CN102144742B - Rice ball modifier and preparation method thereof - Google Patents
Rice ball modifier and preparation method thereof Download PDFInfo
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- CN102144742B CN102144742B CN2010105902225A CN201010590222A CN102144742B CN 102144742 B CN102144742 B CN 102144742B CN 2010105902225 A CN2010105902225 A CN 2010105902225A CN 201010590222 A CN201010590222 A CN 201010590222A CN 102144742 B CN102144742 B CN 102144742B
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- xanthans
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Abstract
The invention discloses a rice ball modifier comprising the following raw materials in proportions by weight: 1-3 parts of sodium polyacrylate, 2-5 parts of sodium carboxy methyl cellulose, 3-7 parts of xanthan gum, 80-87 parts of guar gum and 7-10 parts of glycerin monostearate. Through the rice ball modifier provided by the invention, the problem that the strength of water-milled glutinous riceflour which is used for making wrappers of the rice balls is insufficient can be solved.
Description
Technical field
The present invention relates to the quick-frozen food field, relate in particular to a kind of rice dumpling modifying agent and preparation method thereof.
Background technology
Along with the development of society, the quickening of people's rhythm of life, quick-frozen food more and more becomes part and parcel in people's life.Quick-frozen food develops also more and more widely, and the product of quick-frozen food is also more and more wider; Such as quick-freezing boiled dumplings, made quick-frozen dumpling, quick-frozen Wanton etc.; The development scale of quick-frozen food is also increasing.In the prior art; In the process of made quick-frozen dumpling large-scale industrial production, owing to make the water-milling glutinous rice flour biceps deficiency of rice dumpling musculus cutaneus, the rice dumpling that often occur modulating fall down; Faric cracking; Rice dumpling boiling mixes soup, and phenomenons such as obvious crackle, shedding are arranged after the quick-frozen, has influenced the quality of made quick-frozen dumpling.
Summary of the invention
The present invention provides a kind of rice dumpling modifying agent and preparation method thereof, is used to solve the not enough problem of rice dumpling musculus cutaneus water-milling glutinous rice flour biceps.
The present invention provides a kind of rice dumpling modifying agent, and the raw material weight proportioning of said rice dumpling modifying agent is: 1～3 part of Sodium Polyacrylate, 2～5 parts of sodium carboxymethylcelluloses, 3～7 parts of xanthans, 80～87 parts of melon bean gums, 7～10 parts of glycerin monostearates.
Optional, the raw material weight proportioning of said rice dumpling modifying agent is: 2 parts of Sodium Polyacrylates, 3 parts of sodium carboxymethylcelluloses, 4 parts of xanthans, 83 parts of melon bean gums, 8 parts of glycerin monostearates.
The present invention also provides a kind of preparation method of rice dumpling modifying agent, comprises step: take by weighing raw material by weight; The said raw material that takes by weighing is sieved screening through CB36 number; After said Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and the mixing of melon bean gum, mix with said glycerin monostearate again through screening.
Sodium Polyacrylate is a polyanion type electrolyte, is water-soluble high-molecular compound, because of containing a large amount of hydrophilic radicals, and good water solubility, its aqueous solution has good dissociating property, comparatively ideal wetability, water-retaining property and viscosity higher.Sodium Polyacrylate also has and anti-ly freezes capacitive, good mechanical stability, and its viscosity does not have characteristics such as significant change after the long term storage.
Sodium carboxymethylcellulose (CMC; Carboxymethyl, Cellulose Sodium, Sodium salt ofCaboxy Methyl Cellulose) be a kind of cellulose derivative of HMW; A large amount of hydrophilic radical (carboxyl and hydroxyl) is arranged in its strand; Therefore CMC has good hydrophily and rehydration, can reduce the syneresis of food, prolongs the shelf life of food.The water retention property of CMC is used to prevent that food water evaporation or candy from not forming crystallization, as prevents the various filling hearts " water outlet " in the Flour product; When making bakery product, because CMC is more stable to high temperature, make the humidity of baked goods keep certain, can prevent that this based food is aging or dry and cracked, and make food have certain outward appearance configuration.CMC can improve starch food performance (preventing age of starch, dehydration), control pastel viscosity.CMC can obtain than high viscosity under low concentration, thereby can control the viscosity in the food processing process, thereby gives food lubricated sense.
Xanthans has the good thickening ability, particularly under low quality concentration, has very high viscosity.The viscosity variation can take place because of heating in general polysaccharide, but the almost not variation of viscosity between 10-80 ℃ of the aqueous solution of xanthans, even the aqueous solution of low concentration still demonstrates stable high viscosity in wide temperature range.Xanthan gum solution repeated heating in certain temperature range is freezing, and its viscosity is influenced hardly.Its freeze-thaw stability is preferable, expand water, contraction do not occur.Have splendid stability and retentiveness in the process that xanthans can make product freeze repeatedly-melt, reduce and control the formation of ice crystal.Xanthans and other hydrophilic colloids share in frozen food, not only thermal shock are had very strong tolerance, improve the melting resistant ability, and are rich in soft and smooth sense, and can extend the shelf life.
The melon bean gum is the big molecule of straight chain, and the hydroxyl on the chain can form hydrogen bond with some hydrophilic colloid and starch, so the melon bean gum has the abilities that combine with water in a large number, can prevent syneresis, strengthens quality and mouthfeel, common independent or with the composite use of other edible glue.
Glycerin monostearate is to contain C16-C18 LCFA and glycerine to carry out esterification and make.It is a kind of surfactant of nonionic.It existing hydrophilic have again lipophilic group because of, have multiple functions such as wetting, emulsification, foaming.
After adding composite modifying agent in the water-milling glutinous rice flour of the present invention, increase the viscosity and the muscle property of glutinous rice flour dough, the face post can be continuous during production of machinery.The made quick-frozen dumpling particle shape of making is full not to fall down, and epidermis is smooth not to seep water, and tissue tight is soft, boils the back non muddy soup, the softer glutinous exquisiteness of product; The freeze-thaw resistance of product strengthens, and can effectively prevent the ice crystal that in cold storage procedure, forms to make made quick-frozen dumpling flawless, not shrinkage, good looking appearance; In storage, transportation, can overcome the product surface intensification and melt the cracking that produces; Can solid carbon dioxide be ground the water absorption raising 2%-5% of glutinous rice flour, reduce production cost of products.
The specific embodiment
Rice dumpling modifying agent provided by the invention, the raw material weight proportioning is: 1～3 part of Sodium Polyacrylate, 2～5 parts of sodium carboxymethylcelluloses, 3～7 parts of xanthans, 80～87 parts of melon bean gums, 7～10 parts of glycerin monostearates.
Preferably, the raw material weight proportioning of rice dumpling modifying agent is: 2 parts of Sodium Polyacrylates, 3 parts of sodium carboxymethylcelluloses, 4 parts of xanthans, 83 parts of melon bean gums, 8 parts of glycerin monostearates.
Below specify rice dumpling modifying agent provided by the invention and preparation method thereof through embodiment.
Embodiment one
Take by weighing 1 part of Sodium Polyacrylate by weight, 5 parts of sodium carboxymethylcelluloses, 3 parts of xanthans, 82 parts of melon bean gums, 9 parts of glycerin monostearates.The raw material that takes by weighing through the screening of CB36 number sieve, after the screening, is mixed Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and melon bean gum earlier, again glycerin monostearate is mixed and made into rice dumpling modifying agent provided by the invention.
Embodiment two
Take by weighing 2 parts of Sodium Polyacrylates by weight, 3 parts of sodium carboxymethylcelluloses, 4 parts of xanthans, 83 parts of melon bean gums, 8 parts of glycerin monostearates.The raw material that takes by weighing through the screening of CB36 number sieve, after the screening, is mixed Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and melon bean gum earlier, again glycerin monostearate is mixed and made into rice dumpling modifying agent provided by the invention.
Embodiment three
Take by weighing 3 parts of Sodium Polyacrylates by weight, 2 parts of sodium carboxymethylcelluloses, 7 parts of xanthans, 80 parts of melon bean gums, 8 parts of glycerin monostearates.The raw material that takes by weighing through the screening of CB36 number sieve, after the screening, is mixed Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and melon bean gum earlier, again glycerin monostearate is mixed and made into rice dumpling modifying agent provided by the invention.
Embodiment four
Take by weighing 1 part of Sodium Polyacrylate by weight, 3 parts of sodium carboxymethylcelluloses, 3 parts of xanthans, 87 parts of melon bean gums, 7 parts of glycerin monostearates.The raw material that takes by weighing through the screening of CB36 number sieve, after the screening, is mixed Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and melon bean gum earlier, again glycerin monostearate is mixed and made into rice dumpling modifying agent provided by the invention.
Embodiment five
Take by weighing 1 part of Sodium Polyacrylate by weight, 2 parts of sodium carboxymethylcelluloses, 3 parts of xanthans, 84 parts of melon bean gums, 10 parts of glycerin monostearates.The raw material that takes by weighing through the screening of CB36 number sieve, after the screening, is mixed Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and melon bean gum earlier, again glycerin monostearate is mixed and made into rice dumpling modifying agent provided by the invention.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a rice dumpling modifying agent is characterized in that, the raw material weight proportioning of said rice dumpling modifying agent is: 1～3 part of Sodium Polyacrylate, 2～5 parts of sodium carboxymethylcelluloses, 3～7 parts of xanthans, 80～87 parts of guar gums, 7～10 parts of glycerin monostearates.
2. rice dumpling modifying agent according to claim 1 is characterized in that, the raw material weight proportioning of said rice dumpling modifying agent is: 2 parts of Sodium Polyacrylates, 3 parts of sodium carboxymethylcelluloses, 4 parts of xanthans, 83 parts of guar gums, 8 parts of glycerin monostearates.
3. the preparation method of a rice dumpling modifying agent is characterized in that, comprises step:
Take by weighing 1～3 part of Sodium Polyacrylate by weight, 2～5 parts of sodium carboxymethylcelluloses, 3～7 parts of xanthans, 80～87 parts of guar gums, 7～10 parts of glycerin monostearates;
The said Sodium Polyacrylate that takes by weighing, sodium carboxymethylcellulose, xanthans, guar gum and glycerin monostearate are sieved screening through CB36 number;
After said Sodium Polyacrylate, sodium carboxymethylcellulose, xanthans and guar gum mixing, mix with said glycerin monostearate again through screening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105902225A CN102144742B (en) | 2010-12-16 | 2010-12-16 | Rice ball modifier and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105902225A CN102144742B (en) | 2010-12-16 | 2010-12-16 | Rice ball modifier and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102144742A CN102144742A (en) | 2011-08-10 |
| CN102144742B true CN102144742B (en) | 2012-12-19 |
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| CN2010105902225A Expired - Fee Related CN102144742B (en) | 2010-12-16 | 2010-12-16 | Rice ball modifier and preparation method thereof |
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| CN103250921A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Corn rice dumpling with papaya taste and preparation method thereof |
| CN103250918B (en) * | 2013-04-16 | 2015-04-08 | 蚌埠市金旺食品有限公司 | Semen sesami nigrum rice dumpling with grape taste and preparation method thereof |
| CN103250967A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Juicy peach flavor black rice dumpling and preparation method thereof |
| CN103250920B (en) * | 2013-04-16 | 2015-09-09 | 蚌埠市金旺食品有限公司 | Chocolate rice dumpling of a kind of snow pear flavor and preparation method thereof |
| CN103250922A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Banana flavor mung bean rice dumpling and preparation method thereof |
| CN103844155A (en) * | 2014-02-28 | 2014-06-11 | 佘坤 | Method for preventing instant frozen stuffed dumplings from cracking |
| CN103844154A (en) * | 2014-02-28 | 2014-06-11 | 唐欣 | Rice dumpling improver |
| CN106259595B (en) * | 2015-05-15 | 2019-01-04 | 安琪酵母股份有限公司 | Freeze numb ball modifying agent, freeze numb ball green compact and its preparation method and application |
| CN104920964A (en) * | 2015-06-30 | 2015-09-23 | 三全食品股份有限公司 | Glutinous rice balls with guava and making method thereof |
| CN105166895B (en) * | 2015-09-06 | 2018-02-16 | 甘肃乡草坊土特产品有限公司 | A kind of processing method of the potato full-powder rice dumpling |
| CN105876769A (en) * | 2016-04-16 | 2016-08-24 | 河南黄国粮业股份有限公司 | Anti-cracking method of quick-frozen sweet soup balls |
| CN106722524A (en) * | 2016-11-25 | 2017-05-31 | 安徽省农业科学院农产品加工研究所 | A kind of preparation method of potato Hash Browns |
| CN107212255A (en) * | 2017-06-12 | 2017-09-29 | 黄冈东坡粮油集团有限公司 | A kind of made quick-frozen dumpling premixed powder and preparation method thereof |
| CN107307265A (en) * | 2017-06-12 | 2017-11-03 | 黄冈东坡粮油集团有限公司 | A kind of rice compound nutritional premixed powder and preparation method thereof and application |
| CN107232581B (en) * | 2017-06-29 | 2020-08-14 | 河南鼎元食品科技有限公司 | Quick-frozen rice and flour food quality improver and preparation method thereof |
| CN108185489B (en) * | 2018-01-25 | 2021-06-01 | 河南创新研霖食品科技有限公司 | Sweet soup balls and preparation method thereof |
| CN109077221A (en) * | 2018-07-02 | 2018-12-25 | 河南鼎元食品科技有限公司 | A kind of industrialized preparing process of quick-frozen rice dumpling |
| CN109007777A (en) * | 2018-07-02 | 2018-12-18 | 河南鼎元食品科技有限公司 | A kind of quick-frozen rice dumpling paper modifying agent and preparation method thereof |
| CN110150554A (en) * | 2019-07-03 | 2019-08-23 | 武穴市嘉发食品有限公司 | A kind of novel superslide dumpling flour and preparation method |
| CN110463899A (en) * | 2019-09-06 | 2019-11-19 | 河南创新研霖食品科技有限公司 | A kind of quick-freezing frying glutinous rice cake and its industrialized preparing process |
| CN112262957A (en) * | 2020-10-27 | 2021-01-26 | 安徽包小白食品科技有限公司 | Dough sheet quality improver, preparation process and application thereof |
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| CN102144742A (en) | 2011-08-10 |
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