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Freeze-resistant glutinous rice pastry preparation technology and edible method

A production process and freeze-resistant technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of glutinous rice cake hardening, poor taste, starch aging, etc., and achieve the effect of increasing energy without losing flavor

Inactive Publication Date: 2015-09-23
SHENYANG FUHEXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aforementioned additives are prone to the phenomenon of starch aging, which is often called anti-growth, which makes the glutinous rice cake hard and tastes bad. It must be reheated to be revived.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment specifically provides a kind of freeze-resistant glutinous rice cake, comprising the following production steps:

[0023] a. Select high-quality glutinous rice, wash it clean, and soak the glutinous rice in clean water for 4-6 hours;

[0024] b. Pull out the soaked glutinous rice, put it into a rice mill, and grind the glutinous rice into glutinous rice flour;

[0025] c. Put the glutinous rice flour obtained in step b into a high-temperature stirred steamer, pressurize it tightly, and steam for 20 to 40 minutes;

[0026] d. After steaming, gradually deflate the steamer to atmospheric pressure, open the lid, add high-quality white cotton sugar or xylitol, and stir for 10-20 minutes;

[0027] e, continue to stir for 60 minutes, add 0.1 to 0.15% of the pure water by weight of glutinous rice, and continue to stir for 20 minutes;

[0028] f. After the cake body is delicate and soft, add 0.1-0.15% flour with a weight ratio of glutinous rice, and stir...

Embodiment 2

[0044] The season of this embodiment is summer, and the original flavor of freezing-resistant blood glutinous rice cake is made.

[0045] Select high-quality glutinous rice, Heilongjiang specialty blood glutinous rice, wash it, soak the glutinous rice in cool water for 4 hours; soak the blood glutinous rice in advance for 8 hours. Take out the soaked glutinous rice or blood glutinous rice, put it into a rice mill, and grind the glutinous rice into glutinous rice flour; put the glutinous rice flour into a steamer stirred at high temperature, seal and pressurize, and steam for 30 minutes at an operating pressure of 0.1MPa; steam After cooking, the steamer is gradually deflated to atmospheric pressure, open the lid and add high-quality white cotton candy (the weight of white cotton candy is white cotton candy: glutinous rice is 1:4), stir for 75 minutes; add 0.1% pure water with a weight ratio of glutinous rice , and continue to stir for 20 minutes; when the cake body is fine and...

Embodiment 3

[0051] The season in this embodiment is winter, and freeze-resistant glutinous rice cakes with flavors such as strawberry flavor, powdered tea flavor, pumpkin flavor, and bamboo leaf flavor are made.

[0052] Select high-quality glutinous rice, clean it, soak the glutinous rice in clean water for 6 hours; remove the soaked glutinous rice, put it in a rice mill, and grind the glutinous rice into glutinous rice flour; put the glutinous rice flour into a high-temperature stirring steamer, seal and pressurize , operating pressure 0.1MPa, steamed for 30 minutes; after steaming, gradually deflate the steamer to atmospheric pressure, open the lid and add high-quality white cotton candy (the weight of white cotton candy is white cotton sugar: glutinous rice is 1:5), and stir for 45 Minutes; place strawberry powder, matcha powder, pumpkin powder, bamboo leaves and other powders according to the market demand sales plan, and the weight is flavor enhancer: glutinous rice is 0.2:10, add th...

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PUM

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Abstract

The present invention specifically provides a freeze-resistant glutinous rice pastry which is manufactured by the following steps: finely selecting high-quality glutinous rice, washing and cleaning, soaking the glutinous rice with fresh water; taking out the soaked glutinous rice and grinding the soaked glutinous rice into glutinous rice flour; putting the glutinous rice flour into a high temperature steamer with stirring to conduct steaming under an airtight and pressing condition; after steaming, uncovering the steamer and adding high-quality soft white sugar or xylitol, and stirring; adding pure water and continuously stirring; when a pastry body becomes fine, smooth and soft, adding flour, and stirring evenly; taking out the pastry from a pot, air-cooling, molding, packaging, sterilizing, sub-packaging, and inspecting quality of the pastry, and delivering the pastry from storage. The pure glutinous rice is used as main raw materials without any addition of starch, agar, and chemical additives, thus the emergences of retrogradation and other denaturing problems of the glutinous rice starch chains are avoided, and user's taste cannot be affected. The manufacturing method of the freeze-resistant glutinous rice pastry extends the stirring time and increases the number of stirring processes, and the repeated stirring enables the glutinous rice paste to be more "energetic", and the finished product is more tough and chewy. Since the finished products are stored at -18 DEG C in the cold storage, the additions of any preservatives are not needed and thus the original taste and flavor of the glutinous rice are maintained, and the food safety is further ensured.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular provides a process for making a freeze-resistant glutinous rice cake. Background technique [0002] Glutinous rice is rich in protein, sugar, multivitamins and minerals. It has the effects of nourishing the middle and Qi, invigorating the spleen and stomach, and stopping sweating. It has a certain relief effect on people with poor appetite, abdominal distension and diarrhea. In addition, the sticky, slippery and elastic characteristics of glutinous rice products are loved by people. However, in order to increase the toughness and elasticity of the cake, the glutinous rice products on the market are often added with starch or agar and chemical additives. The aforementioned additives are prone to the phenomenon of starch aging, which is often referred to as anti-growth, which causes the glutinous rice to harden and taste poor, and must be reheated to regenerate. The above phenomen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/01A23L7/10A23L5/10
Inventor 谢玉洁
Owner SHENYANG FUHEXIANG FOOD CO LTD
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