A composition and use for increasing the volume of rice products in high altitude areas

Abstract

The application provides a composition for increasing the volume of rice products in high-altitude areas and application. The composition for increasing the volume of rice products in high-altitude areas comprises the following components in parts by weight: 90-98 parts of rice powder, 0.1-0.7 parts of thickening agent, 0.3-1.0 parts of swelling agent, 0.01-0.1 parts of emulsifier, 0.05-0.2 parts of moisture retention agent, and 2-5 parts of auxiliary materials. The compound formula and standardized process of the application can make the rice balls in the area with an altitude of more than 2000 m close to the size of the area with low altitude and ordinary air pressure (about 100 m in altitude) and not prone to burst, and the advantages of the application are more obvious when the altitude is more than 2000 m.

Description

Technical Field

[0001] This invention belongs to the field of rice product technology, and relates to a composition and its application for increasing the volume of rice products in high-altitude areas. Background Technology

[0002] Sesame balls can expand normally and are not prone to cracking when deep-fried at ordinary altitudes. However, when the altitude increases to above 2000 meters, the same recipe and process are not suitable for the high-altitude, low-pressure environment. The rate of water loss and the ability to retain moisture are not matched, and the relationship between the gas production curve and the air pressure is unbalanced. This results in problems such as insufficient expansion speed, rapid shaping, easy hardening and cracking of the skin, and insufficient expansion of the finished product. As a result, the finished product is smaller in appearance and does not have the characteristics of being crispy and soft.

[0003] After on-site testing (altitude 2500m), the analysis revealed that the main reason is the low air pressure and dry air at high altitudes, which leads to a lower boiling point (85℃ in the test area) and easier moisture loss. Simultaneously, due to the lower boiling point, surface moisture is lost more easily during frying compared to areas at normal altitudes, causing the outer layer to fry prematurely while the center continues to heat up and generate gas, resulting in the outer layer cracking and bursting. Summary of the Invention

[0004] This invention discloses a composition and its application for increasing the volume of rice products in high-altitude areas. It innovatively develops a formula and frying process for sesame ball premix powder suitable for high-altitude areas, so that the expansion of the finished sesame balls is close to that of low-altitude areas, while retaining their soft texture.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A composition for increasing the volume of rice products from high-altitude regions, the composition comprising the following components in parts by weight:

[0007] Rice flour 90-98 parts, thickener 0.1-0.7 parts, leavening agent 0.3-1.0 parts, emulsifier 0.01-0.1 parts, moisture retainer 0.05-0.2 parts, and auxiliary materials 2-5 parts.

[0008] Preferably, the rice flour is glutinous rice flour, japonica rice flour, or indica rice flour, or a combination thereof.

[0009] Preferably, the thickener includes sodium polyacrylate, sodium carboxymethyl cellulose, propylene glycol alginate, guar gum, sodium alginate, or a combination thereof.

[0010] More preferably, the thickener comprises the following components in parts by weight:

[0011] Sodium polyacrylate 0.3-0.5 parts, sodium carboxymethyl cellulose 0.04-0.08 parts, propylene glycol alginate 0.05-0.1 parts, guar gum 0.01-0.05 parts, sodium alginate 0.01-0.05 parts.

[0012] Preferably, the leavening agent includes sodium bicarbonate, disodium dihydrogen pyrophosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, or glucono-δ-lactone or a combination thereof.

[0013] More preferably, the leavening agent comprises the following components in parts by weight:

[0014] Sodium bicarbonate 0.1-0.2 parts, disodium dihydrogen pyrophosphate 0.1-0.2 parts, calcium hydrogen phosphate 0.1-0.2 parts, calcium dihydrogen phosphate 0.05-0.1 parts, disodium hydrogen phosphate ≤0.05 parts, glucono-δ-lactone ≤0.05 parts.

[0015] More preferably, the mass ratio of calcium hydrogen phosphate, disodium dihydrogen pyrophosphate, and calcium dihydrogen phosphate in the leavening agent is (1.5-2.5):(1.5-2.5):1.

[0016] More preferably, the mass ratio of calcium hydrogen phosphate, disodium dihydrogen pyrophosphate, and calcium dihydrogen phosphate in the leavening agent is 2:2:1.

[0017] Preferably, the emulsifier comprises mono- and diglyceride fatty acid esters, lecithin, sodium stearoyl lactylate, or a combination thereof.

[0018] More preferably, the emulsifier comprises the following components in parts by weight:

[0019] 0.03-0.04 parts of mono- and diglycerides of fatty acids, 0.01-0.02 parts of sodium stearoyl lactylate, 0.01-0.02 parts of lecithin, and 0.01-0.02 parts of soybean lecithin.

[0020] Preferably, the moisture-retaining agent includes sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, or trisodium phosphate, or a combination thereof.

[0021] More preferably, the moisture-retaining agent comprises the following components in parts by weight:

[0022] Sodium pyrophosphate 0.01-0.02 parts, sodium tripolyphosphate 0.05-0.1 parts, sodium hexametaphosphate 0.02-0.04 parts, trisodium phosphate 0.01-0.02 parts.

[0023] More preferably, in the moisture-retaining agent,

[0024] Mass ratio: Sodium tripolyphosphate > Sodium hexametaphosphate > Sodium pyrophosphate or trisodium phosphate.

[0025] The composition for increasing the volume of rice products from high-altitude regions is applied to fried foods made primarily of rice flour.

[0026] Preferably, the fried food includes a premix of sesame balls or the preparation of sesame balls.

[0027] The composition for increasing the volume of rice products in high-altitude areas, or the application of the composition for increasing the volume of rice products in high-altitude areas, wherein the altitude of the high-altitude areas is ≤2500m and the boiling point is ≥85℃.

[0028] Preferably, the high-altitude area has an altitude of 1900-2500m and a boiling point of 85-93.5℃.

[0029] The frying process of the sesame ball premix includes a room temperature raw dough process and a frozen raw dough process, wherein:

[0030] The process for raw dough at room temperature is as follows: the initial oil temperature is 100-130℃, fry for 5-7 minutes, and then the temperature is increased to 150-180℃ to continue frying until it is set.

[0031] The frozen raw material process is as follows: initial oil temperature 70-100℃, fry for 2-4 minutes, raise the temperature to 100-130℃, fry for 4 minutes, then raise the temperature to 150-180℃ and continue frying until it is set.

[0032] The beneficial effects of this invention are:

[0033] 1. Using the compound formula (mainly a unique ratio of compound phosphate) and standardized process of this invention, the hemp balls produced in areas with an altitude of over 2000m can be close to the size of those in low-altitude and normal atmospheric pressure areas (around 100m altitude) and are less prone to cracking. The advantages of this invention are more pronounced at altitudes above 2000m.

[0034] 2. The compound formula includes rice flour, thickener, leavening agent, water-retaining agent, emulsifier, and auxiliary materials. The standardized dough preparation process includes key points such as frying temperature and time.

[0035] 3. Sesame balls are better adapted to the extreme natural environment of high-altitude areas, such as low humidity, low air pressure, and low boiling point. The appearance and size of sesame balls are closer to those of low-altitude areas. Attached Figure Description

[0036] Figure 1 Example image 1 of a sesame ball;

[0037] Figure 2 Example image 2: Sesame ball. Detailed Implementation

[0038] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments, so that the technical solution and beneficial effects of the present invention will be clearer. It should be understood that the embodiments and drawings are provided for reference and illustration only, and are intended to better explain the present invention rather than to limit it. Unless otherwise specified, the technical terms used in this invention have the same meanings and claims as commonly understood by those skilled in the art.

[0039] The following examples illustrate the process for making sesame ball blanks:

[0040] 1. Prepare 100g of the composition for increasing the volume of rice products from high-altitude areas, 30g of white sugar, and 68g of water;

[0041] 2. Dissolve the sugar in water and pour it into the composition that increases the volume of rice products from high-altitude areas. Stir and knead until the dough is smooth and easy to stretch.

[0042] 3. Divide the dough into 50g portions, roll them into balls, coat the surface with sesame seeds, and place them in the mold for later use;

[0043] 4. Fry on-site as needed, or seal and store in a -18℃ freezer. See Table 1 for the sesame ball scoring table.

[0044] Table 1. Sesame Ball Scoring Table

[0045]

[0046] Examples 1-4

[0047] Prepare sesame ball premix powder at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃). The specific formula is shown in Table 2 below.

[0048] Deep frying process: Room temperature raw dough: Fry at 130℃ (STEP1 temperature, ℃) for 6 minutes (STEP1 time), then raise the temperature to 170℃ (STEP2 temperature, ℃) and continue frying for 2 minutes to set the shape. The total time for heating and setting is 9 minutes (STEP2 time).

[0049] The scoring table for the sesame balls is shown in Table 3.

[0050] Table 2. Sesame Balls Made with Different Raw Material Proportions

[0051]

[0052]

[0053] Table 3. Effects of different ingredient ratios on sesame ball scoring.

[0054] project Fraction Example 1 Example 2 Example 2 Example 4 Sesame ball diameter 30 30 28 26 28 degree of cracking 20 20 20 20 20 taste 20 19 18 17 18 Skin coloring 15 15 15 15 15 Frame 15 13 13 13 13 Total Score 100 97 94 91 94

[0055] As shown in Table 2-3, when the raw material ratio in the example is 90-98 parts rice flour, 0.1-0.7 parts thickener, 0.3-1.0 parts leavening agent, 0.01-0.1 parts emulsifier, 0.05-0.2 parts moisture retention agent, and 2-5 parts auxiliary materials, relatively good sesame balls can be obtained. The diameter is ≥7.8cm, without cracking, and expands normally; they are soft, elastic, and golden yellow; and they do not collapse significantly after 4 hours.

[0056] Examples 5-13: Effect of leavening agent ratio on sensory scores of sesame balls

[0057] Based on Example 1, the mass ratio of dicalcium phosphate, disodium dihydrogen pyrophosphate, and dicalcium dihydrogen phosphate in the leavening agent was changed, while other aspects remained the same as in Example 1. Sesame ball premix powder was prepared at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃). The specific formula is shown in Table 4 below, and the sesame ball scoring table is shown in Table 5.

[0058] Table 4. Sesame Balls Made with Different Proportions of Leavening Agents

[0059]

[0060] Table 5. Effects of different leavening agent ratios on the scoring of sesame balls.

[0061]

[0062]

[0063] Table 5 shows that at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃), the results indicate that the optimal diameter of sesame balls is achieved when the mass ratio of dicalcium phosphate: disodium dihydrogen pyrophosphate: calcium dihydrogen phosphate is 2:2:1. Larger diameters also result in better taste and color, while the gas-generating ratio does not affect the degree of cracking. This may be due to the different solubility and ionization equilibrium constants of the acidic salts in the leavening agent. Furthermore, the changes in solubility and ionization equilibrium constants of different acidic salts vary at different temperatures, leading to different reaction rates when they react with the gas-generating alkaline salts in the leavening agent at different stages of frying. This invention, through the use of composite acidic salts, makes the gas-generating reaction more suitable for the climatic environment of high-altitude areas during frying.

[0064] Examples 14-19: Effects of Thickeners on Sensory Scores of Sesame Balls

[0065] Based on Example 1, the thickener components were changed, while other aspects remained the same as in Example 1. Sesame ball premix powder was prepared at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃). The specific formula is shown in Table 6 below, and the sesame ball scoring table is shown in Table 7.

[0066] Table 6. Sesame balls made with different thickener components.

[0067]

[0068]

[0069] Table 7. Effects of different thickener components on the scoring of Sesame Balls

[0070]

[0071] Table 7 shows that at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃), the results indicate that when sodium polyacrylate is added to the thickener at a suitable amount of 0.4%, the sesame ball quality is relatively better. Sodium carboxymethyl cellulose has a smaller impact on product quality, but both excessively high and low total amounts of the two thickeners will reduce the quality of the sesame balls. Too little thickener results in weak film-forming properties in the system, making it unable to encapsulate the gas. Furthermore, due to the strong water absorption of the thickener, excessive amounts will cause the dough to harden, preventing the gas from effectively expanding the sesame balls.

[0072] Examples 20-22: Effects of water-retaining agents on the sensory scores of sesame balls

[0073] Based on Example 1, the water-retaining agent components were changed, while other aspects remained the same as in Example 1. Sesame ball premixed powder was prepared at high altitude and low air pressure (altitude 2500 meters, water boiling point 85℃). The specific formula is shown in Table 8 below, and the sesame ball scoring table is shown in Table 9.

[0074] Table 8. Sesame balls made with different water-retaining agent components.

[0075]

[0076]

[0077] Table 9. Effects of different water-retaining agent components on the scoring of Sesame Balls

[0078]

[0079] Table 9 shows that at high altitude and low air pressure (2500 meters above sea level, water boiling point 85°C), the proportions and total amounts in Example 1 are the most suitable. It is essential to maintain the order of sodium tripolyphosphate > sodium hexametaphosphate > sodium pyrophosphate and trisodium phosphate. If the order of dosage changes or only single-component raw materials are used, the water retention and crack prevention effects will decrease to some extent. Different phosphates have different water retention mechanisms; some alter the isoelectric point of proteins, while others chelate metal ions. In this invention, the composite phosphate has better water retention than a single phosphate. However, during application, phosphates will still draw moisture from the dough, and different phosphates have varying water-drawing abilities. This may affect the synergistic effect with leavening agents and the softness and extensibility of the dough itself. Therefore, a suitable proportion of total phosphate is necessary, and the order must be controlled as sodium tripolyphosphate > sodium hexametaphosphate > sodium pyrophosphate and trisodium phosphate.

[0080] Examples 28-33: Effects of different leavening agent ratios on sensory scores of sesame balls at different altitudes

[0081] Based on Example 1, the mass ratio of dicalcium phosphate, disodium dihydrogen pyrophosphate, and dicalcium dihydrogen phosphate in the leavening agent was changed, while other aspects remained the same as in Example 1. Sesame ball premix powder was prepared at different altitudes. The specific formula is shown in Table 10 below, and the sesame ball scoring table is shown in Table 11.

[0082] Table 10. Effects of different leavening agent ratios on the production of sesame balls at different altitudes.

[0083]

[0084]

[0085] Table 11 Effects of different leavening agent ratios on sesame ball scoring at different altitudes

[0086]

[0087] As shown in Table 11, by adjusting the proportion of acidic salts, the gas-producing component in the formula, the relationship between gas production and finished product quality can be more precisely controlled for different altitudes. Combining acidic salts according to their own characteristics can make the formula more adaptable.

[0088] Example 34: Effect of frying process on sensory scores of sesame balls

[0089] Based on Example 1, the effect of changing the frying process on the cracking and diameter of sesame balls was investigated using room temperature or frozen raw dough.

[0090] The process for raw dough at room temperature is as follows: initial oil temperature 100-130℃ (STEP1 temperature), fry for 5-7 minutes (STEP1 time), then start to raise the temperature to 150-180℃ (STEP2 temperature) and continue frying until it is set (STEP2 time).

[0091] Table 10. Effects of room temperature frying process on cracking and diameter of sesame balls.

[0092]

[0093] As shown in Table 10, the process of frying sesame balls at an initial oil temperature of 130℃ for 6 minutes, followed by raising the temperature to 170℃ and continuing frying until set, for a total frying time of 9 minutes (heating and frying), is most suitable for sesame ball premixed powder formulated for high-altitude regions. Meanwhile, a process with an initial oil temperature of 100-130℃ and frying for 5-7 minutes yields better results compared to higher initial oil temperatures.

[0094] Based on Example 1, the effects of freezing raw dough and changing the frying process on the cracking and diameter of sesame balls were investigated. The main difference between frozen and room temperature raw dough is that frozen raw dough requires thawing at a low temperature of 70-100℃ for 2-4 minutes before frying; subsequent processes are basically the same.

[0095] The frozen raw material process is as follows: initial oil temperature 70-100℃ (STEP1 temperature), fry for 2-4 minutes (STEP1 time), raise the temperature to 100-130℃ (STEP2 temperature), fry for 4 minutes (STEP2 time), then raise the temperature to 150-180℃ (STEP3 temperature) and continue frying until set (the total time for raising the temperature and frying is STEP3 time).

[0096] Table 11. Effects of frying process (frozen raw dough) on cracking and diameter of sesame balls.

[0097]

[0098] As shown in Table 11, the results indicate that the thawing temperature of 85℃ is the optimal temperature. The closer the subsequent frying process is to the optimal process of room temperature raw dough, the larger the diameter of the finished product.

[0099] Example 35: Effect of different altitudes on sensory scores of sesame balls

[0100] We selected the 5kg pack of "Angel Sesame Ball Premixed Powder" for comparison and determined it to be the "standard formula".

[0101] Based on Example 1, the adaptability of this formulation to altitude at room temperature green body.

[0102] Table 12. Effects of altitude on cracking and diameter of sesame seed balls

[0103]

[0104] As shown in Table 12, since this formula is specifically designed for high-altitude areas, the quality of sesame balls is relatively stable between 1900-2500 meters above sea level. When the altitude reaches above 3000m, the diameter begins to decrease, but there is no cracking. In contrast, ordinary formulas tend to have smaller diameters and are not fluffy enough at higher altitudes. This invention has significant advantages over ordinary formulas.

[0105] Comparison of low-pressure areas: Example 1:

[0106] At an altitude of 60m, the boiling point of water is 100℃.

[0107] The specific formula for preparing sesame ball premix powder is as follows: 88% glutinous rice flour, 5% galactose, 0.5% ascorbate glucoside, 6.5% compound improver (15% hydroxypropyl cellulose modified alginic acid, 2% emulsifier, 2% thickener, 1% carrageenan, 1% guar gum, 1% baking soda, 5% grape powder, 1% butter, and 72% auxiliary materials).

[0108] Deep frying process: Same as in Example 1.

[0109] project Total Score Standard score Example 1 Comparative Example 1 Sesame ball diameter 30 26 30 20 degree of cracking 20 18 20 13 taste 20 18 18 16 Skin coloring 15 13 13 9 Frame 15 13 13 15 Total Score 100 88 95 73

[0110] As shown in Table 13, in terms of application scores, the formula and process developed for high altitudes have significant advantages over Comparative Example 1 in terms of diameter, cracking, taste, and surface coloring in low altitude areas. Due to the larger diameter of the sesame balls, the uprightness is slightly worse than that of Comparative Example 1, but the overall score is better than that of Comparative Example 1.

[0111] The above embodiments are merely preferred technical solutions of the present invention, but the scope of protection of the present invention is not limited thereto. The embodiments and features in the embodiments of this application can be arbitrarily combined with each other without conflict. The scope of protection of the present invention should be defined by the technical solutions described in the claims, including equivalent substitutions of the technical features described in the claims. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention are also covered within the scope of protection of the present invention.

Claims

1. A composition for increasing the volume of rice products from high-altitude regions, characterized in that, The components, by weight, include the following: Rice flour 90-98 parts, thickener 0.1-0.7 parts, leavening agent 0.3-1.0 parts, emulsifier 0.01-0.1 parts, moisture retainer 0.05-0.2 parts, and excipients 2-5 parts; The thickener consists of the following components in parts by weight: Sodium polyacrylate 0.3-0.5 parts, sodium carboxymethyl cellulose 0.04-0.08 parts, propylene glycol alginate 0.05-0.1 parts, guar gum 0.01-0.05 parts, sodium alginate 0.01-0.05 parts; The leavening agent consists of the following components in parts by weight: Sodium bicarbonate 0.1-0.2 parts, disodium dihydrogen pyrophosphate 0.1-0.2 parts, dicalcium phosphate 0.1-0.2 parts, calcium dihydrogen phosphate 0.05-0.1 parts, disodium hydrogen phosphate ≤0.05 parts, glucono-δ-lactone ≤0.05 parts; wherein, the mass ratio of calcium dihydrogen phosphate, disodium dihydrogen pyrophosphate, and calcium dihydrogen phosphate is (1.5-2.5): (1.5-2.5):1; The emulsifier consists of the following components in parts by weight: 0.03-0.04 parts of mono- and diglycerides of fatty acids, 0.01-0.02 parts of sodium stearoyl lactylate, 0.01-0.02 parts of lecithin, and 0.01-0.02 parts of soybean lecithin; The moisture-retaining agent consists of the following components in parts by weight: Sodium pyrophosphate 0.01-0.02 parts, sodium tripolyphosphate 0.05-0.1 parts, sodium hexametaphosphate 0.02-0.04 parts, trisodium phosphate 0.01-0.02 parts, wherein the mass percentage is: sodium tripolyphosphate > sodium hexametaphosphate > sodium pyrophosphate or trisodium phosphate.

2. The composition for increasing the volume of rice products in high-altitude areas according to claim 1, characterized in that, The rice flour is glutinous rice flour, japonica rice flour, or indica rice flour, or a combination thereof.

3. The composition for increasing the volume of rice products in high-altitude areas according to claim 1, characterized in that, The mass ratio of the leavening agent to calcium hydrogen phosphate, disodium dihydrogen pyrophosphate, and calcium dihydrogen phosphate is 2:2:

1.

4. The application of the composition for increasing the volume of rice products in high-altitude areas as described in any one of claims 1-3, characterized in that, The composition is applied to fried foods with rice flour as the main ingredient.

5. The application according to claim 4, characterized in that, The fried food is sesame balls.

6. The application of the composition for increasing the volume of rice products from high-altitude areas according to any one of claims 1-3 or the composition for increasing the volume of rice products from high-altitude areas according to any one of claims 4-5, characterized in that, The high-altitude areas are defined as having an altitude of ≤2500m and a boiling point of ≥85℃.

7. The application of the composition for increasing the volume of rice products from high-altitude areas according to any one of claims 1-3 or the composition for increasing the volume of rice products from high-altitude areas according to any one of claims 4-5, characterized in that, The high-altitude areas mentioned have an elevation of 1900-2500m and a boiling point of 85-93.5℃.

8. The application of the composition for increasing the volume of rice products in high-altitude areas as described in any one of claims 4-5, characterized in that, The frying process for sesame balls includes room temperature raw dough processing and frozen raw dough processing, among which: The process for raw dough at room temperature is as follows: initial oil temperature 100-130℃, fry for 5-7 minutes, then start to raise the temperature to 150-180℃ and continue frying until it is set; The frozen raw material process is as follows: initial oil temperature 70-100℃, fry for 2-4 minutes, raise the temperature to 100-130℃, fry for 4 minutes, then raise the temperature to 150-180℃ and continue frying until it is set.

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