CN110881649A - Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material - Google Patents
Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material Download PDFInfo
- Publication number
- CN110881649A CN110881649A CN201911228684.XA CN201911228684A CN110881649A CN 110881649 A CN110881649 A CN 110881649A CN 201911228684 A CN201911228684 A CN 201911228684A CN 110881649 A CN110881649 A CN 110881649A
- Authority
- CN
- China
- Prior art keywords
- water
- grease
- glutinous rice
- base material
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 239000000463 material Substances 0.000 title claims abstract description 14
- 241000519695 Ilex integra Species 0.000 title description 10
- 230000000087 stabilizing effect Effects 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 239000004519 grease Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- 229920000881 Modified starch Polymers 0.000 claims abstract description 17
- 239000004368 Modified starch Substances 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 17
- 235000019426 modified starch Nutrition 0.000 claims abstract description 17
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 3
- 241000718541 Tetragastris balsamifera Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 description 6
- 238000005187 foaming Methods 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000020197 coconut milk Nutrition 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019476 oil-water mixture Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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)
- Grain Derivatives (AREA)
Abstract
The invention discloses manioc powder which is stable to a leavening body, is filled and is used as a food oil-water mixed base material, and is prepared by taking 150g of pre-gelatinized glutinous rice flour and 250g of pre-gelatinized glutinous rice flour; 450-550g of pregelatinized modified starch; maltose powder 600-680 g; 150g of trehalose; 4-8g of emulsifier; 100g of grease and 140g of grease; 2210-2410g of water, namely putting the raw materials into a stirrer to be uniformly mixed, adding warm boiled water, and then adding grease to be uniformly stirred.
Description
Technical Field
The invention relates to the field of food processing, in particular to mochi powder which is stable to hair-breaking bodies, is filled and is used as a food oil-water mixed base material
Background
In the field of food processing, for example, animal fresh cream is easy to be subjected to oil-water separation during foaming so that an aerated cream expansion body is easy to be defoamed and liquefied, protein is easy to be subjected to severe foaming in an aerated body during foaming so that the prepared product is poor in bulkiness, oil-water separation is generated during mixing curry paste and coconut milk so that the product quality is unstable, and a material for applying a base of plastering sauce without being subjected to boiling homogenization of professional equipment cannot be prepared, so that a food processing material capable of simultaneously solving the technical problems is urgently needed to deal with.
Disclosure of Invention
The technical problem to be solved by the invention is to provide mochi powder which is stable to a hairpiece, is filled and is used as a food oil-water mixed base material, can be used for preparing a very stable oil-water mixed system product under the condition of cold processing without special equipment, and can be used for preparing various creative sauces by cold processing on the basis of simple equipment.
In order to solve the technical problems, the technical solution of the invention is as follows:
a mochi powder for stabilizing a leavening, filling and serving as a food oil-water mixing base material, the mochi powder comprising the following components in combination:
150g of pre-gelatinized glutinous rice flour and 250g of pre-gelatinized glutinous rice flour;
450-550g of pregelatinized modified starch;
maltose powder 600-680 g;
150g of trehalose;
4-8g of emulsifier;
100g of grease and 140g of grease;
water 2210 and 2410 g.
Further, the mochi powder comprises the following component combinations:
150g of pre-gelatinized glutinous rice flour;
450g of pregelatinized modified starch;
600g of maltose powder;
150g of trehalose;
4g of emulsifier;
100g of grease;
2210g of water.
Further, the mochi powder comprises the following component combinations:
200g of pre-gelatinized glutinous rice flour;
500g of pregelatinized modified starch;
640g of maltose powder;
200g of trehalose;
6g of emulsifier;
120g of grease;
2310g of water.
Further, the mochi powder comprises the following component combinations:
250g of pre-gelatinized glutinous rice flour;
550g of pregelatinized modified starch;
680g of maltose powder;
250g of trehalose;
8g of emulsifier;
140g of grease;
2410g of water.
Further, the preparation method of the manioc powder comprises the following steps:
s1, putting the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch, the maltose powder, the trehalose and the emulsifier into a stirrer, uniformly mixing, and adding warm boiled water;
and S2, adding grease and stirring uniformly.
Compared with the prior art, the invention has the advantages that:
(1) the product can be added into the animal light milk to fully expand when the animal light milk is frothed, so that the air hole filling is realized, the mouth feel is fine and smooth, the defoaming is difficult, the oil-water separation liquefaction is not generated, and the molding effect is good under the normal temperature environment;
(2) the protein is not easy to generate defoaming after being added into the product to foam the inflatable body, so that the filling power of the product after being made is greatly improved;
(3) the curry paste and the coconut milk can be mixed and then added into the product to form a stable oil-water mixture by stirring, so that the problem of oil-water separation is solved;
(4) the most basic material such as fresh tomatoes may be added to the product to form a direct spread upon cold agitation.
Detailed Description
The present invention will be described in more detail with reference to specific examples. It should be noted that the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
Taking 150g of pre-gelatinized glutinous rice flour; 450g of pregelatinized modified starch; 600g of maltose powder; 150g of trehalose; 4g of emulsifier; 100g of grease; 2210g of water, namely putting the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch, the maltose powder, the trehalose and the emulsifier into a stirrer, uniformly mixing, adding warm boiled water, adding the grease, and uniformly stirring.
Example 2
Taking 200g of pre-gelatinized glutinous rice flour; 500g of pregelatinized modified starch; 640g of maltose powder; 200g of trehalose; 6g of emulsifier; 120g of grease; 2310g of water, namely putting the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch, the maltose powder, the trehalose and the emulsifier into a stirrer, uniformly mixing, adding warm boiled water, adding the grease, and uniformly stirring.
Example 3
Taking 250g of pre-gelatinized glutinous rice flour; 550g of pregelatinized modified starch; 680g of maltose powder; 250g of trehalose; 8g of emulsifier; 140g of grease; 2410g of water, namely putting the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch, the maltose powder, the trehalose and the emulsifier into a stirrer, uniformly mixing, adding warm boiled water, adding the grease, and uniformly stirring.
The mochi powder provided by the invention can be added into the product to fully expand when the animal light milk is foamed, so that air holes are filled, the mouthfeel is fine and smooth, defoaming is difficult, oil-water separation liquefaction is not generated, the molding effect is good at normal temperature, the problems that in the background art, oil-water separation is easy to occur during foaming, so that the aerated cream expanded body is easy to defoam and liquefy are effectively solved, and for example, the product prepared is poor in filling power due to the fact that the aerated cream expanded body is easy to foam seriously during protein foaming.
The above-mentioned embodiments are only preferred embodiments of the present invention, and do not limit the technical scope of the present invention, so that the changes and modifications made by the claims and the specification of the present invention should fall within the scope of the present invention.
Claims (5)
1. The manioc powder is stable to a haired body, is filled and is used as a food oil-water mixed base material, and is characterized by comprising the following components:
150g of pre-gelatinized glutinous rice flour and 250g of pre-gelatinized glutinous rice flour;
450-550g of pregelatinized modified starch;
maltose powder 600-680 g;
150g of trehalose;
4-8g of emulsifier;
100g of grease and 140g of grease;
water 2210 and 2410 g.
2. The tapioca flour as claimed in claim 1 stable to whipping and filled and used as a base material for food oil and water mixing, wherein said tapioca flour comprises the following composition:
150g of pre-gelatinized glutinous rice flour;
450g of pregelatinized modified starch;
600g of maltose powder;
150g of trehalose;
4g of emulsifier;
100g of grease;
2210g of water.
3. The tapioca flour as claimed in claim 1 stable to whipping and filled and used as a base material for food oil and water mixing, wherein said tapioca flour comprises the following composition:
200g of pre-gelatinized glutinous rice flour;
500g of pregelatinized modified starch;
640g of maltose powder;
200g of trehalose;
6g of emulsifier;
120g of grease;
2310g of water.
4. The tapioca flour as claimed in claim 1 stable to whipping and filled and used as a base material for food oil and water mixing, wherein said tapioca flour comprises the following composition:
250g of pre-gelatinized glutinous rice flour;
550g of pregelatinized modified starch;
680g of maltose powder;
250g of trehalose;
8g of emulsifier;
140g of grease;
2410g of water.
5. The masa flour as claimed in any one of claims 1 to 4, which is stable to hair-styling and filled and used as a base material for mixing oil with water in food, wherein the preparation method of the masa flour comprises:
s1, putting the pre-gelatinized glutinous rice flour, the pre-gelatinized modified starch, the maltose powder, the trehalose and the emulsifier into a stirrer, uniformly mixing, and adding warm boiled water;
and S2, adding grease and stirring uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911228684.XA CN110881649A (en) | 2019-12-04 | 2019-12-04 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911228684.XA CN110881649A (en) | 2019-12-04 | 2019-12-04 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110881649A true CN110881649A (en) | 2020-03-17 |
Family
ID=69750426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911228684.XA Pending CN110881649A (en) | 2019-12-04 | 2019-12-04 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110881649A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841505A (en) * | 2021-02-03 | 2021-05-28 | 西安万基食品饮料有限公司 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990980A (en) * | 2009-08-21 | 2011-03-30 | 上海荣港工贸发展有限公司 | Starch product of frozen dessert and preparation method thereof |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102008046A (en) * | 2010-11-11 | 2011-04-13 | 东莞市圣心食品有限公司 | Special powder for producing high-quality mochi and making method of powder |
| CN107485013A (en) * | 2017-07-19 | 2017-12-19 | 广州市六合食品有限公司 | A kind of high-quality and the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste of convenient storage and preparation method thereof |
| CN108740777A (en) * | 2018-06-09 | 2018-11-06 | 漳州市高麦食品有限公司 | A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process |
| CN109548949A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life |
-
2019
- 2019-12-04 CN CN201911228684.XA patent/CN110881649A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990980A (en) * | 2009-08-21 | 2011-03-30 | 上海荣港工贸发展有限公司 | Starch product of frozen dessert and preparation method thereof |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102008046A (en) * | 2010-11-11 | 2011-04-13 | 东莞市圣心食品有限公司 | Special powder for producing high-quality mochi and making method of powder |
| CN107485013A (en) * | 2017-07-19 | 2017-12-19 | 广州市六合食品有限公司 | A kind of high-quality and the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste of convenient storage and preparation method thereof |
| CN108740777A (en) * | 2018-06-09 | 2018-11-06 | 漳州市高麦食品有限公司 | A kind of the south of Fujian Province flavor Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste and its preparation process |
| CN109548949A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841505A (en) * | 2021-02-03 | 2021-05-28 | 西安万基食品饮料有限公司 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200317 |
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| RJ01 | Rejection of invention patent application after publication |