CN101785543A - Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix - Google Patents
Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix Download PDFInfo
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Abstract
The invention discloses a mochi prepared mix with long guarantee period, a mochi and a preparation method of the mochi prepared mix. The mochi prepared mix is composed of the following ingredients by mass percent: 30%-50% of water-milled glutinous rice powder, 40%-60% of modified tapioca starch, 2%-6% of non-reduced sugar powder, 0.5%-1.5% of edible colloid, 0.5%-2% of edible emulsifier, 0.1%-0.3% of acidity regulator and 0.1%-0.5% of antiseptic preservative. The mochi has good taste. The mochi prepared mix according to the invention is not only good, smooth and elastic in taste, but also overcomes the defect of short guarantee period of traditional mochi; with strong starch aging-delaying performance and antiseptic fresh-keeping effect, the mochi prepared mix can be stored for 6 months at normal temperature (namely 25 DEG C) or for 12 months under refrigerating conditions, and can serve as a snack which is commercially available for a long time in order to meet the demands of market circulation.
Description
Technical field
The invention belongs to the cake technical field, particularly a kind ofly grow shelf-life De Ma Rice-cakes premixed powder with Ma Rice-cakes and preparation method thereof.
Background technology
Premixed powder is meant the mixture that the required various powder raw materials of food such as making bread, cake are stirred and form.Therefore when products such as making bread, cake use premixed powder, only need according to its manufacture craft, an amount of interpolation large food auxiliary material of part such as flour, sugar, grease, water etc. can be produced product, removed weighing in the manufacturing process from, sieved, flow process such as mixing, promote the production facilitation, enhance productivity.At present, China's leisure food industry development is in rising trend, but the technical force of food enterprise and product quality are uneven.Use premixed powder not only to meet the pattern that present central plant serialization is produced and provided and delivered, guarantee constant product quality simultaneously, simplified production process and reduced material loss.The premixed powder raw material is allocated in professional mode and is formed, and can reduce enterprise and make the professional and technical of product, so premixed powder in the application of food service industry also more and more widely.
Ma Rice-cakes is a kind of traditional leisure food that makes things convenient for, be commonly called as " glutinous rice wrapped in lotus leaves ", be with after the glutinous rice flour slaking as the food with filling of cladding, because of its glittering and translucent appearance, tough mouthfeel, healthy quality and the fashion of soft glutinous Q, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste product more and more obtains consumer especially teenager, white-collar favor on market.The raw material that tradition is used to make Ma Rice-cakes is a glutinous rice flour, normal temperature or refrigerated condition Xia Ma Rice-cakes be very easy to ageing hardening, the mouthfeel deterioration, long shelf life market circulation difficulty has had a strong impact on the popularization and the consumption of this series products.Therefore develop a kind of easy to operate, mouthfeel is good and long shelf-life De Ma Rice-cakes premixed powder has good market prospects.
Converted starch is applied to give good ageing resistace of product and integrated quality in the food, also is widely used in Ma Rice-cakes and improves its quality.Yet be development of raw materials Ma Rice-cakes food with starch in replace part glutinous rice flour only, following technological difficulties are arranged: the aging meeting of (1) starch causes dehydration cracking and the hardening of Ma Rice-cakes, directly influences the edible quality of Ma Rice-cakes, shortens shelf life of products; (2) content of reducing sugar is higher among the numb Rice-cakes, and depositing a month color and luster generally speaking can change, and deposits the obvious flavescence of color more than 3 months, has influenced the organoleptic attribute of product; (3) Ma Rice-cakes moisture is fit to microbial growth between 25%～40% usually, is easy to moldy metamorphism; ， Ma Rice-cakes is a cold production simultaneously, also is easy to generate putrid and deteriorated.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide a kind of science assembly De Ma Rice-cakes premixed powder of growing the shelf-life.
Another purpose of the present invention is to provide a kind of above-mentioned Ma Rice-cakes premixed powder De Ma Rice-cakes that comprised, and not only mouthfeel is smooth for Gai Ma Rice-cakes, and Q feels, do not stick to one's teeth, and can both keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, and the shelf-life can reach 6 months.
A further object of the present invention is to provide the preparation method of above-mentioned Ma Rice-cakes.
Purpose of the present invention is achieved through the following technical solutions: a kind of shelf-life De Ma Rice-cakes premixed powder of growing, and Gai is made up of following component by mass percentage by Ma Rice-cakes premixed powder:
Water-milling glutinous rice flour 30%～50%
Cassava modified starch 40%～60%
Non-reduced Icing Sugar 2%～6%
Edible colloid 0.5%～1.5%
Food emulsifier 0.5%～2%
Acidity regulator 0.1%～0.3%
Antisepsis antistaling agent 0.1%～0.5%.
Described cassava modified starch is more than one in hydroxypropyl PASELLI EASYGEL starch, oxidation hydroxypropul starch and the Ultra Tex 2 starch.
Described non-reduced Icing Sugar is more than one in sucrose, trehalose and the galactomannans.
Described edible colloid is more than one in carragheen, konjacmannan, sodium alginate and the gelatin.
Described food emulsifier is more than one in molecule distillating monoglyceride, hard ester acyl calcium lactate, hard ester acyl lactylate and the modified soy bean lipoid.
Described acidity regulator is more than one in citric acid, natrium citricum and the potassium citrate.
Described antisepsis antistaling agent is more than one of potassium sorbate, dehydro sodium acetate and natamycin.
The component of described Ma Rice-cakes premixed powder is food-grade; Ma Rice-cakes premixed powder is a free-running property powdery solid preferably, CQ20 number sieve should all stipulating by standard GB 5507.
A kind ofly comprised above-mentioned a kind of shelf-life De Ma Rice-cakes premixed powder De Ma Rice-cakes that grows.
The preparation method of above-mentioned De Ma Rice-cakes comprises following operating procedure:
(1) water-milling glutinous rice flour, cassava modified starch, non-reduced Icing Sugar, edible colloid, food emulsifier, acidity regulator and antisepsis antistaling agent are mixed, in mixing and blending machine, stir, obtain numb Rice-cakes premixed powder;
(2) step (1) gained Ma Rice-cakes premixed powder input is steamed in the refining machine, add clear water, stir into even dough; Be controlled at steaming refining under 0.025Mpa～0.045Mpa in steaming refining machine internal pressure; Feed steam, steam pressure is controlled at 0.04Mpa～0.06Mpa, add high maltose syrup, the back that stirs adds oil emulsion, obtains Ma Rice-cakes cladding slurry;
(3) with the frying of step (2) gained Ma Rice-cakes cladding slurry, solid quality content is controlled at 75%～77%, is cooled to 25 ℃～40 ℃, obtain Ma Rice-cakes cladding;
(4) step (3) gained Ma Rice-cakes cladding is carried out faric, wrap up in the hand powder, obtain Ma Rice-cakes; Gained Ma Rice-cakes is carried out nitrogen-filled packaging, obtain Ma Rice-cakes finished product.
50%～70% of the addition Wei Ma Rice-cakes premixed powder quality of the described clear water of step (2); The pol of described high maltose syrup is 84～86; 3.5 times～5 times of the addition Wei Ma Rice-cakes premixed powder quality of described high maltose syrup; 10%～20% of the addition Wei Ma Rice-cakes premixed powder quality of described oil emulsion.
The time of the described steaming refining of step (2) is 20min～30min; The time of the described frying of step (3) is 15min～30min.
The present invention compared with prior art has following advantage and beneficial effect:
(1) compares with common glutinous rice flour, cassava modified starch is to have introduced cross-bond and hydrophilic radical on the ative starch basis, characteristics such as its gelatinization, swelling, freeze thawing and retrogradation have been changed, make starch have better tolerance to heat and shearing, have higher freeze-stable and freeze-thaw stability, and the adhesivity of starch-hydrocolloid dispersion is changed, stick with paste silk and shorten by long.Premixed powder of the present invention is by a little less than using cassava class converted starch to improve to utilize pure glutinous rice flour and producing De Ma Rice-cakes Q, and the shortcoming that sticks to one's teeth and eke out a living provides elasticity outstanding good mouthfeel; Simultaneously cassava modified starch has improved the sticking toughness of glutinous rice flour, guarantor's type of operation and product such as is more conducive to stir, faric;
(2) by the science of hydrophilic colloid is selected to be used in combination, improve the water retention property of Ma Rice-cakes cladding largely, cooperate emulsifying agent to delay the aging of starch preferably simultaneously and bring back to life, solve the problem of dehydration, cracking and the hardening of Ma Rice-cakes in the long shelf-life;
(3) by having added non-reduced Icing Sugar, reduce the content of reducing sugar among the Ma Rice-cakes, improve the color stability of Ma Rice-cakes cladding, can prevent under the heating condition and protein generation chemical reaction causes color to change, simultaneously the aliphatic acid of non-reduced Icing Sugar in also can oil-control decomposes, and has stoped numb Rice-cakes skin to place the back its colour changed into yellow for a long time;
(4) by using acidity regulator and antisepsis antistaling agent, the moisture that cooperates control Ma Rice-cakes cladding in the manufacture craft can be avoided the putrid and deteriorated of Ma Rice-cakes effectively below 25%, and fresh-keeping effect is remarkable.
(5) not only mouthfeel is good for Ma Rice-cakes cake premixed powder of the present invention, and has stronger age of starch performance and the corrosion-resistanting fresh-keeping effect of delaying, and can be used to produce long-term circulation De Ma Rice-cakes confectionary, satisfies the requirement of market circulation.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) water-milling glutinous rice flour 3kg, hydroxypropyl PASELLI EASYGEL starch 6kg, non-reduced Icing Sugar 0.6kg (containing sucrose 0.3kg and trehalose 0.3kg), edible colloid 0.15kg (containing carragheen 0.10kg and konjacmannan 0.05kg), molecule distillating monoglyceride 0.20kg, acidity regulator citric acid 0.01kg and potassium sorbate 0.04kg are mixed, in mixing and blending machine, stir, obtain Ma Rice-cakes premixed powder 10kg;
(2) step (1) gained Ma Rice-cakes premixed powder input is steamed in the refining machine, add clear water 7kg, stir into even dough; Be controlled at steaming refining 25min under the 0.035Mpa in steaming refining machine internal pressure; Feed steam, steam pressure is controlled at 0.04Mpa, add high maltose syrup 50kg, the back that stirs adds oil emulsion 1kg, obtains Ma Rice-cakes cladding slurry;
(3) with step (2) gained Ma Rice-cakes cladding slurry frying 25min, solid quality content is controlled at 77%, is cooled to 40 ℃, obtain Ma Rice-cakes cladding;
(4) step (3) gained Ma Rice-cakes cladding is carried out faric, wrap up in the hand powder, obtain Ma Rice-cakes; Gained Ma Rice-cakes is carried out nitrogen-filled packaging, obtain Ma Rice-cakes finished product.
The color and luster of gained Ma Rice-cakes is pure white, and penetrating sense is strong, and the soft Q of mouthfeel is fragrant sliding, can both keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, and room temperature (25 ℃) the following shelf-life of condition was 6 months, and the following shelf-life of freezing conditions was 12 months.
Embodiment 2
(1) water-milling glutinous rice flour 5kg, oxidation hydroxypropul starch 4kg, galactomannans 0.2kg, sodium alginate 0.15kg, food emulsifier 0.20kg (containing hard ester acyl calcium lactate 0.10kg and hard ester acyl lactylate 0.10kg), acidity regulator natrium citricum 0.03kg and dehydro sodium acetate 0.01kg are mixed, in mixing and blending machine, stir, obtain Ma Rice-cakes premixed powder 9.59kg;
(2) step (1) gained Ma Rice-cakes premixed powder input is steamed in the refining machine, add clear water 4.795kg, stir into even dough; Be controlled at steaming refining 20min under the 0.025Mpa in steaming refining machine internal pressure; Feed steam, steam pressure is controlled at 0.05Mpa, add high maltose syrup 33.57kg, the back that stirs adds oil emulsion 1.918kg, obtains Ma Rice-cakes cladding slurry;
(3) with step (2) gained Ma Rice-cakes cladding slurry frying 30min, solid quality content is controlled at 76%, is cooled to 25 ℃, obtain Ma Rice-cakes cladding;
(4) step (3) gained Ma Rice-cakes cladding is carried out faric, wrap up in the hand powder, obtain Ma Rice-cakes; Gained Ma Rice-cakes is carried out nitrogen-filled packaging, obtain Ma Rice-cakes finished product.
The color and luster of gained Ma Rice-cakes is pure white, and penetrating sense is strong, and the soft Q of mouthfeel is fragrant sliding, can both keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, and room temperature (25 ℃) the following shelf-life of condition was 6 months, and the following shelf-life of freezing conditions was 12 months.
Embodiment 3
(1) water-milling glutinous rice flour 4kg, Ultra Tex 2 starch 5kg, trehalose 0.5kg, edible colloid 0.05kg (containing sodium alginate 0.03kg and gelatin 0.02kg), modified soy bean lipoid 0.05kg, acidity regulator potassium citrate 0.02kg and natamycin 0.05kg are mixed, in mixing and blending machine, stir, obtain Ma Rice-cakes premixed powder 9.67kg;
(2) step (1) gained Ma Rice-cakes premixed powder input is steamed in the refining machine, add clear water 5.80kg, stir into even dough; Be controlled at steaming refining 30min under the 0.045Mpa in steaming refining machine internal pressure; Feed steam, steam pressure is controlled at 0.06Mpa, add high maltose syrup 38.68kg, the back that stirs adds oil emulsion 1.45kg, obtains Ma Rice-cakes cladding slurry;
(3) with step (2) gained Ma Rice-cakes cladding slurry frying 15min, solid quality content is controlled at 75%, is cooled to 30 ℃, obtain Ma Rice-cakes cladding;
(4) step (3) gained Ma Rice-cakes cladding is carried out faric, wrap up in the hand powder, obtain Ma Rice-cakes; Gained Ma Rice-cakes is carried out nitrogen-filled packaging, obtain Ma Rice-cakes finished product.
The color and luster of gained Ma Rice-cakes is pure white, and penetrating sense is strong, and the soft Q of mouthfeel is fragrant sliding, can both keep soft and fresh-keeping under room temperature and refrigerated condition for a long time, and room temperature (25 ℃) the following shelf-life of condition was 6 months, and the following shelf-life of freezing conditions was 12 months.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. the numb Rice-cakes premixed powder of a long shelf-life, it is characterized in that: this fiber crops Rice-cakes premixed powder is made up of following component by mass percentage:
Water-milling glutinous rice flour 30%～50%
Cassava modified starch 40%～60%
Non-reduced Icing Sugar 2%～6%
Edible colloid 0.5%～1.5%
Food emulsifier 0.5%～2%
Acidity regulator 0.1%～0.3%
Antisepsis antistaling agent 0.1%～0.5%.
2. a kind of shelf-life De Ma Rice-cakes premixed powder of growing according to claim 1, it is characterized in that: described cassava modified starch is more than one in hydroxypropyl PASELLI EASYGEL starch, oxidation hydroxypropul starch and the Ultra Tex 2 starch.
3. a kind of numb Rice-cakes premixed powder of growing the shelf-life according to claim 1, it is characterized in that: described non-reduced Icing Sugar is more than one in sucrose, trehalose and the galactomannans.
4. a kind of shelf-life De Ma Rice-cakes premixed powder of growing according to claim 1, it is characterized in that: described edible colloid is more than one in carragheen, konjacmannan, sodium alginate and the gelatin.
5. a kind of shelf-life De Ma Rice-cakes premixed powder of growing according to claim 1 is characterized in that: described food emulsifier is more than one in molecule distillating monoglyceride, hard ester acyl calcium lactate, hard ester acyl lactylate and the modified soy bean lipoid.
6. a kind of shelf-life De Ma Rice-cakes premixed powder of growing according to claim 1, it is characterized in that: described acidity regulator is more than one in citric acid, natrium citricum and the potassium citrate; Described antisepsis antistaling agent is more than one of potassium sorbate, dehydro sodium acetate and natamycin.
7. one kind has comprised the described a kind of numb Rice-cakes that grows the numb Rice-cakes premixed powder of shelf-life of claim 1.
8. the preparation method of Ma Rice-cakes according to claim 7 is characterized in that comprising following operating procedure:
(1) water-milling glutinous rice flour, cassava modified starch, non-reduced Icing Sugar, edible colloid, food emulsifier, acidity regulator and antisepsis antistaling agent are mixed, in mixing and blending machine, stir, obtain numb Rice-cakes premixed powder;
(2) step (1) gained Ma Rice-cakes premixed powder input is steamed in the refining machine, add clear water, stir into even dough; Be controlled at steaming refining under 0.025Mpa～0.045Mpa in steaming refining machine internal pressure; Feed steam, steam pressure is controlled at 0.04Mpa～0.06Mpa, add high maltose syrup, the back that stirs adds oil emulsion, obtains Ma Rice-cakes cladding slurry;
(3) with the frying of step (2) gained Ma Rice-cakes cladding slurry, solid quality content is controlled at 75%～77%, is cooled to 25 ℃～40 ℃, obtain Ma Rice-cakes cladding;
(4) step (3) gained Ma Rice-cakes cladding is carried out faric, wrap up in the hand powder, obtain Ma Rice-cakes; Gained Ma Rice-cakes is carried out nitrogen-filled packaging, obtain Ma Rice-cakes finished product.
9. preparation method according to claim 8 is characterized in that: 50%～70% of the addition Wei Ma Rice-cakes premixed powder quality of the described clear water of step (2); The pol of described high maltose syrup is 84～86; 3.5 times～5 times of the addition Wei Ma Rice-cakes premixed powder quality of described high maltose syrup; 10%～20% of the addition Wei Ma Rice-cakes premixed powder quality of described oil emulsion.
10. preparation method according to claim 8 is characterized in that: the time of the described steaming refining of step (2) is 20min～30min; The time of the described frying of step (3) is 15min～30min.
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