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Preparation method of special flour suitable for quick-freezing processing of rice flour dumplings

A technology for special flour and rice flour, which is applied in the field of preparation of special flour for rice flour dumplings, can solve problems such as affecting the degree of aging of starch gel, and achieve the effects of excellent taste, fragrant rice, and favorable promotion.

Pending Publication Date: 2021-06-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because quick-frozen wheat flour products contain gluten protein components that form the network structure of the product, which is different from rice products with starch gel as the network structure, changes in frozen storage time and temperature will affect the degree of aging of the starch gel in the product, causing Changes in freeze-thaw rate and water loss rate, key indicators reflecting starch freeze-thaw stability

Method used

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  • Preparation method of special flour suitable for quick-freezing processing of rice flour dumplings
  • Preparation method of special flour suitable for quick-freezing processing of rice flour dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Method for preparing rice flour dumpling special powder, including the following steps:

[0027] 1) Selection: Select the size of the size, full of smooth, gloss, normal color;

[0028] 2) Grouting: Soak rice with distilled water for 3 hours, add 2 times the mass of the original rice mass, and use colloid mills to give rice rice;

[0029] 3) Drying: After filtering rice with filter bag, it is placed in a 45 ° C blast drying tank for 24 h, and the water content is 8%;

[0030] 4) Powder: After pulverizing the dried rice mortar, after 80 mesh sieve, get rice noodles;

[0031] 5) The preparation of rice flour dumpling infrastructure: mix rice noodles and wheat starch in proportion to obtain rice flour dumpling basic powder; the rice flour, the weight percentage of rice flour is 40%, the weight of wheat starch The percentage is 60%;

[0032] 6) Preparation of rice powder dumpling powder: Powder rice powder with acetate starch, monoglyceride, yellow original gum, Guur gum, can g...

Embodiment 2

[0035] Method for preparing rice flour dumpling special powder, including the following steps:

[0036] 1) Selection: Select the size of the size, full of smooth, gloss, normal color;

[0037] 2) Grouting: Soak rice with distilled water for 3 hours, add 2 times the mass of the original rice mass, and use colloid mills to give rice rice;

[0038] 3) Drying: After filtering rice with filter bag, it is put into a 45 ° C blast drying tank for 24 h, and the moisture content is 12%;

[0039] 4) Powder: After pulverizing the dried rice mortar, after the pulverizer, the mean sieve is obtained, and the rice flour is obtained.

[0040] 5) Preparation of rice flour dumpling basic powder: mix rice noodles and wheat starch in proportion to obtain rice flour dumpling basic powder; in the rice flour, the weight percentage of rice flour is 57%, the weight of wheat starch The percentage is 43%;

[0041] 6) Preparation of rice powder dumpling powder: Powder rice powder with acetate starch, monoglyc...

Embodiment 3

[0044] Method for preparing rice flour dumpling special powder, including the following steps:

[0045] 1) Selection: Select the size of the size, full of smooth, gloss, normal color;

[0046] 2) Grouting: Soak rice with distilled water for 3 hours, add 2 times the mass of the original rice mass, and use colloid mills to give rice rice;

[0047] 3) Drying: After filtering rice with filter bag, it was put into a 45 ° C blast drying tank for 24 h, and the moisture content was 10%;

[0048]4) Powder: After pulverizing the dried rice mortar, after 80 mesh sieve, get rice noodles;

[0049] 5) Preparation of rice flour dumpling infrastructure: Mix rice flour and wheat starch in proportion to obtain rice flour dumpling basic powder; the weight percentage of rice flour is 80%, the weight of wheat starch The percentage is 20%;

[0050] 6) Preparation of rice powder dumpling powder: Powder rice powder with acetate starch, monoglyceride, yellow original gum, Guur gum, can get a special powde...

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Abstract

The invention belongs to the technical field of quick-frozen food, and particularly relates to a preparation method of special flour suitable for quick-freezing processing of rice flour dumplings, which comprises the following steps: 1) selecting rice; 2) pulping; 3) drying; 4) producing rice flour: pulverizing the dried rice slurry with a pulverizer, and sieving with a 60-100-mesh sieve to obtain rice flour; 5) uniformly mixing rice flour and wheat starch according to a ratio to obtain basic flour for rice flour dumplings; and (6) uniformly mixing the basic flour for rice flour dumplings with acetate starch, monoglyceride, xanthan gum and guar gum according to a ratio to obtain the special flour for rice flour dumplings. The prepared special flour for rice flour dumplings is easy to knead into dough, not easy to break and good in ductility, and the rice flour dumplings prepared by using the special flour for rice flour dumplings are crystal clear, have faint scent of rice, are thick and elastic, are not sticky to teeth, has excellent taste and good freezing resistance, and can be used as frozen instant food.

Description

Technical field [0001] The present invention belongs to the field of freeze-free food, and is specifically involved in the preparation method of extortion of rice flour dumplings suitable for freezing processing. Background technique [0002] Rice flour dumplings are a kind of exprogram with rice flour as raw material, a shape similar to "dumplings" in the raw rice powder, and the "dumpling" specialty is deeply loved by consumers. However, the current powder dumplings are only produced and sold in the Guangxi region, which belongs to the products of now, fresh, and fresh. Most of the production of most of the production of the handmade workshop are inconvenient to store, consumers are limited to local, and they cannot achieve long-distance sales, which greatly limits the promotion and development of local characteristics. In addition, due to the selection of material in small workshop production, the processing process is different, the product quality is unstable, the quality is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/212A23L29/219A23L29/238A23L29/269A23L29/00
CPCA23L7/198A23L29/212A23L29/219A23L29/238A23L29/27A23L29/04A23V2002/00A23V2200/228A23V2250/5118A23V2250/5086A23V2250/506A23V2250/192A23V2300/20
Inventor 夏宁覃柳迪滕建文韦保耀黄丽
Owner GUANGXI UNIV
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