Modification method of special glutinous rice flour for quick-frozen sweet dumplings as well as product and application of special glutinous rice flour
A technology of quick-frozen glutinous rice balls and glutinous rice flour, which is applied in food science and other fields, can solve food safety and non-conformity problems, and achieve the effects of improving processing performance, increasing elasticity, and reducing water loss rate
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Embodiment 1
[0029] Treatment of glutinous rice flour samples
[0030] [The first group] Take 200g glutinous rice flour, add 200mL deionized water to make the moisture content 50%, stir for 5h in a constant temperature water bath at 55°C at 100r / min, centrifuge at 3000r / min for 20min, remove the supernatant and vacuum dry After 6 hours, the vacuum degree is 0.08 MPa, the temperature is 40° C., after being crushed and passed through a 120-mesh sieve, processed glutinous rice flour is obtained. The processed glutinous rice flour is used to make quick-frozen glutinous rice balls, and the quality is evaluated according to the quick-frozen glutinous rice balls evaluation method. The evaluation results are shown in Table 1 and figure 1 .
[0031] [Second group] Take 180g glutinous rice flour, add 220mL deionized water to make the moisture content 55%, stir for 5h in a constant temperature water bath at 50℃ at 100r / min, centrifuge at 3000r / min for 20min, remove the supernatant and then vacuum dry Af...
Embodiment 2
[0037] Research on the quality of glutinous rice balls with modified glutinous rice flour
[0038] [1] made glutinous rice balls
[0039] Take 100 g of glutinous rice flour and add water with a dry content of 95%, knead the dough until the surface is basically smooth, and let it stand for 20 minutes. Take about 10g of the dough after making it, round it up and put it on a plate, and freeze it at -30°C for 30 minutes, so that the center temperature of the dumpling will drop to -18°C. After taking it out, store it at -18°C.
[0040] [2] Quality evaluation of quick-frozen glutinous rice balls
[0041] The quality evaluation indicators of quick-frozen glutinous rice balls include freeze cracking rate, water loss rate, paste soup rate after cooking, and texture characteristics.
[0042] Freeze cracking rate: the ratio of the number of frozen cracked glutinous rice balls to the total number of glutinous rice balls after a certain period of storage;
[0043] Water loss rate: the ratio of the q...
Embodiment 3
[0053] Study on the digestibility of modified glutinous rice flour
[0054] [1] Experimental method
[0055] Starch digestion properties: Take 1 steamed glutinous rice balls, add distilled water 10 times the quality of glutinous rice balls, and mash it with a tissue masher. Take 5mL to determine the starch hydrolysis rate. The measurement method refers to the Englyst method.
[0056] Digest specific assessment results such as figure 1 .
[0057] by figure 1 It can be seen that the digestion characteristics of starch are improved, and the glycemic index is significantly reduced. The content of fast-digestible starch is reduced by 10.51%-15.39%, the content of slow-digestible starch is increased by 4.07%-5.98%, and the content of resistant starch is increased by 4.69%-11.33%. Therefore, the method of the present invention can improve the digestibility of quick-frozen glutinous rice balls, reduce the content of slow-digested starch, and increase the content of resistant starch.
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