Petal and purple sweet potato sweet soup ball and processing method thereof

Abstract

The invention relates to a petal and purple sweet potato sweet soup ball and a processing method. The sweet soup ball comprises, by weight, 60-100 parts of glutinous rice flour, 12-20 parts of tapiocaflour, 4-8 parts of konjac powder, 10-16 parts of white granulated sugar, 50-90 parts of mashed purple sweet potatoes, 4-8 parts of condensed milk, 60-90 parts of room-temperature water and 6-10 parts of dried jasmine petals or dried rose petals. Stuffing is prepared from the mashed purple sweet potatoes, white granulated sugar and condensed milk, the glutinous rice flour, tapioca flour, konjac powder, dried jasmine petals or dried rose petals and water are kneaded to form a dough, and sweet soup ball peel is prepared; finally, the sweet soup ball is prepared from the stuffing and the sweet soup ball peel. The prepared sweet soup ball is not prone to sinking after being formed and can also keep the original glutinous rice fragrance, the peel is semi-transparent, petals may be seen indistinctly, the stuffing is flowing purple sweet potatoes, the grease amount of the sweet soup ball is reduced, and meanwhile the apparent pleasure of the sweet soup ball is enhanced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a purple sweet potato glutinous rice ball with petals and a processing method thereof. Background technique [0002] Traditional Chinese medicine has always regarded glutinous rice balls as something that can tonify deficiency, regulate blood, invigorate the spleen, and appetizers. Modern nutritionists also highly praise its health care functions. However, since glutinous rice flour is mostly used as the main ingredient for the outer skin of glutinous rice balls, it is recorded in "Compendium of Materia Medica" that glutinous rice is sticky and difficult to melt, and glutinous rice flour can increase blood sugar. Regardless of whether the stuffing in glutinous rice balls is sesame, peanut or fresh meat, its fat content is relatively high. For patients with overweight or hyperlipidemia, hypertension, and gout, it is not advisable to consume glutinous rice balls in exces...

AI Technical Summary

Problems solved by technology

[0003] At present, the glutinous rice balls are made from flower petals and purple sweet potato puree, but there are still some problems in the processing process; the glutinous rice balls are prone to sticking, collapse, fluff, sticky teeth, and muddy soup after cooking; glutinous rice flour does not form gluten like wheat flour dough network structure, the dough lacks extensibility; in addition, after quick-freezing, glutinous rice balls are prone to collapse, flattening, partial filling, missing filling, irregular shape, dark color, yellowing, and dull; The degree of cracking or even cracking will not only affect the appearance of the glutinous rice balls, but also cause the phenomenon of exposed filling, muddy soup, and particle collapse after cooking, which will seriously affect the quality of the product.

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