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Preparation method of soybean flavored crispy purple rice

A technology of purple rice cracker and rice cracker, which is applied in the field of preparation of bean-flavored purple rice cracker, can solve the problems of single raw material composition, hard chewing, time-consuming and energy-consuming cooking, etc., and achieve high nutritional value, good brittleness, good steaming fast effect

Inactive Publication Date: 2013-10-23
于浩
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  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that it lacks the soaking process for raw materials such as rice, so that the cooking is time-consuming and energy-consuming, and the crispness of the rice crust produced is not enough, and the chewing has a hard heart; and the raw material ingredients are single, and the taste is slightly inferior
[0004] Chinese patent application 200710060398.8 discloses a nutritious crispy rice and its preparation method, but in this method, a leavening agent is needed to increase the mouthfeel of the crispy rice, and the leavening agent is also harmful to the health of the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash 10 kg of purple rice, put the raw materials into the pool and soak for 2-3 hours, add α-glucosidase 20000U / kg of purple rice during soaking; add transglutaminase 200U / kg of purple rice and Glucose oxidase 900U / kg purple rice, then steamed in a steamer for 20 minutes; spread the steamed rice flat and cool, after cooling, stir well with 2 kg of maltodextrin, 2 kg of cooked soybean powder and appropriate amount of seasoning, and mix well Finally, the dough is formed by pressing and slicing; it is baked by a dryer at 120°C for 10 minutes, so that the water content of the dough is 5-10%; then it is fried with soybean oil at a temperature of about 140°C Nearly 3 minutes; after taking out and cooling, pack the qualified products.

[0019] The crispy rice prepared in this example has a strong taste of purple rice, moderate bean flavor, and coexistence of puffiness and crisp taste. After being placed in a dry environment for more than 3 weeks, the crispy taste of crispy ric...

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Abstract

The invention discloses a preparation method of soybean flavored crispy purple rice. The soybean flavored crispy purple rice is mainly composed of following components in parts by weight: 10 to 30 kilograms of purple rice, 1 to 3 kilograms of maltodextrin, 1 to 3 kilograms of boiled soybean powder, and a right amount of spices and edible plant oil. The crispy purple rice is characterized by also comprising following components: alpha-glucosidase with a content of 10000 to 30000 U per kilogram of purple rice, transglutaminase with a content of 100 to 300 U per kilogram of purple rice and notatin preparation with content of 700 to 1100 U per kilogram of purple rice. The soybean flavored crispy purple rice has the advantages of rapid cooking and energy saving, has a strong purple rice flavor and a moderate soybean flavor, tastes crispy, and has no hard core. The raw materials are natural, do not contain chemical compounds such as antiseptic and raising agent, and palm oil is not used, so that the crispy purple rice is not only tasty, but also more nutritional and healthier.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of bean-flavored purple rice cracker. Background technique [0002] The crispy rice formed by cooking rice in a pot has a certain burnt aroma and crispness. It can be processed slightly and placed on the mat to become the characteristic flavor of Anhui-Hui cuisine. Poor sales. [0003] Chinese patent 87106199A discloses a kind of " production method of crispy rice ", makes the production of crispy rice embark on the road of industrialized production. The method consists of eight processes including washing rice, steaming rice, mixing rice, pressing into slices, slicing, frying, spraying seasoning, and packaging. The disadvantage of this method is that it lacks the process of soaking raw materials such as rice, so that the cooking is time-consuming and energy-consuming. In addition, the oil temperature is too high when frying, which is not good for human hea...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/105A23L7/135
Inventor 于浩
Owner 于浩
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