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Buckwheat rice cake and preparation method thereof

A technology of buckwheat and rice cakes, which is applied in the field of buckwheat rice cakes and its preparation, which can solve the problems of rice cakes with single ingredients, high sugar content, and incomplete absorption and utilization of nutritional value, so as to improve health care and avoid abdominal distension

Pending Publication Date: 2021-05-04
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a buckwheat rice cake and its preparation method in view of the problems in the above-mentioned prior art that the rice cake has a single component, high sugar content, and nutritional value that cannot be fully absorbed and utilized.

Method used

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  • Buckwheat rice cake and preparation method thereof
  • Buckwheat rice cake and preparation method thereof
  • Buckwheat rice cake and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0036] A preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, the buckwheat rice cake includes the following raw materials in parts by weight:

[0037] 40 parts of japonica rice, 60 parts of glutinous rice, 8 parts of buckwheat, 10 parts of oats, 6 parts of chia seeds and 10 parts of white sugar.

[0038] The preparation steps of this buckwheat rice cake are as follows:

[0039] S1. Buckwheat is washed and dried at 35°C, ground into powder, and passed through a 100-mesh sieve to obtain whole buckwheat powder;

[0040] S2. Chia seeds are pressed at 20°C to extract oil, and centrifuged to obtain chia seed oil and chia seed residue;

[0041] S3. Add yeast powder and water to the chia seed dregs obtained in S2, mix well, ferment at 35°C for 2 hours, concentrate in vacuum and spray dry to obtain chia seed powder; wherein, the mass of chia seed dregs, yeast powder and water The ratio is 25:1.5:15.

[0042] S4. Soak the jap...

Embodiment 2

[0046] A preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, the buckwheat rice cake includes the following raw materials in parts by weight:

[0047] 30 parts of japonica rice, 50 parts of glutinous rice, 5 parts of buckwheat, 5 parts of oats, 4 parts of chia seeds and 8 parts of white sugar.

[0048] The preparation steps of this buckwheat rice cake are as follows:

[0049] S1. Buckwheat is washed and dried at 35°C, ground into powder, and passed through a 100-mesh sieve to obtain whole buckwheat powder;

[0050] S2. Chia seeds are pressed at 10°C to extract oil, and centrifuged to obtain chia seed oil and chia seed residue;

[0051] S3. Add yeast powder and water to the chia seed dregs obtained in S2, mix well, ferment at 25°C for 3 hours, concentrate in vacuum and spray dry to obtain chia seed powder; wherein, the mass of chia seed dregs, yeast powder and water The ratio is 20:1:15.

[0052] S4. Soak the japonica ...

Embodiment 3

[0056] A preferred embodiment of the present invention provides a buckwheat rice cake and a preparation method thereof, the buckwheat rice cake includes the following raw materials in parts by weight:

[0057] 50 parts of japonica rice, 70 parts of glutinous rice, 10 parts of buckwheat, 15 parts of oats, 8 parts of chia seeds and 12 parts of white sugar.

[0058] The preparation steps of this buckwheat rice cake are as follows:

[0059] S1. Buckwheat is washed and dried at 35°C, ground into powder, and passed through a 100-mesh sieve to obtain whole buckwheat powder;

[0060] S2. Chia seeds are pressed at 25°C to extract oil, and centrifuged to obtain chia seed oil and chia seed residue;

[0061] S3. Add yeast powder and water to the chia seed residue obtained in S2, mix well, ferment at 40°C for 1 hour, concentrate in vacuum and spray dry to obtain chia seed powder; wherein, the mass of chia seed residue, yeast powder and water The ratio is 30:2:20.

[0062] S4. Soak the j...

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Abstract

The invention discloses a buckwheat rice cake and a preparation method thereof. The buckwheat rice cake comprises the following raw materials in parts by weight: 30-50 parts of polished round-grained rice, 50-70 parts of glutinous rice, 5-10 parts of buckwheat, 5-15 parts of oat, 4-8 parts of chia seeds and 8-12 parts of white granulated sugar. The preparation method comprises the following steps of: S1, grinding the buckwheat into powder; S2, squeezing oil from the chia seeds; S3, adding yeast powder into chia seed residues for fermentation; S4, soaking the polished round-grained rice, the glutinous rice and the oat; S5, dissolving the white granulated sugar; and S6, uniformly mixing the whole buckwheat powder, the chia seed powder, the polished round-grained rice, the glutinous rice and the oat, then adding cellulase for enzymolysis, then adding chia seed oil and sugar water for uniform mixing, and putting the mixture into an extrusion curing machine for extrusion curing to obtain the buckwheat rice cake. The product disclosed by the invention contains rich nutrient substances and has double effects of nutrition and health care.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a buckwheat rice cake and a preparation method thereof. Background technique [0002] Rice cake is a traditional seasonal snack with Chinese characteristics and has a history of more than 2,000 years in China. Nian gao generally refers to a cake made by steaming sticky rice or adding appropriate amount of rice flour. It is soft, glutinous, smooth, sweet and delicious, and is deeply loved by consumers. The variety of rice cakes is relatively single, and most of them use japonica rice as the main raw material. With the continuous improvement of living standards, people not only pursue the health and deliciousness of food, but also require the diversification of food types. In order to meet the requirements of consumers, more and more healthy and delicious new rice cakes with various types have been developed by people; Mainly composed of starch, it is a high-c...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L25/00A23L33/115A23L33/21A23L33/22A23P30/20
CPCA23L7/107A23L25/40A23L33/115A23L33/21A23L33/22A23P30/20
Inventor 万燕乐梨庆周玲公绪霄周媚黄静玮姜良珍向达兵邬晓勇吴琪叶雪玲刘长英赵江林彭镰心邹亮赵钢
Owner CHENGDU UNIV
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