CN104381872A - Red date rice crisp chip and making method thereof - Google Patents
Red date rice crisp chip and making method thereof Download PDFInfo
- Publication number
- CN104381872A CN104381872A CN201410712038.1A CN201410712038A CN104381872A CN 104381872 A CN104381872 A CN 104381872A CN 201410712038 A CN201410712038 A CN 201410712038A CN 104381872 A CN104381872 A CN 104381872A
- Authority
- CN
- China
- Prior art keywords
- red date
- crisp
- finished product
- powder
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 134
- 235000009566 rice Nutrition 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 133
- 239000000843 powder Substances 0.000 claims abstract description 92
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 20
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 20
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 20
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 42
- 239000000047 product Substances 0.000 claims description 36
- 239000011265 semifinished product Substances 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000012054 meals Nutrition 0.000 claims description 19
- 239000006188 syrup Substances 0.000 claims description 18
- 235000020357 syrup Nutrition 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 230000001007 puffing effect Effects 0.000 claims description 12
- 230000035800 maturation Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 241001330002 Bambuseae Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 239000003610 charcoal Substances 0.000 claims description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 8
- 239000011707 mineral Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000007701 flash-distillation Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241001466460 Alveolata Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 235000010755 mineral Nutrition 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 238000001125 extrusion Methods 0.000 description 6
- 230000008961 swelling Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000008468 bone growth Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 240000006337 Ecballium elaterium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003124 biologic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229910052704 radon Inorganic materials 0.000 description 1
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a red date rice crisp chip which is made of the following raw materials in parts by mass: 18-25 parts of red date powder, 150-180 parts of rice powder, 30-55 parts of rice embryo powder, 80-125 parts of soybean powder, 12-38 parts of white sugar, 22-28 parts of broccoli powder. The invention further provides a making method of the red date rice crisp chip.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of red date rice crisp and manufacture method thereof.
Background technology
Rice has effect of strengthening spleen and nourishing stomach, the strong will of benefit essence, hearing-improing and eyesight improving, is described as " first of five cereals ".As one of topmost cereal crops, can produce rice in the world by more than 100 countries, on the south the Changjiang river of country in Southeast Asia and China, region is staple food especially with rice.China is rice production state maximum in the world and country of consumption, and paddy rice accounts for about 2/5 of China's total output of grain, is one of pillar industry of China's Grain Industry, has the population of more than 2/3rds to take rice as staple food.Therefore, the development potentiality of rice deep processing is huge.
Extrusion belongs to Food Texture adjustment technology, not only plays an important role in the fields such as feed, grease, brewery industry, is also widely applied in food industry.Expansion of extrusion food technology is collection mixing, stirring, fragmentation, heating, sterilization, the expanded and new and high technology that is molded as one.In extrusion process, the various components in material are by effects such as mechanical shearing, high temperature, high pressure, and some changes can occur for material structure and form thereof, and these changes can cause the physicochemical property of finished product and nutritive value generation to change.Mainly comprise the fracture of macromolecular substances chemical bond in material, intermolecularly to recombine, large molecule loses original structure and polymerization or degraded etc. occur for degraded, Small molecular, almost relates to all components in material.The extrusion technique of food completes the conveying of material, compression, mixing, broken, shearing, sterilization, the multinomial technique such as expanded, shaping primarily of extruder one step, making product or half product, obtaining the product of different shaping by changing extrusion die.Have that technique is simple, one-machine-multi-function, efficiency are high, energy consumption is low, small investment, instant effect, food processing cost is low, waste is few, the advantages such as quality is relatively better.
Along with improving constantly of people's living standard, extrusion and puffing food liking gradually deeply by consumers in general.But the domestic and international puffed leisure food coarse mouthfeel taking rice as raw material and prepare at present, even the sense of some product crisp shortcake is more weak, sticks to one's teeth, cannot meet day by day fastidious consumer demand.
Summary of the invention
In view of this, be necessary to provide a kind of nutritious and crisp red date rice crisp.
There is a need to provide a kind of red date rice crisp manufacture method.
A kind of red date rice crisp, comprise the raw material of following mass fraction: red date powder 18 ~ 25 parts, 30 ~ 55 parts, rice meal 150 ~ 180 part, meter embryo powder, bean powder 80 ~ 125 parts, white granulated sugar 12 ~ 38 parts, broccoli powder 22 ~ 28 parts, this red date rice crisp obtains in the following manner:
Red date powder, rice embryo powder, broccoli powder, bean powder are entered after mixing by above parts by weight with rice meal in mixer fully to stir and mix former powder to obtain, red date powder, rice embryo powder, broccoli powder, bean powder are 80 ~ 100 orders;
Again stir to obtain mixing finished product material add syrup in the former powder of mixing after, wherein the addition of syrup is 15 ~ 20% of the quality mixing former powder, and wherein syrup obtains after adding the water of scheduled volume by above-mentioned white granulated sugar;
Mixing finished product material is entered steam steam box and does pre-cooked deal, steam to 8 maturations and namely obtain mixing finished product grog;
Heat is taken advantage of to carry out moulding process, to obtain the semi-finished product red date rice crisp of predetermined shape to mixing finished product grog;
After cool drying is carried out to semi-finished product red date rice crisp, semi-finished product red date rice crisp is put into low-temperature airflow puffing machine and do maturation process to obtain the red date rice crisp of finished product, be specially: first temperature in Bulking tank is raised to 90 DEG C, open Bulking tank, to treat that expanded semi-finished product red date rice crisp is positioned in Bulking tank, by heating, semi-finished product red date rice crisp internal moisture is constantly evaporated, pressure increase to 40 ~ 480KPa in tank; Subsequently, open rapidly the pressure-reducing valve of Bonding pressure tank and vacuum tank, due to moment step-down in pressurized tank, make the flash distillation of semi-finished product red date rice crisp internal moisture, cause semi-finished product red date rice crisp inside formed equably, alveolate texture, continue to maintain thermal dehydration about 25 minutes under condition of negative pressure, with fixing crisp inner network; Expanded rear taking-up material, both obtains the red date rice crisp of finished product in dry environment after naturally cooling.
A kind of red date rice crisp manufacture method, comprises the steps:
Red date powder, rice embryo powder, broccoli powder, bean powder are entered after mixing with rice meal in mixer fully to stir to obtain the former powder of mixing, wherein, the mass fraction of red date powder, rice meal, mineral water, rice embryo powder, bean powder, broccoli powder is: red date powder 18 ~ 25 parts, 30 ~ 55 parts, rice meal 150 ~ 180 part, meter embryo powder, bean powder 80 ~ 125 parts, broccoli powder 22 ~ 28 parts;
Again stir to obtain mixing finished product material add syrup in the former powder of mixing after, wherein the addition of syrup is 15 ~ 20% of the quality mixing former powder, and wherein syrup obtains after adding the water of scheduled volume by white granulated sugar, and the mass fraction of white granulated sugar is 12 ~ 38 parts;
Mixing finished product material is entered steam steam box and does pre-cooked deal, steam to 8 maturations and namely obtain mixing finished product grog;
Heat is taken advantage of to carry out moulding process, to obtain the semi-finished product red date rice crisp of predetermined shape to mixing finished product grog;
After cool drying is carried out to semi-finished product red date rice crisp, semi-finished product red date rice crisp is put into low-temperature airflow puffing machine and do maturation process to obtain the red date rice crisp of finished product, be specially: first temperature in Bulking tank is raised to 90 DEG C, open Bulking tank, to treat that expanded semi-finished product red date rice crisp is positioned in Bulking tank, by heating, semi-finished product red date rice crisp internal moisture is constantly evaporated, pressure increase to 40 ~ 480KPa in tank; Subsequently, open rapidly the pressure-reducing valve of Bonding pressure tank and vacuum tank, due to moment step-down in pressurized tank, make the flash distillation of semi-finished product red date rice crisp internal moisture, cause semi-finished product red date rice crisp inside formed equably, alveolate texture, continue to maintain thermal dehydration about 25 minutes under condition of negative pressure, with fixing crisp inner network; Expanded rear taking-up material, both obtains the red date rice crisp of finished product in dry environment after naturally cooling.
Preferably, it is further comprising the steps of: after red date rice crisp and natural bamboo charcoal are packaged into packaging bag, after being filled with nitrogen again, packaging bag is sealed, nitrogen is so utilized to be the respiration that inert gas suppresses red date rice crisp, utilize the impact of moisture in natural bamboo charcoal bag deaeration, realize, without the hardening phenomenon of moisture regain, keeping the speciality that fresh crisp-fried is crisp.
Above-mentioned red date rice crisp and manufacture method thereof, by red date powder and rice meal, bean powder, plastotype after stirring with syrup after broccoli powder fully mixes, send into low-temperature airflow puffing machine more expanded to make the red date rice crisp not containing any man-made additive, because above-mentioned red date rice crisp adopts low-temperature airflow puffing technique, avoid the formation of trans-fatty acid, make red date rice crisp inner with the shaping structures of grid with the flash distillation effect of steam simultaneously, not only taste is crisp, and make protein, starch, mineral matter element, unrighted acid can more perfectly preserve, comprehensively not running off of abundant guarantee nutrition, simultaneously, broccoli powder not only adds the fresh fragrance of red date rice crisp, more be the increase in the nutrients such as abundant VC, folic acid, calcium, phosphorus, iron, potassium, zinc, manganese, bean powder can supplement the amino acid in red date rice crisp, makes red date rice crisp have develop immunitypty, promotes effect of bone growth, antifatigue, blood-enrich, strengthening the spleen and stomach, Eradicates wind.
figure of description
Fig. 1 is the puffed degree of red date rice crisp and the graph of a relation of moisture.
Fig. 2 is the puffed degree of red date rice crisp and the graph of a relation of temperature.
Detailed description of the invention
The invention provides a kind of red date rice crisp manufacture method, comprise the steps:
Step S300, is broken to 80 orders to obtain rice meal by rice meal;
Step S301, red date powder, rice embryo powder, broccoli powder, bean powder are entered after mixing with rice meal in mixer fully to stir to obtain the former powder of mixing, wherein, the mass fraction of red date powder, rice meal, mineral water, rice embryo powder, bean powder, broccoli powder is: red date powder 18 ~ 25 parts, 30 ~ 55 parts, rice meal 150 ~ 180 part, meter embryo powder, bean powder 80 ~ 125 parts, broccoli powder 22 ~ 28 parts.Red date powder, rice embryo powder, broccoli powder, bean powder are 55 ~ 65 orders, and optimum granularity is 60 orders.
Step S302, again stir to obtain mixing finished product material add syrup in the former powder of mixing after, wherein the addition of syrup is 15 ~ 20% of the quality mixing former powder, and wherein syrup obtains after adding the water of scheduled volume by white granulated sugar, and the mass fraction of white granulated sugar is 12 ~ 38 parts.Water can adopt Zhongweiof Ningxia, northwest China Ai Quan spring, that the mineral composition useful to human body that it contains is abundanter, as macroelement has potassium, sodium, calcium, magnesium, trace element has metasilicic acid, strontium, radon, zinc, selenium, fluorine and heavy carbonate, sulfate etc. are kind more than 30, these mineral elements have corresponding nutrition respectively to human body, health keeping and medical function, these mineral elements are not only balanced, be easy to absorption of human body, and the content of some mineral composition meets or exceeds the concentration of medical mineral water, and its total dissolved solid is appropriate, hardness is moderate, dissolved oxygen is abundant, water clusters is tiny, ph value 7.4-7.8 is alkalescent, often drink and can effectively decompose, peel off, remove the toxin accumulated in human body, to human enzymes, hormone, nucleic acid metabolism has huge biological agent.
Step S303, enters steam steam box by mixing finished product material and does pre-cooked deal, steams 8 maturations and namely obtains mixing finished product grog.Such as, the time of steaming reaches 30 ~ 35 minutes, can reach 8 maturations.
Step S304, takes advantage of heat to carry out moulding process, to obtain the semi-finished product red date rice crisp of predetermined shape to mixing finished product grog;
Step S305, after cool drying is carried out to semi-finished product red date rice crisp, semi-finished product red date rice crisp is put into low-temperature airflow puffing machine and do maturation process to obtain the red date rice crisp of finished product, be specially: first temperature in Bulking tank is raised to 90 DEG C, open Bulking tank, to treat that expanded semi-finished product red date rice crisp is positioned in Bulking tank, by heating, semi-finished product red date rice crisp internal moisture is constantly evaporated, pressure increase to 40 ~ 480KPa in tank; Subsequently, open rapidly the pressure-reducing valve of Bonding pressure tank and vacuum tank, due to moment step-down in pressurized tank, make the flash distillation of semi-finished product red date rice crisp internal moisture, cause semi-finished product red date rice crisp inside formed equably, alveolate texture, continue to maintain thermal dehydration about 25 minutes under condition of negative pressure, with fixing crisp inner network; Expanded rear taking-up material, both obtains the red date rice crisp of finished product in dry environment after naturally cooling.
Step S306, after red date rice crisp and natural bamboo charcoal are packaged into packaging bag, after being filled with nitrogen again, packaging bag is sealed, nitrogen is so utilized to be the respiration that inert gas suppresses red date rice crisp, utilize the impact of moisture in natural bamboo charcoal bag deaeration, realize, without the hardening phenomenon of moisture regain, keeping the speciality that fresh crisp-fried is crisp.
Above-mentioned red date rice crisp and manufacture method thereof, by red date powder and rice meal, bean powder, plastotype after stirring with syrup after broccoli powder fully mixes, send into low-temperature airflow puffing machine more expanded to make the red date rice crisp not containing any man-made additive, because above-mentioned red date rice crisp adopts low-temperature airflow puffing technique, avoid the formation of trans-fatty acid, make red date rice crisp inner with the shaping structures of grid with the flash distillation effect of steam simultaneously, not only taste is crisp, and make protein, starch, mineral matter element, unrighted acid can more perfectly preserve, comprehensively not running off of abundant guarantee nutrition, simultaneously, broccoli powder not only adds the fresh fragrance of red date rice crisp, more be the increase in the nutrients such as abundant VC, folic acid, calcium, phosphorus, iron, potassium, zinc, manganese, bean powder can supplement the amino acid in red date rice crisp, makes red date rice crisp have develop immunitypty, promotes effect of bone growth, antifatigue, blood-enrich, strengthening the spleen and stomach, Eradicates wind.Further, the optimal value about expanded moisture, swelling temperature is determined, determines by testing as follows:
1, expanded moisture is on the impact of expansion effect
Experimental procedure: after cold front heavy rain drying, different dry moisture is adopted to carry out low-temperature airflow puffing process to red date rice crisp, the puffed degree of rear mensuration product weighs expansion effect, experimental data specifically as shown in table 1 and the puffed degree of red date rice crisp shown in Fig. 1 and the graph of a relation of moisture:
Table 1
| Sequence number | Moisture % | Puffed degree % |
| 1 | 11 | 141.5 |
| 2 | 14 | 151.6 |
| 3 | 17 | 235.4 |
| 4 | 20 | 230.5 |
| 5 | 23 | 229.1 |
Experiment conclusion: known concerning puffed degree by above-mentioned experiment, when moisture reaches 17%, puffed degree reaches peak, and after this puffed degree slowly reduces.
2, swelling temperature is on the impact of expansion effect
Experimental procedure
Cool drying is to control 17% by red date rice crisp moisture, then red date rice crisp is entered low-temperature airflow puffing machine expanded, different swelling temperatures is adopted to carry out expanded to red date rice crisp respectively, expansion effect is weighed, experimental data specifically as shown in table 2 and the puffed degree of red date rice crisp shown in Fig. 2 and the graph of a relation of temperature with puffed degree:
Table 2
| Sequence number | Swelling temperature DEG C | Puffed degree % |
| 1 | 75 | 191.5 |
| 2 | 80 | 221 |
| 3 | 85 | 233.2 |
| 4 | 90 | 233.9 |
| 5 | 95 | 234.1 |
| 6 | 100 | 234.4 |
Experiment conclusion: known according to above experiment, concerning puffed degree, along with the rising of swelling temperature, squirting cucumber degree increases gradually, but when temperature reaches 90 DEG C, puffed degree increases slowly, difference is not remarkable, considers the composite factors such as cost, therefore determines that best swelling temperature is 90 DEG C.
Claims (8)
1. a red date rice crisp, it is characterized in that, comprise the raw material of following mass fraction: red date powder 18 ~ 25 parts, 30 ~ 55 parts, rice meal 150 ~ 180 part, meter embryo powder, bean powder 80 ~ 125 parts, white granulated sugar 12 ~ 38 parts, broccoli powder 22 ~ 28 parts, this red date rice crisp obtains in the following manner:
Red date powder, rice embryo powder, broccoli powder, bean powder are entered after mixing by above parts by weight with rice meal in mixer fully to stir and mix former powder to obtain;
Again stir to obtain mixing finished product material add syrup in the former powder of mixing after, wherein the addition of syrup is 15 ~ 20% of the quality mixing former powder;
Mixing finished product material is entered steam steam box and does pre-cooked deal, steam to 8 maturations and namely obtain mixing finished product grog;
Heat is taken advantage of to carry out moulding process, to obtain the semi-finished product red date rice crisp of predetermined shape to mixing finished product grog;
After cool drying is carried out to semi-finished product red date rice crisp, semi-finished product red date rice crisp is put into low-temperature airflow puffing machine and do maturation process to obtain the red date rice crisp of finished product, be specially: first temperature in Bulking tank is raised to 85 DEG C ~ 100 DEG C, open Bulking tank, to treat that expanded semi-finished product red date rice crisp is positioned in Bulking tank, by heating, semi-finished product red date rice crisp internal moisture is constantly evaporated, pressure increase to 40 ~ 480KPa in tank; Subsequently, open rapidly the pressure-reducing valve of Bonding pressure tank and vacuum tank, due to moment step-down in pressurized tank, make the flash distillation of semi-finished product red date rice crisp internal moisture, cause semi-finished product red date rice crisp inside formed equably, alveolate texture, continue to maintain thermal dehydration about 25 minutes under condition of negative pressure, with fixing crisp inner network; Expanded rear taking-up material, both obtains the red date rice crisp of finished product in dry environment after naturally cooling.
2. red date rice crisp as claimed in claim 1, it is characterized in that, it is further comprising the steps of: after red date rice crisp and natural bamboo charcoal are packaged into packaging bag, after being filled with nitrogen again, packaging bag is sealed, nitrogen is so utilized to be the respiration that inert gas suppresses red date rice crisp, utilize the impact of moisture in natural bamboo charcoal bag deaeration, realize, without the hardening phenomenon of moisture regain, keeping the speciality that fresh crisp-fried is crisp.
3. red date rice crisp as claimed in claim 1, is characterized in that: first temperature in Bulking tank is raised to 90 DEG C.
4. red date rice crisp as claimed in claim 1, is characterized in that: the addition of syrup is 17% of the quality mixing former powder.
5. a red date rice crisp manufacture method, comprises the steps:
Red date powder, rice embryo powder, broccoli powder, bean powder are entered after mixing with rice meal in mixer fully to stir to obtain the former powder of mixing, wherein, the mass fraction of red date powder, rice meal, mineral water, rice embryo powder, bean powder, broccoli powder is: red date powder 18 ~ 25 parts, 30 ~ 55 parts, rice meal 150 ~ 180 part, meter embryo powder, bean powder 80 ~ 125 parts, broccoli powder 22 ~ 28 parts;
Again stir to obtain mixing finished product material add syrup in the former powder of mixing after, wherein the addition of syrup is 15 ~ 20% of the quality mixing former powder, and wherein syrup obtains after adding the water of scheduled volume by white granulated sugar, and the mass fraction of white granulated sugar is 12 ~ 38 parts;
Mixing finished product material is entered steam steam box and does pre-cooked deal, steam to 8 maturations and namely obtain mixing finished product grog;
Heat is taken advantage of to carry out moulding process, to obtain the semi-finished product red date rice crisp of predetermined shape to mixing finished product grog;
After cool drying is carried out to semi-finished product red date rice crisp, semi-finished product red date rice crisp is put into low-temperature airflow puffing machine and do maturation process to obtain the red date rice crisp of finished product, be specially: first temperature in Bulking tank is raised to 85 DEG C ~ 100 DEG C, open Bulking tank, to treat that expanded semi-finished product red date rice crisp is positioned in Bulking tank, by heating, semi-finished product red date rice crisp internal moisture is constantly evaporated, pressure increase to 40 ~ 480KPa in tank; Subsequently, open rapidly the pressure-reducing valve of Bonding pressure tank and vacuum tank, due to moment step-down in pressurized tank, make the flash distillation of semi-finished product red date rice crisp internal moisture, cause semi-finished product red date rice crisp inside formed equably, alveolate texture, continue to maintain thermal dehydration about 25 minutes under condition of negative pressure, with fixing crisp inner network; Expanded rear taking-up material, both obtains the red date rice crisp of finished product in dry environment after naturally cooling.
6. red date rice crisp manufacture method as claimed in claim 5, is characterized in that, further comprising the steps of:
Rice meal is broken to 80 orders to obtain rice meal;
After red date rice crisp and natural bamboo charcoal are packaged into packaging bag, after being filled with nitrogen again, packaging bag is sealed, nitrogen is so utilized to be the respiration that inert gas suppresses red date rice crisp, utilize the impact of moisture in natural bamboo charcoal bag deaeration, realize, without the hardening phenomenon of moisture regain, keeping the speciality that fresh crisp-fried is crisp.
7. red date rice crisp manufacture method as claimed in claim 5, is characterized in that: first temperature in Bulking tank is raised to 90 DEG C.
8. red date rice crisp manufacture method as claimed in claim 5, is characterized in that: the addition of syrup is 17% of the quality mixing former powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712038.1A CN104381872A (en) | 2014-12-02 | 2014-12-02 | Red date rice crisp chip and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410712038.1A CN104381872A (en) | 2014-12-02 | 2014-12-02 | Red date rice crisp chip and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381872A true CN104381872A (en) | 2015-03-04 |
Family
ID=52599920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410712038.1A Pending CN104381872A (en) | 2014-12-02 | 2014-12-02 | Red date rice crisp chip and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381872A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279738A (en) * | 2017-05-26 | 2017-10-24 | 金湖县宏达卫生用品设备有限公司 | A kind of preparation technology of swollen cooked rice crust |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399908A (en) * | 2002-07-29 | 2003-03-05 | 刘少龙 | Puffed convenience food and its production method |
| CN102246928A (en) * | 2010-05-21 | 2011-11-23 | 陆建华 | Evenly proportioned instant meal |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
-
2014
- 2014-12-02 CN CN201410712038.1A patent/CN104381872A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399908A (en) * | 2002-07-29 | 2003-03-05 | 刘少龙 | Puffed convenience food and its production method |
| CN102246928A (en) * | 2010-05-21 | 2011-11-23 | 陆建华 | Evenly proportioned instant meal |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279738A (en) * | 2017-05-26 | 2017-10-24 | 金湖县宏达卫生用品设备有限公司 | A kind of preparation technology of swollen cooked rice crust |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919470B (en) | Production process of germinated brown rice tea rich in gamma-aminobutyric acid and product prepared by production process | |
| CN106615877A (en) | Dog food special for pups | |
| CN102406130B (en) | Fragrant rice health food containing corn and lentinus edodes and production method thereof | |
| CN103519311A (en) | Barley seedling clear juice solid beverage and preparation method thereof | |
| CN102240000A (en) | Puffed crispy glutinous rice chips with various tastes and production method thereof | |
| CN106962755A (en) | One kind maintenance stomach baby's ourishing rice flour and preparation method thereof | |
| CN107095127A (en) | A kind of preparation method of the oily fruit of crisp glutinous rice | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN103892189A (en) | Method for preparing soft wheat grain-based pumpkin whole-grain steamed bun | |
| CN105661327B (en) | A kind of coix lacryma-jobi fast food piece and its processing method | |
| CN107173793A (en) | A kind of peach gum white fungus health-preserving porridge and preparation method thereof | |
| CN103891828B (en) | A kind of egg cylinder containing glutinous millet and rotten rice and preparation method thereof | |
| CN104397603A (en) | Chinese wolfberry and rice crisp chip and preparation method thereof | |
| CN104381872A (en) | Red date rice crisp chip and making method thereof | |
| KR20090018465A (en) | Noodles using barley powder and method of manufacturing thereof | |
| CN108967901A (en) | A kind of five colors nourish weight losing meal-replacing stick and preparation method thereof | |
| KR20090017732A (en) | Noodles using rice powder and method of manufacturing thereof | |
| CN114568638A (en) | Freeze-dried red bean and five-cereal porridge and preparation method thereof | |
| CN107296082A (en) | A kind of pleurotus eryngii biscuit and preparation method thereof | |
| CN101856115A (en) | Nutrient substance in nutrition rice preparation process | |
| CN105724860A (en) | Making method of black fungus recombined paper-shaped food | |
| CN104366213A (en) | Wheat germ and celery compound rice and production method thereof | |
| CN106615679A (en) | Pig feeding method in which nutritional feed is prepared from soy sauce residues as main ingredient | |
| CN104489537A (en) | Brown rice germ fruit-vegetable powder rich in gamma-aminobutyric acid and processing method of brown rice germ fruit-vegetable powder rich in gamma-aminobutyric acid | |
| CN109549103A (en) | A kind of composite puffed food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
|
| WD01 | Invention patent application deemed withdrawn after publication |