阅读说明：本技术 一种菱角青团及制备方法 (Water chestnut green ball and preparation method thereof ) 是由 邵建国 于 2020-06-11 设计创作，主要内容包括：本发明公开一种菱角青团及制备方法,制备方便,成本低,可以快速推广。一种菱角青团,包括以下组分重量份：糯米粉100份、菱角粉5-40份、小麦粉1-15份、糖10份。一种菱角青团的制备方法,包括以下步骤：(1)称质量：称取一定量的糯米粉、菱角粉、小麦粉、糖；(2)和面：将称取的原材料混合均匀后加入适量水,揉搓成型；(3)成型：切下均匀大小的面团,揉成扁圆形放入圆环形模具中定型；(4)蒸制：在面团底部抹适量油,放置在蒸锅的纱布上,加热水温达到沸腾,在蒸锅内蒸制10-15分钟；(5)冷却：关火自然冷却。(The invention discloses a water chestnut green ball and a preparation method thereof, which have the advantages of convenient preparation, low cost and rapid popularization. The water chestnut green ball comprises the following components in parts by weight: 100 parts of glutinous rice flour, 5-40 parts of water chestnut flour, 1-15 parts of wheat flour and 10 parts of sugar. A preparation method of water chestnut green balls comprises the following steps: (1) weighing: weighing a certain amount of glutinous rice flour, water caltrop flour, wheat flour and sugar; (2) kneading: uniformly mixing the weighed raw materials, adding a proper amount of water, and kneading and molding; (3) molding: cutting off the dough with uniform size, kneading into oblate shape, and placing into a circular mold for shaping; (4) steaming: smearing a proper amount of oil on the bottom of the dough, placing the dough on gauze of a steamer, heating the water to boil, and steaming for 10-15 minutes in the steamer; (5) and (3) cooling: and (5) shutting off fire and naturally cooling.)

1. The water chestnut green ball is characterized in that: comprises the following components in parts by weight:

100 parts of glutinous rice flour, 5-40 parts of water chestnut flour, 1-15 parts of wheat flour and 10 parts of sugar.

2. The water chestnut green mass according to claim 1, characterized in that: 100 parts of glutinous rice flour, 5 parts of water chestnut flour, 1 part of wheat flour and 10 parts of sugar.

3. The water chestnut green mass according to claim 1, characterized in that: 100 parts of glutinous rice flour, 10 parts of water chestnut flour, 5 parts of wheat flour and 10 parts of sugar.

4. The water chestnut green mass according to claim 1, characterized in that: 100 parts of glutinous rice flour, 20 parts of water chestnut flour, 10 parts of wheat flour and 10 parts of sugar.

5. The water chestnut green mass according to claim 1, characterized in that: 100 parts of glutinous rice flour, 30 parts of water chestnut flour, 12 parts of wheat flour and 10 parts of sugar.

6. The water chestnut green mass according to claim 1, characterized in that: 100 parts of glutinous rice flour, 40 parts of water chestnut flour, 15 parts of wheat flour and 10 parts of sugar.

7. The method for preparing water chestnut green mass according to any one of claims 1 to 6, characterized in that: the method comprises the following steps:

(1) weighing: weighing a certain amount of glutinous rice flour, water caltrop flour, wheat flour and sugar;

(2) kneading: uniformly mixing the weighed raw materials, adding a proper amount of water, and kneading and molding;

(3) molding: cutting off the dough with uniform size, kneading into oblate shape, and placing into a circular mold for shaping;

(4) steaming: smearing a proper amount of oil on the bottom of the dough, placing the dough on gauze of a steamer, heating the water to boil, and steaming for 10-15 minutes in the steamer;

(5) and (3) cooling: and (5) shutting off fire and naturally cooling.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a water chestnut green ball and a preparation method thereof.

Background

The Qingyuan is a traditional glutinous rice product in the south of the Yangtze river in China, is a snack in spring seasons, and is increasingly popular with the public and becomes a traditional snack in all seasons. The conventional green ball is prepared by mixing folium Artemisiae Argyi juice with Oryza Glutinosa powder, and wrapping with stuffing.

The water chestnut is famous and special in Jiaxing because of its origin in the water area centered in Jiaxing south lake. Therefore, the water chestnut green ball is developed, and is helpful for promoting the diversification development of the local water chestnuts.

Disclosure of Invention

The invention aims to provide the water chestnut green ball and the preparation method thereof, which have the advantages of convenient preparation, low cost and rapid popularization.

In order to solve the technical problem, the invention aims to realize that:

the water chestnut green ball comprises the following components in parts by weight: 100 parts of glutinous rice flour, 5-40 parts of water chestnut flour, 1-15 parts of wheat flour and 10 parts of sugar.

On the basis of the above scheme and as a preferable scheme of the scheme: 100 parts of glutinous rice flour, 5 parts of water chestnut flour, 1 part of wheat flour and 10 parts of sugar.

On the basis of the above scheme and as a preferable scheme of the scheme: 100 parts of glutinous rice flour, 10 parts of water chestnut flour, 5 parts of wheat flour and 10 parts of sugar.

On the basis of the above scheme and as a preferable scheme of the scheme: 100 parts of glutinous rice flour, 20 parts of water chestnut flour, 10 parts of wheat flour and 10 parts of sugar.

On the basis of the above scheme and as a preferable scheme of the scheme: 100 parts of glutinous rice flour, 30 parts of water chestnut flour, 12 parts of wheat flour and 10 parts of sugar.

On the basis of the above scheme and as a preferable scheme of the scheme: 100 parts of glutinous rice flour, 40 parts of water chestnut flour, 15 parts of wheat flour and 10 parts of sugar.

A preparation method of water chestnut green balls comprises the following steps:

(1) weighing: weighing a certain amount of glutinous rice flour, water caltrop flour, wheat flour and sugar;

(2) kneading: uniformly mixing the weighed raw materials, adding a proper amount of water, and kneading and molding;

(3) molding: cutting off the dough with uniform size, kneading into oblate shape, and placing into a circular mold for shaping;

(4) steaming: smearing a proper amount of oil on the bottom of the dough, placing the dough on gauze of a steamer, heating the water to boil, and steaming the dough in the steamer for 10 to 15 minutes;

(5) and (3) cooling: and (5) shutting off fire and naturally cooling.

Compared with the prior art, the invention has the outstanding and beneficial technical effects that:

compared with the prior art, the water chestnut green ball and the preparation method thereof have the advantages that the water chestnut green ball is added into the sticky rice to prepare the green ball by adopting the water chestnut which is locally produced, so that the taste and the fragrance of the traditional green ball are changed, and different product extensions of the water chestnut and the green ball are increased; the preparation method is simple and convenient to popularize;

Detailed Description

The invention is further described below in terms of specific examples;

the embodiment provides a water chestnut green ball which comprises the following components in parts by weight: 100 parts of glutinous rice flour, 5-40 parts of water chestnut flour, 1-15 parts of wheat flour and 10 parts of sugar; the water chestnut pulp contains 24% of starch, 3.6% of protein and 0.5% of fat; the content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides;

the preparation method of the Shangshuanqing dumpling comprises the following steps:

(1) weighing: weighing a certain amount of glutinous rice flour, water caltrop flour, wheat flour and sugar;

(2) kneading: uniformly mixing the weighed raw materials, adding a proper amount of water, and kneading and molding;

(3) molding: cutting off the dough with uniform size, kneading into oblate shape, and placing into a circular mold for shaping;

(4) steaming: smearing a proper amount of oil on the bottom of the dough, placing the dough on gauze of a steamer, heating the water to boil, and steaming the dough in the steamer for 10 to 15 minutes;

(5) and (3) cooling: and (5) shutting off fire and naturally cooling.

Comparative example:

the green ball comprises the following components in parts by weight: 100 parts of glutinous rice flour, 1-15 parts of wheat flour and 10 parts of sugar;

the preparation method of the Shangshuanqing dumpling comprises the following steps:

(1) weighing: weighing a certain amount of glutinous rice flour, wheat flour and sugar;

(2) kneading: uniformly mixing the weighed raw materials, adding a proper amount of water, and kneading and molding;

(3) molding: cutting off the dough with uniform size, kneading into oblate shape, and placing into a circular ring-shaped mold for shaping;

(4) steaming: smearing a proper amount of oil on the bottom of the dough, placing the dough on gauze of a steamer, heating the water to boil, and steaming for 10-15 minutes in the steamer;

(5) and (3) cooling: and (5) shutting off fire and naturally cooling.