CN102240000B - Puffed crispy glutinous rice chips with various tastes and production method thereof - Google Patents
Puffed crispy glutinous rice chips with various tastes and production method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, and discloses puffed crispy glutinous rice chips with various tastes and a production method thereof. The production method comprises the following steps of: mixing glutinous rice flour and isolated soy protein, peanut oil, white granulated sugar or table salt and water, stirring uniformly, blending into a flour dough, pressing the flour dough into slices, cooking and gelatinizing, cooling the gelatinized flour slices, rolling and kneading and stirring uniformly to obtain a dough, rolling the dough into slices, refrigerating, hardening, slicing to obtain rice blanks, drying until the moisture is 20 to 30 percent of the mass of the rice blanks, putting into a closed container and samming, placing on a conveyer belt of a microwave puffing machine in which hot air is aerated and performing microwave puffing, drying, seasoning by using different seasonings, and finally packaging to obtain the puffed crispy glutinous rice chips with various tastes. By using a microwave puffing technology, the product has the characteristics of high puffing rate and pure white color and luster, and is crispy when eaten; moreover, the adding amount of oil is low, so that the product has rich nutrition, and is environment-friendly and healthy; and the crispy chips with various tastes can be produced so as to meet the demand of different consumers.
Description
Technical field
The invention belongs to food processing technology field, crisp of particularly a kind of many tastes puffing glutinous rice and production method thereof.
Background technology
In raw-food material, starch belongs to natural green food from agricultural Plants, and raw material sources are extensive, price is low, and classification is various, can have cereal, potato class, bean starch to select for food processing, and starch food products is widely used.And starch materials is carried out expanding processing, it is processed food suddenly decompression after the heating pressurization, moisture vaporization in the food makes mass expanded, inner porous fluffy makes products taste delicious and crisp, crisp sweet, has certain nutritive value, and various in style, profile is exquisite, thereby is subject to extensive welcome, is a kind of novel foodstuff that grew up in the world in recent years.
At present, the puffing technique in the food processing mainly contains frying-expansion and extrusion etc.Frying-expansion is owing to need to use deep fat, make the product oil content too high, the long-time oil that uses can produce thermal oxidative reaction under the high temperature, generate the peroxide of unrighted acid, directly hinder body to the absorption of grease and protein, reduce nutritive value of food, and authoritative institution detects and finds, at high temperature frying is cooked in some roasting food, the acrylamide that contains higher level, prove that through zoopery acrylamide has carcinogenesis, so may there be food-safety problem in fried-popping food.The advantages such as and the nucleus equipment of extruding and puffing technology is extruder, and wherein twin-screw extruder has strong adaptability, slippage is carried and self-cleaning, but its complex structure, investment, maintenance and running cost are higher.
Microwave bulking is that main amyloid dough sheet is carried out pre-gelatinization and moisture adjusting, makes material produce suitable matter structure, then occurs expanded under the condition of heating using microwave.The microwave bulking technology can also keep food genuine, green health except the fast and convenient characteristics with heating using microwave, expansion rate is high and expanded even, mouthfeel is good, unique flavor, and processing cost is lower, is the foods processing technique with applications well prospect.China's food microwave bulking technology that begins one's study the beginning of the nineties, wherein the dry instant noodles of microwave bulking, the swollen popcorn of microwave have obtained large-scale production.And glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, has the viscosity mouthfeel, it is the primary raw material of rice-pudding, mixed congee, various sweets, deeply popular, if it is carried out microwave bulking processing, can produce a kind ofly be of high nutritive value, leisure food that mouthfeel is good, and technique is simple, cost is low, remarkable in economical benefits.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide crisp of a kind of many tastes puffing glutinous rice.
Another object of the present invention is to provide the production method of crisp of above-mentioned many tastes puffing glutinous rice.
Purpose of the present invention is achieved through the following technical solutions: the production method that a kind of many tastes puffing glutinous rice is crisp comprises the steps:
(1) modulation powder ball: get glutinous rice flour 10kg, add 0～0.3kg soybean protein isolate, 0～0.55kg peanut oil, 0.30～0.65kg white sand Icing Sugar or 0.1～0.2kg salt, mix, then add 6.3～8.2kg water, stir evenly the formation powder ball in mixer, mixing time is 10～15min;
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 5～10mm, and water proof boiling 20～50min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent to become sticky to dough sheet;
(3) roller is rubbed: well-done dough sheet is cooled to 35～50 ℃, then rubs 10～15min with the abundant agitating roller of mixer, make to mix the formation dough;
(4) sclerosis: it is the dough sheet of 10～20mm that the dough that roller is rubbed becomes thickness with the roller mill rolling, in 4～8 ℃ of refrigerations, the 18～30h that harden;
(5) section: the dough sheet after will hardening is cut into the rice base of long 30mm, wide 20mm, thickness 10～20mm;
(6) drying: it is 20～30% that the rice base is dried to biodiversity content in 45～65 ℃;
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base to be placed 20～36h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to expanded even;
(8) expanded: as the rice base after the sam evenly to be placed on the microwave bulking machine conveyer belt, pass into hot blast, then carry out microwave bulking;
(9) drying: with crisp behind the microwave bulking dry 10～20min under 50～60 ℃ temperature conditions, controlling crisp biodiversity content is below 5%;
(10) seasoning: first with crisp surface sprinkling 0～0.55kg peanut oil, then sprinkling seasoning carries out seasoning in flavoring machine: the spray Icing Sugar is processed if crisp of sweet taste glutinous rice then carries out the surface, and the amount of dusting is 1% of crisp weight; Toppings are processed if crisp of tomato glutinous rice then carries out surface spray tomato, and the amount of dusting is 2% of crisp weight; Process if crisp of glutinous rice of seafood flavor then carries out surface sprinkling seafood powder, the amount of dusting is 1.5% of crisp weight;
(11) packing: with crisp quantitative package of seasoning glutinous rice, place food desiccant for every bag, softening with anti-moisture absorption, namely get crisp of many tastes puffing glutinous rice.
In order to realize better the present invention, glutinous rice flour is that 80 orders, biodiversity content are 13% glutinous rice flour in the described step (1).
The white sand Icing Sugar is 60 order white sand Icing Sugar in the described step (1).
The hot blast that passes in the described step (8) is that 140～180 ℃, relative humidity are 45～65%, wind speed is the hot blast of 2.0～4.0m/s for the temperature after purifying.
The microwave bulking condition is Microwave Power Density 4～10w/g in the described step (8), expanded time 40～90s.
Flavouring in the described step (10) is respectively Icing Sugar, tomato toppings, seafood powder.
Described Icing Sugar is 60 order cane sugar powders.
Described tomato toppings are made by following component by mass percentage:
Described seafood powder is made by following component by mass percentage:
Crisp of a kind of many tastes puffing glutinous rice produces by aforementioned production method exactly.
The present invention compared with prior art has following advantage and beneficial effect:
(1) adopt the microwave bulking technology, carry out step by step, make that production operation is easy, the product quality controllability is strong, and the microwave bulking time is short, energy consumption is low, and production efficiency is high, is beneficial to application and the popularization of technology.
(2) in the production stage of product, gelatinization is beneficial in the puffing process the inner water vapour that produces of parcel, and roller is rubbed more air is wrapped up into dough, all is beneficial to expandedly, and product index of the present invention sees Table one.
Table one product index of the present invention
| Project | Index |
| Expansion rate (expanded rear volume/expanded front volume) | 7.45～10.50 |
| Hardness | 4～9kg/cm 2 |
| Color and luster | Pure white or yellowish |
| Tissue morphology | Cellular open structure |
| Local flavor | Has rice fragrance |
(3) added the soybean protein isolate that is rich in protein in producing, and low with oil mass, but even non-refuelling, make product in the peculiar flavour that keeps sticking mouthful of glutinous rice raw material delicate fragrance, have characteristics nutritious, green health.
(4) crisp of puffing glutinous rice can obtain various tastes by easy flavouring method, to satisfy different consumers' taste demand.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1:
The preparation method that the tomato puffing glutinous rice is crisp is as follows:
(1) modulation powder ball: get 10kg 80 order glutinous rice flours (biodiversity content is 13%), add 60 order white sand Icing Sugar 0.3kg, 0.25kg peanut oil mixes, and adds 6.3kg water, stirs 10min in the SZM-40 mixer, stirs evenly the formation powder ball.
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 10mm, and water proof boiling 50min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent that dough sheet becomes sticky.
(3) roller is rubbed: well-done dough sheet is cooled to 35 ℃, then rubs 15min with SZM-40 mixer agitating roller, make to mix the formation dough.
(4) sclerosis: it is the dough sheet of 15mm that the dough that roller is rubbed becomes thickness with B.P.560 roller mill rolling, and in 4 ℃ of refrigerations 30h that harden.
(5) section: the dough sheet after will hardening is cut into the rice base of long 30mm, wide 20mm, thickness 15mm.
(6) drying: the rice base after the moulding of will cutting into slices is dried to biodiversity content under 65 ℃ be 20%.
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base need to be placed 36h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to uniform expansion.
(8) expanded: that the rice base after the sam is evenly placed on the microwave bulking machine conveyer belt, pass into temperature after the purification and be 140 ℃, relative humidity and be 65%, wind speed is the hot blast of 2.0m/s, the beginning microwave bulking, Condition for expansion is Microwave Power Density 10w/g, microwave bulking time 40s.
(9) drying: with crisp after expanded dry 20min under 50 ℃, control crisp biodiversity content below 5%.
(10) seasoning: with crisp surface sprinkling 0.55kg peanut oil, then with crisp surface sprinkling tomato toppings, the amount of dusting is 2% of crisp weight in the GT-1 flavoring machine.Tomato toppings prescription is: 60 order tomato dry powder 75%, 60 order cane sugar powders 22.5%, (Guangzhou Supreme Being industry chemical industry Co., Ltd produces 60 order citric acid powder 1%, the citric acid crystal is ground, then got the powder of 60 mesh sieves), 60 order monosodium glutamate powder, 1%, 60 order disodium 5 '-ribonucleotide (I+G) 0.5% is mass percent.
(11) packing: with crisp quantitative package of seasoning glutinous rice, all need place food desiccant for every bag, softening with anti-moisture absorption.
Crisp product expansion rate of gained tomato glutinous rice (expanded rear volume/expanded front volume) reaches 8.05, and color and luster is pure white, and hardness only is 6.1kg/cm
2, entrance is crisp, outward appearance and good mouthfeel, and tissue morphology is cellular open structure, has rice fragrance.
Embodiment 2:
The preparation method that the sweet taste puffing glutinous rice is crisp is as follows:
(1) modulation powder ball: get 10kg 80 order glutinous rice flours (biodiversity content is 13%), add the 0.3kg soybean protein isolate, 0.65kg 60 order white sand Icing Sugar, mix, then add 8.2kg water, in the SZM-40 mixer, fully stir 15min, form powder ball.
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 5mm, and water proof boiling 20min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent that dough sheet becomes sticky.
(3) roller is rubbed: well-done dough sheet is cooled to 50 ℃, then rubs 15min with SZM-40 mixer agitating roller, make to mix the formation dough.
(4) sclerosis: it is the dough sheet of 10mm that the dough that roller is rubbed becomes thickness with B.P.560 roller mill rolling, and in about 8 ℃ the refrigeration 18h that hardens.
(5) section: the dough sheet after will hardening is cut into long 30mm, wide 20mm, thickness is the rice base of 10mm.
(6) drying: the rice base after the moulding of will cutting into slices is dried to biodiversity content 30% under 45 ℃.
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base need to be placed 20h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to expanded even.
(8) expanded: that the rice base after the sam is evenly placed on the microwave bulking machine conveyer belt, pass into temperature after purifying and be 180 ℃, relative humidity and be 45%, wind speed is the hot blast of 4.0m/s, the beginning microwave bulking, Condition for expansion is Microwave Power Density 4w/g, microwave bulking time 90s.
(9) drying: with crisp after expanded dry 10min under 60 ℃, control crisp biodiversity content below 5%.
(10) seasoning: carry out surface spray Icing Sugar to expanded crisp and process in the GT-1 flavoring machine, the amount of dusting is 1% of crisp weight, and Icing Sugar is 60 order cane sugar powders.
(11) packing: with crisp quantitative package of seasoning glutinous rice, all need place food desiccant for every bag, softening with anti-moisture absorption.
Crisp product expansion rate of gained sweet taste glutinous rice (expanded rear volume/expanded front volume) is 9.01, and color and luster is pure white, and hardness is 6.3kg/cm
2, entrance is crisp, outward appearance and good mouthfeel, and tissue morphology is cellular open structure, has rice fragrance.
Embodiment 3:
The preparation method that seafood flavor puffing glutinous rice is crisp is as follows:
(1) modulation powder ball: get 10kg 80 order glutinous rice flours (biodiversity content is 13%), add the 0.1kg soybean protein isolate, 0.55kg peanut oil and 0.1kg salt, mix, then add 7.5kg water, in the SZM-40 mixer, fully stir 12min, form powder ball.
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 8mm, and water proof boiling 40min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent that dough sheet becomes sticky.
(3) roller is rubbed: well-done dough sheet is cooled to 40 ℃, then rubs 10min with SZM-40 mixer agitating roller, make to mix the formation dough.
(4) sclerosis: it is the thick dough sheet of 20mm that the dough that roller is rubbed becomes thickness with B.P.560 roller mill rolling, and in 6 ℃ of refrigerations 25h that harden.
(5) section: the dough sheet after will hardening is cut into the rice base of long 30mm, wide 20mm, thickness 20mm.
(6) drying: the rice base after the moulding of will cutting into slices is dried to biodiversity content 25% under 55 ℃.
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base need to be placed 28h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to uniform expansion.
(8) expanded: that the rice base after the sam is evenly placed on the microwave bulking machine conveyer belt, pass into temperature after purifying and be 160 ℃, relative humidity and be 55%, wind speed is the hot blast of 3.0m/s, the beginning microwave bulking, Condition for expansion is Microwave Power Density 8w/g, microwave bulking time 70s.
(9) drying: with crisp after expanded dry 15min under 55 ℃, control crisp biodiversity content below 5%.
(10) seasoning: with crisp surface sprinkling seafood powder, the amount of dusting is 1.5% of crisp weight in the GT-1 flavoring machine.Seafood powder prescription is: salt 55%, 60 order cane sugar powder 15%, 20 order sea-tangle dry powder 10%, 40 order Shrimp powder 18.5%, 60 order monosodium glutamate powder 1%, 60 order disodium 5 '-ribonucleotide (I+G) 0.5% is mass percent.
(11) packing: with crisp quantitative package of seasoning glutinous rice, all need place food desiccant for every bag, softening with anti-moisture absorption.
Gained seafood flavor crisp product expansion rate of glutinous rice (expanded rear volume/expanded front volume) is 9.15, and color and luster is pure white, and hardness only is 5.3kg/cm
2, entrance is crisp, outward appearance and good mouthfeel, and tissue morphology is cellular open structure, has rice fragrance.
Embodiment 4:
The preparation method that seafood flavor puffing glutinous rice is crisp is as follows:
(1) modulation powder ball: get 10kg 80 order glutinous rice flours (biodiversity content is 13%), add the 0.15kg soybean protein isolate, 0.2kg peanut oil, 0.18kg salt mixes, and then adds 8.0kg water, in the SZM-40 mixer, fully stir 12min, form powder ball.
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 6mm, and water proof boiling 30min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent that dough sheet becomes sticky.
(3) roller is rubbed: well-done dough sheet is cooled to 40 ℃, then rubs 12min with SZM-40 mixer agitating roller, make to mix the formation dough.
(4) sclerosis: it is the thick dough sheet of 15mm that the dough that roller is rubbed becomes thickness with B.P.560 roller mill rolling, and in 8 ℃ of refrigerations 30h that harden.
(5) section: the dough sheet after will hardening is cut into the rice base of long 30mm, wide 20mm, thickness 15mm.
(6) drying: the rice base after the moulding of will cutting into slices is dried to biodiversity content 22% under 60 ℃.
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base need to be placed 32h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to uniform expansion.
(8) expanded: that the rice base after the sam is evenly placed on the microwave bulking machine conveyer belt, pass into temperature after purifying and be 170 ℃, relative humidity and be 60%, wind speed is the hot blast of 3.0m/s, the beginning microwave bulking, Condition for expansion is Microwave Power Density 6w/g, microwave bulking time 80s.
(9) drying: with crisp after expanded dry 13min under 55 ℃, control crisp biodiversity content below 5%.
(10) seasoning: with crisp surface sprinkling peanut oil 0.30kg, then at crisp surface sprinkling seafood powder, the amount of dusting is 1.5% of crisp weight in the GT-1 flavoring machine.Seafood powder prescription is: salt 55%, 60 order cane sugar powder 15%, 20 order sea-tangle dry powder 10%, 40 order Shrimp powder 18.5%, 60 order monosodium glutamate powder 1%, 60 order disodium 5 '-ribonucleotide (I+G) 0.5% is mass percent.
(11) packing: with crisp quantitative package of seasoning glutinous rice, all need place food desiccant for every bag, softening with anti-moisture absorption.
Gained seafood flavor crisp product expansion rate of glutinous rice (expanded rear volume/expanded front volume) is 9.18, and color and luster is pure white, and hardness only is 5.4kg/cm
2, entrance is crisp, outward appearance and good mouthfeel, and tissue morphology is cellular open structure, has rice fragrance.
Embodiment 5:
The preparation method that seafood flavor puffing glutinous rice is crisp is as follows:
(1) modulation powder ball: get 10kg 80 order glutinous rice flours (biodiversity content is 13%), add the 0.15kg soybean protein isolate, 0.2kg peanut oil, 0.2kg salt mixes, and then adds 8.0kg water, in the SZM-40 mixer, fully stir 10min, form powder ball.
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 6mm, and water proof boiling 30min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent that dough sheet becomes sticky.
(3) roller is rubbed: well-done dough sheet is cooled to 35 ℃, then rubs 15min with SZM-40 mixer agitating roller, make to mix the formation dough.
(4) sclerosis: it is the thick dough sheet of 15mm that the dough that roller is rubbed becomes thickness with B.P.560 roller mill rolling, and in 8 ℃ of refrigerations 30h that harden.
(5) section: the dough sheet after will hardening is cut into long 30mm, wide 20mm, thickness is the rice base of 15mm.
(6) drying: the rice base after the moulding of will cutting into slices is dried to biodiversity content 22% under 60 ℃.
(7) sam: rice base surface is dry after dry, and internal moisture content is still higher, and the moisture of different rice bases is unbalanced, dried rice base need to be placed 32h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed, be beneficial to uniform expansion.
(8) expanded: that the rice base after the sam is evenly placed on the microwave bulking machine conveyer belt, pass into temperature after purifying and be 170 ℃, relative humidity and be 60%, wind speed is the hot blast of 3.0m/s, carry out microwave bulking, Condition for expansion is Microwave Power Density 6w/g, microwave bulking time 80s.
(9) drying: with crisp after expanded dry 13min under 55 ℃, control crisp biodiversity content below 5%.
(10) seasoning: with crisp surface sprinkling peanut oil 0.30kg, then at crisp surface sprinkling seafood powder, the amount of dusting is 1.5% of crisp weight in the GT-1 flavoring machine.Seafood powder prescription is: salt 55%, 60 order cane sugar powder 15%, 20 order sea-tangle dry powder 10%, 40 order Shrimp powder 18.5%, 60 order monosodium glutamate powder 1%, 60 order disodium 5 '-ribonucleotide (I+G) 0.5% is mass percent.
(11) packing: with crisp quantitative package of seasoning glutinous rice, all need place food desiccant for every bag, softening with anti-moisture absorption.
Gained seafood flavor crisp product expansion rate of glutinous rice (expanded rear volume/expanded front volume) is 9.25, and color and luster is pure white, and hardness only is 5.3kg/cm
2, entrance is crisp, outward appearance and good mouthfeel, and tissue morphology is cellular open structure, has rice fragrance.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. the production method of crisp of taste puffing glutinous rice more than a kind is characterized in that may further comprise the steps:
(1) modulation powder ball: get glutinous rice flour 10kg, add 0～0.3kg soybean protein isolate, 0～0.55kg peanut oil, 0.30～0.65kg white sand Icing Sugar or 0.1～0.2kg salt, mix, then add 6.3～8.2kg water, stir evenly the formation powder ball in mixer, mixing time is 10～15min;
(2) gelatinization: powder ball is pressed into the dough sheet that thickness is 5～10mm, and water proof boiling 20～50min makes the abundant water absorption and swelling of starch and gelatinization, and it is thick, transparent to become sticky to dough sheet;
(3) roller is rubbed: well-done dough sheet is cooled to 35～50 ℃, then rubs 10～15min with the abundant agitating roller of mixer, making to mix becomes dough;
(4) sclerosis: it is the dough sheet of 10～20mm that the dough that roller is rubbed becomes thickness with the roller mill rolling, in 4～8 ℃ of refrigerations, the 18～30h that harden;
(5) section: the dough sheet after will hardening is cut into long 30mm, wide 20mm, thickness is the rice base of 10～20mm;
(6) drying: it is 20～30% that the rice base after will cutting into slices is dried to biodiversity content in 45～65 ℃;
(7) sam: dried rice base is placed 20～36h in closed container, frequently stir, the inside and outside moisture of meter base is evenly distributed;
(8) expanded: as the rice base after the sam evenly to be placed on the microwave bulking machine conveyer belt, pass into hot blast, then carry out microwave bulking; The described hot blast that passes into is that 140～180 ℃, relative humidity are 45～65%, wind speed is the hot blast of 2.0～4.0m/s for the temperature after purifying
(9) drying: with crisp drying behind the microwave bulking, baking temperature is 50～60 ℃, and drying time, 10～20min controlled crisp biodiversity content below 5%;
(10) seasoning: first crisp surface uniform sprayed 0～0.55kg peanut oil in flavoring machine, then sprinkling seasoning carries out seasoning: then carry out the processing of surface spray Icing Sugar if produce crisp of sweet taste glutinous rice, the amount of dusting is 1% of crisp weight; Then carry out the processing of surface spray tomato toppings if produce crisp of tomato glutinous rice, the amount of dusting is 2% of crisp weight; Then carry out the processing of surface sprinkling seafood powder if produce crisp of glutinous rice of seafood flavor, the amount of dusting is 1.5% of crisp weight;
(11) packing: with crisp quantitative package of seasoning glutinous rice, namely get crisp of many tastes puffing glutinous rice.
2. the production method of crisp of a kind of many tastes puffing glutinous rice according to claim 1, it is characterized in that: glutinous rice flour is that 80 orders, biodiversity content are 13% glutinous rice flour in the described step (1).
3. the production method of crisp of a kind of many tastes puffing glutinous rice according to claim 1, it is characterized in that: the white sand Icing Sugar is 60 order white sand Icing Sugar in the described step (1).
4. the production method of crisp of a kind of many tastes puffing glutinous rice according to claim 1, it is characterized in that: the microwave bulking condition is Microwave Power Density 4～10w/g in the described step (8), expanded time 40～90s.
5. the production method of crisp of a kind of many tastes puffing glutinous rice according to claim 1, it is characterized in that: the flavouring in the described step (10) is respectively Icing Sugar, tomato toppings, seafood powder.
6. the production method of crisp of a kind of many tastes puffing glutinous rice according to claim 5, it is characterized in that: described Icing Sugar is 60 order cane sugar powders;
Described tomato toppings are made by following component by mass percentage:
Described seafood powder is made by following component by mass percentage:
7. taste puffing glutinous rice more than a kind is crisp, it is characterized in that: the production method that is according to claim 1～6 crisp of the described a kind of many tastes puffing glutinous rice of each claim prepares.
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| CN110384198A (en) * | 2018-04-16 | 2019-10-29 | 商清 | A method of utilizing extruding grain processing shaping block |
| CN110432458A (en) * | 2019-08-21 | 2019-11-12 | 徐州工程学院 | A kind of production method of flavourful garlic chips |
| CN111920051A (en) * | 2020-07-22 | 2020-11-13 | 山西省农业科学院经济作物研究所 | Method and device for processing sliced and puffed platycodon grandiflorum convenience food |
| CN115590183A (en) * | 2022-10-17 | 2023-01-13 | 厦门良一食品有限公司（Cn） | Processing method of crisp sea sedge rice |
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| CN1389138A (en) * | 2002-07-16 | 2003-01-08 | 山东驰中食品有限公司 | Puffed-food producing process |
| CN102038147A (en) * | 2009-10-20 | 2011-05-04 | 赵静 | Manufacturing method of mixed puffed food |
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