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Quick-frozen glutinous rice ball quality improvement method

A technology for quality improvement and quick-frozen glutinous rice balls, which is applied in the field of food processing, can solve the problems of quick-frozen glutinous rice balls that are easy to crack and age, and achieve the effects of improving product quality, preventing sticking, and enhancing stability

Pending Publication Date: 2020-08-04
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for improving the quality of quick-frozen glutinous rice balls in view of the problems that the existing quick-frozen glutinous rice balls are easy to crack and age
The glutinous rice balls prepared by this method have the best overall quality in terms of hardness, elasticity, chewiness, restorability, etc., and perfectly solve the problem that quick-frozen glutinous rice balls are easy to crack and age

Method used

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  • Quick-frozen glutinous rice ball quality improvement method
  • Quick-frozen glutinous rice ball quality improvement method
  • Quick-frozen glutinous rice ball quality improvement method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for improving the quality of quick-frozen glutinous rice balls, comprising the steps of:

[0025] (1) Soak glutinous rice and water at a mass ratio of 1:0.9 for 4 hours (water temperature 25°C), and then refine the pulp with a particle size of about 90 meshes. Add 0.1% pepsin (10,000 U / g), carry out enzymatic hydrolysis under the condition of 35° C. for 1 h.

[0026] (2) The rice milk after enzymolysis is centrifuged (centrifugal speed is 1800 rpm), dried (temperature is 100 DEG C) to make glutinous rice flour (moisture content ≤ 13.5%) and then used for later use.

[0027] (3) Based on the mass of glutinous rice flour, add 1% tapioca modified starch to glutinous rice flour, add 0.4% sodium carboxymethylcellulose (CMC-Na), add 0.5% xanthan gum, add 2% Molecularly distilled monoglyceride, add 38% water, mix well to make dough;

[0028] (4) Wrap the stuffing with glutinous rice balls to form glutinous rice balls;

[0029] (5) Send the glutinous rice balls to ...

Embodiment 2

[0032] A method for improving the quality of quick-frozen glutinous rice balls, comprising the steps of:

[0033] (1) Soak glutinous rice and water for 4.5h (water temperature 25° C.) according to the ratio of mass ratio of 1:0.95, then carry out refining treatment, the particle size is about 95 mesh, then add 0.15% pepsin (1 10,000 U / g), hydrolyzed at 36°C for 1.25h.

[0034] (2) The rice milk after enzymolysis is centrifuged (centrifugal speed is 2000 r / min), dried (temperature is 110 ℃) and made into glutinous rice flour (moisture content≤13.5%) for later use;

[0035] (3) In terms of the mass of glutinous rice flour, add 1.5% tapioca modified starch to the rice milk after enzymolysis, add 0.45% carboxymethylcellulose sodium (CMC-Na), add 1% xanthan gum, Add 2.5% molecularly distilled monoglyceride, add 39% water, mix well to make dough;

[0036] (4) Wrap the stuffing with glutinous rice balls to form glutinous rice balls;

[0037] (5) Send the glutinous rice balls to th...

Embodiment 3

[0040] A method for improving the quality of quick-frozen glutinous rice balls, comprising the steps of:

[0041] (1) Soak glutinous rice and water at a mass ratio of 1:1 for 5 hours (water temperature 25°C), and then perform pulping treatment. The particle size of the slurry is about 100 mesh, and then add 0.2% stomach Protease (10,000 U / g), carry out enzymatic hydrolysis at 37°C for 1.5h.

[0042] (2) The rice milk after enzymolysis is centrifuged (centrifugal speed is 2000 r / min), dried (temperature is 120 ℃) ​​and made into glutinous rice flour (moisture content≤13.5%) for later use;

[0043] (3) In terms of the mass of glutinous rice flour, add 2% tapioca modified starch to the rice milk after enzymolysis, add 0.5% sodium carboxymethylcellulose (CMC-Na), add 1.5% xanthan gum, Add 3% molecularly distilled monoglyceride, add 40% water, mix well to make dough;

[0044] (4) Wrap the stuffing with glutinous rice balls to form glutinous rice balls;

[0045] (5) Send the glut...

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Abstract

The invention relates to the technical field of food processing, belongs to a quick-frozen food improvement method, and particularly relates to a quick-frozen sweet soup ball quality improvement method. The method comprises the following steps: 1) soaking sticky rice and water in proportion, and grinding into thick liquid; then adding pepsase into the glutinous rice pulp for enzymolysis; 2) centrifuging and drying the rice milk subjected to enzymolysis to prepare glutinous rice flour for later use; 3) adding cassava modified starch, sodium carboxymethyl cellulose, xanthan gum, molecular distilled monoglyceride and a certain proportion of water into the glutinous rice flour, and uniformly mixing to prepare dough; 4) wrapping the stuffing with glutinous rice flour dough to obtain glutinous rice balls, 5) sending the glutinous rice balls into a quick-freezing tunnel for quick-freezing, and 6) packaging the quick-frozen glutinous rice balls and then performing low-temperature freezing to obtain the glutinous rice balls with the best comprehensive quality in the aspects of hardness, elasticity, chewiness, restorability and the like. Furthermore the method perfectly settles problems of easy dry crack and easy aging of the quick-frozen glutinous rice balls.

Description

technical field [0001] The invention relates to the technical field of food processing, and belongs to a method for improving quick-frozen food, in particular to a method for improving the quality of quick-frozen glutinous rice balls. Background technique [0002] Quick-frozen food is the food that needs to be quick-frozen, after appropriate pre-treatment, quick-frozen in various ways, packaged and stored at -18°C—-20°C (general requirements, different foods require different temperatures) and delivered under consistent low temperature conditions. The biggest advantage of low-temperature products arriving at the point of consumption is to completely preserve the original quality of the food at low temperature (reduce the heat inside the food or the energy supporting various chemical activities, freeze part of the free water in the cells, and reduce the water activity) , can make food nutrition maximum preservation. It has the advantages of delicious, convenient, healthy, hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23P20/25A23L3/36
CPCA23L7/104A23P20/25A23L3/36
Inventor 邹育任元元孟资宽张星灿张鑫王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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