The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-
product processing and 
food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an 
enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous 
rice flour is taken as a main 
raw material, certain amount of the compound emulsifying agent, the 
enzyme agent, 
sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and 
forming processes. The compound emulsifying agent is mainly produced by an 
extrusion method. A plurality of 
powder emulsifying agents with good anti-
aging effect is evenly distributed on the surface of 
starch particles. The compound emulsifying agent with good anti-
aging effect is obtained by controlling 
extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The 
enzyme agent mainly adopts 
maltose amylase with the adding amount of between 0.02 and 0.15g / kg. The adding amount of the water and the 
sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous 
rice flour. Through adding the compound emulsifying agent and the 
enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.