Crystal mochi preblended flour, crystal mochi and preparation method thereof

Abstract

The invention relates to the technical field of food and in particular discloses crystal mochi preblended flour, crystal mochi and a preparation method thereof. The crystal mochi preblended flour is prepared from the following raw materials in parts by weight: 10-15 parts of hydroxypropyl distarch phosphate, 8-13 parts of acetylated distarch phosphate, 0.5-0.7 part of maltitol, 0.2-0.4 part of monoglyceride, 0.04-0.06 part of sodium dehydroacetate and 0.04-0.06 part of citric acid. The crystal mochi is characterized in that a wrapper of the crystal mochi is prepared from raw materials, namely the crystal mochi preblended flour disclosed by the invention, water, emulsified oil and malt syrup. The mochi disclosed by the invention does not harden during storage, has good freeze-thaw stability, does not crack or collapse after being thawed, can maintain the original smooth and glutinous tastes and is long in quality guarantee period; and the prepared mochi is glittering and translucent in appearance and is soft, strong and not sticky and does not stick the mouth when entering the mouth, and the prepared mochi has good elasticity.

Description

technical field [0001] The invention relates to the technical field of food, and specifically discloses a premixed powder for crystal mochi, crystal mochi and a preparation method thereof. Background technique [0002] Mochi, also known as mochi, is a traditional food that originated in Taiwan and Japan and is widely popular. Traditional mochi is made of steamed glutinous rice flour and filled with stuffing, but the product has a short shelf life, tends to harden, cannot be stored, has poor taste, and cannot be industrialized and product quality guaranteed. And with the development of quick-frozen food, some quick-frozen mochi products gradually appear. However, the traditional mochi prepared with glutinous rice flour as the main raw material cracks and collapses after quick-freezing, which leads to poor hair growth when reheating and eating. The structure is rough, and due to the lack of moisture and the aging of glutinous rice flour or starch after freezing, the product t...

AI Technical Summary

Problems solved by technology

Traditional mochi is made of steamed glutinous rice flour and stuffed, but the product has a short shelf life, tends to harden, cannot be stored, has poor taste, and cannot be industrialized and product quality guaranteed

And with the development of quick-frozen food, some quick-frozen mochi products gradually appear. However, the traditional mochi prepared with glutinous rice flour as the main raw material cracks and collapses after quick-freezing, which leads to poor hair growth when reheating and eating. The structure is rough, and after freezing, due to the lack of water and the aging of glutinous rice flour or starch, the taste of the product is hard and not soft