Brown rice crisp chips and production method thereof

Abstract

The invention discloses brown rice crisp chips and a production method thereof. The method comprises the following steps: crushing brown rice and amaranthus hypochondriacus to obtain brown rice powder and amaranthus hypochondriacus powder; weighing the brown rice powder and amaranthus hypochondriacus powder in proportion, adding the salt, sugar and an additive with corresponding proportions, uniformly mixing the raw materials to obtain raw material powder; performing extrusion moulding on the raw material powder and cutting for granulation to obtain the brown rice grains; tabletting the brown rice grains for molding to obtain the brown rice chips; baking the brown rice chips to obtain the brown rice crisp chips; seasoning the brown rice crisp chips by spraying; and cooling the brown rice crisp chips and packaging the brown rice crisp chips. The brown rice crisp chips take brown rice as a main raw material, amaranthus hypochondriacus enriching lysine is assisted, then the instant brown rice crisp chips are produced, a brown rice eating mode is changed, the eating mouthfeel of the brown rice is improved, and the effect for convenient eating and balanced nutrition can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to brown rice chips and a preparation method thereof. Background technique [0002] Brown rice is the caryopsis after the outer protective cortex of rice has been removed. Compared with ordinary rice, brown rice is richer in nutrients such as vitamins, minerals and dietary fiber, and also contains aminobutyric acid, gluten Physiologically active healthy functional ingredients such as glutathione, oryzanol, and inositol enable brown rice to improve human immune function, reduce blood lipids, and prevent cardiovascular and cerebrovascular diseases. It can even delay aging and improve memory. It is a green Healthy Food. However, due to the partial cortex on the surface of brown rice, the water absorption and swelling properties of brown rice are poor. It takes a long time to cook and eat directly, and the taste is poor. In addition, the lysine content in brown rice is low, whi...

AI Technical Summary

Problems solved by technology

However, due to the partial cortex on the surface of brown rice, the water absorption and swelling properties of brown rice are poor. It takes a long time to cook and eat directly, and the taste is poor. In addition, the lysine content in brown rice is low, which will also affect the nutritional value of brown rice.

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