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Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven

A production method, microwave freezing technology, applied in baking, baked food, food science, etc., can solve the problems that glutinous rice ball cake does not have the characteristics and flavor of fried glutinous rice ball cake, and the process is complicated

Active Publication Date: 2012-02-22
WUXI HUASHUN MINSHENG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But the glutinous rice cakes produced by these methods do not have the characteristics and local flavor of my country's fried glutinous rice cakes
The present inventor finds through literature survey, the technology of making fried glutinous rice ball cake traditionally in my country is complicated, and there is no research on industrialized production of microwave quick-freezing fried glutinous rice ball cakes in China

Method used

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  • Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven
  • Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven
  • Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Example 1 : The effect of the ratio of glutinous rice flour and low-gluten flour on the quality of fried glutinous rice cakes

[0082] Considering that the glutinous rice starch is almost entirely amylopectin, which is highly viscous after gelatinization, if only the glutinous rice flour is used to process the product, it is easy to collapse, stick to the teeth, and difficult to process, so some low-gluten flour is added to increase its amylose Ratio, improve its quality, while reducing costs. In this example, four groups of mixed flours of glutinous rice flour and low-gluten flour were used, and the total mass of each group was 200 g. The ratio of the two flours is shown in Table 2. The specific operation steps are as follows

[0083] A) HLB=9-10 monoglyceride laurate produced by 0.75g Mitsubishi Chemical Co., Ltd. and HLB=16 sucrose laurate produced by 0.4g Mitsubishi Chemical Co., Ltd. were dissolved in 40g water to prepare a stock solution; then

[0084]B) Take ...

Embodiment 2

[0092] Example 2 : Effect of moisture content on the quality of fried glutinous rice cake

[0093] Carried out in the same manner as in Example 1, except that sample 2 in Example 1 was used, and the amount of water used during dough was different. The sensory evaluation of fried glutinous rice cake was carried out according to the method described in this specification, and its result is listed in Table 3.

[0094] Table 3: Effect of water content on the quality of fried glutinous rice cakes

[0095]

[0096] The results in Table 3 clearly show that (1) three groups of fried glutinous rice cake samples have obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; (2) determine the water content of sample 2, that is, the amount of water added is 40% of the total weight of the dough is the optimal amount of water.

Embodiment 3

[0097] Example 3 : The effect of water temperature on the quality of fried glutinous rice cakes during kneading

[0098] Carry out in the same manner as Example 1, but use sample 2 in Example 1 to study the impact of water at different temperatures on the quality of fried glutinous rice cakes. Carry out the sensory evaluation of fried glutinous rice cake according to the method described in this description, its result is listed in Table 4.

[0099] Table 4: Effect of water temperature on the quality of fried glutinous rice cakes

[0100]

[0101] The results in Table 4 clearly show that (1) the three groups of fried glutinous rice cake samples obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; (2) the water temperature of sample 3 was determined to be 100°C as the best temperature.

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Abstract

The invention relates to a production method for a frozen pre-fried glutinous rice cake capable of being heated in a microwave oven. The method comprises the steps of: dissolving laurate monoglyceride and laurate sucrose esters in water to obtain stock solution; mixing glutinous rice flour, low-gluten flour, laurate sucrose esters and high-temperature-resistant alpha-amylase to obtain solid mixtures; pouring the solid mixtures into mixed solution formed by water, the stock solution and plant oil, agitating and kneading to obtain dough; fermenting the dough, filling honeydew red bean stuffing into the dough and kneading the dough into a cake; and then frying the cake in plant oil to obtain the fried glutinous rice cake. After the fried glutinous rice cake produced by adopting the method isquickly frozen and heated in the microwave oven, the quality in aspects of fragility, viscoelasticity, delicacy and flavor is very excellent, the intact storage surface is kept stable and unchanged for a long time, and therefore, the shelf life of the fried glutinous rice cake disclosed by the invention is very long.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a method for producing a microwave-freezable pre-fried glutinous rice cake. 【Background technique】 [0002] Microwave food is the application of modern processing technology, the use of scientific ratio and combination of food raw materials, pre-processed into food suitable for microwave heating or modulation, easy to eat. Microwave heating has many advantages such as fast, time-saving, economical and energy-saving, and can maintain the original flavor and nutritional content of food. The taste and flavor of microwave food can be compared with traditional food, which is beyond the reach of new convenience foods such as canned food and flexible packaged food. [0003] Since the 1980s, microwave food has developed rapidly in developed countries. The main varieties of microwave food in the U.S. market include storable refined dishes, v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 张清苗庞珂陈卫张灏赵建新李广范大明
Owner WUXI HUASHUN MINSHENG FOOD
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