Hawthorn, orange peel and matcha crystal dumpling, preparation method thereof and instant frozen stuffed dumpling

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...

AI Technical Summary

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;

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