Preparation method of matcha glutinous rice cake with blood sugar lowering effect

Abstract

The present invention discloses a preparation method of a matcha glutinous rice cake with a blood sugar lowering effect. Chinese yam paste, corn starch, xylitol, monoglyceride, glutinous rice flour and appropriate amount of water are mixed evenly; the mixture is stirred evenly until no starch granules exist; the stirred mixture is steamed to be cooked; the steamed cooked dough is cooled; then heated butter is added; the materials are mixed evenly; stuffing materials are wrapped; shaping and cooling are conducted; bitter gourds are baked dry; the baked bitter gourds are ground into powder; thebitter gourd powder is then mixed evenly with matcha powder; and the mixed powder is evenly spread on the surfaces of the shaped matcha glutinous rice cake obtained in a step (6) to obtain the matchaglutinous rice cake. The preparation method overcomes the deficiencies of the prior art and improves the formula of the existing glutinous rice cake; avocados, bananas, matcha and other materials areadded into glutinous rice cake stuffing materials; and the matcha glutinous rice cake is mellow in mouthfeel, preserves and cares health, and is healthy food having the blood sugar lowering effect. The glutinous rice cake does not turn hard during the storage process, is soft and chewy in mouthfeel, has good elasticity, is not sweet and greasy, and overcomes a disadvantage of high sugar content ofordinary glutinous rice cake products.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing matcha mochi with hypoglycemic effect. Background technique [0002] Mochi is a kind of elastic and sticky food made of glutinous rice flour or other starches. It originated from Japan and is transliterated as "mochi" in Taiwan. It is also called grass cake in the mainland, and there is a saying that it is directly called mochi in Zhejiang. [0003] Matcha (called mocha in ancient China) originated in the Sui and Tang Dynasties of China. The young leaves of spring tea were steamed and then made into cake tea (tuancha) for preservation. It is baked and dried again on the fire before eating, and ground into powder with a natural stone mill. [0004] The existing mochi has high calories and is not suitable for long-term consumption. There is an urgent need for a new type of mochi that can maintain health. Contents of the invention [0005] The object of the present in...

AI Technical Summary

Problems solved by technology

[0004] The existing mochi has high calories and is not suitable for long-term consumption. There is an urgent need for a new type of mochi that can maintain health.