Compound powder for manufacturing instant-frozen glue pudding, compounding method and preparation method of instant-frozen glue pudding

Abstract

The invention discloses compound powder for manufacturing instant-frozen glue pudding, a compounding method and a preparation method of the instant-frozen glue pudding. The compound powder is preparedfrom the following raw materials in parts by weight, 900-960 parts of glutinous rice powder, 40-100 parts of purple sweet potato powder, and 22 parts of food additive, wherein the food additive is composed of propylene glycol alginate, beta-carotene, soluble soybean polysaccharide, composite phosphate and diacetyl tartaric acid monoglyceride and diglyceride. The compound powder prepared by the invention has balanced nutrition and bright color, the gelatinization characteristic of the prepared compound powder is improved to a certain extent, the glutinous rice flour can be prevented from agglomerating, the water absorption and retention capacity are increased, the retrogradation of starch can be inhibited, the adhesiveness and the hardness of the product can be reduced to a certain extent,and the compound powder is suitable for producing instant-frozen glue pudding.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to compound powder for making quick-frozen glutinous rice balls, a preparation method thereof and a preparation method of quick-frozen glutinous rice balls. Background technique [0002] Purple sweet potato contains a large amount of selenium and anthocyanins, which have strong effects and functions in anti-oxidation, scavenging free radicals and anti-mutation. It can be used as a nutritional enhancer, preservative, and coloring agent in the food manufacturing industry Naturally safe and healthy nutrition. [0003] Purple sweet potato powder is obtained by washing, peeling and drying fresh purple sweet potatoes. Purple sweet potato powder can be roughly divided into two types: the first is purple sweet potato powder, which has good rehydration properties and maintains the original color, luster, flavor and nutrients of purple sweet potato; the second is purple s...

AI Technical Summary

Problems solved by technology

[0004] The traditional processing technology of making glutinous rice balls with water is divided into blanching method and boiling method. The production process is cumbersome, and because of the uneven gelatinization of glutinous rice starch, the prepared glutinous rice balls will form glutinous rice gel, which will occur during freezing. Dehydration condensation and freezing retrograde phenomenon, resulting in quality reduction

Images