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Glutinous rice and brown rice cake and preparation method thereof

A technology of brown rice and glutinous rice, applied in the functions of food ingredients, food science, application, etc., can solve the problems of rice bran flavor, cracked rice cakes, bad taste, etc., and achieve the effect of rich nutrition and unique taste

Active Publication Date: 2016-02-03
广西兴业百谷米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of making brown rice cakes, it is easy to encounter problems such as cracking of rice cakes, bad taste, and rice bran smell, which need to be solved through practical research

Method used

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  • Glutinous rice and brown rice cake and preparation method thereof
  • Glutinous rice and brown rice cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A glutinous rice brown rice cake is made from the following raw materials in parts by weight: 60 parts of glutinous rice, 40 parts of brown rice, 40 parts of purple rice, 25 parts of sucrose, 10 parts of honey, 1 part of sesame oil, 15 parts of mung bean powder, 15 parts of hemp stalk ash, 25 parts of egg green solution, 0.1 part of baking soda, and 90 parts of water.

[0033] The preparation method of above-mentioned glutinous rice brown rice cake, comprises the following steps:

[0034] (1) Soak the purple rice with 0.5wt% salt water for 3 hours, take it out and wash it, then dry it in the sun, stir-fry it with an appropriate amount of hemp seed oil until it is cooked and fragrant, and grind it into an ultra-fine powder with a mesh size of over 800 after cooling. Obtain purple rice flour; wash the brown rice and glutinous rice respectively, then dry them in the sun, stir-fry them with an appropriate amount of hemp seed oil until they are cooked and fragrant, grind the...

Embodiment 2

[0040] A glutinous brown rice cake is made from the following raw materials in parts by weight: 65 parts of glutinous rice, 45 parts of brown rice, 45 parts of purple rice, 28 parts of sucrose, 12 parts of honey, 1 part of sesame oil, 20 parts of mung bean powder, 16 parts of hemp stalk ash, 30 parts of egg green solution, 0.1 part of baking soda, and 100 parts of water.

[0041] The preparation method of above-mentioned glutinous rice brown rice cake, comprises the following steps:

[0042] (1) Soak the purple rice in salt water containing 1 wt% of salt for 1 hour, take it out, wash it and dry it in the sun, stir-fry it with an appropriate amount of hemp seed oil until it is cooked and fragrant, grind it into a superfine powder with a mesh size of 1500 after cooling, and obtain Purple rice flour: wash the brown rice and glutinous rice separately, dry them in the sun, stir-fry them with an appropriate amount of hemp seed oil until they are cooked and fragrant, and grind them int...

Embodiment 3

[0048] A glutinous brown rice cake is made from the following raw materials in parts by weight: 70 parts of glutinous rice, 48 parts of brown rice, 50 parts of purple rice, 30 parts of sucrose, 13 parts of honey, 1 part of sesame oil, 22 parts of mung bean powder, 20 parts of hemp stem ash, 32 parts of egg green liquid, 0.15 parts of baking soda, and 105 parts of water.

[0049] The preparation method of above-mentioned glutinous rice brown rice cake, comprises the following steps:

[0050] (1) Soak the purple rice in 0.8wt% salt water for 2 hours, take it out and wash it, then dry it in the sun, stir-fry it with an appropriate amount of hemp seed oil until it is cooked and fragrant, and grind it into a superfine powder with a mesh size of over 1000 after cooling. Obtain purple rice flour; wash the brown rice and glutinous rice respectively, then dry them in the sun, stir-fry them with an appropriate amount of hemp seed oil until they are cooked and fragrant, and after cooling...

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Abstract

The present invention provides a glutinous rice and brown rice cake and a preparation method thereof, and belongs to the technical field of rice cake production. The rice cake is prepared from the following raw materials in parts by weight: 60-80 parts of glutinous rice, 40-55 parts of brown rice, 40-60 parts of purple rice, 25-35 parts of sucrose, 10-15 parts of honey, 1-2 parts of fructus perillae oil, 15-30 parts of mung bean powder, 15-25 parts of Perilla frutescens stalk ash, 25-40 parts of egg white, 0.1-0.2 part of baking soda and 90-120 parts of water. The prepared rice cake is rich in nutrition, and also has health-care effects. Production technology of the rice cake overcomes the problems that the brown rice cake is loose and prone to cracking, and has a rice bran flavor. The rice cake is unique in taste, has fragrant, soft and sweet characteristics, and also has advantages in appearance and taste.

Description

【Technical field】 [0001] The invention relates to the technical field of rice cake production, in particular to a glutinous rice brown rice cake and a preparation method thereof. 【Background technique】 [0002] Rice cake is a kind of common food in our country, and is deeply loved by the public. However, traditional rice cakes are simple to make and have a single nutrition and taste, such as corn cakes and sweet potato rice cakes. Adding raw materials to rice flour to prepare rice cakes not only enriches the taste and nutrition of the rice cakes, but also enriches the varieties of the rice cakes. [0003] Therefore, it is of great significance to people's health to use brown rice raw materials rich in health benefits to develop new rice cake varieties, and to add nutritional and health care elements to daily edible snacks. However, in the process of making brown rice cakes, it is easy to encounter problems such as cracking of rice cakes, bad taste, and rice bran smell, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L21/25A23L11/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 欧立峰
Owner 广西兴业百谷米业有限公司
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