Preparation method for anti-retrogradation sweet green rice balls

A production method and technology of Qingtuan, applied in the direction of food science, etc., can solve the problems of affecting the taste of Qingtuan, high degree of aging retrogradation, etc., and achieve the effect of improving anti-retrogradation effect
CN110353166AActive Publication Date: 2019-10-22HANGZHOU ZHIWEIGUAN FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
HANGZHOU ZHIWEIGUAN FOOD CO LTD
Publication Date
2019-10-22

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Abstract

The invention discloses a preparation method for anti-retrogradation sweet green rice balls. The preparation method includes the following steps: (1) using water to clean glutinous rice; (2) adding water into cleaned glutinous rice to grind into slurry, performing high speed shearing, adjusting a pH value to 6.5-7.5, performing dehydration until no water is dropped out, and performing drying and crushing to obtain glutinous rice flour; (3) uniformly mixing tremella polysaccharide and guar gum; (4) mixing the glutinous rice flour, purified water, wormwood powder and materials obtained in the step (3) in proportion, adding high temperature resistance alpha-amylase and high temperature resistance cellulase, and performing stirring to obtain paste; (5) putting the paste into a tray to put intoa steam case to perform steaming, performing transferring into a steaming machine to perform refining, adding maltose syrup in batches during refining, performing preparing into wrappers, and performing cooling for later use after taking out; and (6) respectively putting the wrappers and a sweetened bean paste stuffing material into an encrusting machine to performing packaging so that sweet green rice balls can be obtained. The manufacturing method can improve the taste of the sweet green rice balls and prolong the shelf-life of the sweet green rice balls.
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Description

[0001] (1) Technical field

[0002] The invention belongs to the field of food processing, and in particular relates to a method for preparing anti-retrogradation green doughnuts.

[0003] (2) Technical background

[0004] Qingtuan, also known as Qingmingguo, Aibaba, etc., is mainly made of glutinous rice flour mixed with wheat green juice or wormwood water, wrapped in bean paste and stuffed, and then steamed. Qingtuan is as green as jade, with a light but long-lasting grassy aroma. As a traditional food eaten around the Ching Ming Festival in southern China, it is becoming more and more popular and has gradually become a Chinese characteristic food that can be eaten all year round. , and developed from family handmade to specialized production.

[0005] The skin of Qingtuan is steamed with glutinous rice flour as the main raw material. It is a viscous pastry with high moisture content and is not easy to store. Because it is rich in starch, the starch is easy to age and regene...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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