Red glutinous rice filling and making technology thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production process and technology of blood glutinous rice, which is applied in the food field to achieve the effects of rich nutrition, rich taste and rich rice fragrance
Inactive Publication Date: 2018-03-02
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
View PDF5 Cites 3 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] At present, there is no product with blood glutinous rice as filling on the market
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A preparation process for blood glutinous rice filling, comprising the following steps:
[0025] 1) Soak blood glutinous rice in clean water for 12 hours, remove and drain the water, steam for 1 hour, heat 1000 parts by weight of water to boiling, add 50 parts of steamed blood glutinous rice and 300 parts of black rice, and cook for 2 hours , cooked; maintain the heating state, add 20 parts of tapioca modified starch while stirring, stir and mix well, and cool to room temperature;
[0026] 2) Add 400 parts of trehalose, add in 5 times, stir thoroughly after each addition, and then add 100 parts of glucose and 102 parts of white granulated sugar; add in 5 times, stir fully after each addition, to mix uniform;
[0027] 3) Add 2 parts of walnut powder and 4 parts of purple sweet potato powder, add in 3 times, stir thoroughly after each addition to mix well; then, add 4 parts of citric acid and 15 parts of moisturizing powder; add in 5 times, each time Stir thoroughly aft...
Embodiment 2
[0034] A preparation process for blood glutinous rice filling, comprising the following steps:
[0035] 1) Soak blood glutinous rice in clear water for 15 hours, remove and drain the water, steam for 1.5 hours, heat 1150 parts by weight of water to boiling, add 60 parts of steamed blood glutinous rice and 380 parts of black rice, and cook 2h, boiled; maintain the heating state, add 21 parts of tapioca modified starch while stirring, stir and mix well, and cool to room temperature;
[0036] 2) Add 480 parts of trehalose, add in 4 times, stir fully after each addition, and then add 120 parts of glucose and 148 parts of white granulated sugar; add in 5 times, stir fully after each addition, to mix uniform;
[0037] 3) Add 3 parts of walnut powder and 5 parts of purple sweet potato powder, add in 2 times, stir thoroughly after each addition to mix well; then, add 5 parts of citric acid and 17 parts of moisturizing powder; add in 5 times, each Stir thoroughly after the first addi...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides a red glutinous rice filling and a making technology thereof. The red glutinous rice filling comprises the following raw materials of 50-60 parts of red glutinous rice, 300-400parts of black rice, 1000-1200 parts of water, 400-500 parts of trehalose, 100-120 parts of glucose, 15-17 parts of moisturizing powder, 4-5 parts of citric acid, 2-3 parts of walnut powder, 4-5 partsof purple sweet potato powder, 20-25 parts of glycerine, 20-22 parts of cassava modified starch, 100-150 parts of white granulated sugar, 1-2 parts of potassium sorbate and 3-5 parts of sodium dehydroacetate. Compared with the prior art, the prepared filling is rich in purple color, is richer in rice fragrance, softer, more glutinous, more tasteful, more chewy, and richer in mouth feel. Under thecondition of sealed storage, the quality guarantee period of finished products is about 3 months. The red glutinous rice filling is rich in nutrition, can promote human bodies to absorb protein and trace elements, and has a certain health-care value.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a blood glutinous rice filling and a production process thereof. Background technique [0002] Efficacy of blood glutinous rice It has the functions of nourishing the liver, nourishing the face, and moisturizing the skin. It is suitable for people who are malnourished, pale, dry skin, and thin. [0003] There is currently no product with blood glutinous rice as a filling on the market. Contents of the invention [0004] The purpose of the present invention is to provide a blood glutinous rice filling, which uses blood glutinous rice and black rice as main raw materials, supplemented with walnut powder and purple sweet potato powder, has an attractive color, soft and chewy taste, and is rich in nutrition. [0005] The invention also provides a process for making blood glutinous rice filling. [0006] The invention provides a process for making blood glutinous rice filling, whic...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more