CN108371325B - Puffed instant sweet rice wine fried rice and preparation method thereof - Google Patents
Puffed instant sweet rice wine fried rice and preparation method thereof Download PDFInfo
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- CN108371325B CN108371325B CN201810067596.5A CN201810067596A CN108371325B CN 108371325 B CN108371325 B CN 108371325B CN 201810067596 A CN201810067596 A CN 201810067596A CN 108371325 B CN108371325 B CN 108371325B
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Abstract
The invention discloses puffed instant fried rice with sweet rice wine and a preparation method thereof, wherein the puffed instant fried rice with sweet rice wine comprises the following steps: (1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials; (2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; (3) puffing sweet rice wine rice grains: adopting a mode of combining low temperature and low humidity with vacuum frying and puffing; (4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder; (5) flavoring: putting the sweet rice wine puffed rice grains into a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%; (6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5; (7) and (3) re-embrittling: drying and crisping the powder-coated product; (8) and (6) packaging. The rice grains fried by the sweet rice wine prepared by the method are uniform, fragrant, delicious and crisp in taste, and the original flavor of the sweet rice wine is well maintained.
Description
Technical Field
The invention belongs to the technical field of puffed food processing, and particularly relates to puffed instant fried rice with sweet rice wine and a preparation method thereof.
Background
Sweet rice wine, also called fermented glutinous rice, is one of the traditional special products of China, and is a fermented product brewed by taking glutinous rice as a main raw material through steaming, inoculating and mixing with yeast, and carrying out microbial saccharification and fermentation. Glutinous rice is cooked and gelatinized, and under the combined action of microorganisms such as mould and the like in distiller's yeast and metabolites such as enzyme and the like, macromolecular substances such as starch, protein, fat and the like are degraded into monosaccharide such as glucose and the like, oligosaccharide, peptide, amino acid, organic acid and other micromolecular substances, so that the sweet rice wine has unique nutrition and flavor characteristics. Research and practice prove that long-term consumption of the sweet rice wine is beneficial to improving immunity and promoting metabolism, and has the effects of relaxing muscles and tendons, promoting blood circulation and prolonging life, so the sweet rice wine is often used as a nourishing food for people.
At present, sweet rice wine has been developed into various kinds of sweet rice wine, sweet rice wine beverage, etc. with different flavors. For example, jinyue et al (research and development of sweet rice wine milk beverage, dairy industry of china, 3 rd 2013) developed a sweet rice wine milk beverage, and developed a sweet rice wine milk beverage with double nutrition of sweet rice wine and milk and compound flavor by using sweet rice wine and milk as main raw materials. For example, Huhui Nu and other people (research on processing technology of sweet rice wine green tea beverage, food engineering, 2016 (3) year) develop a sweet rice wine green tea beverage which has mellow sweet rice wine, green tea fragrance, sour and sweet taste, and is nutritious and healthy. For example, a Chinese patent (application No. 2014106981699) discloses a litchi sweet rice wine and a preparation method thereof, which comprises the following steps: (1) steaming glutinous rice, fermenting, brewing into sweet rice wine, and performing first high-temperature sterilization; cold storing at 0-4 deg.C; (2) peeling fructus litchi, removing core, squeezing to obtain juice, adding yeast, and slowly fermenting at 8-10 deg.C for 25-35 days; (3) aging for 8-10 weeks, and cold storing at 0-4 deg.C for 3-5 days; clarifying and filtering; obtaining the lychee wine; (4) and (3) blending the sweet rice wine obtained in the step (1) and the litchi wine obtained in the step (3) according to the volume ratio of 3-5:1 to obtain the litchi sweet rice wine which is fragrant and mellow in taste, long in aftertaste, rich in nutrition, natural and unique in flavor and suitable for people to drink. For another example, chinese patent (application No. 201610885257.9) discloses a sweet rice wine containing honeysuckle flower and its preparation method, which comprises steaming glutinous rice, fermenting, brewing to obtain sweet rice wine, distilling honeysuckle flower with water by modern distillation technology to obtain honeysuckle flower distillate, blending the two distilled materials at a ratio of 5: 1-12: 1, sterilizing at high temperature for the first time, packaging, sealing, and sterilizing at high temperature for the second time.
The prior art mainly relates to sweet rice wine with different flavors and beverage processed by taking the sweet rice wine as a raw material, wherein, for the sweet rice wine with different flavors, other flavor raw materials are added in the fermentation process or after the fermentation process so as to enhance or change the flavor of the sweet rice wine; for sweet rice wine beverage, the finished sweet rice wine is basically prepared by blending other raw materials through the procedures of simple mixing, filling, sterilization and the like. However, the sweet rice wine or the sweet rice wine beverage product with different flavors still does not break through the liquid state or solid-liquid mixture state of the sweet rice wine, and the deep fine processing of the sweet rice wine is not carried out, so that the developed sweet rice wine product has single type and low added value.
The fried rice is a popular puffed food at present, and is snack prepared by taking rice or cooked rice obtained by steaming rice as a raw material, dehydrating in modes of frying, puffing and the like, and seasoning, so that the preparation of the fried rice by taking rice grains in sweet rice wine as the raw material is a better processing mode for enriching the types of sweet rice wine products, but the preparation of the fried rice by taking the rice grains in the sweet rice wine has more technical problems, such as difficulty in maintaining the original flavor of the sweet rice wine and poor puffing effect of the existing puffing process.
Disclosure of Invention
Aiming at the problems, the invention provides the puffed instant sweet rice wine fried rice and the preparation method thereof, the sweet rice wine fried rice prepared by the method has uniform rice grains, faint scent and delicious taste, crisp mouthfeel, and better maintains the original flavor of the sweet rice wine.
The invention is realized by the following scheme.
The preparation method of the puffed instant sweet rice wine fried rice is characterized by comprising the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains; in the optimized puffing process, the sweet rice wine rice grains are found to have high water content, loose and soft rice grains, incomplete shape and mutual adhesion after being fermented, are directly puffed by vacuum frying, the rice grains have serious slag falling during puffing, can generate a large amount of scraps and rice grain powder or rice grains agglomerate, the puffed sensory quality is poor, and the sweet rice wine rice grains lose a large amount (the scraps, the rice grain powder or the rice grains directly leak from a raw material basket and are difficult to collect) after the vacuum frying is finished and the product is taken out of the pot, so that the yield is very low; in order to solve the problems, sweet rice wine rice grains are first subjected to low-temperature low-humidity cold air retrogradation before being puffed, the rice grains are dried under the condition of low-temperature low-humidity cold air so as to reduce the water content of the rice grains and enable the rice grains to keep fixed shapes and have certain hardness, then the rice grains are scattered so as not to be bonded with each other, then the rice grains are subjected to vacuum freezing pre-puffing so as to increase the initial puffing volume of the rice grains, then the rice grains are further subjected to vacuum oil frying puffing, the phenomena of slag falling, powder falling or mass caking of the rice grains in the puffing process can be greatly reduced, the rice grains with increased volume and fixed shapes cannot leak from a raw material net basket after the pre-puffing, and the puffed sweet rice wine rice grains have rich fragrance, good sensory quality and high product yield;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%; because the flavor of the sweet rice wine is basically lost by the puffed sweet rice wine puffed rice grains, the original sweet rice wine fragrance of the sweet rice wine puffed rice grains is endowed again by spraying the sweet rice wine juice on the surface of the puffed rice grains in a spraying mode; in addition, the sweet rice wine puffed rice grains are sprayed with the sweet rice wine juice in a spraying manner, so that the sweet rice wine puffed rice grains are moistened, and the subsequent flour coating is facilitated;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5; the sweet rice wine concentrated powder keeps the original flavor of the sweet rice wine, and can further enhance the flavor of the sweet rice wine puffed rice grains after being mixed with the sweet rice wine puffed rice grains after aroma enhancement;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
As an improved technical scheme, the sweet rice wine rice grains are puffed by adopting a mode of combining low-temperature low-humidity cold air with microwave puffing in the step (3), namely, the sweet rice wine rice grains are regenerated by low-temperature low-humidity cold air at the temperature of 5-15 ℃, the relative humidity of 10-30% and the air speed of 0.1-1 m/s to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then the sweet rice wine rice grains are scattered and placed in a microwave oven, and puffing is carried out at the microwave power of 0.2-1.5 kw/kg for 10-30 min to ensure that the moisture content of the sweet rice wine rice grains is lower than 10%, so as to obtain the sweet rice wine puffed rice grains; if the sweet rice wine rice grains are fried in vacuum, although the fat and oil are subjected to complex reaction with substances in food raw materials at high temperature to form rich fragrance, frying oil still remains in the product and does not accord with the consumption concept of health preservation of modern people, so that the vacuum frying puffing can be replaced by microwave puffing, the process of vacuum freezing pre-puffing can be omitted, and the yield of the product is high;
as a preferred technical solution, the scattering operation is: and (3) placing the sweet rice wine rice grains subjected to low-temperature low-humidity cold air recovery in an air flow drying box, drying for 5-25 s under the conditions that the air inlet temperature is 120-160 ℃ and the air speed is 0.1-1 m/s, and further controlling the water content of the sweet rice wine rice grains to be 22-25%.
As a preferred technical solution, the scattering operation is: the sweet rice wine rice grains after the low-temperature low-humidity cold air return are placed in an air flow drying box, the sweet rice wine rice grains are dried for 5-25 s under the conditions that the air inlet temperature is 120-160 ℃ and the air speed is 0.1-1 m/s, the moisture content of the sweet rice wine rice grains is further controlled to be lower than 22-25%, then the sweet rice wine rice grains are placed in a bamboo split dustpan to shake slowly, and meanwhile, the sweet rice wine rice grains are pinched and rubbed by hands.
As a preferred technical scheme, the preparation method of the sweet rice wine concentrated powder in the step (4) comprises the following specific steps: adding 5-15% of glutinous rice powder into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice to obtain sweet rice wine concentrated powder; the sweet rice wine juice is rich in a large amount of flavor substances of the sweet rice wine, the yield of direct spray drying is low, and the product is easy to bond; according to the invention, glutinous rice flour is adopted to replace conventional embedding agents, such as cyclodextrin, beta-cyclodextrin, CMC and the like, spray drying is carried out after homogenization, the yield of the prepared concentrated powder is high, the source of the glutinous rice flour is consistent with that of the sweet wine rice grains, and the taste and flavor of the product prepared by subsequent flour wrapping and crisping are more uniform.
As an improved technical scheme, the preparation method of the sweet rice wine concentrated powder in the step (4) comprises the following specific steps: adding 5-15% of glutinous rice flour, 0.02-0.2% of food-grade citric acid and 2-5% of cane sugar into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice to obtain sweet rice wine concentrated powder; the flavor of the prepared sweet rice wine concentrated powder can be further enhanced by adding food-grade citric acid and sucrose.
According to a preferable technical scheme, the grain size of the glutinous rice flour is less than 10 microns.
As a preferred technical scheme, the step (7) of crisping adopts pressure difference puffing drying for crisping, and the specific parameters are as follows: and putting the powder-wrapped raw materials into a puffing tank, heating for 10-25 min at a puffing temperature of 80-110 ℃ to enable the pressure to reach 0.20-0.35 MPa, and then decompressing and maintaining the vacuum degree to be-0.090-0.085 MPa for 5-8 min to finish the differential pressure puffing process.
As a preferred technical scheme, the step (7) of re-embrittling adopts vacuum freeze drying for re-embrittling, and the specific parameters are as follows: the vacuum degree is 0.90-0.98 MPa, the temperature is-18 to-30 ℃, and the drying time is 2-12 h.
The puffed instant sweet rice wine fried rice prepared by any one of the methods.
The invention has the beneficial effects that:
1) the invention takes sweet rice wine as raw material, and the puffed instant fried rice with sweet rice wine which is convenient to eat and carry is further processed and prepared, thereby increasing the added value of the traditional sweet rice wine product and enriching the types of the sweet rice wine product.
2) The puffed instant fried rice with sweet rice wine has the flavor of sweet rice wine, uniform rice grains and crisp mouthfeel, and is a leisure food conforming to modern trend.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The present invention will be further described with reference to the following detailed description, which should be construed as illustrative only, and not limiting the scope of the invention, which is to be given the full breadth of the appended claims, and all changes that can be made by those skilled in the art and which are, therefore, intended to be embraced therein.
Example 1
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 2
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly carrying out low-temperature low-humidity cold air retrogradation on the sweet rice wine rice grains under the conditions of 5 ℃ of temperature, 10% of relative humidity and 0.1m/s of air speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine puffed rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 3
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly carrying out low-temperature low-humidity cold air retrogradation on the sweet rice wine rice grains under the conditions of 15 ℃ of temperature, 30% of relative humidity and 0.9m/s of air speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine puffed rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 4
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly carrying out low-temperature low-humidity cold air retrogradation on the sweet rice wine rice grains under the conditions of 10 ℃ of temperature, 20% of relative humidity and 0.3m/s of air speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine puffed rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 3;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 5
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with microwave puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on the sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10% -30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then scattering the sweet rice wine rice grains, then placing the sweet rice wine rice grains in a microwave oven, and puffing at the microwave power of 0.2-1.5 kw/kg for 10-30 min to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 6
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: adding 5-15% of glutinous rice powder into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 7
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: adding 5-15% of glutinous rice flour, 0.02-0.2% of food-grade citric acid and 2-5% of cane sugar into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice to obtain sweet rice wine concentrated powder; the flavor of the prepared sweet rice wine concentrated powder can be further enhanced by adding food-grade citric acid and sucrose;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
Example 8
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product; adopting differential pressure puffing drying, the concrete parameters are as follows: putting the powder-wrapped raw materials into a puffing tank, heating for 10-25 min at a puffing temperature of 80-110 ℃ to enable the pressure to reach 0.20-0.35 MPa, and then decompressing and maintaining the vacuum degree to be-0.090-0.085 MPa for 5-8 min to finish the differential pressure puffing process;
(8) and (6) packaging.
Example 9
The preparation method of the puffed instant sweet rice wine fried rice comprises the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: placing the sweet rice wine puffed rice grains obtained in the step (3) in a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product; vacuum freeze drying is adopted, and the specific parameters are as follows: the vacuum degree is 0.90-0.98 MPa, the temperature is-18 to-30 ℃, and the drying time is 2-12 h;
(8) and (6) packaging.
Example 10
The puffed instant roasted rice with sweet rice wine prepared by the method described in example 1 was used.
Example 11
The puffed instant sweet rice wine parched rice prepared by the method described in example 2 was used.
Example 12
The puffed instant sweet rice wine parched rice prepared by the method described in example 3 was used.
Example 13
The puffed instant roasted rice with sweet rice wine prepared by the method described in example 4 was used.
Example 14
The puffed instant roasted rice with sweet rice wine prepared by the method described in example 5 was used.
Example 15
The puffed instant roasted rice with sweet rice wine prepared by the method described in example 6 was used.
Example 16
The puffed instant polished rice with sweet rice wine prepared by the method described in example 7 was used.
Example 17
The puffed instant roasted rice with sweet rice wine prepared by the method described in example 8 was used.
Example 18
The puffed instant polished rice with sweet rice wine prepared by the method described in example 9 was used.
Claims (10)
1. The preparation method of the puffed instant sweet rice wine fried rice is characterized by comprising the following steps:
(1) preparing sweet rice wine: preparing sweet rice wine by using high-quality glutinous rice and sweet distiller's yeast as raw materials;
(2) solid-liquid separation: filtering sweet rice wine to obtain sweet rice wine rice grains and sweet rice wine juice; the sweet rice wine juice is respectively used for preparing sweet rice wine concentrated powder and enhancing fragrance of the sweet rice wine puffed rice grains;
(3) puffing sweet rice wine rice grains: adopting a mode of combining low-temperature low-humidity cold air with vacuum frying and puffing, namely firstly, carrying out low-temperature low-humidity cold air retrogradation on sweet rice wine rice grains under the conditions of 5-15 ℃ of temperature, 10-30% of relative humidity and 0.1-1 m/s of wind speed to ensure that the moisture content of the sweet rice wine rice grains is lower than 35%, then carrying out scattering operation on the sweet rice wine rice grains, then carrying out vacuum drying and pre-puffing, and then carrying out vacuum frying and puffing to ensure that the moisture content of the sweet rice wine rice grains is lower than 10% to obtain the sweet rice wine puffed rice grains;
(4) preparing sweet rice wine concentrated powder: removing water from sweet rice wine juice to obtain sweet rice wine concentrated powder;
(5) flavoring: putting the sweet rice wine puffed rice grains into a food-grade container, spraying sweet rice wine juice on the surface in a spraying mode, and finally controlling the water content of the sweet rice wine puffed rice to be 15-20%;
(6) wrapping powder: mixing the sweet rice wine concentrated powder and the sweet rice wine puffed rice grains after aroma enhancement according to the mass ratio of 0.1: 1-5;
(7) and (3) re-embrittling: drying and crisping the powder-coated product;
(8) and (6) packaging.
2. The method for preparing puffed instant sweet rice wine fried rice as claimed in claim 1, wherein the puffing of sweet rice wine rice grains in step (3) is performed by low-temperature low-humidity cold wind combined with microwave puffing, that is, the sweet rice wine rice grains are first processed by low-temperature low-humidity cold wind retrogradation under the conditions of temperature of 5-15 ℃, relative humidity of 10-30% and wind speed of 0.1-1 m/s, so that the moisture content of the sweet rice wine rice grains is lower than 35%, then the sweet rice wine rice grains are scattered and then placed in a microwave oven, and puffing is performed for 10-30 min under microwave power of 0.2-1.5 kw/kg, so that the moisture content of the sweet rice wine puffed rice grains is lower than 10%, thus obtaining the puffed sweet rice wine rice grains.
3. The method for preparing the puffed instant sweet rice wine parched rice as claimed in any one of claims 1 to 2, characterized in that the scattering operation is: and (3) placing the sweet rice wine rice grains subjected to low-temperature low-humidity cold air recovery in an air flow drying box, drying for 5-25 s under the conditions that the air inlet temperature is 120-160 ℃ and the air speed is 0.1-1 m/s, and further controlling the water content of the sweet rice wine rice grains to be 22-25%.
4. The method of preparing puffed instant roasted rice with sweet rice wine as claimed in claim 3, wherein the breaking operation is: the sweet rice wine rice grains after the low-temperature low-humidity cold air return are placed in an air flow drying box, the sweet rice wine rice grains are dried for 5-25 s under the conditions that the air inlet temperature is 120-160 ℃ and the air speed is 0.1-1 m/s, the moisture content of the sweet rice wine rice grains is further controlled to be lower than 22-25%, then the sweet rice wine rice grains are placed in a bamboo split dustpan to shake slowly, and meanwhile, the sweet rice wine rice grains are pinched and rubbed by hands.
5. The method for preparing puffed instant sweet sake parched rice as claimed in claim 1, wherein the specific method for preparing the sweet sake concentrated powder of step (4) is: adding 5-15% of glutinous rice flour into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice to obtain the sweet rice wine concentrated powder.
6. The method for preparing puffed instant sweet sake parched rice as claimed in claim 5, wherein the specific method for preparing the sweet sake concentrated powder is: adding 5-15% of glutinous rice flour, 0.02-0.2% of food-grade citric acid and 2-5% of cane sugar into the sweet rice wine juice by mass of the sweet rice wine juice, uniformly mixing, carrying out high-pressure homogenization, and then carrying out spray drying to remove water in the sweet rice wine juice, thus obtaining the sweet rice wine concentrated powder.
7. The method of producing puffed instant polished rice with sweet rice wine as claimed in claim 6, wherein the particle size of the glutinous rice flour is less than 10 μm.
8. The preparation method of the puffed instant roasted rice with sweet rice wine as claimed in claim 1, wherein the step (7) of re-crisping adopts pressure difference puffing drying for re-crisping, and the specific parameters are as follows: and putting the powder-wrapped raw materials into a puffing tank, heating for 10-25 min at a puffing temperature of 80-110 ℃ to enable the pressure to reach 0.20-0.35 MPa, and then decompressing and maintaining the vacuum degree to be-0.090-0.085 MPa for 5-8 min to finish the differential pressure puffing process.
9. The preparation method of the puffed instant roasted rice with sweet rice wine as claimed in claim 1, wherein the step (7) of re-crisping adopts vacuum freeze drying for re-crisping, and the specific parameters are as follows: the vacuum degree is 0.90-0.98 MPa, the temperature is-18 to-30 ℃, and the drying time is 2-12 h.
10. An expanded instant sweet rice wine prepared by the method of any one of claims 1, 2, 5, 6, 7, 8, and 9.
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