Highly digestible sweet soup balls and preparation method thereof

Abstract

The invention belongs to the field of food processing and relates to highly digestible sweet soup balls and a preparation method thereof. The highly digestible sweet soup balls are characterized by being prepared from components by weight as follows: 40-70 parts of glutinous rice flour, 28-35 parts of wheat starch, 7-12 parts of lotus root starch, 3-8 parts of sucrose, 60-75 parts of water, 0.15-0.25 parts of hydroxypropyl distarch phosphate starch, 0.01-0.02 parts of monoglyceride, 0.03-0.05 parts of sucrose ester, 0.1-0.25 parts of ascorbic acid and 0.05-0.2 parts of composite phosphate. A traditional technology is adopted and tightly combined with a modern production technology, and production cost can be reduced substantially. The sweet soup balls prepared with the formula are easy toform and are full, besides, frost cracking rate and water loss rate of the quick-frozen sweet soup balls are greatly reduced, time for cooking is shortened, soup obtained after cooking cannot be turbid, and the digestive rate is increased by 10.5%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an easily digestible glutinous rice ball and a preparation method thereof. Background technique [0002] Tangyuan is a favorite traditional rice product when people celebrate the festive season. At present, the glutinous rice balls on the market are all made of glutinous rice flour and added with various fillings, which are not easy to digest, and relatively single in nutrition and variety. The protein content in food is low, especially the lack of lysine, which is one of the essential amino acids for the human body, and the food produced is relatively viscous, which is not conducive to digestion. [0003] What most domestic manufacturers use is quick-frozen glutinous rice balls produced by mixing glutinous rice flour with water and improvers. Since the glutinous rice balls are almost always made of glutinous rice flour, the nutrition, variety, and style are relatively si...

AI Technical Summary

Problems solved by technology

Since the glutinous rice balls are almost always made of glutinous rice flour, the nutrition, variety, and style are relatively simple.

Moreover, glutinous rice flour is basically composed of amylopectin, which has limited mechanical strength and ductility. After freezing, it will cause large stress in the system, especially the water expansion in the filling, and the adhesive force of glutinous rice flour is not enough to support this. Strength, which makes the glutinous rice balls easy to freeze and crack

[0004] Since glutinous rice flour milled in water is not as strong as wet gluten and lacks extensibility, and the water absorption and water retention capabilities of glutinous rice flour are poor, it is inevitable that the water distribution of glutinous rice dough will be uneven in the process of industrial production, and the thickness of glutinous rice balls will vary. If the control is not good, quick-frozen glutinous rice balls often appear cracking, de-powdering, and deformation during the refrigeration process. After boiling, the soup is cloudy and the taste is sticky. These problems seriously affect the quality of quick-frozen glutinous rice balls.

When the frozen glutinous rice balls are boiled, the contact area with water increases, which will greatly increase the chance of excessive gelatinization of the starch and partially disperse into the water, resulting in a muddy soup; and some fillings in the frozen glutinous rice balls will also When directly exposed to boiling water, some glutinous rice balls will run out, further aggravating the turbidity of the glutinous rice balls. After a long period of freezing, there will be cracking and sticking to varying degrees, which seriously affects the quality and sales of the product.

In addition, glutinous rice balls are prone to collapse, flattening, partial filling, missing filling, irregular shape, dark color, yellowing, and lack of luster after quick freezing; after a period of refrigeration, they are prone to cracking or even cracking in varying degrees.

Cracking not only affects the appearance of the glutinous rice balls, but also causes the phenomenon of exposed filling, muddy soup, and particle collapse after cooking.

[0005] The glutinous rice balls made by adding too much water are more likely to collapse, tend to be eccentric during the dough making process, and the shape is not good. The surface of the glutinous rice balls is dry and loose, not smooth, not delicate, and the water distribution is not uniform. During the freezing process, the water is easily lost too quickly, resulting in dryness and cracks.

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