Method for processing health-care purple sweet potato glutinous rice cakes

A processing method and technology of glutinous rice, which is applied in the processing field of health-care purple sweet potato glutinous rice, can solve the problems of not being able to meet the edible demand of glutinous rice, lack of nutritional and health functions, less flavor and taste, and prone to indigestion, so as to improve the health care function and taste flavor, improve health function, improve nutrition and health function and the effect of taste flavor

Inactive Publication Date: 2018-04-13
ANHUI HONGTAI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: glutinous rice is the main raw material for traditional glutinous rice making, which has good processability, but glutinous rice flour is highly viscous and difficult to be digested and absorbed in the body after eating, especially for the elderly and children who are prone to digestion. Defects and other phenomena; while glutinous rice cakes can meet people's eating needs, the content of nutrients contained in them is relatively low, and the nutritional and health functions and flavor and mouthfeel are relatively small, which can no longer meet people's eating needs for glutinous rice cakes

Method used

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  • Method for processing health-care purple sweet potato glutinous rice cakes

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Embodiment 1

[0020] A processing method for health-care purple sweet potato glutinous rice cakes, comprising the following steps:

[0021] (1) Enzymolysis treatment: add water 4.5 times its mass to the glutinous rice flour, stir and mix it, then cook it, then add amylase to it and let it stand at a constant temperature of 24°C for 3.5 hours to obtain the enzymolysis glutinous rice liquid; steaming and Enzymolysis treatment can degrade the starch components in it, and reduce the starch content and viscosity in glutinous rice flour;

[0022] (2) Steaming: add mixed bacterial agents to the enzymatic glutinous rice liquid, put it in a constant temperature box for fermentation for 6.5 hours, increase the content of nutrients and sugar, and reduce the content of starch in glutinous rice flour, concentrating to 1 / of the original volume 5. Add purple sweet potato flour and corn flour to make glutinous rice dough, which is rich in dietary fiber, which can improve the health function of glutinous r...

Embodiment 2

[0034] (1) Enzymolysis treatment: Add water 5.5 times its mass to the glutinous rice flour, stir and mix it, then cook it, then add amylase to it and let it stand at a constant temperature of 25°C for 4 hours to obtain enzymolysis glutinous rice liquid; steaming and enzymatic treatment Decomposition treatment can degrade the starch components in it, and reduce the starch content and viscosity in glutinous rice flour;

[0035] (2) Steaming: add mixed bacterial agents to the enzymatic glutinous rice liquid, put it in a constant temperature box for fermentation for 7.5 hours, increase the content of nutrients and sugar, and reduce the content of starch in glutinous rice flour, concentrating to 1 / of the original volume 5. Add purple sweet potato flour and corn flour to make glutinous rice dough, which is rich in dietary fiber, which can improve the health function of glutinous rice, and then steam the glutinous rice dough at 79°C for 28 minutes to obtain steamed glutinous rice do...

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Abstract

The invention discloses a method for processing health-care purple sweet potato glutinous rice cakes. The method is characterized by comprising the following aspects: (1) enzymolysis treatment: addingwater into glutinous rice flour, conducting boiling treatment, and then adding amylase to the boiled mixture, and conducting standing at a constant temperature; (2) steaming: adding a mixed inoculantinto a zymolytic glutinous rice liquid, conducting mixing, placing the mixed material into an incubator for fermentation, adding purple sweet potato powder and corn flour to the fermented mixture, and conducting kneading and steaming; (3) dough kneading: adding nutrition powder to the steamed glutinous rice dough, and conducting manual kneading; (4) stuffing preparation: crushing Pili nuts, chestnuts, hazelnuts, cashews and peanuts to obtain mixed powder, and respectively stir-frying and steaming the mixed powder; (5) curing: wrapping stuffing powder with glutinous rice wrappers, conducting pressing for shaping to obtain primary prepare rice cakes, adding water and fresh milk into a pot, and conducting braising; and (6) frying: heating soybean oil, and immersing the cured rice cakes in the soybean oil for the frying.

Description

technical field [0001] The invention belongs to the technical field of glutinous rice glutinous rice processing, and in particular relates to a processing method for health-care purple sweet potato glutinous rice glutinous rice. Background technique [0002] Nuomi Ci is a popular folk snack in Guangdong. It is made of glutinous rice flour, filled with red bean paste, and processed into glutinous rice balls. It has a fragrant, sweet, soft, smooth and tough taste. Its kind can be divided into glutinous rice bran and glutinous rice glutinous rice ice cream, because the glutinous rice glutinous rice cake after steaming has higher viscosity, spreads dry powder in its surface layer more, then packs. Due to the good taste and appearance of glutinous rice, it has become a daily favorite snack for people. The traditional glutinous rice is made of glutinous rice as the main processing raw material, which has good processability, but glutinous rice flour is sticky and is not easy in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/122A23L7/13A23L25/00A23L33/10A23L5/10A23P20/25
CPCA23L5/13A23L7/104A23L7/107A23L7/122A23L7/13A23L25/30A23L33/10A23V2002/00A23V2200/30A23V2250/76A23V2200/14A23V2200/16A23V2300/24
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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