CN113994996A - Low-calorie rice crust and preparation method thereof - Google Patents
Low-calorie rice crust and preparation method thereof Download PDFInfo
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- CN113994996A CN113994996A CN202111259461.7A CN202111259461A CN113994996A CN 113994996 A CN113994996 A CN 113994996A CN 202111259461 A CN202111259461 A CN 202111259461A CN 113994996 A CN113994996 A CN 113994996A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention discloses low-calorie rice crust and a preparation method thereof, and belongs to the technical field of food. Comprises 10-20 parts of base powder, 20-40 parts of wheat flour, 10-20 parts of wheat fiber powder, 10-20 parts of oat flour, 5-20 parts of buckwheat flour, 1-5 parts of chia seed powder and 1-10 parts of konjac flour. Most of the substances of the invention are low-calorie substances such as wheat flour, wheat fiber powder, oat flour, buckwheat flour and the like, and the chia seed powder and the konjac flour are matched, so that the calorie of the rice crust is greatly reduced, and the finished rice crust is more crisp and more green and environment-friendly.
Description
Technical Field
The invention relates to the technical field of food, in particular to rice crust with lower heat and a preparation method thereof.
Background
The crispy rice is a traditional local flavor snack and is eaten as a leisure snack in daily life. With the improvement of living standard of people, the requirement on the nutritional value of leisure food is higher and higher. The crispy rice has various tastes, such as sweet potato crispy rice, tea-flavored crispy rice, Chinese yam crispy rice, black rice crispy rice, buckwheat crispy rice and the like, the crispy rice avoids high-calorie raw materials such as rice and millet from raw materials, but the preparation method adopts a frying mode, so a large amount of heat still exists, in the existing crispy rice, generally 100g of the heat is about more than 2000 kilojoules, and 30g to 40g of fat is converted into about 500 Kcal. High-calorie rice crust is prone to obesity, resulting in sub-health. Buckwheat rice crust, yam rice crust or other coarse cereal rice crust are prepared by steaming, cooling, dispersing, tabletting and frying mostly, and the method still adopts frying, has high heat and hard mouthfeel of products.
Disclosure of Invention
In order to solve the problems, the invention provides the rice crust with lower heat, and the heat of the rice crust is reduced by adopting the raw materials with lower heat.
Meanwhile, the invention also provides a preparation method of the low-calorie rice crust, which improves the taste of the rice crust by processing the low-calorie raw materials and adopting different puffing modes.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the low-calorie rice crust comprises the following components in parts by weight: 10-20 parts of base powder, 20-40 parts of wheat flour, 10-20 parts of wheat fiber powder, 10-20 parts of oat powder, 5-20 parts of buckwheat powder, 1-5 parts of chia seed powder and 1-10 parts of konjac flour;
the preparation method comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder, adding water, and soaking for 5-10min to obtain colloidal solution;
(2) mixing the base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, fermenting for 20-60min, tabletting, slicing and shaping to obtain semi-finished product of rice crust;
(3) baking the semi-finished product of the rice crust, and adding seasonings to fully mix to obtain the rice crust.
Preferably, the low-calorie rice crust comprises the following components in parts by weight: 10 parts of base powder, 20 parts of wheat flour, 10 parts of wheat fiber powder, 10 parts of oat powder, 10 parts of buckwheat powder, 1-2 parts of chia seed powder and 2-5 parts of konjac flour.
Preferably, the low-calorie rice crust comprises the following components in parts by weight: 20 parts of base powder, 30 parts of wheat flour, 20 parts of wheat fiber powder, 15 parts of oat powder, 10 parts of buckwheat powder, 2-5 parts of chia seed powder and 5-8 parts of konjac flour.
Further, the base powder is any one or a combination of several of flour, rice flour, corn flour, starch and soybean flour.
A preparation method of low-calorie rice crust comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, and soaking for 5-10min to obtain colloidal solution;
(2) mixing base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding colloidal solution to mix into dough, fermenting for 20-60min, tabletting, slicing and shaping to obtain semi-finished product of rice crust;
(3) baking the semi-finished product of the rice crust, and adding seasonings to fully mix to obtain the rice crust.
Further, in the step (1), the solid-to-liquid ratio of the mixture of the konjac flour and the chia seed flour to water is 1: (2-3).
Further, in the step (2), the colloidal solution is mixed with base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, then the mixture is stirred and mixed at high speed to obtain foamed dough, and lactobacillus and yeast are added into the dough to be mixed and fermented for 20-60min at the temperature of 23-28 ℃. Preferably, the fermentation temperature is 25-26 deg.C, and the fermentation time is 30 min.
Further, in the step (2), in the process of foaming into dough, the amount of yeast added is 1-2% of the weight of the base powder; the addition amount of the lactic acid bacteria is 2-5% of the weight of the base powder.
Further, the moisture content of the dough is 40-50%.
Further, the seasonings at least comprise palm oil, salt, monosodium glutamate and chicken essence.
The low-calorie rice crust and the preparation method thereof have the beneficial effects that:
(1) most of the substances of the invention are low-calorie substances such as wheat flour, wheat fiber powder, oat flour, buckwheat flour and the like, and the chia seed powder and the konjac flour are matched, so that the heat of the rice crust is greatly reduced, and the rice crust has a certain satiety effect and is more green and environment-friendly.
(2) According to the preparation method disclosed by the invention, the raw materials are mixed and fermented, so that the materials are more fluffy, and the baked rice crust finished product is more crisp.
(3) The fermented raw materials adopt a baking technology, high-speed stirring is adopted during raw material mixing, a certain foaming effect is achieved besides mixing in the high-speed stirring process, and compared with the traditional extrusion puffing, the fiber structure in the raw materials is not easy to change, and the nutritive value is higher.
(4) The invention adopts baking technology, and compared with the traditional fried rice crust, the invention has the advantages of less oil, less heat and more health.
Detailed Description
Technical solutions in the embodiments of the present invention are clearly and completely described in order to enable those skilled in the art to better understand the technical solutions of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The low-calorie rice crust comprises the following components in parts by weight: 10 parts of flour, 20 parts of wheat flour, 10 parts of wheat fiber powder, 10 parts of oat flour, 5 parts of buckwheat flour, 1 part of chia seed powder and 1 part of konjac flour.
In this example, the base powder is flour.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 10min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 100 meshes, and the ratio of the mixture of the konjac flour and chia seed flour to water is 1: 2, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water, so that the distribution of nutrient substances is more uniform when the soluble substances are mixed with other raw materials subsequently;
(2) mixing flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.1 part and the adding amount of the lactobacillus is 0.2 part, fully mixing, and fermenting for 20min at 28 ℃;
tabletting: the material is pressed into a 1 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 5min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence.
According to the actual production taste, different seasonings are added:
spicy taste: appropriate amount of fructus Zanthoxyli and Capsici fructus can be added, and small amount of white sugar can be added for flavoring.
Fresh sweet taste: adding appropriate amount of salt and white sugar, mixing, and flavoring;
seafood flavor: adding scallop extract with seafood taste;
different tastes can be added according to specific product conditions to form different flavors of rice crust such as vegetables (tomato, cucumber), sea weed, sour and sweet, spicy, barbecue and the like.
Example 2
The low-calorie rice crust comprises the following components in parts by weight: 20 parts of base powder, 40 parts of wheat flour, 20 parts of wheat fiber powder, 20 parts of oat powder, 15 parts of buckwheat powder, 5 parts of chia seed powder and 10 parts of konjac flour.
In the embodiment, the base flour is flour and rice flour which are mixed according to the proportion of 1: 1.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing flour, rice flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, only within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.4 part and the adding amount of the lactobacillus is 1 part, fully mixing, and fermenting for 20min at 25 ℃;
tabletting: the material is pressed into a 2 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 10min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
Example 3
The low-calorie rice crust comprises the following components in parts by weight: 20 parts of base powder, 30 parts of wheat flour, 15 parts of wheat fiber powder, 10 parts of oat powder, 10 parts of buckwheat powder, 2 parts of chia seed powder and 5 parts of konjac flour.
In this example, the base flour was flour, rice flour and soybean flour mixed at a ratio of 2:1: 1.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing flour, rice flour, soybean flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.2 part and the adding amount of the lactobacillus is 0.6 part, fully mixing, and fermenting for 40min at 26 ℃;
tabletting: the material is pressed into a 3 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 8min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
Example 4
The low-calorie rice crust comprises the following components in parts by weight: 10 parts of base powder, 20 parts of wheat flour, 10 parts of wheat fiber powder, 10 parts of oat powder, 10 parts of buckwheat powder, 1 part of chia seed powder and 2 parts of konjac flour.
In this example, the base powder is starch.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing starch, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.1 part and the adding amount of the lactobacillus is 0.4 part, fully mixing, and fermenting for 40min at 26 ℃;
tabletting: the material is pressed into a 2 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 8min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
Example 5
The low-calorie rice crust comprises the following components in parts by weight: 10 parts of base powder, 20 parts of wheat flour, 10 parts of wheat fiber powder, 10 parts of oat powder, 10 parts of buckwheat powder, 2 parts of chia seed powder and 5 parts of konjac flour.
In this example, the base flour was corn flour.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing corn flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.1 part and the adding amount of the lactobacillus is 0.2 part, fully mixing, and fermenting for 40min at 26 ℃;
tabletting: the material is pressed into a 2 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 8min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
Example 6
The low-calorie rice crust comprises the following components in parts by weight: 20 parts of base powder, 30 parts of wheat flour, 20 parts of wheat fiber powder, 15 parts of oat powder, 10 parts of buckwheat powder, 5 parts of chia seed powder and 8 parts of konjac flour.
In this example, the base flour was flour mixed with starch at a ratio of 3: 1.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing flour, starch, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.2 part and the adding amount of the lactobacillus is 0.4 part, fully mixing, and fermenting for 40min at 26 ℃;
tabletting: the material is pressed into a 2 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 8min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
Example 7
The low-calorie rice crust comprises the following components in parts by weight: 20 parts of base powder, 30 parts of wheat flour, 20 parts of wheat fiber powder, 15 parts of oat powder, 10 parts of buckwheat powder, 2 parts of chia seed powder and 5 parts of konjac flour.
In this example, the base flour was flour mixed with starch at a ratio of 3: 1.
The preparation method of the low-calorie rice crust specifically comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, stirring, and soaking for 5min to obtain colloidal solution; in the step, the particle size of the konjac flour and chia seed flour is 120 meshes, and the mixture of the konjac flour and chia seed flour and water are mixed according to the weight ratio of 1: 3, fully stirring and mixing the solid-liquid ratio, releasing water-insoluble dietary fibers in chia seed powder to absorb water and then expand, and dissolving soluble substances such as protein, amino acid and the like in water to ensure that the nutrient substances are more uniformly distributed when the soluble substances are mixed with other raw materials subsequently;
(2) mixing flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, and mixing to obtain dough; in this process, the water content of the gum solution is low enough not to make the raw material into a dough with a water content of 40-50% (in the present invention, the water content of the dough is an indeterminate value, and is within this range), and fresh water may be added in order to make the dough soft. Adding yeast and lactobacillus in the process of mixing and kneading into dough, wherein the adding amount of the yeast is 0.4 part and the adding amount of the lactobacillus is 0.8 part, fully mixing, and fermenting for 40min at 26 ℃;
tabletting: the material is pressed into a 2 mm slice by adopting the existing equipment, and a thin layer of palm oil or olive oil can be brushed on the upper surface and the lower surface of the material in the tabletting process, so that adhesion is prevented, and the subsequent baking is ensured to be smooth;
slicing: cutting the dough sheet pressed into slices into proper specifications, and shaping to obtain a semi-finished product of rice crust;
(3) baking the semi-finished product of rice crust in an oven at 200 deg.C for 8min, taking out, cooling to surface temperature of 40-50 deg.C, adding flavoring agent, and mixing thoroughly to obtain rice crust;
wherein the flavoring comprises palm oil, appropriate amount of salt, monosodium glutamate and chicken essence. Different seasonings can be added according to the actual production taste.
The rice crusts obtained in examples 1 to 7 were used for heat detection, and the data obtained are shown in table 1:
TABLE 1 Properties and calorific values of the respective groups
| Item | Sense organ | Glycemic index mg/dL | Heat (kcal/100g) |
| Example 1 | Has good taste and crisp texture | 88.38 | 316.89 |
| Example 2 | Has good taste and crisp texture | 97.21 | 299.88 |
| Example 3 | Has fine and crisp taste | 86.47 | 340.15 |
| Example 4 | Has good taste and crisp texture | 83.14 | 309.14 |
| Example 5 | Coarse, crisp and slightly hard mouthfeel | 85.22 | 291.13 |
| Example 6 | Has good taste and crisp texture | 93.89 | 294.81 |
| Example 7 | Has fine and crisp taste | 98.55 | 297.35 |
As can be seen from Table 1, the blood glucose index of the invention is between 80mg/dL and 100mg/dL, within the normal range (60mg/dL to 115mg/dL), and the invention has good taste and is suitable for the broad masses of people to eat.
Comparative example 1
The raw materials of example 5 were the same except that the raw material of comparative example 1 was not ground, and the conventional process was used, i.e., the raw materials were cooked, cooled and dispersed, tabletted, sliced, and finally fried with seasonings.
The heat of the two products was measured and the data obtained are shown in table 2:
TABLE 2 calorific value of each group
| Item | Heat (kcal/100g) |
| Example 5 | 291.13 |
| Comparative example 1 | 584.36 |
As can be seen from Table 2, the same raw materials, using the production technology of the present invention, produced lower heat and were healthier.
The caloric value of the food is calculated from the caloric table and the ingredients of the food.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of the invention. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. It is explicitly and implicitly understood by one skilled in the art that the embodiments described herein can be combined with other embodiments.
Finally, it should be noted that: the embodiment of the present invention is disclosed only as a preferred embodiment of the present invention, which is only used for illustrating the technical solutions of the present invention and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A low-calorie rice crust, which is characterized in that: the paint comprises the following components in parts by weight: 10-20 parts of base powder, 20-40 parts of wheat flour, 10-20 parts of wheat fiber powder, 10-20 parts of oat powder, 5-20 parts of buckwheat powder, 1-5 parts of chia seed powder and 1-10 parts of konjac flour;
the preparation method comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder, adding water, and soaking for 5-10min to obtain colloidal solution;
(2) mixing the base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding the colloidal solution, fermenting for 20-60min, tabletting, slicing and shaping to obtain semi-finished product of rice crust;
(3) baking the semi-finished product of the rice crust, and adding seasonings to fully mix to obtain the rice crust.
2. The rice crust according to claim 1, wherein: the paint comprises the following components in parts by weight: 10 parts of base powder, 20 parts of wheat flour, 10 parts of wheat fiber powder, 10 parts of oat powder, 10 parts of buckwheat powder, 1-2 parts of chia seed powder and 2-5 parts of konjac flour.
3. The reduced calorie rice crust of claim 1, wherein: the paint comprises the following components in parts by weight: 20 parts of base powder, 30 parts of wheat flour, 20 parts of wheat fiber powder, 15 parts of oat powder, 10 parts of buckwheat powder, 2-5 parts of chia seed powder and 5-8 parts of konjac flour.
4. Low calorie rice crust according to any of claims 1-3, characterized in that: the base powder is any one or combination of flour, rice flour, corn flour, starch and soybean flour.
5. A process for preparing a reduced calorie rice crust according to claim 4, wherein: the method comprises the following steps:
(1) mixing rhizoma Amorphophalli powder and chia seed powder at a certain proportion, adding water, and soaking for 5-10min to obtain colloidal solution;
(2) mixing base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, adding colloidal solution to mix into dough, fermenting for 20-60min, tabletting, slicing and shaping to obtain semi-finished product of rice crust;
(3) baking the semi-finished product of the rice crust, and adding seasonings to fully mix to obtain the rice crust.
6. The method for preparing rice crust according to claim 5, wherein: in the step (1), the solid-to-liquid ratio of the mixture of the konjac flour and the chia seed powder to water is 1: (2-3).
7. The method for producing low-calorie rice crust according to claim 5, wherein: in the step (2), the colloidal solution is mixed with base powder, wheat flour, wheat fiber powder, oat flour and buckwheat flour, then the mixture is stirred and mixed at high speed to obtain foamed dough, and lactobacillus and yeast are added into the dough to be mixed and fermented for 20-60min at the temperature of 23-28 ℃.
8. The method for producing low-calorie rice crust according to claim 7, wherein: in the step (2), in the process of foaming into dough, the amount of yeast added is 1-2% of the weight of the base powder; the addition amount of the lactic acid bacteria is 2-5% of the weight of the base powder.
9. The method for producing low-calorie rice crust according to claim 7, wherein: the water content of the dough is 40-50%.
10. The method for producing low-calorie rice crust according to claim 5, wherein: the flavoring at least comprises palm oil, salt, monosodium glutamate and chicken essence.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115176964A (en) * | 2022-07-15 | 2022-10-14 | 海南绿川种苗有限公司 | Thin paper rice crust and preparation method thereof |
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| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN107319338A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of brown rice crispy rice |
| CN108902735A (en) * | 2018-06-16 | 2018-11-30 | 安徽智联管理咨询有限公司 | A kind of production method of odd sub- seed Chinese yam beans crispy rice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349624A (en) * | 2011-11-01 | 2012-02-15 | 中国农业大学 | Extruded puffed fiber food and preparation method thereof |
| CN107319338A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of brown rice crispy rice |
| CN108902735A (en) * | 2018-06-16 | 2018-11-30 | 安徽智联管理咨询有限公司 | A kind of production method of odd sub- seed Chinese yam beans crispy rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115176964A (en) * | 2022-07-15 | 2022-10-14 | 海南绿川种苗有限公司 | Thin paper rice crust and preparation method thereof |
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