Glutinous rice food and preparation method thereof

A technology of glutinous rice and food, applied in the direction of food ingredients, food ingredients as thickeners, food science, etc., can solve the problems of loss of viscoelasticity, difficulty in chewing, and hardening, and achieve the effect of not aging easily and maintaining the taste.

Pending Publication Date: 2022-06-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the production, transportation, storage and sales of glutinous rice foods, due to starch reversion, glutinous rice foods will become hard, difficult to chew, and poor in taste as the storage time prolongs.
For example, glutinous rice products from manufacturers such as Nestle and Zhongjie, but within 5-6 months of the shelf life, they show hardening and loss of viscoelasticity caused by rebirth, and the taste of the product is not good.

Method used

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  • Glutinous rice food and preparation method thereof
  • Glutinous rice food and preparation method thereof
  • Glutinous rice food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The present embodiment glutinous rice cake skin material (total weight 20kg):

[0055] Glutinous rice flour A (water mill, gelatinization temperature 59.92°C, aging degree 4.31) 3.50kg, maltose syrup (glucose equivalent value 70) 10.00kg, compound emulsification thickener 1.5kg, trehalose 0.25kg, β-amylase 0.20 kg, shortening 0.30kg, drinking water 4.25kg.

[0056] The preparation method of the glutinous rice cake skin layer of the present embodiment comprises:

[0057] Mix the weighed compound emulsion stabilizer with glutinous rice flour;

[0058] Dissolve the enzyme preparation in drinking water according to the quality of 1:5, add it to the drinking water of the steamer after mixing, stir and mix well, then add the mixed dry material, stir for 5 minutes and mix until there is no dry powder. , cover the top cover, open and stir through the steam (pressure 0.005MPa), steam for 5min, then adjust the pressure to 0.03Mpa, continue steaming for 15min. After steaming, t...

Embodiment 2

[0063] The present embodiment glutinous rice cake skin material (total weight 20kg):

[0064] Glutinous rice flour A (water mill, gelatinization temperature 59.92°C, aging degree 4.31) 3.00kg, maltose syrup (glucose equivalent value 80) 10.00kg, compound emulsification thickener 1.8kg, trehalose 0.15kg, β-amylase 0.20 kg, shortening 0.35kg, salt 0.005kg, drinking water 4.495kg.

[0065] The preparation method of the glutinous rice cake skin layer of the present embodiment is basically the same as that of the embodiment 1, the difference is: the salt is added after mixing with the dry materials before steaming; The amount of hot maltose syrup at 80±5℃.

[0066] According to the raw material formula of the glutinous rice cake skin layer provided by the present embodiment, through the above-mentioned production process, a glutinous rice cake skin layer with high transparency, Q elasticity, natural fragrance and anti-regeneration effect can be obtained.

Embodiment 3

[0068] The present embodiment glutinous rice cake skin material (total weight 20kg):

[0069] Glutinous rice flour B (water mill, gelatinization temperature 59.48°C, aging degree 3.36) 3.50kg, maltose syrup (glucose equivalent value 70) 10.00kg, compound emulsification thickener 1.5kg, trehalose 0.25kg, β-amylase 0.20 kg, shortening 0.30kg, drinking water 4.25kg.

[0070] The preparation method of the glutinous rice cake skin layer of the present embodiment is basically the same as that of the embodiment 1, the difference is: the salt is added after mixing with the dry materials before steaming; The amount of hot maltose syrup at 80±5℃.

[0071] According to the raw material formula of the glutinous rice cake skin layer provided in this embodiment, through the above-mentioned production process, a kind of glutinous rice cake skin with good elasticity, natural aroma and anti-regeneration effect can be obtained.

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Abstract

The invention relates to the technical field of food, in particular to glutinous rice food and a preparation method thereof. The glutinous rice food comprises the following raw and auxiliary materials in percentage by mass: 15%-20% of water-milled glutinous rice flour, 40%-55% of malt syrup, 5%-9% of a compound emulsifying thickener, 0.6%-1.5% of trehalose, 0.5%-2.0% of beta-amylase, 1.2%-1.8% of shortening, 0-0.09% of edible salt and the balance of water, the DSC (differential scanning calorimetry) aging degree of the water-milled glutinous rice flour is less than or equal to 5%. It is found through experiments that the glutinous rice flour with the DSC aging degree smaller than or equal to 5% can guarantee the good anti-retrogradation characteristic in the shelf life of the product.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a glutinous rice food and a preparation method thereof. Background technique [0002] Glutinous rice glutinous rice cake, also known as Zhuangyuan glutinous rice cake, is a traditional name in my country. The glutinous rice cake is made of glutinous rice as the main ingredient, supplemented by other seasonings. There are also frozen foods with glutinous rice cake as the outer skin and ice cream as the filling, and a variety of glutinous rice foods made with glutinous rice cake raw materials, such as mochi or glutinous rice cake. [0003] There are a variety of patents related to glutinous rice foods. For example, the invention patent of publication number CN1931011B discloses a kind of glutinous rice cake. The glutinous rice cake layer is made of the following raw materials in parts by weight: 60-70 parts of malt-oligosaccharide with a concentration of 75%, 5-15 parts of modified ...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/30A23L5/10
CPCA23L7/107A23L29/30A23L5/13A23V2002/00A23V2250/616A23V2200/242A23V2250/636Y02A40/90
Inventor 曹宏芳张晓君王彩云侯文举冯世乐
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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