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Chocolate and mel glutinous rice cake and manufacture method thereof

A production method and chocolate technology, applied in cocoa, food ingredients containing natural extracts, food science, etc., can solve the problems of high reliance on the maker's technique, changes in the taste of glutinous rice cakes, insufficient understanding, etc., and achieve a simple and feasible production method , Unique flavor, silky taste effect

Active Publication Date: 2020-06-30
JIANGXI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing literature generally judges the quality of glutinous rice cakes through direct sensory evaluation. Often the understanding of the process itself is insufficient, which may easily cause a large change in the taste of glutinous rice cakes. Different people may produce different results according to the established process. High proficiency dependence, poor guidance

Method used

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  • Chocolate and mel glutinous rice cake and manufacture method thereof
  • Chocolate and mel glutinous rice cake and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A chocolate honey glutinous rice cake and a preparation method thereof, comprising the following steps:

[0021] (1) Preparation of raw materials: Weigh each raw material according to the following parts by mass: 500 parts of glutinous rice flour, 80 parts of sticky rice flour, 100 parts of mashed potatoes, 30 parts of white sugar, and 50 parts of extract; the filling is composed of the following raw materials by specific gravity: 20 parts of chocolate, 10 parts of peanuts, 20 parts of honey;

[0022] (2) Prepare the extract: chop the tangerine peel and black pudding separately and mix them. The mixing mass ratio of tangerine peel and black pudding is 10:3; the mixture is soaked in deionized water, and the deionized water is the mixture 6 times the mass, extract in an ultrasonic environment at 50-60°C for 30 minutes, the ultrasonic frequency is 40kHz, and the power is 700W. After the extraction is completed, it is centrifuged, and the supernatant is concentrated under r...

Embodiment 2

[0029] A chocolate honey glutinous rice cake and a preparation method thereof, comprising the following steps:

[0030] (1) Preparation of raw materials: Weigh each raw material according to the following parts by mass: 600 parts of glutinous rice flour, 100 parts of sticky rice flour, 120 parts of mashed potatoes, 40 parts of white sugar, and 58 parts of extract; 30 parts of chocolate, 12 parts of peanuts, 25 parts of honey;

[0031] (2) Prepare the extract: chop the tangerine peel and black pudding separately and mix them. The mass ratio of tangerine peel and black pudding is 10:5; the mixture is soaked in deionized water, and the deionized water is the mixture 6 times the mass, extract in an ultrasonic environment at 50-60°C for 30 minutes, the ultrasonic frequency is 40kHz, and the power is 700W. After the extraction is completed, it is centrifuged, and the supernatant is concentrated under reduced pressure to 1 / 3 of the volume before concentration to obtain the extract ;...

Embodiment 3

[0038] A chocolate honey glutinous rice cake and a preparation method thereof, comprising the following steps:

[0039] (1) Preparation of raw materials: Weigh each raw material according to the following parts by mass: 700 parts of glutinous rice flour, 120 parts of sticky rice flour, 140 parts of mashed potatoes, 40 parts of white sugar, and 60 parts of extract; the filling is composed of the following raw materials by specific gravity: 40 parts of chocolate, 13 parts of peanuts, 30 parts of honey;

[0040] (2) Prepare the extract: chop the tangerine peel and black pulin separately and mix them. The mass ratio of tangerine peel and black pulin is 10:6; the mixture is soaked in deionized water, and the deionized water is the mixture 8 times the mass, extract in an ultrasonic environment at 50-60°C for 30 minutes, the ultrasonic frequency is 40kHz, and the power is 700W. After the extraction is completed, it is centrifuged, and the supernatant is concentrated under reduced pre...

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Abstract

The invention discloses a chocolate and mel glutinous rice cake and a manufacture method thereof, and relates to the field of food processing. The chocolate and mel glutinous rice cake comprises the following raw materials: glutinous rice flour, sticky rice flour, mashed potatoes, chocolate, granulated sugar and extracting solutions. The manufacture method comprises the following steps of: (1) making a preparation of raw materials; (2) manufacturing crust materials; (3) manufacturing stuffing; and (4) manufacturing the glutinous rice cake. Compared with a traditional technology, the chocolateand mel glutinous rice cake has the advantages of a unique flavor and silky taste, and meets different tastes of consumers, a manufacture method is convenient and feasible, a sense organ experiment proves that the chocolate and mel glutinous rice cake manufactured by the method has good sense organ quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chocolate honey glutinous rice cake and a preparation method thereof. Background technique [0002] Ciba is a snack of various ethnic groups in the south, popular in southern China. Huangchuan in Henan, Jiujiang in Jiangxi, and Wuyishan in Fujian are the most popular, and Wuzhou in Guangxi is the most unique. The development of this kind of regional food is also relatively slow. If its taste advantage can be used, its consumption field can be expanded. But traditional glutinous rice cake production method expends a large amount of manpower, and taste is single. The quality of life of modern people is constantly improving, and a single nutrition or taste cannot meet their requirements. [0003] Chocolate is originally derived from cocoa beans, the fruit of the wild cacao tree in the rainforests of Central America. Many young people, especially women, like...

Claims

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Application Information

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IPC IPC(8): A23G1/30A23L7/10A23L19/12A23L21/25A23L25/00A23L29/00A23P20/25
CPCA23L7/10A23L29/03A23L25/20A23L21/25A23G1/30A23L19/13A23P20/25A23V2002/00A23V2250/21
Inventor 涂宗财王梦楠王辉徐军军胡月明
Owner JIANGXI NORMAL UNIVERSITY
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