Rice crust and preparation method thereof

Abstract

The invention relates to the technical field of rice crust preparation, and discloses rice crust and a preparation method thereof.The rice crust is prepared from, by weight, 100 parts of rice, 10 parts of soybeans, 3 parts of corn starch and other raw materials, and the other raw materials are any one of 10 parts of walnut kernels or 5 parts of Chinese chestnuts or 5 parts of shiitake mushrooms or 5 parts of agaric or 5 parts of green tea; wherein the walnut kernels, the Chinese chestnuts, the shiitake mushrooms, the agaric and the green tea are all produced from the Qinling Mountain, and the health-care food also comprises a proper amount of water and oil, and is prepared by a series of processes of material pretreatment, cooking, tabletting and slicing, deep-frying, centrifugal deoiling and vacuum packaging. Characteristic food resources in Qinling Mountain mountainous areas are used as main raw materials, grain components are scientifically proportioned, nutrition balance and complementation are achieved, and the requirements of modern consumers for healthy food are met. Through innovative pretreatment and process combination, the problem that traditional rice crust is rough in taste is remarkably solved, and the product is more crisp, fine and rich in layer.

Description

Technical Field

[0001] The present invention relates to the technical field of rice crust preparation, and in particular to rice crust and a preparation method thereof. Background Art

[0002] With the continuous development of society, people's pursuit of material life is getting higher and higher. "Food" is an important part of daily life. After the consumption level increases, the requirement for "food" is not only to be warm and full, but to pursue high-quality diet and food that is delicious and tasty.

[0003] Traditional rice crackers are mostly made from a single grain and are deep-fried at high temperature to achieve a crispy texture. However, they have problems such as high fat content, unbalanced nutrition, and the easy production of harmful substances, which are not good for human health. The Qinling Mountains are rich in natural resources and have provided people with a rich and diverse source of food for thousands of years. Natural ingredients such as wood ear mushrooms, shiitake mushrooms, walnuts, chestnuts, and green tea in the Qinling Mountains have become increasingly popular local specialties. In the existing technology, some rice crackers add miscellaneous grains, but do not take into account the nutritional characteristics of the raw materials from the special production areas; some use centrifugal deoiling, but do not dynamically adjust the parameters according to the actual oil content, and the deoiling effect is unstable; and none of them solve the problems of "co-processing of special raw materials and grains" and "oil oxidation". Based on this, the present invention proposes a targeted solution. Summary of the Invention

[0004] The present invention aims to solve the above technical problems and provides a rice crust and a preparation method thereof, which solves the problems existing in the prior art of traditional rice crust, such as single nutrition, high fat content, rough taste and short shelf life.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows: A rice crust, characterized by comprising the following raw materials in parts by weight: 100 parts of rice, 10 parts of soybeans, 3 parts of corn starch, a Qinling specialty raw material, 0.15-0.4 parts of an antioxidant composite auxiliary material, and appropriate amounts of water and vegetable oil, wherein the Qinling specialty raw material is any one of 10 parts of walnut kernels, 5 parts of chestnuts, 5 parts of shiitake mushrooms, 5 parts of fungus, or 5 parts of green tea, and the antioxidant composite auxiliary material is 0.15-0.4 parts.

[0006] Preferably, the walnut kernels, chestnuts, shiitake mushrooms, fungus and green tea are all produced in the Qinling Mountains, and the Qinling characteristic raw materials meet the following requirements: unsaturated fatty acids in walnut kernels ≥65%, vitamin C in chestnuts ≥24mg / 100g, polysaccharides in shiitake mushrooms ≥5%, dietary fiber in fungus ≥20%, and tea polyphenols in green tea ≥15%, and the Qinling origin characteristics are confirmed by near-infrared spectroscopy detection.

[0007] Preferably, the antioxidant composite excipient is a combination of 0.1-0.3 parts of tea polyphenols and 0.05-0.1 parts of vitamin E.

[0008] Preferably, the invention further comprises a seasoning for external sprinkling, which comprises the following ingredients in parts by weight: 20 parts of low sodium salt, 10 parts of white sugar, 5 parts of monosodium glutamate, 30 parts of chili powder, 3 parts of star anise powder, 3 parts of cumin powder, 3 parts of cinnamon powder, 13 parts of Sichuan pepper powder, and 13 parts of cumin powder. The seasoning for external sprinkling is microencapsulated and has a particle size of 50-100 μm.

[0009] Preferably, the vegetable oil is Qinling rapeseed oil, with a smoke point of ≥230°C.

[0010] A method for preparing rice crust comprises the following steps: S1: Material pretreatment: Walnut kernels: Freeze at -10℃ for 3h, peel, and ultrafine grind to 100 mesh; Chestnut, shiitake mushroom, fungus: 50℃ hot air drying to 8-10% moisture content, air flow crushing to 80 mesh; Green tea: After being fixed at 60℃, ultra-finely ground to 120 mesh; S2: Gradient cooking: After washing the rice and soybeans, steam them at 100℃ for 1 hour, keep them at 85℃ for 30 minutes, and control the gelatinization degree to 70-75%; S3: Slicing: The steamed raw materials were mixed with corn starch, antioxidant compound auxiliary materials and water, and pressed into 0.3-0.4mm transparent sheets under a pressure of 0.3-0.4MPa, and then cut into 3×2×0.3-0.4cm sheets; S4: Segmented frying: Fry the slices in oil at 160°C for 1 minute to set them in shape, and then fry them in oil at 170°C for 2 minutes to make them crispy. S5: Dynamic centrifugal deoiling and seasoning: The fried rice crust was tested for oil content: if the oil content was >18%, the rice crust was centrifuged for de-oiling at a speed of 1500 r / min for 20 seconds. If the oil content was ≤18%, the rice crust was centrifuged at 1200 r / min for 20 seconds. After the de-oiling was completed, the microencapsulated external seasoning was mixed evenly with the rice crust at a ratio of 1:100. S6: Vacuum packaging: vacuum packaging the rice crust after dynamic centrifugal deoiling and seasoning in step S5.

[0011] Compared with the prior art, the present invention has the following beneficial effects: The rice cracker of the present invention adopts Qinling characteristic raw materials and is scientifically proportioned with cereals to achieve balanced nutrition and complementation. The rice cracker is rich in protein, unsaturated fatty acids, dietary fiber and various vitamins and minerals, and can meet health needs.

[0012] The present invention's method for preparing rice crust, through a unique combination of pretreatment and process, makes the rice crust crispy, delicate, and rich in texture, resolving the rough texture of traditional rice crust. Centrifugal deoiling and vacuum packaging techniques significantly extend the shelf life to nine months, reduce oil oxidation, and reduce food waste. Sprinkling seasonings on the outside provides secondary nutritional supplementation and flavor adjustment. Ingredients such as low-sodium salt, walnut powder, and chili powder enhance the product's added value, satisfying diverse taste requirements. The present invention also promotes the deep processing of Qinling specialty agricultural products, resulting in significant economic and social benefits.

[0013] This invention uses specialty food resources from the Qinling Mountains as its primary raw materials, scientifically blending the grain ingredients to achieve balanced and complementary nutrition, meeting modern consumers' demand for healthy food. Through innovative pretreatment and process combinations, it significantly improves the rough texture of traditional rice crust, resulting in a crispier, more delicate, and richer product. Furthermore, this preparation method effectively extends the shelf life of rice crust, reduces oil oxidation, and minimizes food waste, comprehensively enhancing the added value and market competitiveness of the Qinling Mountains' specialty food resources. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Attachment Figure 1 Flow chart of the method for preparing rice crust in this embodiment. DETAILED DESCRIPTION

[0015] In order to make the objects and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the examples. It should be understood that the specific embodiments described herein are only intended to illustrate the present invention and are not intended to limit the present invention. The pulverizer, tablet press, slicer, and centrifuge used in the examples are all commercially available conventional machines.

[0016] Example 1

[0017] A rice crust according to the present embodiment includes the following raw materials in parts by weight: 100 parts of rice, which is Qinling indica rice, 23% amylose, 11 parts of soybeans, which are ground into 80 mesh after low-temperature baking, 4 parts of corn starch, 11 parts of Qinling walnut kernels, which contain 66% unsaturated fatty acids, 0.2 parts of an antioxidant composite auxiliary material, which is a combination of 0.15 parts of tea polyphenols and 0.05 parts of vitamin E, Qinling rapeseed oil, and water.

[0018] The method for preparing the rice crust comprises the following steps: S1: Walnut kernels were frozen at -10℃ for 3h, peeled, and ultrafinely ground to 100 mesh; S2: After washing, rice and soybeans were steamed at 100℃ for 1 hour and kept at 85℃ for 30 minutes, with a gelatinization degree of 72%; S3: Mix the cooked raw materials with corn starch, antioxidant compound auxiliary materials, and water, press into 0.35 MPa slices of 0.35 mm, and cut into 3 × 2 × 0.35 cm slices; S4: Fry the slices at 160°C for 1 min and then at 170°C for 2 min; S5: Detect oil content 19%, centrifuge at 1500 rpm for 20 seconds; after de-oiling, mix with microencapsulated seasoning at a ratio of 100:1; S6: Vacuum packaging.

[0019] Example 2

[0020] A rice crust of the present embodiment includes the following raw materials in parts by weight: 100 parts of rice, 10 parts of soybeans, 3 parts of corn starch, 5 parts of Qinling mushrooms, Qinling mushrooms containing 5.2% polysaccharides, 0.15 parts of antioxidant composite auxiliary materials, and the antioxidant composite auxiliary materials are 0.1 parts of tea polyphenols and 0.05 parts of vitamin E.

[0021] The preparation method of rice crust comprises the following steps: S1: Shiitake mushrooms were dried at 50°C to a moisture content of 9% and then air flow crushed to 80 mesh; S2: After washing, rice and soybeans were steamed at 100℃ for 1 hour and kept at 85℃ for 30 minutes, with a gelatinization degree of 72%; S3: Mix the cooked raw materials with corn starch, antioxidant compound auxiliary materials, and water, press into 0.35 MPa slices of 0.35 mm, and cut into 3 × 2 × 0.35 cm slices; S4: Fry the slices at 160°C for 1 min and then at 170°C for 2 min; S5: Detect oil content 19%, centrifuge at 1500 rpm for 20 seconds; after de-oiling, mix with microencapsulated seasoning at a ratio of 100:1; S6: Vacuum packaging.

[0022] Comparative Example A rice crust comprises the following raw materials in parts by weight: 100 parts of rice, 3 parts of corn starch, water, and common rapeseed oil.

[0023] The method for preparing the rice crust comprises the following steps: S1: Wash the rice and steam it at 100℃ for 2h; S2: pressed into 0.5 mm thin slices and cut into 3 × 2 × 0.5 cm; S3: deep-fry the slices at 170°C for 3 min; S4: centrifuge at 1200 rpm for 20 seconds; S5: Mix with ordinary seasonings and package.

[0024] Effect comparison data table:

[0025] The raw materials selected in the above embodiments, walnut kernels, chestnuts, shiitake mushrooms, fungus and green tea, are all produced in the Qinling Mountains. Walnut kernels are rich in unsaturated fatty acids, protein, as well as trace elements such as calcium, magnesium, iron, phosphorus and B vitamins; chestnuts have low protein and fat content, but are very rich in B vitamins, high in vitamin C, and are also rich in dietary fiber, tannins, carotene, and various minerals such as phosphorus, calcium, potassium, and iron; shiitake mushrooms are rich in protein, carbohydrates, calcium, phosphorus, iron, polysaccharides, vitamin B1, vitamin B2, vitamin C, amino acids, acetamide, choline, adenine, dietary fiber, etc., and have high nutritional, medicinal and health value; fungus is rich in protein, fat, sugars and various vitamins and minerals, and has high nutritional value; green tea retains more of the original chemical components in fresh tea leaves, has a high polyphenol content, and also has a high vitamin C content.

[0026] This embodiment prepares rice crust by scientifically combining the raw materials from the Qinling Mountains with rice and soybeans, achieving balanced nutrition and satisfying health needs. Furthermore, the rice crust prepared by the method of this embodiment has a crispy and delicate texture with rich layers. The centrifugal degreasing and vacuum packaging technology employed significantly extends the shelf life to nine months, reduces oil oxidation, and can be sprinkled with seasonings to meet different taste requirements.

[0027] Beneficial effects of this embodiment: The rice crust of this embodiment uses Qinling characteristic raw materials and is scientifically proportioned with grains to achieve balanced nutrition and complementarity. It is rich in protein, unsaturated fatty acids, dietary fiber, and multiple vitamins and minerals, and can meet health needs.

[0028] The method for preparing a rice crust in this embodiment uses a unique combination of pretreatment and process to make the rice crust crispy, delicate, and rich in layers, solving the problem of the rough taste of traditional rice crust. Through centrifugal deoiling and vacuum packaging technology, the shelf life can be significantly extended to 9 months, reducing oil oxidation and reducing food waste. Sprinkling seasoning can achieve secondary nutritional supplementation and flavor adjustment. Ingredients such as low-sodium salt, walnut powder, and chili powder increase the added value of the product and can meet the needs of diverse tastes. At the same time, the rice crust and its preparation method in this embodiment promote the deep processing of Qinling specialty agricultural products, with significant economic and social benefits.

[0029] The above description is merely a preferred embodiment of the present application and an explanation of the technical principles employed. Those skilled in the art should understand that the scope of the invention involved in this application is not limited to the technical solutions formed by the specific combination of the above-mentioned technical features, but should also cover other technical solutions formed by any combination of the above-mentioned technical features or their equivalents without departing from the inventive concept. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A rice crust, characterized by: The invention comprises the following raw materials in parts by weight: 100 parts of rice, 10 parts of soybeans, 3 parts of corn starch, one kind of Qinling specialty raw material, 0.15-0.4 parts of antioxidant composite auxiliary materials and appropriate amounts of water and vegetable oil, wherein the Qinling specialty raw material is any one of 10 parts of walnut kernels, 5 parts of chestnuts, 5 parts of shiitake mushrooms, 5 parts of fungus or 5 parts of green tea, and the antioxidant composite auxiliary material is 0.15-0.4 parts.

2. The rice crust according to claim 1, characterized in that: The walnut kernels, chestnuts, shiitake mushrooms, fungus and green tea are all produced in the Qinling Mountains. The Qinling specialty raw materials meet the following requirements: unsaturated fatty acids in walnut kernels ≥65%, vitamin C in chestnuts ≥24mg / 100g, polysaccharides in shiitake mushrooms ≥5%, dietary fiber in fungus ≥20%, and tea polyphenols in green tea ≥15%, and the Qinling origin characteristics are confirmed by near-infrared spectroscopy detection.

3. The rice crust according to claim 1, characterized in that: The antioxidant composite auxiliary material is a combination of 0.1-0.3 parts of tea polyphenols and 0.05-0.1 parts of vitamin E.

4. The rice crust according to claim 1, characterized in that: It also includes external sprinkler seasonings, which include the following weight parts: 20 parts of low sodium salt, 10 parts of white sugar, 5 parts of MSG, 30 parts of chili powder, 3 parts of star anise powder, 3 parts of cumin powder, 3 parts of cinnamon powder, 13 parts of pepper powder, and 13 parts of cumin powder. The external sprinkler seasonings are microencapsulated and have a particle size of 50-100 μm. The rice crust according to claim 1 , wherein the vegetable oil is Qinling rapeseed oil, and the smoke point is ≥230° C.

6. A method for preparing rice crust according to any one of claims 1 to 5, characterized in that: The steps include: S1: Material pretreatment: Walnut kernels: Freeze at -10℃ for 3h, peel, and ultrafine grind to 100 mesh; Chestnut, shiitake mushroom, fungus: 50℃ hot air drying to 8-10% moisture content, air flow crushing to 80 mesh; Green tea: Fix at 60℃ and then grind to 120 mesh; S2: Gradient cooking: After washing the rice and soybeans, steam them at 100℃ for 1 hour and keep them at 85℃ for 30 minutes, and control the gelatinization degree to 70-75%; S3: Slicing: The steamed raw materials were mixed with corn starch, antioxidant compound auxiliary materials and water, and pressed into 0.3-0.4 mm transparent sheets under a pressure of 0.3-0.4 MPa, and then cut into 3×2×0.3-0.4 cm sheets; S4: Segmented frying: Fry the slices in oil at 160°C for 1 minute to set them in shape, and then fry them in oil at 170°C for 2 minutes to make them crispy. S5: Dynamic centrifugal deoiling and seasoning: The fried rice crust was tested for oil content: if the oil content was >18%, the rice crust was centrifuged for de-oiling at a speed of 1500 r / min for 20 seconds. If the oil content was ≤18%, the rice crust was centrifuged at 1200 r / min for 20 seconds. After the de-oiling was completed, the microencapsulated external seasoning was mixed evenly with the rice crust at a ratio of 1:

100. S6: Vacuum packaging: vacuum packaging the rice crust after dynamic centrifugal deoiling and seasoning in step S5.

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