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CN-116326719-A - Glutinous rice flour and application thereof

CN116326719ACN 116326719 ACN116326719 ACN 116326719ACN-116326719-A

Abstract

The invention provides glutinous rice flour and application thereof in food such as rice dumplings, wherein the H value and the K value of the glutinous rice flour meet the following conditions: h value 0.1-5.0, K value 20-22, H value = (sodium carbonate solvent retention-water solvent retention)/water solvent retention x 100, K value is 50 ℃ regeneration rate. The glutinous rice flour prepared by the invention has moderate hardness and good chewing property; the rice dumplings have low paste soup rate in the cooking process, and smooth and unhairing outside.

Inventors

  • LI WEI
  • LIU ZHIGANG
  • WANG MEIGUI

Assignees

  • WILMAR SHANGHAI U BIOTECHNOLOGYU RES & DEVELOPMENT CENTER CO LTD

Dates

Publication Date
20230627
Application Date
20211224
Priority Date
20211224

Claims (10)

  1. 1. The glutinous rice flour is characterized in that the H value and the K value of the glutinous rice flour meet the following conditions: the glutinous rice flour has an H value which is more than or equal to 0.1 and less than or equal to 5.0, a K value which is more than or equal to 20 and less than or equal to 22, wherein H value= (sodium carbonate solvent retention-water solvent retention)/water solvent retention multiplied by 100, and the K value is a regeneration rate at 50 ℃; preferably, the glutinous rice flour has a moisture content of less than 13.5%.
  2. 2. The glutinous rice flour of claim 1 wherein the H value is 2.0 to 5.0.
  3. 3. The glutinous rice flour of claim 1, wherein the K value is 21-22.
  4. 4. The glutinous rice flour of claim 1, wherein the glutinous rice flour contains 20% to 50% of glutinous rice flour below 300 mesh; 50-80% of 100-300 mesh glutinous rice flour.
  5. 5. A method for preparing glutinous rice flour, the method comprising the steps of: (1) Soaking rice: soaking glutinous rice in water; (2) Pulping: grinding the sticky rice soaked in the step (1); (3) And (3) filtering: filtering the slurry to separate water; (4) Drying; (5) And (3) screening: screening the dried glutinous rice flour; optionally, the step (1) is preceded by a rice washing step.
  6. 6. The method according to claim 5, wherein in the step (1) of soaking rice, the water temperature is 20-25 ℃; and/or the soaking time is 4-5h.
  7. 7. The process according to claim 5 or 6, wherein the pressure of the pressure filtration step is 8-9bar; and/or the filter pressing time of the filter pressing step is 23-27min.
  8. 8. A glutinous rice flour product, characterized in that the product comprises the glutinous rice flour according to any one of claims 1 to 4 or the glutinous rice flour prepared by the method according to any one of claims 5 to 7.
  9. 9. A food product comprising the glutinous rice flour of any one of claims 1-4, or comprising the glutinous rice flour prepared by the method of any one of claims 5-7; or from a raw material comprising the glutinous rice flour of any one of claims 1-4; or from a starting material comprising the glutinous rice flour prepared by the method of any one of claims 5 to 7; or a wafer product according to claim 8; preferably, the food is rice dumplings.
  10. 10. A method for improving the viscosity of a glutinous rice flour dough and reducing the soup rate of the glutinous rice flour paste, which is to prepare glutinous rice balls by using the glutinous rice flour according to any one of claims 1 to 4 or the glutinous rice flour product according to claim 8.

Description

Glutinous rice flour and application thereof Technical Field The application relates to the field of grains, in particular to glutinous rice flour and application. Background The sweet dumplings are spherical food prepared from water-milled glutinous rice flour and the like, and are generally filled with stuffing and eaten after being boiled. The sweet and delicious snack has fine and smooth taste, is fragrant and sweet and delicious, has the meaning of symbolizing the reunion and happiness, is a requisite delicious food in fifteen sweet spots in the front of China, and is one of the representatives of traditional snacks in China. In recent years, along with the development of food processing technology and socioeconomic performance, particularly the rapid development of quick-frozen foods, sweet dumpling products gradually become daily consumer foods from festival foods, and a large number of well-known quick-frozen sweet dumpling brands also appear in China. At present, the production of quick-frozen rice dumplings takes traditional water-milled glutinous rice flour as a raw material. The processing technology of the water-milled glutinous rice flour mainly comprises the following steps: soaking rice, pulping, press filtration, drying and the like, although the process is mature, the process lacks effective quality control indexes, mainly depends on empirical operation, does not carry out deep system research on each process and control factors influencing the application quality of the glutinous rice flour in the processing process, and particularly has less knowledge on the differential quality requirements of various end application products. The application research of the sweet dumpling flour is mainly focused on the aspects of glutinous rice raw material selection, quick-freezing technology of sweet dumplings, sweet dumpling quality improver, color sweet dumplings, package, transportation, storage and the like. Disclosure of Invention In order to solve the problems of the glutinous rice flour, the inventor discovers that the glutinous rice flour composition is suitable for the glutinous rice balls through a great deal of experimental study. The first aspect of the present invention provides a glutinous rice flour, wherein the H value and the K value of the glutinous rice flour satisfy the following conditions: h value 0.1-5.0, K value 20-22, H value = (sodium carbonate solvent retention-water solvent retention)/water solvent retention x 100, K value is 50 ℃ regeneration rate. In one or more preferred embodiments, the H value is 2.0 to 5.0. In one or more preferred embodiments, the K value is 21-22. In one or more preferred embodiments, the glutinous rice flour contains 20% to 50% of glutinous rice flour of 300 mesh or less by total mass of the glutinous rice flour. In one or more preferred embodiments, the glutinous rice flour comprises 50% to 80% of 100-300 mesh glutinous rice flour by total mass of the glutinous rice flour. In one or more preferred embodiments, the water content of the glutinous rice flour is less than 13.5% based on the total mass of the glutinous rice flour. In a second aspect of the present invention, there is provided a method for preparing glutinous rice flour, the method comprising the steps of: (6) Soaking rice: soaking glutinous rice in water; (7) Pulping: grinding the sticky rice soaked in the step (1); (8) And (3) filtering: filtering the slurry to separate water; (9) Drying; (10) And (3) screening: and screening the dried glutinous rice flour. In one or more preferred embodiments, in the step of soaking rice in the step (1), the water temperature is 20-25 ℃. In one or more preferred embodiments, the soaking time is 4-5 hours. In one or more preferred embodiments, the pressure of the pressure filtration step is 8-9bar. In one or more preferred embodiments, the filter press time of the filter press step is from 23 to 27 minutes. In one or more preferred embodiments, step (1) of the method is preceded by a rice washing step. In a third aspect of the present invention, there is provided a glutinous rice flour product comprising the glutinous rice flour of the present invention or the glutinous rice flour prepared by the method of the present invention; . In some embodiments, edible components may also be added to the glutinous rice flour product. In some embodiments, the edible component includes one or more of vitamins, trace elements, food additives. According to a fourth aspect of the present invention, there is provided a food comprising the glutinous rice flour of the present invention, or comprising the glutinous rice flour prepared by the method of the present invention; or is prepared from the raw materials comprising the glutinous rice flour of the invention; or from a raw material comprising the glutinous rice flour prepared by the method of the present invention; or a glutinous rice flour product according to the present invention. In one or more preferred embodi