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Preparation method of transparent rice grains

A transparent, rice-grain technology, applied in food science and other directions, can solve the problem of lack of transparent rice grains

Inactive Publication Date: 2016-02-17
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is a lack of crystal products composed of rice grains that have both viscous and elastic textures on the market. The most fundamental reason is the lack of transparent rice grains.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0028] A preparation method of transparent rice grains, comprising the following steps:

[0029] 1) Take edible potato starch, sago flour, gelatin and glutinous rice flour, and mix them evenly; the dosage ratio of each raw material is as above; 2) Add an appropriate amount of hot water to the above mixed powder, stir well, and mix the powder into a ball;

[0030] 3) Granulate the dough to obtain rice grain-like particles.

[0031] Preferably, add 40~60mL hot water per 100g powder in step 2).

[0032] Preferably, the hot water in step 2) is hot water at 65°C to 80°C.

[0033] Preferably, in step 3), an extrusion granulator is used for granulation, the parameters of the granulator are screw speed 30-40 rpm, and extruder temperature 40-45°C.

[0034] Preferably, after the rice grains prepared by the above method are steamed or boiled, they can become transparent, viscous and elastic.

[0035] The invention discloses an application of transparent rice grains in preparing transp...

Embodiment 1

[0038] (1) Weigh edible potato starch, sago flour, gelatin and glutinous rice flour according to a certain ratio, and mix them evenly. Wherein the mixed flour ratio is 40g of edible potato starch, 60g of sago flour, 5.7g of gelatin, and 9.2g of glutinous rice flour.

[0039] (2) Add a certain amount of hot water at 75°C to the above mixed powder, stir evenly, and mix the powder into a ball. Wherein every 100g mixed powder, add 54mL hot water.

[0040] (3) Add the above-mentioned powder into the extrusion granulator, extrude and granulate to obtain rice-like particles, which is the product. The parameters of the extrusion granulator are as follows: the screw speed is 35 rpm, and the temperature of the extruder is 45°C.

[0041] (4) Use the above-mentioned rice grains as raw materials to make zongzi, wherein the stuffing of zongzi is purple sweet potato balls. Open it after steaming for 30 minutes, every grain of rice in the zongzi is clearly visible, and the whole body is tr...

Embodiment 2

[0043] (1) Weigh edible potato starch, sago flour, gelatin and glutinous rice flour according to a certain ratio, and mix them evenly. Wherein the proportion in the mixed powder is 60g of edible potato starch, 40g of sago flour, 4.5g of gelatin, and 7.9g of glutinous rice flour.

[0044] (2) Add a certain amount of hot water at 70°C to the above mixed powder, stir evenly, and mix the powder into a ball. For every 100g of powder, add 55mL of water.

[0045] (3) Add the above-mentioned powder into the extrusion granulator, extrude and granulate to obtain rice-like particles, which is the product. The parameters of the extrusion granulator are as follows: the screw speed is 40 rpm, and the temperature of the extruder is 45°C.

[0046] (4) Use the above-mentioned rice grains as raw materials to make rice balls, and add meat pieces to the rice balls. After cooking in boiling water for 15 minutes, open it. The rice grains in the rice ball are visible, and the whole body is transp...

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Abstract

The invention discloses a preparation method of transparent rice grains. The preparation method comprises steps as follows: edible potato starch, sago meal, gelatin and glutinous rice flour are compounded in a certain proportion, hot water is added for adjustment of the content of moisture, and the rice grains are prepared by an extrusion granulator. The rice grains prepared with the method are totally transparent after being steamed or cooked, taste like glutinous rice, have moderate visco-elasticity, are very suitable for production of food such as transparent rice dumplings, transparent glutinous rice rolls, transparent glutinous chicken and the like, and can meet requirements of people for shape, color, fragrance, flavor and the like of glutinous food.

Description

technical field [0001] The invention relates to a transparent rice grain and a preparation method and application thereof, belonging to the field of new food product development. Background technique [0002] With the improvement of the economic strength and consumption level of Chinese residents, consumers' demand for high-quality food and novelty food is increasing day by day. Since 2012, quick-frozen foods characterized by "crystal" and "transparency" have aroused consumers' interest and desire to buy with their unique visual effects, and gained huge economic benefits and market shares. [0003] At present, the most common crystal food on the market is quick-frozen food, including crystal glutinous rice balls, crystal dumplings, crystal Q dumplings, crystal moon cakes, etc. These foods are achieved through the compounding of the skin powder formula to achieve a transparent effect. [0004] But the crystal food on the existing market is all transparent as a whole, and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L7/143
Inventor 刘鹏刘敏玲尚小琴曾庆祝袁杨顾采琴
Owner GUANGZHOU UNIVERSITY
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