CN101601450A - A kind of aging-resistant glutinous rice composition and preparation method thereof - Google Patents
A kind of aging-resistant glutinous rice composition and preparation method thereof Download PDFInfo
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- CN101601450A CN101601450A CNA2009100988922A CN200910098892A CN101601450A CN 101601450 A CN101601450 A CN 101601450A CN A2009100988922 A CNA2009100988922 A CN A2009100988922A CN 200910098892 A CN200910098892 A CN 200910098892A CN 101601450 A CN101601450 A CN 101601450A
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Abstract
The present invention relates to a kind of aging-resistant glutinous rice composition and preparation method thereof, belong to food processing field.This aging-resistant glutinous rice composition, its raw material components and content are: white granulated sugar: 7 weight portions, glutinous rice flour: 5 weight portions, albumen powder: 0.3 weight portion, sucrose ester aliphatic acid: 0.03 weight portion, malt syrup: 7 weight portions, water: 6 weight portions, kudzu-vine root powder: 1.2 weight portions.The present invention has reasonable in design, and ageing resistace is good, steady quality, and cost is low, technological process advanced person's advantage.
Description
Technical field
The present invention relates to a kind of aging-resistant glutinous rice composition and preparation method thereof, belong to food processing field.
Background technology
Contain starchy material in the daily life in the requisite food mostly, but the starchy material goods are along with the prolongation of storage time and the difference of processing mode, capital appearance aging phenomenon more or less, make the mouthfeel of goods and form and aging before completely different.Cool steamed bun, rice can become firmly and drying shrinkage after placing a period of time; It is hard and opaque that bean jelly becomes; Glutinous rice such as rice cake, pyramid-shaped dumpling goods glue glutinous property variation, and these all are due to starch aging.Amyloid grain is with starch gelatinization through processing maturation, and gelatinization starch in room temperature or be lower than cooling at leisure under the condition of room temperature, through after a while, become opaque, even coagulating sedimentation, this phenomenon is called the aging of starch, is commonly called as " returning of starch given birth to ".It should be noted that: the process of age of starch is irreversible, after the rice is cooked, can not revert to the original rice of giving birth to again.Starch after aging, mouthfeel variation not only, digestibility also decreases.
Number of patent application is 200810071452.3 Chinese patent application, discloses a kind of liquid ative starch age resister and has delayed the method for age of starch during shelf life of liquid cereal concentrated slurry product.It consists of sucrose ester, gellan gum, calgon and sodium phosphate trimer.Be mixed evenly with the white granulated sugar in liquid ative starch age resister and the liquid cereal concentrated slurry product batching is dried, add in the hot water, stir, liquid A; Liquid A is sent in the cereal concentrated slurry liquid dispensing, stirred, heating, the water constant volume stirs to the capacity that requires again, homogeneous, aseptic canning is a finished product after the sterilization.
But this method can not fundamentally solve the problem of aging of glutinous rice skin, shows that mouthfeel is stiff, not glutinous, has half-cooked sensation in face.And the same easy factor affecting such as environmental change in temperature, humidity and the circular flow or breakage that are subjected to other glutinous rice flour goods, do not prolong anti-aging time of product, can't give the mouthfeel requirement of product design in the shelf-life.
Summary of the invention
Technical problem to be solved by this invention provides that a kind of prescription is reasonable in design, and ageing resistace is good, steady quality, the aging-resistant glutinous rice composition that cost is low
Another technical problem to be solved by this invention provides a kind of technological process advanced person, the preparation method of the aging-resistant glutinous rice composition that the product ageing resistace is good.
It is this aging-resistant glutinous rice composition that the present invention solves the problems of the technologies described above the technical scheme that is adopted, and its raw material components and content are:
White granulated sugar: 7 weight portions, glutinous rice flour: 5 weight portions, albumen powder: 0.3 weight portion, sucrose ester aliphatic acid: 0.03 weight portion, malt syrup: 7 weight portions, water: 6 weight portions, kudzu-vine root powder: 1.2 weight portions.
As preferably, aging-resistant glutinous rice composition of the present invention also contains the essence of 0.03 weight portion, the pigment of 0.0005 weight portion.
Malt syrup of the present invention is the malt syrup of water content 25%.
The present invention solves the problems of the technologies described above the preparation method that the technical scheme that is adopted still is a kind of aging-resistant glutinous rice composition, and its making step is:
A, 0.3 weight portion albumen powder is melted with the cold boiling water of 3 weight portions, albumen powder is uniformly dispersed, all water-soluble, it is standby to obtain protein liquid;
B, 5 weight portion glutinous rice flours are dropped in the steamer, evenly under stirring, add in the glutinous rice flour in the back 0.03 weight portion sucrose ester aliphatic acid and 1.2 weight portion kudzu-vine root powder premixings again, to be mixedly slowly pour into 7 weight portion malt syrups and 6 weight parts waters in the steamer after evenly, have thorough grasp water to glutinous rice flour, and obtain the liquid of pasty state by continuous stirring;
C, cover the steamer pot cover then, keep steam pressure 0.1MP, about 45 minutes of logical vapour cooking is to the complete well-done formation glutinous rice leather of pasty state liquid;
D, repeatedly evenly add the essence of 0.03 weight portion on a small quantity in steaming good glutinous rice leather, the pigment of 0.0005 weight portion stirs, treat the protein liquid of adding when the glutinous rice leather is cooled to 35～40 ℃, continue to stir, mixing time is 60 minutes, obtains the aging-resistant glutinous rice composition.
The present invention compares with existing technology, has the following advantages and characteristics: 1, albumen powder has excellent function character, as gelation, and emulsibility, water-retaining property is protected fatty etc., adds in the glutinous rice leather and can obviously improve ageing resistace.In the process of albumen powder, in addition suitable heat treatment exposes protein interior SH group and promotes the formation of disulfide bond, has strengthened intermolecular network structure, forms irreversible gel, and this ager process for starch has good containment effect.Good gelation, can improve the absorption of water by hydrogen bond, thickening and increase adherence, firm network structure can be held back large quantity of moisture, improve the reserve capability of glutinous rice leather greatly, prevent to wear out water, and under the influence of protein-protein key, strengthen the leather biceps, make the more high resilience of mouthfeel of leather.2, sucrose ester is by the general name of the synthetic class organic compound of edible fatty acids such as C8～C22, as a kind of good non-ionic surface active agent, is widely used in fields such as medicine, food, bioengineering, daily use chemicals, agricultural.The anti-aging mechanism of sucrose ester mainly is the leptospira structure that it can enter starch, fat group can form complex compound with starch in the sucrose ester, make the glutinous rice leather have the favorable tissue structure, play the purpose that prevents age of starch, under freezing situation, can control simultaneously the moisture in the leather, increase the ageing resistance of leather.3, the product that makes of prescription of the present invention and method can be given the mouthfeel requirement of product design to greatest extent in the anti-aging time of the downward long products of same environment in the shelf-life.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, and following examples are explanation of the invention and the present invention is not limited to following examples.
Embodiment 1:
0.3 kilogram of albumen powder is put into 3 kilograms cold boiling water, require albumen powder to be uniformly dispersed, the protein liquid that obtains 3.3 kilograms is standby;
5 kilograms of glutinous rice flours are dropped in the steamer, evenly under stirring, add in the glutinous rice flour in the back 0.03 kilogram of sucrose ester aliphatic acid and 1.2 kilograms of kudzu-vine root powder premixings then, to be mixedly slowly pour into 7 kilograms of malt syrups and 6 kg of water in the steamer after evenly, have thorough grasp water to glutinous rice flour, and obtain the liquid of pasty state by continuous stirring.
Cover the steamer pot cover then, keep steam pressure 0.1MP, about 45 minutes of logical vapour cooking is to the complete well-done formation glutinous rice leather of glutinous rice leather.
The essence that in steaming good glutinous rice leather, repeatedly evenly adds 30 grams on a small quantity, 0.5 the pigment of gram, stir, treat to add when the glutinous rice leather is cooled to 35～40 ℃ the ready protein liquid in front, continue to stir, mixing time is 60 minutes, obtains the aging-resistant glutinous rice composition, the glutinous rice leather that promptly is commonly called as.
The design of table 1. different formulations is to the influence (quantity is in part, and unit is in KG) of glutinous rice leather mouthfeel, tissue morphology
| Sequence number | Glutinous rice flour | White granulated sugar | Malt syrup | Kudzu-vine root powder | Albumen powder | Sucrose ester | Water |
| 1 | 5 | 7 | 7 | 1.2 | 0.3 | 0.03 | 6 |
| 2 | 5 | 4 | 5 | 1.5 | 0.09 | 0.04 | 3 |
| 3 | 5 | 5.5 | 5 | 1 | 0.09 | 0.08 | 4.5 |
The design of table 2. different formulations is to the influence (corresponding sequence number correspondence table 1 corresponding prescription) of the anti-aging effect of leather
Annotate: anti-aging test requirements document is that to repeat to be taken out to glutinous rice leather surface every day softening substantially, freezes hardly after no ice cream pulp-water oozes out again, and frequency is 3 times/day.
| Sequence number | Reserve temperature | Observe after 7 days | Observe after 14 days | The back is observed after 21 days | Observe after January |
| 1 | -16～ -21℃ | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon |
| 2 | -16～ -21℃ | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon | There is a small amount of glutinous rice leather aging, had the leather phenomenon of hardening | Most aging phenomena appear in the glutinous rice leather |
| 3 | -16～ -21℃ | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon | Mouthfeel and organize fair, no aging phenomenon | Find a small amount of aging phenomenon |
By the result of table 1, table 2 as can be seen, the glutinous rice leather of different formulations is apparent in view in mouthfeel, structural state and aspect difference such as anti-aging, and by contrast, the scheme of present embodiment is to have good ageing resistance.
In addition, need to prove, the specific embodiment described in this specification, its prescription, title that technology is named etc. can be different.Allly conceive equivalence or the simple change that described structure, feature and principle are done, be included in the protection domain of patent of the present invention according to patent of the present invention.The technical staff of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment; only otherwise depart from structure of the present invention or surmount the defined scope of these claims, all should belong to protection scope of the present invention.
Though the present invention with embodiment openly as above; but it is not in order to limit protection scope of the present invention; any technical staff who is familiar with this technology, change and the retouching done in not breaking away from design of the present invention and scope all should belong to protection scope of the present invention.
Claims (4)
1, a kind of aging-resistant glutinous rice composition, its raw material components and content are:
White granulated sugar: 7 weight portions, glutinous rice flour: 5 weight portions, albumen powder: 0.3 weight portion, sucrose ester aliphatic acid: 0.03 weight portion, malt syrup: 7 weight portions, water: 6 weight portions, kudzu-vine root powder: 1.2 weight portions.
2, aging-resistant glutinous rice composition according to claim 1 is characterized in that: also contain the essence of 0.03 weight portion in the described raw material components, the pigment of 0.0005 weight portion.
3, aging-resistant glutinous rice composition according to claim 1 is characterized in that: described malt syrup is the malt syrup of water content 25%.
4, a kind of preparation method of aging-resistant glutinous rice composition, its making step is:
A, 0.3 weight portion albumen powder is melted with the cold boiling water of 3 weight portions, albumen powder is uniformly dispersed, all water-soluble, it is standby to obtain protein liquid;
B, 5 weight portion glutinous rice flours are dropped in the steamer, evenly under stirring, add in the glutinous rice flour in the back 0.03 weight portion sucrose ester aliphatic acid and 1.2 weight portion kudzu-vine root powder premixings again, to be mixedly slowly pour into 7 weight portion malt syrups and 6 weight parts waters in the steamer after evenly, have thorough grasp water to glutinous rice flour, and obtain the liquid of pasty state by continuous stirring;
C, cover the steamer pot cover then, keep steam pressure 0.1MP, about 45 minutes of logical vapour cooking is to the complete well-done formation glutinous rice leather of pasty state liquid;
D, repeatedly evenly add the essence of 0.03 weight portion on a small quantity in steaming good glutinous rice leather, the pigment of 0.0005 weight portion stirs, treat the protein liquid of adding when the glutinous rice leather is cooled to 35～40 ℃, continue to stir, mixing time is 60 minutes, obtains the aging-resistant glutinous rice composition.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549327A (en) * | 2013-11-07 | 2014-02-05 | 朱绍泉 | Radix puerariae-glutinous rice flour and preparation method thereof |
| CN104026466A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Sticky-rice-type food as well as preparation method thereof |
| CN104473049A (en) * | 2014-12-10 | 2015-04-01 | 柳州高通食品化工有限公司 | Method for improving flexibility quality of rice wrapper by use of sucrose fatty acid ester |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN106260492A (en) * | 2015-06-05 | 2017-01-04 | 内蒙古伊利实业集团股份有限公司 | A kind of Oryza glutinosa skin and utilize its method preparing ice cream |
| CN106722443A (en) * | 2016-11-17 | 2017-05-31 | 西华大学 | A kind of glutinous rice clothing fruit pastry and preparation method thereof |
| CN111149911A (en) * | 2019-12-27 | 2020-05-15 | 必优食品工业（昆山）有限公司 | Sticky rice wrapper easy to fill and preparation method thereof |
| CN113115852A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
Family Cites Families (3)
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|---|---|---|---|---|
| CN101028033B (en) * | 2007-02-13 | 2010-04-14 | 内蒙古伊利实业集团股份有限公司 | Anti-freezing and ageing-resistant polished glutinous rice grain for ice cream |
| CN101406311B (en) * | 2008-11-07 | 2010-09-29 | 江南大学 | Antiaging method for rice product-mashu |
| CN101401595A (en) * | 2008-11-14 | 2009-04-08 | 江南大学 | Method for improving anti-aging quality of rice-cake |
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2009
- 2009-05-21 CN CN2009100988922A patent/CN101601450B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549327A (en) * | 2013-11-07 | 2014-02-05 | 朱绍泉 | Radix puerariae-glutinous rice flour and preparation method thereof |
| CN104026466A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Sticky-rice-type food as well as preparation method thereof |
| CN104026466B (en) * | 2014-06-12 | 2016-08-24 | 渤海大学 | A kind of Oryza glutinosa based food and preparation method thereof |
| CN104473049A (en) * | 2014-12-10 | 2015-04-01 | 柳州高通食品化工有限公司 | Method for improving flexibility quality of rice wrapper by use of sucrose fatty acid ester |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN106260492A (en) * | 2015-06-05 | 2017-01-04 | 内蒙古伊利实业集团股份有限公司 | A kind of Oryza glutinosa skin and utilize its method preparing ice cream |
| CN106722443A (en) * | 2016-11-17 | 2017-05-31 | 西华大学 | A kind of glutinous rice clothing fruit pastry and preparation method thereof |
| CN111149911A (en) * | 2019-12-27 | 2020-05-15 | 必优食品工业（昆山）有限公司 | Sticky rice wrapper easy to fill and preparation method thereof |
| CN113115852A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
| CN113115852B (en) * | 2019-12-31 | 2023-01-20 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
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Effective date of registration: 20151209 Address after: 4, 29, nine Ring Road, 310000, Zhejiang, Hangzhou, Jianggan District Patentee after: Hangzhou Kang Kang Food Technology Co., Ltd. Address before: 310021 No. 377 Airport Road, Hangzhou, Zhejiang, Jianggan District Patentee before: Youcan Food (Hangzhou) Co., Ltd. |
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