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Rhizoma curcumae longae and sea-buckthorn sticky steamed buns stuffed with sweetened bean paste, and making method of sticky steamed buns stuffed with sweetened bean paste

A technology of sticky bean bag and turmeric sand is applied in the fields of food science, function of food ingredients, coating of food, etc., which can solve the problems of single product taste, multi-eating damage to the spleen and stomach nutritional value, and sour taste, etc., to improve the nutritional value. , promote intestinal health, reduce blood lipids

Inactive Publication Date: 2019-02-12
辽宁三合盛农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of traditional sticky bean bun dough with sour taste, single product taste, overeating that hurts the spleen and stomach, and low nutritional value, the present invention improves the production process of dough skin and bean bun stuffing. Rhubarb rice, glutinous rice, and rice are cleaned and milled to make noodles, and then Fermented stuffing is formed, and turmeric with medicinal value is added to the noodles, and sea buckthorn oil is added to the bean stuffing to improve the taste of traditional sticky bean buns, improve the nutritional value and efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Make bean stuffed buns

[0022] Weigh 800g of red bean, 100g of brown sugar and 100g of white granulated sugar respectively, and then weigh 5mL of seabuckthorn oil;

[0023] Clean the red bean, put it in a pot and steam it for 15 minutes at a temperature of 110±2°C, then add seabuckthorn oil, brown sugar and white sugar and stir evenly to get the bean stuffing, then knead it into a ball and freeze it for 15 minutes;

[0024] (2) Kneading

[0025] Rinse rhubarb rice, glutinous rice, rice and turmeric with clean water for 2 minutes respectively, dry in the air after washing, and pulverize with an ultrafine pulverizer after drying to obtain rhubarb rice noodles, glutinous rice noodles, rice noodles and turmeric powder; the fineness of turmeric should be greater than 100 mesh ; Weigh 300g of rhubarb rice noodles, 180g of glutinous rice noodles, 120g of rice noodles and 12g of turmeric powder; mix the rhubarb rice noodles, glutinous rice noodles and rice noodles evenly;...

Embodiment 2

[0028] (1) Make bean stuffed buns

[0029] Weigh 1600g of red bean, 200g of brown sugar and 200g of white granulated sugar, and then weigh 10mL of seabuckthorn oil;

[0030] Clean the red bean, put it in a pot and cook for 25 minutes at a temperature of 110±2°C, then add seabuckthorn oil, brown sugar and white sugar and stir evenly to get the bean stuffing, then knead it into a ball and freeze for 20 minutes;

[0031] (2) Kneading

[0032] Rinse the rhubarb rice, glutinous rice, rice and turmeric with clean water for 3 minutes respectively, dry in the air after washing, and pulverize with an ultrafine pulverizer after drying to obtain rhubarb rice noodles, glutinous rice noodles, rice noodles and turmeric powder; the fineness of turmeric should be greater than 100 mesh Weigh 600g of rhubarb rice noodles, 360g of glutinous rice noodles, 240g of rice noodles and 60g of turmeric powder; mix the rhubarb rice noodles, glutinous rice noodles and rice noodles evenly; ;

[0033] (3...

Embodiment 3

[0035] (1) Make bean stuffing

[0036] Weigh 1200g of red bean, 150g of brown sugar and 150g of white granulated sugar, and then weigh 7.5mL of seabuckthorn oil;

[0037] Clean the red beans, put them in a pot and cook for 20 minutes at a temperature of 110±2°C, then add seabuckthorn oil, brown sugar and white sugar and stir well to obtain bean stuffing, then knead it into a ball and freeze for 16 minutes;

[0038] (2) Kneading

[0039] Rinse the rhubarb rice, glutinous rice, rice and turmeric with water for 2 minutes respectively, dry in the air after washing, and pulverize with an ultrafine pulverizer after drying to obtain rhubarb rice noodles, glutinous rice noodles, rice noodles and turmeric powder; the fineness of turmeric should be greater than 100 mesh ; Weigh 375g of rhubarb rice noodles, 225g of glutinous rice noodles, 150g of rice noodles and 30g of turmeric powder; mix the rhubarb rice noodles, glutinous rice noodles and rice noodles evenly; ;

[0040] (3) Place...

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Abstract

The invention relates to the field of food production, in particular to rhizoma curcumae longae and sea-buckthorn sticky steamed buns stuffed with sweetened bean paste. The sticky steamed buns are prepared by wrapping the bean paste with an outer layer of wrappers, wherein the wrappers are prepared by mixing yellow rice flour, sticky rice flour and rice flour according to a mass ratio of 5 to 3 to2, and also contains rhizoma curcumae longae; the adding amount of the rhizoma curcumae longae in the wrappers is 2-5% of the total mass of the wrappers; the bean paste is small red bean paste containing sea-buckthorn oil. The rhizoma curcumae longae and sea-buckthorn sticky steamed buns stuffed with sweetened bean paste change the production process of the sticky rice steamed buns stuffed with sweetened bean paste, have the color and fragrance of the rhizoma curcumae longae, are good in taste, can nourish spleen and stomach, relieve dyspepsia caused by eating manyore sticky steamed buns stuffed with sweetened bean paste, and are higher in nutritive value.

Description

technical field [0001] The invention relates to the field of food production, in particular to a turmeric seabuckthorn sticky bean bun and a production method thereof. Background technique [0002] Sticky bean buns are a traditional food in my country, which are generally made and eaten in winter. Sticky bean buns mainly include rhubarb rice sticky bean buns, sticky corn flour bean buns and glutinous rice flour bean buns. Glutinous rice sticky bean buns have a delicate taste and are very popular among people. The production process of traditional rhubarb rice sticky bean buns is mainly: after grinding rhubarb rice and glutinous rice into powder, mix them evenly in proportion, and then ferment to produce sour taste; the production process of glutinous rice sticky bean buns is Mix glutinous rice with rice, soak for about ten days, and grind it into batter and noodles. Red kidney beans or red adzuki beans are often used for bean stuffing. The beans are steamed and then made i...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L33/10A23P20/25
CPCA23L7/10A23L11/00A23L33/10A23P20/25A23V2002/00A23V2200/32A23V2200/326A23V2200/308A23V2200/324A23V2200/30
Inventor 刘志会徐桂丽韩永红马荣山王春艳王艳平李伟
Owner 辽宁三合盛农业科技开发有限公司
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