Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry

Abstract

The invention discloses health care sticky rice flaky pastry, which comprises 10 to 20 percent of oligosaccharide. The health care sticky rice flaky pastry is processed according to the following steps that: sticky rice is cleanly washed; the rice is steamed; the oligosaccharide is added; the sticky rice is cooled after being steamed, then, the oligosaccharide is added, the stirring is carried out so that the sticky rice and the oligosaccharide are uniformly mixed; the trimming and the forming are carried out; the drying is carried out until the moisture of the sticky rice flaky pastry is 6 to 8 percent; and then, twice vacuum oil frying is carried out, and the fragrant, sweet and crispy functional sticky rice flaky pastry can be obtained. Through low-temperature vacuum oil frying, the functionality and the puffing effect of the products are ensured, in addition, the grease rancidity can be effectively prevented, the food safety is enhanced, meanwhile, the moisture activity of the products is reduced, and the shelf life is prolonged. In addition, the functionality is high, and the natural flavor of the sticky rice is effectively maintained. The health care sticky rice flaky pastry belong to green food with the advantages that the flavor is unique, the long-time storage can be realized, the mouth feeling is fragrant, sweet and crispy, the nutrition is rich, and the special health care function and the natural sticky rice flavor are realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a glutinous rice shortbread product. Background technique [0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or cooked powder. It is processed and processed with other auxiliary materials, seasonings, processing aids or food additives, which destroys the rice grain structure of glutinous rice. The most important thing is that glutinous rice products have a single function and the natural flavor of glutinous rice is greatly reduced. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned prior art, using glutinous rice as the main raw material, adding a cer...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of glutinous rice food, which can be summarized as glutinous rice cake (ciba), glutinous rice, glutinous rice balls, glutinous rice flour, glutinous rice crispy sugar, etc. As far as raw materials are concerned, the processing methods are all made of glutinous rice flour or cooked powder. It is processed and processed with other auxiliary materials, seasonings, processing aids or food additives, which destroys the rice grain structure of glutinous rice. The most important thing is that glutinous rice products have a single function and the natural flavor of glutinous rice is greatly reduced