Anti-cracking method of quick-frozen sweet soup balls

A quick-frozen glutinous rice balls and anti-cracking technology, which is applied in the fields of food ingredients as antifreeze, food ingredients containing organic compounds, food science, etc., can solve the problems of water retention capacity reduction, glutinous rice balls cracking, water loss and other problems, and improve the freezing cracking rate and increase Viscosity, gluten strength, low processing cost

Inactive Publication Date: 2016-08-24
HENAN HUANGGUO GRAIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the quick-frozen glutinous rice balls on the market in our country are all processed from glutinous rice flour, and glutinous rice flour is not as strong as flour, and it is often prone to obvious cracking after quick-freezing. First of all, it is frozen and solidified. As the temperature drops, the filling contains a lot of water that has not yet been frozen. As the temperature drops, the water in the filling freezes and expands to generate internal pressure that causes the outer frozen skin to crack. On the other hand, in the During the freezing process, due to the exchange of heat, the temperature of the glutinous rice balls continues to drop, the water retention capacity continues to decrease, and the water continues to evaporate, resulting in water loss and eventually cracking of the glutinous rice balls

Method used

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  • Anti-cracking method of quick-frozen sweet soup balls

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Effect test

Embodiment 1

[0022] Embodiment 1 of the present invention provides a kind of anti-cracking method of quick-frozen glutinous rice balls, comprising the following steps:

[0023] Step 1. Add glutinous rice flour 1% by weight of glutinous rice ball improving agent and mix evenly. The glutinous rice ball improving agent is composed of the following raw materials in parts by mass: 2 parts of monoglyceride, 4 parts of trehalose, sodium carboxymethyl cellulose 2 parts and 2 parts of sodium tripolyphosphate;

[0024] Step 2, making the mixed glutinous rice flour into glutinous rice dough;

[0025] Step 3, adding the stuffing and glutinous rice dough into the glutinous rice ball machine to make stuffing, and get glutinous rice balls;

[0026] Step 4. Quickly freeze the center temperature of the glutinous rice balls to -5°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice ball...

Embodiment 2

[0029] Embodiment 2 of the present invention provides a kind of anti-cracking method of quick-frozen glutinous rice balls, and the difference between this embodiment and embodiment 1 mainly lies in:

[0030] Step 1. Add 3% by weight of glutinous rice ball improving agent to the glutinous rice flour and mix evenly. The glutinous rice ball improving agent is composed of the following raw materials in parts by mass: 2 parts of monoglyceride, 3.5 parts of trehalose, sodium carboxymethyl cellulose 4 parts and 1.8 parts of sodium tripolyphosphate;

[0031] Step 4. Quickly freeze the glutinous rice balls at the center temperature of the glutinous rice balls to -1°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice balls will not crack.

[0032] Step 2 and Step 3 of this embodiment are basically the same as Step 2 and Step 3 in Embodiment 1.

Embodiment 3

[0034] Embodiment 3 of the present invention provides a kind of anti-cracking method of quick-frozen glutinous rice balls, and the difference between this embodiment and embodiment 1 mainly lies in:

[0035] Step 1. Add 4% of its weight glutinous rice ball improver to the glutinous rice flour and mix evenly. The glutinous rice ball improver is composed of the following raw materials in parts by mass: 1.5 parts of monoglyceride, 3 parts of trehalose, sodium carboxymethyl cellulose 3 parts and 1.5 parts of sodium tripolyphosphate;

[0036] Step 4. Quickly freeze the center temperature of the glutinous rice balls to -3°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice balls will not crack.

[0037] Step 2 and Step 3 of this embodiment are basically the same as Step 2 and Step 3 in Embodiment 1.

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Abstract

The present invention provides an anti-cracking method of quick-frozen sweet soup balls. The anti-cracking method comprises the following steps: a sweet soup ball modifier at a weight of 1%-8% of glutinous rice flour is added into the glutinous rice flour, the mixture is mixed evenly, and the sweet soup ball modifier consists of the following raw materials in parts by mass: 1-2 parts of monoglycerides, 2-4 parts of trehalose, 2-4 parts of sodium carboxymethyl cellulose and 1-2 parts of sodium tripolyphosphate; the mixed well glutinous rice flour is prepared into glutinous rice balls; fillings and the glutinous rice balls are respectively added into a sweet soup ball machine to conduct filling wrapping to obtain the sweet soup balls; and the sweet soup balls are subjected to quick-freezing, the quick-frozen sweet soup balls are packaged, and the packaged sweet soup balls are put into a cold storage to conduct storage below -18 DEG C. The quick-frozen sweet soup balls prepared by the above provided method are prevented from cracks from naked eyes and do not crack.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preventing cracking of quick-frozen glutinous rice balls. Background technique [0002] Tangyuan originated in the Song Dynasty and is a traditional flavor food in my country. It has a long history and is deeply loved by the public. However, with the acceleration of the pace of life in modern society, the cumbersome processing technology of glutinous rice balls has been difficult to adapt to the modern fast-paced lifestyle. The best in quick-frozen food. In recent years, with the development of quick-freezing technology, quick-frozen glutinous rice balls are favored by consumers. At present, the quick-frozen glutinous rice balls on the market in our country are all processed from glutinous rice flour, and glutinous rice flour is not as strong as flour, and it is often prone to obvious cracking after quick-freezing. First of all, it is frozen and solidified...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30A23L7/10
CPCA23V2002/00A23V2200/206A23V2250/51082A23V2250/30A23V2250/636
Inventor 周兴伍周子钞叶长明张红燕杨俊生廖东栋杨庭巍
Owner HENAN HUANGGUO GRAIN COMPANY
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