In our country, Tangyuan is a long-established specialty food. At present, quick-frozen glutinous rice balls on the Chinese market are processed from glutinous rice as raw materials. Due to the disadvantages of low nutritional value, poor digestibility, and high price, the development of glutinous rice dumplings is greatly limited. Waxy corn contains starch as amylopectin and has high contents of protein, lysine, fat, and vitamins. The unit area yield of processing waxy corn is high, and its product cost is low, making glutinous corn replace the quick-frozen glutinous rice processing. Tangyuan has good nutritional value and economic value. It has been estimated that the cost of glutinous rice glutinous rice dumplings will be reduced by more than 20% from the cost of glutinous rice dumplings.
1. Raw materials Waxy corn, black (white) sesame, white granulated sugar, pork oil, flour, guar gum, sodium carboxymethyl cellulose (CMC-Na).
2. Equipment
TP～18 corn peeling machine, YBP～25.5 corn crusher, DM120 refiner, BS-315 plate and frame filter press, Aucma freezer, WLS type mesh belt type single quick freezing device, and low temperature storage.
3. Process flow Waxy corn raw material → remove impurities → peeling and degerming → soaking → milling with water mill → weighing quality → making dough → making dough → filling → quick freezing → inspection → packaging → refrigeration.
4. Technical points (1) Wet milling process The dried waxy corn kernels are removed from the skin with a corn peeler. The corn crusher is used to crush, separate and remove the embryos. The diameter of the broken particles is about 5 mm. . Then put the raw materials into the soaking tank, add 1 to 2 times of water and soak for 24 hours. When the glutinous corn residue is completely wetted, grind it into a pulp slurry with a refiner. The density of the refiner screen can not be less than 80 mesh. The grinding can be repeated for several times, and the liquid slurry is poured into a cloth pocket to hang and dry for 12 hours. Moderate moisture powder.
(2) Preparation of glutinous rice dumplings with sesame filling As an example, the preparation process for glutinous rice dumplings is:
Black (white) sesame seeds → go to miscellaneous → clean → drain → fry → cool → partially pulverized → stir well → adjust stuffing → slightly freeze → rub round → say quality → quick freeze. 1 sesame treatment. Fry the black sesame seeds to a mature, non-burnt taste, then grind 50% of them into sesame paste. 2 plate oil treatment. After the pork oil is removed and mixed, the meat is ground with a meat grinder. 3 Freeze filling. The processed sesame, pork suet, white granulated sugar and flour are mixed in a certain proportion, and a small amount of water is added to stir the mixture. The frozen food is first thawed in the freezer until it can be formed but not hardened. Then frozen at -30 °C temperature for 30min standby.
(3) Preparation of dough The quality of the dough has a very important influence on the appearance and texture of the quick-frozen dumplings. Weigh a certain amount of mass of powder, place it in a dry and clean basin, add compound modifier, knead and mix evenly, so that the dough can be held in a group.
(4) Molding the dough The dough is divided into a mass of powder and the dough is kneaded until it is fine and no hard spots. Put a small nest in the center of the dough and put it in the filling. Molded dumplings should have a natural color, a spherical shape, no cracking of the epidermis, no exudation, no filling, uniform size, and a shiny surface.
(5) Quick-freeze Put the qualified product into the turnover tray for quick freezing. Under the temperature below -30 °C, quick-freeze 30min ~ 50min, so that the center temperature of the dumplings reached -18 °C below. For frozen dumplings, the surface should be smooth, rounded, crack-free, uncovered, and normal in color.
(6) Packing and refrigerating At a low temperature of 0°C to 5°C, the qualified quick-frozen rice balls are packed in a polyethylene plastic bag, sealed, and the date of production and variety are indicated, and then placed in a carton. The quick-frozen dumplings should be packed quickly to prevent the product from melting and thawing. After the package is placed in -18 °C 1 °C temperature refrigeration.
5. Selection of Modifiers The formability of the wet ground corn meal has an important influence on the quality of the dumplings. The dumplings produced by directly kneading the wet milled dough are easy to crack after quick-freezing and easy to cook when cooked, so they must be modified. The modifier can effectively improve the adhesion of the powder and simplify the process. In the improver, guar gum and sodium carboxymethyl cellulose (CMC-Na) all have a synergistic thickening effect. It was found that the use of the two compounds has a better effect than that of the single use. The dough added with the improver has a markedly increased cohesiveness. The glutinous rice balls made from the dough are not cracked after quick-freezing, and the soup does not appear when cooked. The amount of modifier added is about 0.6%.
6. Quality Standards (1) Sensory Requirements 1 Form, quick-frozen glutinous rice balls should be spheronized without collapsing, uniform in size, no cracking, fine silty; mature products should not collapse, no broken plug filling, smooth surface, there may be a small amount of bubbles. 2 color, with the natural color of the waxy corn flour products, the color is uniform and uniform, no abnormal spots, and the mature products should have natural luster. 3 taste, with a certain corn-flavor, a unique sense of sticky glutinous rice balls, full of elasticity, good chewing, no odor. 4 impurities. Do not detect impurities.
(2) physical and chemical indicators moisture is not more than 40g/100g, total sugar is not less than 10g/100g, protein is not low 2.5g/100g, acid value (calculated as fat) (KOH) is not more than 5mg/g, peroxide value ( The fat meter) is no more than 0.25g/100g, total arsenic (calculated as As) is no more than 0.5mg/kg, lead (Pb) is no more than 0.5mg/kg, and aflatoxin B1 is no more than 5Ï…g/kg.
(3) The total number of health indicators for colonies should not exceed 300,000 cfu/g, the mold count should not exceed 150 cfu/g, and pathogenic bacteria should not be detected.
(4) The net content of net content shall comply with Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China for the "Measures for Supervision and Administration of Quantitatively Packed Commodity Measurements," in which the content of fillings is not less than 30%. Gong Kuijie Author Unit: Academy of Crop Sciences, Academy of Agricultural Sciences, China: “Processing of Agricultural Products†2007.01
1. Raw materials Waxy corn, black (white) sesame, white granulated sugar, pork oil, flour, guar gum, sodium carboxymethyl cellulose (CMC-Na).
2. Equipment
TP～18 corn peeling machine, YBP～25.5 corn crusher, DM120 refiner, BS-315 plate and frame filter press, Aucma freezer, WLS type mesh belt type single quick freezing device, and low temperature storage.
3. Process flow Waxy corn raw material → remove impurities → peeling and degerming → soaking → milling with water mill → weighing quality → making dough → making dough → filling → quick freezing → inspection → packaging → refrigeration.
4. Technical points (1) Wet milling process The dried waxy corn kernels are removed from the skin with a corn peeler. The corn crusher is used to crush, separate and remove the embryos. The diameter of the broken particles is about 5 mm. . Then put the raw materials into the soaking tank, add 1 to 2 times of water and soak for 24 hours. When the glutinous corn residue is completely wetted, grind it into a pulp slurry with a refiner. The density of the refiner screen can not be less than 80 mesh. The grinding can be repeated for several times, and the liquid slurry is poured into a cloth pocket to hang and dry for 12 hours. Moderate moisture powder.
(2) Preparation of glutinous rice dumplings with sesame filling As an example, the preparation process for glutinous rice dumplings is:
Black (white) sesame seeds → go to miscellaneous → clean → drain → fry → cool → partially pulverized → stir well → adjust stuffing → slightly freeze → rub round → say quality → quick freeze. 1 sesame treatment. Fry the black sesame seeds to a mature, non-burnt taste, then grind 50% of them into sesame paste. 2 plate oil treatment. After the pork oil is removed and mixed, the meat is ground with a meat grinder. 3 Freeze filling. The processed sesame, pork suet, white granulated sugar and flour are mixed in a certain proportion, and a small amount of water is added to stir the mixture. The frozen food is first thawed in the freezer until it can be formed but not hardened. Then frozen at -30 °C temperature for 30min standby.
(3) Preparation of dough The quality of the dough has a very important influence on the appearance and texture of the quick-frozen dumplings. Weigh a certain amount of mass of powder, place it in a dry and clean basin, add compound modifier, knead and mix evenly, so that the dough can be held in a group.
(4) Molding the dough The dough is divided into a mass of powder and the dough is kneaded until it is fine and no hard spots. Put a small nest in the center of the dough and put it in the filling. Molded dumplings should have a natural color, a spherical shape, no cracking of the epidermis, no exudation, no filling, uniform size, and a shiny surface.
(5) Quick-freeze Put the qualified product into the turnover tray for quick freezing. Under the temperature below -30 °C, quick-freeze 30min ~ 50min, so that the center temperature of the dumplings reached -18 °C below. For frozen dumplings, the surface should be smooth, rounded, crack-free, uncovered, and normal in color.
(6) Packing and refrigerating At a low temperature of 0°C to 5°C, the qualified quick-frozen rice balls are packed in a polyethylene plastic bag, sealed, and the date of production and variety are indicated, and then placed in a carton. The quick-frozen dumplings should be packed quickly to prevent the product from melting and thawing. After the package is placed in -18 °C 1 °C temperature refrigeration.
5. Selection of Modifiers The formability of the wet ground corn meal has an important influence on the quality of the dumplings. The dumplings produced by directly kneading the wet milled dough are easy to crack after quick-freezing and easy to cook when cooked, so they must be modified. The modifier can effectively improve the adhesion of the powder and simplify the process. In the improver, guar gum and sodium carboxymethyl cellulose (CMC-Na) all have a synergistic thickening effect. It was found that the use of the two compounds has a better effect than that of the single use. The dough added with the improver has a markedly increased cohesiveness. The glutinous rice balls made from the dough are not cracked after quick-freezing, and the soup does not appear when cooked. The amount of modifier added is about 0.6%.
6. Quality Standards (1) Sensory Requirements 1 Form, quick-frozen glutinous rice balls should be spheronized without collapsing, uniform in size, no cracking, fine silty; mature products should not collapse, no broken plug filling, smooth surface, there may be a small amount of bubbles. 2 color, with the natural color of the waxy corn flour products, the color is uniform and uniform, no abnormal spots, and the mature products should have natural luster. 3 taste, with a certain corn-flavor, a unique sense of sticky glutinous rice balls, full of elasticity, good chewing, no odor. 4 impurities. Do not detect impurities.
(2) physical and chemical indicators moisture is not more than 40g/100g, total sugar is not less than 10g/100g, protein is not low 2.5g/100g, acid value (calculated as fat) (KOH) is not more than 5mg/g, peroxide value ( The fat meter) is no more than 0.25g/100g, total arsenic (calculated as As) is no more than 0.5mg/kg, lead (Pb) is no more than 0.5mg/kg, and aflatoxin B1 is no more than 5Ï…g/kg.
(3) The total number of health indicators for colonies should not exceed 300,000 cfu/g, the mold count should not exceed 150 cfu/g, and pathogenic bacteria should not be detected.
(4) The net content of net content shall comply with Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China for the "Measures for Supervision and Administration of Quantitatively Packed Commodity Measurements," in which the content of fillings is not less than 30%. Gong Kuijie Author Unit: Academy of Crop Sciences, Academy of Agricultural Sciences, China: “Processing of Agricultural Products†2007.01