Rice crust

A technology of rice and crispy rice, which is applied in the field of rice crispy rice, and can solve problems such as irrational nutritional structure

Inactive Publication Date: 2012-07-25
北京体运国际经济会议服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional valu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] With reference to the production steps of Example 1, the optimum percentage by weight of rice crackers is 85% of rice, 5% of starch, 5% of soybean powder, 0.3% of seasoning, and 10% of water in the total material. The following conventional production steps are adopted, the materials are mixed according to the ratio, and water is added for conditioning, put into a twin-screw extruder to extrude, and a rotary cutter is used for cutting, frying, cooling, and packaging. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.

Embodiment 2

[0019] With reference to the production steps of Example 1, the percentage by weight of rice crispy rice is 80% of rice, 6% of starch, 2% of soybean powder, 0.5% of seasoning, and 10% of water in the total material. According to the ratio, the materials are mixed and adjusted with water, put into a twin-screw extruder for extrusion molding, cut by a rotary cutter, fried, cooled, and packaged. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.

[0020] Beneficial effect

[0021] The crispy rice produced by the invention not only has the flavor and mouthfeel of common crispy rice, but also is crisper. And the content of natural nutrients is significantly improved, its protein is doubled, calcium is increased by 10-14 times, iron is increased by 1-2 times, retinol equivalent is increased by 31-43 times, thiamine is increased by 0.5-1 times, nuclear Flavin increased by 2...

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PUM

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Abstract

The invention relates to natural total nutrient rice crust and a production method of the natural total nutrient rice crust. The rice crust adopts rice as main material, and beans, nuts, dried small shrimp powder, vegetable protein powder, cereal germ powder, fresh bone calcium powder, livestock and poultry liver powder, seaweed powder and spirulina powder for supplementing nutrition and seasoning, and has balanced and comprehensive nutrition. During production, the rice and bean materials are cooked and aged at two times, natural nutrition supplementation and seasoning is carried out at three times in different processing stages, and rice crust sheet and rice crust cake finished product, and rice crust sheet blank and rice crust cake blank semi-finished products subjected to baking are provided. Due to the characteristics of the special dietary value and rich amino acids and vitamins of rice, the rice crust has health care effects, and is sweet and delicious, and natural in color.

Description

technical field [0001] The invention relates to a rice cracker. Background technique [0002] Currently on the market, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice, puffed rice cracker and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Rice crispy texture, convenient to eat, rich in nutrition, easy to digest, can be used not only as a snack food, but also as a table delicacy. The crispy rice that sells on the market is with rice, corn, millet as main raw material. This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional value of food crystals. Balanced, but the nutritional structure of most people's...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 付和平
Owner 北京体运国际经济会议服务中心
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