Rice ball modifier and preparation method thereof

Abstract

The invention discloses a rice ball modifier comprising the following raw materials in proportions by weight: 1-3 parts of sodium polyacrylate, 2-5 parts of sodium carboxy methyl cellulose, 3-7 parts of xanthan gum, 80-87 parts of guar gum and 7-10 parts of glycerin monostearate. Through the rice ball modifier provided by the invention, the problem that the strength of water-milled glutinous riceflour which is used for making wrappers of the rice balls is insufficient can be solved.

Description

technical field [0001] The invention relates to the field of quick-frozen foods, in particular to a glutinous rice ball improving agent and a preparation method thereof. Background technique [0002] With the development of society and the acceleration of people's life rhythm, quick-frozen food has become an important part of people's life. The development of quick-frozen food is becoming more and more extensive, and the products of quick-frozen food are also becoming more and more extensive; such as quick-frozen dumplings, quick-frozen glutinous rice balls, quick-frozen wontons, etc.; the development scale of quick-frozen food is also growing. In the prior art, in the process of large-scale industrial production of quick-frozen glutinous rice balls, due to the insufficient gluten strength of the water-milled glutinous rice flour used to make the glutinous rice balls, the prepared glutinous rice balls often collapse, the fillings crack, and the glutinous rice balls are boile...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a glutinous rice ball improver and a preparation method thereof, which are used to solve the problem of gluten strength of glutinous rice flour milled with water for glutinous rice balls