Crystal mochi preblended flour, crystal mochi and preparation method thereof

A technology for ready-mixed flour and mochi, applied in food science and other directions, can solve the problems of inability to industrialize and ensure product quality, rough structure, short product shelf life, etc., and achieve excellent mechanical shear resistance, long shelf life, and crystal clear appearance. clear effect

Inactive Publication Date: 2016-05-11
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional mochi is made of steamed glutinous rice flour and stuffed, but the product has a short shelf life, tends to harden, cannot be stored, has poor taste, and cannot be industrialized and product quality guaranteed
And with the development of quick-frozen food, some quick-frozen mochi products gradually appear. However, the tradit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] A crystal mochi premix powder prepared from the following raw materials in parts by weight: 10 parts of hydroxypropyl distarch phosphate, 13 parts of acetylated distarch phosphate, 0.6 part of maltitol, 0.3 part of monoglyceride, 0.05 parts of sodium dehydroacetate and 0.05 parts of citric acid.

[0029] A crystal mochi whose dough is prepared from the above-mentioned crystal mochi powder, water, emulsified oil and malt syrup as raw materials, and the weight of hydroxypropyl distarch phosphate in the crystal mochi powder is On a benchmark, every 10 parts of hydroxypropyl distarch phosphate corresponds to 15 parts by weight of water, 1 part by weight of emulsified oil, and 60 parts by weight of maltose syrup; the filling is bean paste.

[0030] The specific operation steps of the above preparation method of crystal mochi are as follows:

[0031] 1) Take water and maltose syrup and mix evenly to obtain a mixed slurry, add the crystal mochi premix powder to the...

Example Embodiment

[0035] Example 2

[0036] A crystal mochi premix powder prepared from the following raw materials in parts by weight: 15 parts of hydroxypropyl distarch phosphate, 12 parts of acetylated distarch phosphate, 0.5 part of maltitol, 0.2 part of monoglyceride, 0.04 parts of sodium dehydroacetate and 0.04 parts of citric acid.

[0037] A crystal mochi whose dough is prepared from the above-mentioned crystal mochi powder, water, emulsified oil and malt syrup as raw materials, and the weight of hydroxypropyl distarch phosphate in the crystal mochi powder is On a benchmark, every 15 parts of hydroxypropyl distarch phosphate corresponds to 10 parts by weight of water, 0.8 parts by weight of emulsified oil, and 55 parts by weight of maltose syrup; the filling is fruit filling.

[0038] The specific operation steps of the above preparation method of crystal mochi are as follows:

[0039] 1) Take water and maltose syrup and mix evenly to obtain a mixed slurry, add the crystal mochi premix powder ...

Example Embodiment

[0043] Example 3

[0044] A crystal mochi premix powder prepared from the following raw materials in parts by weight: 12 parts of hydroxypropyl distarch phosphate, 8 parts of acetylated distarch phosphate, 0.7 part of maltitol, 0.4 part of monoglyceride, 0.06 parts of sodium dehydroacetate and 0.06 parts of citric acid.

[0045] A crystal mochi whose dough is prepared from the above-mentioned crystal mochi powder, water, emulsified oil and malt syrup as raw materials, and the weight of hydroxypropyl distarch phosphate in the crystal mochi powder is On a benchmark, every 12 parts of hydroxypropyl distarch phosphate corresponds to 20 parts by weight of water, 1.2 parts by weight of emulsified oil, and 65 parts by weight of maltose syrup; the filling is chestnut filling.

[0046] The specific operation steps of the above preparation method of crystal mochi are as follows:

[0047] 1) Take water and maltose syrup and mix evenly to obtain a mixed slurry. Add the crystal mochi premix powde...

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PUM

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Abstract

The invention relates to the technical field of food and in particular discloses crystal mochi preblended flour, crystal mochi and a preparation method thereof. The crystal mochi preblended flour is prepared from the following raw materials in parts by weight: 10-15 parts of hydroxypropyl distarch phosphate, 8-13 parts of acetylated distarch phosphate, 0.5-0.7 part of maltitol, 0.2-0.4 part of monoglyceride, 0.04-0.06 part of sodium dehydroacetate and 0.04-0.06 part of citric acid. The crystal mochi is characterized in that a wrapper of the crystal mochi is prepared from raw materials, namely the crystal mochi preblended flour disclosed by the invention, water, emulsified oil and malt syrup. The mochi disclosed by the invention does not harden during storage, has good freeze-thaw stability, does not crack or collapse after being thawed, can maintain the original smooth and glutinous tastes and is long in quality guarantee period; and the prepared mochi is glittering and translucent in appearance and is soft, strong and not sticky and does not stick the mouth when entering the mouth, and the prepared mochi has good elasticity.

Description

technical field [0001] The invention relates to the technical field of food, and specifically discloses a premixed powder for crystal mochi, crystal mochi and a preparation method thereof. Background technique [0002] Mochi, also known as mochi, is a traditional food that originated in Taiwan and Japan and is widely popular. Traditional mochi is made of steamed glutinous rice flour and filled with stuffing, but the product has a short shelf life, tends to harden, cannot be stored, has poor taste, and cannot be industrialized and product quality guaranteed. And with the development of quick-frozen food, some quick-frozen mochi products gradually appear. However, the traditional mochi prepared with glutinous rice flour as the main raw material cracks and collapses after quick-freezing, which leads to poor hair growth when reheating and eating. The structure is rough, and due to the lack of moisture and the aging of glutinous rice flour or starch after freezing, the product t...

Claims

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Application Information

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IPC IPC(8): A23L5/00A23L29/30A23L11/00A23L19/10A23L19/00A23L25/00
Inventor 朱津津吴磊王真真吴宗帅张淑芬褚冰陈冠杰张永赵嘉胡荣柳
Owner HENAN HENGRUI STARCH TECH CO LTD
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