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Tea glutinous rice cake product

A technology for rice cakes and products, which is applied in the field of tea rice cake products, can solve the problems of few varieties of colors and the like, and achieve the effects of fragrant smell, rich nutrition and beautiful color and luster.

Inactive Publication Date: 2008-06-11
NINGBO ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rice cakes in Mengzi County, Yunnan Province are essentially different from the traditional water-milled rice cakes in Ningbo. The basic raw materials of the former are mainly glutinous rice, while the latter are mainly japonica rice. There are still relatively few varieties of rice cake designs and colors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: single fruit tea rice cake product and processing method thereof

[0017] (1) After soaking 100kg purple glutinous rice (commercially available) and 900kg white japonica rice (commercially available) in water for 18 hours, water was ground into a slurry, and then pressed to dry;

[0018] (2) Add 4kg of black tea spray-dried powder (commercially available) and 10kg of red bayberry freeze-dried powder (commercially available red bayberry to squeeze juice and freeze-dry) in proportion when making powder, and mix to form a loose powder;

[0019] (3) Use steam with a pressure of 20-40N to cook the loose powder, calender and cut according to the specifications;

[0020] (4) The molded rice cakes are cooled in a clean pre-cooling room for 60 minutes, and then vacuum-packed in high-temperature-resistant food retort bags.

[0021] (5) Sterilization and packing.

Embodiment 2

[0022] Embodiment 2: single vegetable tea rice cake product and processing method thereof

[0023] (1) Get 50kg of black glutinous rice and 950kg of white japonica rice and soak them in water for 16 hours, then grind them into a slurry, then filter them and squeeze them dry;

[0024] (2) When powdering, add 4kg oolong tea powder (commercially available) and 6kg carrot juice (commercially available carrot juice, freeze-dried) in proportion, and mix to form a loose powder;

[0025] (3) Use steam with a pressure of 20-40N to cook the loose powder, calender and cut according to the specifications;

[0026] (4) The molded rice cakes were naturally cooled for 150 minutes, and then placed in vacuum-packed high-temperature-resistant food retort bags.

[0027] (5) Sterilization and packing.

Embodiment 3

[0028] Embodiment 3: Single medicinal and edible dual-purpose plant tea rice cake product and processing method thereof

[0029] (1) After soaking 150kg of purple japonica rice and 850kg of white japonica rice in water for 24 hours, the water was ground into a slurry, and then pressed to dry;

[0030] (2) Add 6kg of black tea powder and 12kg of Lycium barbarum freeze-dried powder (commercially available Lycium barbarum ultrasonic extraction, freeze-drying) in proportion when making powder, and mix to form a loose powder;

[0031] (3) Use steam with a pressure of 20-40N to cook the loose powder, calender and cut according to the specifications;

[0032] (4) The molded rice cakes are cooled in a clean pre-cooling room for 60 minutes, and then vacuum-packed in high-temperature-resistant food retort bags.

[0033] (5) Sterilization and packing.

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PUM

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Abstract

The invention provides a tea-rice cake product, which is substantially made from the following raw material components: main materials are deep color rice and white round shaped rice whose mass ratio is 2-25:75-98, incidental components comprise tea power or tea extract whose mass is 0.1-5 percent of the mass of the main materials, and the dark color rice is black glutinous rice or purple glutinous rice or black round shaped rice or purple round shaped rice. The invention provides a novel wet ground rice cake which take orders of local characteristics of ningbo, improves nourishing compositions and enriches the colors and patterns of the rice cake. The product is waxy but not is sticky, storage is long and is indehiscent, the odor is cleaning favor, the color is beautiful, the nutrition is rich, and the contents of specific dietary fiber and minerals such as k-rich, calcium and zinc and the like are best diet for patients with cardiovascular diseases. In generally, potassium content is increased by 2-3 times than traditional wet ground rice cake, the contents of calcium and zinc are respectively increased by 30 percent, total content of minerals are increased by 1.0-1.5 time than traditional wet ground rice cake, and total amino acid content is increased above 10 percent. The invention has no chemical preservative and chemical pigments, and the shelf life is capable of being reached more than 3 months below15 DEG C.

Description

(1) Technical field [0001] The invention relates to a tea rice cake product. (2) Background technology [0002] Ningbo Shuimo rice cake production has a long history. The raw material is japonica rice, and sometimes a small amount of glutinous rice is added to increase the stickiness. Color and luster is excellent with silvery white, often keeps traditional rice cake silvery white constant (Li Gongguo etc., 2001, application (patent) number: 01132135.0) by adding color-protecting agent. Although there are also some varieties of rice cake designs and colors in China, such as the corn rice cake that is mainly used in the rice cake factory of Mengzi County, Yunnan Province or mainly uses corn as the base material (Li Guofu et al., 2001, application (patent) number: 01117276.2), and the rice cake used by Peng Lanyan in Mengzi County, Yunnan Province. Purple (black) rice and glutinous rice flour are mixed in a certain proportion, then added with an appropriate amount of sugar to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 孙志栋陈国丁伟红陈惠云
Owner NINGBO ACAD OF AGRI SCI
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