Healthy glutinous rice cakes and making method thereof

A production method and technology of glutinous rice cakes, which are applied in the direction of food ingredients as color, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of single taste and nutritional components of glutinous rice cakes, and achieve enhanced nutritional and health effects. The production process is simple and the color is bright green

Inactive Publication Date: 2016-10-12
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because amylopectin is difficult to digest in the human stomach, the elderly, infants and those with poor stomach should not eat or eat more; People's dietary requirements are getting higher and higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A healthy glutinous rice cake, which uses glutinous rice flour, bracken pulp, konjac powder, nutritional additives and brown sugar as main raw materials, and the mass ratio of the glutinous rice flour, bracken pulp, konjac powder, nutritional additives and brown sugar is 6 :1:0.6:0.3:2; the nutritional additive is prepared from the following traditional Chinese medicine raw materials in parts by weight: 9 parts of Andrographis paniculata, 10 parts of Prunella vulgaris, 6 parts of forsythia, 6 parts of pomelo peel, and sweat grass 9 parts, 2 parts of Taibai rice, 3 parts of camphor, and 9 parts of ground wind.

[0032] The method for making described healthy rice cake comprises the following steps:

[0033] 1) Prepare glutinous rice flour: soak the glutinous rice in water for 7 hours, drain, then grind into powder, and pass through an 80-mesh sieve to obtain glutinous rice flour;

[0034] 2) Prepare bracken pulp: take fresh wild tender bracken, soak and stir in hot wate...

Embodiment 2

[0038] A healthy glutinous rice cake, which uses glutinous rice flour, bracken pulp, konjac powder, nutritional additives and brown sugar as main raw materials, and the mass ratio of the glutinous rice flour, bracken pulp, konjac powder, nutritional additives and brown sugar is 6.8 :1:0.65:0.38:2.2; the nutritional additive is prepared from the following traditional Chinese medicine raw materials in parts by weight: 11 parts of Andrographis paniculata, 14 parts of Prunella vulgaris, 8 parts of forsythia, 7 parts of pomelo peel, and sweat grass 12 parts, 4 parts Taibai rice, 5 parts camphor, 12 parts ground drilling wind.

[0039] The method for making described healthy rice cake comprises the following steps:

[0040] 1) Prepare glutinous rice flour: soak the glutinous rice in water for 7 hours, drain, then grind into powder, and pass through an 80-mesh sieve to obtain glutinous rice flour;

[0041] 2) Prepare bracken pulp: take fresh wild young bracken, soak and stir in hot ...

Embodiment 3

[0045] A kind of healthy glutinous rice cake, it is main raw material with glutinous rice flour, bracken pulp, konjac powder, nutrient additive and white sugar, and the mass ratio of described glutinous rice flour, bracken pulp, konjac powder, nutrient additive and white sugar is 7.2:1 :0.7:0.4:2.5, in addition, also includes the stuffing that is made of sesame, soybean, peanut and white sugar; The nutritional supplement is prepared from the following traditional Chinese medicine raw materials by weight: 14 parts of Andrographis paniculata, Prunella vulgaris 16 parts, 12 parts of forsythia, 8 parts of pomelo peel, 13 parts of pihancao, 5 parts of Taibai rice, 8 parts of camphor, and 13 parts of earth-boring wind.

[0046] The method for making described healthy rice cake comprises the following steps:

[0047] 1) Prepare glutinous rice flour: soak the glutinous rice in water for 8 hours, drain, then grind into powder, and pass through a 90-mesh sieve to obtain glutinous rice f...

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PUM

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Abstract

The invention relates to healthy glutinous rice cakes and a making method thereof, and belongs to the field of food processing. The healthy glutinous rice cakes are prepared from the main raw materials of glutinous rice flour, pteridium aquilinum pulp, konjaku flour, a nutritive additive and edible sugar according to a certain mass compounding ratio, wherein the glutinous rice flour is prepared through the steps of soaking glutinous rice in water, draining the soaked glutinous rice and grinding the drained glutinous rice into powder; the pteridium aquilinum pulp is prepared through the steps of eliminating astringent taste of raw fresh pteridium aquilinum, adding water, and squeezing juice; the nutritive additive is prepared through the steps of performing water extraction on 8 kinds of traditional Chinese medicines including common andrographis herb, herba ajugae, fructus forsythiae, pummelo pericarp, daghestan sweetclover herb, bulbiferous falselily bulb, cinnamomum camphora roots and root-bark of Chinese Hydrangeavine, and performing drying into powder. The specific making method comprises the following steps of taking materials, performing uniform blending, adding water, kneading dough, then performing separation and shaping, then wrapping the shaped glutinous rice cakes with Japanese banana leaves, finally loading the wrapped glutinous rice cakes into steaming baskets, and performing steaming so as to obtain the cooked glutinous rice cakes. The healthy glutinous rice cakes disclosed by the invention are light green and satisfactory in color, slightly have fresh smell, are soft, glutinous, delicious rather than oily, are rich in nutrition and easy to absorb by the human bodies, and also have the health-care efficacies of clearing heat, removing toxicity, invigorating the stomach, promoting digestion, dispelling wind, dissipating dampness, relieving the chest stuffiness, promoting circulation of qi, soothing meridians and activating collaterals and the like.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a healthy glutinous rice cake and a preparation method thereof. 【technical background】 [0002] Ciba is a traditional food with a long history and strong local characteristics in my country. Guangxi, northern Guangdong, Guizhou, Sichuan, Chongqing, Fujian, Jiangxi and Hubei all have the custom of making glutinous rice cakes to celebrate special festivals, although the production process of glutinous rice cakes in each region is different. Exactly the same, but with glutinous rice as the raw material. More than 98% of glutinous rice starch is amylopectin. Ciba uses the characteristics of high viscosity, strong adhesion and good water retention after gelatinization of amylopectin to make soft and glutinous glutinous rice cakes. However, because amylopectin is difficult to digest in the human stomach, the elderly, infants and those with poor stomach should not eat or eat more; Peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/122A23L19/00A23L19/10A23L33/105
CPCA23V2002/00A23V2200/04A23V2200/15A23V2200/16A23V2200/14A23V2200/32A23V2250/21
Inventor 苏仕林黄娇丽麦馨允陈庆金班燕冬张开平黄斌
Owner BAISE UNIV
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