种透明米粒的制备方法

本发明公开了种透明米粒的制备方法。其制备方法是将食用马铃薯淀粉、西米粉、明胶和糯米粉按定比例复配后，加热水调节水分含量，再利用挤出造粒机制备出米粒状粒子，即为产品。利用该方法制备出来的米粒，经过蒸或煮后，每粒均通体透明，口感接近糯米，具有适口的黏弹性，非常适用于生产透明粽子、透明糯米饭团、透明糯米鸡等食品，能够满足人们对糯米食品形、色、香、味等多方面需求。 The invention discloses a preparation method of transparent rice grains. The preparation method comprises steps as follo...

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Format:	Patent
Sprache:	chi
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	本发明公开了种透明米粒的制备方法。其制备方法是将食用马铃薯淀粉、西米粉、明胶和糯米粉按定比例复配后，加热水调节水分含量，再利用挤出造粒机制备出米粒状粒子，即为产品。利用该方法制备出来的米粒，经过蒸或煮后，每粒均通体透明，口感接近糯米，具有适口的黏弹性，非常适用于生产透明粽子、透明糯米饭团、透明糯米鸡等食品，能够满足人们对糯米食品形、色、香、味等多方面需求。 The invention discloses a preparation method of transparent rice grains. The preparation method comprises steps as follows: edible potato starch, sago meal, gelatin and glutinous rice flour are compounded in a certain proportion, hot water is added for adjustment of the content of moisture, and the rice grains are prepared by an extrusion granulator. The rice grains prepared with the method are totally transparent after being steamed or cooked, taste like glutinous rice, have moderate visco-elasticity, are very suitable for production of food such as transparent rice dumplings, transparent glutinous rice rolls, transparent glutinous chicken and the like, and can meet requirements of people for shape, color, fragrance, flavor and the like of glutinous food.