Fruity nutritive purple sweet potato glutinous rice balls and making method thereof

Abstract

The invention discloses a purple sweet potato fruity nutritious glutinous rice ball, which comprises a skin and a filling. 50-60 parts of purple sweet potato powder, 10-20 parts of green tea powder, 50-60 parts of sorghum flour; the filling components are expressed in parts by weight: 100-150 parts of yellow peach fruit, 20-30 parts of aloe pulp, 20-20 parts of pear pulp 30 parts, 20-30 parts of tomato sauce, 5-10 parts of white granulated sugar, 2-5 parts of walnut kernels, 20-40 parts of strawberries and 30-50 parts of apples, the invention is delicious and nutritious.

Description

technical field [0001] This aspect relates to the field of food technology, in particular to a purple sweet potato fruity nutritious glutinous rice ball and a preparation method thereof. Background technique [0002] As a traditional food in China, frozen glutinous rice balls are deeply trusted by consumers for their convenience and hygiene, and are suitable for all seasons. However, due to the large-scale and industrialized production process of glutinous rice balls, the core raw material of water-milled glutinous rice flour has insufficient gluten strength, resulting in obvious cracks and off-powdering of the glutinous rice balls after quick freezing. Traditional glutinous rice balls mainly achieve diversified tastes by adjusting the fillings. The dough is usually made of glutinous rice flour and water, which can no longer meet people's consumption requirements for more nutritious and flavorful glutinous rice balls. Contents of the invention [0003] The purpose of the ...

AI Technical Summary

Problems solved by technology

However, due to the large-scale and industrialized production process of glutinous rice balls, the core raw material of water-milled glutinous rice flour has insufficient gluten strength, resulting in obvious cracks and off-powdering of the glutinous rice balls after quick freezing. , the traditional glutinous rice balls mainly achieve diversified tastes by adjusting the fillings. The dough is usually made of glutinous rice flour and water, which can no longer meet people's consumption requirements for more nutritious and flavorful glutinous rice balls.