Extruded and puffed syrup-coated food prepared by using germinated brown rice as raw material and preparation method thereof

Abstract

The invention relates to extruded and puffed syrup-coated food prepared by using germinated brown rice as a raw material and a preparation method thereof. The extruded and puffed syrup-coated food is prepared according to a method which comprises the following steps: (1) performing germination treatment to brown rice; (2) preparing germinated brown rice raw material powder; (3) uniformly mixing the germinated brown rice raw material powder with egg powder and glucose to obtain mixed powder; (4) pouring the mixed powder into a twin-screw extruder production line to perform extrusion and puffing; (5) preparing and decocting syrup prepared by using isomaltulose, xylitol and white granulated sugar as main raw materials; (6) pouring the hot extruded and puffed semi-finished product into a basin and mixing the semi-finished product with the decocted syrup; (7) pouring the hot mixture into a mold for extrusion molding; (8) cutting the molded product to obtain finished products. The extruded and puffed syrup-coated food prepared by using germinated brown rice as the raw material and the preparation method thereof have the advantages that the operation method is simple, the fat content of the food can be reduced by adopting an extrusion and puffing manner instead of oil frying manner, and no pollution caused by other heavy metals is not caused during processing. Not only can the food be guaranteed to have a good external shape and be nutritious and healthy, but also the safety of food processing is improved.

Description

technical field [0001] The invention relates to an extruded and puffed syrupy food prepared by using germinated brown rice as a raw material, in particular to a preparation method for making extruded puffed syrupy food after extruding and puffing germinated brown rice. Background technique [0002] Extruded puffed food is a new type of food that appeared in the late 1960s. Puffed food uses cereals, potatoes, beans, etc. with less moisture as the main raw materials. After they are pressurized and heated, the volume of the raw materials themselves expands, and the internal organizational structure changes. become. Due to the porous and fluffy tissue structure of this kind of food, the taste is crispy and sweet, it is widely loved by consumers, while the puffed food made by traditional processing technology is often further fried, baked, etc., and impurities are often mixed in the processing process. Some other unsafe factors affect the sensory and safety of food, and destroy...

AI Technical Summary

Problems solved by technology

However, for a long time, my country's rice processing products are single, and people's excessive pursuit of "fine" and "white" rice makes rice remove the seed coat, aleurone layer and rice germ during the fine processing process, and only retains the endosperm part, which causes The waste of edible food resources is as high as 10-20%, which is equivalent to wasting 9.6 million tons of high-nutrient substances every year