Glutinous rice product and preparation method thereof

A technology for mochi and products, applied in the field of mochi products and their preparation, can solve the problems of short shelf life, easy to harden and the like, and achieve the effects of saving man-hours, uniform heating and high degree of process automation

Inactive Publication Date: 2011-04-06
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through formula and process optimization, the mochi products produced by this invention have strong water retention, good elasticity, good taste, rich nutrition, and convenient consum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Formula: 80kg glutinous rice flour, 10kg modified starch, 300kg high maltose syrup, 50kg water, 4kg compound improver, 100kg bean paste filling.

[0035] (2) Production process: a. Steaming: Add high-quality glutinous rice flour, corn modified starch, compound improver and water into the steaming machine, stir for 20-30 minutes and then cook at 1kgf / cm 2 Steam under steam pressure for 20-25 minutes; b mix sugar: change the steam inlet path, supply heat in the interlayer, take high maltose syrup, add it gradually in four times, stir for 50-60 minutes; c add boiled syrup, carry out Mix; d take out the pot: take the cooked noodles out of the steamer; e cool: seal the cooked noodles with plastic wrap, and place them at room temperature for 2-4 hours to fully cool the raw materials; f filling and forming: pasteurized The stuffing that has been sterilized for 45-60 minutes is taken out, and the cooked powder is added to the automatic stuffing machine at the same time, and...

Embodiment 2

[0038] (1) Formula: 100kg glutinous rice flour, 20kg modified starch, 280kg high maltose syrup, 70kg water, 5kg compound improver, 100kg fruit filling.

[0039] (2) Production process: a. Steaming: Add high-quality glutinous rice flour, corn modified starch, compound improver and water into the steaming machine, stir for 20 minutes and then steam at 1.2kgf / cm 2 Steaming under steam pressure for 20 minutes; b mixing sugar: changing the steam inlet path, supplying heat in the interlayer, taking high maltose syrup, adding it gradually in four times, stirring for 50 minutes; c adding boiled syrup, and mixing; d From the pot: take the cooked noodles out of the steamer; e cooling: seal the cooked noodles with plastic wrap, and place them at room temperature for 2 hours to fully cool the raw materials; f filling and forming: pasteurize the fillings for 45 minutes Take it out, put it into the automatic stuffing machine at the same time as the cooked powder, and get the semi-finished p...

Embodiment 3

[0042] (1) Formula: 120kg of glutinous rice flour, 16kg of modified starch, 265kg of high maltose syrup, 60kg of water, 6.5kg of compound improver, 100kg of lotus seed paste.

[0043] (2) Production process: a. Steaming: Add high-quality glutinous rice flour, corn modified starch, compound improver and water into the steaming machine, stir for 25 minutes and then steam at 0.5kgf / cm 2 Steaming under steam pressure for 25 minutes; b sugar mixing: change the steam inlet path, supply heat in the interlayer, take high maltose syrup, add it gradually in four times, and stir for 55 minutes; c add boiled syrup and mix; d From the pot: take the cooked noodles out of the steamer; e cooling: seal the cooked noodles with plastic wrap, and place them at room temperature for 2 hours to fully cool the raw materials; f filling and forming: pasteurize the fillings for 50 minutes Take it out, put it into the automatic stuffing machine at the same time as the cooked powder, and get the semi-fini...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a glutinous rice product and a preparation method thereof. The glutinous rice product has an improved preparation recipe consisting of 80 to 120 parts of high-quality glutinous rice flour, 10 to 20 parts of corn modified starch, 300 to 400 parts of high maltose syrup, 50 to 70 parts of water and compound improving agents which are 5 to 10 percent of the weight of the glutinous rice flour, wherein wrappers account for 70 to 80 percent of the total weight, and the stuffing accounts for 30 to 20 percent of the total weight. The preparation method comprises the following steps of: preparing wrapper, preparing stuffing, filling stuffing automatically, shaping and processing by smoothening agent; then, carrying out ozone sterilization for 1h; and packing to obtain finished products. The invention is characterized in that through the recipe and the process optimization, the preparation process has high automation degree, and the prepared glutinous rice product has strong water preservation performance, high elasticity, good flavor and rich nutrition and is convenient to eat. The problem that the traditional glutinous rice product has short shelf life and can be easily hardened is solved, and the shelf life of the glutinous rice product can reach more than 6 months.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mochi product and a preparation method thereof. Background technique [0002] Mochi is a traditional food that originated in Taiwan and is widely popular in Japan. It is commonly known as "glutinous rice balls" in mainland China. Traditional mochi consists of skin and fillings. The skin is mainly steamed from glutinous rice flour, fine sugar, warm water, etc. The fillings have many flavors, such as bean paste filling, chestnut filling, red bean filling, mung bean filling, taro filling, Fruit stuffing and more. However, mochi products made by traditional techniques are prone to problems such as aging, hardening, deterioration, poor taste, short shelf life, and difficult storage, so they cannot be industrialized. Contents of the invention [0003] The invention relates to a mochi product and a production method thereof, belonging to the technical field of food process...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/10A23L7/122A23L33/125
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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