阅读说明：本技术 一种大米炒米花及其制备方法和专用炒米花装置 (Rice puffed rice, preparation method thereof and special puffed rice device ) 是由 方军 万常照 于典司 孙大鹏 于 2021-08-19 设计创作，主要内容包括：本发明公开了一种新型大米炒米花的制备方法,包括如下步骤：1、研发制备新型大米炒米花的装置；2、采用大米炒米花装置筛选膨胀比例大于3的水稻品系；3、采用所述大米炒米花装置制备大米炒米花。此外,本发明还公开了采用上述方法制得的大米炒米花以及该专用炒米花装置。本发明新型大米炒米花的外形与传统炒米花完全不同,可以满足人们的新鲜感,由于新型大米炒米花的硬度与传统炒米花不同,口感也更加有韧劲。本发明节约了人工成本,也避免了人工操作误差,制作工艺简单,且能避免稻米的营养损失和风味改变。(The invention discloses a preparation method of novel rice fried rice, which comprises the following steps: 1. researching and developing a device for preparing novel rice puffed rice; 2. screening rice lines with expansion ratio larger than 3 by using a rice stir-frying popcorn device; 3. the rice popcorn device is adopted to prepare the rice popcorn. In addition, the invention also discloses the rice fried rice prepared by the method and a special rice fried rice device. The novel rice puffed rice has the appearance completely different from that of the traditional puffed rice, can meet the freshness of people, and has more flexible taste because the hardness is different from that of the traditional puffed rice. The invention saves labor cost, avoids manual operation errors, has simple preparation process, and can avoid the nutrition loss and flavor change of rice.)

1. A rice stir-frying spartina alterniflora device is characterized by comprising an air heater, a reducing bent pipe, a straight pipe, a cyclone sample bin, a fixed support, a fixed platform and a timer; the hot air blower is connected with the cyclone sample bin through the reducing bent pipe and the straight pipe; sequentially connecting an air heater, a reducing bent pipe and a straight pipe into an assembly machine by using a Teflon high-temperature-resistant adhesive tape; the fixed support is positioned on the fixed platform, connected with the reducing elbow and used for fixing the assembling machine, and a timer is arranged on the fixed platform; the cyclone sample bin is arranged in the straight pipe.

2. The device of claim 1, wherein the cyclone sample chamber is an aluminum open cylinder with a diameter of 114 mm and a height of 150 mm, and holes are formed at the lower part of the circumference of the cylinder to introduce hot air to form a cyclone; the opening of the cylinder is a protrusion with the diameter of 120 mm, and the cyclone sample bin is clamped at the opening of the straight pipe when being arranged in the straight pipe.

3. The device according to claim 1 or 2, characterized in that the outside of the reducing elbow pipe and the straight pipe is wrapped with alumina silicate ceramic fiber high-temperature-resistant heat-insulating material; the heat insulating material was wrapped with an aluminum tape.

4. A device according to claim 1 or 2, wherein the straight tube is an open cylinder with a diameter of 116 mm and a height of 300 mm; the reducing elbow is an open elbow, the diameter of an upper opening is 120 mm, the diameter of a lower opening is 32 mm, and the height is 300 mm; the diameter of an air outlet of the air heater is 30 mm, the temperature is adjusted steplessly at 50-600 ℃, and the air outlet speed is adjusted at two levels of 250 liters/min and 500 liters/min.

5. The preparation method of the fried rice popcorn is characterized by comprising the following steps:

1) a rice stir-frying apparatus for rice according to any one of claims 1 to 4, which is constructed to control temperature and cyclone velocity;

2) screening the rice line with the expansion ratio of more than 3 by adopting the rice stir-frying popcorn device in the step 1);

3) the rice popcorn device is adopted to prepare the rice popcorn.

6. The preparation method of claim 5, wherein the controlled temperature of the rice stir-frying device in the step 1) is 50 to 600 degrees celsius, and the cyclone speed is 250 liters/minute or 500 liters/minute.

7. The preparation method of claim 5, wherein the rice lines selected in the step 2) with the expansion ratio of more than 3 using the apparatus for stir-frying rice flowers of rice of the step 1) are H30, H41 and H75.

8. The preparation method according to claim 5 or 7, wherein in the step 2), the rice popcorn device is used for screening brown rice in an amount of 5 ml, the cyclone speed is 500 l/min, the temperature is 350 ℃, the time is 10 seconds, after the rice popcorn device is rotated by hot air, the volume Vx ml of the expanded rice is measured, and the expansion ratio R is calculated as Vx/5.

9. The preparation method according to claim 5, wherein the process conditions for preparing the rice popcorn as the step 3) are: the sample loading amount is that the brown rice is less than 15 ml, the cyclone speed is 500L/min, the temperature is 350-450 ℃, and the time is 10-20 seconds.

10. Fried rice popcorn, characterized in that it is in the form of a flower in appearance, which is produced by the production method according to any one of claims 5 to 9.

11. The rice popcorn of claim 10, wherein the pressure pattern exceeds 2,000gw/cm at the 2 second position²The pressure reached a peak at 3.8 seconds, the peak value was more than 10,000gw/cm²。

Technical Field

The invention relates to the field of food, in particular to fried rice with rice and a preparation method thereof; the invention also relates to a special popcorn device for the method.

Background

The fried rice is a snack which is widely eaten and is prepared at high temperature and high pressure or is prepared by being dried and fried after being cooked. The traditional method for preparing the fried rice uses the polished rice as the raw material, the product is soft, and is suitable for the old and the children. However, the fine rice used in the conventional method removes the seed coat and loses nutrients.

The Chinese patent application CN201610513219.0 discloses a method for making fried rice popped, which adopts glutinous rice as raw material and adopts three times of soaking (different soaking solutions) to make the fried rice popped contain rich nutrition brought by the soaking solutions and have crisp mouthfeel. However, the defects of the invention are that: after multiple times of soaking and draining, nutrient substances such as water-soluble protein, vitamins, trace elements and the like of the rice are lost, the original taste of the glutinous rice is influenced, the original taste and flavor of the glutinous rice are lost, the preparation process is complex, and the operation is not easy.

The Chinese patent application CN200710150488.6 discloses a process for preparing fried rice, namely a method for preparing fried instant rice, which comprises 10 steps of soaking, steaming, drying, manually grinding grains, sun drying, storing, stir-frying sand and stone with oil, sieving to obtain sand, metering and packaging, and the like, and the preparation process is quite complex and is not easy to operate. After soaking, draining, drying and frying, the protein of the rice can be degraded and denatured, the nutrition is lost, and meanwhile, the loss of various vitamins, unsaturated fatty acid and other nutrient substances can be caused.

The chinese patent application cn92107137.x discloses a process for making puffed rice, which uses glutinous rice as raw material, and comprises the steps of selecting material, washing rice, soaking in cool and refreshing water for 6-10 hours, cooking in a food steamer, airing, manually grinding grains, sun drying, storing, baking, frying in sand and oil, sieving and removing sand, etc. to obtain pure puffed rice grains. Moreover, it causes a loss of nutrition and a change in flavor of rice.

There is a great need in the art to develop a novel rice popcorn and a method for preparing the same that overcomes the above-mentioned drawbacks.

Disclosure of Invention

One of the technical problems to be solved by the invention is to provide a preparation method of rice popcorn, which comprises a method for screening novel rice popcorn rice strain raw materials and preparation. A novel rice popcorn machine is made by self, rice varieties of the rice popcorn which can be expanded are screened, and preparation parameters are explored and determined. The method has simple process, and can avoid nutrition loss and flavor change of rice.

The second technical problem to be solved by the invention is to provide the fried rice-puffed rice prepared by the method. The novel rice puffed rice has the appearance completely different from that of the traditional puffed rice, and can meet the freshness of people. The novel rice puffed rice has different hardness from the traditional puffed rice, and has more tough mouthfeel.

The third technical problem to be solved by the invention is to provide a special popcorn frying device for the method, which saves labor cost and avoids manual operation errors.

In order to solve the technical problems, the technical scheme of the invention is as follows:

in one aspect of the invention, a rice stir-frying spartina anglica device is provided, which comprises an air heater, a reducing bent pipe, a straight pipe, a cyclone sample bin, a fixed bracket, a fixed platform and a timer; the hot air blower is connected with the cyclone sample bin through the reducing bent pipe and the straight pipe; sequentially connecting an air heater, a reducing bent pipe and a straight pipe into an assembly machine by using a Teflon high-temperature-resistant adhesive tape; the fixed support is positioned on the fixed platform, connected with the reducing elbow and used for fixing the assembling machine, and a timer is arranged on the fixed platform; the cyclone sample bin is arranged in the straight pipe.

As a preferable technical scheme of the invention, the cyclone sample bin is an aluminum open cylinder, the diameter is 114 mm, the height is 150 mm, holes are formed in the lower part of the periphery of the cylinder, and hot air is introduced to form a cyclone; the opening of the cylinder is a protrusion with the diameter of 120 mm, and the cyclone sample bin is clamped at the opening of the straight pipe when being arranged in the straight pipe.

As the preferred technical scheme of the invention, the outer sides of the reducing bent pipe and the straight pipe are wrapped with aluminum silicate ceramic fiber high-temperature-resistant heat-insulating materials; the heat insulating material was wrapped with an aluminum tape.

As the preferable technical scheme of the invention, the straight pipe is an open cylinder, the diameter is 116 mm, and the height is 300 mm; the reducing elbow is an open elbow, the diameter of an upper opening is 120 mm, the diameter of a lower opening is 32 mm, and the height is 300 mm; the diameter of an air outlet of the air heater is 30 mm, the temperature is adjusted steplessly at 50-600 ℃, and the air outlet speed is adjusted at two levels of 250 liters/min and 500 liters/min.

In a second aspect of the present invention, there is provided a method for preparing fried rice popped from rice, comprising the steps of:

1) making the rice popcorn device with temperature control and cyclone speed control;

2) screening the rice line with the expansion ratio of more than 3 by adopting the rice stir-frying popcorn device in the step 1);

3) the rice popcorn device is adopted to prepare the rice popcorn.

As a preferable technical scheme of the invention, the control temperature of the rice stir-frying device in the step 1) is 50-600 ℃, and the cyclone speed is 250 liters/minute or 500 liters/minute.

As a preferred technical scheme of the invention, in the step 2), the rice lines with the expansion ratio of more than 3 are selected from H30, H41 and H75 by using the rice stir-frying rice flower device in the step 1).

As a preferable technical scheme of the present invention, in the step 2), the sample loading amount of the rice popcorn device is 5 ml of brown rice, the cyclone speed is 500 l/min, the temperature is 350 ℃, the time is 10 seconds, after the rice popcorn device is rotated by hot air, the volume Vx ml of the expanded rice is measured, and the expansion ratio R is calculated to be Vx/5.

As a preferable technical scheme of the present invention, in the step 3), the process conditions for preparing the fried rice popped are as follows: the sample loading amount is that the brown rice is less than 15 ml, the cyclone speed is 500L/min, the temperature is 350-450 ℃, and the time is 10-20 seconds.

In a third aspect of the present invention, there is provided rice popcorn having a flower-like appearance, which is produced by the above-mentioned production method.

As a preferred embodiment of the present invention, the pressure spectrum of the pressure spectrum exceeds 2,000gw/cm at the 2 second position²The pressure reached a peak at 3.8 seconds, the peak value was more than 10,000gw/cm²。

Compared with the prior art, the invention has the beneficial effects that:

1. a novel rice popcorn machine with temperature control and cyclone speed control is prepared.

2. 3 different rice lines were obtained for the preparation of new rice popcorn.

3. A novel processing mode and a novel product of the rice fried rice are innovated.

4. The novel fried rice flower uses the brown rice as a raw material, and maintains the nutrition of the rice. The novel fried rice has completely different appearance from the traditional fried rice, and can satisfy the freshness of people. The novel fried popcorn has different hardness from the traditional fried popcorn, has more tough mouthfeel and is suitable for young people to eat. However, not all rice lines are suitable for the novel popcorn, and rice lines with a large expansion ratio need to be screened for preparation. Since the novel popcorn is a new product, no way of processing the rice has been reported and no commercial machine is available for the preparation. The invention discloses a whole set of flow from machine preparation to product research and development, and provides a new processing mode and a product for utilization of rice.

5. The rice puffed rice processing device is simple in manufacturing process, saves labor cost, avoids manual operation errors, and can avoid nutrition loss and flavor change of rice.

Drawings

FIG. 1 is a schematic view of the novel rice popcorn maker of the present invention;

FIG. 2 is an enlarged schematic view of a cyclone sample chamber of the novel rice popcorn preparation machine of the present invention;

FIG. 3 is a schematic exterior view of the puffed popcorn of the present invention;

FIG. 4 is a schematic representation of the appearance of conventional popcorn in comparison to the novel popcorn of the invention;

fig. 5 is a pressure test comparison of conventional popcorn and the novel popcorn of the present invention.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

In the following examples, the energy gathering digital display air heater is purchased from Tagetes corporation, and the model is FUJ-QRF 103-2000W; straight tubes and stainless steel reducing elbows were purchased from dream stainless Steel Corp; teflon high-temperature resistant adhesive tape and aluminum film adhesive tape are purchased from 3M company, and aluminum silicate ceramic fiber is purchased from Hengtai thermal insulation building materials company; the timer and the iron stand were purchased from Shanghai Biometrics. The rice strain is obtained from a rice central germplasm resource library of Shanghai city agricultural science institute. Traditional rice popcorn is purchased from Taobao. Pressure measurement profile the MyBoyII rice chew simulation analysis system from tensipreser, japan was used.

EXAMPLE 1 novel Rice Fried Rice flower preparation device

The method for preparing the novel fried rice pudding device comprises the following steps:

1. purchasing related materials such as an air heater, a straight pipe, a stainless steel reducing bent pipe, aluminum silicate ceramic fiber, a Teflon high-temperature resistant adhesive tape, an electronic timer, an iron stand and the like;

2. connecting the air heater, the reducing bent pipe, the straight pipe and the sample bin by using a Teflon high-temperature resistant adhesive tape;

3. 3 layers of high-temperature-resistant heat-insulating aluminum silicate ceramic fiber materials with the thickness of 2 mm are wrapped around the reducing bent pipe and the straight pipe;

4. an aluminum film adhesive tape is used for wrapping a heat insulation material to prevent heat loss;

5. the assembled machine was fixed using a hob table and the heating time was determined using a timer.

The prepared rice popcorn device is shown in figure 1, and comprises a cyclone sample bin 1, a straight pipe 2, a reducing bent pipe 7, a temperature and airflow adjustable hot air blower 3, a fixed support 4, a fixed platform 5 and a timer 6; the hot air blower 3 is connected with the cyclone sample bin 1 through the reducing bent pipe 7 and the straight pipe 2; the air heater 3, the reducing bent pipe 7 and the straight pipe 2 are sequentially connected into an assembling machine by using a Teflon high-temperature resistant adhesive tape; wrapping the outer sides of the straight pipe 2 and the reducing bent pipe 7 with aluminum silicate ceramic fiber high-temperature-resistant heat-insulating materials, and wrapping the heat-insulating materials with aluminum film tapes (the shadow parts around the straight pipe 2 and the reducing bent pipe 7 in the figure 1); the cyclone sample bin 1 is arranged in the straight pipe 2, so that the cyclone sample bin can be conveniently inserted and taken out; the fixed support 4 is positioned on the fixed platform 5, and the fixed support 4 is connected with the reducing elbow 7 and used for fixing the assembling machine; the fixed platform 5 is provided with a timer 6. As shown in FIG. 2, the cyclone sample chamber 1 is an aluminum open cylinder with a diameter of 114 mm and a height of 150 mm, the lower part of the cylinder is provided with a hole 11 for leading hot air to form a cyclone, and the opening of the cylinder is provided with a protrusion 12 with a diameter of 120 mm, so that the cyclone sample chamber can be clamped at the opening of the straight pipe 2 and the sample chamber can be conveniently taken out. The straight tube 2 is an open cylinder with a diameter of 116 mm and a height of 300 mm. The reducing elbow 7 is an open elbow, the diameter of the upper opening is 120 mm, the diameter of the lower opening is 32 mm, and the height is 300 mm. The diameter of the air outlet of the temperature and airflow adjustable air heater 3 is 30 mm, the temperature is adjusted steplessly at 50-600 ℃, and the air outlet speed is adjusted at two levels of 250 and 500 liters/minute.

Example 2 machine screening of Rice lines with high expansion ratios

100 rice strains are selected for screening, the sample loading amount is 5 ml of brown rice, the cyclone speed is 500L/min (the cyclone is controlled by a cyclone sample bin and the air outlet speed is controlled by a hot air blower), the temperature is 350 ℃ (the temperature is controlled by the hot air blower), and the time is 10 seconds (the time is controlled by a timer). The specific operation steps are as follows:

1. setting the temperature and the air outlet speed of the air heater;

2. turning on a switch of the hot air blower, and preheating for 5 minutes to enable the sample bin to obtain a preset temperature;

3. measuring rice samples of different milliliters for later use;

4. setting time to be measured on a timer, and preparing for countdown;

5. adding a spare rice sample into the sample bin, and starting timing;

6. after the timing is finished, the hot air blower is turned off;

7. taking out the sample bin, pouring out the fried rice, and measuring the volume of the fried rice;

8. and calculating the expansion coefficient.

After the rotation with hot air, the volume (Vx ml) of the rice after the expansion was measured, and the expansion ratio R was calculated as Vx/5. The expansion ratio is shown in Table 1, for example.

TABLE 1 expansion ratio of different rice lines

According to the results of FIG. 3, the varieties having a swelling ratio of more than 3.0 were H30 (Baogong 34), H41 (black rice-5) and H75 (black rice-2). The appearance of these lines after expansion is shown in fig. 3, where H30 is white rice and H41 and H75 are black rice. FIG. 3 shows the appearance of the novel popcorn with a swelling ratio of more than 3.0, indicating that both the white rice and the black rice produced from different rice varieties can produce the novel popcorn.

Example 3 determination of conditions for preparation of Rice popcorn

H30, H41 and H75 are taken as research objects to search the optimal conditions of the novel rice popcorn. The present invention sets different sample amount, temperature, cyclone speed and time, determines the optimum condition by two parameters of expansion ratio and parched rice burnt flavor, and the specific parameter setting and result are shown in table 2.

TABLE 2 conditions for preparing rice popcorn and results thereof

As shown in Table 2, the swelling ratio is greater than 3, no scorched flavor is taken as the upper section standard, the loading amount of the optimal novel rice puffed rice product is that the brown rice amount should be less than 15 ml, the cyclone speed is 500L/min, the temperature is 350 ℃ and 450 ℃, and the time is 10-20 seconds.

Comparative example 1 comparison of conventional Rice popcorn product

In contrast to the conventional rice popcorn, the novel rice popcorn of the present invention is different in appearance in that the novel rice popcorn of the present invention is swelled from the inside and popped in a flower shape, which is transferred toThe rice puffed rice is oval, and the shape of the rice is still kept, and the comparison of the two different shapes of the drawings shows that the novel rice puffed rice is completely different from the traditional puffed rice in characteristics (see figure 4). In order to quantify different tastes of the novel popcorn and the traditional popcorn, the pressure maps of the novel popcorn and the traditional popcorn are detected, and the chewing taste is simulated. Pressure testing showed (graph results in FIG. 5) that the conventional rice popcorn exceeded 2,000gw/cm at the 3.5 second position²The pressure peak reached at 4.3 seconds and was about 9,000gw/cm². The novel rice popcorn of the invention exceeds 2,000gw/cm at the 2 second position²The pressure peak is reached at about 3.8 seconds, the peak value exceeding 10,000gw/cm². The pressure test simulates the chewing process and the results show that the traditional popcorn and the novel popcorn of the invention have completely different chewing characteristics during crushing and chewing with the teeth. Therefore, the novel rice puffed rice has very large difference between the appearance and the taste of the traditional rice puffed rice, and is novel leisure food.