阅读说明：本技术 锅巴生产方法 (Rice crust production method ) 是由 唐春兰 王静华 倪贝青 于 2020-05-19 设计创作，主要内容包括：本发明属于食品工业技术领域,特别涉及一种锅巴生产方法,在烘焙物料至物料表面初熟呈黄色时,向其表面喷洒水雾,让物料吸收少量水分,然后继续烘焙物料直至物料块体卷曲且通体变为金黄或淡黄,得到更加酥脆的熟制锅巴。本发明在烘焙过程中通过向物料表面喷水,改变物料烘焙过程中所处的温度、湿度环境,进而获得外形与口感均大大提升的成品锅巴。(The invention belongs to the technical field of food industry, and particularly relates to a rice crust production method. According to the invention, water is sprayed to the surface of the material in the baking process, so that the temperature and humidity environment of the material in the baking process is changed, and the finished product of rice crust with greatly improved appearance and taste is obtained.)

1. A production method of rice crust comprises the following steps:

(A) uniformly spreading the material on a bearing surface;

(C) baking the materials to obtain cooked rice crust, wherein the specific baking process is as follows:

(C1) baking the materials until the surfaces of the materials are initially mature and yellow;

(C2) spraying water mist to the surface of the steel pipe;

(C3) and continuing baking the materials until the material blocks are curled and the whole bodies become golden or light yellow to obtain the cooked rice crust.

2. The rice crust production method according to claim 1, wherein: a step B is also included between the step A and the step C,

(B) the material is cut into strip-like blocks with a minimum dimension of less than 25 cm.

3. The rice crust production method according to claim 2, wherein: the material is paved on the conveyer belt (10), the upper surface of the conveyer belt (10) forms a bearing surface, and the spraying unit is arranged above the conveyer belt (10); the extending direction of the strip-shaped block obtained in the step B is arranged at an acute angle with the conveying direction of the conveying belt (10).

4. The rice crust production method according to claim 3, wherein: and C, arranging the extending direction of the strip-shaped block obtained in the step B and the central connecting line direction of the spray heads in the spraying unit at an acute angle.

5. The rice crust production method according to claim 2, wherein: step D is also provided after the material is baked,

(D) separating the piece-shaped finished product rice crust from the bearing surface, and removing dregs adhered to the bearing surface.

6. The rice crust production process according to any of the claims 1, characterized in that: the baking temperature of step C3 is lower than the baking temperature of step C1.

7. The rice crust production method according to claim 6, wherein: when more than 70% of the components in the material are rice and the paving thickness of the material is less than 1cm, the baking temperature in the step C1 is 160-200 ℃, and the baking time is more than 10 min; the baking temperature in the step C3 is 120-180 ℃.

8. The rice crust production method according to claim 1, wherein: and C2, spreading the material on the conveyer belt (10), and spraying water mist to the exposed surface of the material, wherein the water spraying amount per square meter of the material surface is 80-180 g when the spreading thickness of the material is less than 1cm and the conveying speed of the conveyer belt (10) is 0.8 m/min.

Technical Field

The invention belongs to the technical field of food industry, and particularly relates to a production method of rice crust.

Background

Baking is a food preparation process, and the process of dehydrating, drying and hardening the materials in a dry heat mode under the ignition point of the materials. After the food is baked, the taste of the food is changed by chemical changes such as starch gelatinization and protein denaturation, and the food has more flavor.

Disclosure of Invention

The invention aims to provide a rice crust production method capable of highly recovering the appearance and the taste of the traditional rice crust.

In order to realize the purpose, the invention adopts the technical scheme that:

a production method of rice crust comprises the following steps:

a, uniformly spreading the material on a bearing surface;

c, baking the materials to obtain cooked rice crust, wherein the specific baking process comprises the following steps,

c1 baking the material until the surface of the material is early cooked and yellow;

c2 spraying water mist to its surface;

c3 baking the material until the material block curls and the whole body becomes golden or light yellow to obtain cooked rice crust.

Compared with the prior art, the invention has the following technical effects: in the baking process, the temperature and humidity environment of material processing is changed by spraying water to the surface of the material, and then the finished product rice crust with greatly improved appearance and taste is obtained.

Drawings

The contents of the description and the references in the drawings are briefly described as follows:

FIG. 1 is a schematic of the present invention.

In the figure: 10. the device comprises a conveying belt, a material distribution section, a cutting section, a baking section, a separating section, a cleaning section, a baking section, a hardening section, a curling section, a heating unit, a spraying unit, a window, a cutter, a slant cutter, a transverse cutter, a longitudinal cutter, a rotating shaft, a blade, a guide plate 41, a roller brush 51 and a material receiving groove 52, wherein the conveying belt comprises a conveying belt 10a, a cutting section, a baking section, a separating section, a cleaning section, a baking section 20a, a curling section 20b, a heating unit 21, a spraying unit 22, a window 23, a cutter 30, a slant cutter 30a.

Detailed Description

The following description of the embodiments of the present invention will be made in detail with reference to the accompanying drawings.

A production method of rice crust comprises the following steps:

a, uniformly spreading the material on a bearing surface;

c, baking the materials to obtain cooked rice crust, wherein the specific baking process is as follows:

c1 baking the material until the surface of the material is early cooked and yellow;

c2 spraying water mist to its surface;

c3 baking the material until the material block curls and the whole body becomes golden or light yellow to obtain cooked rice crust.

In the embodiment, rice is selected as the grain particles, the local surface of the material is firstly turned yellow during the initial cooking, then the heating is continued, the yellow area of the material is gradually enlarged until the whole body is golden or yellowish, the rice crust is regarded as completely cooked, and the production of the rice crust is completed. Baking to be primarily cooked, and spraying water mist uniformly on the upper surface of the material when the surface is yellow, so that the material is precooled and contracted to generate free curling deformation; meanwhile, due to the fact that the shrinkage rates of the serous fluid and the grain particles in the material are different, connection between the particles and the serous fluid and connection between the particles are weakened, and the finished product of the rice crust with crisp mouthfeel is obtained.

Preferably, a step B is further included between the step A and the step C, the material is cut into strip-shaped blocks with the minimum size of less than 25cm, so that the curling of the rice crust blocks is facilitated, and the obtained rice crust blocks are complete and have no cracks.

In this embodiment, as shown in fig. 1, the material is spread on the conveyor belt 10, the heating units 21 are respectively disposed above and below the conveyor belt 10, the upper surface of the conveyor belt 10 forms a supporting surface, and the spraying unit is disposed above the conveyor belt 10. The materials absorb the moisture in the spraying water mist, and then the crispy rice with looser texture can be obtained by drying again. In addition, after water mist is sprayed, the temperature of the upper surface of the material is reduced when the material is cooled, so that the temperature difference is formed between the upper surface and the lower surface of the material, and then the material is curled and deformed to obtain the rice crust piece with an unsmooth appearance.

The ribbon-like block obtained in step B has a large dimension in the extending direction, and is less likely to undergo large curling deformation. The extension direction of the strip-shaped blocks and the conveying direction of the conveying belt 10 are arranged in an acute angle, and the strip-shaped blocks are small in size in the width direction, so that when the strip-shaped blocks are conveyed to the spraying unit 22, the material blocks can be quickly deformed, the curling effect is more obvious, and the taste is more crisp. Similarly, the extension direction of the strip-shaped block body and the central connecting line direction of the spray head in the spraying unit are arranged at an acute angle, and the deformation and the curling of the material block body are facilitated.

The raw materials for preparing the rice crust are cooked grains, including grain particles and slurry. During production, part of grain particles and serous fluid scale are difficult to remove on the bearing surface of the conveyer belt 10, when the serous fluid content is high, a thin layer of hard shell is formed on the bearing surface of the conveyer belt 10, and the contact between new materials and the conveyer belt 10 is influenced. This allows the new material to be in full contact with the smooth belt 10, which not only ensures the spreading of the material, but also facilitates the complete separation and curling of the rice crust pieces from the belt 10 during baking.

In this embodiment, the baking temperature of step C1 is higher than the baking temperature of step C3. The higher baking temperature used in step C1 ensures that the material is initially cooked as it is transported to the spray unit 22. And step C3, the water content in the materials can be stably reduced by baking at a lower temperature, and the finished product of the rice crust with proper coking degree is obtained. When more than 70% of the components in the material are rice and the paving thickness of the material is less than 1cm, the baking temperature in the step C1 is 160-200 ℃, and the baking time is more than 10 min; the baking temperature in the step C3 is 120-180 ℃.

And C2, spraying water to the exposed surface of the material, wherein when the spreading thickness of the material is less than 1cm and the conveying speed of the conveying belt 10 is 0.8m/min, the water spraying amount per square meter of the surface of the material is 80-180 g. If the water spraying amount is too small, the crispy rice slices can not be curled and can not meet the requirements of crisp mouthfeel; if the amount of water sprayed is too large, the crispness of the rice crust becomes too high, and it becomes difficult to maintain the shape of the block during transportation.

The same materials are used for producing the rice crust, the original production method is adopted to obtain a flat sheet rice crust sample 1, and the production method of the invention is adopted to obtain a curled sheet rice crust sample 2. The brittleness, hardness and chewiness of samples 1 and 2 were tested and the test results are shown in the following table:

serial number	Sample numbering	Organization name	Numbering	Number of samples	Size and breadth	Area of	Detecting names	Results
									1	1	Rice crust	1-12	12	Visual inspection of	1*1	Degree of brittleness	1262.93
2	2	Rice crust	13-24	12	Visual inspection of	1*1	Degree of brittleness	1517.6
									3	1	Rice crust	1-12	12	Visual inspection of	1*1	Hardness of	2121.78
4	2	Rice crust	13-24	12	Visual inspection of	1*1	Hardness of	1503.58
									5	1	Rice crust	1-12	12	Visual inspection of	1*1	Degree of mastication	1486.225
6	2	Rice crust	13-24	12	Visual inspection of	1*1	Degree of mastication	1092.55

Note: the table above shows the data obtained from measurements taken six to ten days after conventional packaging of fresh samples

Therefore, the crispness of the rice crust produced by the method is increased by 16.78%, the hardness is reduced by 29.14%, and the chewiness is reduced by 36.03%, namely the rice crust is more crispy, and the chewiness of the rice crust is obviously changed.