Processing technology of popcorn millet crisps

Abstract

The invention discloses a processing technology of popcorn millet crisps, and relates to the technical field of food processing. Comprising the following steps: weighing millet, corn grits and calcium carbonate in proportion as processing materials, uniformly mixing the processing materials, and performing puffing treatment to obtain popcorn millet; the preparation method comprises the following steps: quantitatively weighing popcorn millet, salad oil and peanut butter, uniformly mixing the peanut butter and the salad oil, quickly and uniformly mixing with the popcorn millet, putting the mixed raw materials into an oven, setting the temperature of the oven to be 135 DEG C of an upper fire and 130 DEG C of a lower fire, and baking for 15-20 minutes to obtain a front material of the popcorn crisp; the preparation method comprises the following steps: preparing a popcorn crisp raw material according to a proportion by taking a popcorn crisp front material as one of ingredients, heating all the ingredients except the popcorn crisp front material in the popcorn crisp raw material to 186-190 DEG C, pouring the popcorn crisp front material, quickly and uniformly mixing, fixing a mold, and cutting into blocks, so as to obtain the popcorn millet crisp. The taste of the popcorn millet crisps is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a processing technology of yellow rice crisps. Background Art

[0002] Yellow rice is mainly divided into glutinous yellow rice and non-glutinous yellow rice. Non-glutinous yellow rice has relatively better gluten and is also called gluten yellow rice. Yellow rice crisps are a kind of food made from yellow rice through a puffing process and are deeply loved by consumers.

[0003] At present, the processing technology of food puffing is mainly divided into air puffing, sand frying puffing, deep frying puffing, microwave puffing and extrusion puffing. However, when the above food puffing technologies are applied to yellow rice processing, there are the following problems:

[0004] 1) When the airflow puffing process is used to process yellow rice, whether it is glutinous yellow rice or gluten yellow rice, the expansion rate of the processed yellow rice is too large, resulting in a tough taste;

[0005] 2) When the yellow rice is processed by the sand frying and puffing process, the expansion rate of the yellow rice will be too large, and the taste is poor. In addition, during the processing, the high temperature will cause the fat and pigment in the yellow rice to undergo oxidation reaction to generate colored oxidation products. On the other hand, the reducing sugar and amino acid in the yellow rice will undergo Maillard reaction under high temperature conditions to generate brown compounds, causing the surface color of the yellow rice to deepen. If additives are not used to improve it, the appearance of the food will be poor, reducing consumers' preference;

[0006] 3) When the fried puffing process is used to process yellow rice, first, the yellow rice needs to be made into cloudy rice, and the production steps of cloudy rice are relatively troublesome, the processing time is long, and supporting equipment is required, resulting in increased production cost and processing time cost of the product; secondly, for gluten yellow rice, the expansion rate after processing is low and the mouthfeel is hard. For glutinous yellow rice, although the expansion rate after processing is relatively high, the mouthfeel is still very hard, which is mainly due to the small volume of yellow rice. The heat generated by the high-temperature edible oil will penetrate into the inside of the yellow rice, making the yellow rice hard and having a bad taste;

[0007] 4) When the yellow rice is processed by microwave puffing, since the yellow rice usually contains about 3%-5% fat, mainly unsaturated fatty acids, such as linoleic acid and oleic acid, and the chemical properties of unsaturated fatty acids are active and easily oxidized, the heat generated by microwaves will make the environment around the fat active, accelerate the oxidation reaction, and cause the fat in the yellow rice to be oxidized, produce odor, and affect the taste and quality of the food;

[0008] 5) When the extrusion puffing process is used to process yellow rice, although the extrusion puffing process is suitable for processing small-volume yellow rice ingredients, it is suitable for the puffing processing of gluten yellow rice and glutinous yellow rice, but the processed yellow rice is not crispy enough, and the crispy effect is still unsatisfactory.

[0009] In view of the problems existing in the application of the above-mentioned existing food puffing process to yellow rice processing, in order to make the processed yellow rice crisps crispy and not hard or tough, it is necessary to further change the processing method. To this end, we propose a processing technology for yellow rice crisps. Summary of the invention

[0010] The main purpose of the invention is to provide a processing technology for yellow rice crisps, which can effectively solve the problems in the background technology.

[0011] In order to achieve the above object, the technical solution adopted by the present invention is:

[0012] A processing technology for yellow rice crisps comprises the following steps:

[0013] Step 1: weighing yellow rice, corn grits and calcium carbonate as processing materials in proportion, uniformly mixing the processing materials and then performing puffing treatment to obtain yellow rice flower;

[0014] Step 2: quantitatively weigh the yellow rice flower, salad oil and peanut butter, mix the peanut butter and salad oil evenly, and quickly and evenly mix them with the yellow rice flower, place the mixed raw materials in an oven, set the oven temperature to 135° C. for upper fire and 130° C. for lower fire, bake for 15 to 20 minutes, and obtain the rice flower crisp pre-ingredients;

[0015] Step 3: Use the rice popcorn pre-ingredient as one of the ingredients, configure the rice popcorn raw materials in proportion, heat all the ingredients in the rice popcorn raw materials except the rice popcorn pre-ingredient to 186-190° C., pour in the rice popcorn pre-ingredient, quickly mix well, and then mold and cut into pieces to obtain yellow rice popcorn crisps.

[0016] The specific steps of step one include:

[0017] Step S11: weighing yellow rice, corn grits, and calcium carbonate as processing materials in proportion, wherein the mass ratio of yellow rice, corn grits, and calcium carbonate in the processing materials is 25:75:1 or 50:50:1 or 75:25:1;

[0018] Step S12: putting the weighed yellow rice and corn grits into the octagonal rotary pot, turning on the octagonal rotary pot to mix, and evenly adding purified water during the mixing process;

[0019] Step S13: After the mixture is evenly mixed, calcium carbonate is added and stirred, and the mixture is evenly mixed and then used;

[0020] Step S14: Turn on the main power to start the extruder, then turn on the power of the rotary cutter, adjust the cutter frequency, add the mixed material into the extruder hopper, and perform extrusion processing;

[0021] Step S15: Adjust the distance between the cutter and the die head and the cutter frequency so that the grain size of the popcorn reaches the set value and the shape is close to a circle.

[0022] Further, in step S12, the mass of the added pure water is equal to the mass of the calcium carbonate.

[0023] Furthermore, in step S14, during the puffing process, the die head temperature of the puffing machine is set to 140-150° C., and the material transportation time in the barrel of the puffing machine is set to 10-13 s.

[0024] Furthermore, when the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 25:75:1, the set value of the rice flower particle size is 2.6-4.8 mm.

[0025] Furthermore, when the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 50:50:1, the set value of the rice flower particle size is 1.0-3.5 mm.

[0026] Furthermore, when the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 75:25:1, the set value of the rice flower particle size is 0.6-0.8 mm.

[0027] Furthermore, in step 2, the mass ratio of yellow rice flower, salad oil and peanut butter is 1000:300:100.

[0028] Furthermore, the raw materials of the rice crisps include rice crisp pre-ingredients, edible oil, sugar, maltose syrup, erythritol, monoglyceride, edible salt and purified water.

[0029] Furthermore, the mass ratio of the various ingredients in the rice crisps raw materials is: 2000:600:620:1000:150:80:12:1500.

[0030] A yellow rice crisp, comprising:

[0031] The ingredients of the yellow rice crisps include: pre-rice crisps, edible oil, sugar, maltose syrup, erythritol, monoglyceride, edible salt and purified water;

[0032] The mass ratio of the ingredients of the yellow rice crisps is: 2000:600:620:1000:150:80:12:1500;

[0033] The ingredients of the rice popcorn pre-cooking material include: yellow rice popcorn, salad oil, and peanut butter;

[0034] The mass ratio of the ingredients of the rice crisp pre-cooking material is: 1000:300:100;

[0035] The ingredients of the yellow rice flower include: yellow rice, corn grits, calcium carbonate and purified water;

[0036] in:

[0037] A mass ratio of the ingredients of the yellow rice flower is: 25:75:1:1;

[0038] Another mass ratio of the ingredients of the yellow rice flower is: 50:50:1:1;

[0039] Another mass ratio of the ingredients of the yellow rice flower is: 75:25:1:1.

[0040] The present invention has the following beneficial effects:

[0041] Compared with the prior art, the invention provides the method of preparing the pre-rice crisps by weighing yellow rice, corn grits and calcium carbonate as processing materials in proportion, mixing the processed materials uniformly and then performing puffing treatment to obtain yellow rice popcorn; weighing yellow rice popcorn, salad oil and peanut butter in a quantitative manner, mixing the peanut butter and salad oil uniformly, and then quickly and uniformly mixing the pre-rice crisps with the yellow rice popcorn; placing the mixed raw materials in an oven, setting the oven temperature to 135° C. for upper fire and 130° C. for lower fire, and baking for 15-20 minutes to obtain pre-rice crisps; taking the pre-rice crisps as one of the ingredients, configuring the rice popcorn raw materials in proportion, heating all the ingredients in the rice popcorn raw materials except the pre-rice crisps to 186-190° C., pouring the pre-rice crisps into the pre-rice crisps, quickly mixing uniformly, and then fixing the mold and cutting into pieces to obtain yellow rice popcorn crisps, which can effectively solve the problems existing when the existing food puffing technology is applied to yellow rice processing, improve the taste of the yellow rice popcorn crisps, and make the processed yellow rice popcorn crisps crispy and not hard or tough. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is a schematic diagram of the process of processing yellow rice crisps of the present invention;

[0043] Figure 2 It is a schematic diagram of the process of obtaining yellow rice flower in the processing technology of the present invention;

[0044] Figure 3 It is a schematic diagram of the ingredients and mass proportions of the pre-rice crisp material in the processing technology of the present invention;

[0045] Figure 4 It is a schematic diagram of the ingredients and mass proportions of the rice crisp raw materials in the processing technology of the present invention;

[0046] Figure 5 It is a schematic diagram of the puffing effect of yellow rice flower under different material ratios in the processing technology of the present invention. DETAILED DESCRIPTION

[0047] The present invention will be further described below in conjunction with specific implementation methods, wherein the accompanying drawings are only used for exemplary descriptions and represent only schematic diagrams rather than actual drawings, and should not be understood as limiting the present invention. In order to better illustrate the specific implementation methods of the present invention, some parts of the accompanying drawings may be omitted, enlarged or reduced, and do not represent the size of the actual product.

[0048] Example 1

[0049] In this embodiment, the mass ratio of yellow rice, corn grits and calcium carbonate in the processed materials of yellow rice flower is 25:75:1 as an example to illustrate the technical solution of the present invention. The specific processing technology comprises the following steps:

[0050] Step 1, weighing the processed materials according to the mass ratio of yellow rice, corn grits and calcium carbonate of 25:75:1, putting the weighed yellow rice and corn grits into an octagonal rotary pot, turning on the octagonal rotary pot for mixing, evenly adding pure water equal to the mass of calcium carbonate during the mixing process, and after being evenly mixed, adding calcium carbonate for stirring, and mixing evenly for standby use;

[0051] It should be noted that during the mixing process, a thin layer of edible oil can be sprayed on the surface of the processed material. Adding edible oil can make the expanded yellow rice taste more crispy and avoid the friction of extrusion causing the yellow rice to darken in color. Edible oil can play a lubricating role at high temperature, so that the yellow rice can better form a loose structure during the extrusion process.

[0052] When the fat content in yellow rice is high, the expansion effect of yellow rice is not very good, and the relatively high fat content will cause the yellow rice to have a tough taste after puffing. The addition of calcium carbonate can reduce the fat content in yellow rice.

[0053] Secondly, since corn grits have a better expansion effect than yellow rice, they can absorb excess edible oil during the expansion process. Therefore, when yellow rice and corn grits are puffed together, corn grits absorb some edible oil, which can balance the taste difference between yellow rice and corn grits due to uneven oil distribution to a certain extent. If yellow rice absorbs more oil alone, it may appear too greasy, but after corn grits absorb some oil, the taste of the two will tend to be more unified, both have a relatively moderate oily feeling, and the overall crispness will be more coordinated due to the reasonable distribution of oil.

[0054] Step 2, turn on the host power to start the extruder, then turn on the power of the rotary cutter, adjust the cutter frequency, add the mixed material into the extruder hopper, and perform extrusion treatment. During the extrusion treatment, the die head temperature of the extruder is set to 140-150° C., the material transportation time in the extruder barrel is set to 10-13 seconds, and the distance between the cutter and the die head and the cutter frequency are adjusted so that the rice flower particle size reaches the set value of 2.6-4.8 mm and the shape is close to a circle;

[0055] After the puffing treatment, samples were randomly obtained to evaluate the puffing effect of the samples by measuring the puffing coefficient and bulk density of the samples. The measurement method is as follows:

[0056] 1) Measurement of expansion coefficient

[0057] 1.1) Sample preparation: Take a certain amount of puffed sample to ensure that the sample is uniform and free of impurities.

[0058] 1.2) Volume measurement: Use a measuring cylinder or other container to measure the volume V of the yellow rice before puffing. 1 Then the yellow rice is puffed and its volume V is measured again. 2 .

[0059] 1.3) Calculation of expansion coefficient E: The expansion coefficient E can be calculated by the following formula: E = volume after expansion / volume before expansion = V 2 / V 1 .

[0060] 2) Measurement of bulk density

[0061] 2.1) Sample preparation: Take about 1000 g of sample from yellow rice flower, sieve with a sieve to remove impurities, and take the sample on the lower sieve as the sample for measuring bulk density.

[0062] 2.2) Equipment preparation: Prepare the grain bulk density measuring instrument, including volumetric cylinder, balance, grain screening machine, etc.

[0063] 2.3) Weighing steps:

[0064] Install the volume cylinder on the measuring instrument and weigh the weight A of the empty volume cylinder.

[0065] Pour the screened and puffed sample into the grain cylinder, scrape it flat after it is full, then put the grain cylinder on the middle cylinder, turn on the funnel switch, and let the sample fall into the capacity cylinder.

[0066] Weigh the total weight B of the volumetric cylinder containing the sample.

[0067] 2.4) Calculation formula: Bulk density (g / L) can be calculated using the following formula: Bulk density = (BA) / V, where V is the volume of the cylinder, usually 1L.

[0068] 2.5) Moisture correction: If the moisture content of the sample is higher than the safe moisture content (such as 14%), it needs to be corrected according to the moisture value.

[0069] The expansion coefficient and bulk density of the samples are measured as follows: Figure 5 shown.

[0070] Step 3, press Figure 3 Weigh yellow rice flower, salad oil and peanut butter in a mass ratio of , mix the peanut butter and salad oil evenly, and then quickly and evenly mix them with the yellow rice flower, place the mixed raw materials in an oven, set the oven temperature to 135°C for upper fire and 130°C for lower fire, and bake for 15-20 minutes to obtain the rice flower crisp pre-ingredients;

[0071] Step 4. Press Figure 4 Prepare the rice crisps raw materials according to the mass ratio in the formula, heat all the ingredients of the rice crisps except the pre-rice crisps ingredients to 186-190°C, pour in the pre-rice crisps ingredients, mix quickly and evenly, then mold and cut into pieces to obtain yellow rice rice crisps.

[0072] Example 2

[0073] In this embodiment, the mass ratio of yellow rice, corn grits and calcium carbonate in the processed materials of yellow rice flower is 50:50:1 as an example to illustrate the technical solution of the present invention. The specific processing technology comprises the following steps:

[0074] Step 1, weighing the processed materials according to the mass ratio of yellow rice, corn grits and calcium carbonate of 50:50:1, putting the weighed yellow rice and corn grits into an octagonal rotary pot, turning on the octagonal rotary pot for mixing, evenly adding pure water equal to the mass of calcium carbonate during the mixing process, and after mixing evenly, adding calcium carbonate for stirring, and mixing evenly for standby use;

[0075] It should be noted that during the mixing process, a thin layer of edible oil can be sprayed on the surface of the processed material. The specific operation is the same as step 1 in Example 1, which will not be repeated here.

[0076] Step 2, turn on the host power to start the extruder, then turn on the power of the rotary cutter, adjust the cutter frequency, add the mixed material into the extruder hopper, and perform extrusion treatment. During the extrusion treatment, the die head temperature of the extruder is set to 140-150° C., the material transportation time in the extruder barrel is set to 10-13 seconds, and the distance between the cutter and the die head and the cutter frequency are adjusted so that the rice flower particle size reaches a set value of 1.0-3.5 mm and the shape is close to a circle;

[0077] After the puffing treatment, samples were randomly obtained to evaluate the puffing effect of the samples. The measurement methods of the puffing coefficient and bulk density were the same as those in Example 1 and will not be repeated here. Figure 5shown.

[0078] Step 3, press Figure 3 Weigh yellow rice flower, salad oil and peanut butter in a mass ratio of , mix the peanut butter and salad oil evenly, and then quickly and evenly mix them with the yellow rice flower, place the mixed raw materials in an oven, set the oven temperature to 135°C for upper fire and 130°C for lower fire, and bake for 15-20 minutes to obtain the rice flower crisp pre-ingredients;

[0079] Step 4. Press Figure 4 Prepare the rice crisps raw materials according to the mass ratio in the formula, heat all the ingredients of the rice crisps except the pre-rice crisps ingredients to 186-190°C, pour in the pre-rice crisps ingredients, mix quickly and evenly, then mold and cut into pieces to obtain yellow rice rice crisps.

[0080] Example 3

[0081] In this embodiment, the mass ratio of yellow rice, corn grits and calcium carbonate in the processed materials of yellow rice flower is 75:25:1 as an example to illustrate the technical solution of the present invention. The specific processing technology includes the following steps:

[0082] Step 1, weighing the processed materials according to the mass ratio of yellow rice, corn grits and calcium carbonate of 75:25:1, putting the weighed yellow rice and corn grits into an octagonal rotary pot, turning on the octagonal rotary pot for mixing, evenly adding pure water equal to the mass of calcium carbonate during the mixing process, and after mixing evenly, adding calcium carbonate for stirring, and mixing evenly for standby use;

[0083] It should be noted that during the mixing process, a thin layer of edible oil can be sprayed on the surface of the processed material. The specific operation is the same as step 1 in Example 1, which will not be repeated here.

[0084] Step 2, turn on the host power to start the extruder, then turn on the power of the rotary cutter, adjust the cutter frequency, add the mixed material into the extruder hopper, and perform extrusion treatment. During the extrusion treatment, the die head temperature of the extruder is set to 140-150° C., the material transportation time in the extruder barrel is set to 10-13 seconds, and the distance between the cutter and the die head and the cutter frequency are adjusted so that the rice flower particle size reaches the set value of 0.6-0.8 mm and the shape is close to a circle;

[0085] After the puffing treatment, samples were randomly obtained to evaluate the puffing effect of the samples. The measurement methods of the puffing coefficient and bulk density were the same as those in Example 1 and will not be repeated here. Figure 5 shown.

[0086] Step 3, press Figure 3Weigh yellow rice flower, salad oil and peanut butter in a mass ratio of , mix the peanut butter and salad oil evenly, and then quickly and evenly mix them with the yellow rice flower, place the mixed raw materials in an oven, set the oven temperature to 135°C for upper fire and 130°C for lower fire, and bake for 15-20 minutes to obtain the rice flower crisp pre-ingredients;

[0087] Step 4. Press Figure 4 Prepare the rice crisps raw materials according to the mass ratio in the formula, heat all the ingredients of the rice crisps except the pre-rice crisps ingredients to 186-190°C, pour in the pre-rice crisps ingredients, mix quickly and evenly, then mold and cut into pieces to obtain yellow rice rice crisps.

[0088] 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 processing technology for yellow rice crisps, characterized in that: The following steps are involved: Step 1: weighing yellow rice, corn grits, and calcium carbonate as processing materials in proportion, uniformly mixing the processing materials and then performing puffing treatment to obtain yellow rice flower; Step 2: quantitatively weigh the yellow rice flower, salad oil and peanut butter, mix the peanut butter and salad oil evenly, and quickly and evenly mix them with the yellow rice flower, place the mixed raw materials in an oven, set the oven temperature to 135° C. for upper fire and 130° C. for lower fire, bake for 15 to 20 minutes, and obtain the rice flower crisp pre-ingredients; Step 3: Use the rice popcorn pre-ingredient as one of the ingredients, configure the rice popcorn raw materials in proportion, heat all the ingredients in the rice popcorn raw materials except the rice popcorn pre-ingredient to 186-190° C., pour in the rice popcorn pre-ingredient, quickly mix well, and then mold and cut into pieces to obtain yellow rice popcorn crisps. The specific steps of step one include: Step S11: weighing yellow rice, corn grits, and calcium carbonate as processing materials in proportion, wherein the mass ratio of yellow rice, corn grits, and calcium carbonate in the processing materials is 25:75:1 or 50:50:1 or 75:25:1; Step S12: putting the weighed yellow rice and corn grits into the octagonal rotary pot, turning on the octagonal rotary pot to mix, and evenly adding purified water during the mixing process; Step S13: After the mixture is evenly mixed, calcium carbonate is added and stirred, and the mixture is evenly mixed and then used; Step S14: Turn on the main power supply to start the extruder, then turn on the power supply of the rotary cutter, adjust the cutter frequency, add the mixed material into the extruder hopper, and perform extrusion processing; Step S15: Adjust the distance between the cutter and the die head and the cutter frequency so that the grain size of the popcorn reaches the set value and the shape is close to a circle.

2. The processing technology of the yellow rice crisps according to claim 1, characterized in that: In step S12, the mass of the added pure water is equal to the mass of the calcium carbonate.

3. The processing technology of yellow rice crisps according to claim 1, characterized in that: In step S14, during the puffing process, the die head temperature of the puffing machine is set to 140-150° C., and the material transportation time in the barrel of the puffing machine is set to 10-13 seconds.

4. The processing technology of the yellow rice crisps according to claim 1, characterized in that: When the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 25:75:1, the setting value of the rice grain size is 2.6-4.8 mm; When the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 50:50:1, the setting value of the rice grain size is 1.0-3.5 mm; When the mass ratio of yellow rice, corn grits and calcium carbonate in the processed material is 75:25:1, the setting value of the rice flower particle size is 0.6-0.8 mm;.

5. The processing technology of yellow rice crisps according to claim 1, characterized in that: In step 2, the mass ratio of yellow rice flower, salad oil and peanut butter is 1000:300:

100.

6. The processing technology of yellow rice crisps according to claim 1, characterized in that: The rice crisps raw materials include rice crisps pre-ingredients, edible oil, sugar, maltose syrup, erythritol, monoglyceride, edible salt and purified water; The mass ratio of the various ingredients in the rice crisp raw materials is: 2000:600:620:1000:150:80:12:1500.

7. A yellow rice crisp, characterized in that: The yellow rice crisps are made by applying a processing technology of yellow rice crisps according to any one of claims 1 to 6, wherein: The ingredients of the yellow rice crisps include: pre-rice crisps, edible oil, sugar, maltose syrup, erythritol, monoglyceride, edible salt and purified water; The mass ratio of the ingredients of the yellow rice crisps is: 2000:600:620:1000:150:80:12:1500; The ingredients of the rice popcorn pre-cooking material include: yellow rice popcorn, salad oil, and peanut butter; The mass ratio of the ingredients of the rice crisp pre-cooking material is: 1000:300:100; The ingredients of the yellow rice flower include: yellow rice, corn grits, calcium carbonate and purified water; in: A mass ratio of the ingredients of the yellow rice flower is: 25:75:1:1; Another mass ratio of the ingredients of the yellow rice flower is: 50:50:1:1; Another mass ratio of the ingredients of the yellow rice flower is: 75:25:1:1.

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