阅读说明：本技术 白桃乌龙味糯米锅巴及其制作方法 (White peach and oolong flavored glutinous rice crust and preparation method thereof ) 是由 石磊 林二平 张翰玲 张海燕 王虎 宋有谞 于 2021-06-23 设计创作，主要内容包括：本发明涉及锅巴技术领域,特别涉及一种白桃乌龙味糯米锅巴及其制作方法,所述的白桃乌龙味糯米锅巴包括糯米锅巴本体及附着在所述糯米锅巴本体一侧或两侧的白桃乌龙调味粉；所述的白桃乌龙调味粉由以下重量百分比的原料混配而成：食用葡萄糖22-26％、全脂乳粉16-20％、乳清粉8-12％、草莓粉5-10％、DL-苹果酸0.5-1％、阿斯巴甜0.05-0.15％、三氯蔗糖0.01-0.05％、钮甜0.02-0.10％、白砂糖30-35％、柠檬酸1-1.5％、食用盐1-1.2％、食品用香精0.01-0.05％、二氧化硅1-1.5％；本发明中,通过在糯米锅巴本体的一侧喷洒白桃乌龙调味粉,赋予了糯米锅巴全新的口味,满足了人们对锅巴丰富口味的需求。(The invention relates to the technical field of rice crust, in particular to white peach oolong flavored glutinous rice crust and a manufacturing method thereof, wherein the white peach oolong flavored glutinous rice crust comprises a glutinous rice crust body and white peach oolong seasoning powder attached to one side or two sides of the glutinous rice crust body; the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 22-26% of edible glucose, 16-20% of whole milk powder, 8-12% of whey powder, 5-10% of strawberry powder, 0.5-1% of DL-malic acid, 0.05-0.15% of aspartame, 0.01-0.05% of sucralose, 0.02-0.10% of knob sweetener, 30-35% of white granulated sugar, 1-1.5% of citric acid, 1-1.2% of edible salt, 0.01-0.05% of food essence and 1-1.5% of silicon dioxide; according to the invention, the peach oolong seasoning powder is sprayed on one side of the glutinous rice crust body, so that the glutinous rice crust is endowed with a brand-new taste, and the requirement of people on rich taste of the crust is met.)

1. The glutinous rice crust with the flavor of the white peach oolong is characterized by comprising a glutinous rice crust body and white peach oolong seasoning powder attached to one side or two sides of the glutinous rice crust body;

the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 22-26% of edible glucose, 16-20% of whole milk powder, 8-12% of whey powder, 5-10% of strawberry powder, 0.5-1% of DL-malic acid, 0.05-0.15% of aspartame, 0.01-0.05% of sucralose, 0.02-0.10% of knob sweetener, 30-35% of white granulated sugar, 1-1.5% of citric acid, 1-1.2% of edible salt, 0.01-0.05% of food essence and 1-1.5% of silicon dioxide.

2. The peach oolong flavored glutinous rice crust as claimed in claim 1, wherein the peach oolong flavored seasoning powder is prepared by mixing the following raw materials in percentage by weight: 25.05% of edible glucose, 18.32% of whole milk powder, 10.69% of whey powder, 7.23% of strawberry powder, 0.91% of DL-malic acid, 0.08% of aspartame, 0.02% of sucralose, 0.07% of buttonhweet, 34.12% of white granulated sugar, 1.23% of citric acid, 1.02% of edible salt, 0.02% of food essence and 1.24% of silicon dioxide.

3. The peach oolong flavored glutinous rice crust of claim 1, wherein the peach oolong flavoring powder is used in an amount of 3-4% by weight of the glutinous rice crust body.

4. The method is characterized by comprising the steps of pretreating, mixing and forming raw materials for manufacturing the glutinous rice crust body, frying and forming the raw materials, spraying the peach oolong seasoning powder to one side or two sides of the glutinous rice crust body while the raw materials are hot, and cooling the mixture to obtain the peach oolong glutinous rice crust.

5. The method of claim 4, wherein the conditions for the frying are at least as follows: the oil temperature at the bottom of the oil container is 228 +/-5 ℃, and the frying time is 1 min.

6. The method of claim 4 wherein said peach oolong flavoring powder is treated with a 40 mesh screen prior to spraying.

Technical Field

The invention relates to the technical field of rice crust, in particular to white peach and oolong flavored glutinous rice crust and a manufacturing method thereof.

Background

The rice crust as a traditional local flavor snack in China can be directly eaten or used as a dish ingredient, and is a popular snack food. With the continuous improvement of living standard of people, the requirements on the nutritional value, variety and taste of leisure food are higher and higher, so that more tastes of rice crusts need to be developed to meet the market demand.

Disclosure of Invention

The invention aims to overcome the defects in the prior art, and provides the white peach oolong flavored glutinous rice crust which enriches the taste of the existing glutinous rice crust and meets the taste requirements of more people.

In order to achieve the purpose, the invention adopts the following technical scheme:

a glutinous rice crust with flavor of peach oolong comprises a glutinous rice crust body and peach oolong seasoning powder attached to one side or two sides of the glutinous rice crust body;

the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 22-26% of edible glucose, 16-20% of whole milk powder, 8-12% of whey powder, 5-10% of strawberry powder, 0.5-1% of DL-malic acid, 0.05-0.15% of aspartame, 0.01-0.05% of sucralose, 0.02-0.10% of knob sweetener, 30-35% of white granulated sugar, 1-1.5% of citric acid, 1-1.2% of edible salt, 0.01-0.05% of food essence and 1-1.5% of silicon dioxide.

In a further technical scheme, the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 25.05% of edible glucose, 18.32% of whole milk powder, 10.69% of whey powder, 7.23% of strawberry powder, 0.91% of DL-malic acid, 0.08% of aspartame, 0.02% of sucralose, 0.07% of buttonhweet, 34.12% of white granulated sugar, 1.23% of citric acid, 1.02% of edible salt, 0.02% of food essence and 1.24% of silicon dioxide.

In a further technical scheme, the using amount of the peach flavor oolong seasoning powder is 3% -4% of the weight of the glutinous rice crust body.

The invention also provides a preparation method of the white peach oolong flavored glutinous rice crust, which comprises the steps of pretreating, mixing and forming raw materials for preparing the glutinous rice crust body, frying and forming the raw materials, spraying white peach oolong seasoning powder to one side or two sides of the glutinous rice crust body while the raw materials are hot, and cooling the mixture to obtain the white peach oolong flavored glutinous rice crust.

In a further technical scheme, the frying forming conditions at least meet the following conditions: the oil temperature at the bottom of the oil container is 228 +/-5 ℃, and the frying time is 1 min.

In a further technical scheme, the peach flavor powder is screened by a 40-mesh screen before spraying.

Compared with the prior art, the invention has the following technical effects:

according to the invention, the peach oolong seasoning powder is sprayed on one side of the glutinous rice crust body, so that the glutinous rice crust is endowed with a brand-new taste, and the requirement of people on rich taste of the crust is met.

In addition, the raw materials with rich taste are adhered to one side or two sides of the glutinous rice crust body in a spraying mode, so that a series of defect problems in the prior art in the process of manufacturing the glutinous rice crust through an internal adding mode are avoided.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Detailed Description

In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further clarified with the specific embodiments.

The invention provides white peach oolong flavored glutinous rice crust which comprises a glutinous rice crust body and white peach oolong seasoning powder attached to one side or two sides of the glutinous rice crust body; the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 22-26% of edible glucose, 16-20% of whole milk powder, 8-12% of whey powder, 5-10% of strawberry powder, 0.5-1% of DL-malic acid, 0.05-0.15% of aspartame, 0.01-0.05% of sucralose, 0.02-0.10% of knob sweetener, 30-35% of white granulated sugar, 1-1.5% of citric acid, 1-1.2% of edible salt, 0.01-0.05% of food essence and 1-1.5% of silicon dioxide.

According to the technical scheme provided by the invention, the peach oolong seasoning powder is sprayed on one side of the glutinous rice crust body, so that the glutinous rice crust is endowed with a brand-new taste, and the requirement of people on rich taste of the crust is met.

Particularly, according to the technical scheme provided by the invention, the white peach oolong seasoning powder with rich taste is adhered to the glutinous rice crust body, so that glutinous rice crust with different tastes is prepared, and various defects of the prior art in which the glutinous rice crust with rich taste is formed in an internal adding mode are overcome. Specifically, in the prior art, the method for forming the crispy rice with rich taste generally comprises the steps of mixing raw materials with rich taste with raw materials of a crispy rice body, preparing the mixture into a crispy rice blank, and then frying the blank to form the crispy rice, but because additional raw materials are added, the requirement on frying temperature is high, and the crispy rice is easy to be fried; in addition, in order to prevent taint of flavor, production lines need to be correspondingly arranged aiming at the rice crust with different flavors, or the model of the rice crust product needs to be switched for a long time, so that the cost is higher in the prior art for producing the rice crust with different flavors, and the rice crust is not easy to implement. The method provided by the invention can well overcome the defects by attaching seasoning powder with rich taste to the fried rice crust body to form the powdered rice crust.

In the invention, the dosage of each raw material component in the white peach oolong seasoning powder can be selected in a wide range, and preferably, the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 25.05% of edible glucose, 18.32% of whole milk powder, 10.69% of whey powder, 7.23% of strawberry powder, 0.91% of DL-malic acid, 0.08% of aspartame, 0.02% of sucralose, 0.07% of buttonhweet, 34.12% of white granulated sugar, 1.23% of citric acid, 1.02% of edible salt, 0.02% of food essence and 1.24% of silicon dioxide.

In the invention, the usage amount of the peach oolong seasoning powder determines the final taste of the peach oolong flavored glutinous rice crust, and preferably, the usage amount of the peach oolong seasoning powder is 3-4% of the weight of the glutinous rice crust body.

The invention also provides a preparation method of the white peach oolong flavored glutinous rice crust, which comprises the steps of pretreating, mixing and forming raw materials for preparing the glutinous rice crust body, frying and forming the raw materials, spraying white peach oolong seasoning powder to one side or two sides of the glutinous rice crust body while the raw materials are hot, and cooling the mixture to obtain the white peach oolong flavored glutinous rice crust.

According to the method provided by the invention, the manufacturing mode of the glutinous rice crispy rice body is basically consistent with that of the traditional crispy rice, and the subsequent process improvement is mainly realized. In a specific embodiment of the invention, firstly, glutinous rice is soaked at normal temperature, and then the soaked glutinous rice is elutriated to remove impurities, drain and control water; and then adding edible corn starch and edible salt into the water-controlled sticky rice, uniformly mixing, preparing into sheet blanks by using a tablet press, putting the sheet blanks into edible vegetable oil for frying, taking out after frying, and draining oil to obtain the sticky rice crispy rice body.

The white peach oolong flavored glutinous rice crust provided by the invention preferably selects glutinous rice as a main raw material, the glutinous rice is rich in B vitamins, can warm spleen and stomach and tonify middle-jiao, and has a certain relieving effect on spleen and stomach deficiency cold, poor appetite, abdominal distension and diarrhea. According to the invention, by soaking the sticky rice, the viscosity of the sticky rice can be improved, and the sticky rice can be cooked more easily. The soaking time of the glutinous rice may be selected in a wide range, and preferably, the soaking time of the glutinous rice is 12 hours.

In the invention, the mixed material is pressed into sheet-shaped blank by a tablet press, and then the blank is cut into pieces with certain specification size, specifically, the piece is cut into pieces with the length of 10-15cm and the width of 5-10 cm; in the specific tabletting process, the thickness of the pressed tablet is not too large for convenience of eating and spraying of the powdery seasoning, and preferably, the thickness of the tablet blank is not more than 0.8cm, and specifically, can be 0.5cm, 0.6cm, 0.7cm or 0.8 cm.

In the invention, as the most important step of glutinous rice crust body forming, the conditions of the frying treatment are very critical, particularly the mastering of oil temperature and the control of the frying time, the inventor of the application finds that the frying temperature displayed by thermocouple sensing has certain deviation more or less in many years of deep-ploughing crust production and processing, and finds that the same temperature displayed at different temperature measuring points has influence on the taste of the fried crust, and particularly, the taste of the fried crust is optimal when the oil temperature at the bottom of an oil container is measured to be 228 +/-5 ℃ and the time of the frying treatment is controlled to be 1 min.

According to the method provided by the invention, in order to ensure that the finally prepared white peach oolong flavored glutinous rice crust has better mouthfeel, the white peach oolong flavored seasoning powder is subjected to screening treatment by a 40-mesh sieve before spraying.

The following provides a further explanation of the white peach oolong flavored glutinous rice crust and the preparation method thereof by specific examples.

Example 1

The embodiment provides a white peach oolong flavored glutinous rice crust, which comprises a glutinous rice crust body and white peach oolong seasoning powder attached to one side of the glutinous rice crust body;

the white peach oolong seasoning powder is prepared by mixing the following raw materials in percentage by weight: 25.05% of edible glucose, 18.32% of whole milk powder, 10.69% of whey powder, 7.23% of strawberry powder, 0.91% of DL-malic acid, 0.08% of aspartame, 0.02% of sucralose, 0.07% of buttonhweet, 34.12% of white granulated sugar, 1.23% of citric acid, 1.02% of edible salt, 0.02% of food essence and 1.24% of silicon dioxide.

The making process of the white peach oolong flavored glutinous rice crust comprises the following steps:

(1) preparation of white peach oolong seasoning powder

Sieving edible glucose, whole milk powder, whey powder, strawberry powder, DL-malic acid, aspartame, sucralose and thaumatin, checking, weighing according to formula amount, and then feeding into a stirring kettle to stir and mix;

weighing white granulated sugar, citric acid and edible salt in sequence according to the formula ratio, crushing, sieving with a 40-mesh sieve, and then adding into the stirring kettle for stirring and mixing;

weighing the food essence and the silicon dioxide according to the formula, premixing, sieving by a 40-mesh sieve, adding into the stirring kettle, stirring and mixing, and sieving by the 40-mesh sieve to obtain the white peach oolong seasoning powder.

(2) Preparation of glutinous rice crust body

Weighing 10kg of glutinous rice, adding water to submerge the glutinous rice, then soaking the glutinous rice for 12 hours at normal temperature, and then elutriating the soaked glutinous rice to remove impurities, drain and control water;

adding edible corn starch and edible salt into the sticky rice after water control, wherein the adding amount of the edible corn starch is 0.36kg, and the adding amount of the edible salt is 0.14 kg; mixing uniformly, making into sheet blank with thickness of 0.6cm by using a tablet press, cutting the sheet blank into pieces with length of 12cm and width of 5cm, putting the pieces into edible vegetable oil for frying, controlling the oil temperature at the bottom of an oil container at 230 ℃, and frying for 1 min; after the frying is finished, fishing out, spraying the prepared white peach oolong seasoning powder on the fried glutinous rice crust body while the seasoning powder is hot, and cooling to obtain the white peach oolong flavored glutinous rice crust;

the using amount of the white peach oolong seasoning powder is 3% of the weight of the glutinous rice crust body.

The following detection is carried out on the white peach oolong flavored glutinous rice crust prepared in the embodiment 1, and the detection result shows that the white peach oolong flavored glutinous rice crust provided by the invention meets the requirements of GB/T20977-.

Table 1 items and results of product testing in example 1

The foregoing shows and describes the general principles, essential features, and inventive features of this invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.