Glutinous sorghum yellow rice cake and making process thereof

Abstract

The glutinous sorghum yellow rice cake comprises the following components in percentage by weight: 49.59% of glutinous rice, 8.26% of rice, 24.79% of glutinous sorghum, 4.96% of soybeans, 4.13% of rock candy and 8.26% of brown sugar, the glutinous sorghum is used as a main raw material, nutritional ingredients of the glutinous sorghum are fully utilized, for example, rich dietary fibers are beneficial to promoting intestinal tract movement, proteins can provide essential amino acids for human bodies, and the glutinous sorghum yellow rice cake is rich in nutrition and rich in nutrition. The yellow glutinous rice cake has higher nutritional value; the unique flavor of the glutinous sorghum adds a unique taste to the yellow rice cake, and compared with the traditional glutinous rice yellow rice cake, the yellow rice cake is richer and layered in taste, and has the faint scent of the glutinous sorghum, the soft and glutinous taste of the glutinous rice and the fragrant and sweet taste of the preserved fruit; the making technology is simple, easy to operate and control, suitable for industrial production and capable of meeting the requirements of the market for novel special food.

Description

Technical Field

[0001] The invention relates to the technical field of food production technology, in particular to glutinous sorghum yellow cake and a production process thereof. Background Art

[0002] Huangba is a traditional Chinese delicacy, usually made with glutinous rice as the main raw material. However, with the increasing demand for health and specialty foods, seeking new raw materials to make Huangba has become a direction of food research and development. Glutinous sorghum is rich in various nutrients, such as protein, dietary fiber, vitamins and various minerals, and has a unique flavor and taste. Applying it to the production of Huangba can enrich the types of Huangba and provide consumers with more diverse choices. At the same time, it can also make full use of glutinous sorghum resources and increase its added value.

[0003] Currently, no effective solution has been proposed for the problems in the related technologies. Summary of the invention

[0004] In view of the problems in the related technology, the present invention proposes a glutinous sorghum yellow cake and a production process thereof to overcome the above-mentioned technical problems existing in the existing related technology.

[0005] To this end, the specific technical solution adopted by the present invention is as follows:

[0006] A glutinous sorghum yellow cake and a production process thereof, comprising the following weight components: 49.59% of glutinous rice, 8.26% of rice, 24.79% of glutinous sorghum, 4.96% of soybean, 4.13% of rock sugar and 8.26% of brown sugar.

[0007] A production process of glutinous sorghum yellow cake comprises the following steps:

[0008] Step 1: Prepare raw materials;

[0009] Step 2: dough preparation;

[0010] Step 3: Molding;

[0011] Step 4: Steaming;

[0012] Step 5: Cool and package.

[0013] As a further solution of the present invention, the raw material preparation in step 1 comprises the following steps:

[0014] (1) Processing of glutinous sorghum: Select glutinous sorghum without mildew and impurities, wash and soak for 3-5 hours, remove and drain, grind into fine powder with a grinding machine, and pass through a 60-80 mesh sieve for later use;

[0015] (2) Glutinous rice processing: Wash the glutinous rice, soak it for 2-3 hours, drain it, grind it into powder, and pass it through a 60-80 mesh sieve for later use;

[0016] (3) Preparation of sweet corn juice: Select fresh sweet corn, peel the kernels, add water to squeeze out the juice, filter to remove the residue, and obtain the sweet corn juice for later use.

[0017] As a further scheme of the present invention, the dough preparation in step 2 is to put glutinous sorghum flour and glutinous rice flour into a container and stir evenly, add sweet corn juice and an appropriate amount of water while stirring to form a dough, then add brown sugar, osmanthus honey and vegetable oil, continue to knead until the dough is smooth and the various raw materials are fully mixed, and then place it in a container to stand and proof for 10-15 minutes.

[0018] As a further scheme of the present invention, the forming in step three is to divide the dough proofed in step two into small doughs of uniform size, roll the small doughs into round cakes, and then fold the round cakes in half twice to make them into a triangular shape, which is the raw Huangba dough.

[0019] As a further solution of the present invention, the steaming in step 4 is to put the raw Huangba dough in step 3 into a steamer and steam it over high heat for 25-35 minutes, and keep sufficient steam in the steamer during the steaming process.

[0020] As a further solution of the present invention, the cooling packaging in step five is to take out the steamed glutinous sorghum yellow cake in step four, naturally cool it to room temperature, and then manually package the steamed glutinous sorghum yellow cake using food-grade packaging materials. After passing the inspection, it is stored in a dry and ventilated warehouse.

[0021] Beneficial Effects of the Invention

[0022] 1. With glutinous sorghum as the main raw material, the nutritional components of glutinous sorghum are fully utilized, such as the rich dietary fiber that helps promote intestinal peristalsis, and the protein that can provide essential amino acids for the human body, making Huangba have higher nutritional value;

[0023] 2. The unique flavor of glutinous sorghum adds a different taste to Huangba. Compared with the traditional glutinous rice Huangba, the taste is richer and more layered, with the fragrance of glutinous sorghum, the softness of glutinous rice and the sweetness of candied fruit;

[0024] 3. The preparation process of the present invention is simple, easy to operate and control, suitable for industrial production, and can meet the market demand for new specialty foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0026] Figure 1 The present invention is a process flow chart of a process for making glutinous sorghum yellow cake; DETAILED DESCRIPTION

[0027] According to an embodiment of the present invention, a glutinous sorghum yellow cake and a production process thereof are provided.

[0028] A glutinous sorghum yellow cake and a production process thereof, comprising the following weight components: 49.59% of glutinous rice, 8.26% of rice, 24.79% of glutinous sorghum, 4.96% of soybean, 4.13% of rock sugar and 8.26% of brown sugar.

[0029] A production process of glutinous sorghum yellow cake comprises the following steps:

[0030] Step 1: Prepare raw materials;

[0031] Step 2: dough preparation;

[0032] Step 3: Molding;

[0033] Step 4: Steaming;

[0034] Step 5: Cool and package.

[0035] The raw material preparation in step 1 includes the following steps:

[0036] (1) Processing of glutinous sorghum: Select glutinous sorghum without mildew and impurities, wash and soak for 3-5 hours, remove and drain, grind into fine powder with a grinding machine, and pass through a 60-80 mesh sieve for later use;

[0037] (2) Glutinous rice processing: Wash the glutinous rice, soak it for 2-3 hours, drain it, grind it into powder, and pass it through a 60-80 mesh sieve for later use;

[0038] (3) Preparation of sweet corn juice: Select fresh sweet corn, peel the kernels, add water to squeeze out the juice, filter to remove the residue, and obtain the sweet corn juice for later use.

[0039] In the dough preparation of step 2, glutinous sorghum flour and glutinous rice flour are put into a container and stirred evenly, sweet corn juice and an appropriate amount of water are added while stirring to form a dough, and then brown sugar, osmanthus honey and vegetable oil are added, and kneading is continued until the dough is smooth and various raw materials are fully mixed, and then placed in a container to stand and rise for 10-15 minutes.

[0040] The forming in step three is to divide the dough proofed in step two into small doughs of uniform size, roll the small doughs into round cakes, and then fold the round cakes in half twice to make them into a triangular shape, which is the raw Huangba dough.

[0041] The steaming in step 4 is to put the raw yellow cake in step 3 into a steamer and steam it over high heat for 25-35 minutes, keeping sufficient steam in the steamer during the steaming process.

[0042] The cooling packaging in step 5 is to take out the steamed glutinous sorghum yellow cake in step 4, naturally cool it to room temperature, use food-grade packaging materials to manually pack the steamed glutinous sorghum yellow cake, and store it in a dry and ventilated warehouse after passing the inspection.

[0043] Embodiment 1

[0044] Weigh 50 parts of glutinous sorghum flour, 30 parts of glutinous rice flour, 20 parts of brown sugar, 15 parts of sweet corn juice, 8 parts of osmanthus honey and 5 parts of vegetable oil by weight.

[0045] According to the above production method, glutinous sorghum is soaked for 4 hours, glutinous rice is soaked for 2.5 hours, the flour is ground and sieved, and the dough is prepared, proofed for 12 minutes, formed into a triangular raw dough, steamed for 30 minutes, and packaged after cooling. The obtained glutinous sorghum yellow cake is golden in color, soft, sweet and glutinous in taste, with the unique flavor of glutinous sorghum and the fragrance of osmanthus, and the addition of sweet corn juice makes it more flavorful.

[0046] Embodiment 2

[0047] Weigh 45 parts of glutinous sorghum flour, 35 parts of glutinous rice flour, 18 parts of brown sugar, 12 parts of sweet corn juice, 6 parts of osmanthus honey, and 4 parts of vegetable oil.

[0048] The glutinous sorghum is soaked for 3.5 hours, the glutinous rice is soaked for 2.2 hours, and the remaining production steps are the same as those in Example 1. The prepared yellow cake has a slightly harder taste than that in Example 1, but the flavor is still unique and the sweetness is moderate.

[0049] Embodiment 3

[0050] Take 55 parts of glutinous sorghum flour, 25 parts of glutinous rice flour, 22 parts of brown sugar, 18 parts of sweet corn juice, 9 parts of osmanthus honey, and 6 parts of vegetable oil.

[0051] The glutinous sorghum is soaked for 4.5 hours, and the glutinous rice is soaked for 2.8 hours, and the production process is operated. The glutinous sorghum yellow cake of this embodiment has a darker color, a stronger sweetness, a more prominent flavor of the glutinous sorghum, and a light corn fragrance due to the high content of sweet corn juice;

[0052] Through the above embodiments, it can be seen that the present invention has the following beneficial effects:

[0053] Using glutinous sorghum as the main raw material, the nutritional components of glutinous sorghum are fully utilized, such as the rich dietary fiber that helps promote intestinal peristalsis, and the protein that provides essential amino acids for the human body, making Huangba have higher nutritional value;

[0054] The unique flavor of glutinous sorghum adds a different taste to Huangba. Compared with the traditional glutinous rice Huangba, the taste is richer and more layered, with the fragrance of glutinous sorghum, the softness of glutinous rice and the sweetness of candied fruit.

[0055] The preparation process of the invention is simple, easy to operate and control, suitable for industrial production, and can meet the market demand for new specialty foods.

[0056] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A glutinous sorghum yellow cake, characterized in that: It includes the following weight groups: glutinous rice 49.59%, rice 8.26%, glutinous sorghum 24.79%, soybean 4.96%, rock sugar 4.13%, and brown sugar 8.26%.

2. A process for making glutinous sorghum yellow cake, characterized in that: The following steps are involved: Step 1: Prepare raw materials; Step 2: dough preparation; Step 3: Molding; Step 4: Steaming; Step 5: Cool and package.

3. The method for making organic nutrient soil according to claim 2, characterized in that: The raw material preparation in step 1 includes the following steps: (1) Processing of glutinous sorghum: Select glutinous sorghum without mildew and impurities, wash and soak for 3-5 hours, remove and drain, grind into fine powder with a grinding machine, and pass through a 60-80 mesh sieve for later use; (2) Glutinous rice processing: Wash the glutinous rice, soak it for 2-3 hours, drain it, grind it into powder, and pass it through a 60-80 mesh sieve for later use; (3) Preparation of sweet corn juice: Select fresh sweet corn, peel the kernels, add water to squeeze out the juice, filter to remove the residue, and obtain the sweet corn juice for later use.

4. The method for making organic nutrient soil according to claim 2, characterized in that: In the dough preparation of step 2, glutinous sorghum flour and glutinous rice flour are put into a container and stirred evenly, sweet corn juice and an appropriate amount of water are added while stirring to form a dough, and then brown sugar, osmanthus honey and vegetable oil are added, and kneading is continued until the dough is smooth and various raw materials are fully mixed, and then placed in a container to stand and rise for 10-15 minutes.

5. The method for making organic nutrient soil according to claim 2, characterized in that: The forming in step three is to divide the dough proofed in step two into small doughs of uniform size, roll the small doughs into round cakes, and then fold the round cakes in half twice to make them into a triangular shape, which is the raw Huangba dough.

6. The method for making organic nutrient soil according to claim 2, characterized in that: The steaming in step 4 is to put the raw yellow cake in step 3 into a steamer and steam it over high heat for 25-35 minutes, keeping sufficient steam in the steamer during the steaming process.

7. The method for making organic nutrient soil according to claim 2, characterized in that: The cooling packaging in step five is to take out the steamed glutinous sorghum yellow cake in step four, naturally cool it to room temperature, select food-grade packaging materials to manually package the steamed glutinous sorghum yellow cake, and store it in a dry and ventilated warehouse after passing the inspection.

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