阅读说明：本技术 一种豆香锅巴及其制备方法 (Bean-flavor rice crust and preparation method thereof ) 是由 董立军 何英贤 董玮 于 2020-08-08 设计创作，主要内容包括：本申请公开了一种豆香锅巴及其制备方法,涉及休闲食品领域。一种豆香锅巴的制备方法包括以下步骤：(1)原料预处理；(2)蒸煮；(3)冷却干燥；(4)回性回香；(5)拌料；(6)辊压切片；(7)油炸；(8)调味；(9)冷却；(10)充氮包装、检验、入成品库。本申请的制备方法具有降低锅巴含油量,改善锅巴油腻口感的优点。另外,本申请的豆香锅巴具有营养丰富、口感酥脆、不油腻的优点。(The application discloses bean-flavor rice crust and a preparation method thereof, and relates to the field of leisure food. The preparation method of the bean-flavor rice crust comprises the following steps: (1) pretreating raw materials; (2) steaming and boiling; (3) cooling and drying; (4) returning to nature and giving up fragrance; (5) stirring materials; (6) rolling and slicing; (7) frying; (8) seasoning; (9) cooling; (10) filling nitrogen, packaging, inspecting, and storing in a finished product warehouse. The preparation method has the advantages of reducing the oil content of the rice crust and improving the greasy taste of the rice crust. In addition, the bean-flavor rice crust has the advantages of being rich in nutrition, crisp in taste and not greasy.)

1. The preparation method of the bean-flavor rice crust is characterized by comprising the following steps:

(1) pretreatment of raw materials: weighing rice, soybeans and potatoes according to a ratio;

removing impurities from rice, cleaning, and soaking in tap water;

removing impurities from soybeans and cleaning;

cleaning potato, peeling, cutting into strips, soaking in water, and washing with running water;

(2) and (3) cooking: draining the rice, the soybeans and the potato strips pretreated in the step (1) respectively, uniformly mixing, introducing high-temperature steam for primary cooking to obtain a mixture 1, stirring and scattering the mixture 1 while adding water, uniformly stirring, introducing high-temperature steam for secondary cooking to obtain a mixture 2;

(3) and (3) cooling and drying: cooling and drying the mixture 2 to obtain a mixture 3;

(4) and (3) returning nature and aftertaste: standing the mixture 3 at normal temperature to obtain a mixture 4;

(5) mixing materials: adding starch, vegetable oil and salt into the mixture 4, and uniformly stirring to obtain a mixture 5;

(6) rolling and slicing: rolling the mixture 5 to obtain a green blank, and slicing the green blank to obtain a green sheet;

(7) frying: frying and puffing the green sheets to obtain cooked sheets;

(8) seasoning: adding a seasoning into the cooked slices according to the taste and uniformly stirring to obtain seasoned cooked slices;

(9) and (3) cooling: cooling the seasoned cooked slices to obtain a semi-finished product;

(10) filling nitrogen, packaging, inspecting, and storing in a finished product warehouse.

2. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: the rice in the step (1): soybean: the weight ratio of the potato chips is 1: (0.08-0.12): (0.08-0.10); the mass ratio of rice water soaked by the rice is 1: (1-2), soaking for 40min at the temperature higher than 20 ℃, and soaking for not less than 50min at the temperature lower than 20 ℃; soaking potato strips in flowing water for 8-15 min.

3. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: in the step (2), the first cooking time is 15-35min, and the second cooking time is 20-40 min.

4. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: the moisture content of the mixture 3 in the step (3) is 52-56%.

5. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: and (4) rolling by using a roller press in the step (6), wherein the distance between the second rollers of the roller press is 1.8-2.0mm, the distance between the third rollers is 1.3-1.5mm, and the distance between the fourth rollers is 0.8-1.0 mm.

6. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: the moisture content of the green sheet in the step (6) is 42 to 50%.

7. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: the frying conditions in the step (7) are as follows: the front zone temperature is 175-185 ℃, the rear zone temperature is 172-181 ℃, and the total frying time is 2-3 min.

8. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: the cooling in the step (9) is vacuum cooling, and the cooling is carried out for 30 to 60 seconds under the pressure of 0.07 to 0.09 MPa.

9. The method for preparing bean-flavor rice crust according to claim 1, wherein the method comprises the following steps: and a vacuum centrifugal deoiling procedure is added between the step (7) and the step (8).

10. A bean-flavored rice crust characterized by being obtained by the method for preparing a bean-flavored rice crust according to any one of claims 1 to 9.

Technical Field

The application relates to the field of leisure food, in particular to bean-flavor rice crust and a preparation method thereof.

Background

As a traditional leisure food, the rice crust is suitable for people of all ages due to the crisp taste and fragrance, and is deeply loved by people. At present, rice crust in the market mostly takes rice, corn, millet and soybean as main raw materials.

Chinese patent CN101632437A discloses a potato rice crust and a preparation method thereof, wherein the potato rice crust comprises the following raw material components in parts by weight: 75-85 parts of rice, 5-15 parts of potatoes, 5-15 parts of soybeans and 3-5 parts of seasonings, wherein the seasonings comprise the following components in parts by weight: 1 to 1.5 portions of chilli powder, 1 to 1.3 portions of salt, 0.5 to 0.8 portion of monosodium glutamate, 0.1 to 0.4 portion of white granulated sugar, 0.04 to 0.06 portion of aniseed, 0.05 to 0.15 portion of fennel, 0.05 to 0.07 portion of cassia bark, 0.1 to 0.4 portion of beef flavor powder, 0.1 to 0.15 portion of chicken flavor powder, 0.1 to 0.2 portion of pepper and 0.05 to 0.15 portion of maltodextrin. The making method of the potato rice crust comprises the following steps: (1) soaking the rice and the soybeans in water for 7-9 hours, and then cleaning the rice and the soybeans together with the potatoes; (2) placing the cleaned rice, soybeans and potatoes into water for heating and stewing for 1.5-2.5 hours, wherein the water content of the stewed rice and soybeans is 10-15%; (3) crushing the cooked rice, soybeans and potatoes, mixing the crushed materials according to the weight part ratio, putting the mixture into a puffing forming machine for puffing and forming, and then slicing the mixture; (4) putting the sliced product into an oil pan for frying and curing, wherein the frying time is 5-8 minutes; (5) and mixing the seasoning into the fried and cured product to season the finished product, and finally inspecting and packaging the finished product.

The potato rice crust is prepared by the traditional process, has high oil content and greasy taste, and is not beneficial to health after being eaten too much. With the improvement of living standard, people pursue higher and higher health, but are reluctant to abandon the crispy taste and special flavor given to the rice crust by frying, so that a novel fried rice crust preparation method is needed to be provided, and the oil content and the greasy taste of the rice crust are reduced while the crispy taste of the rice crust is ensured.

Disclosure of Invention

Aiming at the problems of high oil content and greasy taste of the rice crust in the related art, the first object of the application is to provide the preparation method of the bean-flavor rice crust, and the preparation method has the advantages of reducing the oil absorption rate of the rice crust, thereby reducing the oil content of the rice crust and improving the greasy taste of the rice crust.

A second object of the present application is to provide a bean-flavored rice crust having the advantages of rich nutrition, crispy and non-greasy taste.

In order to achieve the first object, the present application provides the following technical solutions: a preparation method of bean-flavor rice crust comprises the following steps: (1) pretreatment of raw materials: weighing rice, soybeans and potatoes according to a ratio; removing impurities from the rice, cleaning and soaking in tap water; removing impurities from the soybeans and cleaning; the potatoes are cleaned, peeled, cut into strips, soaked in water and washed by running water; (2) and (3) cooking: draining the rice, the soybeans and the potato strips pretreated in the step (1) respectively, uniformly mixing, introducing high-temperature steam for primary cooking to obtain a mixture 1, stirring and scattering the mixture 1 while adding water, uniformly stirring, introducing high-temperature steam for secondary cooking to obtain a mixture 2; (3) and (3) cooling and drying: cooling and drying the mixture 2 to obtain a mixture 3; (4) and (3) returning nature and aftertaste: standing the mixture 3 at normal temperature to obtain a mixture 4; (5) mixing materials: adding starch, vegetable oil and salt into the mixture 4, and uniformly stirring to obtain a mixture 5; (6) rolling and slicing: rolling the mixture 5 to obtain a green blank, and slicing the green blank to obtain a green sheet; (7) frying: frying and puffing the green sheets to obtain cooked sheets; (8) seasoning: adding a seasoning into the cooked slices according to the taste and uniformly stirring to obtain seasoned cooked slices; (9) and (3) cooling: cooling the seasoned cooked slices to obtain a semi-finished product; (10) filling nitrogen, packaging, inspecting, and storing in a finished product warehouse.

By adopting the technical scheme, rice is soaked in the raw material pretreatment process, the gelatinization of cooking starch is facilitated, the gelatinization degree of the starch is controlled in the cooking process so as to adjust the taste and the crispness of the rice crust, the moisture content is controlled in the cooling and drying process so as to ensure the good forming degree of the rolling and slicing process and reduce the lamination phenomenon, the gluten network structure can be adjusted in the retrogradation aroma returning process, the plasticity is increased, the situation that the rice crust cannot be extended due to too high elasticity in the subsequent rolling and slicing process is reduced, the rolling and slicing and frying processes are adopted to reduce the oil absorption rate in the frying process, the oil absorption rate in the cooling process is reduced in the cooling process, and the processes play a role in reducing the oil content of the final product rice crust together, so that the greasy taste of the rice crust is improved, the oil consumption of the.

Further, in the step (1), the rice: soybean: the weight ratio of the potato chips is 1: (0.08-0.12): (0.08-0.10); the mass ratio of rice water soaked by the rice is 1: 1-2, soaking for 40min at the temperature higher than 20 ℃, and soaking for not less than 50min at the temperature lower than 20 ℃; soaking potato strips in flowing water for 8-15 min.

By adopting the technical scheme, the rice is soaked in tap water, so that the rice fully absorbs water, and starch is fully gelatinized during cooking. The water content of rice increases with the amount of the soaking water and the soaking time, but when the water content of rice reaches a certain amount, the water content hardly increases even if the soaking time is prolonged and the amount of the soaking water is increased. Soaking the potato strips in flowing water rapidly removes starch from the surfaces of the potato strips to reduce browning of the potato strips.

Further, in the step (2), the first cooking time is 15-35min, and the second cooking time is 20-40 min.

By adopting the technical scheme, the gelatinization degree of starch in rice and potato chips is controlled by adjusting the cooking time, so that the taste and the crispness of the rice crust are adjusted.

Further, the moisture content of the mixture 3 in the step (3) is 52-56%.

By adopting the technical scheme, the forming degree of the rice crust is good and the lamination phenomenon is not easy to occur in the slicing process by controlling the moisture content of the mixture 3.

Further, in the step (6), a roller press is used for rolling, and the distance between the second roller and the third roller of the roller press is 1.8-2.0mm, the distance between the third roller and the fourth roller of the roller press is 1.3-1.5mm, and the distance between the fourth roller of the roller press is 0.8-1.0 mm.

By adopting the technical scheme, the content of the rice starch is more than 70%, and the starch is organically combined with water in the cooking process, so that the starch is gelatinized, the volume of the rice is expanded, and a plurality of pores are generated. When the raw sheet of the crispy rice is prepared, a large number of small pores are formed in the raw sheet, and just these pores absorb a large amount of oil when fried at high temperature, and the size and the number of the pores in the sheet directly influence the oil absorption rate of the crispy rice. In addition, the thickness of the green sheet influences the curing speed and the frying time, thereby influencing the oil absorption rate of the rice crust.

Further, the moisture content of the green sheet in the step (6) is 42 to 50%.

During frying, the outer layer of the rice crust contains free water and bound water, the rice crust is put into hot oil at high temperature, the surface water is rapidly evaporated, the outer layer forms a hard shell, and the water at the inner layer is heated to form water vapor which escapes from the pores of the hard shell. With the progress of the frying process, the oil slowly permeates into the space left after the moisture in the food is evaporated, so that the moisture content of the crispy rice green sheet has a close relationship with the oil absorption rate, and the oil absorption rate is adjusted by controlling the moisture content of the green sheet.

Further, the frying conditions in the step (7) are as follows: temperature of pre-frying zone: 175 ℃ and 185 ℃, rear zone temperature: 172 ℃ and 181 ℃, and the total frying time is 2-3 min.

By adopting the technical scheme, when the green sheet just enters the frying equipment, the higher front zone temperature is needed due to the high moisture content, the heat transfer process is accelerated, and the moisture is quickly evaporated; and later on, lower temperatures in the after-frying zone are required in order to control the penetration of oil into the interior of the crust chips. As the frying time increases, the amount of oil that penetrates into the interior of the crispy chips increases, and thus, the frying time needs to be controlled to control the oil absorption rate during frying. In order to achieve the same dehydration rate, the frying temperature must be increased to shorten the frying time, but the increase of the frying temperature tends to make the surface of the rice crust brown and the inside soft. Therefore, on the basis of ensuring the quality of the crispy rice slices, the frying temperature and time are controlled, and the frying time is shortened as much as possible so as to reduce the oil absorption rate of the crispy rice.

Further, the cooling in the step (9) is vacuum cooling, and the cooling is carried out for 30 to 60 seconds under the pressure of 0.07 to 0.09 MPa.

By adopting the technical scheme, after the rice crust is taken out of the oil pan, the temperature of the outer surface of the rice crust rapidly drops, water vapor in the rice crust begins to condense, the pressure of a gap in the internal structure of food begins to be gradually reduced, and under the condition that the pressure is less than the atmospheric pressure, the outside generates a driving force to suck oil adhered to the surface of the rice crust into the oil pan. Therefore, the external pressure is reduced, so that the oil adhered to the surface of the rice crust can be reduced to penetrate inwards along the outer surface, and finally, the oil content of the rice crust is reduced.

Further, a vacuum centrifugal deoiling procedure is added between the step (7) and the step (8).

By adopting the technical scheme, a part of oil is adhered to the surface of the rice crust in the frying process of the rice crust, a physical deoiling procedure is added before cooling, part of the oil adhered to the surface of the rice crust can be removed, the oil permeating into the rice crust in the cooling procedure is reduced, and the oil absorption rate is further reduced.

In order to achieve the second object, the present application provides the following technical solutions:

a bean-flavor rice crust is prepared by the preparation method of the bean-flavor rice crust.

By adopting the technical scheme, the rice contains carbohydrate, protein, fat and abundant B vitamins, but the content of essential amino acids of lysine and threonine is less; the soybean is rich in protein and 8 amino acids necessary for human body, the potato contains protein, starch, crude fiber, ascorbic acid, mineral calcium, phosphorus, potassium and the like, and the soybean, the potato and the rice are compounded, so that the rice crust with a new taste is provided, the nutrition is rich, and the defect of single nutrition of a single rice crust is overcome. And because the oil content of the rice crust is reduced, the rice crust with non-greasy taste is obtained.

In summary, the present application has at least one of the following advantages:

(1) the rice is soaked in the raw material pretreatment process, the gelatinization of cooking starch is facilitated, the gelatinization degree of the starch is controlled in the cooking process to adjust the taste and the crispness of the rice crust, the moisture content is controlled in the cooling and drying process to ensure the good forming degree of the rolling and slicing process and reduce the lamination phenomenon, the gluten network structure can be adjusted in the retrogradation and aroma returning process, the plasticity is increased, the situation that the rice crust cannot be extended due to too high elasticity in the subsequent rolling and slicing process is reduced, the oil absorption rate in the frying process is reduced by adopting the rolling and slicing and frying processes, the oil absorption rate in the cooling process is reduced by adopting the cooling process, and the processes play a role in reducing the oil content of the final product, so that the greasy taste of the rice crust is improved, the oil consumption for frying is reduced, and.

(2) In the application, vacuum centrifugal deoiling is preferably adopted, and as the grease adhered to the surface of the rice crust is further removed, the effect of further reducing the oil content of the rice crust is achieved.

(3) The bean-flavor rice crust of the application is prepared by adopting the preparation method of the application, thereby obtaining the bean-flavor rice crust

The effects of rich nutrition, crisp taste and no greasiness are obtained.

Drawings

Fig. 1 is a flow chart of a method of making soy-bean crispy rice of the present application.

Detailed Description

The present application will be described in further detail with reference to the following drawings and examples. Unless otherwise specified, the reagents and apparatus used in the following examples are commercially available products and laboratory-standard apparatus.