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

A kind of rose flower tea and the technology of the production method, which are applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredient functions, etc., can solve the problem of single type of yellow cake, achieve sweet and fragrant taste, eliminate fatigue, and promote digestion Effect

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 rose flower tea yellow cake, comprising 88 parts by weight of glutinous rice, 13 parts of sticky rice, 7 parts of soybeans, 6 parts of sorghum, 10 parts of black tea powder, 5 parts of rose pollen, 22 parts of brown sugar, 12 parts of rock sugar and 6 parts of honey.

[0019] The preparation method of above-mentioned rose 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 black tea powder, rose pollen, honey and product C in the ratio, mix and beat to obtain product D;

[0024] E. Mix product A and product B, stir evenly, then add ...

Embodiment 2

[0028] A rose tea yellow cake, comprising 98 parts by weight of glutinous rice, 21 parts of sticky rice, 9 parts of soybeans, 9 parts of sorghum, 16 parts of black tea powder, 8 parts of rose pollen, 26 parts of brown sugar, 15 parts of rock sugar and 12 parts of honey.

[0029] The preparation method of above-mentioned rose 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 black tea powder, rose pollen, honey and product C in the ratio, mix and beat to obtain product D;

[0034] E. Mix product A and product B, stir evenly, then add produc...

Embodiment 3

[0038] A rose tea yellow cake, comprising 93 parts by weight of glutinous rice, 17 parts of sticky rice, 8 parts of soybeans, 8 parts of sorghum, 13 parts of black tea powder, 7 parts of rose pollen, 24 parts of brown sugar, 13 parts of rock sugar and 9 parts of honey.

[0039] The preparation method of above-mentioned rose 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 black tea powder, rose pollen, honey and product C in the ratio, mix and beat to obtain product D;

[0044] E. Mix product A and product B, stir evenly, then add product...

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Abstract

The invention discloses rose-flower 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 rose-flower teaHuang-ba is prepared from 88-98 parts of glutinous rice, 13-21 parts of sticky rice, 7-9 parts of soybeans, 6-9 parts of Chinese sorghum, 10-16 parts of black tea powder, 5-8 parts of rose flower powder, 22-26 parts of brown sugar, 12-15 parts of crystal sugar and 6-12 parts of honey. The rose-flower tea Huang-ba prepared by the preparation method has the health-caring curative effects of eliminating fatigue and promoting digestion, and is uniform in color, relatively good in taste as well as refreshing and sweet in taste.

Description

technical field [0001] The invention relates to the field of yellow cake processing, in particular to rose 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, rose tea is made from rock sugar, black 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 to eat. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L33/10
CPCA23L7/126A23L33/10A23V2002/00A23V2200/30A23V2200/31A23V2200/32A23V2200/14A23V2200/04
Inventor 荣庭菊彭昌荣
Owner FUQUAN BAOLI FOOD
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