Glutinous rice flour used for quick-frozen glue pudding, and preparation method thereof

Abstract

The invention discloses glutinous rice flour used for quick-frozen glue pudding. The glutinous rice flour comprises the following raw materials in parts by weight: 80-100 parts of glutinous rice, 20-30 parts of waxy corn, 5-10 parts of Chinese yam starch, 0.3-0.8 part of salad oil, 1-1.5 parts of oxidized hydroxypropyl starch, and 0.5-1 part of compound phosphate. The invention also discloses a preparation method of the glutinous rice flour used for the quick-frozen glue pudding. According to the invention, the waxy corn and the Chinese yam starch are added to raw materials of conventional glutinous rice flour so as to endow the obtained glutinous rice flour with good stickiness, raised anti-cracking ability, enrich dietary patterns of consumers, and realize more balanced and comprehensive nutrients. The salad oil, the oxidized hydroxypropyl starch and the compound phosphate cooperate with each other so as to greatly raise the sticky performance of the glutinous rice flour, decrease moisture activity, and prolong shelf life. Preparation processes of classification levigation and microwave puffing are adopted to raise the anti-cracking ability and water-holding capacity of the glutinous rice flour, prolong the shelf life, and meet market demands.

Description

technical field [0001] The invention relates to the technical field of glutinous rice flour, in particular to a glutinous rice flour for quick-frozen glutinous rice balls and a preparation method thereof. Background technique [0002] Glutinous rice is one of the main food crops in my country. In addition to being eaten directly, it is also an important raw material for making traditional Chinese food. It is very popular among consumers in southern regions such as Jiangsu, Zhejiang, Shanghai, Guizhou, Jiangxi and Guangdong and Guangxi. The quick-frozen food industry has become one of the fastest growing industries in the world today. In recent years, the quick-frozen glutinous rice ball industry has developed rapidly. Now there are hundreds of brands of glutinous rice balls on the market, which has set off an upsurge of glutinous rice ball consumption. [0003] In the process of large-scale industrial production of quick-frozen glutinous rice balls, because the water-milled...

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Problems solved by technology

[0003] In the process of large-scale industrial production of quick-frozen glutinous rice balls, because the water-milled glutinous rice flour is not as strong as wet flour, the prepared glutinous rice balls often collapse, the filling cracks, the soup is muddy when boiled, the taste is poor, and there are obvious cracks after quick-freezing. Flour removal and other phenomena have seriously affected the quality of quick-frozen glutinous rice balls

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