阅读说明：本技术 一种以大米为主体的快餐食品生产方法 (Production method of fast food with rice as main body ) 是由 朱长生 于 2020-07-07 设计创作，主要内容包括：本发明提供一种以大米为主体的快餐食品生产方法,包括以下步骤：首先将料米在水中浸泡,然后将调湿后的原料米进行糊化,再将糊化的食品进行干燥、冷却,将食品破碎制成大米快餐食品,将破碎处理后的食品按照营养搭配比例配制,制成易于冲调的粉剂,或者将破碎处理后的食品按常规进一步加工成饼干,将原料米进行浸泡,采用挤出机进行挤压糊化,然后进行干燥、冷却,破碎后制成粉剂或者饼干,保留了原料的胚芽和膳食纤维等全部的营养成分,避免营养成分的流失,保证制品的营养均衡,破碎或切碎的制品,可以制成粉剂,按不同的配方可以制成快餐杂烩,满足不同口味人群的需求,扩大制品的使用范围,也可以制成饼干,便于用户携带和外出食用。(The invention provides a method for producing fast food with rice as a main body, which comprises the following steps: firstly, soaking the raw material rice in water, then gelatinizing the raw material rice after moisture adjustment, drying and cooling gelatinized food, crushing the food to prepare rice fast food, preparing the crushed food according to nutrition matching proportion to prepare powder easy to be mixed, or further processing the crushed food into biscuits according to the conventional method, soaking the raw material rice, extruding and pasting by an extruder, then drying, cooling, crushing and preparing into powder or biscuit, keeping all nutrient components of embryo bud, dietary fiber and the like of the raw materials, avoiding the loss of the nutrient components, ensuring the nutrient balance of the product, crushing or cutting the product, can be made into powder, can be made into fast food braising according to different formulas, meets the requirements of people with different tastes, expands the application range of products, can also be made into biscuits, and is convenient for users to carry and eat outside.)

1. A method for producing fast food with rice as a main body is characterized by comprising the following steps:

step S101: soaking raw material rice in water, and heating at 40-100 deg.C;

step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;

step S103: drying and cooling the gelatinized food;

step S104: crushing the food to make rice snack food;

step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;

step S106: and further processing the crushed food into biscuits according to the conventional method.

2. The method of producing a rice-based snack food of claim 1 wherein: the raw material rice is mainly rice, and can be selected from broken rice, rice flour, polished rice and the like, and various starches, cereal flour and the like can also be added according to needs, such as corn starch, wheat starch, waxy corn starch and the like.

3. The method of producing a rice-based snack food of claim 1 wherein: step S101, adjusting the water content of the raw materials to 30% -40%, when rice grains are used as the raw materials, soaking the rice grains in water for 2-4 hours, wherein the soaking time is different according to different qualities and forms of the rice grains; when rice flour is used as raw material, water can be uniformly sprinkled, and warm water of 40-50 ℃ is the best.

4. The method of producing a rice-based snack food of claim 1 wherein: step S102, adopting an extruder to pressurize and heat for gelatinization, wherein the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, and fully stirring the raw materials by a stirrer before the extrusion gelatinization process.

5. The method of producing a rice-based snack food of claim 1 wherein: and S103, drying the gelatinized food at 40-60 ℃ until the water content is 5-15%, and cooling by adopting natural wind.

6. The method of producing a rice-based snack food of claim 1 wherein: step S104, crushing or chopping the materials by a conventional method, wherein the specific volume of the product is 0.0005-0.001m³Kg, water solubility below 5%, swelling degree of 3.0-9.0, heating in water for 5-10min, and making into food.

7. The method of producing a rice-based snack food of claim 1 wherein: in the step S105, the product can be prepared into fast food braising according to the formula, wherein the formula comprises 30g of the product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, and the raw materials are boiled with strong fire and boiled with slow fire for 5 min.

Technical Field

The invention belongs to the technical field of fast food production, and particularly relates to a method for producing fast food with rice as a main body.

Background

At present, the fast food is characterized by being simple, convenient and quick, taking care of reasonable nutrition collocation and taste which is easily accepted by people as much as possible, the processing mode of the rice fast food is generally divided into a pressing piece type, an expansion type or an extrusion expansion type, the processing process is that firstly, germs and grain husks of rice are removed, then the rice is cooked and gelatinized and caramelized, dried and pressed into pieces, and baked; or removing embryo bud and skin of rice to obtain refined rice flour, steaming in steam pot, spraying with spray gun, shaping with shaping machine, drying, and baking; or removing embryo bud and skin to obtain refined rice flour, steaming rice dough at high temperature, spirally pressing the rice dough to the top of an extruder, extruding and puffing, shaping by a shaping machine, drying and baking, and the common method for preparing rice beverage comprises the steps of wet grinding rice, filtering to remove coarse substances such as fiber and aggregate, concentrating and drying.

The existing production method of the fast food taking rice as the main body needs to remove germs and filter dietary fibers, so that the loss of nutrient components is caused, the technical process is complex, the processing efficiency is low, the product variety is single, and the selection can not be carried out according to the requirement.

Therefore, it is necessary to invent a method for producing a fast food mainly made of rice.

Disclosure of Invention

In order to solve the technical problems, the invention provides a method for producing fast food mainly made of rice, which aims to solve the problems that embryo buds need to be removed, dietary fibers need to be filtered, loss of nutrient components is caused, the technical process is complex, the processing efficiency is low, the product variety is single, and selection cannot be performed according to requirements in the conventional method for producing fast food mainly made of rice. A method for producing a fast food mainly containing rice comprises the following steps:

step S101: soaking raw material rice in water, and heating at 40-100 deg.C;

step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;

step S103: drying and cooling the gelatinized food;

step S104: crushing the food to make rice snack food;

step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;

step S106: and further processing the crushed food into biscuits according to the conventional method.

The raw material rice is mainly rice, and can be selected from broken rice, rice flour, polished rice and the like, and various starches, cereal flour and the like can also be added according to needs, such as corn starch, wheat starch, waxy corn starch and the like.

Step S101, adjusting the water content of the raw materials to 30% -40%, when rice grains are used as the raw materials, soaking the rice grains in water for 2-4 hours, wherein the soaking time is different according to different qualities and forms of the rice grains; when rice flour is used as raw material, water can be uniformly sprinkled, and warm water of 40-50 ℃ is the best.

Step S102, adopting an extruder to pressurize and heat for gelatinization, wherein the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, and fully stirring the raw materials by a stirrer before the extrusion gelatinization process.

And S103, drying the gelatinized food at 40-60 ℃ until the water content is 5-15%, and cooling by adopting natural wind.

Step S104, crushing or chopping the materials by a conventional method, wherein the specific volume of the product is 0.0005-0.001m³Kg, water solubility below 5%, swelling degree of 3.0-9.0, heating in water for 5-10min, and making into food.

In the step S105, the product can be prepared into fast food braising according to the formula, wherein the formula comprises 30g of the product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, and the raw materials are boiled with strong fire and boiled with slow fire for 5 min.

The technical scheme provided by the embodiment of the invention has the following beneficial effects:

(1) according to the invention, raw material rice is soaked, extruded and gelatinized by an extruder, then dried, cooled and crushed to prepare powder or biscuits, all nutrient components such as germs, dietary fibers and the like of the raw materials are reserved, loss of the nutrient components is avoided, and the nutrition balance of the product is ensured.

(2) The crushed or chopped product can be prepared into powder, can be prepared into fast food braising according to different formulas, meets the requirements of people with different tastes, expands the application range of the product, can also be prepared into biscuits, and is convenient for users to carry and eat when going out.

(3) In the invention, the raw materials are soaked, the extruder is adopted for gelatinization, and the raw materials are prepared into powder or biscuits by a conventional method, so that the preparation process is simple, the operation and parameter control of operators are facilitated, and the processing efficiency of the fast food taking rice as a main body is improved.

Drawings

FIG. 1 is a flow chart of the present invention.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

The invention is further described below with reference to the accompanying drawings:

as shown in figure 1

A method for producing a fast food mainly containing rice comprises the following steps:

Step S101: soaking raw material rice in water, and heating at 40-100 deg.C;

step S102: continuously heating the raw material rice after the humidity adjustment, and pasting;

step S103: drying and cooling the gelatinized food;

step S104: crushing the food to make rice snack food;

step S105: preparing the crushed food according to a nutrition matching proportion to prepare powder easy to be mixed;

step S106: the crushed food is further processed into biscuits according to the conventional method, the raw material rice is soaked, extruded and pasted by an extruder, then dried and cooled, and the crushed food is prepared into powder or biscuits, so that all nutrient components such as germs and dietary fibers of the raw material are reserved, the loss of the nutrient components is avoided, and the nutrition balance of the product is ensured.

In the present invention, the raw material rice is mainly rice, and may be broken rice, rice flour, polished rice, etc., and various starches, cereal flour, etc., such as corn starch, wheat starch, waxy corn starch, etc., may be added as necessary.

In the invention, step S101, the water content of the raw material is adjusted to 30-40%, when rice grains are used as the raw material, the rice grains need to be soaked in water, the soaking time is different according to the quality and the shape of the rice grains, and the rice grains can be soaked in water at normal temperature for 2-4 hours generally; when rice flour is used as raw material, water can be uniformly sprayed, warm water of 40-50 ℃ is used as optimum, when the water temperature is high, the soaking time can be shortened, and in the extrusion and gelatinization process, the temperature and pressure are controlled to avoid rice grains from puffing, rice grains tissues are damaged, and physical properties such as specific volume of the rice grains are prevented from being reduced.

In the invention, step S102, an extruder is adopted to pressurize and heat for gelatinization, the heating temperature is 80-100 ℃, and the screw compression ratio is 1: 1-1.2:1, fully stirring the raw materials by a stirrer before the extrusion gelatinization process, wherein the stirring degree of the raw materials has great influence on the structure of the blank and the taste of the rice, and fully stirring to obtain improved rice with good specific volume; the rice flour is stirred excessively, the taste, the concentration, the viscosity and the expansion degree can be reduced, the raw materials are soaked, an extruder is used for gelatinization, and then powder or biscuits are prepared by a conventional method.

In the invention, step S103, the gelatinized food is dried at the temperature of 40-60 ℃ until the water content is 5-15%, and then is cooled by natural wind, wherein the drying temperature is 40-60 ℃, the drying effect is better, and when the gelatinized food is cooled by natural wind, the natural wind is filtered by a filter screen to ensure the cleanliness of the product.

In the present invention, step S104, the material is crushed or shredded by conventional method, and the specific volume of the product is 0.0005-0.001m ³The product can be eaten after being heated in water for 5-10min, has good taste and viscosity with aging surface area ratio of more than 50%, and is not easy to stick soup or stick, and can be made into powder, and can be made into fast food according to different formulations to meet different tastesThe requirements of people expand the application range of the product, and the product can also be made into biscuits which are convenient for users to carry and eat when going out.

In the invention, in step S105, the product can be prepared into fast food braising according to the formula, the formula comprises 30g of product, 3.0g of salmon powder, 0.2g of onion powder, 0.2g of perilla seed powder, 1.0g of powdered soy sauce and 0.3g of soup, 200ml of water is added into the raw materials, the raw materials are boiled with strong fire and boiled with slow fire for 5min, the formula can be adjusted according to the taste of a user, and the application range of the product is expanded.

In case of conflict, the features of the embodiments and embodiments described herein above may be combined with each other,

the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.