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

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

Example Embodiment

[0019] Example 1

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

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

[0022] (2) Preparation of extraction solution: cut the tangerine peel and heibulin separately and mix them. The mixed mass ratio of tangerine peel and heibulin is tangerine peel: Heibulin=10:3; the mixture is soaked in deionized water and deionized water is the mixture 6 times the mass, extract for 30 minutes at 50-60°C under ultrasonic environment, ultrasonic frequency is 40kHz, power 700W, centrifugal separation after extraction is completed, the clear liquid is concentrated under reduced pressur...

Example Embodiment

[0028] Example 2

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

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

[0031] (2) Preparation of extraction solution: cut the tangerine peel and heibulin separately and mix them. The mixed mass ratio of tangerine peel and heibulin is tangerine peel: Heibulin=10:5; the mixture is soaked in deionized water, and deionized water is the mixture. 6 times the mass, extract for 30 minutes at 50-60°C under ultrasonic environment, ultrasonic frequency is 40kHz, power 700W, centrifugal separation after extraction is completed, the clear liquid is concentrated under reduced pres...

Example Embodiment

[0037] Example 3

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

[0039] (1) Raw material preparation: Weigh the raw materials according to the following mass parts: 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: 40 pieces of chocolate, 13 pieces of peanuts, 30 pieces of honey;

[0040] (2) Preparation of extraction solution: cut tangerine peel and heibulin separately and mix them. The mixed mass ratio of tangerine peel and heibulin is tangerine peel: Heibulin=10:6; the mixture is soaked in deionized water and deionized water is the mixture 8 times the mass, extract for 30 min at 50-60°C under ultrasonic environment, ultrasonic frequency is 40kHz, power 700W, centrifugal separation after extraction is completed, the clear liquid is concentrated under reduced pressur...

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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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