Spiced cake and making method thereof

A production method and spiced technology, applied in the field of food processing, can solve problems such as insufficient viscosity, difficulty in molding, insufficient viscosity of japonica rice, etc., and achieve the effects of improving product texture, solving diarrhea, and improving appearance

Pending Publication Date: 2022-01-04
ZHENGZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The raw materials have not been screened, and the particle size distribution of raw materials is uneven, which affects the taste of the product;
[0005] (2) The rice used in the raw material is japonica rice, of which the viscosity of japonica rice is insufficient, and it may be difficult to form due to insufficient viscosity during demoulding;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Sieve glutinous rice flour, sticky rice flour, Gorgon fruit powder, Atractylodes macrocephala powder, Poria cocos powder, ginseng powder and amomum flour through a 150-mesh sieve respectively, and sieve the sieved material again after being ground, and combine the under-sieved material after two sieves. things.

[0024] Take 60g of white sugar and 25g of honey, dissolve them in 90 mL of hot water at 90°C and stir evenly to obtain a mixed solution of white sugar and honey; accurately weigh 60g of glutinous rice flour, 230g of sticky rice flour, 9g of Gorgon fruit powder, and 3g of Atractylodes macrocephala powder , Poria cocos powder 2g, ginseng powder 1.5g and amomum powder 2g, after mixing evenly, add the mixed solution of white granulated sugar and honey to the above mixed powder continuously and slowly within 3 minutes, and keep stirring until it becomes uniform milky, then stop stirring . The stirred mixed emulsion was placed in a constant temperature box, and stoo...

Embodiment 2

[0026] Sieve glutinous rice flour, sticky rice flour, Gorgon fruit powder, Atractylodes macrocephala powder, Poria cocos powder, ginseng powder and amomum flour through a 120-mesh sieve respectively, and sieve the sieved material again after grinding, and combine the under-sieved material after two sieves. things.

[0027] Take 70g of white granulated sugar and 27g of honey, dissolve them with 80 mL of hot water at a temperature of 80°C and stir evenly to obtain a mixed solution of white granulated sugar and honey; accurately weigh 70g of glutinous rice flour, 260g of sticky rice flour, 8g of Gorgon fruit powder, and 2g of Atractylodes macrocephala powder , Poria cocos powder 1.5g, ginseng powder 2g and amomum powder 1.5g, after mixing evenly, add the mixed solution of white granulated sugar and honey to the above mixed powder continuously and slowly within 3 minutes, and keep stirring until it becomes uniform and milky, then stop Stir. The stirred mixed emulsion was placed i...

Embodiment 3

[0029] Sieve glutinous rice flour, sticky rice flour, Gorgon fruit powder, Atractylodes macrocephala powder, Poria cocos powder, ginseng powder and amomum flour through a 180-mesh sieve respectively, and sieve the sieved material again after grinding, and combine the sieved two times Substance: Take 80g of white sugar and 23g of honey, dissolve them in 100 mL of hot water at 75°C and stir evenly to obtain a mixed solution of white sugar and honey; accurately weigh 65g of glutinous rice flour, 250g of sticky rice flour, 11g of Gorgon fruit powder, Atractylodes macrocephala powder 1.5g, Poria cocos powder 2g, ginseng powder 1g and amomum powder 2g, after mixing evenly, add the mixed solution of white sugar and honey to the above mixed powder continuously and slowly within 3 minutes, and keep stirring until it becomes uniform milky Then stop stirring. The stirred mixed emulsion was placed in a constant temperature box, and stood at 25°C for 30 minutes until the bubbles disappeare...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a spiced cake and a making method thereof. The spiced cake is composed of the following raw materials in parts by weight of 50-70 parts of glutinous rice flour, 220-300 parts of sticky rice flour, 8-12 parts of gordon euryale seed powder, 1-3 parts of bighead atractylodes rhizome, 1-3 parts of poria cocos, 1-2 parts of ginseng, 1-2 parts of fructus amomi, 50-70 parts of white granulated sugar, 22-30 parts of honey and 80-100 parts of water. The sticky rice is used for replacing polished round-grained rice, and the honey is used for replacing maltitol, so that the product is easier to form, the texture and appearance of the product are improved, the risk of diarrhea is reduced to a certain extent, and meanwhile, the texture and taste of the product are improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a five-spice cake and a preparation method thereof. Background technique [0002] Five-spice cake is made of rice as the main raw material, and five kinds of Chinese medicinal materials such as Poria cocos, ginseng, Atractylodes macrocephala, Gorgon seed, Amomum, etc. are added at the same time. It has recuperative effects such as kidney astringency and nourishing liver blood. [0003] The traditional method of making five-spice cake is to grind glutinous rice and japonica rice into powder, add warm water to stir, then put it into a mold, and steam it over high heat; the following problems generally exist: [0004] (1) The raw materials have not been screened, and the particle size distribution of raw materials is uneven, which affects the taste of the product; [0005] (2) The rice used in the raw material is japonica rice, of which the viscosity of japonica rice is insufficient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L21/25
CPCA23L7/10A23L33/10A23L21/25A23V2002/00A23V2200/30
Inventor 刘远方乔乾杉孙海杰杨苑陈玉微
Owner ZHENGZHOU NORMAL UNIV
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