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Crystal rice dumpling and preparation method thereof

A technology of zongzi and crystal, applied in the field of crystal zongzi and its preparation, can solve the problems of gastrointestinal emptying taking a long time, not eating too many glutinous rice zongzi, restricting the development of zongzi, etc. excellent effect

Active Publication Date: 2012-12-19
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, glutinous rice, the raw material for making zongzi, is relatively oily and sticky, and it takes a long time to digest and empty the stomach and intestines. symptom
Therefore, glutinous rice dumplings should not be eaten too much, especially for the elderly and children. In addition, zongzi is a kind of festival food, and its consumption is very seasonal, thus affecting its sales volume and restricting the development of the zongzi industry.

Method used

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  • Crystal rice dumpling and preparation method thereof
  • Crystal rice dumpling and preparation method thereof
  • Crystal rice dumpling and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of crystal rice dumpling, its preparation method is as follows:

[0026] The raw materials of starch paste are: water chestnut powder 16g, potato modified starch (purchased from Guangzhou Jianke Biotechnology Co., Ltd.) 6g, hydroxypropyl distarch phosphate 2.5g, white sugar 10g, sodium dehydroacetate 0.05g, water 65.45g ;

[0027] Its preparation method mainly comprises the following process steps:

[0028] (1) Mixing material: put horseshoe powder, potato modified starch, hydroxypropyl distarch phosphate, and sodium dehydroacetate in a container and mix well;

[0029] (2) Punching: Add water (21.8g) of 1 / 3 of the total water content to the starch mixed uniformly in step (1), and stir evenly to form a slurry;

[0030] (3) Boil sugar water: Add white sugar to the remaining water (43.65g), stir well and boil;

[0031] (4) Starch paste: Slowly pour the hot sugar water in step (3) into the slurry in step (2), and stir while flushing until a plastic starch paste is...

Embodiment 2

[0042] The difference between this embodiment and embodiment 1 is that the raw material of starch paste is:

[0043] 15 parts of horseshoe powder, 8 parts of modified potato starch, 2 parts of hydroxypropyl distarch phosphate, 9 parts of white sugar, 0.05 parts of sodium dehydroacetate, and 65.95 parts of water.

[0044] The water content of the finally made zongzi is 67%.

[0045] The texture characteristic of table 3 embodiment 2 crystal zongzi

[0046]

Embodiment 3

[0048] The difference between the present embodiment and embodiment 1 is that the parts by weight of the non-filling part of the zongzi are as follows:

[0049] 16 parts of horseshoe powder, 4 parts of modified potato starch, 1.5 parts of hydroxypropyl distarch phosphate, 8 parts of white sugar, 0.05 parts of sodium dehydroacetate, and 71.45 parts of water.

[0050] The water content of the final zongzi is 73.5%.

[0051] The texture characteristic of table 4 embodiment 3 crystal zongzi

[0052]

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Abstract

The invention discloses a crystal rice dumpling and a preparation method thereof. The rice dumpling comprises a rice dumpling leaf and starch paste wrapped by the rice dumpling leaf, wherein the starch paste comprises the following formula by weight part: 15 to 16 parts of water chestnut starch, 4 to 8 parts of potato modified starch, 1.5 to 3 parts of hydroxypropyl distarch phosphate ester, 8 to12 parts of white sugar, 0.03 to 0.05 parts of sodium dehydroacetate and 61 to 71.5 parts of water. The preparation method comprises (1) uniformly mixing the water chestnut starch, the potato modified starch, the hydroxypropyl distarch phosphate ester, and the sodium dehydroacetate; (2) adding parts of water to the above mixture and uniformly stirring to get powder slurry; (3) adding white sugar to the remaining water and boiling the sugar water; (4) slowly adding the hot sugar water into the powder slurry of step (2) with stirring until plasticity starch paste is formed; (5) packaging the rice dumpling; and (6) steaming the rice dumpling to get the crystal rice dumpling. The crystal rice dumpling has attractive appearance, excellent taste, plenty elasticity, and relatively long shelf-life, and is easy to digest.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a crystal zongzi and a preparation method thereof. Background technique [0002] Glutinous rice dumplings are fragrant and elegant, soft and glutinous, and have various tastes, which are very popular among people. However, glutinous rice, the raw material for making zongzi, is relatively oily and sticky, and it takes a long time to digest and empty the stomach and intestines. symptom. Therefore glutinous rice dumpling can not be eaten more, especially for old man and children, and dumpling is as a kind of festival food in addition, and its consumption is very seasonal, thereby affects its sales volume, restricts the development of dumpling industry. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a crystal zongzi which is transparent in appearance, strong in zongzi flavor, good Q feeling and suitable for a...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 李汴生陈云辉阮征
Owner SOUTH CHINA UNIV OF TECH
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