Steamed tsampa cake and preparation method thereof

A technology of tsampa and steamed cakes, applied in the field of food processing, which can solve problems such as difficulty in swallowing and rough tsampa powder, and achieve the effect of sweet taste, soft texture and promotion of diversification

Active Publication Date: 2022-02-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a leisure tsampa pastry food with tsamba powder as the main ingredient and processed with other auxiliary materials, specifically by adding glutinous rice flour, sucrose and other auxiliary materials and food additives to solve the problem of the roughness of tsamba powder in the oral cavity. difficulty swallowing

Method used

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  • Steamed tsampa cake and preparation method thereof
  • Steamed tsampa cake and preparation method thereof
  • Steamed tsampa cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, steamed cake with mixed nuts and tsampa

[0036] A steamed steamed cake with mixed nuts and tsampa is a steamed cake with tsampa as the main ingredient and mixed with mixed nuts and kernels. The specific steps of the preparation method are as follows:

[0037] (1) Mixing powder and moistening powder:

[0038] Tsampa whole powder 600g, glutinous rice flour 320g, cornstarch 80g, salt 6g, sucrose powder 50g, mix thoroughly, put it flat in a constant temperature and humidity box at a temperature of 10°C and a relative humidity of 70% for 13 hours, every 3 hours Flip once.

[0039] (2) Mixing and sieving:

[0040] Melt 150g of butter in a water bath at 60°C, add 20g of monoglyceride fatty acid ester, stir evenly, and keep a constant temperature; add 200g of maltose syrup, 50g of fructose syrup, 50g of D-sorbitol, and 30g of maltodextrin, add 150mL of water to dilute evenly, Mix it with the melted butter, stir it well, add it to the moistened powder, roll it ...

Embodiment 2

[0045] Embodiment 2, Pu'er tea flavor tsampa steamed cake

[0046] A Pu'er tea-flavored tsampa steamed cake is a steamed cake made of tsampa as the main ingredient and mixed with concentrated Pu'er tea juice. The specific steps of the preparation method are as follows:

[0047] (1) Mixing powder and moistening powder:

[0048] Tsampa whole powder 600g, glutinous rice flour 300g, cornstarch 100g, salt 6g, sucrose powder 50g, mix well, put it flat in a constant temperature and humidity box at a temperature of 10°C and a relative humidity of 70% for 15 hours, every 3 hours Flip once.

[0049] (2) Mixing and sieving:

[0050] Melt 150g of butter in a water bath at 60°C, add 20g of monoglyceride fatty acid ester, stir evenly, and keep a constant temperature; 200g of maltose syrup, 50g of fructose syrup, 50g of D-sorbitol, and 30g of maltodextrin, add 150mL of concentrated Pu’er tea juice Dilute evenly, mix with melted butter, stir well, add to the moistened powder together, full...

Embodiment 2

[0056] In Comparative Example 2, the whole tsampa powder was used as a single raw material, and glutinous rice flour and corn starch were not added, and the other steps were the same as those described in Example 2 to prepare the product of Comparative Example 1.

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PUM

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Abstract

The invention discloses a steamed tsampa cake, which is a new type of tsampa leisure cake which is steamed mainly with tsampa powder as the main material, supplemented with glutinous rice flour, starch and other auxiliary materials and food additives. The preparation method of steamed tsampa cake in the steps of powdering, moisturizing, mixing, sieving, molding, steaming, and forming. The invention solves the problem that the traditional tsampa tastes rough and difficult to swallow. The product contains tsampa powder, glutinous rice flour, mixed nuts, tea juice and other raw materials, and maintains the unique flavor of tsampa and the nutritional characteristics of whole grains, and has a soft texture and It is sweet and glutinous, which promotes the leisure of traditional tsampa food and contributes to the promotion and development of national food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to Zanba, a traditional Tibetan food. Specifically, the invention relates to a processing method of Zanba steamed cake. Background technique [0002] Highland barley, also known as barley, naked barley, etc., is widely distributed in the high-altitude areas of western my country. It is one of the main food crops in Tibet. It is rich in protein, β-glucan, dietary fiber and various vitamins and minerals. The staple food of the Tibetan people in high-altitude areas in the west, especially in Tibet and Qinghai. Zanba powder is the fried noodle made from highland barley grains after removing impurities, frying, and grinding. Zanba powder can be mixed with water or milk and eaten. It can also be mixed with brick tea, ghee, koji, etc., kneaded into a ball and eaten directly. . Tsampa is the traditional staple food of the Tibetan people, carrying the unique traditional food culture o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/135
CPCA23L7/135A23V2002/00
Inventor 郭顺堂陈辰徐婧婷陈思颖王晓晗
Owner CHINA AGRI UNIV
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