Industrial production method of rice dumplings

Abstract

The invention relates to the technical field of industrial production of rice dumplings, and discloses an industrial production method of rice dumplings, which comprises the following components in parts by weight: 60-65 parts of rice raw material flour, 8-11 parts of puffed rice flour, 12-17 parts of hydroxypropyl modified starch, 5-6 parts of vital gluten, 18-22 parts of cassava starch, 0.1-0.5 part of tripolyphosphate and 0.1-0.5 part of soybean polysaccharide. The special flour for the rice dumplings is low in cost, safe to eat, balanced in nutrition and good in taste, and raw materials are easy to obtain; the rice dumplings are good in wrapper performance, good in taste, not prone to breakage, resistant to boiling, not prone to being mixed with soup, free of adhesion and good in toughness and chewiness; the industrial production method of the rice dumplings is simple, low in cost and suitable for large-scale batch production.

Description

Technical Field

[0001] The invention relates to the technical field of industrialized production of rice dumplings, in particular to an industrialized production method of rice dumplings. Background Art

[0002] The main raw material of rice dumplings is rice. The protein contained in rice is composed of gluten and glutenin, which cannot form a gluten network structure, making it difficult to form a dough with viscoelasticity and ductility. As a result, the existing rice dumpling wrappers are not suitable for mechanized production and can only be made by hand-rolling the dough. The hand-rolled dough has low processing efficiency, is time-consuming, and has high production costs, thus limiting the realization of fully automatic mechanized production and processing of rice dumplings and large-scale production and supply.

[0003] Research on rice dumplings has recently gained momentum, with related reports also reported in patent literature. For example, CN107821951A discloses a method for producing tough rice dumpling wrappers, but the process is relatively complex. CN109077221A discloses an industrialized production method for quick-frozen rice dumplings, which improves the mechanical workability of rice dough using a modifier, but requires the addition of multiple additives. Existing rice dumpling wrapper formulations have a high breakage rate during the pressing process, with the dough easily breaking, making it difficult to form a continuous sheet. Furthermore, they tend to stick to the machine during forming, resulting in poor forming results and unsuitable for mechanized and automated production. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides an industrialized production method for rice dumplings, which solves the problems of the existing rice dumpling wrapper formula, such as a high breakage rate during the dough pressing process, easy breakage of the dough, difficulty in forming a continuous dough sheet, easy adhesion to the machine during molding, poor molding effect, and unsuitability for mechanized and automated production.

[0005] To achieve the above object, the present invention is implemented through the following technical scheme: a special flour for rice dumplings, comprising the following raw materials and parts by weight: 60-65 parts of rice raw material powder, 8-11 parts of puffed rice flour, 12-17 parts of hydroxypropyl modified starch, 5-6 parts of gluten, 18-22 parts of tapioca starch, 0.1-0.5 part of tripolyphosphate, and 0.1-0.5 part of soybean polysaccharide.

[0006] Preferably, the moisture content of the rice raw material powder is ≤14%; the preparation method of the rice raw material powder is: mixing clean rice with water, moistening the rice, crushing, and sieving; the mass ratio of the rice to water is 5 to 15:1; the soaking time is 6 to 24 hours; the rice is one or more of indica rice, japonica rice or brown rice; the mass content of gluten protein in the wheat gluten powder is ≥80%; the particle size of the rice raw material powder, puffed rice flour and wheat gluten powder is below 80 mesh sieve

[0007] Preferably, the special flour for rice dumplings is prepared by the following process: mixing rice raw material flour, puffed rice flour and gluten powder, as well as tapioca starch, tripolyphosphate and soybean polysaccharide, and stirring well.

[0008] A method for industrial production of rice dumplings comprises the following steps: (1) making rice dumpling wrappers using the rice flour specifically for rice dumplings as described in any one of the above schemes; (2) making rice dumpling fillings, and wrapping the rice dumpling wrappers in step (1) to form raw rice dumpling embryos; and (3) quick-freezing the raw rice dumpling embryos in step (2) and packaging them to obtain finished rice dumplings.

[0009] Preferably, the rice dumpling wrapper is mainly made of the following raw materials and parts by weight: 80 to 100 parts of special flour for rice dumplings and 50 to 80 parts of water.

[0010] Preferably, the water is functional water containing 5-10% by mass of aromatic substances, the aromatic substances are fruit powders, and the fruit powders are one of apple powder, orange powder, mango powder, cherry powder, grapefruit powder, pineapple powder and lychee powder.

[0011] Preferably, a portion of water is first added to the special flour for rice dumplings, and the dough is kneaded once, and then the remaining water is added, and the dough is kneaded a second time. After the dough is sealed and allowed to stand, it is rolled and cut to obtain the product.

[0012] Preferably, the mass ratio of the water added successively is 1:1-2; the temperature of the water added for the first kneading is 60-80°C, and the temperature of the water added for the second kneading is 25-35°C; the time for the first kneading is 3-5 minutes, and the time for the second kneading is 3-5 minutes; the standing time is 10-20 minutes; the rolling is performed by hand-rolling or by using a dough pressing machine to roll the rice dumpling wrapper into a thickness of 2-4 mm; the diameter after cutting is 60-80 mm.

[0013] The present invention has the following beneficial effects:

[0014] This industrialized production method for rice dumplings improves the raw material types and formula ratios of traditional rice dumpling wrappers. The method includes adding a suitable proportion of wheat gluten to synergize with other ingredients to improve the dough structure, enhance the interaction between starch molecules and protein molecules, and thereby increase the gluten strength of the rice dumpling wrappers. This solves the problem of easy breakage of the dough during pressing while giving the rice dumpling wrappers a chewy texture and improving their mouthfeel. The addition of a suitable proportion of hydroxypropyl modified starch and puffed rice flour also significantly reduces the adhesion of the rice dumpling wrappers to the machine, without affecting continuous processing, and increases the smoothness of the rice dumpling wrappers. Tripolyphosphate can form a relatively stable complex between gluten protein and starch, thereby strengthening the binding force between starch and gluten protein. It also increases the water absorption capacity of starch, allowing the gluten protein to fully swell, thereby forming a well-structured gluten network and increasing the elasticity and toughness of the dough. Soybean polysaccharides act as anti-caking agents and adhere to the surface of starchy compounds such as rice, dough, and rice flour to form a hydration layer, which increases their water retention, inhibits starch retrogradation, and prevents starch compounds from aging due to water loss, so that the rice dumpling skin does not stick together and the soup does not mix, and it will not be frozen and cracked even when refrigerated. DETAILED DESCRIPTION

[0015] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0016] The indica rice, japonica rice or brown rice used in the embodiments of the present invention are all commercially available; the glutinous rice flour used in the embodiments of the present invention is commercially available, and has a particle size of under 80 mesh; the vital wheat gluten used in the embodiments of the present invention is commercially available, and has a particle size of under 80 mesh, wherein the mass content of gluten protein is 85%; the raw materials or food-grade additives used in the reference examples and embodiments of the present invention, unless otherwise specified, are obtained through conventional commercial channels.

[0017] Preparation method of rice raw material powder reference example 1

[0018] 100 parts by weight of clean brown rice was uniformly mixed with 12 parts by weight of water, and the mixture was moistened for 8 hours, then pulverized and passed through an 80-mesh sieve to obtain rice raw material powder 1 (moisture content 12.7%).

[0019] Preparation method of rice raw material powder reference example 2

[0020] 100 parts by weight of clean brown rice was uniformly mixed with 15 parts by weight of water, and the mixture was moistened for 12 hours, then pulverized and passed through an 80-mesh sieve to obtain rice raw material powder 2 (moisture content 13%).

[0021] Preparation method of rice raw material powder reference example 3

[0022] 100 parts by weight of clean brown rice was mixed evenly with 10 parts by weight of water, and the mixture was moistened for 16 hours, then pulverized and passed through an 80-mesh sieve to obtain rice raw material powder 3 (moisture content 11.1%).

[0023] Preparation method of rice raw material powder reference example 4

[0024] 100 parts by weight of clean brown rice was mixed evenly with 8 parts by weight of water, and the mixture was moistened for 20 hours, then pulverized and passed through an 80-mesh sieve to obtain rice raw material powder 4 (moisture content 10.4%).

[0025] The raw materials and weight portions of Examples 1 to 4 of a special flour for rice dumplings are shown in Table 1.

[0026] Table 1 Raw materials and weight parts of Examples 1 to 4 of a special flour for rice dumplings

[0027]

[0028] Note: “-” in the table means not added.

[0029] Example 1 of a method for preparing special flour for rice dumplings

[0030] The rice flour, puffed rice flour, gluten, tapioca starch, tripolyphosphate and soybean polysaccharide are mixed together and stirred well.

[0031] Example 2-4 of a method for preparing special flour for rice dumplings

[0032] According to the raw materials and weight parts of Examples 2 to 4 in Table 1, rice powder, glutinous rice flour, gluten, tapioca starch, tripolyphosphate and soybean polysaccharide are mixed respectively and stirred well to prepare the product.

[0033] The raw materials and weight portions of Examples 1 to 4 of a rice dumpling wrapper are shown in Table 2.

[0034] Table 2: Raw materials and weight percentages of rice dumpling wrappers in Examples 1 to 4

[0035]

[0036] Note: “-” in the table means no water was added; the values ​​before and after “ / ” in the water indicate the amount of water added.

[0037] Example 1 of a method for preparing rice dumpling wrappers

[0038] According to the raw materials and weight portions of Example 1 in Table 2, a portion of water at 60°C was first added to the rice dumpling flour, and the dough was kneaded for 3 minutes. Then, the remaining water at 25°C was added, and the dough was kneaded for a second time for 3 minutes. The dough was sealed with plastic wrap and allowed to stand for 10 minutes. The dough was then rolled into a rice dumpling wrap with a thickness of 2 mm using a noodle press and cut into pieces with a diameter of 60 mm.

[0039] Example 2 of a method for preparing rice dumpling wrappers

[0040] According to the raw materials and weight portions of Example 2 in Table 2, a portion of water at 80°C was first added to the rice dumpling flour, and the dough was kneaded for 5 minutes. Then, the remaining water at 35°C was added, and the dough was kneaded for a second time for 5 minutes. The dough was sealed with plastic wrap and allowed to stand for 20 minutes. The rice dumpling wrap was then manually rolled into a rice dumpling wrap with a thickness of 4 mm and cut into pieces with a diameter of 80 mm.

[0041] Example 3 of a method for preparing rice dumpling wrappers

[0042] According to the raw materials and weight portions of Example 3 in Table 2, a portion of water at 70°C was first added to the rice dumpling flour, and the dough was kneaded for 4 minutes. Then, the remaining water at 30°C was added, and the dough was kneaded for a second time for 4 minutes. The dough was sealed with plastic wrap and allowed to stand for 15 minutes. The dough was then rolled into a rice dumpling wrap with a thickness of 3 mm using a noodle press and cut into pieces with a diameter of 70 mm.

[0043] Example 4 of a method for preparing rice dumpling wrappers

[0044] According to the raw materials and weight portions of Example 4 in Table 2, a portion of water at 80°C was first added to the rice dumpling flour, and the dough was kneaded for 5 minutes. Then, the remaining water at 25°C was added, and the dough was kneaded for a second time for 3 minutes. The dough was sealed with plastic wrap and allowed to stand for 12 minutes. The rice dumpling wrap was then manually rolled into a rice dumpling wrap with a thickness of 2.5 mm and cut into pieces with a diameter of 80 mm.

[0045] Comparative Example 1 of a method for preparing rice dumpling wrappers

[0046] First, add 25 parts by weight of water at 70°C to 100 parts by weight of commercially available rice dumpling flour, knead the dough for 4 minutes, then add 50 parts by weight of water at 30°C, knead the dough for a second time for 4 minutes, seal with plastic wrap and let stand for 15 minutes, then roll it into rice dumpling wrap with a thickness of 3 mm through a noodle press, and cut it into rice dumpling wraps with a diameter of 70 mm.

[0047] In order to evaluate the quality of the special rice dumpling flours of Examples 1 to 4 of the present invention, the performance of the raw rice dumpling wrappers and cooked rice dumpling wrappers prepared in Examples 1 to 4 and Comparative Example 1 were tested respectively.

[0048] The test conditions of TPA were as follows: compression mode with a P / 35 aluminum probe, pre-measurement speed of 2.0 mm / s, measurement speed of 2.0 mm / s, post-measurement speed of 2.0 mm / s, strain displacement of 75%, triggering force of 5.00 g, and trigger type of automatic.

[0049] Table 3 Comparison of the shrinkage and texture properties of dumpling wrappers in Examples 1 to 4 of the present invention and Comparative Example 1

[0050]

[0051] As can be seen from Table 3, the shrinkage of the raw rice dumpling wrappers prepared with the special rice dumpling flours of Examples 1 to 4 of the present invention is roughly close to the TPA parameter index, and the texture characteristics are far superior to those of the commercially available rice dumpling flour, which can meet the quality requirements of the special flour for dumpling wrappers.

[0052] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A special flour for rice dumplings, characterized in that The invention comprises the following raw materials in parts by weight: 60-65 parts of rice raw material powder, 8-11 parts of puffed rice flour, 12-17 parts of hydroxypropyl modified starch, 5-6 parts of gluten powder, 18-22 parts of cassava starch, 0.1-0.5 parts of tripolyphosphate and 0.1-0.5 parts of soybean polysaccharide.

2. The special flour for rice dumplings according to claim 1, wherein: The moisture content of the rice raw material powder is ≤14%. The preparation method of the rice raw material powder comprises the following steps: uniformly mixing clean rice with water, moistening the rice, crushing the rice, and sieving the rice. The mass ratio of the rice to water is 5 to 15:

1. The moistening time is 6 to 24 hours. The rice is one or more of indica rice, japonica rice, or brown rice. The mass content of gluten protein in the wheat gluten powder is ≥80%. The particle sizes of the rice raw material powder, puffed rice flour, and wheat gluten powder are all below 80 mesh.

3. The special flour for rice dumplings according to claim 1, wherein: The special flour for rice dumplings is prepared by the following process: mixing rice raw material flour, puffed rice flour and gluten powder, as well as tapioca starch, tripolyphosphate and soybean polysaccharide, and stirring well.

4. An industrial production method of rice dumplings, characterized in that: The following steps are involved: (1) preparing rice dumpling wrappers using the rice flour for rice dumplings as described in any one of claims 1 to 3; (2) preparing rice dumpling fillings, and wrapping the rice dumpling wrappers in step (1) into raw rice dumpling embryos; (3) quick-freezing the raw rice dumpling embryos in step (2) and packaging them to obtain finished rice dumpling products.

5. The industrialized production method of rice dumplings according to claim 4, characterized in that: The rice dumpling wrapper is mainly prepared from the following raw materials in parts by weight: 80-100 parts of special flour for rice dumplings and 50-80 parts of water.

6. The industrialized production method of rice dumplings according to claim 6, characterized in that: The water is functional water containing 5-10% by mass of an aromatic substance, wherein the aromatic substance is fruit powder, and the fruit powder is one of apple powder, orange powder, mango powder, cherry powder, grapefruit powder, pineapple powder and lychee powder.

7. The industrialized production method of rice dumplings according to any one of claims 4 to 6, characterized in that: Firstly, a part of water is added into the special flour for rice dumplings, and the flour is kneaded once. Then, the remaining part of water is added, and the flour is kneaded a second time. The flour is sealed and allowed to stand, and then the flour is rolled and cut to obtain the product.

8. The industrialized production method of rice dumplings according to claim 7, characterized in that: The mass ratio of the water added successively is 1:1-2; the temperature of the water added for the first kneading is 60-80°C, and the temperature of the water added for the second kneading is 25-35°C; the time for the first kneading is 3-5 minutes, and the time for the second kneading is 3-5 minutes; the standing time is 10-20 minutes; the rolling is performed by hand rolling or by using a dough pressing machine to roll the rice dumpling wrappers into a thickness of 2-4 mm; the diameter after cutting is 60-80 mm.

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