CN103229928A

CN103229928A - Black bean buckwheat rice cake and preparation method thereof

Info

Publication number: CN103229928A
Application number: CN2013101105453A
Authority: CN
Inventors: 刘双玲
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-01
Filing date: 2013-04-01
Publication date: 2013-08-07

Abstract

The invention discloses a black bean buckwheat rice cake, which comprises the following raw materials by weight part: 81-86 of rice, 10-14 of buckwheat, 16-20 of blackbeans, 3-4 of onions, 1-3 of crinite pogonatherum herb, 2-4 of rehmannia flowers, 1-2 of ginseng, 2-3 of dried orange peels, 2-3 of cassia twigs, 1-2 of radix angelicae, 2-3 of Eucommia ulmoides, 3-4 of glossy privet fruits, 1-2 of gynostemma pentaphylla, 2-3 of chinese chives, 1-2 of leaves of Castanea seguinii, and a proper amount of deionized water. The black bean buckwheat rice cake produced has delicate texture, soft and glutinous taste, sweet, sour and smooth flavor. The black beans contain rich protein, a variety of mineral substances and trace elements. Traditional Chinese medicine considers that black beans have a sweet flavor, neutral nature, and no toxicity, and have the efficacy of relieving exterior syndromes and clearing heat, nourishing blood and calming liver, nourishing kidney and tonifying yin, tonifying deficiency and blackening hair. The gynostemma pentaphylla has the efficacy of eliminating fatigue, delaying senility, lowering blood lipid and cholesterol, reducing transaminase, enhancing appetite, removing toxins, relieving cough and eliminating phlegm, etc., is suitable for high blood pressure, hyperlipidemia, cardiovascular and cerebrovascular diseases, gastric ulcer, and is in favor of hair-blacking and beauty improving, brain strengthening and yang tonifying, aging defying and the like. The rice cake can enhance vitality and energy, prevent brain aging, and also has certain beauty maintaining and youth keeping efficacy.

Description

A kind of black soya bean buckwheat rice cake and preparation method thereof

Technical field

The present invention relates generally to a kind of rice cake, relates in particular to a kind of black soya bean buckwheat rice cake and preparation method thereof.

Background technology

Rice cake is as Han nationality's conventional food, be with stickiness big rice or the cake that is steamed into of ground rice, be the seasonable food of lunar calendar year, its main component is starch and moisture, and nutritional labeling is single, the heat of tradition rice cake is higher, be the several times of rice, should not eat more that now a lot of people have fat symptom, fear to eat this phitosite especially, therefore a kind of many nutrition and rice cake balanced in nutrition, many mouthfeels will certainly attract liking of more people.

Summary of the invention

The object of the invention just provides a kind of black soya bean buckwheat rice cake and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of black soya bean buckwheat rice cake, it is made up of the raw material of following weight parts:

Rice 81-86, buckwheat 10-14, black soya bean 16-20, onion 3-4, crinite pogonatherum herb 1-3, adhesive rehmannia flower 2-4, genseng 1-2, dried orange peel 2-3, cassia twig 2-3, root of Dahurain angelica 1-2, bark of eucommia 2-3, fruit of glossy privet 3-4, gynostemma pentaphylla 1-2, leek 2-3, pomegranate seed 1-2, Mao Li leaf 1-2, deionized water are an amount of.

A kind of preparation method of black soya bean buckwheat rice cake may further comprise the steps:

(1), with above-mentioned rice, buckwheat, black soya bean mix clean after, fry out perfume (or spice), add 2-3 times of water gaging defibrination again, become muffin with the filter press press filtration;

(2), with leek, onion, mixing making beating;

(3), with pomegranate seed, the bark of eucommia, etc. other material pulverize;

(4), crinite pogonatherum herb, adhesive rehmannia flower, genseng, dried orange peel, cassia twig, the root of Dahurain angelica, the fruit of glossy privet, gynostemma pentaphylla added decoct, obtain filtrate;

(5), with aforementioned 1-4 step gained mixing of materials;

(6), the material after the mixing and stirring is put into food steamer, under 110-120 ℃ steam, steamed 8-10 minute;

(7), extrusion modling, cool off, cut, dry, pack, namely get described black soya bean buckwheat rice cake.

Advantage of the present invention is:

The black soya bean buckwheat rice cake quality exquisiteness that the present invention produces, mouthfeel is soft glutinous, sour-sweet long-drawn-out profit, black soya bean includes rich in protein, several mineral materials and trace element.The traditional Chinese medical science thinks, its flavor is sweet, property flat, nontoxic.The heat-clearing of inducing sweat is arranged, strong cloudy, the black effect of sending out of qi-restoratives of the flat liver of nourishing blood, kidney tonifying.Wherein gynostemma pentaphylla have eliminate tired, delay senility, tranquilizing soporific, reduction blood fat, reduce cholesterol, reduce transaminase, whet the appetite, effects such as detoxifcation, cough-relieving apophlegmatic, be applicable to high blood pressure, hyperlipidemia, cardiovascular and cerebrovascular diseases, gastric ulcer, and be conducive to blacking hair and beauty, brain tonic establishing-Yang, anti-ageing waiting for a long time.This rice cake energy of can invigorating prevents aging of brain, also has certain beautifying face and moistering lotion effect.

The specific embodiment

Embodiment 1

A kind of black soya bean buckwheat rice cake, it is made up of the raw material of following weight parts (kilogram):

Rice 86, buckwheat 14, black soya bean 20, onion 4, crinite pogonatherum herb 3, adhesive rehmannia flower 4, genseng 2, dried orange peel 3, cassia twig 3, the root of Dahurain angelica 2, the bark of eucommia 3, the fruit of glossy privet 3, gynostemma pentaphylla 2, leek 3, pomegranate seed 2, Mao Li leaf 1, deionized water are an amount of.

(1), with above-mentioned rice, buckwheat, black soya bean mix clean after, fry out perfume (or spice), add 3 times of water gaging defibrinations again, become muffin with the filter press press filtration;

(2), with leek, onion, mixing making beating;

(5), with aforementioned 1-4 step gained mixing of materials;

(6), the material after the mixing and stirring is put into food steamer, under 120 ℃ steam, steamed 10 minutes;

Claims

1. black soya bean buckwheat rice cake is characterized in that it is made up of the raw material of following weight parts:

Rice 81-86, buckwheat 10-14, black soya bean 16-20, onion 3-4, crinite pogonatherum herb 1-3, adhesive rehmannia flower 2-4, genseng 1-2, dried orange peel 2-3, cassia twig 2-3, root of Dahurain angelica 1-2, bark of eucommia 2-3, fruit of glossy privet 3-4, gynostemma pentaphylla 1-2, leek 2-3, pomegranate seed 1-2, Mao Li leaf 1-2, water are an amount of.

2. the preparation method of a black soya bean buckwheat rice cake as claimed in claim 1 is characterized in that may further comprise the steps:

(2), with leek, onion, mixing making beating;

(4), with crinite pogonatherum herb, adhesive rehmannia flower, genseng, dried orange peel, cassia twig, the root of Dahurain angelica, the fruit of glossy privet, gynostemma pentaphylla boiling, obtain filtrate;

(5), with aforementioned 1-4 step gained mixing of materials;