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

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 particularly relates to a multi-flavor puffed glutinous rice crispy stick and a production method thereof. Background technique [0002] Among the food raw materials, starch comes from agricultural plants and belongs to pure natural green food. The raw materials come from a wide range of sources, low prices, and various categories. There are cereals, potatoes, and bean starch for food processing options, making starch food widely used. The starch raw materials are puffed, that is, the processed food is suddenly decompressed after being heated and pressurized, the moisture in the food is vaporized to expand the material, and the interior is porous and fluffy, so that the product tastes crisp and sweet, and has a certain nutritional value. , and has a wide variety and exquisite appearance, so it is widely welcomed and is a new type of food developed internationally in recent years. [...

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 high temperatures contain high levels of acrylamide. Animal experiments have proved that acrylamide has carcinogenic effects, so fried puffed foods may contain food safe question

The core equipment of extrusion technology is the extruder. The twin-screw extruder has the advantages of strong adaptability, sliding conveying and self-cleaning, but its structure is complicated, and the investment, maintenance and operation costs are high.

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