Buckwheat rice cake and preparation method thereof

A technology of buckwheat and rice cakes, which is applied in the field of buckwheat rice cakes and its preparation, which can solve the problems of rice cakes with single ingredients, high sugar content, and incomplete absorption and utilization of nutritional value, so as to improve health care and avoid abdominal distension

Pending Publication Date: 2021-05-04
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a buckwheat rice cake and its preparation method in view of the problems in the above-me

Method used

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  • Buckwheat rice cake and preparation method thereof
  • Buckwheat rice cake and preparation method thereof
  • Buckwheat rice cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035]Example 1

[0036]The preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, which includes the following weight of the following weight:

[0037]40 copies of glutinous rice, 60 glutinous rice, 8 buckwheats, 10 oatmeal, 6 grades and 10 of white sugar.

[0038]The preparation steps of the buckwheat rice cake are as follows:

[0039]S1. Buckwheat was washed and dried at 35 ° C, grinding into powder, over 100 mesh sieve, buckwheat powder;

[0040]S2. Leica seeds are pressed by oil, centrifugally separated, respectively, respectively.

[0041]S3. Add yeast powder and water to S2, which is mixed, mix well, fermented at 35 ° C for 2 h, vacuum concentrate and spray dry dry, scholar seed powder; in which the quality of Kia seed slag, yeast powder and water The ratio is 25: 1.5: 15.

[0042]S4. Soak glutinous rice, glutinous rice, and oatmeal, soaked in 12h, respectively, the water content of about 35%, glutinous rice and oatmeal;

[0043]S5. Dissolve th...

Example Embodiment

[0045]Example 2

[0046]The preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, which includes the following weight of the following weight:

[0047]30 copies of glutinous rice, 50 glutinous rice, 5 buckwheat, 5 oatmeal, 4 servings of 2 parts and white sugar.

[0048]The preparation steps of the buckwheat rice cake are as follows:

[0049]S1. Buckwheat was washed and dried at 35 ° C, grinding into powder, over 100 mesh sieve, buckwheat powder;

[0050]S2. 奇 亚 seeds extract oil, centrifugal oil, fractional oil and kila seeds, respectively.

[0051]S3. Add yeast powder and water to S2 to S2, mix, uniform, fermented at 25 ° C for 3 h, vacuum concentrate and spray dry, salted powder; where Kiya seed slag, yeast powder and water quality The ratio is 20: 1: 15.

[0052]S4. Soak the glutinous rice, glutinous rice and oatmeal, and the glutinous rice, glutinous rice and oatmeal of about 30% of the water content were obtained.

[0053]S5. Dissolve the water ...

Example Embodiment

[0055]Example 3

[0056]The preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, which includes the following weight of the following weight:

[0057]50 glutinous rice, 70 glutinous rice, 10 buckwheat, 15 oats, and 8 grania seeds and 12 white sugar.

[0058]The preparation steps of the buckwheat rice cake are as follows:

[0059]S1. Buckwheat was washed and dried at 35 ° C, grinding into powder, over 100 mesh sieve, buckwheat powder;

[0060]S2. 奇亚 seeds extract oil at 25 ° C, centrifugal separation, fraction of march oil and kila seed residue;

[0061]S3. Add yeast powder and water to S2, mix well, mix evenly, fermented at 40 ° C for 1 h, vacuum concentrate and spray dry, scholar powder; where Kiya seed slag, yeast powder and water quality The ratio is 30: 2: 20.

[0062]S4. Soak glutinous rice, glutinous rice and oatmeal addition of water for 15 h, respectively, with a water content of about 40%, glutinous rice and oatmeal;

[0063]S5. Dissolve th...

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Abstract

The invention discloses a buckwheat rice cake and a preparation method thereof. The buckwheat rice cake comprises the following raw materials in parts by weight: 30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seeds and 8-12 parts of white granulated sugar. The preparation method comprises the following steps of: S1, grinding the buckwheat into powder; S2, squeezing oil from the chia seeds; S3, adding yeast powder into chia seed residues for fermentation; S4, soaking the polished round-grained rice, the glutinous rice and the oat; S5, dissolving the white granulated sugar; and S6, uniformly mixing the whole buckwheat powder, the chia seed powder, the polished round-grained rice, the glutinous rice and the oat, then adding cellulase for enzymolysis, then adding chia seed oil and sugar water for uniform mixing, and putting the mixture into an extrusion curing machine for extrusion curing to obtain the buckwheat rice cake. The product disclosed by the invention contains rich nutrient substances and has double effects of nutrition and health care.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a buckwheat rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional seasonal snack with Chinese characteristics and has a history of more than 2,000 years in China. Nian gao generally refers to a cake made by steaming sticky rice or adding appropriate amount of rice flour. It is soft, glutinous, smooth, sweet and delicious, and is deeply loved by consumers. The variety of rice cakes is relatively single, and most of them use japonica rice as the main raw material. With the continuous improvement of living standards, people not only pursue the health and deliciousness of food, but also require the diversification of food types. In order to meet the requirements of consumers, more and more healthy and delicious new rice cakes with various types have been developed by people; Mainly composed of starch, it is a high-c...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L25/00A23L33/115A23L33/21A23L33/22A23P30/20
CPCA23L7/107A23L25/40A23L33/115A23L33/21A23L33/22A23P30/20
Inventor 万燕乐梨庆周玲公绪霄周媚黄静玮姜良珍向达兵邬晓勇吴琪叶雪玲刘长英赵江林彭镰心邹亮赵钢
Owner CHENGDU UNIV
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