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Modifier for glutinous rice products

A technology for improving agents and products, which is applied in the field of food additives to achieve the effects of reducing residence time, improving emulsification and promoting intestinal peristalsis.

Inactive Publication Date: 2012-08-29
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the emulsifiers and antistaling agents used in the prior art are chemically synthesized products, and too many chemically synthesized additives will inevitably bring concerns to consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of glutinous rice product improver

[0025] Premix 10kg of sucrose esters that have been tested and passed through a 100-mesh sieve with 20kg of monoglyceride in a blender. The pre-mixing time is 30 minutes to form a uniform mixture. Add 10kg of powder and 2kg of polyphosphate double salt to the aforementioned homogeneous mixture and continue mixing for 40 minutes to form a completely uniform compound; microwave the compound for sterilizing for 3 minutes. Made into glutinous rice product improver finished product. Quantitative packaging is then carried out: the sterilized glutinous rice product improver is quantitatively weighed and packaged with a quantitative packaging machine.

[0026] 2. Make glutinous rice products with glutinous rice product improver

[0027] (1) Formula: glutinous rice flour 100kg, modified starch 10kg, malt syrup 300kg, compound improver 5kg;

[0028] (2) Production process: a Stir the glutinous rice flour, modified starch, and...

Embodiment 2

[0031] 1. Preparation of glutinous rice product improver

[0032] Premix 8.5kg of sucrose esters that have been tested and passed through a 100-mesh sieve with 17kg of monoglyceride in a mixer. The pre-mixing time is 30 minutes to form a uniform mixture, and then 67kg of trehalose that has been tested and passed through a 100-mesh sieve, Add 5.5 kg of konjac flour and 2 kg of polyphosphate double salt to the aforementioned homogeneous mixture and continue mixing for 40 minutes to form a completely uniform compound; microwave the compound for 5 minutes to sterilize. Made into glutinous rice product improver finished product. Quantitative packaging is then carried out: the sterilized glutinous rice product improver is quantitatively weighed and packaged with a quantitative packaging machine.

[0033] 2. Make glutinous rice products with glutinous rice product improver

[0034] (1) Formula: glutinous rice flour 100kg, modified starch 10kg, malt syrup 300kg, compound improver 5k...

Embodiment 3

[0038] 1. Preparation of glutinous rice product improver

[0039] Premix 6.5kg of sucrose esters that have been tested and sieved with 100 meshes and 11kg of monoglycerides in a blender. The premixing time is 10 minutes to form a uniform mixture, and then 71.5kg of trehalose that has been tested and sieved with 100 meshes , 7kg of konjac flour and 4kg of polyphosphate double salt were added to the aforementioned homogeneous mixture and continued to mix for 30 minutes to form a completely uniform compound; the compound was sterilized by microwave for 3 minutes. Made into glutinous rice product improver finished product. Quantitative packaging is then carried out: the sterilized glutinous rice product improver is quantitatively weighed and packaged with a quantitative packaging machine.

[0040] 2. Make glutinous rice products with glutinous rice product improver

[0041] (1) Formula: glutinous rice flour 100kg, modified starch 15kg, malt syrup 280kg, compound improver 5kg;

...

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PUM

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Abstract

The invention relates to the technical field of food additives, in particular to a modifier for glutinous rice products. The modifier comprises the following components in percentage by weight: 65 to 75 percent of trehalose, 5 to 10 percent of sucrose ester, 10 to 20 percent of glycerol monostearate, 5 to 10 percent of konjac flour and 1 to 10 percent of polyphosphate double salt. The modifier ischaracterized in that: through reasonable compatibility of a natural emulsifying agent, a natural stress-resistant preservative and functional components, which are synergic, the glutinous rice products have appropriate mouthfeel and flavor, stable quality, and the shelf life of six months or above; the problem that the glutinous rice products are difficult to digest is solved; and the products have certain health-care function.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a glutinous rice product improver. Background technique [0002] As a kind of pastry food, glutinous rice products are deeply loved by consumers because of their sticky and glutinous taste. However, due to the high content of amylopectin in glutinous rice, the products usually have high water content, which makes the product prone to problems such as aging, hardening, deterioration, poor taste, and short shelf life; the high content of amylopectin in glutinous rice hinders starch hydrolysis , indigestible in the stomach. In order to solve these problems, it is necessary to use emulsifiers, preservatives, and digestive aids. However, the emulsifiers and antistaling agents used in the prior art are chemically synthesized products, and too many chemically synthesized additives will inevitably bring concerns to consumers. Contents of the invention [0003] The purpose of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L1/10A23L29/30
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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