Natural colored sweet dumpling powder

Abstract

The invention provides natural colored sweet dumpling powder to overcome defects in the prior art. The natural colored sweet dumpling powder is prepared from, by mass, 8-15 parts of colored wheatmeal,10-15 parts of waxy wheatmeal and 60-70 parts of glutinous rice flour. A preparation method of the colored wheatmeal comprises the following steps of S1, preparing at least two of red wheat, white wheat, yellow wheat and black wheat separately; S2, conducting acid water washing or alkaline water washing on the wheat prepared in S1 separately, and drying the wheat for use after washing is completed; S3, crushing the dried wheat obtained in S2 to 100-120 mesh, and then mixing the crushed wheat in all colors in proportion to obtain the colored wheatmeal. According to prepared colored sweet dumplings, the proportion of the wheatmeal to the glutinous rice flour can be adjusted within a large range as required, thus adjustment of the mouthfeel of the sweet dumplings and the content of nutritivesubstances is achieved, and thus the natural colored sweet dumpling powder adapts to various people. In the process, the nutritive substances of the wheat in all colors can be effectively reserved, and the loss rate of the nutritive substances is low.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a natural colored glutinous rice ball powder. Background technique [0002] Tangyuan, also known as "Yuanxiao", "Tangyuan" and "Floating Yuanzi", is one of the representatives of traditional Chinese snacks. It is a spherical food made of glutinous rice flour. Generally, there are fillings, cooked and eaten with soup. At the same time, it is also the most distinctive food of the Lantern Festival, with a very long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) started to eat a novel food, which was filled with black sesame and lard, added a little white sugar, and rolled into a round shape with glutinous rice flour. After cooking, it tasted sweet and delicious. Funny. Because this kind of glutinous rice dumpling floats and sinks when boiled in a pot, it was first ...

AI Technical Summary

Problems solved by technology

However, it is difficult to prepare, transport and store fruit and vegetable puree, so it is generally suitable for making colorful glutinous rice balls at home.

In the industry, a small amount of fruit and vegetable powder is used as a color additive to prepare colorful glutinous rice balls, but on the one hand, the amount of fruit and vegetable powder should not be too high, otherwise there will be a problem that glutinous rice flour is difficult to synthesize into dough

Simultaneously, the multicolored glutinous rice balls that prior art prepares all can appear certain discoloration phenomenon in the process of boiling glutinous rice balls outer layer, affects sense organ

Secondly, some of the added fruit and vegetable powders will have a special fruit and vegetable flavor, which makes the taste of glutinous rice balls mix and match, making it difficult for some consumers to accept