Special powder for steamed vermicelli rolls and preparation method thereof

A technology for special powder and sausage powder, applied in the field of sausage powder special powder and its preparation, can solve the problems of hidden dangers of food safety, single type, dark yellow color, etc., and achieve simple and fast method, high production efficiency and high whiteness value Effect

Inactive Publication Date: 2019-08-20
湖南聚宝金昊生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it takes a long time to soak and grind the rice, and the concentration and fineness of the rice milk are determined by the experience of the rice roll master; On the other hand, it will also lead to unstable product quality and food safety hazards.
[0003] At present, there are also commercially available products of rice roll special powder, but the type is single
The commercially available special powder is rehydrated and mixed directly to make rice rolls. The operation is simple, but the rice rolls made by it have high viscosity, the product is not easy to peel off, and sticks to the teeth; at the same time, the color is dark yellow

Method used

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  • Special powder for steamed vermicelli rolls and preparation method thereof
  • Special powder for steamed vermicelli rolls and preparation method thereof
  • Special powder for steamed vermicelli rolls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] 1. Preparation of special powder gel and determination of texture properties:

[0033] (1) Preparation of rice flour gel: add water to the rice flour to form 25% (dry basis) rice milk, then equilibrate at 40°C for 15 minutes, steam for 10 minutes to prepare gel, cool at room temperature, and place in a refrigerator at 4°C Aging overnight in the refrigerator.

[0034] (2) Measuring conditions of gel: probe P / 36, pre-test speed 5mm / s, test speed 1.0mm / s, post-test speed 5mm / s, compression ratio 50%, contact force 5.0g, time between two compressions 2s. The results of parameters such as hardness, elasticity, chewiness and cohesiveness are obtained.

[0035] 2. Determination of pasting properties of special powder

[0036] Viscosity analysis samples are based on 14% water, 3g samples are mixed with 25g distilled water and then analyzed with a rapid viscosity analyzer. The analysis time of the whole sample is 13 minutes, and the analysis conditions are: keep at 50°C for ...

Embodiment 1

[0038] Rice rolls are used as raw materials to prepare rice roll special powder.

[0039] (1) Soak

[0040] Weigh 500g of rice, add 800mL of deionized water, stir evenly, and let stand at room temperature for 40min;

[0041] (2) Grinding

[0042] Adopt wet refining, grind the rice with a beater, pass through an 80-mesh sieve, and the Baume degree of the rice milk is about 14°T.

[0043] (3) Reaction

[0044] Add 1g of neutral protease to the rice milk, with an enzyme activity of 200,000 / U, and react at room temperature for 30 minutes. After the enzymolysis, heat the rice milk to 80°C for 30 minutes to inactivate the enzyme and terminate the reaction.

[0045] (4) drying

[0046] The rice slurry obtained in step (3) is filtered and dried.

[0047] (5) Mixing powder

[0048] Add 100g of wheat starch, 2g of acetylated mono-diglyceride fatty acid esters and 5g of hydroxypropyl starch to the rice flour obtained in step (4), and mix to obtain the special powder for intestine p...

Embodiment 2

[0053] Preparation of Special Rice Noodles with Rice as Raw Material

[0054] (1) Soak

[0055] Weigh 500g of rice, add 1000mL of deionized water, stir evenly, and let stand at room temperature for 30min;

[0056] (2) Grinding

[0057] Adopt wet refining, grind the rice with a beater, pass through an 80-mesh sieve, and remove the sieve. The Baume degree of the rice milk is about 14°T.

[0058] (3) Reaction

[0059] Add 1 g of neutral protease to the rice milk with an enzyme activity of 200,000 / U, and react for 30 minutes at room temperature; after the reaction, boil the rice milk to inactivate the protease.

[0060] (4) drying

[0061] The rice milk that step (3) is obtained is dried naturally.

[0062] (5) Mixing powder

[0063] Add 100g of wheat starch, 5g of hydroxypropyl starch and 1g of soybean polysaccharide to the rice flour obtained in step (4), and mix well to obtain special rice roll powder.

[0064] (6) Index determination

[0065] Table 4

[0066]

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PUM

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Abstract

The present invention discloses special powder for steamed vermicelli rolls and a preparation method thereof, and belongs to the technical field of food processing. The special powder for the steamedvermicelli rolls has a protein content of more than or equal to 5% and an amylose content of more than or equal to 22% on a dry basis. The special powder for the steamed vermicelli rolls comprises 60-90 parts of rice flour after enzymatic hydrolysis by protease, 10-40 parts of starch and 0.3-5 parts of an emulsifier. The steamed vermicelli rolls prepared by the special powder for the steamed vermicelli rolls is superior to the commercially available steamed vermicelli roll products by a traditional manufacture method. A used modifier can improve color and luster of the steamed vermicelli rolls. During use of the special powder for the steamed vermicelli rolls, only an appropriate amount of water is added, the special powder for the steamed vermicelli rolls is convenient to use, and the method for preparing the steamed vermicelli rolls by the special powder for the steamed vermicelli rolls is simple and quick, saves processes of soaking and grinding in a traditional preparation technology, and is high in production efficiency, adapted to needs of industrial production and adapted to a wide range of market circulation.

Description

technical field [0001] The invention relates to a special powder for sausage rolls and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Rice rolls are a local specialty snack in Guangdong, and they are usually eaten and cooked on the spot. The key to making rice rolls is rice milk. The common production method at present is that rice is prepared through deployment after soaking and refining. The rice flour gel product formed by steaming rice milk is white in color, delicate in taste, elastic and tough. However, it takes a long time to soak and grind the rice, and the concentration and fineness of the rice milk are determined by the experience of the rice roll master; On the other hand, it will also lead to unstable product quality and food safety hazards. [0003] Also have the commercially available product of rice roll special powder at present, but kind is single. The commercially available special powde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/30A23L29/10
CPCA23L7/107A23L29/30A23L29/10A23V2002/00A23V2200/04A23V2200/14A23V2250/5118A23V2200/222A23V2250/182A23V2250/192A23V2250/51A23V2300/10
Inventor 邓波朱伟陈正行冯伟王韧王涛王璐秦俊辉
Owner 湖南聚宝金昊生物科技有限公司
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