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Production and processing method of rice crusts

A processing method and technology of crispy rice, which is applied in the field of production and processing of crispy rice, can solve the problems of single taste, low nutritional value, and unsightly products of crispy rice, and achieve the effects of rich nutrition, stable condensed products, and prevention of protein instability

Pending Publication Date: 2020-07-10
湖北卧龙神厨食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, the raw materials of fried crispy rice products are only rice, flour or other starch-containing ingredients, which are prepared by steaming, frying, and cooling. It is not high, and the rice crust produced is fragile, and the product is not beautiful

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A production and processing method of crispy rice, comprising the following steps:

[0031] (1) Raw material pretreatment: in parts by weight, wash and dry 5 parts of yam, 2 parts of corn, 1 part of mulberry, 2 parts of coconut meat and 1 part of cucumber after screening, add deionized water and place in beating Crushing and beating in the machine into slurry;

[0032] (2) Enzyme treatment: add liquefaction enzyme α-amylase, glucoamylase glucoamylase and glutamic acid protease, aspartic acid protease, glycine protease, threonine protease, alanine protease and serine protease in the slurry , at a reaction temperature of 40°C, enzymatically hydrolyze for 1 hour, after the enzymolysis is completed, filter and dry the filtrate at low temperature and pulverize to obtain the added fine powder;

[0033] (3) Main powder mixing: in parts by weight, 15 parts of glutinous rice flour, 5 parts of millet flour, 3 parts of corn flour, 5 parts of yam powder, and 0.5 part of calcium cy...

Embodiment 2

[0041] A production and processing method of crispy rice, comprising the following steps:

[0042] (1) Raw material pretreatment: in parts by weight, wash and dry 10 parts of yam, 4 parts of corn, 2 parts of mulberry, 3 parts of coconut meat and 2 parts of cucumber, add deionized water and place in beating Crushing and beating in the machine into slurry;

[0043] (2) Enzyme treatment: add liquefaction enzyme α-amylase, glucoamylase glucoamylase and glutamic acid protease, aspartic acid protease, glycine protease, threonine protease, alanine protease and serine protease in the slurry , in an environment with a reaction temperature of 50° C., enzymatic hydrolysis for 2 hours, after the enzymatic hydrolysis, after filtration, the filtrate was dried and pulverized at low temperature to obtain an added fine powder;

[0044] (3) Main powder mixing: in parts by weight, 20 parts of glutinous rice flour, 10 parts of millet flour, 5 parts of corn flour, 10 parts of yam powder, and 0.8 ...

Embodiment 3

[0052] A production and processing method of crispy rice, comprising the following steps:

[0053] (1) Raw material pretreatment: in parts by weight, 8 parts of yam after screening, 2-4 parts of corn, 1.5 parts of mulberry, 2.5 parts of coconut meat and 1.5 parts of cucumber are washed and dried, and then deionized water is added Crushing and beating in a beater to form a slurry;

[0054] (2) Enzyme treatment: add liquefaction enzyme α-amylase, glucoamylase glucoamylase and glutamic acid protease, aspartic acid protease, glycine protease, threonine protease, alanine protease and serine protease in the slurry , in an environment with a reaction temperature of 45°C, enzymatic hydrolysis for 1.5 hours, after the enzymatic hydrolysis, after filtration, the filtrate was dried at low temperature and pulverized to obtain added fine powder;

[0055] (3) Main powder mixing: in parts by weight, 18 parts of glutinous rice flour, 8 parts of millet flour, 4 parts of corn flour, 8 parts of...

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PUM

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Abstract

The invention discloses a production and processing method of rice crusts. The production and processing method comprises the following steps of (1) pretreating raw materials: cleaning screened Chinese yams, corn, mulberries, coconut meat and cucumbers, performing airing, adding deionized water, placing the aired Chinese yams, the aired corn, the aired mulberries, the aired coconut meat and the aired cucumbers in a pulping machine, and performing crushing and pulping to obtain pulp; (2) performing enzyme treatment: adding liquifying enzymes, saccharifying enzymes and protein enzymes to the pulp, after enzymolysis is completed, performing filtration, and performing low-temperature drying and crushing on filtrate so as to obtain added fine powder; (3) mixing main powder: mixing glutinous rice flour with millet flour, corn flour and Chinese yam flour in a weight ratio; (4) performing rolling and kneading: placing the mixed main powder in a rolling and kneading machine, and performing rolling and kneading so as to obtain rice crust blanks; (5) performing tabletting: performing pressing treatment, performing pressing to obtain thin slices, and then performing cutting; (6) performing cooking: steaming the thin slices, and then performing cooling; (7) performing deep-frying: performing deep-frying treatment; (8) performing blending; and (9) performing packaging into bags. The production and processing method of the rice crusts, provided by the invention, is diversified in mouth feel, high in nutrient value and not liable to break.

Description

technical field [0001] The invention relates to the technical field of crispy rice processing, in particular to a production and processing method of crispy rice. Background technique [0002] Chinese people love to eat crispy rice, and the rice crust in Xiangyang area is also famous in China. The history of Xiangyang crispy rice can be traced back to the period of the Three Kingdoms. When the rice was stewed at the beginning, the crispy rice sticks to the pot and cokes into a lumpy layer of rice grains, but with the development of the times, the demand for leisure snacks has become more and more diversified, and the crispy rice has also emerged as the times require. Fried and cooled to form a piece of crispy rice product. [0003] But at present, the raw materials of fried crispy rice products are only rice, flour or other starch-containing ingredients, which are prepared by steaming, frying, and cooling. It is not high, and the crispy rice produced is fragile, and the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L7/104A23L19/10A23L29/00A23L33/00
CPCA23L7/13A23L7/104A23L19/10A23L29/03A23L33/00
Inventor 杨小峰
Owner 湖北卧龙神厨食品股份有限公司
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