Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry

A technology for glutinous rice cakes and glutinous rice, which is applied in baking, baked goods, food science and other directions, can solve the problems of single function of glutinous rice products, destroy the structure of glutinous rice grains, and taste bad and fresh, and achieve elimination of intestinal toxins and carcinogens. , The effect of reducing water activity and maintaining natural taste and flavor

Active Publication Date: 2012-09-19
宁夏天瑞产业集团现代农业有限公司
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or c...

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 1000g of glutinous rice

[0029] The present invention is achieved through the following technical solutions:

[0030] Wash the glutinous rice, soak until the soaking standard is complete, and the rice can be crushed when pinched with fingers;

[0031] Steamed rice: steam the soaked glutinous rice for 20 minutes under normal pressure;

[0032] It is advisable for steamed rice to be cooked but not transparent, transparent but not rotten, hard on the outside and soft on the inside, loose and even, and the final rice grains should have no white heart;

[0033] Add raffinose oligosaccharide: cool to 80 ℃ after glutinous rice cooking, add the oligosaccharide of glutinous rice raw material weight 10%, stir to make glutinous rice and oligosaccharide mix evenly; Described oligosaccharide consists of 40% raffinose oligosaccharide and 60% malt oligosaccharide;

[0034] Finishing and forming: put the mixture into the mold to prepare various shapes;

[0035] Drying: dry un...

Embodiment 2

[0039] Take 1000g of glutinous rice

[0040] The present invention is achieved through the following technical solutions:

[0041] Wash the glutinous rice, soak until the soaking standard is complete, and the rice can be crushed when pinched with fingers;

[0042] Steamed rice: steam the soaked glutinous rice for 20 minutes under normal pressure;

[0043] It is advisable for steamed rice to be cooked but not transparent, transparent but not rotten, hard on the outside and soft on the inside, loose and even, and the final rice grains should have no white heart;

[0044] Add raffinose oligosaccharides: after cooking the glutinous rice, cool to 80°C, add 15% oligosaccharides by weight of the glutinous rice raw materials, and stir to mix the glutinous rice and oligosaccharides evenly; the oligosaccharides consist of 50% isomaltose and oligosaccharides 50% Raffinose.

[0045] Finishing and forming: put the mixture into the mold to prepare various shapes;

[0046] Drying: dry un...

Embodiment 3

[0050] Take 1000g of glutinous rice

[0051] The present invention is achieved through the following technical solutions:

[0052] Wash the glutinous rice, soak until the soaking standard is complete, and the rice can be crushed when pinched with fingers;

[0053] Steamed rice: steam the soaked glutinous rice for 20 minutes under normal pressure;

[0054] It is advisable for steamed rice to be cooked but not transparent, transparent but not rotten, hard on the outside and soft on the inside, loose and even, and the final rice grains should have no white heart;

[0055] Add raffinose oligosaccharide: cool to 80 ℃ after glutinous rice steaming, add the oligosaccharide of glutinous rice raw material weight 20%, stir to make glutinous rice and oligosaccharide mix evenly; Described oligosaccharide consists of 30% stachyose, 40% % fructo-oligosaccharides and 30% raffinose-oligosaccharides.

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 health care sticky rice flaky pastry, which comprises 10 to 20 percent of oligosaccharide. The health care sticky rice flaky pastry is processed according to the following steps that: sticky rice is cleanly washed; the rice is steamed; the oligosaccharide is added; the sticky rice is cooled after being steamed, then, the oligosaccharide is added, the stirring is carried out so that the sticky rice and the oligosaccharide are uniformly mixed; the trimming and the forming are carried out; the drying is carried out until the moisture of the sticky rice flaky pastry is 6 to 8 percent; and then, twice vacuum oil frying is carried out, and the fragrant, sweet and crispy functional sticky rice flaky pastry can be obtained. Through low-temperature vacuum oil frying, the functionality and the puffing effect of the products are ensured, in addition, the grease rancidity can be effectively prevented, the food safety is enhanced, meanwhile, the moisture activity of the products is reduced, and the shelf life is prolonged. In addition, the functionality is high, and the natural flavor of the sticky rice is effectively maintained. The health care sticky rice flaky pastry belong to green food with the advantages that the flavor is unique, the long-time storage can be realized, the mouth feeling is fragrant, sweet and crispy, the nutrition is rich, and the special health care function and the natural sticky rice flavor are realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a glutinous rice shortbread product. Background technique [0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or cooked powder. It is processed and processed with other auxiliary materials, seasonings, processing aids or food additives, which destroys the rice grain structure of glutinous rice. The most important thing is that glutinous rice products have a single function and the natural flavor of glutinous rice is greatly reduced. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned prior art, using glutinous rice as the main raw material, adding a cer...

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): A21D13/08
Inventor 张玉峰李绩
Owner 宁夏天瑞产业集团现代农业有限公司
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