Hawthorn, orange peel and matcha crystal dumpling, preparation method thereof and instant frozen stuffed dumpling
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A technology of tea and hawthorn, which is applied in the direction of food freezing, food ingredients as antioxidants, food ingredients as color, etc., can solve the problems of single material selection, short shelf life, single taste, etc., achieve simple production methods, reduce frost cracking rate, The effect of low degree of mushy soup
Inactive Publication Date: 2018-07-03
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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Problems solved by technology
[0003] In summary, the problem in the prior art is that glutinous rice balls are a common quick-frozen food, because glutinous rice flour contains a large amount of amylopectin, and amylopectin can only be partially hydrolyzed, and it is not easy to be completely hydrolyzed. Generally, it is hydrolyzed to 1,6- The branch of the glycoside bond is blocked from hydrolysis, which makes glutinous rice flour glutinous rice balls difficult to digest; (13)" shows that there are higher fast-digestible starch content and lower anti-digestible starch content in sago, and the amylopectin and fat content in sago is small, and fat can form a complex with amylose. The complex is not easy to digest and absorb
And present glutinous rice balls also exist material selection single, taste is single and mouthfeel is not lubricious enough, can't satisfy people to delicate mouthfeel, the pursuit of unique taste;
Method used
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preparation example Construction
[0024] Such as figure 1 As shown, the preparation method of the matcha crystal glutinous rice balls provided by the embodiments of the present invention comprises the following steps;
[0025] S101: first make a decoction of hawthorn and orange peel;
[0026] S102: grinding sago into sago flour;
[0027] S103: Mix with sweet potato starch, add matcha powder, add decoction and form sago dough, let stand for 20 minutes;
[0028] S104: Add white sesame seeds, red peanuts and brown sugar as fillings to obtain a finished product.
[0029] The application principle of the present invention will be further described in conjunction with experiments below.
[0030] The present invention is achieved by first grinding sago into sago flour, then mixing sago flour and sweet potato starch in different proportions, selecting an appropriate proportion according to the transparency and softness of glutinous rice balls, and then adding different percentages of matcha powder, Select the appr...
Embodiment 1
[0044] Step 1: Weigh 10-30 parts of hawthorn and 10-30 parts of orange peel respectively;
[0045] Step 2: Put the weighed hawthorn and orange peels into a 500ml beaker, heat on an electric stove until boiling, turn to low heat, and continue heating for 25 minutes;
[0046] Step 3: After filtering with a filter cloth, the water decoction of hawthorn and orange peel is obtained, and then cooled for later use;
Embodiment 2
[0048]Step 1: Weigh 50-100 parts of white sesame, 50-100 parts of red peanut, and 50-100 parts of brown sugar;
[0049] Step 2: Put the weighed white sesame seeds into the pot and stir-fry at 130-260°C for 30-300 seconds. At this time, the fried white sesame seeds are golden yellow, and cooked sesame seeds are obtained;
[0050] Step 3: Put the weighed safflower peanuts into a pot and stir-fry at 130-260°C for 3-10 minutes, take it out and cool, remove the peeled off skin of the safflower peanuts to obtain cooked peanuts;
[0051] Step 4: Put cooked sesame seeds, cooked peanuts and weighed brown sugar into a pulverizer to pulverize and mix evenly to make white sesame and peanut glutinous rice ball fillings.
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Abstract
The invention belongs to the technical field of food manufacturing and discloses a hawthorn, orange peel and matcha crystal dumpling, a preparation method thereof and an instant frozen stuffed dumpling. Dumpling powder is composed of the following components in parts by weight: 10-30 parts of hawthorn, 10-30 parts of orange peel, 25-70 parts of sago powder, 5-25 parts of sweet potato starch and 0.5-4.0% of matcha powder; stuffing is composed of 50-100 parts of white sesame, 50-100 parts of red peanuts and 50-100 parts of brown sugar; and the preparation method comprises the following steps: decocting the hawthorn and orange peel into water decoction; polishing sago into sago powder; mixing with sweet potato starch, adding matcha powder, adding the mixed water decoction of the hawthorn andorange peel, kneading a sago powder dough, and standing for 20 minutes; and adding the stuffing composed of the white sesame, red peanuts and brown sugar, so that the finished product is obtained. Thehawthorn, orange peel and matcha crystal dumpling disclosed by the invention has the advantages that unique matcha flavor and faint scents of the hawthorn and orange peel are given to the dumpling, the dumpling is soft and waxy and also has elastic taste; and the dumpling disclosed by the invention does not contain any additive, and the matcha is added, so that the dumpling is more nutrient.
Description
technical field [0001] The invention belongs to the technical field of food production, and in particular relates to hawthorn, orange peel, matcha crystal glutinous rice balls, a preparation method thereof, and quick-frozen glutinous rice balls. Background technique [0002] Tangyuan originated in the Song Dynasty. It is the most traditional and distinctive food in my country. It is an indispensable delicacy for the Lantern Festival on the 15th day of the first lunar month. Eating glutinous rice balls on the Lantern Festival means family happiness and reunion in the new year. At present, the quick-frozen glutinous rice balls sold in the market are almost all made of glutinous rice flour. In order to reduce the rate of freezing and cracking of glutinous rice balls and prevent the glutinous rice balls from collapsing, the additives used mainly include thickeners, emulsifiers, and water-retaining agents. [0003] In summary, the problem in the prior art is that glutinous rice b...
Claims
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Application Information
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