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Special powder for producing high-quality mochi and making method of powder

A production method and technology of special flour, applied in the field of mochi special flour and its production, can solve the problems of unsuitable industrial production, short shelf life, easy hardening, etc., to improve energy utilization rate, simplify production process, and reduce boiling The effect of syrup

Inactive Publication Date: 2013-03-20
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

Due to the high water content of glutinous rice starch, it is easy to age, and when used alone, the product is prone to hardening, deterioration, poor taste, short shelf life, and difficult storage, so it cannot be industrialized.

Method used

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  • Special powder for producing high-quality mochi and making method of powder
  • Special powder for producing high-quality mochi and making method of powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Formula: glutinous rice flour 100kg, corn modified starch 15kg, high maltose syrup 300kg, compound improver 12kg, water 50kg.

[0035] Make it as follows:

[0036] ⑴ Ingredients: Select high-quality glutinous rice flour, corn modified starch, compound improver and water according to the proportion of the formula, add them to the steamer in turn, stir fully for 15 minutes, and mix well;

[0037] ⑵ Steaming of raw materials: heat and mature the uniformly mixed raw materials under high pressure at 1 kgf / cm 2 Steam for 25 minutes under steam pressure conditions;

[0038] (3) Sugar mixing: change the steam inlet path of the steam refining machine, supply heat in the interlayer, take high maltose syrup, gradually add steamed raw materials in four times, stir for 60 minutes, so that the syrup and powder are fully mixed;

[0039] ⑷ Cooking: Take out the cooked powder mixed with syrup from the steamer;

[0040] ⑸ Cooling: Seal the cooked powder with plastic wrap, and place it...

Embodiment 2

[0049] Formula: glutinous rice flour 100kg, corn modified starch 10.45kg, high maltose syrup 250kg, compound improver 6kg, water 70kg.

[0050] Make it as follows:

[0051] ⑴ Ingredients: Select high-quality glutinous rice flour, corn modified starch, compound improver and water according to the formula ratio, add them to the steamer in turn, stir fully for 20 minutes, and mix well;

[0052] ⑵ Steaming of raw materials: heat and mature the uniformly mixed raw materials under high pressure at 1.2 kgf / cm 2 Steam under steam pressure conditions for 20min;

[0053] (3) Sugar mixing: change the steam inlet path of the steamer, supply heat in the interlayer, take high maltose syrup, add the steamed raw materials gradually in four times, stir for 50 minutes, so that the syrup and powder are fully mixed;

[0054] ⑷ Cooking: Take out the cooked powder mixed with syrup from the steamer;

[0055] ⑸ Cooling: Seal the cooked powder with plastic wrap, and place it at room temperature for...

Embodiment 3

[0064] Formula: glutinous rice flour 100kg, corn modified starch 13.5kg, high maltose syrup 280kg, compound improver 8kg, water 60kg.

[0065] Make it as follows:

[0066] ⑴ Ingredients: Select high-quality glutinous rice flour, corn modified starch, compound improver and water according to the proportion of the formula, add them to the steamer in turn, stir fully for 25 minutes, and mix well;

[0067]⑵ Steaming of raw materials: heat and mature the uniformly mixed raw materials under high pressure at 0.5 kgf / cm 2 Steam under steam pressure conditions for 22 minutes;

[0068] (3) Sugar mixing: change the steam inlet path of the steam refining machine, supply heat in the interlayer, take high maltose syrup, gradually add steamed raw materials in four times, stir for 55 minutes, so that the syrup and powder are fully mixed;

[0069] ⑷ Cooking: Take out the cooked powder mixed with syrup from the steamer;

[0070] ⑸ Cooling: Seal the cooked powder with plastic wrap and place i...

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Abstract

The invention belongs to the technical field of food processing methods, in particular to a special powder for mochi and a making method of the powder. The powder special for mochi is processed by mixing glutinous rice flour, modified corn starch, high maltose syrup, a compound improver and water by certain weight percent and carrying out the following steps: (1) mixing; (2) steaming; (3) mixing the high maltose syrup with the material; (4) taking out the steamed powder; (5) cooling the steamed powder; and (6) sterilizing and packaging the steamed powder. The invention has the following characteristics: by using the method in which the raw materials and the process are simultaneously improved, the problems that the traditional mochi powder is easy to harden and go bad, has poor taste and short shelf life and is hard to preserve are solved; and the mochi products made of the mochi powder have good elasticity, strong pliability, tender taste and more than 6 months of shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing methods, and in particular relates to a special mochi flour 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 flour is made by steaming glutinous rice flour, fine sugar, warm water, etc., and then encased to make mochi products. Due to the high water content of glutinous rice starch, it is easy to age, and when used alone, the product is prone to hardening, deterioration, poor taste, short shelf life, and difficult storage, so it cannot be industrialized. Contents of the invention [0003] The purpose of the present invention is to disclose a special high-quality mochi flour and its production method. Aiming at the shortcomings of traditional mochi flour, the raw materials are improved, supplemented with a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/09A23L7/10A23L29/30
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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