Sticky Rice Modifier
Sairfu improver for frozen sweet rice balls, rice cakes and rice dumplings is mainly to improve products made from glutinous rice (which is characterized by low amylose content) .It’s the newest R & D achievements of Sairfu technical department.Based on the innner structure of glutinous rice flour,glutinous rice improver together with other components break the ever-existing state of using flour modifier to strengthen gluten of rice ball without effect.
Glutinous rice products Preservative: This product, non-toxic and sulfur-free, can effectively restrain the breeding of bacterials in the glutinous rice balls, rice cakes and rice dumplings.It also can lower sterilization temperature,shorten the sterilization time and extend product shelf-life.The main problem existed in rice products is exceeded standard of colonies (standard ≤ 20000cfu / g), coliform bacteria (standard ≤ 70MPN/100g) and sulfur (standard requires a maximum use of 0.1g/kg).Adding Rongalit is also a severe problem. Scope of application: rice cakes and rice dumplings, glutinous rice balls, wet rice noodle.
Reference:In accordance with product specifications.
Warm reminder:In rice cakes and rice dumplings, glutinous rice balls preservation process, the workers personal hygiene, dress, and workshop design is to regulate parallelly, which is a systematic project. Inexperienced beginners can communicated with our company's technology department to get relevant safety data
Function and roles:Strengthen waxy nature and viscoelasticity;promote water absorption;rice ball in good and smooth shape ; No cracking and powder during freezing.No scratch,no turbid water; Natural good taste.
Warm reminder: currently on the market there are two basic demands for the rice balls : Waxy and tasty. Ordinary consumer’s demand is the former, the latter is high-end needs of customers.These two features have high demands for raw materials before, and now even the regular rice will produce a waxy and high-glutinous rice balls. High quality riceballs are the combination of good rice and excellent additives.
Sairfu rice cake improver: At present, the main ingredient of rice cake is mainly sticky rice together with a small amount of non-glutinous rice. Consumers have high demands on rice cake color: yellowish, crystal clear, not too bright white.The problem is,on one side, rice cake made of general glutinous rice usually appears cream white and dim.This dim color have no attraction to customers. On the other side high water content make rice cake goes bad easily.Our company's cake improver series include: cake gluten agent, rice cakes softener, rice cakes brightener, rice cakes preservative.They can settle well the mentioned problems.
Sairfu rice dumplings improbver :It is specially made by our company in accordance with the characteristics of rice dumplings,enabling rice no damage thus to get a good shape and color. It function as the following: Enhance the glutinous’ rice water absorption and water-holding capacity; Increase the production rate dumplings; Reduce its gelatinization temperature; Promote labor efficiency; make rice dumplings soft and waxy. warm reminder: a grain of rice have differenct intercellular space in the abdomen and back. Abdomenal cells have greater intercellular space,which is the route of water infiltration. When rice whose water content is lower than 14% is soaked, the abdomen and back heve different water content. Two partial volume difference caused cracking at the moment. That is flowering phenomenon. Rice starch granules gush from the crack as to make rice dumplings lose elasticity turning out as low-quality rice dumplings. With years of testing, our product can delay the rice water absorption rate to get a similar water absorption in the abdomen and the back of rice grain to avoid cracking phenomenon.The consumer apart from smell, taste and shape also pay attention to the following features: dumplings angle correct, elastic tie-line fit, no obvious unwrapping, dumplings body without exposure. strip dumplings leaves, dumplings body with the proper color, glossy appearance. no impurities, no half-cooked, without mildew, and other external contaminants.Bad preservation seriously affects the quality of rice dumplings.The main problem is coliform exceededing. The test shows that detected coliform bacteria groups always exceed the standard limit value by couples of times. Second, the detection of admixture of the individual samples of boric acid, copper sulfate, etc.Acid value, peroxide value exceeded. Adding Sairfu rice products preservative may well settle this problems.
Using method:in glutinous rice flour factories,sparklet feeder can be used;In freezing products factories,scatter modifier capacity to glutinous rice flour in dough kneading machine,then mix for 2-3 minutes.,finally add water and stir.
Operative norm: Q/ZSS 001-2005
Recruitment. 0.2-0.3% ,adjustable
Storage:Sealed in low tempreture,dry,cool,draught,without humidity or straight sunshine.
Shelf life:12 months