Quick-frozen black sesame rice ball and preparation method thereof

A technology of black sesame and peanut rice is applied in the field of quick-frozen black sesame dumplings and their preparation, which can solve the problems of unsatisfactory effect and high cost, and achieve the effects of enhancing health care value, reducing the chance of cracking, and enhancing aroma and taste.

Inactive Publication Date: 2013-04-03
凤台县康志食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through market testing, the effect is not ideal and the cost is too high

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of quick-frozen black sesame glutinous rice balls is characterized in that it is made up of the raw material of following parts by weight (kg):

[0020] Glutinous rice 60, butter 10, glucose 6, maltodextrin 5, black sesame 7, peanut 6, starch 3, dried rose 0.8, matcha powder 0.8, salad oil 0.8, fried barley powder 0.8, water amount.

[0021] The preparation method of described quick-frozen black sesame glutinous rice balls, comprises the following steps:

[0022] (1) Leather making: Soak the above-mentioned glutinous rice with equal weight of water. The soaking time is: 3-5 hours in summer and 7-9 hours in winter, then pass through 80-90 mesh sieve, add 3-4 times of water to grind until Slurry, drying after dehydration to obtain glutinous rice flour;

[0023] (2) Filling: Mix and grind the black sesame seeds, peanuts, and sun-dried roses in the above weight parts, add the starch, glucose, maltodextrin, cream, and matcha powder in the above weight parts, mix and ...

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PUM

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Abstract

The invention discloses a quick-frozen black sesame rice ball. The quick-frozen black sesame rice ball comprises the following raw materials in part by weight: 55-65 parts of glutinous rice, 10-12 parts of cream, 4-6 parts of glucose, 3-5 parts of maltodextrin, 5-7 parts of black sesame, 4-6 parts of peanut, 1-3 parts of starch, 0.8-1 part of dried rose, 0.6-0.8 parts of matcha powder, 0.6-0.8 parts of salad oil, 0.5-0.8 parts of fried barley flour and a proper amount of water. A proper amount of starch, maltodextrin and fried barley flour is added in a stuffing making process, so that the emulsifying stability is improved, the stickiness and the compactness of stuffing are improved, the impact of the stuffing on a wrapper is reduced and the breakage opportunity of the wrapper is also reduced; the added matcha powder and rose improves the taste and the mouthfeel of the rice ball; and the quick-frozen black sesame rice ball is soaked by a Chinese herbal extract, so that the health-care value of the quick-frozen black sesame rice ball is improved.

Description

technical field [0001] The invention mainly relates to quick-frozen black sesame glutinous rice balls and a preparation method thereof, belonging to the field of food. Background technique [0002] As a traditional food in China, quick-frozen glutinous rice balls are one of the foods favored by consumers because of their convenience, hygiene, safety, nutrition, and all-season characteristics. However, in the process of large-scale and industrialized production of glutinous rice balls, the core raw material of water-milled glutinous rice flour is not as strong as flour, and the quick-frozen glutinous rice balls often have obvious cracking and powder removal, which seriously affects the quality of the glutinous rice balls. Therefore, the method of preventing the glutinous rice balls from cracking is very important. In the industry, quick-frozen oil is generally added to glutinous rice flour, and raw materials such as carrageenan are added to the filling to prevent the glu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 张保民
Owner 凤台县康志食品有限责任公司
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