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The traditional festival of glutinous rice dumplings is an indispensable part of our delegation. With the rapid development of quick-freezing technology, instant frozen dumplings have already achieved industrialized production. However, how to ensure the taste of dumplings in the production process, reduce cracking and ensure health and safety is very important. These are mainly affected by the degree and viscosity of the raw material powder. If you can guarantee the granularity of silty and control the key factors, you can ensure the quality of dumplings. The particle size of glutinous rice balls can be measured and analyzed using a round powder sieve.
The glutinous rice flour is the main raw material for the production of glutinous rice balls. The quality of the glutinous rice flour directly affects the quality of the product. The glutinous rice flour used for making glutinous rice balls has high requirements for the degree and viscosity of glutinous , Its particle size should basically reach 100 mesh sieve pass rate is greater than 90%, 150 mesh sieve pass rate is greater than 80%. The relationship between glutinous rice flour particle size and the quality of frozen glutinous rice balls. When the powder is coarse, the formability is good, but it is rough, the color is grayish, and the luster is dark, easy to cause soup turbulence, no clear scent of glutinous rice; when the powder is too fine, the color is milky white, bright and transparent, and there is a strong fragrance of glutinous rice. However, the formability is not good, easy to stick teeth, poor toughness. At the same time, the degree of glutinous rice flour plasmid directly affects the degree of gelatinization, thus affecting the viscosity and product rehydration. The details of the silty properties include high degree of gelatinization, high viscosity, and good rehydration. It is reflected in the fine quality, good viscoelasticity, easy cooking, and low soup consumption.
Through a series of tests, we can conclude that the requirements for the particle size and viscosity of glutinous rice flour for making dumplings are very high. The powder particle size must be maintained at 100 mesh round powder test sieve passing rate of more than 90%, and 150 round test The passing rate of the powder sieve needs to be more than 80%, and the taste of the dumplings produced by such a noodles can be guaranteed to be excellent.
The glutinous rice flour is the main raw material for the production of glutinous rice balls. The quality of the glutinous rice flour directly affects the quality of the product. The glutinous rice flour used for making glutinous rice balls has high requirements for the degree and viscosity of glutinous , Its particle size should basically reach 100 mesh sieve pass rate is greater than 90%, 150 mesh sieve pass rate is greater than 80%. The relationship between glutinous rice flour particle size and the quality of frozen glutinous rice balls. When the powder is coarse, the formability is good, but it is rough, the color is grayish, and the luster is dark, easy to cause soup turbulence, no clear scent of glutinous rice; when the powder is too fine, the color is milky white, bright and transparent, and there is a strong fragrance of glutinous rice. However, the formability is not good, easy to stick teeth, poor toughness. At the same time, the degree of glutinous rice flour plasmid directly affects the degree of gelatinization, thus affecting the viscosity and product rehydration. The details of the silty properties include high degree of gelatinization, high viscosity, and good rehydration. It is reflected in the fine quality, good viscoelasticity, easy cooking, and low soup consumption.
Through a series of tests, we can conclude that the requirements for the particle size and viscosity of glutinous rice flour for making dumplings are very high. The powder particle size must be maintained at 100 mesh round powder test sieve passing rate of more than 90%, and 150 round test The passing rate of the powder sieve needs to be more than 80%, and the taste of the dumplings produced by such a noodles can be guaranteed to be excellent.
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