CN106798355B - Steaming-free mochi and preparation method thereof - Google Patents
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Abstract
The invention discloses a stewing-free mochi and a preparation method thereof. The peel material of the mochi comprises oil, sorbitol, white granulated sugar, pregelatinized glutinous rice flour, glycerol, acetylated distarch adipate, sodium alginate, maltodextrin, sodium starch octenyl succinate, molecular distillation monoglyceride, carrageenan, acidity regulator, edible essence, edible preservative and water. The mochi skin material still keeps good conglobation and ductility after being rapidly stirred, tastes soft and glutinous, and is better after being refrigerated; and maintain a stable emulsion system at oil contents of up to 35%. The invention omits the complicated working procedures of heating and cooling, further simplifies the production working procedures, greatly shortens the production time and is more suitable for continuous production.
Description
Technical Field
The invention belongs to the technical field of cakes and particularly relates to a steaming-free mochi and a preparation method thereof.
Background
Mochi, originated in japan. Japanese called cake, Japanese pronunciation "mochi", directly called mochi and caked cake, as elastic and viscous food made of glutinous rice flour or other starch. Mochi is a leisure food which is gradually popular in some large and medium cities in China along the sea in recent years.
In Japan, the traditional method of making mochi is to beat the steamed glutinous rice with a pestle and stone mortar into glutinous rice cake with soft and sticky taste. The mochi eaten by people at present is a cold-processed ready-to-eat food cooked by cooked flour and soft, tough and elastic in mouthfeel. The production process can be roughly divided into four steps of steaming, cooling, stuffing wrapping and packaging. Firstly, cooking raw materials such as glutinous rice flour and the like under air pressure, then adding syrup, stirring, frying and cooking, taking out the cooked glutinous rice flour and the like to a proper degree, and cooling to obtain a skin material; and then stuffing is wrapped according to a certain skin-stuffing ratio by matching with stuffing, and finally, packaging is finished.
At present, the production of the manioc products requires the links of cooking and cooling when the leather is made, and consumes energy and time. Therefore, the continuous production of the mochi products at present needs to further simplify the production process and shorten the processing time.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a non-steamed mochi.
The invention also aims to provide a preparation method of the steaming-free mochi.
The purpose of the invention is realized by the following technical scheme: the cooking-free mochi is characterized by consisting of a wrapper and stuffing, wherein the wrapper consists of the following components in percentage by mass:
15.55-35% of oil, 15-19% of sorbitol, 13.59-16% of white granulated sugar, 6.5-7.5% of pre-gelatinized glutinous rice flour, 6-8% of glycerol, 6-7% of acetylated distarch adipate, 1.1-1.3% of sodium alginate, 1-3% of maltodextrin, 0.4-0.6% of sodium starch octenyl succinate, 0.2-0.4% of molecular distillation monoglyceride, 0.1-0.3% of carrageenan, 0.05-0.15% of acidity regulator, 0-proper amount of edible essence, 0-proper amount of edible preservative and the balance of water.
The wrapper stuffing and the stuffing are preferably mixed according to the mass ratio of 6: 1.
The stuffing is preferably sweetened bean paste stuffing.
The oil is preferably an edible vegetable oil.
The pre-gelatinized glutinous rice flour is preferably the pre-gelatinized glutinous rice flour with the viscosity ranging from 400BU to 450BU (measured by using a Brabender instrument and a dry basis with the mass percent of 5%).
The acetylated distarch adipate is preferably acetylated distarch adipate with the viscosity ranging from 1800 to 2600BU (measured by a Brabender instrument and a dry basis with the mass percentage of 5 percent).
The sorbitol is preferably sorbitol liquid, and more preferably sorbitol liquid with the solid content of 70% by mass.
The white granulated sugar is preferably refined young granulated sugar, and more preferably the fineness of the white granulated sugar requires that 95 percent of the white granulated sugar can pass through a 60-mesh sieve.
The glycerol is preferably edible glycerol, and more preferably the glycerol with the content of more than 99.5 percent by mass.
The sodium alginate is preferably sodium alginate with the viscosity range of 500-800 mPa & s.
The maltodextrin is preferably maltodextrin with DE value ranging from 12 to 16.
The sodium starch octenyl succinate is preferably sodium starch octenyl succinate with the viscosity range of 450-900 mPas.
The molecular distillation monoglyceride is preferably molecular distillation monoglyceride with an HLB value ranging from 3.9 to 5.3.
The carrageenan is preferably carrageenan with the viscosity range of 80-150 mPa.
The acidity regulator is preferably anhydrous citric acid.
The proper amount means that the dosage meets the national food safety standard.
The content of the edible essence is preferably 0.05-0.15% by mass.
The edible essence is preferably water-soluble liquid essence.
The content of the edible preservative is preferably 0.01-0.05% by mass.
The edible preservative is preferably potassium sorbate.
The water is preferably sterile distilled water.
The leather is preferably prepared by the following steps:
(1) adding white granulated sugar, pre-gelatinized glutinous rice flour, acetylated distarch adipate, sodium alginate, maltodextrin, sodium starch octenyl succinate, molecular distillation monoglyceride, carrageenan, acidity regulator and edible preservative into oil, and stirring until the powder is uniformly dispersed to obtain a mixed material ①;
(2) adding water while stirring the mixed material ① prepared in the step (1), and stirring until the water is uniformly absorbed and the white granulated sugar is completely dissolved to obtain a mixed material ②;
(3) adding sorbitol, glycerol and edible essence while stirring the mixed material ② prepared in the step (2), and stirring until the materials are uniform to obtain a mixed material ③;
(4) beating to obtain a leather material;
wherein the content of each raw material is as follows by mass percent: 15.55-35% of oil, 15-19% of sorbitol, 13.59-16% of white granulated sugar, 6.5-7.5% of pre-gelatinized glutinous rice flour, 6-8% of glycerol, 6-7% of acetylated distarch adipate, 1.1-1.3% of sodium alginate, 1-3% of maltodextrin, 0.4-0.6% of sodium starch octenyl succinate, 0.2-0.4% of molecular distillation monoglyceride, 0.1-0.3% of carrageenan, 0.05-0.15% of acidity regulator, 0-proper amount of edible essence, 0-proper amount of edible preservative and the balance of water.
The stirring speed in the step (1) is preferably 80-100 rpm.
The stirring speed in the step (2) is preferably 80-100 rpm.
The stirring speed in the step (3) is preferably 80-100 rpm.
The rotation speed of the striking in the step (4) is preferably 150-200 rpm.
The cladding is preferably prepared by a continuous inflator.
The basic parameter settings of the continuous aerator are preferably that the stirring speed of the premixing and stirring cylinder is 80-100 rpm, the material pumping amount is 450-500L/h, the stirring speed of the mixing head is 150-200 rpm, and the pressurization setting is 0.8-1 bar.
A preparation method of the stewing-free mochi comprises the following steps: and (4) wrapping the wrapper and the stuffing according to a certain wrapper-stuffing ratio to obtain the steaming-free mochi.
The wrapper and the stuffing are preferably mixed according to the mass ratio of 6: 1.
The stuffing is preferably sweetened bean paste stuffing.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the method improves the skin material of the mochi, does not need to use a traditional steaming and refining machine, avoids the complicated working procedures of heating and cooling, and shortens the production time. Moreover, the invention can conveniently realize production by adopting the continuous inflator, reduces the investment of production equipment and is suitable for more manufacturers.
(2) According to the invention, by compounding the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch and the functional food colloid, the skin material of the mochi still keeps good conglobation and certain ductility after being rapidly stirred by the mixing head, has soft and glutinous mouthfeel, and has better edible mouthfeel after being refrigerated.
(3) According to the invention, the emulsifying stability of the mochi skin material is improved by using the emulsifying starch and the emulsifying agent, so that the mochi skin material can be further stably combined with water and oil after being rapidly stirred by the mixing head under the condition of high oil quantity, and excellent mouth-melting property is brought.
(4) The mochi skin material disclosed by the invention is prepared by a cold processing technology, is soft and glutinous in taste, is better in edible taste after being refrigerated, and can realize industrial continuous production.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Adding 15.55kg of first-grade soybean oil (Yihai Jialidi golden dragon fish) into a premixing and stirring cylinder, then adding 16kg of refined young granulated sugar, 7.5kg of pregelatinized glutinous rice powder (dried base with the mass percentage of 5 percent is measured by a Brabender instrument, the viscosity is 400BU, a product of Henan Huangguo food industry Co., Ltd.), 7.5kg of acetylated distarch adipate (dried base with the mass percentage of 5 percent is measured by the Brabender instrument, the viscosity is 1800BU, a France Rogat product) is 7kg, 1.3kg of sodium alginate (the viscosity is 500 mPa.s), 3kg of maltodextrin (the DE value 16), 0.6kg of starch sodium octenyl succinate (the viscosity is 450 mPa.s), 0.4kg of molecular distillation monoglyceride (the HLB value is 3.9), 0.3kg of carrageenan (the viscosity is 80 mPa.s), 0.15kg of anhydrous citric acid and 0.05kg of potassium sorbate, stirring at 80rpm for 5min until the powder is uniformly dispersed, and preparing a mixed material ①;
(2) stirring the mixed material ① prepared in the step (1) at a rotating speed of 80rpm while adding 21kg of sterile distilled water, and stirring for 10min until the water is uniformly absorbed and the refined granulated sugar is completely dissolved to prepare a mixed material ②;
(3) stirring the mixed material ② prepared in the step (2) at a rotating speed of 80rpm, adding 19kg of sorbitol solution, 8kg of edible glycerin and 0.15kg of water-soluble liquid essence, stirring for 5min till the materials are uniform, and pumping the materials into a storage tank at a pumping speed of 500L/h to prepare a mixed material ③;
(4) starting a raw material pump, setting parameters of a mixing head (the stirring speed of the mixing head is 150rpm, and the pressurization is set to be 0.8bar), and discharging the mixed material ③ to a receiving hopper through the mixing head at the extraction speed of 500L/h to obtain the mochi skin material;
(5) and (3) pumping the mochi skin material prepared in the step (4) to a stuffing wrapping machine at a pumping speed of 500L/h, and wrapping stuffing with the sweetened bean paste stuffing according to a skin-stuffing ratio of 6:1 to obtain the non-steamed mochi.
Example 2
(1) Adding 35kg of first-grade soybean oil (Yihai Jialidong fish) into a premixing and stirring cylinder, then adding 13.59kg of refined young granulated sugar, 6.5kg of pregelatinized glutinous rice powder (dried base with the mass percentage of 5% is measured by a Brabender instrument, the viscosity is 450BU, product of Henan Huangguo food industry Co., Ltd.), 6.5kg of acetylated distarch adipate (dried base with the mass percentage of 5% is measured by the Brabender instrument, the viscosity is 2600BU, product of France Roguet) is 6kg, 1.1kg of sodium alginate (the viscosity is 800 mPa.s), 1kg of maltodextrin (DE value 12), 0.4kg of starch sodium octenyl succinate (the viscosity is 900 mPa.s), 0.2kg of molecular distillation monoglyceride (the HLB value is 5.3), 0.1kg of carrageenan (the viscosity is 150 mPa.s), 0.05kg of anhydrous citric acid and 0.01kg of potassium sorbate, stirring for 5min at 100rpm until the powder is uniformly dispersed to obtain a mixed material ①;
(2) stirring the mixed material ① prepared in the step (1) at a rotating speed of 100rpm while adding 15kg of sterile distilled water, stirring for 10min until the water is uniformly absorbed and the refined granulated sugar is completely dissolved to prepare a mixed material ②;
(3) stirring the mixed material ② prepared in the step (2) at the rotating speed of 100rpm, adding 15kg of sorbitol solution, 6kg of edible glycerin and 0.05kg of water-soluble liquid essence, stirring for 5min till the materials are uniform, and pumping the materials into a storage tank at the pumping speed of 450L/h to prepare a mixed material ③;
(4) starting a raw material pump, setting parameters of a mixing head (the stirring speed of the mixing head is 200rpm, and the pressurization is set to be 1bar), enabling the mixed material ③ to pass through the mixing head at the extraction speed of 450L/h, discharging to a receiving hopper, and preparing the mochi skin material;
(5) and (3) pumping the mochi skin material prepared in the step (4) to a stuffing wrapping machine at a pumping speed of 450L/h, and wrapping stuffing with the sweetened bean paste stuffing according to a skin-stuffing ratio of 6:1 to obtain the non-steamed mochi.
Example 3
(1) Adding 25kg of first-grade soybean oil (Yihai Jialidong fish) into a premixing and stirring cylinder, then adding 15kg of refined young granulated sugar, 7kg of pregelatinized glutinous rice powder (5 mass percent of dry basis is measured by a Brabender instrument, the viscosity is 420BU, a product of Henan Huangguo food industry Co., Ltd.), 7kg of acetylated distarch adipate (5 mass percent of dry basis is measured by a Brabender instrument, the viscosity is 2200BU, a France Rogat product) is 6.57kg, sodium alginate (the viscosity is 650 mPa.s) is 1.2kg, maltodextrin (DE value 14) is 2kg, starch sodium octenyl succinate (the viscosity is 750 mPa.s) is 0.5kg, molecular distillation monoglyceride (HLB value is 4.5) is 0.3kg, carrageenan (the viscosity is 120 mPa.s) is 0.2kg, anhydrous citric acid is 0.1kg and potassium sorbate is 0.03kg, stirring at 90rpm for 5min until the powder is uniformly dispersed, and preparing ①;
(2) stirring the mixed material ① prepared in the step (1) at a rotating speed of 90rpm while adding 18kg of sterile distilled water, and stirring for 10min until the water is uniformly absorbed and the refined granulated sugar is completely dissolved to prepare a mixed material ②;
(3) stirring the mixed material ② prepared in the step (2) at a rotating speed of 90rpm, adding 17kg of sorbitol solution, 7kg of edible glycerin and 0.1kg of water-soluble liquid essence, stirring for 5min till the materials are uniform, and pumping the materials into a storage tank at a pumping speed of 480L/h to prepare a mixed material ③;
(4) starting a raw material pump, setting parameters of a mixing head (the stirring speed of the mixing head is 170rpm, and the pressurization is set to be 0.9bar), and discharging the mixed material ③ to a receiving hopper through the mixing head at a pumping speed of 480L/h to obtain the mochi skin material;
(5) and (3) pumping the mochi skin material prepared in the step (4) to a stuffing wrapping machine at a pumping speed of 480L/h, and wrapping stuffing with the sweetened bean paste stuffing according to a skin-stuffing ratio of 6:1 to obtain the non-steamed mochi.
Comparative example 1
The traditional mochi production formula is as follows:
10kg of glutinous rice flour, 1kg of white granulated sugar, 7kg of water, 40kg of malt syrup, 1.5kg of snow white emulsified oil and 0.02kg of potassium sorbate.
The traditional mochi production process comprises the following steps:
(1) mixing 10kg of glutinous rice flour and 0.02kg of potassium sorbate, pouring the mixture into a steaming machine, and slowly starting a stirring paddle until the mixture is fully stirred to obtain mixed glutinous rice flour;
(2) slowly adding 7kg of water into the mixed glutinous rice flour prepared in the step (1), and fully and uniformly stirring to form dough;
(3) after the uniform dough in the step (2) is obtained, closing a valve of the cooking machine, introducing internal steam, and simultaneously introducing steam on the outer layer of the cooking machine, wherein the cooking time is 25 minutes, and the speed of a stirring paddle can be adjusted from slow speed to fast speed;
(4) during steaming, 1kg of white granulated sugar is stirred into 40kg of maltose syrup and then boiled in a jacketed pan until the sugar degree is 85 (detected by a saccharimeter), the boiling is stopped, and standing is carried out to remove bubbles to obtain mixed syrup for later use;
(5) after the steaming is finished, stirring and adding the mixed syrup prepared in the step (4) into a steaming machine for multiple times, so that the mixed syrup and the dough steamed in the step (3) are uniformly mixed to prepare mixed dough;
(6) adding 1.5kg of snow white emulsified oil into the mixed dough prepared in the step (5) in several times, uniformly stirring, and finally frying until the solid matter of the wrapper is more than 76 (detected by a saccharimeter);
(7) and (4) fully cooling the wrapper, and then filling and forming the wrapper by using a filling machine to obtain the mochi.
Effects of the embodiment
Performance measurements were performed on the mochi prepared in examples 1 to 3 and comparative example 1.
1. Measurement method
Elasticity and chewiness measurements: the test is carried out by adopting a CT3 type texture analyzer of Brookfield company, and the test mode adopts a TPA test mode, wherein the speed before the test is 2.00mm/s, the test speed is 0.50mm/s, the return speed is 0.50mm/s, and the test target distance is 8 mm. Each sample was run in 3 replicates and averaged.
2. Measurement results
TABLE 1 comparison of the parameters of mochi prepared in examples 1 to 3 with those of comparative example 1
In the samples tested on the third day, examples 1 to 3 were stored at low temperature (4 ℃) and comparative example 1 was stored at normal temperature (25 ℃). Samples at other detection times were stored at ambient temperature.
As can be seen from table 1, although the mochi prepared in examples 1 to 3 had a slightly soft mouthfeel, the mochi prepared in comparative example 1 had no significant difference in eating quality; and after refrigeration, the mouthfeel of the two is more similar. Moreover, as can be seen from the performance parameters of example 2, the non-steamed mochi prepared by the present invention can still maintain a stable emulsifying system with oil content up to 35%.
Comparative example 2
(1) Adding 35kg of first-grade soybean oil (Yihai Jiali golden dragon fish) into a premixing and stirring cylinder, then adding 13.59kg of refined young granulated sugar, 6.5kg of pregelatinized glutinous rice flour (dried base with the mass percentage of 5% is measured by a Brabender instrument, the viscosity is 450BU, product of Henan Huangguo food industry Co., Ltd.), 6kg of acetylated distarch adipate (dried base with the mass percentage of 5% is measured by the Brabender instrument, the viscosity is 2600BU, product of France Roguet) is 6kg, 1.1kg of xanthan gum (the viscosity is 800 mPa.s), 1kg of maltodextrin (DE value 12), 0.4kg of starch sodium octenyl succinate (the viscosity is 900 mPa.s), 0.2kg of molecular distillation monoglyceride (the HLB value is 5.3), 0.1kg of locust bean gum (the viscosity is 150 mPa.s), 0.05kg of anhydrous citric acid and 0.01kg of potassium sorbate, stirring at 100rpm for 5min until the powder is uniformly dispersed to obtain a mixed material ①;
(2) stirring the mixed material ① prepared in the step (1) at a rotating speed of 100rpm while adding 15kg of sterile distilled water, stirring for 10min until the water is uniformly absorbed and the refined granulated sugar is completely dissolved to prepare a mixed material ②;
(3) stirring the mixed material ② prepared in the step (2) at 100rpm while adding 15kg of sorbitol solution, 6kg of edible glycerin and 0.05kg of water-soluble liquid essence, stirring for 5min until the material is uniform, and pumping the material into a storage tank at a pumping speed of 450L/h to prepare a mixed material ③;
(4) starting a raw material pump, setting parameters of a mixing head (the stirring speed of the mixing head is 200rpm, and the pressurization is set to be 1bar), and discharging the mixed material ③ to a receiving hopper through the mixing head at the extraction speed of 450L/h;
(5) the material was pumped to the encrusting machine at a pumping speed of 450L/h.
Comparative example 2 the sodium alginate in example 2 was replaced by xanthan gum, the carrageenan was replaced by locust bean gum, and the contents of other components and the preparation process were the same. Experiments show that even though the same preparation process is carried out, the materials of the comparative example are obviously fluid and sticky and cannot be agglomerated to be stuffed.
Comparative example 3
(1) Adding 35kg of first-grade soybean oil (Yihai Jialidong fish) into a premixing and stirring cylinder, then adding 13.59kg of refined young granulated sugar, 6.5kg of pregelatinized glutinous rice powder (dried base with the mass percentage of 5% is measured by a Brabender instrument, the viscosity is 450BU, a product of Henan Huangguo food industry Co., Ltd.), 6.5kg of acetylated distarch adipate (dried base with the mass percentage of 5% is measured by the Brabender instrument, the viscosity is 2600BU, a France Roguet product) is 6kg, 1.2kg of xanthan gum (the viscosity is 800 mPa.s), 1kg of maltodextrin (DE value 12), 0.4kg of starch sodium octenyl succinate (the viscosity is 900 mPa.s), 0.2kg of molecular distillation monoglyceride (the HLB value is 5.3), 0.05kg of anhydrous citric acid and 0.01kg of potassium sorbate, stirring at 100rpm for 5min until the powder is uniformly dispersed to obtain ①;
(2) stirring the mixed material ① prepared in the step (1) at 100rpm while adding 15kg of sterile distilled water, stirring for 10min until the water is uniformly absorbed and the refined granulated sugar is completely dissolved to prepare a mixed material ②;
(3) stirring the mixed material ② prepared in the step (2) at 100rpm while adding 15kg of sorbitol solution, 6kg of edible glycerin and 0.05kg of water-soluble liquid essence, stirring for 5min until the material is uniform, and pumping the material into a storage tank at a pumping speed of 450L/h to prepare a mixed material ③;
(4) starting a raw material pump, setting parameters of a mixing head (the stirring speed of the mixing head is 200rpm, and the pressurization is set to be 1bar), and discharging the mixed material ③ to a receiving hopper through the mixing head at the extraction speed of 450L/h;
(5) the material was pumped to the encrusting machine at a pumping speed of 450L/h.
Comparative example 3 the sodium alginate and carrageenan in example 2 were replaced by a single xanthan gum, and the contents of other components and the preparation process were the same. Experiments show that even though the same preparation process is carried out, the materials of the comparative example are obviously fluid and sticky and cannot be agglomerated to be stuffed.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The stewing-free mochi is characterized in that: the stuffing consists of a wrapper and stuffing, wherein the wrapper consists of the following components in percentage by mass:
15.55-35% of oil, 15-19% of sorbitol, 13.59-16% of white granulated sugar, 6.5-7.5% of pre-gelatinized glutinous rice flour, 6-8% of glycerol, 6-7% of acetylated distarch adipate, 1.1-1.3% of sodium alginate, 1-3% of maltodextrin, 0.4-0.6% of sodium starch octenyl succinate, 0.2-0.4% of molecular distillation monoglyceride, 0.1-0.3% of carrageenan, 0.05-0.15% of acidity regulator, 0-proper amount of edible essence, 0-proper amount of edible preservative and the balance of water.
2. The boil-free mochi of claim 1, wherein:
the content of the edible essence is 0.05-0.15% by mass;
the content of the edible preservative is 0.01-0.05% by mass.
3. The boil-free mochi of claim 1, wherein:
the sorbitol is sorbitol liquid;
the white granulated sugar is refined young granulated sugar.
4. The boil-free mochi of claim 3, wherein:
the sorbitol solution is sorbitol solution with solid content of 70% by mass;
the refined young granulated sugar is refined young granulated sugar with the fineness requiring that 95 percent of the refined young granulated sugar can pass through a 60-mesh sieve.
5. The boil-free mochi of claim 1, wherein:
the acidity regulator is anhydrous citric acid;
the edible essence is water-soluble liquid essence;
the edible preservative is potassium sorbate;
the oil is vegetable oil.
6. The boil-free mochi of claim 1, wherein:
the sodium alginate is sodium alginate with the viscosity range of 500-800 mPa.s;
the carrageenan is carrageenan with the viscosity ranging from 80 to 150 mPa.s.
7. The boil-free mochi of claim 1, wherein:
the pre-gelatinized glutinous rice flour is prepared from glutinous rice flour with the viscosity ranging from 400BU to 450 BU;
the acetylated distarch adipate is acetylated distarch adipate with the viscosity ranging from 1800BU to 2600 BU;
the sodium starch octenyl succinate is sodium starch octenyl succinate with the viscosity range of 450-900 mPa.s;
the maltodextrin is maltodextrin with a DE value ranging from 12 to 16;
the molecular distillation monoglyceride is a molecular distillation monoglyceride with an HLB value ranging from 3.9 to 5.3.
8. The boil-free mochi as claimed in any one of claims 1 to 7, wherein: the leather is prepared by the following steps:
(1) adding white granulated sugar, pre-gelatinized glutinous rice flour, acetylated distarch adipate, sodium alginate, maltodextrin, sodium starch octenyl succinate, molecular distillation monoglyceride, carrageenan, acidity regulator and edible preservative into oil, and stirring until the powder is uniformly dispersed to obtain a mixed material ①;
(2) adding water while stirring the mixed material ① prepared in the step (1), and stirring until the water is uniformly absorbed and the white granulated sugar is completely dissolved to obtain a mixed material ②;
(3) adding sorbitol, glycerol and edible essence while stirring the mixed material ② prepared in the step (2), and stirring until the materials are uniform to obtain a mixed material ③;
(4) and (5) beating to obtain the leather.
9. The boil-free mochi of claim 8, wherein: the leather is prepared by a continuous inflator, and the basic parameters are set as follows: the stirring speed of the premixing stirring cylinder is 80-100 rpm, the material pumping amount is 450-500L/h, the stirring speed of the mixing head is 150-200 rpm, and the pressurizing setting is 0.8-1 bar.
10. The method for producing the boil-free mochi as claimed in any one of claims 1 to 9, wherein the method comprises the steps of: and (4) wrapping the wrapper and the stuffing according to a certain wrapper-stuffing ratio to obtain the steaming-free mochi.
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| CN110720585B (en) * | 2019-11-22 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice crust material, glutinous rice crust layer and preparation method thereof |
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| JP2711510B2 (en) * | 1993-11-16 | 1998-02-10 | 都吹株式会社 | How to make mochi |
| JP4011437B2 (en) * | 2002-08-21 | 2007-11-21 | アルファー食品株式会社 | Production method of alpha glutinous rice for steaming-free steaming |
| CN101785543B (en) * | 2009-11-30 | 2013-01-09 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
| CN101971868B (en) * | 2010-11-23 | 2012-07-25 | 广州合诚实业有限公司 | Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof |
| CN103168818B (en) * | 2013-04-22 | 2014-01-15 | 广州合诚实业有限公司 | Stewing-free room-temperature snow skin moon cake premixed flour, room-temperature snow skin moon cake and preparation method of premixed flour |
| CN103283789B (en) * | 2013-05-31 | 2014-04-09 | 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 |
| CN104705365A (en) * | 2015-04-09 | 2015-06-17 | 裴秀珍 | Cooking-free selenium-enriched snow skin mooncake pre-mixed powder |
| CN105211167A (en) * | 2015-11-10 | 2016-01-06 | 广州合诚实业有限公司 | Crystal moon cake of a kind of energy suitability for industrialized production and preparation method thereof |
| CN106173824A (en) * | 2016-06-28 | 2016-12-07 | 韦越仕 | A kind of non-evaporating preparation method boiling snowy mooncakes premixed flour containing Lepidinm meyenii Walp |
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