CN112385772A - Production method of rice crust with high storage stability - Google Patents
Production method of rice crust with high storage stability Download PDFInfo
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- CN112385772A CN112385772A CN202011289405.3A CN202011289405A CN112385772A CN 112385772 A CN112385772 A CN 112385772A CN 202011289405 A CN202011289405 A CN 202011289405A CN 112385772 A CN112385772 A CN 112385772A
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- rice
- flaky
- parts
- crust
- storage stability
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 187
- 235000009566 rice Nutrition 0.000 title claims abstract description 187
- 238000003860 storage Methods 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 186
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 235000013339 cereals Nutrition 0.000 claims abstract description 21
- 239000002245 particle Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 10
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims description 10
- 229940052490 naringin Drugs 0.000 claims description 10
- 229930019673 naringin Natural products 0.000 claims description 10
- QFVOYBUQQBFCRH-UHFFFAOYSA-N Steviol Natural products C1CC2(C3)CC(=C)C3(O)CCC2C2(C)C1C(C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-UHFFFAOYSA-N 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 claims description 9
- 229940032084 steviol Drugs 0.000 claims description 9
- 239000004480 active ingredient Substances 0.000 claims description 2
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 206010039509 Scab Diseases 0.000 description 33
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 210000004911 serous fluid Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a production method of rice crust with high storage stability, which comprises the following steps: step S1: selecting high-quality rice, washing for several times, and crushing into small-particle rice grains for later use; step S2: steaming to obtain cooked rice; step S3: placing in a flat plate mold, flattening, and cutting into sheet-shaped rice cake in a slicing machine; step S4: soaking the flaky rice cake into the active slurry, draining, placing at room temperature, and standing for a period of time to obtain an active flaky rice cake; step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust; step S6: attaching various flavorings to the surface of the crispy rice chips; step S7: packing the flaky rice crust into a bagged product; the reactive slurry comprises: 30-40 parts of starch, 100 parts of water, 200 parts of citric acid and 3-5 parts of amyloglucosidase. The invention provides a production method of rice crust with high safety and reliability, good taste and high storage stability.
Description
Technical Field
The invention relates to the technical field of rice crust processing, in particular to a production method of rice crust with high storage stability.
Background
The crispy rice is a snack which is formed by frying rice and millet and has strong rice fragrance and crisp and delicious taste. However, the fried food can cause oxidation of fat after long-term storage, which in turn causes degradation of oxidation products, resulting in deterioration. The fried food can generate bad flavor after lipid oxidation, and because free radicals formed by fat oxidation and vitamins in the food generate effects, the content of the free radicals is reduced, and the nutritional value is reduced; and the free radical can be related to certain pigment substances in the food, so that the food has poor color and luster.
Therefore, a method for producing rice crusts with high safety and reliability, good taste and high storage stability needs to be researched.
Disclosure of Invention
The invention aims to provide a production method of rice crust with high safety and reliability, good taste and high storage stability.
The technical purpose of the invention is realized by the following technical scheme: a production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening, and conveying the hot rice into a slicer through a conveyer belt to be cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry, draining, putting the flaky rice cake at room temperature, and standing for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packing the flaky rice crust into a bagged product;
the reactive slurry comprises: 30-40 parts of starch, 100 parts of water, 200 parts of citric acid and 3-5 parts of amyloglucosidase.
As a further setting of the invention, the active slurry also comprises 1 to 3 parts of steviol by weight.
As a further setting of the invention, the active serous fluid also comprises 1 to 5 parts of naringin extract according to the parts by weight.
As a further configuration of the present invention, the step S4 is immersed in the slurry containing the active material for 2 to 3 seconds.
As a further arrangement of the invention, the thickness of the sheet-shaped rice cake in the step S3 is 1-2 mm.
As a further arrangement of the present invention, in step S7, the bagged product is filled with nitrogen gas for protection.
As a further configuration of the present invention, the size of the small-particle rice grains in step S1 is 1-3 mm.
The invention has the beneficial effects that:
1. after the flaky rice cake enters the active slurry, the active ingredients of starch, citric acid, amyloglucosidase, steviol and naringin extract of the active slurry are attached to the surface of the flaky rice cake, wherein the amyloglucosidase promotes the gelatinization of the starch, so that the amyloglucosidase and the starch form a layered substance on the surface of the flaky rice cake together.
2. The active slurry is added with citric acid, the citric acid can adjust the pH value of the product to a certain degree, the content of oxidizing substances in the product is further reduced, the storage stability of the product is prolonged, and simultaneously, the added steviol can improve the activity of amyloglucosidase, improve the starch gelatinization degree and improve the effect of forming a layered substance by the amyloglucosidase and starch, thereby improving the storage stability of the product.
3. The naringin extract is also added into the active slurry, and the naringin extract can react with fatty acid in the rice crust by oxidative decomposition to form oxygen-containing free radicals, so that harmful oxidative free radicals in the rice crust are consumed, the deterioration effect of fatty acid oxidation to micromolecule acid is reduced, the acid value in the rice crust is improved, the stability of the acid value in the rice crust is improved, the peroxide value in the product is reduced, and the storage stability of the product is improved.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
First, an embodiment
Example 1
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 1mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1mm, and conveying into a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2s, draining, placing at room temperature and standing for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 30 parts of starch, 100 parts of water, 1 part of citric acid, 3 parts of amyloglucosidase, 1 part of steviol and 1 part of naringin extract.
Example 2
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 1-3mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 2mm thickness, and conveying into a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: feeding the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 3s, draining, placing at room temperature, and standing for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 40 parts of starch, 200 parts of water, 3 parts of citric acid, 5 parts of amyloglucosidase, 3 parts of steviol and 5 parts of naringin extract.
Example 3
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 2mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1.5mm, and conveying to a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2.5s, draining, and placing at room temperature for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 35 parts of starch, 150 parts of water, 2 parts of citric acid, 4 parts of amyloglucosidase, 2 parts of steviol and 3 parts of naringin extract.
Example 4
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 2mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1.5mm, and conveying to a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2.5s, draining, and placing at room temperature for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 35 parts of starch, 150 parts of water, 2 parts of citric acid, 2 parts of steviol and 3 parts of naringin extract.
Example 5
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 2mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1.5mm, and conveying to a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2.5s, draining, and placing at room temperature for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 35 parts of starch, 150 parts of water, 2 parts of citric acid, 4 parts of amyloglucosidase and 3 parts of naringin extract.
Example 6
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 2mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1.5mm, and conveying to a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2.5s, draining, and placing at room temperature for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 35 parts of starch, 150 parts of water, 2 parts of citric acid, 4 parts of amyloglucosidase and 2 parts of steviol.
Example 7
A production method of rice crust with high storage stability comprises the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains with the size of 2mm, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening to 1.5mm, and conveying to a slicer through a conveyer belt to cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry for 2.5s, draining, and placing at room temperature for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packaging the flaky rice crust into a bagged product protected by nitrogen;
the reactive slurry comprises: 35 parts of starch, 150 parts of water and 2 parts of citric acid.
The samples of examples 1 to 7 were pretreated to prepare oil samples in accordance with GB5009.56-2003 "analytical method for sanitary standards for confectionery". Crushing a proper amount of test sample into powder, putting the powder into a 2L conical flask, adding a proper amount of petroleum ether, soaking overnight, filtering filter residues, performing rotary evaporation by using a rotary evaporator until a solvent disappears, preparing an oil sample, and measuring an Acid Value (AV), a peroxide value (POV) and a Carbonyl Value (CV) according to relevant regulations in the national standard GB5009.37, wherein the test results are shown in the following table 1:
TABLE 1 test results of Acid Value (AV), peroxide value (POV), Carbonyl Value (CV) of each sample
The principles and embodiments of the present invention are explained herein using specific examples, which are set forth only to help understand the method and its core ideas of the present invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (7)
1. A production method of rice crust with high storage stability is characterized by comprising the following steps:
step S1: selecting 100 parts of high-quality rice according to parts by weight, washing for several times, then placing the rice in a crusher to be crushed into small-particle rice grains, and fishing out the small-particle rice grains for later use;
step S2: cooking the small granule rice with water to obtain cooked rice;
step S3: placing the hot rice in a flat plate mold, flattening, and conveying the hot rice into a slicer through a conveyer belt to be cut into flaky rice cakes;
step S4: putting the cut flaky rice cake into a connecting flat plate die, immersing the flaky rice cake into active slurry, draining, putting the flaky rice cake at room temperature, and standing for a period of time to prepare active flaky rice cake;
step S5: putting the active flaky rice cake into hot oil for frying treatment, and draining the oil to form flaky rice crust;
step S6: attaching various flavorings to the surface of the crispy rice chips;
step S7: packing the flaky rice crust into a bagged product;
the reactive slurry comprises: 30-40 parts of starch, 100 parts of water, 200 parts of citric acid and 3-5 parts of amyloglucosidase.
2. The method for producing crispy rice with high storage stability of claim 1, wherein the active slurry further comprises 1-3 parts by weight of steviol.
3. The method for producing crispy rice with high storage stability as claimed in claim 1, wherein the active slurry further comprises 1-5 parts by weight of naringin extract.
4. The method for producing rice crust having high storage stability according to claim 1, wherein the step S4 is performed by dipping the rice crust in the slurry containing the active ingredient for 2 to 3 seconds.
5. The method for producing rice crust having high storage stability as claimed in claim 1, wherein the thickness of the sheet-like rice crust in the step S3 is 1-2 mm.
6. The method for producing crispy rice with high storage stability as claimed in claim 1, wherein said bagged product is filled with nitrogen gas for protection in step S7.
7. The method for producing rice crust having high storage stability according to claim 1, wherein the size of the small-sized rice grains in step S1 is 1-3 mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011289405.3A CN112385772B (en) | 2020-11-18 | 2020-11-18 | Production method of rice crust with high storage stability |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011289405.3A CN112385772B (en) | 2020-11-18 | 2020-11-18 | Production method of rice crust with high storage stability |
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| Publication Number | Publication Date |
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| CN112385772A true CN112385772A (en) | 2021-02-23 |
| CN112385772B CN112385772B (en) | 2023-01-20 |
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| CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN102283352A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for processing tea-flavor rice crust |
| CN105982195A (en) * | 2015-12-18 | 2016-10-05 | 合肥市新禾米业有限公司 | Brown rice with healthcare functions and spirulina and method for preparing brown rice |
| CN111387422A (en) * | 2020-05-08 | 2020-07-10 | 湖北卧龙神厨食品股份有限公司 | Production and processing method of rice crust |
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| CN87106199A (en) * | 1987-09-05 | 1988-04-13 | 西安旅游食品厂 | The production method of crispy rice |
| CN1101802A (en) * | 1993-10-16 | 1995-04-26 | 浙江临安县於潜食品厂 | Process for producing millet crust |
| CN102283352A (en) * | 2011-08-18 | 2011-12-21 | 成都市龙泉龙喜食品有限责任公司 | Method for processing tea-flavor rice crust |
| CN105982195A (en) * | 2015-12-18 | 2016-10-05 | 合肥市新禾米业有限公司 | Brown rice with healthcare functions and spirulina and method for preparing brown rice |
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