CN102356773B - Production method for frozen pre-fried glutinous rice cake capable of being heated in microwave oven - Google Patents

Abstract

The invention relates to a production method for a frozen pre-fried glutinous rice cake capable of being heated in a microwave oven. The method comprises the steps of: dissolving laurate monoglyceride and laurate sucrose esters in water to obtain stock solution; mixing glutinous rice flour, low-gluten flour, laurate sucrose esters and high-temperature-resistant alpha-amylase to obtain solid mixtures; pouring the solid mixtures into mixed solution formed by water, the stock solution and plant oil, agitating and kneading to obtain dough; fermenting the dough, filling honeydew red bean stuffing into the dough and kneading the dough into a cake; and then frying the cake in plant oil to obtain the fried glutinous rice cake. After the fried glutinous rice cake produced by adopting the method is quickly frozen and heated in the microwave oven, the quality in aspects of fragility, viscoelasticity, delicacy and flavor is very excellent, the intact storage surface is kept stable and unchanged for a long time, and therefore, the shelf life of the fried glutinous rice cake disclosed by the invention is very long.

Description

A kind of production method of microwave freezing pre-fried glutinous rice cake

【Technical field】

The invention belongs to the technical field of food processing. More specifically, the present invention relates to a method for producing a microwave-freezable pre-fried glutinous rice cake.

【Background technique】

Microwave food is the application of modern processing technology, the use of scientific ratio and combination of food raw materials, pre-processed into food suitable for microwave heating or modulation, easy to eat. Microwave heating has many advantages such as fast, time-saving, economical and energy-saving, and can maintain the original flavor and nutritional content of food. The taste and flavor of microwave food can be compared with traditional food, which is beyond the reach of new convenience foods such as canned food and flexible packaged food.

Since the 1980s, microwave food has developed rapidly in developed countries. The main varieties of microwave food in the U.S. market include storable refined dishes, vegetables, side dishes, various post-dinner desserts, frozen fast food, etc. Japanese microwave-conditioned foods include deep-fried meatloaf, rice, pasta, hamburger patties, and cutlets. my country's microwave food started late, microwave food mainly such as quick-frozen buns, siu mai, steamed dumplings and a small amount of meat preparations for cooking. As relevant state departments list microwave technology as one of the new technology promotion projects, many scientific research, design units, colleges and manufacturers continue to study new microwave food to meet the growing demand for microwave food in the domestic market.

Glutinous rice ball cake refers to the pastry with glutinous rice flour as the main raw material. Since glutinous rice starch is almost entirely amylopectin, it has weak retrogradation and good freeze-thaw stability. Rice flour made from glutinous rice can achieve ideal physical and chemical properties when heated into a paste. Compared with other grain flours, it is especially suitable for making frozen foods. Even so, the fried glutinous rice cake through quick-freezing and frozen storage will still have skin cracks in various degrees, and its local flavor and mouthfeel will deteriorate simultaneously, thereby being unfavorable for making it into quick-frozen food industrialized processing. When the frozen fried glutinous rice cake is reheated by frying, the operation is complicated, consumes resources, and pollutes the environment. The oil is easy to deteriorate at high temperature. After frying and reheating, the product has a high oil content, which is not conducive to human health. the quality of the product.

Fried cake is a kind of glutinous rice ball cake. It is a cake made of dough wrapped with bean paste and other fillings and then fried in an oil pan. It is a traditional Chinese delicacy. The fried cake is golden in color, crispy on the outside, fresh and tender on the inside, sweet and refreshing, and is very popular among people. But, fried cake production still adopts traditional workshop type operation mode at present, does not realize suitability for industrialized production.

KR 100921751 discloses a production method of glutinous rice ball cake, which method comprises mixing 100 parts of milk, 1.3-2.3 parts of sodium bicarbonate, 2.2-3.2 parts of baking powder, 4.0-5.0 parts of sugar, 0.4-1.4 parts of salt and 0.05-0.15 parts of Korean Angelica mixed; add 160-170 parts of glutinous rice flour according to 100 parts of the mixture; then let 5.7-6.7 parts of walnuts, 2.6-3.6 parts of sunflower seeds , 2.6-3.6 parts of pumpkin seeds, 12.0-13.0 parts of red beans, 12.0-13.0 parts of peas Mix 12.0-13.0 parts of chestnuts with 100 parts of the above-mentioned mixture; put the mixture into a furnace and bake at a temperature of 160-200° C. for 40-50 minutes; cool the baked glutinous rice cakes, cut into pieces, and pack.

KR 940003979 discloses a method for preparing long-term preserved glutinous rice cakes, the method comprising the steps of: (a) mixing 100 parts of glutinous rice flour, 0.5-1 part with 3% glycerol, 28% glyceride, 22% fatty acid sorbic acid An additive composition composed of ester, 7% propylene glycol and 7% sucrose fatty acid ester, 50-200 powdered sucrose, 3-30 parts of low-sugar maltose and 5-30 parts of low-sugar starch syrup are mixed; (b) passing 100°C steam to the mixture Make it remove the air to obtain the glutinous rice cake dough (I); (c) mix 100 parts of red bean dregs, 150 parts of sucrose and 0.5-1 part of the above-mentioned additive composition, and pass 100 ℃ of steam to the mixture to make it remove the air, Obtain a filling, and (d) remix (I) with this filling to obtain its finished product. KR 20100067250A and JP 57036952A etc. also disclose the preparation method of glutinous rice cake.

But the glutinous rice cake that these methods produce does not have the characteristic and the local flavor of my country's fried glutinous rice cake. The present inventor finds through literature survey, the traditional technology of making fried glutinous rice cakes in my country is complicated, and there is no research on industrialized production of microwave quick-freezing fried glutinous rice cakes in China. Therefore, the inventor has finally completed the fried glutinous rice cake that can be reheated by microwaves with the characteristics and flavor of Chinese fried glutinous rice cake through a large number of experimental studies.

【Content of invention】

[Technical problem to be solved]

The object of the present invention is to provide a kind of microwave freezing pre-fried glutinous rice cake production method.

[Technical solutions]

The present invention is achieved through the following technical solutions.

The invention relates to a production method of fried glutinous rice cake.

The production method steps of the fried glutinous rice cake are as follows:

A) 0.2-1.4 parts by weight of HLB=9-10 monoglyceride laurate and 0.1-0.6 parts by weight of HLB=16 sucrose laurate are dissolved in 30-50 parts by weight of water to prepare a stock solution; then

B) Take 100-150 parts by weight of glutinous rice flour, 60-100 parts by weight of low-gluten flour, 0.2-2.0 parts by weight of HLB=1 sucrose laurate and 25-200U high-temperature-resistant α-amylase, and stir them to obtain a solid mixture;

C) Next, pour the solid mixture prepared in step B) into a mixture of 100-140 parts by weight of water, 30-50 parts by weight of the stock solution prepared in step A) and 30-50 parts by weight of vegetable oil, and then stir to form a mass. Then repeatedly knead for 5-10min to obtain a kind of dough;

D) Then, let the dough obtained in step C) stand in a proofing box at a temperature of 38-42°C for 25-35 minutes; then divide the proofed dough into small noodles, take the honey red bean filling and wrap it into a cake, Then knead the cake into a semi-finished cake;

E) The semi-finished cake obtained in step D) was fried in vegetable oil at 180-200° C. for 4-6 minutes, picked up, and oil controlled to obtain a fried glutinous rice cake.

According to a preferred embodiment of the present invention, in step A), the stock solution is 0.6-0.9 parts by weight of HLB=9-10 monoglyceride laurate and 0.2-0.4 parts by weight of HLB=16 lauric acid sucrose The ester is prepared by dissolving 35-45 parts by weight of water.

According to another preferred embodiment of the present invention, in step B), 120-140 parts by weight of glutinous rice flour, 70-90 parts by weight of low-gluten flour, 0.8-1.6 parts by weight of HLB=1 sucrose laurate and 60- 150U of high temperature resistant α-amylase was mixed to obtain the solid mixture.

According to another preferred embodiment of the present invention, in step C), the solid mixture prepared in step B) is poured into 110-130 parts by weight of water, 35-45 parts by weight of the stock solution and 35-45 parts by weight of vegetable oil In the mixture, stir again to form a dough.

According to another preferred embodiment of the present invention, in step D), let the dough obtained in step C) stand in a proofing box at a temperature of 40° C. for 30 minutes.

According to another preferred embodiment of the present invention, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil or corn oil.

According to another preferred embodiment of the present invention, the temperature of the water used is 95-100°C.

According to another preferred embodiment of the present invention, the obtained fried glutinous rice cake is frozen at a temperature of -25-35°C for 25-35 minutes, and then frozen at a temperature of -18°C to -20°C for 5-30 days , under the condition of microwave power 900W, when reheating for 40s, it basically maintains its performance without freezing.

The present invention will be described in more detail below.

The invention relates to a production method of fried glutinous rice cake.

The production method steps of the fried glutinous rice cake are as follows:

A) Dissolving 0.2-1.4 parts by weight of HLB=9-10 monoglyceride laurate and 0.1-0.6 parts by weight of HLB=16 sucrose laurate in 30-50 parts by weight of water to prepare a stock solution.

Monoglyceride laurate and sucrose laurate are emulsifiers. Different HLB values can show hydrophilicity and lipophilicity. They can interact with starch, protein and lipids in flour. Combining with protein and starch can strengthen dough Resistance to kneading and mechanical processing can improve the dough structure, improve the gas holding capacity of the gluten network, accelerate the proofing speed, and prolong the shelf life of starch cakes. It can also increase the gelatinization temperature of starch, inhibit the cold swelling of starch granules, improve the viscosity of starch paste and the water retention of products. The emulsifier also has an anti-aging effect, which can make it difficult for amylose to crystallize out after the starch product is cooled. Monoglyceryl laurate has a good antibacterial effect under neutral to slightly alkaline conditions. In rice products, monoglyceride laurate can homogenize the original immiscible multi-dispersed phase system inside the cake, making the product softer and less prone to aging and retrograde. At the same time, monoglyceride laurate has Good anti-mold and fresh-keeping effect. Sucrose laurate is a polyol-type nonionic surfactant, which has good emulsification, dispersion, solubilization, lubrication, penetration, foaming, viscosity adjustment, anti-aging, antibacterial and other properties. In the present invention, the used monoglyceride laurate and sucrose laurate are currently marketed products, such as products produced by Mitsubishi Chemical Co., Ltd.

Preferably, the stock solution is prepared by dissolving 0.6-0.9 parts by weight of HLB=9-10 monoglyceride laurate and 0.2-0.4 parts by weight of HLB=16 sucrose laurate in 35-45 parts by weight of water.

More preferably, the stock solution is prepared by dissolving 0.73-0.77 parts by weight of HLB=9-10 monoglyceride laurate and 0.30 parts by weight of HLB=16 sucrose laurate in 40 parts by weight of water.

In this step, the temperature of the water used is 95-100°C.

B) Take 100-150 parts by weight of glutinous rice flour, 60-100 parts by weight of low-gluten flour, 0.2-2.0 parts by weight of HLB=1 sucrose laurate and 25-200U high-temperature-resistant α-amylase, and stir them to obtain a solid mixture.

Glutinous rice, also known as glutinous rice , is often used to make flavored snacks because of its fragrant, glutinous and sticky texture, and is loved by everyone. Glutinous rice is rich in B vitamins . Glutinous rice is sweet in taste and warm in nature, and enters the spleen, stomach and lung meridians. Glutinous rice has the functions of invigorating the middle and nourishing Qi, invigorating the spleen and nourishing the stomach, and stopping sweating. It can relieve spleen and stomach deficiency, poor appetite, abdominal distension and diarrhea to a certain extent; The preparation method of the glutinous rice flour is as follows: the glutinous rice is soaked in water for one night, milled with water to form a slurry, then filtered and separated, and the obtained wet glutinous rice dough is pulverized and dried to become glutinous rice flour. It is also a product currently on the market, such as glutinous rice flour produced by Jintan Maoshan Flour Co., Ltd.

The low-gluten flour is a kind of flour with an average protein content of about 8.5%. Because of its weak gluten, it is often used to make cakes , biscuits, and rolls with soft texture and loose texture. It is also a product currently on the market, such as the low-gluten flour produced by Guangdong Baiyan Grain and Oil Industry Co., Ltd.

High temperature-resistant α-amylase can randomly hydrolyze starch, glycogen and α-D14 glycosidic bonds inside the degradation products, so that the viscosity of starch solution decreases rapidly, and soluble dextrin, oligosaccharides and a small amount of maltose and glucose are produced. It has extremely high heat resistance and is widely used in industries such as food and textiles. For example, the suitable temperature for high temperature-resistant α-amylase produced by Wuxi Jieren Biotechnology Co., Ltd. and Mitsubishi Chemical Co., Ltd. is above 90°C, liquefies rapidly at 95-97°C, and maintains considerable activity at 100°C. When spraying and liquefying, the thermal stability is also very good when it can reach 105-110 ° C in an instant. Its stable pH range is 5.0-10.0, its effective pH range is 5.0-8.0, and its optimum pH range is 5.5-7.0.

Enzyme activity is defined as one high temperature resistant α-amylase unit refers to the amount of enzyme used to liquefy 1 mg of soluble starch into dextrin in one minute under the conditions of 70°C and pH 6.0.

However, excessive use of high-temperature-resistant α-amylase will produce excessive dextrin, which will make the glutinous rice cake too sticky and affect the taste, and the glutinous rice cake will also collapse. Because the frying temperature is very high in the process of making fried cakes, general enzymes cannot function under high temperature conditions. Therefore, high temperature amylase is very suitable for use in such high temperature processing environment conditions.

Preferably, 120-140 parts by weight of glutinous rice flour, 70-90 parts by weight of low-gluten flour, 0.8-1.6 parts by weight of HLB=1 sucrose laurate and 60-150 U of high-temperature-resistant α-amylase are mixed to obtain the solid mixture .

More preferably, 128-132 parts by weight of glutinous rice flour, 78-82 parts by weight of low-gluten flour, 1.1-1.2 parts by weight of HLB=1 sucrose laurate and 80-100 U of high-temperature-resistant α-amylase are mixed to obtain the solid mixture.

C) Next, pour the solid mixture prepared in step B) into a mixture of 100-140 parts by weight of water, 30-50 parts by weight of the stock solution prepared in step A) and 30-50 parts by weight of vegetable oil, and then stir to form a mass. Then knead repeatedly 5-10min to obtain a kind of dough.

In this step, preferably, the solid mixture prepared in step B) is poured into a mixture of 110-130 parts by weight of water, 35-45 parts by weight of the stock solution prepared in step A) and 35-45 parts by weight of vegetable oil, and then stir In groups.

More preferably, pour the solid mixture prepared in step B) into a mixture of 115-125 parts by weight of water, 38-42 parts by weight of the stock solution prepared in step A) and 38-42 parts by weight of vegetable oil, and then stir to form a mass.

In the present invention, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil or corn oil.

Preferably, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, sunflower oil, sesame oil or corn oil.

More preferably, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, sesame oil or corn oil.

D) Then, let the dough obtained in step C) stand in a proofing box at a temperature of 38-42°C for 25-35 minutes; then divide the proofed dough into small noodles, take the honey red bean filling and wrap it into a cake, Then knead the cake into a semi-finished cake.

The purpose of proofing is to regenerate gas and expand the dough, so as to obtain the volume required for the finished product and make the finished product have better eating quality.

In the present invention, the factors affecting the quality of glutinous rice cake after proofing are mainly temperature, time and the like. The proofing temperature range is generally controlled at 38-42°C. If the temperature is too high, the temperature difference between the inside and outside of the dough is large, which will make the dough proof unevenly, resulting in inconsistent internal organization of the dough. At the same time, an excessively high temperature will cause the water on the surface of the dough to evaporate too quickly, resulting in crusting on the surface and affecting the quality of the surface. If the temperature is too low, the proofing will be too slow and the time will be too long, sometimes causing coarse internal particles. The length of proofing time needs to be determined according to proofing temperature, humidity and other relevant factors. Generally, it takes 80-90% of the volume of the finished product as the criterion, usually 25-35 minutes.

The proofing box used in the present invention is a product currently sold on the market, such as a digital display constant temperature proofing box sold by Guangzhou Hongda Machinery Co., Ltd.

The preparation method of honey red bean stuffing is as follows: First, boil the red beans with water, pour off the water for the first time, the purpose is to remove the astringent taste of red beans, and then cook in a pressure cooker for 10-15 minutes to make the red beans ripe, filter dry, and crush them Add white sugar, mix well, and marinate for 5-10 minutes to obtain the honey red bean stuffing.

In the present invention, it is also possible to use the red bean paste with honey sauce currently sold on the market, such as the red bean paste with honey sauce produced by Shantou Special Economic Zone Huaqi Food Co., Ltd.

Proofing dough is divided into small noodles, honey juice red bean stuffing is wrapped in small noodles with small noodles, then kneading into cake is a kind of modal technology in the food processing technical field.

E) The semi-finished cake obtained in step D) was fried in vegetable oil at 180-200° C. for 4-6 minutes, picked up, and oil controlled to obtain a fried glutinous rice cake.

In the present invention, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil or corn oil.

Preferably, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, sunflower oil, sesame oil or corn oil.

More preferably, the vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, sesame oil or corn oil.

The obtained fried glutinous rice cake is frozen at a temperature of -25-35° C. for 25-35 minutes, and then stored at a temperature of -18° C. to -20° C. for 5-30 days. After the fried glutinous rice cake is frozen for 5-30 days, it basically maintains its performance when it is not frozen when it is reheated for 40 seconds under the condition of microwave power 900W.

The present inventor also evaluated the properties of the obtained fried glutinous rice cake.

A. Use the scoring test method described by Zhu Hong and Huang Yizhen in "Introduction to Food Sensory Analysis", China Light Industry Press, Beijing (1993).

The specific method is as follows: an appraisal team composed of 8 experts scored the brittleness, viscoelasticity, appearance, integrity, delicateness and flavor of the product with a 9-point scoring method. The sensory characteristics were scored, and repeated 2 times, with 3 samples each time. Among them, 9 is the best and 1 is the worst. The scoring result is the average of 8 experts. The quantitative standards of sensory characteristics are shown in Table 1.

Table 1: Quantification standard of sensory characteristics of fried glutinous rice ball cake

B. Determination method of fried glutinous rice cake physical properties.

According to the determination procedure determined by the TA-XTZi physical property tester (UK Stable Micro System company) operating procedures:

(1) Make fried glutinous rice cake according to the method disclosed in this manual, its diameter is about 70mm, and its thickness is 30mm. All the samples were basically the same thickness, and the surface of the round cake was flat and smooth, without protrusions or pits.

(2) Measurement of physical properties: the diameter of the probe is 5mm, and the descending speed of the probe is 10mm/s before it touches the sample. After touching the sample, the force measurement is started. When the force reaches 10g, the descending speed of the probe is reduced to 1mm/s, until it is pressed into the sample for 20mm. Leave the sample at a speed of 10mm/S.

(3) TA-XTZi physical property measuring instrument (texture analyzer) records a curve changing with time and pressure, and obtains corresponding hardness, brittleness and other data.

C. Determination of surface intact rate of frozen fried glutinous rice cake

Put a group of 20 fried glutinous rice cakes made according to the method disclosed in this manual in a plastic tray, seal them with a plastic film, freeze them at -30°C for 30 minutes, and then refrigerate them at -18°C. No surface cracks are considered to be in good condition, and the good rate is recorded.

Fried glutinous rice cake integrity rate =

(the number of fried glutinous rice cakes without cracks on the surface /the total number of fried glutinous rice cakes) × 100%

D. The moisture content of fried glutinous rice cake is determined according to the method of GB 5497-85.

E. The fat content of fried glutinous rice cakes is determined according to the method of GB 5512-85.

Using monoglyceride laurate, sucrose laurate, and high temperature-resistant α-amylase as emulsifiers has a significant effect on improving the quality of fried glutinous rice cakes, and also effectively improves the storage resistance of quick-frozen fried glutinous rice cakes in the frozen storage process . Through the comprehensive comparison of the brittleness of products obtained by means of frying reheating and microwave reheating, the product obtained by the method of the invention can achieve the effect of frying reheating after microwave reheating.

[beneficial effect]

The beneficial effects of the present invention are: the present invention adopts a unique process method, uses emulsifiers such as monoglyceride laurate, and produces fried glutinous rice cakes with excellent quality in terms of brittleness, viscoelasticity, fineness and flavor. The blank sample without using the emulsifier of the present invention has a surface integrity rate of 45% after half a month of storage, while the surface integrity rate of the product of the present invention still reaches 90% after half a month of storage, and in the subsequent half month The surface intact rate remains stable, so the fried glutinous rice cake of the present invention has a very long shelf life, which is much higher than that of the fried glutinous rice cake in the prior art.

【Detailed ways】

The present invention will be better understood by the following examples.

Embodiment 1 : the impact of the ratio of glutinous rice flour and low-gluten flour on the quality of fried glutinous rice cake

Considering that the glutinous rice starch is almost entirely amylopectin, which is highly viscous after gelatinization, if only the glutinous rice flour is used to process the product, it is easy to collapse, stick to the teeth, and difficult to process, so some low-gluten flour is added to increase its amylose Ratio, improve its quality, while reducing costs. In this example, four groups of mixed flours of glutinous rice flour and low-gluten flour were used, and the total mass of each group was 200 g. The ratio of the two flours is shown in Table 2. The specific operation steps are as follows

A) HLB=9-10 monoglyceride laurate produced by 0.75g Mitsubishi Chemical Co., Ltd. and HLB=16 sucrose laurate produced by 0.4g Mitsubishi Chemical Co., Ltd. were dissolved in 40g water to prepare a stock solution; then

B) Take by weighing the glutinous rice flour produced by 120g Jintan Maoshan Milling Co., Ltd. and the low-gluten flour produced by 70g Guangdong Baiyan Grain and Oil Industry Co., Ltd. respectively according to the ratio listed in Table 2, and then weigh 1.0gHLB=1 lauric acid sucrose Ester and 100U high temperature-resistant α-amylase from Wuxi Jieren Biotechnology Co., Ltd., stir and mix them to obtain a solid mixture;

C) Next, pour the solid mixture prepared in step B) into a mixture of 120 g of water, 40 g of the stock solution prepared in step A) and 40 g of Arowana soybean oil, then stir to form a ball, and then knead repeatedly for 8 minutes to obtain a dough;

D) Then, let the dough obtained in step C) stand for 30 minutes in a 40°C digital display constant temperature proofing box sold by Guangzhou Hongda Machinery Co., Ltd.; then divide the proofed dough into small noodles, and take Shantou Special Economic Zone Huaqi The honey red bean stuffing produced by Food Co., Ltd. is wrapped into a cake with small flour, and then the cake is kneaded into a semi-finished cake.

E) The semi-finished cake obtained in step D) was fried in Arowana soybean oil at 190°C for 5 minutes, picked up, and the oil was controlled to obtain a fried glutinous rice cake.

The obtained fried glutinous rice cake was frozen at a temperature of -30° C. for 30 minutes. Then sensory evaluation was carried out according to the method described in this specification, and the results are listed in Table 2.

Table 2: Effect of the ratio of glutinous rice flour to low-gluten flour on the quality of fried glutinous rice cakes

The results in Table 2 clearly show that (1) four groups of fried glutinous rice cake samples obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; (2) different proportions of low-gluten flour in glutinous rice flour would The performance of fried glutinous rice ball cake has a certain influence. The overall taste score of sample 2 is better than that of samples 1, 3 and 4. The surface color of sample 2 is good, the taste is very delicate, relatively non-sticky, soft and delicious.

Embodiment 2 : the influence of moisture content on the quality of fried glutinous rice cake

Carried out in the same manner as in Example 1, except that sample 2 in Example 1 was used, and the amount of water used during dough was different. The sensory evaluation of fried glutinous rice cake was carried out according to the method described in this specification, and its result is listed in Table 3.

Table 3: Effect of water content on the quality of fried glutinous rice cakes

The results in Table 3 clearly show that (1) three groups of fried glutinous rice cake samples have obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; (2) determine the water content of sample 2, that is, the amount of water added is 40% of the total weight of the dough is the optimum amount of water.

Embodiment 3 : the influence of water temperature on the quality of deep-fried glutinous rice cake when dough is kneaded

Carry out in the same manner as Example 1, but use sample 2 in Example 1 to study the impact of water at different temperatures on the quality of fried glutinous rice cakes. Carry out the sensory evaluation of fried glutinous rice cake according to the method described in this description, its result is listed in Table 4.

Table 4: Effect of water temperature on the quality of fried glutinous rice cakes

The results in Table 4 clearly show that (1) the three groups of fried glutinous rice cake samples obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; (2) the water temperature of sample 3 was determined to be 100°C as the best temperature.

Embodiment 4 : the impact of monoglyceride laurate on fried glutinous rice cake physical and sensory properties

Carry out in the same manner as Example 1, but use sample 2 in Example 1 to study the impact of five kinds of monoglyceride laurate dosages on the quality of fried glutinous rice cakes. The sensory evaluation of fried glutinous rice cake was carried out according to the method described in this description, and the results are listed in Table 5.

Table 5: Effect of monoglyceride laurate on the quality of fried glutinous rice cakes

The results in Table 5 clearly show that (1) four groups of fried glutinous rice cake samples all obtain good results in terms of crispness, viscoelasticity, delicateness and local flavor; optimal dosage. The reason may be that monoglyceride laurate homogenizes the original immiscible multi-disperse phase system inside the dough cake, improves the dough structure, makes the product softer, and improves the viscosity of the starch paste and the water retention of the product.

Embodiment 5 : Effect of sucrose laurate on the physical and sensory properties of fried glutinous rice cake

Carry out in the same manner as Example 1, but use sample 2 in Example 1 to study the impact of four kinds of sucrose laurate dosages on the quality of fried glutinous rice cakes. Sucrose laurate is a typical nonionic surfactant. The sucrose laurate used in this example is a combination of HLB=1 and HLB=16 monoglycerides at a ratio of 1:1. The sucrose laurate with HLB=1 has strong lipophilicity and is dispersed into the solid mixture; while HLB=16 It has strong hydrophilicity and dissolves into the stock solution, so that the combination of lipophilic and hydrophilic emulsifiers can enhance the emulsification effect and make the dough system more uniform and stable. The sensory evaluation of fried glutinous rice cake was carried out according to the method described in this description, and the results are listed in Table 6.

Table 6: Effect of sucrose laurate on the quality of fried glutinous rice cake

The results in Table 6 clearly show that (1) four groups of fried glutinous rice cake samples all obtain good results in terms of crispness, viscoelasticity, delicateness and flavor; (2) determine the amount of sucrose laurate in samples 3 and 4 For the best dosage.

Embodiment 6 : Effect of high temperature resistant α-amylase ester on fried glutinous rice cake physical and sensory properties

Carry out in the same manner as Example 1, but use sample 2 in Example 1 to study the impact of the amount of four high-temperature-resistant α-amylases on the quality of fried glutinous rice cakes. The sensory evaluation of fried glutinous rice cakes was carried out according to the method described in this specification, and the results are listed in Table 7.

Table 7: Effect of high temperature resistant α-amylase on the quality of fried glutinous rice cake

The results in Table 6 clearly show that (1) four groups of fried glutinous rice cake samples obtained good results in terms of brittleness, viscoelasticity, fineness and flavor; For the best dosage.

Embodiment 7 : refrigerated deep-fried glutinous rice cake surface intact rate changes with time

Carried out in the same manner as in Example 1, except that the integrity rate of sample 2 in Example 1 was measured according to the method described in this specification, and the integrity rate of the blank sample without emulsifier was measured at the same time. The results are listed in Table 8.

Table 8: Changes in the surface integrity rate of fried glutinous rice cakes over time

It can be seen from the results in Table 8 that at -18°C, as the storage time prolongs, the product surface integrity rate gradually decreases. But the blank sample had cracks in 45% of the products after half a month of storage, while the present invention added monolaurate, sucrose laurate and high temperature-resistant α-amylase and still reached 90% after half a month of storage. % intact rate, and remained stable in the following half a month.

The surface intact rate of fried glutinous rice ball cake is an important index of its quality. During the cold storage process, there will often be temperature fluctuations and water recrystallization. The resulting thermal stress will cause the fried glutinous rice cake to appear "low temperature fracture", that is, the surface of the fried glutinous rice cake will crack when refrigerated. In fried mochi, water molecules combine with starch chains through hydrogen bonds to form a stable gel, which may have several layers of water molecules. As the gel freezes, starch and starch coalesce with each other, forcing water to squeeze out, resulting in a serious structural change, that is, dehydration, so that a variable force is generated inside it, causing cracks on the surface, and long-term frozen storage is more difficult. It is easy to speed up the process. The actual storage conditions are -18°C to -20°C, and the fried glutinous rice cake will have different degrees of surface cracking and even cracking as the storage time prolongs. The results in Table 8 fully show that the fried glutinous rice cake of the present invention has obtained very good results in terms of surface cracking properties.

Embodiment 8 : refrigerated fried glutinous rice cake texture changes with refrigerated time

Carry out in the same manner as in Example 1, except that the sample 2 of Example 1 is quickly frozen at -30°C for 30 minutes, then frozen at -18°C for 6 days, 10 days, and 30 days, and then used in the microwave after taking it out. Reheat for 40s at a power of 900W. According to the method described in this specification, the texture change over time of sample 2 of Example 1 was measured, and the results are listed in Table 9.

Table 9: Texture changes of fried mochi cakes over time

The result of table 9 shows, along with the increase of freezing time, the hardness and the elasticity of product will decline to some extent, and the organoleptic qualities such as its brittle flavor also will decline to some extent, but the magnitude of decline is very insignificant, therefore can realize fried glutinous rice of the present invention The dough cake has a longer shelf life.

Claims (7)

1. but the production method of the preparatory fried mochi cake of microwave freezing is characterized in that this method step is following:

A) 0.2-1.4 weight portion HLB=9-10 laurate monoglyceride and 0.1-0.6 weight portion HLB=16 laurate sucrose ester are dissolved in the 30-50 weight parts water, prepare a kind of storing solution; Then

B) get 100-150 weight portion glutinous rice flour, 60-100 weight portion Self-raising flour, 0.2-2.0 weight portion HLB=1 laurate sucrose ester and the high temperature resistant AMS of 25-200U respectively, they are stirred obtain a kind of solid mixture;

C) then, step B) solid mixture of preparation pours 100-140 weight parts water, 30-50 weight portion steps A into) in the storing solution of preparation and the mixed liquor of 30-50 weight portion vegetable oil, stir agglomeratingly again, then rubbing 5-10min repeatedly obtains a kind of dough;

D) then, letting step C) dough that obtains leaves standstill 25-35min in temperature 38-42 ℃ proofing box; Be divided into the facet agent proofing dough again, get the honeydew bean paste and be bundled into cake, again cake is crumpled into a kind of semi-finished product cake with the facet agent;

E) the semi-finished product cake that step D) obtains is fried system 4-6min in 180-200 ℃ of vegetable oil, picks up, and control oil, but obtain the preparatory fried mochi cake of a kind of microwave freezing.

2. production method according to claim 1; It is characterized in that in steps A) in, described storing solution is dissolved in 0.6-0.9 weight portion HLB=9-10 laurate monoglyceride and 0.2-0.4 weight portion HLB=16 laurate sucrose ester in the 35-45 weight parts water and prepares.

3. production method according to claim 1; It is characterized in that at step B) in, the high temperature resistant AMS mixing of 120-140 weight portion glutinous rice flour, 70-90 weight portion Self-raising flour, 0.8-1.6 weight portion HLB=1 laurate sucrose ester and 60-150U is obtained described solid mixture.

4. production method according to claim 1 is characterized in that at step C) in, step B) preparation solid mixture pour in the mixed liquor of 110-130 weight parts water, the said storing solution of 35-45 weight portion and 35-45 weight portion vegetable oil, stir agglomerating again.

5. production method according to claim 1 is characterized in that at step D) in, letting step C) dough that obtains leaves standstill 30min in the proofing box of 40 ℃ of temperature.

6. production method according to claim 1 is characterized in that described vegetable oil is selected from soybean oil, rapeseed oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil or corn oil.

7. according to the described production method of each claim among the claim 1-6; It is characterized in that resulting fried mochi cake carries out freezing 25-35min under temperature-25～-35 ℃; Then in temperature-18 ℃ to-20 ℃ after following cold storage 5-30 days, under microwave power 900W condition, keep during re-heat 40s it not have the performance when freezing basically.