Soda crisp rice crust and processing method thereof

Abstract

The invention discloses crisp soda rice crust and a processing method thereof, and relates to the technical field of rice crust processing, and the crisp soda rice crust is processed from the following raw materials in parts by weight: 5-10 parts of corn flour, 2-5 parts of rice flour, 1-3 parts of fresh eggs, 1-3 parts of plant starch, 0.5-2 parts of malt syrup, 0.05-0.2 part of calcium carbonate, 0.01-0.1 part of salt, 0.01-0.1 part of baking soda, and 2-5 parts of vegetable oil. The corn flour is used for replacing part of rice flour, so that the use amount of the rice flour is reduced, and the starch content of the rice crust is reduced; compared with rice flour, the corn flour is rich in proteins, dietary fibers, vitamins, minerals and the like, so that the nutritional value of the rice crust is improved; in addition, a proper amount of baking soda is added, so that the crispy taste of the rice crust is ensured while the oil content of the rice crust is reduced.

Description

Technical Field

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

[0002] During the cooking process, people found that when rice or porridge was cooked to a certain degree, a layer of golden, crispy and delicious food residue would be left at the bottom of the pot. This was the original rice crust. Due to its unique flavor and taste, rice crust soon became one of the favorite foods of many people. As time went by, the method of making rice crust was gradually improved and perfected. From the initial simple baking to the later frying, seasoning and other methods, the types and flavors of rice crust have become more and more abundant. Today, rice crust has become a popular snack, not only widely distributed throughout China, but also gradually entering the international market.

[0003] At present, commercially available rice crackers have various flavors, which meet the taste needs of different groups of people, but the oil content is relatively high. In order to ensure the crispy taste of rice crackers, not only a large amount of vegetable oil or animal oil is added to the raw materials, but the frying process will also increase the oil content of rice crackers, which is not in line with the current consumption trend of healthy diet. The frying process is an indispensable link in the production process of rice crackers. People generally reduce the oil content of rice crackers by de-oiling after frying. However, if the oil content of rice crackers is high before frying or it is easy to absorb oil during frying, then the technical means of de-oiling treatment alone cannot effectively reduce the oil content of rice crackers. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a soda crispy rice crust and a processing method thereof, which reduces the amount of additives, reduces the starch content and oil content of the rice crust, ensures the crispy taste of the rice crust, and improves the edible healthiness of the rice crust through the synergistic effect of improving the raw material composition, optimizing the raw material ratio and adjusting the process parameters.

[0005] The technical problem to be solved by the present invention is achieved by adopting the following technical solutions:

[0006] One of the purposes of the present invention is to provide a soda crispy rice crust, which is processed from the following raw materials in parts by weight:

[0007] 5-10 parts of corn flour, 2-5 parts of rice flour, 1-3 parts of fresh eggs, 1-3 parts of vegetable starch, 0.5-2 parts of maltose syrup, 0.05-0.2 parts of calcium carbonate, 0.01-0.1 parts of salt, 0.01-0.1 parts of baking soda, and 2-5 parts of vegetable oil.

[0008] Furthermore, the plant starch includes but is not limited to one or more of corn starch, wheat starch, potato starch, and bean starch. Preferably, the plant starch is corn starch. Corn starch has a fine texture, high transparency, strong hygroscopicity, and high viscosity.

[0009] In the present invention, the addition of maltose syrup can make the surface of the rice crust golden yellow after frying, improve the crisp taste of the rice crust, and can also produce a burnt fragrance after frying, thereby increasing the aroma of the rice crust.

[0010] In the present invention, calcium carbonate acts as a leavening agent, which slowly releases carbon dioxide when heated, so that a uniform and delicate bubble structure is formed inside the rice crust, thereby increasing the fluffiness and crispness of the rice crust; and calcium carbonate acts as a nutritional enhancer, which can increase the calcium content of the rice crust.

[0011] Furthermore, the salt is sea salt, which is rich in minerals essential to the human body, such as potassium, sodium, calcium, magnesium, and various trace elements, and can prevent oil spots from splashing when frying the rice crust, while enhancing the aroma of the rice crust.

[0012] Furthermore, the vegetable oil includes, but is not limited to, one or more of palm oil, olive oil, corn oil, peanut oil, sunflower oil, soybean oil, sesame oil, rapeseed oil, and tea oil. Preferably, the vegetable oil is palm oil. Palm oil is not easily oxidized at high temperatures, has good stability, and has relatively low cost.

[0013] The second object of the present invention is to provide a method for processing soda crispy rice crust, comprising the following steps:

[0014] (1) Mixing: Evenly mix corn flour, rice flour, fresh eggs, vegetable starch, maltose syrup, calcium carbonate, salt, baking soda and vegetable oil according to weight ratio, and press into sheets to obtain sheet blanks;

[0015] (2) Puffing: using a twin-screw extruder to puff the sheet to obtain rice crust slices;

[0016] (3) Frying: Fry the rice crust slices, remove them and drain the oil;

[0017] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0018] During the pressing process of the sheet, if the material is difficult to form, an appropriate amount of water can be added to increase the humidity of the mixed material to facilitate pressing and forming.

[0019] Furthermore, the screw speed of the twin-screw extruder is 100-300 r / min, and the feeding speed is 30-50 r / min.

[0020] Furthermore, the temperature of zone I in the barrel of the twin-screw extruder is 50-70°C, the temperature of zone II is 80-100°C, and the temperature of zone III is 110-130°C.

[0021] In the present invention, the twin-screw extruder applies pressure and temperature to the sheet blank to cause physical and chemical changes, thereby completing the puffing of the rice crust in a very short time, forming a loose and porous structure, improving the taste of the rice crust, and solving the problem that traditional rice crust is difficult to digest.

[0022] Furthermore, the frying temperature is 150-180° C. The frying time depends on the thickness of the rice crust slices, so the frying time is not limited, and the appropriate frying time can be determined according to actual conditions.

[0023] In the present invention, the composition of the seasoning powder is not specifically limited, and different types of seasoning powders can be used to prepare soda crispy rice crackers with various flavors.

[0024] The beneficial effects of the present invention are:

[0025] 1. The present invention adopts corn flour to replace part of rice flour, thereby reducing the amount of rice flour used, thereby reducing the starch content of rice crust; compared with rice flour, corn flour is rich in protein, dietary fiber, vitamins and minerals, etc., which improves the nutritional value of rice crust.

[0026] 2. The present invention reduces the oil content of the rice crust by adding an appropriate amount of baking soda, thereby improving the crisp taste of the rice crust, reducing the greasy feeling of the rice crust, and improving the eating experience of consumers; and the addition of baking soda makes the rice crust alkaline, which can protect the gastric mucosa and is beneficial to the health of consumers. DETAILED DESCRIPTION

[0027] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0028] The same raw materials in the following examples were purchased from the same batch of products from the same merchant.

[0029] Example 1

[0030] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0031] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0032] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0033] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0034] Example 2

[0035] (1) Mixing: 5 parts of corn flour, 5 parts of rice flour, 2.5 parts of fresh eggs, 1.5 parts of corn starch, 1 part of maltose syrup, 0.15 parts of calcium carbonate, 0.1 parts of sea salt, 0.1 parts of baking soda and 4 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0036] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 150 r / min, the feeding speed was 30 r / min, the temperature of zone I in the barrel was 70°C, the temperature of zone II was 100°C, and the temperature of zone III was 120°C, to obtain rice crust slices.

[0037] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 3 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0038] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0039] Example 3

[0040] (1) Mixing: 8 parts of corn flour, 4 parts of rice flour, 3 parts of fresh eggs, 2 parts of corn starch, 0.8 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.05 parts of sea salt, 0.05 parts of baking soda and 5 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0041] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 100 r / min, the feeding speed was 40 r / min, the temperature of zone I in the barrel was 50°C, the temperature of zone II was 80°C, and the temperature of zone III was 125°C, to obtain rice crust slices.

[0042] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 4 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0043] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0044] Example 4

[0045] (1) Mixing: 7 parts of corn flour, 3 parts of rice flour, 2 parts of fresh eggs, 1.8 parts of corn starch, 0.5 parts of maltose syrup, 0.08 parts of calcium carbonate, 0.08 parts of sea salt, 0.07 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0046] (2) Puffing: The sheet blanks were puffed by a twin-screw extruder, the screw speed was 300 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 55°C, the temperature of zone II was 90°C, and the temperature of zone III was 110°C, to obtain rice crust sheets.

[0047] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 150° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0048] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0049] Example 5

[0050] (1) Mixing: 8 parts of corn flour, 3 parts of rice flour, 1.8 parts of fresh eggs, 1.5 parts of wheat starch, 1 part of maltose syrup, 0.15 parts of calcium carbonate, 0.06 parts of sea salt, 0.04 parts of baking soda and 4 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0051] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 250 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 65°C, the temperature of zone II was 100°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0052] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 165° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0053] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0054] Comparative Example 1

[0055] The difference between Comparative Example 1 and Example 1 is that no corn flour is added, but the amount of corn flour is superimposed on the rice flour.

[0056] (1) Mixing: 9 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0057] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0058] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0059] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0060] The oil content of the rice crackers prepared in Examples 1 to 5 and Comparative Example 1 and two commercially available rice crackers was determined by the first Soxhlet extraction method in GB 5009.6-2016 “National Food Safety Standard Determination of Fat in Food”. The results are shown in Table 1.

[0061] Table 1

[0062] Oil content (g / 100g) Example 1 21.3 Example 2 22.8 Example 3 22.5 Example 4 21.9 Example 5 22.3 Comparative Example 1 23.7 Commercially available rice crackers 1 25.8 Commercially available rice crackers 2 26.7

[0063] It can be seen from Table 1 that, compared with commercially available rice crackers, the rice crackers prepared using the formula and processing method of the present invention have a lower oil content.

[0064] In addition, the present invention replaces the plant starch in the rice crust formula with a plant starch-edible gelatin complex. The plant starch-edible gelatin complex is not simply a mixture of plant starch and edible gelatin, but a specific treatment method is used to change the physical properties of plant starch and edible gelatin, thereby further reducing the oil content of the rice crust.

[0065] The third object of the present invention is to provide a soda crispy rice crust, which is processed from the following raw materials in parts by weight:

[0066] 5-10 parts of corn flour, 2-5 parts of rice flour, 1-3 parts of fresh eggs, 1-3 parts of plant starch-edible gelatin complex, 0.5-2 parts of maltose syrup, 0.05-0.2 parts of calcium carbonate, 0.01-0.1 parts of salt, 0.01-0.1 parts of baking soda, and 2-5 parts of vegetable oil.

[0067] Furthermore, the weight ratio of plant starch to edible gelatin in the plant starch-edible gelatin composite is (3-5):1, and the preparation method is as follows: firstly, the edible gelatin is heated to a reflux state at a heating rate of 2-5°C / min and kept warm for 10-20min, then cooled to 60-70°C at a cooling rate of 5-10°C / min, and then the plant starch is added, mixed at 60-70°C for 20-30min, and then cooled to -30--20°C at a cooling rate of 10-15°C / min, and frozen for 2-4h at a vacuum degree of 50-60Pa and a temperature of -30--20°C, crushed, and sieved to obtain the plant starch-edible gelatin composite.

[0068] Furthermore, the plant starch includes but is not limited to one or more of corn starch, wheat starch, potato starch, and bean starch. Preferably, the plant starch is corn starch. Corn starch has a fine texture, high transparency, strong hygroscopicity, and high viscosity.

[0069] In the present invention, the addition of maltose syrup can make the surface of the rice crust golden yellow after frying, improve the crisp taste of the rice crust, and can also produce a burnt fragrance after frying, thereby increasing the aroma of the rice crust.

[0070] In the present invention, calcium carbonate acts as a leavening agent, which slowly releases carbon dioxide when heated, so that a uniform and delicate bubble structure is formed inside the rice crust, thereby increasing the fluffiness and crispness of the rice crust; and calcium carbonate acts as a nutritional enhancer, which can increase the calcium content of the rice crust.

[0071] Furthermore, the salt is sea salt, which is rich in minerals essential to the human body, such as potassium, sodium, calcium, magnesium, and various trace elements, and can prevent oil spots from splashing when frying the rice crust, while enhancing the aroma of the rice crust.

[0072] Furthermore, the vegetable oil includes, but is not limited to, one or more of palm oil, olive oil, corn oil, peanut oil, sunflower oil, soybean oil, sesame oil, rapeseed oil, and tea oil. Preferably, the vegetable oil is palm oil. Palm oil is not easily oxidized at high temperatures, has good stability, and has relatively low cost.

[0073] A fourth object of the present invention is to provide a method for processing soda crispy rice crust, comprising the following steps:

[0074] (1) Mixing: Evenly mix corn flour, rice flour, fresh eggs, vegetable starch-edible gelatin complex, maltose syrup, calcium carbonate, salt, baking soda and vegetable oil according to weight ratio, and press into sheets to obtain sheet blanks;

[0075] (2) Puffing: using a twin-screw extruder to puff the sheet to obtain rice crust slices;

[0076] (3) Frying: Fry the rice crust slices, remove them and drain the oil;

[0077] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0078] During the pressing process of the sheet, if the material is difficult to form, an appropriate amount of water can be added to increase the humidity of the mixed material to facilitate pressing and forming.

[0079] Furthermore, the screw speed of the twin-screw extruder is 100-300 r / min, and the feeding speed is 30-50 r / min.

[0080] Furthermore, the temperature of zone I in the barrel of the twin-screw extruder is 50-70°C, the temperature of zone II is 80-100°C, and the temperature of zone III is 110-130°C.

[0081] In the present invention, the twin-screw extruder applies pressure and temperature to the sheet blank to cause physical and chemical changes, thereby completing the puffing of the rice crust in a very short time, forming a loose and porous structure, improving the taste of the rice crust, and solving the problem that traditional rice crust is difficult to digest.

[0082] Furthermore, the frying temperature is 150-180° C. The frying time depends on the thickness of the rice crust slices, so the frying time is not limited, and the appropriate frying time can be determined according to actual conditions.

[0083] In the present invention, the composition of the seasoning powder is not specifically limited, and different types of seasoning powders can be used to prepare soda crispy rice crackers with various flavors.

[0084] Example 6

[0085] The difference between Example 6 and Example 1 is that corn starch is replaced by a corn starch-edible gelatin complex.

[0086] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0087] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0088] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0089] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0090] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 3:1, and the preparation method is as follows: first, the edible gelatin is heated to a reflux state at a heating rate of 3°C / min and kept warm for 10 minutes, then cooled to 65°C at a cooling rate of 5°C / min, and then corn starch is added, mixed at 65°C for 30 minutes, and then cooled to -30°C at a cooling rate of 10°C / min, and frozen at a vacuum degree of 60Pa and a temperature of -30°C for 4 hours, crushed, and passed through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0091] Example 7

[0092] The difference between Example 7 and Example 1 is that corn starch is replaced by a corn starch-edible gelatin complex.

[0093] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0094] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0095] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0096] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0097] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 4:1, and the preparation method is as follows: first, the edible gelatin is heated to a reflux state at a heating rate of 2°C / min and kept warm for 20 minutes, then cooled to 64°C at a cooling rate of 8°C / min, and then corn starch is added, mixed at 64°C for 20 minutes, and then cooled to -26°C at a cooling rate of 15°C / min, and frozen at a vacuum degree of 50Pa and a temperature of -26°C for 3 hours, crushed, and passed through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0098] Example 8

[0099] The difference between Example 8 and Example 1 is that corn starch is replaced by a corn starch-edible gelatin complex.

[0100] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0101] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0102] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0103] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0104] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 5:1, and the preparation method is as follows: first, the edible gelatin is heated to a reflux state at a heating rate of 5°C / min and kept warm for 15 minutes, then cooled to 70°C at a cooling rate of 10°C / min, and then corn starch is added, mixed at 70°C for 25 minutes, and then cooled to -20°C at a cooling rate of 15°C / min, and frozen at a vacuum degree of 55Pa and a temperature of -20°C for 2 hours, crushed, and passed through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0105] Comparative Example 2

[0106] The difference between Comparative Example 2 and Example 7 lies in the preparation of the corn starch-edible gelatin complex.

[0107] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0108] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0109] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0110] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0111] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 4:1, and the preparation method is: firstly heat the edible gelatin to a reflux state at a heating rate of 2°C / min and keep it warm for 20 minutes, then cool it to 64°C at a cooling rate of 8°C / min, then add corn starch, mix at 64°C for 20 minutes, and then cool it to room temperature at a cooling rate of 15°C / min, crush it, and pass it through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0112] Comparative Example 3

[0113] The difference between Comparative Example 3 and Example 7 lies in the preparation of the corn starch-edible gelatin complex.

[0114] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0115] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0116] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0117] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0118] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 4:1, and the preparation method is: firstly mix the edible gelatin and corn starch evenly, then heat to 64°C at a heating rate of 2°C / min and mix for 20 minutes, then cool to -26°C at a cooling rate of 15°C / min, and freeze for 3 hours at a vacuum degree of 50Pa and a temperature of -26°C, crush, and pass through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0119] Comparative Example 4

[0120] The difference between Comparative Example 4 and Example 7 lies in the preparation of the corn starch-edible gelatin complex.

[0121] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0122] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0123] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0124] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0125] Among them, the weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 4:1, and the preparation method is as follows: first, the edible gelatin is heated to 64°C at a heating rate of 2°C / min and kept warm for 20 minutes, then corn starch is added, mixed at 64°C for 20 minutes, and then cooled to -26°C at a cooling rate of 15°C / min, and frozen at a vacuum degree of 50Pa and a temperature of -26°C for 3 hours, crushed, and passed through a 100-mesh sieve to obtain a corn starch-edible gelatin composite.

[0126] Comparative Example 5

[0127] The difference between Comparative Example 5 and Example 7 lies in the preparation of the corn starch-edible gelatin complex.

[0128] (1) Mixing: 6 parts of corn flour, 3 parts of rice flour, 2.1 parts of fresh eggs, 1.8 parts of corn starch-edible gelatin complex, 1.1 parts of maltose syrup, 0.1 parts of calcium carbonate, 0.06 parts of sea salt, 0.05 parts of baking soda and 3 parts of palm oil were mixed uniformly according to weight ratio, and pressed into a sheet with a length of 4 cm, a width of 2 cm and a thickness of 0.5 cm to obtain a sheet blank.

[0129] (2) Puffing: A twin-screw extruder was used to puff the sheet blanks, the screw speed was 200 r / min, the feeding speed was 50 r / min, the temperature of zone I in the barrel was 60°C, the temperature of zone II was 90°C, and the temperature of zone III was 130°C, to obtain rice crust slices.

[0130] (3) Frying: Fry the rice crust slices in corn oil at a frying temperature of 180° C. for 5 min. Remove the rice crust slices and de-oil them at a de-oiling speed of 1000 r / min for 30 s.

[0131] (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

[0132] The weight ratio of corn starch to edible gelatin in the corn starch-edible gelatin composite is 4:1, and the preparation method thereof is as follows: edible gelatin and corn starch are uniformly mixed at room temperature to obtain the corn starch-edible gelatin composite.

[0133] The oil content of the rice crackers prepared in Examples 6 to 8 and Comparative Examples 2 to 5 was determined by the first Soxhlet extraction method according to GB 5009.6-2016 “National Food Safety Standard Determination of Fat in Food”. The results are shown in Table 2.

[0134] Table 2

[0135] Oil content (g / 100g) Example 1 21.3 Example 6 17.8 Example 7 17.1 Example 8 18.4 Comparative Example 2 19.2 Comparative Example 3 20.5 Comparative Example 4 19.7 Comparative Example 5 21.0

[0136] It can be seen from Table 2 that only the corn starch-edible gelatin complex obtained by the preparation method of the present invention can effectively reduce the oil content of rice crust.

[0137] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A soda crispy rice crust, characterized in that: It is made from the following raw materials in parts by weight: 5-10 parts of corn flour, 2-5 parts of rice flour, 1-3 parts of fresh eggs, 1-3 parts of vegetable starch, 0.5-2 parts of maltose syrup, 0.05-0.2 parts of calcium carbonate, 0.01-0.1 parts of salt, 0.01-0.1 parts of baking soda, and 2-5 parts of vegetable oil.

2. The soda crispy rice crust according to claim 1, characterized in that: The plant starch is selected from one or more of corn starch, wheat starch, potato starch and bean starch.

3. The soda crispy rice crust according to claim 2, characterized in that: The plant starch is corn starch.

4. The soda crispy rice crust according to claim 1, characterized in that: The salt is sea salt.

5. The soda crispy rice crust according to claim 1, characterized in that: The vegetable oil is selected from one or more of palm oil, olive oil, corn oil, peanut oil, sunflower oil, soybean oil, sesame oil, rapeseed oil and tea oil.

6. The soda crispy rice crust according to claim 5, characterized in that: The vegetable oil is palm oil.

7. The method for processing soda crispy rice crust according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Mixing: Evenly mix corn flour, rice flour, fresh eggs, vegetable starch, maltose syrup, calcium carbonate, salt, baking soda and vegetable oil according to weight ratio, and press into sheets to obtain sheet blanks; (2) Puffing: using a twin-screw extruder to puff the sheet to obtain rice crust slices; (3) Frying: Fry the rice crust slices, remove them and drain the oil; (4) Mixing: Add seasoning powder to the rice crust, mix evenly, and measure and package.

8. The method for processing soda crispy rice crust according to claim 7, characterized in that: The screw speed of the twin-screw extruder is 100-300 r / min, and the feeding speed is 30-50 r / min.

9. The method for processing soda crispy rice crust according to claim 7, characterized in that: The temperature of zone I in the barrel of the twin-screw extruder is 50-70°C, the temperature of zone II is 80-100°C, and the temperature of zone III is 110-130°C.

10. The method for processing soda crispy rice crust according to claim 7, characterized in that: The frying temperature is 150-180°C.