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 processing of glutinous rice. 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 sugar, pork suet, 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 materials → go to the impurity → peeling to remove the embryo → soak → mill mill → quality → dough → dough → → stuffing → quick-frozen → inspection → packaging → refrigeration.
4. Technical points
(1) The wet milling process The dehulled glutinous corn dry grain is detached from the epidermis with a corn peeler, and the glutinous corn is crushed, separated and removed by a corn crusher, and the crushed granules have a diameter of 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 liquid 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 grind → mix well → adjust stuffing → slightly frozen → simmer round → weigh 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 at a certain ratio, and a small amount of water is added to stir it in. The mixture is first thawed in the freezer until it can be molded 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 powder masses of a certain quality, 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 into 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, type, etc. are specified, 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. The choice of modifier
The formability of the wet-ground glutinous corn meal has an important influence on the quality of the glutinous rice balls. 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 with it do not crack 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 spheronization without collapse, uniform size, no cracking, fine silty; mature products should be no collapse, no cracked open filling, the surface is smooth, 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, the total arsenic (calculated as As) is no more than 0.5mg/kg, the lead (Pb) is no more than 0.5mg/kg, and the 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, 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%.
Roundness Measuring Instruments
Roundness meter is a length measuring tool for measuring roundness using the rotary axis method. The roundness meter is a measuring tool for measuring the roundness error of the workpiece using the rotary axis method. Roundness tester is divided into two types: sensor rotary type and workbench rotary type. During measurement, the measured part is installed concentrically with the precision shaft system, and the precision shaft is attached with an inductive length sensor or a workbench for precise circular motion. It is composed of sensor, amplifier, filter and output device of the instrument. If the instrument is equipped with a computer, the computer is also included in the system.Roundness Tester
The principle of the roundness meter is the same as that of the coordinate measuring machine. In fact, its working principle is very simple. The coordinate measuring machine is a point acquisition tool. Its principle is to collect points first, and then form a line from points, and then form a three-dimensional model from lines. CMM is a kind of measuring equipment that has a guiding mechanism, a length measuring element, a digital display device in three mutually perpendicular directions, and a worktable that can place the workpiece (not necessarily large or huge). The measuring head can be moved to the measured point easily by manual or motorized means, and the coordinate value of the measured point is displayed by the reading device and the digital display device. Obviously, this is the simplest and most primitive measuring machine. With this measuring machine, the coordinate value of any point in the measured volume can be displayed through the reading device and digital display device.
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