Preparation method of anti-aging glutinous rice composition

A production method and composition technology, which are applied in food preparation, food science, food preservation and other directions to achieve the effects of preventing aging, improving retention ability, and strengthening gluten strength.

Inactive Publication Date: 2012-01-18
杭州源淇食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But this method cannot fundamentally solve the aging problem of glutinous rice skin, which is manifested in the taste is stiff, not glutinous, and there is a feeling of being caught in the mouth
Moreover, like other glutinous rice flour products, it is easily affected by factors such as temperature, humidity, and environmental changes or damage during the turnover process. The anti-aging time of the product is not extended, and the taste requirements of the product design cannot be given within the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Put 0.3 kg of protein powder into 3 kg of cold boiled water, requiring the protein powder to disperse evenly, and obtain 3.3 kg of protein liquid for use;

[0022] Put 5 kg of glutinous rice flour into the steamer, then pre-mix 0.03 kg of sucrose ester fatty acid and 1.2 kg of kudzu root powder and add it to the glutinous rice flour under stirring. After mixing evenly, slowly pour 7 kg of maltose syrup and 6 kg of water Put it into a steamer until the glutinous rice flour is soaked in water, and get a paste liquid by stirring constantly.

[0023] Then cover the lid of the steamer, keep the steam pressure at 0.1MP, and steam for about 45 minutes until the glutinous rice skin is completely cooked and the glutinous rice skin is formed.

[0024] Add 30 grams of essence and 0.5 grams of pigment evenly in small amounts to the steamed glutinous rice skin several times, and stir evenly. When the glutinous rice skin is cooled to 35-40°C, add the prepared protein solution and con...

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PUM

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Abstract

The invention relates to an anti-aging glutinous rice composition and a preparation method thereof, which belong to the field of food processing. The anti-aging glutinous rice composition comprises the following raw material components in portion by weight: 7 portions of white granulated sugar, 5 portions of glutinous rice flour, 0.3 portion of albumen powder, 0.03 portion of sucrose ester fatty acid, 7 portions of malt syrup, 6 portions of water, and 1.2 portions of pueraria lobata powder. The anti-aging glutinous rice composition and the preparation method have the advantages of reasonable design, good aging resistance, stable quality, low manufacturing cost, and advanced process flow.

Description

technical field [0001] The invention relates to an anti-aging glutinous rice composition and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Most of the foods that are indispensable in daily life contain starch substances, but with the prolongation of storage time and different processing methods, the products of starch substances will be more or less aging, which makes the taste and shape of the products different from aging. Very different from before. Cold steamed buns and rice will become hard and shrink after being left for a period of time; jelly will become hard and opaque; glutinous rice products such as rice cakes and zongzi will become less sticky and glutinous, all of which are caused by the aging of starch. Starch-containing grains are processed and matured by gelatinizing starch, and the gelatinized starch is slowly cooled at room temperature or below room temperature. After a period of time, it becomes op...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/305A23L3/3562A23L7/10A23L33/17
Inventor 惠源
Owner 杭州源淇食品科技有限公司
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