Colored glutinous rice dumplings containing pale butterflybush flower extract and preparation method thereof

Abstract

The invention relates to the field of food processing and preparation, and particularly relates to colored glutinous rice dumplings containing a pale butterflybush flower extract and a preparation process thereof. The preparation process comprises the following steps: soaking pale butterflybush flowers in clear water first, taking out the pale butterflybush flowers after soaking and draining off water, putting the drained pale butterflybush flowers in water and cleaning the pale butterflybush flowers, taking out the pale butterflybush flowers again after cleaning and draining off water, and then putting the cleaned pale butterflybush flowers into an extraction tank to prepare the pale butterflybush flower extract; then soaking glutinous rice in clear water, fishing out the glutinous rice after soaking and draining off water, putting the glutinous rice in a stirring machine, adding the pale butterflybush flower extract, and uniformly mixing the soaked glutinous rice and the pale butterflybush flower extract to prepare a mixture; and finally, preparing a stir-fried product into the colored glutinous rice dumplings containing the pale butterflybush flower extract. The preparation process solves the problem that although yellow colored glutinous rice dumplings prepared at present by coloring with gardenia jasminoides juice have good fragrance, the yellow colored glutinous rice dumplings cannot be stored for a long time, and also solves the problem that although the coloring effect and storage time are better than the gardenia jasminoides juice by coloring with turmeric, the turmeric has a certain pungent flavor and influences the integral taste of yellow glutinous rice dumplings.

Description

technical field [0001] The invention relates to the field of food processing and preparation, in particular to multicolored rice dumpling containing the extract of Budisma japonica and its preparation process. Background technique [0002] Zongzi, also known as Zongzi, is a kind of Zongzi, also known as "corner millet" and "tube rice dumpling". It is made of glutinous rice wrapped in Zongzi leaves and steamed. It is one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period, and was originally used to sacrifice ancestors and gods. In the Jin Dynasty, zongzi became the food for the Dragon Boat Festival. The custom of eating zongzi has been popular in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries. [0003] In order to improve the ornamental value and taste of zongzi, a colorful zongzi consisting of black zongzi, red zongzi, yellow zongzi, purple zongzi and blue zongzi was ...

AI Technical Summary

Problems solved by technology

[0005] The present invention is aimed at the existing preparation of yellow multicolored rice dumplings. Although the dyeing by yellow gardenia juice has a better fragrance, it cannot be stored for a long time. Turmeric is used for dyeing. Although the dyeing effect and storage time are better than that of yellow gardenia juice, its To solve the problem of carrying a certain spicy taste and affecting the overall taste of the yellow rice dumplings, we provide a colorful rice dumpling containing the extract of Buddisma japonica