A kind of glutinous rice balls and preparation method thereof

Abstract

The invention discloses a glutinous rice ball, which comprises dough and stuffing. The stuffing is made of the following raw materials in parts by weight: 40-45 parts of glucose, 1-3 parts of xylitol, 8-10 parts of maltodextrin, and 7 parts of wheat flour. ~9 parts, glutinous rice ball stuffing stabilizer 0.3~0.5 parts, water 23~25 parts. The compound use of maltodextrin, wheat flour and glutinous rice ball stuffing stabilizer plays the role of emulsification and stability, has better water retention and gelatinity, enhances the viscosity and compactness of the stuffing, and is compatible with the glutinous rice balls in the dough The combination of improver and emulsified oil reduces the formation of ice crystals during refrigeration, so that the glutinous rice balls have good freeze-thaw resistance, elasticity, cooking resistance, and no muddy soup. The invention also provides the preparation method of the above glutinous rice balls with simple process, easy to implement, and can effectively reduce the production cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to glutinous rice balls and a preparation method thereof. Background technique [0002] Tangyuan, also known as Yuanxiao, is a traditional flavor food in my country. It has a long history and is deeply loved by the public. With the acceleration of the pace of life in modern society, the cumbersome processing technology of glutinous rice balls has been difficult to adapt to the modern fast-paced lifestyle, so quick-frozen glutinous rice balls came into being. At present, the quick-frozen glutinous rice balls on the market in our country are mainly processed from glutinous rice flour. Because glutinous rice flour is not as strong as flour, it often cracks after quick-freezing. The composition itself has limited mechanical strength and ductility. Freezing will cause the expansion of water in the system, especially the filling, to generate a large stress, and the adhesive force in...

AI Technical Summary

Problems solved by technology

[0002] Tangyuan, also known as Yuanxiao, is a traditional flavor food in my country. It has a long history and is deeply loved by the public. With the acceleration of the pace of life in modern society, the cumbersome processing technology of glutinous rice balls has been difficult to adapt to the modern fast-paced lifestyle, so quick-frozen glutinous rice balls came into being. At present, the quick-frozen glutinous rice balls on the market in our country are mainly processed from glutinous rice flour. Because glutinous rice flour is not as strong as flour, it often cracks after quick-freezing. The composition itself has limited mechanical strength and ductility. Freezing will cause the expansion of water in the system, especially the filling, to generate a large stress, and the adhesive force in glutinous rice is not enough to support this force, which makes the glutinous rice balls prone to frost cracking. The phenomenon

In order to make the glutinous rice balls have a better quality, quick-frozen oil is often added to the dough to prolong the shelf life of the product, and to ensure the good operability of the dough in the glutinous rice ball machine; adding quick-frozen oil to the filling can ensure that the cooked glutinous rice ball filling has a good appearance Fluidity, quick-frozen oil is made of palm oil and emulsifiers, it contains trans fatty acids, long-term consumption is not conducive to human health, and quick-frozen oil is easy to condense at low temperature, which brings inconvenience to the production of glutinous rice balls

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