Freeze-resistant glutinous rice pastry preparation technology and edible method

Abstract

The present invention specifically provides a freeze-resistant glutinous rice pastry which is manufactured by the following steps: finely selecting high-quality glutinous rice, washing and cleaning, soaking the glutinous rice with fresh water; taking out the soaked glutinous rice and grinding the soaked glutinous rice into glutinous rice flour; putting the glutinous rice flour into a high temperature steamer with stirring to conduct steaming under an airtight and pressing condition; after steaming, uncovering the steamer and adding high-quality soft white sugar or xylitol, and stirring; adding pure water and continuously stirring; when a pastry body becomes fine, smooth and soft, adding flour, and stirring evenly; taking out the pastry from a pot, air-cooling, molding, packaging, sterilizing, sub-packaging, and inspecting quality of the pastry, and delivering the pastry from storage. The pure glutinous rice is used as main raw materials without any addition of starch, agar, and chemical additives, thus the emergences of retrogradation and other denaturing problems of the glutinous rice starch chains are avoided, and user's taste cannot be affected. The manufacturing method of the freeze-resistant glutinous rice pastry extends the stirring time and increases the number of stirring processes, and the repeated stirring enables the glutinous rice paste to be more "energetic", and the finished product is more tough and chewy. Since the finished products are stored at -18 DEG C in the cold storage, the additions of any preservatives are not needed and thus the original taste and flavor of the glutinous rice are maintained, and the food safety is further ensured.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular provides a process for making a freeze-resistant glutinous rice cake. Background technique [0002] Glutinous rice is rich in protein, sugar, multivitamins and minerals. It has the effects of nourishing the middle and Qi, invigorating the spleen and stomach, and stopping sweating. It has a certain relief effect on people with poor appetite, abdominal distension and diarrhea. In addition, the sticky, slippery and elastic characteristics of glutinous rice products are loved by people. However, in order to increase the toughness and elasticity of the cake, the glutinous rice products on the market are often added with starch or agar and chemical additives. The aforementioned additives are prone to the phenomenon of starch aging, which is often referred to as anti-growth, which causes the glutinous rice to harden and taste poor, and must be reheated to regenerate. The above phenomen...

AI Technical Summary

Problems solved by technology

The aforementioned additives are prone to the phenomenon of starch aging, which is often called anti-growth, which makes the glutinous rice cake hard and tastes bad. It must be reheated to be revived.