Steamed tsamba cake and preparation method thereof

A technology for tsampa and steamed cake, applied in the field of food processing, can solve problems such as difficulty in swallowing, rough tsampa powder, etc., and achieve the effect of sweet taste, soft and glutinous texture, and the expansion of consumer groups.

Active Publication Date: 2021-06-15
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a leisure tsampa pastry food with tsamba powder as the main ingredient and processed with other auxiliary materials, specifically by adding glutinous rice flour, sucrose and other auxiliary materials and food additives to solve the problem of the roughness of tsamba powder in the oral cavity. difficulty swallowing

Method used

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  • Steamed tsamba cake and preparation method thereof
  • Steamed tsamba cake and preparation method thereof
  • Steamed tsamba cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, steamed cake with mixed nuts and tsampa

[0036] A steamed steamed cake with mixed nuts and tsampa is a steamed cake with tsampa as the main ingredient and mixed with mixed nuts and kernels. The specific steps of the preparation method are as follows:

[0037] (1) Mixing powder and moistening powder:

[0038] Tsampa whole powder 600g, glutinous rice flour 320g, cornstarch 80g, salt 6g, sucrose powder 50g, mix thoroughly, put it flat in a constant temperature and humidity box at a temperature of 10°C and a relative humidity of 70% for 13 hours, every 3 hours Flip once.

[0039] (2) Mixing and sieving:

[0040] Melt 150g of butter in a water bath at 60°C, add 20g of monoglyceride fatty acid ester, stir evenly, and keep a constant temperature; add 200g of maltose syrup, 50g of fructose syrup, 50g of D-sorbitol, and 30g of maltodextrin, add 150mL of water to dilute evenly, Mix it with the melted butter, stir it well, add it to the moistened powder, roll it ...

Embodiment 2

[0045] Embodiment 2, Pu'er tea flavor tsampa steamed cake

[0046] A Pu'er tea-flavored tsampa steamed cake is a steamed cake made of tsampa as the main ingredient and mixed with concentrated Pu'er tea juice. The specific steps of the preparation method are as follows:

[0047] (1) Mixing powder and moistening powder:

[0048] Tsampa whole powder 600g, glutinous rice flour 300g, cornstarch 100g, salt 6g, sucrose powder 50g, mix well, put it flat in a constant temperature and humidity box at a temperature of 10°C and a relative humidity of 70% for 15 hours, every 3 hours Flip once.

[0049] (2) Mixing and sieving:

[0050] Melt 150g of butter in a water bath at 60°C, add 20g of monoglyceride fatty acid ester, stir evenly, and keep a constant temperature; 200g of maltose syrup, 50g of fructose syrup, 50g of D-sorbitol, and 30g of maltodextrin, add 150mL of concentrated Pu’er tea juice Dilute evenly, mix with melted butter, stir well, add to the moistened powder together, full...

Embodiment 2

[0056] Comparative Example 2, using tsampa whole powder as a single raw material, without adding glutinous rice flour and corn starch, and other links are the same as described in Example 2, to prepare the product of Comparative Example 1.

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PUM

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Abstract

The invention discloses a steamed tsamba cake which is a novel leisure tsamba cake prepared by steaming tsamba powder as a main material and glutinous rice flour, starch and other auxiliary materials and food additives as auxiliary materials, and provides a preparation method of the steamed tsamba cake. The preparation method comprises the steps of powder stirring, powder moistening, material mixing, sieving, die filling, steaming, forming and the like. The problem that traditional tsamba is rough in taste and difficult to swallow is solved, the product contains various raw materials such as the tsamba powder, the glutinous rice flour, the mixed broken nut kernels and the tea juice, the specific flavor and the whole-grain nutritional characteristics of the tsamba are maintained, the texture is soft, sweet and glutinous and palatable, leisure of traditional tsamba food is promoted, and popularization and development of ethnic food are facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to Zanba, a traditional Tibetan food. Specifically, the invention relates to a processing method of Zanba steamed cake. Background technique [0002] Highland barley, also known as barley, naked barley, etc., is widely distributed in the high-altitude areas of western my country. It is one of the main food crops in Tibet. It is rich in protein, β-glucan, dietary fiber and various vitamins and minerals. The staple food of the Tibetan people in high-altitude areas in the west, especially in Tibet and Qinghai. Zanba powder is the fried noodle made from highland barley grains after removing impurities, frying, and grinding. Zanba powder can be mixed with water or milk and eaten. It can also be mixed with brick tea, ghee, koji, etc., kneaded into a ball and eaten directly. . Tsampa is the traditional staple food of the Tibetan people, carrying the unique traditional food culture o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135
CPCA23L7/135A23V2002/00A23V2250/5118A23V2250/18A23V2250/628A23V2250/616A23V2250/61A23V2250/606A23V2250/642A23V2250/5114A23V2250/192
Inventor 郭顺堂陈辰徐婧婷陈思颖王晓晗
Owner CHINA AGRI UNIV
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