CN1294836C - Quickly-dissolving sweet dumplings and preparation thereof - Google Patents
Quickly-dissolving sweet dumplings and preparation thereof Download PDFInfo
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- CN1294836C CN1294836C CNB031212093A CN03121209A CN1294836C CN 1294836 C CN1294836 C CN 1294836C CN B031212093 A CNB031212093 A CN B031212093A CN 03121209 A CN03121209 A CN 03121209A CN 1294836 C CN1294836 C CN 1294836C
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- syrup
- stuffing
- glucose
- maltodextrin
- preparation
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Abstract
The present invention relates to a quickly-dissolving sweet dumpling and a preparation method thereof, which belongs to the technical field of food processing. The quickly-dissolving sweet dumpling contains dough and stuffing coated by the dough, and is characterized in that the stuffing comprises dextrose or sweetmeat sugar, and malt dextrin. The preparation method of the quickly-dissolving sweet dumpling comprises the technical processes of making the stuffing and coating the dough by rolling; the technical process of making the stuffing comprises the following steps: adding glucose syrup or sweetmeat syrup in major ingredients for regulating the moist degree of the stuffing, and adding the malt dextrin for regulating the adhesive force of the stuffing; after the stuffing is shaped, the dough is coated on the stuffing by rolling for obtaining the quickly-dissolving sweet dumpling. The sweet dumpling has the advantages that the stuffing can be dissolved quickly, and the sweet dumpling is convenient for boiling; simultaneously, the sweetness of the mouth feel of the sweet dumpling is reduced, and the fine and smooth sweet dumpling has higher nutritive value; and with the utilization of the preparation method of the sweet dumpling, the production of processing the sweet dumplings in a large scale can be realized, production efficiency is improved, production cost is reduced, and the quality and the mouth feel of the sweet dumpling are improved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of instant glutinous rice ball and preparation method thereof.
Background technology
Traditional manufacture craft on Lantern Festival is the roller preparation method.Tradition preparation method on Lantern Festival is for making after high-temperature process is made syrup or made material mixed-formings such as slurry and sucrose, fruit material with starch material with sucrose and part maltose.
There is following shortcoming in the method:
1. the degree of aging with the made syrup of the method is difficult for grasping, and is unfavorable for large-scale production.
2. the Lantern Festival that makes with the method is after the filling material drying, makes Lantern Festival to occur the insoluble phenomenon of filling on Lantern Festival when boiling.
Tradition mainly is primary raw material with sucrose Lantern Festival, because of the molten point of sucrose under drying regime is higher than 100 ℃, so dry filling material exists and boil afterwards the filling heart Lantern Festival and do not change problem made Lantern Festival, has had a strong impact on the quality and the taste on Lantern Festival.
Summary of the invention
The present invention provides a kind of instant glutinous rice ball and preparation method thereof for solving the problem that prior art exists.
The objective of the invention is to realize process scale production on Lantern Festival, enhance productivity, solve the insoluble problem of filling material on Lantern Festival, improve quality, taste and the nutritive value on Lantern Festival.
Instant glutinous rice ball of the present invention adopts following technical scheme:
Instant glutinous rice ball constitutes by being surrounded by the filling material in the dough, is characterized in that the filling material contains glucose or preserved fruit sugar, also contains maltodextrin.
Instant glutinous rice ball of the present invention can also adopt following technical measures:
Above-mentioned instant glutinous rice ball is characterized in that the weight of filling material consists of following four class prescriptions:
(1) sucrose: powdered glucose=0-9: 1 sugar 100
Fresh fruit material 10-20
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(2) sucrose: powdered glucose=0-9: 1 sugar 100
Milk powder 10-15
Cocoa power 8-10
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(3) sucrose: powdered glucose=0-9: 1 sugar 100
Fiber crops benevolence 15-20
Sweet osmanthus 3-5
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(4) sucrose: powdered glucose=0-9: 1 sugar 100
Sweetened bean paste 25-30
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
The preparation method of instant glutinous rice ball of the present invention adopts following technical scheme:
The preparation method of instant glutinous rice ball has the system filling and rolls the face technical process, and its stuffing making process process is: add glucose syrup or fruit syrup in major ingredient, regulate the wetness of filling material; Add maltodextrin, regulate the bonding force of filling material.
The preparation method of instant glutinous rice ball of the present invention can also take following technical measures:
Above-mentioned instant glutinous rice ball preparation method, its stuffing making process process is: earlier major ingredient is mixed, then, add glucose syrup or fruit syrup, addition is the 5-15% of sugar amount; Add the maltodextrin of sugar amount 3-9% again, stir and make the filling material.
The present invention has following tangible advantage and good effect:
On Lantern Festival of the present invention, the filling material can be instant, cooks conveniently, reduced the mouthfeel sugariness on Lantern Festival simultaneously, and is fine and smooth lubricious, and has higher nutritive value.Lantern Festival, the preparation method can realize process scale production on Lantern Festival, enhanced productivity, and reduced production costs, and had improved the quality and the taste on Lantern Festival.
The specific embodiment
For further understanding summary of the invention of the present invention, characteristics and effect, enumerate following example now.
Instant glutinous rice ball constitutes by being surrounded by the filling material in the glutinous rice dough, the consisting of of its filling material:
Powdered glucose 100Kg
Peach kernel 18Kg
Red bean powder 30Kg
Rose 4Kg
The glucose syrup 15Kg of 68 degree
Maltodextrin 4Kg
Embodiment 2
Instant glutinous rice ball, in have the filling material that glutinous rice flour is arranged outward, the consisting of of its filling material:
Powdered glucose 40Kg
Sucrose 60Kg
Scarlet fruit 20Kg
Gelatinized flour 8Kg
Sweet osmanthus 3Kg
Peach kernel 18Kg
The glucose syrup 5Kg of 72 degree
Maltodextrin 8Kg
Embodiment 3
The preparation method of the instant glutinous rice ball of embodiment 1 mixes powdered glucose 100Kg, peach kernel 18Kg, red bean powder 30Kg, rose 4Kg earlier, then, adds the glucose syrup 15Kg of 68 degree; Add maltodextrin 4Kg again, mix and make the filling material; After the crush-cutting moulding, roll face and make Lantern Festival.
Embodiment 4
The preparation method of the instant glutinous rice ball of embodiment 2 adds mixer with powdered glucose 40Kg, sucrose 60Kg, scarlet fruit 20Kg, gelatinized flour 8Kg, sweet osmanthus 3Kg, peach kernel 18Kg earlier, adds the glucose syrup 5Kg of 68 degree again, mixes and stirs; Add maltodextrin 4Kg again, mix and make the filling material; The face that rolls after the crush-cutting moulding is made haw and is distinguished the flavor of Lantern Festival.
Claims (4)
1. an instant glutinous rice ball is surrounded by the filling material in the dough, it is characterized in that: the filling material contains glucose syrup or fruit syrup, also contains maltodextrin.
2. instant glutinous rice ball according to claim 1 is characterized in that the weight of filling material consists of following four class prescriptions:
(1) sucrose: powdered glucose=0-9: 1 sugar 100
Fresh fruit material 10-20
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(2) sucrose: powdered glucose=0-9: 1 sugar 100
Milk powder 10-15
Cocoa power 8-10
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(3) sucrose: powdered glucose=0-9: 1 sugar 100
Fiber crops benevolence 15-20
Sweet osmanthus 3-5
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
(4) sucrose: powdered glucose=0-9: 1 sugar 100
Sweetened bean paste 25-30
Auxiliary material≤10
Maltodextrin 3-9
Glucose syrup or fruit syrup 5-15
3. according to the preparation method of the described instant glutinous rice ball of claim 1, the system filling is arranged and roll the face technical process, it is characterized in that the stuffing making process process is: in major ingredient, add glucose syrup or fruit syrup, regulate the wetness of filling material, add maltodextrin, regulate the bonding force of filling material.
4. according to the preparation method of the described instant glutinous rice ball of claim 3, it is characterized in that the stuffing making process process is: earlier major ingredient is mixed, then, add glucose syrup or fruit syrup, addition is the 5-15% of sugar amount; Add the maltodextrin of sugar amount 3-9% again, stir and make the filling material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031212093A CN1294836C (en) | 2003-03-31 | 2003-03-31 | Quickly-dissolving sweet dumplings and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031212093A CN1294836C (en) | 2003-03-31 | 2003-03-31 | Quickly-dissolving sweet dumplings and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1456077A CN1456077A (en) | 2003-11-19 |
| CN1294836C true CN1294836C (en) | 2007-01-17 |
Family
ID=29411607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031212093A Expired - Fee Related CN1294836C (en) | 2003-03-31 | 2003-03-31 | Quickly-dissolving sweet dumplings and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1294836C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082222B (en) * | 2011-11-07 | 2014-10-08 | 三全食品股份有限公司 | Durian rice dumpling stuffing and its preparation method |
| CN108813081B (en) * | 2018-06-27 | 2021-07-27 | 北京稻香村食品有限责任公司 | Making method of cream cocoa sweet dumpling stuffing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124102A (en) * | 1994-12-06 | 1996-06-12 | 孙林昌 | Huiyinzhu sweet dumplings (stuffed dumplings) and processing technology thereof |
| CN1181209A (en) * | 1996-10-31 | 1998-05-13 | 阚许建 | Dumpling and its processing method |
| CN1295801A (en) * | 1999-11-12 | 2001-05-23 | 潘廷发 | Process for preparation of hand-made quick-frozen dumpling |
-
2003
- 2003-03-31 CN CNB031212093A patent/CN1294836C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124102A (en) * | 1994-12-06 | 1996-06-12 | 孙林昌 | Huiyinzhu sweet dumplings (stuffed dumplings) and processing technology thereof |
| CN1181209A (en) * | 1996-10-31 | 1998-05-13 | 阚许建 | Dumpling and its processing method |
| CN1295801A (en) * | 1999-11-12 | 2001-05-23 | 潘廷发 | Process for preparation of hand-made quick-frozen dumpling |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1456077A (en) | 2003-11-19 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070117 |