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Guanghan cake and preparation method thereof

A technology of sweet-scented osmanthus and glutinous rice flour, applied in the field of food processing, which can solve the problems of production process (unclear production steps, affecting the taste of finished products, unstable texture of finished products, etc.), so as to improve texture and taste, facilitate large-scale production, and produce products The effect of stable quality

Pending Publication Date: 2022-01-04
ZHENGZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production method of Guanghan Cake is: take an appropriate amount of sweet-scented osmanthus, mix it with licorice water, mix it evenly, add it to rice flour, stir, shape, and finally steam it. Due to the amount of raw materials and the production process (production steps, time, etc.) The texture of the finished product is not clear, and the main raw material (rice flour) has not been sifted, which greatly affects the taste of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 12 parts of licorice slices, put them in 240 parts of water, cook on high heat until the water boils, then continue to cook on low heat for 10 minutes, filter and remove the filter residue, and make licorice water for later use; take 45 pieces of dried osmanthus, soak for 9 minutes , filtered and set aside; glutinous rice flour and japonica rice flour were sieved twice through a 150-mesh sieve respectively, and the under-sieves of the two times were combined, mixed evenly, and set aside.

[0019] Take 36 parts of glutinous rice flour, 36 parts of japonica rice flour, and 14 parts of white granulated sugar, mix well, add 23 parts of pure milk, after stirring well, add licorice water continuously and slowly within 3 minutes, and keep stirring until it becomes uniform milk. Sprinkle the dried sweet-scented osmanthus into the emulsion, mix well, pour it into the inner layer of the tin foil box that has been oiled, and let it stand for about 30 minutes, so that the rice ...

Embodiment 2

[0021] Take 14 parts of licorice slices, put them in 260 parts of water, cook on high heat until the water boils, then continue to cook on low heat for 10 minutes, filter and remove the filter residue, make licorice water, and set aside; take 50 dried osmanthus, soak for 10 minutes, filter Set aside later; sieve the glutinous rice flour and japonica rice flour twice through a 160-mesh sieve, combine the under-sieves of the two times, mix them evenly, and set aside.

[0022] Take 40 parts of glutinous rice flour, 40 parts of japonica rice flour, and 16 parts of white sugar, mix well, add 26 parts of pure milk, stir well, add licorice water continuously and slowly within 3 minutes, and keep stirring until it becomes uniform milk. Sprinkle the dried sweet-scented osmanthus into the emulsion, mix well, pour it into the tin foil box with the inner layer of oil, let it stand for about 30 minutes, so that the rice noodles can fully absorb the water; add cold water to the steamer, put ...

Embodiment 3

[0024] Take 13 parts of licorice slices, put them in 250 parts of water, cook on high heat until the water boils, then continue to cook on low heat for 10 minutes, filter and remove the filter residue, and prepare licorice water for later use; take 55 pieces of dried osmanthus, soak for 10 minutes, filter Set aside later; sieve the glutinous rice flour and japonica rice flour twice through a 140-mesh sieve respectively, combine the under-sieves twice, mix evenly, and set aside.

[0025] Take 42 parts of glutinous rice flour, 42 parts of japonica rice flour, and 17 parts of white granulated sugar, mix well, add 25 parts of pure milk, stir well, add licorice water continuously and slowly within 3 minutes, and keep stirring until it is uniformly milky; dry osmanthus Sprinkle into the emulsion, mix evenly, pour into the tin foil box with oil on the inner layer, let it stand for about 30 minutes, so that the rice noodles can fully absorb the water; add cold water to the steamer, put...

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Abstract

The invention relates to the field of food processing, in particular to a Guanghan (traditional Chinese cake) cake and a preparation method thereof. The Guanghan cake is prepared from the following raw materials in parts by weight of 32-48 parts of glutinous rice flour; 32-48 parts of polished round-grained rice flour; 10-15 parts of licorice tablets; 230 to 270 parts of water; 12-20 parts of white granulated sugar; 20 to 28 parts of pure milk; and 40-60 dried sweet osmanthus flowers. By optimizing the formula and the manufacturing process, the manufacturing method is clearer, large-scale production is facilitated, and the product quality is more stable; and through twice sieving, the grain size distribution of the glutinous rice flour and the polished round-grained rice flour is more uniform, so that the texture and taste of the product are improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Guanghan cake and a preparation method thereof. Background technique [0002] Guanghan cake originated in the Song Dynasty. It is a kind of pastry-like rice product that uses rice flour as the basic raw material, adds licorice water, sugar and other auxiliary materials, mixes and stirs, sprinkles dried osmanthus, and finally steams it. Among the raw materials used, rice is rich in high-quality protein and minerals; licorice, as a traditional Chinese herbal medicine, has the functions of invigorating the spleen and Qi, clearing heat and detoxifying, eliminating phlegm and relieving cough, and relieving spasm and pain. Therefore, Guanghan cake has certain functional properties and is a healthy food that is beneficial to human health. [0003] The traditional production method of Guanghan Cake is: take an appropriate amount of sweet-scented osmanthus, mix it with licorice water, mi...

Claims

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Application Information

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IPC IPC(8): A23L7/117
CPCA23L7/117
Inventor 刘远方王玲孟迪陆国双许浩鹏
Owner ZHENGZHOU NORMAL UNIV
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