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Potato glutinous rice balls and processing method thereof

A processing method and potato technology, applied in the field of food processing, can solve the problems of high sugar content, low fiber, low nutritional value, etc., and achieve the effects of rich nutrition, good toughness and adhesion, and improved nutritional value

Inactive Publication Date: 2015-08-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The appearance of traditional glutinous rice balls is mainly glutinous rice, which has high sugar content, very little fiber, and low nutritional value

Method used

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  • Potato glutinous rice balls and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The dosage of each raw material is: 600g of whole potato flour, 300g of glutinous rice flour, 100g of milk powder, 80g of powdered sugar, 60g of mashed potato, 30g of black sesame powder, and 20g of peanut powder.

[0041] The preparation method comprises the following steps:

[0042] 1) Production of the skin: After mixing the whole potato powder, glutinous rice and milk powder evenly, add 1800g, stir evenly, and knead repeatedly to make the glutinous rice ball skin:

[0043] 2) Production of stuffing: After cleaning the potatoes, crush them into a slurry to make mashed potatoes; mix the powdered sugar, mashed potatoes, black sesame powder, and peanut powder, and finally cut into 1×1×1cm 3 Small cube-shaped glutinous rice balls.

[0044] 3), according to the ratio of 0.8:1 mass percentage of glutinous rice ball skin and stuffing, wrap glutinous rice ball stuffing into glutinous rice ball skin, make potato glutinous rice ball;

[0045] 4) Quick-freeze the potato gluti...

Embodiment 2

[0047] The dosage of each raw material is: 900g of whole potato flour, 500g of glutinous rice flour, 200g of milk powder, 100g of powdered sugar, 100g of mashed potato, 50g of black sesame powder, and 30g of peanut powder.

[0048] The preparation method comprises the following steps:

[0049] 1), the production of the skin: After mixing the whole potato powder, glutinous rice and milk powder evenly, add 4000g of water, stir evenly, and knead repeatedly to make the skin:

[0050] 2), the making of stuffing: after washing the potatoes, smash them into pulp to make mashed potatoes;

[0051]Mix powdered sugar, mashed potatoes, black sesame powder, and peanut powder in proportion, then cut into 3×3×3cm 3 Small cubes of gnocchi dipped.

[0052] 3), according to the ratio of 2:1 mass percentage of glutinous rice ball skin and stuffing, wrap glutinous rice ball stuffing into glutinous rice ball skin, make potato glutinous rice ball;

[0053] 4) Quick-freeze the potato glutinous ri...

Embodiment 3

[0055] The dosage of each raw material is: 750g of whole potato flour, 400g of glutinous rice flour, 150g of milk powder, 90g of powdered sugar, 80g of mashed potato, 40g of black sesame powder, and 25g of peanut powder.

[0056] The preparation method comprises the following steps:

[0057] 1), the production of the skin: After mixing the whole potato powder, glutinous rice and milk powder evenly, add 2520g of water, stir evenly, and knead repeatedly to make the skin:

[0058] 2), the making of stuffing: after washing the potatoes, smash them into pulp to make mashed potatoes;

[0059] Mix powdered sugar, mashed potatoes, black sesame powder and peanut powder in proportion, then cut into 2×2×2cm 3 Small cubes of glutinous rice balls.

[0060] 3), according to the ratio of 1.4:1 mass percentage of glutinous rice ball skin and stuffing, wrap the glutinous rice ball stuffing into the glutinous rice ball skin, and make potato glutinous rice balls;

[0061] 4) Quick-freeze the ...

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Abstract

The invention discloses a processing method of potato glutinous rice balls, wherein the processing method comprises the following steps: step one, dividing raw materials of the potato glutinous rice balls into two groups, wherein in parts by weight, the first-group raw materials comprise 600-900 parts of a potato whole powder, 300-500 parts of glutinous rice flour and water, the ratio of the water amount to the sum of the weights of the first-group raw materials is (1.8-2.5):1, and the second-group raw materials comprise 60-100 parts of mashed potato; and mixing and kneading the first-group raw materials to obtain glutinous rice ball skin, and making the second-group raw materials into a glutinous rice ball stuffing; step two, wrapping the glutinous rice ball stuffing with the glutinous rice ball skin to prepare glutinous rice balls, wherein the weight ratio of the glutinous rice ball skin to the glutinous rice ball stuffing is (0.8-2):1; and step three, quick-freezing the potato glutinous rice balls, and then placing for freezing storage. The invention discloses the potato glutinous rice balls prepared by the method. The potato glutinous rice balls contain the potato component in both the flour skin and the stuffing, are sweet but not greasy, do not make a soup turbid, and are high in nutritional quality and easy to digest.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a potato glutinous rice ball and a processing method thereof. Background technique [0002] The glutinous rice balls are made of sesame, lard, white sugar, fruit, etc., mixed and kneaded into a dough for filling, and the outside is made into a round shape with glutinous rice flour. After cooking, it tastes sweet and delicious. The appearance of traditional glutinous rice balls is mainly glutinous rice essence, which has high sugar content, very little fiber, and low nutritional value. [0003] Whole potato flour has high nutritional value and is a globally recognized whole-nutrition food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/00A23L1/216A23L7/10A23L19/12
Inventor 黄峰张泓戴小枫胡宏海张春江刘倩楠陈文波张雪张荣黄艳杰徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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