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Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour

A production method and a technology of special powder, which are applied in the field of food processing, can solve the problems of no standardized production process, no guarantee of product hygiene, and no fried food has been seen, and achieve simple and fast preparation methods, solve circulation, and improve chemical efficiency. sexual effect

Inactive Publication Date: 2017-02-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very difficult to achieve this quality requirement, and the process is complicated. There is no standardized production process at present, and the product quality is unstable.
In addition, the processing conditions in the workshop are simple and the product hygiene is not guaranteed, which directly threatens the health of consumers
So far, there have been no reports about food-specific powder products suitable for fried foods, especially rice balls

Method used

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  • Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour
  • Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour
  • Special flour for fried glutinous rice balls with sesame seeds, as well as making method and application of special flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Main ingredient 1: 100 parts raw glutinous rice flour;

[0036] Main ingredient 2: 100 parts cooked powder;

[0037] Excipient 1: 50 parts of indica rice flour, 10 parts of wheat flour, 30 parts of white sugar powder, 3 parts of leavening agent, 5 parts of leavening agent, 3 parts of improving agent;

[0038] The cooked powder raw material is glutinous rice flour.

[0039] The leavening agent comprises the following components in parts by weight: 200 parts of sodium bicarbonate, 120 parts of glucono-δ-lactone, and 170 parts of calcium carbonate.

[0040] The improving agent comprises the following components in parts by weight: 80 parts of amylase, 3 parts of lipase, 5 parts of protease, 0.5 part of TG enzyme (transglutaminase) and 0.5 part of vitamin C.

[0041] The main ingredient 1, the main ingredient 2, and the auxiliary ingredients are evenly mixed to obtain the special powder for sesame balls.

[0042] Production of main ingredient 2: add 1 times the weight of...

Embodiment 2

[0044] The comparison of embodiment 2 main material 2 preparation methods

[0045] With embodiment 1, main ingredient 2 preparation method 1 is with embodiment 1.

[0046] Production method 2 is as follows: mix the raw materials of main ingredient 2 with white sugar powder, heat with supersaturated steam (120°C) for 30 minutes, dry with hot air (80°C, 60 minutes), and pulverize to obtain main ingredient 2. The water content of main ingredient 2 was measured to be 11.8%.

[0047] Production method 3 is: soak the cooked powder raw materials in water, steam at 120°C, cool to room temperature, let stand at 20°C for 3 hours, dry (microwave 250w / g, 20min, take out and stir, then hot air at 60°C for 2h), pulverize to obtain main Material 2. The water content of the main ingredient 2 was measured to be 10.3%, and the quality of the rice balls is shown in Table 1.

[0048] Table 1 The influence of the main material 2 production method on the quality of sesame balls

[0049]

[0...

Embodiment 3

[0051] The comparison of the consumption of embodiment 3 major ingredient 2 (cooked powder)

[0052] With embodiment 1, main ingredient 2 consumption is different. See Table 2 for the dosage of main ingredient 2 and the quality of the dough.

[0053] Table 2 The effect of the amount of main ingredient 2 on the quality of sesame balls

[0054] Amount of cooked powder, part Dump diameter, cm taste Taste color Fat content,% Moisture content,% 0 5.5 6.2 6.1 7.6 46.2 8.1 50 6.2 9.3 8.6 8.9 40.3 8.0 100 8.0 9.6 9.0 9.1 39.4 8.0 300 8.3 8.5 7.6 7.8 33.2 7.9

[0055] It can be seen from Table 2 that the addition of different main ingredients 2 has an impact on the quality of the final mochi product. With the increase of the addition amount, the diameter of the mochi becomes larger, the fat content decreases, the taste is more fluffy, and the sensory quality is improved. , but it is also not suitable for adding too much...

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Abstract

The invention belongs to the field of food processing, and relates to special flour for fried glutinous rice balls with sesame seeds, as well as a making method and an application of the special flour. The special flour for the fried glutinous rice balls with sesame seeds is made from, in parts by weight, a main material 1 such as 100 parts of raw glutinous rice flour, a main material 2 such as 50-300 parts of cooked flour and auxiliary materials such as 5-100 parts of long-shaped rice flour, 1-20 parts of wheat flour, 10-100 parts of white sugar powder and 0.1-3 parts of a fermenting agent. The making method comprises the following step of pasting the raw material of the main material 2. When the special flour for the fried glutinous rice balls with sesame seeds disclosed by the invention is used, only an appropriate amount of water needs to be added, and the special flour is convenient to use.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a special powder for sesame balls and its preparation method and application. Background technique [0002] Motuan is a local specialty snack in Wuhan. It is usually eaten and cooked on the spot, and it is only served at breakfast time. The production process of sesame balls is relatively complicated. First, the glutinous rice is soaked and refined to make glutinous rice gel, the ingredients are mixed with noodles, the sesame ball embryos are made, and the finished product is obtained by frying. It is required that the hemp ball has the characteristics of hollow center, thin and crisp skin, and golden color on the surface. It is difficult to realize this quality requirement, and the process is complicated. There is no standardized production process at present, and the product quality is unstable. In addition, the processing conditions in the workshop are simple and the product h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D13/60A21D13/22A21D2/36A21D2/18A21D2/02A21D8/04
CPCA21D10/005A21D2/02A21D2/181A21D2/186A21D2/36A21D8/042A21D8/047
Inventor 赵思明熊善柏樊明聪陈晨
Owner HUAZHONG AGRI UNIV
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