Wrapper for sesame balls, sesame balls, and method for making sesame balls

A technology of sesame balls and dough, which is applied in application, dough processing, baking, etc. It can solve the problems of poor flexibility of the dough, weak texture, slow coloring, etc., and achieve the goal of maintaining moisture, increasing appetite, and strong taste Effect

Active Publication Date: 2012-07-11
云鹤食品有限公司
View PDF8 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sesame balls made of the above-mentioned sesame balls are colored slowly during the frying process, and they

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Wrapper for sesame balls, sesame balls, and method for making sesame balls
  • Wrapper for sesame balls, sesame balls, and method for making sesame balls
  • Wrapper for sesame balls, sesame balls, and method for making sesame balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: The sesame ball dough of the present embodiment is made up of the following components in parts by weight: 75 parts of water, 100 parts of water-milled glutinous rice flour, 1 part of quick-frozen oil, 20 parts of white sugar, 1.5 parts of glucose, 3.5 parts of wheat starch part, 0.3 part of food improver, and 0.24 part of edible alkali.

[0047] The food improver of this embodiment is composed of 2.5 parts of guar gum, 1 part of xanthan gum, 5 parts of sodium hydroxymethylcellulose, and 1.5 parts of disodium hydrogen phosphate.

[0048] The sesame ball containing the above dough consists of 19 parts of dough, 1.5 parts of sesame and 2.5 parts of bean paste filling.

[0049] The preparation method of sesame ball comprises the following steps:

[0050] (1) Kneading dough: Mix the weighed water-milled glutinous rice flour, sugar, glucose, food improver, edible alkali and wheat starch for 2 minutes; add water, stir for 5 minutes, accelerate the frozen oil an...

Embodiment 2

[0061] Embodiment 2: The sesame ball dough of the present embodiment is made up of the following components in parts by weight: 75 parts of water, 100 parts of water-milled glutinous rice flour, 1 part of quick-frozen oil, 20 parts of white sugar, 1.5 parts of glucose, 30 parts of purple sweet potato part, 0.3 part of food improver, and 0.24 part of edible alkali.

[0062] The food improver of this embodiment is composed of 2.5 parts of guar gum, 1 part of xanthan gum, 5 parts of sodium hydroxymethylcellulose, and 2.5 parts of disodium hydrogen phosphate.

[0063] The purple sweet potato sesame ball containing the above-mentioned dough consists of 17.8 parts of dough, 1.8 parts of sesame and 2.5 parts of purple sweet potato filling. The purple sweet potato filling is composed of 50 parts of purple sweet potato and 15 parts of white sugar. The preparation method is to put the purple sweet potato into a pressure cooker and cook for 20-25 minutes, take it out and let it cool, the...

Embodiment 3

[0076] Embodiment 3: The sesame ball dough of the present embodiment is made up of the following components in parts by weight: 70 parts of water, 90 parts of water-milled glutinous rice flour, 1.5 parts of quick-frozen oil, 22 parts of white sugar, 3.5 parts of glucose, and 20 parts of purple sweet potato 0.5 part, 0.5 part of food improver, 0.23 part of edible alkali.

[0077] The food improver of this embodiment is composed of 2.5 parts of guar gum, 1 part of xanthan gum, 5 parts of sodium hydroxymethylcellulose, and 1.5 parts of disodium hydrogen phosphate.

[0078] The purple sweet potato sesame ball containing the above-mentioned dough consists of 17 parts of dough, 2.5 parts of sesame and 2 parts of purple sweet potato filling. The purple sweet potato filling consists of 55 parts of purple sweet potato and 10 parts of white sugar. The preparation method is to put the purple sweet potato into a pressure cooker and cook for 20-25 minutes, take it out and let it cool, then...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a wrapper for sesame balls, which is made of water, glutinous rice flour, deepfreeze oil, white sugar, glucose, wheat starch, food improver, dietary alkali and purple potatoes. The glucose in the wrapper causes fast coloration of the sesame balls in frying. The food improver is capable of effectively improving machining property and water binding capacity of the sesame balls and enables the coat of each sesame ball to be crisp, each sesame ball to be expanded and dough to be soft and glutinous, and the food improver also enables the sesame balls to less apt to crack in deepfreezing and storage. The deepfreeze oil enables tissue and gloss of the sesame balls to be improved, flavor and taste of the sesame balls to be improved, and shelf life of the deepfreezed sesame balls to be prolonged. In addition, a purple potato filling is made to lead the sesame balls to be more nutrient and delicious. The sesame balls are full, pure in coloration and good in taste, sesame seeds are evenly inlaid onto the outside of each sesame ball, the fried sesame balls taste soft, cool and smooth, the sesame balls are non-sticky to teeth when eaten, and the sesame balls belong to a delicious daily snack popular with young and old.

Description

technical field [0001] The invention belongs to the field of quick-frozen foods, and relates to a dough for sesame balls, as well as a sesame ball and a preparation method thereof. Background technique [0002] Along with the raising of people's living standard, convenient and quick food is more and more subject to people's welcome. Sesame balls are processed with glutinous rice flour as the main raw material, adding appropriate amount of white granulated sugar, glucose, edible alkali and other raw materials. Sesame balls have two characteristics of high quality and convenience. Sesame balls are quick-frozen after being made, and the ice crystals generated at -18°C during the freezing process will damage the microbial cells, making the microorganisms lose their vitality and cannot reproduce; the enzyme reaction is severely inhibited, and the chemical changes in the food slow down, so it can be compared Long-term storage without spoilage. Therefore, the sesame balls have g...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/08A21D2/36A21D2/02A21D2/18A21D13/047A21D13/22A21D13/31A21D13/38A21D13/60
Inventor 陈攀攀王海牛镇平
Owner 云鹤食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap