Lung-heat clearing glutinous rice ball and making method thereof

A technology of glutinous rice balls and glutinous rice, which is applied in food ingredients as taste improvers, food coating, food science, etc. It can solve problems such as cracking, poor taste, and consumer distress, and achieve the effect of simple process

Active Publication Date: 2018-05-11
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because water-milled glutinous rice flour does not form gluten like flour and has gluten strength, and its own water absorption and water retention are poor, so the products produced are prone to cracking and other quality problems
After the glutinous rice balls are refrigerated

Method used

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  • Lung-heat clearing glutinous rice ball and making method thereof
  • Lung-heat clearing glutinous rice ball and making method thereof
  • Lung-heat clearing glutinous rice ball and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0115] 1. Formula

[0116] Glutinous rice skin: glutinous rice flour 33wt%, rice flour 7wt%, whole milk powder 2wt%, maltose syrup 15wt%, cream 2wt%, potato pregelatinized starch 2wt%, improver 0.6wt% (guar gum 15wt%, konjac Flour 5wt%, Hydroxypropyl Tapioca Starch 60wt%, Glyceryl Monostearate 10wt%, Sodium Tripolyphosphate 10wt%), Sydney Honey Syrup 38.4wt% (Sydney 20wt%, Honey 5wt%, Drinking Water 75wt%)

[0117] Filling: 30wt% yam, 10wt% lily, 20wt% lotus seed, 10wt% rock sugar, 10wt% white fungus, 20wt% water

[0118] 2. Production method

[0119] 2.1 Making glutinous rice skin:

[0120] Modified starch pretreatment: Weigh potato pregelatinized starch, soak and stir (400rpm) with 10 times 20°C drinking water, dissolve for 10min, and obtain starch slurry.

[0121] Improver swelling: Add 20 times the weight of drinking water at 25°C to the improver, stir and swell at 800 rpm for 5 minutes to obtain a swollen improver.

[0122] Production of Sydney honey pulp: Peel, core,...

Embodiment 2

[0136] 1. Formula

[0137] Glutinous rice skin: glutinous rice flour 28wt%, rice flour 12wt%, whole milk powder 3wt%, maltose syrup 12.1wt%, cream 2wt%, potato pregelatinized starch 2.5wt%, improver 0.4wt% (guar gum 15wt% , konjac flour 5wt%, hydroxypropyl tapioca starch 60wt%, glyceryl monostearate 10wt%, sodium tripolyphosphate 10wt%), Sydney honey syrup 40wt% (Sydney 20wt%, honey 5wt%, drinking water 75wt%)

[0138] Filling: 33wt% yam, 5wt% lily, 22wt% lotus seed, 12wt% rock sugar, 8wt% white fungus, 20wt% water

[0139] 2, the preparation method is the same as embodiment 1.

Embodiment 3

[0141] 1. Formula

[0142] Glutinous rice skin: glutinous rice flour 38wt%, rice flour 2wt%, whole milk powder 1wt%, maltose syrup 17.7wt%, cream 2wt%, potato pregelatinized starch 1.5wt%, improver 0.8wt% (guar gum 15wt% , konjac flour 5wt%, hydroxypropyl tapioca starch 60wt%, glyceryl monostearate 10wt%, sodium tripolyphosphate 10wt%), Sydney honey syrup 37wt% (Sydney 20wt%, honey 5wt%, water 75wt%)

[0143] Filling: 25wt% yam, 15wt% lily, 14wt% lotus seed, 14wt% rock sugar, 12wt% white fungus, 20wt% water

[0144] 2, the preparation method is the same as embodiment 1.

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Abstract

The invention provides a lung-heat clearing glutinous rice ball containing Chinese yam, tremella, snow pear, lotus seed, lily, honey and other health care food materials. The glutinous rice ball is refreshing, neither too hard nor too soft, is free of hard core, non-sticky to teeth, fine in taste, soft and al dente, and has good elasticity, the glutinous rice ball has a smooth and complete surface, is free of fold, fine line and deformation, and has a fine texture structure. And after refrigeration or freezing, the frost crack rate is low, and the product defect rate is low. The invention alsoprovides a making method of the lung-heat clearing glutinous rice ball, the making process is simple, avoids starchy sauce boiling, blanching or other procedures, and is more suitable for enlarged production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a glutinous rice ball and a preparation method thereof. The glutinous rice ball of the present invention has a smooth and complete surface, moderate hardness, non-sticky texture, delicate taste, and a low cracking rate after refrigeration or freezing. It has the effect of clearing the lungs. Background technique [0002] Glutinous rice balls are one of the traditional foods in my country. They are popular in Qingming Festival, Cold Food Festival and other festivals in the south of the Yangtze River. They are usually made of green rice balls with grass juice. Good-quality glutinous rice balls are convenient to eat, delicate in taste, soft and delicious. However, glutinous rice starch is almost entirely amylopectin, which has weak retrogradation and good freeze-thaw stability. However, because water-milled glutinous rice flour does not form gluten like flour and has gluten strength...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/30A23L21/25A23L19/00A23L19/10A23L31/00A23L33/10A23P20/25
CPCA23V2002/00A23V2200/14
Inventor 陈吉江王立艳丁庆波王冶陈历水郭佳苏晓霞刘雄飞侯新培王宇杨凯
Owner COFCO GROUP
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