CN114568684A - Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball - Google Patents
Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball Download PDFInfo
- Publication number
- CN114568684A CN114568684A CN202210148842.6A CN202210148842A CN114568684A CN 114568684 A CN114568684 A CN 114568684A CN 202210148842 A CN202210148842 A CN 202210148842A CN 114568684 A CN114568684 A CN 114568684A
- Authority
- CN
- China
- Prior art keywords
- parts
- boiling
- instant
- type rice
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 20
- 235000009566 rice Nutrition 0.000 title claims abstract description 20
- 238000009835 boiling Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000000654 additive Substances 0.000 claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 10
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 10
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 10
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 10
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 18
- 239000000940 FEMA 2235 Substances 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 239000001632 sodium acetate Substances 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 6
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 6
- 235000017454 sodium diacetate Nutrition 0.000 claims description 6
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 2
- 239000011049 pearl Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004065 semiconductor Substances 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
- 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
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a quick-boiling, quick-boiling and boiling-free brewing type rice dumpling, which comprises the following components: 30-60 parts of cassava starch, 15-25 parts of water, 0.2-0.3 part of edible salt, 10-20 parts of hydroxypropyl distarch phosphate, 10-20 parts of acetate starch and 8-10 parts of additives. According to the invention, a large amount of hydroxypropyl distarch phosphate and acetate starch are added into the flour ball at the same time, so that the consistency and cohesiveness of the mixture for producing the flour ball are effectively improved, the flour ball is convenient to form, and the prepared flour ball has good taste, and has the characteristics of softness, glutinous performance, Q elasticity and the like. Has better aging resistance, excellent freezing resistance and longer shelf life.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food, in particular to the technical field of rice balls.
[ background of the invention ]
The pearls in the pearl milk tea are also called as rice balls, and high-quality rice balls are often required to have good mouthfeel and have the characteristics of softness, glutinous performance, Q elasticity and the like. In order to facilitate the storage of the flour balls, the flour balls are often required to have good aging resistance, excellent freezing resistance and long shelf life. The existing flour balls can not well meet the requirements.
[ summary of the invention ]
The invention aims to solve the problems in the prior art and provides a quick-boiling, quick-boiling and boiling-free brewing type rice dumpling, which has good taste, better aging resistance, excellent freezing resistance and longer shelf life.
In order to realize the purpose, the invention provides a quick-boiling, quick-boiling and boiling-free brewing type rice dumpling, which comprises the following components:
preferably, the additive comprises caramel color, sodium carboxymethylcellulose, guar gum, sodium diacetate, sodium dehydroacetate and flavoring essence.
Preferably, the additive comprises 4.5-5.5 parts of caramel color, 0.8-1.2 parts of sodium carboxymethylcellulose, 0.3-0.5 part of guar gum, 1.5-2.5 parts of sodium diacetate, 0.07-0.09 part of sodium dehydroacetate and 0.25-0.29 part of edible essence.
Preferably, the cassava starch comprises 55 parts of cassava starch, 23 parts of water, 0.27 part of edible salt, 10 parts of hydroxypropyl distarch phosphate, 10 parts of acetate starch and 10 parts of additives.
Preferably, the cassava starch comprises 50 parts of cassava starch, 20 parts of water, 0.25 part of edible salt, 15 parts of hydroxypropyl distarch phosphate, 15 parts of acetate starch and 9 parts of additives.
Preferably, the cassava starch comprises 45 parts of cassava starch, 17 parts of water, 0.23 part of edible salt, 20 parts of hydroxypropyl distarch phosphate, 20 parts of acetate starch and 8 parts of additives.
The invention has the beneficial effects that: according to the invention, a large amount of hydroxypropyl distarch phosphate and acetate starch are added into the flour balls at the same time, so that the consistency and cohesiveness of the mixture for producing the flour balls are effectively improved, the flour balls are convenient to form, and the prepared flour balls have good mouthfeel and have the characteristics of softness, glutinous performance, Q elasticity and the like. Has better aging resistance, excellent freezing resistance and longer shelf life.
The features and advantages of the present invention will be described in detail by way of examples.
[ detailed description ] embodiments
The invention relates to a quick-boiling, quick-boiling and boiling-free brewing type rice dumpling, which comprises the following components:
the additive comprises caramel color, sodium carboxymethylcellulose, guar gum, sodium diacetate, sodium dehydroacetate and edible essence.
Preferably, the additive comprises 4.5-5.5 parts of caramel color, 0.8-1.2 parts of sodium carboxymethylcellulose, 0.3-0.5 part of guar gum, 1.5-2.5 parts of sodium diacetate, 0.07-0.09 part of sodium dehydroacetate and 0.25-0.29 part of edible essence.
The following table is a comparison of several specific examples:
the working process of the invention is as follows:
according to the invention, in the working process of the quick-boiling, quick-boiling and boiling-free brewing type rice ball, a large amount of hydroxypropyl distarch phosphate and acetate starch are simultaneously added into the rice ball, so that the consistency and cohesiveness of the mixture for producing the rice ball are effectively improved, the rice ball is convenient to form, and the prepared rice ball has good taste, and has the characteristics of softness, glutinous property, Q elasticity and the like. Has better aging resistance, excellent freezing resistance and longer shelf life.
The above embodiments are illustrative of the present invention, and are not intended to limit the present invention, and any simple modifications of the present invention are within the scope of the present invention.
Claims (6)
1. A quick-boiling, quick-boiling and boiling-free brewing type rice flour ball is characterized in that: comprises the following components:
2. the instant, fast-cooking, and boil-free instant rice dumpling according to claim 1, wherein: the additive comprises caramel color, sodium carboxymethylcellulose, guar gum, sodium diacetate, sodium dehydroacetate and edible essence.
3. The instant-boiled, non-boiled brewing type rice dumpling in accordance with claim 2, wherein: the additive comprises 4.5-5.5 parts of caramel color, 0.8-1.2 parts of sodium carboxymethylcellulose, 0.3-0.5 part of guar gum, 1.5-2.5 parts of sodium diacetate, 0.07-0.09 part of sodium dehydroacetate and 0.25-0.29 part of edible essence.
4. The instant-boiled, boil-free and brewing-type rice dumpling as claimed in claim 1, wherein: 55 parts of cassava starch, 23 parts of water, 0.27 part of edible salt, 10 parts of hydroxypropyl distarch phosphate, 10 parts of acetate starch and 10 parts of additives.
5. The instant-boiled, boil-free and brewing-type rice dumpling as claimed in claim 1, wherein: 50 parts of cassava starch, 20 parts of water, 0.25 part of edible salt, 15 parts of hydroxypropyl distarch phosphate, 15 parts of acetate starch and 9 parts of additives.
6. The instant-boiled, boil-free and brewing-type rice dumpling as claimed in claim 1, wherein: 45 parts of cassava starch, 17 parts of water, 0.23 part of edible salt, 20 parts of hydroxypropyl distarch phosphate, 20 parts of acetate starch and 8 parts of additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148842.6A CN114568684A (en) | 2022-02-18 | 2022-02-18 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210148842.6A CN114568684A (en) | 2022-02-18 | 2022-02-18 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114568684A true CN114568684A (en) | 2022-06-03 |
Family
ID=81773437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210148842.6A Pending CN114568684A (en) | 2022-02-18 | 2022-02-18 | Instant-boiling, instant-boiling and boiling-free brewing type rice flour ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114568684A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116530673A (en) * | 2023-05-18 | 2023-08-04 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661483A (en) * | 2016-01-18 | 2016-06-15 | 上海源珍食品有限公司 | Brewing type powder balls as well as producing and brewing method |
| JP2016165272A (en) * | 2015-03-09 | 2016-09-15 | 宜蘭食品工業股▲フン▼有限公司 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| CN113785967A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Soft glutinous rice flour ball and production process thereof |
-
2022
- 2022-02-18 CN CN202210148842.6A patent/CN114568684A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016165272A (en) * | 2015-03-09 | 2016-09-15 | 宜蘭食品工業股▲フン▼有限公司 | Starch aging preventing composition, tapioca, and manufacturing method of the same |
| CN105661483A (en) * | 2016-01-18 | 2016-06-15 | 上海源珍食品有限公司 | Brewing type powder balls as well as producing and brewing method |
| CN113785967A (en) * | 2021-08-27 | 2021-12-14 | 领航食品(肇庆)有限公司 | Soft glutinous rice flour ball and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 田颖;徐海娟;: "羟丙基二淀粉磷酸酯在珍珠粒中的应用研究", 现代食品科技 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116530673A (en) * | 2023-05-18 | 2023-08-04 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
| CN116530673B (en) * | 2023-05-18 | 2024-05-14 | 华熙生物科技股份有限公司 | Hyaluronic acid-containing flour ball and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220603 |