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Crunchy rice candy and preparation method thereof

A technology for popcorn candy and peanuts, which is applied to the field of popcorn candy and its preparation, can solve the problems that cannot meet the needs of modern consumers in pursuit of healthy food, the destruction of essential fatty acids, the decline of nutritional value, etc. , the effect of low sweetness

Inactive Publication Date: 2012-11-14
CHENGDU PIONEER FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, excessive oil temperature will decompose a variety of carcinogenic toxic chemicals such as aldehydes, ketones, lower fatty acids, oxides, epoxides and thermal polymers from the oil. These chemicals attach to food and enter the human body Finally, it will endanger people's health. On the other hand, the glutinous rice flower treated with high-temperature oil will destroy the original vitamins and essential fatty acids contained in the oil, resulting in a great decline in nutritional value.
[0005] Therefore, the formula and production process of traditional rice cracker candy can no longer adapt to the needs of modern consumers in pursuit of healthy food

Method used

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  • Crunchy rice candy and preparation method thereof
  • Crunchy rice candy and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Take 50 parts of glutinous rice with plump and uniform grains from which broken rice and half-cut rice have been removed, wash in water, soak for 18 hours, drain, put in a pot and boil for 10 minutes, remove, cool, shake loose, and then dry in the shade; Pour the glutinous rice prepared in the shade into edible palm oil with an oil temperature of 90°C, puff it under a pressure ≤0.05MPa for 8 seconds, then drain off the excess oil on the glutinous rice flower, and then contain 6 parts of oil for later use; mix 7.5 parts of maltose and Put 9 parts of bifidus factor sugar into the pot, add 2 parts of water, mix with low heat and boil until 95°C, then pour in the puffed glutinous rice flower, 1 part of rose powder and 0.9 part of fried sesame, stir well, then pour in In the stereotyped template, press flat and solid, slice, and pack.

Embodiment 2

[0029] Take 50 parts of glutinous rice with plump and uniform grains from which the broken rice and half-cut rice have been removed, wash in water, soak for 20 hours, drain, put in a pot and cook for 8 minutes, remove, cool, shake loose, and then dry in the shade; Pour the glutinous rice prepared in the shade into edible palm oil with an oil temperature of 95°C, puff it for 7 seconds under a pressure ≤0.05MPa, then drain off the excess oil on the glutinous rice flower, and then contain 7 parts of oil for later use; mix 9 parts of maltose and Put 7.5 parts of bifidus factor sugar into the pot, add 1.5 parts of water, mix with low heat and boil until 95°C, then pour in the puffed glutinous rice flower, 1 part of fried peanut kernels and 0.8 part of ice orange powder, stir well, and then pour Put it into the stereotyped template, press it flat and solid, slice it, and pack it.

Embodiment 3

[0031] Take 50 parts of glutinous rice with plump and uniform grains from which the broken rice and half-cut rice have been removed, wash in water, soak for 19 hours, drain, put in a pot and cook for 5 minutes, remove, cool, shake loose, and then dry in the shade; The glutinous rice prepared in the shade is poured into edible palm oil with an oil temperature of 100°C, puffed for 6 seconds under a pressure of ≤0.05MPa, and then the excess oil on the glutinous rice flower is drained to contain 8 parts of oil, which is set aside; 8 parts of maltose and Put 8 parts of bifidus factor sugar into the pot, add 3 parts of water, mix with low heat and boil until 90°C, then pour in the puffed glutinous rice flower and 0.9 parts of fried sesame seeds, stir evenly, pour into the shaped template, press flat Press, slice and pack.

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Abstract

The invention discloses a crunchy rice candy. The crunchy rice candy comprises the following components in parts by weight: 50 parts of sticky rice flowers, 7.5-9 parts of maltose, 7.5-9 parts of fructooligosaccharide and 6-8 parts of edible palm oil. The invention also discloses a preparation method of the crunchy rice candy. The technical characteristic of the preparation method is low temperature puffing. The crunchy rice candy provided by the invention not only has low sugars, low fat, strong palatability, good taste and rice nutrients, but also has the beneficial effects of promoting mineral absorption of human bodies, preventing constipation and tooth decay and reducing blood fat, can be eaten safely and reduce the cost and has unique and diverse tastes, thus satisfying the likes of different consumers.

Description

technical field [0001] The invention belongs to the technical field of puffed food and its preparation, and in particular relates to a rice cracker candy and a preparation method thereof. Background technique [0002] Rice Krispie candy is a traditional food, because it is delicious and crispy, melts in the mouth, and is suitable for all ages. It is not only loved by consumers, but also an ideal food for tourism, leisure, and gifts for relatives and friends. [0003] As we all know, traditional rice cracker candies are generally composed of glutinous rice, white granulated sugar or white granulated sugar, maltose, and lard. Among them, the content of white granulated sugar, maltose and lard is very high. For example, the weight percentage content of white granulated sugar and maltose is as high as 30-63%, and the weight percentage content of lard is also as high as 23-35%, which belongs to high sugar and high oil. food. In CN101822305 A disclosed "a kind of rice cake candy...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L1/09
Inventor 陈贵良
Owner CHENGDU PIONEER FOOD
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