Preparation method for glutinous rice flour

A technology of glutinous rice flour and white glutinous rice is applied in the functions of food ingredients, food ingredients as viscosity modifiers, and food ingredients as substitutes, etc. To achieve the effect of improving viscosity, simple production process and good taste

Inactive Publication Date: 2016-11-09
韦越仕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glutinous rice flour is widely used in the food processing industry, but there are problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for glutinous rice flour, comprising the following steps:

[0027] Get the following raw materials and prepare according to the following weight ratios:

[0028] 100 kg of white glutinous rice, 60 kg of japonica rice, 50 kg of yellow and white glutinous cornstarch, 40kg of Mimenghua extract, 0.5kg of corn yellow pigment, 4kg of hydroxypropyl glutinous rice starch, 1.2kg of gelatin, and 0.4kg of sucrose ester.

[0029] The first step of soaking: Soak the white glutinous rice and japonica rice in the extract of Mimenghua for 20 hours, then add corn yellow pigment and mix well.

[0030] The second step of water milling: put the white glutinous rice soaked in step 1 into a water mill, and water mill it twice to get a yellow slurry.

[0031] The third step of homogenization: mix the yellow slurry of step two with the yellow white waxy cornstarch, hydroxypropyl glutinous rice starch, gumin, and sucrose ester, put into the homogenizer, and homogenize for ...

Embodiment 2

[0036] A preparation method for glutinous rice flour, comprising the following steps:

[0037] Get the following raw materials and prepare according to the following weight ratios:

[0038] 80 kg of white glutinous rice, 40 kg of japonica rice, 30 kg of yellow and white glutinous cornstarch, 40kg of Mimeng flower extract, 0.4kg of corn yellow pigment, 3kg of hydroxypropyl glutinous rice starch, 1kg of gumin, 0.3kg of sucrose ester.

[0039] The first step of soaking: Soak the white glutinous rice and japonica rice in the Budmija flower extract for 24 hours, then add corn yellow pigment and mix well.

[0040] The second step of water milling: put the white glutinous rice soaked in step 1 into the water mill, and water mill for 3 times to get a yellow powder slurry.

[0041] The third step of homogenization: mix the yellow slurry of step two with the yellow white waxy cornstarch, hydroxypropyl glutinous rice starch, gumin, and sucrose ester, put into the homogenizer, and homoge...

Embodiment 3

[0046] A preparation method for glutinous rice flour, comprising the following steps:

[0047] Adopt the following raw materials, prepare according to the following weight ratio:

[0048] 50 kg of white glutinous rice, 20 kg of japonica rice, 15 kg of yellow and white waxy cornstarch, 20kg of Budisma flower extract, 0.3kg of corn yellow pigment, 1kg of hydroxypropyl glutinous rice starch, 0.5kg of pectin, and 0.2kg of sucrose ester.

[0049] The first step of soaking: Soak the white glutinous rice and japonica rice in the extract of Mimenghua for 18 hours, then add corn yellow pigment and mix well.

[0050] The second step of water milling: put the white glutinous rice soaked in step 1 into a water mill, and water mill it twice to get a yellow slurry.

[0051] Step 3 Homogenization: Mix the yellow slurry in step 2 with yellow white waxy cornstarch, hydroxypropyl glutinous rice starch, gelatin, and sucrose ester, put into a homogenizer, and homogenize twice.

[0052] The four...

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PUM

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Abstract

The invention discloses a preparation method for glutinous rice flour. The preparation method comprises the following step: taking the following raw materials in parts by weight: 80 to 100 parts of white glutinous rice, 40 to 60 parts of non-glutinous rice, 30 to 50 parts of yellowish white waxy corn starch, 30 to 40 parts of a flos buddlejae extracting solution, 0.1 to 0.5 part of a maize yellow pigment, 1 to 4 parts of hydroxypropyl glutinous rice starch, 0.6 to 1.2 parts of compound modified starch and 0.2 to 0.4 part of sucrose ester. The preparation method is used for producing functional and health-care glutinous rice food with a good flavor, and the frost cracking rate, the water loss rate and the muddy soup rate of the product can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of glutinous rice flour. Background technique [0002] Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. Glutinous rice flour alias: glutinous rice noodles. Water-milled glutinous rice flour is known for its softness, toughness, and glutinous aroma. It can be used to make gnocchi, Yuanxiao and other foods and family snacks. [0003] Glutinous rice is sticky and is the main raw material for making pastries, rice dumplings and Yuanxiao. With the continuous improvement of people's living standards, residents' demand for glutinous rice is increasing year by year. Glutinous rice flour is widely used in the food processing industry, but there are problems in food processing: cracking or opening, soup mixed with water after boili...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L33/105A23L5/43
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/244A23V2200/12A23V2200/30A23V2250/21
Inventor 韦越仕
Owner 韦越仕
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