Puffed crispy glutinous rice chips with various tastes and production method thereof

A technology of puffed glutinous rice and its production method, which is applied in application, food preparation, food science, etc., can solve the problems of high investment, maintenance and operation costs, hinder the absorption of oil and protein, reduce the nutritional value of food, etc., and achieve controllable product quality Strong, conducive to the application and promotion of technology, the effect of short microwave puffing time

Inactive Publication Date: 2011-11-16
GUANGDONG IND TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the need to use hot oil for frying and puffing, the oil content of the product is too high. The oil used for a long time at high temperature will undergo a thermal oxidation reaction to generate peroxides of unsaturated fatty acids, which directly hinders the body's absorption of oil and protein and reduces food quality. Nutritional value, and authoritative organizations have found that certain foods fried and baked at hig

Method used

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  • Puffed crispy glutinous rice chips with various tastes and production method thereof
  • Puffed crispy glutinous rice chips with various tastes and production method thereof
  • Puffed crispy glutinous rice chips with various tastes and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of tomato-flavored puffed glutinous rice crispy strips is as follows:

[0040] (1) Prepare dough: take 10kg 80 mesh glutinous rice flour (moisture mass content is 13%), add 60 mesh white sugar powder 0.3kg, 0.25kg peanut oil, mix well, add 6.3kg water, stir in SZM-40 mixer for 10min , stir to form a dough.

[0041] (2) Gelatinization: Press the dough into a dough sheet with a thickness of 10 mm, and cook it in water for 50 minutes to make the starch fully absorb water and swell and gelatinize, and the dough sheet becomes sticky and transparent.

[0042] (3) Roller kneading: Cool the steamed noodles to 35°C, then use the SZM-40 mixer to knead for 15 minutes to form a dough evenly.

[0043] (4) Hardening: Roll the kneaded dough with a B.P.560 rolling machine into a dough sheet with a thickness of 15 mm, and refrigerate and harden at 4°C for 30 hours.

[0044] (5) Slicing: Cut the hardened dough sheet into rice blanks with a length of 30 mm, a widt...

Embodiment 2

[0053] The preparation method of the sweet puffed glutinous rice crispy strips is as follows:

[0054] (1) Prepare dough: take 10kg 80 mesh glutinous rice flour (moisture mass content is 13%), add 0.3kg soybean protein isolate, 0.65kg 60 mesh white granulated sugar powder, mix evenly, then add 8.2kg water, mix in SZM-40 mixer Stir well within 15 minutes to form a dough.

[0055] (2) Gelatinization: Press the dough into a dough sheet with a thickness of 5 mm, and cook it in water for 20 minutes to make the starch fully absorb water and swell and gelatinize, and the dough sheet becomes sticky and transparent.

[0056] (3) Roller kneading: Cool the steamed noodles to 50°C, and then use the SZM-40 mixer to knead for 15 minutes to form a dough evenly.

[0057] (4) Hardening: Roll the kneaded dough with a B.P.560 rolling mill into a dough sheet with a thickness of 10mm, and refrigerate and harden at about 8°C for 18 hours.

[0058] (5) Slicing: Cut the hardened noodles into rice b...

Embodiment 3

[0067] The preparation method of seafood-flavored puffed glutinous rice crispy strips is as follows:

[0068] (1) Prepare dough: take 10kg 80 mesh glutinous rice flour (moisture mass content is 13%), add 0.1kg soybean protein isolate, 0.55kg peanut oil and 0.1kg salt, mix well, then add 7.5kg water, in SZM-40 Fully stir in the mixer for 12 minutes to form a dough.

[0069] (2) Gelatinization: Press the dough into a dough sheet with a thickness of 8 mm, and cook it in water for 40 minutes to make the starch fully absorb water and swell and gelatinize, and the dough sheet becomes sticky and transparent.

[0070] (3) Roller kneading: Cool the steamed noodles to 40°C, then use the SZM-40 mixer to knead for 10 minutes to form a dough evenly.

[0071] (4) Hardening: Roll the kneaded dough with a B.P.560 rolling mill into a dough sheet with a thickness of 20 mm, and refrigerate and harden at 6°C for 25 hours.

[0072] (5) Slicing: cut the hardened noodles into rice blanks with a le...

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Abstract

The invention belongs to the technical field of food processing, and discloses puffed crispy glutinous rice chips with various tastes and a production method thereof. The production method comprises the following steps of: mixing glutinous rice flour and isolated soy protein, peanut oil, white granulated sugar or table salt and water, stirring uniformly, blending into a flour dough, pressing the flour dough into slices, cooking and gelatinizing, cooling the gelatinized flour slices, rolling and kneading and stirring uniformly to obtain a dough, rolling the dough into slices, refrigerating, hardening, slicing to obtain rice blanks, drying until the moisture is 20 to 30 percent of the mass of the rice blanks, putting into a closed container and samming, placing on a conveyer belt of a microwave puffing machine in which hot air is aerated and performing microwave puffing, drying, seasoning by using different seasonings, and finally packaging to obtain the puffed crispy glutinous rice chips with various tastes. By using a microwave puffing technology, the product has the characteristics of high puffing rate and pure white color and luster, and is crispy when eaten; moreover, the adding amount of oil is low, so that the product has rich nutrition, and is environment-friendly and healthy; and the crispy chips with various tastes can be produced so as to meet the demand of different consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a multi-taste puffed glutinous rice crispy strip and a production method thereof. Background technique [0002] Among the food raw materials, starch comes from agricultural plants, which is a pure natural green food. The source of raw materials is wide, the price is low, and the types are diverse. There are cereal, potato, and bean starches for food processing options, making starch foods widely used. However, the starch raw materials are processed by puffing, that is, the processed food is suddenly decompressed after being heated and pressurized, and the moisture in the food is vaporized to make the material expand, and the interior is porous and fluffy, making the product taste crispy, crispy and sweet, and has a certain nutritional value. , and has a wide variety and exquisite appearance, so it is widely welcomed. It is a new type of food developed internat...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/305
Inventor 李作为
Owner GUANGDONG IND TECHN COLLEGE
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