Anti-aging glutinous rice composition and preparation method thereof
A composition and anti-aging technology, which is applied in food preparation, food science, food preservation, etc., can solve the problems of not prolonging the anti-aging time of products, unable to guarantee the quality and taste requirements, and stiff taste, so as to prolong the anti-aging time and improve the taste. Elasticity, the effect of improving the retention capacity
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[0019] Put 0.3 kg of protein powder into 3 kg of cold boiled water, requiring the protein powder to disperse evenly, and obtain 3.3 kg of protein liquid for use;
[0020] Put 5 kg of glutinous rice flour into the steamer, then pre-mix 0.03 kg of sucrose ester fatty acid and 1.2 kg of kudzu root powder and add it to the glutinous rice flour under stirring. After mixing evenly, slowly pour 7 kg of maltose syrup and 6 kg of water Put it into a steamer until the glutinous rice flour is soaked in water, and get a paste liquid by stirring constantly.
[0021] Then cover the lid of the steamer, keep the steam pressure at 0.1MP, and steam for about 45 minutes until the glutinous rice skin is completely cooked and the glutinous rice skin is formed.
[0022] Add 30 grams of essence and 0.5 grams of pigment evenly in small amounts to the steamed glutinous rice skin several times, and stir evenly. When the glutinous rice skin is cooled to 35-40°C, add the prepared protein solution and con...
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