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Flower sweet dumplings and preparation method thereof

A technology of flowers and petals, applied in the field of flower glutinous rice balls and its production, to achieve the effect of strong floral fragrance and high nutritional value

Inactive Publication Date: 2015-06-03
YUNNAN DINGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of fresh flower glutinous rice balls and its preparation method, to solve the current status quo of glutinous rice ball fillings, increase the nutritional value and variety of glutinous rice balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] 1. The technology and operation points of glutinous rice ball noodle and noodle kneading

[0021] Get 100Kg of glutinous rice dumpling powder, 1.2 Kg of gelatin, 2 Kg of quick-frozen oil, 0.5 Kg of emulsifier, and 85 Kg of water as raw materials for making dough.

[0022] Amount of water added: (May 1-September 31) Water with water temperature ≤ 8°C: 80±2kg;

[0023] (October 1st - April 30th of the following year) Tap water: 85±2kg;

[0024] Stirring time: 10-12 minutes.

[0025] Operation method: first pour the glutinous rice flour into the blender, and evenly sprinkle the quick-frozen oil (in winter, first put the quick-frozen oil into a 130 meat grinder and then add it, in other seasons, it can be cut into thin slices and added directly), add 50kg of water, Start the machine and stir for 2 minutes. Then sprinkle emulsification and gelatin evenly while stirring. After adding, continue to stir for 5-6 minutes, then add the remaining water into the mixer and stir fo...

example 2

[0048] Example 2: According to the above-mentioned operation steps of glutinous rice ball fabrics, fillings and molding, the different types of fresh flowers selected, the adhesiveness of various fresh flower raw materials, and the sweetness requirements after mixing with other ingredients are prepared separately with different ingredients. Made into four kinds of flower fillings: rose, jasmine, chrysanthemum and lily. The specific ingredients are as follows:

[0049] 1. Rose stuffing production: by weight percentage, rose 15, quick-frozen oil 16, glucose 28, maltodextrin 10, cornstarch 12, sugar 17, modified starch 2.

[0050] 2. Production of jasmine flower stuffing: by weight percentage, jasmine flower 18, quick-frozen oil 15, glucose 28, maltodextrin 10, cornstarch 12, white sugar 15, and modified starch 2.

[0051] 3. Production of chrysanthemum stuffing: by weight percentage, chrysanthemum 18, quick-frozen oil 15, glucose 28, maltodextrin 10, cornstarch 12, white sugar ...

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Abstract

Flower sweet dumplings comprise a filling material and a wrapper material, wherein the filling material contains 15-20 percent by weight of candied flower. The filling material comprises 14-16.5% of quick-frozen oil, 27-30% of glucose, 8-11% of maltodextrin, 10-13% of corn starch, 15-20% of white sugar, 2% of modified starch and 15-20% of candied flower; and the wrapper material is commercially available sticky rice sweet dumpling flour, and is matched with the filling material according to a normal mode of material using and production of sweet dumplings. The flower sweet dumplings have the positive effect as follows: flower is taken as the filling material, so that the flower sweet dumplings are not oily, have strong fragrance, are smooth, soft and delicious, contain a great amount of amino acids and vitamins and supplement the nutrients which are not contained by black sesames and peanuts; the flower sweet dumplings are high in nutritive value and have unique flavor, and people never get tired of the flower sweet dumplings; and the flower sweet dumplings are convenient to eat and are health-care food suitable for people of all ages.

Description

technical field [0001] The invention relates to a flower glutinous rice ball and a preparation method thereof. Background technique [0002] Tangyuan is a sweet food with glutinous rice noodles as the skin and sweetened bean paste as the filling. The glutinous rice ball stuffing currently on the market is mainly made of red bean paste, and black sesame powder, peanut powder, walnut powder or ground granular materials of these raw materials are added to increase the fragrance and nutritional content of the glutinous rice balls; there are also rose extracts added as spices The glutinous rice ball stuffing can make the taste of the glutinous rice balls adapt to the preferences of some consumers. But what add is the fresh flower composition through extracting, thereby, extracting composition is only as the flavoring agent of glutinous rice ball filling, and the ratio that accounts for in the whole filling is also limited, and the nutritive value of fresh flower can not be fully...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/30A23L7/00A23L7/122A23L33/125
Inventor 吴峙霖
Owner YUNNAN DINGYU FOOD
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