Preparation method of anti-aging glutinous rice composition

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...