Rice ball modifier and preparation method thereof

A technology of improver and raw material, which is applied in the field of glutinous rice ball improver and its preparation, can solve the problems of glutinous gluten strength of glutinous rice flour milled with water for glutinous rice ball dough and other problems, and achieve the effects of overcoming cracking, increasing water absorption, and beautiful appearance

Inactive Publication Date: 2011-08-10
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a glutinous rice ball improver and a preparation method thereof, which are use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 1 part of sodium polyacrylate, 5 parts of sodium carboxymethylcellulose, 3 parts of xanthan gum, 82 parts of guar gum, and 9 parts of glyceryl monostearate in parts by weight. The weighed raw materials are screened by CB36 sieve, after screening, first mix sodium polyacrylate, sodium carboxymethyl cellulose, xanthan gum and guar gum, and then mix glyceryl monostearate to make The rice dumpling improver provided by the invention.

Embodiment 2

[0019] Weigh 2 parts of sodium polyacrylate, 3 parts of sodium carboxymethylcellulose, 4 parts of xanthan gum, 83 parts of guar gum, and 8 parts of glyceryl monostearate in parts by weight. The weighed raw materials are screened by CB36 sieve, after screening, first mix sodium polyacrylate, sodium carboxymethyl cellulose, xanthan gum and guar gum, and then mix glyceryl monostearate to make The rice dumpling improver provided by the invention.

Embodiment 3

[0021] Weigh 3 parts of sodium polyacrylate, 2 parts of sodium carboxymethylcellulose, 7 parts of xanthan gum, 80 parts of guar gum, and 8 parts of glyceryl monostearate in parts by weight. The weighed raw materials are screened by CB36 sieve, after screening, first mix sodium polyacrylate, sodium carboxymethyl cellulose, xanthan gum and guar gum, and then mix glyceryl monostearate to make The rice dumpling improver provided by the invention.

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/054A23L1/164A23L29/269
Inventor 张力争牛艳红吕宝红蒲红艳姬真真
Owner ZHENGZHOU SYNEAR FOOD
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