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A kind of quick-frozen inulin glutinous rice balls and preparation method thereof

A technology of quick-frozen inulin and inulin, which is applied in the field of food processing, can solve the problems of lack of ductility, water absorption, poor water retention, cracking of the epidermis, etc. Effect

Active Publication Date: 2017-10-24
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glutinous rice dough lacks extensibility, poor water absorption and water retention, and is prone to skin cracking and other problems during freezing and refrigerating

Method used

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  • A kind of quick-frozen inulin glutinous rice balls and preparation method thereof
  • A kind of quick-frozen inulin glutinous rice balls and preparation method thereof
  • A kind of quick-frozen inulin glutinous rice balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Preparation of glutinous rice balls from pure glutinous rice flour

[0033] 1. Raw materials

[0034] Flour: Glutinous Rice Flour 100%

[0035] The weight of water is 43%-46% of dough weight.

[0036] 2. Preparation method:

[0037] (1) Weigh the stuffing and glutinous rice flour with the skin-filling ratio of 4:1-3:2;

[0038] (2) Add the weighed glutinous rice flour into water at 20°C, stir evenly, and knead it into dough;

[0039] (3) Divide the kneaded dough into pieces, flatten it, and wrap the filling into it, and knead until the surface is smooth;

[0040] (4) Place the wrapped glutinous rice balls in a -40°C ultra-low temperature refrigerator for 30 minutes;

[0041] (5) Transfer the frozen glutinous rice balls to a refrigerator at -18°C for frozen storage.

[0042] The data of the glutinous rice ball quality evaluation index of this embodiment are shown in Table 1.

[0043] Table 1

[0044]

Embodiment 2

[0045] Example 2 A kind of quick-frozen inulin glutinous rice balls

[0046] 1. Raw materials

[0047] Powder includes:

[0048] Glutinous Rice Flour 99.5%

[0049] Inulin 0.5%

[0050] The weight of water is 45%-48% of dough weight.

[0051] 2. Preparation method

[0052] (1) Dissolve inulin in water at 38°C-45°C to obtain an inulin solution, and cool it to 20°C for later use;

[0053] (2) With the skin-filling ratio of 4:1-3:2, weigh the stuffing and glutinous rice flour;

[0054] (3) Mix the weighed glutinous rice flour and the inulin solution, stir evenly, and knead into a dough;

[0055] (4) Divide the kneaded dough into pieces, flatten it, wrap the stuffing dough in it, and knead until the surface is smooth;

[0056] (5) Place the wrapped glutinous rice balls in a -40°C ultra-low temperature refrigerator for 30 minutes;

[0057] (6) Transfer the frozen glutinous rice balls to a refrigerator at -18°C for frozen preservation.

[0058] The data of the glutinous ric...

Embodiment 3

[0061] Example 3 A kind of quick-frozen glutinous rice balls with inulin added

[0062] 1. Raw materials

[0063] Powder includes:

[0064] Glutinous Rice Flour 99%

[0065] Inulin 1%

[0066] The weight of water is 45%-48% of dough weight.

[0067] 2. Preparation method

[0068] (1) Dissolve inulin in water at 38°C-45°C to obtain an inulin solution, and cool it to 20°C for later use;

[0069] (2) With the skin-filling ratio of 4:1-3:2, weigh the stuffing and glutinous rice flour;

[0070](3) Mix the weighed glutinous rice flour and the inulin solution, stir evenly, and knead into a dough;

[0071] (4) Divide the kneaded dough into pieces, flatten it, and wrap the filling into it, and knead until the surface is smooth;

[0072] (5) Place the wrapped glutinous rice balls in an ultra-low temperature refrigerator at -40°C for 30 minutes;

[0073] (6) Transfer the frozen glutinous rice balls to a refrigerator at -18°C for frozen preservation.

[0074] The quality evaluati...

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Abstract

The invention discloses quick-frozen inulin rice dumplings and a preparation method thereof. The quick-frozen inulin rice dumplings comprise 60-80% of starch flour and 20-40% of stuffing; the starch flour is formed by mixing 52-57% of powder with 43-48% of water and kneading, wherein in the powder, inulin accounts for 0.5-7%, and sticky rice accounts for 93-99.5%; inulin is sweet, so that additive amount of sugar in the stuffing can be reduced when the inulin is added in the starch flour, and the inulin is high-sweetness, low-fat and low-calorie water-soluble dietary fiber, so that nutritional and health effects are also realized when people taste food; and the inulin rice dumplings have the advantages that frost cracking ratio is obviously reduced, dehydration rate is reduced in a certain degree and light transmittance is not obviously changed. The preparation method of the inulin rice dumplings is simple and easy to operate.

Description

technical field [0001] The invention relates to the field of food processing, in particular to quick-frozen inulin glutinous rice balls and a preparation method thereof. Background technique [0002] Inulin, also known as inulin, is widely found in various plants in nature. It is a chain polysaccharide formed by fructose molecules connected by β(1→2) bonds. The end contains a glucose residue, and the degree of polymerization is 2-60. Slightly soluble in cold water, easily soluble in hot water. Inulin has the ability to bind free water, which can reduce the water activity of food and prolong the shelf life of food. When the average daily intake of inulin reaches more than 2200 mg, it will have a significant regulatory effect on the physiological effects of the human body. Inulin is low in calories, about 1.5-2.0kcal / g. It can regulate blood lipids without raising blood sugar, improve the distribution of human intestinal flora, and especially promote the proliferation of bif...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L29/30A23L5/00
CPCA23V2002/00A23V2200/332A23V2200/328
Inventor 汪名春范丽媛周裔彬王乃富张海伟
Owner ANHUI AGRICULTURAL UNIVERSITY
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