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Puffed rice food and production method thereof

A manufacturing method and technology of puffed rice, applied in the direction of food science, etc., to achieve the effect of improving consumption willingness

Inactive Publication Date: 2017-08-08
TONG BAE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that food additives such as corn flour, dextrin, and modified starch must be used when making puffed rice food in the prior art

Method used

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  • Puffed rice food and production method thereof
  • Puffed rice food and production method thereof
  • Puffed rice food and production method thereof

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Embodiment Construction

[0033] A few preferred embodiments are given with regard to the technical characteristics and operation methods of the present invention, and are used for review and reference in conjunction with the accompanying drawings. Furthermore, the proportions of the drawings in the present invention are not necessarily drawn according to the actual scale for the convenience of explanation, and the proportions in the drawings are not intended to limit the scope of protection claimed by the present invention.

[0034] Regarding the technology of the present invention, please refer to as figure 1 As shown, the present invention provides a kind of puffed rice food and its manufacturing method. other food additives. Described puffed rice food and manufacturing method thereof comprise the following steps:

[0035] First, proceed to step S1. Provide a unit of rice, and adjust the contained moisture to 11-15%, to prepare a raw material. It should be noted that the purpose of the present in...

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Abstract

The present invention provides a puffed rice food production method and a puffed rice food. The production method comprises: S1, providing a unit of rice, and adjusting the water content to 11-15% to obtain a raw material; S2, puffing the raw material to obtain a puffed raw material, wherein the puffing temperature is 120-180 DEG C; S3, molding the puffed raw material, and cutting the puffed raw material into a plurality of primary products; S4, baking each primary product to produce a plurality of secondary products, wherein the baking temperature is 80-120 DEG C, and the baking time is 20-30 min; and S5, cooling each secondary product to produce a plurality of finished products, wherein the central temperature of each finished product is less than 35 DEG C, and the water content is less than 3%. The invention mainly provides the puffed rice puffed food and the production method thereof, wherein the puffing taste is good, and dextrin and other food additives are not required to be added.

Description

technical field [0001] The present invention relates to a puffed rice food and its manufacturing method, in particular to a puffed rice food which uses rice as the raw material of the puffed food and does not need to add dextrin and other additives and its manufacturing method. Background technique [0002] The functions of food can be divided into three levels. The first level is to meet the nutritional needs of the human body and provide the basic functions of the energy needed by the human body. The second level is to satisfy consumers' hobbies. The third level is to increase the physiological activity of consumers. Functions, such as health food, functional food, health food, etc. [0003] Exist in snacks market such as fried rice cakes, corn cobs and other snack foods at present, and this type of food is favored by consumers in the market due to its long storage period and various flavors. However, in addition to the high calorie and fat content of fried rice cake snac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/183
Inventor 何宗桔
Owner TONG BAE FOOD
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