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Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix

A technology for ready-mixed powder and shelf life, applied in the field of cakes, can solve the problems of high content of mochi reducing sugar, affecting the edible quality of mochi, affecting the sensory characteristics of the product, etc., and achieves the effect of reducing the content of reducing sugar, avoiding spoilage, and having a remarkable fresh-keeping effect.

Active Publication Date: 2013-01-09
广州合诚实业有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, only substituting part of glutinous rice flour with starch to develop mochi food as raw material has the following technical difficulties: (1) the aging of starch will cause dehydration, cracking and hardening of mochi, which directly affects the edible quality of mochi and shortens the shelf life of the product; 2) The content of reducing sugar in mochi is relatively high. Generally, the color of mochi will change after being stored for one month, and the color will obviously turn yellow after being stored for more than 3 months, which affects the sensory properties of the product; (3) Usually, the moisture content of mochi is 25% to 40%. It is suitable for the growth of microorganisms and is prone to mold and deterioration; at the same time, mochi is a cold-processed product, which is also prone to spoilage

Method used

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  • Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Grind 3kg of glutinous rice flour with water, 6kg of hydroxypropyl distarch phosphate starch, 0.6kg of non-reducing powdered sugar (containing 0.3kg of sucrose and 0.3kg of trehalose), 0.15kg of edible colloid (containing 0.10kg of carrageenan and konjac manna) polysaccharide 0.05kg), molecularly distilled monoglyceride 0.20kg, acidity regulator citric acid 0.01kg and potassium sorbate 0.04kg mix, stir in mixing mixer, obtain mochi premix powder 10kg;

[0040] (2) Put the mochi premix powder obtained in step (1) into the steamer, add 7kg of clear water, and stir into a uniform dough; control the internal pressure of the steamer at 0.035Mpa and steam for 25min; feed steam to reduce the steam pressure Control at 0.04Mpa, add 50kg of high maltose syrup, stir evenly and add 1kg of emulsified oil to obtain mochi skin slurry;

[0041] (3) Fry the mochi skin slurry obtained in step (2) for 25 minutes, control the solid content at 77%, and cool to 40°C to obtain the mochi s...

Embodiment 2

[0045] (1) Mill glutinous rice flour 5kg, oxidized hydroxypropyl starch 4kg, galactomannan 0.2kg, sodium alginate 0.15kg, edible emulsifier 0.20kg (containing calcium stearoyl lactylate 0.10kg and sodium stearoyl lactylate 0.10kg) kg), acidity regulator sodium citrate 0.03kg and sodium dehydroacetate 0.01kg mix, stir in mixing mixer, obtain mochi premixed powder 9.59kg;

[0046] (2) Put the mochi premix powder obtained in step (1) into the steamer, add 4.795kg of clear water, and stir into a uniform dough; control the internal pressure of the steamer at 0.025Mpa and steam for 20min; The pressure is controlled at 0.05Mpa, 33.57kg of high maltose syrup is added, after stirring evenly, 1.918kg of emulsified oil is added to obtain mochi skin slurry;

[0047](3) fry the mochi skin slurry obtained in step (2) for 30 minutes, control the solid content at 76%, and cool to 25° C. to obtain the mochi skin material;

[0048] (4) Wrapping the mochi skin material obtained in step (3) with...

Embodiment 3

[0051] (1) Water-milled glutinous rice flour 4kg, acetylated distarch phosphate starch 5kg, trehalose 0.5kg, edible colloid 0.05kg (containing sodium alginate 0.03kg and gelatin 0.02kg), modified soybean lecithin 0.05kg, acidity regulator Potassium citrate 0.02kg is mixed with natamycin 0.05kg, and is stirred uniformly in a blender to obtain mochi premix powder 9.67kg;

[0052] (2) Put the mochi premix powder obtained in step (1) into a steamer, add 5.80kg of clear water, and stir into a uniform dough; control the internal pressure of the steamer at 0.045Mpa and steam for 30min; The pressure is controlled at 0.06Mpa, 38.68kg of high maltose syrup is added, after stirring evenly, 1.45kg of emulsified oil is added to obtain mochi skin slurry;

[0053] (3) Fry the mochi skin slurry obtained in step (2) for 15 minutes, control the solid content at 75%, and cool to 30° C. to obtain the mochi skin material;

[0054] (4) Wrapping the mochi skin material obtained in step (3) with stu...

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Abstract

The invention discloses a mochi prepared mix with long guarantee period, a mochi and a preparation method of the mochi prepared mix. The mochi prepared mix is composed of the following ingredients by mass percent: 30%-50% of water-milled glutinous rice powder, 40%-60% of modified tapioca starch, 2%-6% of non-reduced sugar powder, 0.5%-1.5% of edible colloid, 0.5%-2% of edible emulsifier, 0.1%-0.3% of acidity regulator and 0.1%-0.5% of antiseptic preservative. The mochi has good taste. The mochi prepared mix according to the invention is not only good, smooth and elastic in taste, but also overcomes the defect of short guarantee period of traditional mochi; with strong starch aging-delaying performance and antiseptic fresh-keeping effect, the mochi prepared mix can be stored for 6 months at normal temperature (namely 25 DEG C) or for 12 months under refrigerating conditions, and can serve as a snack which is commercially available for a long time in order to meet the demands of market circulation.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to mochi premix powder and mochi with a long shelf life and a preparation method thereof. Background technique [0002] Premix powder refers to the mixture formed by stirring all kinds of powdery raw materials required for making bread, pastry and other foods. Therefore, when using ready-mixed powder in the production of bread, pastry and other products, it is only necessary to add some bulk food accessories such as flour, sugar, oil, water, etc. according to the production process in an appropriate amount to produce the product, eliminating the need for weighing during the production process. , screening, mixing and other processes to promote production convenience and improve production efficiency. At present, the development of my country's leisure food industry is on the rise, but the technical strength and product quality of food companies are uneven. The use of rea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/10A23L7/122
Inventor 宋臻善周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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