Antiaging method for rice product-mashu

An anti-aging and mochi technology, applied in food preservation, baked food, food preparation and other directions, can solve the problems of starch aging, affecting product quality and shelf life, etc., and achieve the effect of good anti-aging effect.
CN101406311AInactive Publication Date: 2009-04-15JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2009-04-15
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-product processing and food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous rice flour is taken as a main raw material, certain amount of the compound emulsifying agent, the enzyme agent, sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and forming processes. The compound emulsifying agent is mainly produced by an extrusion method. A plurality of powder emulsifying agents with good anti-aging effect is evenly distributed on the surface of starch particles. The compound emulsifying agent with good anti-aging effect is obtained by controlling extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The enzyme agent mainly adopts maltose amylase with the adding amount of between 0.02 and 0.15g / kg. The adding amount of the water and the sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous rice flour. Through adding the compound emulsifying agent and the enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.
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Description

technical field

[0001] An anti-aging method of rice food-mochi, the invention relates to the preparation of a compound anti-aging emulsifier, the anti-aging application of an enzyme preparation and a compound anti-aging emulsifier in rice food-mochi, specifically belongs to the processing of agricultural products and food additive technology. Background technique

[0002] Glutinous rice, also called Jiangmi, is a kind of rice and one of the grains that are often eaten by families. Because of its fragrant, sticky and slippery texture, it is often used to make flavored snacks and is very popular among everyone. Many places have the custom of eating rice cakes during festivals, and the Lantern Festival on the fifteenth day of the first lunar month is also made of glutinous rice flour.

[0003] Studies have shown that glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and so on. Glutinous rice is rich in B vitamins, which can warm the spleen and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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