CN105495311A - Flour special for instant glue puddings, instant glue puddings and making method thereof - Google Patents
Flour special for instant glue puddings, instant glue puddings and making method thereof Download PDFInfo
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- CN105495311A CN105495311A CN201510952302.3A CN201510952302A CN105495311A CN 105495311 A CN105495311 A CN 105495311A CN 201510952302 A CN201510952302 A CN 201510952302A CN 105495311 A CN105495311 A CN 105495311A
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- rice dumpling
- fillings
- instant rice
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- 235000013312 flour Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000003292 glue Substances 0.000 title abstract 11
- 235000011962 puddings Nutrition 0.000 title abstract 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 77
- 235000009566 rice Nutrition 0.000 claims abstract description 77
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 18
- 235000012045 salad Nutrition 0.000 claims abstract description 18
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 16
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 25
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 239000001254 oxidized starch Substances 0.000 claims description 13
- 235000013808 oxidized starch Nutrition 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 11
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000001488 sodium phosphate Substances 0.000 claims description 7
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 239000013638 trimer Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 12
- 240000007594 Oryza sativa Species 0.000 abstract description 65
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002131 composite material Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000000763 evoking effect Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of foods, and particularly discloses flour special for instant glue puddings, the instant glue puddings and a making method thereof. The flour special for the instant glue puddings is prepared from, by weight, 40-60 parts of pre-gelatinized hydroxypropyl glutinous rice flour, 0.2-0.4 part of monostearin, 0.6-0.8 part of guar gum and 0.7-0.9 part of sodium tripolyphosphate. Wrappers for the instant glue puddings are prepared from the flour special for the instant glue puddings, water and salad oil, wherein the pre-gelatinized hydroxypropyl glutinous rice flour in the flour special for the instant glue puddings is taken as a standard, 30-50 parts by weight of water and 2-6 parts by weight of the salad oil is added to every 40-60 parts of the pre-gelatinized hydroxypropyl glutinous rice flour, and filling adopts fruit filling. The glue puddings made of the flour special for the instant glue puddings can be eaten without being subjected to hot processing, original nutrients can be maintained to the maximum extent and are not prone to loss, the fragrant and refreshing flavor of the fruit filling is maintained, the instant glue puddings are smooth and glutinous and do not stick to teeth.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of instant rice dumpling tailored flour, the instant rice dumpling and preparation method thereof.
Background technology
Along with the development of Technique of Speed Freezing, as the time-honored Speciality Foods of China, the rice dumpling are subject to liking of consumers in general.Rice dumpling musculus cutaneus in current China market is all be that Raw material processing forms with glutinous rice flour mostly, freezing in the majority after packaging, needs cooking time edible.On the one hand, glutinous rice flour is pale not bright, also more easily sticks to one's teeth, and is not enough to the desire to purchase evoking consumer; On the other hand, before edible, boiling is not only time-consuming bothersome, and the destruction of high temperature boiling to nutriments such as vitamins is larger.In addition, traditional rice dumpling are all that heat is higher using peanut and sesame as fillings, can not meet consumer well to requirement that is healthy, nutrition.
The demand of modern consumer to personalization highlights, and comparatively expects the rice dumpling of emerging taste, and due to fruit, not only heat is lower, be easy to digestion, also can add different fruit according to personal like, meet people and to suit one's taste personalized requirement, fruit rice ball is arisen at the historic moment at this point.But the rice dumpling commercially available at present all need boiling to process, the loss that the process of boiling can cause fruit fillings Middle nutrition to be worth, also can lose the clearly fragrant and sweet mouthfeel of original fruit.Therefore, need badly and improve for the musculus cutaneus of the rice dumpling and fillings, improve mouthfeel and the edibility of the rice dumpling.
Summary of the invention
In order to overcome the defect of prior art, an object of the present invention is to provide a kind of instant rice dumpling tailored flour, and the rice dumpling dough using this tailored flour to prepare can eat immediately without the need to heating, does not stick to one's teeth, and can increase the whiteness of the rice dumpling.
Two of object of the present invention is to provide a kind of instant rice dumpling, and these rice dumpling are instant not to stick to one's teeth, and can retain the nutritional labeling in raw material to greatest extent, delicate fragrance is good to eat.
Meanwhile, the present invention is also the preparation method providing a kind of instant rice dumpling.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of instant rice dumpling tailored flour, is made up of the raw material of following parts by weight: pre-gelatinized Hydroxypropyl 40 ~ 60 parts, monoglyceride 0.2 ~ 0.4 part, guar gum 0.6 ~ 0.8 part, sodium phosphate trimer 0.7 ~ 0.9 part.
A kind of instant rice dumpling, its musculus cutaneus is that raw material is prepared from by above-mentioned instant rice dumpling tailored flour, water and salad oil, wherein with the pre-gelatinized Hydroxypropyl in instant rice dumpling tailored flour for benchmark, the parts by weight consumption of the corresponding water of every 40 ~ 60 parts of pre-gelatinized Hydroxypropyls is 30 ~ 50 parts, and the parts by weight consumption of salad oil is 2 ~ 6 parts.
The above-mentioned instant rice dumpling, its fillings is prepared from by the raw material of following parts by weight: fruit pulp 35 ~ 50 parts, pre-gelatinized oxidized starch 4 ~ 10 parts, 10 ~ 30 parts, cream, sweetener 5 ~ 15 parts, HFCS 5 ~ 15 parts, monoglyceride 1 ~ 2 part.
Described sweetener is one or more any combination in white granulated sugar, honey element or acesulfame potassium.
Described fruit pulp is apple, banana, "Hami" melon or honey peach pulp.
The particle diameter of described pulp is 0.1 ~ 0.3cm.
The preparation method of the above-mentioned instant rice dumpling, comprises following operating procedure successively:
1) dough and fillings is prepared:
A: prepare dough: get instant rice dumpling tailored flour, salad oil is added to the water, and face, obtained dough;
B: preparation fillings: get each raw material and mix, obtain described fillings;
2) rice dumpling are prepared: 2) prepare the rice dumpling: adopt step 1) dough prepared and the faric process of fillings, obtain the described rice dumpling.
Preparing the concrete grammar that in fillings process, each raw material mixes in step B is: add in cream by pre-gelatinized oxidized starch, 5 ~ 7min is stirred under 150 ~ 200rpm condition, then sweetener, monoglyceride is added, stir, and then add HFCS, be stirred to color bright, and then add fruit pulp, stir 5 ~ 7min under 150 ~ 200rpm condition, obtain fillings.
Step 2) described in the concrete grammar of faric process be: by step 1) dough prepared and fillings add in stuffing-wrapping machine respectively according to mass ratio 1:2 ~ 4, carries out faric making.
The instant rice dumpling tailored flour of the present invention, with pre-gelatinized Hydroxypropyl for primary raw material, and adds monoglyceride, guar gum, the composite use of sodium phosphate trimer, each raw material acts synergistically, the pre-cold water solubles of flour of preparation, and instant musculus cutaneus can be prepared into, convenient, delicious, healthy.
The instant rice dumpling of the present invention, adopt instant rice dumpling tailored flour of the present invention, and add salad oil and water is prepared into rice dumpling musculus cutaneus, without heating and cooking when making the rice dumpling eat, retain the nutritional labeling in raw material to greatest extent, there is sliding glutinous mouthfeel, delicate fragrance is good to eat, and there is bright whiteness.Meanwhile, the introducing of hydroxypropyl makes water absorbing capacity improve 3%-6%, cost-saving, and hydration strengthens, and the large and good stability of reaction control, is beneficial to the perfect profile keeping the rice dumpling in storage and transportation.
Further, the instant rice dumpling of the present invention are primary raw material with fruit pulp, and add that pre-gelatinized oxidized starch, cream, sweetener, HFCS and monoglyceride are composite makes fruit fillings.Fruit taste flat flavor, not only can drive appetite, and heat is lower as fillings, nutritious, good for health, multiple tastes, all-ages, and can select different fruit by personal like, recalls various tastes.Meanwhile, the adding of pre-gelatinized oxidized starch in fillings, not only there is the effect keeping pulp moisture, also contribute to the vivid degree improving pulp.And the musculus cutaneus of the instant rice dumpling of the present invention is without the need to heating and edible, adopts pre-gelatinized oxidized starch in fillings, also without the need to hot-working and edible, whole nutritive values of fruit fillings can be saved from damage.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in detail.
Embodiment 1
A kind of instant rice dumpling tailored flour, is made up of the raw material of following parts by weight: pre-gelatinized Hydroxypropyl 40 parts, monoglyceride 0.2 part, guar gum 0.6 part, sodium phosphate trimer 0.7 part.
A kind of instant rice dumpling, its musculus cutaneus is that raw material is prepared from by above-mentioned instant rice dumpling tailored flour, water and salad oil, wherein with the pre-gelatinized Hydroxypropyl in instant rice dumpling tailored flour for benchmark, the parts by weight consumption of the corresponding water of every 40 parts of pre-gelatinized Hydroxypropyls is 30 parts, and the parts by weight consumption of salad oil is 2 parts; Its fillings is prepared from by the raw material of following parts by weight: apple pulp 35 parts, pre-gelatinized oxidized starch 4 parts, 10 parts, cream, white granulated sugar 5 parts, HFCS 5 parts, monoglyceride 1 part.Wherein the particle diameter of apple pulp is 0.2cm.
The preparation method of the above-mentioned instant rice dumpling, concrete operation step is:
1) dough and fillings is prepared:
A: prepare dough: get instant rice dumpling tailored flour, salad oil adds in dough mixing machine, then water is added in dough mixing machine, and face, obtained dough;
B: preparation fillings: pre-gelatinized oxidized starch is added in cream, stirs 5min under 200rpm condition, then add white granulated sugar, monoglyceride, stir, and then add HFCS, be stirred to color bright, and then add fruit pulp, stir 5min under 200rpm condition, obtain fillings;
2) rice dumpling are prepared: by step 1) dough prepared and fillings add respectively in stuffing-wrapping machine according to mass ratio 1:3, carry out faric making, by obtained rice dumpling packaging, namely complete.
Embodiment 2
A kind of instant rice dumpling tailored flour, is made up of the raw material of following parts by weight: pre-gelatinized Hydroxypropyl 50 parts, monoglyceride 0.3 part, guar gum 0.7 part, sodium phosphate trimer 0.8 part.
A kind of instant rice dumpling, its musculus cutaneus is that raw material is prepared from by above-mentioned instant rice dumpling tailored flour, water and salad oil, wherein with the pre-gelatinized Hydroxypropyl in instant rice dumpling tailored flour for benchmark, the parts by weight consumption of the corresponding water of every 50 parts of pre-gelatinized Hydroxypropyls is 40 parts, and the parts by weight consumption of salad oil is 4 parts; Its fillings is prepared from by the raw material of following parts by weight: banana pulp 42 parts, pre-gelatinized oxidized starch 7 parts, 20 parts, cream, white granulated sugar 5 parts, honey element 5 parts, HFCS 10 parts, monoglyceride 1.5 parts.Wherein the particle diameter of banana pulp is 0.1cm.
The preparation method of the above-mentioned instant rice dumpling, concrete operation step is:
1) dough and fillings is prepared:
A: prepare dough: get instant rice dumpling tailored flour, salad oil adds in dough mixing machine, then water is added in dough mixing machine, and face, obtained dough;
B: preparation fillings: pre-gelatinized oxidized starch is added in cream, stirs 6min under 180rpm condition, then add white granulated sugar, monoglyceride, stir, and then add HFCS, be stirred to color bright, and then add fruit pulp, stir 6min under 180rpm condition, obtain fillings;
2) rice dumpling are prepared: by step 1) dough prepared and fillings add respectively in stuffing-wrapping machine according to mass ratio 1:2, carry out faric making, by obtained rice dumpling packaging, namely complete.
Embodiment 3
A kind of instant rice dumpling tailored flour, is made up of the raw material of following parts by weight: pre-gelatinized Hydroxypropyl 60 parts, monoglyceride 0.4 part, guar gum 0.8 part, sodium phosphate trimer 0.9 part.
A kind of instant rice dumpling, its musculus cutaneus is that raw material is prepared from by above-mentioned instant rice dumpling tailored flour, water and salad oil, wherein with the pre-gelatinized Hydroxypropyl in instant rice dumpling tailored flour for benchmark, the parts by weight consumption of the corresponding water of every 60 parts of pre-gelatinized Hydroxypropyls is 50 parts, and the parts by weight consumption of salad oil is 6 parts; Its fillings is prepared from by the raw material of following parts by weight: Hami melon pulp 50 parts, pre-gelatinized oxidized starch 10 parts, 30 parts, cream, white granulated sugar 5 parts, honey element 5 parts, acesulfame potassium 5 parts, HFCS 15 parts, monoglyceride 2 parts.Wherein the particle diameter of Hami melon pulp is 0.3cm.
The preparation method of the above-mentioned instant rice dumpling, concrete operation step is:
1) dough and fillings is prepared:
A: prepare dough: get instant rice dumpling tailored flour, salad oil adds in dough mixing machine, then water is added in dough mixing machine, and face, obtained dough;
B: preparation fillings: pre-gelatinized oxidized starch is added in cream, stirs 7min under 150rpm condition, then add white granulated sugar, monoglyceride, stir, and then add HFCS, be stirred to color bright, and then add fruit pulp, stir 7min under 150rpm condition, obtain fillings;
2) rice dumpling are prepared: by step 1) dough prepared and fillings add respectively in stuffing-wrapping machine according to mass ratio 1:4, carry out faric making, by obtained rice dumpling packaging, namely complete.
Claims (8)
1. an instant rice dumpling tailored flour, is characterized in that, is made up of the raw material of following parts by weight: pre-gelatinized Hydroxypropyl 40 ~ 60 parts, monoglyceride 0.2 ~ 0.4 part, guar gum 0.6 ~ 0.8 part, sodium phosphate trimer 0.7 ~ 0.9 part.
2. instant rice dumpling, it is characterized in that, its musculus cutaneus is that raw material is prepared from by instant rice dumpling tailored flour as claimed in claim 1, water and salad oil, wherein with the pre-gelatinized Hydroxypropyl in instant rice dumpling tailored flour for benchmark, the parts by weight consumption of the corresponding water of every 40 ~ 60 parts of pre-gelatinized Hydroxypropyls is 30 ~ 50 parts, and the parts by weight consumption of salad oil is 2 ~ 6 parts.
3. the instant rice dumpling as claimed in claim 2, it is characterized in that, its fillings is prepared from by the raw material of following parts by weight: fruit pulp 35 ~ 50 parts, pre-gelatinized oxidized starch 4 ~ 10 parts, 10 ~ 30 parts, cream, sweetener 5 ~ 15 parts, HFCS 5 ~ 15 parts, monoglyceride 1 ~ 2 part.
4. the instant rice dumpling as claimed in claim 3, is characterized in that, described sweetener is one or more any combination in white granulated sugar, honey element, acesulfame potassium.
5. the instant rice dumpling as described in claim 3 or 4, is characterized in that, described fruit pulp is apple, banana, "Hami" melon or honey peach pulp.
6. a preparation method for the instant rice dumpling as described in claim 3 or 4, is characterized in that, comprises following operating procedure successively:
1) dough and fillings is prepared:
A: prepare dough: get pre-gelatinized Hydroxypropyl, monoglyceride, guar gum, sodium phosphate trimer, salad oil be added to the water, and face, obtained dough;
B: preparation fillings: get each raw material and mix, obtain described fillings;
2) rice dumpling are prepared: adopt step 1) dough prepared and the faric process of fillings, obtain the described rice dumpling.
7. the preparation method of the instant rice dumpling as claimed in claim 6, it is characterized in that, preparing the concrete grammar that in fillings process, each raw material mixes in step B is: add in cream by pre-gelatinized oxidized starch, stirs 5 ~ 7min, then add sweetener, monoglyceride under 150 ~ 200rpm condition, stir, and then add HFCS, be stirred to color bright, and then add fruit pulp, stir 5 ~ 7min under 150 ~ 200rpm condition, obtain fillings.
8. the preparation method of the instant rice dumpling as claimed in claim 6, it is characterized in that, step 2) described in the concrete grammar of faric process be: by step 1) dough prepared and fillings add in stuffing-wrapping machine respectively according to mass ratio 1:2 ~ 4, carries out faric making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952302.3A CN105495311A (en) | 2015-12-19 | 2015-12-19 | Flour special for instant glue puddings, instant glue puddings and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510952302.3A CN105495311A (en) | 2015-12-19 | 2015-12-19 | Flour special for instant glue puddings, instant glue puddings and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495311A true CN105495311A (en) | 2016-04-20 |
Family
ID=55703919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510952302.3A Pending CN105495311A (en) | 2015-12-19 | 2015-12-19 | Flour special for instant glue puddings, instant glue puddings and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495311A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361294A (en) * | 2017-08-15 | 2017-11-21 | 长春中之杰食品有限公司 | A kind of Lantern Festival powder and products thereof |
| CN107410845A (en) * | 2017-04-06 | 2017-12-01 | 安徽倮倮米业有限公司 | A kind of made quick-frozen dumpling glutinous rice flour and preparation method thereof |
| CN109965198A (en) * | 2019-03-29 | 2019-07-05 | 玉林师范学院 | A kind of instant high dietary-fiber passion fruit rice dumpling and preparation method thereof |
| CN112262892A (en) * | 2020-10-26 | 2021-01-26 | 山东德正乳业股份有限公司 | Double-protein modified milk powder and preparation method thereof |
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| CN1353949A (en) * | 2000-11-20 | 2002-06-19 | 吴玉凯 | Improving agent of stuffing material for frozen food |
| CN1799419A (en) * | 2005-12-02 | 2006-07-12 | 梁嘉臻 | Method for preparing instant semifinished product of rice dumpling |
| CN101642210A (en) * | 2009-08-21 | 2010-02-10 | 王雅琳 | Green boiled rice dumplings and preparation method |
| CN102696975A (en) * | 2012-06-19 | 2012-10-03 | 河南黄国粮业有限公司 | Quick-frozen glue pudding made of hydroxypropyl sticky rice starch |
| CN103110043A (en) * | 2012-11-29 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Mung bean stuffing with good water-retaining property |
| CN103283789A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof |
| CN104664178A (en) * | 2015-01-30 | 2015-06-03 | 漯河市恒瑞加友食品科技有限公司 | Crystal rice dumplings and preparation method thereof |
| CN104705570A (en) * | 2015-04-09 | 2015-06-17 | 王振祥 | Compound ultrafine black glutinous rice flour |
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| CN1353949A (en) * | 2000-11-20 | 2002-06-19 | 吴玉凯 | Improving agent of stuffing material for frozen food |
| CN1799419A (en) * | 2005-12-02 | 2006-07-12 | 梁嘉臻 | Method for preparing instant semifinished product of rice dumpling |
| CN101642210A (en) * | 2009-08-21 | 2010-02-10 | 王雅琳 | Green boiled rice dumplings and preparation method |
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| CN103283789A (en) * | 2013-05-31 | 2013-09-11 | 广州合诚实业有限公司 | Baked-resistant mooncake stuffing pre-mixed powder and mooncake fruit jam stuffing and preparation methods thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410845A (en) * | 2017-04-06 | 2017-12-01 | 安徽倮倮米业有限公司 | A kind of made quick-frozen dumpling glutinous rice flour and preparation method thereof |
| CN107361294A (en) * | 2017-08-15 | 2017-11-21 | 长春中之杰食品有限公司 | A kind of Lantern Festival powder and products thereof |
| CN107361294B (en) * | 2017-08-15 | 2018-06-22 | 长春中之杰食品有限公司 | A kind of Lantern Festival powder and products thereof |
| CN109965198A (en) * | 2019-03-29 | 2019-07-05 | 玉林师范学院 | A kind of instant high dietary-fiber passion fruit rice dumpling and preparation method thereof |
| CN112262892A (en) * | 2020-10-26 | 2021-01-26 | 山东德正乳业股份有限公司 | Double-protein modified milk powder and preparation method thereof |
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Application publication date: 20160420 |