Healthcare edible wild herb rice cake

Abstract

A healthcare edible wild herb rice cake is disclosed. The rice cake is prepared from, by weight, 40-60 parts of glutinous rice flour, 4-6 parts of mint leaves, 5-15 parts of dioscorea kamoonensis kunth, 5-15 parts of Indian kalimeris, 5-15 parts of dandelion, 5-15 parts of artemisia lavandulaefolia DC., 0.5-2 parts of milk powder, 0.5-2 parts of physalis peruviana L., 0.5-2 parts of bunge pricklyash leaves, 0.5-2 parts of onion, 0.01-0.5 part of selenium rich yeast, 0.01-0.5 part of curcumin, 0.01-0.5 part of solomonseal rhizome polysaccharides, 0.01-0.5 part of a peptide sweetener, 0.01-0.5 part of a biological active peptide, 0.01-0.5 part of active calcium and 0.01-0.5 part of tea polyphenols. The tea polyphenols, the active calcium, the biological active peptide and other functional factors are introduced into the modern food biological technique, and therefore biological activity or stability of added compounds and durable releasing of fragrance are ensured by utilizing a biological technique means and a nanometer technique, easy chewing is achieved, durability of the functional factors is achieved at the same time, absorption and utilization of calcium by human bodies are promoted, original nutrients are not destroyed and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-care wild vegetable rice cake. Background technique [0002] As a traditional food in the south, rice cakes are loved by everyone in the local area. Especially during the Spring Festival, the rice cake symbolizes the mascot of "promotion every year", and every family must have it. But the single rice raw material makes the nutritional labeling of the rice cake not comprehensive. Chinese patent 85102960 discloses a kind of "adding rice or barley and its production method". Oil (fat) or (and) a wax covering each grain and then covering a hydrophilic emulsion, and further covering with a starch-based covering agent. This method is to add nutrients in or on the rice or barley grains, and the usual method of making rice cakes is to soak the rice, steam it, and then extrude it. Therefore, the scope of its application is limited, and it can only be used in a certain area, whil...

AI Technical Summary

Problems solved by technology

This method is to add nutrients in or on the rice or barley grains, and the usual method of making rice cakes is to soak the rice, steam it, and then extrude it. Therefore, the scope of its application is limited, and it can only be used in a certain area, while the taste made in other areas is poor, and this traditional rice cake variety is relatively monotonous

The nutritional content of this food made from a single raw material of rice is not complete