Nutrient health-care rice steamed buns and making method thereof

Abstract

The invention discloses nutrient health-care rice steamed buns. The nutrient health-care rice steamed buns are made from the following raw materials in parts by weight: 3-5 parts of a composite fermenting agent, 10-15 parts of red-knees herb distiller's yeast, 150-200 parts of white sugar, 10-15 parts of a Chinese herbal medicine additive and 800-1000 parts of rice flour. The nutrient health-care rice steamed bun disclosed by the invention is reasonable in compatibility, green, healthy, long in quality guarantee period and good in color, taste and mouth feel, and has favorable health-care effects. The invention further discloses a making method of the nutrient health-care rice steamed buns. The making method mainly comprises the following steps of (1) preparing the red-knees herb distiller's yeast; (2) preparing the composite fermenting agent; (3) preparing the Chinese herbal medicine additive; (4) preparing rice pulp; (5) performing fermentation; (6) performing steaming; and (7) performing packaging. The preparation method is scientific and reasonable, simple and feasible in technology, low in processing cost, and suitable for being made in family and also suitable for industrialized production by food enterprises.

Description

technical field [0001] The invention relates to the technical field of rice flour product processing, in particular to a nutritional and health-care rice steamed bun and a production method thereof. Background technique [0002] Rice steamed buns, also known as big (da) cakes, are rice cakes popular in Jiangsu and Zhejiang regions, and originated in the Southern Song Dynasty. Rice steamed buns are soft, glutinous, sweet, slightly sour and easy to digest. Since rice steamed buns are fermented through the traditional mixed bacteria system, the fermentation time is long, and they are easily affected by environmental factors, personal experience and other factors, resulting in unstable product quality, and most of the traditional fermentation agents are natural fermentation, which are used by families or workshops. Production and sanitary conditions are poor, which may contain some miscellaneous bacteria or even harmful bacteria. Now, active dry yeast starter is used for ferme...

AI Technical Summary

Problems solved by technology

Since rice steamed buns are fermented through the traditional mixed bacteria system, the fermentation time is long, and they are easily affected by environmental factors, personal experience and other factors, resulting in unstable product quality, and most of the traditional fermentation agents are natural fermentation, which are used by families or workshops. Production, poor sanitation, which may contain some miscellaneous bacteria or even harmful bacteria

Now, active dry yeast starter is used for fermentation, which has the characteristics of fast fermentation speed and can increase the volume of noodle products, but its nutritional value and taste are not as good as traditional fermentation, which makes noodle products lose the unique local flavor and flavor of traditional fermented foods. nutritional value