CN116530637A - Formula of black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives - Google Patents
Formula of black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 118
- 235000009566 rice Nutrition 0.000 title claims abstract description 118
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 42
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 42
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 32
- 239000000654 additive Substances 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 117
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 235000009508 confectionery Nutrition 0.000 claims abstract description 30
- 239000003651 drinking water Substances 0.000 claims abstract description 21
- 235000020188 drinking water Nutrition 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 238000005336 cracking Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000207961 Sesamum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003381 stabilizer Substances 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000009430 Thespesia populnea Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- 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 black sesame stuffing glutinous sorghum quick-frozen rice dumplings without 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: black sesame, 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 ingredients are prepared, the prepared glutinous rice paste, the rest glutinous rice flour and glutinous sorghum rice flour are added and mixed into dough for making the sweet dumplings, so that the sweet dumplings are prevented from cracking in quick freezing and storage processes, and the function of a stabilizer is realized; 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 formula of a black sesame stuffing glutinous sorghum quick-frozen rice dumplings 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 is rich in alcohol-soluble protein, and the amino acids such as tryptophan and lysine are less, but the nutritional value can be improved when the protein is mixed with other grains for eating.
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, flavoring nucleotide disodium, puffed bean products, edible essence and spices) are added for convenient storage and transportation, so that health risks can be brought to people after long-term eating.
Disclosure of Invention
The invention aims to provide a glutinous rice flour formula for quick-frozen glutinous rice balls with black sesame stuffing, which does not contain edible gum and related additives, adopts a small amount of glutinous rice flour, mainly adopts raw materials such as glutinous rice flour, drinking water, black sesame seeds, white granulated sugar, vegetable oil, starch and the like, does not adopt edible gum, only adds a small amount of white granulated sugar, 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), and can achieve the purposes of good appearance, delicious sweet taste, aromatic sesame flavor, strong taste and easy digestion and absorption.
In order to solve the technical problems, the specific technical scheme of the formula of the black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives is as follows:
the formula of the black sesame stuffing glutinous sorghum quick-frozen rice dumplings without 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 formula of the glutinous sorghum rice flour, glutinous rice flour, drinking water and the stuffing comprises the following components: black sesame seed, white granulated sugar, vegetable oil and starch; the formula of the black sesame stuffing sticky sorghum quick-frozen rice dumplings comprises 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, 7-9 parts of black sesame, 7-9 parts of white sesame, 2.2-2.6 parts of white granulated sugar, 0.3-0.7 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 black sesame accounts for 8 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, raw materials such as drinking water, black sesame, white granulated sugar, vegetable oil, starch and the like, and the purposes of good appearance, sweet and delicious taste, aromatic sesame flavor, strong taste and easy digestion and absorption can be achieved by only adding a small amount of white granulated sugar and no other relevant additives.
2. 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 the sweet dumpling, so that the sweet dumpling is prevented from cracking in quick-freezing and storing processes, and the function of a stabilizer is achieved.
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 black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives comprises the following steps: the formula of the sweet dumpling wrapper and the stuffing comprises the following components: the formula of the glutinous sorghum rice flour, the glutinous rice flour, the drinking water and the stuffing comprises the following components: black sesame, white granulated sugar, vegetable oil and starch; the formula of the black sesame stuffing sticky sorghum quick-frozen rice dumplings comprises 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 black sesame accounts for 7 parts,
The white sesame seed accounts for 9 parts,
The white granulated sugar accounts for 2.2 parts,
The vegetable oil accounts for 0.7 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 black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives comprises the following steps: the formula of the sweet dumpling wrapper and the stuffing comprises the following components: the formula of the glutinous sorghum rice flour, glutinous rice flour, drinking water and the stuffing comprises the following components: black sesame, white granulated sugar, vegetable oil and starch; the formula of the black sesame stuffing sticky sorghum quick-frozen rice dumplings comprises 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 black sesame accounts for 9 parts,
The white sesame seed accounts for 8 parts,
The white granulated sugar accounts for 2.6 parts,
The vegetable oil accounts for 0.3 part,
The starch ratio was 0.1 part.
When the rice dumpling wrapper formula is used for preparing ingredients, the glutinous rice flour, the glutinous sorghum rice flour and the drinking water are mixed into dough to prepare the rice 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 quick-frozen glutinous rice balls with glutinous sorghum rice are 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; the frozen chicken has certain frost crack resistance in the quick freezing process.
Example 3
The formula of the black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives comprises the following steps: the sweet dumpling wrapper comprises sweet dumpling wrappers and stuffing, wherein the formula of the sweet dumpling wrapper comprises: glutinous rice flour, drinking water and the formula of the stuffing: black sesame, white granulated sugar, vegetable oil and starch; the formula of the black sesame stuffing sticky sorghum quick-frozen rice dumplings comprises 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 black sesame accounts for 8 parts
The white sesame seed accounts for 8 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 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 and is mixed with glutinous rice flour drinking water to form dough, so that sweet dumplings are prepared, and the glutinous rice paste has a certain viscosity, can change the physical properties of the glutinous rice dough, can enhance the cohesiveness of the dough and the compact starch space structure, and can improve the frost crack resistance of the sweet dumplings; 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 sold in the market in terms of appearance, taste and muddy soup, and overall, the glutinous sorghum quick-frozen sweet dumplings have smooth surfaces, 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
The test result shows that the product of the embodiment of the invention has obvious advantages in flavor and pure natural nutrition compared with the glutinous rice dumplings sold in the market, and in general, the glutinous sorghum quick-frozen rice dumplings have pure flavor and pure natural nutrition, and the flavor is 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 black sesame stuffing glutinous sorghum quick-frozen rice dumplings without 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 is as follows: glutinous rice flour, glutinous rice flour and drinking water; the stuffing is five-kernel stuffing, and the formula of the five-kernel stuffing is as follows: black sesame, white granulated sugar, vegetable oil and starch; the components by weight are: 36.4-39 parts of glutinous rice flour, 19.6-21 parts of glutinous rice flour, 21-25 parts of drinking water, 7-9 parts of black sesame, 7-9 parts of white sesame seed, 2.2-2.6 parts of white granulated sugar, 0.3-0.7 part of vegetable oil and 0.1 part of starch.
2. The formula of the black sesame stuffed glutinous sorghum quick-frozen rice dumplings without edible gum and related additives according to claim 1, which is characterized in that: 37.7 parts of glutinous rice flour, 20.3 parts of glutinous rice flour, 23 parts of drinking water, 8 parts of black sesame, 8 parts of white sesame, 2.4 parts of white granulated sugar, 0.5 part of vegetable oil and 0.1 part of starch.
3. The formula of the black sesame stuffed glutinous sorghum quick-frozen rice dumplings without edible gum and related additives according to claim 1, which 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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| Application Number | Priority Date | Filing Date | Title |
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| CN202210083520.8A CN116530637A (en) | 2022-01-25 | 2022-01-25 | Formula of black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives |
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| CN202210083520.8A CN116530637A (en) | 2022-01-25 | 2022-01-25 | Formula of black sesame stuffing glutinous sorghum quick-frozen rice dumplings without edible gum and related additives |
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| CN116530637A true CN116530637A (en) | 2023-08-04 |
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- 2022-01-25 CN CN202210083520.8A patent/CN116530637A/en active Pending
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