阅读说明：本技术 一种利用糯米加工麻球预拌粉的方法 (method for processing sesame ball premixed flour by using sticky rice ) 是由 朱同贵 王必华 于 2019-10-09 设计创作，主要内容包括：本发明公开了一种利用糯米加工麻球预拌粉的方法,涉及食品加工技术领域,包括以下步骤：(1)水磨糯米粉的加工；(2)改良剂的制备；(3)麻球预拌粉的加工。本发明以糯米作为原料,经水磨法制得水磨糯米粉,并通过改良剂的添加来改善由糯米粉加工制作麻球时的加工性能,保证麻球经油炸后膨胀形成空心圆球,同时食用口感酥脆,即使油炸在室温下长时间放置也不会严重影响其外观质量和食用口感。(The invention discloses a method for processing sesame ball premixed flour by using glutinous rice, which relates to the technical field of food processing and comprises the following steps of (1) processing water-milled glutinous rice flour, (2) preparing a modifier, and (3) processing sesame ball premixed flour.)

1, method for processing sesame ball premixed flour by using sticky rice, which is characterized by comprising the following steps:

(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to make the particle fineness reach above 120 meshes, filtering, drying the filtrate with air flow, and sieving to obtain water-ground glutinous rice powder;

(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;

(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.

2. The method of claim 1, wherein: the air inlet temperature of the air flow drying is 125-135 ℃, and the air outlet temperature is 60-70 ℃.

3. The method of claim 1, wherein: the mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the shaping agent to the swelling agent is 100-250:5-20:0.5-5:0.05-1: 0.05-1.

4. The method of claim 1, wherein: the sweetener is white sugar.

5. The method as set forth in claim 1, wherein said thickener is or more selected from xanthan gum, guar gum, and sodium carboxymethylcellulose.

6. The method of claim 1, wherein: the shaping agent is lactitol and calcium citrate.

7. The method of claim 6, wherein: the mass ratio of the lactitol to the calcium citrate is 4: 1.

8. The method of claim 1, wherein: the leavening agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono delta-lactone.

The technical field is as follows:

the invention relates to the technical field of food processing, in particular to a method for processing sesame ball premixed flour by using kinds of glutinous rice.

Background art:

the sesame balls are fried wheaten foods, are round and full in appearance, golden in color, thin and crispy in skin and sweet and glutinous in interior.

The invention provides methods for processing the sesame seed ball premixed flour by using glutinous rice, starting from two aspects of processing of the glutinous rice flour and preparation of the modifier, the prepared sesame seed ball premixed flour has excellent use performance, and the edible safety of the sesame seed balls is ensured.

The invention content is as follows:

the technical problem to be solved by the invention is to provide methods for processing the sesame ball premixed flour by using the sticky rice, the method is simple and easy to operate, the prepared sesame ball premixed flour can greatly reduce the batching time in the sesame ball preparation, and simultaneously, the frying effect and the eating quality of the sesame balls are ensured.

The technical problem to be solved by the invention is realized by adopting the following technical scheme:

method for processing sesame ball premixed flour by using sticky rice, comprising the following steps:

(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to make the particle fineness reach above 120 meshes, filtering, drying the filtrate with air flow, and sieving to obtain water-ground glutinous rice powder;

(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;

(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.

The air inlet temperature of the air flow drying is 125-135 ℃, and the air outlet temperature is 60-70 ℃.

The mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the shaping agent to the swelling agent is 100-250:5-20:0.5-5:0.05-1: 0.05-1.

The sweetener is white sugar.

The white sugar can endow the sesame ball with sweet taste, and can play a role in bonding during the expansion of the high-temperature fried sesame ball, so that the fried sesame ball is prevented from cracking during the expansion.

The thickener is selected from or more of xanthan gum, guar gum and sodium carboxymethylcellulose.

The thickening agent can keep water, strengthen the muscle and tendon force and endow the numb ball with tough and chewy taste.

The shaping agent is lactitol and calcium citrate. The mass ratio of lactitol to calcium citrate is 4: 1.

The shaping effect is achieved by combining lactitol, which is usually used as a sweetener, and calcium citrate, which is usually used as a calcium supplement, with calcium citrate and lactitol, and the application of calcium citrate to maintain the shape and mouthfeel of fried sesame balls is not in the conventional technical means and common knowledge in the field.

The addition of the setting agent can effectively solve the problems that flour skins are easy to collapse and the flour balls are not soft and crisp when being placed after being fried, and maintain the full shape and crisp mouthfeel of the sesame balls to the maximum extent, so that the shelf life of the sesame balls is prolonged.

The leavening agent comprises sodium bicarbonate, disodium dihydrogen pyrophosphate and glucono delta-lactone.

The sodium bicarbonate and the disodium dihydrogen pyrophosphate, and the sodium bicarbonate and the gluconic acid-delta-lactone can react to generate carbon dioxide, so that the volume of the sesame ball is increased in the frying process, and a hollow structure is formed.

In order to improve the service performance of the prepared pre-mixed sesame ball flour by starting with the processing technology of the water-milled glutinous rice flour, the water-milled glutinous rice flour prepared in the step (1) in the technical scheme is subjected to high-pressure freezing treatment, the length of a molecular chain segment is reduced by utilizing a high-pressure freezing technology, the temperature difference contractibility of the glutinous rice is improved, the problem that the dough skin is easy to collapse when the sesame balls are placed at room temperature after being fried at high temperature is solved, and the improved technical scheme is as follows:

(1) processing of water-milled glutinous rice flour: selecting high-quality glutinous rice, soaking in water, grinding with water to enable the particle fineness to be more than 120 meshes, filtering, drying the filtrate with air flow, sieving, transferring the prepared powder into a high-pressure refrigerator, freezing at the pressure of 0.3-0.5MPa, the freezing temperature of-20 to-15 ℃, and freezing for 2-5 min to obtain water-ground glutinous rice powder;

(2) preparing a modifier: mixing a sweetening agent, a thickening agent, a setting agent and a swelling agent in proportion to obtain an improver;

(3) processing the sesame ball premixed powder: and mixing the water-milled glutinous rice flour and the modifier according to a ratio to obtain the sesame ball premixed flour.

In order to ensure the uniform dispersion of the modifying agent in the water-milled glutinous rice flour and prevent the problem that the modifying agent sinks and agglomerates when the premixed flour is added with water to prepare the sesame balls, the invention also adds the dispersing agent in the sesame ball premixed flour processing step (3) of the technical scheme, namely, the step (3) is replaced by' processing of the sesame ball premixed flour: and mixing the water-milled glutinous rice flour, the modifier and the dispersant to obtain the sesame ball premixed flour.

The mass ratio of the water-milled glutinous rice flour to the sweetening agent to the thickening agent to the setting agent to the swelling agent to the dispersing agent is 100-250:5-20:0.5-5:0.05-1:0.05-1: 0.05-1.

The dispersing agent is vanillin, citronellal is conventionally used as edible essence for eating, added to citronellal in the invention can endow sesame balls with attractive fragrance, can also play a role in promoting the modifier to be uniformly dispersed in the glutinous rice flour, and particularly, the modifier can be continuously and uniformly dispersed in the glutinous rice flour when water is added to premixed flour for mixing.

The invention has the beneficial effects that: according to the invention, glutinous rice is used as a raw material, the water-milled glutinous rice flour is prepared by a water-milling method, and the processing performance of the sesame balls processed and prepared from the glutinous rice flour is improved by adding the modifier, so that the fried sesame balls are expanded to form hollow round balls, and meanwhile, the fried sesame balls are crisp in edible mouthfeel, and the appearance quality and the edible mouthfeel of the fried glutinous rice balls cannot be seriously influenced even if the fried glutinous rice balls are placed at room temperature for a long time.

The specific implementation mode is as follows:

in order to make the technical means, the original characteristics, the achievement purposes and the functions of the invention easy to understand, the invention is further described in combination with the specific embodiments.