METHOD FOR MANUFACTURING RICE CAKE CONTAINING LEAVES OF MULBERRY AND CHINESE MATRIMONY VINE

摘要

PURPOSE: A producing method of rice cake containing mulberry leaves and Lycium chinense is provided to offer the clear green color to the rice cake by mixing mulberry leaf powder, Lycium chinense powder, Carthamus tinctorius, and Gardenia jasminoides. CONSTITUTION: A producing method of rice cake comprises the following steps: parboiling mulberry leaves in 100-120 deg C salt water, naturally or cold-air dying the mulberry leaves, and crushing the mulberry leaves to obtain mulberry leaf powder(S110); naturally drying and crushing Lycium chinense to obtain Lycium chinense powder(S120); extracting 4.67-8.67wt% of Carthamus tinctorius and 8-12wt% of Gardenia jasminoides in 81.33-85.33wt% of 30-40 deg C water(S130); mixing 86.38-89.38wt% of Carthamus tinctorius and Gardenia jasmine water, 6.98-9.98wt% of mulberry leaf powder, and 2.14-5.14wt% of Lycium chinense powder to obtain a powder mixture(S140); mixing water soaked rice, dried rice, and salt, and crushing the mixture to obtain rice powder(S150); mixing 1,000g of rice powder and 130-180g of powder mixture, and crushing(S160); and producing the rice cake using the mixture(S170). [Reference numerals] (AA) Start; (BB) Finish; (S110) Preparing mulberry leaf powder; (S120) Preparing Lycium chinense powder; (S130) Preparing Carthamus tinctorius and Gardenia jasminoides extracts; (S140) Producing a mixture; (S150) Producing rice powder; (S160) Producing a composition; (S170) Molding rice cake