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Cassava glutinous rice cake and manufacture method thereof

A technology for cassava and glutinous rice cake, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of not being developed and applied, and restricting the application field of cassava.

Inactive Publication Date: 2018-04-13
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The glutinous rice cake made from cassava is delicious and easy to digest, but the glutinous rice cake made from cassava has not yet been developed, so the application field of cassava is limited, and it cannot be well developed and applied.

Method used

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  • Cassava glutinous rice cake and manufacture method thereof
  • Cassava glutinous rice cake and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cassava glutinous rice cake, mainly made of the following raw materials in parts by weight: 20 parts of glutinous rice, 17 parts of cassava, 10 parts of pumpkin, 7 parts of konjac, 5 parts of wild Artemisia annua seeds, 3 parts of tamarind, 2 parts of natural spices, and 5 parts of natural dyes 2 parts, 2 parts of fungal α-amylase, 10 parts of sweetener, 10 parts of sesame oil, 1 part of calcium gluconate, 25 parts of stuffing; The stuffing mainly consists of 3 parts of almond, 5 parts of peanut, pumpkin 2 parts of seeds, 0.7 parts of orange peel and 2 parts of sugar;

[0025] Wherein, the sweetener is made of 10 parts of stevioside, 10 parts of protein sugar and 5 parts of orange peel syrup in parts by weight;

[0026] The vegetable dye is made from 10 parts of weed grass, 13 parts of madder, 8 parts of indigo and 9 parts of stamen grass in parts by weight;

[0027] The natural fragrance is prepared from 5 parts of sweet-scented osmanthus, 2 parts of jasmine, 5 part...

Embodiment 2

[0037] A cassava glutinous rice cake, mainly made of the following raw materials in parts by weight: 25 parts of glutinous rice, 18.5 parts of cassava, 11 parts of pumpkin, 8 parts of konjac, 6 parts of wild Artemisia annua seeds, 4 parts of tamarind, 2.5 parts of natural flavor, 7 parts of natural dye 2.5 parts, 2.5 parts of fungal α-amylase, 13 parts of sweetener, 11 parts of sesame oil, 1.5 parts of calcium gluconate, 27 parts of stuffing; The stuffing mainly consists of 3.5 parts of almond, 5.5 parts of peanut, pumpkin 2.5 parts of seeds, 0.85 parts of orange peel and 2.5 parts of sugar;

[0038] Wherein, the sweetener is made of 13 parts of stevioside, 10.5 parts of protein sugar and 6 parts of orange peel syrup in parts by weight;

[0039] The vegetable dye is made from 13 parts of weed grass, 14 parts of madder, 9 parts of indigo and 10 parts of stamen grass in parts by weight;

[0040] The natural fragrance is prepared from 6 parts of sweet-scented osmanthus, 3 parts ...

Embodiment 3

[0050] A cassava glutinous rice cake, mainly made of the following raw materials in parts by weight: 30 parts of glutinous rice, 20 parts of cassava, 12 parts of pumpkin, 9 parts of konjac, 7 parts of wild Artemisia annua seeds, 5 parts of tamarind, 3 parts of natural spices, and 10 parts of natural dyes 3 parts, 3 parts of fungal α-amylase, 15 parts of sweetener, 12 parts of sesame oil, 2 parts of calcium gluconate, 30 parts of stuffing; Said stuffing mainly consists of 4 parts of almond, 6 parts of peanut, pumpkin 3 parts of seeds, 1 part of orange peel and 3 parts of sugar;

[0051] Wherein, the sweetener is made of 15 parts of stevioside, 11 parts of protein sugar and 7 parts of orange peel syrup in parts by weight;

[0052] The vegetable dye is made by weight parts from 15 parts of weed grass, 15 parts of madder, 10 parts of indigo and 11 parts of stamen grass;

[0053] The natural fragrance is made from 7 parts of sweet-scented osmanthus, 4 parts of jasmine, 7 parts of ...

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Abstract

The present invention relates to the technical field of agricultural product processing and particularly relates to a cassava glutinous rice cake and a manufacture method thereof. The cassava glutinous rice cake is mainly prepared from glutinous rice, cassava, pumpkins, konjac, wild artemisia desertorum seeds, tamarind fruits, natural spices, natural dyes, fungal alpha-amylase, a sweetening agent,sesame oil, calcium gluconate, apricot kernels, peanuts, pumpkin seeds, orange peels and white sugar, and prepared by steps of raw material preparing, dough kneading, shaping, etc. The cassava glutinous rice cake is bright in color and luster, has nutritional and health-care double effects, is high in nutritional value, has effects of clearing heat and relieving toxins, dispelling wind and removing dampness, inducing diuresis to alleviate edema, activating blood and stopping pains, etc., improves sensory evaluation and taste, at the same time also extends a shelf life of the glutinous cake, and is simple and easy to operate in the preparation method.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a cassava glutinous rice cake and a preparation method thereof. Background technique [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. Cassava root is rich in starch, crude fiber, fat, calcium, potassium, phosphorus, phytic acid, vitamin C, vitamin A, vitamin B1, vitamin B2 and other ingredients, and the gelatinization temperature of cassava amylopectin is lower and the viscosity is higher High, good transparency, strong adhesion, better water retention, softness and retrogradation stability, s...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L19/00A23L33/105A23L5/43A23L27/10A23L29/00A23L3/3472A23P20/25
Inventor 王祝广
Owner 桂林满梓玉农业开发有限公司
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