Sweet and sour rice glue balls and preparation method thereof

A taste, sweet and sour technology, applied in the direction of food ingredients as taste improvers, food coating, food ingredient functions, etc., can solve problems such as hindering the consumption of glutinous rice balls, decreased absorption function, indigestion, etc., and increase gastrointestinal motility , the effect of improving digestibility and shortening time

Inactive Publication Date: 2021-02-05
湘乡市串唯鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food nutritionists have confirmed that people with weak spleen and stomach and poor digestive system who eat more glutinous rice balls can easily cause indigestion, food accumulation, pantothenic acid, belching, and decreased absorption function; Can cause physical burden and aggravate pre-existing diseases
In view of these factors hindering people's consumption of glutinous rice balls, its development is greatly restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A glutinous rice ball with a sweet and sour taste, including dough and fillings, the raw material components of the dough and their mass percentages are: tempered glutinous rice flour 55%, water: 32%, modified starch: 2%, glutinous rice ball improver: 0.4% ;

[0023] Its fillings include strawberry jam: 32%, passion fruit juice: 12%, mango dices: 6%, pineapple dices 12%, and coconut dices 5%.

[0024] Specifically, the filling also includes oat bran, edible oil, water, emulsifier, powdered sugar, pectin, and sodium alginate; the filling is made of the following raw materials by weight percentage:

[0025] Strawberry Jam: 32%, Passion Fruit Juice: 12%, Mango Diced: 6%, Pineapple Diced 12%, Nata Diced 5%, Oat Bran: 3%, Water: 4%, Agar Powder: 2%, Emulsifier: 2%, Powdered Sugar: 0.5%, Pectin: 0.06%, Sodium Alginate: 0.05%.

[0026] The preparation of the stuffing comprises the following steps:

[0027] (1) Weigh the required raw materials in parts by weight, mix the pec...

Embodiment 2

[0033] A glutinous rice ball with a sweet and sour taste, including dough and stuffing, the raw material components of the dough and their mass percentages are: tempered glutinous rice flour 58%, water: 32%, modified starch: 2%, glutinous rice ball improver: 0.6% ;

[0034] Its fillings include strawberry jam: 35%, passion fruit juice: 12%, mango dices: 8%, pineapple dices 14%, and coconut dices 5%.

[0035] Specifically, the filling also includes oat bran, edible oil, water, emulsifier, powdered sugar, pectin, and sodium alginate; the filling is made of the following raw materials by weight percentage:

[0036] Strawberry Jam: 35%, Passion Fruit Juice: 12%, Mango Diced: 8%, Pineapple Diced 14%, Nata Diced 5%, Oat Bran: 3%, Water: 3%, Agar Powder: 3%, Emulsifier: 1%, Powdered Sugar: 1%, Pectin: 0.05%, Sodium Alginate: 0.06%.

[0037] The preparation of the stuffing comprises the following steps:

[0038] (1) Weigh the required raw materials by weight, mix the pectin with ha...

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PUM

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Abstract

The invention discloses sweet and sour rice glue balls. The sweet and sour rice glue balls mainly comprise wrappers and fillings, wherein the wrappers comprise the following raw material components inpercentage by mass of 55-60% of stirred glutinous rice flour, 30-35% of water, 1-3% of modified starch and 0.4-0.6% of a rice glue ball improver; and the stuffing comprises 30-40% of strawberry jam,10-15% of passion fruit juice, 5-10% of mango granules, 10-15% of pineapple granules and 5-10% of coconut granules. A traditional process is adopted and is tightly combined with a modern production technology, so that the production cost can be greatly reduced. The rice glue balls prepared by the formula are easy to form and full in particles, the frost crack rate and the water loss rate of the quick-frozen rice glue balls are greatly reduced, the time required for cooking is shortened, the cooked soup is not turbid, the rice glue balls are sour and sweet in taste, and the digestibility is improved by 10.5%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to sweet and sour glutinous rice balls and a preparation method thereof. Background technique [0002] Tangyuan, also known as "Yuanxiao", is a traditional food with a strong festive atmosphere that is widely spread among the people in our country. According to legend, Tangyuan originated in the Song Dynasty, because it is a round dessert made of glutinous rice flour, "round" It means "reunion" and "consummation". Over time, most southerners have the custom of sitting together with their families and eating glutinous rice balls on the Spring Festival morning. [0003] With the improvement of people's living standards, glutinous rice balls are not only a food that is tasted during festivals, but also gradually become a staple food in daily life. However, most of the glutinous rice balls currently on the market are made of water-milled glutinous rice flour as a wra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P20/25A23L21/10A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23L7/10A23L19/03A23L19/09A23L21/10A23L33/10A23L33/105A23P20/25A23V2200/32A23V2250/21A23V2200/14
Inventor 谭旦
Owner 湘乡市串唯鲜食品有限公司
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