Preparation method and application of additive-free frozen rice product premixed flour

Abstract

The invention relates to the technical field of rice flour products, and provides a preparation method and application of additive-free frozen rice product premixed flour. The preparation method of the additive-free frozen rice product premixed flour comprises the following steps: S1, mixing the glutinous rice flour, the citrus fibers and the psyllium husk powder to obtain a premix; s2, adding the premix into water, and stirring while adding to obtain a suspension; s3, the suspension liquid is homogenized, homogenization comprises two times of homogenization, and the homogenized suspension liquid is obtained; and S4, drying the homogenized suspension to obtain the additive-free frozen rice product premixed flour. According to the technical scheme, the problems that the quick-frozen glue pudding needs to be added with a modifier and is poor in quality in the prior art are solved.

Description

Technical Field

[0001] This invention relates to the field of rice noodle products technology, specifically to a method for preparing and applying additive-free frozen rice noodle premix powder. Background Technology

[0002] Glutinous rice flour is mainly composed of starch and protein, of which starch accounts for about 80%, and almost all of it is amylopectin. Protein accounts for about 6% to 8%, and most of it is alkali-soluble glutelin. The low protein content makes it impossible to form a protein network structure, which makes the dough weak. In the production, transportation and storage of frozen glutinous rice balls, glutinous rice flour mainly relies on the cohesiveness of starch to absorb water and bind into a ball. Due to the weak water absorption and water retention capacity of glutinous rice flour, it cannot absorb water evenly when glutinous rice flour is mixed with water to form glutinous rice flour dough, which easily leads to a series of problems during storage: (1) Glutinous rice balls cracking and powder falling off: Glutinous rice flour dough has poor extensibility and water retention capacity. During the freezing and storage process, due to the loss of water on the surface of the glutinous rice ball and the freezing and expansion of the internal water, the outer skin cracks and the shape is not complete after cooking; (2) Taste problem: After steaming and boiling, glutinous rice flour will form a weak gel with strong adhesion, which makes the glutinous rice ball sticky to the teeth and difficult to swallow, which is not conducive to eating.

[0003] To improve the quality of frozen glutinous rice balls, commercially available products often use improvers such as colloids, emulsifiers, and modified starches to increase the viscosity and gluten strength of the glutinous rice dough, improve water retention, reduce moisture loss, and minimize mechanical damage. However, these methods offer limited improvement in the quality of frozen glutinous rice balls. Furthermore, the texture of frozen glutinous rice balls with conventional improvers can be affected by environmental changes during the freezing and thawing process. Moreover, most of these improvers are chemically synthesized, which contradicts consumers' demand for additive-free or minimally additive-free products. Therefore, the food industry and consumers urgently need a method for preparing frozen glutinous rice balls that improves quality and ensures health and safety. Summary of the Invention

[0004] This invention proposes a method for preparing and applying additive-free frozen rice product premixed powder, which solves the problem that quick-frozen glutinous rice balls require the addition of improvers and have poor quality in related technologies.

[0005] The technical solution of the present invention is as follows: This invention proposes a method for preparing additive-free frozen rice product premixed powder, comprising the following steps: S1. Mix glutinous rice flour, citrus fiber and psyllium husk powder to obtain a premix; S2. Add the premixed material to water while stirring to obtain a suspension; S3. Homogenize the suspension, the homogenization including two homogenizations, to obtain a homogenized suspension; S4. Dry the homogenized suspension to obtain the additive-free frozen rice product premix powder.

[0006] As a further technical solution, in step S1, the mass fraction of the glutinous rice flour is 95-112 parts; The citrus fiber has a mass fraction of 0.36-0.65 parts; The mass fraction of the psyllium husk powder is 0.42-0.68 parts.

[0007] As a further technical solution, in step S1, the mixing speed is 10-20 r / min and the time is 20-30 min.

[0008] As a further technical solution, in step S2, the stirring speed is 300-500 r / min and the time is 15-20 min.

[0009] As a further technical solution, in step S2, the mass ratio of the premix to water is 1:90~100.

[0010] As a further technical solution, in step S3, the two homogenizations are carried out at room temperature. During the first homogenization, the pressure is 20~30MPa. The second homogenization was performed at a pressure of 20-30 MPa.

[0011] In this invention, the first homogenization pressure can initially refine and mix the suspension, while the second homogenization pressure can further refine the particles and enhance the mixing effect.

[0012] In the preparation method of additive-free frozen rice product premixed powder of the present invention, homogenization is performed by a high-pressure homogenizer.

[0013] In the preparation method of the additive-free frozen rice product premixed powder of this invention, high-pressure homogenization can refine the particles and destroy the aggregated structure of the fibers, allowing citrus fibers and psyllium husk powder to be better dispersed in the system. At the same time, high-pressure treatment changes the molecular structure and physical properties of the raw materials, improving the quality and performance of the premixed powder. This improves the extensibility of the glutinous rice ball skin, better balances the toughness and elasticity of the skin, and makes it easier to roll out thin, unbroken round skins during the glutinous rice ball making process. This makes the operation smoother, reduces the difficulty of production, increases production efficiency, and reduces the probability of the skin breaking, ensuring the integrity of the glutinous rice balls. It also avoids texture problems caused by excessive addition of any one ingredient, giving the glutinous rice ball skin a suitable chewiness without losing its softness and glutinousness, thus improving the overall taste experience.

[0014] As a further technical solution, during the drying process, the inlet air temperature is 150~200℃ and the outlet air temperature is 80~100℃.

[0015] This invention also proposes the application of the premixed powder prepared by the aforementioned method for producing additive-free frozen rice product premixed powder in quick-frozen rice noodle products.

[0016] As a further technical solution, the preparation method of the quick-frozen glutinous rice balls includes the following steps: Mix the premixed powder with water to form a dough, cut it, flatten it, wrap the filling inside, and roll it into a ball to obtain frozen glutinous rice balls.

[0017] As a further technical solution, the mass ratio of the premixed powder to water is 1~1.2:1.

[0018] The working principle and beneficial effects of this invention are as follows: In this invention, the application of citrus fiber to frozen rice products can promote the redistribution of moisture with protein and starch, control the size of ice crystals during freezing and frozen storage, reduce mechanical damage, and improve dough structure, thereby improving the quality of frozen rice products. Psyllium husk powder is rich in soluble dietary fiber. Dietary fiber has excellent water absorption, water retention, emulsification, and processing properties. When applied to the dough of frozen glutinous rice balls, it can reduce cracking and drying caused by water loss, improve dough elasticity, enhance product taste and quality, reduce free water in the dough, reduce the formation of large ice crystals and mechanical damage to the dough, and delay dough deterioration. This invention combines psyllium husk powder with citrus fiber to produce additive-free frozen rice product premix powder, which can reduce surface cracking of frozen glutinous rice balls caused by uneven internal moisture distribution during long-term freezing and storage, reduce the product freezing cracking rate, and ensure that the frozen glutinous rice balls made with additive-free frozen rice product premix powder can still maintain good texture after freezing and thawing and cooking, without problems such as separation of skin and filling or cracking of the glutinous rice ball skin, thus ensuring the integrity and quality of the glutinous rice balls.

[0019] This invention provides an additive-free frozen rice product premix powder that improves product texture and water retention. The citrus fiber and psyllium husk powder in the premix powder absorb a large amount of water, swell, and fill the starch gel system, improving the system's hydration capacity. This reduces the water loss rate of the glutinous rice balls during freezing and frozen storage, mitigating dehydration and shrinkage, and thus alleviating cracking to some extent. The increased moisture content in the system results in a softer glutinous rice dough, with reduced hardness and chewiness.

[0020] The additive-free frozen rice product premix powder of this invention uses only natural and healthy raw materials. The product formula is simple, without any added food-grade thickeners or emulsifiers, thus improving quality and taste. Furthermore, it is easy to use, requiring no special processing, and is suitable for industrial production. After industrial production, this invention will enrich the variety of frozen rice product premix powders, meet consumers' pursuit of healthy and simple foods, and promote the optimization of the frozen rice product industry structure. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0022] In the following examples and comparative examples, the glutinous rice flour was water-milled glutinous rice flour, purchased from Xinxiang Xinliang Grain and Oil Processing Co., Ltd.; the citrus fiber was of type M series, purchased from Hebei Lemeng Biotechnology Co., Ltd.; the psyllium husk powder was of type PSK-03, purchased from Herbal India Company, India; and the psyllium gum was of type PG-01, purchased from Jiangsu Aogu Biotechnology Co., Ltd.

[0023] Example 1 A premixed powder for additive-free frozen rice products, prepared by the following steps: S1. By weight, add 95 parts glutinous rice flour, 0.36 parts citrus fiber and 0.42 parts psyllium husk powder to a three-dimensional motion mixer and mix at 10 r / min for 30 min to obtain a premix. S2. Slowly add the premix to the water while stirring. The mass ratio of the premix to the water is 1:90. The stirring speed is 300 r / min and the stirring time is 20 min to make a suspension. S3. The suspension is homogenized at room temperature using a high-pressure homogenizer. The first homogenization pressure is 20 MPa, and the second homogenization pressure is 25 MPa, to obtain the homogenized suspension. S4. The homogenized suspension is sprayed into the drying tower through an atomizer. The inlet air temperature is 150℃ and the outlet air temperature is 80℃ to obtain additive-free frozen rice product premix powder.

[0024] Example 2 A premixed powder for additive-free frozen rice products, prepared by the following steps: S1. By weight, add 112 parts of glutinous rice flour, 0.65 parts of citrus fiber and 0.68 parts of psyllium husk powder to a three-dimensional motion mixer and mix at 20 r / min for 20 min to obtain a premix. S2. Slowly add the premix to the water while stirring. The mass ratio of the premix to the water is 1:100. The stirring speed is 500 r / min and the stirring time is 15 min to make a suspension. S3. The suspension is homogenized at room temperature using a high-pressure homogenizer. The first homogenization pressure is 30 MPa, and the second homogenization pressure is 20 MPa, to obtain the homogenized suspension. S4. The homogenized suspension is sprayed into the drying tower through an atomizer. The inlet air temperature is 200℃ and the outlet air temperature is 100℃ to obtain additive-free frozen rice product premix powder.

[0025] Experimental Example Prepare glutinous rice balls according to the following method: Place 90g of flour and 70g of water into a dough mixer, mix well, and knead into a dough. Divide the dough into 15g small dough balls, flatten each small dough ball, wrap 5g of the same filling inside, shape into rounds, and put into a sealed bag. Freeze at -18℃ for 30 days to obtain frozen glutinous rice balls. Boil water, add the frozen glutinous rice balls, and cook until they float to the surface. Stop heating and remove them from the water.

[0026] experimental group Experimental Group 1: The powder used to prepare glutinous rice balls was the premixed powder from Example 1.

[0027] Experimental Group 2: The powder used to prepare the glutinous rice balls was the premixed powder from Example 2.

[0028] control group Control group 1: The flour used to prepare the glutinous rice balls was glutinous rice flour.

[0029] Control group 2: The powder used to prepare glutinous rice balls was premixed powder. The only difference between this premixed powder and the premixed powder in Example 1 was that no psyllium husk powder was added during preparation.

[0030] Control group 3: The powder used to prepare glutinous rice balls was premixed powder. The only difference between this premixed powder and the premixed powder in Example 1 was that no citrus fiber was added during preparation.

[0031] Control group 4: The powder used to prepare the glutinous rice balls was a mixture of 95 parts glutinous rice flour, 0.36 parts citrus fiber and 0.42 parts psyllium husk powder, without premixing.

[0032] Control group 5: The powder used to prepare glutinous rice balls was premixed powder. The only difference between this premixed powder and the premixed powder in Example 1 was that the psyllium husk powder was replaced with psyllium gum during preparation.

[0033] Test 1: Freezing Cracking Rate The freezing cracking rate of experimental groups 1-2 and control groups 1-5 was tested. The freezing cracking rate was calculated using the formula: freezing cracking rate = number of cracks / total number of cracks × 100%.

[0034] The test results are shown in Table 1.

[0035] Table 1 Results of freeze cracking rate test

[0036] As shown in Table 1, the freezing cracking rate of the experimental group of glutinous rice balls was less than 5%. Freezing cracking rate is an important indicator for evaluating the quality of quick-frozen glutinous rice balls. Cracking occurs due to internal moisture loss and increased internal and external pressure differences, resulting in uneven moisture distribution and surface cracks. The frozen rice product premix powder of this invention has good water absorption capacity. Its application in quick-frozen rice products promotes uniform moisture distribution, reduces the formation of large ice crystals during processing, enhances the stability of the microstructure, and thus reduces the freezing cracking rate of quick-frozen glutinous rice balls and the defect rate of frozen rice products.

[0037] Test 2: Water loss rate during frozen storage The freeze-drying water loss rate of experimental groups 1-2 and control groups 1-5 was tested. The samples were stored at -18℃ for 30 days and then weighed. The water loss rate was calculated as follows: Water loss rate = initial weight / (initial weight - weight after freeze-drying) × 100%.

[0038] The results of the freeze-drying water loss test are shown in Table 2.

[0039] Table 2 Results of water loss rate test during frozen storage

[0040] As shown in Table 2, the water loss rate of the quick-frozen glutinous rice balls in the experimental group was less than 1.3% during frozen storage. This is because the frozen rice product premix powder of the present invention can enhance the hydration capacity of the system, increase the binding force on water molecules, and reduce the mobility of water molecules, which can effectively retain moisture, increase the water absorption rate and stability of the dough, and reduce the water loss of frozen rice products during frozen storage.

[0041] Test 3 Sensory Evaluation Sensory evaluation was conducted on the cooked glutinous rice balls obtained from the experimental group and the control group. An evaluation team of 10 professionally trained sensory evaluators (5 men and 5 women, aged 20-45 years, without taste / olfactory disorders) conducted a blind evaluation according to the criteria in Table 3 (spicy and irritating foods were avoided before the evaluation). Each indicator was scored independently, and the average score of the 10 evaluators was taken as the final result (each evaluator scored independently, and the average value was taken after removing the maximum and minimum values, and two decimal places were retained).

[0042] The sensory evaluation criteria are shown in Table 3.

[0043] Table 3 Sensory Evaluation Criteria

[0044] The sensory evaluation results are shown in Table 4.

[0045] Table 4 Sensory Evaluation Results

[0046] As shown in Table 4, the frozen glutinous rice balls made with the frozen rice product premix powder of the present invention have improved integrity after cooking, with a smooth surface without cracks or fuzz. The frozen rice product premix powder of the present invention improves the palatability of the frozen glutinous rice balls, making them soft, elastic, and slightly chewy. They are not sticky to the teeth, have no off-flavors, and provide a better sensory experience.

[0047] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing an additive-free frozen rice product pre-mix powder, characterized by, The preparation method comprises the following steps: S1, mixing glutinous rice powder, citrus fiber and psyllium husk powder to obtain a premix; S2, adding the premix into water while stirring to obtain a suspension; S3, homogenizing the suspension, which comprises two homogenizations, to obtain a homogenized suspension; S4, drying the homogenized suspension to obtain the additive-free frozen rice product premix powder.

2. A method of preparing a no-addition frozen rice product premix powder according to claim 1, characterized in that, In step S1, the mass fraction of the glutinous rice powder is 95-112 parts; The mass fraction of the citrus fiber is 0.36-0.65 parts; The mass fraction of the psyllium husk powder is 0.42-0.68 parts.

3. A method of preparing a no-addition frozen rice product premix powder according to claim 1, characterized by, In step S1, the rotation speed of the mixing is 10-20 r / min, and the time is 20-30 min.

4. The method for preparing additive-free frozen rice product premixed powder according to claim 1, characterized in that, In step S2, the rotation speed of the stirring is 300-500 r / min, and the time is 15-20 min.

5. The method of claim 1, wherein the frozen rice product is a pre-mix powder. In step S2, the mass ratio of the premix to water is 1:90-100.

6. A method of preparing a no-addition frozen rice product premix powder according to claim 1, characterized by, In step S3, the two homogenizations are carried out at room temperature, and the pressure is 20-30 MPa in the first homogenization and 20-30 MPa in the second homogenization. The inlet air temperature is 150-200℃, and the outlet air temperature is 80-100℃ during the drying.

7. The method of claim 1, wherein the frozen rice product is a pre-mix powder.

8. The application of the premix powder prepared by the additive-free frozen rice product premix powder preparation method according to any one of claims 1-7 in rice flour product quick-frozen tangyuan. The preparation method of the quick-frozen tangyuan comprises the following steps:

9. The use of a no-addition chilled rice product premix powder according to claim 8 in the quick-frozen rice flour product of the rice balls, characterized in that, Mixing the premix powder with water to form a dough, cutting, flattening, and then wrapping the stuffing to form a ball to obtain quick-frozen tangyuan. The mass ratio of the premix powder to water is 1-1.2:

1.

10. The use of a no-addition chilled rice product premix powder according to claim 9 in the quick-frozen rice flour product rice balls, characterized in that, ​

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