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Plum-fruit green-tea Huang-ba (rice cakes mainly prepared from glutinous rice, sticky rice and brown sugar) and preparation method thereof

A kind of production method, green tea technology

Inactive Publication Date: 2019-01-11
FUQUAN BAOLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current yellow cake has a single type and cannot meet the needs of various groups of people in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A plum green tea yellow cake, comprising 88 parts by weight of glutinous rice, 10 parts of sticky rice, 7 parts of soybeans, 6 parts of sorghum, 10 parts of green tea powder, 0.2 parts of plum essence, 24 parts of brown sugar, 15 parts of rock sugar and 8 parts of honey.

[0019] The preparation method of above-mentioned plum green tea yellow cake comprises the following steps:

[0020] A, the glutinous rice of described proportion is soaked 4-6h, then boiled in water for 3-5h, obtains A product;

[0021] B, soaking the sorghum of described proportioning for 4.5-5.5h, then boiling in water for 4-5h, to obtain product B;

[0022] C, the brown sugar of described proportioning, rock sugar is ground into powder, obtains C product;

[0023] D. Soak the sticky rice and soybeans in the ratio for 4.5-5.5 hours, then add the green tea powder, green plum essence, honey and product C in the ratio, mix and beat to obtain product D;

[0024] E. Mix product A and product B, stir ev...

Embodiment 2

[0028] A plum green tea yellow cake, comprising 98 parts by weight of glutinous rice, 20 parts of sticky rice, 10 parts of soybeans, 9 parts of sorghum, 16 parts of green tea powder, 0.5 parts of plum essence, 28 parts of brown sugar, 18 parts of rock sugar and 14 parts of honey.

[0029] The preparation method of above-mentioned plum green tea yellow cake comprises the following steps:

[0030] A, the glutinous rice of described proportion is soaked 4-6h, then boiled in water for 3-5h, obtains A product;

[0031] B, soaking the sorghum of described proportioning for 4.5-5.5h, then boiling in water for 4-5h, to obtain product B;

[0032] C, the brown sugar of described proportioning, rock sugar is ground into powder, obtains C product;

[0033] D. Soak the sticky rice and soybeans in the ratio for 4.5-5.5 hours, then add the green tea powder, green plum essence, honey and product C in the ratio, mix and beat to obtain product D;

[0034] E. Mix product A and product B, stir ...

Embodiment 3

[0038] A plum green tea yellow cake, comprising 92 parts by weight of glutinous rice, 15 parts of sticky rice, 8 parts of soybeans, 8 parts of sorghum, 13 parts of green tea powder, 0.3 parts of plum essence, 26 parts of brown sugar, 17 parts of rock sugar and 11 parts of honey.

[0039] The preparation method of above-mentioned plum green tea yellow cake comprises the following steps:

[0040] A, the glutinous rice of described proportion is soaked 4-6h, then boiled in water for 3-5h, obtains A product;

[0041] B, soaking the sorghum of described proportioning for 4.5-5.5h, then boiling in water for 4-5h, to obtain product B;

[0042] C, the brown sugar of described proportioning, rock sugar is ground into powder, obtains C product;

[0043] D. Soak the sticky rice and soybeans in the ratio for 4.5-5.5 hours, then add the green tea powder, green plum essence, honey and product C in the ratio, mix and beat to obtain product D;

[0044] E. Mix product A and product B, stir e...

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Abstract

The invention discloses plum-fruit green-tea Huang-ba (rice cakes mainly prepared from glutinous rice, sticky rice and brown sugar) and a preparation method thereof. In parts by weight, the plum-fruitgreen-tea Huang-ba is prepared from 88-98 parts of glutinous rice, 10-20 parts of sticky rice, 7-10 parts of soybeans, 6-9 parts of Chinese sorghum, 10-16 parts of green tea powder, 0.2-0.5 part of agreen plum fruit essence, 24-28 parts of brown sugar, 15-18 parts of crystal sugar, and 8-14 parts of honey. The plum-fruit green-tea Huang-ba prepared by the preparation method has the health-caringcurative effects of eliminating fatigue and promoting digestion, and is uniform in color, relatively good in taste as well as unique and distinctive in taste.

Description

technical field [0001] The invention relates to the field of yellow cake processing, in particular to plum green tea yellow cake and a preparation method thereof. Background technique [0002] Scented tea (Xiangpian) is a kind of tea made by brewing the flowers, leaves or fruits of plants. It is a kind of reprocessed tea unique to China. It makes use of the characteristic that tea is good at absorbing peculiar smells, stews scented flowers and new tea together, and sifts out the dried flowers after the tea absorbs the scent. Human health, regulation of gastrointestinal circulation, detoxification, etc. Among them, plum green tea is made from rock sugar, green tea, and green plum juice, which can eliminate fatigue, increase appetite, promote digestion, and has bactericidal and antibacterial effects. [0003] Huangba (yellow cake cake) is one of the very famous traditional snacks in Guizhou. It tastes delicious, yellow in color, soft and glutinous in taste, and is convenient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L33/10
CPCA23L7/126A23L33/10A23V2002/00A23V2200/32A23V2200/31A23V2200/14A23V2200/044
Inventor 荣庭菊彭昌荣
Owner FUQUAN BAOLI FOOD
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