A high-quality and conveniently stored mochi and its preparation method

Abstract

The invention discloses mochi being high in quality and convenient to store, as well as a preparation method of same. The mochi includes a skin material, a stuff material and a coat material, wherein the skin material includes, by mass, 13-18 parts of acetylated distarch phosphate, 19-23 parts of white granular sugar, 23-27 parts of high maltose syrup, 9-13 parts of trehalose, 21-26 parts of water, and 0.03-0.04 parts of a preservative. The skin material has uniform color and high transparence, is chewy and bouncy, is free of sticking on teeth and has good mouth feel. The mochi skin is round and transparent and has good transparency, so that the stuff in the mochi can be seen through the skin. The skin has good stability and allows normal-temperature and refrigerating storage, so that the mochi is convenient to transport at normal temperature and carry by consumers without influence on quality. During storage, the skin is not cracked and collapsed, so that the original chewy and bouncy mouth feel of the mochi can be maintained, and long shelf life is achieved.

Description

technical field [0001] The invention belongs to the field of cakes, and in particular relates to a high-quality and conveniently stored mochi and a preparation method thereof. Background technique [0002] Mochi is a traditional food that originated in Taiwan and Japan and is widely popular. It is commonly known as glutinous rice balls or glutinous rice dumplings in China. Mochi consists of skin, stuffing and cooked powder. The skin wraps the stuffing and then the surface is covered with cooked powder. Traditional mochi is steamed and cooked with glutinous rice flour as the main ingredient to make mochi skin, then wrapped with fillings, and then coated with cooked flour. The skin is opaque, and consumers only have to cut mochi The fillings can only be seen; and the traditional mochi products have a short shelf life, tend to harden, cannot be stored, have a poor taste, and cannot be industrialized and product quality guaranteed. With the development of quick-frozen food, so...

AI Technical Summary

Problems solved by technology

Traditional mochi is steamed and cooked with glutinous rice flour as the main ingredient to make mochi skin, then wrapped with fillings, and then coated with cooked flour. The skin is opaque, and consumers only have to cut mochi The fillings can only be seen; and the traditional mochi products have a short shelf life, are easy to harden, cannot be stored, have a poor taste, and cannot be industrialized and product quality guaranteed

With the development of quick-frozen food, some quick-frozen mochi products have gradually appeared. However, the traditional mochi prepared with glutinous rice flour as the main ingredient has problems such as cracking, collapse, and aging of glutinous rice flour or starch after quick-freezing; There are some frozen mochi made with modified starch as the main ingredient, which solves the problems of product surface cracking, collapse and aging, but the modified starch-based mochi cannot be stored at room temperature for a long time, and will The product becomes soft, deformed, and collapsed, resulting in poor product shape and taste, affecting quality, and inconvenient to transport and carry at room temperature

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