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Method for preventing instant frozen glue pudding from cracking

A technology of quick-frozen soup and glutinous rice flour, which is applied in food ingredients as antifreeze, food science, application, etc. It can solve the problems of reduced water retention capacity, cracking of glutinous rice balls, water loss, etc., and achieves improved freezing cracking rate, increased viscosity and gluten strength, The effect of low processing cost

Inactive Publication Date: 2016-08-17
HENAN HUANGGUO GRAIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the quick-frozen glutinous rice balls on the market in our country are all processed from glutinous rice flour, and glutinous rice flour is not as strong as flour, and it is often prone to obvious cracking after quick-freezing. First of all, it is frozen and solidified. As the temperature drops, the filling contains a lot of water that has not yet been frozen. As the temperature drops, the water in the filling freezes and expands to generate internal pressure that causes the outer frozen skin to crack. On the other hand, in the During the freezing process, due to the exchange of heat, the temperature of the glutinous rice balls continues to drop, the water retention capacity continues to decrease, and the water continues to evaporate, resulting in water loss and eventually cracking of the glutinous rice balls

Method used

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  • Method for preventing instant frozen glue pudding from cracking

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1 of the present invention provides a kind of anti-cracking method of quick-frozen glutinous rice balls, comprising the following steps:

[0022] Step 1. Add 1% by weight of glutinous rice ball improving agent to the glutinous rice flour and mix evenly. The glutinous rice ball improving agent is composed of the following raw materials in parts by mass: 2 parts of monoglyceride, 6 parts of trehalose and sodium carboxymethyl cellulose 2 copies;

[0023] Step 2, making the mixed glutinous rice flour into glutinous rice dough;

[0024] Step 3, adding the stuffing and glutinous rice dough into the glutinous rice ball machine to make stuffing, and get glutinous rice balls;

[0025] Step 4. Quickly freeze the center temperature of the glutinous rice balls to -5°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice balls will not crack.

[0026] ...

Embodiment 2

[0028] Embodiment 2 of the present invention provides a kind of quick-frozen glutinous rice balls anti-cracking method, the difference between this embodiment and embodiment 1 mainly lies in:

[0029] Step 1. Add 3% of its weight glutinous rice ball improver to the glutinous rice flour and mix evenly. The glutinous rice ball improver is composed of the following raw materials in parts by mass: 2 parts of monoglyceride, 5 parts of trehalose and sodium carboxymethyl cellulose 4 parts;

[0030] Step 4. Quickly freeze the glutinous rice balls at the center temperature of the glutinous rice balls to -1°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice balls will not crack.

[0031] Step 2 and Step 3 of this embodiment are basically the same as Step 2 and Step 3 in Embodiment 1.

Embodiment 3

[0033] Embodiment 3 of the present invention provides a kind of quick-frozen glutinous rice balls anti-cracking method, the difference between this embodiment and embodiment 1 mainly lies in:

[0034] Step 1. Add 4% of its weight glutinous rice ball improver to the glutinous rice flour and mix evenly. The glutinous rice ball improver is composed of the following raw materials in parts by mass: 1.5 parts of monoglyceride, 4.5 parts of trehalose and sodium carboxymethyl cellulose 3 copies;

[0035] Step 4. Quickly freeze the center temperature of the glutinous rice balls to -3°C within 30 minutes; then pack them and store them in a cold storage below -18°C. No cracks can be seen on the glutinous rice balls with the naked eye, and the glutinous rice balls will not crack.

[0036] Step 2 and Step 3 of this embodiment are basically the same as Step 2 and Step 3 in Embodiment 1.

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Abstract

The invention provides a method for preventing instant frozen glue pudding from cracking. The method includes the following steps that a glue pudding modifying agent accounting for 1-8% of the weight of sweet rice flour is added into the sweet rice flour and mixed uniformly, wherein the glue pudding modifying agent is prepared from, by mass, 1-2 parts of monoglyceride, 3-6 parts of trehalose and 2-4 parts of sodium carboxymethylcellulose; the mixed sweet rice flour is manufactured into sweet rice flour dough; stuffing and the sweet rice flour dough are put into a glue pudding machine to wrap the stuffing so as to obtain the glue pudding; the glue pudding is instantly frozen, packaged and put into a refrigeration storage with the temperature below minus 18 DEG C to be stored. People can see cracks in the instant frozen glue pudding manufactured through the method, and the instant frozen glue pudding will not crack.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preventing cracking of quick-frozen glutinous rice balls. Background technique [0002] Tangyuan originated in the Song Dynasty and is a traditional flavor food in my country. It has a long history and is deeply loved by the public. However, with the acceleration of the pace of life in modern society, the cumbersome processing technology of glutinous rice balls has been difficult to adapt to the modern fast-paced lifestyle. The best in quick-frozen food. In recent years, with the development of quick-freezing technology, quick-frozen glutinous rice balls are favored by consumers. At present, the quick-frozen glutinous rice balls on the market in our country are all processed from glutinous rice flour, and glutinous rice flour is not as strong as flour, and it is often prone to obvious cracking after quick-freezing. First of all, it is frozen and solidified...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30A23L7/10
CPCA23V2002/00A23V2200/206A23V2250/192A23V2250/51082A23V2250/636
Inventor 周兴伍周子钞叶长明张红燕杨俊生廖东栋杨庭巍
Owner HENAN HUANGGUO GRAIN COMPANY
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