CN108371325A - Puffing instant sweet rice wine parched rice and preparation method thereof - Google Patents
Puffing instant sweet rice wine parched rice and preparation method thereof Download PDFInfo
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- CN108371325A CN108371325A CN201810067596.5A CN201810067596A CN108371325A CN 108371325 A CN108371325 A CN 108371325A CN 201810067596 A CN201810067596 A CN 201810067596A CN 108371325 A CN108371325 A CN 108371325A
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- rice wine
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- sweet rice
- puffing
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- 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
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- 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
Abstract
The invention discloses a kind of puffing instant sweet rice wine parched rice and its production method, include the following steps：(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity combined vacuum frying-expansion；(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；(5) flavouring：The puffing grain of rice of sweet rice wine is placed in food-grade container, sweet rice wine juice is sprayed in the form of spraying in surface, the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed；(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；(8) it packs.Using the sweet rice wine parched rice grain of rice of the method for the present invention preparation is uniform, faint scent is delicious, crispy in taste, and preferably maintain the original flavor of sweet rice wine.
Description
Technical field
The invention belongs to dilated food processing technique fields, and in particular to the puffing instant sweet rice wine parched rice of one kind and its preparation
Method.
Background technology
Sweet rice wine is called fermented glutinous rice, is one of the specialty of Chinese tradition, is to pass through boiling using glutinous rice as primary raw material, connect
Fermented product made of kind mixed song, the brewing of microorganism diastatic fermentation.Glutinous rice is gelatinized through boiling, the microorganisms such as mould in distiller's yeast
And its under the collective effect of the metabolites such as enzyme, it is single that the macromolecular substances such as starch, protein, fat are degraded to glucose etc.
The small-molecule substances such as sugar, oligosaccharide, peptides, amino acid, organic acid assign the unique nutrition of sweet rice wine and flavor characteristic.Research and
It was verified that long-term consumption sweet rice wine helps to improve immunity, boosts metabolism, and there is relaxing tendons and activating collaterals, promotes longevity it
Effect, therefore sweet rice wine is frequently as a kind of nourishing food of people.
Currently, sweet rice wine has been developed that into a variety of differently flavoured sweet rice wines, sweet rice wine beverage etc..As gold more et al. (sweet tea
The development of rice wine milk beverage, China's Dairy Industry, 3 phases in 2013) a kind of sweet rice wine milk beverage is had developed, be with sweet rice wine and milk
Primary raw material has developed a kind of sweet rice wine milk beverage with sweet rice wine, milk double nutrition and composite flavor.Such as Hu Huiping
Et al. (sweet rice wine green tea beverage Research on processing technology, food engineering, 3 phases in 2016) develop a kind of sweet rice wine green tea beverage,
Existing sweet rice wine mellowness, and have green tea faint scent, sour and sweet palatability, the sweet rice wine green tea beverage of nutrient health.Such as Chinese patent (application
A kind of lichee sweet rice wine and preparation method thereof number 2014106981699) is disclosed, steps are as follows：(1) glutinous rice is cooked by hair
Ferment after being brewed into sweet rice wine, carries out first time high-temperature sterilization；The cold storage at 0-4 DEG C；(2) lichee peeling is enucleated, is squeezed out
Yeast is added in juice, and in 8-10 DEG C of slowly fermentation, fermentation time is 25-35 days；(3) ageing 8-10 weeks, the cold storage 3-5 at 0-4 DEG C
It；Clarification, filtering；Obtain litchi spirit；(4) by the sweet rice wine that step (1) obtains and the litchi spirit that step (3) obtains with volume ratio
3-5:1 blends, and obtains that mouthfeel is aromatic, and pleasant impression long is full of nutrition, flavor from however unique, the lichee sweet tea that suitable people drink
Rice wine.For another example Chinese patent (application number 201610885257.9) discloses a kind of honeysuckle sweet rice wine and preparation method thereof,
After glutinous rice is cooked through everfermentation, be brewed into sweet rice wine after, then add water to be distilled into gold using modern distillation technique honeysuckle
Then the two is blent together in 5: 1-12: 1 ratio, carries out filling and sealing after first time high-temperature sterilization treatment by lonicerae syrup,
Second of high-temperature disinfection treatment is finally carried out, rice wine is not only made to be provided with medical value, and does not destroy its fresh and sweet taste.
It is above-mentioned to relate generally to the different sweet rice wine of flavor in the prior art and using sweet rice wine as the beverage of Raw material processing,
In, for differently flavoured sweet rice wine, other flavor raw materials usually are added to enhance or change during the fermentation or after fermentation
Sweet rice wine flavor；For sweet rice wine beverage, other raw materials are allocated by being simply mixed, being filling, going out using finished product sweet rice wine substantially
The processes such as bacterium are made.But whether being the different sweet rice wine of flavor or sweet rice wine beverage products, sweet rice wine sheet is not broken through yet
The liquid or solidliquid mixture form of body, and depth retrofit, the sweet rice wine product of exploitation are not carried out yet to sweet rice wine
Type is single and added value is not high.
Parched rice is popular dilated food at present, is the rice after being cooked using rice or rice as raw material, by frying,
The modes such as puffing are dehydrated, and are seasoned the snacks being prepared, it is seen that it is rich to prepare parched rice as raw material using the grain of rice in sweet rice wine
A kind of preferable processing method of rich sweet rice wine product type, but with the grain of rice in sweet rice wine prepare parched rice there are more technology hardly possible
Topic, it is bad to be such as difficult to keep flavor, the expansion effect of existing bulking process that sweet rice wine has.
Invention content
In view of the above-mentioned problems, the present invention provides a kind of puffing instant sweet rice wine parched rice and preparation method thereof, using this hair
The sweet rice wine parched rice grain of rice of bright method preparation is uniform, faint scent is delicious, crispy in taste, and preferably maintains the original wind of sweet rice wine
Taste.
The present invention is achieved by the following scheme.
The preparation method of puffing instant sweet rice wine parched rice, it is characterised in that include the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；The present invention is optimizing
It is found in bulking process, since the sweet rice wine grain of rice is after everfermentation, grain of rice moisture is higher, and the grain of rice is soft, form is imperfect
And the grain of rice mutually bonds, and directly uses vacuum frying puffing, the grain of rice is scaling-off serious when puffing, will produce a large amount of clasts and grain of rice powder
End or the grain of rice largely lump, it is puffing after organoleptic quality it is poor, and when de-oiling and product take the dish out of the pot after vacuum frying, sweet tea rice
The wine grain of rice largely loses (clast, grain of rice powder or the grain of rice are directly missed from raw material mesh basket, it is difficult to be collected), leads to yield rate very
It is low；To solve the above-mentioned problems, the present invention it is puffing it is preceding first by the sweet rice wine grain of rice carry out low temperature and low humidity cold wind retrogradation, so that the grain of rice is existed
It is dried under conditions of low temperature and low humidity cold wind, with the shape for reducing its moisture and the grain of rice being enable to be kept fixed and has one
Fixed hardness, later breaks up the grain of rice, so that the grain of rice is not bonded mutually, then carry out vacuum refrigeration pre-puffed, keeps the grain of rice tentatively puffing
Volume becomes larger, and it is puffing further to carry out vacuum frying later, can largely reduce the grain of rice puffing process is scaling-off, picking or a large amount of knot
The phenomenon that block, and after pre-puffed volume increase, the fixed grain of rice of form will not be leaked out from raw material mesh basket, it is puffing after sweet tea rice
The wine grain of rice gives off a strong fragrance, organoleptic quality is preferable, and product yield is also higher；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；Due to the sweet tea after puffing
The puffing grain of rice of rice wine loses the flavor of sweet rice wine substantially, and sweet rice wine juice is sprayed in the form of spraying by its surface assigns again
Give the original sweet rice wine fragrance of the puffing grain of rice of sweet rice wine；In addition, spraying sweet tea rice in the form of spraying by the puffing grain of rice of sweet rice wine
Wine juice liquid makes the puffing grain of rice moistening of sweet rice wine, is conducive to the progress for subsequently wrapping up in powder；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；The original local flavor that sweet rice wine concentration powder maintains sweet rice wine can be into one after being mixed with the puffing grain of rice of the sweet rice wine after flavouring
The flavor of the step enhancing puffing grain of rice of sweet rice wine；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
As improved technical solution, puffing step (3) the sweet rice wine grain of rice further includes being joined using low temperature and low humidity cold wind
Close microwave bulking mode, i.e., first by the sweet rice wine grain of rice in 5~15 DEG C of temperature, relative humidity 10%~30%, wind speed 0.1~
Low temperature and low humidity cold wind retrogradation is carried out under conditions of 1m/s, so that the moisture of the sweet rice wine grain of rice is less than 35%, later by sweet rice wine
The grain of rice, which carries out breaing up operation, to be subsequently placed in micro-wave oven, in 0.2~1.5kw/kg of microwave power, 10~30min of processing time into
Row is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；If the sweet rice wine grain of rice uses vacuum frying, although oily
Fat generates complicated reacting with the substance in raw-food material at high temperature can form strong fragrance, but still be remained in product
There is frying oil, and do not meet the consumption idea of modern people health care, therefore it is swollen that microwave bulking replacement vacuum frying can be used
Change, while vacuum refrigeration pre-puffed this technique can be saved, the yield of product is higher；
Breaing up operation described in as a preferred technical solution, is：The sweet rice wine grain of rice after low temperature and low humidity cold wind is brought back to life is set
In in pneumatic conveying drying case, dry 5~25s, is further controlled under conditions of 120~160 DEG C of inlet air temperature, 0.1~1m/s of wind speed
The moisture of the sweet rice wine grain of rice processed is 22~25%.
Breaing up operation described in as a preferred technical solution, is：The sweet rice wine grain of rice after low temperature and low humidity cold wind is brought back to life is set
In in pneumatic conveying drying case, dry 5~25s, is further controlled under conditions of 120~160 DEG C of inlet air temperature, 0.1~1m/s of wind speed
The moisture of the sweet rice wine grain of rice processed is less than 22~25%, the sweet rice wine grain of rice is placed in thin bamboo strips used for weaving dustpan again slowly shakes later,
Simultaneously stranding is pinched with hand.
The specific method of step (4) the sweet rice wine concentration powder preparation is as a preferred technical solution,：With sweet rice wine juice
5%~15% glutinous rice flour is added into sweet rice wine juice, carries out high-pressure homogeneous, sprays later after mixing for the quality meter of liquid
The moisture of sweet rice wine juice is sloughed in mist drying concentrates powder to get sweet rice wine；Sweet rice wine juice is rich in a large amount of flavor of sweet rice wine
Substance, Direct spraying drying yield is relatively low, product is easy to bond；The present invention substitutes conventional embedding medium using glutinous rice flour, such as
Cyclodextrine, cycloheptaamylose, CMC etc. prepare concentration powder yield height, and glutinous rice flour itself by being spray-dried after homogeneous
It is consistent with the raw material sources of the sweet wine grain of rice, it is more uniform subsequently to wrap up in powder, the product mouthfeel of multiple crisp preparation, flavor.
As improved technical solution, specific method prepared by step (4) the sweet rice wine concentration powder is：With sweet rice wine juice
The quality meter of liquid, into sweet rice wine juice be added 5%~15% glutinous rice flour, 0.02%~0.2% food-grade citric acid,
2%~5% sucrose, carry out after mixing it is high-pressure homogeneous, be spray-dried later by the moisture of sweet rice wine juice slough to get
Sweet rice wine concentrates powder；Addition food-grade citric acid, sucrose can further enhance the flavor of the sweet rice wine concentration powder of preparation.
The granularity of the glutinous rice flour is less than 10 μm as a preferred technical solution,.
The step (7) is multiple crisp including being dried using pressure-difference and puffing as a preferred technical solution, and design parameter is：It will
Wrap up in the input Bulking tank of the raw material after powder, 10~25min heated at 80~110 DEG C of swelling temperature, make pressure reach 0.20~
0.35MPa, it is that -0.090~-0.085MPa maintains 5~8min that pressure release later, which keeps vacuum degree, that is, completes pressure-difference and puffing process.
It includes using vacuum freeze drying that the step (7) is crisp again as a preferred technical solution, and design parameter is：Very
0.90~0.98MPa of reciprocal of duty cycle, temperature -18~-30 DEG C, 2~12h of drying time.
The puffing instant sweet rice wine parched rice prepared using any of the above-described the method.
Advantageous effect of the present invention：
1) for the present invention using sweet rice wine as raw material, further processing is prepared into a kind of edible, puffing instant sweet tea easy to carry
Rice wine parched rice increases traditional sweet rice wine value-added content of product, enriches the type of sweet rice wine product.
2) puffing instant sweet rice wine parched rice of the invention not only has the flavor of sweet rice wine itself, and the grain of rice is uniform, mouth
Feel crisp, is a kind of snack food meeting modern trend.
Description of the drawings
Fig. 1 is the process flow chart of the present invention.
Specific implementation mode
The present invention is described further With reference to embodiment, it is pointed out that following implementation is only
It is the indicative explaination done to the present invention in the form of enumerating, but protection scope of the present invention is not limited to that, Suo Youben
The technical staff in field each falls within protection scope of the present invention with the equivalent replacement that the spirit of the present invention is the present invention.
Embodiment 1
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 2
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind retrogradation under conditions of 5 DEG C of temperature, relative humidity 10%, wind speed 0.1m/s, makes sweet rice wine rice
The moisture of grain is less than 35%, carries out breaing up operation then vacuum drying pre-puffed later by the sweet rice wine grain of rice, carry out later
Vacuum frying is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:5 are mixed；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 3
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind retrogradation under conditions of 15 DEG C of temperature, relative humidity 30%, wind speed 0.9m/s, makes sweet rice wine rice
The moisture of grain is less than 35%, carries out breaing up operation then vacuum drying pre-puffed later by the sweet rice wine grain of rice, carry out later
Vacuum frying is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 4
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind retrogradation under conditions of 10 DEG C of temperature, relative humidity 20%, wind speed 0.3m/s, makes sweet rice wine rice
The moisture of grain is less than 35%, carries out breaing up operation then vacuum drying pre-puffed later by the sweet rice wine grain of rice, carry out later
Vacuum frying is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:3 are mixed；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 5
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：In such a way that low temperature and low humidity cold wind United microwave is puffing, i.e., first by the sweet rice wine grain of rice
Low temperature and low humidity cold wind retrogradation is carried out under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed, is made
The moisture of the sweet rice wine grain of rice is less than 35%, carries out the sweet rice wine grain of rice to break up operation being subsequently placed in micro-wave oven later, in
0.2~1.5kw/kg of microwave power, the progress of 10~30min of processing time are puffing, so that its moisture is less than 10%, obtain sweet rice wine
The puffing grain of rice；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 6
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：In terms of the quality of sweet rice wine juice, 5%~15% is added into sweet rice wine juice
Glutinous rice flour, carry out after mixing high-pressure homogeneous, be spray-dried slough the moisture of sweet rice wine juice to get sweet rice wine later
Concentrate powder；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 7
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：In terms of the quality of sweet rice wine juice, 5%~15% is added into sweet rice wine juice
Glutinous rice flour, 0.02%~0.2% food-grade citric acid, 2%~5% sucrose, carry out after mixing it is high-pressure homogeneous, it
It is spray-dried to slough the moisture of sweet rice wine juice afterwards and concentrates powder to get sweet rice wine；Adding food-grade citric acid, sucrose can be into
The flavor of sweet rice wine concentration powder prepared by the enhancing of one step；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
Embodiment 8
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；It is dried using pressure-difference and puffing, design parameter is：Powder will be wrapped up in
In raw material input Bulking tank afterwards, 10~25min is heated at 80~110 DEG C of swelling temperature, make pressure reach 0.20~
0.35MPa, it is that -0.090~-0.085MPa maintains 5~8min that pressure release later, which keeps vacuum degree, that is, completes pressure-difference and puffing process；
(8) it packs.
Embodiment 9
The preparation method of puffing instant sweet rice wine parched rice, includes the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice
Liquid is respectively used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by sweet rice wine
The grain of rice carries out low temperature and low humidity cold wind under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed and returns
It is raw, so that the moisture of the sweet rice wine grain of rice is less than 35%, the sweet rice wine grain of rice is carried out breaing up operation and then is dried in vacuo pre- later
Puffing, progress vacuum frying later is puffing, so that its moisture is less than 10%, obtains the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine that step (3) obtains is placed in food-grade container, in surface to spray
Form sprays sweet rice wine juice, and the final moisture for controlling sweet rice wine Extruded Rice is 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed
It closes；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；Using vacuum freeze drying, design parameter is：Vacuum degree
0.90~0.98MPa, temperature -18~-30 DEG C, 2~12h of drying time；
(8) it packs.
Embodiment 10
The puffing instant sweet rice wine parched rice prepared using 1 the method for embodiment.
Embodiment 11
The puffing instant sweet rice wine parched rice prepared using 2 the method for embodiment.
Embodiment 12
The puffing instant sweet rice wine parched rice prepared using 3 the method for embodiment.
Embodiment 13
The puffing instant sweet rice wine parched rice prepared using 4 the method for embodiment.
Embodiment 14
The puffing instant sweet rice wine parched rice prepared using 5 the method for embodiment.
Embodiment 15
The puffing instant sweet rice wine parched rice prepared using 6 the method for embodiment.
Embodiment 16
The puffing instant sweet rice wine parched rice prepared using 7 the method for embodiment.
Embodiment 17
The puffing instant sweet rice wine parched rice prepared using 8 the method for embodiment.
Embodiment 18
The puffing instant sweet rice wine parched rice prepared using 9 the method for embodiment.
Claims (10)
1. the preparation method of puffing instant sweet rice wine parched rice, it is characterised in that include the following steps：
(1) prepared by sweet rice wine：Using quality glutinous rice and koji as raw material, sweet rice wine is prepared；
(2) it is separated by solid-liquid separation：Sweet rice wine is filtered, the sweet rice wine grain of rice and sweet rice wine juice are respectively obtained；Sweet rice wine juice point
It is not used to prepare sweet rice wine concentration powder and to the puffing grain of rice flavouring of sweet rice wine；
(3) the sweet rice wine grain of rice is puffing：By the way of low temperature and low humidity cold wind combined vacuum frying-expansion, i.e., first by the sweet rice wine grain of rice
Low temperature and low humidity cold wind retrogradation is carried out under conditions of 5~15 DEG C of temperature, relative humidity 10%~30%, 0.1~1m/s of wind speed, is made
The moisture of the sweet rice wine grain of rice is less than 35%, carries out the sweet rice wine grain of rice to break up operation then vacuum drying pre-puffed later,
It is puffing that vacuum frying is carried out later, so that its moisture is less than 10%, is obtained the puffing grain of rice of sweet rice wine；
(4) prepared by sweet rice wine concentration powder：The moisture of sweet rice wine juice is sloughed, sweet rice wine concentration powder is prepared；
(5) flavouring：The puffing grain of rice of sweet rice wine is placed in food-grade container, sweet rice wine juice is sprayed in the form of spraying in surface
Liquid, the final moisture for controlling sweet rice wine Extruded Rice are 15%~20%；
(6) powder is wrapped up in：Sweet rice wine is concentrated to the puffing grain of rice of sweet rice wine in mass ratio 0.1 after powder, flavouring:1~5 is mixed；
(7) multiple crisp：To wrap up in the product after powder be dried again it is crisp；
(8) it packs.
2. the preparation method of puffing instant sweet rice wine parched rice as described in claim 1, it is characterised in that step (3) the sweet tea rice
The wine grain of rice is puffing further include in such a way that low temperature and low humidity cold wind United microwave is puffing, i.e., first by the sweet rice wine grain of rice in temperature 5~
15 DEG C, relative humidity 10%~30%, low temperature and low humidity cold wind retrogradation is carried out under conditions of 0.1~1m/s of wind speed, make sweet rice wine rice
The moisture of grain is less than 35%, carries out the sweet rice wine grain of rice to break up operation being subsequently placed in micro-wave oven later, in microwave power
0.2~1.5kw/kg, the progress of 10~30min of processing time are puffing, so that its moisture is less than 10%, obtain sweet rice wine Extruded Rice
Grain.
3. the preparation method of the puffing instant sweet rice wine parched rice as described in claim 1~2 is any, it is characterised in that described to break up
Operation is：The sweet rice wine grain of rice after low temperature and low humidity cold wind is brought back to life is placed in pneumatic conveying drying case, in 120~160 DEG C of inlet air temperature,
Dry 5~25s under conditions of 0.1~1m/s of wind speed, the moisture for further controlling the sweet rice wine grain of rice are 22~25%.
4. the preparation method of puffing instant sweet rice wine parched rice as claimed in claim 3, it is characterised in that described to break up operation and be：
The sweet rice wine grain of rice after low temperature and low humidity cold wind is brought back to life is placed in pneumatic conveying drying case, in 120~160 DEG C of inlet air temperature, wind speed 0.1
Dry 5~25s under conditions of~1m/s, the moisture for further controlling the sweet rice wine grain of rice are less than 22~25%, again will later
The sweet rice wine grain of rice, which is placed in thin bamboo strips used for weaving dustpan, slowly to be shaken, while pinching stranding with hand.
5. the preparation method of puffing instant sweet rice wine parched rice as described in claim 1, it is characterised in that step (4) the sweet tea rice
Wine concentrates specific method prepared by powder：In terms of the quality of sweet rice wine juice, into sweet rice wine juice, addition 5%~15% is glutinous
Rice flour, carry out after mixing it is high-pressure homogeneous, be spray-dried later by the moisture of sweet rice wine juice slough to get sweet rice wine concentrate
Powder.
6. the preparation method of puffing instant sweet rice wine parched rice as claimed in claim 5, it is characterised in that sweet rice wine concentrates powder system
Standby specific method is：In terms of the quality of sweet rice wine juice, into sweet rice wine juice be added 5%~15% glutinous rice flour,
0.02%~0.2% food-grade citric acid, 2%~5% sucrose, carry out high-pressure homogeneous after mixing, and spraying is dry later
The dry moisture by sweet rice wine juice is sloughed to be concentrated to get sweet rice wine.
7. the preparation method of puffing instant sweet rice wine parched rice as claimed in claim 6, it is characterised in that the grain of the glutinous rice flour
Degree is less than 10 μm.
8. the preparation method of puffing instant sweet rice wine parched rice as described in claim 1, it is characterised in that the step (7) is multiple crisp
Including being dried using pressure-difference and puffing, design parameter is：It will wrap up in the input Bulking tank of the raw material after powder, in swelling temperature 80~110
At DEG C heat 10~25min, so that pressure is reached 0.20~0.35MPa, pressure release later keep vacuum degree be -0.090~-
0.085MPa maintains 5~8min, that is, completes pressure-difference and puffing process.
9. the preparation method of puffing instant sweet rice wine parched rice as described in claim 1, it is characterised in that the step (7) is multiple crisp
Including using vacuum freeze drying, design parameter to be：0.90~0.98MPa of vacuum degree, temperature -18~-30 DEG C, drying time 2
~12h.
10. using the puffing instant sweet rice wine parched rice prepared such as claim 1,2,5,6,7,8,9 any the methods.
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