An anti-freezing pre-mixed powder of steamed bread, a frozen steamed bread green body and a steamed bread

Abstract

This invention provides a freeze-resistant mochi premix powder. Through the use of four specific types of highly etherified modified starches, this invention achieves excellent water retention, preventing moisture loss from the dough during freezing. Combined with the synergistic effect of trehalose, maltose, and yeast β-glucan, the moisturizing effect is further enhanced. Mochi dough prepared from this premix powder can be frozen and stored for up to 3 months, and the quality remains stable after multiple freeze-thaw cycles. Furthermore, when preparing dough from this premix powder, the process is stable, non-sticky to hands and machines.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a freeze-resistant mochi premix powder, frozen mochi raw material, and mochi. Background Technology

[0002] Mochi is a baked food made from glutinous rice flour or other starches. Mochi products have a short shelf life, are prone to hardening, and cannot be stored for long periods, making industrial production and quality assurance difficult. With the development of frozen foods, some frozen mochi products have emerged. However, traditional mochi made primarily from glutinous rice flour suffers from cracking, collapse, and starch aging after freezing. Later, some frozen mochi made primarily from modified starches appeared, solving the problems of surface cracking, collapse, and aging. However, modified starch-based mochi cannot be stored at room temperature for extended periods; prolonged storage at room temperature leads to softening, deformation, and collapse, resulting in poor shape and texture, affecting quality, and making it inconvenient for room temperature transportation and carrying. Therefore, it is necessary to provide a freeze-resistant mochi product that can be repeatedly frozen and thawed with stable quality. Summary of the Invention

[0003] In view of this, the technical problem to be solved by the present invention is to provide a freeze-resistant mochi premix powder, a frozen mochi blank, and a type of mochi. The mochi blank prepared from the freeze-resistant mochi premix powder provided by the present invention can be frozen and stored for 3 months, and the quality of the obtained mochi remains stable after multiple freeze-thaw cycles.

[0004] This invention provides a freeze-resistant mochi premix powder, comprising the following raw materials in weight percentages:

[0005] Hydroxypropyl distarch phosphate: 20 parts by weight to 60 parts by weight;

[0006] Pregelatinized hydroxypropyl distarch phosphate: 3 parts by weight to 30 parts by weight;

[0007] Pregelatinized acetylated distarch phosphate: 3 parts by weight to 30 parts by weight;

[0008] Pregelatinized distarch phosphate: 3 parts by weight to 30 parts by weight;

[0009] Trehalose: 1 to 10 parts by weight;

[0010] Maltose: 1 to 10 parts by weight;

[0011] Yeast β-glucan: 0.1 to 5 parts by weight;

[0012] Wheat flour: 10 to 20 parts by weight;

[0013] Sweetener: 10 to 20 parts by weight;

[0014] Salt: 0.1 to 5 parts by weight;

[0015] Emulsifier: 0.1 parts by weight to 5 parts by weight.

[0016] Preferably, the sweetener is selected from granulated sugar and / or powdered sugar.

[0017] Preferably, the emulsifier is selected from mono- and diglyceride fatty acid esters and diacetyl tartrate mono- and diglyceride esters.

[0018] The present invention also provides a frozen mochi prep, prepared from raw materials comprising the following parts by weight:

[0019] 500 parts by weight of the above mochi premix powder;

[0020] 140-160 portions of eggs;

[0021] 130-150 parts by weight of oil;

[0022] 130-150 parts by weight of water.

[0023] Preferably, the oil is selected from soybean oil or butter.

[0024] This invention also provides a method for preparing frozen mochi raw material, comprising the following steps:

[0025] Mix mochi premix powder, eggs, oil, and water to obtain dough;

[0026] After the dough is divided into small dough balls, it is quick-frozen and then frozen to obtain frozen mochi dough.

[0027] Preferably, the quick-freezing temperature is below -38°C, and the quick-freezing time is 1.5 to 2 hours;

[0028] The freezing temperature is -18°C, and the freezing time is up to 3 months.

[0029] The present invention also provides a mochi, which is prepared from raw materials comprising the following parts by weight:

[0030] 500 parts by weight of the above mochi premix powder;

[0031] 140-160 portions of eggs;

[0032] 130-150 parts by weight of oil;

[0033] 130-150 parts by weight of water.

[0034] This invention also provides a method for preparing mochi, comprising the following steps:

[0035] Mochi premix powder, eggs, oil and water are mixed to obtain dough; the dough is then baked.

[0036] or,

[0037] The frozen mochi blanks prepared by the above method are baked to obtain mochi.

[0038] Preferably, the baking temperature is 180-200°C for the upper heat and 150-170°C for the lower heat, and the baking time is 25-40 minutes.

[0039] Compared with the prior art, the present invention provides a freeze-resistant mochi premix powder, comprising the following raw materials in weight percentages: hydroxypropyl distarch phosphate: 20-60 parts by weight; pregelatinized hydroxypropyl distarch phosphate: 5-30 parts by weight; pregelatinized acetylated distarch phosphate: 5-30 parts by weight; pregelatinized distarch phosphate: 5-30 parts by weight; trehalose: 1-10 parts by weight; maltose: 1-10 parts by weight; yeast β-glucan: 0.1-5 parts by weight; wheat flour: 10-20 parts by weight; sweetener: 10-20 parts by weight; salt: 0.1-5 parts by weight; emulsifier: 0.1-5 parts by weight. This invention utilizes four specific types of highly etherified modified starches to achieve excellent water retention, preventing moisture loss from the dough during freezing. Combined with the synergistic effect of trehalose, maltose, and yeast β-glucan, the moisturizing effect is further enhanced. The mochi premix powder provided by this invention can be frozen and stored for up to 3 months, and the quality of the resulting mochi remains stable after multiple freeze-thaw cycles. Furthermore, when preparing dough from this mochi premix powder, the process is stable, non-sticky to hands and machines. Attached Figure Description

[0040] Figure 1 The volume of the mochi prepared from the frozen mochi raw material prepared in Example 1 for 3 months, the freshly baked mochi prepared in Example 1, and the mochi prepared from the frozen mochi raw material prepared in Comparative Example 5 for 3 months were compared.

[0041] Figure 2 The photos show the preparation of mochi in Example 1. The three on the left are freshly baked mochi, and the three on the right are mochi prepared from raw mochi dough that has been frozen for 3 months. Detailed Implementation

[0042] This invention provides a freeze-resistant mochi premix powder, comprising the following raw materials in weight percentages:

[0043] Hydroxypropyl distarch phosphate: 20 parts by weight to 60 parts by weight;

[0044] Pregelatinized hydroxypropyl distarch phosphate: 3 parts by weight to 30 parts by weight;

[0045] Pregelatinized acetylated distarch phosphate: 3 parts by weight to 30 parts by weight;

[0046] Pregelatinized distarch phosphate: 3 parts by weight to 30 parts by weight;

[0047] Trehalose: 1 to 10 parts by weight;

[0048] Maltose: 1 to 10 parts by weight;

[0049] Yeast β-glucan: 0.1 to 5 parts by weight;

[0050] Wheat flour: 10 to 20 parts by weight;

[0051] Sweetener: 10 to 20 parts by weight;

[0052] Salt: 0.1 to 5 parts by weight;

[0053] Emulsifier: 0.1 parts by weight to 5 parts by weight.

[0054] The raw materials of the freeze-resistant mochi premix provided by the present invention include hydroxypropyl distarch phosphate: 20 parts by weight to 60 parts by weight, which can be 20 parts by weight, 25 parts by weight, 30 parts by weight, 35 parts by weight, 40 parts by weight, 45 parts by weight, 50 parts by weight, 55 parts by weight, 60 parts by weight, or any value between 20 parts by weight and 60 parts by weight.

[0055] The raw materials of the freeze-resistant mochi premix provided by the present invention also include pregelatinized hydroxypropyl distarch phosphate: 3 parts by weight to 30 parts by weight, which can be 3 parts by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, or any value between 5 parts by weight and 30 parts by weight.

[0056] The raw materials of the freeze-resistant mochi premix provided by the present invention also include pregelatinized acetylated distarch phosphate: 3 parts by weight to 30 parts by weight, which can be 3 parts by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, or any value between 5 parts by weight and 30 parts by weight.

[0057] The raw materials of the freeze-resistant mochi premix powder provided by the present invention also include pregelatinized distarch phosphate: 3 parts by weight to 30 parts by weight, which can be 3 parts by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, or any value between 5 parts by weight and 30 parts by weight.

[0058] The raw materials of the freeze-resistant mochi premix powder provided by the present invention also include trehalose: 1 part by weight to 10 parts by weight, which can be 1 part by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, or any value between 1 part by weight and 10 parts by weight.

[0059] The raw materials of the freeze-resistant mochi premix powder provided by the present invention also include maltose: 1 part by weight to 10 parts by weight, which can be 1 part by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, or any value between 1 part by weight and 10 parts by weight.

[0060] The raw materials of the freeze-resistant mochi premix provided by the present invention further include yeast β-glucan: 0.1 parts by weight to 5 parts by weight, which can be 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, or any value between 0.1 parts by weight and 5 parts by weight.

[0061] The raw materials of the freeze-resistant mochi premix powder provided by the present invention also include wheat flour: 10 parts by weight to 20 parts by weight, which can be 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, or any value between 10 parts by weight and 20 parts by weight.

[0062] The raw materials of the freeze-resistant mochi premix powder provided by this invention also include a sweetener: 10 to 20 parts by weight, which can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts by weight, or any value between 10 and 20 parts by weight. The sweetener is selected from granulated sugar and / or powdered sugar.

[0063] The raw materials of the freeze-resistant mochi premix powder provided by the present invention also include salt: 0.1 parts by weight to 5 parts by weight, which can be 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, or any value between 0.1 parts by weight and 5 parts by weight.

[0064] The raw materials of the freeze-resistant mochi premix provided by this invention also include an emulsifier: 0.1 parts by weight to 5 parts by weight, which can be 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, or any value between 0.1 parts by weight and 5 parts by weight. The emulsifier is selected from mono- and diglycerides of fatty acids and diacetyl tartaric acid mono- and diglycerides.

[0065] In this invention, hydroxypropyl distarch phosphate, pregelatinized hydroxypropyl distarch phosphate, pregelatinized acetylated distarch phosphate, pregelatinized distarch phosphate, trehalose, maltose, yeast β-glucan, wheat flour, sweetener, salt and emulsifier are mixed evenly to obtain mochi premix powder.

[0066] The present invention does not impose any special limitations on the mixing method; any mixing method known to those skilled in the art is acceptable.

[0067] The present invention also provides a frozen mochi prep, prepared from raw materials comprising the following parts by weight:

[0068] 500 parts by weight of the above mochi premix powder;

[0069] 140-160 portions of eggs;

[0070] 130-150 parts by weight of oil;

[0071] 130-150 parts by weight of water.

[0072] The raw materials for preparing frozen mochi blanks provided by the present invention include 500 parts by weight of the above-mentioned mochi premix powder.

[0073] The raw materials for preparing frozen mochi blanks provided by the present invention also include 140 to 160 parts by weight of eggs, which can be 140, 145, 150, 155, 160, or any value between 140 and 160 parts by weight.

[0074] The raw materials for preparing frozen mochi blanks provided by this invention also include 130-150 parts by weight of oil, which can be 130, 135, 140, 145, 150, or any value between 130 and 150 parts by weight. In this invention, the oil is selected from soybean oil and butter.

[0075] The raw materials for preparing frozen mochi blanks provided by the present invention also include 130 to 150 parts by weight of water, which can be 130, 135, 140, 145, 150, or any value between 130 and 150 parts by weight.

[0076] This invention also provides a method for preparing frozen mochi raw material, comprising the following steps:

[0077] Mix mochi premix powder, eggs, oil, and water to obtain dough;

[0078] After the dough is divided into small dough balls, it is quick-frozen and then frozen to obtain frozen mochi dough.

[0079] The present invention first mixes mochi premix powder, eggs, oil and water evenly, and then beats them at a medium speed of 120-150 rpm to obtain dough.

[0080] The dough is then divided into smaller dough balls, which are then shaped. Each small dough ball weighs 30 ± 1 g.

[0081] After the shaped dough balls are quick-frozen, they are then frozen to obtain frozen mochi dough.

[0082] The quick-freezing temperature is below -38℃, and the quick-freezing time is 1.5 to 2 hours.

[0083] The freezing temperature is -18°C, and the freezing time is up to 3 months.

[0084] The present invention also provides a mochi, which is prepared from raw materials comprising the following parts by weight:

[0085] 500 parts by weight of the above mochi premix powder;

[0086] 140-160 portions of eggs;

[0087] 130-150 parts by weight of oil;

[0088] 130-150 parts by weight of water.

[0089] The raw materials for preparing mochi provided by the present invention include 500 parts by weight of the above-mentioned mochi premix powder.

[0090] The raw materials for preparing mochi provided by the present invention also include 140 to 160 parts by weight of eggs, which can be any value between 140, 145, 150, 155, 160, or 140 to 160 parts by weight.

[0091] The raw materials for preparing mochi provided by this invention also include 130-150 parts by weight of oil, which can be 130, 135, 140, 145, 150, or any value between 130 and 150 parts by weight. In this invention, the oil is selected from soybean oil and butter.

[0092] The raw materials for preparing mochi provided by the present invention also include 130 to 150 parts by weight of water, which can be 130, 135, 140, 145, 150, or any value between 130 and 150 parts by weight.

[0093] This invention also provides a method for preparing mochi, comprising the following steps:

[0094] Mochi premix powder, eggs, oil and water are mixed to obtain dough; the dough is then baked.

[0095] or,

[0096] The frozen mochi blanks prepared by the above method are baked to obtain mochi.

[0097] The baking temperature is 180-200℃ for the upper heat and 150-170℃ for the lower heat, and the baking time is 25-40 minutes.

[0098] Therefore, the mochi provided by the present invention can be baked directly from the prepared dough, or from frozen mochi blanks.

[0099] This invention utilizes four specific types of highly etherified modified starches to achieve excellent water retention, preventing moisture loss from the dough during freezing. Combined with the synergistic effect of trehalose, maltose, and yeast β-glucan, the moisturizing effect is further enhanced. The mochi premix powder provided by this invention can be frozen and stored for up to 3 months, and the quality of the resulting mochi remains stable after multiple freeze-thaw cycles. Furthermore, when preparing dough from this mochi premix powder, the process is stable, non-sticky to hands and machines.

[0100] To further understand the present invention, the following description, in conjunction with embodiments, illustrates a freeze-resistant mochi premix, frozen mochi blanks, and mochi provided by the present invention. The scope of protection of the present invention is not limited by the following embodiments.

[0101] The specific types of starch in the following examples are as follows:

[0102] Hydroxypropyl distarch phosphate: purchased from Tianjin Sinuotai, model SNT-96;

[0103] Pregelatinized hydroxypropyl distarch phosphate: purchased from Tianjin Sinuotai, model PE-05;

[0104] Pregelatinized acetylated distarch phosphate: purchased from Tianjin Sinuotai, model Kolguard 383NG;

[0105] Pregelatinized distarch phosphate: purchased from Tianjin Sinotech, model PE-20.

[0106] Emulsifier: Mono- and diglyceride fatty acid esters.

[0107] Example 1:

[0108] 1. Preparation of Mochi Premix Powder

[0109] Formula: Hydroxypropyl distarch phosphate: 50 parts by weight, pregelatinized hydroxypropyl distarch phosphate: 5 parts by weight, pregelatinized acetylated distarch phosphate: 5 parts by weight, pregelatinized distarch phosphate: 5 parts by weight, wheat flour: 15 parts by weight, granulated sugar: 10 parts by weight, trehalose: 5 parts by weight, maltose: 4 parts by weight, salt: 0.5 parts by weight, emulsifier: 0.4 parts by weight, yeast β-glucan: 0.1 parts by weight.

[0110] Mix the above ingredients to obtain mochi premix powder.

[0111] 2. Processing technology for preparing mochi from frozen mochi raw materials (frozen for 3 months).

[0112] 1. Mix 500g mochi premix powder, 150g eggs, 150g water, and 150g soybean oil. Mix all ingredients evenly and then beat at medium speed for 2 minutes. Divide the dough into portions and weigh each portion to about 30g. When making the dough, the operation is stable and the dough does not stick to your hands or the machine.

[0113] 2. Freeze the dough at -38℃ for 2 hours, then store it at -18℃ for 3 months. After cooling a portion of the dough to room temperature, weigh it and record the moisture loss before and after freezing. Bake the remaining dough directly.

[0114] 3. Baking temperature: 190℃ top heat and 170℃ bottom heat for 30 minutes. After the baked mochi has cooled to room temperature, use a volumetric analyzer to measure the specific gravity of the mochi.

[0115] 3. Preparation process of freshly baked mochi

[0116] 1. Mix 500g mochi premix powder, 150g eggs, 150g water, and 150g soybean oil. Mix all ingredients evenly, then beat at medium speed for 2 minutes. Divide the dough into portions and weigh each portion as 30g.

[0117] 2. Baking temperature: 190℃ top heat and 170℃ bottom heat for 30 minutes to obtain freshly baked mochi.

[0118] Test the dough's workability: After mixing at medium speed, the large dough was left at room temperature for 1 hour before being divided into smaller dough balls. The dough was stable to handle and did not stick to the hands or the machine.

[0119] See Figure 1 The volume of the mochi prepared from the frozen mochi raw material prepared in Example 1 for 3 months, the freshly baked mochi prepared in Example 1, and the mochi prepared from the frozen mochi raw material prepared in Comparative Example 5 for 3 months were compared.

[0120] See Figure 2 , Figure 2 The images show the preparation of mochi in Example 1. The three on the left are freshly baked mochi, and the three on the right are mochi prepared from raw mochi dough that has been frozen for 3 months. Figure 2 It can be seen that after the mochi dough was frozen for 3 months, the product did not collapse or deform after baking, and the shape remained good and the quality was stable.

[0121] Example 2:

[0122] 1. Preparation of Mochi Premix Powder

[0123] Formula: Hydroxypropyl distarch phosphate: 55 parts by weight, pregelatinized hydroxypropyl distarch phosphate: 5 parts by weight, pregelatinized acetylated distarch phosphate: 3 parts by weight, pregelatinized distarch phosphate: 3 parts by weight, wheat flour: 17 parts by weight, granulated sugar: 9 parts by weight, trehalose: 4 parts by weight, maltose: 3 parts by weight, salt: 0.5 parts by weight, emulsifier: 0.5 parts by weight, yeast β-glucan: 0.1 parts by weight.

[0124] Mix the above ingredients to obtain mochi premix powder.

[0125] 2. Preparation process

[0126] Same as Example 1.

[0127] Example 3

[0128] 1. Preparation of Mochi Premix Powder

[0129] Formula: Hydroxypropyl distarch phosphate: 25 parts by weight, pregelatinized hydroxypropyl distarch phosphate: 15 parts by weight, pregelatinized acetylated distarch phosphate: 15 parts by weight, pregelatinized distarch phosphate: 15 parts by weight, wheat flour: 10 parts by weight, granulated sugar: 15 parts by weight, trehalose: 1 part by weight, maltose: 1 part by weight, salt: 1 part by weight, emulsifier: 1 part by weight, yeast β-glucan: 1 part by weight.

[0130] Mix the above ingredients to obtain mochi premix powder.

[0131] 2. Preparation process

[0132] Same as Example 1.

[0133] Comparative Example 1:

[0134] The difference from Example 1 is that trehalose, maltose, and yeast β-glucan are removed from Example 1, and the corresponding original amounts are supplemented with granulated sugar.

[0135] Everything else is the same as in Example 1.

[0136] Comparative Example 2:

[0137] The difference from Example 1 is that trehalose is removed from Example 1, and the corresponding amount of raw materials is supplemented with granulated sugar.

[0138] Everything else is the same as in Example 1.

[0139] Comparative Example 3:

[0140] The difference from Example 1 is that maltose is removed from Example 1, and the corresponding amount of granulated sugar is added.

[0141] Everything else is the same as in Example 1.

[0142] Comparative Example 4:

[0143] The difference from Example 1 is that yeast β-glucan is removed from Example 1, and the corresponding amount of raw materials is supplemented with granulated sugar.

[0144] Everything else is the same as in Example 1.

[0145] Comparative Example 5

[0146] The difference from Example 1 is that the hydroxypropyl distarch phosphate (SNT-96) in "hydroxypropyl distarch phosphate: 50 parts by weight, pregelatinized hydroxypropyl distarch phosphate: 5 parts by weight, pregelatinized acetylated distarch phosphate: 5 parts by weight, pregelatinized distarch phosphate: 5 parts by weight" in Example 1 is replaced with acetylated distarch phosphate (model PJ20, manufacturer Roquette).

[0147] Everything else is the same as in Example 1.

[0148] Comparative Example 6

[0149] The difference from Example 1 is that the pregelatinized hydroxypropyl distarch phosphate is omitted in the "50 parts by weight of hydroxypropyl distarch phosphate, 5 parts by weight of pregelatinized hydroxypropyl distarch phosphate, 5 parts by weight of pregelatinized acetylated distarch phosphate, 5 parts by weight of pregelatinized distarch phosphate" in Example 1, and the amount of pregelatinized acetylated distarch phosphate is 7.5 parts by weight, and the amount of pregelatinized distarch phosphate is 7.5 parts by weight.

[0150] Everything else is the same as in Example 1.

[0151] Dough handling operability was examined: After mixing at medium speed, the large dough was left at room temperature for 1 hour, then divided into small doughs. During the preparation of mochi raw dough using the mochi premix powder prepared in proportions 1-6, varying degrees of stickiness to hands and machines were observed when preparing the small doughs.

[0152] Test case

[0153] 1. Keep frozen at -18℃ for 3 months to test the moisturizing effect.

[0154] The moisturizing effect is measured by detecting changes in the dough's quality before and after freezing; the reduced portion represents the loss of moisture.

[0155] The test results are shown in Table 1.

[0156] Table 1

[0157] Moisture loss (g) of dough before and after freezing Specific gravity of finished mochi (ml / g) Example 1 0.03 5.58 Example 2 0.05 5.54 Example 3 0.09 5.32 Comparative Example 1 0.82 4.32 Comparative Example 2 0.74 4.27 Comparative Example 3 0.77 4.33 Comparative Example 4 0.68 4.38 Comparative Example 5 0.87 2.28 Comparative Example 6 0.81 3.21

[0158] 2. After freezing at -18℃ for 24 hours, thaw at 15-25℃ and maintain thawing for 2-3 hours until fully thawed. Then freeze at -18℃ again. Repeat the above steps 5 times to test the product's freeze-thaw stability.

[0159] The test results are shown in Table 2.

[0160] Table 2

[0161]

[0162]

[0163] 3. Sensory evaluation of the product

[0164] Sensory evaluations were conducted on the mochi products prepared from the above-described embodiments and comparative examples after freezing for 3 months. The specific methods and results are as follows:

[0165] Ten members of a professional sensory evaluation team were selected to comprehensively evaluate the finished mochi. The average score is as follows:

[0166] Table 3

[0167]

[0168] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A freeze-resistant banh mi pre-mix, characterized by, It is prepared from the following raw materials in parts by weight: Hydroxypropyl distarch phosphate: 20 parts by weight to 60 parts by weight; Pregelatinized hydroxypropyl distarch phosphate: 3 parts by weight to 30 parts by weight; Pregelatinized acetylated distarch phosphate: 3 parts by weight to 30 parts by weight; Pregelatinized distarch phosphate: 3 parts by weight to 30 parts by weight; Trehalose: 1 to 10 parts by weight; Maltose: 1 to 10 parts by weight; Yeast β-glucan: 0.1 to 5 parts by weight; Wheat flour: 10 to 20 parts by weight; Sweetener: 10 to 20 parts by weight, wherein the sweetener is selected from granulated sugar and / or powdered sugar; Salt: 0.1 to 5 parts by weight; Emulsifier: 0.1 parts by weight to 5 parts by weight.

2. The dough powder according to claim 1, characterized in that, The emulsifier is selected from mono- and diglycerides of fatty acids and diacetyl tartrate mono- and diglycerides.

3. A frozen raw blank of cassava characterized in that, It is prepared from raw materials comprising the following parts by weight: 500 parts by weight of the mochi premix powder according to any one of claims 1 to 2; 140-160 servings of eggs; 130-150 parts by weight of oil; 130-150 parts by weight of water.

4. The frozen mochi raw material according to claim 3, characterized in that, The oils are selected from soybean oil and butter.

5. A process for the preparation of frozen cassava green dough according to any one of claims 3 to 4, characterized in that, Includes the following steps: Mix 500 parts by weight of mochi premix powder, 140-160 parts by weight of eggs, 130-150 parts by weight of oil and 130-150 parts by weight of water to obtain dough; After the dough is divided into small dough balls, it is quick-frozen and then frozen to obtain frozen mochi dough.

6. The production method according to claim 5, characterized by, The quick-freezing temperature is below -38℃, and the quick-freezing time is 1.5~2 hours; The freezing temperature is -18°C, and the freezing time is up to 3 months.

7. A breaded product, characterized in that, It is prepared from raw materials comprising the following parts by weight: 500 parts by weight of the mochi premix powder according to any one of claims 1 to 2; 140-160 servings of eggs; 130-150 parts by weight of oil; 130-150 parts by weight of water.

8. A process for the preparation of the dough of claim 7, characterized in that, Includes the following steps: Mix 500 parts by weight of mochi premix powder, 140-160 parts by weight of eggs, 130-150 parts by weight of oil and 130-150 parts by weight of water to obtain dough; bake the dough. or, The frozen mochi raw material prepared by the preparation method according to any one of claims 5 to 6 is baked to obtain mochi.

9. The preparation method according to claim 8, characterized in that, The baking temperature is 180~200℃ for the upper heat and 150~170℃ for the lower heat, and the baking time is 25~40 minutes.

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