Application of Sanzan gum in mochi core

Abstract

The invention relates to the technical field of food processing, in particular to application of Sanzan gum in mochi cores. According to the method, the Sanzan gum is used as food gum for preparing the mochi core for the first time, and when the mass concentration of the Sanzan gum is 1%, the viscosity of the Sanzan gum in a potassium chloride aqueous solution is 2200-2900 cP. The Sanzan gum is added in the preparation of the mochi core, so that the cohesiveness and the viscosity of the mochi core premix are effectively improved, the prepared mochi core is good in formability and proper in hardness and elasticity, and meanwhile, the aging speed of starch is effectively slowed down to prevent the product from being hardened in the storage period.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to the application of Sanzan glue in mochi core. Background Art

[0002] Sanzan Gum is an extracellular polysaccharide obtained by the metabolism of Sphingomonas with glucose and inorganic nitrogen sources as raw materials under sufficient oxygen and aseptic conditions. It is an elastic gel that can form a spiral winding structure. It has an off-white powder appearance and stable properties. Under high temperature, high pressure, high oil and high salt conditions, it still has good thickening, stable foam, gel, emulsification and dispersion properties. In addition, Sanzan Gum also has the characteristics of high safety, low heat and good biocompatibility.

[0003] Sanzan gum can be used as a thickener, stabilizer and coagulant in the food industry to improve the sensory quality and stability of the product. For example, Sanzan gum is applied to cocoa milk, and adding 0.04%-0.08% of Sanzan gum can effectively overcome problems such as protein precipitation, flocculation, and milk fat precipitation (CN109645132A). Sanzan gum is compounded with glyceryl monostearate to obtain a beverage stabilizer, which can be used for cereal and protein beverages. Under the condition of ensuring taste and nutritional ingredients, the cost can be reduced (CN110122726A). Sanzan gum is compounded with acid-resistant sodium carboxymethyl cellulose to obtain a product that can be used for the preparation of fruit and vegetable juices and their beverages, which can make the product free of precipitation and stratification during the shelf life, and the system is uniform and stable (CN110122727A). Sanzan gum is used as a thickener in a multi-fiber yogurt thickener (CN110915921A), and it is used in pineapple-flavored multi-fiber yogurt (CN110915919A). After compounding three-praise gum with konjac gum, carrageenan, etc., a thickener is prepared, which can be used in fish paste products, increase the hardness of the product and the tightness of the organization, and the gel can remain stable under freezing and thawing and will not produce aging phenomenon (CN109674028A). The composite thickener prepared by three-praise gum and konjac flour, sodium alginate, etc. can enhance the ability of sausage to retain water and oil and improve the elasticity of the intestine body, make the sausage inside tighter, increase the storage time, and prevent the sausage from having casing rupture, the quality problem of many pores on the cut surface (CN109674029A). It can be seen that due to the unique thickening of three-praise gum, suspension and gel properties, its application prospect in the food industry is very extensive. Mochi is a kind of food with elasticity and viscosity made of glutinous rice flour or other starches. Due to its unique taste, soft and elastic teeth have been favored by consumers, and become a kind of leisure food leading the consumption trend. The types of mochi on the market are various, and the edible method is not unique. It can be eaten alone, and it can also be used as a food companion to be added to other foods.

[0004] At present, the raw materials for making mochi core are mostly glutinous rice flour, tapioca starch and modified starch. Elasticity is the main characteristic of mochi core. Modified starch and tapioca starch can effectively increase the elasticity of the product. However, due to the characteristics of modified starch and tapioca starch themselves, the starch structure of mochi core will change with the extension of storage period, and the mochi core tissue will easily become hard and rough.

[0005] Patent CN112956628 B discloses pearl powder balls made with Sanzan gum, dietary fiber powder, konjac powder, Jerusalem artichoke powder, etc. as main raw materials, which can give people a long-lasting feeling of fullness. It is a healthy and low-calorie powder ball. Moreover, the Sanzan gum used in the invention is a high-molecular complex polysaccharide structure with good antibacterial properties. Pearl powder balls with Sanzan gum as the outer layer structure do not need to add preservatives. Summary of the invention

[0006] The invention provides application of Sanzan glue in mochi core, so as to solve the defect of aging and hardening of mochi core in the prior art during the shelf life.

[0007] In a first aspect, the present invention provides a mochi core, wherein the main raw materials include starch, the starch accounts for 29-40% by mass of the raw materials, and tri-gluconate accounts for 0.26-0.45% by mass of the raw materials; the tri-gluconate with a mass concentration of 1% is dissolved in a potassium chloride aqueous solution as a solvent, and its viscosity is 2200-2900 cP measured at 25°C.

[0008] The tri-zan gum specifically selected in the present invention is a pseudoplastic fluid formed by dissolving it in water. The viscosity of the fluid increases with the increase of the tri-zan gum concentration. Moreover, the fluid presents different states at different temperatures. When the fluid in a hot state is gradually cooled to room temperature, a soft and elastic thermoreversible gel can be obtained. The concentration of tri-zan gum in the fluid affects the texture of the formed gel. Generally speaking, within a certain range, the hardness, adhesion and elasticity of the gel increase with the increase of the tri-zan gum concentration in the gel.

[0009] The present invention prepares the mochi core by mixing Sanzan gum as an edible gum with a starch raw material, and fully utilizing the gel property of Sanzan gum to stabilize the starch raw material in the mochi core. In particular, through a large number of test optimizations, it is found that when the usage amount of Sanzan gum is 0.26-0.45%, the best effect of stabilizing the starch can be achieved, and the stability of the mochi core prepared at a high starch addition amount (accounting for 29-40% of the starch raw material by mass percentage of the mochi core raw material) over a long period of time is achieved, which is specifically manifested in that the mochi core will not age and harden within a shelf life of one month.

[0010] Sanzan gum is mainly composed of sugars, lipids and polypeptides, which have a strong affinity for water, can form a viscous gel with water, combine with starch particles to form a better gluten network, improve the stability of the product, and can effectively control the moisture in the food, improve water retention, slow down starch aging, and maintain elasticity. In the mochi core provided by the present invention, the starch raw materials include: two or more of glutinous rice flour, cassava starch, wheat starch and cassava modified starch.

[0011] In the mochi core provided by the invention, by weight, glutinous rice flour accounts for 13-18% of the raw materials, cassava starch and wheat starch account for 11-15% of the raw materials, and cassava modified starch accounts for 5-7% of the raw materials.

[0012] The glutinous rice flour used in the present invention has a branched-chain starch content greater than or equal to 98% and a straight-chain starch content of 2%.

[0013] The ratio of cassava starch to wheat starch used in the invention is (5-7): (6-8), wherein the content of amylopectin in the cassava starch is 83% and the content of straight-chain starch is 17%; and the content of amylopectin in the wheat starch is 75% and the content of straight-chain starch is 25%.

[0014] Preferably, in the mochi core provided by the present invention, by weight, glutinous rice flour accounts for 13-18% of the raw material, cassava starch accounts for 5-7% of the raw material, wheat starch accounts for 6-8% of the raw material, and cassava modified starch accounts for 5-7% of the raw material.

[0015] The invention adds wheat starch to conventional cassava starch, which can better improve the stability of the cassava starch and increase the adhesion between the cassava starch and food glue and other starch substances.

[0016] In the present invention, the modified starch is cassava modified starch. In the mochi core slurry, the modified starch plays a gelling role and increases the elasticity of the mochi core.

[0017] In the mochi core provided by the present invention, the raw materials also include maltose syrup, white sugar, vegetable oil and water.

[0018] In the mochi core provided by the present invention, by mass percentage: the raw materials of the mochi core include 30-40% maltose syrup, 13-18% glutinous rice flour, 5-12% white sugar, 11-15% cassava starch and wheat starch, 5-7% cassava modified starch, 0.26-0.54% vegetable oil, 0.26-0.45% tri-zan gum, and the balance is water.

[0019] In the mochi core provided by the present invention, by mass percentage: the raw materials of the mochi core include 35-37% maltose syrup, 14-15% glutinous rice flour, 8-10% white sugar, 12-14% cassava starch and wheat starch, 5-7% cassava modified starch, 0.4-0.5% vegetable oil, 0.3-0.4% tri-zan gum, and the balance is water.

[0020] In a second aspect, the present invention provides a method for preparing the above-mentioned mochi core, wherein sanzu gum, maltose syrup, white sugar and water are stirred and dissolved to form a mixture 1.

[0021] In the preparation method provided by the present invention, glutinous rice flour, cassava starch, wheat starch and cassava modified starch are mixed evenly, added to a mixture 1, and allowed to stand for hydration to form a mixture 2; the mixture 2 is heated, stretched and shaped to obtain a mochi core.

[0022] As a specific embodiment of the present invention, the preparation method of mochi core is as follows:

[0023] (1) Mix white sugar, safflower gum, maltose syrup and water, and stir for 30-90 minutes under a high-speed stirrer to fully dissolve the white sugar, syrup and safflower gum;

[0024] (2) Mix glutinous rice flour, starch and cassava modified starch evenly, add and continue stirring for 30-60 minutes, and let stand for 1-1.5 hours to make the product more evenly mixed;

[0025] (3) Heat the hydrated batter for 15-30 minutes and put it into a food processor while it is still hot;

[0026] (4) Take out the mochi cores from the food processor, cut them into pieces of uniform size, seal them and set aside.

[0027] In a third aspect, the present invention provides a mochi product prepared from the above-mentioned mochi core, wherein the mochi product is mochi tapioca pearls, mochi bread, mochi sandwich biscuits, mochi jelly, mochi mooncakes, mochi tiger skin rolls, and mochi egg yolk crisps.

[0028] In a fourth aspect, the present invention provides an application of Sanzan gum in the preparation of mochi core, wherein the Sanzan gum having a mass concentration of 1% is dissolved in a potassium chloride aqueous solution as a solvent, and its viscosity is measured at 25° C. to be 2200-2900 cP.

[0029] The beneficial effects of the present invention are:

[0030] The invention provides a method for preparing a mochi core using sanzuan gum as a food glue. The method comprises the following steps: adding a certain amount of sanzuan gum to glutinous rice flour, cassava starch, wheat starch and modified cassava starch, dissolving sanzuan gum with a mass concentration of 1% in a potassium chloride aqueous solution as a solvent, and measuring the viscosity of the sanzuan gum at 25 DEG C to be 2200-2900 cP, thereby effectively improving the cohesiveness and consistency of the mochi core premix, making the prepared mochi core have good formability, proper hardness and elasticity, and slowing down the aging speed of starch to prevent the product from hardening during storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the technical solutions in the present invention or 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 some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 It is the hardness during storage of the embodiments of the present invention and the comparative examples.

[0033] Figure 2 It is the hardness change rate of the embodiment of the present invention and the comparative example during the storage period. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are 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 creative work are within the scope of protection of the present invention.

[0035] The maltose syrup, glutinous rice flour, white sugar, tapioca starch, wheat starch, modified starch and vegetable oil used in the present invention are all commercially available. The modified starch used in the present invention is modified tapioca starch.

[0036] The tri-zan gum in the present invention can be purchased, and the purchased tri-zan gum is dissolved in a potassium chloride aqueous solution as a solvent at room temperature to form a gum solution with a mass concentration of 1%, and tested using a Brookfield LVDV-Ⅱ+ viscometer at a speed of 60 rpm, and its viscosity is 2200-2900 cP at 25°C. Tri-zan gum from different sources is used in different embodiments, and its viscosity is within the above range.

[0037] Example 1

[0038] This embodiment provides the application of Sanzan glue in mochi core, and the specific formula composition and preparation method are as follows:

[0039] Maltose syrup 36%, glutinous rice flour 15%, white sugar 9%, tapioca starch 6%, wheat starch 7%, tapioca modified starch 6%, vegetable oil 0.45%, tri-glucopyranoside 0.36%, and the balance is water. The total weight percentage of the above is 100%. When the tri-glucopyranoside with a weight concentration of 1% is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 2540 cP at 25°C.

[0040] This embodiment provides a processing technology for mochi core, comprising the following steps:

[0041] (1) Mix white sugar, safflower gum, maltose syrup and water, and stir for 30-90 minutes under a high-speed stirrer to fully dissolve the white sugar, syrup and safflower gum;

[0042] (2) Mix glutinous rice flour, tapioca starch, wheat starch and modified tapioca starch evenly, add and continue stirring for 30-60 minutes, and let stand for 1 hour to make the product more evenly mixed;

[0043] (3) Heat the hydrated batter for 20 minutes and put it into a food processor while it is still hot;

[0044] (4) Take out the mochi cores from the food processor, cut them into pieces of uniform size, seal them and set aside.

[0045] Example 2

[0046] This embodiment provides the application of Sanzan glue in mochi core, and the specific formula composition and preparation method are as follows:

[0047] 30% maltose syrup, 13% glutinous rice flour, 12% white sugar, 7% tapioca starch, 8% wheat starch, 7% modified tapioca starch, 0.26% vegetable oil, 0.26% tri-gluconate, and the balance is water. The total weight percentage of the above is 100%. When the tri-gluconate with a weight concentration of 1% is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 2710 cP at 25°C.

[0048] The processing technology is the same as that of Example 1.

[0049] Example 3

[0050] This embodiment provides the application of Sanzan glue in mochi core, and the specific formula composition and preparation method are as follows:

[0051] 40% maltose syrup, 18% glutinous rice flour, 5% white sugar, 5% tapioca starch, 6% wheat starch, 5% modified tapioca starch, 0.54% vegetable oil, 0.45% tri-gluconate, and the balance is water. The total weight percentage of the above is 100%. When 1% tri-gluconate is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 2404 cP at 25°C.

[0052] The processing technology is the same as that of Example 1.

[0053] Comparative Example 1

[0054] This comparative example provides the preparation of mochi core, and the specific formula composition and preparation method are as follows:

[0055] Maltose syrup 34%, glutinous rice flour 14%, white sugar 8%, tapioca starch 6%, wheat starch 7%, tapioca modified starch 10%, vegetable oil 0.4%, the balance is water, and the total weight percentage is 100%. The difference between this comparative example and Example 1 in the formula of mochi core is that there is no food glue in the formula of this comparative example.

[0056] The processing technology is the same as that of Example 1.

[0057] Comparative Example 2

[0058] This comparative example provides the application of xanthan gum in mochi core, and the specific formula composition and preparation method are as follows:

[0059] Maltose syrup 36%, glutinous rice flour 15%, white sugar 9%, tapioca starch 6%, wheat starch 7%, modified tapioca starch 6%, vegetable oil 0.45%, xanthan gum 0.36%, and the balance is water. The total content of the above mass percentages is 100%.

[0060] The processing technology is the same as that of Example 1.

[0061] Comparative Example 3

[0062] This comparative example provides the application of carrageenan in mochi core, and the specific formula composition and preparation method are as follows:

[0063] Maltose syrup 36%, glutinous rice flour 15%, white sugar 9%, tapioca starch 6%, wheat starch 7%, modified tapioca starch 6%, vegetable oil 0.45%, carrageenan 0.36%, and the balance is water. The total content of the above mass percentages is 100%.

[0064] The processing technology is the same as that of Example 1.

[0065] Comparative Example 4

[0066] This comparative example provides the application of Sanzan gum with different viscosities in mochi core, and the specific formula composition and preparation method are as follows:

[0067] 36% maltose syrup, 15% glutinous rice flour, 9% white sugar, 6% tapioca starch, 7% wheat starch, 6% modified tapioca starch, 0.45% vegetable oil, 0.36% tri-gluconate, and the balance is water. The total amount of the above mass percentages is 100%. When 1% tri-gluconate is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 2000cP at 25°C.

[0068] The processing technology is the same as that of Example 1.

[0069] Comparative Example 5

[0070] This comparative example provides the application of Sanzan gum with different viscosities in mochi core, and the specific formula composition and preparation method are as follows:

[0071] 36% maltose syrup, 15% glutinous rice flour, 9% white sugar, 6% tapioca starch, 7% wheat starch, 6% modified tapioca starch, 0.45% vegetable oil, 0.36% tri-gluconate, and the balance is water. The total amount of the above mass percentages is 100%. When 1% tri-gluconate is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 3100 cP at 25°C.

[0072] The processing technology is the same as that of Example 1.

[0073] Comparative Example 6

[0074] Patent CN 114568622 A adds glutinous rice flour, tapioca starch and hydroxypropyl distarch phosphate to mochi tapioca balls at the same time, which increases the viscosity of the mixture and makes the tapioca balls soft, sticky and elastic. This comparative example refers to Example 1 of patent CN114568622A, and its formula is as follows:

[0075] Maltose syrup 43%, sugar 14%, tapioca starch 2.8%, glutinous rice flour 4.3%, vegetable oil 1.2%, edible salt 0.16%, modified tapioca starch 28.6%, xanthan gum 0.14%, sodium carboxymethyl cellulose 0.14%, food coloring 0.07%, sodium dehydroacetate 0.14%, edible flavor 0.14%, the balance is water, the total weight percentage of the above is 100%.

[0076] Comparative Example 7: Other starches and cassava starch

[0077] The specific formula composition and preparation method are as follows:

[0078] 40% maltose syrup, 18% glutinous rice flour, 5% white sugar, 5% tapioca starch, 6% corn starch, 5% modified tapioca starch, 0.54% vegetable oil, 0.45% tri-gluconate, and the balance is water. The total weight percentage of the above is 100%. When the tri-gluconate with a weight concentration of 1% is dissolved in potassium chloride aqueous solution as solvent, its viscosity is 2540 cP at 25°C.

[0079] The processing technology is the same as that of Example 1.

[0080] In order to further verify the performance of the product and the effect of the present invention, the product indicators were measured using the following method:

[0081] 1. Product texture evaluation

[0082] Determine the texture properties of mochi core (hardness, gumminess, chewiness, springiness, cohesiveness, resilience). Use a knife to cut the mochi core into pieces of uniform size. Test parameters: P / 36R probe; operation mode: pressure measurement; operation type: TPA; pre-test speed: 2mm / s; test speed: 1mm / s; post-test speed: 1mm / s; compression degree: 30%; interval between two compressions: 5s.

[0083] The performance of the mochi core products prepared in the above Examples 1-3 and Comparative Examples 1-7 was measured, and the results are shown in Table 1 below:

[0084] Table 1 The results of the determination of the texture characteristics of the products obtained in Examples 1-3 and Comparative Examples 1-7

[0085]

[0086]

[0087] As can be seen from Table 1, the texture characteristics of the mochi core samples of Examples 1-3 are significantly better than those of Comparative Examples 1-7. The mochi core has appropriate hardness, good elasticity and good chewiness, so Sanzan gum has a beneficial effect after being applied to the mochi core; in Comparative Example 1, modified starch is mainly added without the addition of food gum. Although modified starch has a gelling effect, its effect is weaker than that of food gum, so its hardness is slightly harder and its elasticity is slightly weaker; in Comparative Example 2, xanthan gum is added, but since xanthan gum alone has no gelling property, the prepared mochi core has low elasticity; in Comparative Example 3, carrageenan is added. Carrageenan has gelling properties. Due to its special composition structure, when carrageenan is gelled alone, the gel moisture is easily precipitated, the brittleness is large, and it cannot meet the requirements of the mochi core. In order to meet the requirements of the present invention, carrageenan needs to be used in combination with other substances in actual application to achieve the required gel properties, and it is found during the operation that the viscosity of the mixed material is poor, so the product obtained has low hardness and weak elasticity; the viscosity of the carrageenan in comparative example 4 is relatively small, and its hardness and elasticity are weaker than those in the embodiment; comparative example 5 uses high-viscosity carrageenan, although the hardness and elasticity are slightly increased, the operation process is more difficult; comparative example 6 refers to embodiment 1 of patent CN114568622A, and due to the large amount of modified starch added, the final product has high hardness and weak elasticity; compared with embodiment 3, in comparative example 7, corn starch and cassava starch are used in combination, and the product has appropriate hardness but low elasticity.

[0088] 2. Sensory Evaluation

[0089] The mochi cores prepared in Examples 1-3 and Comparative Examples 1-7 were subjected to sensory evaluation, and 35 people were randomly selected to evaluate according to the following sensory evaluation criteria (Table 2). The results are shown in Table 3:

[0090] Table 2 Sensory evaluation table of mochi core

[0091]

[0092]

[0093] Table 3 Sensory evaluation results

[0094] Example color Organization Status Taste Total score Example 1 21.9 23.8 28.7 74.4 Example 2 21.3 22.5 27.2 71 Example 3 21.7 23.0 27.4 72.1 Comparative Example 1 21.2 16.5 19.5 57.2 Comparative Example 2 21.0 20.8 21.0 62.8 Comparative Example 3 20.5 16.2 22.2 58.9 Comparative Example 4 21.0 21.4 24.2 66.6 Comparative Example 5 20.9 21.8 18.8 61.5 Comparative Example 6 21.0 15.8 17.8 54.6 Comparative Example 7 21.2 22.3 26.5 70

[0095] From the sensory evaluation results, it can be seen that the scores of various indicators of Examples 1-3 are better than those of Comparative Examples 1-7, with white color, strong elasticity, delicate taste, and no stickiness to teeth; in Comparative Example 1, modified starch is mainly added without the addition of food glue, and its hardness and elasticity are poor, so the combined morphology and taste scores are low in the sensory evaluation; in Comparative Example 2, xanthan gum is added, and xanthan gum alone has no gelling effect, so the elasticity of the terminal product is insufficient and the hardness is weak, and the score is lower than that of the embodiment; in Comparative Example 3, carrageenan is added, and the gelling effect of carrageenan alone is poor and the viscosity of the aqueous solution is poor, and the hardness of the obtained terminal product is soft , poor elasticity, and low score; compared with Examples 1-3, the viscosity of the Sanzan glue added in Comparative Example 4 is small, so its hardness and elasticity are weak, and the sensory evaluation score is also lower than that of the embodiments; the viscosity of the Sanzan glue added in Comparative Example 5 is too large, which is difficult to operate and has a poor taste and is slightly sticky to the teeth; Comparative Example 6 refers to the formula of Example 1 of Patent CN114568622A, and a large amount of modified starch is added, resulting in a large hardness and poor chewiness, and slightly sticky teeth; In Comparative Example 7, corn starch and cassava starch are combined, and its sensory score is slightly better than other comparative examples but still weaker than that of the embodiments.

[0096] 3. Anti-starch aging

[0097] By comparing the changes in the hardness of the mochi core as the storage time increases, we can find the anti-starch aging effect. Figure 1 Table 4, hardness change rate during storage period Figure 2 :

[0098] Table 4 Hardness during storage

[0099]

[0100] From the hardness results during the storage period, it can be seen that as the shelf life increases, starch ages and the hardness of the product gradually increases. The hardness change rate of the mochi core of Examples 1-3 is less than that of the comparative example, indicating that the application of Sanzan gum to the mochi core in the present invention can effectively delay the starch aging phenomenon. The comparative example 1 formula does not contain food gum, and its mochi core hardness change rate is relatively high, and the anti-starch aging effect is poor; compared with the comparative example 1, the comparative example 2 adds xanthan gum, and its anti-starch aging effect is better than that of the comparative example 1. This is because there is an interaction between xanthan gum and starch molecules, which reduces the interaction between starch molecules to a certain extent, so that the degree of aging is reduced.

[0101] In addition, because xanthan gum has strong hydrophilicity and can bind to water molecules, the free water that helps the migration of starch molecular chains as a plasticizer is reduced, resulting in a decrease in the speed of starch molecular chain movement and rearrangement, delaying starch aging; compared with comparative example 1, carrageenan is added in comparative example 3, and its resistance to starch aging is also better than comparative example 1, because carrageenan inhibits aging by combining water and free water with water mobility and enhancing the water mobility of water that is not easy to flow; Comparative examples 4 and 5 use tri-zan gum with different performance parameters, and although its anti-aging effect is better than comparative examples 1-3 and comparative examples 6-7, it is still weaker than that of examples 1-3; compared with comparative example 1, a large amount of modified starch is added in comparative example 6, and its hardness increases with the extension of storage period, and its anti-starch aging effect is the worst; in comparative example 7, corn starch and cassava starch are matched, and its hardness increases with the extension of storage period, and its anti-aging effect is better than the comparative example but still weaker than that of the embodiment.

[0102] Preferably, the viscosity of 1% Sanzan gum KCL solution is 2200-2900 cP, and the addition of 0.26%-0.45% of the Sanzan gum in the mochi core can effectively increase the elasticity of the mochi core and delay starch aging to a certain extent, and the prepared product has good sensory results.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A mochi core, the main raw material of which includes starch, characterized in that: The mass percentage of starch in the raw material is 29-40%, and the mass percentage of tri-gluconate in the raw material is 0.26-0.45%. The tri-gluconate with a mass concentration of 1% is dissolved in potassium chloride aqueous solution as a solvent, and its viscosity is 2200-2900 cP at 25°C.

2. The mochi core according to claim 1, characterized in that The starch comprises two or more of glutinous rice flour, tapioca starch, wheat starch and modified starch.

3. The mochi core according to any one of claims 1-2, characterized in that By weight, glutinous rice flour accounts for 13-18% of the raw materials, tapioca starch and wheat starch account for 11-15% of the raw materials, and modified starch accounts for 5-7% of the raw materials.

4. The mochi core according to any one of claims 1 to 3, characterized in that: The raw materials also include: maltose syrup, white sugar, vegetable oil and water.

5. The mochi core according to any one of claims 1 to 4, characterized in that: In terms of mass percentage, the mochi core raw material comprises 30-40% maltose syrup, 13-18% glutinous rice flour, 5-12% white sugar, 11-15% cassava starch and wheat starch, 5-7% cassava modified starch, 0.26-0.54% vegetable oil, 0.26-0.45% tri-zan gum, and the balance is water; the ratio of cassava starch to wheat starch is (5-7):(6-8).

6. The mochi core according to any one of claims 1 to 4, characterized in that: Based on 100% by mass, the mochi core raw materials include 35-37% maltose syrup, 14-15% glutinous rice flour, 8-10% white sugar, 12-14% cassava starch and wheat starch, 5-7% modified starch, 0.4-0.5% vegetable oil, 0.3-0.4% tri-zan gum, and the balance is water.

7. The method for preparing the mochi core according to any one of claims 1 to 6, characterized in that: Stir and dissolve Tri-Gel, maltose syrup, white sugar and water to form mixture 1.

8. The preparation method according to claim 7, characterized in that: Glutinous rice flour, tapioca starch, wheat starch and modified tapioca starch are mixed evenly, added to mixture 1, and allowed to stand for hydration to form mixture 2; mixture 2 is heated, stretched and shaped to obtain mochi core.

9. A mochi product, characterized in that: The mochi core is prepared from any one of claims 1 to 6, and the mochi products are mochi tapioca balls, mochi bread, mochi sandwich biscuits, mochi jelly, mochi mooncakes, mochi tiger skin rolls, and mochi egg yolk crisps.

10. The application of Sanzan gum in the preparation of mochi core is characterized in that: The viscosity of the 1% tri-zan gum dissolved in potassium chloride aqueous solution at 25° C. was 2200-2900 cP.

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