20min under the condition of temperature of 20°C and shaking speed of 100r / min, and then dilute to a concentration of 10 6 cfu / mL bacterial suspension, then put the bacterial suspension on a stirrer 25cm away from the ultraviolet lamp, and finally react for 5min under the conditions of 100W ultraviolet irradiation power and 200r / min stirring speed to obtain the active liquid.

[0038] Preparation of plant treatment solution: in parts by weight, 25 parts of fresh asparagus and 35 parts of fresh mulberry leaves were soaked in deionized water at 30°C for 2 hours, and 10 parts of mulberry, 45 parts of 20% ethanol solution ...

Embodiment 2

[0045] 1. Preliminary preparation:

[0046] Preparation of the active solution: in parts by weight, the Trichoderma viride strain was transferred to the Chaschette slant medium, cultivated at 25°C for 5h, and then the spores of the cultured strain were put into a container with 33 parts by mass fraction of In the Erlenmeyer flask of 7% urea solution, vibrate for 27min at a temperature of 22°C and an oscillation speed of 126r / min, and then dilute to a concentration of 10 7 cfu / mL bacterial suspension, then put the bacterial suspension on a stirrer 30cm away from the ultraviolet lamp, and finally react for 6min under the conditions of 175W ultraviolet irradiation power and 200r / min stirring speed to obtain the active liquid.

[0047] Preparation of the plant treatment solution: in parts by weight, 27 parts of fresh asparagus and 40 parts of fresh mulberry leaves were soaked in deionized water at 38°C for 2.5 hours, and 12 parts of mulberry, 48 parts of ethanol solution with a ma...

Embodiment 3

[0054] 1. Preliminary preparation:

[0055] Preparation of the active solution: in parts by weight, the Trichoderma viride strain was transferred to the Chaschette slant medium, cultivated at 24°C for 6h, and then put the spores of the cultured strain into a container with 40 parts by mass fraction of In the Erlenmeyer flask of 6% urea solution, vibrate for 30min under the conditions of temperature of 22°C and oscillation speed of 140r / min, and then dilute to a concentration of 10 8 cfu / mL bacterial suspension, then place the bacterial suspension on a stirrer 28cm away from the UV lamp, and finally react for 6min under the conditions of 220W ultraviolet irradiation power and 300r / min stirring speed to obtain the active liquid.

[0056] Preparation of the plant treatment solution: in parts by weight, 29 parts of fresh asparagus and 44 parts of fresh mulberry leaves were soaked in deionized water at 33°C for 2.5 hours, and 11 parts of mulberry, 50 parts of ethanol solution with ...

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Abstract

The present invention belongs to the field of food and particularly relates to a Zhuang nationality characteristic snack purple sweet potato and colocasia esculenta glutinous rice cake. The glutinous rice comprises the following raw materials in parts by weight: 30-50 parts of fresh wild purple sweet potatoes, 25-42 parts of colocasia esculenta, 50-77 parts of glutinous rice, 12-25 parts of a plant treatment solution, 3-5 parts of mint juice, 100-150 parts of fructus rubi juice, 5-8 parts of malt powder, 5-11 parts of Chinese yam powder, 4-8 parts of fructus gardeniae powder, 35-50 parts of fresh lotus leaves, 0.5 part of yeast and 5-10 parts of syrup. The present invention also discloses a preparation technology of the Zhuang nationality characteristic snack purple sweet potato and colocasia esculenta glutinous rice cake. The prepared purple sweet potato glutinous rice cake is suitable for consumption of population with relatively weak gastrointestinal digestive functions, further enlarges markets of consumer groups, and has broad market promotion prospects.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a special snack of the Zhuang nationality, purple sweet potato glutinous rice cake and a preparation method thereof. 【Background technique】 [0002] The glutinous rice cakes of the Zhuang nationality are round and flat, without fillings. They are made by mashing steamed hot glutinous rice. The glutinous rice cakes are white, yellow and red in color, and are generally made of late rice glutinous rice. Ciba has the characteristics of soft and sweet, various eating methods, simple processing and easy preservation. It is deeply loved by consumers and has become a good product for visiting relatives and friends. [0003] Because glutinous rice cakes are not easy to digest and its nutritional components are single, it is not suitable for people with poor gastrointestinal digestion functions such as the elderly and children to eat for a long time, and it is increasingly unable to meet the health n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L19/10A23L33/105A23L33/135A23L7/20A23L33/10A23L33/125
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 黄斌牛俊乐苏仕林
Owner BAISE UNIV
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