CN116530634A - Formula of five-kernel stuffed glutinous rice balls quick-frozen from sorghum rice without edible gum and related additives - Google Patents
Formula of five-kernel stuffed glutinous rice balls quick-frozen from sorghum rice without edible gum and related additives Download PDFInfo
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Classifications
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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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the formula of the sweet dumpling wrapper and the stuffing comprises the following components: glutinous rice flour, glutinous rice flour and drinking water; the formula of the stuffing comprises: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the glutinous rice balls are prepared from a small amount of glutinous rice flour, mainly glutinous sorghum rice flour, and no edible gum, and only a small amount of white granulated sugar and no other related additives are added, so that the purposes of good appearance, sweet and delicious taste, strong taste and easy digestion and absorption can be achieved. When the sweet dumpling formula is used for preparing ingredients, the prepared glutinous rice paste, the rest glutinous rice flour and glutinous sorghum rice flour are added and mixed into dough for preparing sweet dumplings, so that the sweet dumplings are prevented from cracking in quick freezing and storing processes, and the function of a stabilizer is achieved; the sweet dumpling formula does not adopt edible gum and additives, has pure taste, and is a pure natural green food.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a five-kernel stuffed glutinous rice quick-frozen rice dumplings formula without edible gum and related additives.
Background
At present, the rice dumplings become traditional delicious food in China, most of the rice dumplings sold in the market are glutinous rice dumplings, wherein glutinous rice is shelled glutinous rice, the glutinous rice is called in the south of China, and the glutinous rice is called in the north of China. Glutinous rice is thin in shape, and is often used for making flavor snacks such as rice cake, rice dumplings and the like because of its fragrant, glutinous and smooth mouthfeel. The glutinous rice is wax white, opaque or semitransparent, has small water absorption and expansibility, high viscosity after being adhered, and has a smooth and greasy taste, and is difficult to digest and absorb.
Sorghum is one of the traditional five cereals in China and is an ancient cereal crop. Has multiple effects of eating and medicinal use. (for example, the medicine has the effects of harmonizing stomach, strengthening spleen, removing food retention, warming spleen and stomach, astringing intestines and stomach and stopping cholera, contains tannin, has the effect of astringing and relieving depletion, and has obvious curative effect when patients suffering from chronic diarrhea frequently eat sorghum rice porridge). Sorghum is also called red grain and milo, and is called Shu jowar. According to the properties, the grains are classified into hard and soft, and the waxy soft is called glutinous sorghum. The main nutritional ingredients of the sorghum are 9% of crude protein, 3.3% of crude fat, 85% of carbohydrate, 1% of crude fiber, and trace elements such as calcium, phosphorus, iron and the like and vitamin B groups according to dry matters. Wherein the protein contains more alcohol-soluble protein, and less amino acids such as tryptophan and lysine, and can be mixed with other grains for use to improve nutritive value.
In addition, the sweet dumplings in the market are good in taste and not cracked, the purpose of good appearance and strong taste is achieved by adopting edible glue, and meanwhile, a large amount of food additives (such as double starch phosphate, shortening, compound stabilizer, beet red, guar gum, xanthan gum, sodium glutamate, flavor nucleotide disodium, puffed bean products, edible essence and spice and the like) are added for convenient storage and transportation, so that health hidden danger can be brought to people after long-term eating.
Disclosure of Invention
The invention aims to provide a five-kernel stuffed glutinous rice quick-frozen sweet dumpling formula without edible gum and related additives, which adopts a small amount of glutinous rice flour, mainly glutinous rice flour, raw materials such as drinking water, peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil, starch and the like, does not adopt edible gum, only adds a small amount of white granulated sugar, and does not contain other related additives (such as double starch phosphate, shortening, compound stabilizer, beet red, guar gum, xanthan gum, sodium glutamate, taste nucleotide disodium, puffed bean products and edible essence and spice), so that the purposes of good appearance, sweet taste, and taste and high digestibility can be achieved.
In order to solve the technical problems, the specific technical scheme of the five-kernel stuffed glutinous rice quick-frozen rice dumplings without edible gum and related additives is as follows:
the formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the sweet dumpling wrapper and stuffing are prepared from the following components in percentage by weight: the glutinous sorghum rice flour, glutinous rice flour, drinking water and five-kernel stuffing are adopted as stuffing, and the formula of the five-kernel stuffing is as follows: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the five-kernel stuffed glutinous rice quick-frozen rice dumplings with glutinous sorghum rice comprise the following components in parts by weight: 36.4-39 parts of glutinous rice flour, 19.6-21 parts of glutinous rice flour, 21-25 parts of drinking water, 3-5 parts of peanut kernel, 2-4 parts of pumpkin seed kernel, 2-4 parts of sunflower seed kernel, 2-4 parts of walnut kernel, 2.8-3.2 parts of black sesame seed kernel and white sesame seed kernel, 2.3-2.5 parts of white granulated sugar, 0.4-0.6 part of vegetable oil and 0.1 part of starch.
Further, the glutinous sorghum rice flour accounts for 37.7 parts, the glutinous rice flour accounts for 20.3 parts, the drinking water accounts for 23 parts, the peanut kernel accounts for 4 parts, the pumpkin seed kernel accounts for 3 parts, the sunflower seed kernel accounts for 3 parts, the walnut kernel accounts for 3 parts, the black sesame seed and white sesame seed accounts for 3 parts, the white granulated sugar accounts for 2.4 parts, the vegetable oil accounts for 0.5 part and the starch accounts for 0.1 part.
Further, when the formula of the sweet dumpling wrapper is used for preparing ingredients, 50% of the glutinous rice flour is mixed with boiled water at 100 ℃ and is fully stirred into paste to form glutinous rice paste, the glutinous rice paste is added into the rest glutinous rice flour to be mixed with drinking water and glutinous sorghum rice flour to form dough for making sweet dumplings, so that the sweet dumplings are prevented from cracking in quick-freezing and storing processes, and the function of a stabilizer is achieved.
The invention has the following advantages:
1. the glutinous rice balls are prepared from a small amount of glutinous rice flour, mainly glutinous sorghum rice flour, drinking water, peanut kernels, pumpkin seeds, sunflower seeds, walnut kernels, black sesame seeds, white granulated sugar, vegetable oil, starch and other raw materials, and the purposes of good appearance, sweet taste, delicious taste, strong mouthfeel and easy digestion and absorption can be achieved by adding only a small amount of white granulated sugar without other relevant additives without edible glue.
2. When the glutinous rice ball skin formula is used for preparing ingredients, 50% of glutinous rice flour is mixed with boiled water at 100 ℃ and is fully stirred into paste to form glutinous rice paste, the glutinous rice paste is added into the rest glutinous rice flour to be mixed with drinking water and glutinous sorghum rice flour to form dough for preparing the glutinous rice ball, so that the glutinous rice ball is prevented from cracking in quick freezing and storing processes, and the stabilizer is used.
3. The sweet dumpling formula does not adopt edible gum and additives, has pure taste, and is a pure natural green food.
Drawings
Without drawing
The invention is further illustrated by the following examples:
Detailed Description
Example 1
The formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the formula of the sweet dumpling wrapper and the stuffing comprises the following components: the glutinous sorghum rice flour, the glutinous rice flour, the drinking water and the stuffing are five-kernel stuffing, and the formula of the five-kernel stuffing is as follows: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the five-kernel stuffed glutinous rice quick-frozen rice dumplings with glutinous sorghum rice comprise the following components in parts by weight:
the glutinous sorghum rice flour accounts for 36.4 parts,
The glutinous rice flour accounts for 19.6 parts,
The drinking water accounts for 25 parts,
The peanut kernel accounts for 5 parts,
The pumpkin seed is 2 parts,
The sunflower seed kernel accounts for 2 parts,
The walnut kernel accounts for 4 parts,
The proportion of the black sesame seed and the white sesame seed is 2.8 parts,
The white granulated sugar accounts for 2.5 parts,
The vegetable oil accounts for 0.6 part,
The starch ratio was 0.1 part.
When the formula of the rice dumpling wrapper is used for preparing ingredients, 50% of the glutinous rice flour is mixed with boiled water at 100 ℃ and is fully stirred into paste to form glutinous rice paste, and the glutinous rice paste is added into the rest of the glutinous rice flour to be mixed with drinking water and glutinous sorghum rice flour to form dough so as to prepare the rice dumpling. The glutinous rice paste has certain viscosity, so that the physical properties of the glutinous rice paste can be changed, the cohesiveness of the dough and the compact starch space structure can be enhanced, and the frost crack resistance of the glutinous rice balls can be improved; in the water boiling process, the soup is not turbid during boiling.
Example 2
The formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the formula of the sweet dumpling wrapper and the stuffing comprises the following components: the glutinous sorghum rice flour, glutinous rice flour and drinking water are filled with five-kernel stuffing, and the formula of the five-kernel stuffing is as follows: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the five-kernel stuffed glutinous rice quick-frozen rice dumplings with glutinous sorghum rice comprise the following components in parts by weight:
the glutinous sorghum rice flour accounts for 39 parts,
The glutinous rice flour accounts for 21 parts,
The drinking water accounts for 21 parts,
the peanut kernel accounts for 3 parts,
The pumpkin seed is 4 parts,
4 parts of sunflower seed kernel,
The walnut kernel accounts for 2 parts,
The ratio of the black sesame seed to the white sesame seed is 3.2 parts,
The white granulated sugar accounts for 2.3 parts,
The vegetable oil accounts for 0.4 part,
The starch ratio was 0.1 part.
When the formula of the sweet dumpling wrapper is used for preparing ingredients, the glutinous rice flour, the glutinous corn flour and the drinking water are mixed into dough to prepare the sweet dumpling. The mixing ratio of the glutinous sorghum rice flour to the glutinous rice flour is 65:35, so that the nutrition ingredients of the dough are more balanced, and the nutritional value can be improved because the glutinous sorghum rice flour contains more protein with alcohol-soluble protein and less amino acids necessary for human bodies such as tryptophan, lysine and the like and needs to be mixed with other grains for eating. The glutinous sorghum rice flour is small in viscosity after being cooked, smooth but not greasy in taste, easy to digest and absorb after being eaten, and meanwhile, the dough has better viscoelasticity and has certain frost crack resistance in the quick-freezing process.
Example 3
The formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the sweet dumpling wrapper comprises sweet dumpling wrapper and stuffing, wherein the formula of the sweet dumpling wrapper is as follows: the glutinous sorghum rice flour, glutinous rice flour, drinking water and five-kernel stuffing are adopted as stuffing, and the five-kernel stuffing comprises the following formula: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the five-kernel stuffed glutinous rice quick-frozen rice dumplings with glutinous sorghum rice comprise the following components in parts by weight:
37.7 parts of glutinous sorghum rice flour,
The glutinous rice flour accounts for 20.3 parts,
The drinking water accounts for 23 parts,
The peanut kernel accounts for 4 parts,
The pumpkin seed is 3 parts,
The sunflower seed kernel accounts for 3 parts,
The walnut kernel accounts for 3 parts,
The proportion of the black sesame seed and the white sesame seed is 3 parts,
The white granulated sugar accounts for 2.4 parts,
The vegetable oil accounts for 0.5 part,
The starch ratio was 0.1 part.
When the glutinous rice ball skin formula is used for preparing ingredients, 50% of glutinous rice flour is mixed with boiled water at 100 ℃ and fully stirred into paste to form glutinous rice paste, the glutinous rice paste is added into the rest glutinous rice flour and is mixed with glutinous sorghum rice flour and drinking water to form dough, so that the glutinous rice ball is prepared, and the glutinous rice paste has a certain viscosity, so that the physical properties of the glutinous rice dough can be changed, the cohesiveness of the dough and the compact starch space structure can be enhanced, and the frost crack resistance of the glutinous rice ball is improved; in the water boiling process, the soup is not turbid during boiling.
Example 4
This example is a sensory evaluation comparison of examples 1-3 with a commercially available glutinous rice dumpling.
Sensory evaluation tests were performed on the quick-frozen glutinous rice balls of glutinous rice in examples 1, 2 and 3 and on the glutinous rice balls sold in the market (comparative examples). The samples of examples 1, 2 and 3 and the control product were evaluated in terms of appearance, taste and soup, respectively, by 100 persons (50 persons for men and women, age not limited). The scoring system is adopted, each item is 40 minutes, 30 minutes and 30 minutes respectively, the total score is 100 minutes, the score is high, the fruit is good, and the overall evaluation is carried out on whether the product degree of the invention is liked. The test results are recorded in the following table:
TABLE 1 sensory evaluation results of quick frozen glutinous rice dumplings with glutinous rice of the present invention
As can be seen from Table 1, the product of the embodiment of the invention is obviously superior to the traditional glutinous rice flour sweet dumplings on the market in terms of appearance, taste and muddy soup, and overall, the glutinous sorghum rice sweet dumplings of the invention have smooth surface, do not muddy soup (fall off) in boiling water, do not adhere, do not crack, are full in grains, do not adhere to teeth when eaten, have good taste and are suitable for large-scale production.
TABLE 2 general evaluation results of quick frozen glutinous rice dumplings with glutinous rice flour of the invention
From the test results, the glutinous sorghum rice dumpling has obvious advantages in flavor and pure natural nutrition compared with the glutinous rice dumpling sold in the market, and in general, the glutinous sorghum rice dumpling has pure flavor and pure natural nutrition, and the flavor is well favored by most consumers.
It will be understood that the invention has been described in terms of several embodiments, and that various changes and equivalents may be made to these features and embodiments by those skilled in the art without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (3)
1. The formula of the quick-frozen glutinous rice balls with five-kernel stuffing, which does not contain edible gum and related additives, comprises the following steps: the sweet dumpling wrapper and the stuffing are characterized in that: the formula of the sweet dumpling wrapper comprises the following components: glutinous rice flour, glutinous rice flour and drinking water; the stuffing is five-kernel stuffing, and the formula of the five-kernel stuffing comprises: peanut kernel, pumpkin seed kernel, sunflower seed kernel, walnut kernel, black sesame seed, white granulated sugar, vegetable oil and starch; the five-kernel stuffed glutinous rice quick-frozen rice dumplings with glutinous sorghum rice comprise the following components in parts by weight: 36.4-39 parts of glutinous rice flour, 19.6-21 parts of glutinous rice flour, 21-25 parts of drinking water, 3-5 parts of peanut kernel, 2-4 parts of pumpkin seed kernel, 2-4 parts of sunflower seed kernel, 2-4 parts of walnut kernel, 2.8-3.2 parts of black sesame seed kernel and white sesame seed kernel, 2.3-2.5 parts of white granulated sugar, 0.4-0.6 part of vegetable oil and 0.1 part of starch.
2. The five-kernel stuffed glutinous rice quick-frozen rice dumpling formula without edible gum and related additives as defined in claim 1, wherein the formula is characterized in that: 37.7 parts of glutinous rice flour, 20.3 parts of glutinous rice flour, 23 parts of drinking water, 4 parts of peanut kernel, 3 parts of pumpkin seed kernel, 3 parts of sunflower seed kernel, 3 parts of walnut kernel, 3 parts of black sesame seed and white sesame seed, 2.4 parts of white granulated sugar, 0.5 part of vegetable oil and 0.1 part of starch.
3. The five-kernel stuffed glutinous rice quick-frozen rice dumpling formula without edible gum and related additives as defined in claim 1, wherein the formula is characterized in that: when the formula of the sweet dumpling wrapper is used for preparing ingredients, 50% of glutinous rice flour is mixed with boiled water at 100 ℃ and is fully stirred into paste to form glutinous rice paste, the glutinous rice paste is added into the rest glutinous rice flour to be mixed with drinking water and glutinous sorghum rice flour to form dough for preparing sweet dumplings, and therefore cracking of the sweet dumplings in quick-freezing and storage processes is prevented.
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