Mochi powder which stabilizes and fills whipping bodies and used as food oil-water mixed base material

A technology of oil-water mixing and mochi, which is applied in the field of food processing, can solve the problems of unstable product quality, looseness of defoaming products, etc., and achieve the effect of delicate taste, not easy to defoam, good shaping effect, and improved bulkiness

Inactive Publication Date: 2020-03-17
福建省桥南行食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the field of food processing, for example, animal whipping cream is prone to oil-water separation when it is sent, so that the aerated cream foam is easy to defoam and liquefy. The product has poor fluffiness, and when the curry paste and coconut milk are mixed, oil-water separation will occur, making the quality of the product unstable. It is necessary to prepare a spread and spread the basic material without boiling and homogenizing it with professional equipment. Therefore, Need a kind of food processing material that can solve above-mentioned technical difficult problem urgently to deal with

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Take 150g of pregelatinized glutinous rice flour; 450g of pregelatinized modified starch; 600g of maltose powder; 150g of trehalose; 4g of emulsifier; Put trehalose and emulsifier into the blender and mix evenly, then add warm boiled water, then add oil and stir evenly.

Embodiment 2

[0049] Take 200g of pregelatinized glutinous rice flour; 500g of pregelatinized modified starch; 640g of maltose powder; 200g of trehalose; 6g of emulsifier; 120g of oil; Put trehalose and emulsifier into the blender and mix evenly, then add warm boiled water, then add oil and stir evenly.

Embodiment 3

[0051] Take 250g of pregelatinized glutinous rice flour; 550g of pregelatinized modified starch; 680g of maltose powder; 250g of trehalose; 8g of emulsifier; Put trehalose and emulsifier into the blender and mix evenly, then add warm boiled water, then add oil and stir evenly.

[0052] The mochi flour mentioned in the present invention can make the evaporated milk of animal origin be added to this product to fully expand and then fill the pores, the taste is delicate, it is not easy to defoam, and it will not produce oil-water separation and liquefaction. It has a good shaping effect at room temperature. , can effectively solve the problem in the background technology that oil-water separation is easy to occur when whipping, so that the aerated cream puff is easy to defoam and liquefy. Poor degree, the mochi flour mentioned in the present invention can improve the processing and sending effect of various foods as an additive when sending.

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PUM

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Abstract

The invention discloses mochi powder which stabilizes and fills whipping bodies and used as a food oil-water mixed base material. The mochi powder is prepared by the steps of taking 150 to 250g pre-gelatinized glutinous rice flour, 450 to 550g pre-gelatinized modified starch, 600 to 680g maltose powder, 150 to 250g trehalose, 4 to 8g emulsifier, 100 to 140g grease, and 2210 to 2410g water; puttingthe raw materials into a stirrer, uniformly mixing, and adding warm boiled water; and adding grease and uniformly stirring. According to the mochi powder designed by the invention, very stable oil-water mixed system products can be made under the condition that special equipment is not needed in cold processing, and various creative sauces can be made through cold processing on the basis of simple equipment.

Description

technical field [0001] The invention relates to the field of food processing, in particular to mochi flour which stabilizes and fills the whipped body and is used as a food oil-water mixing base material Background technique [0002] In the field of food processing, for example, animal whipping cream is prone to oil-water separation when it is sent, so that the aerated cream foam is easy to defoam and liquefy. The product has poor fluffiness, and when the curry paste and coconut milk are mixed, oil-water separation will occur, making the quality of the product unstable. It is necessary to prepare a spread and spread the basic material without boiling and homogenizing it with professional equipment. Therefore, There is an urgent need for a food processing material that can simultaneously solve the above-mentioned technical problems. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of mochi flour that is sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00
Inventor 阮慧聪
Owner 福建省桥南行食品有限公司
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