Sandwich puffed crisp rice roll and preparation method thereof

Abstract

The present invention belongs to the field of food processing and relates to puffed food, particularly to a sandwich puffed crisp rice roll and a preparation method thereof. The purpose of the present invention is to provide a sandwich puffed crisp rice roll prepared by adopting soybeans as the main raw material, reasonably compounding calcium carbonate and wheat bran, ingeniously utilizing palm oil, and ultra-finely processing the core raw materials. According to the present invention, the sandwich puffed crisp rice roll with an original flavor is prepared from the following raw materials, by weight, a blank body, which is prepared by blending the following powder with water: soybeans, rice, corn grit, wheat bran, white granulated sugar, calcium carbonate and salt; and a stuffing material, which is prepared by blending the following powder with palm oil: soybean, white granulated sugar and milk powder. With the present invention, the sandwich puffed crisp rice roll has characteristics of a full shape, an appropriate sugariness, a coordination prominent flavor, an appropriate crisp degree, a delicate taste of residues, a soybean aroma and a reasonable nutrition match, and provides a new choice for the public.

Description

technical field [0001] The invention belongs to the field of food processing and relates to puffed food, in particular to a sandwich puffed rice cracker roll and a preparation method thereof. Background technique [0002] Sandwich puffed rice cracker food refers to the puffed embryo body mainly uses rice and corn as the main raw material to be puffed and formed by a screw machine, and the sandwich filling is mainly filled with oil into the embryo body with loose or crunchy food. [0003] Since the production equipment of puffed rice cracker food belongs to the stereotyped equipment, the formula changes little, so the puffed rice cracker food industry develops very rapidly, especially the products with rice as the main puffed raw material occupy more than 90% of this type of market. The core injection process and the requirements for later storage stability, mostly use oil (soybean oil, butter or butter products) as the main raw material, and add flavors to make sandwich-flav...

AI Technical Summary

Problems solved by technology

[0007] However, in the application and development of puffed rice cracker products, because the starch content of soybean flour is lower than that of cereals and potatoes, the protein content is high, and there is oil, which is not conducive to the processing performance requirements of extrusion puffing. After adding soybean flour The products will have adverse effects such as hard taste, sticky teeth, and large pores in the structure. There are only a handful of puffed rice cracker rolls marked with soy flour on the market, and even if they are used, they are minimal.

Images