阅读说明：本技术 一种优化口感和冷冻稳定性的速冻汤圆的制作方法 (Making method of quick-frozen glue pudding with optimized taste and freezing stability ) 是由 张秀华 马云杰 廖爱美 吴泽宇 魏兆军 张文成 于 2020-07-03 设计创作，主要内容包括：本发明提供了一种优化口感和冷冻稳定性的速冻汤圆的制作方法,采用超声波辅助浸泡、研磨、压滤等方式制备水磨粉,利用水磨粉制作中的副产物-滤液制备乳化液,采用双螺杆挤压制备了糊化水磨粉；将糊化水磨粉、乳化液添加于速冻汤圆生产,提高了速冻汤圆的冷冻稳定性,速冻汤圆经长期低温冷藏存储后仍能保持细腻口感。(The invention provides a method for preparing quick-frozen glue pudding with optimized taste and freezing stability, which adopts the modes of ultrasonic-assisted soaking, grinding, filter pressing and the like to prepare water-milled powder, utilizes a by-product in the water-milled powder preparation, namely filtrate to prepare emulsion, and adopts double-screw extrusion to prepare gelatinized water-milled powder; the gelatinized water is ground into powder, and the emulsion is added into quick-frozen glue pudding for production, so that the freezing stability of the quick-frozen glue pudding is improved, and the quick-frozen glue pudding can still keep fine taste after being refrigerated and stored at low temperature for a long time.)

1. A preparation method of quick-frozen glue pudding with optimized taste and freezing stability is characterized by comprising the following steps: comprises the following steps:

step 1: mixing the sticky rice, the polished round-grained rice and the purified water according to the mass ratio of 80-90:10-20:300 and 400, and soaking the mixture in a soaking container for 4-6 h; in the soaking process, starting ultrasonic treatment once every 15-20min, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.25-0.50W/cm²Each treatment time is 2.0-3.0 min; then putting the soaked mixture into a grinder to be ground to the fineness of 70-80 meshes to obtain rice milk, and then carrying out filter pressing treatment on the rice milk to obtain filtrate and filter cakes, wherein the filter cakes are wet water milled powder; drying the wet milled powder at the temperature of 60-80 ℃ until the water content is less than or equal to 15% to obtain the milled powder;

step 2: mixing the composite emulsifier with the filtrate obtained in the step 1 according to the mass ratio of 10-15:100, and then treating for 5-10min by using a high-shear emulsifying machine at the rotating speed of 7500-10000r/min to obtain a crude emulsion; then, carrying out high-pressure homogenization and cyclic processing on the crude emulsion for 2-3 times under the pressure of 25-35MPa to obtain emulsion;

and step 3: adding the wet milled powder into a double-screw extruder, controlling the temperature of a feeding section to be 60-65 ℃, the temperature of an extrusion section to be 70-75 ℃, the temperature of a metering section to be 80-85 ℃, the screw rotation speed to be 120-;

and 4, step 4: uniformly mixing the emulsion and the gelatinized water milled powder according to the mass ratio of 50-100:100 to obtain a mixture of the emulsion and the gelatinized water milled powder;

and 5: uniformly mixing the water milled powder, the emulsion and the gelatinized water milled powder according to the mass ratio of 10:10-12, and kneading into dough;

step 6: dividing the dough into flour pieces with weight of 10-15 g; then rolling the flour to obtain the rice dumpling;

and 7: and (3) putting the kneaded glue pudding into a freezing tray, putting the freezing tray into a quick freezer, and freezing for 20min at the temperature of minus 32 to minus 35 ℃ to obtain the quick-frozen glue pudding.

2. The method for making quick-frozen glue pudding with optimized mouthfeel and freezing stability according to claim 1, characterized in that: in the step 1, the rice milk is subjected to filter pressing treatment by a filter press, the filter pressing pressure is 0.25-0.35MPMa, the aperture of the filter screen is 150-180 meshes, and the water content of the filter cake is 65-70%.

3. The method for making quick-frozen glue pudding with optimized mouthfeel and freezing stability according to claim 2, characterized in that: the filter press is a plate and frame filter press, a belt filter press or a membrane filter press.

4. The method for making quick-frozen glue pudding with optimized mouthfeel and freezing stability according to claim 1, characterized in that: in step 1, the temperature of the purified water is 15-30 ℃.

5. The method for making quick-frozen glue pudding with optimized mouthfeel and freezing stability according to claim 1, characterized in that: the compound emulsifier is prepared by mixing 30-45 parts by weight of trehalose, 20-30 parts by weight of sucrose ester, 20-30 parts by weight of soybean lecithin and 10-20 parts by weight of guar gum.

Technical Field

The invention belongs to the technical field of quick-frozen food processing, and relates to a preparation method of quick-frozen glue pudding with optimized taste and freezing stability.

Background

The rice dumpling is a traditional rice food in China, is full in shape, fine and sweet in taste, symbolizes reunion, is happy, and is deeply loved by people. Early glue puddings were limited to home-based production and later developed for street snack and restaurant restaurants. Since the innovation, with the rapid development of the quick-freezing technology, the glue pudding as a quick-frozen food enters the period of industrial production and cold chain circulation.

Along with the improvement of the living standard and the consumption consciousness of people, the quality requirement of people on the quick-frozen glue pudding is higher and higher. The quality of the existing quick-frozen glue pudding production is affected, and the problems are gradually highlighted, so that the further development of the market of the quick-frozen glue pudding is affected. The problems are mainly embodied as follows: the glue pudding has cracking phenomenon after quick freezing, becomes hard in taste and reduced in delicate feeling after being frozen and stored, and the rice flavor of the glue pudding is reduced. The above problems occur mainly due to the poor freezing stability of the quick-frozen glue pudding, which leads to starch aging and flavor loss after long-term freezing and low-temperature storage.

Disclosure of Invention

The invention aims to provide a method for making quick-frozen glue pudding with optimized taste and freezing stability.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of quick-frozen glue pudding with optimized taste and freezing stability comprises the following steps:

step 1: mixing the sticky rice, the polished round-grained rice and the purified water according to the mass ratio of 80-90:10-20:300 and 400, and soaking the mixture in a soaking container for 4-6 h; in the soaking process, starting ultrasonic treatment once every 15-20min, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.25-0.50W/cm²Each treatment time is 2.0-3.0 min; then putting the soaked mixture into a grinder to grind the soaked mixture to the fineness of 70-80 meshes to obtain rice milk, then carrying out filter pressing treatment on the rice milk to obtain filtrate and filter cakeThe filter cake is wet water milled powder; drying the wet milled powder at the temperature of 60-80 ℃ until the water content is less than or equal to 15% to obtain the milled powder;

step 2: mixing the composite emulsifier with the filtrate obtained in the step 1 according to the mass ratio of 10-15:100, and then treating for 5-10min by using a high-shear emulsifying machine at the rotating speed of 7500-10000r/min to obtain a crude emulsion; then, carrying out high-pressure homogenization and cyclic processing on the crude emulsion for 2-3 times under the pressure of 25-35MPa to obtain emulsion;

and step 3: adding the wet milled powder into a double-screw extruder, controlling the temperature of a feeding section to be 60-65 ℃, the temperature of an extrusion section to be 70-75 ℃, the temperature of a metering section to be 80-85 ℃, the screw rotation speed to be 120-;

and 4, step 4: uniformly mixing the emulsion and the gelatinized water milled powder according to the mass ratio of 50-100:100 to obtain a mixture of the emulsion and the gelatinized water milled powder;

and 5: uniformly mixing the water milled powder, the emulsion and the gelatinized water milled powder according to the mass ratio of 10:10-12, and kneading into dough;

step 6: dividing the dough into flour pieces with weight of 10-15 g; then rolling the flour to obtain the rice dumpling;

and 7: and (3) putting the kneaded glue pudding into a freezing tray, putting the freezing tray into a quick freezer, and freezing for 20min at the temperature of minus 32 to minus 35 ℃ to obtain the quick-frozen glue pudding.

The preferable technical scheme is as follows: in the step 1, the rice milk is subjected to filter pressing treatment by a filter press, the filter pressing pressure is 0.25-0.35PMa, the aperture of the filter screen is 150-180 meshes, and the water content of the filter cake is 65-70%.

The preferable technical scheme is as follows: the filter press is a plate and frame filter press, a belt filter press or a membrane filter press.

The preferable technical scheme is as follows: in step 1, the temperature of the purified water is 15-30 ℃.

The preferable technical scheme is as follows: the compound emulsifier is prepared by mixing 30-45 parts by weight of trehalose, 20-30 parts by weight of sucrose ester, 20-30 parts by weight of soybean lecithin and 10-20 parts by weight of guar gum.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the method adopts ultrasonic-assisted soaking, grinding, filter pressing and other modes to prepare the water milled powder, and has high production efficiency and uniform fineness of the water milled powder.

2. According to the invention, the emulsion is prepared by using the by-product, namely the filtrate in the water milling preparation, and the emulsion is added into the production of the quick-frozen rice dumplings, so that the filtrate is reused and no wastewater is discharged.

3. The gelatinized water-milled flour and the emulsion are added into the quick-frozen glue pudding for production, so that the freezing stability of the quick-frozen glue pudding is improved, and the quick-frozen glue pudding can still keep fine and smooth taste after being refrigerated and stored for a long time at low temperature.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.