CN112335825B

CN112335825B - Rice-skin-wrapped flour mixed powder and rice-made steamed stuffed bun skin and preparation method of steamed stuffed bun

Info

Publication number: CN112335825B
Application number: CN202011160792.0A
Authority: CN
Inventors: 陈荣明
Original assignee: Xiamen Chenji Leyaoju Food Co ltd
Current assignee: Xiamen Chenji Leyaoju Food Co ltd
Priority date: 2020-10-27
Filing date: 2020-10-27
Publication date: 2023-08-29
Anticipated expiration: 2040-10-27
Also published as: CN112335825A

Abstract

The invention relates to rice husk mixed powder and a preparation method of rice steamed stuffed bun wrappers and steamed stuffed buns, wherein the Mi Pibao wrapper mixed powder comprises the following raw materials in parts by weight: 50-60 parts of rice flour, 35-50 parts of modified starch, 0.1-0.2 part of sodium hexametaphosphate, 0.1-0.3 part of sodium tripolyphosphate and 0.5-0.6 part of glyceryl monostearate. The rice steamed stuffed bun skin comprises the rice flour mixture, 7-8 parts of shortening and 75-80 parts of water. The steamed stuffed bun wrapper made of rice disclosed by the invention does not adopt wheat flour, so that the precedent of steamed stuffed bun made of rice flour is opened, and the steamed stuffed bun made of the steamed stuffed bun wrapper made of rice flour has great difference in taste with steamed stuffed bun made of wheat flour as a main raw material. Meanwhile, the steamed stuffed bun is quick-frozen and formed, is convenient for production, transportation and sales, has extremely strong steaming resistance under a heating environment, is suitable for long-time heat preservation steaming in a steaming cabinet of a convenience store, has no skin rot, no cracking and no juice leakage, and has good market development prospect.

Description

Rice-skin-wrapped flour mixed powder and rice-made steamed stuffed bun skin and preparation method of steamed stuffed bun

Technical Field

The invention relates to the field of food processing, in particular to rice husk and flour mixed powder and a preparation method of rice steamed stuffed bun skins and steamed stuffed buns.

Background

Rice is the most important grain crop in China, 85% of rice is consumed in a staple food form, and the rice processing consumption rice proportion is small. The rice processing products mainly comprise rice flour, rice cake, puffed snack food and the like, and mainly stay on the properties of the rice to be processed, so that the application of the rice processing products is not expanded.

Steamed stuffed bun is generally prepared from wheat flour as main raw material. Steamed stuffed bun formed by taking rice flour as a main raw material has not been industrially used. The wheat flour has 20-30% of protein due to the property of raw materials, has strong ductility, can finish various plastic appearances, and has the protein content of about 8% in rice, and the ductility is insufficient to support the operation requirement, namely, the various plastic appearances cannot be finished. Therefore, rice cannot be used as a main raw material of the outer skin of the stuffed products under normal conditions.

In the prior art, the steamed stuffed bun is made by a scalding process, but the process depends on operation experience, can only be used in a traditional snack shop, and cannot solve the problem of industrial production of the process.

The Chinese patent application CN107440150A discloses a quick-frozen pork rice dumpling, which comprises the following raw materials in parts by mass: the rice dumpling wrapper comprises: 60 to 65 portions of rice flour, 25 to 26 portions of white glutinous rice flour, 9 to 10 portions of hydroxypropyl modified starch, 5 to 6 portions of wheat gluten, 2.5 to 3.0 portions of quick-frozen oil, 0.5 to 0.7 portion of modifier and 68 to 72 portions of water. According to the scheme, the problems of aging, intolerance to storage and low nutritive value of the rice dumplings Pi Yi are improved by adding hydroxypropyl modified starch, wheat gluten, quick-frozen oil, an improver and the like into the rice dumpling skin formula. However, different dumplings and steamed stuffed buns, the dumplings need to be resistant to boiling, but steamed stuffed buns cannot be cooked, and the difference of the processing modes needs to be adopted, so that the problems of the two are different in the formula. Therefore, the improvement made on the dumpling wrappers cannot be used for making steamed stuffed bun wrappers, and rice dumpling wrappers suitable for making dumplings cannot be used for making steamed stuffed buns.

Disclosure of Invention

The invention aims to overcome the difficulty of the existing rice serving as a steamed stuffed bun, and provides rice husk and wrapper mixed powder, which aims at the defects of low protein content and insufficient ductility of the rice on the premise of not introducing wheat flour, and can be prepared into the steamed stuffed bun by matching the components.

The invention also protects the steamed stuffed bun skin, and proper amounts of shortening and water are added to the formula of the steamed stuffed bun skin mixed powder for dough kneading, so that the obtained steamed stuffed bun skin not only solves the problem that steamed stuffed buns are easy to mold, but also creates a new river created by traditional foods, and compared with the steamed stuffed bun skin containing wheat, the steamed stuffed bun skin has smooth mouthfeel, chewiness and Q-shaped texture and extremely large mouthfeel difference.

Meanwhile, the existing steamed stuffed bun is easy to crack in the constant temperature process of container placement after steaming, because the product is difficult to keep moisture of the material to crack in the long-time contact process with external air, and the visual and taste effects are poor. The steamed stuffed bun made of the rice steamed stuffed bun skin is steamed and placed in the air for 4 hours at constant temperature, has complete shape, smooth mouthfeel, chewiness and no reduction in Q elasticity, has good holding effect, can prolong the container time, and is beneficial to the sales of products.

The invention also provides steamed stuffed bun containing the steamed stuffed bun wrapper made of rice, and the steamed stuffed bun obtained by processing the conventional steamed stuffed bun stuffing is combined with a quick freezing process, so that the steamed stuffed bun is convenient for mass production, storage, transportation and sales.

The inventor researches for many years show that the dumpling wrappers need to be resistant to boiling, so that the dumpling wrapper product formula is added with components such as hydroxypropyl starch and wheat gluten in order to solve the boiling resistance of long-time boiling, so that the dough reporting property of the dumpling wrappers is improved, and meanwhile, the dumpling is burst in a boiling state, so that the problem of muddy soup is avoided, but poor mouthfeel is caused due to the introduction of the components such as hydroxypropyl starch and wheat gluten, and the like, and the dumpling wrapper product mainly comprises residual hardness of mouthfeel, insufficient elasticity and serious influence on the edible experience effect. Therefore, the inventor develops a brand new steamed stuffed bun skin formula aiming at rice flour, which not only solves the problem of steamed stuffed bun forming, but also endows the product with unique taste.

The main raw material of the steamed stuffed bun skin is rice flour, preferably, the granularity of the rice flour is 100 meshes, and the passing rate is more than or equal to 97%. Compared with the conventional fine-ground wheat flour, the rice flour adopted by the invention has smaller size, and can obtain proper ductility by matching with other components so as to ensure the shaping of the steamed stuffed bun. On the other hand, the small size of the rice flour is beneficial to expanding the elasticity and the chewiness of the steamed stuffed bun.

The modified starch is added to change the property of the rice steamed stuffed bun skin, so that the ductility of the steamed stuffed bun skin is improved, and the steamed stuffed bun is convenient to form. Preferably, the modified starch is composed of 20-25 parts of pregelatinized starch, 11-13 parts of phosphate double starch and 7-8 parts of hydroxypropyl double starch phosphate. By adding pregelatinized starch, the water absorption and agglomeration property of the wheat flour after water addition is improved, and the effects of water absorption and agglomeration and ductility of gluten proteins in common wheat flour are achieved. The pregelatinized starch is more preferably pregelatinized tapioca starch, which has better fusion effect with rice flour, and the steamed stuffed bun has unique taste in terms of gluten and Q-stretch. It should be noted that the above-mentioned forming and taste effects cannot be achieved by using pregelatinized tapioca starch alone, and the pregelatinized tapioca starch needs to be used in combination with phosphate di-starch and hydroxypropyl di-starch phosphate.

The invention also adopts sodium hexametaphosphate and sodium tripolyphosphate, the components are used in rice flour, and combined with starch in rice flour, so that the effects of water retention, moisture retention and taste and elasticity increase can be achieved, and after two different phosphates are compounded, the synergistic effect can be achieved, which is not only manifested in proper taste, but also the time of maintaining the shape and taste of steamed stuffed bun exposed in the air after steaming is prolonged. When the glyceryl monostearate is combined, the steamed stuffed bun is preserved for 4 hours at constant temperature in the air without cracking, so that the steamed stuffed bun is very beneficial to transportation and sales of products.

In the invention, the steamed stuffed bun is quickly frozen by a quick-freezing device, and the temperature of the quick-freezing device is below-30 ℃. The quick freezing can ensure that the molecules of the rice steamed stuffed bun are not damaged by large ice crystals generated by slow freezing, so that the quick cooling of the steamed stuffed bun is realized at the freezing temperature lower than minus 30 ℃, the moisture in the flour skin is prevented from damaging the protein and starch crosslinked tissues in the product in the ice crystal formation stage to the greatest extent, and the purposes of protecting the quality, the taste and the tissue state of the product are achieved. The quick-freezing time of the product is preferably 25-35 minutes, and the center temperature of the product can reach-18+/-2 ℃, so that the steamed stuffed bun has the best taste of the steamed stuffed bun with the excellent texture and Q-shaped texture.

The specific scheme is as follows:

the rice bran and wrapper mixed powder comprises the following raw materials in parts by weight: 50-60 parts of rice flour, 35-50 parts of modified starch, 0.1-0.2 part of sodium hexametaphosphate, 0.1-0.3 part of sodium tripolyphosphate and 0.5-0.6 part of glyceryl monostearate.

Further, the modified starch consists of 20-25 parts of pregelatinized starch, 10-15 parts of phosphate double starch and 5-10 parts of hydroxypropyl double starch phosphate;

preferably, the rice husk mixed flour consists of the following raw materials in parts by weight: 50-55 parts of rice flour, 20-25 parts of pregelatinized tapioca starch, 11-13 parts of phosphate double starch, 7-8 parts of hydroxypropyl double starch phosphate, 0.1-0.2 part of sodium hexametaphosphate, 0.15-0.25 part of sodium tripolyphosphate and 0.5-0.6 part of glyceryl monostearate;

preferably, the whiteness of the rice husk flour mixed powder is 86-89%, the gelatinization temperature is 55-60 ℃, the peak viscosity is 500-600BU (Brabender viscosity), and the peak temperature time is 25-35min.

The invention also provides rice steamed stuffed bun skin, which comprises the rice steamed stuffed bun skin mixed powder, and comprises the following components in parts by weight: 50-55 parts of rice flour, 20-25 parts of pregelatinized tapioca starch, 11-13 parts of phosphate double starch, 7-8 parts of hydroxypropyl double starch phosphate, 7-8 parts of shortening, 0.1-0.2 part of sodium hexametaphosphate, 0.15-0.25 part of sodium tripolyphosphate, 0.5-0.6 part of glyceryl monostearate and 75-80 parts of water.

Further, the granularity of the rice flour is 100 meshes, and the passing rate is more than or equal to 97%.

Further, the rice steamed stuffed bun skin is prepared by mixing rice flour, modified starch, sodium hexametaphosphate, sodium tripolyphosphate and glyceryl monostearate, uniformly stirring to obtain rice skin wrapping skin mixed powder, and adding water and shortening to mix dough to obtain the dough.

The invention also provides rice steamed stuffed bun, which comprises the rice steamed stuffed bun skin and steamed stuffed bun stuffing, has smooth taste and has the characteristics of chewiness and Q elasticity.

Further, the steamed stuffed bun is not cracked after being steamed and kept at 50-100 ℃ for 4 hours.

The invention also provides a preparation method of the rice steamed stuffed bun, which comprises the steps of wrapping the stuffing of the steamed stuffed bun into the skin of the rice steamed stuffed bun, and sending the steamed stuffed bun into a quick-freezing device for quick freezing to obtain the formed rice steamed stuffed bun.

Further, the temperature of the quick-freezing device is below minus 30 ℃, and the quick-freezing time is 25-35 minutes.

Further, the center temperature of the formed rice steamed stuffed bun is-18+/-2 ℃.

The beneficial effects are that: the rice steamed stuffed bun wrapper disclosed by the invention takes rice flour as a main raw material, so that the expansion of raw materials used for steamed stuffed bun is realized, the constraint of producing Chinese traditional food steamed stuffed bun by taking wheat as the main raw material is opened, and the precedent of rice steamed stuffed bun is opened.

Furthermore, the steamed stuffed bun made of the rice steamed stuffed bun skin has a chewy and Q-shaped taste, and the steamed stuffed bun made of the wheat flour serving as the main raw material has a soft and smooth taste, and has great difference.

Furthermore, the steamed stuffed bun made of the rice steamed stuffed bun skin has extremely strong steaming resistance, is suitable for long-time heat preservation steaming in a steamed stuffed bun cabinet of a convenience store, and has the advantages of no skin rot, no cracking and no juice leakage.

Finally, the rice steamed stuffed bun is processed into a raw product by adopting a quick freezing process, can be used as quick-frozen food to be sold at a terminal under a cold chain, and solves the problems of national batch production and sales.

Drawings

In order to more clearly illustrate the technical solutions of the present invention, the following brief description will be made on the accompanying drawings, which are given by way of illustration only and not limitation of the present invention.

FIG. 1 is a graph showing the effect of rice wrapper formed steamed stuffed bun according to an embodiment of the present invention after being placed outside air for 4 hours;

fig. 2 is a graph showing the effect of the dumpling wrapper formed steamed stuffed bun according to an embodiment of the present invention after being left in the air for 4 hours.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the preferred embodiments of the present invention are described below, it should be understood that the present invention may be embodied in various forms and should not be limited to the embodiments set forth herein. The specific techniques or conditions are not identified in the examples and are performed according to techniques or conditions described in the literature in this field or according to the product specifications. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. In the examples below, "%" refers to weight percent, unless explicitly stated otherwise.

Example 1

The raw materials are weighed according to the table 1, and the rice flour, the modified starch, the shortening, the sodium hexametaphosphate, the sodium tripolyphosphate and the glyceryl monostearate are mixed and stirred uniformly, and then water is added for dough kneading, so that dough is obtained and is used as the raw material of the steamed stuffed bun skin. Wherein the granularity of the rice flour is 100 meshes of passing rate and is more than or equal to 97 percent, the granularity of the modified starch is 100 meshes of passing rate and is more than or equal to 99 percent, and the modified starch comprises pregelatinized starch, phosphate double starch and hydroxypropyl double starch phosphate.

Adding a proper amount of dough into steamed stuffed bun forming equipment, taking conventional steamed stuffed bun stuffing as raw material, wrapping the steamed stuffed bun stuffing into steamed stuffed bun wrappers, then feeding into a quick-freezing device below-30 ℃ for cooling to quick-freezing time of 30 minutes, and obtaining steamed stuffed bun with rice wrapper, wherein the center temperature of the product can reach-18+/-2 ℃.

Table 1 raw materials used Meter (weight portions)

Example 2

Referring to the method in example 1, the amounts of the raw materials are shown in Table 1, and steamed stuffed bun with rice flour is prepared.

Example 3

Example 4

Example 5

Comparative example 1

With reference to the method of example 1, the amounts of the raw materials are shown in Table 1, and comparative steamed stuffed buns were prepared. The test shows that the extensibility of the dough is poor, and the shaping of the steamed stuffed bun is difficult to finish. Meanwhile, the dough is thin and soft, and does not have Q elasticity and chewiness characteristics.

Comparative example 2

Comparative example 3

With reference to the method of example 1, the amounts of the raw materials are shown in Table 1, and comparative steamed stuffed buns were prepared. The test shows that the extensibility of the dough is poor, and the shaping of the steamed stuffed bun is difficult to finish. The flour wrapper has hard taste and weakened Q elasticity and fascia characteristics.

Comparative example 4

With reference to the method of example 1, the amounts of the raw materials are shown in Table 1, and comparative steamed stuffed buns were prepared. The test shows that the extensibility of the dough is normal and the shaping effect of the steamed stuffed bun is normal. The dough cover has Q-elasticity and a fascia characteristic. But the water retention capacity of the dough cover is reduced, and after 2 hours of exposure in the air, the dough cover comes out to dry and crack.

Comparative example 5

With reference to the method of example 1, the amounts of the raw materials are shown in Table 1, and comparative steamed stuffed buns were prepared. The test shows that the extensibility of the dough is normal, the shaping effect of the steamed stuffed bun is normal, and the Q elasticity and the chewiness characteristics are normal. However, the freezing and thawing resistance of the steamed stuffed bun in the refrigerator is reduced, and after the steamed stuffed bun is stored for 2 months, the steamed stuffed bun has a hard taste and is regenerated.

Comparative example 6

The steamed stuffed bun is prepared by adopting a rice dumpling formula, wherein the rice dumpling formula comprises: 65 parts of rice flour, 25 parts of white glutinous rice flour, 10 parts of hydroxypropyl modified starch, 5 parts of wheat gluten, 2.5 parts of quick-frozen oil, 0.5 part of modifier (sodium polyacrylate) and 70 parts of water. Preparation method referring to example 2, steamed stuffed bun was left in air for 4 hours after steaming, see fig. 1, and steamed stuffed bun prepared with rice dumpling formulation showed remarkable cracking, and was difficult to continue sales.

Steamed stuffed bun prepared in example 2 was left in the air for 4 hours under the same experimental conditions, and as shown in fig. 2, the steamed stuffed bun was complete in appearance and did not crack.

Example 6

The rice steamed stuffed bun skin prepared in example 2 was examined, and the results are shown in Table 2. As can be seen from Table 2, the Mi Pibao seed prepared by the invention is rich in nutrition, moderate in protein and fat content and suitable for people of all ages.

Table 2 product nutrition test table

Example 7

According to the formulation of example 2, except for water and shortening, the other raw materials were weighed in proportion and mixed uniformly to obtain rice husk flour-husk mixed powder in dry state, and the rice husk flour-husk mixed powder was tested by using conventional commercially available wheat flour as a control, and the data results are shown in Table 3.

Table 3 table of the results of the flour (dry state)

As can be seen from table 3, the rice bran and flour wrapper mixed powder prepared by the invention has higher whiteness, which indicates that the flour wrapper content has higher purity and has the effect of more transparent color; compared with wheat flour, the gelatinization temperature of the rice bran-flour-wrapper mixed flour prepared by the method is obviously lower, which indicates that the steamed stuffed bun prepared by the method has a non-hard taste and can achieve a more smooth effect; the peak viscosity and the stabilization time represent the stretchability of the flour skin, and the effects of the chewy and Q-shaped dough are reflected on the mouthfeel, and the peak viscosity of the rice skin and flour skin mixed powder is higher, and the stabilization time is far longer than that of wheat flour, so that the steamed stuffed bun prepared by the invention has unique advantages on the effects of the chewy and Q-shaped dough, thereby creating the mouthfeel which is obviously different from that of steamed stuffed bun made of conventional flour; finally, the water absorption of the rice husk flour mixed powder is obviously higher, and the high water content in the dough can enable the taste of the dough to achieve the effects of being smooth and Q-shaped, so that the steamed stuffed bun prepared by the invention has the effects of being smooth and Q-shaped on the taste.

The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.

In addition, the specific features described in the above embodiments may be combined in any suitable manner without contradiction. The various possible combinations of the invention are not described in detail in order to avoid unnecessary repetition.

Moreover, any combination of the various embodiments of the invention can be made without departing from the spirit of the invention, which should also be considered as disclosed herein.

Claims

1. A rice husk mixed flour is characterized in that: the rice bran and wrapper mixed powder consists of the following raw materials in parts by weight: 50-55 parts of rice flour, 20-25 parts of pregelatinized tapioca starch, 11-13 parts of phosphate double starch, 7-8 parts of hydroxypropyl double starch phosphate, 0.1-0.2 part of sodium hexametaphosphate, 0.15-0.25 part of sodium tripolyphosphate and 0.5-0.6 part of glyceryl monostearate.

2. The rice husk powder mixture according to claim 1, wherein: the whiteness of the rice husk flour mixed powder is 86-89%, the gelatinization temperature is 55-60 ℃, the peak viscosity is 500-600BU, and the peak temperature time is 25-35min.

3. A rice steamed stuffed bun skin is characterized in that: the rice steamed stuffed bun skin comprises the rice skin wrapping skin mixed powder according to claim 1 or 2, and comprises the following components in parts by weight: 50-55 parts of rice flour, 20-25 parts of pregelatinized tapioca starch, 11-13 parts of phosphate double starch, 7-8 parts of hydroxypropyl double starch phosphate, 7-8 parts of shortening, 0.1-0.2 part of sodium hexametaphosphate, 0.15-0.25 part of sodium tripolyphosphate, 0.5-0.6 part of glyceryl monostearate and 75-80 parts of water.

4. A rice steamed stuffed bun skin according to claim 3, wherein: the granularity of the rice flour is 100 meshes, and the passing rate is more than or equal to 97 percent.

5. A rice steamed stuffed bun skin according to claim 3, wherein: the rice steamed stuffed bun skin is prepared by mixing rice flour, modified starch, sodium hexametaphosphate, sodium tripolyphosphate and glyceryl monostearate, uniformly stirring to obtain rice skin wrapping skin mixed powder, and adding water and shortening to mix to obtain dough.

6. A steamed stuffed bun comprising the steamed stuffed bun skin of any one of claims 3 to 5 and a stuffed bun filling, said steamed stuffed bun having a smooth mouthfeel and a chewy and Q-stretch character.

7. The rice steamed stuffed bun of claim 6, wherein: the steamed stuffed bun is not cracked after being steamed for 4 hours at 50-100 ℃.

8. A method of preparing the rice steamed stuffed bun of claim 6 or 7, wherein: and wrapping the steamed stuffed bun stuffing into the steamed stuffed bun wrapper made of rice, and sending the steamed stuffed bun wrapper into a quick-freezing device for quick freezing to obtain the formed steamed stuffed bun made of rice.

9. The method for preparing steamed stuffed bun in rice according to claim 8, wherein: the temperature of the quick-freezing device is below minus 30 ℃ and the quick-freezing time is 25-35 minutes.

10. The method for preparing steamed stuffed bun with rice according to claim 8 or 9, wherein: the center temperature of the formed rice steamed stuffed bun is-18+/-2 ℃.