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Antiaging method for rice product-mashu

An anti-aging and mochi technology, applied in food preservation, baked food, food preparation and other directions, can solve the problems of starch aging, affecting product quality and shelf life, etc., and achieve the effect of good anti-aging effect.

Inactive Publication Date: 2009-04-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to solve the problem that the traditional glutinous rice balls or mochi are prone to starch aging during storage, which affects product quality and shelf life. The length of the branch chain can be adjusted to delay the aging of starch and maintain the quality of the product

Method used

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  • Antiaging method for rice product-mashu

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] According to the production process of mochi in the manual, 2000 g of glutinous rice flour is weighed, and the addition amount of water is respectively 90%, 100%, 110%, 120%, and 130%. The amount of added sugar, emulsifier and enzyme used (in total powder amount) are 20%, 1%, 0.01% respectively. The samples were stored at room temperature (20°C) and frozen storage (-18°C) for 2 weeks, and the hardness of mochi was measured with a texture analyzer. Generally speaking, under the same moisture content, the smaller the hardness, the softer the product and the better the taste. The specific results are shown in Table 1

[0028] Table 1 Effects of different water additions on the hardness of mochi

[0029]

Embodiment 2

[0031] According to the production process of mochi in the manual, 2000 g of glutinous rice flour was weighed, and the addition amounts of maltogenic amylase were 0%, 0.005%, 0.01%, 0.015%, and 0.02%, respectively. The amount of added sugar, emulsifier and water used (in total powder amount) are 20%, 1%, 110% respectively. The samples were stored at room temperature (20°C) and frozen storage (-18°C) for 2 weeks, and the hardness of mochi was measured with a texture analyzer. The specific results are shown in Table 2

[0032] Table 2 Effect of maltogenic amylase addition on product hardness

[0033]

Embodiment 3

[0035] According to the production process of mochi in the manual, 2000 g of glutinous rice flour was weighed, and the addition amount of emulsifier was 0%, 0.5%, 1%, 1.5%, and 2%, respectively. The amount of added sugar, maltose amylase and water used (in total powder amount) are 20%, 0.01%, 110% respectively. The samples were stored at room temperature (20°C) and frozen storage (-18°C) for 2 weeks, and the hardness of mochi was measured with a texture analyzer. See Table 3 for details

[0036] Table 3 Effect of emulsifier addition amount on product hardness

[0037]

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Abstract

The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-product processing and food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous rice flour is taken as a main raw material, certain amount of the compound emulsifying agent, the enzyme agent, sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and forming processes. The compound emulsifying agent is mainly produced by an extrusion method. A plurality of powder emulsifying agents with good anti-aging effect is evenly distributed on the surface of starch particles. The compound emulsifying agent with good anti-aging effect is obtained by controlling extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The enzyme agent mainly adopts maltose amylase with the adding amount of between 0.02 and 0.15g / kg. The adding amount of the water and the sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous rice flour. Through adding the compound emulsifying agent and the enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.

Description

technical field [0001] An anti-aging method of rice food-mochi, the invention relates to the preparation of a compound anti-aging emulsifier, the anti-aging application of an enzyme preparation and a compound anti-aging emulsifier in rice food-mochi, specifically belongs to the processing of agricultural products and food additive technology. Background technique [0002] Glutinous rice, also called Jiangmi, is a kind of rice and one of the grains that are often eaten by families. Because of its fragrant, sticky and slippery texture, it is often used to make flavored snacks and is very popular among everyone. Many places have the custom of eating rice cakes during festivals, and the Lantern Festival on the fifteenth day of the first lunar month is also made of glutinous rice flour. [0003] Studies have shown that glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and so on. Glutinous rice is rich in B vitamins, which can warm the spleen and ...

Claims

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Application Information

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IPC IPC(8): A23L3/3571A23L1/168A21D13/08A21D15/00A23L7/143
Inventor 马晓军李丽莎姜培彦
Owner JIANGNAN UNIV
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