CN104397601A - Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof - Google Patents
Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof Download PDFInfo
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- CN104397601A CN104397601A CN201410184815.XA CN201410184815A CN104397601A CN 104397601 A CN104397601 A CN 104397601A CN 201410184815 A CN201410184815 A CN 201410184815A CN 104397601 A CN104397601 A CN 104397601A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- 240000008620 Fagopyrum esculentum Species 0.000 title abstract 4
- 235000013578 rice krispies Nutrition 0.000 title abstract 4
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 4
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- 241000221198 Basidiomycota Species 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001657948 Midea Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides black fungus and buckwheat nutritional rice Krispies which is prepared by steps of pretreatment, fermentation, after-ripening, embryo preparation, extrusion, cutting, drying, microwave puffing, baking and cooling preparation. Ingredients of the nutritional rice Krispies are selected from the following raw materials: raw materials include black fungus, cooked bucket wheat flour and potato starch; and auxiliary materials include one component or a mixture selected from yolk powder, food additives, plant oil, tomato powder, spice, edible salt and drinking water. By the above technical scheme, the product has the best organoleptic quality, is exquisite and crispy in taste, has rich fragrance of buckwheat and slight fragrance of edible fungus, has high nutritive value, is easy to digest and absorb, is beneficial to iron supplementation, blood-nourishing and youthful looks retaining, is an ideal nutritional snack food, and has good social benefit and economic benefit. In addition, the invention also discloses a preparation method of the black fungus and buckwheat nutritional rice Krispies.
Description
Technical field
The invention belongs to black fungus processing technique field, particularly relate to crisp formula of a kind of black fungus buckwheat Nutritive Rice and preparation method thereof.
Background technology
Black fungus (Auricularia auricula) is a kind of saprophytic fungus of growth on rotten wood, in fungal taxonomy, be under the jurisdiction of Basidiomycetes, belong to Auriculariale, Auriculariaceae, Auricularia, be the delicious glial mushroom of a kind of high-quality, it contains 8 seed amino acids and the multivitamin of needed by human.And there is pharmacological action be presented as help, anti-inflammatory, anticancer, cool blood.Meanwhile, buckwheat contains the mineral elements such as rich in protein, vitamin, cellulose, magnesium, calcium, zinc, selenium, has reducing blood lipid, vision protection, softening blood vessel, falls hypoglycemic effect.
Because black fungus has abundant nutritive value and drug action, so cause people also increasing to the exploitation report of its research interest to its product, existing black fungus jam process technology according to the literature, compression black fungus block process technology, black fungus spices are dry, black edible fungus health care instant noodles, black fungus plate sugar, blood waffle is good for by black fungus, the research etc. of the sweet custard processing technology of black fungus, but put into production, rarely seen compression black fungus and black agarics paper goods.Therefore a kind of new formula of exploitation Novel black auricularia auriculajudae, and be easy to put into produce can be recognized by consumers novel product imperative.
And at present in garden stuff processing, candied fruit, jam, potato chips, crisp is waited product form product comparatively popular.Fruit and vegetable crisp chip is then the general designation of fruit crisp slices and crisp slices of vegetable, and the authority according to national light industry standard QB2076-95 defines, and is with fruit, vegetables for primary raw material, through all kinds of fruit, the crisp slices of vegetable of the explained hereafter such as vacuum frying dehydration.Potato chips then refer to the snacks be made up of potato (potato, Hong Kong are accustomed to being referred to as potato son).Preparation method is that potato is cut to thin slice, then fried or bake to crisp mouth and in addition seasoning.And in recent years, some novel potato chips, such as exactly, indulge in the bar, the non-fried potato chips of happy fresh product, be then select farina to be raw material with prepare burden mix after through baking bulking process obtained potato chips.
Therefore with black fungus and shortening buckwheat and farina class for a kind of novel product black fungus of development of raw materials buckwheat Nutritive Rice is crisp, its products characteristics is that local flavor and sensory modalities are unique, and formula using nutrition as theory, technique using health as theory easily accept by consumer.Black fungus new product development and application are significant.
Summary of the invention
The object of the embodiment of the present invention is formula providing a kind of black fungus buckwheat Nutritive Rice crisp and preparation method thereof, is intended to solve the problem that existing black fungus converted products is not developed fully and applied.
The embodiment of the present invention realizes like this, a kind of black fungus buckwheat Nutritive Rice is crisp, through pretreatment, dough preparing, proof, after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging are prepared from, wherein, described compositional selecting llowing group of materials:
Major ingredient: black fungus, ripe buckwheat, farina;
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water arbitrary or its combination.
Further, the ratio by mass percentage of each component described is followed successively by:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40.
Further, granularity got by described black fungus powder and buckwheat ground rice is 10 ~ 15 microns.
Further, the ratio by mass percentage of each component described is followed successively by:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.
Another object of the present invention is to the preparation method providing a kind of black fungus buckwheat Nutritive Rice crisp, utilize machinery or hydrokinetic method to overcome solid interior cohesiveness and make black fungus dry product cryogenic pulverization, thus the black fungus material of less than 3 millimeters and slaking buckwheat granular powder are broken to 10 ~ 15 microns; This preparation method by the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking in proportion composite through dough preparing, proof a kind of soft delicious and crisps of process exploitation such as after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling leisure black fungus buckwheat Nutritive Rice crisp, the crisp its preparation method of this black fungus buckwheat Nutritive Rice comprises the following steps:
(1) supplementary material pretreatment → (2) dough preparing, proof that → (3) after-ripening → (4) embryo processed, extruding, cutting (5) are dry, microwave bulking → (6) cooling.
Further, comprise further:
(7) seasoning, packaging → (8) finished product;
This preparation method is by composite in proportion for the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking, and concrete ratio is: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10; The ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.
Further, described step (1) comprising:
Adopt fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, and sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and 80 orders that pulverize and sieve obtain ripe buckwheat, then through ultramicro grinding process, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;
Described step (2) comprising:
Quantitative black fungus dry powder, slaking buckwheat ground rice, farina and yolk powder are at room temperature mixed, then beaten, then add edible salt, vegetable oil and drinking water and continue to stir, modulation is kneaded into dough;
Described step (3) comprising:
After-ripening is proofed to dough, makes the damp uniformity of dough;
Described step (4) comprising:
Dough briquetting press is crushed to the thin slice that thickness is 0.2cm, cuts into 3 × 4cm square face embryo;
Described step (5) comprising:
After drying and dehydrating, the water content in the embryo of face can meet the condition of microwave bulking;
Described step (6) comprising:
Be cooled to 36 DEG C ~ 40 DEG C by crisp for rice, treat that meter embrittlement is hard and shape;
Described step (7) comprising:
After cooling, quantitative tomato meal, spice are mixed, packaging gets product.
Further, in step (1), ultramicro grinding process, condition is 1300r/min, 1min.
Further, in step (3), proof condition 25 DEG C ~ 30 DEG C, 30min ~ 40min;
In step (5), after drying and dehydrating, baking temperature is 80 DEG C, during 40min ~ 50min, and the water content in the embryo of face can meet the condition of microwave bulking.
Further, in step (5), microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.
After this invention takes technique scheme, product sensory performance optimal, sensory modalities is unique, delicate mouthfeel is crisp, has the auricularia auriculajudae fragrance that strong buckwheat is fragrant and light, has higher nutritive value, absorption easy to digest, be of value to and mend iron and nourish blood and preserve youthful looks, be a kind of desirable leisure nutraceutical, there is better Social benefit and economic benefit.
The crisp formula of black fungus buckwheat Nutritive Rice of the present invention is using nutrition as theory, and technique, with health, as nutrition leisure food easy to digest, comparatively liked by consumer, is significant to black fungus new product development and application.
Accompanying drawing explanation
Fig. 1 is the crisp preparation method's flow chart of black fungus buckwheat Nutritive Rice that the embodiment of the present invention provides.
Fig. 2 be the baking condition on production subjective appreciation that provides of the embodiment of the present invention affect schematic diagram;
Fig. 3 be the baking temperature that provides of the embodiment of the present invention and drying time opposite embryo water content affect schematic diagram;
Fig. 4 be the embodiment of the present invention provide evaluate opposite embryo of expanded time by subjective appreciation and expansion rate affect schematic diagram.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
The formula that the black fungus buckwheat Nutritive Rice of the embodiment of the present invention is crisp comprises: the crisp formula of black fungus buckwheat Nutritive Rice comprises:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40.
As shown in Figure 1, the preparation method that the black fungus buckwheat Nutritive Rice of the embodiment of the present invention is crisp comprises the following steps:
S101: adopt fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, and sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and 80 orders that pulverize and sieve obtain ripe buckwheat, then through ultramicro grinding process, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;
S102: quantitative black fungus dry powder, slaking buckwheat ground rice, farina and yolk powder are at room temperature mixed, is then beaten, then add edible salt, vegetable oil and drinking water and continue to stir, modulation is kneaded into dough;
S103: the crisp formula of black fungus buckwheat Nutritive Rice comprises:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40.
Through dough preparing, proof after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging get product.
In step S101, ultramicro grinding process, condition is 1300r/min, 1min.
In step s 103, be crushed to the thin slice that thickness is 0.2cm, cut into 3 × 4cm square face embryo.
In step s 103, after drying and dehydrating, baking temperature is 80 DEG C, 40min ~ 50min, time, the water content in the embryo of face can meet the condition of microwave bulking.
In step s 103, microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.
In conjunction with specific embodiments of the invention, the present invention is described further:
The crisp concrete technology step of black fungus buckwheat of the present invention comprises: raw material pre-treatment, pulp furnish, dough preparing, proofs after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, and seasoning, packaging get product;
Black fungus pre-treating method in raw material, adopts fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, and sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and to ensure the aromatic substance discharged wherein, 80 orders that pulverize and sieve obtain ripe buckwheat, again through ultramicro grinding process, condition is 1300r/min, 1min, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;
The crisp formula of black fungus buckwheat Nutritive Rice comprises: major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10; Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40, the highest through subjective appreciation score.
Raw material is kneaded into dough according to the proportioning after optimization, is pressed into the thin slice that thickness is 0.2cm, cuts into 3 × 4cm square face embryo; After drying and dehydrating, baking temperature is 80 DEG C, 40min ~ 50min, time, the water content in the embryo of face can meet the condition of microwave bulking.
Face embryo is after drying and dehydrating, when determining that baking temperature is 50 DEG C, water content in the embryo of face can meet the condition of microwave bulking, after optimizing and jointly optimizing from expansion rate and subjective appreciation two angles, microwave bulking condition is preferably: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.
This invention exploits black fungus novel product, be of high nutritive value, mouthfeel is good.
By following test specifically, result of use of the present invention is described further:
One, test specimen: fresh black fungus; Buckwheat; Farina; Moisture content; Edible salt; Vegetable oil; White granulated sugar; Chickens' extract; Spice;
Testing equipment: electric oven: Guangdong fringe China, model is VH-22;
Micro-wave oven: Midea/ U.S., model is MM720KG1-PW;
Air dry oven: Shanghai Yao Shi instrument and equipment Co., Ltd, model is YHG-9050A;
Key points for operation:
1. raw material screening, cleaning, drying: black fungus pre-treating method in raw material, adopt fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and to ensure the aromatic substance discharged wherein, 80 orders that pulverize and sieve obtain ripe buckwheat, again through ultramicro grinding process, condition is 1300r/min, 1min, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;
2. material allocation: the ratio of black fungus, buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
The ratio of yolk powder, vegetable oil, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 1 ~ 2: 30 ~ 40, stirs;
3. rubbing, proof after-ripening, extruding, pressure embryo: raw material is kneaded into dough, is pressed into the thin slice that thickness is 0.2cm, cut into 3 × 4cm square face embryo;
4. dry, microwave bulking: baking temperature is 80 DEG C, 40min ~ 50min;
5. microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, obtains rice crisp;
6. cooling, seasoning, packaging: by crisp for expanded rear rice be cooled to room temperature after, by quantitative tomato meal, spice 2 ~ 4: 2 ~ 4: mix, the packaging packaging that gets product gets product.
Two, method:
1. moisture content measures: adopt constant weight method;
Moisture=(during dry front quality of material-permanent quality quality of material);
2. stereometry: adopt millet exclusive method;
The volume of the volume=millet of material and the cumulative volume-millet of material;
3. expansion rate measures:
Product expansion rate=(volume after expanded-expanded front volume)/expanded front volume;
4. subjective appreciation standard: in table 1:
Table 1 subjective appreciation standard
Note: this evaluation criteria comprises formulation optimization subjective appreciation standard, baking condition Optimization Evaluation standard, microwave bulking evaluation criteria three aspects, each aspect is independent evaluation, and score value marks.
Three, formulation optimization:
1, using black fungus dry powder and ripe buckwheat as main raw material(s), black fungus is done the percentage of the ratio with ripe buckwheat, farina, the percentage of moisture, the percentage of spice is as investigation factor, and wherein spice compatibility is in table 2.In conjunction with trial test and production reality, each factor gets 7 levels, by even test U
7(7
3) design, take sensory evaluation as deliberated index, experimental design and the results are shown in Table 3;
Table 2 spice formula
Table 3U
7(7
3) uniform experiment design and result (CD2=0.1604)
Note: subjective appreciation is evaluated according to formulation optimization evaluation criteria, full marks 30 points.
Can determine that the crisp optimised process formula of black fungus buckwheat Nutritive Rice is: major ingredient: the ratio of black fungus, buckwheat, farina is 40 ~ 60: 30 ~ 50: 10 according to even test result; Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40, must be divided into 29 points, be defined as optimised process formula through subjective appreciation.
2, drying condition optimization
Raw material is after above technical recipe mixing, and become dough through kneading, extruding in flakes, after excision forming technical process, carries out single factor experiment optimization to drying condition.
Single factor experiment:
Drying time selectes 12min, and to baking temperature 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C of six levels do gradient test.Subjective appreciation is evaluated according to baking condition Optimization Evaluation standard, full marks 30 points.
Baking temperature is according to selected 80 DEG C of the above results, and to cooking time 20min, 25min, 30min, 35min, 40min, 45min six levels do gradient test.Subjective appreciation is evaluated according to drying condition Optimization Evaluation standard, full marks 30 points.
Single factor experiment result:
According to the selection of single factor experiment interpretation of result drying condition, see Fig. 2, baking temperature is 80 DEG C of baking 40min.
3, condition optimizing is dehydrated:
Microwave has inner heat characteristic, and firing rate is very fast, the rapid vaporization evaporation at short notice of the moisture in the embryo of face, and forms interior vapour pressure at face embryo inner accumulation.If face idioplasm structure can not bear this pressure, will volumetric expansion be caused, produce bulking effect.The loose goods that expand can be obtained by microwave bulking.Face embryo is expanded under microwave action is take water as power.If moisture is too low, to be then expandedly short of power, expansion rate is low even can not be expanded, is easily charred; Moisture is too high, then product is expanded rear inner dry but outside moisture is got rid of abundant not, and product easily subsides retraction, and expansion rate is low.Moisture is too high when also can cause expanded, and the moisture of embryo inside, face sharply vaporizes but does not arrange not go out, and forms air pocket; Bubble will be impacted if arrange outside steam continues to make it to break.These all can damage the exterior quality of product.Therefore dehydrating of face embryo is the process procedure of the crisp necessity of black fungus buckwheat Nutritive Rice.
Face embryo, through 80 DEG C, after baking 40min, needs the face embryo after to baking to dehydrate process, makes it have suitable water content ranges, to ensure normally carrying out of microwave bulking technique.Therefore, be determined at 40 respectively, 50,60,70, at 80 DEG C, face embryo is dry through 1,1.5,2,2.5,3,3.5,4,4.5,5,5.5,6,6.5,7h, is measured the water content of face embryo by constant weight method.
Analyze known according to Fig. 3, along with heating-up temperature and the increase gradually of heat time, the water content of face embryo is very low.And according to its state of subjective appreciation, during known 80 DEG C of heating surface embryos, face embryo profile is slightly bending, have obvious browning phenomenon, moisture content disappears after 2 hours substantially; Temperature is at 40-50 DEG C, and moisture content disappears slower.Therefore can determine at 50 DEG C, the 2-4.5h stage dehydrates process, and the water content of face embryo can meet next step microwave bulking condition at 7%-18%.
4, microwave bulking condition optimizing:
According to above-mentioned Optimization Technology, face embryo is dehydrated, carry out microwave bulking process, the microwave bulking processing time is 25s, 30s, 35s, 40s, 45s, measure the crisp volume of expanded front and back rice according to millet exclusive method after process, and then draw expansion rate, and this index is as an evaluation criteria of microwave bulking; Subjective appreciation, as another evaluation criteria of microwave bulking, is evaluated with reference to microwave bulking evaluation criteria, full marks 30 points.
According to Fig. 4, after jointly optimizing from expansion rate and subjective appreciation two angles, microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a black fungus buckwheat Nutritive Rice is crisp, it is characterized in that, through pretreatment, dough preparing, proof, after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging are prepared from, wherein, described compositional selecting llowing group of materials:
Major ingredient: black fungus, ripe buckwheat, farina;
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water arbitrary or its combination;
The ratio by mass percentage of each component described is followed successively by:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40.
2. black fungus according to claim 1 ripe buckwheat Nutritive Rice is crisp, it is characterized in that, granularity got by described black fungus powder and buckwheat ground rice is 10 ~ 15 microns.
3. black fungus buckwheat Nutritive Rice according to claim 2 is crisp, it is characterized in that, the ratio by mass percentage of each component described is followed successively by:
Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;
Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.
4. the preparation method that a black fungus buckwheat Nutritive Rice is crisp, it is characterized in that, utilize machinery or hydrokinetic method to overcome solid interior cohesiveness and make black fungus dry product cryogenic pulverization, thus the black fungus material of less than 3 millimeters and slaking buckwheat granular powder are broken to 10 ~ 15 microns; This preparation method by the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking in proportion composite through dough preparing, proof a kind of soft delicious and crisps of process exploitation such as after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling leisure black fungus buckwheat Nutritive Rice crisp, the crisp its preparation method of this black fungus buckwheat Nutritive Rice comprises the following steps:
(1) supplementary material pretreatment → (2) dough preparing, proof that → (3) after-ripening → (4) embryo processed, extruding, cutting (5) are dry, microwave bulking → (6) cooling.
5. the preparation method that black fungus buckwheat Nutritive Rice according to claim 4 is crisp, is characterized in that, comprise further:
(7) seasoning, packaging → (8) finished product;
This preparation method is by composite in proportion for the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking, and concrete ratio is: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10; The ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.
6. the preparation method that the black fungus buckwheat Nutritive Rice according to claim 4 or 5 is crisp, it is characterized in that, described step (1) comprising:
Adopt fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, and sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and 80 orders that pulverize and sieve obtain ripe buckwheat, then through ultramicro grinding process, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;
Described step (2) comprising:
Quantitative black fungus dry powder, slaking buckwheat ground rice, farina and yolk powder are at room temperature mixed, then beaten, then add edible salt, vegetable oil and drinking water and continue to stir, modulation is kneaded into dough;
Described step (3) comprising:
After-ripening is proofed to dough, makes the damp uniformity of dough;
Described step (4) comprising:
Dough briquetting press is crushed to the thin slice that thickness is 0.2cm, cuts into 3 × 4cm square face embryo;
Described step (5) comprising:
After drying and dehydrating, the water content in the embryo of face can meet the condition of microwave bulking;
Described step (6) comprising:
Be cooled to 36 DEG C ~ 40 DEG C by crisp for rice, treat that meter embrittlement is hard and shape;
Described step (7) comprising:
After cooling, quantitative tomato meal, spice are mixed, packaging gets product.
7. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, it is characterized in that, in step (1), ultramicro grinding process, condition is 1300r/min, 1min.
8. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, is characterized in that, in step (3), proof condition 25 DEG C ~ 30 DEG C, 30min ~ 40min;
In step (5), after drying and dehydrating, baking temperature is 80 DEG C, during 40min ~ 50min, and the water content in the embryo of face can meet the condition of microwave bulking.
9. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, is characterized in that, in step (5), microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.
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