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High-fiber bean dreg rice crust and production process thereof

A bean dregs rice cake and a production process technology are applied in the field of high-fiber bean dregs rice cake and its production technology, achieving the effects of good formability, avoiding waste of resources and realizing rational utilization

Pending Publication Date: 2018-05-22
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the deficiency that the existing crispy rice food is difficult to meet people's requirements for nutritional value and food flavor at the same time, and to provide a high-fiber soybean dregs crispy rice and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A high-fiber bean dregs crispy rice of this embodiment is obtained by processing bean dregs, dry flour and glutinous rice flour as main raw materials, wherein the mass ratio of bean dregs, dry flour and glutinous rice flour is 4:3:3, and the bean dregs raw material The moisture content is 80%. The production technology of the high-fiber bean dregs crispy rice of the present embodiment comprises the following steps:

[0049] Step 1. Dry powder mixing:

[0050] The bean dregs, dry flour and glutinous rice flour are mixed according to the mass ratio.

[0051] Step 2, rolling and kneading:

[0052] The mixed dry powder is placed in a tumbling machine or manually tumbling, and the moisture contained in the bean dregs raw materials is used to uniformly bond each raw material into agglomerates to obtain rice cracker raw material. Among them, the water content of the raw material of bean dregs has a great influence on the cohesiveness of each raw material and the formability...

Embodiment 2

[0063] A high-fiber bean dregs crispy rice of this embodiment is obtained by processing bean dregs, dry flour and glutinous rice flour as main raw materials, wherein the mass ratio of bean dregs, dry flour and glutinous rice flour is 4:2.5:3.3, and the bean dregs raw material The moisture content is 74%. The production technology of the high-fiber bean dregs crispy rice of the present embodiment comprises the following steps:

[0064] Step 1. Dry powder mixing:

[0065] Mixing bean dregs, dry flour and glutinous rice flour according to the mass ratio;

[0066] Step 2, rolling and kneading:

[0067] Put the mixed dry powder in a tumbling machine or manually tumbling, so that all raw materials are uniformly bonded into a dough, and the crispy rice raw material is obtained;

[0068] Step 3. Press into thin slices:

[0069] The obtained crispy rice blank is pressed into thin slices, and then cut. In this embodiment, the eight-stage rolling process is adopted to gradually pres...

Embodiment 3

[0076] A high-fiber bean dregs crispy rice of this embodiment is obtained by processing bean dregs, dry flour and glutinous rice flour as main raw materials, wherein the mass ratio of bean dregs, dry flour and glutinous rice flour is 4:3.5:2.7, and the bean dregs raw material The moisture content is 83%. The production technology of the high-fiber bean dregs crispy rice of the present embodiment comprises the following steps:

[0077] Step 1. Dry powder mixing:

[0078] Mixing bean dregs, dry flour and glutinous rice flour according to the mass ratio;

[0079] Step 2, rolling and kneading:

[0080] Put the mixed dry powder in a tumbling machine or manually tumbling, so that all raw materials are uniformly bonded into a dough, and the crispy rice raw material is obtained;

[0081] Step 3. Press into thin slices:

[0082] The obtained crispy rice blank is pressed into thin slices, and then cut. In this embodiment, the eight-stage rolling process is adopted to gradually pres...

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Abstract

The invention discloses a high-fiber bean dreg rice crust and a production process of the high-fiber bean dreg rice crust, and belongs to the technical field of food processing. The high-fiber bean dreg rice crust is obtained by processing the main raw materials of bean dreg, dry flour and glutinous rice flour, wherein the mass ratio of the bean dreg to the dry flour to the glutinous rice flour is4:(2.5-3.5):(2.7-3.3). The production process of the high-fiber bean dreg rice crust comprises the procedures of mixing the dry flour, rolling and rubbing, compression moulding, puffing at the low temperature, drying, frying and blending. The dry flour and the glutinous rice flour are added in the raw material of the bean dreg in the specific proportion, eight compression moulding procedures areused, and the puffing temperature, the frying temperature and the frying time are further optimized and designed, so that the formability of the bean dreg rice crust is guaranteed, the bean dreg ricecrust is prevented from getting loose, the crispness and the taste of a rice crust product are also improved effectively, and the rice crust meets the double requirements of people on taste and nutritional value of the snack food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a high-fiber bean dreg rice cracker and a production process thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice cracker, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. With the improvement of living standards, people not only pay attention to the nutritional balance of food, but also pursue the unique flavor of food. However, due to the single comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L7/165A23L11/00
CPCA23L7/13A23L7/165A23L11/05
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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