Guanghan cake and preparation method thereof

A technology of sweet-scented osmanthus and glutinous rice flour, applied in the field of food processing, which can solve the problems of production process (unclear production steps, affecting the taste of finished products, unstable texture of finished products, etc.), so as to improve texture and taste, facilitate large-scale production, and produce products The effect of stable quality

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

[0003] The traditional production method of Guanghan Cake is: take an appropriate amount of sweet-scented osmanthus, mix it with licorice water, mix it evenly, add it to rice flour, stir, shape, and finally steam it. Due to the amount of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] 12 copies of the lactal tablets, placed in 240 parts, boiled for the fire, continue to boil 10 minutes, after filtering and removing the filter residue, produce licorice water, spare; taking a sly flower 45, soak 9 min After filtration, spare; twice in 150 mesh and glutinous rice flour, combined with the sieve, mix evenly, and spare.

[0019] 36 copies of glutinous rice flour, 36 of the glutinous rice powder, 14 copies of white sugar, mix evenly, add 23 pure milk, stirred well, continuously adding licorice water in 3 min, and continued until a uniform email. After mixing the rumor flower into the emulsion, after mixing evenly, pour into the tin box of the inner layer brush oil, stand about 30 min, so that the rice powder absorbs moisture; add cold water in the steamer, will contain the tin containing emulsion The carton is placed on a steamer, steamed, and continues to steam 10 minutes after boiling.

Example Embodiment

[0020] Example 2

[0021] Take 14 parts of the lactal tablet, placed in 260 parts, boil until the water is boiling, continue to boil 10 minutes, after filtering and remove the filter residue, produce licorice, spare; take 50 min, soak 10 min, filter After the bouting; the glutinous rice noodles and glutinous rice flour were screened twice, respectively, combined with twice, mix evenly, and spare.

[0022] 40 copies of glutinous rice flour, 40 glutinous rice noodles, 16 white sugar, mix evenly, add 26 pure milk, stir well, and then slowly add licorice water in 3 min, and stirring until it is uniform. In the emulsion, the tin box is poured into the tin box of the inner layer brush oil after mixing, and the rice noodles are fully absorbed in the steamer. Tin paper will be installed with emulsion. The carton is placed on the steamer, steamed, and continues to steam 10 min after boiling.

Example Embodiment

[0023] Example 3

[0024] Take 13 servings, placed in 250 parts of water, boiled to the water to boil, continue to boil 10 minutes, after filtering and removing the filter residue, produce licorice water, spare; 55, soak 10 min, filter After the bouting; the glutinous rice flour and glutinous rice flour were screened twice, and the sieves or mixed were mixed, and the mixture was mixed.

[0025] 42 copies of glutinous rice powder, 42 glutinous rice flour, 17 white sugar, mix evenly, add 25 pure milk, stir well, continuously add licorice water, continuously, until a uniform email; In the emulsion, it is mixed into the tin carterry of the innermost brush oil after mixing, and then allows rice flour to absorb moisture; add cold water in a steamer, place the tin box with emulsion On the steamer, steamed, and then steamed 10 min after boiling.

[0026] product quality:

[0027] In the traditional production method, since the formula is not clear, the amount of the raw materials is unkno...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a Guanghan (traditional Chinese cake) cake and a preparation method thereof. The Guanghan cake is prepared from the following raw materials in parts by weight of 32-48 parts of glutinous rice flour; 32-48 parts of polished round-grained rice flour; 10-15 parts of licorice tablets; 230 to 270 parts of water; 12-20 parts of white granulated sugar; 20 to 28 parts of pure milk; and 40-60 dried sweet osmanthus flowers. By optimizing the formula and the manufacturing process, the manufacturing method is clearer, large-scale production is facilitated, and the product quality is more stable; and through twice sieving, the grain size distribution of the glutinous rice flour and the polished round-grained rice flour is more uniform, so that 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 Guanghan cake and a preparation method thereof. Background technique [0002] Guanghan cake originated in the Song Dynasty. It is a kind of pastry-like rice product that uses rice flour as the basic raw material, adds licorice water, sugar and other auxiliary materials, mixes and stirs, sprinkles dried osmanthus, and finally steams it. Among the raw materials used, rice is rich in high-quality protein and minerals; licorice, as a traditional Chinese herbal medicine, has the functions of invigorating the spleen and Qi, clearing heat and detoxifying, eliminating phlegm and relieving cough, and relieving spasm and pain. Therefore, Guanghan cake has certain functional properties and is a healthy food that is beneficial to human health. [0003] The traditional production method of Guanghan Cake is: take an appropriate amount of sweet-scented osmanthus, mix it with licorice water, mi...

Claims

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Application Information

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IPC IPC(8): A23L7/117
CPCA23L7/117
Inventor 刘远方王玲孟迪陆国双许浩鹏
Owner ZHENGZHOU NORMAL UNIV
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