CN101406311A - Antiaging method for rice product-mashu - Google Patents
Antiaging method for rice product-mashu Download PDFInfo
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- CN101406311A CN101406311A CNA2008101951757A CN200810195175A CN101406311A CN 101406311 A CN101406311 A CN 101406311A CN A2008101951757 A CNA2008101951757 A CN A2008101951757A CN 200810195175 A CN200810195175 A CN 200810195175A CN 101406311 A CN101406311 A CN 101406311A
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Abstract
The invention provides an anti-aging method for deep-fried glutinous rice cake stuffed with bean paste, which belongs to the technical field of agro-product processing and food additive. The invention mainly relates to preparation of an anti-aging compound emulsifying agent and anti-aging application of the compound emulsifying agent and an enzyme agent to the deep-fried glutinous rice cake stuffed with bean paste. In the invention, glutinous rice flour is taken as a main raw material, certain amount of the compound emulsifying agent, the enzyme agent, sugar and water are added, and the product, namely deep-fried glutinous rice cake stuffed with bean paste is produced by stewing and forming processes. The compound emulsifying agent is mainly produced by an extrusion method. A plurality of powder emulsifying agents with good anti-aging effect is evenly distributed on the surface of starch particles. The compound emulsifying agent with good anti-aging effect is obtained by controlling extrusion parameters. The optimal adding amount of the compound emulsifying agent is between 0.2 and 3 percent. The enzyme agent mainly adopts maltose amylase with the adding amount of between 0.02 and 0.15g/kg. The adding amount of the water and the sugar is respectively 110 to 120 percent and 20 to 50 percent of the weight of the glutinous rice flour. Through adding the compound emulsifying agent and the enzyme agent, the deep-fried glutinous rice cake stuffed with bean paste has good anti-aging function, and ensures that the guarantee period is more than 60 months.
Description
Technical field
A kind of antiaging method of rice-made food-Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, the present invention relates to the preparation of compound anti-aging emulsifying agent, enzyme preparation and the anti-aging application of compound anti-aging emulsifying agent in rice-made food-Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste specifically belong to processing of farm products and technical field of food additives.
Background technology
Glutinous rice is glutinous rice again, is a kind of of rice, is one of often edible grain of family, because of its fragrant glutinous stick-slip, often is used to make local delicacies, liked by everybody.On New Year's Day or other festivals all there is the custom of eating rice cake in a lot of places, and also made by glutinous rice flour the Lantern Festival in the first month of the lunar year 15.
Studies show that glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, Cobastab etc.Glutinous rice is rich in the B family vitamin, the warm taste of energy, strengthening QI of middle-JIAO.To deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhoea has certain mitigation, is again a kind of invigorant of gentleness simultaneously, qi-restoratives arranged, enrich blood, effects such as the warm stomach of invigorating the spleen, hidroschesis.Be applicable to that the sweat void that gastric disorder causing nausea, appetite reduce, have loose bowels and the deficiency of vital energy causes due to the deficiency-cold in spleen and stomach, unable, the pregnant abdomen of breathing hard weigh down disease such as expand.
Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste mainly is that raw material is prepared with glutinous rice.Originate from Taiwan, Japan and widely popular traditional food, its similar products are commonly called as improving the breed of mochi or perhaps continent mochi in the continent.Along with the development of refrigeration, quick-frozen food, it develops into a kind of refrigeration conditioning food gradually, has realized industrialization, and fashionable Japan, Taiwan are also accepted by the continent consumer, and is gradually popular.
The main raw and auxiliary material of traditional mochi or Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste has glutinous rice flour, water, sugar etc., and glutinous rice has been given the quality and the glutinous fragrance of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste uniqueness.Its manufacturing process is simple: it is faric that glutinous rice flour is cooked the back, but shelf life of products is short, hardens easily, is difficult for storing, the existing food of existing system, and the serious deterioration of postpone mouthfeel can't realize industrialization and guarantee product quality for a long time.And all over the world, the organoleptic quality of food all is a key factor of estimating food quality, and similar food need have similar food organoleptic quality, and this just can demonstrate fully the superiority and the value of product, just can cater to the demand of consumer's each side, could prolong the market life of product.
The bad change of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste quality mainly is owing to the aging of starch in the raw material caused, and starch is generally by amylose molecule and amylopectin molecular composition, and their performance meetings in the crystallization ageing process are slightly different.
Amylose molecule is as linear polymeric, and its symmetry and compliance are all better, has identical stereochemical structure again substantially, therefore, the aging crystallization trend of amylose is very strong, and amylose molecule condenses fast and surpasses the colloid size in the aqueous solution, thereby causes precipitation or form gel.By adding the self-control compound emulsifying agent, emulsifying agent can with amylose generation complexing, stop the recrystallization of amylose, play the aging-resistant effect.
Than amylose, the symmetry of amylopectin molecule and compliance are all relatively poor, and though its side chain is identical upright structure, the existence of crosslinking points can destroy its structure continuity, so crystallizing power is lower.There is data to show, between the formation of amylopectin molecular crystalline body and stability and its lateral branch chain length relation arranged.The amylopectin molecule partial structurtes model of Hizukuri is pointed out, short chain part (A chain and B chain) in the outer side chain easily mutually combines and is fixed in the same crystalline solid, be the main body of amylopectin molecular crystalline, more outside short-chain branch will cause higher final aging degree.By the outer side chain chain length of control amylopectin, it is effective delaying product aging.
Summary of the invention
Purpose of the present invention is exactly to solve traditional mochi or Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the process of storing, the aging of starch taken place easily, influence the problem of product quality and shelf life, by selecting the length of the outer side chain of suitable amylase and optimum addition control amylopectin for use, delay age of starch thereby reach, keep the purpose of product quality.
The present invention mainly is applied to homemade compound emulsifying agent and enzyme preparation during Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste makes, and controls the addition of other auxiliary materials well, in the hope of reaching anti-aging and improving the effect of quality.
Technical scheme of the present invention: a kind of antiaging method of rice-made food-Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste: with the glutinous rice flour is raw material, aging by adding the control of compound emulsifying agent and enzyme preparation, simultaneously, the addition of control water and sugar, make the good Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste product of antiageing effect, preparation process is:
(1) preparation of compound emulsifying agent: the emulsifying agent of selecting for use is molecule distillating monoglyceride, dimerization glyceryl monostearate and hard acyl lactylate, three's part by weight is 3～1: 1.2～1.5: 2, the carrier of selecting for use is a polished rice starch, polished rice starch consumption accounts for 50%～80% of compound emulsifying agent gross weight, the preparation of employing extrusion, squeezing parameter is as follows: extruder rotating speed 80～210r/min, rate of feeding 10～35kg/h, 50～80 ℃, 45～60 ℃, 20～40 ℃ of three sections temperature of extruder; Compound emulsifying agent is by extrusion several powder emulsifying agent and starch carrier extruding to be obtained, and has improved the effect of emulsifying agent greatly.
(2) glutinous rice flour and compound emulsifying agent mixing, the consumption of compound emulsifying agent is 0.2%～3% of a glutinous rice flour weight;
(3) and face: sugar dissolves in 70～80 ℃ of hot water, the addition of sugar is 20%～50% of a glutinous rice flour weight, the addition of water is 110%～120% of a glutinous rice flour weight, and hot syrup joins in glutinous rice flour and the composite emulsifying agent composition, mixes into uniform powder and sticks with paste;
(4) boiling: the powder paste is poured in the airtight container, placed on the boiling water, water proof boiling 10～20min is to the transparent powder bulk; Best digestion time is 14～16min;
(5) cooling: boiling is spread a little cornstarch of baking on powder ball after finishing, and while hot powder ball is taken out from container, puts into another container and is cooled to 50～60 ℃
(6) enzyme-added: with maltogenic amylase and a small amount of cornstarch mixing of baking, join in the powder ball, kneading is to even; The work of used maltogenic amylase enzyme is: 1000U/g-20000U/g, the addition of maltogenic amylase are 0.02～0.15g/kg glutinous rice flour;
(7) insulation: the powder ball after enzyme-added is incubated 1～1.5 hour in 50～55 ℃ of insulating boxs;
(8) cooling: the powder ball after will being incubated is cooled to room temperature;
(9) piecemeal: powder ball is divided into every is required weight, integer, in the container of packing into, packing is the finished product Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste;
(10) preservation: room temperature or freezing.
The preparation of described compound emulsifying agent, polished rice starch consumption accounts for 50%～80% of compound emulsifying agent gross weight, adopts the extrusion preparation, and squeezing parameter is as follows: extruder rotating speed 80～210r/min, rate of feeding 10～35kg/h, 50～80 ℃, 45～60 ℃, 20～40 ℃ of three sections temperature of extruder.
Beneficial effect of the present invention:
Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste originates from Taiwan, Japan and widely popular traditional food, is also accepted by the continent consumer at present, and is gradually popular.Traditional mochi or Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste shelf-life are short, harden easily, be difficult for storing, and the existing food of existing system, the serious deterioration of postpone mouthfeel can't realize industrialization and guarantee product quality for a long time.The present invention can play anti-aging preferably effect by adding compound emulsifying agent and enzyme preparation, makes shelf-life of product more than 6 months, can realize suitability for industrialized production.
Description of drawings
Fig. 1 Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste technological process of production of the present invention figure.
The specific embodiment
Embodiment 1
The production technology of middle Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste takes by weighing glutinous rice flour 2000g to specifications, and the addition of water is respectively 90%, 100%, 110%, 120%, 130%.The use amount of sugaring amount, emulsifying agent and enzyme (in total powder amount) is respectively 20%, 1%, 0.01%.And sample deposited for 2 weeks respectively under room temperature (20 ℃) and cold storage (18 ℃) condition, measure the hardness of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste with matter structure instrument.In general, under considerable moisture content, hardness is more little, and product is soft more, and mouthfeel is good more.Concrete outcome sees Table 1
The different amount of water of table 1 are to the influence of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste hardness
Embodiment 2
The production technology of middle Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste takes by weighing glutinous rice flour 2000g to specifications, and the addition of maltogenic amylase is respectively 0%, 0.005%, 0.01%, 0.015%, 0.02%.The use amount of sugaring amount, emulsifying agent and water (in total powder amount) is respectively 20%, 1%, 110%.And sample deposited for 2 weeks respectively under room temperature (20 ℃) and cold storage (18 ℃) condition, measure the hardness of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste with matter structure instrument.Concrete outcome sees Table 2
Table 2 maltogenic amylase addition is to the influence of product hardness
Embodiment 3
The production technology of middle Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste takes by weighing glutinous rice flour 2000g to specifications, and the addition of emulsifying agent is respectively 0%, 0.5%, 1%, 1.5%, 2%.The use amount of sugaring amount, maltogenic amylase and water (in total powder amount) is respectively 20%, 0.01%, 110%.And sample deposited for 2 weeks respectively under room temperature (20 ℃) and cold storage (18 ℃) condition, measure the hardness of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste with matter structure instrument.Specifically see Table 3
Table 3 emulsifying agent addition is to the influence of product hardness
Claims (1)
1, a kind of antiaging method of rice-made food-Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste is characterized in that: be raw material with the glutinous rice flour, aging by adding the control of compound emulsifying agent and enzyme preparation, simultaneously, the addition of control water and sugar makes the good Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste product of antiageing effect, and preparation process is:
(1) preparation of compound emulsifying agent: the emulsifying agent of selecting for use is molecule distillating monoglyceride, dimerization glyceryl monostearate and stearoyl lactate, three's part by weight is 3～1: 1.2～1.5: 2, the carrier of selecting for use is a polished rice starch, polished rice starch consumption accounts for 50%～80% of compound emulsifying agent gross weight, the preparation of employing extrusion, squeezing parameter is as follows: extruder rotating speed 80～210r/min, and rate of feeding 10～35kg/h, three sections temperature of extruder are 50～80 ℃, 45～60 ℃, 20～40 ℃;
(2) glutinous rice flour and compound emulsifying agent mixing, the consumption of compound emulsifying agent is 0.2%～3% of a glutinous rice flour weight;
(3) and face: sugar dissolves in 70～80 ℃ of hot water, the addition of sugar is 20%～50% of a glutinous rice flour weight, the addition of water is 110%～120% of a glutinous rice flour weight, and hot syrup joins in glutinous rice flour and the composite emulsifying agent composition, mixes into uniform powder and sticks with paste;
(4) boiling: the powder paste is poured in the airtight container, placed on the boiling water, water proof boiling 10～20min is to the transparent powder bulk;
(5) cooling: boiling is spread a little cornstarch of baking on powder ball after finishing, and while hot powder ball is taken out from container, puts into another container and is cooled to 50～60 ℃
(6) enzyme-added: with maltogenic amylase and a small amount of cornstarch mixing of baking, join in the powder ball, kneading is to even; The work of used maltogenic amylase enzyme is: 1000U/g-20000U/g, the addition of maltogenic amylase are 0.02～0.15g/kg glutinous rice flour;
(7) insulation: the powder ball after enzyme-added is incubated 1～1.5 hour in 50～55 ℃ of insulating boxs;
(8) cooling: the powder ball after will being incubated is cooled to room temperature;
(9) piecemeal: powder ball is divided into every is required weight, integer, in the container of packing into, packing is the finished product Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste;
(10) preservation: room temperature or freezing.
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| CN2008101951757A CN101406311B (en) | 2008-11-07 | 2008-11-07 | Antiaging method for rice product-mashu |
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| CN101601450B (en) * | 2009-05-21 | 2012-01-18 | 祐康食品（杭州）有限公司 | Preparation method of anti-aging glutinous rice composition |
| CN102342424A (en) * | 2011-09-28 | 2012-02-08 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN102669538A (en) * | 2011-03-07 | 2012-09-19 | 长春大学 | Method for delaying rice retrogradation |
| CN103284022A (en) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | Preparation method of glutinous rice balls |
| CN103734554A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of fried glutinous pudding with glutinous rice taste |
| 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 |
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| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
| CN106387654A (en) * | 2016-09-09 | 2017-02-15 | 吉林农业大学 | Preparation method of aging-resistant modified corn flour |
| CN106819780A (en) * | 2015-12-04 | 2017-06-13 | 典发食品（苏州）有限公司 | The preparation method of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste rod |
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| CN101601450B (en) * | 2009-05-21 | 2012-01-18 | 祐康食品（杭州）有限公司 | Preparation method of anti-aging glutinous rice composition |
| CN102669538A (en) * | 2011-03-07 | 2012-09-19 | 长春大学 | Method for delaying rice retrogradation |
| CN102342424A (en) * | 2011-09-28 | 2012-02-08 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN102342424B (en) * | 2011-09-28 | 2012-08-22 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN103284022A (en) * | 2013-06-29 | 2013-09-11 | 深圳富锦食品工业有限责任公司 | Preparation method of glutinous rice balls |
| CN103734554A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of fried glutinous pudding with glutinous rice taste |
| 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 |
| CN104543623A (en) * | 2014-12-19 | 2015-04-29 | 山东圣琪生物有限公司 | Starch aging-resistant food improver |
| CN106819780A (en) * | 2015-12-04 | 2017-06-13 | 典发食品（苏州）有限公司 | The preparation method of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste rod |
| CN105962077A (en) * | 2016-05-13 | 2016-09-28 | 许昌学院 | Asiatic wormwood rice cakes and preparation method thereof |
| CN106387654A (en) * | 2016-09-09 | 2017-02-15 | 吉林农业大学 | Preparation method of aging-resistant modified corn flour |
| CN106387654B (en) * | 2016-09-09 | 2019-05-10 | 吉林农业大学 | A kind of preparation method of anti-aging modified corn powder |
| CN107467496A (en) * | 2017-08-15 | 2017-12-15 | 广西民族大学 | A kind of beautifying tonic Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and manufacture method |
| CN111329041A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Instant glutinous rice cake and preparation method thereof |
| CN111329041B (en) * | 2018-12-19 | 2023-03-31 | 湖北生龙清米酒股份有限公司 | Instant glutinous rice cake and preparation method thereof |
| CN114868870A (en) * | 2022-03-17 | 2022-08-09 | 武汉新华扬生物股份有限公司 | Biological modifier for snowseductive and application thereof |
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