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Pumpkin and sweet potato glutinous rice cakes and making method thereof

A sweet potato and pumpkin technology, applied in the field of food processing, can solve problems such as indigestion, low added value of health care, and single taste, and achieve the effects of preventing and treating fatty liver, making it simple, and avoiding overnutrition

Inactive Publication Date: 2018-08-31
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional glutinous rice cake has a healthy processing method, it has a single taste, and eating too much will cause indigestion. The most important thing is that the traditional glutinous rice cake is mainly made of glutinous rice, and its health added value is low

Method used

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  • Pumpkin and sweet potato glutinous rice cakes and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A pumpkin sweet potato glutinous rice cake is prepared, which comprises the following components by weight: 60 parts of pumpkin, 90 parts of sweet potato, 330 parts of glutinous rice flour, 2.5 parts of peanut, 2.5 parts of white sesame, 4.5 parts of soybean and 42 parts of water.

[0035] The preparation method of this pumpkin sweet potato glutinous rice cake comprises the steps:

[0036] 1) Soak peanuts and soybeans in water at 10-20°C for 10-14 hours, then mix them with water, and grind them into a slurry;

[0037] 2) Baking the white sesame seeds, the baking temperature is 60°C, and the baking time is 20 minutes;

[0038] 3) Mashing the pumpkin and sweet potato into pumpkin puree and sweet potato puree respectively;

[0039] 4) Mix pumpkin puree, sweet potato puree and glutinous rice flour evenly, and then mix with the slurry obtained in step 1) to make balls, and control the weight of the balls to 25-35g;

[0040] 5) Wrap the ball obtained in step 4) with the whi...

Embodiment 2

[0043] A pumpkin sweet potato glutinous rice cake is prepared, which comprises the following components by weight: 120 parts of pumpkin, 30 parts of sweet potato, 420 parts of glutinous rice flour, 1.5 parts of peanut, 3.5 parts of white sesame, 3.5 parts of soybean and 48 parts of water.

[0044] The preparation method of this pumpkin sweet potato glutinous rice cake comprises the steps:

[0045] 1) Soak peanuts and soybeans in water at 10-20°C for 10-14 hours, then mix them with water, and grind them into a slurry;

[0046] 2) Baking the white sesame seeds, the baking temperature is 65°C, and the baking time is 40 minutes, 10-60 minutes;

[0047] 3) Mashing the pumpkin and sweet potato into pumpkin puree and sweet potato puree respectively;

[0048] 4) Mix pumpkin puree, sweet potato puree and glutinous rice flour evenly, and then mix with the slurry obtained in step 1) to make balls, and control the weight of the balls to 25-35g;

[0049] 5) Wrap the ball obtained in step...

Embodiment 3

[0052] A pumpkin and sweet potato glutinous rice cake is prepared, which comprises the following components by weight: 90 parts of pumpkin, 60 parts of sweet potato, 370 parts of glutinous rice flour, 2 parts of peanut, 3 parts of white sesame, 4 parts of soybean and 45 parts of water.

[0053] The preparation method of this pumpkin sweet potato glutinous rice cake comprises the steps:

[0054]1) Soak peanuts and soybeans in water at 10-20°C for 10-14 hours, then mix them with water, and grind them into a slurry;

[0055] 2) Baking the white sesame seeds, the baking temperature is 70°C, and the baking time is 30 minutes;

[0056] 3) Mashing the pumpkin and sweet potato into pumpkin puree and sweet potato puree respectively;

[0057] 4) Mix pumpkin puree, sweet potato puree and glutinous rice flour evenly, and then mix with the slurry obtained in step 1) to make balls, and control the weight of the balls to 25-35g;

[0058] 5) Wrap the ball obtained in step 4) with the white ...

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Abstract

The invention discloses pumpkin and sweet potato glutinous rice cakes and a making method thereof. The pumpkin and sweet potato glutinous rice cakes comprise the following components in parts by weight of 50-130 parts of pumpkins, 25-95 parts of sweet potatoes, 320-430 parts of glutinous rice flour, 1-3 parts of peanuts, 2-4 parts of white sesame seeds, 2-5 parts of soybeans and 40-50 parts of water. According to the pumpkin and sweet potato glutinous rice cakes disclosed by the invention, nutrient components of peanuts and nutrient components of soybeans are effectively combined together through wet milling, appropriate nutrients are complemented, overnutrition is avoided, fine and smooth mouth feel of traditional glutinous rice cakes is reserved, and the pumpkin and sweet potato glutinous rice cakes also have special fragrance of sesame seeds, and have the flavor of the pumpkins when being put into mouths.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a pumpkin sweet potato glutinous rice cake and a preparation method thereof. Background technique [0002] The consumption concepts and requirements of "fine, fine, and white" in the consumption of grain food lead to a high incidence of nutritional chronic diseases, because residents' unreasonable diet and nutritional imbalance. The development concept of whole grain food based on the principle of "safety, nutrition, and health" not only requires the raw materials to retain the natural characteristics of the original components, but also requires the post-production process to preserve the nutrition of the food as much as possible. Glutinous rice cakes are made by steaming, which can retain more than 90% of the nutritional content of raw materials. Although the traditional glutinous rice cake has a healthy processing method, its taste is single, and eatin...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L11/00A23L5/10
CPCA23L5/10A23L7/10A23L11/05A23L19/00A23L19/105A23V2002/00A23V2200/314A23V2200/328A23V2200/326
Inventor 王月慧魏春磊丁文平庄坤黄雅琪赵兆钧邓林爽
Owner WUHAN POLYTECHNIC UNIVERSITY
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