Quick-frozen premixed glutinous rice ball flour and preparation method thereof

Abstract

The invention discloses quick-frozen premixed glutinous rice ball flour and a preparation method thereof. The quick-frozen premixed glutinous rice ball flour comprises the following ingredients in parts by weight: 100 parts of raw glutinous rice flour, 50-300 parts of modified glutinous rice flour, and auxiliary materials; and the auxiliary materials comprise 5-50 parts of long-shaped rice flour, 1-20 parts of a modifier, and 10-50 parts of white sugar powder. A production system of the raw glutinous rice flour comprises a soaking part, a bucket elevator, a material storage tank, a pulp grinding machine, a pulp storage tank, a fine grinding part, a pressure filter, and a low-temperature vacuum drying machine. According to a preparation method of the quick-frozen premixed glutinous rice ball flour, formulas are screened; and improvement factors, including the modifier, a glutinous rice flour modification method, raw material types (namely, the raw glutinous rice flour, the modified glutinous rice flour, and the long-shaped rice flour are used in collocation), proportion of the raw materials and so on, are adopted so that glutinous rice balls prepared by using the quick-frozen premixed glutinous rice ball flour are suitable for preservation in freezing environment, and thus, the quick-frozen glutinous rice balls are guaranteed for good quality after being cooked.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen glutinous rice ball premix powder and a preparation method thereof. Background technique [0002] The glutinous rice flour made from glutinous rice can be processed into people’s favorite foods such as rice cakes, Lantern Festival or glutinous rice cakes. It has the characteristics of softness, toughness, smoothness and fragrance. At present, the processing method of glutinous rice flour is generally to soak the glutinous rice overnight, and then grind it into rice milk. Precipitate the rice milk, and finally prepare glutinous rice flour by filtering and drying. This processing method has the following disadvantages: 1. Because it needs to be spread out for a long time to dry, not only the drying efficiency is not high, but also the external impurities during drying. 2. Due to the need for long-term precipitation and soaking, the glutinous rice will deterio...

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Problems solved by technology

[0002] The glutinous rice flour made from glutinous rice can be processed into people’s favorite foods such as rice cakes, Lantern Festival or glutinous rice cakes. It has the characteristics of softness, toughness, smoothness and fragrance. At present, the processing method of glutinous rice flour is generally to soak the glutinous rice overnight, and then grind it into rice milk. Precipitate the rice milk, and finally prepare glutinous rice flour by filtering and drying. This processing method has the following disadvantages: 1. Because it needs to be spread out for a long time to dry, not only the drying efficiency is not high, but also the external impurities during drying. 2. Due to the need for long-term precipitation and soaking, the glutinous rice will deteriorate if the temperature is high or mixed with bacteria; 3. After only one grinding, the grinding out Powder particles vary in size, which affects the taste

In the existing technology, in the process of large-scale industrial production of quick-frozen glutinous rice balls, the prepared glutinous rice balls often collapse, the stuffing cracks, the glutinous rice balls are boiled into mixed soup, and there are obvious cracks and powder removal after quick-freezing, which affects the quick-frozen glutinous rice balls. the quality of

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