Purple rice cake and preparation method thereof

Abstract

The invention relates to a purple rice cake and a preparation method thereof. A selected guar gum plays an excellent stabilizing role in the quick-freezing process of the purple rice cake, maintains stable during freezing, and plays an emulsifying role together with monoglyceride, so that the internal structure of the purple rice cake is kept smooth and uniform, the quick-frozen purple rice cake can be prevented from melting rapidly, the setting time is long, the retention period of the purple rice cake is prolonged, and meanwhile, the purple rice cake is endowed with slippery and waxy taste,and tooth sticking is avoided; the monoglyceride is used to form a complex with protein, and thus a moderate air bubble film is generated, and the volume of purple rice cake is increased; cyclodextrinis adopted to improve the fragrance retention of the purple rice cake and prolong the fragrance retention period of the purple rice cake by utilizing the inclusion property of the cyclodextrin, so that rapid deterioration and loss are avoided; the purple rice cake has no side effects, is safe and reliable.

Description

technical field [0001] The invention belongs to the technical field of purple rice cake and its preparation method, in particular to a purple rice cake and its preparation method. Background technique [0002] Purple rice cake is one of the characteristic traditional snacks in Beijing. Purple rice, also known as blood rice, is purple in color and has the effects of nourishing blood and nourishing qi. [0003] During the long period of the feudal dynasty's rule, purple rice has always been used as tribute rice, exclusively for dignitaries and dignitaries. With the change of history, this precious food raw material has returned to the folk, and the purple rice cake made of purple rice as the main ingredient is very popular among people. [0004] The purple rice cake in the traditional method often needs to go through the quick-freezing step after the purple rice cake is formed, so as to realize the shape of the purple rice cake while keeping its internal color as bright as b...

AI Technical Summary

Problems solved by technology

[0004] The purple rice cake in the traditional method often needs to go through the quick-freezing step after the purple rice cake is formed, so as to realize the shape of the purple rice cake while keeping its internal color as bright as blood, and the taste is cold and luscious. Therefore, it is necessary to eat as soon as possible to avoid purple rice cake after quick freezing. The melting of rice cake affects the appearance and mouthfeel; in the prior art, there have been purple rice cakes without the quick-freezing process, which need to be eaten as soon as possible after being taken out from the quick-freezing process, while losing the cool and lubricating mouthfeel. The purple rice cake is fluffy and soft, it is not easy to keep the shape for a long time and it is easy to stick to the teeth, causing troubles to the eaters