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Frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, preparation method and application thereof

A technology of improving agent and hemp ball, which is applied in the field of food and quick-frozen food, can solve the problems of inconvenient transportation, large volume, easy deformation, etc., and achieve the effect of improving gas holding capacity, freezing stability and good taste

Active Publication Date: 2017-01-04
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the invention is: the traditional hemp ball finished product has a large volume, poor resistance to external pressure, easy deformation, and inconvenient transportation

Method used

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  • Frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, preparation method and application thereof
  • Frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, preparation method and application thereof
  • Frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The preparation of frozen hemp ball improving agent, the steps are as follows:

[0063] According to the proportioning in the embodiment shown in table 2 and the comparative example shown in table 3, each raw material is mixed uniformly, obtains the freezing of embodiment 1-1 to embodiment 1-10, comparative example-1 to comparative example 1-4 Hemp ball improver.

[0064] The component distribution ratio (g) of the embodiment of the present invention 1 of table 2

[0065] Example 1-1 1-2 1-3 1-4 1-5 1-6 1-7 1-8 1-9 1-10 Sodium polyacrylate 30 35 30 40 35 30 30 35 35 35 xanthan gum 15 10 10 10 20 10 5 Guar Gum 5 10 10 8 25 10 5 Sodium carboxymethyl cellulose 5 10 5 5 25 15 15 sodium bicarbonate 15 12 15 10 15 15 15 15 15 15 Disodium Dihydrogen Pyrophosphate 10 10 15 8 10 10 10 10 10 10 Glucono-δ-lactone 5 8 5 7 5 5 5 5 5 5 starch 10 ...

Embodiment 2

[0070] The preparation of frozen hemp ball green body, steps are as follows:

[0071] (1) Mixing: First mix the white sugar and the frozen hemp ball improver evenly, then add water, stir until the white sugar is completely dissolved, and the improver has no particles and fully absorbs water to form a viscous slurry;

[0072] (2) Kneading dough: Add glutinous rice flour and stir evenly, put it into a dough mixing machine (model: KMM710, manufacturer: Kenwood, UK), knead the dough for 15 minutes, and control the final temperature at 20°C.

[0073] (3) Proofing: put the reconciled dough granules into a fresh-keeping bag, and proof for 15 minutes.

[0074] (4) Divide: Divide each dough into 40g / piece, knead into a ball, and dip the surface with sesame seeds to obtain sesame ball dough.

[0075] (5) Freezing: Freeze the proofed dough at -35°C for 1 hour, so that the center temperature of the dough reaches -12°C, then seal the dough and store it at -18°C for 24 hours .

[0076] T...

Embodiment 3

[0084] To prepare hemp balls, the steps are as follows:

[0085] (1) Thawing: thaw the frozen hemp balls at 33°C for 1 hour.

[0086] (2) Frying: Heat the soybean oil to 80°C, put in the frozen sesame ball dough, continue to heat the soybean oil, keep the oil temperature at 180°C, and keep turning the sesame balls until they turn golden brown.

[0087] Take Example 2-1, Example 2-2, Example 2-3, Example 2-4, Comparative Example 2-1, Comparative Example 2-2, Comparative Example 2-3 respectively according to the above preparation method to thaw, oil The hemp balls of Example 3-1, Example 3-2, Example 3-3, Example 3-4, Comparative Example 3-1, Comparative Example 3-2, and Comparative Example 3-3 were prepared by frying.

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Abstract

The present invention relates to the field of food and particularly discloses a frozen glutinous rice ball modifying agent, frozen glutinous rice ball raw bases, a preparation method and an application thereof. The modifying agent consists of the following components: (1) a compound thickener comprises sodium polyacrylate and other thickening agents, and the other thickening agents are selected from one or more than two of xanthan gum, guar gum and sodium carboxymethylcellulose; and (2) a compound swelling agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono-delta-lactone. The recipe of the frozen glutinous rice ball raw bases comprises the following raw materials: 1,000 parts by weight of glutinous rice flour, 400-450 parts of white granulated sugar, 15-25 parts by weight of the frozen glutinous rice ball modifying agent and 800-900 parts of water. The frozen glutinous rice ball modifying agent is used to prepare the frozen glutinous rice ball raw bases and the frozen glutinous rice balls. In the recipe, a combination of the compound thickening agent and the compound swelling agent is used, which improves the air holding capacity and freezing stability of the glutinous rice ball raw bases, so that the glutinous rice balls are better in mouthfeel and have broad application prospects.

Description

technical field [0001] The invention relates to the field of food, especially the field of quick-frozen food, in particular to a frozen hemp ball improver, a frozen hemp ball green body and a preparation method and application thereof. Background technique [0002] Ma ball, also known as Ma Yuan and Ma Tuan, is a fried food made with glutinous rice flour and white sugar as the main raw materials. It is also a traditional Chinese delicacy and is deeply loved by the majority of Chinese. [0003] Frozen dough was developed in the 1950s. Initially, it was a new technology based on bread production. Due to problems such as short shelf life and easy dregs of bread, people could not eat fresh bread at any time. Teyi powder frozen dough uses the principle of freezing to freeze the bread dough below -18°C and refrigerate it at -18°C. In addition to being used to produce bread, frozen dough can also be processed into traditional Chinese foods, such as steamed buns, spring rolls, buns...

Claims

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Application Information

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IPC IPC(8): A21C3/04A21C11/00A21C9/06
Inventor 胡新平俞学锋李知洪姚鹃姚显伟张荆
Owner ANGELYEAST CO LTD
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