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Barley brown rice crust

A technology of barley glutinous rice and barley, applied in application, food preparation, food science and other directions, can solve problems such as unreasonable nutritional structure

Inactive Publication Date: 2012-07-11
北京体运国际经济会议服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional value of food crystals. Balanced, but the nutritional structure of most people's daily diet is unreasonable, and there is a general lack of calcium, iron, iodine, retinol, riboflavin and other trace elements, minerals and vitamins in the crowd, which is most obvious in adolescents, students, children and the elderly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] With reference to the production steps of Example 1, the optimum weight percentages of barley crispy rice are 85% of barley, 5% of starch, 5% of soybean powder, 0.3% of seasoning, and 10% of water in the total material. The following conventional production steps are adopted, the materials are mixed according to the ratio, and water is added for conditioning, put into a twin-screw extruder to extrude, and a rotary cutter is used for cutting, frying, cooling, and packaging. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.

Embodiment 2

[0019] With reference to the production steps of Example 1, the percentage by weight of barley crispy rice is 80% of barley, 6% of starch, 2% of soybean powder, 0.5% of seasoning, and 10% of water in the total material. According to the ratio, the materials are mixed and adjusted with water, put into a twin-screw extruder for extrusion molding, cut by a rotary cutter, fried, cooled, and packaged. According to people's tastes, the above-mentioned materials can be prepared as seasoning flavors such as spicy flavor, seafood, cumin, vegetable and fruit type.

[0020] Beneficial effect

[0021] The crispy rice produced by the invention not only has the flavor and mouthfeel of common crispy rice, but also is crisper. And the content of natural nutrients is significantly improved, its protein is doubled, calcium is increased by 10-14 times, iron is increased by 1-2 times, retinol equivalent is increased by 31-43 times, thiamine is increased by 0.5-1 times, nuclear Flavin increased ...

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PUM

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Abstract

The invention provides barley brown rice crust and relates to natural and nutritive rice crust and a production method thereof. The production method comprises the following steps: adopting barley brown rice as a raw material, and enriching and seasoning by adopting beans, kernels, shrimp skin powder plant protein powder, cereal germ powder, fresh bone calcium powder, livestock and poultry liver powder, seaweed powder, spirulina powder and other natural nutritive materials to achieve the effect of balanced and comprehensive nutrition; and in the production, stewing and curing rice and bean type of materials in twice, and enriching and seasoning for three times at different processing stages to provide finished rice crust pieces and rice crust cakes and semi-finished baked rice crust piece blanks and rice crust cake blanks. The barley brown rice crust has the beneficial effect that barley brown rice has special edible values and is rich in various amino acids, vitamins and the like, so that the rice crust has the health care function and is sweeter in mouthfeel and natural in color.

Description

technical field [0001] The invention relates to barley rice crust. Background technique [0002] Currently on the market, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice, puffed rice cracker and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Rice crispy texture, convenient to eat, rich in nutrition, easy to digest, can be used not only as a snack food, but also as a table delicacy. The crispy rice that sells on the market is with rice, corn, millet as main raw material. This kind of product has certain limitations in terms of raw materials and nutritional value. With the improvement of living standards, people not only pay attention to the flavor of small foods and supplementary foods other than daily meals, but also pay more attention to the nutrition and nutritional value of food crystals. Balanced, but the nutritional structure of most peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 付和平
Owner 北京体运国际经济会议服务中心
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