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Purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes and preparation method thereof

A technology of yellow skin leaf and moi cake, which is applied in the field of taro yellow leaf flavor moi cake and its production, can solve the problems of consumers' loss of consumption desire, greasy taste, bitter and astringent taste of moi cake, etc., so as to delay the development of gluten starch Aging, well-formed, nutrient-rich effects

Inactive Publication Date: 2017-10-24
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the extensive production process of the traditional Ai Ciba, the made Ai Ciba has a bitter taste and poor color, and the taste is greasy due to the improper ratio of glutinous rice and other raw materials. These unfavorable factors will easily make consumers lose their desire to consume, which is not conducive to its market. promotion and development

Method used

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  • Purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes and preparation method thereof
  • Purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes and preparation method thereof
  • Purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The taro yellow skin leaf flavor moi cake is prepared from the following raw materials in parts by weight:

[0036] 1 part of wormwood leaves, 6 parts of glutinous rice flour, 1 part of all-purpose flour, 1 part of taro powder, 0.5 parts of yellow skin leaves, and 2 parts of stuffing. The filling is boiled red beans, roasted and stripped peanuts and sesame seeds, which are ground and mixed with white granulated sugar. The ratio of red beans, peanuts, sesame seeds and white granulated sugar is 2:2:0.5:1.5.

[0037] The above-mentioned taro yellow skin leaf flavor moi glutinous rice cake comprises the following steps:

[0038] (1) Rinse the wormwood leaves with clear water;

[0039] (2) yellow skin leaf is to pluck fresh yellow skin leaf, clear water washes, dries, and it is pulverized into powder with pulverizer;

[0040] (3) Boil 3 liters of water in a pot until it boils, add 12 grams of edible sodium bicarbonate, put the washed wormwood leaves in water and blanch for...

Embodiment 2

[0047] A kind of taro yellow skin leaf flavor moxa cake, said taro yellow skin leaf flavor moi glutinous rice cake comprises the following components in parts by weight: 2 parts of wormwood leaves, 8 parts of glutinous rice flour, 2 parts of medium gluten flour, and fragrant taro powder 2 parts, 1 part of yellow skin leaf, 3 parts of stuffing.

[0048] Preferably, the filling includes red beans, peanuts, sesame seeds, and white sugar, and the ratio of red beans, peanuts, sesame seeds, and white sugar is 2:2:0.5:1.5 by weight.

[0049] The method for making described taro yellow skin leaf flavor moi glutinous rice cake, comprises the following steps:

[0050] 1) Cleaning: Wash the yellow skin leaves, wormwood leaves, and bamboo leaves with clean water, drain, dry, and set aside;

[0051] 2) Pulverize: pulverize the dried yellow bark leaf into powder with pulverizer;

[0052] 3) Pretreatment: Put the cleaned wormwood into boiling water with edible sodium bicarbonate for blanch...

Embodiment 3

[0069] Others are the same as in Example 2, except that the raw material components of the taro yellow skin leaf flavor moi ciba are changed: the raw material components are in accordance with Table 1.

[0070] Table 1 Raw material composition ratio of taro yellow skin leaf flavor moi ciba

[0071]

[0072] Adopt texture analyzer to measure and the mode of sensory evaluation to the raw material component of different proportioning in table 1, the unfilled dough and dough that obtain through step (6) are steamed through step (8) and placed at room temperature for 12 hours The quality of the finished cooked dough was measured.

[0073] The TA.XT2i physical property tester is used to test in TPA mode, and the indicators related to the dough texture such as hardness, viscosity, cohesiveness, chewiness, and recovery can be obtained. The results of related indicators are shown in Table 1.

[0074] Sensory evaluation: Sensory evaluation should be carried out as soon as possible a...

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Abstract

The invention belongs to the field of food processing and relates to purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes and a preparation method thereof. The purple yam and Chinese wampee leaf flavored wormwood glutinous rice cakes are prepared from components of raw materials in parts by weight as follows: 1-3 parts of wormwood leaves, 6-10 parts of glutinous rice powder, 1-3 parts of medium strength flour, 1-3 parts of purple yam powder, 0.5-1.5 parts of Chinese wampee leaves and 2-4 parts of stuffing, wherein the stuffing is prepared from small red beans, peanuts, sesame and white granulated sugar in the weight ratio being 2:2:0.5:1.5. The preparation method of the glutinous rice cakes comprises steps as follows: firstly, steamed wormwood leaves and Chinese wampee leaf powder are obtained, then, the wormwood leaves, the glutinous rice powder, the medium strength flour, the purple yam powder and the Chinese wampee leaves are stirred and kneaded to form a dough body, and raw wormwood glutinous rice cakes are formed by kneading the dough body and the stuffing in a certain ratio and then steamed in a steamer. The wormwood glutinous rice cakes taste fragrant, glutinous and fine, have the flavor of the purple yam and the faint scent of the wormwood leaves and the Chinese wampee leaves, are fragrant, glutinous and palatable, but not sticky and are nutritional green food in people's life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a taro yellow leaf flavor moxa cake and a preparation method thereof. Background technique [0002] The leaves of wormwood have the functions of expelling wind, dehumidification, and regulating menstruation. There is a folk custom, especially in Guangdong and Guangxi, to pick young leaves of wormwood around Qingming, cook them, and knead them into rice noodles to make cakes. Taro is rich in protein, vitamins, iron, potassium and other nutrients. It has the functions of dissipating accumulation and regulating qi, nourishing liver and kidney, moistening lung and relieving cough. Wampip leaves are pungent and cool in nature and flavor, rich in flavonoids and coumarins, etc., have the effects of benefiting dampness, soothing the liver, invigorating the spleen, and lowering blood lipids, and have the effect of scavenging superoxide anion free radicals and hydroxyl free radical...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L19/10A23L29/30A23L33/10
CPCA23V2002/00A23L7/122A23L19/10A23L29/30A23L33/10A23V2200/30A23V2200/32A23V2250/5118
Inventor 邓春丽陈振林张先爵张志张巧
Owner HEZHOU UNIV
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