CN101268790B - Method for producing cake product foods Mochi with complex denaturation rice starch - Google Patents
Method for producing cake product foods Mochi with complex denaturation rice starch Download PDFInfo
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- CN101268790B CN101268790B CN2008100239977A CN200810023997A CN101268790B CN 101268790 B CN101268790 B CN 101268790B CN 2008100239977 A CN2008100239977 A CN 2008100239977A CN 200810023997 A CN200810023997 A CN 200810023997A CN 101268790 B CN101268790 B CN 101268790B
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- rice starch
- complex denaturation
- mochi
- cake product
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Abstract
The invention discloses a method using composite modified rice starch to produce cake food Pocket Mojo. The method includes the steps in sequence: preparing the composite modified rice starch, preparing the cake food Pocket Mojo, etc. The method is simple, the operation is easy, the taste of the product is unique, and the nutrition is rich.
Description
Technical field:
The present invention relates to a kind of production method of food.
Background technology:
Existing food is rich and varied, but different crowds has different tastes, continually develops the food that is fit to the different crowd taste, becomes food producer's a very important target.
Summary of the invention:
The object of the present invention is to provide a kind of method of producing cake product foods Mochi with complex denaturation rice starch of nutritious, features good taste.
Technical solution of the present invention is:
A kind of method of producing cake product foods Mochi with complex denaturation rice starch is characterized in that: comprise the following steps: successively
(1) preparation complex denaturation rice starch: with the rice starch is the rice starch breast that raw material is mixed with 16～20 Baume degrees, under the alkali condition of PH8～10, be heated to 35～45 ℃, add phosphorus oxychloride reaction, add aceticanhydride reaction again, the washing of cooling back, dehydration, dry, sieve the complex denaturation rice starch;
(2) preparation cake food Ma Rice-cakes: the complex denaturation rice starch that step (1) is made mixes with 1: 3～5 weight ratio with glutinous rice flour, add the water companion and, steam and refine, add the basic syrup of marine alga, through stir-fry skin, section, faric, moulding, wrap up in clothing and get product.
The consumption of POCl3 is 0.05～0.15% of a rice starch breast weight in the step (1).Step
(1) consumption of aceticanhydride is 2～4% of a rice starch breast weight in.
The consumption of water is 40～60% of complex denaturation rice starch and a glutinous rice flour weight sum in the step (2).The consumption of the middle marine alga base of step (2) syrup is complex denaturation rice starch and glutinous rice flour weight sum 2～3 times.Wrapping up in the clothing processing in the step (2) is to wrap up in clothing with black sesame powder or laver powder.
The inventive method is simple, and is easy to operate, and the product special taste is nutritious.
The invention will be further described below in conjunction with embodiment.
The specific embodiment:
A kind of method of producing cake product foods Mochi with complex denaturation rice starch comprises the following steps: successively
(1) preparation complex denaturation rice starch: with the rice starch is the rice starch breast that raw material is mixed with 16～20 Baume degrees (example 16 Baume degrees, 18 Baume degrees, 20 Baume degrees), under the alkali condition of PH8～10, be heated to 35～45 ℃, added phosphorus oxychloride reaction 2 hours, added aceticanhydride reaction again 1 hour, be cooled to washing behind the normal temperature, dehydration, dry, screening (crossing 100 mesh sieves) the complex denaturation rice starch;
(2) preparation cake food Ma Rice-cakes: the complex denaturation rice starch that step (1) is made mixes with 1: 3～5 weight ratio with glutinous rice flour, add the water companion and, steam and refine, add the basic syrup of marine alga, through stir-fry skin, section, faric, moulding, wrap up in clothing and get product.
The consumption of POCl3 is 0.05～0.15% (example 0.05%, 0.1%, 0.15%) of rice starch breast weight in the step (1).The consumption of aceticanhydride is 2～4% (examples 2%, 3%, 4%) of rice starch breast weight in the step (1).
The consumption of water is 40～60% (examples 40%, 50%, 60%) of complex denaturation rice starch and glutinous rice flour weight sum in the step (2).The consumption of marine alga base syrup is 2～3 times (2 times, 2.5 times, 3 times of examples) of complex denaturation rice starch and glutinous rice flour weight sum in the step (2).Wrapping up in the clothing processing in the step (2) is to wrap up in clothing with black sesame powder or laver powder.
Claims (6)
1. the method for a producing cake product foods Mochi with complex denaturation rice starch is characterized in that: comprise the following steps: successively
(1) preparation complex denaturation rice starch: with the rice starch is the rice starch breast that raw material is mixed with 16～20 Baume degrees, under the alkali condition of PH8～10, be heated to 35～45 ℃, add phosphorus oxychloride reaction, add aceticanhydride reaction again, the washing of cooling back, dehydration, dry, sieve the complex denaturation rice starch;
(2) preparation cake food Ma Rice-cakes: the complex denaturation rice starch that step (1) is made mixes with 1: 3～5 weight ratio with glutinous rice flour, add the water companion and, steam and refine, add the basic syrup of marine alga, through stir-fry skin, section, faric, moulding, wrap up in clothing and get product.
2. the method for producing cake product foods Mochi with complex denaturation rice starch according to claim 1 is characterized in that: the consumption of POCl3 is 0.05～0.15% of a rice starch breast weight in the step (1).
3. the method for producing cake product foods Mochi with complex denaturation rice starch according to claim 1 and 2 is characterized in that: the consumption of aceticanhydride is 2～4% of a rice starch breast weight in the step (1).
4. the method for producing cake product foods Mochi with complex denaturation rice starch according to claim 1 and 2 is characterized in that: the consumption of water is 40～60% of complex denaturation rice starch and a glutinous rice flour weight sum in the step (2).
5. the method for producing cake product foods Mochi with complex denaturation rice starch according to claim 1 and 2 is characterized in that: the consumption of marine alga base syrup is complex denaturation rice starch and glutinous rice flour weight sum 2～3 times in the step (2).
6. the method for producing cake product foods Mochi with complex denaturation rice starch according to claim 1 and 2 is characterized in that: wrapping up in the step (2) that clothing handles is to wrap up in clothing with black sesame powder or laver powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100239977A CN101268790B (en) | 2008-04-21 | 2008-04-21 | Method for producing cake product foods Mochi with complex denaturation rice starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100239977A CN101268790B (en) | 2008-04-21 | 2008-04-21 | Method for producing cake product foods Mochi with complex denaturation rice starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101268790A CN101268790A (en) | 2008-09-24 |
| CN101268790B true CN101268790B (en) | 2010-08-25 |
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| CN2008100239977A Expired - Fee Related CN101268790B (en) | 2008-04-21 | 2008-04-21 | Method for producing cake product foods Mochi with complex denaturation rice starch |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101864094B (en) * | 2010-02-03 | 2013-01-02 | 内蒙古奈伦农业科技股份有限公司 | Potato modified starch and preparation method and application thereof |
| CN101999595B (en) * | 2010-11-11 | 2012-11-07 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN101971868B (en) * | 2010-11-23 | 2012-07-25 | 广州合诚实业有限公司 | Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof |
| CN103250772A (en) * | 2013-06-06 | 2013-08-21 | 湖南津之源食品有限公司 | Kusa mochi and making method thereof |
| CN103637063B (en) * | 2013-11-21 | 2015-05-27 | 四川东柳醪糟有限责任公司 | Cooking-free glutinous rice ball and its production process |
| CN103891841A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Method for prolonging shelf life of pastries |
| CN103919043B (en) * | 2014-04-17 | 2016-08-17 | 河北喜之郎食品有限公司 | A kind of manufacture method of food |
| CN104012591A (en) * | 2014-06-13 | 2014-09-03 | 广州市食品工业研究所有限公司 | Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177739A (en) * | 1997-07-29 | 1998-04-01 | 浙江大学 | Moisture sensitive resistance type starch substrate conductive composite material and preparating method therefor |
| WO2003075681A1 (en) * | 2002-03-08 | 2003-09-18 | George Weston Foods Ltd | Crosslinked waxy wheat starch and food containing the same |
| CN1907259A (en) * | 2006-08-17 | 2007-02-07 | 华南理工大学 | Starch oral colon-target aqueous gel and its preparation method and use |
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2008
- 2008-04-21 CN CN2008100239977A patent/CN101268790B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177739A (en) * | 1997-07-29 | 1998-04-01 | 浙江大学 | Moisture sensitive resistance type starch substrate conductive composite material and preparating method therefor |
| WO2003075681A1 (en) * | 2002-03-08 | 2003-09-18 | George Weston Foods Ltd | Crosslinked waxy wheat starch and food containing the same |
| CN1907259A (en) * | 2006-08-17 | 2007-02-07 | 华南理工大学 | Starch oral colon-target aqueous gel and its preparation method and use |
Non-Patent Citations (2)
| Title |
|---|
| 张本山，等..三氯氧磷交联马铃薯淀粉颗粒膨胀历程及溶胀机理研究..食品与发酵工业.27 8.2001,27(8),1-4. |
| 张本山等.三氯氧磷交联马铃薯淀粉颗粒膨胀历程及溶胀机理研究.食品与发酵工业.27 8.2001,27(8),1-4. * |
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| CN101268790A (en) | 2008-09-24 |
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Granted publication date: 20100825 Termination date: 20140421 |