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Preparation method for anti-retrogradation sweet green rice balls

A production method and technology of Qingtuan, applied in the direction of food science, etc., can solve the problems of affecting the taste of Qingtuan, high degree of aging retrogradation, etc., and achieve the effect of improving anti-retrogradation effect

Active Publication Date: 2019-10-22
HANGZHOU ZHIWEIGUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN 104351640 A discloses a green dough that remains soft and does not change color for a long time and its production method. The method uses glutinous rice flour and rice flour as main materials, and adds a color retention agent. By controlling the color of glutinous rice flour and rice flour The proportion can delay the aging retrogradation and color change of the youth group to a certain extent, but as time goes on, the starch in the rice flour will also undergo retrogenesis, and the degree of aging retrogradation in the later stage of the youth group production is still high, which affects the eating taste of the youth group

Method used

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  • Preparation method for anti-retrogradation sweet green rice balls
  • Preparation method for anti-retrogradation sweet green rice balls
  • Preparation method for anti-retrogradation sweet green rice balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Wash the glutinous rice with deionized water to remove the gravel, iron filings and floating dust on the surface that may be mixed in the glutinous rice;

[0039] (2) Grind deionized water and glutinous rice into a slurry at a mass ratio of 3:1, then use a high-speed shear emulsifier for shearing treatment, use sodium bicarbonate to adjust the pH value to 6.5, and put it into a three-legged centrifuge , dehydrated at 3000r / min until no water dripped out, dried at a drying temperature of 50°C, and pulverized to 100 mesh to obtain glutinous rice flour;

[0040] (3) Tremella polysaccharide (purchased from Xi'an Fenghe Biotechnology Co., Ltd.) and guar gum (purchased from Beijing Guarrun Technology Co., Ltd.) were mixed according to the mass ratio of 2.8:1, and the mixing speed was 120r / min. Machine stirring for 250s;

[0041] (4) Fresh wormwood washes away the sediment, removes the old roots and stems, leaving only the young leaves, and fills the cooking pot with salt...

Embodiment 2

[0053] (1) Clean the glutinous rice to remove the gravel, iron filings and floating dust on the surface that may be mixed in the glutinous rice;

[0054] (2) After grinding the soaking liquid and glutinous rice into a slurry, use a high-speed shear emulsifier for shearing treatment, use sodium bicarbonate to adjust the pH value to 7.0, put it into a three-legged centrifuge, and rotate at 3200r / min Dehydrate under high temperature until no water drips out, dry at a drying temperature of 52°C, and pulverize to 100 mesh to obtain glutinous rice flour;

[0055] (3) Tremella polysaccharide and guar gum are mixed according to a mass ratio of 3.0:1, and put into a mixer with a rotating speed of 125r / min to stir for 280s;

[0056] (4) Fresh wormwood washes away the sediment, removes the old roots and stems, leaving only the young leaves, and fills the cooking pot with salt water (the mass ratio of water and salt is 1000:15), boil on high heat, and put Add the washed wormwood and blan...

Embodiment 3

[0066] (1) Clean the glutinous rice to remove the gravel, iron filings and floating dust on the surface that may be mixed in the glutinous rice;

[0067] (2) After grinding the soaking liquid and glutinous rice into a slurry, use a high-speed shear emulsifier for shearing treatment, use sodium bicarbonate to adjust the pH value to 7.5, put it into a three-legged centrifuge, and rotate at 3500r / min Dehydrate under high temperature until no water drips out, dry at a drying temperature of 55°C, and pulverize to 120 mesh to obtain glutinous rice flour;

[0068] (3) Mix tremella polysaccharide and guar gum according to the mass ratio of 3.2:1, put into a mixer with a rotating speed of 125r / min and stir for 280s;

[0069] (4) Fresh wormwood washes away the sediment, removes the old roots and stems, leaving only the young leaves, and fills the cooking pot with salt water (the mass ratio of water and salt is 1000:20), boil on high heat, put Add the washed wormwood and blanch for 1 mi...

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Abstract

The invention discloses a preparation method for anti-retrogradation sweet green rice balls. The preparation method includes the following steps: (1) using water to clean glutinous rice; (2) adding water into cleaned glutinous rice to grind into slurry, performing high speed shearing, adjusting a pH value to 6.5-7.5, performing dehydration until no water is dropped out, and performing drying and crushing to obtain glutinous rice flour; (3) uniformly mixing tremella polysaccharide and guar gum; (4) mixing the glutinous rice flour, purified water, wormwood powder and materials obtained in the step (3) in proportion, adding high temperature resistance alpha-amylase and high temperature resistance cellulase, and performing stirring to obtain paste; (5) putting the paste into a tray to put intoa steam case to perform steaming, performing transferring into a steaming machine to perform refining, adding maltose syrup in batches during refining, performing preparing into wrappers, and performing cooling for later use after taking out; and (6) respectively putting the wrappers and a sweetened bean paste stuffing material into an encrusting machine to performing packaging so that sweet green rice balls can be obtained. The manufacturing method can improve the taste of the sweet green rice balls and prolong the shelf-life of the sweet green rice balls.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food processing, and in particular relates to a method for preparing anti-retrogradation green doughnuts. [0003] (2) Technical background [0004] Qingtuan, also known as Qingmingguo, Aibaba, etc., is mainly made of glutinous rice flour mixed with wheat green juice or wormwood water, wrapped in bean paste and stuffed, and then steamed. Qingtuan is as green as jade, with a light but long-lasting grassy aroma. As a traditional food eaten around the Ching Ming Festival in southern China, it is becoming more and more popular and has gradually become a Chinese characteristic food that can be eaten all year round. , and developed from family handmade to specialized production. [0005] The skin of Qingtuan is steamed with glutinous rice flour as the main raw material. It is a viscous pastry with high moisture content and is not easy to store. Because it is rich in starch, the starch is easy to age and regene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L11/00A23L5/20A23L29/30A23L29/238A23L33/10
CPCA23L7/122A23L11/05A23L5/21A23L33/10A23L29/30A23L29/238Y02A50/30
Inventor 李俊唐增禄赵春进郭小旬
Owner HANGZHOU ZHIWEIGUAN FOOD CO LTD
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