Industrial preparation method of instant puffed rice

Abstract

The invention provides an industrial preparation method of instant puffed rice. Zhongjiazao 17 brown rice, Zhongzao 39 brown rice, Ruanhuayou 6011 brown rice and milled rice with embryos serve as mainmaterials, and the fresh brown rice, proso millet, quinoa and other raw materials are sequentially subjected to impurity removal, fresh keeping, low-temperature grinding, granulation and other preprocessing steps, and particles are obtained; the particles are subjected to specific extrusion compounding treatment to obtain coarse instant puffed rice; then winnowing and chip removal treatment are carried out on the coarse instant puffed rice, and a clean and non-sticky granular instant puffed rice semi-finished product uniform in size is obtained; finally, after high-temperature baking and puffing, the instant puffed rice finished product with the shape similar to traditional rice is obtained. In the preparation process, baking is adopted so that sterilization and enzyme deactivation can beachieved, it is ensured that the puffed rice is cooked thoroughly, and therefore the finished product is more fragrant.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an industrial production method of instant bubble rice crackers. Background technique [0002] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (carp, seed coat, nucellus layer). It is tight and time-consuming to cook, but its slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is richer in vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. [0003] Modern nutritional research has found that the vitamin B and vitamin E in the rice bran and germ part of brown rice can improve human immune function, promote blood circulation, and help people eliminate depression and irritability, making people full of vitality. In addition, trace elements such as potassium, magnesium, zinc, iron, and manganese in brown rice are beneficial to the prev...

AI Technical Summary

Problems solved by technology

[0005] However, although the nutritional value of Zhongjiazao 17 brown rice, Zhongzao 39 brown rice, Ruanhuayou 6100 brown rice and germ rice are good, it is inconvenient to eat, and one or two of them are eaten alone, and the taste is rough and the flavor is not good. However, most of the finished products on the market are simple baked and extruded puffed foods. Due to the existing processing technology, a large amount of nutrients are lost, and the health benefits are sacrificed in order to pursue a crisp taste.

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