Crunchy rice candy and preparation method thereof

A technology for popcorn candy and peanuts, which is applied to the field of popcorn candy and its preparation, can solve the problems that cannot meet the needs of modern consumers in pursuit of healthy food, the destruction of essential fatty acids, the decline of nutritional value, etc. , the effect of low sweetness

Inactive Publication Date: 2012-11-14
CHENGDU PIONEER FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, excessive oil temperature will decompose a variety of carcinogenic toxic chemicals such as aldehydes, ketones, lower fatty acids, oxides, epoxides and thermal polymers from the oil. These chemicals attach to food and enter the human body Finally, it will endanger people's health. On the other hand, the glutinous rice f

Method used

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  • Crunchy rice candy and preparation method thereof
  • Crunchy rice candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1

[0027] Take 50 portions of glutinous rice from which the broken rice and half of the rice have been removed to fill up the grains, rinse them in water, soak for 18 hours and then drain them, put them in a pot and cook for 10 minutes, remove, cool, shake, and then dry in the shade; The dried glutinous rice is poured into edible palm oil with an oil temperature of 90℃, puffed for 8 seconds under a pressure of ≤0.05MPa, and then the excess oil on the glutinous rice flower is drained and it contains 6 parts of oil. It is reserved; 7.5 parts of maltose and Put 9 parts of bifidus factor sugar into the pot, add 2 parts of water and mix with low heat to boil to 95℃. Start the pot, pour in the puffed glutinous rice flower, 1 part of rose powder and 0.9 part of sauteed sesame, stir well, then pour in In the finalized template, press flat, slice, and pack.

Example Embodiment

[0028] Example 2

[0029] Take 50 portions of glutinous rice from which the broken rice and half of the rice have been removed to fill and uniform glutinous rice, put it in water for washing, soak for 20 hours, then drain, put it in a pot and cook for 8 minutes, remove, cool, shake, and then dry in the shade; Pour the glutinous rice into edible palm oil with an oil temperature of 95°C, puff it for 7 seconds under a pressure of ≤0.05MPa, then drain the excess oil from the glutinous rice flower, which contains 7 parts of oil, and set aside; 9 parts of maltose and Put 7.5 parts of bifidus factor sugar into the pot, add 1.5 parts of water and mix with low heat to boil to 95℃, start the pot, pour in the puffed glutinous rice flower, 1 part of sauteed peanut kernels and 0.8 part of iced orange minced, stir well, then pour Put it into the finalized template, press flat, slice, and pack.

Example Embodiment

[0030] Example 3

[0031] Put 50 portions of glutinous rice from which the broken rice and half of the rice have been removed to fill and uniform glutinous rice, put it in water for washing, soak for 19 hours, then drain, put it in a pot and cook for 5 minutes, remove, cool, shake, and then dry in the shade; Pour the glutinous rice into edible palm oil with an oil temperature of 100°C, puff it for 6 seconds at a pressure of ≤0.05MPa, then drain the excess oil from the glutinous rice flower, and then it will contain 8 parts of oil for use; add 8 parts of maltose and Put 8 parts of bifidus factor sugar in the pot, add 3 parts of water and mix with low heat to boil to 90℃, start the pot, pour in the puffed glutinous rice flower and 0.9 parts of sauteed sesame, stir evenly, pour into the template, press flat Press solid, slice, and pack.

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Abstract

The invention discloses a crunchy rice candy. The crunchy rice candy comprises the following components in parts by weight: 50 parts of sticky rice flowers, 7.5-9 parts of maltose, 7.5-9 parts of fructooligosaccharide and 6-8 parts of edible palm oil. The invention also discloses a preparation method of the crunchy rice candy. The technical characteristic of the preparation method is low temperature puffing. The crunchy rice candy provided by the invention not only has low sugars, low fat, strong palatability, good taste and rice nutrients, but also has the beneficial effects of promoting mineral absorption of human bodies, preventing constipation and tooth decay and reducing blood fat, can be eaten safely and reduce the cost and has unique and diverse tastes, thus satisfying the likes of different consumers.

Description

technical field [0001] The invention belongs to the technical field of puffed food and its preparation, and in particular relates to a rice cracker candy and a preparation method thereof. Background technique [0002] Rice Krispie candy is a traditional food, because it is delicious and crispy, melts in the mouth, and is suitable for all ages. It is not only loved by consumers, but also an ideal food for tourism, leisure, and gifts for relatives and friends. [0003] As we all know, traditional rice cracker candies are generally composed of glutinous rice, white granulated sugar or white granulated sugar, maltose, and lard. Among them, the content of white granulated sugar, maltose and lard is very high. For example, the weight percentage content of white granulated sugar and maltose is as high as 30-63%, and the weight percentage content of lard is also as high as 23-35%, which belongs to high sugar and high oil. food. In CN101822305 A disclosed "a kind of rice cake candy...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/09
Inventor 陈贵良
Owner CHENGDU PIONEER FOOD
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