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Mango potato glutinous rice cake and preparation method thereof

A potato and mango technology, applied in the field of mango and potato glutinous rice cakes and its preparation, can solve the problems of single taste, low added value of health care, indigestion, etc., and achieve the effects of simple production, heart protection, and fatty liver prevention

Inactive Publication Date: 2019-01-04
刘磊
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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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A mango potato glutinous rice cake is prepared, which comprises the following components by weight: 60 parts of mango, 90 parts of 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.

[0032] The preparation method of this mango potato glutinous rice cake comprises the steps:

[0033] 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;

[0034] 2) Baking the white sesame seeds, the baking temperature is 60°C, and the baking time is 20 minutes;

[0035] 3) Mangoes and potatoes are mashed into mango puree and potato mash respectively;

[0036] 4) Mix mango puree, potato mash 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;

[0037] 5) Wrap the ball obtained in step 4) with the white sesame obtained in step 2);

[0038] 6) Wr...

Embodiment 2

[0040] A kind of mango potato glutinous rice cake is prepared, and this mango potato glutinous rice cake comprises the following components by weight: 120 parts of mangoes, 30 parts of potatoes, 420 parts of glutinous rice flour, 1.5 parts of peanuts, 3.5 parts of white sesame seeds, 3.5 parts of soybeans, and 48 parts of water.

[0041] The preparation method of this mango potato glutinous rice cake comprises the steps:

[0042] 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;

[0043] 2) Baking the white sesame seeds, the baking temperature is 65°C, and the baking time is 40 minutes, 10-60 minutes;

[0044] 3) Mangoes and potatoes are mashed into mango puree and potato mash respectively;

[0045] 4) Mix mango puree, potato mash 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;

[0046] 5) Wrap the ball obtain...

Embodiment 3

[0049] A mango potato glutinous rice cake is prepared, which comprises the following components by weight: 90 parts of mango, 60 parts of 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.

[0050] The preparation method of this mango potato glutinous rice cake comprises the steps:

[0051] 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;

[0052] 2) Baking the white sesame seeds, the baking temperature is 70°C, and the baking time is 30 minutes;

[0053] 3) Mangoes and potatoes are mashed into mango puree and potato mash respectively;

[0054] 4) Mix mango puree, potato mash 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;

[0055] 5) Wrap the ball obtained in step 4) with the white sesame obtained in step 2);

[0056] 6) Wrap the ...

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PUM

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Abstract

The invention discloses a mango potato glutinous rice cake and a preparation method thereof. The mango potato glutinous rice cake is prepared from, by weight, 50-130 parts of mangoes, 25-95 parts of 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. The nutrients of the peanuts and the soybeans areeffectively combined through wet grinding, appropriate nutrients are supplemented, overnutrition is avoided, and the mango potato glutinous rice cake not only keeps the delicate taste of the traditional glutinous rice cakes but also has the unique scent of the sesame seeds and the unique flavor of the mangoes after being eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a mango potato glutinous rice cake and a preparation method thereof. Background technique [0002] Glutinous rice cake is a kind of food made by steaming and pounding glutinous rice. Ciba is made by pounding cooked glutinous rice into a stone trough with a stone hammer or reed bamboo (some use bamboo instead due to regional differences). Generally, this type of food can be called Ciba. Although the traditional glutinous rice cake has a healthy processing method, its taste is single, 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. Therefore, the industrialized production of glutinous rice cakes, the excellent mouthfeel flavor and nutrition and health care of glutinous rice cakes are problems to be solved urgently by present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L19/12A23L25/00A23L33/00
CPCA23L7/10A23L11/07A23L19/09A23L19/13A23L25/20A23L25/30A23L33/00A23V2002/00A23V2200/30
Inventor 刘磊
Owner 刘磊
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