Anti-cracking method for quickly frozen glue pudding

Abstract

The invention provides an anti-cracking method for quickly frozen glue pudding of low production cost and high product quality. In order to reach the goal, the invention adopts the following technical scheme that: 1-8 percent of DHC-F7101 modified starch and 1-8 percent of trehalose by weight percent are added in glutinous rice flour and are evenly mixed. By adopting the technical scheme, the water retaining capacity and the low-temperature stability of the glutinous rice flour are good, and the damage rate and the frost cracking rate caused by water loss and product temperature fluctuation during processing, storage, logistics and sales of the quickly frozen flue pudding are well improved. The glue pudding is prevented from being cracked, so the production cost is reduced, the return rate is reduced, the product quality is improved and the product shelf life is prolonged.

Description

technical field

[0001] The invention relates to a method for preventing cracking of quick-frozen glutinous rice balls. Background technique

[0002] As a traditional food in China, quick-frozen glutinous rice balls are one of the foods favored by consumers because of their convenience, hygiene, safety, nutrition, and all-season characteristics. However, in the process of large-scale and industrialized production of glutinous rice balls, the core raw material of water-milled glutinous rice flour is not as strong as flour, and the quick-frozen glutinous rice balls often have obvious cracking and powder removal, which seriously affects the quality of the glutinous rice balls. Therefore, the method of preventing the glutinous rice balls from cracking is very important. In the industry, quick-frozen oil is generally added to glutinous rice flour, and raw materials such as maltodextrin and carrageenan are added to the filling to prevent the glutinous rice balls from cracking. Ho...