A method for preparing rice-based puffed food

Abstract

The invention relates to the field of rice puffed food preparation, and relates to a method for preparing rice puffed food. The invention comprises the following steps: washing and soaking rice, and performing enzymolysis treatment after draining; then mechanically crushing the rice with a crusher; mixing the crushed rice powder with other cereal powders of a preset proportion; adjusting the moisture content of the mixture, and controlling the moisture content to optimize the puffing effect; puffing the mixture after the moisture adjustment in a puffing device, wherein the puffing device is provided with three heating sections, including a heating section 1, a heating section 2 and a heating section 3 whose temperatures increase successively, and the screw speeds in the heating section 1, the heating section 2 and the heating section 3 are set to increase successively, and the die diameter of the puffing device is 2-3 mm; cooling the puffed rice puffed food to room temperature in an environment below room temperature by 10 DEG C; seasoning the cooled puffed food, adding salt, sugar and spices, and adding natural pigments; and inflating and sealing the seasoned puffed food.

Description

Technical Field

[0001] The invention relates to the field of rice-based puffed food preparation, and relates to a method for preparing rice-based puffed food. Background Art

[0002] In the production process of rice-based puffed food, the traditional preparation method has some limitations and it is difficult to meet the high requirements of modern consumers for food quality and nutrition. In the traditional method, the rice is usually only simply washed and soaked, which fails to effectively activate and release the nutrients in the rice, such as starch, protein, etc. This leads to the failure to fully realize the nutritional value of the final product and fail to meet consumers' expectations for healthy food. In addition, in the puffing step, the temperature and screw speed of the heating section are set unreasonably, resulting in uneven heating of the raw materials during the puffing process, insufficient starch gelatinization and protein denaturation, and the taste and texture of the final product are difficult to achieve the ideal state.

[0003] Therefore, in order to solve the deficiencies in the prior art, a method for preparing rice-based puffed food with good effect needs to be designed. Summary of the invention

[0004] The invention solves the problems of the prior art and provides a method for preparing rice-based puffed food.

[0005] The object of the present invention can be achieved by the following technical scheme: A method for preparing rice-based puffed food comprises the following steps:

[0006] Pretreatment: Wash and soak the rice, drain and then perform enzymatic treatment;

[0007] Crushing: The pretreated rice is mechanically crushed with a crusher;

[0008] Compounding: Mixing the crushed rice flour with other cereal flours in a preset proportion;

[0009] Moisture adjustment: adjust the moisture content of the compounded mixture to control the moisture content to optimize the puffing effect;

[0010] Puffing: the mixture after adjusting the moisture content is puffed in a puffing device, the puffing device is provided with three heating sections, including heating section 1, heating section 2 and heating section 3, the temperatures of which are successively increased, the screw speeds in heating section 1, heating section 2 and heating section 3 are successively increased, and the die diameter of the puffing device is 2-3 mm;

[0011] Cooling: The puffed rice-based puffed food is cooled to room temperature in an environment 10°C below room temperature;

[0012] Seasoning: Season the cooled puffed food by adding salt, sugar and spices, and adding natural pigments;

[0013] Packaging: The seasoned puffed food is packaged in an airtight manner.

[0014] The invention provides a further improvement, wherein in the pulverizing step, the fineness of the mechanical pulverization is 40-60 meshes, and the powder is sieved to ensure uniform powder quality; in the compounding step, the mixing ratio of rice flour to other cereal flour is 60:40 by weight, and 2%-5% of dietary fiber and 0.1%-0.5% of vitamins based on the total weight of the rice flour and other cereal flours are added; in the moisture adjustment step, the moisture content is adjusted to 13%-15%; in the puffing step, the temperatures of the heating section 1, the heating section 2 and the heating section 3 are 55° C., 125° C. and 150° C. respectively, and the screw speeds in the heating section 1, the heating section 2 and the heating section 3 are 120 r / min, 130 r / min and 140 r / min respectively.

[0015] As a further improvement, the puffing step also includes a pre-drying step, firstly performing a primary drying at 50-75°C for 20-60 minutes, then performing a secondary drying at 55-80°C for 20-60 minutes.

[0016] A further improvement is that the enzymolysis treatment comprises the following steps: selecting a composite enzyme preparation composed of α-amylase and protease, wherein the mass ratio of the α-amylase to the protease is 1:1 to 3:1; controlling the enzymolysis temperature to be 45°C to 55°C, the enzymolysis time to be 30 minutes to 2 hours, and maintaining the pH value at 5.5 to 6.5 during the enzymolysis reaction; after the enzymolysis is completed, performing an enzyme inactivation treatment, wherein the enzyme inactivation temperature is 80°C to 95°C, and the enzyme inactivation time is 5 minutes to 10 minutes, so as to terminate the enzymolysis reaction; filtering and separating the mixture after the enzymolysis to remove unreacted enzymes and impurities, and obtaining pure enzymolysis rice flour.

[0017] As a further improvement, the composite enzyme preparation also includes cellulase, the mass of which accounts for 10% to 20% of the total mass of the composite enzyme preparation, and an enzymolysis accelerator accounting for 0.1% to 0.5% of the weight of rice is added to the enzymolysis mixture, and the enzymolysis accelerator is citric acid or acetic acid.

[0018] As a further improvement, the puffing step also includes setting a microwave treatment section after the heating section 3 of the puffing equipment, the power of the microwave treatment section is 500W to 1000W, and the treatment time is 30 seconds to 2 minutes.

[0019] As a further improvement, the compounding step further includes adding germinated brown rice rich in selenium and GABA as one of the raw materials.

[0020] As a further improvement, the puffed food cooled to room temperature in the cooling step is sterilized by ultraviolet rays.

[0021] Compared with the prior art, the method for preparing rice-based puffed food of the present invention has the following beneficial effects:

[0022] The invention prepares the rice-based puffed food through the steps of pretreatment, crushing, compounding, water content adjustment, puffing, cooling, seasoning and packaging. The enzymatic hydrolysis in the pretreatment can improve the digestibility and nutritional value of rice; the crushing and compounding steps make the raw materials evenly mixed, laying a foundation for subsequent puffing; the water content adjustment and puffing steps are key, and the raw materials are rapidly expanded in the puffing equipment to form a porous structure by controlling the water content and temperature; cooling, seasoning and packaging ensure the taste, flavor and preservation of the product; the prepared rice-based puffed food has a crisp taste, a uniform pore structure and a good flavor, while maintaining the nutritional value of rice. DETAILED DESCRIPTION

[0023] The technical solution of the present invention is further described below in conjunction with embodiments.

[0024] Example 1

[0025] A method for preparing rice-based puffed food comprises the following steps:

[0026] Pretreatment: Wash and soak the rice, drain and then perform enzymatic treatment;

[0027] Crushing: The pretreated rice is mechanically crushed with a crusher;

[0028] Compounding: Mixing the crushed rice flour with other cereal flours in a preset proportion;

[0029] Moisture adjustment: adjust the moisture content of the compounded mixture to control the moisture content to optimize the puffing effect;

[0030] Puffing: the mixture after adjusting the moisture content is puffed in a puffing device, the puffing device is provided with three heating sections, including heating section 1, heating section 2 and heating section 3, the temperatures of which are successively increased, the screw speeds in heating section 1, heating section 2 and heating section 3 are successively increased, and the die diameter of the puffing device is 2-3 mm;

[0031] Cooling: The puffed rice-based puffed food is cooled to room temperature in an environment 10°C below room temperature;

[0032] Seasoning: Season the cooled puffed food by adding salt, sugar and spices, and adding natural pigments;

[0033] Packaging: The seasoned puffed food is packaged in an airtight manner.

[0034] The invention prepares the rice-based puffed food through the steps of pretreatment, crushing, compounding, water content adjustment, puffing, cooling, seasoning and packaging. The enzymatic hydrolysis in the pretreatment can improve the digestibility and nutritional value of rice; the crushing and compounding steps make the raw materials evenly mixed, laying a foundation for subsequent puffing; the water content adjustment and puffing steps are key, and the raw materials are rapidly expanded in the puffing equipment to form a porous structure by controlling the water content and temperature; cooling, seasoning and packaging ensure the taste, flavor and preservation of the product; the prepared rice-based puffed food has a crisp taste, a uniform pore structure and a good flavor, while maintaining the nutritional value of rice.

[0035] As a further preferred embodiment, in the pulverizing step, the fineness of the mechanical pulverization is 40-60 meshes, and the powder is sieved to ensure uniform powder quality. The rice flour particles with moderate fineness are more easily heated and expanded evenly during the puffing process, forming a delicate taste;

[0036] In the compounding step, the mixing ratio of rice flour to other cereal flour is 60:40 by weight, and 2% to 5% of dietary fiber and 0.1% to 0.5% of vitamins are added to the total weight of the rice flour and other cereal flours. The addition of dietary fiber and vitamins can increase the nutritional value and health function of the product.

[0037] In the moisture adjustment step, the moisture content is adjusted to 13% to 15%. Appropriate moisture content is conducive to the formation and expansion of steam during the puffing process. Too high or too low moisture content will affect the puffing effect.

[0038] In the puffing step, the temperatures of heating section 1, heating section 2 and heating section 3 are 55° C., 125° C. and 150° C. respectively, and the screw speeds in heating section 1, heating section 2 and heating section 3 are 120 r / min, 130 r / min and 140 r / min respectively. Segmented heating and gradually increasing the screw speed can make the raw materials heated evenly at different stages, promote starch gelatinization and protein denaturation, and control the puffing speed and quality at the same time, thereby improving the quality and taste of the puffed food.

[0039] As a further preferred embodiment, the puffing step also includes a pre-drying step, firstly performing a primary drying at 50-75°C for 20-60 minutes, and then performing a secondary drying at 55-80°C for 20-60 minutes. The double drying can further reduce the moisture content of the raw materials, make the puffed food more crispy, and improve the puffing effect and product stability.

[0040] As a further preferred embodiment, the enzymatic hydrolysis treatment includes the following steps: selecting a composite enzyme preparation composed of α-amylase and protease, wherein the mass ratio of the α-amylase to the protease is 1:1 to 3:1; controlling the enzymatic hydrolysis temperature to 45°C to 55°C, the enzymatic hydrolysis time to 30 minutes to 2 hours, and maintaining the pH value at 5.5 to 6.5 during the enzymatic hydrolysis reaction; after the enzymatic hydrolysis is completed, performing an enzyme inactivation treatment, the enzyme inactivation temperature is 80°C to 95°C, and the enzyme inactivation time is 5 minutes to 10 minutes to terminate the enzymatic hydrolysis reaction; filtering and separating the mixture after enzymatic hydrolysis to remove unreacted enzymes and impurities to obtain pure enzymatic rice flour, and the enzymatic hydrolysis treatment can decompose the starch and protein in the rice, improve its digestibility and nutritional value, and improve the taste and texture of the puffed food.

[0041] As a further preferred embodiment, the composite enzyme preparation also includes cellulase, the mass of the cellulase accounts for 10% to 20% of the total mass of the composite enzyme preparation, and an enzymolysis promoter is added to the enzymolysis mixture in an amount of 0.1% to 0.5% by weight of the rice, and the enzymolysis promoter is citric acid or acetic acid; the cellulase can further decompose the cellulose in the rice, improve its solubility and digestibility, make the puffed food taste more delicate and have higher nutritional value, and the enzymolysis promoter can improve the activity of the enzyme and the enzymolysis efficiency.

[0042] As a further preferred embodiment, the puffing step also includes setting a microwave treatment section after the heating section 3 of the puffing equipment, the power of the microwave treatment section is 500W to 1000W, and the treatment time is 30 seconds to 2 minutes. The microwave treatment can further heat the inside of the puffed food, making its structure more fluffy and the taste more crispy, and at the same time has a certain bactericidal effect.

[0043] As a further preferred embodiment, the compounding step further comprises adding germinated brown rice rich in selenium and GABA as one of the raw materials. Germinated brown rice contains rich nutrients, such as selenium and GABA, which can improve the nutritional value and health function of the puffed food.

[0044] As a further preferred embodiment, the puffed food cooled to room temperature in the cooling step is sterilized by ultraviolet light, which can effectively kill microorganisms on the surface of the puffed food and improve the food safety of the product.

[0045] Nutritional composition of rice puffed food

[0046]

[0047] Every 100 grams of rice-based puffed food provides 1600 kJ of energy, accounting for 19% of the recommended daily energy intake for adults. This shows that the food has a moderate energy density, which can provide a certain amount of energy to meet human needs without causing excessive energy intake, which helps to control body weight; it contains 8.0 g of protein, accounting for 13% of the recommended daily intake for adults. Protein is an essential nutrient for the human body and plays an important role in maintaining normal physiological functions of the body and enhancing immunity. This content shows that the rice-based puffed food of the present invention can provide the human body with an appropriate amount of high-quality protein while providing energy; the fat content is 10.0 g, accounting for 16% of the recommended daily intake for adults. An appropriate amount of fat intake helps the human body absorb fat-soluble vitamins, maintain cell membrane structure, etc. This content is relatively low in puffed foods, reducing the health risks caused by excessive fat intake; the carbohydrate content is as high as 65.0 g, accounting for 22% of the recommended daily intake for adults. As the main energy source for the human body, an appropriate amount of carbohydrate intake can meet the energy needs of daily activities of the human body, and is also conducive to maintaining blood sugar stability; it contains 5.0 g of dietary fiber. Dietary fiber can promote intestinal peristalsis, improve constipation, reduce cholesterol, etc., and has a positive effect on intestinal health and cardiovascular health. This content is relatively rich in puffed food, which helps to improve the health value of the product; it contains a variety of vitamins (such as vitamin B1, vitamin B2, vitamin E) and minerals (such as calcium, iron), and the content reaches or exceeds a certain proportion of the daily recommended intake. These nutrients play an important role in maintaining normal physiological functions of the human body, enhancing immunity, promoting wound healing, etc., indicating that the rice-based puffed food of the present invention has advantages in nutritional balance; if germinated brown rice rich in selenium and germinated brown rice rich in GABA are added, they contain 20μg selenium and 100mg GABA respectively. Selenium has the effects of anti-oxidation, anti-cancer, and enhancing immunity, while GABA helps to lower blood pressure, improve sleep, relieve anxiety, etc. The addition of these ingredients further enhances the nutritional value and health functions of the product.

[0048] Technical indicators of rice-based puffed food

[0049]

[0050] The moisture content is controlled at ≤6%, which helps to maintain the crisp taste of puffed food, prevent moisture absorption and resurgence from causing the product to become soft, caking or moldy and deteriorate, extend the shelf life of the product, and ensure the stability of product quality during storage and transportation; the expansion rate reaches ≥200%, indicating that the puffing effect is significant, the product is large in size, light in texture, and crispy in taste, which can meet consumers' expectations for the taste of puffed food, and it is also helpful to reduce the density of the product, making it easier to digest and absorb; the heavy metal content meets the national food safety standards (such as lead content ≤0.5 mg / kg), ensuring that the product is not contaminated by heavy metals during the production process, protecting the health and safety of consumers, and avoiding the potential harm of heavy metals to the human body; microbial indicator bacteria The total colony count is ≤10,000 CFU / g, and no coliform bacteria shall be detected, indicating that the product is in good sanitary condition and the sanitary control during the production process is strict, which effectively prevents microbial contamination, reduces the risk of foodborne diseases, and ensures the food safety of the product; the color is uniform (off-white or light yellow), the taste is crispy, and there is no peculiar smell, which means that the appearance and taste of the product meet the expected standards, has good sensory quality, can attract the attention of consumers and provide a pleasant eating experience; the packaging is well sealed without air leakage, which helps to protect the product from the external environment, prevent the product from moisture, oxidation or external contamination, maintain the quality and taste of the product, extend the shelf life, and also facilitate the transportation and sales of the product.

[0051] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for preparing rice-based puffed food, characterized in that: The following steps are involved: Pretreatment: Wash and soak the rice, drain and then perform enzymatic treatment; Crushing: The pretreated rice is mechanically crushed with a crusher; Compounding: Mixing the crushed rice flour with other cereal flours in a preset proportion; Moisture adjustment: adjust the moisture content of the compounded mixture to control the moisture content to optimize the puffing effect; Puffing: the mixture after adjusting the moisture content is puffed in a puffing device, the puffing device is provided with three heating sections, including heating section 1, heating section 2 and heating section 3, the temperatures of which are successively increased, the screw speeds in heating section 1, heating section 2 and heating section 3 are successively increased, and the die diameter of the puffing device is 2-3 mm; Cooling: The puffed rice-based puffed food is cooled to room temperature in an environment 10°C below room temperature; Seasoning: Season the cooled puffed food by adding salt, sugar and spices, and adding natural pigments; Packaging: The seasoned puffed food is packaged in an airtight manner.

2. The method for preparing a rice-based puffed food according to claim 1, characterized in that: In the pulverizing step, the fineness of the mechanical pulverization is 40-60 meshes, and the powder is sieved to ensure uniform powder quality; in the compounding step, the mixing ratio of rice flour to other grain flour is 60:40 by weight, and 2%-5% of dietary fiber and 0.1%-0.5% of vitamins are added based on the total weight of the rice flour and other grain flours; in the moisture adjustment step, the moisture content is adjusted to 13%-15%; in the puffing step, the temperatures of the heating section 1, the heating section 2 and the heating section 3 are 55° C., 125° C. and 150° C. respectively, and the screw speeds in the heating section 1, the heating section 2 and the heating section 3 are 120 r / min, 130 r / min and 140 r / min respectively.

3. The method for preparing a rice-based puffed food according to claim 1, characterized in that: The puffing step also includes a pre-drying step, firstly performing primary drying at 50-75° C. for 20-60 minutes, then performing secondary drying at 55-80° C. for 20-60 minutes.

4. The method for preparing a rice-based puffed food according to claim 1, characterized in that: The enzymolysis treatment comprises the following steps: selecting a composite enzyme preparation composed of alpha-amylase and protease, wherein the mass ratio of the alpha-amylase to the protease is 1:1 to 3:1; controlling the enzymolysis temperature to be 45°C to 55°C, the enzymolysis time to be 30 minutes to 2 hours, and maintaining the pH value to be 5.5 to 6.5 during the enzymolysis reaction; performing enzyme inactivation treatment after the enzymolysis is completed, wherein the enzyme inactivation temperature is 80°C to 95°C, and the enzyme inactivation time is 5 minutes to 10 minutes, so as to terminate the enzymolysis reaction; filtering and separating the mixture after the enzymolysis, removing unreacted enzymes and impurities, and obtaining pure enzymolysis rice flour.

5. The method for preparing a rice-based puffed food according to claim 4, characterized in that: The composite enzyme preparation also includes cellulase, the mass of which accounts for 10% to 20% of the total mass of the composite enzyme preparation, and an enzymolysis promoter accounting for 0.1% to 0.5% of the weight of rice is added to the enzymolysis mixture, and the enzymolysis promoter is citric acid or acetic acid.

6. The method for preparing a rice-based puffed food according to claim 1, characterized in that: The puffing step also includes setting a microwave treatment section after the heating section 3 of the puffing equipment, the power of the microwave treatment section is 500W to 1000W, and the treatment time is 30 seconds to 2 minutes.

7. The method for preparing a rice-based puffed food according to claim 1, characterized in that: The compounding step also includes adding germinated brown rice rich in selenium and GABA as one of the raw materials.

8. The method for preparing a rice-based puffed food according to claim 1, characterized in that: The puffed food cooled to room temperature in the cooling step is sterilized by ultraviolet rays.

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