Preparation method of anti-aging mochi

Abstract

The invention discloses a preparation method of anti-aging mochi, which comprises the following steps: gelatinizing in a pressure cooking form to prepare a mochi sample, adding different thickeners, emulsifiers and different sugar alcohols into mochi, and comparing the textures and tastes of different mochi; short-term and long-term anti-aging experiments show that after the compound modifier is added, the hardness of the mochi is increased slowly, the elasticity of the mochi is kept well, the defect that the hardness of the mochi is increased rapidly due to starch aging is remarkably overcome, and the mochi prepared through the method has the good anti-aging characteristic and has the good anti-aging effect. The method can provide a thought for delaying starch products. The invention relates to the technical field of food processing. According to the preparation method of the anti-aging mochi, the texture of the mochi is improved on the basis of adding a compound modifier composed of different thickeners, emulsifiers and different sugar alcohols, the problem that mochi-based food is hardened and has poor taste due to the fact that mochi starch is easy to age is solved, the shelf life of the mochi-starch-based food is prolonged, and the quality of the mochi-based food is improved. Therefore, the mochi has better taste, flavor and tissue structure.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a preparation method of anti-aging mochi. Background Art

[0002] Mochi is a kind of starch gel product mainly made of starch raw materials, sugar raw materials and water, added with auxiliary materials of different flavors (such as matcha powder, cocoa powder), and made through processes such as mixing and stirring, blending, filtering, steaming (or steaming and refining), forming, cooling, packaging, etc.

[0003] Due to the high starch content of mochi, as the storage time prolongs, the texture will change from soft to hard, the tissue will be stiff and difficult to bite off, and the flavor will gradually disappear at the same time. The essence of starch aging is a thermodynamic equilibrium process in which partially or completely gelatinized starch molecules gradually change from a high-energy disordered state to a low-energy ordered state, that is, the starch molecular chains form an ordered aggregated structure through the binding, arrangement and aggregation of intramolecular or intermolecular hydrogen bonds. Starch aging is a continuous process, which initially involves the rapid recrystallization of amylose molecules, and then the slow recrystallization of amylopectin molecules. The aging of amylose determines the initial hardness of the starch gel. Therefore, the effect of anti-starch aging of mochi determines whether the taste is soft and glutinous. Therefore, adding different thickeners, emulsifiers and different sugar alcohols to mochi starch can improve the way of the interaction between mochi starch and water, strengthen the interaction between systems, and thus improve the problem of poor taste caused by aging of starch-based foods. Summary of the Invention

[0004] (I) Technical Problems to be Solved Aiming at the deficiencies of the prior art, the present invention provides a preparation method of anti-aging mochi. This method is based on adding a compound modifier composed of different thickeners, emulsifiers and different sugar alcohols to improve the texture of mochi, overcomes the problem of hardening and poor taste of mochi-based foods caused by easy aging of mochi starch, prolongs the shelf life of mochi starch-based foods, and makes mochi have better taste, flavor and tissue structure.

[0005] (II) Technical Solutions To achieve the above objectives, the present invention is realized through the following technical solutions: A preparation method of anti-aging mochi specifically includes the following steps: S1, batching: weighing tapioca starch, trehalose, brown sugar, water, malt syrup, hydroxypropyl distarch phosphate, glycerol monostearate, trehalose, sodium polyacrylate and konjac gum by weight; S2, pretreatment: mixing and preprocessing the raw materials weighed in step S1; S3, cooking: carrying out gelatinization in the form of pressure steaming to prepare brown sugar-flavored mochi; S4. Thermoforming: Use a forming machine to form, and then obtain anti-aging brown sugar-flavored mochi after cooling.

[0006] Preferably, the raw materials weighed in step S1 specifically include, by weight: 100-120 parts of mochi starch, 3-5 parts of trehalose, 4-10 parts of brown sugar, 3-10 parts of water, 50-60 parts of malt syrup, 20-24 parts of hydroxypropyl distarch phosphate, 0.5-0.6 parts of glycerol monostearate, 5-6 parts of trehalose, 0.01-0.012 parts of sodium polyacrylate, and 0.5-0.6 parts of konjac gum.

[0007] Preferably, the raw materials weighed in step S1 specifically include, by weight: 110 parts of mochi starch, 4 parts of trehalose, 6 parts of brown sugar, 6 parts of water, 55 parts of malt syrup, 22 parts of hydroxypropyl distarch phosphate, 0.55 parts of glycerol monostearate, 5.5 parts of trehalose, 0.011 parts of sodium polyacrylate, and 0.55 parts of konjac gum.

[0008] Preferably, the raw materials weighed in step S1 specifically include, by weight: 100 parts of mochi starch, 3 parts of trehalose, 4 parts of brown sugar, 3 parts of water, 50 parts of malt syrup, 20 parts of hydroxypropyl distarch phosphate, 0.5 parts of glycerol monostearate, 5 parts of trehalose, 0.01 parts of sodium polyacrylate, and 0.5 parts of konjac gum.

[0009] Preferably, the raw materials weighed in step S1 specifically include, by weight: 120 parts of mochi starch, 5 parts of trehalose, 10 parts of brown sugar, 10 parts of water, 60 parts of malt syrup, 24 parts of hydroxypropyl distarch phosphate, 0.6 parts of glycerol monostearate, 6 parts of trehalose, 0.012 parts of sodium polyacrylate, and 0.6 parts of konjac gum.

[0010] Preferably, the pressure used in step S3 is 0.35 Mpa - 0.4 Mpa, and the time is 10-15 minutes.

[0011] Preferably, the thermoforming temperature in step S4 is ≥60 °C.

[0012] Preferably, using mochi starch as the substrate, with different proportions of hydroxypropyl distarch phosphate, glycerol monostearate, trehalose, sodium polyacrylate, and konjac gum, after batching, mixing pretreatment, pressure steaming and cooking, thermoforming, and cooling, the finished product is obtained. By controlling the composition and addition amount of the colloid, sugar substances, and emulsifier, brown sugar-flavored mochi with good anti-aging characteristics is obtained. Long-term anti-aging experiments show that the elasticity of the product remains basically unchanged after 6 months, solving the industry problem that mochi starch products do not have a long shelf life due to the easy aging of mochi starch.

[0013] (III) Beneficial effects The present invention provides a method for preparing anti-aging mochi. Compared with the prior art, it has the following beneficial effects: (1) In the method for preparing the anti-aging mochi, black sugar-flavored mochi is prepared by using a compound modifier composed of mochi starch, konjac gum as a colloid, trehalose as a saccharide substance, and hydroxypropyl distarch phosphate and glycerol monostearate as emulsifiers, which delays the aging rate of the black sugar-flavored mochi, improves the taste problem of the mochi, makes it have the advantages of low hardness and soft taste, has good anti-aging characteristics, overcomes the problems that traditional mochi is prone to aging after cooking and has a short shelf life, and extends the shelf life. In the present invention, the mochi starch is first pre-mixed with a compound modifier composed of a certain proportion, then a certain amount of water is added, steamed under pressure for a certain time, formed at a certain temperature, cooled to make a finished product. The added compound modifier utilizes the amylose contained in the starch granules used in mochi. Under heating conditions, its hydrophobic group can complex with the gelatinized α-helical structure amylose to form a helical complex. In addition, it can also be added to the outer branches of the amylopectin contained in mochi through hydrogen bonds, strengthening the interaction between the system and water, retaining more water molecules in the mochi, thereby improving the anti-aging performance of the product and improving the tissue structure of the mochi. The mochi obtained in this way still has a low hardness and a soft taste after being stored for 6 months.

[0014] (2) The method for preparing the anti-aging mochi has a simple preparation process and good anti-aging performance of the product. The complex system action retains more water in the mochi system, making the mochi have better tissue structure, taste and flavor. The present invention utilizes pressure to make the components in the system act fully at a certain temperature, and then the mochi is obtained through a thermoforming device, which has a good water retention effect and a better taste.

[0015] (3) In the method for preparing the anti-aging mochi, the complexes formed by the added emulsifiers glycerol monostearate and hydroxypropyl distarch phosphate with amylose, and the hydrogen bond conjugates formed with amylopectin, all delay the aging of starch to a certain extent during the short-term storage of 30 days of black sugar mochi, making the starch not easily recrystallize, thereby playing a role in preventing aging, enhancing the water retention capacity of the black sugar mochi, reducing the hardness increase rate of the mochi during storage, improving the tissue structure of the mochi, and ensuring that the mochi has an anti-aging effect while also taking into account the taste and flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a flowchart of the preparation method of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0018] Please refer to Figure 1 , the embodiments of the present invention provide three technical solutions: a preparation method of anti-aging mochi, specifically including the following embodiments: Example 1. Influence of different addition amounts of compound modifiers on the texture of brown sugar-flavored mochi A preparation method of anti-aging brown sugar-flavored mochi includes the following components: Group A: 100 - 120 parts of mochi starch, 3 - 5 parts of glycerol monostearate, 5 - 7 parts of trehalose, 0.1 - 0.5 part of carrageenan.

[0019] Group B: 100 - 120 parts of mochi starch, 1 - 3 parts of glycerol monostearate, 5 - 7 parts of trehalose, 0.1 - 0.5 part of carrageenan.

[0020] Group C: 100 - 120 parts of mochi starch, 0.5 - 1 part of glycerol monostearate, 5 - 7 parts of trehalose, 0.01 - 0.1 part of sodium polyacrylate.

[0021] The components in the above three groups A, B, and C after ingredient preparation are respectively subjected to mixed pretreatment of mochi starch and compound modifier, pressure cooking and gelatinization for cooking, thermoforming, and cooling to make finished products, and then texture measurement is carried out.

[0022] Table 1. Texture analysis of brown sugar-flavored mochi with different addition amounts of compound modifiers As shown in Table 1, the brown sugar-flavored mochi in Group A has the highest hardness and the best Q-elastic feeling; the brown sugar-flavored mochi in Group C has the lowest hardness and a better soft and glutinous feeling. The starch granules used in mochi contain amylose. Under heating conditions, the hydrophobic group of the added glycerol monostearate complexes with the gelatinized amylose with an α-helix structure to form a helical complex. In addition, glycerol monostearate can be added to the outer branches of the amylopectin contained in mochi by means of hydrogen bonds. Therefore, too much glycerol monostearate results in the highest hardness of the brown sugar mochi in Group A, while the addition amount of glycerol monostearate in Group C is the lowest, and its hardness is the lowest.

[0023] Example 2. Short-term (30 days) anti-aging experiment It is made from the following raw materials in parts by weight: 100 - 120 parts of mochi starch, 20 - 24 parts of hydroxypropyl distarch phosphate, 0.5 - 0.6 part of glycerol monostearate, 5 - 6 parts of trehalose, 0.01 - 0.012 part of sodium polyacrylate, and 0.5 - 0.6 part of konjac gum.

[0024] Perform the mixed pretreatment of mochi starch and compound modifier, pressure cooking gelatinization and cooking, thermoforming, and cooling to make the finished product, and then conduct texture measurement. Store for 30 days and take samples for measurement 5 times during this period.

[0025] Table 2 Short-term (30 days) anti-aging analysis As shown in the above table, the texture changes of the brown sugar mochi prepared on April 28, 2023, in the past 30 days. There are significant differences in the hardness of the brown sugar mochi at different storage times, while there is no significant difference in its elasticity; with the increase of storage time, the hardness of the brown sugar mochi gradually increases, while the elasticity basically remains unchanged. During storage, the complex formed by glycerol monostearate and amylose in mochi, as well as the hydrogen bond conjugate formed with amylopectin, all delay the aging of starch to a certain extent, making the starch not easily recrystallize, thus playing a role in preventing aging.

[0026] Example 3, Short-term (60 days) anti-aging experiment Group A: 100 - 120 parts of mochi starch, 20 - 25 parts of hydroxypropyl distarch phosphate, 0.5 - 1 part of glycerol monostearate, 5 - 10 parts of trehalose, 0.01 - 0.1 part of sodium polyacrylate.

[0027] Group B: 100 - 120 parts of mochi starch, 20 - 30 parts of hydroxypropyl distarch phosphate, 0.5 - 1 part of glycerol monostearate, 1 - 2 parts of sucrose fatty acid ester, 5 - 10 parts of trehalose, 0.01 - 0.1 part of sodium polyacrylate Group C: 100 - 120 parts of mochi starch, 20 - 30 parts of hydroxypropyl distarch phosphate, 0.5 - 1 part of glycerol monostearate, 5 - 10 parts of trehalose, 0.01 - 0.1 part of sodium polyacrylate, 0.5 - 1 part of konjac gum.

[0028] Example 3, Long-term (6 months) anti-aging analysis Due to the high starch content, as the storage time of mochi prolongs, its texture will change from soft to hard, the tissue becomes rigid and difficult to bite through, and the flavor gradually disappears. The essence of starch retrogradation is a thermodynamic equilibrium process in which partially or completely gelatinized starch molecules gradually transform from a high-energy disordered state to a low-energy ordered state, that is, the starch molecular chains combine, arrange, and aggregate through intramolecular or intermolecular hydrogen bonds to form an ordered aggregated structure. Starch retrogradation is a continuous process. It initially involves the rapid recrystallization of amylose molecules, followed by the slow recrystallization of amylopectin molecules. The retrogradation of amylose determines the initial hardness of the starch gel. Therefore, using a certain amount of hydroxypropyl distarch phosphate can reduce its hardness during the long-term starch retrogradation stage. Hydroxypropyl distarch phosphate is a non-ionic modified starch prepared from cassava starch through an etherification reaction. The ether bond has high stability, and the substituent groups are stable and not easily detached. It can weaken the internal hydrogen bond strength of the starch granule structure, so it has extremely strong water retention and can increase the water content of mochi.

[0029] The increase in the hardness of starch-based foods (brown sugar mochi) is the most significant result of starch retrogradation, so it can be used as an indicator to measure starch retrogradation. The data in the table are the texture hardness indexes of three groups of starch-based gel foods for 6 months. It can be directly observed from the data in the table that as the normal temperature storage time prolongs, the hardness of the three groups of starch gels also increases significantly, indicating that aging behavior occurs inside the starch gels; the hardness of groups A and B is always less than that of group C during the six-month storage test, and the hardness value of group B is the smallest among the three groups, showing a significant difference; the chewiness change of the three groups of starch gels is similar to the hardness change, and there is no significant difference in the elastic properties of the three groups of starch gels. However, generally speaking, after 6 months of normal temperature storage, the hardness of group A increased by 989.66 g, the hardness of group B increased by 988.67 g, and the hardness of group C increased by 970.00 g. The increase in hardness of group C is relatively small, indicating that the anti-retrogradation effect of group C is better than that of groups A and B under the normal temperature storage for these six months. This is mainly related to the anti-retrogradation agents (emulsifiers and saccharide substances) added in group C, which can hinder the aggregation and rearrangement of starch molecules during storage at the molecular level, thus effectively slowing down the retrogradation of starch gels.

[0030] In summary, the present invention prepares black sugar - flavored mochi by using a compound modifier composed of mochi starch, konjac gum as a colloid, trehalose as a saccharide substance, and a compound of hydroxypropyl distarch phosphate and glycerol monostearate as an emulsifier. It delays the aging rate of black sugar - flavored mochi, improves the taste problem of mochi, makes it have the advantages of low hardness and soft taste, has good anti - aging characteristics, overcomes the problems of easy aging after cooking and short shelf - life of traditional mochi, and extends the shelf life. The present invention first pre - treats by mixing mochi starch with a compound modifier composed of a certain proportion, then adds a certain amount of water, cooks under pressure for a certain time, forms at a certain temperature, and cools to make the finished product. The added compound modifier utilizes the amylose contained in the starch granules used in mochi. Under heating conditions, its hydrophobic group can complex with the α - helical structure amylose of gelatinized starch to form a helical complex. In addition, it can also be added to the outer branches of amylopectin contained in mochi through hydrogen bonds, strengthening the interaction between the system and water, retaining more water molecules in mochi, thereby improving the anti - aging performance of the product and improving the tissue structure of mochi. The mochi obtained in this way still has a low hardness and a soft taste after 6 months of storage. The preparation process is simple, the product has good anti - aging performance, and the complex system action retains more water in the mochi system, making mochi have better tissue structure, taste and flavor. The present invention makes the components in the system fully act by means of pressure and at a certain temperature, and then obtains mochi through a thermoforming device. It has a better water retention effect and a better taste. The complexes formed by the added emulsifier glycerol monostearate and hydroxypropyl distarch phosphate with amylose and the hydrogen - bond conjugates formed with amylopectin all delay the aging of starch to a certain extent during the 30 - day short - term storage of black sugar mochi, making the starch not easily recrystallize, thereby playing a role in preventing aging, enhancing the water - retaining ability of black sugar mochi, reducing the hardness increase rate during storage, improving the tissue structure of mochi, and ensuring that mochi has anti - aging effects while also taking into account taste and flavor.

[0031] Meanwhile, the content not described in detail in this specification belongs to the prior art well - known to those skilled in the art.

[0032] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non - exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not explicitly listed, or elements inherent to such process, method, article or device.

[0033] Although embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation method of anti-aging mochi, characterized in that: Specifically, it includes the following steps: S1. Ingredients preparation: Weigh tapioca starch, trehalose, brown sugar, water, malt syrup, hydroxypropyl distarch phosphate, glycerol monostearate, trehalose, sodium polyacrylate and konjac gum according to weight parts. S2. Pretreatment: Mix and pretreat the raw materials weighed in step S1. S3. Cooking: Prepare brown sugar flavored mochi by gelatinization in the form of pressure cooking. S4. Thermoforming: Use a forming machine to form, and then obtain anti - aging brown sugar flavored mochi after cooling.

2. The preparation method of an anti-aging mochi according to claim 1, wherein: The specific raw materials weighed in step S1 by weight parts include: 100 - 120 parts of mochi starch, 3 - 5 parts of trehalose, 4 - 10 parts of brown sugar, 3 - 10 parts of water, 50 - 60 parts of malt syrup, 20 - 24 parts of hydroxypropyl distarch phosphate, 0.5 - 0.6 parts of glycerol monostearate, 5 - 6 parts of trehalose, 0.01 - 0.012 parts of sodium polyacrylate and 0.5 - 0.6 parts of konjac gum.

3. The preparation method of an anti-aging mochi according to claim 1, characterized in that: The specific raw materials weighed in step S1 by weight parts include: 110 parts of mochi starch, 4 parts of trehalose, 6 parts of brown sugar, 6 parts of water, 55 parts of malt syrup, 22 parts of hydroxypropyl distarch phosphate, 0.55 parts of glycerol monostearate, 5.5 parts of trehalose, 0.011 parts of sodium polyacrylate and 0.55 parts of konjac gum.

4. The preparation method of an anti-aging mochi according to claim 1, characterized in that: The specific raw materials weighed in step S1 by weight parts include: 100 parts of mochi starch, 3 parts of trehalose, 4 parts of brown sugar, 3 parts of water, 50 parts of malt syrup, 20 parts of hydroxypropyl distarch phosphate, 0.5 parts of glycerol monostearate, 5 parts of trehalose, 0.01 parts of sodium polyacrylate and 0.5 parts of konjac gum.

5. The preparation method of an anti-aging mochi according to claim 1, wherein: The specific raw materials weighed in step S1 by weight parts include: 120 parts of mochi starch, 5 parts of trehalose, 10 parts of brown sugar, 10 parts of water, 60 parts of malt syrup, 24 parts of hydroxypropyl distarch phosphate, 0.6 parts of glycerol monostearate, 6 parts of trehalose, 0.012 parts of sodium polyacrylate and 0.6 parts of konjac gum.

6. The preparation method of an anti-aging mochi according to any one of claims 1-5, characterized in that: The pressure used in step S3 is 0.35 Mpa - 0.4 Mpa, and the time is 10 - 15 minutes.

7. A method for preparing an anti-aging mochi according to any one of claims 1-5, characterized in that: The thermoforming temperature in step S4 is ≥60°C.

8. A preparation method of an anti-aging mochi according to any one of claims 1-5, characterized in that: Using mochi starch as the substrate, and with different proportions of hydroxypropyl distarch phosphate, glycerol monostearate, trehalose, sodium polyacrylate and konjac gum, after ingredients preparation, mixing and pretreatment, pressure steam cooking, thermoforming and cooling, the finished product is obtained. By controlling the composition and addition amount of colloid, saccharide substances and emulsifier, brown sugar flavored mochi with good anti - aging characteristics is obtained. Long - term anti - aging experiments show that the elasticity of the product remains basically unchanged after 6 months.

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