CN114145424A - Method for preparing bean pulp rice cracker - Google Patents
Method for preparing bean pulp rice cracker Download PDFInfo
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- CN114145424A CN114145424A CN202110830453.7A CN202110830453A CN114145424A CN 114145424 A CN114145424 A CN 114145424A CN 202110830453 A CN202110830453 A CN 202110830453A CN 114145424 A CN114145424 A CN 114145424A
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- rice
- bean pulp
- xylitol
- soft sugar
- rice cracker
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 56
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 56
- 235000019685 rice crackers Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims description 15
- 241000209094 Oryza Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 36
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 36
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 36
- 229960002675 xylitol Drugs 0.000 claims abstract description 36
- 235000010447 xylitol Nutrition 0.000 claims abstract description 36
- 239000000811 xylitol Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000013339 cereals Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 230000001007 puffing effect Effects 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 239000010419 fine particle Substances 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 241000238631 Hexapoda Species 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000004576 sand Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 22
- 239000004455 soybean meal Substances 0.000 claims description 22
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000007781 pre-processing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 244000281702 Dioscorea villosa Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- 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
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- 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)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of bean pulp rice cracker, which comprises the steps of scattering and grinding bean pulp, drying, baking for three minutes at one hundred and eighty ℃, selecting rice which is free of mildew and insect damage, normal in color and luster and full in grains, removing impurities such as dead grains, shells, ash sand and the like generated in raw materials, and cleaning to ensure that the moisture of the raw materials is controlled at 12-16%; the raw materials are puffed by heating, pressurizing, then cooling and depressurizing, the puffing temperature is kept at 70-80 ℃, the time is controlled to be 5min, the puffed rice is screened out, the required amount of the corresponding xylitol is accurately weighed and placed in a non-stick pan to be melted until the xylitol is completely melted and has no fine particles, the required amount of the corresponding soft sugar is accurately weighed and placed in the non-stick pan to be melted until the soft sugar is completely melted and has no fine particles, the taste of the rice cracker is improved, and the nutritional ingredients of the rice cracker are balanced.
Description
Technical Field
The invention relates to a food, in particular to a method for preparing bean pulp rice cracker.
Background
The soybean meal is used as a byproduct of soybean processing, the soybean meal at the present stage is still only used as a feed and fertilizer culture medium, amino acid, dietary fiber, mineral substances and other bioactive substances which are rich in the soybean meal can be all important nutrient elements which are necessary for a human body, the current use mode is too extensive and wasteful, and meanwhile, the traditional rice has single general material and simple nutrient components, has larger influence on blood sugar under the double effects of soft sugar and popcorn, and has larger influence on body health after being eaten for a long time.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides the preparation method of the bean pulp rice cracker, which is simple to operate and can effectively ensure the nutrient components of the raw materials.
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for preparing bean pulp rice cracker comprises the following steps:
firstly, preprocessing bean pulp, namely scattering and grinding the bean pulp, drying the bean pulp, and then baking the bean pulp for three minutes at the temperature of one hundred eighty ℃;
cleaning rice, namely selecting the rice which is free from mildew and insect damage, has normal color and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, and cleaning the rice to ensure that the water content of the raw materials is controlled to be 12-16%;
puffing, namely puffing the raw materials by heating, pressurizing, then cooling and depressurizing, keeping the puffing temperature at 70-80 ℃, controlling the time at 5min, and screening puffed rice;
adding seasonings, accurately weighing the required amount of the corresponding xylitol, placing the xylitol in a non-stick pan for melting until the xylitol is completely melted and no fine particles exist, and accurately weighing the required amount of the corresponding soft sugar, placing the soft sugar in the non-stick pan for melting until the soft sugar is completely melted and no fine particles exist;
fifthly, mixing, namely screening the puffed rice from the rice puffed at high temperature and high pressure, and then respectively pouring the puffed rice, the xylitol, the soft sugar and the bean pulp into a non-stick pan according to the proportion to stir-fry to make the puffed rice, the xylitol, the soft sugar and the bean pulp uniformly mixed and present due color;
sixthly, molding, namely putting the mixed and fried semi-finished product into a non-stick mold for extrusion molding;
seventhly, cooling, namely taking the formed rice cracker out of the mould, cooling at room temperature, and then sterilizing;
and eighthly, packaging, and finally packaging and boxing the final product.
In the fifth step, the dosage proportion of the popcorn, the xylitol, the soft sugar and the bean pulp is based on 10g of the weight of the popcorn, and the optimal formula of the bean pulp-rice-flour-made common yam rhizome is as follows: 60% of xylitol, 90% of soft sugar and 60% of soybean meal.
And in the second step, selecting rice which is free from mildew and insect pests, has normal color and luster and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, cleaning the rice by using warm water, and drying the rice.
In the third step, xylitol and soft sugar are respectively heated and melted.
And seventhly, sterilizing by using a microwave sterilizer.
By the scheme, the invention at least has the following advantages: the bean pulp is added into the rice cracker according to the proportion, so that the nutritional value of the rice cracker can be effectively improved, the influence on blood sugar is reduced, the taste is improved, and the color, the fragrance and the taste of the bean pulp rice cracker are effectively improved.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. 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.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships only for the convenience of describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the context of the present invention will be understood in a specific context to those skilled in the art.
It should be noted that, in this document, terms such as "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The preparation method of the bean pulp rice cracker comprises the following steps:
firstly, preprocessing bean pulp, namely scattering and grinding the bean pulp, drying the bean pulp, and then baking the bean pulp for three minutes at the temperature of one hundred eighty ℃;
cleaning rice, namely selecting the rice which is free from mildew and insect damage, has normal color and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, and cleaning the rice to ensure that the water content of the raw materials is controlled to be 12-16%;
puffing, namely puffing the raw materials by heating, pressurizing, then cooling and depressurizing, keeping the puffing temperature at 70-80 ℃, controlling the time at 5min, and screening puffed rice;
adding seasonings, accurately weighing the required amount of the corresponding xylitol, placing the xylitol in a non-stick pan for melting until the xylitol is completely melted and no fine particles exist, and accurately weighing the required amount of the corresponding soft sugar, placing the soft sugar in the non-stick pan for melting until the soft sugar is completely melted and no fine particles exist;
fifthly, mixing, namely screening the puffed rice from the rice puffed at high temperature and high pressure, and then respectively pouring the puffed rice, the xylitol, the soft sugar and the bean pulp into a non-stick pan according to the proportion to stir-fry to make the puffed rice, the xylitol, the soft sugar and the bean pulp uniformly mixed and present due color;
it should be noted that: the raw material adding proportion is the optimal proportion, and the optimal proportion obtaining mode is to perform sensory evaluation on the comprehensive quality of the bean pulp rice cracker by taking a scoring standard as a basis. Sensory evaluation is the most objective, real and effective method for reflecting the quality of food, is widely applied in the food industry, and is mainly applied to food quality control and research and development of new products. It judges in the most straightforward way the nutritional value of a food product and the acceptability of the consumer with this product. This sensory evaluation can help us to select the best route for research, food production, and help the enterprise to get the maximum profit. Inviting five persons to form a sensory evaluation group, and grading the excellent taste of the finished soybean meal rice cracker and soybean meal wheat cracker according to sensory grading standards. And after the scoring is finished, summing up the scores of the five persons, and selecting an average value as a final comprehensive score. The evaluation standard refers to the evaluation standard of sensory evaluation of Mingtong of the people's republic of China, and the evaluation is shown in the following table.
The optimal addition amount of xylitol in the bean pulp rice cracker, and the experimental results are shown in table 1-1.
TABLE 1-1 influence of xylitol addition on sensory quality of soy meal Mitong
As can be seen from Table 1-1, xylitol had little effect on the morphology, taste and texture of the soybean meal mitong. When the addition amount of the xylitol is 60%, the bean pulp rice cracker has the advantages of complete appearance, uniform surface, yellow color, moderate sweetness, crispness, good taste and good mouthfeel. Therefore, the optimum amount of xylitol added is 60%.
The optimal addition amount of soft sugar in the bean pulp rice cracker, and the experimental results are shown in tables 1-2.
Table 1-2 influence of addition amount of soft sugar on sensory quality of soy meal mitong
As can be seen from tables 1-2, soft sugar has a large influence on the shape, taste and texture of the soybean meal rice-flour dough. When the soft sugar is little, the bean pulp rice-flour noodle has lower sweetness and is not too crisp in taste; when the content of the soft sugar is high, the bean pulp rice is too sweet and hard in taste. When the addition amount of the soft white sugar is 90%, the bean pulp rice-flour noodle has the advantages of complete shape, uniform surface, light brown color, sweetness, crispness, no obvious particle impurities and good taste. Therefore, the optimum amount of addition of soft sugar is 90%.
The optimal addition amount of the soybean meal, namely the rice flour, is shown in the table 1-3.
TABLE 1-3 influence of the amount of soybean meal added on the sensory quality of soybean meal Mitong
As can be seen from tables 1-3, the amount of soybean meal has little effect on the shape, taste and texture of the soybean meal rice-flour noodle. When the amount of the soybean meal is small, the soybean meal rice cake has sweet taste and hard mouthfeel; when the amount of the soybean meal is large, the soybean meal is slightly sweet in taste and crisp in mouthfeel. When the amount of the soybean meal is 60%, the soybean meal is complete in shape, uniform in surface, yellow in color, crisp in taste, free of obvious particle impurities and good in taste. Therefore, the optimum amount of addition of the soybean meal is 60%.
Sixthly, molding, namely putting the mixed and fried semi-finished product into a non-stick mold for extrusion molding;
seventhly, cooling, namely taking the formed rice cracker out of the mould, cooling at room temperature, and then sterilizing;
and eighthly, packaging, and finally packaging and boxing the final product.
In the fifth step, the dosage proportion of the popcorn, the xylitol, the soft sugar and the bean pulp is based on 10g of the weight of the popcorn, and the optimal formula of the bean pulp-rice-flour-made common yam rhizome is as follows: 60% of xylitol, 90% of soft sugar and 60% of soybean meal.
And in the second step, selecting rice which is free from mildew and insect pests, has normal color and luster and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, cleaning the rice by using warm water, and drying the rice.
In the third step, xylitol and soft sugar are respectively heated and melted.
And seventhly, sterilizing by using a microwave sterilizer.
The bean pulp is added into the rice cracker according to the proportion, so that the nutritional value of the rice cracker can be effectively improved, the influence on blood sugar is reduced, the taste is improved, and the color, the fragrance and the taste of the bean pulp rice cracker are effectively improved.
The specific embodiment is as follows: the invention relates to a method for preparing bean pulp rice cracker.
The invention relates to a method for preparing bean pulp rice cracker, which sequentially comprises the following steps:
firstly, preprocessing bean pulp, namely scattering and grinding the bean pulp, drying the bean pulp, and then baking the bean pulp for three minutes at the temperature of one hundred eighty ℃; drying and processing the raw materials to be half-cooked for subsequent processing
Cleaning rice, namely selecting the rice which is free from mildew and insect damage, has normal color and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, and cleaning the rice to ensure that the water content of the raw materials is controlled to be 12-16%;
puffing, namely puffing the raw materials by heating, pressurizing, then cooling and depressurizing, keeping the puffing temperature at 70-80 ℃, controlling the time at 5min, and screening puffed rice;
adding seasonings, accurately weighing the required amount of the corresponding xylitol, placing the xylitol in a non-stick pan for melting until the xylitol is completely melted and no fine particles exist, and accurately weighing the required amount of the corresponding soft sugar, placing the soft sugar in the non-stick pan for melting until the soft sugar is completely melted and no fine particles exist;
fifthly, mixing, namely screening the puffed rice from the rice puffed at high temperature and high pressure, and then respectively pouring the puffed rice, the xylitol, the soft sugar and the bean pulp into a non-stick pan according to the proportion to stir-fry to make the puffed rice, the xylitol, the soft sugar and the bean pulp uniformly mixed and present due color;
sixthly, molding, namely putting the mixed and fried semi-finished product into a non-stick mold for extrusion molding; pressed to form blocks which are convenient for packaging
Seventhly, cooling, namely taking the formed rice cracker out of the mould, cooling at room temperature, and then sterilizing; the preservation time is prolonged on the premise of ensuring that the nutrient components are not lost.
And eighthly, packaging, and finally packaging and boxing the final product. And carrying out subsequent transportation.
Claims (5)
1. The preparation method of the bean pulp rice cracker is characterized by comprising the following steps:
firstly, preprocessing bean pulp, namely scattering and grinding the bean pulp, drying the bean pulp, and then baking the bean pulp for three minutes at the temperature of one hundred eighty ℃;
cleaning rice, namely selecting the rice which is free from mildew and insect damage, has normal color and full grains, removing impurities such as dead grains, shells, sand ash and the like generated in the raw materials, and cleaning the rice to ensure that the water content of the raw materials is controlled to be 12-16%;
puffing, namely puffing the raw materials by heating, pressurizing, then cooling and depressurizing, keeping the puffing temperature at 70-80 ℃, controlling the time at 5min, and screening puffed rice;
adding seasonings, accurately weighing the required amount of the corresponding xylitol, placing the xylitol in a non-stick pan for melting until the xylitol is completely melted and no fine particles exist, and accurately weighing the required amount of the corresponding soft sugar, placing the soft sugar in the non-stick pan for melting until the soft sugar is completely melted and no fine particles exist;
fifthly, mixing, namely screening the puffed rice from the rice puffed at high temperature and high pressure, and then respectively pouring the puffed rice, the xylitol, the soft sugar and the bean pulp into a non-stick pan according to the proportion to stir-fry to make the puffed rice, the xylitol, the soft sugar and the bean pulp uniformly mixed and present due color;
sixthly, molding, namely putting the mixed and fried semi-finished product into a non-stick mold for extrusion molding;
seventhly, cooling, namely taking the formed rice cracker out of the mould, cooling at room temperature, and then sterilizing;
and eighthly, packaging, and finally packaging and boxing the final product.
2. The method for preparing the bean pulp rice cracker according to claim 1, wherein the amount ratio of the popcorn, the xylitol, the soft sugar and the bean pulp in the step five is based on 10g of the weight of the popcorn, and the optimal formula of the bean pulp rice cracker is as follows: 60% of xylitol, 90% of soft sugar and 60% of soybean meal.
3. The method for preparing bean pulp rice cracker according to claim 1, wherein in the second step, rice which is free of mildew and insect damage, has normal color and full grains is selected, impurities such as dead grains, shells, sand and ash generated in the raw materials are removed and cleaned, and the rice cracker is cleaned and dried by using warm water.
4. The method for preparing the bean pulp rice cracker according to claim 1, wherein xylitol and soft sugar are respectively melted by heating in the third step.
5. The method for preparing the bean pulp rice cracker according to claim 1, wherein in the seventh step, the sterilization is performed by a microwave sterilization machine.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN102771721A (en) * | 2012-08-13 | 2012-11-14 | 成都派立食品有限公司 | Crunchy rice candy and preparation method thereof |
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| CN106962786A (en) * | 2017-02-28 | 2017-07-21 | 四川徽记食品股份有限公司 | Fresh flower series dilated food and preparation method thereof |
| CN108651848A (en) * | 2017-03-27 | 2018-10-16 | 重庆市荷花米花糖(集团)有限责任公司 | A kind of xylitol popped rice shortcake and preparation method thereof |
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