Formula and processing technology of Chinese mugwort fruit powder

Abstract

The invention discloses a formula and a processing technology of Chinese mugwort fruit powder, belongs to the technical field of Chinese mugwort fruit powder, and aims to solve the problem that mechanical production of rice products such as Chinese mugwort fruits is limited for a long time due to the fact that a formula in the prior art is still based on a traditional technology and the compatibility problem of rice flour and a dumpling machine is not solved. Comprising the following raw materials in percentage by weight: 88-92% of basic powder: at least one of water-milled glutinous rice flour, water-milled sticky rice flour and starch; wherein 30-40% of the powder is subjected to physical denaturation treatment; the auxiliary materials comprise vital gluten, trehalose and edible salt, and the total proportion of the vital gluten, the trehalose and the edible salt is 8-10%; the food additives comprise monoglyceride, composite phosphate, carrageenan, a rice gluten fortifier, hydroxy propyl distarch phosphate and dietary alkali; a physical denaturation technology, an efficient material large-ratio-difference mixing technology and a superfine grinding technology are adopted for preparation. According to the formula and the processing technology of the Chinese mugwort fruit powder, the problem that the compatibility of rice flour and a dumpling machine is poor is solved, and a reproducible technical normal form is provided for the field of mechanical processing of rice products.

Description

Technical Field

[0001] The present invention belongs to the technical field of Amy fruit powder, and in particular relates to a formula and a processing technology of Amy fruit powder. Background Art

[0002] Aimeiguo (also known as Aibanguo, Aici, etc.) is a traditional rice product in southern my country. Made with rice flour as the skin and mugwort leaves as the filling, it has a unique fragrance and glutinous texture. However, its traditional processing technology has the following technical bottlenecks:

[0003] Reliance on manual production: Existing rice flour needs to go through processes such as soaking, grinding, boiling, and cooling to form a gel-like dough. Manual operation is possible but the efficiency is low and it is difficult to achieve large-scale production.

[0004] Poor mechanical adaptability: Wheat flour dumpling machines are mature, but rice flour, due to its low protein content and high amylose content, has significantly different molding principles than wheat flour. When traditional rice flour is directly used in dumpling machines, it is prone to breakage, cracking, and inability to form, leading to failure in mechanized production.

[0005] Separation between formula and process: The existing rice flour formula has not been optimized for equipment characteristics, lacks control over powder rheology and gelation process, and cannot meet the molding requirements of high-speed dumpling machines.

[0006] While rice dumpling flour products exist on the market, their formulas are still based on traditional processes, and the compatibility issues between rice flour and dumpling machines have not been addressed. This has long limited the mechanized production of rice products like Aimiguo. Therefore, developing a specialized Aimiguo flour and processing technology compatible with dumpling machines has become a key need to overcome the bottleneck of industrial scale-up. Summary of the Invention

[0007] (1) Technical problems to be solved

[0008] In view of the shortcomings of the existing technology, the purpose of the present invention is to provide an Aimi fruit powder formula and processing technology, aiming to solve the problem that the existing technology formula is still based on traditional technology and does not solve the compatibility problem between rice flour and dumpling machines, resulting in long-term restrictions on the mechanized production of rice products such as Aimi fruit.

[0009] (2) Technical solution

[0010] In order to solve the above technical problems, the present invention provides a formula of Amy fruit powder, comprising the following raw materials in percentage by weight:

[0011] Basic powder: at least one of water-ground glutinous rice flour, water-ground sticky rice flour, and starch, accounting for 88-92%; 30-40% of the powder has been physically modified;

[0012] Excipients: gluten, trehalose, and edible salt account for 8-10% in total;

[0013] Food additives: monoglyceride, complex phosphate, carrageenan, rice gluten enhancer, hydroxypropyl distarch phosphate, edible alkali;

[0014] It is prepared through physical denaturation technology, high-efficiency material large-ratio mixing technology and ultra-fine grinding technology. It does not contain wheat flour and can be directly used in dumpling machines after being mixed with cold water.

[0015] Preferably, the physical denaturation treatment is a wet heat treatment or an extrusion puffing treatment, which is used to destroy the molecular structure of rice flour and promote cold water gelation.

[0016] Preferably, the added amount of gluten is 1.5%-2.5%, which is used to enhance the gluten strength of the dough and prevent the dumpling skin from breaking during forming.

[0017] A processing technology for Amy fruit powder comprises the following steps:

[0018] S1. Perform physical denaturation treatment on part of the basic powder;

[0019] S2. Mix the modified powder with the untreated powder and auxiliary materials in proportion, and disperse them evenly using a high-efficiency material large-ratio mixing technology;

[0020] S3, control the powder particle size to D50≤50μm through ultrafine grinding technology;

[0021] S4, mixing the special flour with cold water in a mass ratio of 1:0.4-0.6, and stirring to form a gel-like dough;

[0022] S5, feeding the dough into the dumpling machine, and producing the Amy fruit green dough through the steps of rolling, forming, and cutting;

[0023] S6. The green dough is steamed or fried to obtain the finished product.

[0024] Preferably, the gap between the calendering rollers of the dumpling machine is 1.5-2.5 mm, and the forming mold is a special die head for rice crackers.

[0025] Preferably, the steaming temperature is 100-120° C., and the steaming time is 8-15 minutes.

[0026] Preferably, the high-efficiency material large-ratio mixing technology is air flow crushing mixing or ribbon mixer stirring mixing.

[0027] Preferably, during the cold water kneading process, the dough temperature is controlled at 20-30°C and the kneading time is 3-5 minutes.

[0028] Preferably, the prepared Aimi fruit powder can be directly kneaded with mugwort paste or mugwort powder and cold water, and can also be processed into rice dumplings and rice products, including but not limited to green rice balls, yellow rice cakes, glutinous rice cakes, Aimi pabas, red peach cakes, white rice cakes, rice cakes, rice noodles, rice steamed buns, rice buns, steamed cakes, rice bean storage, and bean cakes.

[0029] (3) Beneficial effects

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] This invention breaks through the limitations of traditional processes and realizes mechanized production

[0032] This method pre-treats 30%-40% of the rice flour through physical denaturation, disrupting its molecular structure and enabling it to form a gel-like dough in cold water. This overcomes the limitations of traditional rice flour production, which relies on high-temperature boiling and manual wrapping. Combined with the strengthening effect of gluten, the dough's gluten strength is significantly enhanced, ensuring that the dumplings are rolled and formed without breakage or cracking. The finished product yield exceeds 95%, marking the transition from manual to mechanized production of Aimiguo.

[0033] In the special flour formula, basic powder accounts for 88%-92%, auxiliary materials (gluten, trehalose, edible salt) account for 8%-10%, and food additives (monoglycerides, complex phosphates, carrageenan, etc.) accurately control the rheological properties of the dough, shorten the kneading time to 3-5 minutes, and omit the complex steps of soaking, grinding, and boiling in traditional processes. The daily output of a single production line is increased by 3-5 times, energy consumption is reduced by 40%, and the overall production cost is reduced by 20%-30%.

[0034] Physical denaturation technology combined with ultrafine grinding (D50 ≤ 50μm) achieves a uniform powder particle size, minimizing the impact of regional raw material differences on quality. The finished Aimiguo has a smooth and chewy texture, a plump appearance after steaming (100-120°C, 8-15 minutes) or pan-frying, and maintains its softness even after 7 days of cold chain storage. The formula is universally applicable to over 20 rice-based products, including qingtuan (green rice balls), rice cakes, and steamed rice buns. This single flour offers a wide range of uses and strong market adaptability.

[0035] The entire dough-kneading process utilizes cold water, eliminating the need for a slurry cooking process and reducing steam energy consumption. High-efficiency, high-mix mixing (air jet milling or ribbon mixing) reduces dust emissions, ensuring clean production that meets environmental standards for the food processing industry. Compared to traditional processes, carbon emissions per unit product are reduced by 15%-20%, contributing to the low-carbon transformation of the industry chain.

[0036] This invention applies the "physical denaturation pretreatment + gluten strengthening + ultrafine grinding" technology to the production of Amy fruit special flour for the first time, forming an integrated solution of "special flour-process-equipment", overcoming the problem of poor compatibility between rice flour and dumpling machines, and providing a replicable technical paradigm for the field of mechanized processing of rice products, with significant economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without paying any creative work.

[0038] Figure 1 This is a schematic diagram of the formula of the Amy fruit powder of the present invention;

[0039] Figure 2 This is a schematic diagram of the Amy fruit powder processing process. DETAILED DESCRIPTION

[0040] The present invention is described in detail below with reference to the accompanying drawings and specific embodiments. It is also noted that, to provide a more detailed description, the following embodiments are best and preferred embodiments, and those skilled in the art may employ alternative methods for implementing certain known technologies. Furthermore, the accompanying drawings are intended only to provide a more detailed description of the embodiments and are not intended to limit the present invention.

[0041] It should be noted that references in the specification to "one embodiment," "an embodiment," "an exemplary embodiment," "some embodiments," etc. indicate that the described embodiments may include specific features, structures, or characteristics, but not every embodiment necessarily includes such specific features, structures, or characteristics. In addition, when specific features, structures, or characteristics are described in conjunction with an embodiment, it is within the knowledge of persons skilled in the relevant art to implement such features, structures, or characteristics in conjunction with other embodiments (whether or not explicitly described).

[0042] In general, terms can be understood, at least in part, from their use in context. For example, depending at least in part on the context, the term "one or more" as used herein can be used to describe any feature, structure, or characteristic in the singular sense, or can be used to describe a combination of features, structures, or characteristics in the plural sense. Additionally, the term "based on" can be understood as not necessarily intended to convey an exclusive set of factors, but can instead, depending at least in part on the context, allow for the presence of other factors that are not necessarily explicitly described.

[0043] It will be understood that the meanings of “on,” “over,” and “above” in the present invention should be interpreted in the broadest manner, so that “on” means not only “directly on” something but also includes the meaning of being “on” something with intervening features or layers, and “on” or “above” means not only “on” or “above” something but also includes the meaning of being “on” or “above” something with no intervening features or layers.

[0044] Additionally, spatially relative terms such as "below," "beneath," "lower," "above," "upper," and the like may be used herein for descriptive convenience to describe the relationship of one element or feature to another element or features, as illustrated in the accompanying drawings. Spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the accompanying drawings. The device may be oriented in other ways, and the spatially relative descriptors used herein may be similarly interpreted accordingly.

[0045] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0046] Reference Figure 1-Figure 2 This specific embodiment is a formula of Amy fruit powder, which includes the following raw materials in percentage by weight:

[0047] Basic powder: at least one of water-ground glutinous rice flour, water-ground sticky rice flour, and starch, accounting for 88-92%; 30-40% of the powder has been physically modified;

[0048] Excipients: gluten, trehalose, and edible salt account for 8-10% in total;

[0049] Food additives: monoglyceride, complex phosphate, carrageenan, rice gluten enhancer, hydroxypropyl distarch phosphate, edible alkali;

[0050] It is prepared through physical denaturation technology, high-efficiency material large-ratio mixing technology and ultra-fine grinding technology. It does not contain wheat flour and can be directly used in dumpling machines after being mixed with cold water.

[0051] Furthermore, the physical denaturation treatment is a wet heat treatment or an extrusion puffing treatment, which is used to destroy the molecular structure of the rice flour and promote cold water gelation.

[0052] Furthermore, the addition amount of gluten is 1.5%-2.5%, which is used to enhance the gluten strength of the dough and prevent the skin from breaking when the dumpling machine is forming.

[0053] A processing technology for Amy fruit powder comprises the following steps:

[0054] S1. Perform physical denaturation treatment on part of the basic powder;

[0055] S2. Mix the modified powder with the untreated powder and auxiliary materials in proportion, and disperse them evenly using a high-efficiency material large-ratio mixing technology;

[0056] S3, control the powder particle size to D50≤50μm through ultrafine grinding technology;

[0057] S4, mixing the special flour with cold water in a mass ratio of 1:0.4-0.6, and stirring to form a gel-like dough;

[0058] S5, feeding the dough into the dumpling machine, and producing the Amy fruit green dough through the steps of rolling, forming, and cutting;

[0059] S6. The green dough is steamed or fried to obtain the finished product.

[0060] The gap between the calendering rollers of the dumpling machine is 1.5-2.5mm, and the forming mold is a special die head for rice crackers.

[0061] The steaming temperature is 100-120℃ and the time is 8-15 minutes.

[0062] High-efficiency material mixing technology with large ratio difference is air flow crushing mixing or ribbon mixer stirring mixing.

[0063] During the cold water kneading process, the dough temperature is controlled at 20-30℃ and the kneading time is 3-5 minutes.

[0064] The prepared Aimi fruit powder can be directly kneaded with mugwort paste or mugwort powder and cold water, and can also be processed into rice dumplings and rice products, including but not limited to green rice balls, yellow rice cakes, glutinous rice cakes, Aimi papa, red peach cakes, white rice cakes, rice cakes, rice noodles, rice steamed buns, rice buns, steamed cakes, rice bean storage, and bean cakes.

[0065] All technical features in this embodiment can be freely combined according to actual needs.

[0066] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A formula of Amy fruit powder, characterized in that: The raw materials include the following weight percentages: Basic powder: at least one of water-ground glutinous rice flour, water-ground sticky rice flour, and starch, accounting for 88-92%; 30-40% of the powder has been physically modified; Excipients: gluten, trehalose, and edible salt account for 8-10% in total; Food additives: monoglyceride, complex phosphate, carrageenan, rice gluten enhancer, hydroxypropyl distarch phosphate, edible alkali; It is prepared through physical denaturation technology, high-efficiency material large-ratio mixing technology and ultra-fine grinding technology. It does not contain wheat flour and can be directly used in dumpling machines after being mixed with cold water.

2. The special powder for Amy fruit according to claim 1, characterized in that The physical denaturation treatment is a wet heat treatment or an extrusion puffing treatment, which is used to destroy the molecular structure of the rice flour and promote cold water gelation.

3. The special powder for Amy fruit according to claim 1, characterized in that The added amount of the gluten is 1.5%-2.5%, which is used to enhance the gluten strength of the dough and prevent the skin from breaking during the forming process of the dumpling machine.

4. A processing technology for Amy fruit powder, characterized in that: The following steps are involved: S1. Perform physical denaturation treatment on part of the basic powder; S2. Mix the modified powder with the untreated powder and auxiliary materials in proportion, and disperse them evenly using a high-efficiency material large-ratio mixing technology; S3, control the powder particle size to D50≤50μm through ultrafine grinding technology; S4, mixing the special flour with cold water in a mass ratio of 1:0.4-0.6, and stirring to form a gel-like dough; S5, feeding the dough into the dumpling machine, and producing the Amy fruit green dough through the steps of rolling, forming, and cutting; S6. The green dough is steamed or fried to obtain the finished product.

5. The processing technology of Amy fruit powder according to claim 4, characterized in that: The gap between the calendering rollers of the dumpling machine is 1.5-2.5 mm, and the forming die is a special die head for rice crackers.

6. The processing technology of Amy fruit powder according to claim 4, characterized in that: The steaming temperature is 100-120° C., and the steaming time is 8-15 minutes.

7. The processing technology of Amy fruit powder according to claim 4, characterized in that: The high-efficiency material large-ratio mixing technology is air flow crushing mixing or ribbon mixer stirring mixing.

8. The processing technology of Amy fruit powder according to claim 4, characterized in that: During the cold water kneading process, the dough temperature is controlled at 20-30° C. and the kneading time is 3-5 minutes.

9. The Amy fruit powder formula according to claim 1, characterized in that: The prepared Aimi fruit powder can be directly kneaded with mugwort paste or mugwort powder and cold water, and can also be processed into rice dumplings and rice products, including but not limited to green rice balls, yellow rice cakes, glutinous rice cakes, Aimi papa, red peach cakes, white rice cakes, rice cakes, rice noodles, rice steamed buns, rice buns, steamed cakes, rice bean storage, and bean cakes.

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