Glutinous rice cake and its making process

A technology of glutinous rice and glutinous rice, which is applied in food preparation, confectionery, confectionery industry, etc., and can solve the problems of easy aging of the cortex, short shelf life, and low output

Inactive Publication Date: 2007-03-21
谭绍铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One object of the present invention is to provide a kind of glutinous rice glutinous rice cake with rich taste, long shelf life and high-quality production in order to solve the above-mentioned problems of single taste, short shelf life, low yield and easy aging of the cortex.

Method used

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  • Glutinous rice cake and its making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Weigh each raw material: glutinous rice glutinous rice cake layer: 65kg, marshmallow layer: 15kg, inner filling: 20kg, described inner filling is made of the raw material of following weight kg: boiled soybean powder 23kg, white granulated sugar 30kg, high maltose syrup 30kg , vegetable oil 12.5kg, water 4.5kg, sodium dehydroacetate 0.05kg, BHA0.02kg (in oil basis); Described marshmallow layer is made of the raw material of following weight kg: white granulated sugar: 30kg, high maltose (concentration 84 ): 38.5kg, modified starch: 5kg, gelatin: 5.5kg, glucose: 10kg, water: 11kg; Described glutinous rice cake layer is made by the raw material of following weight kg: the maltooligosaccharide 65kg of concentration 75%, H78 powder ( Modified starch) 10kg, glutinous rice flour 5kg, sorbitol solution 5kg, sodium metaphosphate 0.1-2kg, sodium dehydroacetate 0.05kg, vanillin 0.03kg, water: 15kg.

[0065] Filling preparation method:

[0066] Pour the vegetable oil into the ste...

Embodiment 2

[0080] According to the method described in Example 1, glutinous rice cakes are prepared, and the required raw material formula is as follows:

[0081] Filling formula: 1. Cooked mung bean powder (red bean): 20kg 2. White sugar: 25kg3. Maltose syrup: 35kg 4. Vegetable oil: 10kg 5. Water: 9.93kg 6. Sodium dehydroacetate: 0.05kg 7. BHA: 0.02 kg (based on oil).

[0082] Marshmallow coating formula: 1. White granulated sugar: 25kg 2. High maltose (concentration 84): 31kg 3. Modified starch: 8kg 5. Gelatin: 7kg 6. Glucose: 14kg7, Water: 15kg.

[0083] The outer layer formula of glutinous rice bran: 1. Maltooligosaccharide (75% concentration): 60kg 2. H78 powder (modified starch) 15kg 3. Glutinous rice flour: 3kg 4. Sorbitol liquid: 3kg5. Sodium metaphosphate: 0.1~2kg 6 . Sodium dehydroacetate: 0.05kg 7. Vanillin: 0.03kg 8. Water: 19kg.

Embodiment 3

[0085] According to the method described in Example 1, glutinous rice cakes are prepared, and the required raw material formula is as follows:

[0086] Filling formula: 1. Cooked mung bean powder (red bean) 25kg 2. White sugar: 34kg 3. Maltose syrup: 23kg 4. Vegetable oil: 13kg 5. Water: 5kg 6. Sodium dehydroacetate: 0.05kg 7. BHA: 0.02kg( in oil).

[0087] Marshmallow coating formula: 1. White granulated sugar: 34kg 2. High maltose (concentration 84): 38kg 3. Modified starch: 8kg 5. Gelatin: 4kg 6. Glucose: 8kg7, Water: 8kg.

[0088] The outer layer formula of glutinous rice cake: 1. Maltooligosaccharide (75% concentration): 68kg 2. H78 powder (modified starch) 5kg 3. Glutinous rice flour: 8kg 4. Sorbitol liquid: 5kg5. Sodium metaphosphate: 0.1~2kg 6 . Sodium dehydroacetate: 0.05kg 7. Vanillin: 0.03kg 8. Water: 14kg.

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Abstract

The present invention relates to food, and is especially glutinous rice cake and its making process. The glutinous rice cake consists of glutinous rice layer(s) in 60-70 weight portions, sugar floss layer(s) in 10-20 weight portions, and stuffing layer(s) in 10-30 weight portions. The glutinous rice cake has most modified starch to replace glutinous rice powder, maltose oligomer to replace granulated sugar and stuffing, and is sweet, fine, elastic, moderately soft and good in chewing performance. It may be produced into different kinds of different tastes.

Description

technical field [0001] The invention relates to the field of food, and relates to a glutinous rice cake and a preparation method thereof. Background technique [0002] Nuomi is a kind of traditional Chinese folk food. It mainly uses glutinous rice as the main ingredient, and the sweetener is white sugar. However, its disadvantage is that the shelf life is only a few to ten days. It is produced by manual production and other methods, and the output is low. , there are some similar products on the market now, but the production process is different and the flavor is also different. Among them, the similar varieties produced have a short shelf life (only a dozen days), and most of them have two layers, only glutinous rice cake skin and filling The material is composed of two layers, and the glutinous rice cake skin is easy to age, the color is single, dry and cracked, and the flavor is affected. Contents of the invention [0003] An object of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23G3/54A23L7/10
Inventor 谭绍铭
Owner 谭绍铭
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