Glutinous rice cake and preparation method thereof

A technology of glutinous rice cake and glutinous rice, which is applied in food science, food heat treatment, and the function of food ingredients, etc. It can solve the problems of restricting the consumption and liking of glutinous rice foods, and the indigestion of accumulated food, so as to increase appetite, rich nutrition, and sweet and sour taste Effect

Inactive Publication Date: 2017-07-28
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether sweet or salty, glutinous rice cakes are high in carbohydrates and sodium. People with diabetes, overweight or other chronic diseases such as hyperlipidemia should eat them in moderation. In addition, because the starch contained in glutinous rice is branched chain Starch is difficult to digest and hydrolyze in the gastrointestinal tract, and eating too much will lead to indigestion and symptoms of indigestion, which limit people's consumption and love of glutinous rice foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of glutinous rice cake, comprises the raw material of following weight portion:

[0032] 450 parts of glutinous rice; 100 parts of carrot; 100 parts of red dates; 100 parts of hawthorn; 100 parts of yam; Prepared by the following preparation method:

[0033] (1) Mix the malt, lotus leaf and gallinacea of ​​the formula amount, add 5 times of water and decoct three times, combine the decoction liquid, concentrate the decoction liquid, and vacuum-dry it into powder;

[0034] (2) Crush the carrots in the formula amount into lumps, mix them with glutinous rice, add sugarcane juice and heat at 100°C for 25 minutes and break them into pulp at the same time. Viscous batter, naturally cooled;

[0035] (3) Add the powder obtained in step (1) to the batter, knead it into a dough, and make a dough with a thickness of 0.5 to 3 cm;

[0036] (4) Remove the pits of red dates and hawthorn, cook them with yam, and mix them into a puree;

[0037] (5) kiwi fruit puree;

[0038]...

Embodiment 2

[0042] A kind of glutinous rice cake, comprises the raw material of following weight portion:

[0043] 500 parts of glutinous rice; 150 parts of carrot; 150 parts of red dates; 150 parts of hawthorn; 150 parts of yam; Prepared by the following preparation method:

[0044] (1) Mix the malt, lotus leaf and gallinacea of ​​the formula, add 8 times of water and decoct three times, combine the decoction, concentrate the decoction, and vacuum dry it into powder;

[0045] (2) Grind the carrots in the prescribed amount into lumps, mix them with glutinous rice, add sugarcane juice and heat at 105°C for 25 minutes and break into pulp at the same time, filter through two layers of gauze, and heat and concentrate the filtrate at 80°C until the water content is 30%. Viscous batter, naturally cooled;

[0046] (3) Add the powder obtained in step (1) to the batter, knead it into a dough, and make a dough with a thickness of 1 cm;

[0047] (4) Remove the pits of red dates and hawthorn, cook...

Embodiment 3

[0053] A kind of glutinous rice cake, comprises the raw material of following weight portion:

[0054] 475 parts of glutinous rice; 125 parts of carrot; 125 parts of red dates; 125 parts of hawthorn; 125 parts of Chinese yam; Potassium sorbate 1 part; Sodium dehydroacetate 1 part; Sodium propionate 1 part. Prepared by the following preparation method:

[0055] (1) Mix the malt, lotus leaf and gallinacea in the formula amount, add 5 to 8 times of water and decoct three times, combine the decoction liquid, concentrate the decoction liquid, and vacuum dry it into powder;

[0056] (2) Grind the carrots in the recipe into lumps, mix them with glutinous rice, add sugarcane juice and heat at 110°C for 30 minutes and crush them into pulp, filter through two layers of gauze, heat and concentrate the filtrate at 60-80°C until the water content is 25% The viscous batter is naturally cooled;

[0057] (3) add the powder that step (1) obtains, potassium sorbate and sodium propionate in b...

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PUM

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Abstract

The invention discloses a glutinous rice cake and a preparation method thereof. The glutinous rice cake comprises, by weight, 450-500 parts of glutinous rice, 100-150 parts of carrots, 100-150 parts of red dates, 100-150 parts of Chinese hawthorn fruits, 100-150 parts of common yam rhizomes, 10-20 parts of chicken's gizzard endothelium, 20-35 parts of wheat germ, 15-20 parts of hindu lotus leaves, 50-70 parts of kiwi fruits, 500-600 parts of sugar cane juice and 30-80 parts of apple juice. According to the glutinous rice cake, a preparation method of traditional glutinous rice food is changed, raw materials have the functions of promoting qi, promoting digestion, tonifying spleen and promoting appetite and are added into glutinous rice wrappers and fillings, the digestive ability of the stomach for the glutinous rice cake can be improved, the glutinous rice cake has the functions of invigorating stomach and nourishing stomach, and the prepared glutinous rice cake is sour and sweet in taste, unique in color and luster and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a glutinous rice cake and a preparation method thereof. Background technique [0002] Glutinous rice, also known as glutinous rice, is one of the grains that people often eat. Because of its fragrance and stickiness, it is often made into various snacks, such as Lantern Festival, rice cakes, etc. Glutinous rice cake is also one of the foods that people often eat during New Years and festivals. . However, whether sweet or salty, glutinous rice cakes are high in carbohydrates and sodium. People with diabetes, overweight or other chronic diseases such as hyperlipidemia should eat them in moderation. In addition, because the starch contained in glutinous rice is branched chain Starch is difficult to digest and hydrolyze in the gastrointestinal tract, and eating too much will lead to symptoms of indigestion and indigestion. These all limit people's eating and liking of gluti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L33/105A23L33/10A23P20/25
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/21A23V2250/204A23V2200/044A23V2300/24
Inventor 谢婷婷牛超峰束天锋王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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