Anti-cracking method for quickly frozen glue pudding

A quick-frozen dumpling and anti-cracking technology, applied in application, food preparation, food science and other directions, can solve the problems of short product shelf life, high market return rate, unsatisfactory effect, etc. The effect of prolonging the shelf life of the product

Active Publication Date: 2010-06-30
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through market testing, the effect is not ideal and the cost is too high
Market return rate is high, product shelf life is short, and cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of anti-cracking method of quick-frozen glutinous rice balls, the making process comprises the following steps:

[0014] a. Add 1% DHC-F7101 modified starch and 1% trehalose to glutinous rice flour and mix well.

[0015] b. make the mixed glutinous rice flour into glutinous rice dough;

[0016] c. Put the stuffing and glutinous rice dough into the stuffing hopper of the glutinous rice ball machine to make stuffing;

[0017] d. Then send the prepared glutinous rice balls into the quick-freezing tunnel for quick freezing; the quick-freezing in the quick-freezing tunnel means that the glutinous rice balls quickly pass through the maximum ice crystal formation zone of 0°C to -35°C within 30 minutes, and the quick-freezing ends when the center temperature of the glutinous rice balls reaches -18°C.

[0018] e. Pack the quick-frozen glutinous rice balls, and then store the finished product in a low-temperature storage below -18°C.

Embodiment 2

[0020] A kind of anti-cracking method of quick-frozen glutinous rice balls, the making process comprises the following steps:

[0021] a. Add 8% DHC-F7101 modified starch and 8% trehalose to glutinous rice flour and mix well.

[0022] b. make the mixed glutinous rice flour into glutinous rice dough;

[0023] c. Put the stuffing and glutinous rice dough into the stuffing hopper of the glutinous rice ball machine to make stuffing;

[0024] d. Then send the prepared glutinous rice balls into the quick-freezing tunnel for quick freezing; the quick-freezing in the quick-freezing tunnel means that the glutinous rice balls quickly pass through the maximum ice crystal formation zone of 0°C to -35°C within 30 minutes, and the quick-freezing ends when the center temperature of the glutinous rice balls reaches -18°C.

[0025] e. Pack the quick-frozen glutinous rice balls, and then store the finished product in a low-temperature storage below -18°C.

Embodiment 3

[0027] Add 5% DHC-F7101 modified starch and 4% trehalose to the glutinous rice flour, and mix well; other steps are the same as in Example 1.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L1/10A23L1/03A23L5/00A23L29/219A23L29/30
Inventor 张红乾
Owner 河南省淇县永达食业有限公司
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