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Blackcurrant fruit glue pudding and preparation method thereof

A fruit and jam technology, applied in the field of blackcurrant fruit dumplings and their preparation, can solve problems such as greasy, achieve better flavor, promote digestion and absorption, and make up for indigestion.

Active Publication Date: 2014-12-17
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the current glutinous rice balls are peanuts or black sesame, which taste sweet but too greasy. Sweet and sour fruit glutinous rice balls have become a development trend.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of blackcurrant fruit glutinous rice balls, comprising dough and filling, described filling is prepared from following raw material by weight percentage: dry blackcurrant 20%, agar powder 2%, blackcurrant jam 30%, glucose 6%, white granulated sugar 7%, edible oil 28%, maltodextrin 7%.

[0022] The dough is prepared from the following raw materials by weight percentage: 42% glutinous rice flour, 5.4% special quick-freezing oil, 4% modified starch, 0.6% guar gum, and 48% water.

[0023] The preparation method of described blackcurrant fruit glutinous rice balls, comprises the following steps:

[0024] (1) Weigh the following raw materials by weight percentage: dry black currant 20%, agar powder 2%, black currant jam 30%, glucose 6%, white sugar 7%, edible oil 28%, maltodextrin 7%;

[0025] (2) Add the agar powder weighed in step (1) into the blackcurrant jam, heat to dissolve the agar powder, let it cool and solidify to make blackcurrant jam;

[0026] (3) Mix the...

Embodiment 2

[0030] A kind of blackcurrant fruit glutinous rice balls, comprising dough and filling, described filling is prepared from following raw material by weight percentage: dry blackcurrant 28%, agar powder 1.5%, blackcurrant jam 20%, glucose 14%, white granulated sugar 10%, edible oil 17%, maltodextrin 9.5%.

[0031] The dough is prepared from the following raw materials in percentage by weight: 58% glutinous rice flour, 3.8% special quick-freezing oil, 1.8% modified starch, 0.4% guar gum, and 36% water.

[0032] The preparation method of described blackcurrant fruit glutinous rice balls, comprises the following steps:

[0033] (1) Weigh the following raw materials by weight percentage: dried blackcurrant 28%, agar powder 1.5%, blackcurrant jam 20%, glucose 14%, white sugar 10%, edible oil 17%, maltodextrin 9.5%;

[0034] (2) Add the agar powder weighed in step (1) into the blackcurrant jam, heat to dissolve the agar powder, let it cool and solidify to make blackcurrant jam;

[...

Embodiment 3

[0039] A kind of blackcurrant fruit glutinous rice balls, comprising dough and filling, described filling is prepared from following raw material by weight percentage: dry blackcurrant 38%, agar powder 1%, blackcurrant jam 12%, glucose 14%, white granulated sugar 5%, edible oil 20%, maltodextrin 10%.

[0040] The dough is prepared from the following raw materials by weight percentage: 48% glutinous rice flour, 4% special quick-freezing oil, 2.5% modified starch, 0.5% guar gum, and 45% water.

[0041] The preparation method of described blackcurrant fruit glutinous rice balls, comprises the following steps:

[0042] (1) Weigh the following raw materials by weight percentage: dried blackcurrant 38%, agar powder 1%, blackcurrant jam 12%, glucose 14%, white sugar 5%, edible oil 20%, maltodextrin 10%;

[0043] (2) Add the agar powder weighed in step (1) into the blackcurrant jam, heat to dissolve the agar powder, let it cool and solidify to make blackcurrant jam;

[0044] (3) Mix...

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PUM

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Abstract

The invention provides a blackcurrant fruit glue pudding and a preparation method of the blackcurrant fruit glue pudding. The blackcurrant fruit glue pudding comprises a wrapper and stuffing, wherein the stuffing is prepared from the following raw materials in weight percentage: 20-40% of dried blackcurrants, 1-2% of agar powder, 10-30% of blackcurrant jam, 5-15% of glucose, 5-15% of white granulated sugar, 10-30% of edible oil and 5-10% of maltodextrin; the wrapper is prepared from the following raw materials in weight percentage: 40-60% of glutinous rice flour, 2-6% of special quick-freezing oil, 1-4% of modified starch, 0.4-0.6% of guar gum and 30-50% of water. The fruit product and the traditional glue pudding are combined to form the glue pudding with new taste, the nutritive value of the glue pudding is promoted, the glue pudding has excellent flavor and rich nutrition, and the stuffing rich in fibers can well promote digestion and absorption of sticky rice products and makes up the defect that the glue pudding is hard to digest.

Description

technical field [0001] The invention relates to the technical field of quick-frozen food, in particular to a blackcurrant fruit glutinous rice ball and a preparation method thereof. Background technique [0002] Tangyuan is a traditional delicacy in my country. Its main raw materials are glutinous rice flour, sugar and oil. The sugar content and oil content are relatively high, and the nutritional mix is ​​unreasonable, and glutinous rice flour is not easy to digest. New glutinous rice balls have become an inevitable trend. [0003] The nutritional value of black currant is extremely rich, especially the content of vitamin C is as high as 340mg / 100g, which is 20 times that of apples and 4 times that of oranges, and contains a lot of glucose, fructose, calcium, iron, phosphorus and 20 kinds of human body. essential amino acid. According to clinical research, eating black currant by children can reduce gum bleeding, promote physical fitness and intelligence, and eat it by mid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/30A23L7/122A23L33/10
CPCA23L7/10A23L19/09A23L33/10A23P20/25A23V2002/00A23V2200/228A23V2200/30A23V2250/5024
Inventor 种俊魁孙建伟宋文英刘苗刘翔王孝杰
Owner SANQUAN FOOD
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