Multi-flavor glutinous rice cake having multiple nutrition functions

A glutinous rice and functional technology, applied in the field of multi-flavored glutinous rice cakes, can solve the problems of easy food accumulation, single taste, and indigestibility, and achieve the effects of improving product taste, unique flavor, and promoting digestion and absorption

Inactive Publication Date: 2017-02-01
莫丽洁
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ciba is steamed from sticky glutinous rice or rice flour. Its main components are starch and water. It has a single component and is not easy to digest. It is easy to accumulate food and has a single taste. It can no longer meet people's needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A preparation method of a multi-flavored glutinous rice glutinous rice cake with multiple nutritional functions, comprising the following steps:

[0025] (1) Weigh 1000g of the preferred glutinous rice, wash it, soak it in clear water overnight, steam it until it is cooked, smash it to cool, and divide it into 4 small portions evenly; for later use;

[0026] (2) Remove impurities from 50g of mung beans and 50g of red beans, wash them, steam them until cooked, and set aside for later use;

[0027] (3) Mix 30g of white sugar, 50g of raisins, 50g of preserved peach, 50g of wax gourd strips, 50g of lotus seeds, 50g of almonds and 50g of chestnuts with the mung beans and red beans of step (2) to make a filling;

[0028] (4) Spread 1 portion of glutinous rice evenly on the bottom layer of the mold brushed with a layer of lard, compact it, stack and compact the top layer in the order of 1 layer of glutinous rice, 1 layer of filling, and 1 layer of glutinous rice. for glutinou...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a multi-flavor glutinous rice cake having multiple nutrition functions, and a production method thereof, wherein mainly 800-1200 parts by weight of glutinous rice, and a stuffing comprising 20-40 parts by weight of white granulated sugar, 40-60 parts by weight of raisin, 40-60 parts by weight of peach preserved fruit, 40-60 parts by weight of wax gourd strips, 40-60 parts by weight of lotus seeds, 40-60 parts by weight of mung bean, 40-60 parts by weight of red beans, 40-60 parts by weight of apricot kernel and 40-60 parts by weight of chestnut kernel are stacked sequentially, and compacting, steaming, cooling, molding, and packaging are performed to obtain the product. According to the present invention, the single formula of the traditional glutinous rice cake is changed; and the mung beans, the red beans, the raisins and other raw materials being rich in a variety of vitamins, amino acids and trace elements are added as the auxiliary materials, such that the nutrients of the product are enriched, the taste of the product is improved, and the obtained product is fragrant and delicious compared with the traditional glutinous rice cake, has effects of intestine and stomach motility enhancing and digestion and absorption promoting, and further has characteristics of simple production method, rich taste, unique flavor, and no greasy feeling after more eating of the multi-flavor glutinous rice cake.

Description

technical field [0001] The invention relates to food, in particular to a multi-flavor glutinous rice cake with various nutritional functions. Background technique [0002] Ciba is steamed with sticky glutinous rice or rice flour. Its main components are starch and water. The ingredients are single, and it is not easy to digest. It is easy to accumulate food and has a single taste, which can no longer meet people's needs. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a kind of multi-flavor glutinous rice glutinous rice cake with good taste and balanced nutrition with various nutritional functions. [0004] The technical scheme that realizes the object of the present invention is: [0005] A multi-flavor glutinous rice glutinous rice cake with a variety of nutritional functions is mainly made of the following raw materials in proportion by weight: [0006] Glutinous rice 800-1200 [0007] White sugar 20-40 [0008] Raisins 40-60 ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/122A23L11/00A23L19/00A23L25/00A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 莫丽洁
Owner 莫丽洁
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap