Wiredrawing anti-aging purple rice stuffing and making method thereof

Abstract

The invention discloses wiredrawing and anti-aging purple rice stuffing and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the purple rice stuffing comprises the following steps: taking purple rice as a main raw material, performing cleaning and enzyme preparation soaking treatment, then performing cooking, then performing stir-frying, and in the stir-frying process, adding auxiliary materials such as oil, sugar, sugar alcohol, food colloid, modified starch, an emulsifying agent and a preservative according to a proportion. Compared with the traditional stuffing, the purple rice stuffing prepared by the preparation method disclosed by the invention has an excellent wiredrawing effect at normal temperature to low temperature and also has excellent ageing resistance and baking resistance, and the application of the purple rice stuffing in the field of foods can be enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a drawing and anti-aging purple rice filling and a preparation method thereof. Background Art

[0002] Purple rice, also known as purple glutinous rice, is a type of rice, named after its purple color. Purple rice is rich in various nutrients, including protein, dietary fiber, B vitamins, calcium, iron, zinc and other minerals, and has high nutritional value. Purple rice has the effects of nourishing blood, nourishing the skin, warming the spleen and stomach, etc. It has a fresh and fragrant taste, and is soft and delicious, so it is deeply loved by consumers.

[0003] In recent years, purple rice fillings have been increasingly used in baked goods (such as bread, mochi, and cakes). However, purple rice fillings have problems such as poor wire drawing effect and average anti-aging effect. Since consumers like the soft and glutinous texture of wire drawing, and the storage performance greatly affects market sales, these problems affect the market appeal of purple rice fillings.

[0004] Purple rice fillings usually use purple rice as the main raw material, and sometimes glutinous rice, black rice, etc. are added. After washing, soaking, steaming and other processes, auxiliary materials such as oil, sugar, water, etc. are added and mixed evenly, and finally fried. At present, some technologies have been used to inhibit the aging of fillings by adding ingredients such as modified starch or trehalose, but these methods are mainly aimed at crushed beans, such as red bean fillings and lotus paste fillings, and the effect on purple rice fillings that retain the shape of rice grains is not ideal. In the current technology, although there is a "drawing powder" compounded with ingredients such as starch, glutinous rice flour, compound colloids, sodium polyacrylate, and sugar substances to improve the drawing effect, it lacks the specificity for purple rice fillings, which easily leads to excessive use of additives or insignificant effects. These additives may affect the taste of the fillings and even reduce consumer acceptance, for example, it may cause the fillings to have an overly strong gelatinous feel.

[0005] Therefore, it is urgent to develop a drawing and anti-aging method for purple rice fillings, and to carry out targeted processing and add additives to improve its drawing taste and storage performance. Summary of the invention

[0006] In order to solve the above technical problems existing in the prior art, through analysis of the prior art, the present invention aims to solve the deficiencies of the existing purple rice filling in terms of wire drawing effect and anti-aging performance, and to provide a purple rice filling with excellent wire drawing properties and anti-aging performance and a preparation method thereof.

[0007] To solve the above technical problems, the present invention adopts the following technical scheme: the drawing and anti-aging purple rice filling is composed of the following raw materials: purple rice, glutinous rice, black rice, oil, food colloid, sugar alcohol, sugar, modified starch, emulsifier, preservative and water.

[0008] Furthermore, in terms of weight, the raw materials are: 10-25 parts of purple rice, 10-25 parts of glutinous rice, 0-10 parts of black rice, 1-3 parts of oil, 0.01-0.1 parts of food colloid, 0.1-2 parts of sugar alcohol, 5-15 parts of sugar, 1-5 parts of modified starch, 0.02-0.1 parts of emulsifier, 0.01-1 parts of preservative, and 30-50 parts of water.

[0009] The method for making a drawing and anti-aging purple rice filling comprises the following steps:

[0010] S1, mixing purple rice, glutinous rice and black rice and soaking them in an enzyme preparation aqueous solution for a certain period of time;

[0011] S2, steaming and boiling the soaked rice grains;

[0012] S3, frying the rice grains, adding oil, sugar, sugar alcohol, modified starch, edible colloid, emulsifier and preservative during frying;

[0013] S4, cooling after removing from the pan: removing from the pan when the moisture content of the filling is 30-40%, spreading the filling flat, and forcibly cooling to room temperature with cold air to obtain the purple rice filling.

[0014] Furthermore, the enzyme preparation is one or more of amylase, lipase, xylanase and cellulase; the soaking time is 1-24 hours, and the concentration of the enzyme preparation aqueous solution is 0.001%-1%.

[0015] Furthermore, the oil is one or more of peanut oil, soybean oil, and salad oil.

[0016] Furthermore, the sugar is one or more of white sugar, trehalose, brown sugar and edible glucose.

[0017] Furthermore, the sugar alcohol is one or more of sorbitol and maltitol.

[0018] Furthermore, the modified starch is one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetic starch, and pregelatinized starch.

[0019] Furthermore, the edible colloid is one or more of sodium polyacrylate, pectin, carrageenan, carboxymethyl cellulose, and xanthan gum.

[0020] Furthermore, the cooking conditions are normal pressure, high pressure or vacuum heating, and the cooking time is 30-90 minutes;

[0021] The frying conditions are as follows: the frying temperature is 100-140° C., and the frying time is 10-30 minutes; during the frying of the rice grains, the order of adding the raw materials is as follows: oil, sugar, sugar alcohol, modified starch, food colloid and preservative.

[0022] Using the above technical solution, when frying the purple rice filling, the order of adding the raw materials is as follows:

[0023] 1. Oil: First add vegetable oil to act as a lubricant, making it easier to stir-fry and increasing the taste.

[0024] 2. Sugar: Add sugar in the early stage of frying to use its solubility and water absorption to help adjust the viscosity and taste of the filling, while providing a basis for the subsequent mixing of ingredients.

[0025] 3. Sugar alcohol: Then add sugar alcohol to replace part of the sucrose to reduce calories while maintaining the moisture retention of the filling.

[0026] 4. Modified starch: Modified starch is then added, which gelatinizes to form a gel during the frying process, providing a stable structure and good water holding capacity for the filling, preventing aging and hardening.

[0027] 5. Food colloid: Add food colloid in the later stage of frying to increase the viscosity and elasticity of the filling, improve the taste and texture, and form a protective film on the surface to prevent moisture loss.

[0028] 6. Preservatives: Add preservatives last to ensure that they are evenly distributed in the filling and do not become ineffective due to high temperature decomposition, thereby effectively inhibiting the growth of microorganisms and extending the shelf life.

[0029] The above order ensures that each raw ingredient plays the best role in the frying process, while avoiding the interaction between ingredients or reduction of effect caused by improper addition order.

[0030] The present invention significantly improves the wire drawing effect and anti-aging performance of the purple rice filling by optimizing the formula and processing technology of the purple rice filling. Specifically, the prepared purple rice filling has an excellent wire drawing effect at room temperature to low temperature, meeting consumers' high requirements for food taste and appearance; at the same time, the filling has anti-aging performance, can effectively prevent problems such as dryness and cracking during storage, and always maintains a soft and delicate taste during the shelf life. These improvements can enhance the taste and storage performance of the purple rice filling, improve its market competitiveness, and promote the wider application of purple rice filling in the food field. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 is a graph showing the change in hardness of the filling over storage time;

[0032] Figure 2 is a graph showing the change in moisture content of the filling over storage time;

[0033] Figure 3 It is an appearance diagram of the purple rice filling made by the present invention. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If no specific conditions are specified in the embodiments, the conventional conditions or the conditions recommended by the manufacturer are followed. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0035] Example 1

[0036] The present embodiment provides a drawing and anti-aging purple rice filling and a preparation method thereof, comprising the following steps:

[0037] S1. Soaking: 150 g purple rice and 150 g glutinous rice are washed and then soaked in an enzyme solution for 6 hours, wherein the enzyme solution contains 0.1% cellulase and 0.1% amylase.

[0038] S2. Steaming: Put the soaked rice grains into a pot with a rice-to-water ratio of 1:1.5 and steam for 90 minutes.

[0039] S3, stir-frying: set the wok temperature to 120°C, add 30g oil, add the steamed rice into the wok, 90g trehalose, 300g 80 maltose syrup, 5g sorbitol, and stir-fry for 2min; then add 60g trehalose, 50g cassava hydroxypropyl distarch phosphate and 30g cassava acetylated distarch phosphate, 1g sodium polyacrylate, 0.5g xanthan gum, 1g mono- and di-glycerol fatty acid esters, and stir-fry for 10min; after turning off the heat, add 3g compound preservatives and 1g citric acid, and stir-fry evenly.

[0040] S4, cooling after removing from the pan: removing from the pan when the moisture content of the filling is 35%, spreading the filling flat, and forcibly cooling to room temperature with cold air (4-10° C.) to obtain the purple rice filling.

[0041] Analytical methods:

[0042] (1) Texture analysis of the hardness and stretchability of purple rice filling: 25 g of the prepared purple rice filling was evenly loaded into an aluminum box. During loading, the filling was evenly distributed as much as possible to avoid squeezing the filling locally. The surface of the filling was gently scraped and smoothed along the edge of the container. After covering the surface with a double layer of plastic wrap, an aluminum lid was added and the container was sealed and stored at 4°C. The texture was measured at 1, 15, and 30 days, and the hardness and cohesiveness (stretchability) were recorded. At the same time, the container was sealed and stored at 25°C, and the texture was measured at 1, 15, and 30 days, and the cohesiveness was recorded.

[0043] The SMS TA.XT Plus texture analyzer was used for full texture determination, with a 35mm platen, a 10mm press distance, a test speed of 1.0mm / sec, a trigger force of 5g, and a probe of P / 36R. All samples were tested 3 times and the average value was taken.

[0044] (2) Water content of fillings: The prepared purple rice fillings were placed in transparent plastic boxes and the water content of the fillings was measured on days 1, 28, and 56. All samples were tested 3 times and the average value was taken.

[0045] Example 2

[0046] The difference from Example 1 is that the frying process in step S3 is as follows: setting the wok temperature to 120°C, adding 30g of oil, adding the steamed rice into the wok, 90g of trehalose, 300g of 80 maltose syrup, and 5g of maltitol, and frying for 2min; then adding 60g of trehalose, 80g of cassava hydroxypropyl distarch phosphate, 1g of sodium polyacrylate, 0.5g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and frying for 10min; after turning off the heat, adding 3g of the compound preservative and 1g of citric acid, and frying evenly.

[0047] Example 3

[0048] The difference from Example 1 is that the frying process is as follows: setting the wok temperature to 120°C, adding 30g of oil, adding the steamed rice into the wok, 90g of trehalose, 300g of 80 maltose syrup, and 5g of maltitol, and frying for 2min; then adding 60g of trehalose, 80g of acetylated cassava distarch phosphate, 1g of sodium polyacrylate, 0.5g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and frying for 10min; after turning off the heat, adding 3g of the composite preservative and 1g of citric acid, and frying evenly.

[0049] Example 4

[0050] The difference from Example 1 is that the frying process is as follows: setting the wok temperature to 120°C, adding 30g of oil, adding the steamed rice into the wok, 90g of trehalose, 300g of 80 maltose syrup, and 5g of sorbitol, and frying for 2min; then adding 60g of trehalose, 50g of cassava hydroxypropyl distarch phosphate and 30g of cassava acetylated distarch phosphate, 1g of sodium polyacrylate, 0.5g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and frying for 10min; after turning off the heat, adding 3g of the composite preservative and 1g of citric acid, and frying evenly.

[0051] Example 5

[0052] The difference from Example 1 is that the frying process is as follows: setting the wok temperature to 120°C, adding 30g of oil, adding the steamed rice into the wok, 90g of trehalose, 300g of 80 maltose syrup, and 5g of maltitol, and frying for 2min; then adding 60g of trehalose, 50g of cassava hydroxypropyl distarch phosphate and 30g of cassava acetylated distarch phosphate, 1g of sodium polyacrylate, 0g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and frying for 10min; after turning off the heat, adding 3g of the composite preservative and 1g of citric acid, and frying evenly.

[0053] Comparative Example 1:

[0054] The difference from Example 1 is that Comparative Example 1 uses a traditional process to steam the purple rice filling:

[0055] (1) Soaking: Wash 150 g of purple rice and 150 g of glutinous rice, and soak them in clean water for 12 h.

[0056] (2) Cooking beans: Steaming rice: Put the soaked rice grains into a pot, with a rice-to-water ratio of 1:2, and steam in a pressure cooker for 90 minutes.

[0057] The difference between the purple rice after cooking in Example 1 and Comparative Example 1 is that the purple rice in Example 1 is softer and more glutinous.

[0058] Comparative Example 2

[0059] The difference from Example 2 is that the frying process is as follows: set the frying pan temperature to 120°C, add 30g of oil, add the steamed rice into the pan, 90g of trehalose, 300g of 80 maltose syrup, and 5g of maltitol, and fry for 2min; then add 60g of trehalose, 80g of waxy corn acetylated distarch phosphate, 1g of sodium polyacrylate, 0.5g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and fry for 10min; after turning off the heat, add 3g of the composite preservative and 1g of citric acid, and fry evenly.

[0060] Comparative Example 3

[0061] The difference from Example 1 is that the frying process is as follows: setting the wok temperature to 120°C, adding 30g of oil, adding the steamed rice into the wok, 90g of trehalose, 300g of 80 maltose syrup, and 5g of maltitol, and frying for 2min; then adding 60g of trehalose, 50g of cassava hydroxypropyl distarch phosphate and 30g of cassava acetylated distarch phosphate, 0g of sodium polyacrylate, 0.5g of xanthan gum, and 1g of mono- and diglycerol fatty acid esters, and frying for 10min; after turning off the heat, adding 3g of the composite preservative and 1g of citric acid, and frying evenly.

[0062] Comparative Example 4

[0063] The difference from Example 1 is that no modified starch is added.

[0064] The results of the hardness change, tensile change, water content change and appearance of the purple rice fillings of Examples 1 to 5 and Comparative Examples 1 to 4 are as follows: Figure 1 ,Table 1, Figure 2 and Figure 3 .

[0065] Result analysis: From Figure 1It can be seen from the change in hardness that when the storage time is the same, the hardness change rate of the purple rice filling in the embodiment is lower than that in the comparative example. The comparative example shows that the enzyme preparation treatment and modified starch in the process formula have a greater impact on the anti-aging effect. Comparative Example 2 can show that among the types of modified starch sources, cassava source is better than waxy corn source. In the embodiment, it can be obtained that the anti-aging effect of cassava hydroxypropyl distarch phosphate is better than cassava acetylated distarch phosphate, and the compounding of the two has a gain effect, and the influence of sodium polyacrylate, xanthan gum, and sugar alcohol types is small. Therefore, enzyme preparation immersion treatment, compound modified starch, and compound colloid and sugar alcohol complex can effectively inhibit the aging of purple rice filling.

[0066] From the tensile (cohesive) test and changes in Table 1, the examples show that sodium polyacrylate and enzyme treatment can achieve a better drawing effect. This is because the enzyme treatment makes the starch in the rice grains easier to dissolve. The glutinous rice contains a large amount of branched starch, which can absorb more water after heating and gelatinization to form a viscous colloidal solution with sufficient viscosity, which can achieve a better drawing effect. And during the storage process at 4°C, it can be seen that the increased degree of aging reduces the drawing effect. Example 5 shows that xanthan gum can increase the drawing effect, and Examples 2 and 3 show that the drawing effect produced by acetylated distarch phosphate of cassava is better than that of hydroxypropyl distarch phosphate of cassava. Therefore, the drawing effect can be achieved by a certain proportion of sodium polyacrylate, xanthan gum and a composite that inhibits the aging effect. When baked at high temperature, the various ingredients in the purple rice filling work together to enable it to still maintain the drawing effect. Sodium polyacrylate has an extremely high viscosity and can form a stable gel structure at high temperature, thereby maintaining the shape and drawing performance of the filling. Xanthan gum, through its unique molecular structure, increases the viscosity and elasticity of the system at high temperatures, further enhancing the drawing effect. Modified starch gelatinizes at high temperatures to form a gel, providing a stable structure and good water retention for the filling, preventing the filling from drying out at high temperatures. As an emulsifier, mono- and di-glycerides interact with amylose to form starch-lipid coacervates, reduce the recrystallization concentration of amylopectin, and inhibit starch aging, thereby maintaining the softness and drawing properties of the filling. The synergistic effect of these ingredients allows the purple rice filling to maintain an excellent drawing effect even under high-temperature baking.

[0067] Table 1 Filling tensile test data

[0068]

[0069] from Figure 2 It can be seen from the moisture content and change that when the storage time is the same, the moisture content change rate of the purple rice filling in the embodiment is lower than that of the comparative example. This is because the enzyme treatment and soaking treatment can dissolve the purple rice filling and make it anti-aging after modification, and the hydroxyl groups in the modified starch and maltitol added during the frying process can fully combine with water molecules through hydrogen bonds, reduce the mobility of water molecules, and improve the water holding capacity of the filling, thereby delaying the aging of the filling.

[0070] Example 6

[0071] Effect of starch type

[0072] The hydroxypropyl distarch phosphate in Example 2 was adjusted to corn starch, distarch phosphate, acetate starch, and pregelatinized starch, and the others were kept consistent with Example 2 to obtain a purple rice filling. The increase rate of hardness of the purple rice filling after storage for 30 days is shown in Table 2.

[0073] Table 2 Hardness increase rate of purple rice filling stored for 30 days

[0074]

[0075]

[0076] As shown in Table 2, the hardness increase rate of the filling after adding distarch phosphate, starch acetate, and pregelatinized starch is significantly reduced, the result after adding corn starch is similar to that of Comparative Example 4 without adding modified starch, and the hardness increase rate of the filling is slightly reduced after adding wheat starch. It can be seen that different modified starches have different inhibition rates on the aging of purple rice fillings. The preferred modified starches are hydroxypropyl distarch phosphate, acetylated distarch phosphate, and phosphate distarch, and hydroxypropyl distarch phosphate and acetylated distarch phosphate are most preferred.

[0077] Example 7

[0078] Effect of starch content

[0079] The contents of cassava hydroxypropyl distarch phosphate in Example 2 were adjusted to 40 g, 50 g, 60 g, 70 g, and 80 g, respectively, and the difference was adjusted by cassava acetylated distarch phosphate. The rest was kept consistent with Example 2 to obtain purple rice filling. The increase rate of hardness of the purple rice filling after storage for 30 days is shown in Table 3

[0080] Table 3 Hardness increase rate of purple rice filling stored for 30 days

[0081] Hydroxypropyl distarch phosphate content (g) 40 50 60 70 80 Hardness increase rate (%) 29.00％ 28.15％ 28.60％ 28.73％ 28.95％

[0082] As shown in Table 3, compared with Comparative Example 4, different addition amounts of hydroxypropyl distarch phosphate in Example 7 all have an inhibitory effect. Preferably, the ratio of hydroxypropyl distarch phosphate to acetylated distarch phosphate is 5:3.

[0083] In summary, under enzyme soaking treatment and within the preferred range of added amounts of modified starch, sugar alcohol and colloid, these various combinations can achieve the effect of inhibiting the aging of purple rice filling and improving the drawing effect.

[0084] Matters not covered by the present invention are known technologies.

[0085] The above embodiments illustrate the basic principles and features of the present invention, but the above only illustrates the preferred embodiments of the present invention and is not limited to the embodiments. Under the inspiration of this patent, a person skilled in the art can make many forms of deformation and improvement without departing from the scope of protection of the present invention and the claims, which are all within the protection scope of the present invention. Therefore, the patent and protection scope of the present invention shall be subject to the attached claims.

Claims

1. Wire drawing and anti-aging purple rice filling, characterized by: It is composed of the following raw materials: purple rice, glutinous rice, black rice, oil, food colloid, sugar alcohol, sugar, modified starch, emulsifier, preservative and water.

2. The wire drawing and anti-aging purple rice filling according to claim 1, characterized in that: Calculated by weight, the raw materials are: 10-25 parts of purple rice, 10-25 parts of glutinous rice, 0-10 parts of black rice, 1-3 parts of oil, 0.01-0.1 parts of food colloid, 0.1-2 parts of sugar alcohol, 5-15 parts of sugar, 1-5 parts of modified starch, 0.02-0.1 parts of emulsifier, 0.01-1 parts of preservative, and 30-50 parts of water.

3. The method for making the wire-drawing, anti-aging purple rice filling according to claim 1, characterized in that: The following steps are involved: S1, mixing purple rice, glutinous rice and black rice and soaking them in an enzyme preparation aqueous solution for a certain period of time; S2, steaming and boiling the soaked rice grains; S3, frying the rice grains, adding oil, sugar, sugar alcohol, modified starch, edible colloid, emulsifier and preservative during frying; S4, cooling after removing from the pan: removing from the pan when the moisture content of the filling is 30-40%, spreading the filling flat, and forcibly cooling to room temperature with cold air to obtain the purple rice filling.

4. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The enzyme preparation is one or more of amylase, lipase, xylanase and cellulase; the soaking time is 1-24 hours, and the concentration of the enzyme preparation aqueous solution is 0.001%-1%.

5. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The oil is one or more of peanut oil, soybean oil and salad oil.

6. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The sugar is one or more of white sugar, trehalose, brown sugar and edible glucose.

7. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The sugar alcohol is one or more of sorbitol and maltitol.

8. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The modified starch is one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetic starch, and pregelatinized starch.

9. The method for making the wire-drawing, anti-aging purple rice filling according to claim 3, characterized in that: The edible colloid is one or more of sodium polyacrylate, pectin, carrageenan, carboxymethyl cellulose and xanthan gum.

10. The method for making the wire-drawn, anti-aging purple rice filling according to claim 3, characterized in that: The cooking conditions are normal pressure, high pressure or vacuum heating, and the cooking time is 30-90 minutes; The frying conditions are as follows: the frying temperature is 100-140° C., and the frying time is 10-30 minutes; during the frying of the rice grains, the order of adding the raw materials is as follows: oil, sugar, sugar alcohol, modified starch, food colloid and preservative.

Images