Puffed ready-to-eat sweet rice wine parched rice and making method thereof

Abstract

The invention discloses puffed ready-to-eat sweet rice wine parched rice and a making method thereof. The making method comprises the following steps of (1) making sweet rice wine: making the sweet rice wine by using superior polished glutinous rice and rum distiller's yeast as raw materials; (2) performing solid-liquid separation: filtering the sweet rice wine to respectively obtain sweet rice wine rice granules and sweet rice wine liquid; (3) puffing the sweet rice wine rice granules: adopting a low-temperature low-humidity united vacuum deep-frying puffing manner; (4) making sweet rice wineconcentrated powder: removing moisture from the sweet rice wine liquid to make the sweet rice wine concentrated powder; (5) performing aroma increasing: placing the sweet rice wine puffed rice granules into a food-grade container, spraying the sweet rice wine liquid onto surfaces in a spraying form, and finally controlling the moisture content of the sweet rice wine puffed rice to be 15%-20%; (6)performing wrapping with powder: mixing the sweet rice wine concentrated powder with the sweet rice wine puffed rice granules after aroma increasing in the mass ratio of the sweet rice wine concentrated powder to the sweet rice wine puffed rice granules after aroma increasing being 0.1 to (1-5); (7) performing crisp property restoration: performing drying and crisp property restoration on products after powder wrapping; and (8) performing packaging. The sweet rice wine parched rice made by the method disclosed by the invention is uniform in rice granules, delicately fragrant, delicious and crisp in mouth feel, and original flavor of the sweet rice wine can be well maintained.

Description

technical field [0001] The invention belongs to the technical field of puffed food processing, and in particular relates to puffed instant fried rice with sweet rice wine and a preparation method thereof. Background technique [0002] Sweet rice wine, also known as Jiuniang, is one of the traditional Chinese specialties. It is a fermented product made from glutinous rice as the main raw material through cooking, inoculation with koji, and microbial saccharification and fermentation. Glutinous rice is cooked and gelatinized, and under the combined action of microorganisms such as molds in the koji and their metabolites such as enzymes, macromolecules such as starch, protein, and fat are degraded into monosaccharides such as glucose, oligosaccharides, peptides, amino acids, Small molecular substances such as organic acids endow sweet rice wine with unique nutritional and flavor characteristics. Research and practice have proved that long-term consumption of sweet rice wine ca...

AI Technical Summary

Problems solved by technology

However, regardless of whether it is sweet rice wine with different flavors or sweet rice wine beverage products, it has not yet broken through the liquid or solid-liquid mixture form of sweet rice wine itself, and has not carried out in-depth fine processing of sweet rice wine, and the developed sweet rice wine products have a single type and added value. not tall

[0005] Fried rice is a popular puffed food at present. It is a snack made of rice or steamed rice as raw material, dehydrated by frying, puffing, etc., and seasoned. It can be seen that rice grains in sweet rice wine are used as raw materials. Fried rice is a better processing method to enrich sweet rice wine product types, but there are many technical difficulties in preparing fried rice from rice grains in sweet rice wine, such as difficulty in maintaining the existing flavor of sweet rice wine, and poor puffing effect of existing puffing technology

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