Sandwich puffed crisp rice roll and preparation method thereof

A puffed rice and sandwich technology, which is applied in the field of food processing, can solve the problems of hard taste, sticky teeth, large tissue pores, etc.

Active Publication Date: 2014-10-01
黑龙江棒星食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, in the application and development of puffed rice cracker products, because the starch content of soybean flour is lower than that of cereals and potatoes, the protein content is high, and there is oil, which is not conducive to the processing performance requirements of extrusion puffing. After adding soybean flour The products will have adverse effects such as hard taste, sticky teeth, and large pores in the structure. There are only a handful of puffed rice cracker rolls marked with soy flour on the market, and even if they are used, they are minimal.

Method used

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  • Sandwich puffed crisp rice roll and preparation method thereof
  • Sandwich puffed crisp rice roll and preparation method thereof
  • Sandwich puffed crisp rice roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0149] Embodiment 1 adopts the method of the present invention to prepare sandwich puffed rice cracker roll

[0150] Recipe:

[0151] Embryo body: soybean flour 600g, rice 2800g, corn grits 1000g, wheat bran 500g, white sugar 500g, calcium carbonate 40g, edible salt 50g, water 200g.

[0152] Filling: 2800g soybean powder, 2000g white sugar, 800g milk powder, 2800g palm oil, 50g soybean lecithin, 4g tea polyphenols.

[0153] Test equipment: pulverizer, mixer, non-aqueous ultra-fine grinder, twin-screw extruder, dryer, continuous pillow packing machine.

[0154] Preparation:

[0155] ① Raw material pretreatment: Use a pulverizer to grind rice, corn grits, wheat bran, and white sugar into powder; mix the powder evenly; the embryo body powder includes soybean powder, rice, corn grits, wheat bran, and white sugar Sugar, edible salt, calcium carbonate; filling powder includes soybean powder, white sugar, milk powder.

[0156] ② Mixing: Stir water and embryo body powder evenly fo...

Embodiment 2

[0162] Embodiment 2 adopts the method of the present invention to prepare sandwich puffed rice cracker roll

[0163] formula:

[0164] Embryo body: 550g soybean flour, 2500g rice, 700g corn grits, 400g wheat bran, 400g white sugar, 32g calcium carbonate, 38g edible salt, 160g water.

[0165] Filling: 2600g soybean flour, 1800g white granulated sugar, 700g milk powder, 2500g palm oil, 45g soybean lecithin, 3g tea polyphenols.

[0166] Test equipment: pulverizer, mixer, non-aqueous ultra-fine grinder, twin-screw extruder, dryer, continuous pillow packing machine.

[0167] Preparation:

[0168] ① Raw material pretreatment: Use a grinder to grind rice, corn grits, wheat bran, and white sugar into powder;

[0169] Mix the powder evenly; the embryo body powder includes soybean powder, rice, corn grits, wheat bran, white sugar, edible salt, and calcium carbonate; the filling powder includes soybean powder, white sugar, and milk powder.

[0170] ② Mixing: Stir water and embryo body ...

Embodiment 3

[0176] Embodiment 3 adopts the method of the present invention to prepare sandwich puffed rice cracker roll

[0177] Recipe:

[0178] Embryo body: soybean powder 700g, rice 3000g, corn grits 1200g, wheat bran 550g, white sugar 600g, calcium carbonate 44g, edible salt 56g, water 270g.

[0179] Filling: soybean powder 3000g, white sugar 2100g, milk powder 870g, palm oil 3000g, soybean lecithin 60g, tea polyphenol 5g.

[0180] Test equipment: pulverizer, mixer, non-aqueous ultra-fine grinder, twin-screw extruder, dryer, continuous pillow packing machine.

[0181] Preparation:

[0182] ①Raw material pretreatment: Use a grinder to grind rice, corn grits, wheat bran, and white sugar into powder;

[0183] The powder is mixed evenly; the embryo body powder includes soybean powder, rice, corn grits, wheat bran, edible salt, and calcium carbonate; the filling powder includes soybean powder, white sugar, and milk powder.

[0184] ② Mixing: Stir water and embryo body powder evenly for...

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PUM

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Abstract

The present invention belongs to the field of food processing and relates to puffed food, particularly to a sandwich puffed crisp rice roll and a preparation method thereof. The purpose of the present invention is to provide a sandwich puffed crisp rice roll prepared by adopting soybeans as the main raw material, reasonably compounding calcium carbonate and wheat bran, ingeniously utilizing palm oil, and ultra-finely processing the core raw materials. According to the present invention, the sandwich puffed crisp rice roll with an original flavor is prepared from the following raw materials, by weight, a blank body, which is prepared by blending the following powder with water: soybeans, rice, corn grit, wheat bran, white granulated sugar, calcium carbonate and salt; and a stuffing material, which is prepared by blending the following powder with palm oil: soybean, white granulated sugar and milk powder. With the present invention, the sandwich puffed crisp rice roll has characteristics of a full shape, an appropriate sugariness, a coordination prominent flavor, an appropriate crisp degree, a delicate taste of residues, a soybean aroma and a reasonable nutrition match, and provides a new choice for the public.

Description

technical field [0001] The invention belongs to the field of food processing and relates to puffed food, in particular to a sandwich puffed rice cracker roll and a preparation method thereof. Background technique [0002] Sandwich puffed rice cracker food refers to the puffed embryo body mainly uses rice and corn as the main raw material to be puffed and formed by a screw machine, and the sandwich filling is mainly filled with oil into the embryo body with loose or crunchy food. [0003] Since the production equipment of puffed rice cracker food belongs to the stereotyped equipment, the formula changes little, so the puffed rice cracker food industry develops very rapidly, especially the products with rice as the main puffed raw material occupy more than 90% of this type of market. The core injection process and the requirements for later storage stability, mostly use oil (soybean oil, butter or butter products) as the main raw material, and add flavors to make sandwich-flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/00
CPCA23L7/161A23P20/25
Inventor 李湧唐勇
Owner 黑龙江棒星食品科技股份有限公司
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