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A rice cake and rice technology, applied in the food field, can solve the problems of high sugar content and high calorie, achieve the effects of low sugar content and calorie, delay aging, and prevent atherosclerosis
Inactive Publication Date: 2017-08-18
WUHU YANGZHAN NEW MATERIAL TECH SERVICE CO LTD
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However, traditional rice cakes generally use white granulated sugar as a sweetener to make them
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Embodiment 1
[0024] A low-sugar rice cake, comprising the following raw materials in parts by weight:
[0025] 45 parts of rice, 20 parts of glutinous rice, 8 parts of corn flour, 6 parts of Polygonatum powder, 4 parts of goat milk powder, 1 part of inulin, 1 part of fructo-oligosaccharide, 1 part of xylo-oligosaccharide, 2 parts of cherry powder, 2 parts of grapefruit powder , 2 parts of guava powder, 6 parts of maltitol, 3 parts of polydextrose, 1 part of erythritol, 7 parts of nutritional supplements, 4 parts of peanut oil:
[0026] The nutritional supplement consists of the following materials in parts by weight: 40 parts of yam, 2 parts of lotus seeds, 8 parts of dried lily, 6 parts of wolfberry, 18 parts of pitted red dates, 4 parts of sweet-scented osmanthus, and 15 parts of white fungus;
[0027] The preparation method of the nutritional auxiliary agent: weigh yam, lotus seeds, dried lily, wolfberry, pitted red dates, sweet-scented osmanthus fruit, and white fungus according to the...
Embodiment 2
[0034] A low-sugar rice cake, comprising the following raw materials in parts by weight:
[0035] 40 parts of rice, 20 parts of glutinous rice, 9 parts of corn flour, 8 parts of Polygonatum powder, 4 parts of goat milk powder, 2 parts of inulin, 1 part of fructo-oligosaccharide, 1 part of xylo-oligosaccharide, 2 parts of apple powder, 2 parts of grapefruit powder , 2 parts of guava powder, 8 parts of maltitol, 2 parts of polydextrose, 1 part of erythritol, 8 parts of nutritional supplements, 5 parts of peanut oil:
[0036] The nutritional supplement consists of the following materials in parts by weight: 42 parts of yam, 2 parts of lotus seeds, 8 parts of dried lily, 7 parts of wolfberry, 18 parts of pitted red dates, 3 parts of sweet-scented osmanthus, and 18 parts of white fungus;
[0037] The preparation method of the nutritional supplement: weigh yam, lotus seeds, dried lily, medlar, pitted red dates, sweet-scented osmanthus, and white fungus according to the proportion of...
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Abstract
The invention discloses low-sugar rice cake. The low-sugar rice cake comprises the following raw materials: rice, glutinous rice, corn meal, rhizoma polygonati powder, goat milk powder, dietary fibers, fruit powder, a sweetening agent and a nutritional additive. The preparation process comprises the steps of soaking, grinding, mixing and rolling, film-pressing, steaming and packing. On the basis of traditional rice cake, rhizoma polygonati powder, fruit powder, dietary fibers and the like are added, so that the low-sugar rice cake has multiple functions of digestion promotion, blood sugar reduction, immunity enhancement, atherosclerosis prevention, aging delaying, bacterium resistance and the like; as sugar alcohol replaces white sugar in the traditional process, blood glucose rise cannot be caused; compared with the traditional rice cake, the low-sugar rice cake is lower in sugar content and calorie, is particularly suitable for patients with hyperglycemia, and meets the pursuit of modern women for low-sugar and low-calorie food.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a low-sugar rice cake. Background technique [0002] Rice cake has a long history and is one of the traditional snack foods of the Han nationality in China. It is a cake steamed from sticky rice or rice flour. It is easy to process, durable to store, and has various eating methods, so it is very popular among the public. In the Han Dynasty, there were various names for rice cakes such as "rice cakes", "bait", and "ci". Yang Xiong of the Han Dynasty had the title of "cake" in his book "Dialect", and it was popular during the Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to powder cakes in the production of rice cakes. However, traditional rice cakes generally use white granulated sugar as a sweetener to make them high in sugar content and high in calories, which discourages some special groups (such as three high ...
Claims
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