CN110731451A - method for processing sesame ball premixed flour by using sticky rice - Google Patents
method for processing sesame ball premixed flour by using sticky rice Download PDFInfo
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- CN110731451A CN110731451A CN201910954509.2A CN201910954509A CN110731451A CN 110731451 A CN110731451 A CN 110731451A CN 201910954509 A CN201910954509 A CN 201910954509A CN 110731451 A CN110731451 A CN 110731451A
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- sesame
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 61
- 235000013312 flour Nutrition 0.000 title claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 244000000231 Sesamum indicum Species 0.000 title 1
- 241000207961 Sesamum Species 0.000 claims abstract description 60
- 239000003607 modifier Substances 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims description 44
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 9
- 239000001354 calcium citrate Substances 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 9
- 239000003765 sweetening agent Substances 0.000 claims description 9
- 239000002562 thickening agent Substances 0.000 claims description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 9
- 239000000832 lactitol Substances 0.000 claims description 8
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical group OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 8
- 229960003451 lactitol Drugs 0.000 claims description 8
- 235000010448 lactitol Nutrition 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 2
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 2
- 229960003681 gluconolactone Drugs 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 description 11
- 238000007710 freezing Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 4
- 239000002270 dispersing agent Substances 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical group COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229930003633 citronellal Natural products 0.000 description 2
- 235000000983 citronellal Nutrition 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for processing sesame ball premixed flour by using glutinous rice, which relates to the technical field of food processing and comprises the following steps of (1) processing water-milled glutinous rice flour, (2) preparing a modifier, and (3) processing sesame ball premixed flour.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a method for processing sesame ball premixed flour by using kinds of glutinous rice.
Background art:
the sesame balls are fried wheaten foods, are round and full in appearance, golden in color, thin and crispy in skin and sweet and glutinous in interior.
The invention provides methods for processing the sesame seed ball premixed flour by using glutinous rice, starting from two aspects of processing of the glutinous rice flour and preparation of the modifier, the prepared sesame seed ball premixed flour has excellent use performance, and the edible safety of the sesame seed balls is ensured.
The invention content is as follows:
the technical problem to be solved by the invention is to provide methods for processing the sesame ball premixed flour by using the sticky rice, the method is simple and easy to operate, the prepared sesame ball premixed flour can greatly reduce the batching time in the sesame ball preparation, and simultaneously, the frying effect and the eating quality of the sesame balls are ensured.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
method for processing sesame ball premixed flour by using sticky rice, comprising the following steps:
(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to make the particle fineness reach above 120 meshes, filtering, drying the filtrate with air flow, and sieving to obtain water-ground glutinous rice powder;
(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;
(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.
The air inlet temperature of the air flow drying is 125-135 ℃, and the air outlet temperature is 60-70 ℃.
The mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the shaping agent to the swelling agent is 100-250:5-20:0.5-5:0.05-1: 0.05-1.
The sweetener is white sugar.
The white sugar can endow the sesame ball with sweet taste, and can play a role in bonding during the expansion of the high-temperature fried sesame ball, so that the fried sesame ball is prevented from cracking during the expansion.
The thickener is selected from or more of xanthan gum, guar gum and sodium carboxymethylcellulose.
The thickening agent can keep water, strengthen the muscle and tendon force and endow the numb ball with tough and chewy taste.
The shaping agent is lactitol and calcium citrate. The mass ratio of lactitol to calcium citrate is 4: 1.
The shaping effect is achieved by combining lactitol, which is usually used as a sweetener, and calcium citrate, which is usually used as a calcium supplement, with calcium citrate and lactitol, and the application of calcium citrate to maintain the shape and mouthfeel of fried sesame balls is not in the conventional technical means and common knowledge in the field.
The addition of the setting agent can effectively solve the problems that flour skins are easy to collapse and the flour balls are not soft and crisp when being placed after being fried, and maintain the full shape and crisp mouthfeel of the sesame balls to the maximum extent, so that the shelf life of the sesame balls is prolonged.
The leavening agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono delta-lactone.
The sodium bicarbonate and the disodium dihydrogen pyrophosphate, and the sodium bicarbonate and the gluconic acid-delta-lactone can react to generate carbon dioxide, so that the volume of the sesame ball is increased in the frying process, and a hollow structure is formed.
In order to improve the service performance of the prepared pre-mixed sesame ball flour by starting with the processing technology of the water-milled glutinous rice flour, the water-milled glutinous rice flour prepared in the step (1) in the technical scheme is subjected to high-pressure freezing treatment, the length of a molecular chain segment is reduced by utilizing a high-pressure freezing technology, the temperature difference contractibility of the glutinous rice is improved, the problem that the dough skin is easy to collapse when the sesame balls are placed at room temperature after being fried at high temperature is solved, and the improved technical scheme is as follows:
(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to enable the particle fineness to be more than 120 meshes, filtering, drying the filtrate with air flow, sieving, transferring the prepared powder into a high-pressure refrigerator, freezing at the pressure of 0.3-0.5MPa, the freezing temperature of-20 to-15 ℃, and freezing for 2-5 min to obtain water-ground glutinous rice powder;
(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;
(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.
In order to ensure the uniform dispersion of the modifying agent in the water-milled glutinous rice flour and prevent the problem that the modifying agent sinks and agglomerates when the premixed flour is added with water to prepare the sesame balls, the invention also adds the dispersing agent in the sesame ball premixed flour processing step (3) of the technical scheme, namely, the step (3) is replaced by' processing of the sesame ball premixed flour: and mixing the water-milled glutinous rice flour, the modifier and the dispersant to obtain the sesame ball premixed flour.
The mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the setting agent to the swelling agent to the dispersing agent is 100-250:5-20:0.5-5:0.05-1:0.05-1: 0.05-1.
The dispersing agent is vanillin, citronellal is conventionally used as edible essence for eating, added to citronellal in the invention can endow sesame balls with attractive fragrance, can also play a role in promoting the modifier to be uniformly dispersed in the glutinous rice flour, and particularly, the modifier can be continuously and uniformly dispersed in the glutinous rice flour when water is added to premixed flour for mixing.
The invention has the beneficial effects that: according to the invention, glutinous rice is used as a raw material, the water-milled glutinous rice flour is prepared by a water-milling method, and the processing performance of the sesame balls processed and prepared from the glutinous rice flour is improved by adding the modifier, so that the fried sesame balls are expanded to form hollow round balls, and meanwhile, the fried sesame balls are crisp in edible mouthfeel, and the appearance quality and the edible mouthfeel of the fried glutinous rice balls cannot be seriously influenced even if the fried glutinous rice balls are placed at room temperature for a long time.
The specific implementation mode is as follows:
in order to make the technical means, the original characteristics, the achievement purposes and the functions of the invention easy to understand, the invention is further described in combination with the specific embodiments.
Example 1
(1) Processing of water-milled glutinous rice flour: selecting high-quality glutinous rice of 100kg, adding water of 100kg for soaking for 12h, grinding with water to make the particle fineness reach 150 meshes, filtering, drying the filtrate with air flow, sieving with 120-mesh sieve, and drying with air flow at air inlet temperature of 130 ℃ and air outlet temperature of 65 ℃ to obtain water-ground glutinous rice powder;
(2) preparing a modifier: mixing 5kg of white sugar, 0.3kg of guar gum, 0.2kg of sodium carboxymethylcellulose, 0.32kg of lactitol, 0.08kg of calcium citrate, 0.2kg of sodium bicarbonate, 0.1kg of disodium dihydrogen pyrophosphate and 0.1kg of gluconic acid-delta-lactone at the rotating speed of 800r/min for 5min to obtain a modifying agent;
(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier for 10min at the rotating speed of 800r/min to obtain the sesame ball premixed flour.
Example 2
Replacing the step (1) in the embodiment 1 with the step of selecting 100kg of high-quality glutinous rice, adding 100kg of water for soaking for 12h, grinding with water to ensure that the particle fineness reaches 150 meshes, filtering, drying the filtrate with airflow, sieving with a 120-mesh sieve, carrying out airflow drying at the air inlet temperature of 130 ℃ and the air outlet temperature of 65 ℃, transferring the prepared powder into a high-pressure refrigerator, and carrying out freezing for 3min at the freezing pressure of 0.5MPa and the freezing temperature of-20 ℃ to obtain the water-ground glutinous rice powder, and the rest is the same as the embodiment 1.
Example 3
The step (3) in example 1 was replaced by "processing of sesame ball premixed flour: the above-prepared water-milled glutinous rice flour, modifier and 0.3kg of vanillin were mixed at a rotation speed of 800r/min for 10min to obtain sesame ball premixed flour ", otherwise the same as in example 1.
Example 4
Replacing the step (1) in the embodiment 1 with the steps of selecting 100kg of high-quality glutinous rice, adding 100kg of water for soaking for 12 hours, grinding with water to ensure that the particle fineness reaches 150 meshes, filtering, drying the filtrate with airflow and then sieving with a 120-mesh sieve, wherein the air inlet temperature of the airflow drying is 130 ℃, the air outlet temperature is 65 ℃, transferring the prepared powder into a high-pressure refrigerator, the freezing pressure is 0.5MPa, the freezing temperature is-20 ℃, and the freezing time is 3min to obtain the water-ground glutinous rice powder, and replacing the step (3) in the embodiment 1 with the steps of processing of sesame ball pre-mixing powder: the above-prepared water-milled glutinous rice flour, modifier and 0.3kg of vanillin were mixed at a rotation speed of 800r/min for 10min to obtain sesame ball premixed flour ", otherwise the same as in example 1.
Comparative example 1
The calcium citrate of example 1 was removed and the process of example 1 was followed.
Comparative example 2
The lactitol was removed as in example 1, and the rest was the same as in example 1.
The premixed flour for sesame balls was prepared by using the above examples and comparative examples, respectively, and sesame balls were produced using the prepared premixed flour.
Taking 100kg of sesame ball premixed flour, adding 50kg of water, kneading the flour for 15min by using a Kaiword KMM710 dough kneading machine, controlling the temperature at 20 ℃, covering a preservative film on the kneaded dough, proofing for 15min, dividing the dough into 40 g/dough pieces, rounding, and dipping sesame on the surface to obtain a sesame ball green body; heating soybean oil to 180 ℃, putting the soybean oil into the green sesame ball blank for frying, continuously turning the sesame ball until the volume of the sesame ball is not expanded and the surface of the sesame ball is golden yellow, and fishing out the sesame ball. The phenomenon of cracking of the sesame balls does not occur in the frying process.
The specific volumes of the freshly fried sesame balls and the sesame balls after being placed for 8 hours at a temperature of 20 ℃ and a relative humidity of 65% were measured, respectively.
Specific volume determination: taking a 250mL beaker, filling the beaker with millet, shaking the beaker to be solid, leveling the beaker by using a ruler, and guiding the millet into a measuring cylinder to measure out the volume V1; taking the sesame balls, weighing the mass M, putting the sesame balls into a beaker, filling the beaker with millet, shaking the beaker to be solid, leveling the beaker with a ruler, and guiding the millet into a measuring cylinder to measure the volume V2.
Specific volume X calculation formula: x ═ V1-V2)/M.
TABLE 1
| Group of | Initial specific volume mL/g | Specific volume mL/g after 8h |
| Example 1 | 3.19 | 2.82 |
| Example 2 | 3.40 | 3.14 |
| Example 3 | 3.24 | 3.02 |
| Example 4 | 3.51 | 3.35 |
| Comparative example 1 | 3.08 | 2.67 |
| Comparative example 2 | 2.87 | 2.40 |
Under the condition of ensuring that the sesame balls are not cracked, the larger the numerical value of the initial specific volume is, the better the formability of the fried sesame balls is; the smaller the decrease in the specific volume after 8 hours compared to the original specific volume, the better the setting property of the hemp ball.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1, method for processing sesame ball premixed flour by using sticky rice, which is characterized by comprising the following steps:
(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to make the particle fineness reach above 120 meshes, filtering, drying the filtrate with air flow, and sieving to obtain water-ground glutinous rice powder;
(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;
(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.
2. The method of claim 1, wherein: the air inlet temperature of the air flow drying is 125-135 ℃, and the air outlet temperature is 60-70 ℃.
3. The method of claim 1, wherein: the mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the shaping agent to the swelling agent is 100-250:5-20:0.5-5:0.05-1: 0.05-1.
4. The method of claim 1, wherein: the sweetener is white sugar.
5. The method as set forth in claim 1, wherein said thickener is or more selected from xanthan gum, guar gum, and sodium carboxymethylcellulose.
6. The method of claim 1, wherein: the shaping agent is lactitol and calcium citrate.
7. The method of claim 6, wherein: the mass ratio of the lactitol to the calcium citrate is 4: 1.
8. The method of claim 1, wherein: the leavening agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono delta-lactone.
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| CN201910954509.2A CN110731451A (en) | 2019-10-09 | 2019-10-09 | method for processing sesame ball premixed flour by using sticky rice |
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|---|---|---|---|---|
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| JPH03117459A (en) * | 1989-09-29 | 1991-05-20 | Norio Shimada | Production of glutinous rice cakes and quality improver |
| US5260082A (en) * | 1992-09-16 | 1993-11-09 | Kraft General Foods, Inc. | Baked goods, doughs or batters, dry mixes and methods for producing thereof |
| JPH09187239A (en) * | 1996-01-08 | 1997-07-22 | Ina Food Ind Co Ltd | Glutinous rice cake-like food and its production |
| JP2000300198A (en) * | 1999-04-19 | 2000-10-31 | Nikken Kasei Kk | Coating material for frying and fried food produced by using the coating material |
| CN102100282A (en) * | 2010-12-14 | 2011-06-22 | 郑州思念食品有限公司 | Glutinous rice sesame ball dough and glutinous rice sesame ball stuffing |
| CN108522967A (en) * | 2018-03-30 | 2018-09-14 | 安徽金太阳食品有限公司 | A kind of dry-type processing technique of glutinous rice flour |
| CN109744289A (en) * | 2018-12-10 | 2019-05-14 | 吉林中粮生化有限公司 | The method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame |
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2019
- 2019-10-09 CN CN201910954509.2A patent/CN110731451A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB472564A (en) * | 1936-07-20 | 1937-09-27 | Den Danske Maelkekondenserings | Process for the production of a sour-milk powder adapted for use in making baking powders or in making self-raising flour |
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