CN115176982A - Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof - Google Patents

Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof Download PDF

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CN115176982A
CN115176982A CN202210862366.4A CN202210862366A CN115176982A CN 115176982 A CN115176982 A CN 115176982A CN 202210862366 A CN202210862366 A CN 202210862366A CN 115176982 A CN115176982 A CN 115176982A
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durian
parts
freezing
rice dumpling
aging
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余刘元
郑木章
陈洽
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Dongguan Liumangyike Food Co ltd
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Dongguan Liumangyike Food Co ltd
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/03—Organic compounds
    • A23L29/05—Organic compounds containing phosphorus as heteroatom
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention discloses a freeze-proof and anti-aging durian ice rice dumpling and a preparation method thereof, wherein the formula comprises the following components: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, the method comprises the steps of weighing raw materials; step two, making fruit paste; step three, making the rice dumpling wrapper; step four, mixing and shaping; step five, freezing treatment; compared with the existing ice rice dumpling, the freeze resistance, affinity and shear resistance of starch molecules are enhanced by adopting a mode of matching maltose syrup, hydroxypropyl distarch phosphate and high-crosslinking starch, so that ageing is slowed down, and cracking is prevented; according to the invention, by adding DL-malic acid, the pH value of the epidermis is reduced, the transparency of the epidermis is ensured, and yellowing and discoloration are avoided; the method adopts an ultrahigh pressure sterilization mode to replace the traditional high temperature sterilization, retains the original flavor and nutrient substances to the maximum extent, and avoids the problem of poor fruit flavor.

Description

Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a freeze-proof and anti-aging durian ice rice dumpling and a preparation method thereof.
Background
The traditional rice dumplings are one of traditional festival foods in China, are one of the deepest traditional foods accumulated in the historical culture of China, are popular in the rice dumplings at noon and cannot be aged for hundreds of years, are made of glutinous rice and stuffing which are wrapped by leaves such as indocalamus leaves and the like as main materials, and technically need to be wrapped with the stuffing for cooking, so that the frozen rice dumplings which are made of fresh pulp wrapped by adopting modified starch as a main body are produced along with the continuous development of the food industry, and are not required to be cooked in the using process, so that the traditional rice dumplings are simple and convenient, but the existing ice dumplings are easy to crack in the outer skin in the freezing process due to poor freezing resistance, and have the problems of ageing and hardening of the outer skin and changing of the taste into slag in the storage process; the prior ice rice dumpling has whitish outer skin, low transparency and easy yellowing and discoloration for a long time after being frozen; the existing ice rice dumpling needs high-temperature sterilization when wrapping fresh fruits, so that the flavor of the fruits is poor.
Disclosure of Invention
The invention aims to provide an anti-freezing and anti-aging durian ice rice dumpling and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: an anti-freezing and anti-aging durian ice rice dumpling comprises the following formula: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, the mass percent of each component is: 200-250 parts of durian, 0.0001g of DL-malic acid, 10-20 parts of water, 150-180 parts of malt syrup, 50-60 parts of hydroxypropyl distarch phosphate and 50-60 parts of high cross-linked starch.
Preferably, the mass percentage of each component is as follows: 200 parts of durian, 0.0001g of DL-malic acid, 15 parts of water, 160 parts of maltose syrup, 60 parts of hydroxypropyl distarch phosphate and 50 parts of highly crosslinked starch.
A preparation method of an anti-freezing and anti-aging durian ice rice dumpling comprises the following steps of weighing raw materials; step two, making fruit paste; step three, making the rice dumpling wrapper; step four, mixing and shaping; step five, freezing treatment;
in the first step, the components in percentage by mass are as follows: 200-250 parts of durian, 0.0001g of DL-malic acid, 10-20 parts of water, 150-180 parts of malt syrup, 50-60 parts of hydroxypropyl distarch phosphate and 50-60 parts of high cross-linked starch, and weighing according to the mass percentage sum of 1;
selecting pre-prepared durian, carrying out the processes of washing, peeling and washing, then removing kernels in the durian, then cutting durian pulp by using a crusher, beating the pulp step by step until the pulp is in a fruit paste state, taking out the fruit paste and carrying out vacuum packaging, then putting the package into a stainless steel pressure container, pressurizing by a supercharger, carrying out HPP sterilization, and taking out the fruit paste after the sterilization is finished and placing the fruit paste aside for later use;
in the third step, putting DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high-crosslinked starch into a reaction kettle in sequence, starting the stirring function of the reaction kettle, stirring for a period of time, taking out, putting into a steam box, and steaming at high temperature until the surface of the rice dumpling is Q elastic and transparent to obtain the prepared rice dumpling wrapper;
in the fourth step, the rice dumpling wrapper and the fruit paste prepared in the step are sequentially added into a stuffing machine for stuffing wrapping, supporting and shaping, and the shaped durian rice dumpling is obtained;
and in the fifth step, the durian rice dumplings obtained in the fifth step are put into a quick-freezing warehouse for quick freezing, and the durian rice dumplings are completely frozen after a period of time, so that the durian ice rice dumplings can be obtained.
Preferably, in the second step, during the HPP sterilization process, the pressurizing medium in the stainless steel pressure vessel is water.
Preferably, in the second step, the pressurizing range of the pressurizer is 100-600MPa, and the pressurizing time is 1-5min.
Preferably, in the third step, the stirring speed of the reaction kettle is 100-400r/min, and the stirring time is 0.5-4h.
Preferably, in the third step, the temperature in the steam box is controlled to be 75-95 ℃, and the starting time of the steam box is 30min.
Preferably, in the fourth step, 25g of the rice dumpling wrapper and 25g of the fruit paste are sequentially put into a stuffing wrapping machine for supporting and shaping each time.
Preferably, in the fifth step, the temperature of the quick-freezing warehouse is-40 ℃, and the quick-freezing time is 3 hours.
Compared with the prior art, the invention has the beneficial effects that: compared with the existing ice rice dumpling, the anti-freezing property, affinity and shearing resistance of starch molecules are enhanced by adopting a mode of matching maltose syrup, hydroxypropyl distarch phosphate and high-crosslinking starch, so that ageing is slowed down, and cracking is prevented; according to the invention, by adding DL-malic acid, the pH value of the epidermis is reduced, the transparency of the epidermis is ensured, and yellowing and discoloration are avoided; the method adopts an ultrahigh pressure sterilization mode to replace the traditional high temperature sterilization, retains the original flavor and nutrient substances to the maximum extent, and avoids the problem of poor fruit flavor.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
an anti-freezing and anti-aging durian ice rice dumpling comprises the following formula: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, the mass percent of each component is: 200 parts of durian, 0.0001g of DL-malic acid, 15 parts of water, 160 parts of maltose syrup, 60 parts of hydroxypropyl distarch phosphate and 50 parts of highly crosslinked starch.
Comprises the steps of weighing raw materials; step two, making fruit paste; step three, making the rice dumpling wrapper; step four, mixing and shaping; step five, freezing treatment;
in the first step, the components in percentage by mass are as follows: weighing 200 parts of durian, 0.0001g of DL-malic acid, 15 parts of water, 160 parts of maltose syrup, 60 parts of hydroxypropyl distarch phosphate and 50 parts of high-crosslinking starch;
selecting pre-prepared durian, carrying out washing-peeling-washing processes, then removing kernels in the durian, then chopping durian pulp by using a crusher, then beating the pulp step by step until the pulp is in a fruit paste state, taking out the fruit paste and carrying out vacuum packaging, then putting the package into a stainless steel pressure container, pressurizing by a pressurizer, carrying out HPP sterilization, and taking out and putting aside the fruit paste for standby after the sterilization is finished, wherein in the HPP sterilization process, a pressurizing medium in the stainless steel pressure container is water, the pressurizing range of the pressurizer is 500MPa, and the pressurizing time is 3min;
in the third step, putting DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch into a reaction kettle in sequence, starting the stirring function of the reaction kettle, stirring for a period of time, taking out, then putting into a steam box, and steaming at high temperature until the surface of the reaction kettle is in a Q elastic and transparent state to obtain the prepared rice dumpling wrapper, wherein the stirring speed of the reaction kettle is 200r/min, the stirring time is 1h, the temperature in the steam box is controlled to be 85 ℃, and the starting time of the steam box is 30min;
in the fourth step, the rice dumpling wrapper and the fruit paste prepared in the step are sequentially added into a stuffing machine for stuffing wrapping, supporting and shaping, and shaped durian rice dumplings are obtained, wherein 25g of rice dumpling wrapper and 25g of fruit paste are required to be sequentially added for shaping each time;
and in the fifth step, the durian rice dumplings obtained in the fifth step are placed into a quick-freezing warehouse for quick freezing, and the durian rice dumplings are completely frozen after a period of time, so that the durian ice rice dumplings can be obtained, wherein the temperature of the quick-freezing warehouse is-40 ℃, and the quick-freezing time is 3 hours.
Example 2:
an anti-freezing and anti-aging durian ice rice dumpling comprises the following formula: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, the mass percent of each component is: 220 parts of durian, 0.0001g of DL-malic acid, 20 parts of water, 150 parts of maltose syrup, 50 parts of hydroxypropyl distarch phosphate and 60 parts of high cross-linked starch.
Comprises the steps of weighing raw materials; step two, making fruit paste; step three, making the rice dumpling wrapper; step four, mixing and shaping; step five, freezing treatment;
in the first step, the components in percentage by mass are as follows: weighing 220 parts of durian, 0.0001g of DL-malic acid, 20 parts of water, 150 parts of maltose syrup, 50 parts of hydroxypropyl distarch phosphate and 60 parts of high-crosslinked starch;
selecting prepared durian, carrying out washing-peeling-washing processes, removing kernels in the durian, chopping durian pulp by using a crusher, beating the durian pulp step by step until the pulp is in a fruit paste state, taking out the fruit paste, carrying out vacuum packaging, putting the packaging into a stainless steel pressure container, pressurizing by a pressurizer, carrying out HPP (high pressure propylene) sterilization, and taking out the fruit paste to one side for standby after the sterilization is finished, wherein in the HPP sterilization process, a pressurizing medium in the stainless steel pressure container is water, the pressurizing range of the pressurizer is 500MPa, and the pressurizing time is 3min;
in the third step, taking DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high-crosslinked starch, sequentially putting the DL-malic acid, the water, the maltose syrup, the hydroxypropyl distarch phosphate and the high-crosslinked starch into a reaction kettle, starting a stirring function of the reaction kettle, stirring for a period of time, taking out the mixture, then putting the mixture into a steam box, and steaming at a high temperature until the surface of the mixture is in a Q elastic and transparent state to obtain the prepared rice dumpling wrapper, wherein the stirring speed of the reaction kettle is 200r/min, the stirring time is 1h, the temperature in the steam box is controlled to be 85 ℃, and the starting time of the steam box is 30min;
in the fourth step, the rice dumpling wrapper and the fruit paste prepared in the step are sequentially added into a stuffing machine for stuffing wrapping, supporting and shaping, and shaped durian rice dumplings are obtained, wherein 25g of rice dumpling wrapper and 25g of fruit paste are required to be sequentially added for shaping each time;
and in the fifth step, the durian rice dumplings obtained in the fifth step are placed into a quick-freezing warehouse for quick freezing, and the durian rice dumplings are completely frozen after a period of time, so that the durian ice rice dumplings can be obtained, wherein the temperature of the quick-freezing warehouse is-40 ℃, and the quick-freezing time is 3 hours.
Example 3:
an anti-freezing and anti-aging durian ice rice dumpling comprises the following formula: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, the mass percentage of each component is: 240 parts of durian, 0.0001g of DL-malic acid, 10 parts of water, 170 parts of maltose syrup, 55 parts of hydroxypropyl distarch phosphate and 55 parts of highly crosslinked starch.
Comprises the steps of weighing raw materials; step two, making fruit paste; step three, making the rice dumpling wrapper; step four, mixing and shaping; step five, freezing treatment;
in the first step, the components in percentage by mass are as follows: 240 parts of durian, 0.0001g of DL-malic acid, 10 parts of water, 170 parts of maltose syrup, 55 parts of hydroxypropyl distarch phosphate and 55 parts of high-crosslinked starch;
selecting prepared durian, carrying out washing-peeling-washing processes, removing kernels in the durian, chopping durian pulp by using a crusher, beating the durian pulp step by step until the pulp is in a fruit paste state, taking out the fruit paste, carrying out vacuum packaging, putting the packaging into a stainless steel pressure container, pressurizing by a pressurizer, carrying out HPP (high pressure propylene) sterilization, and taking out the fruit paste to one side for standby after the sterilization is finished, wherein in the HPP sterilization process, a pressurizing medium in the stainless steel pressure container is water, the pressurizing range of the pressurizer is 500MPa, and the pressurizing time is 3min;
in the third step, putting DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch into a reaction kettle in sequence, starting the stirring function of the reaction kettle, stirring for a period of time, taking out, then putting into a steam box, and steaming at high temperature until the surface of the reaction kettle is in a Q elastic and transparent state to obtain the prepared rice dumpling wrapper, wherein the stirring speed of the reaction kettle is 200r/min, the stirring time is 1h, the temperature in the steam box is controlled to be 85 ℃, and the starting time of the steam box is 30min;
in the fourth step, the wrapper and the fruit paste prepared in the step are sequentially added into a stuffing machine for stuffing, supporting and shaping, and shaped durian rice dumplings are obtained, wherein 25g of wrapper and 25g of fruit paste are required to be sequentially added for shaping each time;
and in the fifth step, the durian rice dumplings obtained in the fifth step are placed into a quick-freezing warehouse for quick freezing, and the durian rice dumplings are completely frozen after a period of time, so that the durian ice rice dumplings can be obtained, wherein the temperature of the quick-freezing warehouse is-40 ℃, and the quick-freezing time is 3 hours.
The properties of the examples are compared in the following table:
example 1 Example 2 Example 3
Durian/portion 200 220 240
DL-malic acid/g 0.0001 0.0001 0.0001
Water/portion 15 20 10
Maltose syrup/portion 160 150 170
Hydroxypropyl distarch phosphate/portion 60 50 55
High cross-linked starch/portion 50 60 55
Based on the above, the taste of the rice dumpling is added, the problems that fruit rice dumplings in the market are poor in taste and flavor, the rice dumpling skin is not anti-freezing and easy to age and crack are solved, meanwhile, the durian ice rice dumpling can still wet a Q bomb after being frozen for 6 months, the flavor is rich and natural, hydroxypropyl distarch phosphate has phosphate groups with strong hydrophilicity and hydroxypropyl groups, the affinity of starch molecules is increased, aging is inhibited, the high-crosslinking starch can enhance the shearing resistance, the acid resistance and the freezing resistance of starch, a large amount of maltose syrup can hinder the formation of starch microbeams, and the rice dumpling is stable under an acidic condition, has the characteristics of crystallization resistance and low freezing point, and is beneficial to making the rice dumpling skin more transparent.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (9)

1. An anti-freezing and anti-aging durian ice rice dumpling comprises the following formula: durian, DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high cross-linked starch, which is characterized in that: the weight percentage of each component is as follows: 200-250 parts of durian, 0.0001g of DL-malic acid, 10-20 parts of water, 150-180 parts of malt syrup, 50-60 parts of hydroxypropyl distarch phosphate and 50-60 parts of high cross-linked starch.
2. The anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 1, wherein: the weight percentage of each component is as follows: 200 parts of durian, 0.0001g of DL-malic acid, 15 parts of water, 160 parts of maltose syrup, 60 parts of hydroxypropyl distarch phosphate and 50 parts of highly crosslinked starch.
3. A preparation method of an anti-freezing and anti-aging durian ice rice dumpling comprises the following steps of weighing raw materials; step two, making fruit paste; step three, preparing rice dumpling wrappers; step four, mixing and shaping; step five, freezing treatment; the method is characterized in that:
in the first step, the components in percentage by mass are as follows: 200-250 parts of durian, 0.0001g of DL-malic acid, 10-20 parts of water, 150-180 parts of malt syrup, 50-60 parts of hydroxypropyl distarch phosphate and 50-60 parts of high cross-linked starch, and weighing according to the mass percentage sum of 1;
selecting pre-prepared durian, carrying out the processes of washing, peeling and washing, then removing kernels in the durian, then cutting durian pulp by using a crusher, beating the pulp step by step until the pulp is in a fruit paste state, taking out the fruit paste and carrying out vacuum packaging, then putting the package into a stainless steel pressure container, pressurizing by a supercharger, carrying out HPP sterilization, and taking out the fruit paste after the sterilization is finished and placing the fruit paste aside for later use;
in the third step, putting DL-malic acid, water, maltose syrup, hydroxypropyl distarch phosphate and high-crosslinked starch into a reaction kettle in sequence, starting the stirring function of the reaction kettle, stirring for a period of time, taking out, putting into a steam box, and steaming at high temperature until the surface of the rice dumpling is Q elastic and transparent to obtain the prepared rice dumpling wrapper;
in the fourth step, the rice dumpling wrapper and the fruit paste prepared in the step are sequentially added into a stuffing machine for stuffing wrapping, supporting and shaping, and the shaped durian rice dumpling is obtained;
and in the fifth step, the durian rice dumplings obtained in the fifth step are put into a quick-freezing warehouse for quick freezing, and the durian rice dumplings are completely frozen after a period of time, so that the durian ice rice dumplings can be obtained.
4. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the second step, in the process of HPP sterilization, the pressurizing medium in the stainless steel pressure vessel is water.
5. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the second step, the pressure application range of the pressure booster is 100-600MPa, and the pressure application time is 1-5min.
6. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the third step, the stirring speed of the reaction kettle is 100-400r/min, and the stirring time is 0.5-4h.
7. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the third step, the temperature in the steam box is controlled to be 75-95 ℃, and the starting time of the steam box is 30min.
8. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the fourth step, 25g of the rice dumpling wrapper and 25g of the fruit paste are sequentially placed into a stuffing wrapping machine for supporting and shaping each time.
9. The method for preparing the anti-freezing and anti-aging durian ice rice dumpling as claimed in claim 3, wherein the method comprises the following steps: in the fifth step, the temperature of the quick-freezing warehouse is-40 ℃, and the quick-freezing time is 3 hours.
CN202210862366.4A 2022-07-21 2022-07-21 Anti-freezing and anti-aging durian ice rice dumpling and preparation method thereof Pending CN115176982A (en)

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Citations (9)

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