Dioscorea alata rice cake and preparation method thereof

A technology for rice cakes and tapioca flour, applied in the field of food processing, can solve problems such as unfavorable health, elevated blood sugar, single product, etc., and achieve the effects of being beneficial to human health, preventing fat deposition, and enriching nutrients.

Pending Publication Date: 2020-06-09
贵溪市高紫红农林开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nian gao is a cake steamed from sticky glutinous rice or yellow rice. During the Spring Festival, many areas in my country pay attention to eating Nian gao; because the main component of Nian gao is starch, after eating Nian gao, the

Method used

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preparation example Construction

[0017] A kind of preparation method of foot pull potato rice cake, comprising:

[0018] Wash the glutinous rice, and wash the potato after peeling;

[0019] Make the cleaned glutinous rice and jelly potatoes into powder respectively;

[0020] Stir the powdered glutinous rice, cassava, cassava flour and ginger powder and steam until cooked.

[0021] Further, the "stirring and mixing" is stirred by a stirrer, and the speed of the stirrer is 120 revolutions per minute.

[0022] Further, the steaming temperature is 90°C-100°C.

[0023] Further, it also includes:

[0024] Put the steamed potato rice cakes until cooked and place them in a sterile room to air and cool to room temperature.

[0025] Further, the potato rice cakes are aseptically packaged after being air-dried.

[0026] As can be seen from the above description, the beneficial effects of the present invention are: by adding the yams, because the yams are rich in nutrition and contain a variety of essential nutrient...

Embodiment 1

[0030] A kind of foot pull potato rice cake, comprising the weight percentages of each component are respectively:

[0031] Glutinous rice 58.1%, cassava 34.9%, cassava flour 5.8% and ginger powder 1.2%.

Embodiment 2

[0033] A kind of preparation method of the jelly potato rice cake of embodiment one, comprises

[0034] Wash the glutinous rice, and wash the potato after peeling;

[0035] Make the cleaned glutinous rice and cassava into powder;

[0036] The powdered glutinous rice, cassava, cassava flour and ginger powder are proportioned according to the first component of the embodiment, stirred and mixed by a stirrer, and the speed of the stirrer is 120 revolutions per minute;

[0037] The stirred potato rice cake raw materials are steamed at a temperature of 90°C-100°C until cooked;

[0038] Place the steamed potato rice cakes until cooked in a sterile room and let them cool down to room temperature;

[0039] Aseptically pack the potato rice cake after drying.

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PUM

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Abstract

The invention relates to the technical field of food processing, and in particular relates to a dioscorea alata rice cake and a preparation method thereof. The dioscorea alata rice cake includes the following components in percentages by weight: 55%-62% of glutinous rice, 33%-36% of dioscorea alata, 5%-7% of cassava starch and 0.5%-2% of bruised ginger. According to the dioscorea alata rice cake,the dioscorea alata is added, because the dioscorea alata is rich in nutrients, contains a plurality of human essential nutrients, and can provide a lot of mucin, and the mucin is a mixture of polysaccharide proteins, has a special protective effect on human bodies, can prevent deposition of fat in a cardiovascular system, maintain the elasticity of arteries, is conducive to human health, and easethe high calories and high glycemic index of a rice cake; and the dioscorea alata contains anthocyanin, the anthocyanin is a water-soluble natural pigment, not only has antioxidant and other effects,but also adds a natural color to the rice cake.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional food of the Chinese nation, and it belongs to the seasonal food of the Lunar New Year. Nian gao is a cake steamed from sticky glutinous rice or yellow rice. During the Spring Festival, many regions in my country pay attention to eating Nian gao. Since the main component of Nian gao is starch, after eating Nian gao, the blood sugar of the human body will rise. High-calorie food, too much consumption is not good for health; and the product is relatively simple, it needs to add artificial coloring for coloring, which is very troublesome. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a jelly potato rice cake with lower sugar content and a preparation method thereof. [0004] In order to solve the proble...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L19/10A23L5/43A23L33/00
CPCA23L7/10A23L19/09A23L19/10A23L19/11A23L5/43A23L33/00A23V2002/00A23V2200/04A23V2200/30A23V2200/326
Inventor 张冬田
Owner 贵溪市高紫红农林开发有限公司
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