Glutinous rice cake with cool mouth feel and preparation method thereof

Abstract

The invention discloses a glutinous rice cake with a cool mouth feel. The glutinous rice cake comprises the following components in parts by weight: 100-120 parts of glutinous rice flour, 30-45 parts of semen coicis powder, 50-60 parts of mung bean powder, 8-15 parts of matcha, 15-20 parts of banana, 15-25 parts of burdock, 15-25 parts of Chinese yam, 20-30 parts of milk, 25-40 parts of lotus leaf, 5-10 parts of mint, 3-6 parts of lophatherum gracile, 10-15 parts of rosemary, 8-12 parts of arabian jasmine flower, 16-20 parts of licorice, 15-25 parts of osmanthus fragrans, 30-40 parts of malt syrup, 15-20 parts of honey, 30-40 parts of white sugar, 3-6 parts of table salt, 0.3-0.6 part of pectin, and 0.2-0.6 part of abelmoschus manihot gum. The invention further discloses a preparation method of the glutinous rice cake with the cool mouth feel. According to the invention, the glutinous rice cake has pleasant fragrance, and can clear heat, remove toxicity, regulating qi, calming the nerves, dispelling cold, breaking stasis, refreshing oneself, and restoring consciousness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a glutinous rice cake with a refreshing taste and a preparation method thereof. Background technique [0002] Glutinous rice cake is a kind of traditional food with flavor characteristics in my country. It has soft texture, glutinous fragrance and unique flavor, and is very popular among consumers. Traditional glutinous rice cakes are made with glutinous rice flour as the main raw material, and are made by boiling and blanching. Modern developments can add rice flour, corn flour, arrowroot starch and other flours to it to give it a new taste. Therefore, glutinous rice cakes are divided into many different forms, such as "qingtuan", "mochi", "waguo" and "donkey rolling" in the north. The eating method of glutinous rice cake is to eat directly cold without heat treatment, or thaw after freezing. However, in a series of links such as production, transportation, storage, a...

AI Technical Summary

Problems solved by technology

However, in a series of links such as production, transportation, storage, and sales, glutinous rice cakes with starch as the main component cause the product to age and harden due to starch retrogradation, and the edible quality declines, which cannot meet the needs of consumers.

[0003] In the process of making glutinous rice cakes, since glutinous rice flour does not give the dough a certain amount of gluten like wheat flour, there are often adverse phenomena such as glutinous rice cakes collapse, filling and easy cracking during storage, which seriously affects the quality of glutinous dough.

And most of the traditional glutinous rice cakes have a single taste and lack of nutritional elements. They need to be eaten together with other foods to achieve nutritional balance, which brings a lot of trouble to people.

Images